@nealcurtis@mas.to
Sure, here's a closer look. Hibiscus tea is literally dried hibiscus flowers. It's actually a very common ingredient in almost every fruit tea you might buy. Partly because of the tart cherry berry taste, partly of the deep red colour.

It's an incredibly antioxidant rich tea, probably the highest. But variety in everything is best. Drink lots of different teas & mix them up. We haven't researched a fraction of what every different tea does.

#Tea as medicine in nearly every culture, that's probably for a reason.

#cooking#cook#food#vegan#plantBased#bearFodder#WFPB@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@vegancooking@a.gup.pe@wfpb@a.gup.pe

#NoteToSelf.
My restock shopping and fridge should look more like this when I want to feel really fit & healthy and have good weight goals.

#cooking#cook#food#vegan#plantBased#bearFodder#WFPB@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@vegancooking@a.gup.pe@wfpb@a.gup.pe

Marinating some tofu, probably for a stir-fry later. I often don't bother marinating and just spice during cooking, but this tofu hit date & needs using up, and I had the rest on some wraps.

Tamari, chilli spices. Bosh in the fridge for later.
@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@vegancooking@a.gup.pe@wfpb@a.gup.pe
#cooking#cook#food#vegan#plantBased#bearFodder#WFPB

Obviously I need quick solution meals sometimes.

I find wraps can be a way of getting leaves out of the fridge and eaten, getting some greens / veg in along with some saucy stuff like hummus / salsa + then some falafel or beans or tofu etc.

Everything is a balance of time and effort.
#cooking#cook#food#vegan#plantBased

Leftover baked sweet potatoes. Sliced them up. Made dough bases. Blended chickpeas with spices & nutritional yeast in to a hummus (no need for oil), which I spread thickly across. Toppings were sweet potato cherry tomato red onion and peppers, grilled / baked. The result roasted veg hummus pizzas.

The nutriY hummus baked has a really quite cheesy spicy tasty effect, the veg caramelised for sticky yum and it's massively healthier than pizza while tasting superb as it's own thing.
#cooking#cook#food#vegan#plantBased#bearFodder#WFPB

Asian cooking, I love the different styles & so much of it is plantbased already.

Ginger & garlic Seitan noodles with grilled peppers, red onions & chillies.
#cooking#cook#food#vegan#plantBased#WFPB

Another one for my self-motivation thread.

Steaming mushrooms asparagus peppers & green beans. Making up a bowl of basil & chive dressing. Baking rolls to eat it on.
#cooking#cook#food#vegan#plantbased#WFPB

@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world
One of the really nice things that makes #plantBased home cooking so easy you get so much more volume for the calories. You're really full, and that's great for weight & against hunger.

I should remember to make these again. The home baked bases are these sorta sourdough wholemeal flatbreads / pizza base hyrbid thingies and then lots of different toppings from spicy beans, marinara or salsa, salad stuff pepper onion bean sweetcorn etc.
#cooking#cook#food#vegan#plantbased#WFPB

Leftover potatoes and mixed bean & veg red curry (made with a little tahini rather than coconut milk).

I was hungry after workout and not wanting to do anything time consuming so I quickly bulked it up with a can of neutral 100% just pumpkin pie filling (i.e. pumpkin mash) that I stirred some apple cider vinegar, tamari and Togarishi spices through. I also added some of the beetroot sauerkraut I have open & then microwaved everything.
#cooking#cook#food#vegan#plantbased#bearFodder#WFPB

Burger craving yum.

Homemade Hummus, garden chives spicy (fries digging goodness)
Quartered a Kalamata olive loaf for the bun (toasted lightly)
tomato red onion ketchup mustard lettuce
a Gro burger (UK co-op plantbased brand) done in the air fryer resting on top of a portion of thick cut potato fries (chips UK) - the plantburger releases some juices, that go sticky on the fries.... heaven

Not rocket science, but very tasty!
#cook#cooking#vegan#plantBased#food#burger#veganuary

Then to finish this lentil base from post above to meal.
(This time it had tempeh in as well from the beginning).
I added more veg and herbs.
Courgettes
Aubergine/Eggplant which cooks down and makes the sauce thick
Broccoli
Another onion roughly cut
3 tins of chopped tomato in this case which will get partially absorbed by the lentils too.

I made wholemeal fusilli, as well, which is quite nice as the lentils will catch in the spirals.
#Vegan#Cooking#Food#Plantbased#Veganuary#Recipe#bearFodder#Pasta#WFPB

So I save a ton of money on making a big multi portion pasta dish by cooking with dried lentils which are cheap (and last pretty much forever in a cupboard) vs mince meat / ground beef or pork.

Meat shrinks, loses a lot of fluid, so you need a lot of it and it's much more expensive in comparison. Lentils actually absorb and expand so you need far less and they are massively cheaper.

I chop & cook some pepper garlic onions adding a little boiling water regularly as needed (kettle or pasta pan) and lots of herbs and spices, then add the lentils and tamari or soy sauce. The lentils hoover up the liquids (don't let them go dry), & also the herbs, spices and tastes making them really flavourful.

#Vegan#Cooking#Food#Plantbased#Veganuary#Recipe#bearFodder#Pasta#wfpb

Those times when I'm prepared in advance with batch salad, grains in fridge are super easy.

9 mins to steam kale=9minute meal because of pre-prep for when hungry/tired/busy.

Kale bags already cut in strips is an easy cheap buy UK. Steam/ microwave with splash water. Dash lemon juice. Optionally Nutritional Yeast Flakes add a cheesy taste. Any greens / cruciferous veg. works fine.

I fairly often keep a pot of grains in the fridge. Make with rice steamer/ instant pot etc. I tend to vary 3 or 4 grain types (eg Black Rice, Quinoa, Oat Groats) keeps it interesting.

Adding to the Kale some reheated Black rice & pre-prepared batch salad.

#Vegan#Cooking#Food#Plantbased#Veganuary#bearFodder#Salad#wfpb

@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.worldSalad is cool. There is such a weight of marketing & media pushing less healthy, but high profit margin products.

It's ok to resist it. I think good salad is filling, satisfying and healthy, and is good rebellion.
#Plantbased#Vegan#Food

When I don't add the leaves, I can make a big lidded bowl of batch salad that will keep in the fridge for most of a week. Make it different each time with whatever is to hand. Some examples:

✅ soy sauce or tamari
✅ garlic (frozen or fresh pressed)
✅ some frozen chopped herbs (coriander here), or dried
✅ chilli flakes & spices
✅ Tumeric and fresh ground black pepper (in particular that 2combo is potent in med studies)
✅ Lemon juice or apple cider
✅ beans
✅ lentils
✅ Tofu
✅ Cucumber
✅ Peppers
✅ Onion (I like red)
#Food#cook#vegan#plantbased#wfpb#bearFodder#cooking#salad

@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world@algorithm@veganism.social@nm@veganism.socialSo, everyone knows blueberries are healthy right, lots of anti-carcinogens to help us with all the pollution in modern life & food.

Did you know black beans have more antioxidants than blueberries? Kidney beans have more too! garbanzo/chickpeas even higher levels! Lentils are above the lot!

Anyway this salad was yum😋Lots mixed leaves including arugala/rocket, lambs ear, romaine
Beetroot, carrot, red onion
Lentils, garbanzo
Tofu, kidney beans (I prefer them rinsed if canned)
Fresh cilantro/ coriander
Powdered red chili
Lemon juice
Tamari
Pomegranate balsamic
Tasty dried herb mix I have
#Food#cook#vegan#plantbased#wfpb#bearFodder#cooking#salad

Comfort food! 1 of first things I learnt to cook as a young kid was...
fish finger sandwiches!

Updated to veganise, with Veggy Fingers but still has a burst of associations. Description in Alt text.
#cook#cooking#recipes#vegan#wfpb#plantBased#bearFodder#food

kinda obvious but reminder to myself.....

Put smoothie immediately in wide mouth containers, rinse the blender jug, then buzz the blender with water + washing up liquid.

self cleaning = big time saver & blades stay sharper than if they're washed in dishwasher.

If I take the jug + glasses the jug will dry out & be a lot more effort to clean thoroughly. Which reduces my inclination to make it next time. #cooking#food

Oats have some fairly unique positive health properties, plus they're a very flexible ingredient. Making my smoothies rich/creamy by adding, rolled, steelcut, porridge etc oats.

For me it's a quick route to get berries & fruits in, maybe some frozen spinach + hydrate. Plus it's way cheaper to use water + oats to be creamy rather than (plant) milk.

Also I can add a bit of milled linseed which is healthy and a dash of maple syrup or similar.
#vegan#cooking#food#bearFodder#wfpb#plantBased

Oats & lentils are really healthy. Oat groats the whole grains are a lot like rice and can easily go either sweet or savoury direction with the mix. It's very handy to sometimes make up a pot. It will fridge for days just fine. You can grab and dollop out a portion from it for a range of meals.

Here adding some to a cup of mushroom potato soup.
#vegan#cooking#food#bearFodder#wfpb#plantBased

Needed a fast snack before making dinner. Super ravenous as fasted until evening, after 60 minutes back day weights plus about 70minutes bike cardio.

Sunflower seed rye bread. Peanut butter (Meridian good brand). Kimchee. Beetroot sauerkraut. Pinch sprinkle of chilli spices and salt. Simple spicy tasty.
#snack#vegan#cooking#food#wfpb#plantBased

Crispy Spiced potatoes.
0.85kg potato. Cube potatoes, splash of tamari or soy sauce, then microwaved until soft (try 10mins with 1000w), shake in pot good for fluffy edges, then coated / tossed with with spices (and optionally nutritional yeast, milled linseed & fenugreek), then air fried on 200 for 15mins, turn + add quartered red onion, then 10mins more airfry for the extra crispy yum.

20minute bean stew.
Reuse microwave pot with spice leftovers, stir spices through frozen peas beans carrots whatever you have really with a tin of chopped tomato, then 10mins microwave, stir + add a tin of mixed beans and tin black beans, then 10mins more microwave. Serve with lime or lemon or spring onion or chives or whatever is to hand really.

Sundried Tomato and Jalapeno Sourdough toast, with peanut butter & sprinkle of Togarishi spice.

Post workout meal after all day intermittent fast. 1600kcals ish.
70% (complex) carbs. 10% Fat. 20% Plant Protein.
#Cooking#Food#Recipe#Workout#Vegan#Plantbased#WFPB@vegan@a.gup.pe@cooking@chirp.social@cooking@lemmy.world

Making sausage sandwiches! I'm like a trailblazing culinary genius with this amazing idea I invented!! #Veganuary#Vegan#Plantbased
I will say I really like the Linda McCartney Red Onion & Rosemary bangers. Proper tasty!

The awesome apron is courtesy of my GF 😻
#Cooking#Food#NewYearResolutions

There is an open database project called @openfoodfacts

It is the largest #food database in the world!

It can be used for anything from checking #Nutritional scores to #environmental impact of the food packaging.

Unfortunately, there are not many #Indian food products in the database.

You can help expand it.

Visit: in.openfoodfacts.org/
or download the apps:
play.google.com/store/apps/det…
apps.apple.com/app/open-food-f…

Open Food Facts - Food scanner - Apps on Google Play

Scan barcodes and to get health and carbon impact

^{play.google.com}

Since I love any chance talk about reducing #food waste (which wastes energy, water + contributes to #ClimateChange) I made this PBS short on why we needn't be so quick to toss out those brown bananas 🍌

youtube.com/shorts/hhdwHYElIRk

Are Brown Bananas Safe to Eat? | Serving Up Science

Support Serving Up Science: http://bit.ly/ScienceServe Unlock the secrets of the health benefits hidden in those ripe, brown bananas gracing your kitchen cou...

^YouTube

What #film or #tv show - (past or current) brings you joy?

Right now I find Julia (on Max) just delightful. The series follows Julia Child as she creates The French Chef.

While I admit I may be biased given I work on a PBS #food show, I don’t think that’s it. The actors are outstanding & it’s beautifully filmed - the colors are somehow both realistic & richer than real life. Characters are people I want to spend time with & every episode makes me smile.

The FDA proposes banning a food additive that's been used for a century

This sounds like a good thing to Ban

#Food #FoodAdditives #ThroidToxicity #News #FDA #NPR #BVO

One of the things I was able to do on the birdsite that there just isn't much opportunity to here is find out "current events" in carob by doing a search every week or so.

If you ever see a carob toot, please forward it to me, especially if it's not a tired carob hippie joke, but actual research or market or real life info re Ceratonia siliqua/#Carob

Please boost to get my request out there. Thanks so much! @plantscience
#Food #PlantScience #Botany

When we think of #food, we often aren’t paying attention to soil, but it’s actually what sustains our global food system.

Unfortunately, #ClimateChange, unsustainable farming practices & more are degrading soil around the world.

I don’t get to see each episode of Serving Up Science until they are published, but I like this new video. And I’m so glad they let me talk about soil health. youtu.be/FnOHwq6iSpk?si=5umwoG…

Can Soil Make or Break Our Food Future? | Serving Up Science

Unearth the world beneath our feet and soil's vital role in our food system, as Sheril digs into the dirt on dirt. Discover the rich tapestry of soil types, ...

^YouTube

1504 cultivars of tomatoes, out of more than 10,000 varieties.
Celebrate and embrace diversity.

1504 varieties of Romanian #tomatoes at the Brussels festival!
Photo: Marian Popescu
#gardening #food

This season on Serving Up Science, we covered edible insects which are surprisingly good, healthy & sustainable.

Tremendous thanks to Chef Junior Merino of M cantina for sharing outstanding Mexican cuisine. youtu.be/t-1q3fcOxJU?si=wHZwgT… #science #food

Many believe a significant way to address #climatechange is to 'eat local,’ but that’s not always true. The impact all depends on the kind of #food + how & where it’s produced.

Some foods require fewer resources (water, energy) in some parts of the world. Season can be important. Overall, transportation has a much lower carbon footprint than land use change. And so on.

So instead of ‘eat local,’ let’s go with ‘eat thoughtfully.’ ourworldindata.org/food-choice…