#bulk spice blends

[saucdlownslow]

SAUC'D LOWNSLOW

Website: https://www.saucdlownslow.com

SAUC'D LOWNSLOW is a family-owned business specializing in all-natural, freshly ground spice blends, seasonings, salts, and Mayonnaise. Founded in 2020, they focus on providing high-quality, local, and affordable products. Their range includes unique blends like The Smoked Fennel Salt, The Not Chicken, Chicken Salt, and various spice rubs. They also offer private label blending services, catering to both businesses and individuals seeking customized products. Passionate about food education, SAUC'D LOWNSLOW aims to help customers create delicious food and find value in their culinary creations.

Facebook: https://www.facebook.com/saucdlownslow

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Youtube: https://www.youtube.com/channel/UCrf6SfleJ3s9uCx9tju6LFQ/about

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[tomatoluvr69]

Oat disaster

[cupcraft]

Some easy cooking/meal tips as an adult grad student:

You dont need to chop amazingly perfectly and meticuously. At the end of the day chop safely and however. If it tastes good its good.

Instant things can make things 1000% easier for yourself. Instant mash/instant mac/instant rice/instant pasta/etc. Add Frozen things. Add premade things. Your dishes don't have to be from scratch at all aspects ever. Do what is easiest for you and delicious!

You can use pre-ground spices. I know, yes, whole spices and roasting them and grinding them and using a mortar/pestle yourself is delicious and wondrous. But you can use preground spices to save time. You can use a food processor to blend spices/garlic/etc. together.

If you struggle with making too much food (ie food waste concern), try to make dishes you know will freeze well that way you can have leftovers that store for a long time (ie potatoes dont necessarily freeze well imo, whereas rice freezes just fine!). I also recommend just halving recipes and try to shoot for as many portions is suitable for you.

Uh oh made too much rice? What do I do and i dont want to freeze it? 1-2 days in the fridge and you have rice that is going to make an excellent fried rice. You always want to use old rice! And you can put whatever you want in it!

Canned food is okay. Canned food is okay. Canned food is okay. Eat canned meats, fish, vegetables, etc. Imo some canned veggies arent my favorite flavor wise but if you like it and it works USE IT.

Add mayo to each side of your bread when making grilled cheese. It'll make a great brown crust in a buttered pan.

American/processed/velveeta like cheese is fine. Its delicious it melts well its totally fine. Stop demonizing processed foods and "preservatives". Velveeta/kraft cheeses are going to melt so perfectly for your grilled cheese the end.

Instant pots & slow cookers & air fryers can make your life a lot easier, and at least for instant pots/slow cookers I find them easier to clean!

Meal planning will really help you. Plan what you want to eat every week (or as far ahead as it helps you). Pre-cut vegetables. Buy meat in bulk and freeze/thaw as needed. Etc. Prepping/planning will make your life easier!

You can often buy shrimp that is pre-peeled & deveined, and even pre-cooked. This makes cooking time easier and faster.

It's okay to order takeout if you dont have the energy to cook. Its okay to order takeout if you do have the energy to cook. Enjoy and treat yourself.

Preboiling your potatoes (tender but not fully done) then baking them can make a crispier roasted potato.

[jessamine-rose]

˚˖ ࣪ ⊹.°˖˚ A Candlelit Dinner ˚˖°.⊹ ࣪ ˖ ˚

Aka “Jessamine makes her cannibalism debut ft. La Signora after sharing too many crack ideas with @beloved-blaiddyd” (*-`ω´- )ﻭ✧

Tw:: yandere, cannibalism, Stockholm Syndrome, offscreen death, 2.1 spoilers

♡ 1.1k words under the cut ♡

You aren’t allowed to attend your wife’s funeral.

Truthfully, it doesn’t surprise you. The world broke Rosalyne’s heart when it took the life of her previous lover, and so she refused to take a gamble with you. Anything to guarantee your safety, to ensure that you’d always be there to welcome her home.

It’s strange. The manor has always been peaceful during her missions, but the silence is stifling in La Signora’s eternal absence. The servants are gloomy; your hobbies feel tedious; and time freezes to an endless monotony of lamentation.

You don’t know what to do with your freedom. How long ago did you cease your prayers and find comfort in Rosalyne’s love? When did you start calling your prison a home?

A few weeks after the funeral, your handmaiden suggests a trip to the city for a change of pace. Such an invitation is unheard of, but the rules mean nothing without the looming threat of the Fair Lady’s rage. She likely pities you.

Instead, you take a short walk around the manor. The Snezhnayan winter is colder this year, or perhaps you’ve grown too accustomed to Rosalyne’s warmth.

ॱ⋅.˳˳.⋅˙ॱᐧ.˳˳.⋅ઇଓ

The kitchen was where you fell in love with Rosalyne.

Cooking was your favorite way to spend time together. It required patience, harmony, a mutual trust with knives and fire.

In those moments of domesticity, she was neither the Fair Lady nor the Crimson Witch of Flame. She was just Rosalyne, your self-proclaimed wife who sang while she worked and adjusted recipes to your personal tastes. She was in charge of the seasonings, courtesy of her time in Sumeru which provided an informal education in sugar and spices.

Once the meal was ready, the two of you would proceed to the dining table. She’d sit across from you and light the candelabra with a graceful flick of her fingers, flames blooming atop of pure white wax. Only then could you admire her fire without a modicum of fear.

During her missions, Rosalyne would purchase gifts for you. Most of the time, she came home with special ingredients to use in your cooking dates. Seafood from Morepesok, wine from Mondstadt, Jueyun chilis from Liyue, and so on.

You haven’t set foot in the kitchen since Rosalyne’s death. Neither do you eat at the dining table; you tell the servants to bring your meals to your room.

You can only manage a few bites before you grow sick of the dull taste in your mouth.

ॱ⋅.˳˳.⋅˙ॱᐧ.˳˳.⋅ઇଓ

Rosalyne’s final gift is a spice blend from Inazuma.

It is delivered a month after her funeral, a fancy box filled with little porcelain jars. Each jar is beautifully crafted, painted with crimson roses and butterflies.

Your wife’s subordinates won’t look you in the eye. In a rehearsed tone, they inform you that prior to her death, La Signora had made a bulk purchase of shichimi togarashi. The containers were custom-made, hence the delay in their arrival.

“The Fair Lady was adamant that you receive this gift, no matter the circumstances. We ask that you honor her final wish and enjoy this spice blend in your future meals.”

How did you respond? Was it a halfhearted nod or a few words of gratitude? All you remember is your walk from the foyer to the kitchen, shelves and countertops cleared, the porcelain chill of each jar as you pick them up and display them on every flat surface.

You once told Rosalyne that your kitchen could use more color. It appears that she took your request to heart.

The sun sets as you finish the task. At this hour, Rosalyne would be home and the two of you would begin the kitchen prep. What was your first meal together?

It was steak served with potato roses. Back then, you suggested potato roses out of a fearful desire to please her.

The meal takes longer to prepare. The chef offers their assistance but you refuse, taking out ingredients and cutting them with your familiar knife. The potatoes only need butter and a few seasonings, but the steak…you think you’ll try the shichimi.

You open a jar and scoop out a small portion of shichimi. It is a fiery shade of orange, likely from the chili pepper. The powdered spices are mixed with aonori, peppercorns, sesame seeds—what are those coarse, gray particles?

Maybe it is an ingredient native to Inazuma.

The steak is marinated. Your attention shifts back to the potatoes, the slices arranged in a rosette pattern. It takes a while; Rosalyne was always better at this.

After the potato roses are baked, the steak is seared. You almost overcook it—you always cooked Rosalyne’s first, and the two of you preferred different levels of doneness—but it’s salvaged at the last second. Then you arrange the food on your plate, recalling Rosalyne’s plating techniques. She knew how to make a meal look so pretty, so appetizing…

You bring your plate to the dining table. The chair in front of you is empty, and the candelabra is unlit. A servant lights the candles in Rosalyne’s place, but his flames are dimmer and he doesn’t pay attention to your reaction.

You pick up your knife and cut into the steak.

It looks normal, with a bloody center. You cut a small piece, stab it with your fork, and bring it to your mouth.

It tastes…unique.

There is the spiciness of the chili pepper, the sweetness of the citrus peel, umami from the other spices. But there are other flavors—bitter, metallic, smoky. You’re not quite sure if you like it.

Yet you can’t help but take another bite. And another. Another one, with the potato roses. Before you know it, your mouth is trembling and your vision is blurring. Through a veil of tears, you notice that your plate is already half-empty.

You stand up and return to the kitchen, ignoring the servants’ questions. Instead, you come back with the crimson-painted jar and add another spoonful of shichimi to your steak.

Now there’s too much seasoning. But you don’t mind; you mix it into the potato roses and continue eating, savoring the complex flavors.

How was Rosalyne in her final days? You can imagine her in an Inazuman market, looking for the perfect gift for her spouse. The smile on her face as she approved the shichimi and spoke with an esteemed craftsman. The moment of her death—How much pain was she in? Did her flames leave a mark on the Tenshukaku? Did she think of you?

It’s just like her to ensure that you’ll never despair over a bland meal, even in her death.

It almost feels as though she is still with you.

♡

…….Don’t ask me how a few DMs turned into 1.1k words bc idk either. And cheers to my Google history going from “spice blends” to “togarashi steak recipe” to “cremated ashes texture” to “what do ashes taste like” ^^;

Anyway, I hope you all enjoyed my tribute to La Signora!! Thanks again to Brynlee for this tasty idea, and may Hoyoverse not kill off the other Fatui Harbingers ｡ﾟ(ﾟ´Д｀ﾟ)ﾟ｡

[hotcinnamonsunset]

pumpkin spice and everything nice for summer of buddie week 8: fall/autumn

It’s not that the spice blend is bad. It’s just — Eddie really isn’t sure he understands what all the fuss is about. Cinnamon, nutmeg, cloves, and ginger pre-measured in bulk and dusted over literally everything. Shannon used to like getting the lattes the first day of the season from Starbucks and he begrudgingly accepted his cup of black coffee with a side of teasing. And that was back in the good old days, when the pumpkin spice blend seemed mostly confined to Starbucks and a handful of niche recipe blogs. Nowadays though — jesus fucking christ. Pumpkin spice has become the glitter of the culinary world. Worst of all though is that Buck is ecstatic eating that shit up. or: Buck tries to get Eddie to accept one pumpkin spiced flavored something in his life and eventually finds success (in love and edibles).

we've finally made it to the last @summerofbuddie week!! oh how the hiatus time flies when you're having a swell time🥰🍂🎃

[dizzybizz]

when the brainrot hits you like a truck

here are some cooking and cooking related headcanons!!

• kazuki is a very good teacher, hes generally very patient and attentive, he tends to bicker with rei a lot, he struggles to formulate himself concisely sometimes but hes doing great

• miri joins in anytime they cook, they let her wash the vegetables or mix ingredients together, which she obviously has little songs for

• rei is trying his darndest damn it!!

• he finds it really hard asking about stuff and especially for help but hes trying and i love him 😢😢😢

• rei sucks at cracking eggs, miri laughs endlessly, kazuki is dying in the background,,, he keeps explaining how to do it correctly but it never seems to get through to rei

• its not even funny at this point, either the egg is smashed before hes even tapped it to the counter or he ends up using too much force when tapping it against the counter or he successfully cracks the egg but shell ends up going in alongside it-

• he is also stupidly fixated on being able to crack eggs single-handedly (he says its bc its efficient and its always good to have a hand free, which is true, but really he just thinks its badass) and its the bane of kazukis existence, he comes home one day to find both rei and miri (bc miri would also think thats the coolest thing ever and want in) in the kitchen with an almost empty egg carton and egg and shell covered counters, they make eye contact and kazuki immediately turns around and leaves to buy more eggs without so much as a word

• kazuki abandons using omelets as an easy entry-level dish after that

• rei is bad at seasoning savory dishes, hes bad at eyeballing the appropriate amount, kazuki does his best at helping or getting him to use measurements but rei is stubborn, he obviously doesnt want more to have more dishes that absolutely necessary so he needs to work on his eyeballing skill

• during early sessions kazuki would always supervise closely and sorta just constantly stare like a hawk over reis shoulder, he learned quickly not to do that again 💀💀💀

• rei doesnt really grow to like vegetables but kazuki learns ways to work around that by discretely incorporating them in dishes

• rei does like cucumber tho, subtle and very crunchy, put some salt on that sucker and youve got an easy snack (that he shares with miri), you dont even have chop it in order to enjoy it which is appreciated

• kazuki throws a bunch of cookbooks at rei and urges him to look through them and see if anyhting piques his interest, rei flips through them before going to sleep which can bite him in the ass when he has to go to sleep hungry as fuck 💀💀

• hes woken up multiple times with a cookbook in the tub with him

• rei enjoys baking a lot, his and miris sweet tooths never go unsatisfied

• he doesnt bake frequently per se, but he does so in bulk, and freezes cookie dough and such

• kazuki, early on, suggested cooking games in order to maybe get rei a bit familiarized with terms and techniques but he grew to regret it, a gaming night where everyone is gathered in the living room and kazuki loses his mind at the logic in the games, he doesnt stop commentating

• they end up getting into cooperate cooking games like overcooked, plates up and one-armed cook tho and its all good, if they play with miri in the vicinity they have to bite their tongues in order to not swear

• rei struggles grasping his mind around meat, theres so many kinds and cuts and doneness levels and ways of preparation and spice blends- its all a lot

• rei and miri each get their own aprons to match with kazukis 🥺🥺🥺

• miri gets a little yellow one with a monkey or like a sky blue or pink one with a white rabbit, fuck it why not both

• rei has an orange one with a black cat

• or if we wanna stick to an ocean theme, miri would have a goldfish or jellyfish and rei would have an octopus

• rei is a bit of a mess in the kitchen but we love him anyway, i just feel like hed be the type to go "ill clean it all at the end"

• he unceremoniously throws dirtied utensils and pots in the sink to be delt with later

• doesnt even use waiting times to clean or clear his space a little, kazuki is horrified

• rei finds doing the dishes a bit tedious at times but he enjoys the process and seeing the fruits of his labor in the form of sparkling clean dishes

• the repetitive motions are very soothing

• he doesnt like getting wet tho and wears gloves

• rei listens to music when cooking- maybe some instrumental tracks, nothing too distracting

• miri observes whenever either of them are cooking, she stands on a little stool in order to see the counters properly, she is really curious and inquisitive

• early on in reis cooking journey she would give him pointers and reminders she remembered kazuki telling them

• rei isnt an adventurous eater or cook, he prefers things that are simple and quick to prepare

• wait times for rei are long and arduous so he sneaks off to play some video games in the living room, the first few times he did this were disastrous and hes learnt to turn down the volume by a bit and reminding himself that he is in fact in the middle of cooking something

• the family makes lots of homemade popsicles during summer

• when kazuki and rei first try cooking together they mess up a lot but eventually they get a system going where each of them has their own tasks. they make a good team in the kitchen for the most part

• cooking very much becomes a family activity for them after a while

[theseshipsshallsail]

Happy New Year, Peaches 🍑

Here's a fluffy little something set in the winter of '86❤️

Summary:

With the first night of Hanukkah falling on the Twenty-Sixth - and several Catholic relatives travelling south for Natale - his home has resembled a human beehive for the bulk of he and Oliver’s visit. Granted, it’s slightly calmer right now - with half Maman’s family attending Mass at the duomo - but a fresh wave of well-wishers is seldom far behind, and Elio’s keen to seek refuge wherever possible.

A mêlée of clocks chime twice in succession as Elio passes his younger cousins on the zigzag staircase. A flurry of footsteps cross the parquet flooring above - a high-pitched chant of strega ghiaccio echoes thereafter - and following his nose to the spice-scented kitchen he plants a kiss on Mafalda’s ruddy cheek, careful not to disturb the large basket of artichokes she’s balanced on her hip.

With the first night of Hanukkah falling on the Twenty-Sixth - and several Catholic relatives travelling south for Natale - his home has resembled a human beehive for the bulk of he and Oliver’s visit. Granted, it’s slightly calmer right now - with half Maman’s family attending Mass at the duomo - but a fresh wave of well-wishers is seldom far behind, and Elio’s keen to seek refuge wherever possible.

Oliver - le traître - is holed up in his father’s study; leafing through the latest correspondence from the Lake Garda salvage team. They’d staged a tactical retreat mid-morning. Slipping off quietly whilst Elio was ushered to the piano bench by Isaac, Mounir, and Signor Zanetti. The hodge-podge of medleys they’d begged him to perform, however, were a fun diversion, and Elio hums a snatch of Tu Scendi Dalle Stelle as a large bowl of scrubbed-clean potatoes rattles the tabletop beside him.

It’ll be hours, yet, before they light the menorah - nevermind sit down for their Capodanno feast - so Elio sets to work until he’s elbows-deep in pink, starchy water, gossiping with Mafalda over a mug of vin brulé, then ducking outside to the veranda when Manfredi arrives with a German Art Historian and three Cocker Spaniels he’s ferried from the station. 

A gallery curator at the Städel, if memory serves. 

Recently transferred to the Castel Sant'Angelo in Rome?

“Peu importe…” he dismisses, admiring the thick layer of snow that blankets the sprawling gardens, reflecting the wayward sun in a warm, vermillion haze. 

Someone - his Great Aunt Geneviève most likely - has draped the wooden slats with garlands of ruby poinsettia, and quickly feeling the chill, Elio longs for his woollen gloves as he prods a decorative pine cone.

Same with the fur-lined ankle boots drip-drip-dripping in the bathtub upstairs.

Still. Needs must when the devil drives, and there’s a crumpled pack of cigarettes within his jacket pocket: an inadvertent consequence of pre-dawn debauchery against a gnarled, silver beech. With his Uncle Joseph in the adjoining bedroom, privacy, they’ve found, is a hard-fought thing, but catching the filter between his chattering teeth, Elio revels in the tell-tale protest of his aching jaw. 

The matching bruises bookmarking his knees. 

The pin-prick rash from Oliver’s stubble, now chafing his inner-thighs.

“If only we’d had a peach,” he mutters, adjusting the lay of his jeans, then reaches for his lighter to spark the Gauloise’s tip.

One flick.

Two.

A stuttering third.

The ocean breeze is especially bracing, but closing his eyes against the next frigid gust, Elio breathes in steadily to rid his nose of smoke, then damn near coughs up a lung when a strong pair of arms encircle his rib cage, drawing him into an equally sturdy chest.

“Would you look at that,” he hears - the bergamot-citrus of Oliver’s cologne blending with the burnt-tyre haze of tobacco - and Elio chuckles as a proprietary thumb nudges his gaze skywards. 

To the generous sprig of mistletoe hanging from the rafters.

“Now I get to kiss you fair and square,” Oliver murmurs, nuzzling the top of his head, and Elio laughs as he wriggles about to face him, taking his mouth in a kiss so fierce it’s a wonder they don’t topple to the frozen decking below.

[breelandwalker]

Hi there Bree!

I saw your shut the f up spell and was wondering if you didn't mind explaining why you'd use those ingredients. You see, those herbs are not native to my area so I can't implement them in my spell.

I appreciate any help!

Couldn't find the STFU spell in my blog archive. Maybe you meant STFU Powder? In which case, I've got answers!

When I'm putting a powder recipe together, I usually have a correspondence list and my personal herb stocks at hand. That particular one was an early recipe that I made with herbs I had on hand from previous visits to occult shops.

In this case, the thought process went like so:

Slippery Elm - halt gossip / diarrhea of the mouth

Deerstongue - improve communication

Nettle - repel negativity and petty gossip

Sassafras - ward off disruption and evil influence

Bloodroot - promote harmony, strengthen the blend

I only forage a small portion of the plants I use in my craft because, like you, I only have access to what's available in my biome. And unless I'm going to go traipsing into the woods with clippers and a shovel, I'm not likely to find things like deerstongue and bloodroot.

So what's a witch to do? Online shopping!

There are a number of vendors who sell quality herbs, spices, and botanicals in bulk. Super helpful if you can't find certain plants growing wild in your area, don't have the space to dry and prepare them yourself, or can't get to an occult shop that might stock them. I have had good experiences with products from the following:

Starwest Botanicals

Mountain Rose Herbs

Bulk Apothecary

Penn Herbs

Hope this helps!

[fivepastsix]

Curried Lentil and Coconut Soup by Ottolenghi

Yotam Ottolenghi's curried lentil and coconut soup. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop Styling: Jennifer Kay.

Click here for the recipe on The Guardian website

One of my favorite soups ever. What makes it a winner for me is its simplicity - no need for an overnight lentil soak, and the ingredients are mostly staples found in the pantry. I always ensure my pantry is stocked with these items, just in case I need a reliable Plan B. When I plan my meals in advance, I like to opt for some fresh ripe tomatoes instead of the canned ones. But, moreover the taste of this soup is just amazing.  

Throwing in some leftover carrots or green onions doesn't compromise the taste at all. A dollop of sour cream adds a festive touch, perfect for weekends or when entertaining guests. Ottolenghi's recipe doesn't include broth or stock, so I skip the salt and instead use chicken or vegetable tablets (1 per half a liter) to give the soup more substance. Additionally, I personally find the soup tastes better without the ginger the recipe calls for – a choice you can make for yourself.

For those looking to elevate the dish, try using coarsely or partly ground curry (Madras is my favorite) powder, or make your own blend. Adding some coriander, cumin, and fenugreek seeds to your existing curry spice blend makes a difference already! This adds a delightful complexity to the soup, creating subtle flavor variations as you enjoy each spoonful.

Furthermore, finding the red variety lentils can be challenging but Sprouts offers them both prepackaged and in bulk. Nevertheless, any lentil is okay! Here's a parting thought: imagine reducing the water, skipping the blending altogether, and serving it with potatoes or rice and some lush green beans? I'll keep you posted once I give it a try!

[suzieb-fit]

Here goes another "detox day one", lol.

Today started a little better. I think the biggest "antagonist" was likely eggs. I cut them out when I got the allergy results.

Egg whites was the only thing high on both the allergy AND intolerance results.

It kicked in quite hard after breakfast, but it usually hits earlier than that.

Have to get the milk reaction out of my system now.

Got up and out for a lovely little morning walk. That half hour first thing from getting out of bed does me so much good.

New breakfast idea. Got a bit fancy with the few ingredients I have, that I'm still allowed to eat.

Chia seed protein powder, plus actual chia seeds, cacao powder, coconut "flour", mixed with olive oil. Apple, cinnamon and walnuts. Liquorice root.

I usually just have the apple and a bigger portion of nuts, but I felt like trying something a bit unusual.

Black coffee blended with more olive oil, collagen peptide powder and inulin.

Feels good to have breakfast outside. Autumn is almost here, but I'm going to enjoy the remains of good weather for as long as I can.

I got into sme fabulous weight training before lunch.

Upper body today.

Chest press, wide grip rows, bench pullovers and seated shoulder press.

I'm refocusing on strength. But still staying away from bicep work. Need to try keep the bulk to a minimum!

I ended with a brief "sprint interval". I'm researching different things, and this is the latest one to take my notice.

Just a few minutes of all-out effort to finish a strength session.

I'm all about Stacy Sims right now. Her tag line is "women are not little men". And sprint intervals are her recommendation for menopausal chicks like me.

I've been listening to podcasts with her over the last couple of weeks. Love her ethos!

And I started her book last night.

I'm on it, Stacy! New focus - Get strong. Get hormonally healthy. Get back to my best!

I used plank jacks for that "finisher" today.

Five fast intervals, longer rest intervals between. Oof. Yeah.

The end of that little vid? That's how full effort intervals are supposed to hit you!

Feel great! Definitely appreciated a nice coffee (insrsnt with oatmilk) and a bit of a chill before making lunch.

And it was a good lunch, of course.

Chicken and avocado salad with grapes.

Fresh ginger, paprika and turmeric.

Herbs and spices are so good for us. Full of beneficial polyphenols. And they taste great!

Another lovely walk. Longer this time. Forest trails with the boss-man 😊

Today has been pretty good all round.

If the combination of intolerances and allergens were the cause of the mucus problem, it's no doubt going to take a while for everything to clear out of my very clogged up system! Have to remain optimistic.

Good day for an average fast, food and fitness. Feel better than I have in quite a while!

[ptinuts]

Unveiling the Health Benefits of Cashew Nuts: A Nutritional Treasure Trove

Cashew nuts, commonly referred to as "Kaju" in various regions worldwide, are renowned not only for their delightful taste but also for the plethora of health benefits they offer. With their nutrient-rich composition and potential positive impact on health, cashews have solidified their status as a versatile dietary staple. In this comprehensive analysis, with guidance from PTI Nuts And Spices, we'll explore the multifaceted advantages of incorporating Cashew Nuts into your diet.

Nutritional Profile:

Cashew nuts boast an impressive array of nutrients, contributing significantly to overall well-being. Serving as an excellent source of healthy fats, including beneficial monounsaturated and polyunsaturated fats crucial for heart health, cashews are also packed with protein, dietary fiber, vitamins, and minerals, making them a wholesome choice for snacks or meal accompaniments.

Heart Health:

Among the multitude of benefits associated with cashew nuts, their positive impact on heart health is particularly noteworthy. The presence of monounsaturated and polyunsaturated fats in cashews has been linked to lower levels of LDL (bad) cholesterol and triglycerides, along with an increase in HDL (good) cholesterol. This favorable lipid profile helps reduce the risk of heart disease and promotes overall cardiovascular well-being.

Weight Management:

Despite their calorie density, Cashew Nuts can be beneficial for weight management when consumed judiciously. Their unique blend of protein, healthy fats, and dietary fiber promotes feelings of fullness and satiety, effectively curbing cravings and preventing overeating. By incorporating cashews into your diet, you can effectively regulate appetite and progress towards weight loss or maintenance goals.

Bone Health:

Cashews emerge as champions in promoting bone health, thanks to their abundance of essential minerals such as magnesium, phosphorus, and calcium. These minerals are instrumental in bone formation, density, and overall skeletal integrity. Regular consumption of cashew nuts may significantly contribute to improved bone density and reduced susceptibility to osteoporosis and fractures, especially as individuals age.

Antioxidant Benefits:

Cashew nuts exhibit remarkable antioxidant properties, characterized by vitamins E and K, as well as minerals like copper and zinc. Antioxidants play a crucial role in neutralizing harmful free radicals within the body, thereby reducing oxidative stress and cellular damage. By combating oxidative stress, cashews have the potential to mitigate the risk of chronic diseases such as cancer, diabetes, and heart disease.

Hair and Skin Health:

The abundance of vitamins and minerals in cashew nuts, particularly copper and zinc, plays pivotal roles in maintaining healthy hair and skin. Copper aids in melanin production, responsible for hair and skin coloration, while zinc supports collagen synthesis, wound healing, and skin integrity. Incorporating cashews into your diet can contribute to stronger, shinier hair and clearer, more radiant skin.

Blood Sugar Control:

Emerging research suggests that integrating cashew nuts into a balanced diet may offer benefits for blood sugar control, particularly in individuals with or at risk of type 2 diabetes. The combination of protein, healthy fats, and dietary fiber in cashews helps regulate sugar absorption into the bloodstream, preventing spikes in blood glucose levels. This may reduce the risk of insulin resistance and promote improved glycemic control over time.

Digestive Health:

Cashews are valuable allies in promoting digestive wellness, thanks to their high fiber content. Dietary fiber adds bulk to stool, softens it, and facilitates regular bowel movements, preventing constipation and supporting overall digestive health. By incorporating cashews into your diet, you can ensure adequate fiber intake and cultivate a healthy gut microbiome.

Potential Drawbacks and Considerations:

Despite their numerous health benefits, it's essential to consume cashew nuts in moderation due to their calorie density. Excessive intake may lead to weight gain and other adverse effects. Additionally, individuals allergic to cashews or other tree nuts should exercise caution and avoid consumption to prevent allergic reactions.

Incorporating Cashew Nuts Into Your Diet:

The culinary versatility of cashew nuts offers a plethora of delicious options for integration into a nutritious diet. Whether enjoyed raw or roasted as a convenient snack, added to salads, stir-fries, or grain bowls for extra flavor and texture, or blended into creamy sauces and dressings, cashew nuts enhance the culinary experience. Cashew butter, a delightful alternative to peanut butter, provides versatility as a spread or dip.

Conclusion:

In summary, cashew nuts emerge as nutritional powerhouses, offering a wealth of health benefits beyond their delicious taste. From supporting heart health and aiding in weight management to fortifying bones and enhancing hair and skin health, cashews contribute to overall well-being. By incorporating cashew nuts into your diet in moderation, you can enjoy their exquisite flavor while reaping the diverse rewards they offer. Let PTI Nuts And Spices guide you on the journey to optimal health through the inclusion of Cashew Nuts in your diet.

[catofspades]

What sort of tomato sauce? I also made tacos tonight and i made rice as a side but i added canned whole tomatos to see what would happen but i shouldve added them way earlier cause they didnt break down how i wanted :<

Anyways taco night solidarity forever 🌮🌮🌮

Tomato Sauce a la Work Day (made roughly a week or so ago)

olive oil,

herbs/spices(dried): garlic powder, onion, pepper, parsley, rosemary, thyme, chili flakes(lots), oregano, basil, fennel, Salt&pepper .no measurements just vibes.

a diced onion

a few cloves garlic

2 cans diced tomatoes, (or whole. Can't remember.)

1 can (small) tomato sauce

a splash (big) of red wine.(cabernet) (from the little plastic bottles)

Basically everything but tomato paste. Didn't add bc my can opener decided to retire. Sauce came out a lot thinner than I wanted it to. Still really nice tho.

(Tonight) I cooked up some ground beef with the above spice blend. but with way more fennel. It bulked up the sauce nicely! It came out gr8!

Served over whole wheat spaghetti. (Cancels pit red meat agskfkslkfldls)

[tomatoluvr69]

I would like... to see the baked oats recipe 👀

I have a very simple base which is like 2 mashed bananas and approximately 150g of oats in a blender with whatever type of milk I have on hand, until it forms a batter-like consistency. Then I usually add 50-100g more oats depending on texture and vibes. If I’m not adding anything else that’s sweet I’ll do a tbsp or so of something like honey or brown sugar or dates or whatever is sitting around. Then I add protein powder and whatever toppings/flavors I’m doing that time, last week’s was trail mix so I did chopped up nuts and some m&ms. Then I usually do baking powder but I forgot and it was fine lol. It’s super adaptable

So the gingerbread one was improvised as well, I’ll say what I did and a few notes for adapting it in the end. Apologies in advance because I use grams and I know that’s not standard lol

Into a blender, mix:

-2 ripe/overripe bananas

-150-170g oats

-1 cup milk of choice (I did some sour 2%) (did like 250g which is just over a cup if I recall correctly) but you could probably use water

-OPTIONAL: protein powders; I used two servings of vanilla plant protein bc protein forward meals are helpful for endurance training. I’d say toss in another little handful of oats or some almond flour or something if you skip this, and check the sweetness because you might want a little more if not going this route

-60-80g blackstrap molasses. You can go more or less based on your preference, I’d probably do like 100 next time if there weren’t 15 other flavors I’d like to invent before I inevitably burn out on baked oats

-3 tbsp ish ginger? I just poured a bunch in, I have a nice spicy ground ginger from a bulk bag at an Asian grocery in my hometown. I would add some and then mix and add more as needed

-big spoonful of “pumpkin pie spice” or the equivalent mix of cinnamon, nutmeg, etc

-pinch salt

-OPTIONAL: I always put black pepper into gingerbread so I ground up a bunch of black pepper directly into the batter.

Blend up and pour into 8x8 or 9x9 square baking tray, or whatever you got. I do this size for ease of meal preps. At this point I usually toss in ~50-70g more oats that don’t get blended up; because this is the texture blend and ratio I’ve come to enjoy. You could do all blended or none blended or whatever speaks to you. You could also mix in 1tsp (5g ish) or so of baking powder at this point. Taste the spices. Adapt to your level of sweet and spicy! I encourage you to add wayyyyyyyyy more ginger and pepper than you think you need, you want it sharp and spicy. Or at least I do lol.

Also, take a look at the texture. If it’s really watery, add more oats, if it’s really dense, add more milk/water.

Note: I don’t bother greasing my baked oat pan,usually I have one portion hot which sticks a bit and then the rest come out fine and then I soak the pan anyways. But you might want to do that if you feel like it.

Sprinkle white chocolate chips on top if you want. I like this to be a simple meal prep, but I diiiiiiiiiiiiiid toy with the idea of tossing together a simple stovetop caramel and putting a handful of minced dates in it to put on the bottom of the baking pan but I’ve been trying to keep things simple with my ribcage injury lol. And the white chocolate was awesome.

Note on sweeteners: between the banana, protein powder, and molasses, I personally did not require any additional sweetness. But taste it and see, you might like a spoonful of brown sugar, especially if you (like most normal people who are not trying to hold onto endurance training muscles while injured, and have a normal human appetite) don’t incorporate protein powders into your diet— really at this point I’m mainly adding them to baked oats only lol. I also have less of a sweet tooth these days, but I definitely toss in some additional sweetness on other batches that don’t have molasses in them, like when I use pumpkin as a base instead of banana.

These were so good right out of the oven but throughout the week I eat these microwaved, cold from the fridge, and packed into a mini Tupperware and eaten room temp and melty at my job in lieu of trail mix, granola bar, cookie, etc. i really like the texture but I want to be clear, this is oatmeal, this is not gingerbread! There’s a chewiness to it. But honestly I’ve been loving this bc it’s a way of like, eating cake every day, but in a way that leaves me feeling a lot more stable bc my job is very demanding and I don’t have time to be nursing sugar spikes and crashes all day lol

[tripthelightfandomtastic]

Happy wild Wednesday!

This Wednesday I'm thinking of Jake and how good of a cook they talk about him being. As the child of a chef, I never really learned how to cook. Mostly because if I can't do it as well as my mom the first time, I never really try again.

But I can't help but think of Jake visiting and spending quality time in the kitchen with my mom, helping with dinner, doing any prep work. All because it's a wonderful bonding experience with a parent that means so much to me. I can see him asking questions and trying to learn recipes, even though she's never written things down and rarely quantifies what goes into spice blends we make from bulk spices. They would bond over intricate meals that take so much love and care, but also simple meals that are quick but just as flavorful.

I imagine coming home from a shit day at work, hearing him in the kitchen of our shared home, working diligently on one of my favorite meals. He knows it's been a rough day and he wants to heal it in the best way, food. Telling me he's also ordered us a couple slices of cake for dessert from my favorite restaurant because he saw they had our favorites in the bakery case.

As someone who also loves to cook and has a similar cooking style, I would love to see Jake keep up with her. Being so excited and interested in the process, chopping, stirring and doing whatever he can to help cook as well as keeping a mental note of what all goes into the recipe so he can cook it for you someday. Also, the idea of Jake saying, "Yes chef" is bringing me to my knees.

[gatsby-system-folks]

Alright listen up bitches it's time for

Raph's kick-ass taco soup:

The recipe!

This is the soup

Beef broth

Milk

Black beans

Corn

Rice- if you have leftover rice from a different dish this is a good time to use it- it'll stew and soften up again and be tastyy

Rue

Sofrito

Pesto

Saltnpepper

Cumen

Chilli powder

Other spices to taste- bay leaves might be good in here

A lil Mexican-blend cheese on top. I don't know exactly what sorts of cheeses go into that blend, my family just buys it in bulk and puts it on lots of things. It's probably in your cheese isle in a bag sorta like you'd find milk in.

And honestly... I'm about to piss off Dylan Hollis here, but it's worth it in the name of science!! Just put the right amount of each ingredient in. This is both to taste (the spices n stuff) and depending on how much you want to make (the body ingredients)

I will say you need to put in about a 60/40 ratio of broth/milk. Don't drain your corn, drain about 75%of the bean juice but put the remainder in the soup. And I cannot stress this enough:

Fucking make sure your rue is fully combined into the soup or I will come for your ass/j

In all seriousness, if you leave the rue undisolved or don't evenly integrate it, there'll be skunky patches in the soup that taste like shit.... I'm not even being too metaphorical here. It's bad. The rue will improve the soup, if used correctly ✨️

Finally, let it all cook in a pot until... well, until it's done. Sorry Mr. Hollis, I've failed you.

Anyway enjoy

[answertwoyou87]

How To Eat Clean On A Budget

Eating clean on a budget is all about making smart, healthy choices when it comes to the food you buy and prepare. It doesn’t have to be expensive or time-consuming to eat clean and nourish your body. With a little planning and creativity, you can create delicious, wholesome meals that won’t break the bank. Here are some tips to help you eat clean on a budget:

Plan your meals in advance: One of the easiest ways to save money on is to plan your meals in advance. This way, you can make a grocery list of the ingredients you need and stick to it when shopping. Planning your meals also helps you avoid impulse purchases and prevent food waste.

Shop in bulk: Buying in bulk can save you money on certain items, such as grains, nuts, seeds, and dried fruit. These items have a long shelf life and can be used in a variety of dishes, such as salads, soups, and grain bowls. Just be sure to store them properly to ensure they remain fresh.

Choose seasonal produce: In-season produce is typically cheaper and fresher than out-of-season produce. Plus, it tastes better too! Check out your local farmers market or sign up for a community-supported agriculture (CSA) program to get fresh, locally grown produce at a lower price.

Buy whole foods: Processed foods are often more expensive than whole foods. Choose whole, unprocessed foods like fruits, vegetables, grains, and legumes whenever possible. These foods are packed with nutrients and tend to be less expensive than their processed counterparts.

Use your freezer: Frozen fruits and vegetables are often just as nutritious as fresh produce and can be a more budget-friendly option. They’re also convenient to have on hand for quick and easy meals. Just be sure to choose products that are frozen without added sugar or sodium.

Don’t be afraid to save leftovers: If you cook in bulk, you’ll have leftovers that can be repurposed into new meals. For example, you can turn leftover grilled chicken into a salad or quesadilla, or use leftover roast vegetables in a frittata or grain bowl.

Get creative with your protein sources: There are plenty of affordable protein sources beyond just meat. Legumes, such as beans, lentils, and chickpeas, are high in protein and can be used in a variety of dishes, from soups and stews to salads and veggie burgers. Nuts and seeds are also good sources of protein and can be added to oatmeal, yogurt, and smoothies.

Use spices and herbs: Adding spices and herbs to your meals can add flavor and nutrition without adding a lot of extra cost. Experiment with different spice blends and fresh herbs to give your dishes some extra pizzazz.

Don’t be afraid to get your hands dirty: Instead of buying pre-cut and pre-washed produce, try buying whole fruits and vegetables and preparing them yourself. It may take a little extra time, but it can save you money in the long run.

Get creative with your meals: Eating clean doesn’t have to be boring. Try out new recipes and experiment with different ingredients to keep things interesting. You can also try meal prepping to make it easier to eat clean on a busy schedule.

By following these tips, you can eat clean and nourish your body without breaking the bank. Eating clean is all about making smart, healthy choices that support your overall well-being. With a little planning and creativity, you can create