Climbing wattle fronds - pak ka (senegalia pennata). Native to Southeast Asia, climbing wattle is a thorny shrub that can reach up five metres in height but if grown commercially is usual kept tightly cropped. The leaves have a pungent aroma and a strong taste for which there is no substitute in cooking. You will either love it or have an aversion to this ingredient. The young growth of feathery fronds can be eaten raw and used in curries such as gaeng nor mai when they are added at the end of cooking.
We use this ingredient frequently so grow it in the DKN garden. Today it is used in pon pa Luang Prabang luak pak, northern-style Mekong fish soup.
Someone loves Edamame pods!
How have you found feeding your baby for the first few months of solids?
I am just feeling in the dark really, but it seems to be going well. I have been feeding River purees for 4 weeks now and she seems to really be enjoying it. Although sometimes the faces she pulls might say otherwise. But she keeps opening her mouth for more.
We now return to our regularly scheduled broadcast of nicely plated food. Wait... Oh no! It looks like someone took a dump on the plate! What?... Oh, okay. Calm down everybody. It's gado gado, it's meant to look like that. 💩 Get the recipe for this Indonesian classic by visiting the link in my bio.
Nog steeds weekend! Gado gado is 👌🏼 met het warme weer deze week. Je vindt het recept via de link in mijn bio of op vettesletten.nl
L-GLUTA WHAT? 🤔
L-Glutamine | A crystalline amino acid occurring in proteins; important in protein metabolism.
WHY DO WE NEED IT?
L-Glutamine is one of the most important nutrients for a healthy digestive tract because of its ability to maintain the integrity of the intestinal wall. This amino acid (in fact it’s the most abundant amino acid in the body) heals all tissue in the body, especially those irritated tissues in the digestive tract. It is also known as the calming amino acid since it’s very effective at helping to reduce anxiety, as well as sugar and alcohol cravings.
Mix 5g (1 heaped tsp.) into water, smoothies, drinks or foods. Can be used up to 3 times daily.
IMPORTANT TO KNOW
*Formulated Supplementary Sports Food.
*Not suitable for children under 15 years of age or pregnant women. It should only be used under medical or dietetic supervision.
0 81 hour ago
Oh hey 👋
I’m just helping myself to my very own backyard salad bar.
If you have have space for just one large pot, a container, a wine barrel, an old sink or bath, an old wheel barrow or anything that can hold soil, you can have your own salad bar too. Don’t have a garden? No worries, a balcony will be just fine. Don’t have much sun? Grow something that tolerates shade 👌
The good thing about growing greens is they’re really easy and low maintenance. They’re also one of the deadly dozen of fresh foods that are most drenched in pesticides and other deadly chemicals- and because they don’t have a protective skin to peel off, all those ‘cides penetrate right down into the plant.
Growing greens is also a good option for someone with not much space, as you literally just pick off the amount you need and let the plant keep on growing- giving you maximum food for minimal effort with a long growing season. Yay!
Whey vs casein. Which one do you use ?
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Casein and whey protein are both derived from milk.
They differ in digestion times — casein digests slowly, making it good before bedtime, while whey digests quickly and is ideal for workouts and muscle growth.
Both contain different bioactive compounds that may boost your immune system and offer other benefits.
Choosing one over the other won’t necessarily bestow better results in the gym or markedly improve your health, so select the one that you prefer or buy a blend that contains both.
Above all, remember that your total daily intake of protein matters most.
I dressed mine with 1 tbsp Tahini diluted with ½ tbsp srichara (chili sauce) and pink salt. .
Whats are some of your favourite salad toppings? .
As many of you know I don’t count my calories but I know I will get asked so here is the breakdown.
When I was losing weight I steered away from fats. As back in those days I was on the high carb low fat diet. I thought eating fats would make me fat. Boy was I wrong with so much information out there now I am incorporating a lot more fats into my diet. Personally I have found I have a lot more energy and Im not fatigued like I used to be. I feel much fuller for longer after my meals.
Don’t fear fats just eat the healthy fats.
Some of my favourite fat sources are
Avocados, eggs, salmon, olives/oil also nuts and nuts butters 🤤… .
Sowing summer vegetable & flower seeds today - Sunday’s are my favourite!.
Eggs are abundant, there are fresh strawberry plants to go in the garden, tomato seedlings to propagate from & the sweet potatoes have sprung a few slips -
Not sure what to do with them now? If anyone has some handy tips on propagating sweet potato I would love to hear them 😊 it’s my first time growing them. .
9 1354 hours ago
Delicious seasonal dinner 🍽️ baked salmon with lemon and parsley, roasted yellow beets, asparagus, and kale served over quinoa 🥗
Curry Pasta (Serves 4)
Heavenly pasta sauce. An experiment that exceeded my expectations. Give it a go if you are a pasta and curry lover 😋.
250 grams cooked pasta
4 cup mushrooms, halved
6 brussel sprouts
1/2 red capsicum
1/4 butternut pumpkin
A few dashes pepper
A few dashes cayenne pepper
A few dashes cumin
A few dashes turmeric
1 teaspoon olive oil
1/3 cup cashews
1 cup plant-based milk
1 cup vegetable broth
3 tablespoons nutritional yeast
2 tablespoons curry powder
1 tablespoon wholemeal flour
Juice of 3 lemon wedges
A few dashes of pepper
A dash of salt
1 teaspoon coconut oil
1 brown onion, diced
4 cloves garlic, minced
1/2 cup frozen peas and corn
Mix B) and transfer to oven for 30 minutes @ 200 C.
For D), heat oil and cook onion and garlic until onion is translucent. Add the frozen peas and corn. Add blended C) and cook until sauce thickens. Take off the heat and stir in A) and cooked B).
Delicious and creamy sauce. Thank you universe 🙏🙏🙏.
“Twenty Earth Angel Lessons” Aurora Green now available on Amazon.
Green MORNING BOOST PROTEIN smoothie with spinach, zucchini, plums, banana, silken tofu, lemon & mint and coconut chia pudding.🌱
Starting your day with a serving of veggies & protein can’t be wrong right? Especially when it comes as a super creamy, filling & delicious smoothie.😋 Wishing you all a beautiful day. Lots of love, Anna 💚
1 frozen banana (120 g)
80 g frozen zucchini
150 g silken tofu
60 g spinach
3 plums (60 g)
6 mint leaves
1 squeeze of lemon juice
100 ml water
Tofu Vegetable Lo Mein made by @cookingforpeanuts. Super tasty looking vegan recipe that's healthy too.
1 8-oz block of extra firm tofu (pressed & dry)⠀⠀⠀⠀⠀⠀⠀⠀⠀
4oz lo mein noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tbsp tamari / soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp rice vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp garlic chili sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp minced ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/8 tsp cayenne⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp sriracha (optional)⠀⠀⠀⠀⠀⠀⠀⠀⠀
salt to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bell Pepper Slices (roasted)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 chopped roasted peanuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cut 1-8oz block of extra firm tofu (pressed and dry) into about 3/4-inch cubes and bake in oven on lined baking sheet 400F until golden and slightly crispy, about 20 minutes. At the same time bake some red pepper slices to use for toppings later.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook 4oz wide Lo Mein noodles as per packet directions.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whisk all sauce ingredients.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Once tofu is ready, heat skillet and add sauce. Cook until sauce starts to bubble. Add baked tofu and 2 sliced scallions and keep stirring while heating. Quickly add cooked Lo Mein noodles and stir for another minute or so until heated through. Remove from heat and add cooked veggies of choice. (I added some blistered bell pepper and spinach.) Fold in 2 tbsp chopped roasted peanuts. Add a squeeze of fresh lime.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Notes: To press tofu yourself, just put something heavy on top of it for ~15 minutes so that the water seeps out. This makes it able to crisp.⠀⠀⠀⠀⠀⠀⠀⠀⠀