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awheckery · 4 years

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Would you mind sharing your brioche recipe?

I DO NOT MIND AT ALL

BUCKLE UP KIDS

GOOD DAMN GLUTEN-FREE BRIOCHE

250g (8.8 oz) cornstarch OR potato starch OR arrowroot starch

150g (5.3 oz) tapioca starch

100g (3.5 oz) brown rice flour

50g (1.8 oz) millet flour

50g (1.8 oz) sorghum flour

30g (1 oz) gluten-free oat flour

20g (.7 oz) teff flour

1 tbsp xanthan gum OR guar gum

1 tsp salt

20g (.7 oz) yeast

1 ½ tsp sugar

80 mL (2.7 oz or 1/3 c.) warm water

25g flaxmeal, preferably golden

80 mL (2.7 oz or 1/3 c.) hot water

40g (1.4 oz) honey

50g (1.8 oz) sugar

5 large eggs at room temperature

1 tbsp apple cider vinegar

113g (4 oz or 1 stick) butter plus ~50g (2 oz or ½ stick) separate (it should be possible to substitute coconut or olive oil, but I have not tested this)

320 mL (10.8 oz or 1 1/3 c.) half and half OR high fat unsweetened dairy substitute

NOTE ON MEASUREMENTS: Gluten free baking involves more precision than most other baking, because the flours weigh and behave differently from wheat flours. You could try to convert to volumetric measures with Google but I can’t guarantee that’ll work. This has been tested a hundred times or more with consistent, predictable results. Weigh your ingredients.

Preheat your oven to 170 degrees F (or 75 degrees C).

Measure your flours, xanthan/guar gum and salt and whisk them together thoroughly in a mixing bowl and set to the side.

In a separate, large mixing bowl, combine yeast, 1 ½ tsp sugar and warm (NOT HOT, you will kill your yeast) water, and set in a warm space. Set aside and ignore it for five to ten minutes, or until it’s frothed up and doubled in size.

While the yeast is waking up, in a third small bowl (I know, we’re using all your bowls), combine your flaxmeal and the hot water until it turns into a goopy slurry.

Now, add the sugar and honey to the yeast bowl, along with the flax slurry, apple cider vinegar and four of the eggs. Mix well, then add a half cup or so of your flour mixture. If you’ve baked any sort of bread before, you know that we are making a sponge! This is the part where, if you’ve never made gluten-free bread before, things begin to look a little weird. It's gonna look kind of like thin, foamy cake batter, and that’s normal. Set aside until it’s just about doubled in size.

You don’t wanna let it over-rise because these gums and flax make great substitutes, but they don’t trap the gases from the yeast quite as effectively as gluten. In yet another (microwave safe) bowl, melt the first stick of butter. Stir in the half and half and microwave for thirty to forty-five seconds, or until warm-ish.

Now, mix in the rest of your flour blend to the sponge, adding in alternating increments with the butter/half-and-half mixture. If you’ve made gluten-having bread before, here is where things start to be very distressing, because this is not the sort of dough you can knead. In point of fact, this isn’t the kind of dough you can just throw on a stone in a nice ball; you need a pan. (No, seriously, pan not optional). This recipe makes either two small loaves, or a bunch of rolls, or a small loaf and rolls.

With a flourless cooking spray, liberally spray the interior of your pan(s) and transfer the dough so the pans are approximately 2/3 full. I recommend a spatula, and also spraying your hand with the cooking spray to assist said spatula, because this stuff is STICKY, like soda bread from hell. Smooth the tops of the dough as best you can, and slot your pans into your low-temp oven, because unbeknownst to you, you’ve constructed a no-budget proofer box! Set a timer for fifteen minutes and use the time to wash up, because by now your kitchen is a small disaster area.

Once your timer goes off, take your bread out to continue to relax and breathe in a cozy place in your kitchen and raise your oven temp to 375 degrees F (190 C). While the oven’s heating up, crack your last egg, whisk it, and brush it over the top of your dough with a pastry brush. Once your oven’s preheated, take a very sharp knife and gently saw some slashes in the top of your dough. (You want the slashes because they’re a.) necessary for rising and b.) attractive.)

For rolls, set your timer for fifteen to twenty minutes (loaves need closer to thirty or forty), but keep an eye on the oven. You want a golden brown top and ovens tend to vary on how they hold temp, but you’ll know they’re done when you jab them with a thermometer and they’re 190 degrees F (85-ish degrees C) in the center. Melt the final half stick of butter and give your bread a glaze while they’re still warm.

That’s a lot of very specific words, and maybe you don’t trust like that. Maybe you want visual proof that this isn’t a fool’s errand. Okay. Here’s a roll:

Huh. Whaddaya know, that looks pretty bread-like. But what about the interiors? You tell me.

That thar appears to be… hmm. What’s the word I’m looking for… ah yes. BREAD. IT’S BREAD. IT’S HELLA BREAD. IT IS IN FACT A BRIOCHE.

When it’s warm, it’s light and fluffy like some kind of miraculous cloud. When it’s cooled, it’s dense and hearty rib-sticking peasant bread. It freezes well. It thaws fine. Toast it, use it for sandwiches, crumble it up for breadcrumbs to make meatballs, drag it around a soup bowl to sop up the broth. LIVE YOUR TRUTH.

It makes bread pudding so good you see see god and french toast that’ll make your knees go out, no lie.

I KNOW WHAT I’M ABOUT.

#Anonymous #also tagging #ms-demeanor #recipe #long post #gluten free #brioche #allergy friendly #sucks to be you if you want a 'normal' bread recipe #mark bittman probably has one #I have made this with no gums before #subbing in chia seeds instead #it looked really fucking weird and the rise was compromised but it was still tasty

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crazyblondelife · 5 years

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My New Way of Eating

Could I please have a May do over please? It seems that I spent the whole month of May either in the hospital, feeling sick, going to the doctor or in pain! After I wrote the last update about how things were going after my appendectomy, I was back at the doctor having fluid drained from below my right lung! I am never sick and this has really taken it’s toll on me mentally as well as physically. I was so thrilled to be finished with my antibiotic, but am now back on antibiotics for a while longer. I’ll find out how long on Wednesday at my appointment with the infectious disease doctor (sounds terrifying). This has been a HUGE wakeup call for me! I want to live the rest of my life feeling good and having the energy to do the things I want to do! It’s all about quality of life. What’s the point in living a long life if you’re too sick and tired to do anything and a burden on the people around you?

I’ve been continuing to read and learn as much as I can about how to eat better and make sure that I’m healthy from now on. I really do believe that what we put in our bodies directly affects our health even more than genetics. Here are a few facts about how our diets have changed over the years in this country!

In this country, we went from eating about 10 pounds of sugar per person, per year in 1800 to 152 pounds of sugar (and 146 pounds of flour) per person, per year today. On average, that’s one pound of sugar every single day! Sugar is added to absolutely everything, including ketchup, so become a label reader!

Sugar is addictive and those sugar loaded foods literally become drugs that disrupt our metabolism and make us fat and sick. Since sugar is so addictive, our brains need to be rewired and this takes work and determination. It would be so easy to stay in the same patterns of eating convenience foods and brushing the facts under the rug, but our quality of life and health depends on our choices at the grocery store.

Let’s send the trillion-dollar junk food industry a message and eat real food. That means foods nature created, which don’t come with barcodes, fake ingredients, or an ingredient list at all. Let’s support local farmers by buying food from farmer’s markets when possible. It’s more nutritious and the money is directly supporting families in your community.

Our brain chemistry believe it or not…regulates our weight and metabolism. There is so much to learn about metabolism. We’ve all been taught that we want a fast metabolism, but actually, the opposite is true. When your metabolism is high, your body is working too hard to break down the bad foods that you’re putting into it. According to Dr. Steven R. Gundry who wrote the longevity paradox, a fast metabolism may not be what you want. ”LONGEVITY MYTH #2 — FASTER METABOLISM = LONGER LIFE

Have you always envied your friends with rocket-speed metabolisms? You know, the friends who can eat anything and still remain rail thin?

Well, the latest studies reveal that, although occasional increases in metabolic rate due to exercise are beneficial, a constantly higher metabolism may be harmful and lead to early mortality. So, the truth is, a lower metabolic rate is actually better for your health.

Life is a marathon. Not a sprint.

If you operate at high energy levels all the time, you’re sure to burn out. You’ll just be putting your body through too much oxidative stress. Of course, if you’re conserving more energy, you’ll likely be able to run longer running at a lower metabolic rate.

As Dr. Gundry says in The Longevity Paradox: It’s better to be a Prius than a Maserati. Don’t you want to be a more efficient fuel burner? Get 50 miles to the gallon instead of only 19? Makes sense, doesn’t it?”

Eating the right foods sends a message to your brain to shut down hunger and cravings so you burn fat and feel great . Sugary, processed foods send the opposite message.

Making the right choices to opt for real, whole, unprocessed foods becomes crucial to ditching the junk food habit, but so do your emotional triggers and emotional health.

Whenever you get a strong desire for a chocolate chip cookie or other junk food, ask yourself two questions: What am I feeling?, and What do I need?. What you need can never be gotten by stuffing your face with junk. Emotional eating as a way of self medicating and whether it’s food or drugs or alcohol, self medicating is never the answer.

Changing lifestyle habits and making better choices isn’t always easy, but if you’re someone who cares about quality of life as you age, it is crucial! You have a chance, right now, to make the decision today to stop and detox, not only from junk food, but also from junk thoughts. We must de-clutter our bodies and our minds in order to live our best lives!

Cutting way back on sugar consumption is one thing that I’ll be working on, but the other and equally important thing is going back to being vegetarian (I will eat fish). I was a vegetarian for 18 years and honestly looking back, I felt better. Maybe it was because I was younger, but I also think it was because I was consciously making better food choices. I had endless energy and don’t ever remember feeling tired or sluggish. According to The Longevity Paradox as well as many many other sources, vegetarians live longer, healthier lives. You can find research that supports nearly anything, but the truth is…when you get down to the facts, no matter whether you eat meat or don’t, it’s about the quality of the food that goes into your body. You can be a vegetarian and eat nothing but M&M’s all day long. If you’re a person who doesn’t want to give up eating meat, consider cutting back to once or twice a week and make sure that the meat you eat comes from a good source, preferably local and organic. To read more about the pros and cons of being vegetarian, read this article from Mind Body Green written by Dr. B.J. Hardick.

Changing the way you eat can be a huge time commitment, but think about it this way…Is your quality of life worth a little bit of time spent planning and cooking meals and being mindful about what goes into your body? It really is that simple!

I’ve also heard the argument that eating more fruits and vegetables and shopping for quality food is more expensive, but I promise… it is much much much cheaper than the doctor bills you’ll receive if you don’t take care of yourself!

If you’re looking for guidance and inspiration, here are some of the books and websites that I feel are very helpful with information as well as recipes and lifestyle suggestions. I believe these sources to be legitimate and give sound advice.

As I’ve mentioned in a previous post, I love anything by Dr. Christiane Northrup. I have had several of her books, Including Women’s Bodies, Women’s Wisdom, for many years and use her as a reference regularly.

I’ve also mentioned The Longevity Paradox by Dr. Steven Gundry - this book will make so much sense if you read it all the way through! Dr. Gundry includes recipes and the science behind intermittent fasting.

The Blue Zones and The Blue Zones Solutions by Dan Buettner - Bestselling author Dan Buettner reveals how to transform your health using smart nutrition, lifestyle, and fitness habits gleaned from longevity research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived, and thus healthiest, people

Website - Dr. B. J. Hardick - organic foodie and fanatic for green living and earthly sustainability. You’ll find recipes and great articles on living a healthy lifestyle.

Some of my favorite cookbooks are A Year In a Vegetarian Kitchen by Jack Bishop, Vegetarian Cooking for Everyone by Deborah Madison, and How to Cook Everything Vegetarian by Mark Bittman.

Having said all of this, I will not be a total crazy fanatic about my diet. If someone offers me a slice of homemade pie or a chocolate chip cookie fresh from the oven, I will say YES! I will also probably have the occasional slice of bacon with a garden fresh tomato in the summer and other “treats”, but for the most part, I will embrace and enjoy being a vegetarian, intermittent faster and all around healthy eater, knowing that I’m doing myself and those who love me the best favor ever!

You might enjoy these healthy recipes from past posts - Cilantro Lime Quinoa Bowls with Salmon, Strawberry Cocoa Energy Balls, Easy and Delicious Vegetarian Chili, and Roasted Carrot and Chickpea Bowls with Avocado.

I just want to mention one more thing. When I was a vegetarian before, I never felt as though I was depriving myself. Vegetables are delicious and there are so many ways to cook them. Combined with beans and grains and occasional pasta, you’ll never miss the meat!

#healthy food #being vegetarian #health and wellness

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adulthoodisokay · 6 years

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So if I were to embark on the journey of making bread where should I start? Do you have some books/articles/videos that really helped out when you first started making bread? Figured I should learn from the expert, or at least the only person I know that makes bread...

OH MAN!! YES, I AM NOT AN EXPERT BUT BOY DO I HAVE SOME RECOMMENDATIONS! Thanks for asking, @darkwhitecardigan!

Do you own a Dutch oven? If so, definitely start with something simple and fast like this recipe from Jenny Can Cook.

youtube

It’s a great entry into bread baking!

The Kitchn also has a good no-knead recipe, based on Mark Bittman’s famous one (which I HIGHLY recommend.)

If you don’t have a Dutch oven, that’s okay! Artisan Bread With Steve (this guy is great) has you covered if you own a cast iron skillet:

youtube

Artisan Bread In 5 Minutes A Day is another cool recipe (and book!)

Food52 has a great no-knead sandwich bread recipe.

As far as books go, I’d recommend either “Flour Water Salt Yeast” by Ken Forkish or “Tartine Bread” by Chad Robertson. They’re very similar recipes/processes. I happen to have FWSY, not Tartine, but either one is a great investment. You’ll learn so much!

Also: the internet is your friend! There’s a great baking community on The Fresh Loaf. Any questions you might have will probably have been answered in the forum there at some point. If you’re a redditor, check out /r/Breadit. It’s an active and supportive community of amateur bakers who will help you troubleshoot if you have issues!

Hope this is helpful! My askbox is always open if you have more questions.

P.S. You can see my early bread adventures (with recipes) on my sideblog, @tastythingsieat, and my recent adventures (with sourdough, recipes included) at @thisisabreadblog. Good luck, and have fun!

#darkwhitecardigan #baking #baking reference #bread #bread baking

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binsofchaos · 3 years

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‘Food Is Culture’: Alice Waters on the Cookbook That Changed Her Life

What’s your favorite book no one else has heard of?

“The One-Straw Revolution,” by Masanobu Fukuoka. My friend Steve Crumley gave me the book in the 1970s, and I read it cover to cover. Fukuoka was so important in his time: He influenced all the radical thinkers about food. He talked about his way of farming as “do-nothing farming,” and I loved that revolutionary idea that we can let nature take its course instead of bending it to our will — and also that we cannot isolate agriculture from the rest of our lives.

Which writers — novelists, playwrights, critics, journalists, poets — working today do you admire most?

There are so many, and I’ll never be able to name them all. But here are a few that have made a big impression on me: Michael Pollan, Mark Bittman, Eric Schlosser, Wendell Berry, Maira Kalman, Raj Patel, Patti Smith, Jonathan Safran Foer, Kim Severson, Ruth Reichl, Natalie Baszile, Robin Wall Kimmerer, Ayad Akhtar, Robert Scheer, Hilton Als, Dan Barber, Mark Danner, Hamilton Fish, Samin Nosrat, Matthew Raiford, Adam Gopnik, Robert Hass, Helena Norberg-Hodge, Madhur Jaffrey, Jonathan Kozol, Corby Kummer, David Mas Masumoto, Gary Nabhan, Robert Reich, Orville Schell, David Tanis, Calvin Trillin. I’m sure I’ve got at least another 20 people that I could name.

What book, if any, most influenced your approach to food?

It’s really hard to pin it down to just one book. It might be a tossup between Richard Olney and Elizabeth David — but I think it’s probably Elizabeth David’s “French Country Cooking.” I got it in my early 20s, shortly after I came back from studying in France in 1965. When I returned home to Berkeley all I wanted to do was live like the French. Elizabeth David had also gone to France, and also fallen in love with the markets and the way that the French lived to eat. It’s a big cultural picture that Elizabeth David presents in her books; it’s not simply about food. Food is culture, and she revealed that. She also influenced me aesthetically — I loved the gracefulness and simplicity of her recipes and her cooking.Who writes especially well about farming or restaurants, or both?Wendell Berry writes beautifully about farming, for sure. And Ruth Reichl always writes so evocatively about restaurants and cooking. And while this isn’t strictly restaurants or farming, I love Michael Pollan’s edition of “Food Rules” that’s illustrated by Maira Kalman — two of my all-time favorites, collaborating together.

How do you organize your books?

That’s an interesting one. I order my cookbooks by country, and then within that I try to keep them together by author. I’m not so successful at that, but that’s what I try to do. For other books, I organize them by subject, so I have all my education books together, all my books about gardening together, all my art books together. But the ones that I love the most I stack horizontally, because I’m grabbing them so much. I am always referring to “The Book of Symbols,” published by Taschen; it has symbols in it from around the world, from all different civilizations. I’m always trying to think of classic ways we can design a menu or a poster, and I sometimes steal ideas from there. Another book I use all the time and keep out on my table is “Sacred Food,” by Elisabeth Luard. I have so many little Post-its tagged throughout its pages. Whenever I’m trying to figure out how to throw an event, I’ll flip through it, try to reach back in history to figure out how best to think about rituals and beauty and celebrations. That book I always keep handy.And then I do have a little special section of my library that’s for old and rare cookbooks, where I have my copy of Brillat-Savarin’s “The Physiology of Taste” — the first edition of the English translation from 1854, before the M.F.K. Fisher translation in the 1940s. Here is the first line of it:

“The universe would be nothing were it not for life, and all that lives must be fed.”

#alice waters #books #food #beauty #philosophy #nyt

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assenavlp · 3 years

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V’s Hot Takes - 2

Happy Sunday, a$$holes!

Welcome to episode 2 of V's Hot Takes™!

So, it's tea time. Are you thinking of having some scones? Yeah? You like 'em really sweet and cakey, with lots of stuff in 'em? Maybe a light glaze? Yeah?

Well, settle in, cupcake, 'cuz those ain't f*cking scones!

"But I like them!"

Yeah, so? I really like some of them, too. They're still not f*cking scones!

Real scones have very little sugar in them, and they aren't supposed to be light or flakey.

I made my first batch of scones when I was around 10. Yeah, I was precocious. Big f*cking surprise. Deal with it. I'd never had them before but my parents spoke of them with fondness, from their few years of living in London, before coming back to Canada, before I was born. Back then, scones weren't yet a thing in Canada, let alone in the US.

Nevertheless, I used our 1960s edition of the Fannie Farmer cookbook. 2 little teaspoons of sugar per 2 cups of flour. Plus a little extra sprinkled on top. That's it. An older edition of her book is pretty much the same. The Joy of Cooking clocks in with a little more sugar at a still reasonable 1Tbs (3tsp).Adjusting for a ratio of 2 cups flour, Julia Child's recipe comes in with significantly more, at 2Tbs+2tsp. Though, technically, it's not her recipe. (But the captain of the ship has to take responsibility for her crews' errors...) Credit is given to Marion Cunningham, who has apparently revised the Fannie Farmer cookbook. I assume that probably includes the old scone recipe. That's a shame.

I don't know what Mary Berry of The GBBO is thinking...hers comes in at a scant more than that. That's almost treasonous!

A Canadian website uses approximately 3Tbs+2tsp. *GASP* Curiously, they also have a sugar-free recipe, almost as if it's an afterthought.

Mark Bittman, of our old NYT, goes for a straight 3 Tbs, even after having talked about how American scones are too sweet. WTF? Pick a side, buddy.

And so on. Many of the most common recipes seem to hover in and around that 2-3Tbs mark.

Nigella, on the other hand, doesn't include ANY sugar in her recipe! Though she does switch it up a bit by using straight cream of tartar and baking soda rather than baking powder...which is a combination of those things, but anyway. She describes them as "light" ....hmmm...My Irish cookbook, uses a scant 1 1/2 tsp of sugar per 2 cups of flour.

A complete outlier comes from one of those generic sort of international cookbook series from the early 1970s...a full 5tbs+1tsp of sugar, adjusting for 2 cups of flour. What. The. Actual. F*ck? That's a bloody muffin, dude. (And muffins...that's a story for another f*cking day!)

Then there's the whole issue of pronunciation....is it skOWN, or is it skAWN. Good news! Either is perfectly acceptable. I say skAWN, because that's how my parents said it, back then. My mom has since switched teams to skOWN. So if you find yourself wanting to correct someone on that one, don't bother. It's a regional thang.

Any Curb Your Enthusiasm fans? Larry David knows the score.

https://youtu.be/zODFb85fauA

Enjoy the rest of your damn day!

March 21, 2021

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animalrep-blog · 6 years

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Op-ed Post

The Op-ed: “Health Leaders Must Focus on the Threats From Factory Farms”.

An op-ed written by Scott Weathers, Sophie Hermanns, and Mark Bittman called “Health Leaders Must Focus on the Threats From Factory Farms” claims that factory farming has harsh effects on the environment, the animals involved, and the people (us) eating the meat. The article states that meat production has drastically increased after WWII and has grown ever since, that factory farming is harming the environment around us, our food, and the mass production of animals, plus they even state it causes chronic diseases. The authors are trying to pursued the reader to be against factory farming because of the impacts it has, and that health leaders should monitor that. This article is trying to reach out towards adults or more health conscious audience.

P1: Factory-like farms started dramatically increasing the production of animals by 20% in the last 10 years.

P2: The animals are creating antibiotic-resistant microbes.

SP1: About 75% of the antibiotics used in the US are used in agriculture which is causes animals them to become immune to antibiotics.

P3: The greenhouse gases being released are causing climate change.

SP2: Food-related greenhouse gas emissions may take up most of the world’s remaining carbon budget

P4: The meat is causing chronic diseases.

SP3: 1/2 a million deaths have been caused by red and/or processed meat. That meat is even being called “probably carcinogenic”

Thesis: Factory farming impacts the whole world, and there should be laws put in place to prevent that.

The article I read was written in “The New York Times” by multiple authors. They focus on the health side of it more, but mention the effects factory farming has on the environment, and humans. We eat these animals so we have to know exactly what is in our food. The authors talk about the fact that these animals are gaining resistance to antibiotics that farms are giving their animals. The bacteria are now starting to fight the antibiotics back because they’re used to them now. Another point that they made in the article is that meat and dairy products are causes diseases and physical problems in us as humans because were eating these animals that are fed these hormones and antibiotics, so in retrospect we are consuming these hormones and antibiotics. Along with shedding light on its impacts on the animals and humans it effects the environment. It is one of the leading factors contributing to greenhouse emissions. Overall, I think it’s a good article that represents the impacts on the world around us well.

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24hourchampagnediet-blog1 · 5 years

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Best cookbooks of 2019 so far worth buying to try out recipes at home

New Post has been published on https://bestrawfoodrecipes.com/best-cookbooks-of-2019-so-far-worth-buying-to-try-out-recipes-at-home/

Best cookbooks of 2019 so far worth buying to try out recipes at home

With the sheer number of cookbooks available to buy online and in store, it can be hard to know which ones are worth investing your hard earned cash for.

Cookery books are a great investment if you want to brush up your skills in the kitchen and are always be useful when you need a bit of inspo.

The overwhelming amount of food bloggers, vloggers and TV cooking programmes out there can often leave you feeling inspired, but lost on knowing what ones to buy and road test.

One thing to pin down before you delve into the bookshelves is what you’re actually looking for in a cooking book.

Are you looking for inspiration to create a Michelin style meal for a dinner party, or are you a busy parent trying to juggle daily dinners with the school run and your nine -to -five?

Perhaps you’ve heard about plant-based diets but don’t know what you can really eat that isn’t a lettuce salad?

Up your skills in the kitchen with our top picks of cook books from this year to bring some full flavour meals into regular rotation.

Best cookbooks of 2019

1. Save Money Good Diet: The Nation’s Favourite Recipes with a Healthy, Low-Cost Boost – Phil Vickery

Phil Vickery, resident chef of This Morning, latest cookery book is inspired by some of the meals featured on the daytime TV show. The recipes Vickery has collated combine money-saving ingredients and tips on how to improve nutrition and eat fewer calories.

One of the biggest outgoings for most families is the weekly shop, so definitely consider this book for recipe ideas that are tasty but don’t break the bank.

In the book you’ll find plenty of affordable and simple recipes that help contribute to a healthier lifestyle and diet, including healthier versions of classic go-to family meals like spaghetti bolognese and fish and chips.

Each recipe includes prep time, cook time, serving amounts and nutritional information, so there’s nothing to worry about!

Price: £ 8.94 | Buy now at Amazon

2. Spiced: Unlock the Power of Spices to Transform Your Cooking – America’s Test Kitchen

Spice up your favourite meals

Is your cooking lacking in a certain oomph you can’t quite put your finger on?

Sometimes, when we’re trying to follow new or complicated recipes it’s the simplest of things – like spices – we can forget about. But they make so much difference.

Spiced is a guide to properly utilising the spices you probably already have that are gathering dust in the back of the cupboard. So next time you make a simple roast chicken, fry some fish or venture into the world of curries, your food will be bursting with flavour.

Consisting of 125 recipes and easy find spice blends, you’ll learn how to season smarter, prepare meat and veg using flavoursome rubs, and better understand the basics of steeping spices and master baking with spices beyond the usual vanilla flavouring.

Price: £25 | Buy now at Amazon

3. Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day – Rachel Ama

Vegan meals made fun

Thinking of moving towards a plant-based vegan diet, but don’t know where to start? These everyday recipes will give you great insight into the vegan way of life that looks and tastes better than the rabbit food some people often think of when considering veganism.

Having amassed over 260,000 subscribers to her YouTube channel, Rachel Ama knows the vegan scene like the back of her hand and takes inspiration from her West African and Caribbean heritage to bring us full flavour recipes we can easily incorporate into everyday life.

Recipes are quick, fun, and one pot – which means less time cooking and less time cleaning – a double win. She’s even included a song to complement each recipe, so make sure you put on your dancing shoes when you put on your apron when you’re cooking with Rachel.

Pirce: £13.74 | Buy now at Amazon

4. Gregg’s Italian Family Cookbook – Gregg Wallace

Delicious Italian food for your kitchen

When you think of Italy, it’s almost impossible not to salivate at the thought of all the delicious food it has to offer. For Italians, food is a way of life.

The MasterChef expert seems to have fallen in love with the cuisine of his new in-laws and this book gives readers 100 recipes of authentic Italian grub that you can realistically prepare at home.

From spaghetti a la vongole to fried courgette flowers, bring a taste of Italy into your home and kitchen to spice up your weekly family dinners.

Price: £14.11 | Buy now at Amazon

5. Nadiya Hussain – Time To Eat – Nadiya Hussain

Easy meals for time-poor families

2015’s Bake Off winner is back with a cookbook full to the brim of easy to follow, delicious time saving meals.

The book features over 100 recipes and even gives us cooking hacks of ways you can create a new meal with no additional prep – a lifesaver!

Nadiya is on a mission to prove that with a little forward planning and a freezer, even the busiest of families can cook delicious meals after a hectic day – and make use of the leftovers.

Perfect for time-poor families, with this book, you can master your favourite comfort meals in a way that takes hardly any time at all and don’t break the bank either!

Price: £10 | Buy now at Amazon

6. Pinch Of Nom: 100 Slimming, Home-Style Recipes – Kay Featherstone

Time to trim the fat

The UK’s most visited food blog has released a must-have cookbook filled to the brim with tasty, slimming meals.

Targeted at novices, experienced cooks, and everything in between, the 100 recipes (33 of which are veggie), are compatible with the principles of Britain’s most popular diet regimes (Weight Watchers and Slimming World), so you’re sure to find something that tickles your taste buds and fits into your diet plan.

Pinch of Nom shows that dieting doesn’t need to be a barrier to good food – from Cumberland Pie to Mexican Chilli beef and even an Indian Balti – this book will guide you through diet-friendly versions of your favourite meals to keep you satisfied on your weight loss journey.

Price: £9 | Buy now at Amazon

7. The Clean Plate: Eat, Reset, Heal – Gwyneth Paltrow

Clean eating made easy

The queen of clean eating is back with a cookbook to help you feel good from the inside out.

There are hundreds of recipes, ranging from smoothies, soup, desserts that focus on delicious flavour combinations and customisable meal plans – all complemented with beautiful imagery and inspiring photos.

And if food recipes aren’t enough, the second half of the book focuses on meal plans, detoxes and cleanses that can help everything from heart health to adrenal fatigue and all are fully customised to suit your health concerns.

Price: £15.99 | Buy now at Amazon

8. Cake Confidence – Mandy Merriman

Must read for future Bake Off winners

When is there not a time that can’t be made better with cake?

While most of us can rustle up a basic Victoria sponge, Mandy Merriman of the Baking with Blondie blog is here to help us all upgrade our baking skills.

Think outside the (cake)box with these beautiful cakes for all occasions. Many of the recipes begin with a simple and classic cake mix as the base, so there’s no excuse to not having enough flour or sugar to get involved with this one.

Price: £9.17 | Buy now at Amazon

9. Cali’flour Kitchen: 125 Califlower-Based Recipes for the Carbs You Crave – Amy Lacey

Cali’flour Kitchen offers guilt-free recipes of fan favourites for dieters who have banished carbs.

Those of you who follow a keto plan, live a vegan lifestyle or are dairy-free can benefit from the satisfying dishes featured in in Cali’flour.

Lacey lets you feel and remember the delight and flavour of tucking into a pizza or a quiche, without the heavy guilty feeling that you’re sabotaging your low-carb diet by replacing traditional carbohydrates with the super versatile veg that is cauliflower.

Price: £11.78 | Buy now at Amazon

10. Dinner For Everyone: 300 Ways to go Easy, Vegan, or All Out – Mark Bittman

Bittman is known for his straightforward yet flexible approach to creating delicious dinners for every occasion.

Dinner For Everyone brings us 300 (yes, 300!) new and diverse recipes, including quick meals for busy weeknights, one pot wonder meals, plant-based concoctions for the ethically ad health conscious consumers, and fancier meals perfect for when you’re entertaining guests.

Whatever your experience level, there’s something for everyone and with such beautiful imagery, who wouldn’t want to try their hand at some of these delights?

Price: £21 | Buy now at Amazon

11. Oven To Table: More Than 100 One-Pan Recipes to Cook, Bake, and Share – Jan Scott

If there’s one thing that can save time and effort in the kitchen, it’s a one-pot meal.

Take the stress out of juggling five different pans on the stove and multiple trays in the oven by choosing from one of the 100 recipes brought to you by Jan Scott.

These effortless meal ideas are made up of easy-to-find ingredients using foolproof techniques.

By using just one of six cooking vessels per meal, these recipes will open your mind up to what you can really do with each of them – thus widening your skills and knowledge around the kitchen.

Choose from a BBQ chicken chilli with cornbread dumplings, a cherry tomato and white bean skillet bruschetta and more.

Price: £14.95 | Buy now at Amazon

Whether you’re trying to lose weight, get into a vegan diet, or simply expand your cooking experience, these top cookery books for 2019 will certainly give you a boost of knowledge and confidence in the kitchen.

Source link Keto Diet Dinner Ideas

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fuckyeahtattoogirls-blog1 · 5 years

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Best cookbooks of 2019 so far worth buying to try out recipes at home

New Post has been published on https://bestrawfoodrecipes.com/best-cookbooks-of-2019-so-far-worth-buying-to-try-out-recipes-at-home/

Best cookbooks of 2019 so far worth buying to try out recipes at home

With the sheer number of cookbooks available to buy online and in store, it can be hard to know which ones are worth investing your hard earned cash for.

Cookery books are a great investment if you want to brush up your skills in the kitchen and are always be useful when you need a bit of inspo.

The overwhelming amount of food bloggers, vloggers and TV cooking programmes out there can often leave you feeling inspired, but lost on knowing what ones to buy and road test.

One thing to pin down before you delve into the bookshelves is what you’re actually looking for in a cooking book.

Are you looking for inspiration to create a Michelin style meal for a dinner party, or are you a busy parent trying to juggle daily dinners with the school run and your nine -to -five?

Perhaps you’ve heard about plant-based diets but don’t know what you can really eat that isn’t a lettuce salad?

Up your skills in the kitchen with our top picks of cook books from this year to bring some full flavour meals into regular rotation.

Best cookbooks of 2019

1. Save Money Good Diet: The Nation’s Favourite Recipes with a Healthy, Low-Cost Boost – Phil Vickery

One of the biggest outgoings for most families is the weekly shop, so definitely consider this book for recipe ideas that are tasty but don’t break the bank.

Each recipe includes prep time, cook time, serving amounts and nutritional information, so there’s nothing to worry about!

Price: £ 8.94 | Buy now at Amazon

2. Spiced: Unlock the Power of Spices to Transform Your Cooking – America’s Test Kitchen

Spice up your favourite meals

Is your cooking lacking in a certain oomph you can’t quite put your finger on?

Sometimes, when we’re trying to follow new or complicated recipes it’s the simplest of things – like spices – we can forget about. But they make so much difference.

Price: £25 | Buy now at Amazon

3. Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day – Rachel Ama

Vegan meals made fun

Pirce: £13.74 | Buy now at Amazon

4. Gregg’s Italian Family Cookbook – Gregg Wallace

Delicious Italian food for your kitchen

When you think of Italy, it’s almost impossible not to salivate at the thought of all the delicious food it has to offer. For Italians, food is a way of life.

The MasterChef expert seems to have fallen in love with the cuisine of his new in-laws and this book gives readers 100 recipes of authentic Italian grub that you can realistically prepare at home.

From spaghetti a la vongole to fried courgette flowers, bring a taste of Italy into your home and kitchen to spice up your weekly family dinners.

Price: £14.11 | Buy now at Amazon

5. Nadiya Hussain – Time To Eat – Nadiya Hussain

Easy meals for time-poor families

2015’s Bake Off winner is back with a cookbook full to the brim of easy to follow, delicious time saving meals.

The book features over 100 recipes and even gives us cooking hacks of ways you can create a new meal with no additional prep – a lifesaver!

Nadiya is on a mission to prove that with a little forward planning and a freezer, even the busiest of families can cook delicious meals after a hectic day – and make use of the leftovers.

Perfect for time-poor families, with this book, you can master your favourite comfort meals in a way that takes hardly any time at all and don’t break the bank either!

Price: £10 | Buy now at Amazon

6. Pinch Of Nom: 100 Slimming, Home-Style Recipes – Kay Featherstone

Time to trim the fat

The UK’s most visited food blog has released a must-have cookbook filled to the brim with tasty, slimming meals.

Price: £9 | Buy now at Amazon

7. The Clean Plate: Eat, Reset, Heal – Gwyneth Paltrow

Clean eating made easy

The queen of clean eating is back with a cookbook to help you feel good from the inside out.

Price: £15.99 | Buy now at Amazon

8. Cake Confidence – Mandy Merriman

Must read for future Bake Off winners

When is there not a time that can’t be made better with cake?

While most of us can rustle up a basic Victoria sponge, Mandy Merriman of the Baking with Blondie blog is here to help us all upgrade our baking skills.

Price: £9.17 | Buy now at Amazon

9. Cali’flour Kitchen: 125 Califlower-Based Recipes for the Carbs You Crave – Amy Lacey

Cali’flour Kitchen offers guilt-free recipes of fan favourites for dieters who have banished carbs.

Those of you who follow a keto plan, live a vegan lifestyle or are dairy-free can benefit from the satisfying dishes featured in in Cali’flour.

Price: £11.78 | Buy now at Amazon

10. Dinner For Everyone: 300 Ways to go Easy, Vegan, or All Out – Mark Bittman

Bittman is known for his straightforward yet flexible approach to creating delicious dinners for every occasion.

Whatever your experience level, there’s something for everyone and with such beautiful imagery, who wouldn’t want to try their hand at some of these delights?

Price: £21 | Buy now at Amazon

11. Oven To Table: More Than 100 One-Pan Recipes to Cook, Bake, and Share – Jan Scott

If there’s one thing that can save time and effort in the kitchen, it’s a one-pot meal.

Take the stress out of juggling five different pans on the stove and multiple trays in the oven by choosing from one of the 100 recipes brought to you by Jan Scott.

These effortless meal ideas are made up of easy-to-find ingredients using foolproof techniques.

By using just one of six cooking vessels per meal, these recipes will open your mind up to what you can really do with each of them – thus widening your skills and knowledge around the kitchen.

Choose from a BBQ chicken chilli with cornbread dumplings, a cherry tomato and white bean skillet bruschetta and more.

Price: £14.95 | Buy now at Amazon

Source link Keto Diet Dinner Ideas

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imaginarycircus · 7 years

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darkmattermary: Someday you should share your recipes cause those sound delicious. Happy to hear brain shit is getting better!

Mark Bittman’s Zucchini Soufflé ( c&p’ing recipe under cut in case of paywall at ny times)

I thought I was using one of Julia Child’s chicken recipe more or less. But I can’t find it in Mastering the Art of French Cooking right now. I’ll write it up behind the cut as well. Unfortunately I often cook without recipes and it can be hard to explain succinctly.

Neither of these recipes is particularly quick, cheap, or low cal. They’re good for company.

1 tablespoon butter

¼ cup olive oil

1 large onion, chopped

1 teaspoon minced garlic

2 to 3 medium zucchini, grated

Salt

freshly ground black pepper

6 eggs, separated

8 ounces Gruyère cheese, grated

¼ cup parsley, chopped

[You can halve this recipe easily to serve 2, otherwise serves 4]

Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it’s hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool. (my note: if you use frozen spinach thaw it and squeeze the moisture out and stir it into the onions. I wouldn’t cook it more in the pan. Wilt fresh spinach down and drain away liquid.)

In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much.

Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately.

I usually make a nice green side salad with this. Crusty bread is nice.

Chicken with white wine and mushrooms - YMMV this is an improvisational recipe. How high your heat needs to be depends on your stove, your pan, and how cold the ingredients are.

2 - 3 boneless, skinless chicken breasts, trimmed of fat, etc.

enough flour to coat breasts lightly

olive oil

salt

pepper

shallot or onion (optional)

~1 cup dry white wine

8 oz mushrooms, cleaned, stems trimmed, and diced or sliced

1-2 TBS butter

optional chopped parsley

You can skip the mushrooms if you don’t like them.

I don’t write recipes and this seems needlessly long. If you’re an experienced cook--the brief version is sautee the mushrooms in olive oil and set aside. Cook the lightly floured chicken breasts in the same pan and set aside. Deglaze the pan with the wine and reduce by half. Quickly stir in cold butter as you would when making a beurre blanc. Return the mushrooms and chicken to the pan with the sauce to warm up briefly. Taste for salt/pepper. Add parsley if you like. Serve immediately with steamed veg, rice, potatoes, etc. Whatever you think will be nice.

If you need more direction here’s the long version with a lot of my unnecessary opinions and asides.

A word on fresh mushrooms: never rinse or wash them with water. Brush away dirt with a mushroom brush or a piece of paper towel. If you wash them they will soak up water and become spongey. Do not salt them until they are fully cooked or they will release all their moisture at once and you will end up poaching them and not sauteeing.

Prep, measure, and lay out all your ingredients first.

Heat a large skillet with at least 1 TBS of olive oil, more if the pan looks dry once you toss in the mushrooms and stir them around. Mushrooms soak up liquids and fat quickly so you’ll probably have to add more oil.

I like my mushrooms sliced thin and browned so I cook them over med-low heat for a while, but you can cook them as much or as little as you like. Properly cooked mushrooms should be silky, not spongey.

Lightly dredge the chicken breasts with flour, salt, and pepper. (If you haven’t done this before--it’s easy. Spread out 1/4 cup of plain flour mixed with salt and pepper on a plate. Lay the chicken down in the flour to coat it lightly on both sides. Shake a little to shed excess flour. Do this right before you cook them or the flour gets gummy) Cook chicken breasts in the same pan as the mushrooms--you want all that brown stuff at the bottom of the pan. Depending on thickness etc. the breasts may take 3-6 minutes a side. Very slightly undercooked is okay. You can put them back, but you can’t uncook overcooked. Overcooked chicken happens to everyone, but it makes me sad. Set chicken aside with the mushrooms.

Your pan should have all sorts of nice brown stuff at the bottom. This is called fond and it is delicious. It should not be black or burned--just brown. If you want to sautée some finely chopped shallot or half a small onion? Do it now. Add a bit more oil and cook onion over med or med-low heat for a few minutes until soft. You don’t want to burn the fond though so chop them finely and they’ll cook faster.

It’s easy to burn shallots and onions so don’t walk away from them for long. Stir or shake the pan often. (Sautee means “to hop” so you want to move the stuff around over decent heat.) When they’re done pour in dry white wine. Probably about a cup. Turn up the heat and scrape all of the brown stuff stuck to the bottom of the pan into the wine--all of it. Bring it to a boil. Let the wine reduce by half. You don’t need expensive wine. I’ve used dry vermouth in a pinch. But use wine you’d drink. If you reduce too much--just add some more wine and reduce a bit more. Boiling the wine releases most of the alcohol. No one is getting drunk off your chicken.

[I usually slice my chicken while the wine is reducing to make sure it’s cooked. If it’s slightly pink I throw it back in at the very end.]

Turn the heat off. Cut 1-2 TBS cold, cold butter into 1/2 TBS pieces and stir them into the wine reduction briskly-- one chunk at at a time. Do not stop moving the butter until it has disappeared into the sauce completely. Do not let the butter just melt. The sauce will break if you do. If you stir it rapidly the sauce will emulsify (thicken) and be creamy. I often use a whisk. Return the chicken and mushrooms to the pan. Turn the heat on low and if you need to warm them up briefly or if you need to cook the chicken for another minute or two. Taste for salt and pepper and adjust if needed. Sprinkle with chopped parsley if you’re in the mood. Serve immediately. I usually make this with potatoes or rice and simple steamed vegetables. On a cold winter night--this chicken with mashed or roasted potatoes is fantastic.

I’ve worked as a professional cook and taught myself how to cook decades ago. I still screw things up all the time. I’ve learned from making a lot of mistakes and experimenting.

note: emulsifying is the trick to many French sauces and any vinaigrette and it’s pretty easy. You mix salt into an acid like lemon juice, vinegar, or wine and then quickly and slowly whisk in a fat like oil or butter and the sauce/dressing will hold together and thicken. This is how you make everything from balsamic vinaigrette to Hollandaise sauce. You can do it more easily with a blender or food processor. I think it’s good to know how to do with just a whisk, but there have been times I just needed to use the damn blender because I’m tired or in pain. But then you have to wash the blender so it’s a trade off.

#cooking #recipes #I'm sorry this is so long and I have so many opinions #food #I'm actually not sorry I have so many opinions #I lied #I'm a professional liar

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unwritrecipes · 4 years

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Triple Berry Mason Jar Trifles

Hiya! Sneaking this in under the wire! Such a busy week—hope yours has been going well and that you’re gearing up for a some socially responsible R&R this holiday weekend. Maybe you know exactly what you’re serving or bringing this weekend, but if you don’t, I think you’re definitely going to want to consider these adorable Triple Berry Mason Jar Trifles. They’re red, white and blue deliciousness!!

Traditionally, trifles are an English dessert consisting of some sort of cake or ladyfingers soaked in sherry and layered in a big wide glass bowl with custard, fruit and cream so that you can see the different layers. They were probably created by housewives who wanted to use up stale cake and leftover fruit! Who’s going to notice that the cake is dried out when it’s soaked in sherry and covered with custard etc.?!! Clever girls, no?

Today, that’s just the jumping off point and only your imagination is the limit when concocting trifles. Today, we’re using vanilla bean poundcake drizzled with some vanilla syrup, vanilla pudding, whipped cream, blueberries, raspberries and strawberries but the truth is that you could use any sort of cake or even brownies as your base and any sort of fruit and cream, curd or yogurt to make the layers. So don’t be afraid to get creative or use substitutions!

There are also extremely versatile and forgiving in the time and effort department. You can make everything from scratch or basically buy it all and just assemble, depending on your energy and time and I promise you that they will be met with oohs and aahs no matter what!

I did make the cake— (it’s a keeper whether you’re making trifles or just want a simple, little, easy-to-make loaf pound cake)

And the vanilla syrup (good, but this is one part I think you could skip—I don’t really feel you need to soak the cake, unless maybe yours is very stale. The pudding and whipped cream soak in and definitely soften it up.)

I think I would take the time and make the vanilla bean pudding from scratch, since it’s so lush and silky smooth—

And the whipped cream, ‘cause it takes just a second or two and is totally over-the-top better than the kind from a can.

Every bite is light and full of summer berry goodness!

And all in your own little socially distant, personal jar. Could anything get more perfect?!!

Have a wonderful and safe July 4th everyone!!!See you next week with more food and fun!!xoxo

Triple Berry Mason Jar Trifles

Makes 6 eight-ounce jars

Prep Time for cake: 15 minutes; Bake Time: 60-65 minutes; Prep Time for Vanilla Syrup: 10 minutes; Prep Time for Pudding: 20 minutes; Prep Time for whipped cream: 5 minutes; Assembly Time: 20 minutes

Ingredients

For the Vanilla Bean Pound cake

9 tablespoons unsalted butter, room temperature, plus additional softened butter for greasing the pan

1 cup sugar

¼ teaspoon salt

½ vanilla bean, split lengthwise in half

2 large eggs plus 2 large egg yolks

1 ½ cups cake flour

⅓ cup buttermilk

For the Vanilla Syrup

¾ cup sugar

½ cup water

½ vanilla bean, split lengthwise in half

For the Vanilla Pudding

2 1/2 cup whole milk, divided

⅔ cup sugar

Pinch of salt

1 vanilla bean or 1 teaspoon vanilla extract

3 tablespoons cornstarch

2 tablespoons unsalted butter, softened

For the Whipped Cream

2 cups heavy cream, cold

1 tablespoon confectioners’ sugar

For the Trifles

Pint each of fresh raspberries, blueberries and strawberries (hull and slice the strawberries)

The Recipe

1. For the Vanilla Bean Pound Cake: Preheat oven to 325ºF and grease a 9x5-inch loaf pan. Line the bottom with a piece of parchment paper and butter the paper as well. Set aside the pan.

2. Place the butter, sugar and salt in the large bowl of an electric mixer. Scrape the seeds of the vanilla bean into the bowl as well and discard the pod. Beat the mixture well until creamy and fluffy, scraping down the sides with a rubber spatula as needed. One at a time, add in the eggs and yolks, scraping down the sides between each addition and beating well.

3. Remove the bowl from the mixer and sift the flour over the mixture. Use the spatula to fold it in a few times and then pour in the buttermilk. Fold the whole thing together gently, until no traces of flour can be seen. Scrape the mixture into the prepared pan and smooth the top.

4. Bake for about 60-65 minutes, until a tester inserted into the center comes out entirely clean. If it comes out with any moist crumbs attached, bake until it doesn’t or the cake will be gummy. Let the cake cool in the pan on a wire rack for about 10 minutes, then turn out and let cool completely on the rack.

5. Cake can be made up to 2 days ahead and kept at room temperature, well wrapped.

6. To make the vanilla syrup: Into a small saucepan, add the sugar and water and scrape the vanilla bean seeds into it. Stir together and bring to a simmer over medium heat. Cook for about 5 minutes, until slightly thickened. Let cool. You can make this 1 or 2 days ahead and store in an airtight container or jar in the fridge.

7. To make the vanilla pudding: Place the 2 cups of milk, sugar and salt in a medium saucepan and scrape the vanilla bean seeds, if using, into it, as well as the pod. Cook for a few minutes until the mixture begins to steam.

8. Meanwhile combine the remaining ½ cup milk and cornstarch together into a bowl until well-blended without any lumps. Remove the vanilla bean pod. Add the cornstarch mixture to the pot and stir occasionally until the mixture starts to thicken and almost boils. about 5 minutes. Then lower the heat to very low and stir for about 5 minutes more until the pudding is very thick. Add in the butter and vanilla extract if using instead of the vanilla bean and stir well to blend. Remove from the heat and pour into a large bowl. Press a piece of plastic wrap onto the surface to prevent a skin from forming. Refrigerate until well chilled. You can make this up to one day ahead, any earlier and the pudding will start to separate and get watery.

9. Right before you are ready to make the trifles, cut the pound cake into bite-sized cubes and whip the cream with the confectioners’ sugar. Now get to work layering. Place a layer of the cake in the bottom of each of the jars. Drizzle on a little of the vanilla syrup. Top that with a layer of pudding and gently press down so that the pound cake gets a little submerged into the pudding but still maintains a separate layer. Top with a layer or strawberries and then a layer of whipped cream. Now repeat the whole process changing up the fruit—I used the blueberries for my second layer and for my final layer I topped the trifles with raspberries, but really the order is totally up to you. You can serve these right away but it’s probably best to make them early in the day and cover with a little plastic wrap and chill in the fridge—doing this allows all the flavors and textures to meld together.

10. Leftovers can be stored in the fridge for up to 2 days. Things will get a little soggy but it will still taste delish!

Enjoy!

Note: Recipe for pound cake adapted from Desserts from The Famous Loveless Cafe by Alisa Huntsman; Vanilla Syrup recipe adapted from The Kitchn; Recipe for pudding adapted from The NY Times via Mark Bittman.

#Butter #Sugar #Salt #Vanilla Bean #Eggs #Egg Yolks #Cake Flour #Buttermilk #Water #Whole Milk #Cornstarch #Heavy Cream #Confectioners' Sugar #Raspberries #Blueberries #Strawberries

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glenmenlow · 4 years

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The Strategic Rise Of Female Superbranders

Late last year, thousands seized YouTube as Reese Witherspoon climbed into an oversized clothing trunk sent by Witherspoon’s BFF Beyonce and climbed out wearing Queen Bey’s new Adidas X Ivy Park Collection.

Posted on Instagram, the stunt for Beyonce’s new activewear brand was viewed by gazillions.

This is just one of the continuing stream of launches activated by female entrepreneurs over recent months.

Bottom line, it’s not enough to be (just) a music artist or actor anymore. Those gigs are just platforms upon which female stars like Rihanna, Gwyneth, Oprah, Lady Gaga, Awkwafina, Jessica Alba and others have enabled themselves to launch entire marketing and media ecosystems.

Using their celebrity as a platform, these talents have moved over, under, upside and down to touch retail, health, beauty, wellness, book clubs, skin care, fashion, baby food and at the same time, transported themselves from music to film to television and vice versa.

This is a high stakes game in which it is no longer enough simply to have a product or service — that’s simply game stakes — you have to have a YouTube (or other video) presence, pop-in store, TV show, video game, music downloads, memes, print content (book, zine, oversize, lookbook, catalog), a festival, Virtual and Augmented Reality, monogrammed private airplane — and we’ll save the rest for later.

Rihanna, for example, not only pushed out her ninth album last year, but created what The New York Times Book reviewer Hunter Harris calls, “the golden age of Rihanna.”

She became the first black woman to lead a line at L.V.M.H. (via her Savage X Fenty lingerie line), has her own fashion house, Fenty Beauty, and her book “RIHANNA” has been published by Phaidon (retails at $150).

As pop culture phenomenista, Rihanna also captured an entire issue of British fashion and culture magazine i.D. in January 2020, to allow the multi-hyphenate artist and designer to highlight notable women across fashion, art, culture, activism and more.

“For me, this very special issue of i-D represents change and culture,” Rihanna said. “It is dedicated to some of the people who are progressively reshaping the communities across fashion, music, art, and activism — creating a more inclusive and diverse future.”

Dessa, a rapper artist living in New York City, has music as her art, a hit song on the “Alexander Hamilton” Broadway soundtrack, an incredible book titled “My Own Devices,” tours with Doomtree and her group of collaborators — in addition to her blogs, Facebook and Instagram posts, various personal appearances and more. (Dessa is currently launching a new something.) And you probably still haven’t heard of her.

But now you have.

It’s Not Enough For Brand To Make Things, You Have To Spread Your Message Across Multichannels

Superbrander Gwyneth Paltrow has held the reins at her growing wellness and lifestyle superbrand goop since 2008. GP softened the viewing public in a 13-part PBS series where she rode shotgun across Spain with food critic Mark Bittman and controversial food slugger Mario Batali. Paltrow started goop as a blog for the multicurious, all the while expanding (and defending) her blog against naysayers. Paltrow has authored several books, has had multiple appearances in The New York Times and recently launched a Netflix documentary series titled, “The Goop Lab” which promises magic mushrooms, healing workshops and everything you need to know about your wonderful V.

You don’t have to be a celebrity or entertainer to make this happen. Comparatively corporate Rose Marcario, who recently stepped down from her position as Patagonia CEO, leaves behind a spectrum of lateral ventures started under her watch that include not only a legendary sustainable clothing brand, but also food group Patagonia Provisions. Tin Shed Ventures funds small, sustainable environmental actions. And a new digital platform that is “part social network, part recruiting tool” titled Action Works that connects customers with environmental activist orgs.

These efforts, in addition to Patagonia’s catalogue of books, films, and outdoor gear, expand Patagonia’s total surround.

These examples are not simply clothing, Wellness, beauty and fashion meccas. They are exhibitions of how direct to consumer and expanding networks have turned flaccid textbook marketing-by-rote on its head.

Of course, the above template is not entirely new. A hundred years ago, female aviator Amelia Earhardt broke flight records, wrote bestselling books, gave speeches, talked her way through radio appearances, and designed a luggage and clothing collection before she disappeared into the gaping vastness of the Pacific Ocean.

It’s all about loving your fans and asking them to love you back. Then expand your networks by asking fans to invite their friends. Multiplicity multiplied by multiplicity is key.

In the past, superstars like Madonna (you can pick the star of your choice) released a photo book, a shoe or clothing line, or even created a new vodka between album cycles.

Some of these efforts were random one offs, the beginner’s guide to staying relevant.

Today they are part of the punch list for social cred, legitimacy, relevance and word of mouth (“Oh say, did you see?”).

As mentioned earlier, It is no longer enough simply to be an actor, musician, artist or performer — you have to have a YouTube (or other video platform) presence, pop-in store, TV show, video game, photographs, music downloads, memes, print content (book, zine, oversize, lookbook, catalog) — in addition to the website or APP, the Out Of Home wallboards, Influencers (if you have them), conferences (if you have them), tshirts, posters, water bottles, CRM, social content and TikTok, which has over 800 million active users worldwide (Datareportal, 2020) — more than LinkedIn, Twitter, Pinterest, or Snapchat.

And make sure you have embraced TikTok, which (at over 1.5 billion downloads) is currently the most downloaded app in Apple’s iOS app store.

And also le enfant TikTok, which receives nearly as much viewing time (52 minutes) as its elders Facebook (58.5 minutes), Snapchat (49.5 minutes), or Instagram (53 minutes).

In 2020, we stand solidly in the future of media. What 20 years ago might have been considered as PR-grabbing one-offs have become standard procedure. The Big Idea, a staple of traditional marketing is probably too strident today, too dull for consumers soaked by hundreds of similar products. Nothing kills a product faster than boredom.

The magic rites today are to create bigger numbers not only by buying audiences, but by creating circles. Embrace your circle of advocates, then ask them to help create new circles by seeking out their friend’s friend’s friend or circulating among other new, lateral communities.

Decade 2020 is a mirrorball of creativity: you need many new ideas and you need them right away all the time. Look at the signs — moving creativity in-house, adding auxiliary teams (aka Influencers), spreading storytelling across spontaneous streams in social, digital and traditional media.

Superbranders Do Not Imprison Themselves In A Single Category

Raging superbranders do not imprison themselves in a single category. They build flowers with many petals. When those flowers blossom and grow, they begin to build gardens. Their enterprise transforms itself into a greenfield resplendent with flowers, topiary and rare fruit trees. After which? They start building honey farms.

The future of media will not stay stuck in the past. Modern commerce today lunges after two simple data points: First, for startups, be aware that the public is only even blandly aware of you after they have heard about you from five different places. Second, it takes 100 hours to make a friend. Five places times 100 hours equals an omnichannel media plan that will lead to relevance, resonance and meaning.

(Follow up the sequence with: Do you like us? Will you please tell others that you like us?)

These are like curative powers for performance marketers who forsake long term rewards for short-term engagement.

Trying to keep such a content machine thriving, however, requires systematic intentional content. Ergo, a media ecosystem that drives social, digital and traditional media constantly fed with equal parts relevance, empathy and passion. These wicked smart female entrepreneurs feed the monster because the monster feeds them back.

Contributed to Branding Strategy Insider by: Patrick Hanlon, Author of Primal Branding

The Blake Project Can Help: Get actionable guidance from experts on Brand, Growth and Purpose strategy.

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instantdeerlover · 4 years

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The ‘Rage Baking’ Controversy, Explained added to Google Docs

The ‘Rage Baking’ Controversy, Explained

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“Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices” is one of the most hyped cookbooks/essay collections of the year, but Tangerine Jones, a black woman who began using the phrase “rage baking” years ago in response to racial injustice, isn’t credited

“Rage baking” makes a sort of intuitive sense. Rage is the dominant feeling in response to most politics nowadays, with the the failure of impeachment and the presidential primaries providing endless new things to be furious about. Baking is one of the most cathartic and rewarding hobbies imaginable, resulting in sheets of sweet and savory carbs. The comfort of baking seems a natural balm for anger. However, over the weekend the conversation about rage baking illuminated a new kind of rage, about who gets credit for their inventions, and what kinds of people are rewarded for having rage.

The controversy surrounding the “Rage Baking” book

On February 4, Simon & Schuster published Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices. Edited by Katherine Alford, a former vice president at Food Network, and Kathy Gunst of NPR’s Here and Now, the book features essays and recipes from women to explore how “baking can be an outlet for expressing our feelings about the current state of our society,” specifically in relation to the 2016 election. Contributors include food industry professionals like Ruth Reichl, Dorie Greenspan, and Preeti Mistry, and other well-known writers and artists like Rebecca Traister and Ani Difranco. The book “encourages women to use sugar and sass as a way to defend, resist, and protest.” It is already a #1 best seller on Amazon.

Then, on February 14, blogger and baker Tangerine Jones published an essay on Medium titled “The Privilege of Rage,” outlining how she coined the phrase “rage baking” back in 2015, and watched as Alford and Gunst’s book was published to great acclaim as her work went unacknowledged. Jones, a black woman, wrote that “Being black in America means you’re solid in the knowledge that folks don’t give a true flying fuck about you or anyone who looks like you,” and that she turned to baking as a form of self care. In 2015, she started posting online with the hashtag #ragebaking, and started the @ragebaking Instagram account in the summer of 2016. “Rage Baking is about expressing anger, but also healing in real ways,” Jones told Eater over email.

Jones says she was never contacted about the book, but after fans of hers responded to Gunst’s use of #ragebaking on Instagram, she received a DM from Gunst and Alford attempting to explain themselves. In Jones’ screenshots, Gunst and Alford (who are both white) say they saw the phrase “rage baking” used independently for years, and that the book is meant to be a “celebration of this movement.” But Jones writes that this “celebration” erases her use of the phrase as specifically related to racial injustice, and asks “if all of this research around Rage Baking had been done prior to the book’s publication and the intention was to be a celebration of feminist women’s voices, why wasn’t I acknowledged for my efforts or contacted?”

”Rage Baking” book Contributors respond

Jones, as of publishing, has about 1,400 followers on Instagram, many of which appear to have shown up after she published her piece on Medium. But many in the food writing community amplified Jones’s post, thus amplifying the question of ownership and crediting. Many have criticized the book for whitewashing, making the “rage” in rage baking about politics in general and not specifically racial injustice. They’ve also highlighted the fact that Jones had the Instagram handle @ragebaking, the Twitter handle @ragebaked, and the website ragebaking.com. (Eater has reached out to Simon & Schuster with questions about the publishing house’s research process. We did not hear back by the time of publication.)

“Why did they choose Rage Baking as the title of the book when it was clear Rage Baking was taken on all social media and I’d been the top hit for Rage Baking for years? How was this not brought up in a marketing meeting?”

— Helen Rosner (@hels) February 18, 2020

I am still so angry about this thievery—this predictable, reoccurring thievery—and the entire culture of liberal white women confusing their post-2016 sense of disenfranchisement with any real political action or meaning. https://t.co/OuL776dLUD

— alicia kennedy (@aliciakennedy) February 18, 2020

I contributed to this book and am now not too proud of that. Also, very disappointed by how the editors and publisher have responded to @tangerinejones https://t.co/wMIskLhIEP

— Preeti Mistry (@chefpmistry) February 18, 2020

The book’s contributors, who were compensated for their work, have also begun to speak out. Preeti Mistry tweeted they are “not too proud” they worked on the book, after reading about Jones. “I am intimately aware of how we, WOC, are so often uncredited or totally erased for the creativity, energy and intelligence we bring to so many industries,” they said. “Why was she not given the opportunity to be a part of this book via an interview, essay, recipe, etc? Why was there no outreach at all until she heard about the book?”

Lisa Ludwinski (Young Gun ’15) of Sister Pie in Detroit posted to her shop’s Facebook page about the situation, writing that she signed on to the book originally because she “felt energized by the idea of using baking and food as a way to fully feel [her] emotions, and to bring folks together.” However, she tells Eater that on January 20 she was made aware of Jones after Gunst and Alford sent an email to contributors “informing us that people had been posting and commenting about Tangerine Jones and @ragebaking.”

Ludwinski says she responded asking Gunst and Alford what their plans were, and that she argued they should be publicly recognizing Jones and her work. “I certainly can empathize with both sides of the conversation here, but there is some form of justice due toward Tangerine Jones,” says Lundwinski. “I fully support Jones’s request to be credited and have publishers donate to some charities of her choice.”

Blogger Katie Anthony also wrote that she was initially thrilled to sign on to the book, but “what I didn’t know then, and have since learned, is that rage baking as activism, or channeling pain into healing acts of nurturing, nourishment, and community care, has a deep history in the kitchens of Black women and other women of color.” Anthony notes that Jones has requested both recognition and donations to a few charities, and asks her readers “if I am the reason you heard about Rage Baking the book, then please, please, please let me be one of the people who continues to amplify the work of Tangerine Jones.”

In the family of rage bakers, Tangerine Jones’s voice belongs at the head of the table. At least, she speaks from the head of mine. #ragebaking #tangerinejones https://t.co/m3w660PSWr

— Katie Anthony (@yokatykatikate) February 18, 2020

Osayi Endolyn, a contributor and former Eater editor, told Eater that Jones’s work “probably should have been cited” if the editors knew about her beforehand. However, that wouldn’t have necessarily translated to Jones being asked to contribute: “I totally appreciate that this is a book with contributors who are established professionals in the food and food media space, and it is up to them to decide who they want to include. And I’m proud of my essay and the story that it relates about my mother and grandmother,” Endolyn says, noting she hopes the industry “can figure out how to involve more people” in projects like this in the future.

What’s next?

It’s not hard to find instances of black people, specifically black women, being erased from their own work. One has to simply look at all the work activist Tarana Burke has had to do to remind the world she coined the phrase #MeToo. Or the erasure of black trans women from an art exhibit about HIV/AIDS. Or how Mark Bittman was called out for ripping off the name and design of a feminist magazine, Salty, for his Medium publication, which has since been rebranded to Heated. Jones never claims to have invented the phrase “rage baking,” but her post taps into this history.

Eater has reached out to Gunst and Alford, but so far neither of them have made any public statement. On Amazon, a few reviewers have begun giving the book one star, with one writing, “I hope my review can serve as a warning to not buy this book but get it from your local library and create a market for books where women support each other instead of stealing.”

But others note that the book does feel like women supporting women. A portion of the proceeds are being donated to Emily’s List, an organization dedicated to electing pro-choice Democrat women to office, and though Jones dismisses it as having “some diversity,” the book’s contributor list features numerous black women authors, as well as other women of color.

However, Jones tells Eater that it’s easier for white women to publish a book about rage. “There are huge consequences when [black women] express our rage because we’re seen as threatening,” she said in an email, even noting that her post likely wouldn’t have been as popular “if I wasn’t code switching and couching my profound disappointment and anger in ‘eloquent’ ways.” And while she’s heartened by the responses she’s been getting, “I don’t think the publishing world is ready to deal with or package black women’s anger in ways that are easily digestible and commodified.”

The situation highlights just how few options anyone has when they feel they aren’t being recognized for their work, when they are disenfranchised, and how limiting and polarizing those options are. Jones’ platform is nothing compared to two women who have worked for major radio and TV stations, and while she can write a viral post on Medium, that’s not a book contract. However, Rage Baking does feel like an attempt to center women’s voices in an industry where women, and especially black women and other women of color, are still woefully underrepresented in virtually every space. It would have been very easy for the editors to include a sentence noting Jones’ work, and their not doing so (or it not even occurring to them that this was an option) now risks tainting the project as a whole.

Jones says she hopes “accountability isn’t limited to this project, but that publishing as a whole considers how it mines creativity, especially from marginalized voices.” She also says while it’s been upsetting, she isn’t going to stop baking. “It’s about making connections and creating space and community,” she says. “I’m challenging myself and others to find ways to do that both small and large.”

via Eater - All https://www.eater.com/cookbooks/2020/2/19/21142732/rage-baking-tangerine-jones-racial-injustice-controversy-explained

Created February 20, 2020 at 01:26AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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howellrichard · 5 years

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What is a Health Coach? Everything You Need to Know

Hiya Gorgeous!

I’ve noticed an interesting phenomenon. When people start practicing radical self-care and focusing on their wellness, not only do their own lives change… but they’re motivated to share their newfound knowledge with those around them!

It makes so much sense. When we know better, we do better. And when we do better, we want others to do better, too!

I see this quite a lot with participants from my Crazy Sexy You program and members of my Inner Circle Wellness community. There’s such joy in discovering vibrant health and overall well-being that we naturally end up wanting to lead others in their own healing.

I’m often asked, “Kris, how can I turn this passion for health/food/mindfulness/etc. into a career? What is a health coach and is that something I could possibly do?”

My answer is always an enthusiastic YES! Health coaching is an amazing field that allows you to encourage others to make real, lasting changes in their lives. It’s the perfect complement for folks who already work in the health and wellness space (as yoga or meditation instructors, or life coaches, for example). It also makes a great second career for anyone who wants to bring their vocation more in alignment with their values. There’s nothing as empowering as living out your mission through your work!

Because I know that you might be curious about health coaching, I wanted to take this chance to answer the most frequently asked questions I get, including:

What is a health coach, exactly? What do they do?

What qualities make a successful health coach?

How do I become a health coach? Do I need a degree or certification?

There are so many options for training out there—how do I know which one to choose?

Ready to dive in? Let’s go!

What is a health coach, anyway?

I love this definition from the Institute for Integrative Nutrition (aka IIN—more on them later!):

“A health coach is a supportive mentor who helps clients make healthy lifestyle choices. Whether the goal is to lose weight, increase energy, or sleep better at night, a health coach motivates individuals to make lasting changes and feel their best.”

In other words, a health coach is not a therapist, a Registered Dietitian or a medical professional. Instead, a health coach is an advocate with specialized training and expertise who can support people who want to improve their health and live a life of wellness.

How amazing is that?! When I was first diagnosed with cancer, I would have loved having a health coach who could help me navigate the confusing, overwhelming world of eating for health and healing. I had to experiment and test everything out myself. It would have been such a relief to have someone guide me through the process, providing the benefit of their experience and wisdom, but allowing me to be in control of my decisions.

And here’s a really cool factoid for ya: In recognition of the valuable work that health coaches perform, the National Board for Health and Wellness Coaching (NBHWC) and the U.S. Department of Veterans Affairs successfully applied for the creation of new Category III CPT codes for health coaching through the American Medical Association (AMA), which will go into effect on January 1, 2020.

Now, that’s a mouthful, so let me give you the bottom line in a single word: Validation. The most well-respected medical organization in the US is recognizing the importance of health coaches as well as the growing role health coaches are playing in helping individuals take charge of their own wellness. This is just the beginning!

What does a health coach do?

Health coaches work in a variety of environments, from private practices to coaching for businesses and organizations. Many of my friends who’ve gone through the Institute for Integrative Nutrition program have online business where they coach people online, either individually or in groups.

Here are just a few of the ways you can use your health coaching certification:

Coach. Join or start your own private coaching practice. You can specialize in weight loss, specific diet modalities, working with a particular population (elderly, athletes, teens, etc.).

Write. Share your knowledge in your own books or blog, or write for magazines or health and wellness news sites.

Cook. Develop recipes, create your own meal delivery service or become a personal chef. Yum!

Educate. Help larger audiences learn about health and wellness by speaking publicly to schools, community groups, businesses, etc.

The possibilities truly are endless!

What qualities make a successful health coach?

Successful health coaches come in all shapes, sizes, ages and backgrounds. There is no single profile that is best. Instead, the most successful health coaches tend to be those who are most passionate about their subject.

I’ve seen great health coaches who were yogis, recovering addicts, just out of college, just retired, former cancer patients, former lawyers and everything in between! (IIN has a great section on their website with stories of their graduates. Check that out here if you’d like some inspiration!)

That being said, there are some qualities that most successful health coaches share:

They love to share their passion for health, nutrition and wellness.

They have undertaken their own healing journey and now are moved to help others.

They’re go-getters and self-starters. They don’t need someone standing over them to make progress.

They’re empathic and passionate about serving others.

They love to learn and stay up-to-date on the latest research in their field. They also know that one diet doesn’t necessarily fit everyone.

If this sounds like you, keep reading!

How do I become a health coach?

Currently, the health coaching field is not regulated. Pretty much anyone can call themselves a health coach and start taking people’s money—scary, right?!

Of course, I’m assuming you want to be a legit health coach, someone who has the best interests of your clients at heart. In that case, you’ll want to look into certificate programs.

Certificate programs differ from degree programs in several ways. Certificate programs tend to be narrow in scope, focusing on a specific subject (such as health coaching). Degree programs are typically offered by 2- or 4-year colleges or universities and are broader in scope. As a result, degree programs usually last much longer than certificate programs. IIN, for instance, offers an online health coaching certification program that you can complete in as little as 6 months.

Once you complete the certificate requirements, congratulations! Queue the pomp and circumstance and break out the champagne (or perhaps a green juice mimosa?!)—you’re a certified health coach!

There are so many options for training out there—how do I know which one to choose?

You are absolutely right! There are dozens of options from in-person weekend trainings to months-long online certifications. Selecting one is not something to be done lightly. The organization you choose will have a big impact on your future.

Here are a few questions to ask yourself when choosing a health coaching certification program:

Do you want an online or in-person program? You may be limited on options for in-person certifications, especially if you don’t live in a major metropolitan area. But even if you have access to a local program, you may want the flexibility of taking courses online. Being able to log in from anywhere certainly has its benefits!

What is your ultimate goal? Do you want to start your own coaching practice, or are you hoping to score a job with a company or organization? If you want to be hired as a health coach, make sure the certificate you’re considering is accepted by the organization or business you want to work with.

How much time do you have? Yes, there are weekend and week-long certification programs, but let’s get real. Are you going to be able to learn everything you need to know to be an effective health coach in a weekend or just a few days? Probably not. Of course, a 6-month or year-long program is more of a time investment, but you’ll be rewarded with a deeper level of expertise. Unless you’re just testing the waters to see if you like the field, I suggest foregoing the wham-bam programs in favor of a more comprehensive curriculum.

What’s the cost? The tuition for health coach certification can be anywhere from a few hundred dollars to thousands. While I’m all in favor of bargain shopping, this is one time when you don’t want to cheap out. You typically get what you pay for with training and education. A higher price tag may seem unnecessary, but look at the sum of the services the program provides in terms of curriculum, quality of instructors, support, job placement/career assistance and more. This can easily translate to a more successful business or career, so make sure you take everything into account.

How long has the program been around? Just as there are no regulations for health coaches, there are no real regulations for health coach certifications, either. Anyone can start a “program” and hand out certificates. Dig into the background of the program. When did it start? Who are the faculty? Are there any notable graduates? How many people have been through the program? Know what you’re getting into before you commit.

Ok, Kris… what do YOU suggest?

I’m so glad you asked! If you couldn’t tell already, I’m a big fan of the Institute for Integrative Nutrition (IIN).

Not only is IIN the world’s largest nutrition school with over 100,000 graduates from around the world, it’s also been around since 1992 and counts some of my colleagues and mentors as faculty. Mark Bittman, Joel Fuhrman, MD, Bernie Siegel, MD, Andrew Weil, MD, Mark Hyman, MD, Deepak Chopra, MD and Christiane Northrup, MD are some of my favorites!

IIN’s program is also approved by the National Board for Health and Wellness Coaching (NBHWC), so graduates are eligible to take the NBHWC qualifying exam after successfully completing both IIN’s health coach certification program and their Coaching Intensive Practicum. This additional certification from the NBHWC can be helpful in further identifying yourself as a top-notch health coach.

I also love the flexibility and comprehensiveness of the IIN curriculum. Since everything’s online, it’s easy to tune into classes and keep up with your program. The average student finishes in 6-12 months (which may sound like a long time, but hey, that time’s gonna pass anyway!).

I also believe that IIN’s business and career support is top-notch. Once you’ve completed the certification program, IIN helps you get your business started with their Health Coach Training Program and peer coaching opportunities. You’ll even get your own customizable website with tools to leverage your brand online and marketing materials to help grow your platform!

If I were starting my wellness journey again, I’d begin here.

When I first got my life-changing cancer diagnosis and became a student of my well-being, I read every book and article about holistic nutrition I could get my hands on. But my gut told me I also needed structure and community. At the time, there were only a couple of certifications that resonated with my philosophy, but nothing was in one place. As a result, I had to weave together a curriculum that supported my needs. I took a course here, a program there and many trainings everywhere.

Though I eventually found the right path for me, I did waste time and money with a few detours. I’m glad I stuck with it because a whole world of possibility opened up for a future filled with health, happiness and success. But if I were starting my wellness journey or beginning a career in coaching today, I would strongly consider IIN.

Sample the first week of class for free!

If this has you excited and wanting to learn more about IIN, I have great news—they are inviting you to come on in and take a seat inside their virtual classroom to watch the first week of classes that students go through.

An introduction to the world of health coaching and the power of food with IIN founder, Joshua Rosenthal, MScEd

Three lectures exploring the mind body connection and the importance of self care.

An overview of the IIN curriculum

I encourage you to check out this sample class here. It’ll give you a taste of what the program is really like so you can make a more informed decision!

GET INSTANT ACCESS

An investment in your future career—and your future of changing the world!

I hope you find this info about how to become a health coach useful, sweetheart! I also hope it empowers you to take the next step, whatever that means to you. From my perspective, IIN’s health coaching certification program is top notch and a fabulous investment in your future career. Just think, this could be a major turning point for you… the catalyst that puts you on a path to your true purpose. There’s a fire burning inside of you and the world NEEDS you to share it! I’m so excited to see what you do with your passion.

Your turn: What’s your biggest question about health coaching? I’ll answer if I can!

Peace & pursuing your passion,

The post What is a Health Coach? Everything You Need to Know appeared first on KrisCarr.com.

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enemylegal55-blog · 5 years

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Detoxes, cleanses, and cheat days: A guide to toxic diet culture language - Quartz

“detox” This is mostly a marketing expression, and there’s little consistency in what products mean when they make claims about removing “toxins” from the body. Besides, the liver and kidneys manage to effectively detox most people’s bodies. “superfoods” or “miracle foods” While it’s true that humans thrive when eating a balanced diet that’s high in fruit and vegetables, most foods touted as “super” or a “miracle” are simply … food. Many expensive and rare fad ingredients contain the same nutrients as the produce on sale at your local supermarket. foods that are “poison” or “toxic” or “bad” Some foods are not particularly healthy when eaten in disproportionately large quantities, or to people with specific allergies, but the fear-mongering language of referring to particular nutrients as “poison” or “toxic” is incorrect and counter-productive. Again, unless it’s truly poisonous, it’s probably just food. “junk food” or “processed food” It’s accurate and sometimes useful to identify high-calorie foods with low nutritional value—soda, candy, chips, etc.—as foods that shouldn’t comprise your entire diet. But which foods are “junk” is a moving target. It doesn’t make sense to dismiss all processed food out of hand, and these terms can also be a class-based way of shaming certain food choices. Also, demonizing certain foods without acknowledging that they are delicious, or without understanding why they are cheap and ubiquitous, ignores essential truths. And even junk food can have a place in a varied, balanced diet. “cheat day” The concept of a “cheat day” comes from diet culture—the way WW, for example, encourages participants to take occasional days off from the program, or not count points for events like birthday celebrations. It’s also an (unproven) weight-loss strategy that claims to “reset” the metabolism and make a very restrictive diet easier to follow. The language assumes everyone is dieting—and suggests that restrictive eating is normal, and a “cheat day” where you eat what you feel like eating is the exception. “decadent,” “sinful,” “naughty” As Kat Kinsman wrote last year in Cooking Light, there’s nothing sinful about overeating: “Food—even sweet, gooey, calorie-laden, carb-heavy, and fatty fare—is morally neutral.” There’s something deeply puritanical about labeling a bodily function as bad when it is also pleasurable. (Sort of like sex.) a “cleanse” Subsisting on juices or broths or herbal infusions or some other single category of foods for short periods of time may not necessarily be harmful (though it certainly can be for some). In most cases, however, a more accurate way to describe it is a “crash diet”—not some life-giving salve. “clean eating” The mostly white gurus of “clean eating” have managed to make bland, unadorned food appear more moral, but the use of “clean” to describe some foods is problematic and judgmental. It also has a role in the rise of the eating disorder known as orthorexia. And of course, if some foods are “clean,” others have to be “dirty.” “wellness” Sometimes it’s just a nice way to talk about getting a massage or going to yoga; other times it’s a way of re-packaging diet culture into a friendlier-seeming, but still highly profitable, business. The “wellness” industry has managed to market the thin, white, able-bodied ideal as a health concern rather than an arbitrary and class-based standard. And true wellness is much broader than just nutrition and exercise: The “wellness wheel” concept is a useful way to think about what else it includes. “You look great! Have you lost weight?” This common piece of body-shaming small talk efficiently conveys that you think a person should be trying to lose weight. This is especially awkward if the person hasn’t lost weight, or has lost weight for a less-than-cheerful reason, such as depression, an eating disorder, or an illness. As a general rule of thumb, it’s not polite to comment on the shape of people’s bodies. “the body you want”; a “beach body”; a “perfect body” These euphemisms assume every person is trying to get thinner. Not everyone is trying to lose weight. And, as food writer Mark Bittman and doctor David L. Katz recently wrote: “Not everything that causes weight loss or apparent metabolic improvement in the short term is a good idea. Cholera, for instance, causes weight, blood sugar, and blood lipids to come down—that doesn’t mean you want it!” “atone” or do “penance” with exercise When we consider foods bad or sinful, it’s natural to think that there should be a penance to pay for eating them, and exercise is often framed as the way to exact that punishment. This punitive approach isn’t the best way to sustain a healthy level of movement in daily life. Instead, consider what forms of movement and exercise make you feel great while you’re in the act of doing them. “earn” certain foods This is a kind of pre-atonement, suggesting that you must punish yourself with exercise to justify enjoying food—not because it’s delicious or your body is craving its nutrients, but because you earned it. “holiday weight gain” The panicked onslaught of advice about how to stave off weight gain during the holidays is based on a persistent myth that tends to dramatically overestimate the amount of weight people gain, on average, during the holiday season. And the broad preoccupation with this weight gain is a kind of societal dysfunction, as the body positivity activist Virgie Tovar points out: “The holidays are the way that the culture normalizes dieting and binging and restricting behavior on a grand scale. It’s okay to indulge during socially sanctioned, culturally approved moments, and then it’s quickly followed up by an expectation of restriction…we have this kind of feasting period as a culture and then January is the deadline of when that has to stop.” “I’m just concerned about your health.” “Concern-trolling” can manifest as over-emphasizing or invasively inquiring about health metrics such as weight or cholesterol levels, and it can be a way to fat-shame while maintaining a veneer of polite concern. “the perfect diet,” “the best diet,” “the only healthy diet” Keto, plant-based, low-carb, paleo, gluten free: Some of these diets or lifestyle choices may have real therapeutic benefits for certain conditions—and there’s nothing wrong with losing weight by following a diet—but that doesn’t make one diet, or the choice to lose weight, right for everyone. “There’s no such thing as a perfect diet,” says Laura Thomas, nutritionist and intuitive eating expert. A diet is just a diet, not a path to salvation or perfect health. “war on obesity” or “obesity crisis” As the writer Michael Hobbes laid out brilliantly in the Huffington Post’s Highline, weight is an imperfect indicator of health. Any talk of the so-called scourge of obesity that does not acknowledge the systemic and societal factors that contribute to the condition’s prevalence, and the ways that fat people are mistreated and misdiagnosed by the health care system, should be regarded with suspicion. Our industrial food system, a shame-based medical approach, and the stigmatizing of fat people are all crises, too. Source: https://qz.com/quartzy/1510840/a-handy-guide-to-the-toxic-language-of-diet-culture/

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donkeyvirgo8-blog · 5 years

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Detoxes, cleanses, and cheat days: A guide to toxic diet culture language - Quartz

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fitnesshealthyoga-blog · 5 years

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New Post has been published on https://fitnesshealthyoga.com/a-guide-to-toxic-diet-culture-language-quartzy/

A guide to toxic diet culture language — Quartzy

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#health news usa #health news usa today #latest health news usa #Health News

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