#use of hemp seed salt

[oranberrie]

At least I know my cat will be okay if I get bad again

[ohsalome]

What Ukrainians ate to survive Holodomor

(translated excerpts from an Історична Правда article): + images source

The villagers would dig up the holes of the polecats to find at least a handful of grain hidden by these animals. They pounded it in a mortar, added a handful of oilcake (from hemp seed), beetroot, potato peelings, and baked something from this mixture.

Those who managed to hide at least a little grain would grind it in iron mills made from wheel axles and cook "zatyrukha" (a concoction made from a small amount of flour ground from ears of grain).

Acacia flowers were boiled and eaten raw, and green quinoa was mixed with crushed corn cobs. Those who could - and this was considered lucky - added a handful of bran. This food made their feet swell and their skin crack.

The peasants dried the husked ears of corn and millet husks, pounded them, ground them with weeds, and cooked soups and baked pancakes. Such dishes were impossible to chew, the body could not digest them, so people had stomach aches. Pancakes, the so-called "matorzhenyky", were made from oilcake and nettle or plantain.

It went so far that peasants would crumble straw into small chips and pound it in a mortar together with millet and buckwheat chaff, and tree bark. All this was mixed with potato peelings, which were very poisonous, and this mixture was used to bake "bread", the consumption of which caused severe stomach diseases.

There were cases when village activists took away and broke millstones, mortars, poured water on the heat in their ovens. After all, anything found or saved from the food had to be cooked on fire, and matches could only be purchased by bartering for their own belongings or by buying them in the city, which was impossible from villagers that were on "black lists".

Chestnuts, aspen and birch bark, buds, reed roots, hawthorn and rose hips, which were the most delicious, were used as food substitutes; various berries, even poisonous ones, were picked; grass seeds were ground into flour; "honey" from sugar beets was cooked, and water brewed with cherry branches was drunk. They also ate the kernels of sunflower seeds.

Newborns had the worst of it, because their mothers had no breast milk. According to testimonies, a mother would let her child suck the drink from the top of the poppy head, and the child would fall asleep for three days.

In early spring, the villagers began to dig up old potato fields. They would bake dumplings from frozen potatoes, grind rotten potatoes in a mash and make pancakes, greasing the frying pan with wheel grease. They also baked "blyuvaly" (transl. "vomities") from such potatoes and oatmeal mixed with water, which was so called because they were very smelly.

They ate mice, rats, frogs, hedgehogs, snakes, beetles, ants, worms, i.e. things that weren't a part of food bans and had never been eaten by people before. The horror of the famine is also evidenced by the consumption of spiders, which are forbidden to kill in Ukrainian society for ritual reasons.

In some areas, slugs were boiled into a soup, and the cartilaginous meat was chopped and mixed with leaves. This prevented swelling of the body and contributed to survival. People caught tadpoles, frogs, lizards, turtles, and mollusks. They boiled them, adding a little salt if there was salt. The starving people caught cranes, storks, and herons, which have been protected in Ukraine for centuries, and their nests were never destroyed. According to folk beliefs, eating stork meat was equated with cannibalism.

The consumption of horse meat began in 1931, before the mass famine. People used to take dead horsemeat from the cemeteries at night, make jelly out of it and salt it for future use.

Dead horses were poured with carbolic acid to prevent people from taking their meat, but it hardly stopped anybody. Dead collective farm pigs were also doused with kerosene to prevent people from dismantling them for food, but this did not help either.

After long periods of starvatiom, the process of digestion is very costing for the human body, and many people who would eat anything would drop dead immediately out of exhaustion.

If a family had a cow hidden somewhere in the forest, they had a chance to survive. People living near forests could hunt/seek out berries and mushrooms, but during winter this wouldn't save them. People living near rivers could fish in secret, but it was banned and punishable by imprisonment/death.

[mushroomates]

samwise gamgee headcanons:

enjoys doing the dishes and folding laundry

love language is quality time or acts of service

likes to give sprouts and seedlings to friends and neighbors

nerd about mushrooms and has a mushroom log growing in his closet

keeps a hoard of ladybugs to deploy at any time

windowsill is lined with old jars and bottles, filled with clippings for propagation

he gives the best slices of pie and best baked cookies to others. will keep “defects” for himself- they taste just as good

favorite cookies are “everything but the kitchen sink” where he throws a bunch of stuff into the bowl (fruit, pretzels, nuts) and puts it into a cookie

has like 80 pillows on every couch/bed/chair

in addition to the 50-something blankets also piled high

“please, have a seat” he says. ha, no. any surface you could possibly settle onto is adorned with elaborate spreads of throws and such.

has a fruitcake that is legit an heirloom. it’s so stale it’s a brick. you can use it as a doorstop, stepping-stool, or a bludgeoning weapon. (note: has been used for all. he once chucked it at a late night visitor. this is how he learned frodo takes late walks at night. this is also how frodo learned that sam has an arm on him)

his great aunt made it forever ago and honestly he doesn’t know if it’s still good. he keeps it around because it’s been with him so long he feels bad throwing it out.

likes pecan pie! goes nuts (pun intended) for it.

roast his own chestnuts, pecans and walnuts. has a strange grudge against macadamia nuts. (almost choked on one as a child)

very cozy. has scarves and mittens and even slippers (GASP) at the ready

likes to watch the rain with a cup of tea for hours on end

takes his tea with honey, two sugars, and cream. it barely counts as tea.

enjoys bubble baths.

guerrilla gardening. sam is a force to be reckoned with on this front. he is a strong advocate for native plants and will gut someone over deforestation.

carries a salt shaker filled with seeds everywhere. kind of just. shakes it around empty plots of land.

has a hostile land grab once a month and slowly expands the baggin’s garden by an inch, until it takes up nearly the whole estate.

has a great misconception about the appropriate amount to discuss you garden with someone. this is because:

he tends to talk about this to frodo, who will listen, good naturedly

frodo also prevents anyone from talking over sam or changing the subject

most hobbits are to polite (passive aggressive) and don’t have the skills to subtly change the subject in a way sam understands

and if he does recognize the effort he will avoid it

likes to try new recipes but at the same time never follows them

knows a great deal about farming hemp. this is because merry and pippin recruited him into their pipeweed shenanigans and now sam has unintentionally created a strain of the good stuff that has hobbits traveling miles to get their hands on

loves his houseplants like children. they have names and backstory and a rich inner life that he has created that could fill a book

is fighting a battle with english ivy at the moment and only slightly loosing it. it’s suffocating the tree outside his house and he’s not very happy with it.

[the-empress-7]

Is there any way to reverse grey hair?

Empress, I’m the Indian anon (wine lover like you). We women in South India consume Curry leaves from the curry leaf plant everyday in every dish. It’s impossible to have dish without these leaves. And if you google ‘south indian hairstyles’, you will see us with thick, luxurious hair! 

You can get these curry leaves in the form of powder in Amazon. Due to the stressful circumstances in my life, I developped white hair in my thirties. I’ve restarted eating them & slowly I can see my genetic hair colour growing back!

I’d like to share a recipe that I use. You can buy this powder from amazon. I warm equal quantities of flax seeds, pumkin seeds& hemp seeds in a pan (to remove humidity) & grind it in a coffee grinder. Mix this with the curry leaf powder & a pinch of salt. Take 2 teaspoons everyday in your curd or porridge or soup or just sprinkle on your sandwich. Results are seen over a two month period. (Those with allergies, please consult a doctor first!)

(DISCLAIMER): I’m not a doctor! This is my personnal concotion! Apart from the curry leaves, I’ve taken advice from You tubers. Curry leaves contain Folic acid which helps to boost developement of RBC &WBC, also helps increase good gut bacteria.

Also, once a week, massage your scalp with coconut oil 10 minutes before washing your hair. Indian women apply coconut oil everyday but it is to help bear the intense tropical heat as it is very cooling.

====

Thank you so much! What a great testimony and so glad this works for you.

I am on Nutrafol right now and that shit is expensive AF.

[real-total-drama-takes]

Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

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4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

[beautyandlifestyleblog86]

Healthy homemade protein bar -

Ingredients:

- 1 cup rolled oats

- 1/2 cup protein powder (such as whey, pea, or hemp protein)

- 1/2 cup almond butter or peanut butter

- 1/4 cup honey or maple syrup

- 1/4 cup chopped nuts or seeds (such as almonds, walnuts, chia seeds, or pumpkin seeds)

- 1/4 cup dried fruit (such as raisins, cranberries, or chopped apricots)

- 1 teaspoon vanilla extract

- Pinch of salt

Instructions:

1. In a large mixing bowl, combine the rolled oats, protein powder, chopped nuts or seeds, and dried fruit.

2. In a small saucepan, heat the almond butter or peanut butter, honey or maple syrup, vanilla extract, and salt over low heat until smooth and well combined.

3. Pour the almond butter mixture over the dry ingredients and mix well to combine.

4. Press the mixture into a lined baking dish or pan, spreading it out evenly.

5. Refrigerate for 1-2 hours, or until firm.

6. Cut into bars or squares using a sharp knife.

7. Store the protein bars in an airtight container in the refrigerator for up to one week.

These homemade protein bars are a great option for a healthy and nutritious snack or post-workout fuel. They are packed with protein, fiber, healthy fats, and natural sweeteners, making them a satisfying and energizing treat. You can also customize this recipe by adding other ingredients such as dark chocolate chips, coconut flakes, or cinnamon for added flavor and texture.

[tyhi]

porridge for champions (only)

you gotta prepare some of this the night before, so that the phytase enzyme in the buckwheat can get to work on the phytic acid in the oats to release the minerals and make them bioavailable and generally make all of this easier to digest and stuff.

combine the following in a jar or saucepan and mix it up:

oat flakes, however much you want to eat idk. you can play with the oats-to-water ratio to make more of a dry/fluffy or a wet/smooth porridge. the range is around 40-110 grams for one portion, depending on what you're going for. a tablespoon of oats is about 10g

½-2 tbsp of buckwheat -- i use raw crushed groats. less processed = richer in enzymes. crushed is a good balance between cooking time and enzyme content, i think

1-2 tbsp sunflower seeds, chia seeds or pumpkin seeds for extra nutrients, variety, texture :) (optional)

pinch of salt

water - soak em. enough to cover the oats etc + a lil extra bc they soak it up and expand. NB if you want dry/fluffy porridge then err on the side of less water, ie just enough to cover the stuff.

cover with a lid and leave at room temperature overnight.

cooking: add some fat. i love using fatty coconut milk or just coconut oil, or goats milk butter or even some kind of animal fat. i turn the heat to medium-high at first to get it all hot while mixing it, and then i leave it on low for a while. takes like 30 minutes or so

completely optional, i usually add some of these b4 i start cooking:

plain protein powder (im a fan of hemp protein personally)

maca and/or ashwagandha

matcha powder - ive really been liking this lately

collagen supplement (if u have an autoimmune condition pls look into healing gut permeability btw. even if u dont have digestive problems. ily)

carob powder my beloved. or cocoa powder. or both

or if u like savory porridge: curry powder, smoked paprika, leek, herbs, pepper

egg

& some possible toppings:

any kinda nutt butter u like <33

stick some chocolate in there and watch it melt

jam. classic

honey and cinnamon

coconut sugar syrup

berries, frozen or fresh

some reading materials btw:

[booksbeansandcandles]

Making Dream Sachets

These dream pillows or sachets can be used with different intentions. For dreams, to stop nightmares, for prophetic dreams, protection, etc. Below are a couple of the recipes that you can use to create your own sachet!

Bridging Sachet: To create a bridge between this world and the next

Allspice

Anise

Cinnamon

Blue

All Saint's Sachet: To bring forth psychic power or for healing

Cinnamon

Tonka bean

Patchouli

Vanilla

Lavender

Gardenia

Vetiver

Ancient Shrine Sachet: To increase clairvoyance powers and connect with the underworld

1 part Cinnamon

4 parts frankincense

4 parts sandalwood

To see past lives

Anubis Sachet

Cinnamon powder

Low John

Cedar oil

Orris oil

Myrrh

Blue

Astral Travel Sachet

3 part sandalwood

3 part Benzoin

1 part mugwort

1 part dittany of Crete

1 drop Bergamot

Or

Orange oil

Lemon oil

Frankincense

Myrrh

1 drop Bergamot

Aunt Sally's dream Sachet: To induce prophetic dreams, events to come, numbers, love

Licorice

Cinnamon

Cardamom

Coriander

Bruno's Curse Sachet: For psychic and physical protection

2 parts frankincense

1 part sandalwood

1/2 part rosemary

Mystic Veil Sachet: For dream walking and telepathy

Gum mastic

Cinnamon

Sandalwood

Clove

Myrrh

Prophetic dream oil: Heat. Apply to temples

1/2 cup olive oil

Pinch Cinnamon

Pinch nutmeg

1 tap anise

1 drop Bergamot

Fiery Wall of Protection Sachet: Protects and handles every sort of threat. From spells or negative entities while asleep. Also calls upon good health.

Dragon's blood

Frankincense

Myrrh

Salt

Red or purple

Health Sachet: To place under a sick person's pillow or for protection when there is illness in the house.

2 parts myrrh

2 parts sandalwood

1 part sage

1 part rosemary

1 drop Bergamot

Purification Sachet: To purify the mind, body, and spirit every morning

2 parts sea salt

1 part cinnamon

1 drop Bergamot

Dove's Blood Sachet: To bring peace of mind and happiness. Also mends hearts.

4 parts dragons blood

Rose oil

Bay oil

White, red, purple

Dream Traveling:

Hibiscus

Mugwort

Dandelion

Star anise

Thyme

Yarrow

Jasmine

Cinnamon

Elecampane

Protected:

Nutmeg

Sage

Valerian

Clove

Sandalwood

Eucalyptus

Basil

Bay leaf

Lavender

Carnation

Clove

Quiet Slumber:

Chamomile

Lavender

Sage

Passionflower

Anise seeds

Chamomile

See The Future:

Mugwort

Rosemary

Bay leaf

Chamomile

Ecelcampane

(Elfdock)

(Yellow starwort)

Flax

Hemp

Nightmares's Bane:

Angelica

Burdock

Juniper

Mullein

Valarian

[pinksoullesswench]

Cute, cozy ways to survive winter

- buy a winter-ish tea to warm you up in the morning and the evening. You can also make your own mix (I love cranberry and elderberry)

- take vitamin D3 to boost your mood and prevent seasonal depression

- take beta carotin to have a glowy, tanned skin even without the sunlight

- get a good quality jacket from a material like wool or hemp (eco), and yes, it will cost a lot, but it's worth it. It keeps your warmer than any cheaper jacket and will last longer. A tip from a broke girl: I started to save up money in June. Also I search only in second-hand stores. I also recommend a faux fur. You can already find nice finds for 90€

- few times a week, make yourself a little bath for your feet. After a cold day, pour hot water into a bowl and put some nice bathing salts or etheric oils, I usually do smth that smells like pine trees. Super relaxing and warms your feet ^^

- read winter-ish books. They help to romanticize the cold time and make the season much more special

- get yourself a nice thick pair of socks that you will enjoy wearing during the winter

- dress warm. I have a special thermal set that I always put under my clothes. Avoid wearing jeans, for they will only make you freeze. Wear thick sweaters (I love cashmere, I bought one cheap in a second hand store), or long warm skirts or dresses (they make me feel girly and special during the cold time) remember, when you buy expensive, good quality clothes keep them in natural colors so they're universal and timeless. Remember: the time of cute outfits is over, now we're in the survival mode

- you can add yourself some color with pretty gloves and hats. I love wearing slavic scarves during the winter to honor my heritage

- when buying a shower gel, perfume, shampoo or body lotion peak smells that remind you of winter. I go for mandarine/ orange scents 😊🍊

- drink vitamin c in the morning!!!

- choose a thicker cream for your face, nothing water-based. Your skin needs special care and protection during the winter. I have an acne prone, oily skin, and I still choose thicker creams, so don't be afraid to do the same. My go-to for winter is a levera cream for sensitive skin and a black cumin seed oil. I also like products from PinusVital.

- uv still exists during winter so don't forget a sunscreen!

- decorate your apartment, room or house with winter decor. I'd defiently focus more on winter related things since they will last until March. Christmas things tend to be thrown away much quicker after Christmas. There's so many cute ideas!

- get yourself a sun clock. It's a lamp you put by your bed, which imitates the sunshine. It's especially useful in early mornings since we humans aren't programmed to be waking up in full darkness. It helps to wake up your body :)

- get yourself a bunch of candles and light them in the evening. Element of fire has always been crucial for our ancestors during these trying times

- every single week plan to do something new. It can be finding a new song or new album, going to a restaurant or a coffee shop you've never been to before, learning something new, visiting a place you haven't seen yet, trying out a new recipe, even taking a different rode back from work/school, write a new poem, start a new book, watch a new movie, keep yourself entertained by little things

- out of the same principle, try to redecorate or change placement of furniture from time to time. Our brains get easily bored and especially during winter it can be very depressing. Brains need the change to stay healthy and fit

- especially during cold times, a community is really important. Even if you're an introverted person, it doesn't mean you should stay alone all the time. Humans are social beings, and we need contacts to one another. During winter months and long evenings, loneliness can be very hard. Try looking for a local book club or knitting club or any other club you'd enjoy. Download Bumble BFF it's an app that helps you to find friends! Volunteer at your local senior house or even your local dog shelter. Being constantly alone has literally never done anyone any good.

- burn incenses to boost energies in your household (any time it's needed, of course if you believe in stuff like this :) ) I recommend orange incense (brings luck and happiness)

- spend time outside. During the week I barely have time but every weekend I try to go on a walk possibly out in the nature. Your mental state regulates this way. Just 15 minutes of walk outside each day can boost your mood. Believe me, it comes from a person who struggled a lot with depressions.

- don't forget to eat well. You burn more calories during the winter because your body uses lots of energy to keep itself warm. Eat regular, well-balanced food portions. I love vegetarian food magazines that offer amazing seasonal recipes, so you cook with vegetables and fruits that actually grow during the winter. I think it adds more magic and meaning to the season to cook with seasonal food.

- wake up early. And early can be different for every person, but sleeping in every day is not proven to be healthy. Sleeping in causes chronic diseases, slows down your metabolism, and can cause social problems. Of course, there's nothing wrong with having one slower day, but having a crazy sleeping schedule can get you in sleep debt that will not result in anything productive.

- pick projects you want to accomplish during winter like for example my projects are: learn about local birds and mammals, make a little house in my local forest, learn how to diy fairy houses, learn how to knit :)

❄️Remember that winter time is the time to slow down and relax. Look around at nature and see how everything is seemingly dead and waiting for the spring. Don't worry if you're not being great all the time or constantly achieving new milestones because it's totally fine to calm down after many months of work. I know that the capitalism convinced us that we should always work, no matter what, but I just want you to remember that nature intended otherwise and of you're more tired and sleepy during these months that's totally normal. Just be kind to yourself.❄️

[devoted1989]

3 vital nutrient supplements vegans need

1. LONG CHAIN OMEGA 3 FATTY ACIDS

There are 2 types of omega 3 fatty acids:-

* ALA is an ESSENTIAL omega 3 fatty acid that can only be obtained through the diet alone.

* DHA and EPA are non-essential, meaning the body can produce its own through our ALA omega fats. However, they are still essential in the sense that we need them in our body. Non-essential in the sense that we don’t need to consume them from outside sources. Animal products are naturally high in these two, and so are a direct source with no need for conversion.

Lots of plant foods contain ALA such as chia, flax, hemp seeds, walnuts, and soy products. You would think that we could make plenty of our own DHA and EPA from these, but this is not actually the case. Unfortunately, the conversion rate for plant based ALA into EPA is only around 5% and the conversion to DHA is practically zero.

This is the reason why studies show that vegans are consistently lacking in these vital nutrients.

Possible symptoms of low omega 3

* Dry or flaky skin, hair and nails

* Depression

* Confusion

* Night blindness

* Cardiovascular problems in the long term

Luckily, you can easily buy an omega 3 specially designed for vegan and plant based diets, therefore this should be an easy problem to fix.

2. VITAMIN D

Very few foods naturally contain vitamin D and the ones that do are mostly fish, seafood or egg based, and therefore not eaten on the plant based diet. Vitamin D deficiency is a worldwide problem among meat eaters and plant based eaters alike, but worse so for the latter.

If you’re lucky enough to live in the sunshine, then you may not need to supplement vitamin D (though do be mindful of the fact that as a plant based eater you won’t be getting ANY through food). But, if you are not getting a good 15 minutes of midday sun on at least a quarter of your body every day then you may need to supplement, even if it’s just low dose.

Don’t forget to be mindful of the fact that it may not be good for you to have such exposure to the mid day sun anyway.

For the rest of us who live in less sunny climates, then a supplement of 1000 iu daily is a must. Vitamin D3 is the most highly absorbable form.

Possible symptoms of a vitamin D deficiency

* Low immunity

* Low energy

* Aches and pains in the bones due to lack of absorption of calcium (vitamin D is needed in the body to absorb calcium).

* Depression and low mood

* Slow healing times

* Bone loss

* Hair loss

* Muscles aches and pains

3. VITAMIN B12

Vegans and plant based eaters who do not use a B12 supplement are among the highest group to be deficient in this nutrient. Although it can still be found in spirulina, chlorella, unwashed organic vegetables (though, who’s going to eat an unwashed carrot?), certain mushrooms, fortified nutritional yeast, and other fortified, processed vegan foods.

But, you may find that you probably still aren’t getting enough due to how much, and how rarely you eat these foods.

Possible symptoms of low B12 levels include:-

* Low energy and fatigue

* Weakness

* Pale skin

* Unexplained pins and needles

* Changes in the way you move around and walk

* Mouth ulcers

* Disturbed vision

* Dizziness

* Breathlessness

* High temperature

* Depression

* Anxiety

A good B vitamin works well and covers all bases. It’s best to use one that is predominantly B12 with smaller doses of the other B’s. Sometimes taking this supplement every other day is enough, especially if it’s good quality and pretty high dose to begin with.

Other nutrients you may need

* IODINE – Found in seaweeds and iodised salt.

* IRON – Found in beans, green peas, nuts, seeds, cruciferous vegetables, fortified cereals and nut milks.

* CALCIUM – Found in Green leafy veg, watercress, broccoli, butternut squash, oranges, tahini, sesame seeds, figs, chickpeas, fortified tofu and nut milks. Remember you need adequate Vitamin D to absorb calcium properly.

* ZINC – Found in wholegrains, nuts, seeds (especially pumpkin seeds, wheatgerm, legumes).

By Zest Forever.

[fibing-and-vibing]

Easy low-effort meal, overnight oats edition:

Making this recipe requires very little physical energy and very few decisions to be made, so I’ve been able to make it even on bad symptom days and/or in depressive episodes. Oats have a lot of health benefits that especially apply to fibromyalgia issues, including: regulating blood sugar levels, improving gut health and digestion, improving energy levels, providing plenty of fiber and nutrients, and they’re not inflammatory & gluten free. Same goes for the add-ins tbh, which also have a good amount of omegas and protein. You can personalize it based on what sounds good to you or what you have.

Tools:

Big container with lid (I use my 7 cup pyrex)

Spatula for mixing

1/2 cup measuring cup

Ingredients:

1 1/2 cups quick oats (I use Robin Hood minute oats)

1/4 cup ground flax

1/4 cup chia seeds

1/4 cup hemp hearts

Pinch salt

Sprinkle of cinnamon to taste (optional, but supposedly anti-inflammatory)

1 cup greek yogurt (I like vanilla extra creamy, but mix it up sometimes. I always get extra creamy though bc I like the thickness, and it has the most protein.)

1 cup oat milk (or whatever milk situation you have.)

1/4 cup maple syrup (or honey, and can use more to taste.)

Method:

Put all the dry ingredients into your container. I just eyeball the 1/4 cup by using half of the 1/2 cup so I only dirty one thing.

Give it a stir with the spatula until it looks evenly mixed.

Use the spatula to scoop yourself a cup of yogurt (again, I use two of the same 1/2 and the same spatula.)

Add in the oat milk.

Add in the maple syrup.

Stir it all up until it’s evenly incorporated. It’ll be thick, more like a pudding. And that’s it lol put it in the fridge.

To serve:

Wait at least four hours, but this will keep like a week if you don’t finish it before that.

It’ll be even thicker after sitting with those chia seeds. I think of it almost like an oatmeal concentrate lol - I scoop out however much I want into a little bowl, add in more oat milk, and mush it out to create a more classic oatmeal consistency. This stretches it out so you don’t have to make it as often.

If you want, you can also add extra maple syrup/honey to your individual portion, and/or a little sprinkle of cinnamon.

Again feel free to customize if you want to add anything in like nuts, dry fruit, flavors, etc but also it’s great like this if you don’t wanna think about it!

Any day you manage to feed yourself is a good day, and you’re doing a great job! <3

[mooni-eats]

stuffed aubergines w toms + mushrooms | 20-25 min

a very light meal that’s packed w fiber and will keep you going until dinner. :) highly customisable too!

ingredients:

1 aubergine/eggplant

1/2 onion

3 tomatoes or 1/2 can chopped tomatoes

a handful of brown mushrooms (like 4-6)

2 tbsp oil of your choice, divided

(optional) a drizzle of plant yogurt seasoned w mint

1 tsp smoked paprika, salt, pepper, basil, oregano

method:

1. preheat the oven to 200c (400f) and in the meantime heat up oil in a frying pan.

2. slice the aubergine in half and score the flesh into a grid and lay flat on the pan, cooking on high heat until the oil has been absorbed.

3. remove the aubergine from the pan and place onto a baking sheet to roast on the med-high rack, roasting flesh side up for 10 minutes.

4. in the meantime, chop up your mushrooms and dry fry them until the moisture has been cooked off, stirring frequently. add in the onions later with the remaining oil, cooking until they’re fragrant and browned, about 8 minutes and then add in the seasoning followed by the tomatoes, which are either freshly chopped or canned.

5. fry with the pan lid covered on low heat now for 2 min and remove from the heat.

6. take out the aubergines from the oven and using two forks, shred up the flesh and spoon the pan mixture into the aubergines, returning to the oven for a further 10 minutes.

7. plate as desired and optionally drizzle the yogurt onto the food with some extra oil of your choice and diiiig in.

notes:

olive oil works best but can go great w avocado or walnut oil too, a neutral oil will otherwise bring out the seasoning more if that’s your preference

for extra good fats consider sprinkling crushed pumpkin seeds or hemp seeds on top

if you can’t find a plant yogurt then tahini works also or otherwise hummus :)

if you feel like this is too light for you still or need more to fill you up, i recommend also adding chickpeas or your fav beans into the mix for satiety!

[migsmomsblog]

What are y'alls favorite oatmeal toppings?

Ok, so yesterday @_eatlikemike_ made me realize I hadn't had oats in nearly a week and that just couldn't stand another day 🤣. Seriously, since figuring out how I love them, I actually crave a bowl of oatmeal if I go a few days now lol. Anyway ... Here's what's in it for anyone curious:

#dEats

⅓ cup rolled oats, used sprouted @onedegreeorganics, my personal fav

⅔ cup water, cause I'm soaking the groats for milk lol

Pinch of sea salt

🥣 Cool according to package instructions or desired consistency is reached.

Remove from heat and add:

1 scoop protein powder, used vanilla @earthchimp today (code MIGSMOM saves $$)

Tsp Ceylon cinnamon, I love it so use a lot

Splash pure vanilla extract

🥣 Mix it up, adding liquid if needed, I added too much but it's ok. Also, if not using protein powder, simply add a sweetener of choice in place to sweeten it up a tad.

🥣 Create your bowl.

Toppings today:

Banana

Mango

Blueberries

@nutsolaofficial cherry max

@americandreamnutbutter almond butter

Hemp seeds

Hit the spot. And so did the coffee!

#healthyfood #healthyfoodie #healthyrecipes #healthy#instagood #yummy #yum #foodgasm #foodporn #foodblogger #foodiesinternationalchat #worldpod #eatwithfoodiez #oatmeal #oatbowl #buildabowl #breakfastfoodie #breakfast

[himalayanmonalagro]

What are the Benefits of Makhana?

The Superfood Makhana: Why Himalayan Monal Agro’s Makhana is a Must-Have for Your Diet

Makhana, also known as fox nuts or lotus seeds, is quickly becoming a favorite food due to its numerous health advantages. Himalayan Monal Agro provides the Highest Quality Makhana Cultivated in the Himalayan pristine, Mineral-Rich Surroundings. This Superfood is Rich in Nutrients, making it ideal for Everyone From Fitness Enthusiasts to those looking for a Healthier alternative to Processed treats.

Why Choose Makhana from Himalayan Monal’s Agro?

· Naturally Cultivated - Our Makhana is Cultivated, where the Soil and Climate Create an ideal Habitat for Natural Agriculture Devoid of Hazardous Chemicals and Pesticides.

· Dry Roasted, Not Fried - Unlike many processed Snacks, our Makhana is Dry Roasted, Providing a Healthy, low-fat option with the Crunch you Crave Without the Oil.

· Non–GMO - Are Grown Without the use of Genetically Modified Organisms, Resulting in a Natural, Unaltered Food Source. They Support Healthier Ecosystems and Provide Customers Clean, Healthful Ingredients.

· Five Delicious Flavors - We offer a Range of Unique Flavors to Satisfy Every Palate:

Peri Peri

Himalayan Pink Salt and Pepper

Hemp Seed

Caramel and Himalayan Salt

Cream and Onion

· 100% Pure and Natural - We Ensure that our Makhana is Picked and Processed with the Highest Care, Retaining it’s Nutritious Content and Purity.

· Support Local Farmers - By selecting Himalayan Monal Agro, you Directly Contribute to the well-being of Local Himalayan Farmers, Allowing them to Preserve their livelihoods via Environmentally Sustainable and Ethical Farming Techniques.

What are the Benefits of Eating Makhana

Boosts Energy - Makhana delivers Sustained Energy, Making it an Excellent Choice for Pre- or Post-Workout Snacking.

Helps with Digestion - The Fiber Content improves Proper Digestion and Aids in Weight Management.

Supports Heart Health – It’s low Fat Content and High Potassium Levels Promote Heart Health.

Anti-Inflammatory Properties - Makhana's Anti-Oxidants, including Flavonoids, can decrease Inflammation, which helps relieve illnesses including Arthritis and General Body Pains.

Boosts Digestive Health - The High Fiber Content Helps Regulate Bowel Movements, Easing Digestion and Preventing Constipation.

Controls Blood Sugar Levels - Makhana has a Low Glycemic Index, making it a Suitable Snack for those Managing Diabetes by Avoiding Sharp Sugar Spikes.

Promotes Healthy Skin - The Amino Acids in Makhana Contribute to Collagen Production, which helps keep Skin Firm, Reducing the Signs of Aging.

Gym Lover’s Favorite

Makhana is an excellent snack for fitness enthusiasts because to its High Protein and Fiber Content, which keeps you full for longer while also Encouraging Muscle regeneration after Exercise. It's light and Energetic, Making it an ideal Pre- or Post-Workout Snack.

Where Can You Use Makhana?

Snack Time: Makhana is ideal for Guilt-Free Snacking in Between Meals.

Healthy Toppings: Incorporate Healthy Toppings into Salads or Soups for Added Crunch and Nutrients.

Breakfast: For a Healthful and Delectable Breakfast, try Roasting them with Spices.

Party Appetizers: For Healthy Party Appetizers, use roasted or Seasoned Makhana instead of Chips.

Conclusion

At Himalayan Monal Agro, we Believe that Healthy Eating should never Sacrifice Flavor or Quality. Our Makhana is not only Healthy Addition to your Diet, but it is also a Versatile Snack that can be Eaten in a Variety of Ways.

Choose us for Responsibly Sourced, Nutrient-Dense Superfoods that help you Achieve your Health and Fitness Objectives.

& On our Website

Makhana - Himalayan Monal

Head office address 53, Sukrad, Someshwar Almora - 263637 Uttarakhand - India

https://himalayanmonals.com/index.php/product-category/makhana/

You can also Follow us on Instagram

Login • Instagram

https://www.instagram.com/himalayanmonalagro/

& Subscribe to Our YouTube Channel for Additional Product and Health-Related Updates. Order now and feel the Himalayan Monal’s Difference!

Himalayan Monal Agro

🌿 Welcome to the world of Himalayan Monal - where convenience meets premium quality! 🌿 Indulge in the exquisite flavors of nature with our meticulously crafted range of agro products. Our commitment to excellence starts with our ingredients. We handpick only the finest, ensuring that each product boasts unparalleled quality that you can taste with every bite. our products are packed with essential vitamins, minerals, and antioxidants, making them the perfect choice for those looking to maintain a balanced and healthy lifestyle. Whether you're fueling up for a busy day ahead or winding down after a long day, Himalayan Monal has something to offer for every occasion. Join us on a journey true essence of convenience without compromising on quality.

[whatevergigi]

This vibrant Mango-Hemp Dressing adds a burst of flavor to any salad or dish. The creamy texture of ripe mango blends perfectly with the nutty richness of hemp seeds, creating a delightful vegan dressing.

Ingredients: 1 ripe mango, peeled and diced. 2 tablespoons hemp seeds. 2 tablespoons lime juice. 2 tablespoons water. 1 tablespoon maple syrup. 1 small garlic clove, minced. Salt and pepper, to taste.

Instructions: In a blender, combine diced mango, hemp seeds, lime juice, water, maple syrup, and minced garlic. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper to taste. Transfer the dressing to a jar or container and refrigerate until ready to use.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jude Wagner

[omsdoortodoor]

OMS Door to Door Challenge – departure date minus 4 weeks

Food Food Glorious Food

I’ve been worrying about nutrition this week.  Before I met Ian, he cycled from London to Holcombe Rogus (which certain other individuals from the village) in one day.  Up at 4am, they stopped at Basingstoke for a full breakfast, pub lunch and then celebrated their finish with some champers.  Ian is 12 years older now and pub lunches, full breakfasts and champers at the end of each day just won’t cut it.  I can see him heaving himself onto the bike by day 10.

So this week, in addition ot sorting out the first aid kit, giving some thought to theming the blog for the challenge and planning the start and finish, Ian and I sat down and had a long talk about NUTRITION.

He’s done his research by looking at British Cycling which has a very useful nutrition section for professional cyclists.  Here I have tried to summarise what he told me.

Breakfast should ideally be eaten 90 – 120 minutes before he starts to cycle.  But we could go with 60 minutes before, if he is planning to cycle at an easy pace.  It should be a carbohydrate focussed meal, with things like porridge, oats or muesli.

During the ride, he needs to take:

2 gels

2 energy bars

3 mini pitta bread with nut butter or 2 brioche & jam.

So it seems to be to be topping up on carbs and fats, so he could also stop at a café instead of the snacks.

Liquids

He also needs to drink 2-3 litires of water per day.  And talking of water, if he waits until he is thirsty to drink, it is too late.  He needs to be thinking ahead for 20 miles down the road, so little and often right from the start is the way.  Something like 2-3 gulps every 15 minutes. I wonder whether he needs a reminder on this bike computer if that is possible.

He should also drink 500ml of electrolyte drink during the ride to replace minerals etc.  But at that quantity he will need some electrolyte tablets instead.

Lunchtime

On Ian’s longer rides, we hope to meet somewhere for lunch, whether that is eating in a café or just eating our sandwiches together with the motorhome parked up somewhere.  Lunch for Ian is ideally a wholemeal sandwich with some protein like tuna.

Half-time

At the halfway mark no orange segments, like at school. On days when he is cycling for five hours or more he will need to have an extra 20g of protein, which will be in the form of a bar.

Arrival / tea-time

When Ian finishes his usual cycle rides he likes salted nuts and a beer.  I thought the salted nuts were important to replace lost salts, but apparently it’s just because he likes salted nuts! And beer!  So the recommendation is UNSALTED nuts and seeds and or a banana.  Ian is insisting on keeping the cold beer in.

Dinner

The website says “don’t use the ride as an excuse for a full on blow out”.  Otherwise, he might have one of those on his tyres the following day.  Instead go for something nutritious like oily fish, broccoli and spiced potatoes or pasta.

Foods that are slow-release proteins such as hemp protein, houmous, nut butters and cottage cheese (not sure I can get that in France, although you can buy all things yoghurt). And finally, foods that are known for reducing inflammation are good, such as turmeric, ginger and garlic as are foods high in flavonoids such as berries.

And that’s it.

Have you spotted the big problem?

There is no recommendation of red wine, tasty French cheese, baguette or croissants let along duck.

What do you think Ian will do?

You will have to wait and see.

Thank you for reading our blog. These will be more of Ian's practice rides next time.

Jane & Ian