#benefits foR onion juice

[wellnesgreen]

This article explores the astounding health benefits of onions, their nutritional highlights, the best ways to eat onions for maximum gain, and answers frequently asked questions about onion consumption and selection. Discover why you should eat onions often and generously to support whole-body wellness. Strong, flexible, and pungent, humble onions are mighty allies in the quest for health.

[renewgoo]

Secret Ingredient Alert Benefits & Bold Flavor Juicing Red Onion Think You Can't Juice this?

In this video, we're juicing a red onion to harness its incredible health benefits. Watch as we demonstrate an easy and effective method to extract the juice from this nutrient-rich vegetable. Known for its anti-inflammatory properties, red onions are a great addition to your diet, and juicing them is an excellent way to maximize their benefits. Join us as we show you how to juice a red onion and incorporate it into your daily routine for better health and wellness!

Juicing, red onion, vegetable juice, healthy drinks, anti-inflammatory, natural remedies, health benefits, food and drink, nutrition, healthy lifestyle, healthy living, DIY juice, home remedies

[hindie24bollywood]

Onion Juice Benefits: प्याज के जूस के गजब के फायदे, जानकर चौंक जाएंगे आप

Onion Juice Benefits: प्याज के जूस के गजब के फायदे, जानकर चौंक जाएंगे आप

प्याज के रस के फायदे: प्याज तो सबके घर में होता ही है. यह बहुत सारे विटामिन से भरपूर है, और स्वाद में भी अच्छा है। प्याज का इस्तेमाल सिर्फ खाना बनाने में ही नहीं किया जाता बल्कि इसे सलाद के रूप में भी खाया जाता है। यह आपके शरीर का भी ख्याल रखता है और बालों के लिए भी यह काफी फायदेमंद साबित होता है। प्याज का रस भी बहुत फायदेमंद होता है, अगर आप खाली पेट प्याज का रस पीते हैं तो यह आपको अंदर से स्वस्थ…

[reality-detective]

MORE ABOUT THIS↙️

Do you Love making natural remedies?

Did you know that you can easily make this powerful remedy at home?

you will only need :

• 1 orange 🍊

• 1 Lime 💚

• 1 Lemon 🍋

• Onion skin (From 1 🧅)

• Big chunk of ginger 💛

• 5 willow leaves 🍃

• 1/2 tsp Turmeric 🧡

• Pinch of black pepper 🖤 (to activate Turmeric)

• More than pinch of Chilli pepper 🌶

1. Drop them all into a pot

2. Pour in water so all ingredients are under water

3. Steep for 15-20 mins

And you done ✅

Drink 1-2 cups daily

Good in fridge for up to a week+

Benefits of :

Orange 🍊 :

The vitamin C in it can help :

• Protect your cells from damage

• Helps your body make collagen.

Lime 💚 & Lemon 🍋:

• Consuming limes or drinking the juice may improve immunity

• Reduce heart disease risk factors

• Prevent kidney stones

Onion skin 🧅 :

• The skins of onion provides an excellent source of vitamins A, C, E, and numerous antioxidants.

• They're also a rich source of flavonoids, and anti-inflammatory properties.

Ginger 💛 :

• Has powerful components that lower blood sugar levels and prevent heart disease

• Eating ginger every day can regulate the production of insulin in patients with diabetes.

Willow bark 🍃 :

• Has been used throughout the centuries in China and Europe, and continues to be used today for the treatment of pain (particularly low back pain and osteoarthritis), headache, and inflammatory conditions, such as bursitis and tendinitis.

Turmeric 🧡 :

• Its most active compound, curcumin, has many scientifically proven health benefits, such as the potential to improve heart health

• Prevent against Alzheimer's and cancer.

Chilli pepper 🌶 :

• Helps Protect Your Heart.

• Can Help You Burn Fat and Lose Weight.

• Help Soothe Intestinal Diseases.

U can sure use fewer ingredients then shown, if u are sick just use those witch are needed at that time. 🤔

[three--rings]

Threerings' Dinner Plan

Okay so you've got the average or more than the average amount of stress and limitations to your time and/or ability, but you like to eat good food. And you know you need to both eat healthier and more cheaply (i.e. home cooked food.) What do you do?

Well in the past few months I've kinda perfected a system for low effort cooking of very healthy meals that last for many days of leftovers. None of this is revolutionary or anything or original but IDK it's working really well for me so I'm sharing.

(Also this is for omnivores. Sorry non meat eaters.)

Basically the idea is sheet pan meals. Like I said, not revolutionary. But I've found a system to make it as easy and low-effort as possible.

Step One: Choose your meat and recipe.

So mostly I use chicken for this, because it's cheapest. But if your store is having a great sale on pork or beef, by all means. This last week I did pork tenderloin cause they were super cheap I just searched for a recipe for sheet pan pork tenderloin and adapted it.

But we're gonna assume you're going chicken. So I really only like chicken breasts, but if you like thighs you can use those because it's cheaper. I typically use about 1.75-2lbs of chicken at at time for these recipes.

So what I do is buy the thin sliced chicken breasts from the store. The benefit here is they are already pre-trimmed of all the nasty parts so you're not paying for bits of chicken you don't want and also you don't have to handle and cut the chicken yourself. All I do is open the package and I cut each piece of sliced chicken in half in the middle, horizontally. You don't have to do that, but it makes all the pieces about the same size and it fits better on the tray and then people can take exactly as much meat as they want more easily. (I'm only feeding two adults but it would work well for kids that way.)

Step Two: Veggies

So that's your meat, then you need veggies. I use frozen veggies because they are 1)cheaper and 2)pre-cut. You can pretty much use whatever veggies you like with whatever recipe, but I try to keep it in theme. Like with a Mediterranean dish I did onions and bell peppers and cauliflower. Recently I got a bag of "roasting vegetable blend" that was excellent with brussel sprouts, butternut squash, and onions. Get the higher quality veg like broccoli "florets" cause it's worth a few cents more. You will need/want more veggies than you think, like 20 oz total, you can mix a couple small bags of different ones per tray. And they will shrink a good deal in cooking.

Step Three: Sauce/seasoning.

And then we have seasoning/sauce. This is where I turn to internet recipes for "sheet pan whatever chicken." But I have a few I've used that I've adapted so I'll give them here. Whatever you do, basically you just mix the sauce and pour it over the chicken and/or vegetables and throw it all on a sheet tray and cook it in the oven. (Specifics below.)

Korean Chicken

4  tablespoons dark soy sauce (I've tried both dark works better)

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

4 cloves garlic , minced (or ½ teaspoon garlic powder) (I use pre-minced jar garlic for ease)

1 tablespoon gochugaru red pepper flakes (if you don't have these just either use a smaller amount of regular red pepper flakes or just more sriracha. This shouldn't be really HOT, just tangy. )

Do Broccoli and Chicken with this, and mix it all in the sauce. It makes the absolute best broccoli EVER. Like I just want a plate of this broccoli it's so GOOD.

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

(Sub pre-juiced lemon juice and jarred garlic for ease.) Marinate the chicken in the mixture for like 30 minutes first if you have time. Onions, bell peppers and zucchini is good for this. Don't add feta until the last 3 minutes of cooking, sprinkle feta over it and then put it back to get a little melty and browned.

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander 

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

You can again marinate the chicken for a bit if you want. But you don't have to. I recommend cauliflower for this, with whatever else you like. Grape tomatoes are good too. For this one I sprinkled the veggies with curry powder to make sure they got seasoned because there wasn't that much of the marinade.

So for ALL of these the process is this:

Preheat over to 450

Spread the frozen veggies all over a sheet pan (wrap the pan in aluminum foil first for easy clean up.) You can drizzle them with oil, salt and pepper, or a little of the sauce/marinade and toss to cover. Toss the sheet in the oven while it's still preheating. This will get the veggies started and defrosted before you add the chicken so it will all cook together.

Meanwhile get the chicken ready/wait 10-15 minutes for the oven to heat and the veggies to start cooking. (If you're using smaller/more tender veggies you can cut this time. Skip this entirely if you're using fresh.)

Mix your thin sliced chicken pieces with the marinade/sauce. Remove veggies from the oven and push to the sides to make room for your chicken in the middle. You can also simply lay the chicken pieces over veggies if you don't care about the veggies getting carmelized. Arrange your chicken and dump all the sauce. Return to oven.

Cook for about 20-25 minutes. You can check the temp of the chicken with a thermometer, but it's so thin it should be fine. This is why we start the veggies first so they can get mostly cooked and have time to start browning without overcooking chicken.

Remove from oven.

Serve with rice. I have been going the ultra-lazy route of using frozen microwaveable rice, but some of you may have rice cookers.

Congratulations you have a super healthy meal. If you feel crazy you could make a second tray of veggies at the same time and just have less meat with each meal to stretch your $. You could also add beans to your veggies and same.

My husband and I can get dinners for 4-5 days out of one of these meals. But neither of us eats a lot at a sitting, so ymmv on that.

You can also probably see how to adapt this. Find a sauce/marinade recipe, choose veggies and meat, and go! You will have to figure out the cook time for different kinds of meat though.

[beautyandlifestyleblog86]

Grilled Mackerel With Lemon-Dill Yogurt Sauce

Ingredients:

* 2 mackerel fillets

* 1 tablespoon olive oil

* Salt and pepper to taste

* 1/2 cup Greek yogurt

* 1 clove garlic, minced

* 1 tablespoon lemon zest

* 1 tablespoon chopped dill

* Salt and pepper to taste

* 1/4 red onion, thinly sliced

* 1/2 cucumber, thinly sliced

* Handful of mixed greens

* 1 tablespoon olive oil

* 1/2 lemon, juiced

* Salt and pepper to taste

Instructions:

* Drizzle mackerel fillets with olive oil, salt, and pepper.

* Grill or pan-sear until cooked through.

* Combine Greek yogurt, minced garlic, lemon zest, and chopped dill in a bowl.

* Season with salt and pepper to taste.

* Thinly slice red onion and cucumber.

* In a large bowl, combine mixed greens, red onion, and cucumber.

* Drizzle with olive oil and lemon juice.

* Season with salt and pepper.

* Place a bed of salad on a plate.

* Top with a grilled mackerel fillet.

* Dollop with lemon-dill yogurt sauce.

Nutritional Benefits:

* Mackerel: Provides a rich source of omega-3 fatty acids, protein, and essential vitamins and minerals.

* Yogurt: Offers protein, calcium, and probiotics for gut health.

* Lemon: Contains vitamin C, an antioxidant.

* Dill: Provides antioxidants and anti-inflammatory properties.

* Vegetables: Offer vitamins, minerals, and fiber.

This dish is a flavorful and nutritious way to enjoy the benefits of mackerel. The combination of grilled fish, creamy yogurt sauce, and fresh vegetables creates a well-balanced meal.

[rottenpumpkin13]

SOLDIER Vlogging Shenanigans pt. 7

[There's static as the camera shuffles in the dark. Light peeks through the lense as it films four sets of feet underneath a table. Dozens of voices fill the darkness along with laughs and clatter of silverware against dishes]

"—Gaia's name are you doing, Gen?" Angeal's cut-off question is heard, followed by Sephiroth's muffled laughter.

 [The camera is hidden in Zack's lap, pointing upward at Genesis sitting beside him in a cafeteria booth. The commander proceeds to cut up a Banora White, dunking the slices into a piping hot soup of some kind]

[Zack turns the camera back to himself. He grimaces] 

Sephiroth grunts. "Do you remember when Lazard said we sometimes exhibit behaviors that might benefit from therapy?" A pause. "This is what he meant." 

[There's a clangor of clattering plates as Genesis slams his fist on the table]

"Oh goddess, LET ME LIVE!"

—

[The video next cuts to a different angle, Zack is now filming Sephiroth sitting across from him in the booth. He's eating lunch. Angeal is beside him still watching in horror as Genesis eats the Dumbapple-French-Onion soup]

"What's up, vlog! We're currently at lunch and Genesis—"

[Zack points the camera directly into Genesis's bowl]

"—is commiting culinary atrocities," Angeal finishes for him. 

They both laugh. "I don't know how to explain it, but Genesis has the eating habits of a toddler," Zack adds.

[Zack turns the camera back to a laughing Angeal ignoring Genesis's scathing glare. The video blurs as the camera pans the Sephiroth quietly eating]

"Okay, and since we're eating, I want to take this opportunity to answer one of your fans' burning questions—"

[The camera flickers to Angeal, then to Genesis]

"Drumroll please, fellas!"

[Angeal and Genesis drum their hands on the table. The camera pans back to Sephiroth, looking miffed, his lips pressed into a thin line]

"Would you rather," Zack pauses for dramatic effect, "Eat earthworm pasta OR cockroach stew?"

Sephiroth keeps a straight face. "Cockroach stew."

[The camera quickly points back at Genesis choking on his Banora White juice]

"You answered that alarmingly quickly," he points out.

[The camera points to Angeal]

"I mean, considering pasta is your favorite food, I assume it'd be easier to eat." 

[The camera points back to Sephiroth, who's shrugging as he puts down his fork]

"I assumed that by stew he meant a soup-like dish, which would ultimately mean the cockroaches aren't whole, thus making it easier to drink up quickly."

"Alright, what if the cockroaches are whole?" Zack asks from behind the camera. 

Sephiroth finishes chewing before wiping his mouth and replying: "I'd simply add dumbapples to it and hope for the best." 

[The camera shakes violently as the three SOLDIERS double over in a laughing fit. The motion-blurred camera pans to a displeased Genesis, who's in the process of getting up, tray in hand]

"I'm done with you people," he declares before stalking off across the cafeteria.

[The camera turns back to Zack, still laughing, who waves at the audience before ending the video]

[rabbitcruiser]

National Guacamole Day

Learn to make guacamole at home, and discover some of the many versatile uses for this tasty invention, from a simple dip to a sandwich spread and more.

Whether that bright green, creamy and chunky treat is piled on top of a tortilla chip or used as a garnish for a Mexican entree, guacamole is a delicious way to truly enhance a snack or a meal!

History of National Guacamole Day

While the day itself doesn’t exactly seem to have any particularly poetic origin, National Guacamole Day is a terrific excuse to indulge in the tastiest of dips!

However, guacamole itself seems to have its origins with the Aztec people group at some time before the 16th century. Early guacamole recipes only included mashed avocado and it became very popular due to the excellent health benefits of the avocado. Adding in the tomatoes and onions came later, which was a natural development since those are also native to the Americas. Eventually the lime juice was added, which originated in the Middle East but made its way west with the arrival of Christopher Columbus.

The word, guacamole, originally came from the word “āhuacamolli” which translates literally to mean “avocado sauce”.

Not only is it a great addition to a savoury spread, it’s also good for you! This is because “guac” is made from avocados, which are nutrient dense and packed with healthy fats that help the body lower bad cholesterol, all of which contributes to having a good ol’ time and living as long as possible.

How to Celebrate National Guacamole Day

Celebrating this day is easy and can be filled with fun as well as delicious flavors! Enjoy the day with some of these ideas:

Eat Guacamole

Even if there’s no particular reason, other than it being an awesome day, go ahead and celebrate National Guacamole Day by picking up some at the store! Don’t forget to grab something to put it on, such as a bag of tortilla chips, a selection of veggie sticks (carrots, celery or cucumbers), or a piece of tasty toast. Eat it with french fries, slather it on a quesadilla or use it as a filling or garnish for tacos. The options for eating guacamole are virtually endless!

Learn to Make Guacamole at Home

Freshly made guacamole is the most delicious part of this day! All it takes is buying some ripe avocados and making it from scratch at home. Blend the avocado, season with salt and it’s done!

Of course it might be even tastier to add a bit of flavor to it, such as lemon or lime juice for some zesty citrus notes. Or perhaps some tomato, garlic and onion to expand the palette, the choice is completely personal.

Find Creative Ways to Eat Guacamole

Many people associate guacamole only with corn tortilla chips. But there’s so much more to it than that! For those who are trying to get a bit healthier and forego the chips, or for those who are just looking for a bit of adventure, guacamole has a lot of creative ways it can be used for snacks and meals. In addition to using it as a dip, try out these ideas for guacamole:

Spread It On a Sandwich. Guacamole makes a great sandwich condiment. Simply pile it on top of a hamburger or chicken burger for a tasty treat. Guac is also tasty when used as a healthy addition to a grilled cheese sandwich.

Top a Pizza With It. That’s right! A boring pizza can be made delicious with guacamole. Some people like to combine it with Buffalo sauce and chicken as well.

Stuff Mushrooms with It. Keep it vegetarian by filling hollowed out mushrooms with guacamole and topping with a spicy Buffalo sauce. Yum!

Make It Into a Salad. Guacamole can make a healthy and delicious base for a salad. Create a Greek fusion by adding feta cheese, or turn it a bit sweet by piling it up with chunks of watermelon or peaches.

Have a National Guacamole Day Party

Invite friends and family over for a little get together with the intention of celebrating National Guacamole Day. Give a nod to guacamole’s origins by decorating and dressing up in costumes that channel Central American culture.

Of course, the table of refreshments will need to center around the guest of honor–guacamole! But it can be filled with all sorts of other south of the border treats as well. Try offering some tostadas, chips & salsa, taquitos or quesadillas. Toss in some churros or flan for a delicious dessert.

Learn Fun Facts About Avocados

Since they are the main ingredient for guacamole, a fun activity for the day would be to learn a bit of trivia to share with friends or coworkers as National Guacamole Day is celebrated. Try these fun facts to share:

Avocados are a fruit. That’s right, technically guacamole is actually a smashed fruit salad!

Hass Avocados were banned in the US. In an effort to control pest problems, the beloved Hass Avocado was once banned in the United States. From 1914 to 1997, it was illegal to import these delicious fruits. Everyone is much happier now that they are legal again.

The World Record for Guacamole was over 3 tons. Created by a wholesaler in Jalisco, Mexico, this batch of guac took more than 800 people to make it. It contained more than 25,000 avocados, 3,500 tomatoes and 3,000 lemons.

Remember–it’s not necessary to only indulge in this tasty treat on National Guacamole Day. After all, it’s good for you all year round, this is just an extra special reason to enjoy it!

Source

[booksbeansandcandles]

Fire Cider Recipe 1:

Fire Cider Ingredients

2 cups apple cider vinegar

1/2 to 1 cup honey

1/2 cup horseradish

8 cloves of garlic, chopped

1/2 onion

1/2 cup ginger

1 sliced jalapeño

1/2 cup fresh turmeric OR 1 tbsp dried turmeric (optional)

1/2 lemon (optional)

1/2 orange (optional)

1 tsp peppercorns (optional)

2 whole cinnamon sticks (optional)

2 rosemary sprigs (optional)

4 thyme sprigs (optional)

Directions

Prepare ingredients and place them in a sterilized quart-sized glass jar.

Pour the apple cider vinegar and honey in the jar until all of the ingredients are covered and the vinegar reaches 1/2 inch from the jar’s top. You can use a glass fermentation weight on top to keep the ingredients submerged, but that is just a preference. Shake well. Store in a dark, cool place for a month, shaking daily. It’s in vinegar, so it won’t go bad! Once done, strain, bottle, and label.

Storage: It’s vinegar, so it keeps all winter and early spring (6 months) if left in a cool dark place. Keeps in the refrigerator for up to 10 months. You can take a dropperful every few hours, or I put 2 -3 droppers full into a big mug of hot water and drink that.

Benefits of ingredients

Ginger root – Ginger contains gingerol, an antibacterial compound that promotes body warmth, helping to fight off cold symptoms.

Horseradish root – Horseradish strongly stimulates the digestion, increasing gastric secretions and appetite. It can be of use in both respiratory and urinary tract infections. Horseradish is a natural expectorant with natural antibacterial properties. It helps in easing throat and upper respiratory tract infections. Has been used to fight cancer naturally.

Jalapeño peppers – Useful for increasing circulation and to get mucus flowing. Anti-inflammatory, pain reliever, and anti-irritant. It is used as a digestive aid to stimulates gastric juices.

Garlic – Boosts the immune function and opens pores of the skin to lower a fever. This herb’s antibacterial and antimicrobial properties make it useful in treating bladder and kidney infections, yeast infections, strep throats and ear infections.

Onion – Another cancer fighter, onion’s compound quercetin is a natural disease fighter.

Lemon – The levels of vitamin C found in the juice and peel are extremely effective against bacterial infections! Lemons act as a great potentiator in this cider recipe.

Rosemary Sprigs – This piney plant alleviates muscle pain, boosts the immune system, and relieves cough while you’re sick.

Turmeric – Turmeric increases the antioxidant capacity in your body. This means that all of the new antioxidants in this cider will have a home to live and work in!

Black peppercorns – Greatly boosts absorption of turmeric.

Apple Cider Vinegar – (Use organic) ACV kills multiple types of bacteria. When used in conjunction with the other herbs of this recipe, it becomes a powerhouse of health.

Local Raw Honey – Before becoming sick, local, raw honey helps your body fight off local infections and allergens. After becoming ill, it suppresses coughs and continues fighting off bacteria

[awkwardcourage]

∗ 17﹕ sender and receiver cook together . | @gingerspiice

"Ugh, why do we even need onions? It's not like we're gonna taste them." Hughie runs the water and leans his face near it. He'd heard it was a trick to get the juices from the onion away from your eye and into the running water instead. It sounded stupid trying to explain it, but Hughie thought it helped. Bitching about it helped a lot too. Plus, he genuinely didn't understand why onions were needed. They smelt nice when frying, but that was the only benefit he could see from them.

[yourgamemasterthewhiterabbit]

Any further tips/advice for freezing veggies? Or any kinds of dish that are good for frozen veg that loose their usual texture (like celery, potatoes etc)?

Basically, cut and clean them to the size you will want in the final dish, since they'll be a bitch to try to cut once freezing makes them soft. For anything juicy, spread it out to freeze first so it doesn't all stick together in one chunk, or portion it into the servings you want to take it out in.

[When I get a camera cord, remind me to photograph my freezer stash, I have mixed potatoes, cabbage, celery and some other things in there now waiting on doing a duck roast,]

And honestly I haven't noticed much loss of texture after cooking. Unless you are used to very lightly steamed celery, the difference in texture there, as example, isn't notable. I don't use celery in stir fry, for example, because I don't eat stir-fry, but I use it in sauces and soups or in tiny bits in stuffing for poultry, so there's no difference there.

If it's the kind of thing that browns you can try tossing it in vinegar or lemon juice but honestly I don't care much about the look of my potatoes or whatever oxidizing slightly.

Pasta sauce and soups, or sauce put put on rice, curry etc.. is a good use for bits of frozen veg.

Really any dish where they normally get cooked a lot in with other things or fluids of any kind. Even tossed into meat pies I haven't notice a difference. It seems scary when they're raw because they seem weirdly soft like if they went bad, but it's because the water in their cells has burst out, much like it would with cooking anyway.

You can puree onion and garlic or herbs instead of having to cut it and make ice-cubes with it, and toss them in a bag, or even pre-caramelize all the onions and then make ice cubes of them to take out one at a time.

And potatoes, potatoes you don't freeze after cooking into a dish, you freeze them pre cut into either chunks for boiling, fries, wedges or shreds, freeze them, and when they come out you put them in whatever you would normally, like boiling them to make mashed potatoes, or mixing them into hash or latkes... It's like how you can get bags of frozen french fries and they bake or deep fry like fresh. I would not pre-make mashed potatoes necessarily because the other ingredients might separate oddly, unless I was making perogis to freeze for later or something. But freezing can even help get out extra water so they're easy to drain and dry or squeeze out for frying or adding to batter.

The goal isn't to necessarily find something to batch cook, it's to just get them cut up in a usable state and in the freezer with as little work as possible before they spoil. Deal with actual meal planning later as a whole separate process.

Pre-shredding carrots can mean having shred carrot to add to things easily, like cakes, tomato sauces, meat or vegetable pies, soups potato hash, ect, but it might help to freeze it spread out on a tray so it all doesn't stick together in a lump, or ice cube tray it, and then bag it, or -alternately- dehydrate carrots in a dehydrator in thin slices for soups. Dehydrated carrot is shelf stable a long time but if you freeze it dehydrated they last indefinitely, which can help make use of those huge bags of big cheap carrots that go on.

I'm not big on eating vegetables raw or half raw due to digestive sensitivities, and boiling or baking them makes them way softer than freezing does anyway. It isn't going to give you something lightly roasted or steamed, but it's better than throwing them out.

If you want to get clever about it keep track of how you cut up various veg for various meals and settle on 1-2 sized you are okay with them being in a variety of things and go with that.

The main thing is to predict to some degree what you'll want to make, but the benefit is being able to just reach into the freezer and grab pre cut veg. I like to grab out a pinch of frozen onion slices one meal at a time, rather than having an onion to work through in the fridge.

And if you are really into soups, you can actually puree tomatoes, cucumber and even lettuce that's about to go off, just clean it up and blend it, and then add it to soup stocks and stews and sauces, where it won't add much to the texture, but it'll add in those nutrients you would have missed from throwing them out instead. Most veggies that turn to utter mush when frozen can be blended and used for soups and sauces so long as you are at peace with them not adding any texture, and looking like goop or a block of coloured ice coming out of the bag.

Just make sure you clean and cut them like you would for meal prep first. You will NOT be able to clean and cut them properly -after- freezing, so you can't just shove them in there thinking you'll deal with any of the prep later, you have to do it first.

Personally, I batch prepare veggies this way into freezer bags before winter and stock up my box freezers with them, that way I have veggies all winter that are nearly fresh. I can just reach in and grab pre-cut peppers, onions and mushrooms to toss into a meal.

It's kind of easier to batch process like 10+ bell peppers at once and not worry about any other meal prep and then just have them for later, as example, and you can buy the bulk packages of stuff that's on sale because it's about to go off. It ends up saving money, sure but also means you are eating a more well rounded diet because you end up with this selection of veggies to just grab and toss in to anything on a whim... That aren't going bad.

You can buy enough corn on the cob to feed a big family, when it's cheap or on sale, and then just defrost one or two at a time for yourself.

Frozen ginger gets soft enough that you can squeeze out all the juice with a garlic press and leave behind the stringy bits, so if you cut it into 1/2-1inch chunks it can be good for that, and then you can take the crushed bit and brew it in a cup of tea, or soup stock... just rinse the ginger off before freezing it.

I also buy huge cuts of meat when they are on cheap, portion them myself and freeze them for later, so basically any meal just becomes taking out your pre-portioned ingredients and doing the actual cooking part with about 0 food waste. I also take the bones and fat off of meat I am cooking and freeze that separately for soup later, or frying or baking etc. Bones are a mash of bits by the time I am throwing out the remains.

Have leftovers you don't want to eat immediately in the following day? Frozen for later! next time you are hungry and don't want to cook you just toss that boy in a baking dish, bam! No food waste.

And when a whole bunch of something is about to go off, you don't have to stand there trying to figure out what you want to cook in the next 3 days that's going to use up 20 potatoes, you just cut them up and put the pause button on them.

If you don't have a box freezer, they are typically sold for 100$ second hand on facebook or kijiji and are a good one time investment when a tax cheque comes in.

Just make sure you are actually using the frozen food. You can't be thinking of it as less good than fresh or harder to make use of, because if you avoid using it and just keep buying more, you are going to run out of space and end up with freezers full of food you aren't eating. Get comfortable reaching for portions of frozen vegetables to add into things, and shop your freezers when you are getting ready to cook meals. [Pinch of bell peppers? Don't mind if I do! It's like a spice rack of vegetable add-ins now! Peruse.]

The last tip I have is to not buy a bunch of stuff to do this with all at once thinking you will have the spoons to do a week of meal prep with it all. Space it out. Buy the big bag of onions one trip, and get most of them frozen before you worry about grabbing a big bag of apples or potatoes, buy cabbage and celery the next trip and cut up most of those to freeze when you get home, or in the following days. Whatever is about to go bad, if it comes to that, just clean it up cut it and freeze it. or prep the whole things when you get to the meal you bought some of it for, depending on what it is, and freeze what you don't use.

Before long you'll have a stash of basically everything you use on hand. Then you can get pickier about waiting to buy things until they are on sale when you can. Like I buy butter on sale only and keep it frozen, but I also buy raw cranberries once a year at Christmas for 2$ or less a bag and just rinse and freeze the whole bags [they have holes int he bags for air flow]. I buy pumpkins for sale -after- halloween and cut them into quarters, bake the quarters so they are squishy, fold them flat into freezer bags, and then have a quarter pumpkin to use in pies or whatever I want. You get pumpkins for like a dollar, so you get each bag of frozen pumpkin for 25 cents [I have known people who do this -after- carving them for Halloween, if they aren't outside, just rinse bake and freeze them for food]. They have a sale rack sometimes of food that's about to go off that's all been bagged up together and discounted, and that is your friend if you are taking home one thing at a time and actually using it.

Frozen apple wedges, btw, do fine in an apple pie. And apple dehydrates nicely at home too. Same logic applies as carrots, if you dehydrate and then also freeze them, they don't stick together and you can have them indefinitely, and they take up a lot less space. But really I just freeze apple slices and then make pie filling with them [or add them to stuffing].

I will eventually formalize and share actual recipes, but so much of the cooking I do is measuring with my feelings that I need the spoons to go through making each dish and documenting what has it come out the best. There's some batch cooking things I do like pre-roasting chickpea flour to coat dumplings and rolls in so they don't stick together in the freezer. I make about 50+ spring rolls at once from frozen bean sprouts and etc, and then freeze those to eat 2-3 at a time.

I just can't stand having food go bad in the fridge if I don't have the energy to cook, and I hate the idea of simply not eating vegetables because of it. I'm trying to save money and also eat well and my response to problems tends to be a little "smash it all with one simple elegant solution". If you have any specific questions please let me know <3

[daffodilhorizon]

vegan sick grocery list

(i am sick) - orange juice - pomegranate juice (expensive!) - potatoes - leeks - oat flour - garlic my plan 1. combine the juices into a delicious sugary drink that is more of a morale boost than having much nutritional benefit, but i can use the vitamins as a placebo and make my brain think it's getting real medicine. Also it's nice to have lot of liquid options 2. use potatoes for base nutrients that are easy to stomach (baked potato with toppings, cheezy pasta, soup) 3. eat leek for nutrients and morale boost (i'm probably going to make a potato leek garlic soup and/or a chickpea flour fauxmlette with leeks) 4. Make garlic bread, eat for both morale and slightly dubious immunity boosting properties 5. Drink a lot of my partner's garlic-pepper-onion-miso broth. 6. MOST IMPORTANTLY, rest and relax as much as possible!

[happi-meals]

Had a great yet simple meal just now :-)

Steamed sweet potatoes and steamed zucchini on a bed of rice, and a turkey sandwich on wheat bread with mustard and vegan mayo.

Twas a very easy-to-cook meal as each entre and side only needed 2 seasonings + oil for the pan (salt and pepper). Actually the sweet potatoes had 3 ingredients lol: i added yummy wildflower honey with pepper and plain salt! I didnt exactly want candied yams but i do like it when theyre sweet. The taste is quite nostalgic as I grew up eating these sweet orange roots as a kid. Mama would make them extra sweet, but this time I spared myself the film of sugar on my teeth lol.

The turkey sandwhich was the protein part of my meal + an effort to stave off spoilage of the lasts of my turkey slices i got last week or so from Aldi. I worry about choloesterol now that im not vegan anymore (and havent been for several years now lol). But i think this type of meal is perfect for keeping those lvls under control bc of the low saturated fat contents and the nutriional benefits of the lean meat. Ive always liked turkey and plan to continue eating it with other meals like this. Who knew a simple lunch meat samdwhich could be part of a nice dinner? 😁

The water I explicity included in the photo bc its summer time! So while always is a good time to hydrate properly, summer is especially so. And Georgia summers can be brutally hot (which I dont mind! I love a Southern summer!). I want to get more used to drinking plain water again. When I was vegan it was easier, but now I notice I only ever have a taste for it if i'm very thirsty or add some sort of sweetening element, like sweet tea or juice. Thats not an issue in itself, but id hate for the incentive to drink water to depend on if it doesnt taste like water? Lol its not like i dont enjoy water. Its a very distinct crisp taste thats always refreshing, esp on a hot day. But getting enough water is a challenge. So making it an explcit element to this meal serves important reminder to hydrate regularly and appreciate water as is when I can!

I'm happy about this meal as it was so easy and my timing was rlly good. I started the yams first, then the rice, and lastyly the zucchini. So none of my food was too cold or too mushy or overcooked by the time it was all ready. Thats a big deal for me!

I wanted to steam cabbage as well and add a cucumber salad but alas lol. I prepared the cucumber salad though and added ginger. I dont have red onions rn but the cucumber marinating in apple cider vinegar, salt, and pepper. I'm excited to eat it tomorrow as part of my breakfast!

[seogoogle1]

Nourishing Wellness: Exploring the Principles and Benefits of a Detoxifying Diet

Introduction: In a world inundated with processed foods, environmental toxins, and stressors, the concept of detoxifying diets has gained popularity as a means to cleanse the body, rejuvenate health, and restore vitality. While the term "detox" often conjures images of extreme juice cleanses or fasting regimens, the essence of a detoxifying diet lies in nourishing the body with nutrient-dense foods while minimizing exposure to toxins. In this article, we delve into the principles and benefits of a detoxifying diet, offering insights into how it can support overall well-being and promote optimal health.

Understanding Detoxification: Detoxification is a natural process by which the body eliminates toxins and metabolic waste products through organs such as the liver, kidneys, lungs, skin, and digestive tract. These organs work synergistically to neutralize harmful substances and facilitate their excretion from the body. However, in modern times, the body's detoxification pathways can become overwhelmed due to factors such as poor dietary choices, environmental pollution, stress, and sedentary lifestyles. A detoxifying diet aims to support the body's innate detox mechanisms by providing essential nutrients, antioxidants, and phytochemicals while reducing the burden of toxins.

Principles of a Detoxifying Diet:

Emphasis on Whole, Plant-Based Foods:

A detoxifying diet prioritizes whole, unprocessed foods such as fruits, vegetables, legumes, whole grains, nuts, and seeds. These foods are rich in vitamins, minerals, fiber, and antioxidants, which support detoxification pathways and promote overall health.

Incorporating a variety of colorful plant foods ensures a diverse array of nutrients and phytochemicals, which have been shown to possess detoxifying properties and protect against chronic diseases.

Hydration with Water and Herbal Teas:

Adequate hydration is essential for optimal detoxification, as water supports the flushing out of toxins through urine and sweat.

Drinking plenty of water throughout the day helps maintain hydration levels and supports kidney function. Herbal teas such as green tea, dandelion tea, and ginger tea can also aid in detoxification by promoting digestion and liver health.

Minimization of Processed Foods and Toxins:

A detoxifying diet limits the consumption of processed foods, refined sugars, artificial additives, and unhealthy fats, which can contribute to toxin buildup in the body.

Choosing organic produce whenever possible helps reduce exposure to pesticides, herbicides, and other environmental toxins commonly found in conventionally grown crops.

Supportive Nutrients and Supplements:

Certain nutrients and supplements can enhance the body's detoxification processes. For example, foods rich in sulfur-containing compounds such as garlic, onions, and cruciferous vegetables support liver detoxification pathways.

Incorporating herbs and spices such as turmeric, cilantro, and milk thistle can also aid in detoxification and promote liver health.

Benefits of a Detoxifying Diet:

Enhanced Energy and Vitality:

By reducing the burden of toxins on the body and supporting optimal nutrient intake, a detoxifying diet can increase energy levels and promote overall vitality.

Many individuals report feeling lighter, more energized, and mentally clear after adopting a detoxifying diet, as the body's natural detoxification pathways are supported.

Improved Digestion and Gut Health:

Whole, plant-based foods are rich in fiber, which supports digestive health and promotes regular bowel movements.

By reducing intake of processed foods and potential allergens, a detoxifying diet can alleviate digestive discomfort and promote a healthy gut microbiome.

Enhanced Immune Function:

A well-nourished body is better equipped to defend against pathogens and foreign invaders. By providing essential nutrients and antioxidants, a detoxifying diet strengthens the immune system and supports overall immune function.

Phytonutrients found in plant foods have been shown to possess immune-boosting properties, helping the body fend off infections and maintain optimal health.

Weight Management and Hormonal Balance:

A detoxifying diet that emphasizes whole, nutrient-dense foods can support weight management goals by promoting satiety, reducing cravings, and stabilizing blood sugar levels.

By reducing exposure to endocrine-disrupting chemicals found in processed foods and environmental pollutants, a detoxifying diet can support hormonal balance and overall metabolic health.

Conclusion: In conclusion, a detoxifying diet offers a holistic approach to supporting the body's natural detoxification processes and promoting overall health and vitality. By prioritizing whole, plant-based foods, staying hydrated, minimizing exposure to toxins, and incorporating supportive nutrients, individuals can nourish their bodies and optimize their well-being. While there is no one-size-fits-all approach to detoxification, adopting a balanced and sustainable dietary pattern can yield numerous benefits for health and wellness. Let us embrace the principles of a detoxifying diet as a foundation for nourishing our bodies, supporting our health goals, and enhancing our quality of life.

Website: https://cruelty.farm/

https://sites.google.com/view/chronicdiseasereversal/home

https://seogoogle99.blogspot.com/2024/04/vegan-protein-sources.html

[100gayicons]

GAY ICONS: ROD MCKUEN

When I first began this tumblr, I wanted to profile gay (LGBT) people who have had an influence on gay rights or impacted our culture. Often a person’s sexual identify is obscured by time and we’re left with a straight backstory. If possible I want to shed light on their gay past.

One of the people I’ve had on my to-do list since the beginning is poet and singer-songwriter Rod McKuen. He was one of the best-selling poets in the United States during the late 1960s and sold over 100 million recordings worldwide. Today he is largely forgotten.

McKuen described a difficult childhood, abused by his stepfather. In his teens he ran away from home, drifting from job to job, eventually arriving in San Francisco. There he read his poetry in clubs that also featured Beat poets Jack Kerouac and Allen Ginsberg. By the late 1950s he was performing at the famed “Purple Onion”. Decca Records signed McKuen after he began incorporated his original songs into his act.

During 1967’s Summer of Love, McKuen gained a large youth following after he published his books of poetry. He won a Grammy for Best Spoken Word Recording in 1968. The next year his song "Jean", written for “The Prime of Miss Jean Brodie” was nominated for an Academy Award. In all McKuen work was translated into 11 languages and sold over 60 million copies worldwide.

But McKuen was not universal loved.

Newsweek dubbed him "The King of Kitsch”

Mademoiselle magazine called him a "Marshmallow Poet."

Literary critic Nora Ephron wrote, "For the most part, McKuen's poems are superficial and platitudinous and frequently silly."

McKuen never identified as gay, straight, or bisexual, but once said:

"I can't imagine choosing one sex over the other, that's just too limiting. I can't even honestly say I have a preference."

In 1977 he actively campaigned against Anita Bryant’s anti-gay campaign - even writing a song called "Don't Drink the Orange Juice", (referring Bryant as commercial spokesperson for the Florida Citrus Commission). And he later gave benefit performances supporting LGBT rights organizations and to fund AIDS research.

Perhaps his gayest act was the release of his 1977 album “Slide... Easy In” that had a photo of a man's arm gripping a handful of Crisco – (then used by as sexual lubricant, in particular for fisting).

The difficulty in researching Rod McKuen is that despite of his fame (or because of it) he regularly embellished (lied about?) his past.

McKuen claimed to have a son who was raised in France by the boy’s mother. But his own biographer Barry Alfonso said:

“There is no information that confirms that Rod McKuen ever had children.”

(This reminds me of actor Raymond Burr who also claimed to have a son without any evidence).

Another example, while defending his writing to a Chicago Tribune reporter (1975), he said:

“… if I wasn’t a damn good poet, why would I be in the Oxford Book of Verse?”

That claim was researched and there was NO Oxford Book of Verse (nor an Oxford books of English Verse or American Verse).

Regarding Edward Habib, his “partner” of 50+ years, the two lived together and McKuen referred to him as a brother. In response to a gay fan letter, McKuen implied he and Habib were biological brothers, and suggested to have had sex together “… wouldn’t that be incest?”

McKuen died of respiratory arrest in Beverly Hills, on January 29, 2015. Edward Habib died in May 12, 2018.

Raymond Burr’s profile: