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tarzantips · 2 years

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Health Benefits of Duka Nuts Without Questioning Yourself

Dukkah origin is a Middle Eastern spice blend that comes with a combination of assorted different nuts or seeds with spices to use in a dip, spread, or even in our favorite recipes.

It has been used for ages as a spice and a condiment, and it is thought to have been derived in Egypt. Dukkah is excellent for adding to your salads, stews, soups, and other dishes taste as well.

What does dukkah mean?

Dukkah nuts are some types of nuts that have been used since the time of ancient Egyptians. (1) They are mostly known for their herbal health benefits and such nuts are used in various types of recipes as well.

These nuts are small, tropical fruit in a black color that grow in thick clusters on trees. They are rich in a substance called carotenoids that provides natural color and they are getting anti-inflammatory and antioxidant properties.

Health benefits of dukkah nuts

Let's find out the amazing benefits of duka nuts,

1. Rich in Vitamins:

Duka nuts are high in minerals, protein, and vitamins. Duka nuts contain high amounts of calcium, zinc, iron, and magnesium.

2. Heart health:

Vitamin E is present in dukkah nut and this vitamin helps to support a healthy heart and boosts the prevention of heart diseases.

3. Immune system:

Duke ingredients improve our immune system and kick start to reduce inflammation. This easy-going dukkah benefits everyone.

4. Strong bones:

They are rich in vitamin D which helps the body to process the absorption of phosphorus and calcium from food. Such qualities build strong bones as well as teeth.

Read: Why Tiger nut is the superfood you need to add to your diet

5. Blood pressure:

If you have blood pressure issues then consume duka nuts and spice blend because it contains a high amount of copper, potassium, zinc, and magnesium. These all minerals work together to maintain the regulation of blood pressure levels.

Egyptian dukkah uses

Duka nuts have the potential to manufacture treatments for a variety of illnesses (2) and disorders in addition to being traditionally eaten as munchies or utilized in cooking.

How do you eat dukkah?

Eating Egyptian dukkah nuts raw or roasted is the best method of consuming them. If you want to take advantage of all their advantages, you can put them in smoothies or salads.

You can also prepare nut free dukkah recipe by combining them with additional items like butter or olive oil before introducing spices such as cumin or 1 teaspoon to further boost their flavor.

Where to buy dukkah?

You can buy on any online marketplace like amazon.com

Final Note

Read: What fruit to maintain good health at age 55?

#health & fitness #nutrition #wild foods #food

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wineanddinosaur · 4 years

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25 of the Best Chardonnays for 2020

Allow us to reintroduce you to Chardonnay. The backbone of French white Burgundy and Chablis, Chardonnay remains the most popular white wine grape in the United States. Sure, it got a bad rap at the end of the 20th century due to the number of overly oaky “butter bombs” being produced, but it’s easier now than ever before to find fantastic Chardonnays that do the storied, versatile grape justice.

To help convert even the most ardent Chardonnay skeptics, we’ve pulled together a list of the best we’ve tried in the past year. The wines on this list all scored a B+ or higher in our wine reviews and are arranged by score and price. Surprisingly, over half the wines on this list are under $30, and none are over $100, proving that you don’t have to sacrifice flavor for affordability when it comes to Chardonnay. And yes, for those who love the butterscotch flavors — there are some terrific big, oaky California Chards here, too.

Here 25 of the best Chardonnays you can buy right now, with reviews by VinePair tastings director Keith Beavers.

Rusack Vineyards Santa Barbara County Chardonnay 2017 (A+) ($29)

This is one of the best examples on the market for quality and inherent varietal characteristics of one of the most famous grapes on the planet. I know that’s a big statement, but damn, is this wine good. Everything, and I mean everything, is in harmony here. Put the word “subtle” before the words: oak, vanilla, toast, and butter; and that only begins to convey the awesomeness. Acidity aids fruit and fruit aids a structure that grips your palate in a bear hug (who doesn’t like a bear hug?). Want an example of how an American Chardonnay can be in almost complete balance but doesn’t cost the house? Here ya go; and for this quality, $29 is a steal.

Rusack Vineyards Santa Catalina Island Vineyards Chardonnay 2017 (A+) ($60)

I’m only going to the Catalina wine mixer if Rusack is served. This wine is stupendous. It is impeccably balanced, elegant, and expressive in its subtlety. Sound a bit poetic? Well, dammit, that’s how this wine makes me feel. I want to wax on and off about the perfectly balanced aromas of light oak toast and just the right amount of vanilla. I want to shout from the rooftops about the perfect push and pull between acidity and grippy wood tannin, and shed a tear of joy regarding how amazing it tastes and feels on my palate. $60? Only available on their website? Yeah, it’s worth it.

Domaine Matrot Meursault-Charmes Premier Cru 2017 (A+) ($99)

If you’re going to spend a cool C-note on a white wine, this would be one to consider. This is the OG style of Chardonnay the New World tried to emulate back in the day, with balanced vanilla and baking spices never tipping over into too much. The aromas and mouthfeel of this wine are just right. The wine excites the palate with added aromas of pear and green apples with the slightest grip. You may have some trouble sharing the bottle.

Bravium Russian River Valley Chardonnay 2016 (A) ($20)

This is a great example of restraint when it comes to this grape. Chardonnay is so malleable that it’s nice when a winemaker dials the extreme characteristics back a bit to make a very nice and refreshing white wine with just a kiss of oak in the form of subtle vanilla aromas. The mouthfeel won’t weigh you down because the alcohol, at 13.5 percent, is just right. There is great acidity lifting the wine up so the deeper aromas — a hint of butter, a skosh of nutmeg — aren’t all up in your business. It is a true summer Chardonnay, and an even better date starter.

Gundlach-Bundschu Estate Vineyard Chardonnay 2018 (A) ($25)

Creamy, balanced, and rich — this is how it’s done. California is known for their big ol’ Chards with heavy oak, vanilla bean intensity, and high alcohol, but what if all these things were in actual harmony? You’d have this wine. The balance here is great. The oak is soft and plays well with the creamy mouthfeel. The acidity is just right, and the alcohol is very well integrated. At under $30, this is one helluva great wine.

Talley Vineyards Estate Chardonnay 2016 (A) ($26)

Chardonnay can be so fun when the alcohol is in check. This wine has all the depth of some of the bigger Chards out there, but with restraint and good retention of acidity, you can enjoy said depth without hot hot heat burning your nose hairs. It’s very balanced, with a nice, juicy, round palate, and classic aromas of apples and pears mingling with subtle hints of vanilla and that fancy French butter made in bistros. If you’re going to spend almost $30 on a Chardonnay, you deserve this kind of balance.

Cantina Kellerei Tramin Selections ‘Stoan’ 2017 (A) ($33)

This wine makes me want to scream and curse. It’s so good. The varieties used are represented in the blend right down to the floral, orange blossom aromatics of the Gewürztraminer. The balance on the palate is impeccable, with depth and salinity pushing and pulling the mouthfeel between grip to velvet (a word used for red wines, but dammit, it’s here), only to let you go and wanting more.

Domaine Matrot Saint-Romain 2017 (A) ($33)

You really can’t go wrong here. It has all the Burgundy/Beaune vibes you are looking for in an elegant white from this region. This little area is void of grand or premier cru, so the prices are easier to swallow. It has a nice tart nose of ripe pear fruit and toasty vanilla. The palate has a great grip, too, with some dryness around the edges. This is a great wine to impress and not break the bank.

Big Table Farm ‘The Wild Bee’ Chardonnay 2016 (A) ($43)

It’ll cost you, but this wine is worth it. It is such a nice, well-rounded Chardonnay made with restraint and focus. The nose has classic pear and apple aromas, with a toasty hint of vanilla. The palate is calm, broad, and not weighed down by high alcohol or too much oak. It’s a wonderful wine and deserves to be shared with good friends.

Balletto Teresa’s Unoaked Chardonnay 2018 (A-) ($18)

This wine is ridiculously good for under $20. It’s crisp and refreshing while having great depth. There’s no oak, so you get the full Russian River personality without the wooded distraction. It has a great grip on the palate, and feels nice and broad. I want to bring this to the next cookout and wash it down with some grilled chicken and butter-laden corn on the cob… damn.

Oberon Chardonnay 2018 (A-) ($20)

For $20 you get a very balanced Chardonnay that will not knee you in the head with tons of oak and alcohol, but instead bring you in with the embrace of soft earthy aromas that will remind you of peaches and concrete after a rainstorm. It is a great wine to gift and help drink, as well as a good bottle to impress the parents. They’ll love the old-school vibes of just enough oak, and you’ll dig the new-school vibes of mineral-driven fruit. Welcome to a new go-to.

VineSmoke Chardonnay 2017 (A-) ($20)

This wine is only available on their website (which also promotes their bags of vine cuttings that can be used for grilling) and the Chardonnay is damn good. It has depth and structure to jive with whatever you’re grilling — though chicken and veggies would pair best — and enough acidity so it won’t weigh you down on a nice, sunny cookout day. It’s crisp and soft with subtle aromas that will complement the char.

Niner Wine Estates Chardonnay 2018 (A-) ($27)

This is oaky Cali Chard with harmony. If you dig that rich vanilla-and-butter style of this grape, then this is your bottle. But the difference here is that all those intense characteristics are kept in absolute check by crazy vibrant acidity. It’s a great bottle for a light afternoon lunch with some homemade chicken salad sandwiches and a cheese plate, or even a sunset get-together with roasted chicken and some grilled veggies sprinkled with sea salt and some cumin.

Fort Ross Vineyard Sea Slopes Chardonnay 2017 (A-) ($27)

Ripe, tart, and creamy all in one mouthful of this awesome wine. This is a very refreshing Chardonnay and won’t weigh you down with a bunch of oak and heat. It is soft, with vibrant acidity, like the grapes were grown on a sea slope (see what I did there). It has a nice briny character that is complemented by classic Chard aromas such as freshly sliced green apples and juicy pears. It’s just under $30 and worth your pennies. It’s also under a screw cap so easy, no muss no fuss!

Rappahannock Cellars Chardonnay 2017 (A-) ($28)

This wine is only available on the winery’s website but is worth your time if you want to get to know Virginia wine. It sees some oak, but you almost wouldn’t know it. There is a tart apple aroma happening and a crisp snap on the palate. The acidity is vibrant, and the wine lifts on the palate. This wine is for good friends and some nibbles (I’m thinking a cheese-and-meat plate with some chicken liver paté, whaaaat?).

Sokol Blosser Estate Chardonnay 2018 (A-) ($38)

Well, this is interesting. This bottle has that lean, grippy, mineral-driven feel to it. It says “nah” to oaky and vanilla-y. It says “what’s good” about aromas like freshly sliced green apples and mountain rocks after a rainstorm. It’s pricey, but an awesome idea for the next fish fry, or to wash down a roasted chicken.

Mayacamas Vineyards Chardonnay 2018 (A-) ($58)

This is how rich, full-bodied California Chardonnay should feel. It’s big and grippy, with a significant amount of oak. But that intensity doesn’t overwhelm, and ends with a nice medium finish (sticks to you, but not for too long). It’s the kind of fine wine you would jam out with some good friends and a legit cheese plate. You could do more food with it, but it may take over the table. Cheese, pals, and a sunset and you’re good here. It’s worth your dollars if you dig that big Chard vibe and crave balance.

Domaine Matrot Meursault-Blagny Premier Cru 2017 (A-) ($80)

Coming from the higher elevations of this region, this wine is more mineral-driven than others from these slopes on stony soil. The result is an elegant wine with racy acidity that’s softened by a touch of malolactic conversion (the process in winemaking that converts harsher acids to the creamy butter of lactic acid). Candied pears and apples abound, with flitting aromas of soft vanilla. The palate has a prominent grip from the oak tannins and will hold up to a meal of herbed and grilled poultry, even a rotisserie from the store.

Wente Vineyards Riva Ranch Chardonnay 2017 (B+) ($20)

This wine is as intense in aroma as any other Chardonnay in Cali with toasted oaky vanilla stuff and some butterscotch. But what sets it apart is the bracing acidity cleaning up the wine, not letting those intense aromas weigh you down. Also, it’s only 13.6 percent alcohol, which is glorious. It still has that classic big ol’ butter thing going on, but it’s much more approachable.

Calmere Estate Winery Chardonnay 2018 (B+) ($25)

For the price, this wine delivers. It’s rich and buttery, with some restraint on the oak. It has a nice grip on the palate as well, with aromas that will remind you of vanilla and coconut. All this makes up a classic Napa Chard that won’t kick you in the teeth with intensity. It’s nice, balanced, and ready for an afternoon on the terrace with some light nibbles.

I’M Wines Isabel Mondavi Chardonnay 2018 (B+) ($25)

Clean, crisp, and grippy is this wine’s MO. It has a nice balance to it and will be an awesome gift for a gracious host. The oak is restrained, too, which is a nice departure from the norm in Napa. It’s a great bottle to bring to a family event with various palate preferences.

Scott Family Estate Chardonnay 2017 (B+) ($26)

This wine will coat your palate. The acidity is low, so the weight is persistent with a long, creamy finish. If you dig rich oaked aromas and high alcohol in your Chard, this wine is for you. Even though it’s intense, the wine is balanced and would do well as a gift at a dinner party or wine-and-cheese night.

Domaine Louis Moreau Chablis 2016 (B+) ($26)

This is an attractive wine that will raise the brow of someone used to oaky Chardonnay. It sees no oak, and is crisp and refreshing, while holding on to the fruit depth just beneath the surface. Lemon and white flower aromas wind through the wine and carry to the palate. The zippy mouthfeel allows for a great pairing, with grilled or roasted poultry, and may convert people happily to unoaked styles.

Santa Barbara Winery Chardonnay 2018 (B+) ($27)

This Chardonnay is crazy refreshing. It smells like honeydew melons drizzled with lemon juice. The palate has nice depth with a cool sweetness from the high-ish alcohol that adds to the enjoyment of the wine. It’s sunshine in a bottle, and is affordable enough to make it a wind-down-the-day wine to share with friends. It would even jive with a sunset and a cheese plate.

Oceano Chardonnay 2017 (B+) ($40)

The vines used to make this wine are very close to the ocean, and you definitely get that in the wine. The nose and palate have a distinct briny vibe going on. The oak is pretty intense and fights with the briny acidity for your attention, and it almost wins, with the vanilla and butter aromas on this wine all up your face. All that said, it is still well balanced, and a nice wine to share at sunset, especially if you like the more upfront flavor profile.

The article 25 of the Best Chardonnays for 2020 appeared first on VinePair.

source https://vinepair.com/articles/25-best-chardonnays-2020/

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johnboothus · 4 years

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25 of the Best Chardonnays for 2020

Here 25 of the best Chardonnays you can buy right now, with reviews by VinePair tastings director Keith Beavers.

Rusack Vineyards Santa Barbara County Chardonnay 2017 (A+) ($29)

Rusack Vineyards Santa Catalina Island Vineyards Chardonnay 2017 (A+) ($60)

Domaine Matrot Meursault-Charmes Premier Cru 2017 (A+) ($99)

Bravium Russian River Valley Chardonnay 2016 (A) ($20)

Gundlach-Bundschu Estate Vineyard Chardonnay 2018 (A) ($25)

Talley Vineyards Estate Chardonnay 2016 (A) ($26)

Cantina Kellerei Tramin Selections ‘Stoan’ 2017 (A) ($33)

Domaine Matrot Saint-Romain 2017 (A) ($33)

Big Table Farm ‘The Wild Bee’ Chardonnay 2016 (A) ($43)

Balletto Teresa’s Unoaked Chardonnay 2018 (A-) ($18)

Oberon Chardonnay 2018 (A-) ($20)

VineSmoke Chardonnay 2017 (A-) ($20)

Niner Wine Estates Chardonnay 2018 (A-) ($27)

Fort Ross Vineyard Sea Slopes Chardonnay 2017 (A-) ($27)

Rappahannock Cellars Chardonnay 2017 (A-) ($28)

Sokol Blosser Estate Chardonnay 2018 (A-) ($38)

Mayacamas Vineyards Chardonnay 2018 (A-) ($58)

Domaine Matrot Meursault-Blagny Premier Cru 2017 (A-) ($80)

Wente Vineyards Riva Ranch Chardonnay 2017 (B+) ($20)

Calmere Estate Winery Chardonnay 2018 (B+) ($25)

I’M Wines Isabel Mondavi Chardonnay 2018 (B+) ($25)

Scott Family Estate Chardonnay 2017 (B+) ($26)

Domaine Louis Moreau Chablis 2016 (B+) ($26)

Santa Barbara Winery Chardonnay 2018 (B+) ($27)

Oceano Chardonnay 2017 (B+) ($40)

The article 25 of the Best Chardonnays for 2020 appeared first on VinePair.

Via https://vinepair.com/articles/25-best-chardonnays-2020/

source https://vinology1.weebly.com/blog/25-of-the-best-chardonnays-for-2020

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vincentpennington · 4 years

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Stocking Your Paleo Pantry

Wondering how to fill your kitchen and pantry with healthy real food so you can cook nourishing meals even during emergencies? Here are my top tips on how to stock a paleo pantry!

I’ve heard from many Nomsters—especially those who are brand-new to Paleo—who’ve read my Paleo 101 overview and want to dive right in, but they don’t know how to prep for the journey. And while I’ve posted about my own home pantry before, I know mine’s got a bit more stuff than most folks need. (I tell myself it’s ’cause I develop recipes for a living now—but to be honest, it’s also because I’m a recovering hoarder.)

Ready? Let’s fill your kitchen with all the good stuff that’s going into your family’s belly!

Stock up on protein!

I’ve said it before: The most sustainable, nourishing, and flavorful animal protein comes from healthy beasts that chow down on whatever nature intended them to eat. When filling up your freezer or fridge, prioritize the purchase of grass-fed (and grass-finished) beef, lamb, and goat, as well as pastured poultry/eggs and sustainable seafood.

Yeah, I know—these items aren’t cheap, but I make it work by buying ground meat and lower-cost braising cuts (e.g., chicken thighs, whole chickens, chuck roast, brisket, beef shanks, Boston butt roast). Plus, I always stock up when there’s a sale.

Emergency Protein!

I also keep “emergency protein” on-hand to ensure quick meals whenever I’m too tired, lazy, or stressed to whip up more complicated recipes. These pre-cooked items include canned seafood, (like wild salmon, sardines, and tuna), hard-boiled eggs, sausages, and organic deli meat. And when I’ve got absolutely nothing in the house, I’ll swing by my local market and buy a salt-and-pepper-seasoned rotisserie chicken that I can serve with a giant green salad. But to be frank, I try to always have stuff in the pantry, ’cause the only way to ensure healthy meals is to be prepared!

Key thing to remember: don’t make perfect the enemy of good. Just do the best you can. (True confession: we have some cans of Spam in the pantry, too.)

Online healthy meat sources

I have personally shopped online at these vendors and highly recommend their meat and seafood:

Belcampo Meat Co.

Five Marys Farm

Thrive Market

US Wellness Meats

Vital Choice Seafood

Fruits and Vegetables!

People wrongly assume that eating Paleo is a MEAT FEST, but I respectfully disagree. Sure—on my dinner plate, you’ll find a palm-sized portion of high-quality protein, but the rest of my plate is overflowing with vegetables. It’s become a Paleo cliché, but I eat more plants than I did when I dabbled in vegetarianism many years ago.

I prioritize purchasing in-season, pesticide-free produce and I make sure my family eats a variety of fruits and veggies. Of course, I have to make sure that I actually eat ’em because there’s nothing worse than pulling open my vegetable crisper and finding melted and moldy produce.

Vegetables and fruit with a longer shelf life:

Winter squash (e.g. butternut, kabocha, spaghetti, and delicata varieties)

Citrus (e.g. oranges, tangerines, lemons, grapefruit, etc.)

Cabbage (e.g. Napa, green, red, and savoy)

Potatoes (store them in a cool, dark place)

Beets

Apples

Onions, shallots, and garlic

Stock your freezer with veggies!

I also stock up on “emergency greens” by stocking my freezer with organic frozen vegetables (e.g. kale, spinach, peas, mixed vegetables, cubed squash, riced cauliflower, etc.). After all, when the veggies are pre-washed, pre-cut, and in my freezer already—I don’t have an excuse not to cook with them.

Healthy Cooking Fats!

Replace the bottles of highly processed, omega-6 dominant vegetable oils on your shelves with healthy cooking fats like ghee, coconut oil, rendered animal fats (e.g., lard, tallow, bacon drippings, and duck fat), avocado oil, algae oil, or extra-virgin olive oil. Remember: fat is not the enemy. You just need to make sure the fats you consume are the right fats. (You can read more about healthy fats in this cooking fat primer by my pal, Diane Sanfilippo!)

Flavor Boosters!

Nobody wants blah food, right? I have certain items on-hand all the time that will magically transform meat and veggies from boring to nomtastic! The number one thing to know is which ingredients naturally boost umami, the fifth taste. I extoll the virtues of umami whenever I can because it truly is the shortcut to deliciousness. You can read about it in both of our cookbooks or listen to this podcast episode to learn more.

Here are the flavor boosters that I stock in my kitchen:

Coconut Aminos: This dark, salty, aged coconut tree sap tastes remarkably similar to soy sauce, but without gluten or soy. I combine it with fish sauce for the perfect seasoning.

Red Boat Fish Sauce: Fish sauce is a staple ingredient in a number of Southeast Asian cultures. It’s literally umami in a bottle. Yes, it smells a little gross, but don’t judge a condiment by it’s nose. A few drops makes every savory dish taste better.

Fresh garlic, ginger, scallions: I do a lot of Chinese cooking so I always make sure I have these three items on hand—the holy trinity of Cantonese cooking.

Fresh herbs: Fresh herbs add brightness and flavor to your meals, so make sure you have plenty on hand. Watch this Periscope video to see how I store fresh herbs so they last up to two weeks.

Dried spices and seasonings: My spice cabinet always contains dried thyme, bay leaves, garlic, and onion. I also have several spice blends that are all-purpose seasonings (e.g. Magic Mushroom Powder or Primal Palate Adobo seasoning)—just sprinkle it on a garbage stir fry and you’re golden!

Assorted vinegars/citrus: Acids are a key component in cooking, and one of the most valuable flavor enhancers in your pantry. A splash of vinegar or a squeeze of fresh lemon or lime juice often adds much-needed tartness and brightness to your finished dishes. Just make sure that your vinegars don’t contain gluten (e.g., malt vinegar) or additives.

Prepared sauces/dressings: It’s always better to make your own sauces and dressings from scratch, but to stay sane, I keep a few bottles of marinara sauce, Thai curry paste, and salsa in the pantry. All feature Paleo-friendly ingredients, and enable me to quickly throw together a meal. (Feeling ambitious? Make your own Paleo-friendly sriracha. I even have a Whole30-compliant version!)

Dried Mushrooms: Add a blast of umami to all your stews and braises by tossing in a few reconstituted dried mushrooms. You can also use them to make the best seasoning blend of all time, Magic Mushroom Powder.

Tomato Paste: Just one spoonful will add depth and umami to your stews and braises.

Bacon: Bacon is delicious, but I use it more as a flavor booster than as the main dish. Make sure the bacon you choose is made with pastured pork and no crazy additives. If you’re on a strict Paleo challenge, avoid bacon with added sugar. My kids go crazy over my Roasted Broccoli & Bacon, because BACON.

I frequently update this Amazon store with my favorite paleo kitchen pantry items, including the stuff I mentioned above!

Drinks

Your mother is 100% correct about water being the best way to hydrate, and I’m not going to disagree with her. You can make your agua fancier by adding sliced fruit or cucumbers (spa water!) or you can guzzle sparkling water. But if you’re craving something different, I recommend kombucha, assorted teas (with no sweetener or dairy), coconut water, or black coffee. Homemade almond milk is also kind of awesome. (Just omit the vanilla extract if you’re on a Whole30.) On chilly mornings, one of my favorite drinks is a warm mug of bone broth, which you can store frozen in convenient portion sizes. Don’t knock it ’til you try it!

Snacks!

After I started eating Paleo, I discovered that I was a lot less hangry, and I didn’t need to snack every couple of hours. Once my body got acclimated to eating real food again and responding to my natural satiety cues, I found that I wasn’t hungry all the time. In fact, when you go Paleo, you’ll probably only reach for nibbles because you’re bored and feeling like chomping on something. If I’m at home and my stomach rumbles ’cause I didn’t quite fill up on my main meal, my snacks tend to be mini versions of meals (like fruit or vegetables + protein + healthy fat).

Packable paleo snacks!

Of course, there will be times when you’ll be travelling or stuck in a Paleo wasteland in between meals (say, at work or school) and you might want to have a little something in your bag to tide you over. My favorites are salted and roasted macadamia nuts, beef jerky, and dark chocolate (85-90% cacao). I don’t indulge in sweets too often, but when I do, I make sure it’s worth it and I won’t feel terrible afterwards. (Reminder: If you’re doing a strict Paleo challenge, you should avoid even Paleo-fied versions of your favorite treats. Sugar is still sugar, even if it’s in the form of honey or maple syrup.)

Okay, Nomsters—keep well-nourished and stay healthy!

[Originally posted on December 28, 2015. Updated on March 15, 2020.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Stocking Your Paleo Pantry appeared first on Nom Nom Paleo®.

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cookingsos · 3 years

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25 Authentic Thai Vegetarian Recipes

Aromatic and appetizing, Thai cuisine is a feast for all the senses. It’s also very healthy, judging by this list of deliciously different Thai vegetarian recipes.

Fragrant stir-fries, zesty salads, and creamy curries are a delight for the senses. Dinner is covered with this list of 25 flavorful Thai dishes.

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And not just dinner. Dessert too! Thai fruit salad, coconut cake, and rolled ice-cream provide plenty of decadent, veggie-friendly options for afters.

Spicy, sweet, sour, and savory – there’s so much flavor and variety in Thai cuisine. So take your tastebuds on a trip and enjoy these exotic eats.

If you’re a Pad Thai addict you’ll love this easy recipe for recreating the takeout classic at home.

On the table in just 30 minutes, this is a satisfying stir-fry made with rice noodles and firm chunks of protein-rich tofu.

The tangy sauce is made from tamarind, coconut amino acids, sugar, chili, garlic, and lime. It’s just the right ratio of spicy, sweet, and tongue-tingling.

Light and fresh, this zesty salad is a bright blend of juicy tastes.

Made with butter lettuce, sweet diced mango, red bell pepper, and jalapeño, there’s goodness in every bite.

Toss everything in a spicy peanut dressing, and enjoy one of the most irresistible salads you’ll ever make.

Satay crept into Thai cuisine thanks to its neighbours, Malaysia and Indonesia – both of which have a huge influence on the country’s cuisine.

The term usually describes spicy, seasoned meat cooked on a skewer over a grill.

In this vegan recipe, tofu gets the satay treatment after hanging out in a soy sauce and peanut butter marinade.

Colorful veggies are tossed in a rich, creamy sauce for this scrumptious salad.

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Crunchy, shredded cabbage, carrots, bell pepper, and radish give this dish a nice bite while tender noodles soak up the flavorful sauce.

Top with toasted peanuts for extra nutty goodness.

Thai curries come in traffic light flavors – red, yellow, and green.

As you might suspect, red is the most fiery. It’s made with chili peppers and a hot red curry paste.

You can easily tweak this recipe though if your spice tolerance isn’t up to it.

Add more coconut milk for a creamier curry or just make as-is and enjoy the warming blend of heady spices and herbs.

A delightfully different side, Thai coconut rice is sweet, sticky, fluffy, and very addictive.

It’s really easy to make too. Just simmer long-grain rice in coconut milk with a dash of sugar, turmeric, and ginger.

Garnish with candied ginger and sliced almonds to serve.

If you’re doing a veggie Thai dinner party, these cauliflower wings will get the party started with a bang.

Ridiculously addictive, you won’t believe the humble cruciferous vegetable could be this tasty.

Cauliflower florets are dipped in a peanut butter curry batter and baked until golden, crispy, and crunchy.

Don’t forget the agave soy dipping sauce, which gives each popcorn-like piece a sweet and tangy bite.

Peanut sauce goes with everything, so it’s handy to have a quick and easy recipe around for those times you need more pep on your plate.

This vegan dip is creamy and nutty, but surprisingly light.

A squeeze of fresh lime cuts through the richness while ginger and chili bring a hint of spice.

Eat with veggies or noodles, pour over a stir-fry or salad, this silky sauce adds something special to every meal.

Caramelized pineapple meets Thai spices in this sweet and savory side.

Bulked out with fresh bell peppers, cashews, and egg, this also works as a meal in itself.

If you like more protein, add some fried tofu pieces. Want to make it vegan? Just skip the eggs.

This dish stores well and tastes even better the next day after the flavors have had a chance to mingle.

The tropical Thai climate is home to some of the most delicious exotic fruits. They’re used to full effect in this fruity and fresh salad.

Banana, pineapple, lychee, star fruit, and strawberries are tossed together in a coconut and lime dressing.

It’s a healthy and refreshing dessert that would also go down well at breakfast, or as a summer-time snack.

You’ll only need one pot for this spicy noodle dish, which means less time washing-up and more time getting a bowl in your belly.

It’s also one of those recipes that lends itself to experimentation. Want less spice? Cut the sriracha.

Need more protein? Add some tofu or hard-boiled egg. Going low-carb? Use zucchini ‘zoodles’ instead of rice noodles.

They might enjoy a balmy, tropical climate but that doesn’t mean Thailand can’t do comfort food.

This cozy, creamy pumpkin soup is the perfect mood-booster on dull, drizzly days.

It’s made with rich coconut milk and flavored with ginger, lemongrass, and fresh cilantro.

Light and refreshing, this salad is perfect as a quick, healthy lunch or an enticing appetizer.

Crunchy cucumber is mixed with sesame oil, red pepper, onion, and chopped peanuts.

This is a sweet and spicy dish with complex tastes and textures.

Green papaya is just orange papaya that hasn’t fully ripened yet.

The immature fruit is less sweet but has a firmer texture and more bite, making it ideal for this mildly sweet and tangy salad.

This vibrantly colorful salad is almost too pretty to eat. Almost.

Kale, carrots, bell peppers, and cilantro provide a rainbow-like mix of shredded veggies.

This healthy blend is then drizzled with a homemade sesame garlic dressing.

There are two words guaranteed to get me drooling. And those words are corn fritters.

These addictive appetizers may involve deep frying, but they’re surprisingly easy.

Just whisk up a simple corn batter, chill until thick, and drop into hot oil to make golden brown, crispy nuggets.

Serve warm with a side of Thai sweet chili sauce and watch them disappear.

Forget salt and pepper peanuts, it’s time to rethink your condiments with this unique recipe for Thai-flavored nuts.

Peanuts are fried with lemon leaves, garlic, and chili until crispy, spicy, and irresistibly delicious.

If you’ve never made spring rolls you owe it to yourself to try this easy and fun recipe.

Crunchy veggies and soft noodles are encased in rice wrappers and served with a zesty, peanut sauce.

Once you’ve mastered the technique, you’ll want to eat these for breakfast, lunch, and dinner.

You’ve probably eaten carrot soup before, but have you tried Thai carrot soup?

Adding classic Thai flavors like sweet basil, garlic, coconut, and peanut transforms this traditional soup into something exotic and enticing.

Try a bowl, and you’ll never want to make it any other way.

Fed up with Thanksgiving-style sweet potatoes? This Thai-inspired side will reignite your sweet potato spark.

Chunks of sweet potato are roasted and coated in a Thai spice blend before being served up with coconut shavings, green onion, and a dash of lime juice.

This quick and easy curry is a must for meatless Mondays.

Packed with healthy vegetables – including asparagus, carrot and spinach – it’s a creamy, mild curry that’s more fragrant than fiery.

Serve over rice or quinoa and add tofu if you’re in the mood for something more filling.

Thai desserts showcase the best of the region’s fruits and there’s no fruit more commonplace in Thai cuisine than coconut.

Here, coconut milk and flakes are whipped into a potato flour batter and baked until golden brown.

This isn’t your usual sugary cake, it’s a lightly sweet, moist bread that would be equally delicious as a snack, at breakfast time, or served with dinner.

This inventive recipe for rolled ice-cream features just two ingredients. Yes, you read that right – two!

Simply mix sweetened, condensed milk with cream, spread on a baking tray, and freeze.

When it sets, you can then roll the flattened mixture into a spiral shape.

The fun part comes when you pick your toppings. The recipe gives three suggestions – strawberry cheesecake, Nutella, and cookies n’ cream.

In the spirit of scientific endeavor, you’ll simply have to make all three and choose your favorite.

Sticky rice is simmered in coconut milk and sugar for this fruity dessert.

Chunks of sweet and juicy mango are added just before serving, and the whole bowl is finished off with a sprinkling of sesame seeds.

If you’ve never had rice for dessert before, now’s the time to give it a try!

Known as Kluai Buat Chi, this is a deceptively simple dessert that’s healthy but satisfying.

It has just four ingredients – banana, coconut milk, salt, and sugar – and is ready in 15 minutes.

Stir everything together and serve warm for a sweet, porridge-like pudding.

25 Authentic Thai Vegetarian Recipes

Ingredients

Directions

Select your favorite recipe.

Organize all the required ingredients.

Prep a Thai recipe in 30 minutes or less!

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source https://cookingsos.com/25-authentic-thai-vegetarian-recipes/

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isaiahrippinus · 4 years

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25 of the Best Chardonnays for 2020

Here 25 of the best Chardonnays you can buy right now, with reviews by VinePair tastings director Keith Beavers.

Rusack Vineyards Santa Barbara County Chardonnay 2017 (A+) ($29)

Rusack Vineyards Santa Catalina Island Vineyards Chardonnay 2017 (A+) ($60)

Domaine Matrot Meursault-Charmes Premier Cru 2017 (A+) ($99)

Bravium Russian River Valley Chardonnay 2016 (A) ($20)

Gundlach-Bundschu Estate Vineyard Chardonnay 2018 (A) ($25)

Talley Vineyards Estate Chardonnay 2016 (A) ($26)

Cantina Kellerei Tramin Selections ‘Stoan’ 2017 (A) ($33)

Domaine Matrot Saint-Romain 2017 (A) ($33)

Big Table Farm ‘The Wild Bee’ Chardonnay 2016 (A) ($43)

Balletto Teresa’s Unoaked Chardonnay 2018 (A-) ($18)

Oberon Chardonnay 2018 (A-) ($20)

VineSmoke Chardonnay 2017 (A-) ($20)

Niner Wine Estates Chardonnay 2018 (A-) ($27)

Fort Ross Vineyard Sea Slopes Chardonnay 2017 (A-) ($27)

Rappahannock Cellars Chardonnay 2017 (A-) ($28)

Sokol Blosser Estate Chardonnay 2018 (A-) ($38)

Mayacamas Vineyards Chardonnay 2018 (A-) ($58)

Domaine Matrot Meursault-Blagny Premier Cru 2017 (A-) ($80)

Wente Vineyards Riva Ranch Chardonnay 2017 (B+) ($20)

Calmere Estate Winery Chardonnay 2018 (B+) ($25)

I’M Wines Isabel Mondavi Chardonnay 2018 (B+) ($25)

Scott Family Estate Chardonnay 2017 (B+) ($26)

Domaine Louis Moreau Chablis 2016 (B+) ($26)

Santa Barbara Winery Chardonnay 2018 (B+) ($27)

Oceano Chardonnay 2017 (B+) ($40)

The article 25 of the Best Chardonnays for 2020 appeared first on VinePair.

source https://vinepair.com/articles/25-best-chardonnays-2020/ source https://vinology1.tumblr.com/post/618095374812495872

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appletable80-blog · 5 years

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March 14 Is 𝜋 Day, So Here Are 21 Pie Recipes, Because Math

[Photographs: Vicky Wasik, Daniel Gritzer]

Happy π Day! If you are a sweet and gentle and sensitive person, with an obsessive nature and a deep fascination for numbers and a complete infatuation with the calculation of π, March 14 is the day for you! And what better way to celebrate than by baking a transcendent(al) pie? Before you decide on a recipe, though, it wouldn't be irrational to think long and hard about the dough you'll use. Maybe you're most interested in a pie dough that's superfast and forgiving, or maybe you want a buttery, flaky crust that doesn't require a food processor. (See here for a little deeper discussion of the merits of Stella's recipe versus Kenji's.) Going gluten-free? We've got you covered there, too. Want whole wheat? Ditto.

Beginning pie-makers should check out our advice on the best pie pans and how to blind-bake a crust (and even more experienced bakers may want to consult Kenji's foray into pie myth-busting). If you've got the basic knowledge you need and are just looking for an Instagram-worthy way to dress up your creation, we've got step-by-step guides for making a pretty lattice top or an extra-fancy herringbone pattern. Finally, if you're carting your pie over to a friend's house for a π Day celebration (or, you know, any old special occasion), don't forget to pick up a carton of food-grade Epsom salt: When placed inside your carrying container, it'll help keep your crust from getting soggy in transit.

(I suppose some people—you know who you are—will insist on celebrating the day with a different sort of pie, and all I can say to you folks is that I think that's merely a figure of speech, but here, have some recipes.)

Now, onto the recipes. Not three, not 14, but 21 recipes for both savory and sweet pies, including chocolate cream and classic cherry, pie variations like cobbler and crisp, and more hot pies for all your π Day needs.

Sweet 𝜋

[Photograph: Vicky Wasik]

We're here to tell you lemon meringue pie is old hat, so why don't you give a lime meringue pie a try? The filling is all tart and creamy, sort of like a Creamsicle without the -sicle, and its zippiness is tempered by the graham-y whole wheat crust. Don't forget to save the zested and juiced limes to make a lime variation of fresh lemon syrup, which you can put to use in drinks or on top of pancakes.

Fresh and Creamy Lime 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

It isn't often that you can describe a sweet pie as "herbaceous," but that's exactly what this pie is, thanks to a splash of Fernet-Branca in the rich and creamy peppermint filling. Of course, you don't have to go with homemade Oreos for the blitzed cookie crust—store-bought works just fine—but do not skip the cocoa nib fudge topping.

Grasshopper Ice Cream 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Normally I associate pumpkin pie with my relatives' terrible political opinions and dry roast turkey, but the first thing that pops into my head when I look at this recipe is "magic." It isn't because of the butternut squash bit, even though, yes, subbing in butternut squash for the usual canned pumpkin purée is brilliant. It's because of the homemade condensed milk. If you haven't yet made the sweetened condensed milk, go give it a whirl: There's a moment when the mixture starts to foam up and the liquid in the pot transforms that's a beautiful example of cooking alchemy, and it makes the whole process worthwhile. (A bit of advice: I strongly suggest using a scale to measure the milk's reduction.)

BraveTart's Butternut Pumpkin 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Good old, old-fashioned pie; there isn't really anything like it. This one is a little different from others (and the one below) in that the apples don't get cooked before assembling the pie. Since it's relatively low-key, you can spend the time you save figuring out how to do one of those lattice-type thingies (or not, you do you). For whatever reason it just seems to me that if one were to try to make a lattice top, it would definitely be for an old-fashioned apple pie on the day of π.

BraveTart's Easy, Old-Fashioned Apple 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This is the chocolate pie to end all chocolate pie, using a combination of Dutch cocoa and dark chocolate to create a filling that's rich and intense. Though the pie does involve a number of steps, the filling's not all that complicated to make, and it won't weep on you. A lovely layer of swirled Swiss meringue on top gets a nice toasty color from the oven, while remaining fluffy on the inside.

Double-Chocolate Cream 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

No need for canned condensed milk here; instead, you'll make your own version as you simmer sweet potatoes in a mixture of milk, cinnamon, nutmeg, and vanilla. The process results in a sweet potato filling that's fresher- and lighter-tasting, with an almost vegetal flavor, thanks to a generous dose of nutmeg. Don't forget to save the vanilla seeds to make a topping of Brown Sugar Whipped Cream, an elegant touch when dolloped onto the pie.

Silky Sweet Potato 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

A variety of fruits, both sweet and tart, form a colorful filling for this summery pie—but don't worry, you can totally use frozen fruit in the wintertime. This is another great opportunity for you fancy bakers out there who want to try out a lattice design to top your pie, but if you don't feel up for it, you can certainly just use a solid sheet of dough, cut to span the πr2 of the base. Do read the label on the tapioca starch you buy: Only starch made from real cassava will gel properly.

Late-Summer Mixed-Fruit 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

A galette, or freeform pie, is the perfect vehicle for fruit like peaches, which won't survive the long bake at high heat that's needed for a traditional pie made in a pie dish. It's also perfect for when you don't want to bother with careful shaping and fluting of that crust, since all you've got to do is pile the filling in the middle and fold the dough over, section by section. You can substitute other stone fruit for the peaches, or swap out some of it for berries.

Freeform Peach 𝜋 (Galette) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Nothing beats a classic like blueberry pie, and no blueberry pie beats this version. Using our handy ratio of fruit and sugar, you'll be rewarded with a filling that cooks up nice and thick—no more fears of getting blueberry soup—with a complexity of blueberry flavor from a mix of both cultivated and wild berries.

The Best Blueberry 𝜋 Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

An improvement on another old standard. Here, the apple slices are cooked to 160°F (71°C), which helps them hold their shape even as they turn tender during baking. Cornstarch and sugar thicken the filling into a nice, gooey syrup, while a bit of lemon zest brightens up the flavor.

Gooey Apple 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

All right, I can hear you saying it: "This isn't π!" Not quite, perhaps, but it has the crucial elements, and it's a beautiful dessert to boot. Think of it as 1/π, an inverted π, if you will: a sweet, bright interior of peach slices in a rich syrup, with a moist and tender biscuit blanket.

Classic Biscuit-Topped Peach Cobbler Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This may be one of the prettiest pies on the list, but it's also one of the tastiest. Pitted fresh cherries (you can use frozen ones, too) are lightly bound in a clear syrup that doesn't detract from the fruit's naturally sweet and tart flavors. With the right ratio of fruit to sugar, you won't have to sacrifice a crisp crust to get a nicely thickened filling. Hold on to the cherry pits to make a subtly cherry-flavored whipped cream to serve alongside.

Cherry 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Who says pumpkin pie is only for Thanksgiving? It might even be extra appealing out of season, when you're not suffering from the pumpkin-spice fatigue of fall. Blending cream cheese with canned fresh pumpkin purée gives the filling a smoother, silkier consistency and keeps it less wet than typical versions, reducing your risk of a soggy crust.

Extra-Smooth Pumpkin 𝜋 Recipe »

Back to the full list

[Photograph: Yvonne Ruperti]

Here's another galette for those who just want a delicious pie, without all the fussy presentation. Sweet apples and tangy cranberries are a familiar fall combination, and they get a boost in flavor from a sprinkling of cinnamon; added richness from butter helps to balance out their tartness.

Rustic Apple-Cranberry 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

On this one, you got me: It isn't even close to being π. But it's so good, we couldn't leave it off the list—and it's easy. The crisp topping, chock-full of toasty pecans and scented with nutmeg, comes together quickly in a food processor, and the fruit base is nothing more than chopped apples tossed with cornstarch, sugar, salt, and a little whiskey.

The Best Apple Crisp Recipe »

Back to the full list

[Photograph: Aki Kamozawa]

This might be the dessert equivalent of Euler's identity, since it combines cheesecake and π in a way that is, quite simply, mathematically beautiful. It's more complicated than many of the other recipes here, but the result is a juicy filling of sweet-tart blueberries, covered in a light cheesecake topping and a delicately floral-scented streusel.

Gluten-Free Blueberry Cheesecake 𝜋 With Lavender Streusel Recipe »

Back to the full list

[Photograph: Ideas in Food]

What kind of pie roundup would this be without at least two ice cream pies? And this is ice cream pie to the nth degree, with caramelized condensed milk ice cream in a chocolate crust, topped off with a chocolate-caramel sauce and a chocolate–peanut butter ganache.

The Ultimate Snickers 𝜋 Recipe »

Back to the full list

Meat 𝜋

[Photograph: Vicky Wasik]

One of my favorite stories ever written features a relatively lengthy consideration of the pot pie, and it contains the accusation, perhaps unfounded, that commercial pot pie makers will gradually reduce the amount of meat in their pot pies as they gain in popularity. Of course, the only way to be absolutely sure that your pot pie has an ample amount of meat is to make it yourself, and here we have a fine recipe that will help you do just that; tender chunks of delicately poached chicken floating in a flavorful and thick sauce underneath a buttermilk drop biscuit top. There isn't much not to love about this recipe, but if you prefer individual pot pies, here's a variation that uses a flaky whole wheat pie crust that'll crisp up just as well on the top as it will on the bottom.

Chicken Pot 𝜋 With Buttermilk Biscuit Topping Recipe »

Back to the full list

[Photograph: Daniel Gritzer]

As good as tamales are, making them at home is a headache. Much easier is packing the flavors of a tamale into pie form. This tamal de cazuela features a filling made with chicken stock, black beans, and lard and flavored with smoky ancho chilies. Alternatively, consider this meatier version, filled with slow-cooked skirt steak, or this vegetarian pie.

Mexican Tamale 𝜋 (Tamal de Cazuela) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

There may be no pie, whether savory or sweet, that's as satisfying as a shepherd's pie—buttery mashed potatoes with browned peaks, crowning a mix of vegetables and minced meat. I love lamb (and it is called shepherd's pie for a reason), but this recipe will work just as well with less-traditional ground beef or a mixture of the two.

Classic, Savory Shepherd's 𝜋 (With Beef and/or Lamb) Recipe »

Back to the full list

[Photograph: Emily and Matt Clifton]

This is just like shepherd's pie, except the shepherd is a Brit and happens to herd fish. Firm, white-fleshed fish gets mixed with dry-brined shrimp and hot-smoked salmon in a very leek-y and creamy sauce flavored with herbs and anchovies, and all of it gets topped with mashed potatoes before getting baked in a hot oven. While you can simply buy hot smoked salmon at the store, smoking it yourself is relatively simple and can really cut down on the cost.

British Fish 𝜋 With Smoked Salmon, Shrimp, and Mashed Potatoes Recipe »

Back to the full list

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/pi-day-pie-recipes

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foursprouthealth-blog · 6 years

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21 Paleo Chicken Recipes So You’re Not Making the Same Thing Every Week

New Post has been published on http://foursprout.com/health/21-paleo-chicken-recipes-so-youre-not-making-the-same-thing-every-week/

21 Paleo Chicken Recipes So You’re Not Making the Same Thing Every Week

Whether you’re just starting out on Paleo or have been a certified caveman for some time now, you know that the diet involves saying goodbye to grains, legumes, dairy, and sugar. But one food you’ll probably be eating a ton of? Chicken. High in protein, affordable, and easily accessible, the bird is practically its own food group on the Paleo plan.

But before you start panicking over visions of endless, bland chicken breast dinners, let us put your mind at ease. There are plenty of Paleo-friendly ways to enjoy the protein staple that go beyond the basics. We’ve picked 21 of the best Paleo chicken recipes to help you get started.

Appetizers

1. Chicken Satay Skewers

#Health

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consulting-celiac-in-the-tardis · 7 years

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5 Secrets to Eating Healthy as a Busy College Student

New blog post!

This post is generously sponsored by Straight From The Root

Whether you’re a college freshman, a grad student like me, a full time business woman or the parent of four, ‘tis the season for being busy. Holidays are coming, flu season is in full swing, and college finals will be here before we know it. So how are you supposed to eat healthy with limited time and energy?

Well, this gluten free college celiac is partnering up with Straight From The Root to share all of my healthy eating tricks and tips. As always, I want to remind everyone that I'm not a dietician, nutrition expert or meal planning guru. However, I've been cooking all of my own gluten free, healthy meals as a busy college student for over four years now...so I'd like to think I've learned a few healthy eating secrets along the way.

So, without further ado, keep reading to learn five ways I answer the elusive question of how to eat healthy in college!

1. Meal prep - but stick to versatile ingredients.

Food prep is a major buzzword nowadays, especially when “Sunday” in involved. Sometimes, though, you don’t have time to spend four straight hours at the end of the week nonstop cooking. Not only that, but it’s also hard to know what you’ll feel like eating four days from now...and I don’t know about you, but “having” to eat food that doesn’t sound super delicious to me at the time is one of my pet peeves.

My solution? Food prep...but only the most versatile ingredients, like plain protein (ranging from roasted chicken to beans), cooked grains and roasted veggies. I'll talk more about my approach to proteins and grains in the next section, but my veggies routine is simple: every two days or so, I spend 10 minutes cutting up veggies and tossing them in the oven until tender and browned.

This is also where a company like Straight From The Root can come in handy. They offer a variety of cooked organic vegetables - ranging from sweet potatoes to zoodles to butternut squash - that are vacuum sealed for maximum freshness and cooked sous vide to maintain the most nutrients possible. You can eat the veggies straight from the bag or warm them up by boiling or microwaving the bag for 90 seconds. Add your choice of spices (since Straight From The Root's veggies are just that: veggies and nothing else) and dig in!

Regardless of whether you cook your own vegetables or get help from a place like Straight From The Root, having a bunch of pre-cooked staples on hand will make throwing together a variety of healthy meals - from loaded baked potatoes to the ultimate vegan snack plate dinner - extra fast and easy.

2. Your freezer is your friend.

Another secret weapon of mine? My freezer! As I’ve shared in past posts, my freezer is always stuffed to the brim with gluten free goodies. Beyond my favorite gluten free breads and frozen veggies and fruits, though, I also cook a big batch of grains every few weeks or so and store them in the freezer.

Freezing cooked brown rice and quinoa ensures that the grains stay fresh, and they let me throw together a killer stir fry or grain-based Buddha bowl in five minutes or less. I also freeze most of my proteins. When I have fish, I'll cook it as usual and then freeze leftovers for easy defrosting later on. I do the same thing with cooked beans, freezing them in one layer in a big plastic bag.

Once I want a bean or grain packed dinner, all I have to do is break off the portion of grains (and/or beans) I want to eat, defrost it in a bowl in the microwave and add my choice of veggies, healthy fats and protein. Bona-petite!

3. Trying to eat healthier? Don’t forget breakfast!

Breakfast might be an even more important meal to food prep than dinner, depending on how crazy your mornings usually are. There’s something extra relaxing about waking up and knowing that your healthy breakfast - whether it’s overnight quinoa flakes or a pre-made smoothie bowl - is already ready and waiting.

Although it may surprise you, this is another healthy meal that's even easier with some help from a company like Straight From The Root! I actually whipped up several smoothies using some of their pre-cooked veggies, including sweet potato, beets and zoodles. (And if you love beautiful food, beets can create some of the prettiest pink smoothies).

Want to make your own veggie-packed breakfast smoothie? You can look at one of the various gluten free smoothie bowl recipes on my blog for inspiration, but my usual formula is: some mild-flavored veggies (like zucchini, squash, sweet potato, beets or spinach) + sweet fruits (bananas, berries, etc) + enough liquid to blend (creamy vegan milk like coconut milk works especially well) + my choice of spices and superfood powders (like cinnamon, vanilla, cacao, acai, maca, spirulina, etc <-- affiliate links, FYI!).

Like this post? Then tweet me some love by clicking here: "Struggling to eat #healthy w/ a busy schedule? Discover this #celiac's top 5 secrets to #healthyeating in #college! http://bit.ly/2xIh5UQ"

For a super easy healthy morning routine, make these smoothies in advance and freeze them in mason jars. When you want to dig into your vegan smoothie, just defrost your breakfast in the microwave (I usually cook mine for 4 minutes at 4 power), add a sprinkle of granola and dig in!

4. Get creative with avocado, sauces and seeds.

The easiest way to upgrade a simple bowl of roasted veggies and protein is by adding some healthy fats and flavorful sauces! Nowadays, I eat around half an avocado every day with dinner (and my hair and skin are thanking me nearly as much as my taste buds). Adding a sprinkle of nuts or seeds to your Buddha bowl - like with the almonds in my Happy Belly Roasted Veggie Salad - is another way to sneak in healthy fats and add another texture to your dinner.

If avocado and nuts/seeds aren’t your thang, you can add a punch of flavor with sauces. I’ve shared some of my favorite gluten free sauce recipes on the blog before - like my vegan and nut-free pesto or my radish greens sauce - but you can also use pre-made sauces like BBQ sauce, store-bought pesto, hummus or whatever else is calling your name! One of the easiest ways to learn how to eat healthy in college or how to eat healthy for cheap is experimenting with different condiments. You’ll be amazed at how much a little bit of sauce can transform the entire flavor profile of a dish.

5. Keep it simple and scrumptious!

You’ve probably heard of the KISS principle, Keep It Simple Stupid. Well, I’m changing that to Keep It Simply Scrumptious!

One of the best parts about Straight From The Root is that, as I mentioned briefly earlier in this post, all their veggies are just that: veggies and their own juices. While they taste plain on their own, their lack of seasoning lets you personalize the vegetables for whatever meal you like. Since some of the starchier vegetables (like the chopped sweet potatoes and honey gold potatoes) are on the crunchy side of what I usually prefer, these would also work perfectly in a casserole or a cast iron skillet bake.

These vegetables are proof, though, that meals don’t have to be super complex to be delicious. Trust me. I’ve been eating roasted veggies, smashed black beans, avocado and Straight from The Root’s sweet and regular potatoes for dinner four nights in a row, and I have no complaints! Experimenting with complicated dinner recipes can be fun and super tasty; at the end of the day, though, learning how to eat healthy can be as simple as learning how to throw together a plate full of well-cooked veggies, starches or grains, proteins and fats.

How to Eat Healthy in College: The Bottom Line

As the end of my first semester of grad school and teaching a college class grows closer, my time (and motivation) to cook is going way down. Luckily, thanks to resources like Straight From The Root and the healthy eating tips I’ve shared above, I can keep eating delicious, gluten free dinners without spending hours in the kitchen.

Because the only thing better than sitting down to a delicious dinner (or waking up to yummy breakfast) during a long day? Being able to whip up that tasty meal faster than you can say "finger-lickin' good"!

Like this post? Then tweet me some love by clicking here: "Struggling to eat #healthy w/ a busy schedule? Discover this #celiac's top 5 secrets to #healthyeating in #college! http://bit.ly/2xIh5UQ"

*I received samples of Straight From The Root's sous vide vegetables in exchange for an honest review. However, all opinions, pictures and recipes are my own. Thank you for supporting what supports Casey the College Celiac!*

What’s your top tip for how to eat healthy in college or during busy seasons of life? Have you ever heard of Straight From The Root? Tell me in the comments!

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#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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miamibeerscene · 7 years

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The Summer of Yuzu Beers: 9 to Try Before They’re Gone

Brewers are adding yuzu fruit to summer beers. (Credit: CraftBeer.com)

August 8, 2017

From Samuel Adams American Summer Variety Pack to Sierra Nevada’s Beer Camp on Tour Pack to your favorite corner brewery, yuzu beers are popping up in more and more breweries this summer. So, what exactly is yuzu and why has it become the seasonal beer fruit in-vogue? It’s easy to explain – sort of.

The lumpy, lemony looking citrus fruit is commonly found in Japan, Korea and parts of China. Yuzu’s large seeds make it difficult to eat, but its strong juices and bitter zest find their way into a variety of culinary recipes. Up until recently, the fruit was off limits to brewers as any recipe using yuzu required special approval from the Alcohol and Tobacco Tax and Trade Bureau (TTB). In 2015, the TTB added yuzu fruit to its list of ingredients exempt from special approval.

(BEER TRAVEL: Plan Your Next Beercation)

This is where the explanation takes a turn towards the complex. None of the brewers we talked to had the same description for yuzu’s flavor. Some describe the fruit with lemon character, others say it’s similar to a mandarin orange and a few pointed to a likeness to grapefruit. Some said the fruit was complex, while one brewer labeled it as one-noted. Chalk it up to everyone’s unique palate experience.

The one thing everyone could agree on is that the adding yuzu makes for a refreshing summer beer, whether it’s the pith or the juice they’re using and whether the beer is an IPA, lager or saison. Here are nine to try before summer beers disappear.

YIPA | Cheboygan Brewing | Cheboygan, MI

YIPA, a double IPA brewed with yuzu, from Cheboygan Brewing is the brewery’s second beer brewed with the Asian fruit. The first, Yuzu, was met with mixed reviews.

“The biggest hurdle in the beginning was what the hell is yuzu,” says Mike Eme, head brewer.

The brewery’s second time around with the fruit has been met with a much more open reception.

“It’s a clean flavor, and judging by how much of this double IPA I am going through, it seems to be bringing a smile to people’s faces … Well, that, and it’s 8.2% ABV,” says Eme.

Eme finds the beer to be the perfect combination of a West Coast IPA and a juicy New England IPA by using yuzu to enhance the dankness without adding bittering and to lend citrus aromas. Pour yourself a glass of YIPA as the little ones set to roast their marshmallows and say goodbye to the evening.

Yuzu Fierce | Off Color Brewing | Chicago

Yuzu Fierce, a Berliner-style Weisse from Off Color Brewing, has been quite the summer hit. Head Brewer and Co-Founder John Laffler calls it their “Summer Dino s’mores,” after the popular one-off that has since become a perennial winter seasonal. Yuzu Fierce has been met with the same reception.

Using yuzu aligns with a trend that Off Color has been following.

(LEARN: Everything You Want to Know About Fruit Beers)

“We use a lot of fancy Asian citrus fruits and love the interplay between the bracing acidity, brightness and perfume in yuzu specifically,” says Laffler. “It has a very nice complimentary and contrasting flavor balance. Definitely in the same realm as the lemon rind notes we get from our house lactobacillus fermentation, so it’s an obvious couple. Yuzu’s perfume is a pleasant additive aroma to the beer’s lemon lime-ish flavor profile.”

The beer’s low alcohol level – 3.8% ABV – make it a refreshing pairing for an afternoon of summer play.

Fugli Fruit IPA | Oskar Blues Brewery | Longmont, CO, Austin & Asheville

Oskar Blues began experimenting with yuzu back in early 2016.

“We brewed a beer with our friends at YO-HO Brewing in Japan. We combined our IPA recipes and used our favorite hop, Mosaic. Yuzu was used to tie the beer to Japan. In the end, we were blown away with the results,” explains Tim Matthews, head of brewery operations.

Oskar Blues continued to experiment with yuzu and the recipe until they came up with Fugli Fruit IPA.

“We wanted to build off the YO-HO IPA for a summer beer, so we trialed a bunch of different citrus, including mandarin, kaffir lime, even tangelo. We decided to still feature Yuzu, but found these two other citrus infusions – Ugli Fruit and Rangpur – that did amazing things alongside yuzu.”

The result is a fun, exotic tasting IPA that would taste great with a game of cornhole.

Clementina | Jolly Pumpkin Artisan Ales | Dexter, MI

In Clementina, a sour saison from Jolly Pumpkin, the brewer opts to impart the bitterness from the yuzu peel and combine it with lime peel, coriander, pink Himalayan salt and clementine juice. Brewers then age the beer in oak barrels for 11 months.

“The yuzu is rather mellow in Clementina because we’re only using the peel,” says Iain Kyle, event coordinator at Jolly Pumpkin. “It provides some bitterness and blends in well with the sweet clementine juice.”

Jolly Pumpkin came across yuzu purely through experimentation.

“A lot of citrus flavors work with the yeast culture that we have without being overpowering and in your face. It follows the trend we’re on with limes, lemons, oranges, clementine and now yuzu.”

Clementina is a symphony of fruit flavors alongside a funky mouthfeel that pairs perfect with a summer evening.

(READ: Offbeat Places to Drink Craft Beer)

Tropic of Yuzu | Samuel Adams | Boston

“Yuzu is a very aromatic fruit that provides a juicy, citrusy punch with hints of tangerine and grapefruit,” describes Megan Parisi, Sam Adams nano-brewery head brewer. “For our Tropic of Yuzu, yuzu makes for a really refreshing, thirst-quenching brew for summer with an exotic citrus flavor.”

In addition to yuzu, Samuel Adams also added grains of paradise, a pungent African pepper with hints of citrus itself, to the ale. The combination of wheat, yuzu and grains of paradise produces a beer with a crisp mouthfeel along with a balance of citrus and spices. It’s an ideal beer to welcome friends to your cookout.

Yuzu Lager | 7venth Sun Brewery | Dunedin, FL

7venth Sun took a departure from the rest of the breweries on this list and opted to impart yuzu into a lager. Justin Stange, 7venth Sun vice president and brewer, cites an experience not in Japan but in Denmark for his brewery’s unique twist.

“I visited a ramen restaurant in Copenhagen owned by Mikkeller that was serving a yuzu lager and found inspiration there,” he tells us. “Being a fan of ramen and spicy soups in general, I felt the flavors in this beer would match well with that type of food.”

Yuzu Lager is heavy on the yuzu.

“It’s almost difficult to recognize the base beer as the yuzu is so forward,” says Stange. “It creates the sensation of drinking a tart beer at the level we use the yuzu.”

While Stange may pair the beer with a spicy Asian soup, try it alongside spicy BBQ ribs.

Garden of Hell Chicken Pale Ale | Insight Brewing | Minneapolis

The Garden of Hell Chicken Pale Ale from Insight Brewing is part of their year-round lineup. Ilan Klages-Mundt began experimenting with the fruit when he was living in Japan.

“I started brewing in Japan and had a Yuzu tree in my backyard,” he says. “It looked like a little lumpy lemon. I didn’t know what it was, so I tasted one. It was a mixture mandarin orange and grapefruit. I decided to brew with it.”

Klages-Mundt uses the full fruit in his pale ale, from the pith to a puree of the juicy meat.

“The fruit accentuates the hops, almost likes its own breeding program. They play well together, like lemon in a shandy. It brings out a little sweetness, a little fruitiness and a little bitterness,” says Klages-Mundt. Think hot off the grill hamburgers.

(BEER NEWS: Would You Get a Tattoo for Free Beer?)

White IPA with Yuzu | Sierra Nevada Brewing | Chico, CA & Mills River, NC

Sierra Nevada’s White IPA with Yuzu was brewed in collaboration with Japan’s Hitachino Nest Brewery and is part of their Beer Camp on Tour Pack. The two breweries took Hitachino Nest’s most popular beer, a white ale, and added both an American and Japanese influence – hops and yuzu.

“Flavorwise, white ales have a citrus component, usually bitter orange peel,” says Abe Kabakoff, Sierra Nevada’s collaborator with Hitachino Nest. “Replacing the bitter orange peel with yuzu gives the beer a much more distinct citrus flavor.”

Much like Insight Brewing, Sierra Nevada relied on yuzu for that hoppy bitterness.

“The yuzu bitterness also allowed us to aim low on our IBUs and still have an aromatic beer,” he explains.

Thus, the brewery could incorporate nutmeg and coriander commonly found in white ales yet would normally clash with hops in an IPA.

The White IPA with Yuzu is a great match for that day out on the lake.

Matcha Super Green Yuzu IPA | Red Brick Brewing | Atlanta

Red Brick Brewing doesn’t use yuzu fruit itself but uses a tea blend that includes yuzu.

“We wanted to brew an IPA with a unique characteristic,” says Garett Lockhart, brewery president and brewmaster. “Our tea provider sent us a ton of options. After brewing a bunch of test batches with different teas, the yuzu blend really stood out to us. The yuzu brought a unique bright citrus character that we couldn’t get from domestic citrus.”

The unique combination of yuzu and tea have made Matcha Super Green Yuzu IPA a taproom favorite that would also pair well with a day on the golf course.

Bryan RichardsAuthor Website

Bryan Richards is a craft beer, food and travel writer. He’s followed his taste buds across five continents, 20 countries, and 71 cities. When he’s not traversing the globe, he enjoys the craft beer scene in his hometown of Charlotte, N.C., and experimenting in the kitchen with his wife. He’s also the author of The Wandering Gourmand, a culinary and craft beer travel blog. Read more by this author

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geekade · 7 years

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Geekade Top Ten: Stock Your Spice Rack

You’ve graduated from ramen and mac n’cheese and Sriracha isn’t doing it for you anymore. But when you venture into the spice aisle, row after row of little glass bottles stare you down, each more gnomic than the last and each price tag suspiciously steep for an ounce of dried leaves or colorful powder, and you always slink out of there with nothing more than another set of those disposable McCormick’s salt and pepper shakers.

You deserve better. This list includes ten essential seasonings to keep your salt and pepper shakers company without breaking the bank. Most of them mix and match well, and appear (or can be substituted for more esoteric ingredients) in basic recipes. (You can substitute dried herbs for fresh, but dried herbs have a more concentrated flavor than fresh, so use less.) When you want to cook these seasonings will enrich your marinades and dry rubs; when you don’t they will punch up your frozen pizzas and jar sauces.

Foodies will tell you that herbs come from the leaf or stem of an aromatic plant, and spices come from their roots, bark, fruit, and seeds. This list includes both. Foodies will also tell you that you should buy spices whole and grind them just before using them. They’re not wrong, but unless your idea of a relaxing after a long day of work includes laboring over a spice mill, go ahead and buy pre-ground. I won’t tell on you if you don’t tell on me.

Without further ado, here are the top ten seasonings to start your spice rack:

#10. Celery salt – Celery salt is just what it says on the tin, a mixture of ground celery seed and salt. You know that bright, sharp, green snap of aroma fresh celery gives off when you bite or cut into it? Celery salt is that snap, dried and concentrated into the secret weapon for all your dry rubs, marinades, and broths. Used sparingly – you never want your food to taste of celery salt – it neutralizes gaminess in chicken, pork, and occasionally beef, perhaps most famously in the classic Chicago hot dog. If a recipe calls for fresh celery and you don’t have any on hand, a tiny bit of celery salt can cover for you. And if you like Bloody Marys – I understand such people exist – celery salt smooths out the acid and umami collisions between (*shudder*) tomato juice and Worcestershire sauce.

#9. Garlic powder – After a long day, one of the biggest obstacles between me and a home-cooked meal is the prospect of peeling and mincing garlic. (Yes, the blade-smash trick is excellent, but it doesn’t make mincing any less of a PITA.) I may love garlic, but I love being a lazy bastard more. Enter garlic powder: all the flavor of garlic and none of the fuss. This shelf-stable shortcut can help along marinades, sauces, and breading mixes, especially on those nights when you Really Just Can’t, and/or you belatedly realize that was the one thing you forgot to grab at the grocery store. I have swapped it into marinades that called for actual fresh garlic cloves and mixed it (along with Italian seasoning) into breadcrumbs for everything from chicken/eggplant parmigianas to breaded zucchini to stuffed mushrooms. It’s not quite as good as the real thing, but it’s still pretty damn good.

#8. Cumin – Cumin seeds come from a flowering plant related to parsley. They provide the pungent signature notes of chili and shakshouka and add an unmistakable and unmissable richness to spice blends. On those winter days when you are too cold and miserable to bother with anything, potato wedges or cauliflower pieces tossed with olive oil, salt, pepper, and cumin and roasted in the oven will warm the cockles of your grim and frozen heart.

#7. Coriander – Coriander seeds (technically a dried fruit, but who wants to buy “dried coriander fruit?”) are an enduring mystery to me, because I do not understand how it is possible for my arch nemesis, cilantro (aka coriander), to produce something so delicious and essential. Coriander is both earthy and fresh, with an almost lemony aroma that brings out the best in fish and chicken. It pairs well with cumin, with which it often appears in salsas, curries, and dry rubs. Alongside orange peels, coriander also traditionally flavors Belgian Witbiers, so you home brewers have an extra reason to keep some on hand.

#6. Chili – Every spice rack should have at least one kind of chili pepper, even if you don’t like spicy food. Chilis, bell peppers’ spicier cousins, are sweet, bright, occasionally smoky and always delicious. They enliven everything from goulash to roast chicken to toasted nuts. Mixed with salt, they make a savory rim for tequila- or mezcal-based cocktails. If you only have one chili powder, cayenne has a bright heat that’s welcome almost anywhere. The jack-of-all-trades chili, cayenne powder can heat up a stew, a plate of eggs, a batch of cornbread, or even a mug of hot chocolate. But if heat really isn’t your thing, grab a bottle of smoked paprika instead. Its smoky, mellow notes add a nice touch of chili flavor with almost no heat. I wouldn’t add it to cocktails or hot cocoa, but it’s still great in marinades, dry rubs, and stews. In a pinch, you can mix either cayenne or paprika (I do both, but I’m a capsaicin fiend) with cumin, coriander, garlic powder, and a little oregano or Italian seasoning for a quick chili powder.

#5. Crushed red pepper – You might be thinking that I already told you to get a chili pepper, but crushed red pepper flakes’ texture set them apart from their ground counterpart. If I told you, for example, to sprinkle cayenne or paprika on your pizza instead of crushed red pepper flakes, you would be well within your rights to get me blacklisted from every reputable pizza parlor on the Eastern seaboard. The fact that they’re more whole than ground chilis but small enough to require no extra work from you means you can sprinkle them directly on a dish (like pasta or frozen pizzas, which often need the help) or infuse them in another solution, like a salad dressing or a dipping sauce. If you’re not persuaded enough to buy a bottle, just stow those little pepper packets from the pizza place. One day you’ll need a little heat, and your palate will thank you.

#4. Bay leaves – The dried leaves of the laurel tree, bay leaves add a savory, grassy, faintly woody aroma to broths, soups, and stews. This is one herb to buy and use whole. A leaf or two will do for a whole pot of chili or chicken soup or braised pork shoulder or tomato sauce, and almost anything improved by braising or long simmering will benefit from the addition of a bay leaf. It is best to pick them out when you’re done cooking, though; they don’t soften, and much like tea leaves, they’re not something you actually want to eat.

#3. Italian seasoning – Despite the name, Italian seasoning has applications way beyond Italian cooking. A collection of savory herbs that go well with broths, meats, sauces, and stews – it usually includes oregano, thyme, basil, rosemary, and marjoram – Italian seasoning pre-mixes spices that frequently get used together anyway. You can often get away with using it any time a recipe calls for just one of the herbs it includes. Mixed with coriander, celery salt, and black pepper, it makes a decent chicken rub. With olive oil, balsamic vinegar, and Dijon mustard it rounds out a sweet and savory steak marinade. A few shakes can help along a jar of red sauce that leaves something to be desired or turn plain olive oil into a dipping sauce for bread or breadsticks. Italian seasoning is the spice rack equivalent of a pocket multitool: It gives you versatility in exchange for precision and specialization. In a perfect world you would buy your oregano, thyme, basil, and marjoram fresh and dry them from the rafters of your picturesque kitchen, snipping off bits as needed. In the real world you crack open a bottle of Italian seasoning and call it a day.

#2. Kosher salt – This is miles apart from the iodized salt sitting in your salt shaker. Iodized salt contains iodine, which can lend the salt – and any food you season with it – a vaguely metallic flavor. The metallic edge is negligible unless salt will play a defining role in a flavor profile, as it does in brines or when sprinkled directly on a good cut of meat or fish. Kosher salt comes in bigger grains and packs more salt punch by volume* than iodized salt, and the lack of iodine means a clean, unadulterated flavor. Less complex but also less expensive, it’s also a cheap but viable alternative to sea salt, which can get real pricey real fast. Once you try Kosher salt on a steak instead of iodized, you will wonder where it has been your whole life and you will never go back. *The two major brands, Diamond and Morton, produce different-shaped salt crystals. Morton’s are flatter, so a teaspoon of Morton Kosher salt is saltier, by volume, than a teaspoon of Diamond. Most recipes base their measurements on Diamond’s crystal size; if you’re using Morton, start with half the specified volume and adjust to taste.

#1. Cinnamon – Cinnamon is the sweet, fragrant, inner bark of a tree from the same family as the bay laurel. Although best known for spicing baked goods like apple and pumpkin pies, cinnamon is the flavor you never knew you always needed in a surprising variety of beverages and savory dishes. You can sprinkle it over grounds before brewing or directly into your cup for more flavorful coffee, or add it to hot cocoa alongside cayenne. It is essential for mulling cider or wine and pairs well with whiskey and brandy cocktails, either directly or simmered into a simple syrup. And a tiny dash added to beef or pork, as a dry rub or in a stew, produces a result as irresistible as it is inexplicable.

The secret to stocking your spice rack affordably is to avoid that supermarket aisle as much as possible (except for the Kosher salt, which has less pricing variance). The absolute cheapest way to maintain your spice rack is to purchase from a bulk supplier. This is easier than it sounds – even Target carries bags of bulk herbs and spices, mostly for $1-2 a pop. The second cheapest way to stock your spice rack is to start at Trader Joe’s and World Market, both of which price their seasonings very reasonably and package them in durable, reusable glass bottles. Buy the glass bottles once and you can refill them from bulk purchases pretty much forever.

Now go forth, and never eat bland food again.

#Food #articles

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sherristockman · 7 years

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Cold Soup Can Enhance Your Health Dr. Mercola By Dr. Mercola If you live in much of the U.S., a warm bowl of soup is wonderfully warming and heartening in the chilly months of fall and winter, but when spring and summer arrive, something lighter and cooler seems much more appealing. Soups contain numerous vitamins, minerals and valuable micronutrients contained in the veggies, fruits, nuts, herbs and spices that nourish your body. The perfect way to resolve the lack-of-soup dilemma is easy: cold soup. Fresh ingredient blends can liven up traditional gazpachos and ho-hum vichyssoises to pique your imagination. Cold soups (usually) incorporate raw vegetables that can be diced or otherwise put together using a blender or food processor without heating your stovetop, oven or kitchen. It's one of the most nutritious and convenient aspects of cold soup; these modern contraptions render produce the ultimate "fast food." Soups of any temperature are a nutritious way of preparing vegetables because the entire essence is consumed rather than being boiled away or drained as is often done with other methods of food preparation. Avocado, ground almonds and yogurt work well as a stand-in for stocks or broth — meat isn't always a prerequisite — adding body, flavor and nutrition. Other popular ingredients include watermelon, mint, cashews and cucumber. Blending up your favorite combo may even change the way you set your table during the dog days of summer. All About That Spice: Can Spices Help You Lose Weight? Plant-based foods are very healthy for you, and when they're raw, they're (usually) most nutritious. The same goes for fruits, spices, herbs and nuts, most of which fall into the "plant-based" category. Other than the natural juices in these soups, there's also a vital ingredient: water, the original appetite suppressant. Each one has a unique set of attributes, both flavor-wise and nutritionally. Combinations can bring unique flavors you may never have thought of combining, such as onions sautéed with Granny Smith apples, but spices work even harder; a little can go a long way for more than just your taste buds. Certified nutrition specialist and Nutrition Diva1 Monica Reinagel wrote about a friend of hers who claimed to have lost amazing amounts of weight after starting a new diet based on spices, namely cumin, turmeric, coriander, cinnamon, black pepper and cayenne, to flush toxins and speed up metabolism. While it's true that cinnamon is known for stabilizing blood sugar levels, and turmeric, ginger and garlic can lower inflammation, the claim that these spices melt pounds in this way is not quite accurate, Reinagel says. In reality, as tasty as they may be, adding spices to your meals alone will probably not trigger dramatic weight loss.2 That being said, it certainly can't hurt, either. For instance, capsaicin, the compound that gives cayenne pepper its heat, may help fight obesity by decreasing calorie intake, shrinking fat tissue, and lowering blood fat levels, as well as fight fat buildup by triggering beneficial protein changes in your body.3 Black pepper, meanwhile, contains a substance called piperine, which not only gives it its pungent flavor, but also blocks the formation of new fat cells.4 Ginger is another good choice, as it has thermogenic properties that help boost your metabolism, as well as has an appetite-suppressant effect when consumed, suggesting a "potential role of ginger in weight management."5 So, there's good reason to add plenty of spices to your cold soups. Use your imagination and let your taste buds be your guide. Antioxidants: Necessary for Health Raw, plant-based foods are high in antioxidants, but while it may seem surprising, "more" antioxidants aren't actually beneficial after a point. It's even possible to get too many antioxidants, Reinagel asserts, although she believes that's usually in regard to supplements rather than spices. The root word in "antioxidants" is oxygen, but there's also the "anti" part; you can't survive without oxygen, but too much damages your cells and causes early aging throughout your system very similar to the way an apple slice turns brown from exposure to air. Exposure to environmental toxins such as household cleaners, cigarette smoke and radiation leads to the production of harmful oxidative molecules called free radicals in your body. Free radicals are also formed with energy production caused by exercise, metabolism and even inflammation. A free radical is a highly reactive metabolite, produced during metabolism, but missing one or more electrons. That missing election is what kick-starts biological oxidation, which can attack other molecules to forage for missing electrons. Once stolen, that electron morphs into a new free radical, which continues to attack other molecules. That's why free radicals are so insidious: They damage your cells and DNA, and worse, tend to gather in cell membranes, compromising the lipids in cell membranes. Oxidized cell membranes become perforated, brittle and useless. Antioxidants are molecules that can prevent another molecule from oxidizing by giving up their own electrons to feed free radicals without becoming free radicals themselves. Antioxidant nutrients in your body also produce enzymes that further protect from free radicals, but this ability declines as you age. Daily exposure to damaging substances in the air you breathe and foods you eat contributes to oxidative stress, which occurs when free radicals outnumber your natural antioxidants. Whether you like soups that are smooth and silky or thick and chunky, you'll be inspired by the following five cool recipes, incorporating sensational and mouthwatering ingredient combinations, plus a hearty dose of antioxidants in every refreshing bowl. Choose organic ingredients whenever possible. 5 Tasty and Nutritious Cold Soup Recipes 1. Tangy Green Zebra Gazpacho This soup introduces a unique tomato variety for a tangier flavor. It can be made ahead and stored in an airtight container for overnight refrigeration. Ingredients 2 lbs. Green Zebra tomatoes, coarsely chopped, plus another 1/2 cup for garnish (may substitute tomatillos or unripe red tomatoes) 1 cucumber, seedless, unpeeled and coarsely chopped, plus 1/2 cup for garnish 1 medium sweet onion, coarsely chopped 1 avocado, halved and peeled 1 small jalapeño, stemmed and seeded 2 garlic cloves 2 Tbsp. each fresh lime juice, mint leaves and cilantro leaves 1/4 cup extra-virgin olive oil, plus more for drizzling Sea salt to taste Procedure In a blender, blend half of the coarsely chopped green tomatoes, cucumber and onion with all of the avocado, jalapeno, garlic and lime juice, plus 1 cup of cold water. Purée until smooth. Transfer to a large bowl. Add the rest of the coarsely chopped veggies to the blender with the mint, cilantro and olive oil and pulse to a chunky puree. Add the mixture to the bowl and stir well. Refrigerate for at least an hour. Season before serving, ladle into bowls, garnish with the veggies and herbs and drizzle with olive oil. Source: Food and Wine6 2. Chilled Cucumber, Apple and Mint Soup Also delicious served hot, this tasty, surprisingly complex soup gets its creamy texture from a bit of cream and yogurt. Ingredients • 2 seedless (English) cucumbers • 2 Granny Smith apples, cut into chunks • 1 Tbsp. finely chopped (peeled) gingerroot • 20 fresh mint leaves • 2 cups plain raw grass-fed yogurt • Heavy whipping cream, preferably grass-fed and raw • 1 Tbsp. lemon juice • 1 tsp. salt • 1/4 cup thinly sliced green onions Procedure 1. In a blender, combine the cucumber, apple, ginger and mint leaves and purée. Stop and scrape the sides of the blender if necessary. 2. Add the yogurt, cream, lemon juice and salt and continue processing until thoroughly blended. Pour into a bowl, cover and refrigerate for at least two hours before serving. For super cold soup, refrigerate the bowls, too, before filling them. After ladling the soup into the bowls, garnish with the green onions. Source: Dairy Goodness7 3. Cool and Creamy Beet Borscht Deliciously fresh and lemony, creamy cold beet borscht may seem time intensive because of the beet-cooking process, but here's an easy method: Preheat oven to 375 degrees F. Wash and trim the beets, leaving the root and 2 inches of stem intact to prevent them from bleeding. Lightly oil and wrap the beets in foil and place them on a baking sheet to oven roast. Cook until easily pierced with a sharp knife (or boil them in water for about 30 minutes). Remove the beets from the oven, cool for 10 minutes, then peel. Ingredients 5 medium-sized, cooked beets, cooled and coarsely chopped 12 oz. organic chicken or vegetable stock Zest and juice of one lemon 4 Tbsp. chopped fresh dill weed 1/2 tsp. each Dr. Mercola's sea salt and black pepper 6 scallions, chopped 2 cups organic raw sour cream or plain raw grass-fed yogurt, or one cup of each Additional sour cream and chopped chives for garnish Procedure Place the beets and the stock in a food processor and whir until slightly chunky. Add the lemon zest, dill, salt and pepper and scallions. Blend until smooth. Pour into the large bowl. Thoroughly blend in the combination of sour cream or yogurt you'd like and chill until very cold. Serve in chilled bowls with dollops of sour cream or yogurt and a sprinkling of dill. Source: Kate Battistelli8 4. Chilled Sorrel Soup While sorrel is a green with both culinary and medicinal history, it's not often available in stores other than farmers markets. You can grow it in abundance, though. Its tart, faintly lemony flavor profile is due in part to oxalic acid, which some consider unsafe, but only in profuse amounts (as anything can be if you ingest too much). Besides being beautifully cool and creamy, this soup is also exceptionally healthy for you. Ingredients 1 cup raw cashews 3 1/2 cups of filtered water 1 bunch sorrel (about 1 1/2 cups, chopped) 1 avocado, roughly chopped Juice and zest from 1/2 lemon 1/2 tsp. each of white pepper and Dr. Mercola's sea salt Procedure Place the cashews in a bowl and cover them with the water (which you'll save). Refrigerate at least two hours or overnight. Pour the cashews and the water into a food processor and blend until very smooth (be patient). Leave it as it is, or for a silkier consistency, strain the cashew mixture in a mesh strainer. Add the sorrel, avocado, lemon juice, zest, salt and pepper to the cashew mixture and blend until smooth. Chill thoroughly before serving, and serve with a tiny bunch of chiffonade-sliced sorrel as a garnish. Source: Seasonal and Savory9 5. Chilled Watermelon Gazpacho The word is not the thing, so if you'd prefer, you can call this cold soup "dessert." Either way, it's flavorful, delectable and filling. Nothing in this soup is ever cooked, which adds to the cooling sensation when you taste the first delicious spoonful. It's even tastier on the second day. With more lycopene than raw tomatoes, you wouldn't think of watermelon soup as hearty or filling, but this is! It's also an example of a soup that can be efficiently mixed using a hand-held immersion blender. Remember, too, that watermelon should be enjoyed in moderation due to its fructose content. One-sixteenth of a medium watermelon contains 11.3 grams of fructose. Ingredients 6 cups of watermelon, coarsely chopped 2 green apples, diced 1/4 cup onion, diced 1/2 green bell pepper, diced 1/2 cup cucumber, diced 1/4 cup pineapple, diced 1 tsp. dried basil 1/4 to 1/2 tsp. each salt and pepper 1/4 tsp. chili powder 1 Tbsp. apple cider vinegar 1 1/2 Tbsp. raw honey, or stevia to taste Procedure Place all the ingredients into a large bowl, preferably heavy-duty glass. Use an immersion blender (or process or blend in batches) until no large pieces are left. Blend to a smooth consistency. Chill for several hours or overnight and serve cold with a sprig of mint or cucumber curls as a garnish. Source: Spiced10 Tips, Tricks and More Cold Soup Recipes One more awesome thing about making summer soups is that you can easily find a recipe incorporating bumper crops, from peaches to squash to snap peas. You can also toss in ingredients from your fridge or cupboard that you want to use up, such as sour cream, yogurt and almond or coconut milk. Top with a mound of sprouts for an attractive and nutritious garnish. Want more healthy and delicious cold soup recipes? Try one that's both raw and vegan: Cold Coconut Curry Soup.11 Blending your greens in Blended Green Soup12 (rather than processing the living daylights out of them) breaks down the tough cell membranes so your system can make immediate use of them. Zucchini, tomatoes, basil, bell peppers and other veggies from your garden, with a twist of savory sweetness from one or two dates and a bit of miso, make Raw Summer Vegetable Soup13 complex and delectable. Epic Raw Chili14 contains no legumes or nuts, and introduces fresh mushrooms, chipotles, smoked sea salt with more traditional ingredients such as green peppers, tomatoes and onion. Cashew butter, carrots, onions and fresh ginger are all it takes to make Raw Loulou's Carrot Orange and Ginger Soup,15 either cold or room temperature. Try this cool trick for a day trip to the beach: When your puréed pot of soup is super cold, fill several short Mason jars for individual servings to hand out when lunch time rolls around. Also, pour some soup into ice cube trays, freeze and take those along. When someone asks for seconds, just spoon a few cubes into their jar. Super cool!

#VitalityPath

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thenaughty-blog · 7 years

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Cooking The Easy Way With This Great Advice

Are you being driven nuts by cooking for your own family? Cooking shouldn't be a frustrating experience! The following article will provide you with advice to make cooking less stressful. Once you follow the strategies in this guide, you will be wishing that you could have known about these things sooner. Save yourself some time and stress by doing prep work a day ahead. This will simplify matters when you are cooking your meals. When you have a timeline for your meal to be ready, things can get a bit stressful once you start cooking. Having as much prep work done as possible will save you both time and frustration! Every cook needs access to a set of sharp knives. Dull knives make cutting difficult, but in addition, they are dangerous. You are more likely to cut yourself by using a dull knife, as opposed to when cutting using a sharp knife. You have probably felt guilty for pitching moldy fruits before. Are you tempted to just cut off the moldy part and save the rest for your meal? Unfortunately, you cannot save half rotten fruit and expect it to be healthy. They need to be thrown out, due to the fact that mold is much deeper than just skin level and could make you or anyone who eats it very ill. Apples are used in cooking mostly during the fall, but you must make sure they are properly kept so that they do not rot. Apples spoil in warm, dry air, so keep them in a refrigerator or basement, in plastic bags that are loosely tied. Keep an eye on them though, because one rotten apple in the bag will spoil the rest of them in no time. A nutritious way to reduce the calories from your mashed potatoes is to replace some of the potatoes with cauliflower. Their bland flavor blends effortlessly with the potatoes while taking flavor from the other ingredients. Cauliflower mixes easily with potatoes and will become hard to notice while reducing your intake of carbs. This type of seasoning can be added to all types of foods other than meat. You can add it to scrambled eggs or make a tasty snack by sprinkling a bit on some roasted pumpkin seeds. It will add a little bit of mysterious flavor to your meal. If you are going to be making chicken stock, it is best to go big or not at all. Instead of making just what you need, make a huge pot so you have some to freeze and use later. Many great recipes including soups, casseroles and stews call for a base of chicken stock. Once your stock is cooked, let the leftovers reach room temperature, then portion them into freezer bags. Skewers should always be soaked in cold water for a minimum of 30 minutes before they are used in cooking. This is going to help ensure that they do not burn during the cooking process. Use two parallel skewers instead of one skewer to avoid food falling off. Sauteing veggies in a bit of chicken broth is a healthy way you can prepare them. The broths adds some additional flavor, and reduces or eliminates the need to use cooking oil to prepare them. This is a delicious, simple way to cook fresh vegetables. If you're feeling stressed at the idea of making dinner for the family, consider doing much of the prep work the evening before cooking. Prepare some of the ingredients the night before, such as cutting onions or putting together a sauce. You will save a lot of time, and feel much less stressed when you have to cook. If you really like to use a lot of herbs and spices, you need to keep them in a dark and cool place so they can retain their freshness and flavor. Warmer areas will cause your spices to lose flavor.

Many popular veggies and herbs have a strong residual odor that can remain on cutting boards well after use. Label the ending of your chopping board by marking it with ink. This will help you to identify the different sides of the board. Make sure that prior to cooking, your utensils are sparkling clean. Any residual food matter missed during washing can spoil the dish you intend to cook. This could lead to problems from bacteria being spread. Whenever you make salsa that won't immediately be eaten, you should use raw onions that have been run under cold water first. Sulfurous gas is a component of fresh onions. You salsa can be spoiled by these compounds. Rinsing and drying the onions gets rid of the gas. If you plan to prepare food outside for a cookout, make sure the grill itself is prepped beforehand. You should try to have everything ready 30 minutes prior to your cook time. The coals should have an ash covering and should emit medium heat. Once the coals have reached this point, they have reached the prime grilling temperature. Herbs and spices need to be kept in a dry, cool area, away from light. Spices can quickly lose their flavors when exposed to heat, light and humidity. This will overexpose your spices to heat and cause them to lose flavor. If you are trying a new fruit or vegetable that you are not accustomed to, take a little time to learn some things about it. By reading up on it, you might be surprised at how versatile a new type of food can be. Educating yourself before you start doing anything in the kitchen will go far in making your experience more fun. Use beef or chicken stock as a substitute for water, in order to give extra flavor to a variety of dishes. The addition of bouillon cubes in the water is another easy way to flavor a meal. This will give your food the required amount of moisture and it will also add flavor as well. Cooking for multiple people can be a bit overwhelming. Fortunately, there are tons of ways to make cooking easier and to make the results of your labors in the kitchen more rewarding. You no longer have to dread meal time.

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foursprouthealth-blog · 6 years

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23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

New Post has been published on http://foursprout.com/health/23-moroccan-inspired-meals-that-are-everything-your-spice-rack-has-been-waiting-for/

23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

You’ve probably heard some version of this refrain over and over: To make food taste better without compromising nutrition, spices are key. But if you’re not quite sure how to use them, navigating those endless rows of seasonings at the store can seem pretty intimidating.

One delicious way to get it right? Make more of your dishes Moroccan! From cumin-heavy couscous and saffron-infused rice to harissa-spiked salads and cardamom meatballs, these 23 Moroccan recipes prove that North African cuisine knows its way around a spice rack.

Salads and Soups

1. Moroccan Raw Carrot Salad

Photo: Savory Tooth

Salads don’t always have to start with a pile of greens! Using shredded carrots instead of the usual kale/spinach/lettuce, this salad is brimming with eyesight-boosting beta-carotene, but you don’t need 20/20 vision to see that it’s also packed with tons of other nutrients from the chopped pecans, sunflower seeds, and fresh parsley that are tossed alongside the veggie.

2. Instant Pot Moroccan Sweet Potato Soup

Photo: Vintage Kitty

Loaded with root veggies and chickpeas, seasoned with spicy harissa, and garnished with yogurt swirls and fresh herbs, this plant-based purée manages to be rustic and elegant all at once. Thanks to its filling, wholesome ingredients, and its easy Instant Pot prep method, it’s a no-brainer for busy weeknights.

3. Moroccan Roasted Acorn Squash Soup

Photo: Food Faith Fitness

Wondering how a soup that’s free of meat, dairy, gluten, and grains can still taste good? Two words: Moroccan seasonings. Dashes of cinnamon, cumin, allspice, and paprika add spicy, warming depth to this naturally sweet acorn squash and date blend. Whether you’re vegan, Paleo, or on the Whole30, you need this on your menu.

4. Moroccan Watermelon Salad With Pistachio

Photo: Feasting at Home

Combining watermelon, feta, and cucumbers with olive oil, parsley, and red onion, this salad is a tasty marriage of everyday Mediterranean and Moroccan ingredients. The flavors take the whole fusion thing a step further, since the fruit, herbs, and salty cheese make for the perfect balance of sweet and savory.

5. Zaalouk (Moroccan Aubergine and Tomato Salad)

Photo: My Moorish Plate

This eggplant-based dish is the Moroccan answer to both French ratatouille and Middle Eastern baba ghanoush, keeping the garlic and olive oil, but swapping out creamy tahini for lots of tangy tomato action. And like any good salad, it’s best served with bread on the side.

6. Super Hearty Moroccan Lentil Soup

Photo: Find My Mojyo

It isn’t a Moroccan meal without legumes. Using red lentils makes this soup especially authentic, but don’t worry if you have to use another kind. The garlic, cumin, and paprika will still give it plenty of North African flavor.

7. Moroccan Spiced Pomegranate Salad With Creamy Tahini Dressing

Photo: The Cool York

Don’t let ingredients like pomegranate seeds, tahini, and the classic Moroccan Ras el Hanout spice blend make you dismiss this salad as too “out there:” Not only is it incredibly easy, taking only about 10 minutes to put together, but every crunchy, creamy bite is well worth any extra effort it might take to find some of the items called for.

8. Slow-Cooker Moroccan Chicken Soup

Photo: Dash of Herbs

Soups that can double as main meals are a busy cook’s dream come true. This one, full of nourishing goodies like shredded chicken, quinoa, and squash, scores even more points for being extra delicious due to the cinnamon and cumin, and extra easy with the slow cooker’s help.

Side Dishes

9. Moroccan-Spiced Vegetable Couscous

Photo: Erren’s Kitchen

Morocco’s flagship grain is traditionally meant to be eaten only on Fridays, but when there are delicious recipes like this to be had, why limit your consumption of it to just one day? With plenty of chickpeas, veggies, and spices, this dish will have you going back for more multiple days this week.

10. Moroccan Saffron Rice Pilaf

Photo: Salted Mint

A Moroccan rice dish isn’t complete without saffron, but just a few of these magenta strands go a long way to making this simple side really fragrant. Packed with dried fruits and nuts, kicked up with coriander and cardamom, and ready in 30 minutes, the final product is as exotic as it is easy.

11. Moroccan Roasted Cauliflower With Tahini Dressing, Pistachios, and Dates

Photo: Kneading at Home

We’re doing all sorts of things to cauliflower these days: ricing it, puréeing it into sauce, sticking it in smoothies. This recipe, however, reminds us that simply roasted florets are just as tasty, especially when topped with a creamy tahini drizzle and lightly toasted pistachios.

12. Moroccan Quinoa With Blood Oranges, Olives, Almond, and Mint

Photo: Feasting at Home

This gluten-free recipe is a delicious example of Moroccan cuisine’s ability to expertly incorporate fruit into savory dishes. With orange segments scattered into the pile of quinoa and almonds, each crunchy, nutty spoonful also comes with just enough juicy fruit flavor.

13. Moroccan Potato Salad

Photo: The Iron You

Next time you’re bringing the potato salad to a potluck or picnic, take a break from the often bland, mayo-drenched classic. This version, opting for healthier Greek yogurt plus olives, herbs, and Ras el Hanout for some much-needed zing, is much more interesting.

14. Moroccan White Beans and Greens in Tomato Sauce

Photo: Ruby Josephine

When chickpeas, black beans, and kidney beans often take the spotlight, white beans get left in the lurch a bit. Moroccan cuisine does right by them here with the traditional loubia, where the protein-rich legumes are stewed in a richly spiced tomato sauce and sopped up with big hunks of bread.

15. Moroccan Freekeh Pilaf

Photo: Rachel Cooks

Popular throughout Africa, this wheat variety is particularly tasty served up Moroccan-style with golden raisins, dried apricots, and orange zest. If you’ve never had the grain before, this is a freekeh’n delicious way to get acquainted.

16. Chermoula Roasted Eggplant

Photo: Nerds With Knives

Proving that eggplant doesn’t always have to be puréed or fried, this fun-to-eat side leaves the roasted halves intact. The dish looks fancy, but all it takes is a sheet pan and an oven for it to come together—even the spiced chermoula “sauce” on top is a no-cook recipe.

Main Dishes

17. Sweet Potato Noodles and Moroccan Turkey Winter Bowl

Photo: Two Lucky Spoons

This may look like a Paleo spin on Italian pasta, but all the flavors couldn’t be more Moroccan. The sweet potato noodles are seasoned with cumin; the ground turkey is sautéed with chili powder and fennel; and instead of a marinara, there’s a parsley-studded yogurt sauce tying it all together.

18. Lemon Cardamom Meatballs With Pine Nuts and Garlic Tahini Sauce

Photo: Heart Beet Kitchen

These meatballs get their North African twist from the lamb at their base along with cinnamon, cardamom, and cilantro in the mix, and a tahini sauce on top. To round out the authentic effect, serve them on rice or couscous instead of pasta.

19. Moroccan Chicken Burgers With Feta and Carrot

Photo: Curry Trail

Chicken and a refreshing carrot slaw make these burgers lighter than your usual beef-and-cheese-filled buns, but that doesn’t mean they skimp on flavor. In fact, with paprika, harissa, plenty of garlic, and fresh mint, these give the standard Big Mac a serious run for its money.

20. Moroccan Potato and Lentil Tacos With Harissa

Photo: Warm Vanilla Sugar

You’re probably unlikely to find tacos anywhere in North Africa, but that’s exactly why fusion food is so much fun! As it turns out, stuffing tortillas with harissa-spiced potatoes and lentils, and topping ’em off with avocado, is a pretty killer way to marry Mexico with Morocco.

21. Skillet Beef Tagine With Spiralized Butternut Squash

Photo: Mindy’s Cooking Obsession

Tagine actually refers to the funkily shaped clay pot in which stew is slow-cooked, but let’s be real—not everyone has one of those. Still, get all the taste of the traditional dish in this skillet version: Butternut squash spirals provide a slightly sweet contrast from the bold, paprika-spiced tomato sauce, and succulent chunks of beef make it a complete meal.

22. Easy Moroccan Chicken

Photo: Mommy’s Home Cooking

Dried fruit, olives, and cumin instantly give any dish some Moroccan-inspired magic. Here, those ingredients (and a few others) join chickpeas and chicken for an easy 30-minute skillet meal, giving you a welcome alternative from your usual grilled chicken breast dinner.

23. Moroccan Lamb Stuffed Sweet Potato

Photo: Sarah Bell Nutrition

Lamb is basically the chicken of Moroccan cuisine—it’s that frequently used. While you’ll traditionally find it in a stew, this recipe finds another use for it, turning the ground meat into a savory stuffing for baked sweet potatoes. With peas and spinach also in the mix, each serving of this dish is a perfect balance of protein, carbs, veggies, and fiber.

#Health

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foursprout-blog · 6 years

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23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

New Post has been published on http://foursprout.com/health/23-moroccan-inspired-meals-that-are-everything-your-spice-rack-has-been-waiting-for/

23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

Salads and Soups

1. Moroccan Raw Carrot Salad

Photo: Savory Tooth

2. Instant Pot Moroccan Sweet Potato Soup

Photo: Vintage Kitty

3. Moroccan Roasted Acorn Squash Soup

Photo: Food Faith Fitness

4. Moroccan Watermelon Salad With Pistachio

Photo: Feasting at Home

5. Zaalouk (Moroccan Aubergine and Tomato Salad)

Photo: My Moorish Plate

6. Super Hearty Moroccan Lentil Soup

Photo: Find My Mojyo

7. Moroccan Spiced Pomegranate Salad With Creamy Tahini Dressing

Photo: The Cool York

8. Slow-Cooker Moroccan Chicken Soup

Photo: Dash of Herbs

Side Dishes

9. Moroccan-Spiced Vegetable Couscous

Photo: Erren’s Kitchen

10. Moroccan Saffron Rice Pilaf

Photo: Salted Mint

11. Moroccan Roasted Cauliflower With Tahini Dressing, Pistachios, and Dates

Photo: Kneading at Home

12. Moroccan Quinoa With Blood Oranges, Olives, Almond, and Mint

Photo: Feasting at Home

13. Moroccan Potato Salad

Photo: The Iron You

14. Moroccan White Beans and Greens in Tomato Sauce

Photo: Ruby Josephine

15. Moroccan Freekeh Pilaf

Photo: Rachel Cooks

16. Chermoula Roasted Eggplant

Photo: Nerds With Knives

Main Dishes

17. Sweet Potato Noodles and Moroccan Turkey Winter Bowl

Photo: Two Lucky Spoons

18. Lemon Cardamom Meatballs With Pine Nuts and Garlic Tahini Sauce

Photo: Heart Beet Kitchen

19. Moroccan Chicken Burgers With Feta and Carrot

Photo: Curry Trail

20. Moroccan Potato and Lentil Tacos With Harissa

Photo: Warm Vanilla Sugar

21. Skillet Beef Tagine With Spiralized Butternut Squash

Photo: Mindy’s Cooking Obsession

22. Easy Moroccan Chicken

Photo: Mommy’s Home Cooking

23. Moroccan Lamb Stuffed Sweet Potato

Photo: Sarah Bell Nutrition

#Health

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