Here is a very yummy recipe for vegan chocolate amaretto macaroons! I know we have learned about making egg white foam in the lab, and this recipe uses chick pea liquid as a replacement for egg white foam. How wild!
Here is the link: http://www.morselsandmoonshine.com/blog/2015/3/19/vegan-macarons-chocolate-amaretto
Instead of spending $9.00 at EaglesNest, or $12.00 at PandaExpress, save yourself some weekend cash by making sushi on your own. I do suggest that you look for sales on avocados, or salmon, to make sure you aren’t spending the same amount of cash at home.
Salmon is not only healthy on its own, but it pairs perfectly with vegetables and avocados.
This meal has a prep time of 30 minutes, and will be ready in five hours. It may also cost Ingredients:
2 cups Japanese sushi rice
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
In this TED Talk, Andras Forgacs talks about the notion of using animal cells to produce meat (and Leather) instead of breeding and killing so many animals. Basically, this process known as biofabrication works by performing a biopsy to safely extract cells from an animal, growing the cells, making them produce collagen and then spreading the cells and their collagen to form different shapes – or in the case of making leather, forming sheets. Biofabrication has already proven to be a viable process for creating fleshy body parts in the medical field, so it is a reasonable step to making meat products.
Do you see any substantial benefits (or setbacks) to biofabricating meat?
Tired of eating boring breakfast foods? Switch up your morning meal with a banana nut muffin! Healthy without compromising taste, these treats are the way to go! For added nutrition top muffin with nut butter!
Recipe: Makes 12 large muffins
3 ripe mashed bananas
5 tbsp milk of choice
2 tsp pure vanilla extract
3 tbsp agave or coconut sugar
1/4 cup coconut oil
1 1/2 cup almond flour
1/2 cup shredded coconut
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 cup blueberries or 1/2 cup dairy free chocolate chips
1/2 cup crushed walnuts
1. Preheat oven to 350 degrees.
2. Mash bananas seperately in a bowl, then add in wet ingredients and mix until smooth.
3. Combine all wet and dry ingredients, and then mix together.
4. Spray muffin tray with coconut oil and pour mix into tins.
5. Bake for 25 minutes at 350 degrees, and let cool.
These muffins are simply delicious! Bake yours today and shoot me a picture at email@example.com or tag me on Instagram @skinnybetchbowl #skinnybetchbowl
Hummus: a magical dip that is not only healthy, but is also delicious. I basically eat it with every meal, its a part of my major food group. So I figured it was time to share this simple recipe with all of you! I hope you enjoy it as much as I do!
1 (15 oz) can organic chickpeas
4 tbsp tahini (sesame seed paste)
2 lemons (juice)
5 cloves fresh garlic (peeled)
1 tbsp olive oil
3 tbsp water
1 cup boiled beets (optional)
1. Open can of chickpeas and rinse thoroughly. Then pour the chickpeas into a bowl and remove its skin. Pour into the food processor and mix on high until chickpeas break down as so:
2. Add in tahini, lemon juice, garlic, salt, olive oil, and water and mix on high until hummus is smooth to your liking.
3. Add 1 cup of boiled beets to the mix if desired, and mix on high until beet is thoroughly mixed in.
We all know that fermentation and lacto-fermentation are process done to preserve foods without the need for refrigeration while also bringing a generally more pleasant taste. Thankfully, fermenting can be an easy process that only requires some basic ingredients and instruments, as shown in the recipes given in the article. Check them out and see what you can experiment with.
Which recipes are you familiar with? Are you surprised that any of them were a product of fermentation?
I found this interesting article, about how american’s love “ethnic food”. American’s claim to love ethnic food but is there a difference between foreign food and ethnic food? Does using the term “ethnic” make their food inferior? Is ignorance the reason we use the term ethnic?
I read an article that was talking about a certain enzyme and how it can trigger your brain into thinking that you’re more full. They say that this enzyme is linked to your brain and it can allow you to believe you’re more full then you actually are. The reason this can happen is because of leptin which is a hormone released by fat tissue that sends signals to the brain. If we can hone this enzyme we can stop the extra hunger that always has you looking in the fridge in the middle of the night.
By the second year, most of us move off-campus and have to begin cooking for ourselves. However, this isn’t easy. For me, it was very hard to think of cooking ideas, and then it was even harder to choose the ingredients. However, I’ve always wanted to keep it healthy. Here is a list of 50 healthy ingredients that you will be able to include into your daily diet, which will hopefully help you out in your cooking journey.
It includes fruits, vegetables, grains, breads, meats, and much more.