#i specifically bought ingredients to make curry at the shop

[spooniechef]

March Sneak Preview

I’ve made a point to actually plan out my meals for the month in more than an abstract way. Part of that is down to you guys, because it’s encouraged me to try recipes I’d been pondering but having executive dysfunction about, so thank you. I thought I’d give a quick overview of what recipes I’m going to be trying this month, and talk a bit about ways of cutting costs for recipes in general.

First, March content - these are the recipes I’m trying this month, or just plain keeping in the rotation because variety is a good thing.

Curry (specifically lamb dopiaza and aloo gobi, my absolute favourites)

Beef stew (I recently bought a slow cooker; more on that later)

Roast pork shoulder (not only how to initially roast it, but three or four ways to use the leftovers that’ll make one roast last the best part of a week)

Chicken broccoli pasta bake (with notes about how gluten-free and lactose-free substitutions will affect things)

Treats (specifically three-ingredient peanut butter cookies, home-made shelf-stable instant hot chocolate, and for those with a dehydrator, cinnamon caramel apple chips)

Given that a few people following this blog have come up with some great variations on the recipes I’ve already posted, I really look forward to seeing what you do with these!

A couple of those recipes above are kind of tricky when it comes to their base ingredients. Mostly the stew and the curry. The meat’s expensive, yes, but oddly, the spices are worse. Herbs and spices are one of those things that can really make or break a dish but also start getting expensive when you buy them all at once. I noticed this a lot with the curry, honestly; it’s a great one to have in the personal recipe book for a spoonie because it’s literally just “throw everything into a pot for a couple of hours”, but the number of spices it needs can be really intimidating, price-wise. So I thought about it and came up with a couple of ways that the sticker shock can be at least minimised when it comes ot herbs.

Grow your own. I know how that sounds, I really do. I will say this, though - it’s not as hard as some people seem to think. I live in a north-facing apartment that really does not get a lot of light and last year was an absolute bonanza of fresh herbs to use in cooking. Plus combine that with a dehydrator and you’ll be more likely to give away cooking herbs than to have to go buy them from the supermarket. Hell, my Scarborough Fair Collection (literally parsley, sage, rosemary, and thyme) has been surviving outdoors in a pretty horrific cold snap, as has some mint and my strawberry plants (though they’re obviously not bearing fruit right now). I was also growing marjoram, oregano, dill, cilantro, and basil, plus cayenne peppers, peas, and tomatoes - most of which I’ll have to replant this year. Even if all you’ve got is a windowsill, these plants are hardier than you’d think. Just requires doing the rounds with a watering can. If that’s a route you decide to take, get one of the little 1 litre watering cans; something small and easy to lift. If you’re short on space, priority for planting should be basil (lots of basil - pesto sauce is super easy to make), oregano, cilantro, dill, thyme, rosemary. ...You know what? I’ll just stick with “this gets its own post later”.

Buy in bulk ... a bit at a time. The good thing about dried herbs and spices is that they take a very long time to go 'bad’, and you don’t normally need a whole lot of each in a recipe, so you don’t run out quickly. Still, stuff like green cardamom pods tends towards the costly, and the cornucopia of spices you need for a good curry ... it adds up. So buy the spices a piece at a time - turmeric and cumin one big shopping day, garam masala and clove on another big shop, green cardamom pods on their on the next time, and so on. It takes some organisation, but it helps in two ways - spreads the cost, and gives you time to arrange some space for your sudden bounty of spices. Don’t buy in bulk the first time, just in case you don’t like the recipes you can use this stuff with, or if it’s too much spoon expenditure. But if you do find something you like, usually you’re using a teaspoon or less of these things, so you’ve got a lot of time to buy a bulk package of those items over the course of a lot of shopping trips, and just refill the original spice jar from that when it’s empty.

Honestly, that’s about it. There are ways to spread the cost and to do away with it entirely in some cases, but at the end of the day, stuff costs too much money and there’s not a whole lot we can do about it at this point. I’ll keep adding money-saving tips to these recipes, since I know it’s incredibly tricky to manage a budget when maybe you’re not up to working full time, or when more money than is reasonable needs to go on medication etc. I find it helps to remind myself that yeah, that pork roast was expensive but that’s five-six days’ worth of meals right there, so a lot less I need to buy; doesn’t make the pain of sticker shock go away, but it soothes the burn a little.

#The Spoonie Chef #Spoonie essentials #Monthly Preview

[harryssanc]

Food, glorious food!

After not having money for so long, I finally do and it’s BRILLIANT! I went SHOPPING in a supermarket, of all things that are small in the world, it was such a big thing for me yesterday. I bought everything I could want (minus stir fry because for some reason I thought about it and decided no like an idiot) and for me that turns out to be.. not junk food. Look, bear with me, I love good food. Being vegan my diet screams at me to love health foods and as a kid I hates salads and veg because I knew NOTHING about how to cook them and season them right. But a whole world of food opportunity is at my palette. I made a video on my youtube channel about what I eat so for a visual representation you can go to my channel here: https://www.youtube.com/channel/UCVzuMJ8zZTFdJoa2dafDomQ but for here’s my explanation from yesterday. The first thing I picked up was sushi (yes, vegan sushi not fish) and I couldn’t properly identify the first two rolls on what was in the centre but I know for sure the last two were beetroot and carrot rolls. And every. single. one. was delicious. I actually LOVE vegan sushi. When I go to London and I have some spare time to kill by Euston, I go to itsu and buy their vegan sushi meal, the first ever time I had that was meeting my best friend of 5 years from Norway in Leeds which was a great day I even have a picture on my wall from that event.  I’ve been rambling but this is my post so I can do what I like. I was going into the veg section and they have wonky veg which I think is an absolutely fantastic craze as it eliminates food waste from foods that are deemed “not good enough for self” that would otherwise probably go to waste. There’s absolutely nothing wrong with them and I now have wonky potatoes (which I later found out I didn’t need but I guess instead of buying already frozen bag fries, I could make my own cause we have double potatoes now (oh, and hash browns)) and wonky strawberries. Now I kinda wish I got blueberries too because me and my rabbit love them.  Next I went through the cupboard foods sections picking up ingredients for things I already had and I have the idea to make curry since I have curry powder and I got tofu as well. I love curry it gives me an excuse to have samosas and I am a slut for authentic indian samosas. They are BEAUTIFUL. As you can see I get really excited about food and I guess the deep appreciation I have for it now was a healthy replacement for the resentment I used to have with food from struggling with an eating disorder, so keep that in mind. I picked up a pack of all my favourite nuts, cashews, almonds and pistachios for snacking and I’ve never actually bought all of them. Protein packed cereal, I also got some green leaves (not spinach this times) and cucumber whilst I was in the fresh food. In the dry section I also got pasta, sauce beans. I wanted almond butter but there wasn’t any when I got to that section and I was very sad but I do have peanut butter so I can leave that this week. Also I just realized I should probably mention I’m sitting on a yoga ball writing this whilst eating cereal and drinking a smoothie right now. I sound very pretentious yes but this is my literal life and I’m not pretentious in the slightest, I’m depressed and anxious and for once I am happy because of food. Well’I needed money to buy food but that’s why I need money. I got the money from selling a gaming console and now realize yesterday I could've went to sell the games but I decided to go see my fiance. But yesterday I also went to Jobcentre where they paid me my money from last week and the week before that I really needed. It’s not my fault I’m unemployed, I’ve never even had an interview for a job and believe me I’ve tried. I sell things on ebay and fill out countless surveys to even get a slight amount of money even if it is through my paypal because I always need to order things online since I struggle to leave the house. I do try to get out but with no job interviews and no friends that’s kind of hard to do. Apparently I can’t even spend time with my own boyfriend when I want to. We try to hang out as much as I can go see him; when I already have a bus ticket from going to the job centre or some errand but it’s always made out to be a problem according to his parents. Brook isn’t doing so good lately because of everything that’s happened and coming off his antidepressants. I’m trying to help as much as I can but everything has been hard for me aswell. I hope now that some of my worries are eased I can let go and be able to be there for him instead of making things worse. Anyways yesterday he went into hospital because of his depression (I’m not getting into specifics because it’s his private life and if anyone reads this then I don’t want them to know anyway) so he missed out on nova and when I arrives we went to the dentist because he had an appointment but that night he was meant to go to volunteering and he didn’t. Apparently that was BECAUSE OF ME but no it’s because HE’S DEPRESSED YOU FUCKERS. Like I can’t stress how niggled I am. Like no wonder he’s depressed when you talk to him like garbage and like he’s a slave. I mean you don’t even show him any respect and you want that back are you kidding. Okay enough complaining, it’s bad energy but I can’t stay positive around negative vibes.  Also I’m sober because having no money taught me something about drugs in that it’s easier with them but then where’s the fun?

#food #vegan #vegan food #long post #lame #shutupharry #nobodycares #depression #anxiety #money #money troubles #money troubles over #real life

[whatspriceofthe]

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#What is Price of

[za3k]

Life-logging in 2019

I’ve been keeping a time log since somewhere around 2011. A time log is a journal with a complete record of everything I do. I’ve become very consistent about it, so this seemed like a good time to write up my current habits for anyone interested.

This is going to be a mixture of information about life-logging, how I organize things, and my current schedule, because they’re not really separate things.

There’s an interesting story about how I systematically broke everyone one of my habits, and it took me 17 years to get in a daily routine after that, but that’s a story for another time.

If you’re curious, I’d guess it takes me 2 hours a week spread out to do my life-logging, 1 hour to type it up, and 1-2 hours to do my weekly review. In my mind the original life-logging doesn’t cost me anything because it’s so automatic, it’s zero-energy, and it has some psychic benefits. By psychic benefits I’m talking about the same kind of thing you get from GTD–you’re not constantly thinking about or trying to remember things that are already written down in a trusted system. Typing it up and review are not free.

Time log (2011-)

I keep a written (pen and paper) time log which I normally just call my “log book”. Each entry has the current time and what I’m doing. I typically record an entry either when I start an activity, finish one, or notice I’ve switched activities. I’m on volume 9.

Today’s page starts like this (italics are censorship or words added for clarity):

Date: 2019-12-17, Tue 12:02pm Woke up on my own slightly before alarm. Dream about […]. (7h12m sleep)[100ml yellow rockstar recovery. (33mg caffein, 400mg taurine–from front material)]Morning data log (see below)Brushed teeth12:55pmCancelled torrent verification–I already know this will failResponded to gnu coreutils ‘date’ threadhealth stuff2:02pmTrying qutebrowser. Feels very productive.2:04pm[Coke Zero Vanilla, 1 can]

I’m not fastidious about what the time represents. The questions I most often ask are “when did this happen roughly” and “do I have any big portions of my day I’m not time-logging”. I’m less concerned with exactly how long I spent doing each particular activity.

There are some things I try to consistently write down every single time, including:

Exactly when I woke up, especially if I don’t use the computer first thing (see “Sleep Log” below)

Any dream if I remember it

Any food or drink I consume, with enough information that I could generate nutritional facts if I wanted. I omit food amounts if it’s a pain to measure. 1 package of ramen: yes, 125g chicken curry: no. I put food and drinks in hard brackets: []

Watching a movie, TV show, youtube, or reading a book. I used to underline these, now I’m trying putting them between underscores: _. I’m switching to write these in a computer-understandable way but it’s a work in progress.

Anything health-related, including symptoms, drugs I took, and bathroom visits. Drugs are a type of food [], the rest is freeform.

Travel from point A to B

Phone calls. I don’t always manage this one. While you’re picking up the phone is a really garbage time to try and write something.

Any time I change timezones

Any time I work on a project for more than a couple minutes

“Where did that time go”: one of the goals here is to have no huge gaps. If I spent time browsing the web or researching, some vague notes on what about. If I talk to someone in person, noting who and possibly what topics we talked about (talking in person often feels like minutes in my head but hours on the clock).

Here are things I don’t write down:

Information that I’ve put elsewhere. See below for specifics on what else I have! This one isn’t hard and fast, but I’m a believer in things being in “exactly one place” as much as possible–I do make some exceptions since I’m working with paper

General-purpose notetaking, thoughts about what’s going on, TODO lists, etc. This is just a boring ol’ record of time. I do sometimes jot down TO-DOs when out of the house since this is the only paper I carry on me, but at the rate of 1-3 a week. I also may write down where I’m at in a really long-running computer project, just to make sure I can find it later.

Anything a human shouldn’t have to write or read. For example, I could write down the youtube URL or the UPC code of everything I buy… but nobody has time for that, and I’d only write it down wrong.

At the front of the book I have a table with guides to abbreviations, ingredients in things I have often (ex. caffein amounts or recipes). In the back is my bookkeeping section (see below).

I am currently using the Leuchtturm1917 gridded notebook, with date labels at the top of the page. I’ve been experimenting with felt micron pens–I’m looking for something that can write easily, but won’t smear when I close the book. I’ve used Moleskins in the past–I stopped using them because 2 of 5 split at the spine for me. Leuctturm seems a bit better but more expensive–time will tell.

One a week, I type up my time log up to the last page. I’m working on my backlog slowly. This lets me search more easily. I have plans to someday cross-reference better in a computer system (for example, include nutritional info, link to youtube videos, etc).

Bookkeeping (2019-)

Fun fact: b-oo-kk-ee-ping is the only word in the English language with three consecutive double letters. Bookkeeping is keeping a record of what you earn and spend, or what you buy and sell.

For the most part, I pay for everything using a credit or debit card, which I’ve been doing since 16 so that I have a financial record for my own benefit. Most banks offer an easy export. I get paper copies, then once I download the PDFs from my bank, throw out the originals (I’ve checked one or two match the PDFs by hand). I use mint.com for the purpose of having a CSV export from my bak statements. I used to put this export online (currently broken, check back soon).

Starting a few months ago, I started keeping a weekly record by hand. Every time I spend money, I’ll put a $ symbol in my time log,

2:21am Amazon $

and add a bookkeeping entry (real thing is prettier).

2019-12-15, Sun [ ] Amazon -29.21 -236.07 Choline citrate, 500g

The entry includes:

The date (2019-12-15)

Where I spent the money (Amazon)

How much money (29.21)

How much total I’ve spent this week (236.07)

What I bought (Choline citrate, 500g). If it was more than one thing, how much each item cost. I’ll try and write price-per-pound if I’m buying bulk food or meat. If I’m buying more than one of something, I’ll write how many I bought and how much each is. I’d like to consistently write down how much of something I got (ex. 16oz of cheese) but I don’t at all yet.

If it’s something that needs to be delivered, I’ll write a checkbox. Then when it arrives, I’ll check the box and write down the date it arrived to the right. This way I can easily scan and see if something never got delivered.

Since I use the same book for my time log and my bookkeeping, bookkeeping goes from right to left, two pages per week. At the end of the book, I keep

a running record of any debts I owe

any undelivered packages from the previous log book

During my weekly review process, I copy this information to my (digital) weekly review and add it up by category to check against my budget. I used to check it against my bank statements, but it takes forever and it’s easier to just be really good about writing down everything to start with. Checking totals and category totals is pretty time consuming the way I do it, I’ll probably automate it soon.

Budget

My current categories are:

taxes, bills, rent: Predictable expenses, no need to check these on a regular basis. I separate out medical bills in my summary, which are not regular.

travel, hard drives, moving: Big but one-off expenses. Currently I don’t have a way to budget these.

charity: I aim for 10% of my income after taxes (a tithe)

other: The main budget category, I try to keep this at $1000/month ($240/week). I actually break it down into categories like “food”, “groceries”, and “luxuries” so I know what happened, as well as pulling out any single big expenses.

Weekly Schedule (2019-)

My current schedule is weekly:

Monday: Do meal planning for the week, and grocery shopping for the week if needed.

Tuesday: Cook food for the week.

Thursday: Batch day. Do all the small chores (<1 hour) on one day. I aim for around 2-4 hours of chores, but I’m fine skipping a batch day if I don’t really have anything. I almost always clean my room and do laundry at minimum. I also have a running list of small tasks: call the doctor, clean the fridge, fix SSL certs.

Friday: Review day. I’ll do a weekly review, and a monthly one if it’s the last weekly review of the month. Then I’ll type up the timelog up to that point in time. For my weekly review, which I do on my computer, I write down

How much sleep I got on average

What I did each day of the week (summary of that day’s time log). Typically once I cut out really boring things (brush your teeth), food, movies, etc there’s not all that much left.

Accomplishments. Anything I got done this week. Also, any big milestones reached (finished X) even if the last step wasn’t that impressive.

Reflection/things learned: Did anything major happen? Did I learn any new facts? This is my time to look at the big picture and thing about how my life is going lately and where I’d like it to go. Also, if anything especially good/bad happened, I try to think about why and how to make things go well next time.

Finances. I copy down my expenses for the week and total them by category.

Saturday: Nothing planned.

Sunday: Nothing planned.

I haven’t done batch cooking in a while, but I’m also trying to run out my food supplies because I’m about to move, so we’ll see if it sticks around.

Daily Log (2019-)

Every morning, I record:

The date and time I’m recording

How much sleep I got (but not when I went to sleep or woke up)

What day it is in my schedule

The temperature of the room

My body temperature (am I running a fever?)

How much exercise I got yesterday, in minutes (and what type)

My weight

I don’t think it matters that much how you do these measurements, but it’s important to be consistent (for example, weight with clothes on/off?)

If I have a specific habit I’m trying to pick up (say, brushing my teeth twice a day or meditating) I might record that for a while too each day. I used to record a mission for the day, but I dropped the habit.

Automatic Logs

I put all my computer logs in a single combined format, and sync them to a single location, starting in 2019. The format is basically <date> [<log name>:<computer name>] <Log entry>. I don’t have a great process to view logs yet.

Sleep Log (2019-) / Keystoke Activity Log (2013-)

I log which hours I was asleep. I live alone and tend to fall asleep first thing after closing my laptop in bed, or at least with a video playing in the background, which makes this relatively easy. I keep a computer log of whether I’m using my keyboard (I almost never do anything with just the mouse) for each minute using a custom-built keylogger (it records activity but not passwords).

Then I run it through a custom script (included in link) which says which broad periods I was active. The biggest inactive period in a day is when I was asleep.

~ $ sleep? Report period: 2019-12-17 00:00:00 – 2019-12-17 16:21:06 (16:21:06s) Inactive: 2019-12-17 04:50:18 – 2019-12-17 12:02:58 ( 7:12:40s)

I was asleep from 4:50am to 12:02pm. I make sure to write down when I wake up into my time log in case I don’t use the computer first thing. This has been much better at guessing when I fell asleep than anything else I’ve tried.

If you don’t fall asleep at a computer, I have some ideas around using a motion sensor (cheap webcams can see in the dark)

Chromium History Log (2013-)

I use Chromium as my only web browser. I export the history and bookmarks every time I do a backup, and put it all in a standard log format (basically time + URL). Currently I only record each history entry once.

For futureproofing, I archive every webpage I go to on an irregular basis (about once a year). Archiving pages doesn’t work super well but it’s better than nothing.

Video/TV Log (2019-)

I watch my movies using noice, either directly on my television, or streamed from my media server to my laptop. When I start watching something, it automatically gets logged (including what the movie is, the path, how long it is etc). Same for when I stop, so I know if I quit early.

Youtube is included in my chromium history (see above). Sadly I’m not sure I can get ‘how much of this video did I watch’ from my format–only that I visited the video.

For futureproofing, I automatically archive every youtube video I watch.

Bash History (2011-)

This one is pretty simple. My Linux shell history (everything I run from the command line, which is basically everything I do outside a browser) is saved, forever. This one goes back to 2011 for my laptops.

Scanning (2014-)

I scan all documents I write, mail I get, etc. and generally throw out the originals. I organize everything by hand, and keep everything as image files.

I use a flat folder structure, which is to say I have a “scans” folder and then a bunch of folders in it like “taxes – 2019”. No nesting. This was my main takeaway from GTD for Hackers and I use flat folders for most digital organization.

I use the Doxie Go feed-through scanner (doesn’t need a computer, writes directly to SD which I love). I recently got a Canon Lide 400 flatbed scanner (works on linux) which I use to scan bound books like my time log.

Who else does this stuff?

As far as I know I came up with this stuff independently. I’ve read plenty of time-management resources (which tend to be good) and experimental journaling resources (which tend to be… scarce?).

Lion Kimbro: “Make a complete map of every thought you think”. General journaling. Inteview.

Fenn Lipowitz (my roommate): Time log, with an emphasis on being completely machine-readable. Being machine-readable means click for pretty graphs. I took inspiration from how machine-parsable this was recently, but I want to keep my freehand sections too.

Bryan Bishop (acquaintance): meetlog, a system for recording conversations and topics of conversation. Overall I didn’t find this useful because I don’t know hundreds of people. The format is so-so, largely because the author can type very fast, including real-time transcripts. I got the inspiration to write topics of conversation while talking from this. I do something similar if I spend a long time thinking or researching, too.

Bullet Journaling: I dunno, if you’re super lost and don’t know how to write a journal/TODO list, some guy figured it out for you! It’s just the basics that you’d figure out on your own, but it may save time. The site is better than the book. I independently invented most of their notation for TODO lists, I don’t find it too useful for a journal. Other peoples’ bullet journal pages are also useful, not just the original author’s.

Life-logging in 2019 was originally published on Optimal Prime

#bash history #browser history #daily log #forever #journal #lifelogging #log #schedule #self #self-improvement #sleep log #timelog #watch #cross-posted-from-blog

[shannrussell-blog1]

Holiday time is approaching and it’s time to buy the food. Food planning and preparation will mean that you have more time to relax and enjoy the things you really want to do as opposed to spending time in the kitchen.

Start with your menu

Begin with a rough menu of everything you will need for your trip, which can then be broken down into the nitty gritty staple items such as oil, tomato sauce, and other basic ingredients.

Plan out your menu, and break it down into basics and fresh food to buy. 

Shop from your own pantry first

Armed with your list, the first stop should be your kitchen – there is no point in buying double. If you plan to stay in the same place for a few weeks then it might pay to go with a list and shop in the closest town to your destination for the perishable items.

Consider the fact that finding a local butcher on your trip can often mean fresher and cheaper meat while you’re on the road, and locally caught fish may even be an option for you.

You will likely have a lot of things in your pantry already. 

Don’t buy too much food

Shopping time, and don’t make the mistake I did initially, I bought so much food (just in case!) that we must have exceeded the weight limit and after 3 months we still bought some of the tinned food home. I learnt a valuable lesson on that trip.

Consider your weight limit when you purchase your food. 

There will almost always be local shops along the way

Not only is it really good to support the smaller local towns en route but ultimately, you’ll have more room in the kitchen area. The chances are there will always be shops on the way or at your destination (unless you’re heading into the depths of the outback).

Be savvy when you shop

Be a savvy shopper. Check dates on produce, particularly fridge items, you will often find fresher items at the back of the shelf. Think about the size of the fridge and shape of the item as well.

Before you shop, think about how much space your travelling kitchen has. 

Why baskets are essential for packing your fridge

We’re lucky enough to have an 82-litre fridge/freezer plus the good old Engels in the car. I have also found a great plastic basket that rests in the top of the fridge. Firstly this ensures that the smaller items are handy and don’t get lost in the bottom.

Secondly, it can also be used to carry anything that’s susceptible to being frozen easily – it has made a big difference to the packing of our fridge when we travel.

A vacuum sealer is helpful before or after your trip.

Why a vacuum sealer is a good investment

Storing non-perishable is easy, it’s fruit and veggies that can be trickier. 

Storing and choosing fresh fruits and vegetables

Fruit and vegetables are often a challenge to store. I take care in ensuring the bought items are firm and fresh. Paper towel is our saviour. Most fruit and veg can be stored in a bag or container using paper towel to absorb any moisture.

Travelling for several months often means being away from shops for a few weeks so eating a salad or enjoying fresh strawberries is so important. It is an art in buying and storing fresh produce and is something I have learnt from experience.

I now buy specific items that I know will store well and last. I have listed a few examples below.

When travelling for longer periods, fresh food makes a huge difference to your meals. 

Best vegetables and fruits for touring:

1. Salad leaves

Cos lettuce lasts if a damp kitchen towel is wrapped around the cut end, and then stored in a plastic bag with another bag loosely around the top.

We have terrible memories of battling with a round Tupperware container of lettuce that always seemed to freeze and was a nightmare to pack.

2. Celery

Celery is amazing and can last for weeks if stored properly – buy celery heart and once opened leave it in a bag and place another bag around the top to stop it losing its crunch.

If you like a fresh salad on the road, cos lettuce will go the distance. 

3. Berries

Strawberries and blueberries can be transferred into a flat container again with a kitchen towel – don’t wash them until you need them as moisture stays in the pores and will go mouldy quickly.

4. Melons

Watermelon is a no-no for us unless eaten immediately – it’s too big and takes up too much valuable fridge space. But if you have a big family and plan to eat it within a couple of days then buy a whole one and store it in an esky bag with an ice pack. Rockmelon, on the other hand, stores easily for a long time.

Berries are a fruit that can keep for a while if stored unwashed. 

5. Oranges and apples

Oranges are a good option they can keep for a couple of weeks when properly refrigerated. We also take apples and store them loosely in the collapsible small esky bag with a towel underneath and over the top to stop them bouncing on dirt roads.

6. Pumpkin, onion, potatoes and garlic

Butternut pumpkin, onions, potatoes and garlic are all great options as they can keep for longer periods.

Choose fruits that are still green

Bananas, avocados and pears should be kept in the dark and I buy half of them green so they can ripen over time. Don’t forget to check on your fruit and veg regularly to prevent spoilage.

Capsicum is another ideal vegetable for travel. 

Packing and travelling with food

Have a soft ice pack on hand

A soft ice pack takes up minimal room in the freezer and can be used both as a food/drink cooler or to soothe the inevitable bruises/strains.

Choose food storage containers with corners

The general rule for containers is to make sure they have corners – round containers make for wasted space.

Square or rectangular containers are a must for travelling with food.

If you have a freezer – pre-cook your meals

If you’re fortunate enough to have a freezer then pre-cooking a couple of rainy day meals such as bolognese or chicken curry can make your life so much easier. After all, you want a holiday as well.

Slip a few icy poles in for the hot days too – they can be a welcome relief in the heat, and importantly they save you money in the long run.

Pre-cooked meals and a couple of ice creams are luxuries you’ll thank yourself for. 

Managing storage as you consume your food

The obvious problem when packing is that it all fits perfectly, but as soon as you use an item it leaves a hole that can result in movement when travelling. There are a few options for filling up space, one way is to turn a larger item sideways or use a tea towel. Or, if it’s only a small gap I always have small pieces of cork or old yoga mat cut up and wedge them into the spot.

Fillers and protective padding ensure that things don’t rattle around. 

Don’t forget the nibbles and beverages

Last but not least, don’t forget to take your favourite nibbles to snack on with a relaxing drink at the end of the day with friends.

Good preparation in advance always pays off when you’re away, and will ultimately make your holiday less of a chore and far more relaxing. See you out there!

  What are your best recipes for taking food on the road with you?

The post How to Shop, Pack & Prepare Food for Touring appeared first on Snowys Blog.

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Yonsei How To Pt 14 (2) - Food Budgeting

You know what’s annoying about adulting? Food. My first semester at UIC I ate nothing but candy, waffles, and microwave curry. That wasn’t exactly good for me. I only maintained by weight through going to TKD and running on the weekends. Not only was I chubby, but I wasn’t always getting proper nutrition. The last straw? Living off the convenience store costs way more than you think it does. Like at least $40-50 every week extra to what I bought from the cafeteria and supermarket. 

So, I vowed to stop buying expensive, stupid stuff when I felt hungry or didn’t like what was for lunch. I have become one of those crazy meal prep people and I love it. 

Before going into the explanation of my process for this crazy weekly ritual, let me give you a few tips for cutting down on excess food spending/eating for normal, non-crazy people.

1. Get a refillable water bottle or reuse a disposable bottle. I recommend a Gatorade or juice bottle since their sturdier. This cuts down on waste and keeps you hydrated without spending extra money. 

2. Go to events with free food. It’s pretty straightforward.

3. When shopping for food, go to larger stores since they’re usually cheaper and have a larger selection.

4. Don’t buy organic/natural that often.

5. Go to the local produce or meat/fish market. It’s really fun as well, fyi. They have fresher food and it can be cheaper than the supermarket sometimes. 

6. Stock up on simple stuff like yogurt and granola from the supermarket. I get a 10-pack of plain yogurt every week for about $3 that I can have for breakfast or a snack. Yogurt also lasts a while in the fridge and can be eaten a few days after the expiry date as long as it still smells/tastes right. I add different seasonings or fruit to change it up when I feel like it.

7. Buy fruit in the campus convenience store. They sell stuff pretty discounted (a medium box of strawberrys in season for $3 vs. $4.50 at the grocery) and in reasonable quantities. 

8. Don’t get delivery by yourself or just with one other person. It’s innevitable that you’re gonna get some chicken at some point. Only order in a large group. You’ll usually eat a little less and pay less too. 

9. Don’t impulse buy street food or subway food when you’re planning to eat later.

10. Drink and go out less. I suggest only eating out with friends 1-2 times a week unless it is a special occasion. Alcohol in bars and resturaunts have a higher mark-up than buying yourself. When it’s nice out, a picnic is a great alternative.

11. Buy coffee instant in the store or on campus. The school-run coffee shops are a lot cheaper. 

Do I break some of these rules still? Sure. Sometimes I really just want some spaghetti ramen and a bag of chips when I don’t need them. It’s okay. The big change I’ve made is that I go against this once or twice a week, not twice a day.

Now, for the crazy. 

Every Saturday or Sunday I get ingredients and cook for the following week. Depending on my schedule, I prep about 8 medium-large meals. I then suppliment this with yogurt and/or cereal for snack and breakfast. I only make that many becuase I know I’ll go out with friends to eat or get take out after work (don’t judge me, I need a chimichanga sometimes) a few time every week as well as get a few meals from the convience store. I’m okay with this and I rarely waste food. Also, lunch lines at the campus caf can get pretty long and you may not always want what’s being served.

In groceries, I spend only $20-23 every week for 80% of my meals. Granted, I love cooking, so I’m okay with this.

As an example, here is my food breakdown this week. I’m making spaghetti and meatballs and tuna salad sandwiches. 

Bread - 2,200

2 Bell Peppers - 2,780

Mayo - 1,980

Tomato Sauce - 1,980

Ground Pork - 5,060 (Not that much pork though guys)

Butter Lettuce - 1,780

4 Small, Peeled Red Onions - 1,980

3 150g Cans of Tuna - 4,480

Total (+Tax) 22,240

I didn’t include pasta, garlic, spices, etc because I have them stockpiled. I ended up not using all of the peppers, onions, mayo, and tuna so now I have them stored (produce frozen) for next week. I also already had yogurt and cereal as well as eggs if I want them.

I have stockpiled some basic starches, seasonings, sauces, and proteins. As you can see, I’m using meat this week but last week all of my meals were vegetarian as tofu is a fraction of the cost of meat. Every week I buy at least one ingredient that I know I can keep and use a few more times, like tomato sauce (in a jar), japanese curry bullion, lemon juice, mayo, etc. Some of my stockpile can stay as long as it’s sealed, but during the first part of the semester I buy the more perishable items. I try to never buy anything I won’t use by the time I have to go home or it expires. 

I have a few meal prep tips that are specific to Korea and living in my current housing (dorms) that I would like to share.

1. Spend the largest portion of your budget on protien and fresh produce. Meat is super expensive here (well everywhere really, but here too) and so is produce. I never buy fruit in the supermarket for this reason. Always go for seafood before meat, then chicken and pork, and only buy beef if you want to be fancy. (Or use tofu and eggs as they are a lot cheaper and can last for a week or two in the fridge)

2. Make things like pasta, rice dishes, and stews/curry. They stay longer in the fridge. Often, I mark and make a meal for Tuesday and don’t eat it, pushing everything back at lease half a day. If I have salads or meals I can’t freeze for the end of the week then I have to eat them first. Korea likes all of these things, so you can get ingredients fairly easily and for a good price.

3. Carbs are not the enemy. I love having bread, pasta, rice, and potatos. They all last better than fresh ingredients and can adapt to different flavors. Try using a brown rice in stead of white and always but starches uncooked. Rice is so cheap here that I can last on a medium bag for over a semester if I store it properly. The important thing is portion control when you have a carb-based meal. 

4. Avoid fatty foods or using too much oil. When I meal has time to sit, extra fat gets nasty. My favourite fat source, butter, is so expensive here that it’s almost stupid to use it. Use natural fats from food to cook it or just a bit of vegetable oil. 

5. Go to the supermarket later in the evening. Around 5-7 on weekends there is a giant rush to the store, so going at 8 or after is easier. Stores also start marking down fresh produce and raw protien around then so you can get a better deal. Supermarkets also close on some Sundays, so watch when that is.

6. The same kind of goes for the Yonsei campus kitchen. Cook later in the evening to avoid people and fighting for space (about 10pm) in the kitchen during peak hours. 

If you have any questions about saving money on food, feel free to ask. 

#yonsei uic #Yonsei University #food #meal prep #health #korea #international student #budget #budgeting #meals #cooking #college #college student #college budget

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how i stock the smitten kitchen – smitten kitchen

It’s true: I’ve dragged my feet over writing a guide to what I keep in my “pantry” (I don’t have a pantry) and fridge for 14 years now. I have my reasons, primarily that I’m not sure I know what your kitchen needs. I mean, shouldn’t you stock the stuff you need for what you’ll want to cook and not some arbitrary list from a lady who loves Triscuits? Maybe you don’t love Triscuits! (Sorry you’re so wrong.) The idea of buying a kitchen full of someone else’s groceries is very much against the way I think anyone should shop. I know your kitchen will grow organically, and accurately reflect what you need if you buy things for what you want to cook as you want to cook them. Second, due to the nature of my work here I have an absolutely unusual amount of stuff in my kitchen cabinets and fridge. It’s totally justified for me, while making little sense for others. On the flip side, I live in NYC and have grocery stores and Greenmarkets quite close, but also as a small kitchen with very few cabinets, meaning that not only can I not stock very much at a time, I don’t need to — I can always dash out for vinegar or dried pasta. This is not the way most people shop.

So why now? Shopping and stocking up has taken on a whole new meaning during the pandemic, for us too. I can’t safely go to the store as often as I used to and there isn’t as much on the shelves when I do. I have to be strategic; I need a system. And of course I’ve amassed a lot of opinions on groceries after 14 years of a cooking career. Thus, please, think of this less as The Last Pantry Shopping Guide You’ll Ever Need, but a tour of the things I keep around more often than not — and would make a point to restock when I’m out of them (vs. say, the 00 flour I’ve bought for a few recipes over the years but don’t consistently keep around). Perhaps you’ll find something useful in planning your own next grocery order or pantry meal; I hope you do.

Pantry | Fridge | Freezer | Produce | Notes | Feeding Others

Things I Keep In The Pantry

Dried

Flours: All-purpose and whole-wheat flour get me through 99% of my baking. I never buy cake flour, preferring to make my own. I also keep whole-wheat flour around; it goes rancid (it will smell musty) much faster than white flour; if you only use it sporadically, keep it in the freezer. I rarely buy bread flour unless I’m on a bread-making kick, but if you make enough pizza or other breads, it can be worth it. If you like to make pasta, you should buy fine semolina. For specific cooking projects, I sometimes keep rye flour, barley flour, spelt, oat, almond meal, and/or gluten-free flour blends around, but I don’t consider them staples that must be replenished as soon as they’re depleted.  // New York Deli Rye Bread, Whole Wheat Apple Muffins

Pasta and noodles: I keep a mix of pasta shapes around, some long, some short plus some tiny ones, like orzo, ditalini, and fregola/large couscous. When I find it, Setaro is one of my favorite brands of dried pasta. I like to stock dried rice noodles and ramen-style noodles, too. // Quick, Essential Stovetop Mac-and-Cheese, Crispy Tofu Pad Thai

Rice and grains: My personal favorites are a really long-grain white and a short-grain brown rice; it’s a bit random. I also keep a short-grain white rice like arborio or carnaroli for risotto and rice pudding, plus small couscous and farro (or barley, wheatbeeries, or freekeh). I tend to only buy quinoa, millet, or buckwheat when working on specific recipes that use them. Worth knowing: Cooked grains freeze fantastically for future dishes. // One-Pan Farro with Tomatoes, Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette, Arborio Rice Pudding

Dried beans, lentils, and split peas: I like to keep dried black, small red, and chickpeas around but would caution you not to buy much more than you think you’ll use, as they will ultimately get stale and there’s no crime in being a canned bean person. A few random favorites of mine: dried chana dal (also sold as split chickpeas or bengal grams) makes for the smoothest hummus, no peeling required. Lentils de puy are dark green and don’t fall apart in soups and salads. Yellow split peas make a fantastic everyday dal, and black lentils make a stunning special one. // Ethereally Smooth Hummus, A Really Great Pot of Chickpeas, Burrata with Lentils and Basil Vinaigrette, Everyday Yellow Dal, Punjabi-Style Black Lentils

Sugar: Granulated sugar, raw or turbinado sugar, light brown, dark brown, and powdered sugar are always around in my pantry but I, of course, bake quite a bit. I mean, I also have pearl sugar, but I’m still on the bag I bought we-will-not-talk-about-it years ago. Brown sugars should be keep as airtight as possible. Nothing here goes bad. // Unfussy Sugar Cookies

More dry goods: Rolled oats and Irish oats, panko-style breadcrumbs, cornstarch and tapioca starch/flour (which is my favorite pie thickener these days), dried unsweetened coconut, cornmeal, nuts (we like whole and sliced almonds, peanuts, and I like walnuts; keep nuts in the freezer for longer storage as they will get rancid at room temperature) a mix of dried fruit, and always, non-negotiably, ground espresso for our Moka pot. (Lavazza Crema e Gusto is our current favorite). // Thick, Chewy Oatmeal Raisin Cookies, Chicken Milanese, Even More Perfect Apple Pie, Green Beans with Almond Pesto, Stovetop Americanos

Spices: I have a rack off the side of my kitchen with my spices. Listen, I can tell you to buy Aleppo flakes, allspice, anise, bay leaves, cayenne, and celery seed — and that’s just the first row — but it will make a lot more sense for you to buy spices as you long for them in your food. I firmly disagree with anyone who tells you spices that are 6 months or a year old have to go — trust your nose and your food. When it doesn’t smell like much anymore or you’re not finding flavor in the dishes that contain it, it’s time for a refresh.

Canned

Beans: Black beans, kidney beans, small red beans, cannellini beans, small white beans, and chickpeas are my standards but you probably know that I really love beans. I often buy a canned black bean soup, pouring off some of the extra liquid at the top instead of mixing it in, for shortcut saucy black beans. For everyday beans, I mostly buy Goya. For special cooking, or simpler bean dishes that really glow up with better ingredients, I use Rancho Gordo. // Crisp Black Bean Tacos, Red Kidney Bean Curry, Cannellini Aglio e Olio, Crisped Chickpeas with Herbs and Garlic Yogurt

Tomatoes: 28-ounce cans (one whole and one crushed) prove the most versatile to me, as well as tomato paste (although I also like to keep a tube in the fridge for when I need less than a can). Should you only have tomato paste cans, you can freeze the extra paste in tablespoon-sized dollops for future recipes and be glad you did. // Quick Pasta and Chickpeas, Tomato Sauce with Onion and Butter

Coconut milk: I always regret it when I don’t have a can. In my unscientific studies, I’ve found Trader Joe’s coconut milk to be the richest/creamiest. // Braised Ginger Meatballs in Coconut Broth

Liquid

Vinegars: Vinegar keeps for eons and we love acidic stuff, so I keep many around, including plain white vinegar, white wine vinegar, red wine vinegar, apple cider vinegar, sherry vinegar, rice vinegar, and black vinegar. Do you need all of these? Of course not. But I don’t think I could pick two desert island favorites. // Use in: Easiest Fridge Dill Pickles, Pickled Vegetable Sandwich Slaw, Giardinera, and Pickled Cabbage Salad.

Olive oils: I like to keep a “good” olive oil around (something delicate for finishing a dish or salad dressing) and an everyday one around (for roasting, sautéing, frying, and baking). Repeat after me: There is no reason to fry an egg at high heat in your best olive oil. California Olive Ranch makes a great everyday olive oil; 3-liter cans, decanted as needed, brings the price down. If not, the bottles are generous. // Crisp Rosemary Flatbreads and Chocolate Olive Oil Cake.

Other oils: Toasted sesame, safflower/sunflower (my go-to vegetable oil for high-heat cooking and roasting, and cakes that need a neutral oil), coconut oil, and I don’t deep-fry often, but peanut oil is my favorite for when I do. Toasted sesame oil has the shortest shelf life; keep yours in the fridge if you use it infrequently. Do you love the taste of butter but dislike that it burns easily at high temperatures? I am the last person on earth to discover ghee — which is like clarified butter but tastes a bit toastier, due to the way it is made — I’ve been making up for lost time. Known better for its application to Indian cuisine, I also love it for frying eggs (even The Crispy Egg) and rather luxuriously roasting potatoes. It keeps a very long time at room temperature // Black Pepper Tofu and Eggplant, Double Chocolate Layer Cake, Easiest French Fries, Ginger Fried Rice

Liquid sweeteners: I keep molasses, honey, and golden syrup (which I prefer to corn syrup for flavor) around, mostly for baking. (I keep maple syrup in the fridge.) // Flapjacks, Majestic and Moist Honey Cake, Pecan Pie, and Nutmeg Maple Cream Pie

Vanilla extract and vanilla bean paste: I make my own vanilla extract. I recently picked up vanilla bean paste for a wedding cake project; I don’t use it as a replacement for vanilla extract (to me, they have different flavors) but in recipes where I’d otherwise add all or part of a vanilla bean. Heilala vanilla bean paste is highly concentrated and wonderful. // Make Your Own Vanilla Extract, New Classic Wedding Cake + How To

Etceteras

Everything else: Nutella; Triscuits; Ryvita or Wasa crisps; cheddar bunnies or rockets, sadly not homemade; at times, granola, chocolate, and cocoa for baking. I actually keep a box of baking chocolate in a cooler part of our apartment because our kitchen runs warm and I don’t want to melt and bloom it. My favorite baking chocolate is Guittard, but it’s not widely-enough available near me that I buy it exclusively. The pound-plus bars from Trader Joe’s are excellent for bittersweet baking. My favorite cocoa powder (Valrhona) is one of the most expensive and I can only encourage you not to try it because I’ve found it impossible to use others since. Should you buy it, I highly encourage you to buy a 3kg package (in 3 1-kg bags) to bring the price down and split it with friends who like to bake.

Things I Keep In The Fridge

Butter: Like olive oil, I keep two levels of butter around, one that is more everyday and unsalted for baking, usually a store brand or whatever was on sale, and a fancier or European-style (higher butterfat) salted around for toast and other finishes, where the flavor difference is more apparent. Butter absolutely goes rancid — and unsalted butter turns faster than salted butter (salt is a preservative) — so if you’re not going to use it within 3 to 4 weeks, I’d definitely keep it in the freezer.

Dairy: Milk, cream, half-and-half, sour cream, yogurt, buttermilk. Yes, we keep an unusual amount of dairy around. I don’t believe in buttermilk expiration dates. There, I said it. // Buttermilk Roast Chicken, Dreamy Cream Scones

Dijon and spicy mustards: I’m not going to tell you how many types of mustard we have in the fridge because you’ll unfollow me forever. But if I had to only choose one, it would be a smooth Dijon — this is a great everyday Dijon mustard. This is a delightfully crunchy whole-grain Dijon, and this our current favorite spicy mustard, // Mustard-Roasted Potatoes, Dijon and Cognac Beef Stew

Bouillon: I am a great fan of Better than Bouillon concentrates, which have much better flavor than most boxed stocks, keep for ages, and are wonderfully space-efficient. I actually keep one of each (beef, chicken, vegetable, mushroom, turkey) but if you were just choosing one, don’t sleep on that No-Chicken Base one because it has a cozy soup flavor but is also vegetarian. The turkey is great when you need extra stock for Thanksgiving cooking.

Cheese: We also love cheese and keep sharp white cheddar, aged parmesan and pecorino, halloumi, cotija, cream cheese, and sometimes feta around. Halloumi and cotija keep a very long time. Always save your parmesan rinds for flavoring soups. Nobody asked, but this is my favorite grocery store cheddar and my favorite feta is Bulgarian. // Parmesan Broth with Kale and White Beans, Foolproof Cacio e Pepe

Eggs: Most baking recipes call for large eggs. // 44 Egg-Centric Recipes

Yeast: I keep both active dry and instant yeast around, but I mostly use the latter these days and so can you. (Here’s an excellent primer on why.) Instant yeast keeps longer than active dry, but both keep longer in the fridge, and longest in the freezer. SAF Instant yeast is considered one of the best // No-Knead Bread

Miso: This also keeps for ages in the fridge and adds an unmistakable boost to food. // Miso Sweet Potato and Broccoli Bowl, Avocado Salad with Carrot-Ginger Dressing

Jams: Our go-tos are raspberry and apricot, but we also have fig, cherry, and more. We use a lot of jam because my kids (cough “kids”) like peanut butter and jelly a whole lot, and because I think a freshly baked biscuit with salted butter and apricot jam is a very fine thing. // Austrian Raspberry Shortbread, Easy Jam Tart, My Favorite Buttermilk Biscuits

Nut and seed butters: Peanut butter, tahini, almond, or sunflower seed butter. Sunflower seed is my favorite nut-free peanut butter swap. // Salted Peanut Butter Cookies

Extras that make us happy: Fish sauce (Megachef and Red Boat are my go-tos), mayo, preserved lemon paste, (a great alternative to chopping all or part of a preserved lemon for recipes), a favorite harissa (or a homemade one), capers, olives, I get these anchovies when I can, salami, chile-garlic sauce, this hot fudge sauce, maple syrup, and we always have this chili crisp.

Things I Keep In The Freezer

Bread: We don’t go through bread fast enough to keep it at room temperature, but the freezer keeps it perfectly.

Fruit: Mango, berries, strawberries, sometimes old bananas, and other fruits we might use to make smoothies. Frozen fresh pineapple and/or watermelon chunks make for some fine cocktails. // Frozen Watermelon Mojitos, Piña Colada

Vegetables: I like to keep edamame, peas, corn, and artichoke hearts around.

Pasta and dumplings: Potstickers, wontons, pelmeni and vareniki (we have a ton of these right now because my MIL got us Russian groceries last weekend), and tortellini are very helpful to keep around for kids lunches and easy dinners. // Spring Vegetable Potstickers, Chicken Wonton Soup, Potato Vareniki

Burritos, Tarts, and Casserole-ish things: I don’t plan well enough ahead to do this often, but when I do, I’m thrilled to have burritos, galettes or quiches, an extra lasagna, ziti, or pizza beans in the freezer for future meals. // Breakfast Burritos, Perfect Vegetable Lasagna, My Old-School Ziti, Pizza Beans

Meat: Bacon, sometimes pancetta, sausage, and recently I’ve been buying some vacuum-sealed steaks and pork chops, although I’ve yet to get in the habit of remembering that they’re there and need to be defrosted at least half day before we want them. // Bacon Corn Hash, Steak Sandwiches

Stock: I love to make extra chicken stock and freeze it in quart bags. I don’t think every soup needs homemade stock, but for simpler ones, the extra depth of real bone broth makes a difference. If I don’t have time to make stock, I keep a “stock bag” in the freezer with the backs, wings, and/or other unused parts of chicken plus any onions, carrots, or celery that I don’t think I’ll get to. // Perfect, Uncluttered Chicken Stock

Ice cream and sorbet: I’m married to someone who (understandably) requires a bowl of Haagen Dazs chocolate each evening, so that’s a given, but I also should confess that I splurged on a no-bowl-to-chill ice cream maker last summer and it’s definitely led to an ongoing supply of homemade delights like lemon sorbet, passionfruit sorbet, and real mint ice cream; I get 95% of my ice cream recipes from David Lebovitz’s Perfect Scoop.

Produce

Fruit: Lemons and limes keep and are two of my favorite ingredients; don’t underestimate the importance of acidity in making simple ingredients taste magical. Until better local fruit is available, we look out for decent apples, oranges, mango (our family favorite), cantaloupe, and pineapple to keep around, as they have a longer shelf life than raspberries (which we also buy, but eat quickly or regret not doing so). // Whole Lemon Tart, Even More Perfect Apple Pie

Fridge vegetables: Carrots, celery, cabbage (green, red, and savoy), cauliflower, broccoli, leeks, scallions, and greens (curly kale, broccoli rabe, spinach) are my go-tos. If you’re buying greens to cook, try to wilt them down when you get home from the store, as they’ll keep better in softened bundles (and can be frozen) than they will in boxes and bags, and take up less space too. I find that leafy herbs like mint, cilantro, and parsley keep 1 to 2 weeks longer if I first wrap them in a barely damp paper towel and put them in a zip-lock bag. // Roasted Cabbage with Walnuts and Parmesan, Carrot Salad with Tahini and Crisped Chickpeas, Broccoli Slaw

Room temperature vegetables: Shallots, onion (red, yellow, white), garlic, ginger, potatoes, and winter squash keep and keep // Caramelized Shallots, Slow-Roasted Sweet Potatoes, 44-Clove Garlic Soup

Notes

I lean brand-ambivalent. Sure, I like Goya beans and Better than Boullon but I try not to get too stuck on a brand of flour (I use King Arthur or Gold Medal but also Heckshers sometimes) because I think it does SK readers a disservice if my recipes work best with xyz brand that maybe isn’t easy to get. Before you buy any fancy brand of olive oil, why not taste the reasonably priced ones and see if you like it? Are you sure you can’t make great cookies with 365 brand butter? (Spoiler: You can.) Where I’ve linked to product here, however, I really just buy that one specific brand so it’s worth noting.

Most dry goods that you hope to keep for a longer period of time or don’t go through quickly benefit from being stored in the freezer, from yeast to whole wheat flour to nuts and seeds and coffee. Everything I just listed here doesn’t need to be defrosted either; you can use them very cold as you would at room temperature.

I keep all dried goods — everything — in jars. I honestly think there are people who don’t keep things in airtight containers and there are people who have had… crawly things. I had them one time four kitchens ago and I will not let that happen again. When everything is self-contained, even if you bring home something compromised, it would keep to itself. I have jars from all over (Weck, Le Parfait, Bormioli Rocco) but when I need more, usually buy 6- or 12-packs of Ball Wide-Mouth Jars in 16-ounce and 24-ounce because (praise hands) they stack!  I have various sizes of these small clamp-top jars for easy access to salts, baking powder, and baking soda I buy in larger quantities. I keep my flours and sugar in Borgonovo 145-ounce jars I can never find anymore but I’m working on a new solution — for you and me.

As always on Smitten Kitchen, nothing here is sponsored. I do all my own shopping and most of the schlepping.

Feeding others

Finally, it’s always a little incongruous to write about shopping and cooking in a casual way (“Ugh, my quinoa went rancid again!” — me, too often, not proud of this) at a time when so many people are don’t have enough to eat. If you’re looking for a place or places to help, I can tell you what I do: I have automatic monthly donations (my favorite no-planning-required way to support what I feel strongly about) set up for No Kid Hungry (which focuses on ending child hunger) and Feeding America (a nationwide network of more than 200 food banks).

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Chama Dosa – Rice Free Diabetic Diet Dosa With Little Millet – Healthy Weight Loss Breakfast Recipes

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Rice free (no rice), gluten free, little millet dosa/chama dosa/small millet dosa diabetic friendly weight loss breakfast dosa recipe. small millet/chama rice are high in fibre and low in fat, helps in weight loss and for diabetic management. Since this is a diabetic friendly dosa recipe I have not used any rice in this recipe. The low glycemic index and the high fibre in millets will help to keep you feel fuller for a longer time and helps in weight loss and also good for diabetic diet. This dosa batter can be kept in the fridge for upto 4 days. You can make dosas for breakfast, lunch, or dinner. Ingredients: chama rice/little millet: 1 cup Whole urad dal: 1/2 cup 1/3 tsp pink himalayan salt 3/4 cup water to grind – or as needed —— Soak everything for 1 -2 hours Grind and keep overnight to ferment Make dosas and drizzle with ghee Serve with sambar/coconut chutney ——– This is a basic recipe, you can add variations like curry leaves, coriander leaves, onions etc. ——— Make dosa on a greased iron tawa for better iron absorption. Two dosas are the recommended serving. Do not forget to add little desi ghee for better assimilation of vitamins. ——— Why ghee should be added: https://goo.gl/JQtxtN Instant mung dal dosa: https://goo.gl/8E2tFM Coconut Chutney: https://goo.gl/3GsbhL Foxtail Millet Instant Dosa Diabetic Diet: https://goo.gl/G7SneZ My High Speed Mixie/Blender: http://amzn.to/2nzLX6P —– Research: Millets: https://goo.gl/ESssxY Controlling Diabetes With Millets: https://goo.gl/T9jY36 —- Those with thyroid should limit having millets to 3 times a week as millets has some goitrogens though not much study has been done on this subject. This dosa is a perfect meal for those with diabetes and pcod. ********** Hi I am Nisa Homey, Skinny Recipes is my youtube channel where I share healthy recipes for weight loss and weight management with easily available ingredients. The recipes are healthy, easy to make, and nutrient dense. Join me and change your lifestyle with my recipes, new videos every Tuesday, Thursday, & Saturday ****************** DISCLAIMER: This is not a sponsored video and the products was bought with my own money. ***************** Copyright (c): nisahomey.com, this recipe is developed and first published on Feb 3, 2018 by Nisa Homey

Thanks for watching and don’t forget to LIKE, SHARE & COMMENT!!

XoXo Nisa

DISCLAIMER: Do not have this drink if you are allergic to any of the ingredients or have any kidney disease or on a blood thinning medication.

Pregnant and lactating women should consult their health practitioner before trying out natural home remedies or any remedies in this channel. Those with celiac disease should avoid gluten (wheat, barley, oats, rye etc along with processed foods like cakes, biscuits, cookies etc made with the mentioned grains). This video is only intended for an informational purpose.Readers are subjected to use this information on their own risk.This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin care problems caused due to the use of our content or anything related to this..

The content is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are “generally informational” and not specifically applicable to any individual’s medical problems, concerns and/or needs. All the content published on this channel is our own creative work and is protected under copyright law. ©Nisa Homey ALL RIGHTS RESERVED FYI: This video contains affiliate links, which means I may receive a commission for purchases made through my links.

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Vegan Pumpkin Curry & Jeera Rice | Shilpa Shetty Kundra | Payasa | Healthy Recipes

Curry Leaves Rice – Healthy Lunch Ideas – Indian Meal Recipes – Rice Recipes/Lunch Box Ideas

Ragi Roti Recipe For Weight Loss – How To Make Super Weight Loss Ragi Chapati -PCOS/Diabetic recipes

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16 Vegan Soup and Stew Recipes to Warm You Up

New Post has been published on http://nielsencooking.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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16 Vegan Soup and Stew Recipes to Warm You Up

New Post has been published on http://cucinacarmela.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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New Post has been published on http://www.cooksutopia.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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[jlcolby]

New Post has been published on http://cookingtipsguide.com/16-vegan-soup-and-stew-recipes-to-warm-you-up/

16 Vegan Soup and Stew Recipes to Warm You Up

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[Photographs: J. Kenji López-Alt, Yasmin Fahr, Vicky Wasik]

As much as I love a bowl of beef stew or broccoli cheese soup, you don’t need meat or dairy to make a fantastic pot of soup. Limiting yourself to plant-based ingredients is one of the best ways to give seasonal produce the respect they deserve. That means Italian ribollita packed with kale and squash in the winter, zucchini-basil soup in the spring, or an intense vegan ramen any month of the year. No matter what the weather, you’ll find the perfect recipe in our collection of 19 vegan soups and stews.

One more thing: Store-bought vegetable stock is usually mediocre at best, so we’d recommend taking the matter into your own hands with either our ultimate or quick and easy recipes.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

[Photograph: J. Kenji López-Alt]

Think you need dairy to make a creamy soup? Think again. Flour not only can thicken a soup, but it also lets the flavor of good produce shine more brightly than cream. This flour-thickened soup, or velouté, is made with asparagus, leek, and tarragon. As you’re simmering the asparagus, be sure to save a few tips to garnish each bowl.

Get the recipe for Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup) »

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

[Photograph: J. Kenji López-Alt]

Potatoes are another great way to give vegan soups extra body—they release enough starch as they cook to thicken this version of the Colombian soup ajiaco. This easy recipe requires barely any work beyond chopping the vegetables—just dump the carrots, corn, peas, fava beans, and potatoes into a pressure cooker with broth, cook 15 minutes, then mash the veggies and add fresh peas and favas.

Get the recipe for Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro) »

Ajo Blanco (Spanish Chilled Bread and Almond Soup)

[Photograph: Vicky Wasik]

Gazpacho gets all the love, but it’s not Spain’s only chilled soup. Sometimes called white gazpacho, ajo blanco is made with bread, just like its more famous cousin. To that we add garlic, olive oil, and vinegar. The most important ingredient, though, is almonds—as you blend everything they release their milk and make the soup wonderfully creamy.

Get the recipe for Ajo Blanco (Spanish Chilled Bread and Almond Soup) »

Easy, Summery Zucchini-Basil Soup

[Photograph: J. Kenji López-Alt]

Anyone who has grown zucchini knows that it absolutely takes over in the summer. Zucchini bread is the classic way to work through a massive harvest, but if you get tired of that, then try out this summery soup. The recipe starts with squash, leek, and celery, and the addition of basil, garlic, and olive oil give it a pesto-like flavor.

Get the recipe for Easy, Summery Zucchini-Basil Soup »

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

[Photograph: J. Kenji López-Alt]

At Serious Eats we’re typically more concerned with deliciousness than authenticity. Case in point: This hearty dish is loosely based on West African peanut soup, but the coconut milk inspired us to mix things up with Thai ingredients like garlic, ginger, and chilies. While many similar recipes call for store-bought peanut butter, we give our soup a more complex flavor by toasting whole peanuts and grinding them by hand with a mortar and pestle.

Get the recipe for Vegan Peanut, Sweet Potato, and Kale Soup With Coconut »

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

[Photograph: J. Kenji López-Alt]

While we’re throwing tradition to the wind, check out this polenta and kale soup that replaces Parmesan cheese with other umami-rich ingredients: soy sauce and miso paste. Rather than try to hide the nontraditional ingredients we embrace the Japanese theme and top the soup with toasted sesame oil and sliced scallions.

Get the recipe for Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil »

The Best Minestrone Soup

[Photograph: J. Kenji López-Alt]

Calling this the “best” minestrone is a little bit of a misnomer—it’s more like an outline to make the best vegetable stews with whatever produce you have on hand. Beyond the vegetables, to make minestrone you need dried beans, a broth made from the bean cooking liquid, and diced aromatics.

Get the recipe for The Best Minestrone Soup »

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

[Photograph: Vicky Wasik]

Ribollita was born when cooks started stretching leftover minestrone with beans and stale bread, but it’s tasty enough to be worth making from scratch. This recipe calls for kale, butternut squash, and turnip, but as with minestrone, use whatever produce looks good at the market or is sitting in your fridge.

Get the recipe for Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) »

Tuscan Ribollita With Summer Vegetables

[Photograph: J. Kenji López-Alt]

Because ribollita works with just a range of vegetables, it lends itself to pretty much every season. This summery version of the stew omits the dried beans and uses summer squash, zucchini, green beans, and spinach. One of my favorite things about ribollita is that if you keep cooking it down it will eventually condense into a sort of vegetable pancake.

Get the recipe for Tuscan Ribollita With Summer Vegetables »

Pasta e Fagioli (Italian Bean and Pasta Soup)

[Photograph: Daniel Gritzer]

Even heartier than minestrone, pasta e fagioli is bulked up with both beans and noodles. We want the beans to shine in this vegan recipe, so we put away the can and start with good dried ones. Cook the soup until the beans seem done and then cook it some more—you want some of them to be overcooked so that they fall apart and thicken the soup.

Get the recipe for Pasta e Fagioli (Italian Bean and Pasta Soup) »

15-Minute Creamy Tomato Soup

[Photograph: J. Kenji López-Alt]

To make a creamy, dairy-free tomato soup in just 15 minutes we turn to gazpacho for guidance and use bread as a thickener. Even better, since the recipe calls for canned tomatoes, you can make this soup any time of year. If you somehow don’t have time for a 15-minute recipe, you can make this one in just five minutes with a high-powered blender.

Get the recipe for 15-Minute Creamy Tomato Soup »

Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

[Photograph: Vicky Wasik]

This Tuscan soup is similar in flavor to gazpacho, but since it’s cooked, feel free to use canned tomatoes. The heat has another benefit, too—stale, dry, and fresh bread all wind up about the same when you cook them, so you can use whatever you have on hand.

Get the recipe for Tuscan Pappa al Pomodoro (Tomato and Bread Soup) »

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

[Photograph: J. Kenji López-Alt]

Bread is good for thickening more than just tomato soups—it’s also the secret to our vegan cream of mushroom. As with other vegan vegetable soups, by cutting out the dairy you can really let the flavors of the mushrooms come through. The uniformly smooth texture of creamy soups can be a little boring, so we top this one with crunchy fried shiitake chips.

Get the recipe for Vegan Cream of Mushroom Soup With Crispy Shiitake Chips »

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

[Photograph: Vicky Wasik]

Roasting the sweet potatoes before adding them to this soup might seem like a waste of time, but it’s the best way to bring out the natural sugar in the spuds. Take the time to get the potatoes nice and sweet, then blend them up with sautéed aromatics, broth, and orange juice and serve with a garnish of pistachios, scallions, orange zest, mint, and cayenne.

Get the recipe for Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa »

Spicy Carrot and Ginger Soup With Harissa

[Photograph: J. Kenji López-Alt]

This recipe is less about the specific ingredients (though we do love the combination of carrots, harissa, and ginger) and more about the technique—follow a simple eight-step process and you’ll be able to make a creamy vegetable soup with whatever flavors you’re in the mood for.

Get the recipe for Spicy Carrot and Ginger Soup With Harissa »

Fully Loaded Vegan Baked Potato Soup

[Photograph: J. Kenji López-Alt]

A soup dominated by cheese and bacon seems like a strange choice for vegan-ification, but we’re not ones to back away from a challenge. As it turns out, it was easy to make a vegan baked potato soup because we already have all the the tools necessary: vegan nacho cheese made with cashews, almond milk, vegetable shortening, and potatoes and smokey mushroom “bacon.”

Get the recipe for Fully Loaded Vegan Baked Potato Soup »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

I know not everyone wants their vegan foods to mimic meat or dairy. For a meal that’s all about plants, check out this soup made with squash, kale, and quinoa. We use a generous helping of curry powder to give the veggies extra flavor and finish the soup with cilantro and toasted pepitas.

Get the recipe for Vegan Curry Butternut Squash Soup With Kale »

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley

[Photograph: J. Kenji López-Alt]

I’ll be honest—while I like the hearty texture of lentil soup, I often find that the flavor is…lacking. This version, though, is anything but bland, thanks to gremolata, a flavorful mix of parsley, lemon zest, and garlic.

Get the recipe for Easy Lentil Soup With Lemon Zest, Garlic, and Parsley »

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

[Photograph: J. Kenji López-Alt]

It’s not easy for vegan ramen to go toe-to-toe with pork-studded tonkotsu, but we think that this recipe can hold its own. We might have gone a little overboard, though—the broth is made with fresh and charred vegetables, fresh and dried mushrooms, and a shiitake-based tare, and we top the ramen with charred eggplant, roasted sweet potato, and roasted and simmered mushrooms.

Get the recipe for The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth »

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[bestketodiet]

How To Lose Weight Fast 5kgs In 7 Days – Full Day Diet Plan For Weight Loss – Lose Weight Fast-Day 4

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HOW TO LOSE WEIGHT FAST 5 Kg in 7 Days, 1 week Full Day Diet Plan For Lose Weight, how to Lose Weight Fast, meal plan to lose weight fast in 1 week/7 days, indian weight loss diet plan DAY THREE FULL DAY DIET PLAN: https://goo.gl/sQrZBx DAY TWO FULL DAY DIET PLAN: https://goo.gl/RsrGK2 DAY ONE FULL DAY DIET PLAN: https://goo.gl/Q5CWcg ————– First and foremost avoid all junk foods, fried snacks, biscuits etc. Clean your pantry and make it junk free. Instead stock up fruits, dry fruits, nuts etc so that you can snack on it when you crave for snacks. Use Himalayan pink salt. Use healthy fats like coconut oil : https://goo.gl/rwidmF and desi ghee – https://goo.gl/ZLWAFU Does Ghee burns fat? : https://goo.gl/Ri8fQK This diet plan is completely refined sugar free and take this 7 day diet plan as a challenge to wean off from sugar however, if you have sugar cravings you can have a tsp of jaggery mixed with a tsp of ghee post lunch/dinner. Following my recipes and diet plan will make it much easier for you to change your lifestyle. The recipes are easy to make and made with easily available and inexpensive ingredients. Keep yourself hydrated by drinking plenty of water. Do 30-40 mins exercise for best results. Will be sharing 3 more full day diet plan in this series, so that it will be easy for you to plan the recipes and stock up on fruits. ——— EARLY MORNING cinnamon tea: https://goo.gl/bAVvLS

BREAKFAST: HEALTHY IDLI/DOSA BATTER: https://goo.gl/nze9hn 1 slightly thick carrot oothappam and coconut chutney (will share healthy sambar recipe soon) Healthy Coconut Chutney: https://goo.gl/Vvi6v9 How to store curry leaves in fridge: https://goo.gl/zKiSdb Why you should include moringa in your diet: https://goo.gl/rCzwV8 Does Ghee burns fat? : https://goo.gl/Ri8fQK

MID MORN SNACK: Two small apples or any seasonal fruit of your choice.

ENERGY BALLS/BITES: https://goo.gl/3gKQpX PROTEIN LADDU: https://goo.gl/yiA99o Have one or two laddus when you have sugar cravings or have an energy dip.

INFUSED WATER: https://goo.gl/zQvnkd KERALA PINK HERBAL WATER: https://goo.gl/fUiuPa

LUNCH: Quinoa Khichdi: https://goo.gl/cdpUfd Can also have a katori of homemade curd how to make curd at home: https://goo.gl/gPJ2Re INTRODUCTION TO QUINOA: https://goo.gl/z5h8a1 4 HEALTHY QUINOA RECIPES: https://goo.gl/fozHSV

EVE SNACK: Handful of nuts or dry fruits of your choice, or 2 dates – milk tea/coffee without sugar NOTE: You can add little jaggery if you must in your milk tea.

DINNER – 7 PM Healthy Weight Loss Veg Salad: https://goo.gl/2q47WS

Note: If you have any sugar cravings have 1 tsp of a mix of ghee and jaggery, just mix equal quantity of ghee and jaggery and keep aside and have 1 tsp if you have sugar cravings. check this video to know how to make this mix: https://goo.gl/7kYZst

BEDTIME DRINK: Ginger water: https://goo.gl/FvHUCB

SLEEP BY 10.30 PM

If you feel hungry you can have any seasonal fruit of your choice like watermelon, apples, orange etc.

Hi I am Nisa Homey, Skinny Recipes is my youtube channel where I share healthy recipes for weight loss and weight management with easily available ingredients. The recipes are healthy, easy to make, and nutrient dense. Join me and change your lifestyle with my recipes, new videos every Tuesday & Friday. ****************** DISCLAIMER: This is not a sponsored video and this product was bought with my own money. ***************** Copyright (c): nisahomey.com, this recipe is developed and first published on Jan 15, 2018 by Nisa Homey

Thanks for watching and don’t forget to LIKE, SHARE & COMMENT!!

XoXo Nisa

DISCLAIMER: Do not have this drink if you are allergic to any of the ingredients or have any kidney disease or on a blood thinning medication.

Pregnant and lactating women should consult their health practitioner before trying out natural home remedies or any remedies in this channel. Those with celiac disease should avoid gluten (wheat, barley, oats, rye etc along with processed foods like cakes, biscuits, cookies etc made with the mentioned grains). This video is only intended for an informational purpose.Readers are subjected to use this information on their own risk.This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin care problems caused due to the use of our content or anything related to this..

The content is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are “generally informational” and not specifically applicable to any individual’s medical problems, concerns and/or needs. All the content published on this channel is our own creative work and is protected under copyright law. ©Nisa Homey ALL RIGHTS RESERVED

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from Best Keto Diet http://best.ketodietfactorfiction.com/weight-loss/how-to-lose-weight-fast-5kgs-in-7-days-full-day-diet-plan-for-weight-loss-lose-weight-fast-day-4/%20