#buy bulk agave nectar

[nectave]

Nectave The Healthcare offers high-quality agave inulin powder, a natural prebiotic that supports digestive health and overall wellness. Sourced from premium agave plants, our inulin powder is rich in fiber and helps promote healthy gut bacteria. Ideal for smoothies, baking, or daily supplementation, it’s an easy way to boost your fiber intake. Trust Nectave for pure, effective agave inulin powder, tailored for health-conscious individuals in the United States.

[carlimuja]

10 Tips for Buying Cold Pressed Detox Juice in Singapore

Cold pressed detox juices have become increasingly popular thanks to their potential benefits and convenience. However, with so many options available in the market, it can be challenging to choose the right one. Here are some considerations for buying cold pressed detox juices in Singapore.

#1 Check the Ingredients

When buying cold-pressed detox juice, it is essential to check the ingredients carefully. Look for detox juice options around Singapore that contain whole fruits and vegetables. Avoid options with added sugars, preservatives, or artificial flavours. Choose juices with high nutrient content, such as dark leafy greens, berries, and citrus fruits.

#2 Consider the Sugar Content

While fruits are naturally sweet, some cold pressed detox juices in Singapore contain added sugars, such as honey or agave nectar, to enhance the taste. However, excessive sugar consumption can be harmful to health. When buying cold-pressed detox juice, check the sugar content on the label and opt for brands with lower sugar levels.

#3 Choose Organic Options

Organic produce is grown without synthetic fertilisers or pesticides, making it a healthier choice for you and the environment. When buying cold-pressed detox juice, look for brands that use organic produce.

#4 Check the Expiry Date

Cold pressed detox juices from suppliers in Singapore have a shorter shelf life than other types due to the absence of preservatives. When buying cold-pressed detox juice, check the expiry date on the bottle to ensure that it is fresh and safe to consume.

#5 Consider Brand Reputation

When buying detox juice options in Singapore, consider the brand reputation. Look for brands with a good track record of producing high-quality, authentic juices.

#6 Choose Glass Bottles

Most cold pressed detox juice brands in Singapore typically sell their products in glass bottles. It is a more environmentally friendly practice than using plastic. Glass bottles are also less likely to leach harmful chemicals into the juice. When buying cold-pressed detox juice, choose brands that use glass bottles.

#7 Read Reviews

Before buying a particular brand of cold-pressed detox juice, read reviews from other consumers. It can give you an idea of the taste, quality, and overall drinking experience.

#8 Consider the Price

Cold-pressed detox juices can be expensive. Consider the price when buying a supply for your juice fasting regimen. Look for brands that offer value for money and consider buying in bulk to save money.

#9 Consult with a Healthcare Professional

If you have underlying health conditions or are on medication, it is essential to consult with a healthcare professional before consuming cold-pressed detox juice. Some ingredients in detox juices available in Singapore may interact with your prescription medicine or exacerbate certain conditions.

#10 Try Making Your Own

If you enjoy cold pressed detox juice drinks in Singapore, consider making your own at home. It allows you to control the ingredients and sugar content and can be a fun and rewarding hobby.

In conclusion, buying cold pressed detox juice in Singapore can be a healthy and convenient way to get your daily dose of fruits and vegetables. Consider these factors when choosing a brand and flavour. Remember to check the ingredients, sugar content, and expiry date before buying your juice fasting regimen. With the right mindset and approach, you can enjoy various health benefits and the delicious taste of cold-pressed detox juice.

Ready to try out some cold-pressed detox juice? Consider these factors when choosing a brand and flavour, and consult with a healthcare professional if you have any underlying health conditions.

Antidote Singapore manufactures beverages to help customers improve their health and well-being. The brand regards its clients' health as its wealth. Customers may choose from the most healthy meals with cold-pressed juice options. Visit Antidote Singapore’s website to learn more about the company and its products, like detox juice options in Singapore.

[careful-hellishere]

Creating Custom Protein Bars for Maximum Nutrition

Creating custom protein bars is a great way to ensure you're getting the maximum nutrition from your snacks. Protein bars are a convenient and delicious way to get energy, protein, and other essential nutrients on the go. Protein bars can be tailored to meet different dietary needs, such as vegan, gluten-free, and low-sugar options. They can also be customized with ingredients that provide additional benefits, such as omega-3 fatty acids and fiber. By creating customized protein bars, you can ensure that you're getting the most nutrition out of your snacks. With the right ingredients, you can enjoy a tasty, protein-packed snack that's tailored to your dietary needs.

Overview of the Benefits of Creating Custom Protein Bars

Creating custom protein bars offers a variety of benefits for those seeking a healthy and convenient snack option. With the ability to customize the ingredients and flavors of your bars, you can create a unique and incredibly delicious snack that fits your health and fitness goals. Additionally, creating custom protein bars is a much more cost-effective option than buying snacks from the store, since many of the ingredients can be bought in bulk. Finally, custom protein bars are a great way to ensure that your snack is as healthy as possible, as you can control the sugar and fat content as well as the quality of the protein sources. 

Understanding the Basics of Protein Bar Ingredients

The base ingredients of any successful protein bar recipe are the same, regardless of the flavor or texture. A basic protein bar is composed of a protein source, fiber, and healthy fats, with added sweeteners and flavors to taste. Protein sources are typically powdered forms of dairy, egg, plant, or animal-based proteins, while fiber sources can include oats, nuts, seeds, and dried fruit. Healthy fats will come from sources such as almond butter, coconut oil, and chia seeds. Sweeteners and flavors can come from a variety of sources, but many people opt for natural sweeteners such as honey, agave nectar, or dates.

Choosing the Right Protein Sources for Maximum Nutrition

Protein is one of the most important ingredients in a protein bar, as it helps to provide energy and build and repair muscle. When choosing your protein source, it is important to consider the quality and bioavailability of the protein. Whey and casein proteins are high-quality dairy proteins that are quickly absorbed by the body, while plant-based proteins such as pea, soy, and hemp are slower to absorb but still provide many essential nutrients. Additionally, for those looking for an additional boost of nutrition, adding a powdered superfood such as spirulina or chlorella can be a great way to get extra vitamins and minerals. 

Crafting the Perfect Balance of Macronutrients

Macronutrients are the three essential nutrients that provide the body with energy: carbohydrates, fats, and proteins. When creating your protein bar recipe, it is important to ensure that the macronutrients are in the right balance in order to meet your health and fitness goals. Generally, protein bars should contain at least 10-15 grams of protein, 5-10 grams of fiber, and 5-10 grams of healthy fats. Additionally, it is important to pay attention to the sugar content in your bars, as too much sugar can be detrimental to your health.

Adding Healthy Fats to Enhance Taste and Nutrition

Healthy fats are an essential component of a protein bar as they help to add flavor, texture, and nutrition. There are a variety of healthy fats that can be added to protein bars, such as almond butter, coconut oil, chia seeds, and flaxseed. Choosing the right fat for your protein bar will depend on your personal preference and goals, as some fats are higher in saturated fat and some are higher in unsaturated fat. Additionally, some fats provide essential omega-3 fatty acids, which are essential for heart health. 

Incorporating Superfoods for Extra Nutritional Value

Superfoods are nutrient-dense foods that are high in antioxidants, vitamins, and minerals. Incorporating superfoods into your custom protein bars is a great way to add extra nutrition and flavor. Some of the most popular superfoods used in protein bars are cacao nibs, goji berries, chia seeds, and flaxseed. Additionally, adding a powdered superfood such as spirulina or chlorella can be a great way to get extra vitamins and minerals with minimal calories.

Assembling and Storing Your Protein Bars for Maximum Freshness

Once you have all of your ingredients prepared, it is time to assemble your protein bars. Mix all of the ingredients together in a bowl and then spread the mixture into a baking pan. Make sure to spread the mixture evenly and press it down tightly for the best results. Once the mixture is in the pan, place it in the freezer for 1-2 hours. Once the bars are frozen, you can cut them into bars and wrap them individually in wax paper or parchment paper for easy storage. To maintain maximum freshness, store the bars in an airtight container in the refrigerator or freezer.

Conclusion

Creating custom protein bars for maximum nutrition is a great way to get the nutrition you need without having to resort to unhealthy snacks. With a few ingredients and some creativity, you can create a delicious, nutrient-rich snack that will help you reach your fitness and nutrition goals. Not only will you have a delicious snack that you can take with you on the go, but you can also customize it to ensure that it has all the vitamins, minerals, and macronutrients that you need. By taking the time to create a custom protein bar, you can get the nutrition you need while also enjoying a delicious snack.

[cannabiscomrade]

How does an adult grocery shop for themself

I know I know make a LIST but like

I am too anxious to follow a list while at the grocery store, like I need to get in and out before I get too much Covid and flu exposure

and if I get it delivered I never buy everything I need- or an abundance of something like Hot Chips

or just wing it in person I’m always distracted by things like this unconventional storage of bulk agave nectar

Or imagining ruining the Thanksgiving dinner with a can of cranberry sauce the size of my head

I mean maybe I shouldn’t shop at the bulk discount food store but like

Help

[sarandsaffitz]

Salty Nut Tart with Rosemary, p. 87, Dessert Person by Claire Saffitz

Made on 1/21/22

I’ve been working on this one for the past couple weeks and I’m happy to have finally made it out of the nuttart (pronounced nu’tart, as Matt has been saying any time we talk about it) mindset that I’ve been stuck in. This thing is a trust fall and then once I tasted it… I couldn’t say it felt entirely worth all my effort, but I’m glad to have made it because it does look impressive.

First: Make the Sweet Tart Dough, p. 338

I made the dough two times (the above pictures are from the second batch) because the dough calls for 4 teaspoons of water and one egg yolk … we’re vegan over here. I first tried weighing my flax egg to be equivalent to the egg yolk weight and then adding all the water, but the dough was way too wet. Flax eggs are mostly water, so I decided on my next batch to just use the whole flax egg and add one teaspoon of water. I might even say don’t add any more water, but it worked just fine with one teaspoon added.

Parbake the crust (partially bake the crust) and use leftover scraps of dough to fill in cracks. And OMG there were so many huge cracks. I was seriously contemplating starting over a third time, but I went for it and filled EVERY crack I saw (real or imagined) and you know what, it didn’t leak so I’m glad I spent an hour staring at a tart case.

Finally: Make the Nu’tart

Make it vegan!

I swapped honey for agave nectar and heavy cream for coconut cream (you can find coconut cream where you find coconut milk in a can).

So, I used pine nuts and walnuts, as suggested in the book, but I found I didn’t really care for the pine nut flavor. Perhaps this is because I didn’t have Italian pine nuts like Claire suggests (I may have had Chinese pine nuts, but I bought these from the bulk bins and they made no declaration of their origins). If I were to make this again, I might try a different, less expensive nut, like a cashew or an almond, or even just a ton of walnuts.

I also did not have fresh rosemary. By the time I got to this part of the recipe, I remembered my original plan to go for a walk in my neighborhood and clip some free stuff off a neighbor’s lawn, but it was 9pm and that was just not going to happen. We had old, dry rosemary left, so that’s what I used. If you make this, please, GET FRESH ROSEMARY. I think it would have tasted a lot more interesting if I had remembered this step. As it was, it tasted… meh.

Honestly, the most fun part of this was making the sugar mixture, which turns into a caramel in the oven. Just remember, you’re not supposed to stir anymore once the sugar melts, you’re just supposed to swirl it gently.

All in all, Matt rated this a 2 out of 5 and I have to agree, at least for flavor. Maybe it was the pine nuts, or maybe the lack of fresh rosemary, or maybe I should have put more flaky salt on top. Not sure it was entirely the recipe’s fault as far as flavor goes. This was a good challenge and fun to make when I finally decided to chance it on the tart case.

Last but not least! You may have noticed the little piece of vegan cheddar cheese on my plate. Claire says that this nu’tart is great with cheese, so I went down to Vtopia, a vegan cheese shop and restaurant, and bought myself a little hunk of cheese to pair with the tart. I actually really like their cheddar! It had that tang that you get from it’s dairy counterpart, which I find to be lacking in most vegan cheeses you can buy in the store. Thanks Vtopia! Make sure to give them a follow on Instagram @ vtopiashop

UPDATE: When I brought the rest of this nut tart as party favors for Matt's birthday, everyone said they really liked it. Either they're just being nice, or some people really would like this a lot. So, don't take my overly critical word for it and just try it yourself :)

[casemouth19]

Limp Christmas Cactus: What Triggers Wilted Or Limp Christmas Cactus Branches

The flavor of lamb is succulent and juicy, while the texture is among the more tender cuts offered, and this mix implies that it is one of the most costly cuts of meat in stores. It indicates that there are roots that can absorb more water. Water them one or two times in a month. Environments like deserts, dry areas, and semi-barren regions receive less rains than other parts of the country, making water scarcity a common problem in these areas. Customize your place card like travel luggage card that holds the required information and required the message. For that reason, you can place white lampshades next to a console table in grey to make a subtle yet trendy statement. In reality, identity theft often starts with mail theft: letters and packages taken from unlocked or vulnerable mailboxes-- frequently put along rural or suburban roadways or organized in front of apartment or condo structures, where access is easy and oversight is nil.For an identity burglar, the haul can be significant: credit cards, motorist's licenses, bank declarations, boxes of unused checks, Social Security payments, medical insurance cards, tax information, and other sensitive information. 1. Paint it white: If you have the liberty to do it, paint your whole home the lightest white. If your cactus has fungus on it, you ought to get rid of the contaminated part to manage the spread. Watermelons are hot favorites with the Americans and those who still keep aloof from it, are keeping their body from helpful nutrients. Watermelons make exceptional pudding, cakes, pies, salads, pickles and a lot of snack products. The trunk and branches can be droopy and make charming long waterfalls. Overexposure to cold can eliminate them. Window is also cold from outside air temeratures. Remember to buy oil that is hexane totally free, cold pressed and essential is being organic. The food was tasty and while I was waiting at the counter I saw a bottle of "Wholesome Organic Agave Nectar" that I assumed they used instead of walking stick sugars. Agave is a succulent that mainly grows in Mexico and the southwest. Despite the fact that the starch in agave goes through the very same process as HFCS, it is not needed by law to be called "High Fructose Agave Syrup", which is exactly what it is. For the very same quantity of money, or perhaps even less, you can really get more lobster that you can share with the whole household when you order from an online lobster delivery service. The durian tree grows mainly in Burma's Mon State situated in the southernmost part of the nation, belongs to the 'bombax' family 'Bombacaceae' and is categorized as 'Durio zibethimus'. The grapefruit tree is covered by dense foliage of thick dark green leaves, grows to a height of approx. Store through dollar tree discount coupon and avail free shipping on the spot! Antioxidants work out control over these complimentary radicals to help avoid the beginning of fatal diseases. In this manner, you are ensured of the very best quality lobsters, unlike what you would overcome the counter from your regional supermarket. Second, a cook might have purchased grass-fed meat for numerous reasons-- ecological, ethical, or to support regional companies-- however still desires a hit of full-on steak-house taste once in a while. I encountered your link while losing enormous amounts of time tonight (practically 2 hours!) trying to ID a cactus I bought a couple months earlier. Soil: None mounted. Otherwise, potting mix or cactus mix. Transferring succulent plants permits you to refresh the potting mix and boost pot size.

Make use of a top-notch industrial potting mix with lots of perlite, granite grit, or coarse sand added. There are a lot of these stores online. Pepperomia is a substantial genus - lots to select from there. Did you understand that the Gasteria genus includes the most exotic and uncommon succulents of all? You can discover loads of succulent sets and succulent devices and numerous succulent seeds when purchasing succulents. Lastly, you can purchase succulents in bulk with confidence knowing that you will receive succulents with incredible variety and quality. Succulents are add a splash of color and character to any house and they are also extremely easy to take care of. In this blog, we will discuss some concepts to style a console table in any corner of your home. Have a look around your house and if you have any DIY cabinets, tiling, floor covering or shelving think about contacting a professional to develop a perfect finnish. A method to guide your plant selections is to determine if your heat is wet or dry, and after that seek to the natural places that are either hot and humid, or hot and dry for concepts. Unless you stay in a district with a really moderate environment, it's best to leave your Aloe plant in the planter and put it near a window that gets a great deal of sun. Once your leaves callus over, it is now all set to put it in the vessel you have actually prepared. She would put it outside among some ground based ivy next to the woods where it was constantly shaded and never saw the sun. Considering that these are tiny plants, it is best to keep them out of direct full sun to avoid sun damage and sunburn. Move these plants to a shadier area, or slowly accustom them to direct sun. Since of their popularity, Aloe vera plants are available at just about all garden stores or garden centers. Aloe Vera is an excellent remedy for sunburns. The Chinese have actually been utilizing it for over a thousand years to treat whatever from sinuses to skin illness. It has just recently ended up being far more popular and numerous items are now offered for skin care containing this active ingredient. https://christianlouboutinshoessaleinc.com/how-to-grow-succulents-from-cuttings-2/ can be included in your day-to-day diet without much ado. If, however, you can wait a while, then you can have as lots of succulents as you can handle for next to absolutely nothing! What other succulents are you interested in? Lobsters are big marine crustaceans and thought about a delicious seafood delicacy by many. They make our summertimes delicious! Most sites gather information to individualize your experiences with them and make their site work better. Simply as you might expect, where to purchase succulents is just as essential as purchasing them in bulk. With technology making our lives simpler, we can, at our convenience, purchase groceries online form an online supermarket. Decreased https://christianlouboutinshoessaleinc.com/how-to-plant-a-succulent-container-garden-in-a-bowl/ suggests minimized surface area, whether by making leaves much shorter and thicker, or longer and thinner. If the plant you acquire is infected, you'll have to get it all over again when it dies, and this implies money down the drain.

[itscollegeeats-blog]

No-bake Energy Bites

Good morning, afternoon, and evening my striving college students! College Eats is back once again with an awesome, simple recipe that we know you’ll want to call home about.  (Pssst…call your mom every once in a while!)

But first, how are you feeling today?  Mid-June heat got you feeling lethargic, heavy, or maybe the heat is making you that much more exhausted?  We are just checking in because here at College Eats, we are running a little sluggish this week.  So, the theme for this recipe?  Energy!  We are back and better than ever with a brand new recipe that is sure to satisfy your sweet tooth this week, but also give you that extra push to get you through the week.  Introducing, no-bake energy bites!  That’s right, you do not need that oven of yours for this recipe.  We went with a snack this week because we wanted to find something that was even more portable for on-the-go students, and it could probably replace your dessert.  However, this snack recipe is packed with filling ingredients that will tide you over through class.  Let’s get to it!  

 Here’s what you’ll need:

·       1 cup of dry oatmeal (try to use old-fashioned oats!)

·       2/3 cups toasted coconut flakes

·       ½ cup peanut butter

·       ½ cup ground flax seeds

·       ½ cup semi-sweet chocolate chips

·       1/3 cup honey (or agave nectar for a vegan alternative!)

·       1 tablespoon chia seeds (optional)

·       1 teaspoon vanilla extract

 If you are able to, buy these ingredients at a local farmers market, co-op, or whole foods store.  The cool thing is, not one of these ingredients is going to be over $3.  So, it may not be as cheap as our first recipe we introduced to you, but it’s definitely worth a little extra.   And just like last week’s recipe, buying these in bulk will be great for recreating your energy bites more than just one time.  And trust us, you will make these again they are so tasty!  If you have a peanut allergy, you have plenty of other options for the butter you use like almond butter, cashew butter, coconut butter, sunflower seed butter, etc.  Just make the swap and the recipe remains the same for you!  If there’s anything else you want to add that sounds good to add to this mixture, feel free to do so!  This is a great base recipe to get it down before you customize.  

 Here’s how you start:

In a medium-sized mixing bowl, stir together the peanut butter (or other nut butter if you have a peanut allergy), honey, and vanilla extract. This mixture is going to be what holds all of the ingredients together in a ball shape.  Add the remaining ingredients, and stir all of these until they are evenly coated.  Transfer this mixture to your refrigerator and let it chill for about 30 minutes. This will firm the mixture up so you are able to shape them into bite sized balls.  This resting time is very important because it allows the oats to absorb some of the moisture of the peanut butter, honey, and vanilla extract which will help everything to stick together.  Once the mix is firm, but still pliable, remove the bowl from the refrigerator to begin making bite size pieces.  Shoot for a 1-inch diameter, or you can make the balls any size you’d like! Another thing you could try is forming the entire mixture into a 9 inch by 9 inch pan, freeze it, and then cut them into granola bars.  Really you can shape this mixture any way you want.  

Once you have your bites shaped, stick them in the refrigerator in an air tight container, and enjoy them as you please, or grab one in a hurry! These bites can probably last in your refrigerator up to a week, and after that I would make a new batch.  

Like I said, these little bites are absolutely packed with nutrients. Here’s the breakdown:

 Nutrients and Benefits:  

Some of the ingredients in this recipe, you may have never used or cooked with before.  Flax seed? What is that?  Well, my curious learners, flax seed is actually one of the world’s first cultivated superfoods.  We’ve been consuming them for about 6,000 years.  They are a great source of dietary fiber and plant-based protein.  The flax seed in flax contains a gel-forming fiber that is water soluble.  This means it can go through the gastrointestinal tract undigested, so when it’s eaten mucilage from flax seed keeps food in the stomach and helps it so it does not find its way to the small intestine too quickly.  So, this increases nutrient absorption (like we talked about with avocados) and makes you feel fuller, longer.  The calories that are in flax will not even be absorbed because the fiber in flax seed is not able to be broken down in our digestive tracts.  In turn, this helps with weight loss.  

In just two tablespoons of flax seed there is 110 calories, 6 grams of carbohydrates, 4 grams of protein, 8.5 grams of fat, and 6 grams of fiber.  Not to mention about 10 other great nutrients including iron, vitamin, B6, potassium, and more!  The recipe I provided for you calls for half a cup of flax seed, so that means there are 8 tablespoons of flax seed in this recipe.  And if my math is correct, you can quadruple all of those amounts of stellar nutrients!  We’re not kidding when we say flax seed is definitely a superfood!  

Flax seed has another really awesome benefit which is that it is high in antioxidants; specifically, lignans.  These are special fiber-related polyphenols that provide antioxidants for reducing free radical damage.  Because of this, flax has anti-aging, hormonal-balancing, and cellular-regenerating effects.  Lignans also are famous for their antiviral and antibacterial properties.  Consuming flax on the regular can help reduce the number of sever colds and flus we contract.  Got to remember these no-bake energy bites for when flu season comes around!  

Now, let’s talk about another beneficial ingredient in these energy bites, and that is the old fashioned oats.  Oats are great for preventing, and actually treating, diabetes. Oatmeal is a complex carb, and a good one, so this means it has the ability to slow down our digestion of sugar. Beta-glucans make sure the sugar is not absorbed too quickly which, in turn, diminishes the blood sugar spikes and maintains our blood sugar levels to a stable point.  One study actually showed that participants with type 2 diabetes who ate oatmeal for four weeks reduced the amount of insulin they needed to stabilize their blood sugar levels by a whopping 40%!  

Remember how we said this weeks theme is energy?  Oats are the place to get energy!  As mentioned before, oats are a good carb, a slow digesting carb; and they are rich with protein which is another great source of energy for your body.  Your no-bake energy bites will have you feeling awake and alert for the entire day because these oats are slow digesting.  So, the energy lasts.  

One more ingredient we want to break down is the chia seeds. They are optional in this week’s recipe, and they might be another one that you maybe have never purchased or have cooked with.  Chia seeds are high in good, quality protein.  By weight, chia seeds are approximately 14% protein, which is very high for a plant!  These tiny seeds also carry essential amino acids so our bodies can make use of the protein that they provide for us.  High protein intake lowers our appetite and actually reduces our desire for night time snacking by 50%.  It cuts our love for midnight munchies right in half!  

Another great thing chia seeds do for us is improve our bone health. This tiny seed contains calcium, phosphorus, magnesium, and protein which are all needed for our bones. Calcium in particular it contains 18% of the recommended dietary allowance in just one ounce.  That’s higher than almost every dairy product! If you do not eat dairy, chia seeds are where you should get your calcium intake because it is so incredibly easy to incorporate them into your diet.  The seeds themselves have almost no taste, so it is very easy to add them to just about anything! Blend them into a smoothie, top off a salad with some chia seeds, sprinkle them on top of your yogurt; anything!  Any way you like them, they will increase the nutritional value of what you’re eating dramatically.  

If you try these no-bake energy bites, let us know how your day went! Did you have more energy throughout the day?  Did you overall feel better and more alert?  Did you add any other ingredients?  We’d love to hear about it!  

Lastly, we here at College Eats want to leave you with the reminder that whatever you are going through, whatever darkness you are experiencing, it gets better.  This week one of our heroes, Anthony Bourdain, has died at the age of 61 due to suicide.  Anthony inspired so many people to learn about culture through food and was able to bring it to our homes through the media and his magnificent story telling. Mental health is not visible, so we are not so inclined to treat it urgently.  Please reach out to somebody that you trust.  

National Suicide Prevention Lifeline:  1-800-273-8255

As always, stay hungry.  

 https://www.healthline.com/nutrition/11-proven-health-benefits-of-chia-seeds#section11

https://legionathletics.com/health-benefits-of-oats/

https://draxe.com/10-flax-seed-benefits-nutrition-facts/

[all-considered]

DIY Cashew Milk On the subject of cutting down on animal products, let's talk plant milks. I was nervous to dabble in this area because I wasn’t a fan of the almond milk I’d had in cafés and I’m certainly not a DIY whizz. Enter cashew milk. 🧚🏻‍♀️ I love it because it's creamy and super easy to make, with no straining necessary (if using a decent blender) and I can buy cashews in bulk with no packaging. We use our simple little Nutribullet and it works well. I also love that because it doesn't need to be strained, there's no waste. What's your favourite alternative to dairy milk? 🥛 Here is a slightly shortened version of @cookieandkate 's fab recipe for cashew milk which we love and use often: 🥛 INGREDIENTS 1 cup raw cashews 4 cups water, divided 1 to 2 tablespoons maple syrup, honey or agave nectar 2 teaspoons vanilla extract Dash of sea salt Pinch of cinnamon (optional) 🥛 INSTRUCTIONS 1. Soak cashews in water for 4 hours, or overnight in the fridge. Drain the cashews and rinse until the water runs clear. Add the cashews and 2 cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverised. 2. Blend in 1-2 cups more water, your sweetener of choice, vanilla extract, sea salt and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days. . . . #plantbased #cashewmilk #dairyalternative #livingsustainably #vegandiy #zerowastediy (at Hampstead, North London) https://www.instagram.com/p/Btv4UEuHWC2/?utm_source=ig_tumblr_share&igshid=3uo6qywgh3a8

[nectave]

Agave Syrup Wholesale with Nectave The Healthcare

In the world of natural sweeteners, agave syrup stands out as a versatile and health-conscious alternative to refined sugar. As more consumers seek healthier options, businesses are increasingly turning to agave syrup to meet this demand. At Nectave The Healthcare, we specialize in providing high-quality agave syrup wholesale, offering an opportunity for businesses to capitalize on this growing trend.

Understanding Agave Syrup

Agave syrup is derived from the sap of the agave plant, native to Mexico. It has gained popularity due to its low glycemic index, making it a preferable choice for those managing blood sugar levels. Unlike high-fructose corn syrup or traditional sugar, agave syrup provides a natural sweetness with fewer spikes in blood glucose, appealing to health-conscious consumers.

Why Choose Agave Syrup Wholesale?

Cost Efficiency: Buying agave syrup wholesale significantly reduces costs for manufacturers and retailers. This allows businesses to maintain competitive pricing and improve profit margins.

Consistent Supply: Partnering with a reliable supplier like Nectave ensures a steady supply of high-quality agave syrup. Our extensive network guarantees that you receive fresh and authentic syrup for your production needs.

Versatility in Use: Agave syrup is a versatile ingredient that can be used in a variety of products, from beverages and baked goods to sauces and dressings. Its neutral flavor profile makes it easy to integrate without altering the taste of the final product.

The Health Benefits of Agave Syrup

Low Glycemic Index: Agave syrup is known for its low glycemic index, making it suitable for individuals with diabetes or those looking to reduce sugar intake without sacrificing sweetness.

Natural Sweetener: Free from artificial additives, agave syrup is a clean-label ingredient that aligns with consumer preferences for natural and organic products.

Rich in Nutrients: Agave contains trace amounts of vitamins and minerals, adding a nutritional boost to your products.

Partnering with Nectave The Healthcare

Choosing Nectave The Healthcare as your agave syrup supplier means committing to quality and sustainability. Our syrup is sourced ethically, ensuring that each purchase supports fair trade practices and environmental stewardship.

Conclusion

Embracing agave syrup wholesale from Nectave The Healthcare is a strategic move for businesses looking to meet the growing demand for healthier sweetening options. With its health benefits and versatile applications, agave syrup can elevate your product offerings and appeal to a broader audience.

[traveleverywhereboy]

Melting ice can quickly give the brew a watered-down taste when it comes to iced coffee. Make ice cubes out of leftover coffee, and use them in iced coffee to keep it tasting good. As these cubes melt, they do not water down the blend, they enhance the flavor.

TIP! You can keep your coffee fresh by keeping it sealed. Air makes coffee go stale rather quickly. You can install a charcoal filter on your tap water taste better. You could also buy a coffee makers that has its own integrated filter. Another way to approach this is to look for bottled water that is charcoal filtered with charcoal.

Sugarcoating to your coffee cancels out its fat burning properties.

While keeping coffee in the freezer can extend its shelf life, you shouldn't store it for longer than three months. By freezing coffee beyond three months, you run the risk of losing flavor.

READ Crucial Tips + Advice For Coffee Addicts You should place your French press inside the fridge overnight if you want to make iced coffee. It is already cold when you are next ready for it. Combine this tactic with using cold water, and your coffee is going to taste both sweet and clean.

Are you pleased with your drip-machine coffee? You can make better coffee by letting the machine heat up by letting it run with only water.

If you can't afford a new coffee machine, brew a hot pot of plain water through the machine before brewing your coffee. Attempt black coffee, or use a bit of raw sugar to give your coffee better flavor. Specialty coffee shops will always have grounds and beans.

Make ice cubes out of leftover coffee, and use them in iced coffee to keep it tasting good. You may not want hot coffee on a hot day.

You might get a different taste from coffee beans that were grown in different parts of the world. You should experiment with various brands and blends of coffee. Don't let prices stop you from finding a blend that better and lifts you up.

Various people find that it's very important to purchase fair trade coffees. It may cost more, but it will probably taste better than what you're drinking now. You can help small farming groups in faraway lands.

A common error that is often made is an incorrect ratio between water and coffee. A lot of the time people use too much water than needed and not enough coffee. The correct amount is two tablespoons of grounds per cup of coffee.

There are many wonderful choices, you can add chocolate, or simply have an espresso that is full of froth.

Brew a hot pot of plain water through the machine before brewing your coffee if you can't afford a new coffee machine. Once the hot water is ready, add your grounds and pour the water back through the machine. This produces the hottest and very hot coffee.

Always utilize cold water inside a drip coffee brewer. This will lead to lousy-tasting coffee taste bad and can be a safety issue.

Most coffee makers you buy in stores will not get quite that hot. Try to get the water hot yourself when making coffee.

These products can alter the flavor of your coffee and make it taste blend. Attempt black coffee, or use a bit of raw sugar to give your coffee better flavor. If you like flavored coffees, purchase syrups or creamers that you can add after brewing. You can also serve guests the kind of coffee they want.

READ Great Coffee Tips That Can Change Your Life! You can add several ingredients including ice inside a blender to make yourself a great coffee shake. Mixing all of the ingredients will give you a frosty cold coffee shake, perfect for any hot day.

<img src="https://pixabay.com/get/e83cb10f29fd053ed95c4518b74f4290e572e7d604b0154996f8c671a5ecbd_640.jpg" width="512" height="640" />

<iframe width="640" height="360" src="//www.youtube.com/embed/6Gns9HtHc5w?rel=0" frameborder="0" allowfullscreen></iframe>

For stronger and better flavored coffee, you might want to try using a French press. The French press squeezes more oil from the beans.

Buy syrup and flavored creamer to enhance your coffee. You can also give your visitors the kind of coffee they want.

TIP! Take care in selecting your next coffee maker. Keep in mind things like a French press give robust, strong brews, and glass carafes fail to keep brewed coffee fresh for very long. You should look somewhere else if you are disappointed in the coffee you are getting from your local supermarket. You probably getting coffee that is not have access to the freshest beans possible. Specialty coffee shops will always have grounds and beans.

Freshly roasted coffee beans are a necessity for the very best coffee. Always find out when the beans were roasted if you buy whole beans.

TIP! Coffee comes in a wide variety of choices. The quality of the roast is something that you can vary to achieve a unique taste with your coffee. Coffee is pretty good for you if consumed in the right way.Coffee has never been the bad aspect of the morning ritual, it's all the extras people add in. Use almond milk and stevia or honey in place of sugar to make your drinks healthier.

TIP! Some people like to store their coffee in the refrigerator. Use only an airtight container if you do this. Test out your coffee maker a few times after purchasing it.Run a cycle with just water through it as if you are making coffee.This will remove any strange smells or lint that may have been sitting inside of it.

Don't keep coffee beans in the original bag. It is vital that you keep them from the air and air. This helps them stay fresher longer.

Ask them what's good and what is tasty and what they like to drink. They may also invite you their favorite in person at their home!

This will get the machine cold for hours before the next morning.

TIP! Make only enough coffee for your immediate needs. Some people feel compelled to make a big pot of coffee, and it ends up sitting around for hours. Follow the Facebook and/or Twitter feeds associated with your favorite coffee shops on social networks. You will get the most up-to-date information about special offers.They may also have exclusive online coupons that can help you get cheap or free coffee later on.

Wait until the coffee is finished brewing prior to pouring a cup. Some machines let you do that, but the coffee will not be as good. You can then wake up.

READ Cup Of Joe Ideas Any Joe Can Use To make the most of bulk coffee purchases, you need to protect your beans. When exposed to light or heat, fresh beans have a tendency to absorb other flavors as well as to lose their own flavor. That's why you should keep beans in air-tight, opaque containers.

Espresso Guideline You Should Not Ignore There are various blends of blends of coffee to try and countless ways to enjoy them. The following are a few useful ideas for maximizing your next cup of coffee experience.

Just because you are camping, it doesn't mean that you can't have your daily coffee. It can be easily made over a campfire with a metal pot.

There are millions of people who enjoy coffee each morning. If you happen to be among them, you surely realize how fabulous coffee can be.

TIP! Don't just default to storing your coffee in your freezer. You may not realize it, but coffee can take on the smell and flavors of food it is near. There are plenty of sugar that you can use to liven up your coffee. Agave nectar contains sugar, and the great thing about it is that it will not affect your blood sugar. Splenda and Equal are also healthy alternatives to sugar in your coffee.

[mysterydrug]

Coffee Tips You Can't Drink Another Cup Without

If you're just coming of age, chances are you're just beginning to investigate coffee and what it can do for you. You probably have many questions about how to brew it, what kind of beans to buy, and the like. The article below has coffee tips and tricks that can help.

Coffee tastes much better if it is fresh brewed, and is actually lower in caffeine if consumed soon after it is made. Some people are particular about using only spring water or bottled water to make it, while others seem to think tap water works just fine for making good coffee.

When you are done with your coffee grinds, do not throw them away. What many people do not know is that used coffee grinds have many uses. They can be used for gardening, getting hardened food off your dishes and removing foul smells. Simply put them in a ziploc bag and put it in a cabinet.

To save money by buying bulk coffee without sacrificing flavor, measure out what you plan to use immediately and store it at room temperature. Coffee tastes best when it is brewed from room temperature grounds. Coffee you plan to use within the next week can go in the refrigerator, and the remaining beans or grounds should go in the freezer.

Always use an airtight container when storing coffee in a refrigerator. The coffee will absorb odors from the refrigerator if it becomes exposed. Moisture can also seep in when coffee is left in a container that is not airtight.

Do you enjoy strong coffee? You should try using a French press instead of a drip machine. Pressing the coffee means more oil will end up in your beverage instead of being retained by the filter of your coffee machine. You will find that pressed coffee has more flavor and contains more caffeine.

Do you need to decrease the amount of sugar that you're using in your coffee? If so, you have many different alternative methods. There are artificial sweeteners but you can also go natural and use agave nectar. Low-cal sweeteners, such as Splenda and Stevia, can also be used.

Just because you are drinking a dark roast coffee does not mean your coffee has more caffeine in it. This is just the way the beans were prepared, not how much caffeine is in them. If your coffee has the term Robusta on it's packaging, it usually has twice the amount of caffeine as standard Arabica coffee.

The type of water used to brew coffee can easily alter taste. Keep in mind that every substance that goes into the brew will come out in the final taste. For this reason, using quality water can make a big difference.

Freshly roasted beans create the best coffee. When purchasing whole beans, ensure you're checking the expiration date. Also, determine when the beans were roasted. Also, best quality beans are bought from a coffee shop or specialty store.

A great tip to remember if you're after the best-tasting cup of coffee is not to let your coffee sit for an extended period of time. Coffee will only stay fresh for about ten minutes so you should be prepared to drink your coffee right after it's been brewed.

If you have strong smells on your hands that will not come out, you should try wetting your hands and then scrubbing them with some used coffee grounds. They will absorb any odors on your hands and have them smelling fresh and clean in no time. Make sure that you rinse them well after you are done.

Coffee roasts determine the flavor of your coffee. Try different roasts and blends to find the best taste for you. Dark roasts typically have been roasted for a longer period of time. They usually have a stronger and more bitter taste than the lighter roasts. A blend can give you the perfect combination for the perfect cup.

Consider keeping your French press coffee maker in the refrigerator if you enjoy iced coffee. You will cool it down so you can use it when you wake up. When you use cold water in addition to the chilled press, you will have a cleaner, sweeter iced coffee.

Proper measuring of the coffee grounds is necessary to produce the perfect cup of coffee. Measure two-level tablespoons of ground coffee for each cup of coffee you are brewing. A "cup" of coffee contains six ounces of water. If your coffee maker came with a scoop, check to see that it holds two tablespoons before using it.

Now that you understand a little more about coffee, you should be able to find the blends you like. You will also learn more along the way about the intricate flavors and difference between coffee types. Hopefully, this article has helped you on your way to understanding this wonderful bean.

[derrickappleus]

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

Seven years ago, my doctor told me to purchase a cemetery plot because I would likely need one within the next five years. I consulted with a naturopathic doctor for a second opinion. At the time, I weighed 340 pounds, my waist was 52 inches, my total cholesterol was about 400, and I was taking 15 different medications, including insulin for type 2 diabetes. Instead of more drugs, my new doctor prescribed a plant-based diet and a shelter dog, and taught me how to cook using only whole plants. Following my new doctor’s advice, I dropped from 340 pounds to 185 pounds in less than one year, got off all medications, reversed my type 2 diabetes, lowered my total cholesterol to 114, and reduced my waistline to 33 inches. By following the same plan, I have sustained my weight and health at my new levels for six years. 

As I learned how to cook without animal products, I also learned that it does not require advanced culinary skills to make food taste good by adding bacon, a stick of butter, or a cup of cream or sugar. I immersed myself in cooking classes and found the chefs with the greatest skills to be those who could make healthy plant-based dishes that were also delicious. These modern, advanced chefs make food come alive from an advanced understanding of the different flavors and aromas. They do this by different combinations of herbs, spices, and other flavoring ingredients.

Significant research supports the beneficial medicinal use of herbs, spices and other plants, such as turmeric, ginger, garlic, turmeric, ginger, garlic, cayenne and seaweed, in our diet. In addition to great nutrition and medicinal benefits, herbs and spices provide the best way to flavor foods.

As described in my new book Walking with Peety, the Dog Who Saved My Life, I talk in detail about my struggle with weight and how I finally overcame it, once and for all. I’m excited to share with you essential herbs, spices, and flavorings for your plant-based kitchen that have become a staple in my life and kitchen. My weight loss plan was possible with the ingredients listed below. 

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

I recommend purchasing whole spices when possible, rather than powdered spices, and grinding them in small quantities as needed to maximize flavor and fragrance. You can quickly and efficiently grind spices using an electric spice grinder. I usually grind no more spices than I will use in a month or less, and with infrequently used spices, I only grind what I need for a dish. Buying pre-ground spices and using them over a long period is similar to brewing coffee long after it has been ground or drinking a good bottle of wine months after uncorking it –the flavor and aromas of these products dissipate over time, or become rancid.

With herbs, I use fresh rather than dried flakes when convenient, especially with herbs such as basil, rosemary, Italian parsley and cilantro.  But there are great reasons to use dried herbs, especially since fresh herbs in clamshell packages at the supermarket are expensive, and dried herbs can provide more intense and concentrated flavors and fragrances than fresh herbs. To achieve equal intensity between fresh and dried herbs, use three times more fresh herbs than dried flakes.

I always buy organic herbs and spices when available, since non-organic products may have been grown using pesticides and are commonly subjected to irradiation and other preservation methods. I buy my herbs and spices locally, in bulk, from specialty stores with good product turnover to ensure maximal freshness. Rather than purchase spice mixes such as Italian seasoning, Herbs de Provence, chili powder, and curry powder, I create my own mixtures as needed. It’s easy to do this: when a recipe calls for an herb and spice mix, just Google the mix name. Find  the recipe and process the individual ingredients using your electric spice mill.

 Worldwide Herbs and Spices:

I use the worldwide collection of herbs and spices in the forms specified below to create meals with fresh, intense flavor, from plant-based recipes I create, adapt or find on the Internet:

Allspice berries

Basil flakes

Bay leaves, whole

Black peppercorns, whole

Cardamom seeds, green and black

Cayenne powder

Chipotle chili flakes

Cilantro flakes

Cinnamon, Ceylon, powder and whole sticks

Cloves, whole

Coriander seeds

Cumin seeds

Dill weed flakes

Fennel seeds

Fenugreek seeds

Garlic powder

Ginger powder

Gumbo filé (sassafras root)

Lavender, flowers

Mace, ground

Marjoram flakes

Mint flakes, peppermint, and spearmint

Mustard seeds

Nutmeg, whole

Onion flakes

Oregano flakes

Paprika, Hungarian, smoked spice and smoked sweet

Parsley flakes

Red pepper flakes

Rosemary flakes

Saffron threads

Sage flakes

Salt, kosher, sea salt, and Himalayan

Seaweed, kombu sticks and dulse flakes

Sesame seeds, white and black, whole

Sichuan (Szechuan) peppercorns

Star anise, whole pods

Summer savory flakes

Tarragon flakes

Thyme flakes

Turmeric powder

Vanilla, whole beans and extract

Other condiments and flavorings in my pantry include:

Miso:

Miso is a concentrated form of fermented soybeans, but they also make it using grains such as wheat, so if you need gluten-free be sure to always read labels. The texture of miso is thick and paste-like. I keep both dark and white miso in my refrigerator – typically, the darker the miso, the stronger the flavor.  I use darker miso for heavier dishes, and lighter miso for soups, salad dressings, marinades, and sauces.

Mustards:

I love mustards and use different types in different ways, for example, in salad dressings, with diced pickles in mayonnaise-free potato salad, and on baked potatoes with salt. If you think about it, mustard tastes great on soft baked pretzels, so why not also try it on potatoes? My pantry is always stocked with varieties of plain yellow, stone ground and Dijon mustards, in addition to mustard seed and powder.

Nutritional yeast:

Nutritional yeast is a deactivated yeast with a strong cheesy flavor, and makes a delicious garnish and ingredient for pastas, sauces, and other foods. Nutritional yeast is one of the few vegan food sources of vitamin B-12, an essential nutrient for the normal functioning of the brain and nervous system.  Be sure to supplement your diet with B-12 drops and also use nutritional yeast often in cooking.  Please note that nutritional yeast is not the same as brewer’s yeast or active yeast. Brewer’s yeast has a bitter flavor rather than a cheesy flavor, and you use active yeast to leaven bread.

Sriracha chili sauce:

My palate and tastes changed dramatically after I switched to a plant-based diet. As an omnivore, I hated the taste of spicy food, and never understood why anyone ate it. Then after my transition to a plant-based diet, a Vietnamese friend talked me into trying Sriracha sauce, and I was hooked.  Now, I use it to spice up many foods, especially Asian and Latin cuisines. A little of this condiment goes a long way!

Sweeteners:

All sugars are processed with all fiber and most nutrients removed, and should be only be used as needed for occasional treats and to make dishes palatable. I strictly avoid white sugar, since many brands are bleached or whitened using bone char from cows.

Maple syrup: Maple syrup is sap from a maple tree that has been boiled down to concentrate the sugars, and is an excellent replacement for brown sugar. Be certain to only purchase 100% pure maple syrup and not maple-flavored pancake syrup. Maple-flavored syrup often includes little or no maple. Instead, they make it using high-fructose corn syrup, artificial flavors and preservatives.  Real maple syrup was previously sold in three grades of Grade A and one of Grade B. The USDA recently revised this grading system, and now they sell all maple syrup as Grade A based on color designations: Grade A Amber Color, Grade A Medium Amber, Grade A Dark Color, and Grade A Very Dark Color. The Very Dark Color is formerly Grade B, which I prefer because it has the strongest flavor and most concentrated nutrients.

Agave syrup: I use light agave nectar when I need a clean tasting, unflavored sweetener. Agave nectar is about 1.5 times sweeter than sugar and is a perfect plant-based substitution for honey.

Molasses: Molasses is a by-product of sugar production and includes several essential nutrients. I use it sparingly for its distinct, heavy flavor. Be sure to look for unsulphured molasses.

Medjool dates: An ancient fruit harvested from date palm trees, these make an excellent sweetener.  Be sure to pit them first then mix with your recipe in a high-speed blender

Palm sugar: This is a dried sugar refined from the sap of palm trees. I use palm sugar when I need a dry sugar for spice rubs.

Tamari and Soy:

Most soy sauce is brewed from equal amounts of soy and wheat, and therefore is not gluten free. Tamari is generally darker and richer than soy sauce, and they brew it without wheat, so it is gluten free. I love tamari and enjoy it as a primary flavor in all Asian cuisine.  I also keep a bottle of Bragg’s Liquid Aminos in my pantry. You can use this gluten-free, plant-based product can just like tamari and soy sauce.

Thai curry paste:

There is no standard definition or ingredient list for “curry” – all curries are mixtures of different herbs and spices with ingredients influenced by the culture of origin. A curry spice mix used in Indian cuisine will have entirely different characteristics than a curry paste used in Thai cuisine.  I came to love Thai food after discovering how easy it is to order plant-based cuisine in Thai restaurants – all include tofu on their menus, and most know exactly what you mean when you say “vegan”. Red and green curry paste is a powerfully flavorful, popular ingredient in Thai cuisine.

Traditionally, Thai curries are made by slowly pounding ingredients into a paste using a large mortar and pestle.  While the traditional method will produce an extraordinarily flavorful and aromatic paste, it involves more work than I am willing to do, so instead I usually purchase the Thai Kitchen brand of red and green curry pastes, which are vegan, gluten free, and available at most grocery stores.

Vinegars:

Sugar in fruits and other plants can be fermented into alcohol, then bacteria can convert the alcohol into vinegar. A weak acetic acid remains after this process, leaving some flavors of the originally fermented product. It is this acid that gives vinegar a tangy or tart taste and an almost indefinite shelf life. I rarely use white vinegar (made from diluted grain alcohol) for cooking because it has little flavor. Instead, I reserve white vinegar for cleaning and use the following vinegars for cooking: 

Apple cider vinegar: Made from apples, this is the most popular vinegar. It has a light, fruity tart flavor, and is great for salad dressings, condiments, and marinades.

Red wine vinegar: Made from red wine, I especially love this variety as an ingredient in tomato sauce, salsa, and fruity salad dressings.

Balsamic vinegar: The quality and price of balsamic vinegars vary widely based on what it is made from and how long it has been aged, if at all. Commercial varieties are typically priced at $10 to $20 for a good-sized bottle. Artisanal, cask aged balsamics can sell for many times that price. The uses for this product are too broad to list and beyond the scope of this guide. I suggest sampling some varieties at a local specialty store and buy what you enjoy and can afford.

Rice wine vinegar: With a clear or light-yellow color, rice wine vinegar sold in the US generally has a clean, mild flavor that I enjoy with sushi, stir fry, Asian marinades, and salad dressings.

Wines for cooking:

When you use wine for cooking, the alcohol reacts with heat before evaporating to add complex, deep flavors to a dish. I only cook with wine I would consider drinking, and generally avoid wines labeled “cooking wines”. Those often contain salt and other preservatives and are inferior to drinking wines. The bottom line is that cooking with a good drinking wine will give you a better flavored dish simply because the wine is better. When a recipe calls for wine, I use one of these:

Dry red and white wines: For reds, I prefer unoaked cabernet, and for whites, chardonnay or good white table wine.

Dry oxidized wines: Marsala and dry sherry add a wonderful flavor depth to cooked vegetables.

Rice wines: recipes typically specify either a Japanese or Chinese wine.  If Japanese, the typical product specified is mirin or sake. If Chinese, the most common wine specified is Shaoxing (Shaoshing). Make sure the rice wines you purchase do not include added sugar, as the better products achieve their flavors through fermentation rather than additives.

Eric O’Grey is an inspirational speaker. He has a bachelor of science in finance from San Jose State University and a juris doctor from Emory University. Eric enjoys long-distance running with his dog, Jake; gourmet plant-based cooking; and spending time with his wife, Jaye. He is passionate about animal kindness, plant-based nutrition, and helping others reverse obesity and achieve their optimal weight and happiness. Learn more about Eric and his initiatives at EricandPeety.com and in his new book, Walking with Peety.

You may also be interested in our 7-Day Plant-Based Meal Plan.

The post Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen appeared first on Skinny Ms..

source https://skinnyms.com/essential-herbs-spices-and-flavorings-for-your-plant-based-kitchen/ source https://skinnymscom.blogspot.com/2018/05/essential-herbs-spices-and-flavorings.html

[reviewzrock]

Learn How To Love Your Java Again

Is any morning moment better than sipping your cup of coffee? An afternoon iced coffee could be it. There are tons of blends of coffee to try and countless ways to enjoy them. Read these tips to help you improve each and every cup of coffee you brew.

Just like with most things, it's important to buy a high quality coffee. You will really get your money's worth in the world of coffee, and therefore it makes sense to purchase top-quality equipment and beans if you truly want great brews. If you're chintzy when it comes to coffee, you will constantly be disappointed with the quality.

When a single cup is all you need, a pod machine comes in very handy. You will be able to brew one cup of coffee at a time. You will also have plenty of different flavors to pick from. You can choose from a variety of makers with many different features.

Sugar is not an option if you suffer from diabetes, so using a substitute can help to sweeten your coffee without affecting your blood sugar levels. Stevia comes from plants and is a natural sweetener that sweetens your beverage without glucose or excess calories. You can buy it in health food stores and grocery stores.

Buy a French press so you can make amazingly rich coffee. Drip-style makers contain paper filters that leech flavor-enhancing oils from the coffee as it is brewed. A French press operates differently. It uses a plunger to concentrate the bean at the lowest point of the pot. The oils say in the brew, providing a flavor that is richer.

Do you enjoy serving coffee to your guests? Decorate lattes yourself. You can create different patterns that will leave your friends intrigued. Try variations of melted chocolate with various forms of milk or other flavors for this task.

Once you have opened a bag of coffee beans, you need to transfer them to a different container. You have to keep the beans in an opaque, airtight container. This will help them stay fresher for a much longer time.

The varieties of coffee beans to choose from can be mind-boggling. Some people like the full flavor that comes with dark roast, while others are partial to a milder, smoother flavor. You can also get flavored coffees such as hazelnut or raspberry. A lot of people like to add the flavoring by way of a creamer once the coffee has been brewed instead.

While freezing bulk coffee can extend its shelf life, you should be careful not to freeze your coffee for too long. Coffee is frozen longer than that will start suffering in quality.

Run a pot or two of water through your new machine before actually using it. Follow the steps to making a normal pot of coffee, but just use water. This will remove any strange smells or debris that may have been sitting inside of it.

There are plenty of sugar substitutes available to sweeten your coffee. Agave nectar does contain sugar, but its low GI means that it won't cause problems for diabetics. Splenda and stevia are also healthy alternatives to add to hot coffee.

The taste of a certain blend of coffee mostly depends on where the beans come from. Don't just drink the same thing all the time; try a new blend or brand. You should never shrink away if it costs a little more, it is worth it.

Millions of people take pleasure in drinking coffee. If you fit in with this group, you know the greatness of the taste of coffee. This article offers up some of the best and boldest pointers for turning out the most flavorful, delicious coffee beverages out there.

[cookingtipss]

New Post has been published on My Food and Cooking Blog

New Post has been published on http://princefood-cooking.princefamily33.com/2018/03/17/top-tips-for-brewing-the-best-coffee-6/

Top Tips For Brewing The Best Coffee

Think back — which coffee cup do you remember the most? Maybe you brewed it on your own, or perhaps you bought some at your local coffee shop? There are as many different methods of making coffee as there are types of coffee. Keep reading for more tips on how to make your next coffee selection.

TIP! If you’re worried about your weight or have diabetes, consider adding Stevia to your coffee instead of sugar. Stevia comes from plants and is a natural sweetener that sweetens your beverage without glucose or excess calories.

Will you serve coffee to visitors? You can make it interesting by decorating homemade lattes. All you need is a little know how on how to make a good cup of joe for your houseguests. Experiment with milk and melted chocolate to practice techniques.

Avoid reheating brewed coffee. This will not expel harmful chemicals, as some believe. Coffee compounds begin breaking down shortly after brewing, particularly if the coffee has been left to sit over heat. It commonly becomes bitter and overly strong.

TIP! Use a French press to brew coffee that has a rich, robust flavor. The paper filters used in most coffee makers absorb up the oils from coffee beans.

Coffee can be of great assistance if you work at home and need some air. You can take your laptop or other device that uses WiFi and get some coffee from a coffee house. Some restaurants also offer WiFi.

Don’t keep coffee beans in their original bag. Instead, store them in an airtight container. Your beans will stay fresh for longer this way.

TIP! Those of you who work from home can turn to coffee to get rid of cabin fever. Most coffee houses now have free WiFi, meaning you can grab your laptop and headphones and go there for a cup of joe and the chance to work somewhere other than home.

You should never keep your coffee in the freezer for longer than three months. If you keep it around for much longer than that, the quality will begin to decrease.

Some people like to store their coffee in the refrigerator. If you do this, use only an airtight container. If it’s not, the odors inside the fridge can be absorbed by the coffee. If coffee is stored a long time in the wrong container, moisture can also get in.

TIP! Test your water first before using it to determine if it is high-quality. Your coffee will only taste as good as the water you are using to make it.

Make certain that you understand how much water you need to make the right cup of coffee. Adding enough water is essential to keep your coffee from being too strong. Conversely, too much water and you’ll have weak tasting coffee. It is considered best practice to use 16 ounces of water to each 8 ounces of coffee you plan to brew.

Keep coffee beans protected when you buy in bulk. You should make sure your beans are protected from the elements and surrounding foods. Therefore, you should keep your beans inside an air tight, non-translucent container.

TIP! There are many wonderful alternatives to ordinary sugar that you can use to liven up your coffee. While agave nectar does contain sugar, it does not have an adverse impact on blood sugar for diabetics.

Don’t keep any coffee storage contains near ovens. The heat from your oven can really kill the coffee’s quality. Steer clear of counter tops and cabinets, even if it is above the oven itself.

Coffee Beans

TIP! Make sure that you are adding the right amount of water into your coffee machine. Coffee can turn out too strong if there isn’t enough water used.

Now you can see how truly intriguing the world of coffee can be. You want to spend a hundred bucks on coffee beans right now, don’t you? Good luck shopping for your coffee beans and be sure to remember all the tips you’ve just read. Sit back and sip a great cup of coffee!

[latriceduke]

17 processed foods to avoid

Eating a diet heavy on processed foods is the quickest way to surrender good health and get sick, fat, or both.

It only takes a few years for populations who adopt a Western diet based on processed foods to start coming down with Western illnesses.

What is a processed food? If a food has been processed with chemicals, contains ingredients that have been refined, or has artificial flavors, colors or other synthetic components, it’s a processed food.

Part 1 ranks the worst processed foods you can eat, and part 2 shows why processed foods don’t keep our bodies healthy.

List of processed foods to avoid

We’ll take a look here at some processed foods that may be perceived as healthy, along with the reasons why they won’t help you achieve your goals.

1. Low-Fat Yogurt

Eating the right kind of yogurt can be a healthy choice, but low-fat yogurt isn’t the way to go.

Because much of the good flavor in dairy products comes from the fat, this discrepancy is usually corrected by plenty of added sugar.

Sometimes yogurt has been pasteurized after culturing, which wipes out the friendly bacteria. Look for full-fat yogurt with live cultures for probiotic benefits.

2. Processed Meat

Meats can be part of a healthy diet, but processed meats like sausage, pepperoni and bacon are poor choices.

Eating processed meats raises the risk of developing chronic diseases like type 2 diabetes, colon cancer and heart disease. (1, 2)

While this information is based on observational studies, the association is strong; if you must have processed meats, try to find local sources with minimal additives.

3. Cookies, Pastries and Cakes

These foods are loaded with calories and have essentially no nutrients to deliver. While they’re certainly tasty, you’re not doing yourself any favors by including them in your diet.

The refined sugar, white flour and trans fats commonly found in these treats not only add empty calories, but introduce problematic foods that can contribute to other health problems.

4. White Bread

Made with refined wheat flour, white bread can also be categorized as empty calories, and will spike blood sugar just as effectively as a dose of table sugar. (3)

All the nutrients contained in whole wheat have already been sacrificed to grinding and processing, and even if you can tolerate gluten (the protein contained in wheat) there’s nothing to nourish your body in white bread.

Ezekiel bread or whole grain breads have more to offer.

5. Sugary Drinks

Most modern diets are rich in added sugar, which we all know is detrimental to health on many levels. But some sources of sugar are worse than others, and sweetened drinks are the worst.

The brain “gets it” when we eat sugar-rich foods because of the bulk, but sugary drinks have the opposite effect: the system doesn’t register the calories, and we end up consuming more. (4, 5, 6)

Excess sugar consumption causes insulin resistance and can lead to fatty liver disease, as well as increasing the risk of developing heart disease, type 2 diabetes, and other serious disorders including obesity. (7, 8, 9)

6. Ice Cream

Because it’s usually loaded with sugar, ice cream is also a poor nutritional choice. Eating it for dessert is even worse, because you’re piling it on top of a meal, adding even more calories.

And everyone who loves ice cream knows how difficult it can be to eat the amount designated as a serving, which is usually a skimpy half-cup.

If you can’t live without ice cream, consider getting a small hand-crank freezer and making your own with less sugar, or using a healthy alternative sweetener.

7. French Fries and Potato Chips

This is probably no surprise: eating potato chips and French fries is associated with weight gain. (10, 11)

Always boil potatoes; baking, roasting or frying causes acrylamides to form. These are carcinogenic substances, and should be avoided. (12, 13)

Be creative and find other foods to satisfy your desire for something crunchy or crispy. Try nuts or baby carrots.

8. Fruit Juices

Fruit juice is commonly mistaken for a healthy food because it comes from fruit, which everyone knows is healthy.

The problem with juice is that it’s been separated from the natural fiber that slows down the assimilation of fructose (the sugar found in fruit).

Drinking fruit juice slams your system with as much or more sugar as sweetened soft drinks. (14)

While fruit juices contain antioxidants and vitamins, benefits can be cancelled out by the sugar content. Pomegranate or acai berry juices, for example, should be taken as a supplement, not consumed to quench thirst.

Drink water.

9. Processed Cheese

Including cheese in your diet can be a smart choice, since it’s rich in vital nutrients, and a single serving delivers all the goodies you’d get in a full glass of milk.

Processed cheese is a different story. Filler ingredients are combined with small amounts of dairy derivatives and carefully engineered to taste, feel and look like genuine cheese.

Invest in the real thing.

10. Agave Nectar

This sweetener is presented as natural and healthy, but it’s actually a highly refined product with more fructose than either table sugar or high fructose corn syrup. (15)

Added fructose in the diet can be destructive to your health, although the fructose in fruit is not a problem. Burdening the liver with the work of processing large amounts of fructose can raise the risk of developing various chronic disorders, like diabetes. (16)

Explore healthier options like erythritol and stevia.

11. Pizza

This may be the most popular “junk food” choice in the world, probably because it tastes divine and is convenient and easy to eat.

But most commercial pizzas are made with refined flour and processed meats, neither of which are healthy choices. And the calorie count for a single slice of pizza is staggering.

Making your own pizza at home with quality ingredients is a good choice for an occasional treat, but eating fast-food pizza regularly is a bad idea.

12. Fast Food Meals

Most people realize making fast food a habit won’t help cultivate a healthy body, but it’s extremely popular partly because it’s tasty and cheap.

The trouble is, you’ll pay later with the cost of poor health. And if you feed it to your children, it may raise their risk of obesity and chronic disease. (17)

Don’t indulge in junk food that is mass-produced and highly engineered on a regular basis.

13. Industrially Produced Vegetable Oils

It’s only been the last hundred years or so that added oils in the diet have increased dramatically, pushing us into territory where humans have never gone in the past.

Refined vegetable oils like canola oil, corn oil, soybean oil and cottonseed oil are high in omega-6 fatty acids, which have been linked with an increased risk of cancer, as well as creating higher levels of oxidative stress in the body. (18, 19, 20, 21)

You’re better off using avocado oil, coconut oil, butter and olive oil.

14. Candy Bars

What’s the harm in a candy bar? It tastes good, goes down quickly, and provides a nice shot of energy.

The sugar is the worst of it, but candy bars are often bulked up with refined wheat flour and other ingredients that are likely to make you want more, and end up eating a larger amount than you intended.

When the body metabolizes this type of high-sugar food, you’ll be hungry again in a flash.

Try some dark chocolate, or eat a piece of fruit.

15. Margarine

Like processed cheese, margarine is an engineered food designed to look, taste and feel like butter.

Usually made from highly refined vegetable oils, margarine’s solidity is often achieved through hydrogenation, which ups the trans fat content. Trans fats are toxic, and have no place in a healthy diet, even in small amounts.

Manufacturers can label products as “trans fat-free” if a serving contains less than 0.5 grams of trans fats; with serving sizes designated as a teaspoon or some other unrealistic amount, this can add up fast.

Buy real butter.

16. Sweetened Coffee Drinks

People who drink coffee run a lower risk of certain chronic diseases, including type 2 diabetes and Parkinson’s disease. (22, 23)

Coffee is loaded with antioxidants and can make healthful contributions to your diet, unless you add sugar or other sweeteners and creamers with artificial ingredients.

Try getting quality coffee and drinking it black. If you must lighten it, minimal amounts of cream or full-fat milk are the best choice.

17. Low-Carb Junk Foods

With the growing popularity of low-carb diets, manufacturers have flooded the market with low-carb treat foods like candy bars and replacement meals.

These junk foods won’t make an impact on the amount of carbs you’re eating, but they contain little nutrition and plenty of artificial ingredients or chemicals.

Why processed foods are bad

Here’s why processed foods don’t keep our bodies healthy and happy.

1. Artificial Ingredients

Artificial ingredients are most often chemicals, plain and simple.

If you buy a granola bar, you might think oats and puffed rice, nuts, raisins, honey, and whatever else would be pretty healthy.

The problem lies in whatever else the manufacturer chose to include, like maybe guar gum, anhydrous milkfat, hydrolyzed gelatin, maltodextrin, or artificial flavor.

Artificial flavor is considered proprietary, and manufacturers don’t have to list ingredients for it, but you can bet it’s a chemical cocktail developed to yield that special flavor so you’ll buy the product again.

Additives and chemicals serve specific purposes: imparting the desired color; preservation; creating a certain texture, etc.

All food additives are supposedly safe for consumption (1), but keep in mind personal opinions might differ from federal regulatory agencies.

2. Plenty of Refined Carbs

Most processed foods are high in refined carbohydrates. While nutritional experts argue about whether or not copious quantities of carbs belong in a healthy diet, everybody seems to agree carbs are best taken from whole food sources.

Simple carbs like those in refined foods are broken down quickly in the digestive system, spiking blood sugar and insulin levels. Cravings hit a couple hours up the road, when the blood sugar roller coaster hits the low spot.

Consuming lots of refined carbs is associated with poor health, as well as a greater risk for developing chronic diseases. (2, 3, 4)

3. Low in Nutrients and Fiber

Processing destroys nutrients and pulverizes or removes the natural fiber content of whole foods.

Antioxidants, vitamins, minerals and trace nutrients of every imaginable variety are lost during the manufacturing of processed foods, and science doesn’t yet know what they all are, or what they do.

Whether or not they’ve been identified, these lost components result in gaps in your nutrition.  Even if foods have been “enriched,” or claim added vitamins and minerals, these are often synthetic or inferior versions of the real thing.

Both soluble fiber and fermentable fiber play important roles in digestion and nourishment.

Much of the fiber in whole foods isn’t digestible by our systems; this type of fiber feeds the friendly gut bacteria in the large intestine, which ferments and digests it to provide prebiotics necessary for good gut health. (5, 6)

Soluble fiber can also help prevent constipation. Cultivating the proper environment in our guts helps keeps us mentally sharp, cheerful and well. (7)

4. High Amounts of Sugar and High Fructose Corn Syrup

Processed foods are often highly sweetened, and manufacturers hit consumers’ sweet spots with white sugar or high fructose corn syrup (HFCS). These two affect the body in the same way: badly.

Everyone knows sugar provides empty calories, but it’s worse than that. Sugar devastates delicate metabolic processes (8) and lines you up for disorders like insulin sensitivity, high cholesterol,and  elevated triglycerides. It also helps you tuck away plenty of abdominal fat. (9, 10)

Sugar in generous quantities is clearly associated with Western diseases like heart disease, cancer, diabetes, or at the very least, obesity. (11, 12, 13, 14, 15)

According to the USDA, the average American eats 156 pounds of sugar each year; less than 30 comes from the sugar bowl, maybe added to coffee, tea or cereal. Most comes from processed food and drinks. (16)

5. Trans Fats and Vegetable Oils

Cheap fats allow food companies to make more money. Seed and vegetable oils commonly used to enhance flavor and texture like soybean oil have been hydrogenated, which makes them trans fats.

These oils are high in omega-6 fatty acids, which tend to oxidize and lead to inflammation. (17, 18)

Consuming these oils puts you at greater risk for developing heart disease, which is the number one killer worldwide. (19, 20, 21)

6. Hyper-Rewarding Food Experiences

In times past, taste buds steered us toward the food we needed to survive; rich fatty foods, salty foods and foods with natural sweetness helped us hone in on the necessary fuel and nutrient sources for daily activities.

Today, those same instincts are exploited by food manufacturers. The more we love eating it, the more likely we are to buy it again.

Costly evaluations and engineering operations are conducted by food giants in the fierce competition for business. The result is overly-rewarding culinary experiences that encourage us to overeat. (22, 23)

Biochemists who are very good at their jobs are being paid very well to create food products laced with substances that trip our pleasure-meters to the point where reason, logic and common sense can no longer be accessed, and the eating just goes on and on.

7. Junk Food Addiction

Arising from hyper-rewards experienced when eating foods designed to hijack brain chemistry, addiction to junk foods is becoming more common. (24)

It doesn’t happen to everyone, but some people just cannot stop, and eat the whole bag of chips or box of cookies. A half-gallon of ice cream is gone in a sitting.

Total loss of control with food is addictive behavior, and studies show sugar and some junk foods light up the same pleasure centers in the brain as cocaine. (25)

This prospect alone should be enough to scare some sense into most people.

Recap: The take-home message is simple, processed foods pack on pounds and erode your health. Eat real food.

https://bodynutrition.org/processed-foods/ http://bodynutritionorg.blogspot.com/2017/12/17-processed-foods-to-avoid.html

[edgewaterfarmcsa]

week 17 (end of summer CSA season)

Pick List:

POTATOES - WINTER SQUASH - BEETS - BEST SPICY GREENS MIX - PLUM TOMATOES - CHERRY TOMATOES - SWEET PEPPERS -CAYENNE PEPPERS - SPANISH ONION

      KITCHEN SHARE:      

Raspberry Sauce

Holy hell, it is week 17 of our 17 week CSA harvest season.  That went too quick.  That said, i can’t get too sentimental as our FALL CSA begins next Wednesday, so while it may seem like we are saying goodbye to an old friend, our more attractive friend that comes with eggs, fresh bread and ready made foods is about to come in town and we will call this friend FALL-TANYA.  (can you tell i am writing this at 5am?).

FALL-TANYA aside, let me tell you about this past week:  This week we began the shift into colder weather farming- making space in the pack shed for potatoes, chipping onions, picking up the rest of the winter squash, picking and washing an amazing amount of carrots, eating soups, and wearing so many layers that get strewn across the yard come 11am when the fog lifts.  Also noteworthy, we had a frost scare two nights in a row.  Thankfully (or not so thankfully depending on who you ask, ahem Pooh who is always ready for an early frost so he can go fishing) we were protected by the fog and nothing got hit.  To prepare for the frost, Mike was out the night prior picking literal bins upon bins of peppers- as peppers fare terribly when the weather dips too low.  Ray and the rest of field crew were picking up the rest of the pumpkins and winter squash, and i was putting a tired toddler to bed.  

Also this week, Willing Hands came by and picked what looked like 100’s of pounds of cherry tomatoes to be distributed to local food pantries.  As I’ve mentioned earlier, the good folks at Willing Hands come out to glean once a week- sometimes carrots, onions, green beans, etc… but this week seeing all of those cherry tomatoes go out was something special.  I am so pumped and proud to be apart of a farm that provides food throughout the ENTIRE growing season to less fortunate people and families.  

One more aside- the FARMSTAND CLOSES FOR THE SEASON on OCTOBER 9th (Indigenous Peoples Day).  

To ensure quality sustenance for you and your loved ones through the cold months consider the following:

Join the FALL CSA and hang out with me or Allie Wednesday Nights from 5-6pm  (have i mentioned this enough? I’m just super excited)

Load up on pre-packaged frozen fruit (strawberries, raspberries, blueberries, etc..) and roasted vegetables and PESTO  from our Farmstand FREEZER

Buy and store unwashed potatoes and beets in bulk as well as washed and bagged carrots (they last longer this way).

Take home so many plum tomatoes for your own roasting and storing.

Shop at the Coop!!  We will continue to sell beets, potatoes, onions, carrots, winter squash, etc until we run out usually around the first of the year.   

 The list could go on but I will stop there because i need coffee asap.  Bottomline, I love being apart of this food-based-good-grown community.  I am so grateful to all the CSAers that came out this season and bought a share in our farm- I hope you enjoyed it- feel free to email me with any gripes that can be improved upon next year.  Lastly,  Thank you for making our farm, your farm- see you in 2018!!  

TIPS - TRICKS - RECIPES

serves: 4-5

notes: I steam the squash so that I can retain the clean shape of it, but you could make this with some leftover roasted squash if you have it on hand.

dressing:

juice of 1 lemon (about 1/4 cup) 2 tbsp agave nectar salt and pepper

1/3 cup extra virgin olive oil

 salad:

1 small butternut squash, peeled 1 cup green lentils, picked through and rinsed

5-6 handfuls greens mix 1/4-1/2 cup crumbled feta cheese

salt and pepper

 Cook the lentils: combine the rinsed lentils with 3 cups of water and a pinch of salt in a medium saucepan over medium-high heat. Bring to a boil and simmer for 15 minutes or until lentils are just tender and most of the liquid is absorbed. Stir here and there while they’re cooking. Set aside when done.

 Steam the squash: fill a large pot with an inch or two of water and bring to a boil. Cut the peeled squash in half lengthwise. Scoop out the seeds and slice both halves into 1/2 inch slices crosswise. Place slices on a steamer basket and drop into the pot of boiling water. Cover and steam for about 15-20 minutes or until squash is tender, but still has a little toothsome quality.

Make the dressing: combine all dressing ingredients in a blender and blend on high until combined. Set aside. You could whisk them all together too.

 Assemble: toss the lentils and greens mix with 3/4 of the dressing. Season with salt and pepper.  Place this mixture onto your serving plate. Top with the cooked squash slices. Pour remaining dressing over top. Sprinkle the top with feta and serve.

 Baked beetroot with goat's cheese and caraway seeds

(nigel slater- everything this guy makes is simple and perfect)

Winter salads seem to work best when they have a sweet earthiness to them. Beetroot provides the sweetness here, the goat's cheese introducing a certain piquancy - it's a refreshing marriage of flavours. Serves 4 as a light salad or as an accompaniment.

 6 medium-sized raw red or golden beetroot 250g goat's cheese

 for the dressing:

2 tbsp white wine vinegar half a tsp of Dijon mustard

5 tbsp olive oil 1 tsp of caraway seeds

slices of dark rye bread to serve

 Put the oven on at 200C/gas mark 6. Cut the leaves and stalks from the beetroots then wrap each one loosely in foil or baking parchment. Roast the beetroot for about an hour till tender right through. The only way to test is with a skewer - it should slide through without much pressure. Remove and unwrap the vegetables, peeling off their skins as soon as they are just cool enough to handle.

While the beets are cooling, pour the white wine vinegar into a mixing bowl, add the Dijon mustard, a grinding of salt and black pepper, then beat in the olive oil. Toast the caraway seeds lightly in a dry, non-stick frying pan then add them to the dressing.

Cut each warm, peeled beetroot into thick slices or segments, dropping them into the dressing as you go. Slice the goat's cheese thickly and toss it gently with the beetroots and their dressing.

Serve with dark rye bread.