#raw garlic benefits

[khulkarjiyo]

Onion soup benefits (All what you need to know)

There aren’t many foods in the world of food that can compare to the love and satisfaction provided by a steaming bowl of onion soup. More than just a meal, onion soup is a soothing embrace for the soul, a reminder of the warmth of home-cooked food, and an example of the magic that can be created from a simple vegetable. How do I make classic onion soup? Onion soup benefits To make classic…

[tumblerweeding69]

belly fat? Garlic has got your side! Try This Morning Ritual and Say Hello to a Flat Tummy

We all strive for a perfectly toned physique, but let’s admit it: Losing weight is difficult, especially when it comes to reducing belly fat. If you’re on a mission to reduce and banish that stubborn belly fat, here’s a secret weapon that just might do the trick: raw garlic. Yes, you heard it right! This pungent bulb not only adds flavor to your favorite dishes but also holds some promising…

[foldingfittedsheets]

Truly, one of the greatest love language is someone agreeing to eat something atrocious for your benefit.

My first experience with this was in college. My friend Charlie invited me to a jazz club. One would think he’d learned his lesson. I thought nothing of this and agreed to a fun night with a guy friend. We arrived and I saw nothing romantic in the outing.

The menu at the club was very traditional date food- steak, oysters, romancey food. But still, I didn’t catch on. This food didn’t sound like what I wanted. In fact, what I wanted was a hummus plate. Charlie took this turn of events with a slight wince but ordered one for us.

The hummus plate arrived. Sitting politely on the corner of the garlic bomb was a spicy pepper. Laughing, I teasingly dared Charlie to eat it. You see, this kind of rough humor was common among buddies. I thought we were in Buddy Rules. But Charlie was operating under Date Rules; eating the pepper would be a romantic test of his bravery.

He bit the pepper.

His skin was almost as pale as mine and he went bright red instantly, tears stood in his eyes as sweat broke out across his whole body in protest. He barely managed to swallow as he began coughing, his body reflexively trying to spew forth the poison in his mouth.

I was doubled over with laughter and didn’t feel bad until a few days later when Brendan informed me it had been a date. I scoffed initially and only slowly realized Charlie had been intending it as a date. I repented the pepper and promptly dated Brendan in self defense.

Charlies act of romantic heroism went unappreciated but the spirit was there.

Many years later when I’d given up on boys I was dating my beloved wife. Together we took a trip to Taiwan. One of the wonderful things about new places is the food. I still dream about the food in Taiwan. Even the humblest train station cream puff was several orders of magnitude better than any I’ve ever had in the states.

But one place we went was like. Italian food as interpreted by Taiwanese cooks. Some of the combos were as bizarre to me as many Italians probably feel American Italian food is. Specifics escape me, but it felt like I was dreaming some of the menu at the time. At the end we decided to get a chocolate fondue, because why not. We were on vacation.

The liquid chocolate was served with all the things one would normally expect, strawberries, sweets, the usual chocolate accompaniments. And then we saw the tomatoes. Tomatoes and chocolate. We all stared at the tomatoes in horrified fascination.

Now, I hate tomatoes. I can stand a tomato sauce but raw tomatoes and I have nothing to talk about. So I knew that if I tried it I’d find it as repugnant as I’ve always found tomatoes. But I was haunted by the idea that someone who actually liked tomatoes would like tomatoes in chocolate.

My beloved loves tomatoes. And chocolate. I turned the biggest puppy dog eyes on them and begged to know if the combination was actually somehow delicious. My wife insisted that it would be heinous. Still, they speared a tomato sacrifice and coated it in chocolate, for me. For me, they ate it.

It was so wretched that their face collapsed into instant regret. But they didn’t spit it out. They knew I got sick if people spit out half chewed food. So they soldiered on and swallowed the cursed chocolate fruit.

Their devotion utterly delighted me, and even years later I adore that they suffered that tomato to reassure me that indeed, it was bad.

[diyschool2022]

Boost Your Health In 60 Seconds With Garlic Water On An Empty Stomach!

[theambitiouswoman]

Superfoods you should incorporate in your diet:

Superfoods are nutrient-dense foods that are considered beneficial for your health due to their high concentration of vitamins, minerals, antioxidants, and other beneficial compounds.

Combine these superfoods with a variety of other whole foods to ensure you're getting a wide range of nutrients. Also, be mindful of portion sizes and any individual dietary restrictions or allergies you may have.

Berries: Blueberries, strawberries, raspberries, and other berries are rich in antioxidants, fiber, and vitamins.

Leafy greens: Spinach, kale, Swiss chard, and other leafy greens are packed with vitamins, minerals, and fiber. They are low in calories and provide important nutrients like vitamin K, vitamin C, and folate.

Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are part of the cruciferous vegetable family. They contain compounds that may help reduce the risk of certain cancers.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, and hemp seeds are excellent sources of healthy fats, protein, fiber, and various vitamins and minerals.

Fish: Fatty fish like salmon, sardines, and mackerel are rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Whole grains: Quinoa, brown rice, oats, and whole wheat are examples of whole grains that provide fiber, vitamins, and minerals.

Legumes: Beans, lentils, chickpeas, and other legumes are high in fiber, protein, and various nutrients. They are also a good source of plant-based protein.

Turmeric: This spice contains curcumin, a compound with potent anti-inflammatory and antioxidant properties.

Green tea: Green tea is rich in antioxidants called catechins and is believed to have various health benefits, including improved brain function and a lower risk of certain diseases.

Dark chocolate: Dark chocolate with a high cocoa content (70% or higher) is a source of antioxidants and may have positive effects on heart health and mood.

Avocado: Avocados are rich in healthy fats, fiber, and various vitamins and minerals. They also provide a good source of potassium.

Greek yogurt: Greek yogurt is a protein-rich food that also contains beneficial probiotics, calcium, and vitamin B12.

Sweet potatoes: Sweet potatoes are packed with vitamins, minerals, and fiber. They are an excellent source of beta-carotene, which is converted into vitamin A in the body.

Garlic: Garlic contains sulfur compounds that have been associated with potential health benefits, including immune support and cardiovascular health.

Ginger: Ginger has anti-inflammatory properties and is commonly used to aid digestion and relieve nausea.

Seaweed: Seaweed, such as nori, kelp, and spirulina, is a rich source of minerals like iodine, as well as antioxidants and omega-3 fatty acids.

Pomegranate: Pomegranates are packed with antioxidants and are believed to have anti-inflammatory properties. They are also a good source of vitamin C and fiber.

Cacao: Raw cacao is the purest form of chocolate and is rich in antioxidants, flavonoids, and minerals. It can be enjoyed as nibs, powder, or in dark chocolate form.

Quinoa: Quinoa is a gluten-free grain that provides a complete source of protein, along with fiber, vitamins, and minerals.

Extra virgin olive oil: Olive oil is a healthy fat option, particularly extra virgin olive oil, which is high in monounsaturated fats and antioxidants.

Chia seeds: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They can be added to smoothies, yogurt, or used as an egg substitute in recipes.

Beets: Beets are rich in antioxidants and are known for their vibrant color. They also contain nitrates, which have been shown to have beneficial effects on blood pressure and exercise performance.

Matcha: Matcha is a powdered form of green tea and is known for its high concentration of antioxidants. It provides a calm energy boost and can be enjoyed as a tea or added to smoothies and baked goods.

Algae: Algae, such as spirulina and chlorella, are nutrient-dense foods that are rich in protein, vitamins, minerals, and antioxidants. They are often consumed in powdered or supplement form.

Fermented foods: Fermented foods like sauerkraut, kimchi, kefir, and kombucha are rich in beneficial probiotics that support gut health and digestion.

Maca: Maca is a root vegetable native to the Andes and is often consumed in powdered form. It is known for its potential hormone-balancing properties and is commonly used as an adaptogen.

Goji berries: Goji berries are small red berries that are rich in antioxidants, vitamins, and minerals. They can be enjoyed as a snack or added to smoothies and oatmeal.

Hemp seeds: Hemp seeds are a great source of plant-based protein, healthy fats, and minerals like magnesium and iron. They can be sprinkled on salads, yogurt, or blended into smoothies.

Moringa: Moringa is a nutrient-dense plant that is rich in vitamins, minerals, and antioxidants. It is often consumed as a powder or used in tea.

Mushrooms: Certain mushrooms, such as shiitake, reishi, and maitake, have immune-boosting properties and are rich in antioxidants. They can be cooked and added to various dishes.

[cloudcountry]

the harveston sledathon event: jade leech's "incantation"

i'm not sure if everyone has gotten to this part in the new english server event yet, but this part when they were at the market got me curious. so, in typical me fashion, i committed a day of research to figure out what the hell jade was talking about.

first i would like to say that this was put together with A DAYS WORTH OF RESEARCH so if you know more about these plants/mushrooms and would like to add information or correct me please do so in the replies!! i'm not an expert by any means LMAO

with that said, onto the first plant!! i will list the scientific name that jade uses first and then the common name in parentheses. each plant/mushroom will have a picture after the short description for reference!!

i got all these images from google obv

~~~~~

Urtica dioica (Stinging Nettle) - A perennial herb that grows best in moist areas. Grows in late fall to early spring. Fall sun, partial shade. Used as an herbal remedy for sore muscles and seasonal allergies.

Aegopodium podagraria (Ground Elder) - Marked as an invasive species in some of the eastern states of the US (Pennsylvania, Connecticut, New Jersey, Vermont, Michigan, and Wiscousin.) Thrives in moist soil and grows during the summer. It’s commonly used in soup and as a remedy for gouts.

Polypodiopsida (Ferns!!!) - Thrives in moist soil and grows near rivers and creeks. Grows in shady locations in early spring. They reproduce with spores. Fiddlehead ferns are the curled up fronds of a young fern that can be cooked and eaten in various ways (steamed, fried & stored, roasted, pickled, etc.) They can also be used as fertilizer and for landscaping.

Chamaenerion angustifolium (Fireweed) - A perennial herb that flowers in June to September. Grows in full sun to partial shade and moist, well drained soil. Its primary use is medicine but it’s also used in tea, which in turn can be used to treat migraines, infections, and colds. Young fireweed shoots can be cooked and eaten (apparently, they taste like asparagus and should be cooked like them, too.)

Allium ursinum (Wild Garlic or Cowleek) - Thrives in slightly acidic soil & moist conditions. Prefers shady conditions and grows around winter to spring, with a peak season of February to April. You can eat basically the whole plant, but if you eat the bulb the plant obviously won’t grow back. It’s been used as a medical plant and in cooking.

Sorbus (Mountain Ash or Rowan) - A bush that produces edible berries in late summer into early fall, and they stay on the tree into winter. The berries should not be eaten raw, but should be cooked because they contain parasorbic acid. The cooking process converts the parasorbic acid into a preservative sorbic acid. Their astringent taste is made sweeter by the frost. They grow best in full sun to partial shade and moist, well drained soil. They usually grow up to 15 meters tall.

Plantago major (Broadleaf Plantain) - A perennial herb that grows in late spring to summer (and sometimes in autumn.) They prefer moist soil but are very adaptable. Grows in moderate shade to full sun. The entire plant is edible, but apparently the flower shoots are especially delicious. They naturally grow in very dense populations and are easy to harvest. Works as a medicinal herb to treat inflammation and boost the immune system.

Equisetum arvense (Field horsetail) - Another perennial herb that grows from summer to the first frost. Grows in moist soil with full to partial sun. Can be used in tea and benefits the urinary system. Their root systems can grow as deep as six feet.

Craterellus tubaeformis (Winter mushroom, or funnel chanterelle) - Our first mushroom!! They are featured in a lot of recipes and are fairly common. They’re ready to harvest in mid-winter to mid-spring. They can be found in mossy areas with well decayed wood, and grow in loose clusters. They apparently have an earthy/fruity taste, and should be cooked so they don’t taste unbearably peppery.

Boletus edulis (Penny Bun) - Another mushroom with a dark brown cap. Spores grow more mushrooms in summer and autumn. Thrives in moist soil and can be harvested a few days after summer rain. They’re around 25cm tall on average and can weigh a kilo (which made me yell out loud, mind you. That's a big mushroom!!) They have a slightly nutty flavor.

Craterellus lutescens (Yellow Foot) - The last item on this list is another mushroom. It thrives in moist soil and they grow from 2-7 cm in length. They apparently have a peppery flavor when raw, but taste earthy when cooked. They typically grow around moss in loose clusters. They’re pretty similar to the craterellus tubaeformis, as one would expect from their shared genus, “craterellus.”

~~~~~

Overall Plant Conditions (AKA patterns I noticed while researching):

Practically all of these plants love moist & well drained soil. A lot of these plants grow in the summertime and like full/partial sun, but there’s a few exceptions of course. There’s a lot of herbs and perennial greenery that have medicinal properties. Many plants on this list grow well in disturbed soil or near water and roadways. All of them are edible (but beware of dangerous lookalikes!)

anyways < jade leech 3 i hope you found this somewhat interesting because i sure did!! (which is why i spent all my free time today researching it sigh the things i do for mermen)

[swabian-princess]

Domestic engineer tales - cooking 101

Hey girlies, todays topic is cooking. I know many girls that are scared to start their cooking journey and I know girls that simply don't want to cook.

Well, I believe that being able to cook and to alter recipes to your liking are so so important! It saves money in the long run, is healthier than take out and men are impressed!

I remember one instance: my bf and I were together for around 1,5 years at that time and I surprised him with a simple meal - chickenbreast with mushroom-cream-sauce on Tagliatelle. Everything but the Tagliatelle was made from scratch. He was so impressed - he literally told me a few months later, that he fell even more in love with me on that day.

I had professional cooking lessons for the majority of my schooltime and I like to believe that I'm a good cook! That's why I thought it would be nice to have some tips and tricks for you all!

1. If you want a meal to taste more like garlic do this: don't add the garlic in the beginning, instead just right before your meal is finished cooking. That adds way more garlic flavour!

2. Never overstir your pancake or cookie dough batter! It makes the finished products dense and a little bit stale - everything we don't like! Stir your batter just long enough, you shouldn't be able to see big patches of flour (a little is fine) and that's usually the perfect mixture!

3. Always let your dough rest! Especially yeast dough but also pasta and dumpling dough. This makes the dough more tender and easier to work with. If your recipe states a specific rest time - always follow the instructions!

4. If you want to make hot lemon water for health benefits make sure that your water is not boiling. If it's to hot for too long it will destroy all the nutrients and vitamins in the lemon!

5. If you're working with yeast - make sure that your liquids aren't too hot! This will kill the yeast (doesn't matter if instant or not) and your dough won't rise!

6. Don't use normal olive oil for cooking. Olive oil easily burns at a still low temperature and this can lead to a bitter taste. It's better for cold salad dressings or as a seasoning!

7. Your stove has different settings on purpose! You don't need to blast the highest setting all the time - this often leads to food that's burned on the outside and raw in the middle. I'm gonna take pancakes as an example: put your stove on middle heat, put a little bit oil in your non stick pan and wait 3-5min for your pan to heat up. Once your pan is hot enough (test it with your hands above the pan), take some kitchen towels and take off all the excess oil in the pan. Lastly, pour in your pancake batter and watch how your pancakes will cook to perfection instead of being burned and still full of liquid on the inside!

Lots of love

Selene

[booksbeansandcandles]

Fire Cider Recipe 1:

Fire Cider Ingredients

2 cups apple cider vinegar

1/2 to 1 cup honey

1/2 cup horseradish

8 cloves of garlic, chopped

1/2 onion

1/2 cup ginger

1 sliced jalapeño

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

1/2 lemon (optional)

1/2 orange (optional)

1 tsp peppercorns (optional)

2 whole cinnamon sticks (optional)

2 rosemary sprigs (optional)

4 thyme sprigs (optional)

Directions

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

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

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

Benefits of ingredients

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

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

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

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

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

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

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

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

Black peppercorns – Greatly boosts absorption of turmeric.

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

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

[eatclean-bewhole]

It’s that time of year when the juicer gets a permanent spot on the counter. “Flu shots” for everyone! For added benefits, you can mix in raw honey and turmeric. 🥕🧄🍎🫚🍊🍋

Apple

Celery stalk

2-3 carrots

Half lemon

Orange

Garlic clove

1” ginger

[vanilla-cigarillos]

Honey Fermented Garlic

It’s been a running joke in my friend group that I’m probably a vampire (due to long standing dark color patterns in my wardrobe and pale skin) but my love of garlic is one of my biggest defender points to my humanity. 

Honey fermented garlic is one of those beloved folk recipes that are especially amazing to have during cold and flu season. It’s quite a simple recipe that combines two very common kitchen items into a lovely blend of flavors and benefits.

Why Make Honey Fermented Garlic?

Honey is already well known as a natural home remedy for sore throats and pesky allergies. 

Garlic has a long list of medicinal benefits. Ingesting garlic regularly is able to reduce your chances of getting sick, and beyond that it naturally reduces blood pressure and lowers cholesterol.

By mixing honey and garlic together in this lovely little concoction, you not only make it more digestible through fermentation but you’re also combining two potent natural medicinals into one!

Is It Safe?

Lactobacillus, yeast, and acetic acid bacteria are completely safe!

With lacto-fermentation, it’s nearly impossible to make something that will cause bodily harm upon ingestion, due to the bacteria quickly being able to outcompete pretty much everything else and acidify the mixture to prevent spoilage.

Do not use this remedy, or any remedy containing honey with children under 2 years old. A child at this age contains stomach acid that isn’t fully developed yet, and their stomach acts as a low acid environment.

Instructions:

Peel the garlic, trimming it to remove any discolored parts

Press the garlic clove with the side of a knife to gently bruise it

Optional: Once the garlic is in the jar, add about 2 tablespoons of raw apple cider vinegar to the jar at this point Give the jar a quick shake to coat the garlic cloves with cider vinegar.

Ensures that the surface of the garlic starts acidic, which is a precaution against botulism (not very likely, but if you want to be extra careful here’s a step!)

Fill the jar about 1/2 to 2/3 of the way with garlic, then top it off with honey to within an inch of the lid.

Be sure to leave space at the top, as the mixture will bubble as it ferments and you don’t want it to overflow

Cover the jar with a lid and flip it a few times to distribute the honey. Loosen the lid so gasses can escape during fermentation

Bubbles begin to form in the honey after about 24 - 48 hours. After about 3 to 5 days, the garlic should be well fermented. If you’ve made it in the refrigerator, it will take about 2 - 3 weeks for the fermentation process to complete.

[ladykissingfish]

Deidara: Alright, Danna, I’m leaving with Tobi now, hm.

Sasori: Alright, love. Be careful.

Deidara: *leans in to kiss him, but Sasori takes his wrist and kisses that instead*

Deidara, pouting: Why do you keep doing that? Are my lips ugly to you?

Sasori: Of course not. But when I kiss that spot, I can feel your pulse. Your flowing vitality, your “aliveness” is your most attractive feature, Dei. That’s why I kiss your beautiful wrist.

Deidara: *blushes* Awww, thank you, Sasori! *hugs him* I’ll see you when I’m back. *leaves*

Konan: That was a really romantic thing to say, Sasori.

Sasori: Mm. Although not entirely the truth, I’m afraid.

Konan: It wasn’t?

Sasori: Deidara has recently discovered the health benefits of raw garlic. He brushes his teeth quite vigorously afterwards, but quite a lot of the taste remains … and the scent. I may be a puppet but I can still smell.

Konan:

[yourgamemasterthewhiterabbit]

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[madamlaydebug]

Green Leafy Vegetables is what we need to include in our diet for an alkaline effect on our bodies. It is often said that disease cannot take root in a body that has a balanced pH.

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Foods in their raw form are more alkaline than acidic in nature, as they have not been modified by heat. Their enzyme quality has not been compromised.

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Prioritise organic foods when possible, which are grown in a more mineral-dense soil, for greater benefits.

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Alkaline diet benefits may include helping to slow down degeneration of tissues and bone mass, which can be compromised when too much acidity robs us of key minerals.

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Additionally, the benefit of an alkaline diet is that it decreases inflammation and causes an increase in growth hormone production. This implies an anti aging effect as well as a preventative one against diseases such as cancer.

Here are our top alkalising vegetables and fruits: ⠀⠀

-Cucumbers

-Kale -Celery -Alfalfa

-Parsley -Avocado

– Barley grass

– Wheat grass

– Beets

– Beet greens

– Sea vegetables – Capsicum

– Cabbage

– Collards

– Endive

– Garlic

– Ginger

– Green beans

– Lettuce

– Mustard greens

– Okra

– Radish

– Red onion

– Arugula/Rocket

– Artichokes

– Asparagus

– Brussels sprouts

– Cauliflower

– Carrot

– Chives

– Zucchini/Courgette

– Leeks

– New baby potatoes

– Peas

– Rhubarb

– Watercress

– Green peas

– Parsnips

– Pumpkin

– Sweet potatoes

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Alkalizing Fruit

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-Lemons

– Lime

– Grapefruit

– Orange

– Fresh coconut (flesh and water)

– Cantaloupe

�� Fresh dates

– Nectarines

– Plums

– Sweet cherries

– Apple

– Apricot

– Avocado

– Banana

– Sour cherries

– Grapes

– Honeydew Melon

– Peach

– Pear

– Pineapple

– Rhubarb

– Tomato

– Strawberries

– Blueberries

– Blackberries

– Cranberries

– Mango

[beautyandlifestyleblog86]

Shopping list for food to help with good digestion and a healthy balance of good bacteria -

1. Probiotic-rich foods: Yogurt, kefir, sauerkraut, kimchi, miso, tempeh, and kombucha are all great sources of probiotics that can help promote good bacteria in your gut.

2. Fiber-rich foods: Foods high in fiber, such as fruits, vegetables, whole grains, and legumes, can help promote healthy digestion and feed the good bacteria in your gut.

3. Prebiotic foods: Prebiotics are non-digestible fibers that help feed the good bacteria in your gut. Foods like onions, garlic, leeks, asparagus, bananas, and chicory root are all great sources of prebiotics.

4. Fermented foods: Fermented foods like pickles, yogurt, kefir, kimchi, and sauerkraut can help promote good bacteria in your gut and improve digestion.

5. Bone broth: Bone broth is rich in nutrients that can help support gut health and digestion. It is also easy to digest and can help soothe the digestive system.

6. Ginger and turmeric: Both ginger and turmeric have anti-inflammatory properties that can help improve digestion and support gut health.

7. Apple cider vinegar: Apple cider vinegar can help promote digestion and balance the bacteria in your gut. It is best to choose raw, unfiltered apple cider vinegar for maximum benefits.

By incorporating these foods into your diet, you can help improve your digestion and promote a healthy balance of good bacteria in your gut.

[elfgremlin]

my dad is borderline about to lose his mind. he told me he saw how great the health benefits of raw garlic are so he puts chunks of raw garlic in water to stew overnight and then he drinks the garlic water and eats the garlic as he drinks the water in the morning