Podcasts about Aquafaba

Today, we're diving into the world of sustainable, mouthwatering cuisine with none other than the culinary visionary herself, Carleigh Bodrug.   Carleigh's journey is nothing short of inspiring. Growing up on a farm where meat reigned supreme, she later discovered the alarming truth about red and processed meats being classified as carcinogens by the World Health Organization. This revelation, coupled with her personal experience of her father's battle with colon cancer, propelled her toward a transformative shift in her diet. Fast forward to today, and Carleigh has become a household name, captivating millions with her blog, Plant You, and her latest cookbook, "PlantYou: Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet."   Now, what sets Carleigh's cookbook apart? Well, it's all about scrappy cooking—making delicious, nutritious meals while minimizing food waste. Ever wondered how to turn those food scraps into culinary gold? Carleigh's got you covered!   So join us as we explore plant-based recipes that not only tantalize your taste buds but also make a positive impact on your wallet and the planet!   “Food waste creates more emissions than the airline industry. So that gives you a scale of how much impact this has. And then sort of your mind goes to, okay, where is this waste coming from? Is it restaurants? Is it grocery stores? Is it happening on farms? And shockingly, the largest percentage is in consumer's homes. So I felt really, as a plant-based food vlogger, that I needed to talk about this. So, one day, I threw up a candied orange peel recipe, and it was really funny because whenever I put up a video, I kind of walk away from it because I don't want to know what the first reaction is. I get very nervous. So I walked away from my phone, and I came back to it about a couple hours later, and it had a non-exaggerated million views.” - Carleigh Bodrug   What we discuss in this episode: - How food waste contributes to global warming.  - The destructive power of methane vs. carbon dioxide. - Carleigh's tips to reduce food waste and save money. - Aquafaba and its uses. - How to make an amazing broth. - Making use of seeds. - How to make delicious vegan bacon. - Growing food from food scraps.   Resources: - PlantYou: https://plantyou.com/ - https://plantyou.com/ - Instagram: Carleigh Bodrug (@plantyou) • Instagram photos and videos - https://www.instagram.com/plantyou/?hl=en - YouTube: Carleigh Bodrug - YouTube - https://www.youtube.com/channel/UCiE57zg8KxrZpV_eWMjluVA - Twitter/X: Plant You (@carleighbodrug) / X - https://twitter.com/carleighbodrug?lang=en - Facebook: PlantYou - https://www.facebook.com/PlantYouBlog/ - Carleigh's new cookbook: Scrappy Cookbook - https://scrappycookbook.com/ - BiOptimizers Magnesium Breakthrough: bioptimizers.com/switch4good - http://bioptimizers.com/switch4good   ★☆★ Click the link below to support the ADD SOY Act! ★☆★ https://switch4good.org/add-soy-act/ ★☆★ Share the website and get your resources here ★☆★ https://kidsandmilk.org/ ★☆★ Send us a voice message and ask a question. We want to hear from you! ★☆★ https://switch4good.org/podcast/ ★☆★ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips ★☆★ https://switch4good.org/dairy-free-swaps-guide ★☆★SUPPORT SWITCH4GOOD★☆★ https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

Dan and producer/writer Owen Smith (The Last O.G, Black-ish, Are We There Yet?) discuss Black pantries (the top of your fridge) and the odd names for raw foods. Then, Dan hosts his first ever Smoothie-Off. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aquafaba coraz bardziej popularna

Gast: Vegan influencer Judith van Willigen alias Bonusvegan. Hoofdonderwerp:  Aquafaba. Sommelier: Linda Cebrian (Het Zuyderblad). Restaurantrecensie: De Chique Zaak (Arnhem). Raar Vegan Ding: Beyond Burger Chicken-Style (Beyond Meat). Steun de bruine kroeg en laat Microphone Media met Midas Dekkers een mooie podcast maken over het caféverleden van Amsterdam. Klik hier!

Veganuary und Zero Waste – Passt das Zusammen? Für viele ist der Veganuary ein guter Neujahrsvorsatz mit dem Ziel Umwelt und Tiere zu schützen und nachhaltiger ins neue Jahr zu starten. Dabei spielen Obst & Gemüse, Hülsenfrüchte etc. eine große Rolle. Zu Gast ist in dieser Folge Lina, die Ökotrophologie studiert und ein Praktikum im Projekt gemacht hat. Wieso man die Orangenschale nicht wegschmeißen sollte, wozu Möhrengrün oder Kohlblätter verwendet werden können und was es mit diesem Aquafaba auf sich hat, klären wir in der neuen Podcastfolge. Dazu stellen wir euch ein paar Tipps & Tricks zur veganen Ernährung vor, die euch den Einstieg leichter machen – wenn der Wille da ist, ist es gar nicht so schwer! Na, Interesse geweckt? Dann hör doch einfach mal rein!

Chef Val teaches how to make sugar free, vegan holiday treats, Fig Truffles and Pumpkin Not Egg Not with Aquafaba Whipped Cream Chef Valerie Wilson, also known as Chef Val, has been in the food industry since 1985. Her first job was managing a delicatessen and her second job was managing a French restaurant. She discovered macrobiotics in 1993 and worked as an assistant for a macro cooking school for two years. In 1993 she also became vegan and has lived a whole foods, vegan lifestyle ever since. She started teaching cooking classes in 1997 and still teaches in Westland, Michigan. Currently she teaches virtual cooking classes every week and in person classes monthly. Her classes focus on the health benefits of whole, organic, vegan foods and the energy of the food. Based on the ancient knowledge of the Orient, she teaches about cooking for the different seasons following the Five Transformations of Energy. Valerie offers lifestyle counseling based on food choices, she has helped people overcome illnesses such as, arthritis, cancer, diabetes, meniere's disease and allergies. For the past 20 years she has been writing for Health and Happiness Magazine, based in Marquette, Michigan. She offers personal chef services specializing in cooking for anyone who has health issues. Hosts her own radio show, REAL FOOD with Chef Val https://www.blogtalkradio.com/macrovalrealfood She has a YouTube channel https://www.youtube.com/channel/UC0Mrkgw51oB1oGucaqg-ncA And her subscription Patreon group, Chef Val's Whole and Healthy Cooking. https://www.patreon.com/user?u=63892185&fan_landing=true Substack Blog: I am the Creator of my Health https://valeriewilson.substack.com/p/arsenic-in-brown-rice She is the author of six cookbooks: Perceptions in Healthy Cooking, Healthy and Delicious Cooking Spring Season, Vegan Cooking with Kids, Year Round Healthy Holiday Dishes, Summer Season Healthy and Delicious Cooking Recipes featured during Dec. 23 appearance on Chef A.J. show, from Simply Healthy Scrumptious Desserts, cookbook released July 2022. Website: www.macroval.com and Face Book at MacroVal Food. https://www.facebook.com/macroval Recipes: Fig Truffles 1 cup dried figs (cut up) 1 T. peanut butter 1 T. applesauce 1 T water 2 oz. unsweetened cocoa bar ¼ cup brown rice syrup Put the chopped figs, peanut butter, applesauce and water in a food processor, puree until the mixture comes together. Create small round balls with the dough. You can use a small cookie scoop to create equal sized truffles. In a pan, slowly, on a low heat, melt the cocoa bar and brown rice syrup, stir once it has melted. Dip the fig truffles into the melted cocoa to cover. Put in the fridge for 30 minutes to set up. Pumpkin Not Egg Nog (makes two servings) ½ of a 12.3 oz. package silken tofu ⅓ cup pumpkin puree 1 cup oat milk beverage ⅓ cup brown rice syrup 1⁄4 tsp. cinnamon ¼ tsp. nutmeg pinch of allspice pinch of ginger Put the ingredients in a food processor, puree until smooth. Pour into a sauce pan, heat on the stove until hot. Serve either hot or put in the fridge and serve later, cold. Serve with Aquafaba Whipped Cream. Aquafaba Whipped Cream ¼ cup aquafaba ⅛ tsp. cream of tartar ¼ cup brown rice syrup Put in a mixer the aquafaba and cream of tartar. Using the whip attachment, start the mixer and slowly increase the speed until at a medium speed. Whip for approx. 10 to 15 minutes until it is fluffy and achieves stiff peaks (similar to meringue.) Add the brown rice syrup, keep the mixer on for just a couple seconds after adding the brown rice syrup. Turn the mixer off. Gently fold the mixture to make sure all the brown rice syrup is mixed into the whipped aquafaba. Serve on top of the Pumpkin Not Egg Nog and any other desserts. (You can also freeze any leftovers to create a soft ice cream.)

On this educational episode, Tom talks the difference between stirring vs. shaking cocktails, and when to do each. What are the proper steps to do both? What are the reasons to do each based on the specific cocktail you're making? And how do you know which one to do? Step up your cocktail game with some easy proper procedures to produce the best cocktails you can! He also addresses the difference between a dry shake and wet shake, and why you would use egg whites, or Aquafaba, in some cocktails. What is aquafaba? Listen and find out! Don't have too many shots at happy hour today, because you're going to want to remember these, and take them to work with you to try for yourself. https://www.barstarspodcast.comSupport the show (https://www.buymeacoffee.com/barstarspodcast)

Ever wondered how to make vegan treats fluffy or creamy? Well wonder no more! The starchy liquid leftover in a can of chickpeas is the answer to all your wannabe vegan prayers. It can be used to make foamy cocktails, fluffy baked goods, or give things that creamy taste, all while keeping eggs out of the equation. Basically, it is witchcraft in a can. --- Support this podcast: https://anchor.fm/mirepoixtastebuds/support

In series 2 of The Whole Food Vegan Pod Cast we are changing the format slightly. Each week we will continue to talk about food 'on the menu' for that week, you'll notice this changes as the year progresses and the seasons change as we eat seasonally. However we will be focusing each episode on a different food related topic, it could be an ingredient, style of cooking or style of recipe… And this week we talk about beans.For the full show notes, please visit https://govegan.online/series-2/how-to-get-more-beans-into-your-diet/We give hints and tips on:Working with dried or tinned beansUsing beans in stewsHow to make bean burgersHow to make hummus with a range of beansHow to make falafelsUsing aquafaba, the juice that often gets thrown away in a tin of chickpeas.On the menu this week is a chocolate mousse made from aquafaba, the juice which usually gets thrown away in a tin of chickpeas. We then go on to talk about a Mediterranean mezze cake - think mezze style meal with rice, aubergine, courgette, red pepper, baba ganoush, olive tapenade falafels and hummus all together in a single 'cake'.We also talk about 2 pubs that had a very successful Veganuary, with one pub now saying they are sticking to a 100% vegan diet after having the busiest month in 17 years.Recipes and show notesPubs that had a successful VeganuaryThe Thimble Inn  14 High St, Piddlehinton, Dorchester DT2 7TDThe Queen Inn  Upper Cwmbran Rd, Cwmbran NP44 5AX (Now permanently vegan menu)Mediterranean Mezze cake, see recipe belowChocolate mousse, see recipe belowHummus, listen to pod cast for recipeFalafels, listen to pod cast for recipeRecipe for baked beansRecipe for burgers

I found Fabalish as part of a plant-based investor group I'm part of.  I was inspired by their story, vision, and products!   Fabalish creates plant-based, allergen-friendly, organic, and clean-label foods from chickpeas and its byproduct aquafaba (chickpea water). Their award-winning dips (such as tzatziki, ranch, and queso), are replacing egg/dairy-based counterparts thanks to the versatility of aquafaba. And from the upcycled chickpeas, they've created the first baked and organic falafel on the market - a healthy, tasty, and clean protein alternative to animal products and engineered/highly-processed alt-proteins.Sustainable & FabulousJessica Gebel and Paul Majcherczyk, co-founders of Fabalish, are on a mission to eat sustainably, purposefully, and fabulously. As a Natural Foods Chef, Jess has always enjoyed the challenge of creating clean and healthy foods that are deliciously satisfying. With Jess front and center as the heart of the brand, Paul is the muscle behind the scenes. Having graduated as an engineer, worked in financial services for nearly a decade, and then led the operational efforts of a tech startup, Paul brings a wealth of business management and problem-solving experience.  We talked about:- Why the chick-pea -How Jess used her own health problems to become a private natural food chef. - As a chef, she discovers the magic of Aquafaba (chickpea water) to create savory sauces. -Their beginnings at the farmers market in 2018.  Selling sauces and playing the ukelele. - Their goal is to be part of the solution in changing our food system to be healthier and more sustainable. - Why and how Paul leaves corporate America to help run Fabalish. - Aquafaba - Liquid Goal! -How they have raised 800K from friends, family, vegan investing groups, and angels! - The goal is to help people educate people on plant-based eating and how that can support our planet and our bodies.   -How to keep going when times are tough. (Own Every Moment) -Their thoughts and hope for the plant-based industry. - Getting dropped off at supermarkets to sell! -What's Next for Fabalish, the goals. - A legacy worth working for.  

The holidays are upon us, which for many of us means time spent with family eating a smorgasbord of delicious foods. This highly anticipated seasonal ritual sometimes leads to unintended consequences – expanded waistlines and hefty price tags for all the holiday meals you've had to stock up ingredients for. That's why we are pleased to welcome Karen Lee, the healthy cooking doyenne of The Sensitive Foodie Kitchen, to help us navigate holiday eating in a healthy way that won't bust the bank.   Karen's Bio:   Karen Lee, otherwise known as The Sensitive Foodie, believes that food is the key to health. Karen uses a whole food plant-based diet to manage a variety of health challenges.   Karen was diagnosed with multiple sclerosis in 2016 and has been following Overcoming MS program ever since. She is the co-Ambassador for the OMS Circle in Sussex and has contributed recipes and cooking videos to OMS campaigns over the last few years.   In The Sensitive Foodie Kitchen, she combines her love of delicious food with her professional background as an intensive care nurse (now retired) and naturopathic nutritionist to inspire others to experience the powerful effects of using food as medicine.   Karen runs online courses, workshops and live cooking classes and offers a range of resources on her website. She is the author of Eat Well Live Well with The Sensitive Foodie.   Questions:   Welcome to Living Well with MS, Karen, and it's great to have you here. Before we dig into the main course, so to speak, can you tell us a little bit about yourself, your experience with MS, and how you got into the healthy food game? What are the main challenges you see people facing when it comes to staying true to the OMS diet while wanting to indulge in some delicious holiday food? You talk in your courses and website about “managing energy”. Can you explain that concept and how it applies practically? You're a big fan of plant-based alternatives to traditional Christmas foods. Can you tell us some of your main course favorites and where people can find great recipes for them? How about ideas for healthy sides or sauces? How do you spice up veggies or make sauces that are free of meat or dairy but still excite the palate? Many recipes involve lots of ingredients, including things people don't usually stock in their pantries. That can get pricey. What are your best tips for making healthy and delicious food without going into debt to pay the grocery bill? What are your best tips for making holiday desserts more OMS-friendly without all those elaborate expensive ingredients? Bailey's is a cream-based liquor that people use to make a Christmas favorite, egg nog. You have some clever ways to make an OMS-friendly version at home. Can you share your secret? You've given us some amazing advice on this episode for making healthy holiday foods that won't drain your savings. I understand you teach many of these techniques through your course offerings. Can you tell our audience a bit about that and how they can learn more if they're interested? Finally, before we let you go off to do your own holiday cooking, what is your personal absolute favorite holiday meal from starter to main course to dessert?   And on that note, thank you Karen for sharing your culinary expertise with the OMS community. Make sure you check out the show notes for this episode for tons of links to delicious recipes, including one for an OMS-friendly Yule Log that is not available online but exclusively available in our show notes. And make sure you visit Karen's website, The Sensitive Foodie Kitchen. There is some amazing content there, and you can find that link and many others in the show notes, so please have a look. Our next episode will be the last until 2022, so join us for Coffee Break #26 to meet OMSer Pat Feller from San Diego, California and hear about his inspiring OMS journey. Hope you can tune in!   Links:   Check out The Sensitive Foodie Kitchen website. You'll find new recipes there shortly just in time for the holidays, including lentil and mushroom loaf, sweet potato and chestnut swirl, custard, and a cashew nut version of baked ‘camembert'. Check out Karen's recipe for dairy-free Bailey's. Visit this section of Karen's site for detailed guide to healthy Christmas eating. Watch (and learn how to) Karen makes mince pies on YouTube. Learn about The Sensitive Foodie's array of courses. Check out The Sensitive Foodie on Facebook. Check out The Sensitive Foodie on Instagram.   Special OMS-friendly Yule Log Recipe, Just for You:     Coming up on our next episode:   Only 1 episode left in Season 3! Next up: on December 13, meet Pat Feller from San Diego, California and learn about his incredible OMS journey on Living Well with MS Coffee Break #26, part of our popular ongoing series introducing you to members of OMS's dynamic community from around the globe.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show.   S3E45 Transcript OMS-friendly Holiday Cooking on a Budget   Geoff Allix (1s): Welcome to Living Well with MS, the podcast for Overcoming MS and people with multiple sclerosis interested in making healthy lifestyle choices. I'm your host, Geoff Allix. Thank you for joining us for this new episode. I hope it makes you feel more informed and inspired about living a full life with MS. Don't forget to check out our show notes for more information and useful links. You can find these on our website at www.overcomingms.org/podcast. If you enjoy the show, please spread the word about us on your social media channels. That's the kind of viral effect we can all smile about. Finally, don't forget to subscribe to the show on your favorite podcast platform so you never miss an episode.   Geoff Allix (44s): Now without further ado, on with the show. The holidays are upon us, which for many of us means time spent with family eating a smorgasbord of delicious foods. This highly anticipated seasonal ritual sometimes leads to unintended consequences, expanded waistlines, and hefty price tags for all the holiday meals you've had to stock up ingredients for. That's why we are pleased to welcome Karen Lee, the healthy cooking doyenne of The Sensitive Foodie Kitchen to help us navigate holiday eating in a healthy way that won't bust the bank. Welcome to Living Well with MS, Karen. It's great to have you here. Before we dig into the main course, so to speak, could you tell us a bit about yourself, your experience with MS, and how you got into the healthy food game?   Karen Lee (1m 29s): Yes, certainly. Hi, Geoff and hi everyone. Thank you for having me here. What can I tell you about myself? Well, my background professionally is I used to be an intensive care nurse, but I'm also a mutual and naturopathic nutritionist. And I've always really enjoyed food, loved all sorts of food, but not all food had loved me. So, I had discovered that I had food intolerances, which basically was all my favorite foods. So, I was intolerant to dairy and yeast, well cake and bread and cheese and all those lovely things.   Karen Lee (2m 9s): I wanted to feel better though so I started to explore using different ingredients to have all the favorite foods that I had. I'd actually already transferred to eating a whole food plant-based diet, which I discovered whilst I was living in India, which is another story altogether. Right back in the UK, back at work, I suddenly lost sight in my eye, which was an interesting experience, and then subsequently got diagnosed with MS. That was in 2016 so I was already doing the food part of the OMS plan.   Karen Lee (2m 53s): Fortunately, one of my colleagues had already told me about the program because her husband followed it. Of course, as we know, they are OMS. It covers not just the food. The food is my favorite bit but it's all how we manage our lives as well, which I wasn't managing particularly well. I started following OMS straight away and carried on developing and looking into eating amazingly tasty food that also happens to be good for your health and that's what I do now, continue making food that I can enjoy.   Geoff Allix (3m 33s): What is the Sensitive Foodie Kitchen?   Karen Lee (3m 36s): Well, I started off as a Sensitive Foodie so when I first started making changes, I started blogging about it. This was back in 2012 when there wasn't that much around. When I came back from India, I decided I wanted to start teaching other people how to do this. I started off doing cooking demos and classes in my kitchen, hence why it turned into The Sensitive Foodie Kitchen. Whilst some people think it's a catering company, it's actually just a normal kitchen where you make whole food, plant-based food. Then from there, it's just developed into running courses, doing cooking classes, and everything's online now.   Geoff Allix (4m 25s): Okay. We're talking about the holiday season. What are the main challenges you see coming across trying to follow the OMS diet while wanting to indulge in delicious holiday foods?   Karen Lee (4m 39s): Well, I personally see this as three different challenges when it comes to this. One is energy levels because a lot of it just depends upon how you're feeling. One of them is the feeling of missing out because there's a lot of tradition to do with holiday celebrations. You have your favorite dishes, and they tend to be full of fats, sugars, and all sorts of things. You want to be able to enjoy it as well, but it's not fair if you feel like you're missing out. The other one is actually other people because it can be really difficult, the attitude towards what they think you can do, what you should be eating, or they get over-anxious about making sure that you are eating what you need to be eating.   Karen Lee (5m 25s): Those can be quite difficult, and they can get on top of you. I think a lot of it is really just knowing what it is that you want to do and having a plan. I always say that to people, but I'm actually one of the worst planners. Even if the plan is in your head about the sorts of things that you want to eat and thinking ahead about, "Okay, well, I haven't got much energy every day so maybe I can make a few things or get someone else to make a few things." It's just really thinking about what this event is, whether it's over a few days or just one big meal.   Karen Lee (6m 8s): Like I say, just really thinking about what it is that you want to eat and how you're going to achieve that.   Geoff Allix (6m 30s): I think that I'm thinking now, because a lot of things can be frozen, so we're recording this the end of October, sorry, November, end of November. And, and I'm thinking I, I make a vegan Wellington and I think, okay, I'll make two vegan Wellingtons. I'll freeze them because they freeze really well and easily. And then that will be my sort of main dish. And then, because I've got like a week off, so there'll be like a couple of meals, like where I can have that. And then there's a few other things and I know that they're quite easily freezable and so I can do them over a number of weeks and put them in the freezer.   Geoff Allix (7m 9s): And then that's much, much easier on the day. Then you talked about energy because, and you mentioned on your courses and website about managing energy. So, what's, what do you mean by that? What's the concept of managing energy and how does that apply practically to this sort of thing?   Karen Lee (7m 30s): I think as with a lot of people with MS really struggling with fatigue and just only having so many things that they can do in a day. Again, I tend to judge people by how I am, but I want to still be able to do everything. Some of the time, it's just a matter of stepping back and saying, "Okay, I want to do all these things, but actually, I also want to enjoy myself." Enjoying yourself needs as much energy as doing all these things as well. A lot of it is just being really realistic and saying, "All right, at the minute I know if I spend this time making this and having it ready,” then as you say, all you've got to do is reheat it, have it done, and then “I'm going to have time to celebrate and socialize” because that's exhausting as well.   Karen Lee (8m 25s): Talking to people, having children around that we're really excited by it can be quite tiring and you have a big meal at lunchtime may be, and then everyone can have a legitimate snooze in the afternoon. It's not always possible to be able to rest when you might need to rest. You lose that enjoyment and then you start feeling like you're missing out as well. My children are a bit older, they're in their early twenties and they've got their own things that they want to do when it comes to our Christmas celebration. Obviously, this can apply to any celebration. One of the things that we do now more is that we have our main meal on Christmas Eve.   Karen Lee (9m 10s): We do all the food and everything, and then on Christmas day, we have all the leftovers and the reheated, so we've got time to open the presents, to have a couple of drinks, and have a much more relaxing day rather than rushing around and preparing this food and that food. it's just really working out what works for you so that your energy is at a level where you can just enjoy yourself and have a lovely family time, whatever that celebration is.   Geoff Allix (10m 1s): Yes. There's a spoon concept or spoon theory that comes up a lot. You get so many spoons a day and everything has a cost in spoons.   Karen Lee (10m 10s): It does.   Geoff Allix (10m 12s): I find that I think with MS, you reset overnight. You have a night's sleep and you've got back your amount of spoons. I think it was originally someone just trying to explain the concept and they had some spoons around. They just said, "Well, imagine you had this many spoons," but actually cooking dinner. That's going to cost you some of those by doing that. By the time you get to the evening, and you want to actually meet up with some friends, you've got no spoons left, then you're going to be shattered. That's so true. I think that if I'm doing something later that I want to do that is enjoyable, then maybe I'm not doing as much exercise during the day because if I really work out hard exercising, I know I'm not going to have much energy left then or timing when I do exercise is another thing.   Geoff Allix (10m 55s): I don't exercise first thing in the morning anymore, which I used to do because I know that maybe something will come up later and I'll just be shattered. Now, I think, okay, well, I'll make sure I've got everything I need to do during the day and then I can exercise. If I've got nothing left, I've just got slumped on the sofa and I'm fine.   Karen Lee (11m 15s): Absolutely. The concept is great. Also sometimes, if you give yourself permission to take that rest in the day or to do something in the day, you can replenish your spoons as well. It could be that if you're busy, you've done a few things, you actually then either go and have a power nap or do a meditation. I find just switching my brain off for 15 minutes or so because it's a very busy place in there, that can rejuvenate me. Sometimes, it's actually going out for a walk. I've found that in lockdown, because I'm working from home all the time, sometimes I just need to get away from the computer.   Karen Lee (11m 60s): I can feel exhausted but if the sun is shining, if I go out for a 15 or 20-minute gentle walk, it's great. It's rejuvenating. I think energy is something that is quite personal as well in how you revamp that. That goes the same with all these celebrations. It's just, again, coming back to the planning and really just thinking about what it is that's going to work for you and not being afraid to ask for help. I think that's really important, particularly if you are the one who is expected to be the main chef for all of this, which is fine.   Karen Lee (12m 47s): You may want to do some rule of it, but equally, there's no shame, harm, or actually it's really good to get other people involved in it as well. If you want to, just dish out jobs to people. It might not be that you want everybody in your kitchen all at the same time because that can also be tiring, but send somebody off with the brussels sprouts to peel, for example, or send somebody out and give someone else the potatoes. We send them off into a different room, but don't be afraid to ask for help.   Geoff Allix (13m 27s): You're a big fan of plant-based alternatives to traditional festive food. Can you tell us some of your main course favorites and where you can find recipes for those sorts of things?   Karen Lee (13m 42s): Yes. Personally, I don't go for the processes fake meats. I like to eat whole foods so one of the standard options is a nut roast, which sounds a bit boring, but you can always talk it up a little bit by putting some extra ingredients in the middle, whether it's a cranberry source, some garlic mushrooms, greens or whatever it is. You can make it a bit fancy pants but also, I like to use traditional seasonal flavors. I might do a chestnut and sweet potato with some winter spices in that, and then wrap it up in some filo pastry to make as well.   Karen Lee (14m 32s): It looks posh but it's not that difficult to make and you get that nice mixture of textures and flavors in there as well. Those you can make, and you can find the recipes for these on my website. Also, there's a lentil mushroom loaf as well because obviously, some people can't eat nuts or choose not to eat nuts. If they want to avoid too much fat, there's a lentil and mushroom one. With mushrooms, it seems to be much easier to find a nice selection of them now. You can find shitake mushrooms, mixed woodland mushrooms, or even just rehydrate some dried ones so that you get these lovely, different flavors and textures.   Karen Lee (15m 18s): The other one that we do sometimes is a vegan haggis.   Geoff Allix (15m 26s): That's the least MS-friendly foodstuff, certainly.   Karen Lee (15m 37s): Yes, I know. It is but it's not. We discovered this when we were up in Edinburgh a few years ago. There's a vegetarian vegan restaurant out there called Henderson's, which I think is quite well-established. They had this haggis, but it's made from lentils, oats, and things, so it's a really nice rich flavor. You could just have it as it is, but also again, you can then wrap it up in some filo pastry to make a nice little haggis parcel or I'd make pastry where either you can add in a little bit of olive oil, a nut butter, or tahini, something like that.   Karen Lee (16m 20s): You are replacing the fat, the lard, or whatever it is in pastry with a whole alternative or a slightly healthier one if you're using olive oil. This is a problem if you want to buy things in the shops. The seasonal celebration foods are really full of saturated fat, pastry in particular. Now, I used to love puff pastry, but even though you can find it without dairy, it's locked with loads and loads of different refined oils. You just look at the level of saturated fat and just that one tiny bit of puff pastry has an excess of highly saturated fat.   Geoff Allix (17m 11s): What you said about filo pastry, because filo pastry in my mind is impossible to make yourself. It's so thin but most filo pastry, when you look at it in a shop, it has very few ingredients. It's really just flour and water and not much else at all. I think if people are avoiding gluten, that might be harder, but certainly, if you're okay with gluten, you can actually just use sheets of filo pastry and then just put olive oil between them.   Karen Lee (17m 39s): Well, you don't even necessarily need to use olive oil either. You can use soy milk so that if you don't want to even bake with olive oil at all in the oven, which I know with regards to the temperatures, it's okay but some people like to completely avoid it, you can just use soy milk. It browns. It might not be quite as crispy, but it still works.   Geoff Allix (18m 8s): That can make a really good pastry like a pie, like Wellington. You were saying you like doing pastry. That was a real game-changer for me that you could make that filo pastry wrap. There's one in the OMS cookbook, I did one for a Cornish pasty. You can make a short cross pastry. It's possible to do it. It's not quite as good but it's pretty good. So, you can get different types of pastries, which are pretty close.   Karen Lee (18m 43s): Yes, which is why if I'm making something like that, I tend to use nut butters so you can get some really amazing 100% nut butter made from walnut or from hazelnuts and all-you-can-use tahini. They provide a slightly richer flavor to it and tend to hold it together a little bit more. It's certainly something that I've taught people in my cooking classes, like I do these cooking classes, so we've made pastry, different versions of pastry, quite a lot.   Karen Lee (19m 23s): It works with gluten-free flour that way as well so people who are gluten-free don't have to miss out completely. It's quite difficult to manipulate sometimes. It might not win any photogenic prizes, but it works, and it tastes good. Those are the two key things as far as I'm concerned.   Geoff Allix (19m 52s): How about side dishes and sources for meals?   Karen Lee (19m 56s): With vegetables, I always think actually, especially if you're cooking, you're the only one eating the way that you eat, and everybody else's is having something else. I'm quite fortunate in my house. Everybody just eats whatever I give them, so I don't have to worry about that. With roast potatoes, you can cook them completely oil-free as long as you cook the potatoes beforehand so that they go, not mushy, but they're properly cooked so they fluff up and then they brown beautifully in the oven. Again, with the vegetables, as long as you can just steam them, cook them, roast them. Most veggies can be roasted without any oil whatsoever as long as you keep turning them in.   Karen Lee (20m 39s): They need a little bit of water on them beforehand so that heat just helps to caramelize them. You can put some nonstick baking paper on the tray and then that just helps things to cook a little bit. Again, if you want to use a little bit of oil, then do so. I just tend to spray it with some olive oil. I don't tend to use a metal baking tray. I'll use more of a ceramic dish and just massage it so that there's a little bit covering it. One of the favorites here is leeks in white sauce, which has a bit of a challenge making them.   Karen Lee (21m 28s): What I found is you can mix some flour and a little bit of olive oil together to make a roux but then put the dairy-free milk in the pan. You're not actually cooking the fat from the oil directly on the heat. You're immediately whisking it in, and it works so that you're avoiding that direct heat because that's important obviously as you don't want the fats directly on the heat in the pan. That does work. You have to do a lot of whisking so you need some energy for that or give that to somebody else.   Karen Lee (22m 13s): You can make a white sauce that way, but I also tend to use a cashew cream with things quite a bit so just soak a few cashew nuts and then blend with some water. It can seem a little bit runny to start off with but once you put it in the pan and start heating, it thickens really quickly. That's another alternative way of doing that so you can still have your leeks in white sauce. That's very traditional. I don't know if any other family likes it as much as mine does, but it's a way of doing it.   Geoff Allix (22m 51s): I think it's just traditions, isn't it? We have a red cabbage meal. The more complicated it is, the happier everyone is. It's got different fruits and things in it. I think those traditions are important as well. That's what kids really remember about Christmas.   Karen Lee (23m 16s): Also, red cabbage is just brilliant at this time of year because you can add all those lovely flavors and spices into it as well, but it's also going to give you benefits as well. That's the thing about what I try to get across to people with any of my recipes. It's the fact that the enjoyment and the taste it's all really important, but it also all comes with benefits as well. Everything that you're eating, it tastes good, but also is going to be doing you good. It's all about making sure it's not doing any harm at the same time, but it's giving you extra benefits.   Karen Lee (23m 59s): Red cabbage, all that amazing purple vital nutrients in that, your body loves them so that's brilliant.   Geoff Allix (24m 7s): A lot of these things are unusual recipes. That's kind of the idea if we are eating something that's a bit special, a bit different so a lot of the things you wouldn't normally have in your pantry, the ingredients for these. Are there any tips that you have to make healthy and delicious food without spending a fortune on all these extra ingredients?   Karen Lee (24m 31s): Yes, the thing is most of my ingredients I use is pretty normal food or normal ingredients. There are a lot of recipes out there that will use something rare and important. Certain things like tahini, for example, not everybody has, but if you like hummus, it can be quite difficult to buy hummus. It's actually much cheaper to make your own so having a jar of tahini in the fridge is quite an important ingredient to have. If you've got that, then you can use that for your pastry, for example.   Karen Lee (25m 12s): If you've got some nut butter that you like, both those things are more expensive, but they don't have to be tucked at the back of the cupboard. They can be used for everyday things, but also, I would say that if there's something that is slightly more expensive, you can often source it at the cheapest supermarkets now, which is really great. Look at those places or go to a refill shop, for example. There are places where they are more affordable than going to Waitrose, for example, and buying a tiny packet of walnuts for three pounds or something like that, you can get that much cheaper.   Karen Lee (25m 52s): It's just a matter of looking for places or going to places which stock these items.   Geoff Allix (26m 7s): I find that in our local supermarket, even in the same supermarket, you can buy a tiny packet of almonds, or you can buy a massive bag of almonds basically. There's one, which is an ingredient side and there's one on the snack aisle. They're the same thing but they're charging five times the price by volume for that. Sometimes finding those things, and a lot of them, if there's a south Asian area or those specialists' areas so our one has lots of different areas for Polish people or south Asia.   Geoff Allix (26m 60s): There are different regional areas, I think, specifically for people from those areas to find their ingredients, but they'll have massive bags of chickpeas. You mentioned doing hummus so it's tahini. We always have tahini because we make hummus all the time. Just big bags of dried chickpeas, which are really cheap and so much cheaper than buying them in cans because there's a different audience there that even though it's the same supermarket, it's slightly more.   Karen Lee (27m 28s): Absolutely. That was the other one I was going to say, actually, is you've got a local Asian store now. Although I live in quite a small town, we've got quite a large Asian community just because of the offices that we've got here. It's great because we've got a couple of stores that have imported lots of traditional Asian ingredients, which are so much cheaper. You can go to the supermarkets. I use chickpea flour a lot in things because it's a great egg alternative and it thickens. In the supermarket, they sell it as chickpea flour, and it costs a fortune. You go to the store, and you buy a pack of Bethan, it comes by different names, and it's at least half the price.   Karen Lee (28m 17s): It takes a little bit of investigation, I think, to start off with, when you do cook this way and knowing what you can find in your local area. If you find where things are and there are other people like in your OMS Circle, for example, if these people live there, then tell them. They can know where they're from as well. On the veggie side as well, just quickly and again, the cheapest supermarkets often have vegetables which are really tasty and unusual that the other places might not stock so like Brussels Sprout tops, for example, which are really amazing green leaves, which are really tasty.   Karen Lee (29m 5s): Usually, it gets thrown away or fed to the animals. You can find cheaper vegetables at local markets, things like that. There are places where you can get good bargains without spending too much money. Also, know what you're going to do with it when it's left over because you don't want to throw a load of food away for so many different reasons. Do know what you're going to do with it if you've got extra food or extra ingredients.   Geoff Allix (29m 38s): We talked a lot about the main courses. What about desserts? How can you make an OMS-friendly dessert, again, without being too expensive and making it compliant?   Karen Lee (29m 51s): Well, again on my website, because you go and buy mincemeat and traditional mincemeat has vegetable soup, which is really fatty. When you make it yourself, yes, you have to go and buy the ingredients, but getting some mixed dried fruit is much cheaper than a jar of mincemeat. That's much easier. A lot of it is just making things without the saturated fats. Again, I've got a recipe for the traditional Christmas cake, which is mainly soaked, dried fruits, your flour of choice, and some spices. None of that costs a lot. There's a Yule log recipe as well.   Karen Lee (30m 32s): Some people won't know what a Yule log is, but it's a very traditional British chocolate log. It looks like a bit of a tree, but it is a chocolate swiss roll and it's lovely. You think, "Well, how can I do that OMS-friendly?" It is possible. If you use egg whites, it's like an egg white with a sponge, but if you don't, then you can use Aquafaba, which is the brine say from chickpeas, as long as it's unsalted, and make the sponge. Then I do a sweet potato chocolate frosting so make sure that you've got the lowest fat cacao powder that you can find, steam some sweet potatoes, blend it together with a little bit of maple syrup, and it's incredibly chocolatey.   Karen Lee (31m 31s): Again, your taste buds have changed with MS anyway. You can create your own Yule log which, which not only you can eat but everybody else can eat as well if you want to share it, obviously. There are options. It seems like a lot of hard work, but apart from the Yule log, everything can be frozen, so you go back to what we were saying at the beginning. A couple of years ago, I did a video for OMS to show how to make OMS-friendly mince pies with the tahini pastry and they freeze.   Karen Lee (32m 12s): They freeze really well. In fact, I've found some in my freezer the other day. I'd forgotten about them from last year. You can make batches and then just put them in a container, put them in the freezer, and then just take them out when you want them. It's easy really and not too expensive.   Geoff Allix (32m 38s): Another big favorite in my household is Bailey's. I'm sure there's a generic name for Bailey's.   Karen Lee (32m 48s): Irish liquor, I think. Creamy. Sorry, I have to call it.   Geoff Allix (32m 52s): They do have their own vegan version now, but it's quite hard to get hold of, this thing called Bailey's Almond, which I found a few years ago in America. They got in trouble because it's not actually vegan. It's got honey in it, I think, which is not technically vegan because bees make it. I think they've changed it now. I think it is fully vegan, but it's not easy to get hold of it. They're not available in my supermarket. Apparently, you have some clever ways to make an OMS-friendly version. I make my own as well, so I'll see.   Geoff Allix (33m 33s): I want to compare.   Karen Lee (33m 37s): The thing is I love Bailey's, I have to say. Every year when it came to our Christmas celebrations, I would sulk because they were tucking into their Bailey's. That's when I decided. The thing with Bailey's is that they have a secret recipe really, so you don't really know what's in it. Mine was just really simple. It's just a mixture of, I use oat cream. You can use other dairy-free creams, but I think oat cream works quite well. It's just a little bit of cacao powder, some maple syrup, and then obviously some Irish whiskey in there because that's the bit that you want really.   Karen Lee (34m 26s): It's actually really simple. Does it taste like Bailey's? Well, it tastes more like Bailey's than the almond one because the almond, to me, is such an overpowering flavor. I didn't like it.   Geoff Allix (34m 42s): Yes. I think they've tried to make it a bit different maybe from normal Bailey's because they use vanilla essence as well.   Karen Lee (34m 48s): Yes, vanilla. That's right.   Geoff Allix (34m 50s): I've done a batch this year. Oat milk you can get in the UK certainly. There's a leading brand of oat milk, which I think is called Oatly. I'm guessing you buy the same ones, cartons of Oatly?   Karen Lee (35m 6s): Yes, that's true because I'm not sure if it's still the case, but their organic cream used to have a palm oil in it I think it was, but the black carton, the normal one didn't.   Geoff Allix (35m 20s): Yes, that's a weird one. Isn't it that you think you're doing organic and actually not necessarily?   Karen Lee (35m 27s): Always check the label.   Geoff Allix (35m 29s): Spend a lot of time checking labels now. I go with oat cream, not a hundred percent, just use some oat milk as well and whiskey obviously. I go with one shot of espresso coffee, some cacao powder, some maple syrup. I do put some vanilla essence. I didn't have any when I made some. My daughter's got massive all these things. She puts back empty bottles. Sorry, this is off topic, but an infuriating habit of children to put back empty bottles in the cupboard so you don't know that they are empty, and you don't replace them.   Geoff Allix (36m 15s): I thought, "Well, Bailey's Almond. I'll try it with almond extract, which I had some of, and that didn't work, just as a tip, because it floats, and it just completely separates and sits on top and nothing I could do to get it to mix in properly. Yes, the next batch will be back to the original. My wife says it's not as nice as Bailey's, but I'm not going to drink Bailey's so I'm either going with nothing or this. I really like it. Actually, the best fun is in the experiment of making it, so you just try it. It maybe a little bit more cacao powder or should it be a bit sweeter.   Karen Lee (36m 57s): Yes, you have to fiddle around to your tastes because yes, personally, I don't like coffee. I've tried but I just don't like the flavors, so I don't put espresso in it, but I know some people do. It's getting it to how it works for you and if other people don't like it, then great.   Geoff Allix (37m 21s): Yes, exactly. Actually, you can put your own personal Bailey's just for you, which is brilliant.   Karen Lee (37m 27s): Yes, absolutely. If they don't like it and then they're not plant-based or vegan, then they can have the other Bailey's and leave it to you.   Geoff Allix (37m 41s): You've given us some amazing advice in this episode for making healthy holiday foods that won't drain your budget too much. I understand that you teach many of these techniques in your courses. Could you tell us a bit more about how people could get involved in the courses if they want to learn a bit more?   Karen Lee (38m 5s): Yes, sure. Just need to come and have a look at my website, which is www.TheSensitiveFoodieKitchen.com. In there, you'll find lots of recipes, anyway, up on the blog. A lot of people in the UK are coming up to the holiday season, I've actually got a separate section, which I've labeled Christmas recipes, but you could use them for any winter celebration so that you can go straight to them. The courses have got their own special page. You can have a look and see what there is. At the minute, I'm actually doing a few live cooking classes, leading up to Christmas, on a Saturday.   Karen Lee (38m 49s): It's something I started doing in lockdown and not everybody on there who comes to cooking class is a fellow OMSer. There are other people that use this way of eating to manage all sorts of health problems or just because they like it. A lot of people are OMSers who come along. We have great fun and it's a bit chaotic but it's fine. It's all done on Zoom. Then in the new year, I'm starting the Saturday afternoon cooking classes as well so it's twice a month. You can see it all on there. Then on the courses, at the minute, I've got one course and there are cooking videos in that. It's quite good for people who are new to whole food, plant-based eating.   Karen Lee (39m 30s): It covers all sorts of information about food and health basically, but you get lots of recipes and stuff. There's a new introductory cooking course coming up. I filmed it but I haven't edited it. Basically, just on the website and there are just lots of resources on there.   Geoff Allix (39m 58s): As a final point, could you tell us what's your absolute favorite holiday meal is, from start to main course to dessert?   Karen Lee (40m 9s): Yes. For starters, for this time of year, I like to have something quite crisp and fresh so something like orange and fennel salad, that type of thing with some pomegranate seeds and maybe toasted nuts on there so something really crisp. The main, I actually really like the sweet potato and chestnut swirls because they've got cranberry and everything in it as well with a load of roast veggies. Often, the veggies are featured much more than anything else on my plate.   Karen Lee (40m 52s): Then dessert, for Christmas, I love Christmas pudding. It just goes back to my childhood really, setting it on fire and having it with a bit of a dairy-free cream on the side. It's all very traditional, but it's enjoyable, and some wine.   Geoff Allix (41m 15s): Absolutely. On that note, thank you, Karen, for sharing your culinary expertise with the OMS community. Make sure you check out the show notes of this episode for tons of links to delicious recipes, including one for an OMS-friendly Yule Log that is not available online, but exclusively available in our show notes. Make sure you visit Karen's website, The Sensitive Foodie Kitchen. There is some amazing content there and you can find that link and many others in the show notes so please have a look. Our next episode will be the last until 2022, so join us for Coffee Break #26 and meet OMSer Pat Feller from San Diego, California.   Geoff Allix (41m 57s): I hope you can tune in.   Geoff Allix (42m 48s): Thank you for listening to this episode of Living Well with MS. Please check out this episode's show notes at www.overcomingms.org/podcast. You'll find all sorts of useful links and bonus information there. Do you have questions about this episode or ideas about future ones? Email us at podcast@overcomingms.org. We'd love to hear from you. You can also subscribe to the show on your favorite podcast platform, so you never miss an episode. Living Well with MS is kindly supported by a grant from the Happy Charitable Trust. If you'd like to support the Overcoming MS charity and help keep our podcast advertising-free, you can donate online at www.overcomingms.org/donate. Thank you for your support. Living Well with MS is produced by Overcoming MS, the world's leading multiple sclerosis healthy lifestyle charity. We are here to help inform, support, and empower everyone affected by MS. To find out more and subscribe to our e-newsletter, please visit our website at www.overcomingms.org. Thanks again for tuning in and see you next time.

Cuarto directo de esta segunda temporada de directos de #DudasNutrición en colaboración con La Caja Saludable: https://lacajasaludable.es/ Hablaremos de los antinutrientes en productos vegetales. Fitatos, glucosinolatos, lectinas, oxalatos, saponinas, taninos... Uno de los dramas creados de los últimos años. ¿Tanto nos tenemos que preocupar? CONTENIDOS: 00:22 Por qué hablamos hoy de antinutrientes: "La avena te mata" 05:57 Antinutrientes: qué son y ¿son un problema? 12:37 Los gurús de la nutrición 16:15 Habas crudas: ¿son saludables?, ¿y los antinutrientes? 18:34 La Caja Saludable de esta semana 21:20 Oxalatos: qué son, qué vegetales los contienen y ¿son un problema? 25:17 Saponinas: qué son, qué vegetales los contienen y ¿son un problema? 28:30 "La fruta por la noche engorda" 29:32 Remojo de las legumbres: ¿cuánto tiempo hace falta? 31:25 Glucosinolatos: qué son, qué vegetales los contienen y ¿son un problema? 33:10 ¿La soja texturizada tiene antinutrientes? 34:29 Legumbres mal cocinadas: ¿por qué sientan mal?, ¿es por los antinutrientes? 37:48 Frutos secos crudos: ¿hace falta "activarlos"? 40:22 Semillas: cómo consumirlas para digerirlas correctamente y conservación 45:04 Verduras: por qué se recomienda su consumo en crudo 50:26 Verduras: cuándo es mejor cocinarlas 52:00 Aquafaba: qué es y ¿hay algún problema por consumirla? 55:11 Legumbres de bote: ¿son menos saludables? 56:02 Mi consumo de proteína semanal siendo vegano: mis 14 raciones de legumbres 57:32 Aquafaba y claras de huevo: ¿por qué se montan? 59:17 EDTA y antioxidantes en las legumbres de bote: ¿son un problema? 1:00:35 "El tofu es peligroso para el cerebro" 1:02:13 Germinados de las legumbres: ¿qué pasa con los antinutrientes? 1:03:55 Avena: ¿se puede comer cruda? 1:04:36 Consumo de soja en hipotiroidismo, cáncer de tiroides y Eutirox 1:06:55 La Caja Saludable: modalidades y spoiler de la semana que viene 1:07:55 Nutrición en primaria 1:09:05 Tomate: ¿no era una fruta de verano? 1:09:30 Fitatos: qué son, qué vegetales los contienen y ¿son un problema? 1:11:23 Taninos: qué son, qué vegetales los contienen y ¿son un problema? 1:12:00 Antinutrientes: conclusiones 1:13:46 ¿No es natural consumir carne porque hay que cocinarla? 1:15:00 La Caja Saludable: recomendaciones 1:16:40 Despedida Recursos: Directo #DudasNutrición sobre el índice glucémico: https://www.youtube.com/watch?v=K9NWQTcRwPs Guía de cocinado de las legumbres de Creativegan: https://www.creativegan.net/archives/cocinar-legumbres/

Recibimos a la poetisa mexicana Sandra Rosas que nos presenta "Pupilas ciegas" y también a dos bandas, ¡por fin música en el estudio! Desde Colonia, estaremos con RasgaRasga y también hemos invitado a la banda Aquafaba.

In this week's Great British Bake Off Podcast, Greer Riddell is joined by James 'JP' Pearce to discuss episode 4 of the brand new season (Season 12 2021). They discuss Maggie's disastrous Sticky Toffee Puddings, the limitations of Aquafaba and why sticking to traditional flavours is never going to end well. Challenges include Pavlova, Sticky Toffee Pudding and Joconde Imprime.

MANGIAVEG.IT - MOUSSE AL CIOCCOLATO AQUAFABA - LIBERA ARIENTI

This egg white substitute whips up like the real thing, and we've been pouring it down our drains for years -- it's just the cooking liquid from legumes like chickpeas. Anney and Lauren explore the science and history of aquafaba. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Essa é a trecentésima trigésima edição do Outra Frequência, que foi ao ar pela primeira vez no dia 18/07/2021! 1. Amanheceu (Iane Gonzaga) / Territóriamente 2. Salomé (Naiá Camargo – comp: Ana Flor de Carvalho) / single  3. Conqueror (Rafael Moraes … Continue lendo →

In this classic episode, join Essential Vegan Desserts course Lead Instructor Fran Costigan and renowned Vegan author Zsu Dever for a deep dive into the wonders of Aquafaba! Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restauranteurs. Zsu is the author of Everyday Vegan Eats, Vegan Bowls and Aquafaba, (published by Vegan Heritage Press) and publishes the blog Zsu's Vegan Pantry. Zsu is a passionate vegan and resides in San Diego, CA, with her three wonderful children, her three adorable felines and her one amazing husband. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran's latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.

Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber. Get the Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting recipe!  

Oh hell yeah. This Week we invite you behind the bar after our Animal Planet conversation to enjoy this fun and crazy Cocktail. Enjoy it. And That's The Bottom Line- -Rattlesnake- 2 oz Whiskey 0.75 oz Lemon Juice 0.75 oz AquaFaba 0.5 oz Simple Syrup 0.25 oz Absinthe --- Send in a voice message: https://anchor.fm/was-that-in-good-taste/message Support this podcast: https://anchor.fm/was-that-in-good-taste/support

A podcast for musicians, music lovers, and anyone who loves a good story! In-depth discussions about the music industry & gig life with a variety of musicians & creatives!@gigstorieswithmusicpeopleGuest:Pier Ciaccio - Drummer@pier_on_drumsCurrently performs with Teresa Bergman, Jamila & The Other Heroes, My Secret Playground, Aquafaba, Farafi, and others. He's also available for remote sessions so hit him up for some drums!Host:Evan Mykl Chudnow @evanonthebass @the_spaceminthttps://www.thespacemint.com/http://www.evanonthebass.com/https://gig-stories-music-people.captivate.fm

There are a lot of cookbooks coming out in June, so Carrie and Kaiti have divided the first week of June into two parts.  This is part one of our review of new cookbook releases coming out the first week of June. We cover cocktails, vegan, vegetarian, and plant based cookbooks, some cookbooks by famous chef's, and miscellaneous/specialty cookbooks(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Cocktail and Beverage Cookbooks The Cocktail Seminarshttps://amzn.to/32tDBC1June 8, 2021 Whiskey Rebels: The Dreamers, Visionaries & Badasses Who Are Revolutionizing American Whiskeyhttps://amzn.to/3aqKgRzJune 8, 2021Big Book of Cocktailshttps://amzn.to/3atGozwJune 8, 2021The Japanese Art of the Cocktail https://amzn.to/2Q9DXLz June 1, 2021American History Through a Whiskey Glass: How Distilled Spirits, Domestic Cuisine, and Popular Music Helped Shape a Nationhttps://amzn.to/3n7FkXcJune 1, 2021Fortnum & Mason: Time for Teahttps://amzn.to/3eiQ9l5June 1, 2021Vegan/Vegetarian/Plant-Based CookbooksEat More Veganhttps://amzn.to/2QDwvbi June 1, 2021 The Vegan ABCs Cookbook: Easy and Delicious Plant-Based Recipes Using Exciting Ingredients―from Aquafaba to Zucchinihttps://amzn.to/3gpWFchJune 1, 2021Nom-aste: The Mindful, Plant-based Kitchenhttps://amzn.to/32yfzFKJune 1, 2021Beer and Veg: Combining great craft beer with vegetarian and vegan foodhttps://amzn.to/3egCjzz June 8, 2021 Famous Chef Cookbooks and MemoirsWe Are What We Eat: A Slow Food Manifestohttps://amzn.to/3tvzGApJune 1, 2021What’s Good?: A Memoir in Fourteen Ingredients https://amzn.to/3dzDRFJJune 8, 2021Rebel Chef: In Search of What Matters https://amzn.to/2P4sMTF June 1, 2021Misc/Specialty CookbooksTwo Hundred Years of Charleston Cookinghttps://amzn.to/3v6STIYJune 8, 2021The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafoodhttps://amzn.to/3arp4LoJune 8, 2021Food for the Soul: Over 80 Delicious Recipes to Help You Fall Back in Love with Cookinghttps://amzn.to/3ekbBWOJune 8, 2021Perfectly Dressed Salads: 60 delicious recipes from tangy vinaigrettes to creamy mayoshttps://amzn.to/3xac1rjJune 8, 2021

After her family moved to a vegan lifestyle in 2017, Izabela "Cake Mama" De Paz found herself competing with her own reputation. She spent months reformulating recipes that could stand up to her old repertoire of fabulous treats and landed smack dab in the midst of a burgeoning plant based movement, where she found popularity among herbivores and omnivores alike. Izabela shares some of her baking secrets with us, including the key to...gasp...a vegan pavlova?!

Letztes Wochenende war Ostern und die viele Schokolade in Form von Schoko-Osterhasen hat Claudia und Caro darauf gebracht mal über das Thema zu sprechen wo unsere Zutaten für die Schokolade herkommen und wer den Kakao anbaut. Da stecken oft menschenunwürdige Bedingungen hinter. Deshalb gibt es den fairen Handel. Was das ist und welche Standards es gibt, erfahrt ihr hier. Das Rezept der Woche ist eine Schokobiskuitrolle mit Aquafaba.

In this pilot new episode format – we talk to Hannah Carter, founder of aquafaba company, OGGS, who was named as Start-Up Entrepreneur of the Year at the Great British Entrepreneur Awards 2020. Hannah is on a mission to replace the hidden animal products in our food chain; the ones we don’t even realise are there, the egg white in bread and the poor welfare barn eggs in cheap cakes; they’ve started with eggs. OGGS have launched the UK’s first liquid egg alternative and since it’s launch, has saved over 500,000 eggs from commercial use. We discover Hannah’s journey and her mission to help make the food industry drastically more sustainable. Helen and Faye’s chat Viva!’ Head of Communications, Faye Lewis, joins Helen to chew down on the conversation and the importance of veganism and sustainability.   This podcast is sponsored by Oxford Clay handmade ceramics. We make our ceramics with minimal impact on animals humans and the environment. All our ceramics are fired using renewable energy and are vegan certified. Looking for a vegan-friendly gift? send a free gift message and card with your order (option at the checkout). Shop online at   Instagram:  Pinterest:   ABOUT OUR SHOW You can hear this show via Apple Podcasts, Google Podcasts and on lots of other apps and websites. Spread the word! Don't forget to share us on Facebook and Twitter! Get the latest episode every month, straight to your mobile device or computer. It's automatic and completely free. Copyright owned by Viva! Bristol 2021. Not for re-use without our written agreement. All featured music and content used by permission. Produced by Helen Wilson for Viva!.  

In dieser Folge dreht sich alles um Hülsenfrüchte und Aquafaba. Das ist das Wasser, in dem Hülsenfrüchte gekocht werden und das man zum Beispiel in Kichererbsenkonserven findet. Bevor wir uns mit der Zero Waste Küche beschäftigt haben, haben wir das immer in den Abfluss gegossen. Aber eigentlich kann man damit super viele leckere Gerichte kochen oder backen. Warum das so ist und was es mit dem Aquafaba auf sich hat, erfahrt ihr in dieser Folge. Das Rezept der Woche ist ein Hummus aus Kichererbsen. Wir haben aber auch ein #aquafabaspecial für euch. Wir posten ab morgen sechs Tage in Folge ein Aquafaba-Rezept.

Are you thinking of adding more plants to your diet in 2021?  Today's podcast shares some easy vegan swaps to ease the transition.  Finding substitutions for animal products is perhaps the most difficult part of vegan cooking. But it can also be the healthiest thing you can do. For example, when you switch one tablespoon of aquafaba for one egg, you cut out 5 grams of fat and 75 calories.  So if you are looking for equally delicious and healthy vegan swaps, look no further. Podcast #96 will introduce you to many vegan swaps and recipes along with: Healthy Eating Checklist Oil Substitutes Best Vegan Banana Bread: Oil-Free & Super Moist Whipped Cream and Meringue  Egg Replacements Quick Black Bean Veggie Burgers (recipe below) The Best Vegan Binding Agents Cream and Sauce Substitutes Sunflower Pasta Alfredo Sauce (recipe below) Gelatin Precautions I hope today's simple vegan swaps helps your transition to a plant-based diet. For recipes and inspiration, please follow me on Instagram and Facebook. You can purchase my vegan, organic line of CBD products from hemp on my website. The National Institutes of Health released a study that "revealed very high rates of clinically significant insomnia along with more stress, anxiety, and depression since the Covid-19 pandemic." All-natural CBD from hemp can enhance the serotonin receptors. Low serotonin levels are commonly associated with people who have depression and anxiety. Anxiety is a key factor behind insomnia. I hope my CBD can help you get a good night's sleep. Additionally, you can find my cookbook "The Easy 5 Ingredient Vegan Cookbook" HERE. I would also like to thank Forager for sponsoring this podcast. Don't forget to go to Foragerproject.com/cultivatehealth  for your FREE cup of yogurt. Please stay safe and stay well.

Harahorn Norwegian Small Batch Gin from Det Norski Brenneri Distillery in Norway, released in fall 2015. Won gold in SF World Spirits Competition 2016 Named after a mountain in Hemsedal, Norway, and inspired by the myth of a hare with horns.  Featured Botanicals: Røros juniper berries, Nordmarka blueberries, Grimstad rhubarb and bladderwrack (a type of seaweed native to the North & Baltic Seas, Pacific & Atlantic Oceans), Oppdal angelica, and Sunndal wild marjoram  Featured cocktail: pink lady : gin, lemon juice, grenadine, Aquafaba

This week we're joined by Hannah Carter, the founder of one of the UK's most exciting FMCG companies: Oggs. Oggs is helping vegan baking go mainstream with their delicious cakes and plant-based egg substitute. In this interview, Hannah talks about her big picture thinking and her hope to change things on a structural basis by replacing barn eggs in 'regular' products with Aquafaba on an industrial scale. We also cover sale strategies for start-ups, and how to scale successfully, as Hannah has gone from a team of just one to thirteen since 2018, and is listed with retailers such as Sainsburys. This podcast is edited by Bridey Addison-Child and produced by Vevolution.

Kakors enda syfte är att vara dekadenta, lyxiga och goda, säger Karolina Tegelaar, bakboksförfattare, lärare och forskare. Hon har ägnat tio år åt att lyckas med vegansk bakning. Hon beskriver sig själv som kakperfektionist och accepterar inga tråkiga eller äckliga kakor. Men det har veganer fått göra i decennier. Ätit svampiga sockerkakor som påminner mer om pannkaka eller tårtbottnar som inte går att skära i. Orsak: det är klurigt att ersätta komjölk, smör och ägg med ickeanimaliskt, internet är fullt av recept som inte funkar och dessutom har acceptansen för misslyckade kakor varit för stor. Nu är det slut på det! I många år har Karolina studerat, verifierat, testbakat, justerat och provsmakat alla kakor du kan tänka dig i jakten på de perfekta veganska recepten. Svårast att ersätta är helt klart ägget. Ägg har så många funktioner. Det binder, lyfter och bildar skum, säger Karolina. Så kom upptäckten av aquafaba, alltså vätskan som burkbönor ligger i. Den kunde vispas fluffig precis som ägg. Nu kunde man göra maränger utan ägg! Karolina Tegelaar tog fram den perfekta ration mellan aquafaba och socker, men fortsatt sedan vidare till sitt stora huvudbry: att få till en perfekt sockerkaka utan ägg. För, om man vispade ner fett i hårt vispad aquafaba hade kakan en tendens att kapitulera och sjunka ihop. Efter hundra provsmakningar kom hon på hur hon skulle göra. Och hon dela sin upptäckt direkt på sociala medier. Tänk ifall jag dör i morgon? Det första jag gör när jag gör en stor upptäckt är få ut det, så det inte går förlorat.

Varje dag i veganuari bjuder vi på tips för dig som vill testa att leva som vegan. Kan man baka utan ägg? Vi snackar aquafaba och andra äggersättningar och tipsar om vart du hittar de bästa recepten.Dagens söta recept: Vegansk prinsesstårta http://www.kakboken.se/recept/vegansk-prinsesstrta Allt om Aquafaba (från Karolina Tegelaar): http://www.kakboken.se/recept/allt-om-aquafaba See acast.com/privacy for privacy and opt-out information.

Meet the creator of the best cookie in Brooklyn! Today's guest is Lani Halliday, food artist, baker, and founder of Brutus Bakeshop, a gluten-free pastry company. Her journey began two decades ago when she developed a wheat allergy as a baker and was advised by her naturopath to eliminate gluten from her diet. Her first job was at a grocery store where she learned from a local baker who spotted her and saw her potential. When she had her first child, she worked at Erin McKenna's bakery downtown and then did not work for six years. After her divorce, she decided to be the director of her life and went to pastry school to potentiate all her creative ideas. With more knowledge and desire to continue growing in the field, she moved to New York and worked at Ovenly as a manager, running their cake program. Her intuition and love for cooking led her to start her own business. Now, Lani is one of the most successful and talented bakers in town, and Brutus Bakeshop is one of New York City's must-see places.Highlights Lani talks about her unique path and culinary experience.She discusses how her wheat allergy incited her to eliminate gluten from her diet.What is Aquafaba: the liquid in chickpeas cans and how to use it for vegan recipes.She says why western medicine and herbal preparations blew her mind. Lani tells of her gnarly and brutal experiences at restaurants before starting Brutus Bakeshop.To learn more about Lani Halliday, you can visit Brutus Bakeshop's website or follow her on Instagram. Follow us on Instagram or visit our website and stay inspired by our blogs, featuring a collection of posts about lifestyle, food, and so much more.

If you're enjoying the show please leave us a review. It really helps us out.Please visit our website 10bestest.com for all of our show notes.

Aquafaba, the waste water from cooking legumes such as chickpeas, may not sound that exciting. However, it can be utilized in innovative and sustainable ways by the food industry. It’s protein and fiber content allows it to function as an egg replacement! The research into aquafaba has been going on for a few years, but it’s now reached a point that’s ready to move onto the commercialization stage. Here to tell us all about it is Luca Serventi, a lecturer at Lincoln University in New Zealand. Luca, whose focus is food innovation and development, has spent the last four years researching the applications and functionality of aquafaba. He is now focusing on getting it from the lab to the industry, looking into large scale production. Aquafaba in baking Dr. Lin and Mark Floerke chat with Luca to learn more about how aquafaba functions in baked goods, especially with the increasingly popular vegan and plant protein trend around the world. A few questions covered are: - What in aquafaba can replace the function of eggs in baked goods? - Does the processing method impact functionality at all? - Which legume sources work best? - What products can it be used in? - What sustainability possibilities does this create for the food industry? There are lots of opportunities with aquafiber, for both legumes processors to make better use of a waste product, and for bakers to use innovative ingredients. If you’d like to learn more about aquafaba or would like to get involved with the commercialization process, get in touch with Luca: https://www.linkedin.com/in/luca-serventi-896a70b/

Folge Numero trentadue. Warum Mic and Mike die coolsten Klassensprecher waren? Wird Mike Veganer und isst nur noch Aga Aga und macht seinen Eischnee aus Aquafaba?

Pam and Haley chat with Lauren Grant, former Cuisiner, founder of Zestful Kitchen (ZK). Our former colleague has become a full-time influencer and freelancer. Lauren shares her journey of building ZK from the ground up as a passion project while in school to a now successful self-sustaining, albeit still somewhat new and growing brand. We all reminisce and divulge what some of our favorite cuisine recipes are: Cashew Cream Caesar Dressing, Vietnamese Noodle Salad, Couch Potato Soup, Chicken Spiedies, Homemade Pastrami, Apricot & Almond Kringle, and Bulgogi Jerky and Lauren tells us that one her favorite ZK recipes is her Blood Orange Boston Sour (which leads us on a discussion of aquafaba and an article Pam wrote, "What is Aquafaba and How to Use It." Lauren also mentions that three of her most popular recipes on ZK are: Healthy Skillet Cornbread, Blueberry Lemon-Curd Tart, and Saucy Gochujang Noodles. There's so much more the three discuss about the world of creating food content for the web and print publications and all that goes into it. This is one episode you won't want to miss!

NERDS IN LUXURY Special Edition: Nerds In Quarantine Social: @nerdsinluxury, #nerdsinluxury, #luxenerdEmail: Veronica/at nerdsinluxury.com Studio: Depth Charge Studios (Alexandria, Virginia) Engineer:  Mister Wise Rate us 5-stars on Spotify, iTunes, Google Play and iHeart! Buy us a snack and look fly at #LuxeNerd  Theme Song: “Nerds In Luxury Theme (Nerds In Cleveland)” Additional Music "Dopest Flyest” by Wais-P

In the very special first episode of I Don't Have Time To Google That Sh*t, Jonas and Kelly explore the world of craigslist creeps, aquafaba antics, eggs in Europe and flip-flop faux pas.

A quoi ça sert l'Aquafaba ?  Alimentaire Mon Cher Watson remets le couvert et vous emmène à la découverte de cette substance aussi insolite qu'inattendue !  Alimentaire Mon Cher Watson à fait une pause cette année, mais comme nous traversons un épisode de crise sanitaire sans précédent, nous reprenons du service pour vous aider à traverser cette période de la manière la plus agréable possible. On reprend du service pour quelques semaines pour vous proposer des découvertes gourmandes et utiles en période de confinement.  Pour ce premier épisode, c'est alternative insolite, insoupçonnée et qui plus est zéro déchet à l’oeuf et plus exactement au blanc d’oeuf qui est à l'honneur.  Bien connu des vegan elle peut s’avérer d’une grande aide en période de confinement, lorsque les oeufs viennent à manquer ...  Au menu du jour, découverte de l'Aquafaba et un tuto culinaire cuisiné maison.  Alors, à vos radio et à vos fourchettes, pour percer les secrets de l'Aquafaba !   

Oh hey! We chat about the interesting Gelatin alternatives that exist including chickpea juice AKA. Aquafaba and seaweed jello, like agar-agar. Fun times folks. Go follow our socials! Facebook // Instagram // TikTok Slide on into our social DM's with your gross food photos and foodie stories, we love it! ✏️ LEAVE US CUTE REVIEWS Spotify app (there's a rating option at the top of the show page, yay!). Apple Podcasts app (scroll down on the show page to rate us and leave a review!) Thank you so much! Love, Charlotte & Jaimee. --- Send in a voice message: https://anchor.fm/suspiciousordelicious/message

In this episode, Jennie and Matt are taking you on a tour of Irish cuisine. With St. Patty's Day right around the corner, they're going to give you tips on serving up some plant-based Irish favorites. They talk about…How you can easily vegan-ize traditional Irish dishesThey're favorite 80's band, Aquafaba, and how they want to start covering their hit songs.THE VEGOLOGIE COLLECTIVE - your vegan playground. A membership community providing weekly meal plans and training to support you on your plant-based journey. Enrollment is open!

In this episode, Jennie and Matt are taking you on a tour of Irish cuisine. With St. Patty's Day right around the corner, they're going to give you tips on serving up some plant-based Irish favorites. They talk about…How you can easily vegan-ize traditional Irish dishesThey're favorite 80's band, Aquafaba, and how they want to start covering their hit songs.THE VEGOLOGIE COLLECTIVE - your vegan playground. A membership community providing weekly meal plans and training to support you on your plant-based journey. Enrollment is open!

https://www.cancer.gov/types/common-cancershttps://bmccancer.biomedcentral.com/track/pdf/10.1186/1471-2407-10-269https://clincancerres.aacrjournals.org/content/16/9/2580https://www.ncbi.nlm.nih.gov/pubmed/25919227https://angio.org/cancer-may-grow-undetected-for-a-decade-or-more/

Benvindos ao 8º encontro da nossa Seita ! Nesse episódio recebemos Christiani Porto, que, entre outras (muitas) atividades, comanda o site "DEMOS PRA DOWLOAD", onde existem inúmeras demos raras da cena brasileira (DEAD FISH, POINT OF NO RETURN, etc...) e até de outros países. Além disso, pense numa mulher que é: hardcoreana, baixista, baterista, enfermeira, atriz formada, roteirista de peças de teatro, empreendedora no ramo de comidas veganas, e está quase acabando o curso e pós (simultaneamente!) de nutrição. Pensou ? Muita coisa né ?! Então agora ouça o episódio para saber como ela consegue fazer tudo isso, sem perder a motivação e o bom humor! Seja inspirado e descubra histórias da época em que ela organizava shows no sul e peculiaridades da cena sxe Catarinense e muito mais! Blog DEMOS PARA DOWNLOAD : http://demospradownload.blogspot.com/ Doces de Aquafaba : https://www.instagram.com/docesdeaquafaba/ Estamos nas plataformas de Podcast como ITUNES e CASTBOX ou nos streamings de audio DEEZER, SPOTIFY e YOUTUBE. Mas se quiser baixar ou ouvir aqui no browser, vá ao final desse post! PODCAST NO SPOTIFY: https://open.spotify.com/episode/6oIMPpUPxMGq9MDnHn71Pr PODCAST NO YOUTUBE: DESCONTO NA ARTICO SHOP (http://www.articoshop.com.br) Cupom: SEITA Se quiser ouvir o podcast no Browser, só ouvir aqui :

In this episode, Jennie and Matt share some helpful tips for how to incorporate Aquafaba into your cooking and baking. They talk about...What it isNutritional HighlightsSome creative ways to use/eatAlso, there is a bonus recipe that goes along with this episode that you can download!

In this episode, Jennie and Matt share some helpful tips for how to incorporate Aquafaba into your cooking and baking. They talk about...What it isNutritional HighlightsSome creative ways to use/eatAlso, there is a bonus recipe that goes along with this episode that you can download!

Mike Matthews talks about good habits concerning your refrigerator and the amazingly useful Aquafaba. Plus it's Madame Rootabega, Valentino, and Bison Bentley. Next show it's Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.

Mike Matthews talks about good habits concerning your refrigerator and the amazingly useful Aquafaba. Plus it's Madame Rootabega, Valentino, and Bison Bentley. Next show it's Chely Shoehart, Floyd the Floorman, and John Deer the Engineer.

BIBLIOVEGIT 21 - AQUAFABA - MAG19

BIBLIOVEGIT 21 - AQUAFABA - MAG19

I can’t believe it’s been two years since I’ve talked about Aquafaba! In that time it has become mainstream and is even popping up in products all throughout the grocery store. Listen for a quick recap of how we've changed how we use Aquafaba in the last few years and the best uses we've found for it!

Hoy vengo a explicaros un concepto que para mi es nuevo, porque aunque sea dietista nutricionista, no lo sé todo. Esto demuestra la importancia de estar actualizada, por otro lado. Así que pido disculpas y me retracto si alguna vez dije algo sobre el aquafaba que no fuera cierto.El aquafaba es el líquido resultante de la cocción de cualquier legumbre. Normalmente se utiliza el agua de cocción de los garbanzos por tener un sabor más neutro pero, puedes hacerlo con el de alubias blancas, rojas, lentejas… Utilizar el que viene en los botes de legumbres cocidas es la opción más rápida y cómoda. También puedes obtener aquafaba de la cocción de legumbres en seco, dejando reposar durante más tiempo el agua hasta que tenga una consistencia espesa y viscosa, similar a la clara de un huevo. Además, si vas a utilizar las legumbres pero no vas a preparar ninguna receta con aquafaba en ese momento, puedes congelarlo y emplearlo más adelante. Ni te imaginas la cantidad de recetas que puedes llegar a preparar con aquafaba. Y es que al ser el sustituto perfecto del huevo se pueden preparar un sin fin de elaboraciones. Nuestro deliciosa mousse de chocolate, helados, brownies, mantequilla, mayonesa, pan dulce, macarons, tartas, mazapanes… ¡Esto es un no parar! Ya seas vegano, intolerante al huevo o no encuentres ninguno como los que comías de pequeño no te preocupes, ya tienes solución. La medida estandarizada es:Para sustituir 1 huevo: 3 cucharadas (45 ml).Para sustituir 1 clara: 2 cucharadas (30 ml).Para sustituir 1 yema: 1 cucharada (15 ml).

Hoy vengo a explicaros un concepto que para mi es nuevo, porque aunque sea dietista nutricionista, no lo sé todo. Esto demuestra la importancia de estar actualizada, por otro lado. Así que pido disculpas y me retracto si alguna vez dije algo sobre el aquafaba que no fuera cierto.El aquafaba es el líquido resultante de la cocción de cualquier legumbre. Normalmente se utiliza el agua de cocción de los garbanzos por tener un sabor más neutro pero, puedes hacerlo con el de alubias blancas, rojas, lentejas… Utilizar el que viene en los botes de legumbres cocidas es la opción más rápida y cómoda. También puedes obtener aquafaba de la cocción de legumbres en seco, dejando reposar durante más tiempo el agua hasta que tenga una consistencia espesa y viscosa, similar a la clara de un huevo. Además, si vas a utilizar las legumbres pero no vas a preparar ninguna receta con aquafaba en ese momento, puedes congelarlo y emplearlo más adelante. Ni te imaginas la cantidad de recetas que puedes llegar a preparar con aquafaba. Y es que al ser el sustituto perfecto del huevo se pueden preparar un sin fin de elaboraciones. Nuestro deliciosa mousse de chocolate, helados, brownies, mantequilla, mayonesa, pan dulce, macarons, tartas, mazapanes… ¡Esto es un no parar! Ya seas vegano, intolerante al huevo o no encuentres ninguno como los que comías de pequeño no te preocupes, ya tienes solución. La medida estandarizada es:Para sustituir 1 huevo: 3 cucharadas (45 ml).Para sustituir 1 clara: 2 cucharadas (30 ml).Para sustituir 1 yema: 1 cucharada (15 ml).

Har du hört talas om aquafaba? Det är latin för ”vatten och bönor” och kan till exempel användas istället för ägg när du bakar. Karolina är en vegansk receptutvecklare som de senaste 10 åren släppt 14 böcker om veganbakning och nu arbetar med en bok om aquafaba. Inspelad under Vegovision i Malmö den 4 maj.

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of  Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker.  Big thanks to for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work. 

Dr. Alan Christianson (IG: @dralanchristianson) is a naturopathic endocrinologist who focuses on thyroid function, adrenal health, and metabolism. He has been actively practicing in Scottsdale since 1996 and is the founding physician behind Integrative Health. Alan is a New York Times bestselling author whose books include The Adrenal Reset Diet, and the Complete Idiot’s Guide to Thyroid Disease and the book we're focusing in on today, The Metabolism Reset Diet. He regularly appears on national media like Dr. Oz, The Doctors, and The Today Show. In this episode, we discuss: Alan's story of growing up with cerebral palsy & epilepsy Metabolism defined What causes an overloaded liver? Overloaded liver symptoms The 4-Week Metabolism Reset Diet Drinking two smoothies a day The benefits of plant protein Use the whole banana, including the peel Aquafaba contains resistant starch Health benefits of legumes Why a satisfying dinner helps beat insomnia Eat breakfast one hour after waking up The main functions of the liver Consume a variety of protein sources Are you taking too many supplements? Supplement quality matters How much iodine do you need? What is sleep jet lag? Journaling before bed Avoiding caffeine on the 4-week reset Exercise during the reset How much water should you drink, daily? Show sponsors: Organifi

Vegetable CakesBy Ysanne Spevack Intro: Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Ysanne : My name's Ysanne and the cookbook that I've written is Vegetable Cakes, the most fun way to five a day.Suzy Chase: So, we have our carrot cake, our Pumpkin Pie, and the good old Zucchini bread. Personally, I thought that was great until your cookbook came along. And, then I got to thinking, why aren't we using more vegetables in desserts?Ysanne : To be honest, I have no idea why forever, people have been making carrot cake and Zucchini bread and Pumpkin Pie and they've not though what to do with all of the other guys that are in the fridge.Suzy Chase: When did you first get the inspiration to write a cookbook about vegetable based desserts?Ysanne : So, I've been writing cookbooks for 20 years now. My first one was published in 2001 and there's been like 13 and I wrote a book for Rizzoli about food at the ranch in Malibu where I was based. I was the gardener. I was the head of the edible estate so, this beautiful place in the Malibu Mountains. And, so for like a few years I was in the garden, hands on with the vegetables, getting to know them on a personal basis on the vines and you know, that book was really vegetable centric and was exploring beautiful vegetables in plant based healthy contexts like salads and you know, vegetables and no strange ways. And, you know, really, I was not thinking about cake back then. But, I got to know the veggies really well. And, then the follow up to that, the one before vegetable cakes was a book of desserts so it was everything without refined sugar. That was kind of the angle for that book. It was called the No Sugar Cook book or Baking and Desserts, but I forget the name, but it was a no sugar book. And, then after that one, I was chatting with my publisher of that the book, Joanna, and we were just kind of chatting around what I might do next and really she sparked my inspiration. I'm going to go to give props to Joanna, she just had this kind of idea of like, "well, you know, you know vegetables and you know, cakes, so what do you think of like following that idea?" And you know, my initial thing was just like, this is so stupid. You know, I was going to be like, "I'm not in the business of gimmicky." That's kind of really the how to resistance around that. I was just like, you know, I create sensible, beautiful, elegant books. Why would I want to do something foolish?" And, then, but you know, I also am having an open mind and I guess that's almost the main promiser of this book almost is about, you know, helping people to open their minds in general. Honestly, that's kind of a theme for it because it's like, everyone including myself has so much resistance in initial thing. But, when when you go there is, I know you have, you know, and you've tried some of these recipes and you know this, there's really nothing silly, but when I was, you know, coming up with this thing, you know, I sat there and did that. I just kind of explored a bunch of vegetables and desserts in my kitchen and really got to understand that that's the flow between, the Rizzoli book about the ranch, which was, you know, caramelizing things and looking at how flavor balances with different herbs and how the vegetables kind of work and as the star of another kind of dish and then the no sugar book where it is just looking at, you know, baking and how to enhance sweetness and textures as well as flavors. And, so I kind of pull that stuff together in vegetable cakes, it's gonna, you know, help people open their minds to the most familiar things being in a different context in maybe every area of your life really. You know, the idea is like, "wow, it changes your perspective." Like suddenly things that you really were familiar with, you might be like, "well, maybe, maybe my preconception isn't necessarily the case." I mean, why not?Suzy Chase: I had another cookbook author recently explain Aquafaba to me, aka bean water. For people who aren't familiar with it, it's the water in your can of beans. Now what do you do with your bean water?Ysanne : I've included it in a few recipes. I kind of wanted to give a tip that you can't over whip it. So, this is why one of the many reasons it's awesome. With egg whites, you can over whip it, right? You can put your electric whisk in and buzz it up and it'll go fantastic and if you keep going it will turn back into mush. But, with Aquafaba that will not happen. Once you've got it up into the same thumb, the same peaks as egg whites. And, if you keep going, you wouldn't destroy it, it will just keep going. So, there's no reasons to hold back on whipping. And, so I always go over, I always whip it as far as it goes to being peaks, which is usually about, sort of six or seven minutes, that's longer than egg whites and then go another minute just in case. So, I would suggest eight minutes as a minimum. So, I've used it as the base for a pavlova for a radish pavlova recipe in the book, which I'm really happy with. And, I took like a month experimenting, by the way, that was the recipe that got the testing more than any other, every night for about a month. I was living in Brooklyn. It was winter, there was no going out anyway. Every night I sat there and whisks Aquafaba be will to a minimum of eight minutes and then incorporated it with various ingredients and stuck it in the oven and every night for a month, pretty much it failed until finally it didn't fail. And, that's the recipe that you have in the book to enjoy. But, sugar, that's the one recipe in the book that has refined sugar and you really shouldn't change that. Refined sugar is essential in my experience for Aquafaba, bean water, to become a pavlova like a serious large meringue. It's something to do is the structure of sugar. You know, how it works. It's not just a sweetening agent. Refined sugar is also the basis of so many of those kind of spun sugar kind of things. And, there's something around that. I believe that scientists actually haven't figured out yet why bean water does work in a similar way to the protein of egg whites that nobody really understands what's going on there yet, which is kind of exciting. But, yeah, that's how you bean water in this context. It's like a large amount of whisking. And, if you're using it for a pavlova, you have to use refined sugar. Do not sub that out for any kind of non refined sugar sweetener.Suzy Chase: On page 34, you have an asparagus sesame cake. Talk to me about the texture of this cake and your decision to incorporate full spears of asparagus into this cake.Ysanne : So, the texture is, squishy, Asparagus for me, it's so celebrated in Japan. I mean, so many cultures enjoy asparagus. And, I was tempted to go to a kind of Italian kind of thing but I just, I'm intrigued still. It's just such a different flavor palate than the one I was raised in in London or the one that I live with now here in the states. And, so for me it's, intriguing. So, yeah, I wanted to draw from Japanese culture, Japanese cuisine, they do use barley flour a lot more and it has such a gentle sweetness and then much is visually, it bumps up the green. I kind of, I've used it in a couple of recipes in here, but also the bitter kind of flavor I think in a cake context is really interesting. And, then black sesame seeds as well visually on the flavor of that, it goes so well with asparagus. And, then I went to chili flakes, which is, I guess the unusual ingredient in this cake, asparagus is not already unusual. So, I was just, you know, I figured, let's try, I mean, why can a cake not have a little kick while we're at it? So, there's a tablespoon of chili flakes there. It's, you know, it's a sizable amount. And then I went to shiso leaves because I can never resist shiso leaves in cocktails in anywhere. So, yeah, shiso leaves are in. And, then I kind of was like, at this point I want to bump it into the cake while, so vanilla is a go to, but anything tasting sweet and smelling sweet. And, then I wanted to put some almonds in there as well. So, yeah, that that makes a squishy Japanese kind of cake where you can see the asparagus spears. I've not blended them. So, you know, there's a visual, that's , I think, quite elegant to look at. Excuse me.Suzy Chase: Is it a cake or is it a sculpture? Um, no, it's your Godzilla cake. I can honestly say this was a first for me. Please describe this cake.Ysanne : So, I'm hoping that all of your listeners know what a Romanesco cauliflowers is because if they haven't, like, seriously guys, you need to look this up. Go on the internet. If this already one thing you look up after this podcast it's Romanesco cauliflower or sometimes it's called Romanesco broccoli. Same thing. Look it up. Have a look at the images on your browser. And, you will agree with me that, you know, I mean, I've never met a Romanesco cauliflower, but I didn't want to frame and hang on the wall as art. Kind of thought I have to do something in a cake with a whole one because that I'm not pulverizing that thing. I'm not telling you to take that beautiful Romanesco and shred it. No, I'm like, let's frame it with a cake. So, that's the Godzilla cake. The name Godzilla cake because once I've made this thing, I was like, it, I mean, it's a Godzilla. It's like a monster's coming out of the cave. First reaction is the comedy reaction. Like, the first reaction is the, "Oh my God, what is going on here?" But, then see, because it is so overwhelmingly pretty, this vegetable, you know, there is that, that there's, you can't help but admire it. And, there's, you know, the, again from the cognitive psychotherapy kind of place, it's like weird because it's green. Okay. So, automatically your brain is in a non compute, but that kind of again works in our favor because it's kind of suspending disbelief. There's like a, it's just so strange that they can't resist. And, I'm talking about children but also like it's quite an adult flavor profile for the adults, I mean there's the coconut and that I'm so coconut and cauliflower, you know, think about it goes together. It just does. And, then from the savory kind of, you know, it's kind of taken also from the whole baked cauliflower thing. That's the thing right now, kind of the cauliflower steaks kind of idea, which was actually in my book for Rizzoli, the ranch, we had cauliflower steaks and you're looking at whole cauliflowers and baking them. So, instead of doing it with olive oil and salt and pepper and whatever, and doing, you know, the savory thing, I kind of took cardamom but I've kind of covered the cauliflower with a coconut oil but then I bumped up with cinnamon 'cause cardamom and cinnamon they go together, right? So, I've kind of drawn from the classic flavors of a savory cauliflower bake kind of thing and then bumped it up. There's maple syrup and coconut and cardamom and cinnamon. Like, hopefully your mouths are watering by now. Like it actually is. Delicious. It's an elegant flavor profile and kind of quite fashionable as long as it's like on trend with coconut stuff.Suzy Chase: On Tuesday I made your recipe for Red Radicchio cake on page 32, this was one of my most surprising recipes I've made on this cookbook podcast. Briefly go over what goes into this cake and then I want to talk about it.Ysanne : So, the ingredients are, we have, coconut yogurt, excuse me, 'cause I wanted to make it dairy free. Everybody does not want to make it dairy free. You can use regular yogurt but coconut yogurt, is what's in there? And, then we've got the zest and juice of half a lemon. I think I mentioned earlier about my thing about organics, but it's so important use and organic lemon if you're zesting. And then your olive oil. So, so far we're kind of making a dressing, right? And, then you've got radicchio leaves. So far it's a salad. Then you got some eggs because we're making a cake and coconut sugar 'cause I love coconut sugar. I kind of wanted to talk about that after. Yeah, that's in there. A gluten free, plain flour, all purpose. You know, just that mix that you can get. Again, if gluten free isn't a thing he can use just regular flour. Personally I'm a fan of inclusive desserts, so that's I guess why there's a lot of gluten free, dairy free, sugar free stuff in my life because I really love to make a dessert that everybody at the table can eat the guy that loves his donuts. The girl that's like Paleo, Vegan, super skinny, doesn't eat anything. I want all those people to eat together when it comes to dessert. So, yeah, inclusive means high on flavor. Deliciousness, sweetness. So, the donut guy is going to want it, but you know, free of anything that might be an allergen, or in some way nasty so that she'll eat it too. So, yeah, those things with polenta, dry tarragon, I mean at this point, you know, really it's still a salad and then we've got like some cinnamon, we have black pepper because it's basically salad and some sea salt or pink Himalayan salt I prefer, and some baking powder. And, then you're just going to decorate it with some tarragon, some fresh sprigs of tarragon, and so it's a very salady cake.Suzy Chase: I thought it was going to be the savory salady, polentay cake and that little tiny bit of coconut sugar sweetens it so nicely. It's a fooler if you ask me.Ysanne : Thank you. I'm so glad that it fooled you. Yeah, no, I mean that's quite an honor. The uses is as somebody who knows what you're saying in the kitchen. I guess the cinnamon helps bump it up as well. I mean you can use cinnamon in a savory context. I think, everybody's thrown it into a bolognese sauce at some point, you know, but like it's basically from the sweet kingdom, cinnamon, even though by itself it's not sweet, right? It's not sweet guys, like lavender isn't sweet, but it's all about context? But, yeah, this is basically a salad that I bumped up. Then so the coconut sugar, I did kind of want to briefly mention why I love coconut sugar so much. So, it's a traditional ingredient. This is not a new fangled thing. My favorite ingredients are always traditional. In fact, you know, kind of steer away from anything unless it's been tested on at least a couple of generations if possible. So, coconut sugar has been going for a millennia. I mean it's at least a thousand years old, probably older. In Indonesia. the coconut trees there, or palms, forever, a guy has been tying a rope generally a guy, I think always a guy actually, tying a rope between his ankles, shinning up the coconut palm and before the coconuts come and they have long skinny ones over there, well you know, every kind of palm, but those ones are super long, skinny. So, it's a very skilled job. Shins up there with a knife, slits the flower, the blossom that's up there, a little piece of the blossom, just a quick one cut to drain off the nectar in the flower. Really important that he doesn't damage the flower because if he does, no coconut's right? I mean it's like any fruit, there's a flower first, then that gets pollinated, then it becomes the fruit in that case, the coconut. So, you really don't want to damage the flower that you can drain off some of the nectar and the bees will still come and pollinate that thing. You'll still get your coconuts. And, so he'd drain off the nectar shin all the way back down the palm, carrying the nectar in a little pot and then tip it out into a long narrow tray and the sun then evaporates off the water and in the bottom of the tray you're left with are kind of sticky toffee kind of residue. And, you the then grind that up and that is coconut sugar and so it's basically flower nectar of the coconut plant full of nutrients. So, many minerals in there, such a slow release of sugar. It's got a much lower glycemic index than any of the different cane or beet sugars. So, it's a really beautiful old traditional ingredient that we can now get in the states. It's not everywhere, but it is, it's fairly easy to find now. So yeah, that's one of my favorite sweeteners.Suzy Chase: So, I'm dying to hear about your other love, music. Talk a little bit about how your food and music perspectives intersect.Ysanne : I've been writing cookbooks since about 2000, but music is definitely the thing I'm best known for. I guess the easiest way to explain it is I smashed pumpkins and bake 'em. I'm a composer and a conductor and a musician and I've toured and recorded with artists, including the Smashing Pumpkins, Elton John, Tiesto, Christina Perry, I guess Hawkwind back in the mist of time in my early years. And, simultaneously like so many musicians I have been passionate about food. You know, as I mentioned earlier, I was in Japan, music brought me to Japan, but you know, while I was there, and this was a long time ago, it was the late nineties. So, yeah, there were traditional foods there, it was incredible to land and discover this whole world of food while I was there for music. And, I guess also you're more likely to go to a fancy restaurant at some point, so get exposed to stuff at that end and you're more likely to go to a super non fancy side of the road, you know, while the tour bus is stocked kind of joint. I mean I went to the Royal College of Music and studied composition and conducting with violin, and so that was the first thing. But, you know, I was writing about organic food from a political perspective actually. It was, absolutely not about flavors in the 90s. It was looking at, you know, how farm workers are treated and how animals are treated. And, looking about how organic, you know, really does address a lot of those issues for people. You know, I was vegan for a few years and for me, organic was the thing that allowed me to eat non plant foods because the cruelty just isn't there. And, the toxins aren't there and if you're treating animals with respect, you know, that was a whole world. So, yeah, it was always the conceptual ideas and the history, food and the future of food, which is kind of my latest book. And, it's all that as much as just, you know, enjoying eating your food. And, and that's the same with music really. It's the same ideas that, I mean, the Smashing Pumpkins are known for conceptual ideas, right? I mean all of these artists that I've been associated with and have worked with and have, yeah, I spent time with, we're talking about ideas and history and the future and how these things intersect. So, for me, it's, it's one continuity like being a composer and being a writer. It's really two sides of the same coin.Suzy Chase: Now to my segment called My Last Meal. What would you have for your last supper?Ysanne : I mean, I guess chocolate with coffee, right?Suzy Chase: Sure.Ysanne : Thanks.Suzy Chase: So, where can we find you on the web and social media?Ysanne : So, I've got three presences that the main one, for you guys is tastecolors.com. That's my food world. My music world is, Ilovestrings.com, strings as in violin and things. And, then I have a third entity, which is a music and food all at the same time, and that's yntegrity.com and that's with a Y. Y-N-T-E-G-R-I-T-Y.com and my socials, I do all of the socials, well, the platforms and they have links from those three websites. So, tastescolors.com, Ilovestrings.com and yntegrity.comSuzy Chase: Well, you have certainly encouraged us to widen our perspective and enter into a brand new parallel world of possibilities. Thanks so much for coming on Cookery by the Book podcast.Ysanne : Thank you so much for having me, Susie. Glad to be here.Outro: Follow Suzy Chase on Instagram at Cookery by the Book and subscribe at cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery by the Book podcast. The only podcast devoted to cook books since 2015.

Cooking With ScrapsTurn Your Peels, Cores, Rinds, And Stems Into Delicious MealsBy Lindsay-Jean Hard Intro: Welcome to the Cookery by the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors. Lindsay-Jean: I'm Lindsay-Jean Hard, and my new cookbook is, Cooking With Scraps. Turn your peels, cores, rinds and stems into delicious meals. Suzy Chase: When did it first dawn on you to turn your peels, cores, rinds and stems into delicious meals?Lindsay-Jean: Well, it was when I was still working at Food52.com. We were having an editorial brainstorm and someone brought up Gabriel Hamilton's new at the time cookbook, Prune, and the fact that it had a garbage column in it. They said, "We should do a column around that." I was like, "Oh my gosh, me, I have to have that column." I just, I don't know what it was, but something struck me about. For a couple years there, I had a column called Cooking With Scraps. I would hunt through the Food 52 recipe archives to find recipes that the Food 52 community members were sharing that made smart use of underutilized produce parts and other odds and ends. I just learned so much from the community at that time that I just wanted to share it with everyone. That's where this cookbook came from.Suzy Chase: Talk a little bit about shooting the photography for this cookbook. Was it hard to make rinds and bits of this and that cookbook ready?Lindsay-Jean: Well, Penny De Los Santos did all the photography for this, and she obviously did an incredible job, as did the styling team that worked on it. But I really think that it helps to show people that these aren't strange things and you're not cooking with garbage. They're just regular ingredients and they can be just as beautiful as anything else. Suzy Chase: I read that you don't think that there are any perfect recipes. How come?Lindsay-Jean: I just don't think that any recipe is above messing with to make it appeal to you. I mean, there are incredible recipes that I make and repeat and love, but I still tweak and play with them. I think that everyone should feel empowered to do the same thing.Suzy Chase: In this cookbook, even salts and sugars don't go to waste. Since you have an entire shelf devoted to salt in your kitchen, please let me know what your favorite salt is. Lindsay-Jean: Well, after reading Samin Nosrat's, Salt, Fat Heat Acid, I am a full convert to diamond crystal. But I still have a full shelf of salt and I still use a variety of it.Suzy Chase: I live in the West Village in New York City near this shop called, The Meadow. It's so intimidating 'cause they have a million different salts.Lindsay-Jean: They're just so fun. I think that's what's fun about the [inaudible 00:02:57] crisper salts in my cookbook. When you're using these scraps to be able to create new salts, they just become really pretty. They're different shades of color, and they have great flavor to them.Suzy Chase: Throughout the book, you have included little sections called, Clean Out the Crisper. Talk about that?Lindsay-Jean: Yeah, so these are looser recipes. They're not always necessarily using a scrap per se, like the other ones are. They're more to help you clean out what's left in your fridge. For example, there's quick pickles, there's tempura, there's strata, which along with frittatas and other egg dishes are basically the ultimate in clean out your fridge, since you can add in vegetables and stale bread, and leftover bits of meats and cheeses. There's a variety of different options. Suzy Chase: I love your tempura idea, describe that.Lindsay-Jean: Yeah, well a lot of the recipes in here have a Japanese influence due to spending a couple of years in Japan. One of my favorites from that time is tempura. It's just a great way to put to use whether you have one pepper and a potato and just a few odds and ends. Giving them this awesome crispy tempura and then dipping them in soy sauce or maybe a flavored salt. Suzy Chase: There are so many foods we can freeze. Give us some foods we absolutely shouldn't freeze.Lindsay-Jean: I tend to not freeze dairy as often. You definitely can freeze most dairy, but I think the dairy products that I tend to have most often are sour cream, and cheese. I will freeze cheese rinds for forage fort, which is in the book. If I want cheese to stay ... If you're freezing cheese, the texture isn't gonna stay the same so you got to be willing to use it in something like a dip or baking it or something. You're not going to want to just slice the cheese and eat it after you're freezing it.Suzy Chase: Ew, no. Food storage always puzzles me. What are some food storage tips for, let's say, greens, herbs, onions and berries?Lindsay-Jean: For greens, I try to not wash them until you're going to use them, because you'll get a longer life out of them. But, I know that sometimes that's hard because you might be more likely to use something if you can pull it out and it's clean, and you can eat it right away. If you want to wash them first, then I like to store them loosely wrapped, like in a tea towel or paper towels, and then in a plastic bag or some other storage container. You could also wash them in a salad spinner and just store them right in there and they'll keep pretty well in there too. For berries I like to give them a vinegar bath first, so just a mix of a little bit of vinegar and water, then rinse them off. That keeps them so much longer than if you just put those straight in the fridge. In general I don't wash stuff first, but berries are one really good exception to that. For herbs, soft stem ones like parsley, basil, dill, I treat those just like I would a bouquet of flowers. I put them right into a glass of water. You can keep them on the counter at room temperature out of direct sunlight. Sometimes with basil, I will loosely cover them with a plastic bag. It just helps it stay a little bit longer. Then for woodier stemmed herbs like rosemary, I treat those more like I would greens. Wash them and then wrap them again in a tea towel and put them in a storage container. Then for onions, cool, dry, ideally dark place. I often just keep them in a basket away from potatoes. But I did learn trick from a Food 52 community member, that you can store them in the leg of nylons or pantyhose. Put one in and then tie a knot, and then put another one in and tie another knot. You still want to keep them in a cool, dark place, but it helps them last longer because they've got great air flow around them, and you can just snip off one at a time. Suzy Chase: Recently I read this stat that we're throwing away 165 billion dollars worth of food every year. Do you think we, as a country, have been throwing away more or less food in the past few years?Lindsay-Jean: I hope that we're starting to become more aware of this problem, because those numbers are just so staggering. I mean, 40 percent of food in the U.S. goes uneaten, which is just mind boggling. I feel like the more that we're all talking about this that there's becoming more awareness around the issue. I hope that we're starting to shift in a better direction. Suzy Chase: What is Aquafaba?Lindsay-Jean: Aquafaba is the liquid that comes from cooking beans. It could be the liquid that you're cooking it in if you have dried beans at home. If you haven't worked with Aquafaba before, I think it's easier to start with the liquid that comes from a can of beans that you would normally drain off and rinse it down the drain. It's really a cool ingredient. It behaves just like egg whites do, almost. You can whip it up and use it in baked goods. I use it in brownies in the cookbook. You can also turn it into things like mayonnaise or meringues.Suzy Chase: Now, I always thought that carrot tops were poisonous.Lindsay-Jean: Yeah, it's a persistent myth. I think perhaps they are a little bit bitter. You definitely want to blanch it before you use them. They are not poisonous though. It's possible that if you ate pounds and pounds and pounds of them you could get sick, but I think that's the case with lots of different foods.Suzy Chase: What do you think is the most underutilized, underappreciated produce part?Lindsay-Jean: I feel like broccoli stalks are finally getting some of the love that they deserve. Maybe kale stems, because I feel like that's one that comes up a lot in recipes of the cut and discard. We're always told to discard parts of vegetables. In the kale stem, that one happens a lot. But, it's perfectly edible. In the cookbook I'm blanching them so they get really tender, and then blending them into hummus. You wouldn't even know they're there, but you're still getting the fiber from the kale and some other nutrients as well, I'm sure. It's just a regular, delicious hummus but you're not wasting part of the plant.Suzy Chase: I really share disdain for kale with Mimi Sheridan. Do you think it's here to stay?Lindsay-Jean: I hope it's here to stay 'cause I love it. I bet that even you would like this hummus because it doesn't taste like kale. Suzy Chase: Okay. That's my kind of kale. You wrote, "Everyone has a crisis ingredient, something that can help you pull a meal together." What would your crisis ingredient be?Lindsay-Jean: Chickpeas for sure. I love them, and it's a problem because my husband hates them. My go-to ingredient is one that he does not enjoy. But I'm doing the cooking, so it's just unfortunate for him sometimes.Suzy Chase: Oh, darn. Lindsay-Jean: Yes.Suzy Chase: One of the most interesting recipes that caught my eye was, coffee ground cashew butter. Coffee grounds, really?Lindsay-Jean: Yes. I think this one along with banana peels are going to be the two most surprising ingredients for people. But I was actually in New York at Food 52, and I was trying ... One of my colleagues had this jar of peanut butter that was like coffee and cocoa nib peanut butter. I tried a bite and it was so good. I just had this thought of, "I wonder if I can do this with coffee grounds?" It was delicious. The coffee grounds still have so much of that flavor left. Then I started playing around with it more and it didn't quite make it into the book, but it is on Food52.com for a French Silk pie that has coffee grounds in the crust along with some chocolate cookies. Then I also used coffee grounds to infuse whip cream to make a topping. They still have so much of that coffee flavor.Suzy Chase: In this cookbook you mention a lot of Food 52 staff members. Talk about your time at Food 52 and your column. Lindsay-Jean: Anyone who's familiar with Food 52, which is a food and lifestyle website that has pretty much anything a home cook could ever want or need or dream about. If you're in the food world and you're familiar with them, it seems like it would be a dream job and it definitely was. The six years that I spent there, I got to know so many of, not only the staff, but also the incredible community that Food 52 has built and brings together. That column ... I mean, I learned a lot from the community members throughout my time there, but I especially learned a lot about cooking from writing that column, just because I would be searching for these recipes and finding these smart ways that they were using these ingredients. Then I felt empowered to experiment from there and use those ingredients and come up with my own recipes. I hope that I'm able to help other people do the same thing. Suzy Chase: One of your favorite things is to ask home cooks what they make when they only have 20 minutes and need dinner. What would you recommend out of this cookbook?Lindsay-Jean: I would recommend, I think probably the egg salad sandwiches with celery hearts and leaves. That one comes together and is a sandwich so it can be it's own meal. A lot of the book is sides and appetizers, and not always full dinner meals. But they are all easy and approachable recipes with short ingredient lists. Suzy Chase: The other night I made your recipe for Brothy Beans with Roasted Garlic and Parmesan Rind. Talk about how this recipe was inspired by Food 52 founder's, Meryl Stubbs. Lindsay-Jean: Yeah. Well as you said, a lot of my recipes have been inspired both by staff members and by the community members. But this one comes ... It's based off of one of Meryl's recipes that I really love. I think it was when she was sharing recipes that she was cooking for her daughter. Hers had more tomato in it, I think. But I love the idea of having a meal based around brothy beans. Using a Parmesan rind just boosts the flavor so much, of a pot of beans or a pot of soup. It's a really easy way to take simple ingredients up a notch.Suzy Chase: I think the rind made the broth so creamy and salty.Lindsay-Jean: Yes, yeah. I love it.Suzy Chase: Now, to my segment called The Last Meal. If you had to place an order for your last supper, what would it be?Lindsay-Jean: Let's see. I would have a Zingerman’s Enough Already bagel, which is their version of an everything bagel, with Zingerman’s Creamery cream cheese, and slices of fresh tomato just off the vine, and a Bloody Mary. Suzy Chase: I didn't see that one coming, "And a Bloody Mary."Lindsay-Jean: Yep.Suzy Chase: That's so funny. Lindsay-Jean: Yep. I'm choosing the breakfast of champions for my last meal.Suzy Chase: Well, you have opened up a whole new world of thinking for home cooks. Thanks so much for coming on Cookery by the Book Podcast. Lindsay-Jean: Oh, thank you so much for having me.Suzy Chase: Follow me on Instagram at CookerybytheBook. Twitter is IamSuzyChase. Download your Kitchen Mix Tapes, music to cook by, on Spotify at Cookery by the Book. As always, subscribe in Apple Podcasts.

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream. Written and presented by Alicia Kennedy Produced by Sareen Patel

This week, Dave and Nastassia talk wedding registries, induction stovetops, and Dave tries to rationalize away his disinterest in aquafaba. Cooking Issues is powered by Simplecast.

Turns out there's a post office in Antarctica, acorns will kill you and Benjamin Franklin tried to shove six more letters into the alphabet. Scott and Joshua also discuss little-known facts about aquafaba, aardvarks, Australia, apples, America, alligators, animal print, astrophysics, almonds, allowance, aargh, airplanes, aliens and arks (the Noah variety).

On this episode of My Darling Vegan I uncover the secrets behind three of my favorite vegan whole food substitutions for eggs, meat, and cheese. We explore the science behind aquafaba, get a little sticky while preparing a fresh green jackfruit, and, once and for all, put an end to the question, “what is NOOCH?!

On this episode of My Darling Vegan I uncover the secrets behind three of my favorite vegan whole food substitutions for eggs, meat, and cheese. We explore the science behind aquafaba, get a little sticky while preparing a fresh green jackfruit, and, once and for all, put an end to the question, “what is NOOCH?!

Rebecca Coleman’s cookbook Aquafabulous! will appeal to vegans and people who don’t eat eggs. She uses the eggwhite substitute to make meringues, macarons, and mousse. Aquafaba (the liquid from canned beans) is also featured in recipes for hummus, pulled jackfruit, breakfast cookies, and shepherd’s pie.

Rebecca Coleman’s cookbook Aquafabulous! will appeal to vegans and people who don’t eat eggs. She uses the eggwhite substitute to make meringues, macarons, and mousse. Aquafaba (the liquid from canned beans) is also featured in recipes for hummus, pulled jackfruit, breakfast cookies, and shepherd’s pie.

In this episode, I'll share with you how I use aquafaba as the ultimate egg replacement in any and all recipes that call for eggs.  Since this episode was recorded, we've also used aquafaba when making fried chicken and meatballs this summer. It's definitely an amazing new option to all who need or want to use an egg replacement. More from my blog on Aquafaba.

Play Episode The post LCN 105: You’re Ready When You’re Ready appeared first on Living A Creative Life with Melissa Dinwiddie.

Today Laura Theodore, the Jazzy Vegetarian welcomes the amazing Zsu Dever, author of the groundbreaking new book, Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water, to share fabulous recipes and tips for making dishes egg-free with the magic of bean water! Be sure to order your signed copy of Laura Theodore’s newest cookbook, Laura Theodore’s VEGAN-EASE  at Jazzyvegetarian.com Zsu Dever is the author of Vegan Bowls and Everyday Vegan Eats. Hailing from a long line of culinary professionals and restaurateurs, she has been involved in the restaurant business most of her life. She is passionate about teaching new vegans and vegetarians how to succeed with their plant-based lifestyle and sharing the recipes that keep her family happy. She is the mother of three and resides in San Diego, California. Learn more at her blog zsusveganpantry.com.

BHL's Fit Club -- In this episode Black Hollywood Live hosts Shaka Smith and Fallon Mercedes bring you the weekly diet and fitness tips! This week we're talking about Shailene Woodley's crusade for food stamps, the Aquafaba trend, Popular musicians endorsing mostly junk food, costly superfood trends and more. All of this and more on BHL's Fit Club!

A well made Manhattan is one of the most satisfying, delicious and classy cocktails you can drink.  Tony Abou-Ganim said its like "Frank Sinatra in a glass...holding one in your hand gives you an instant status of high class, sophistication and quality".On Bartender Journey Podcast #146 we talk about this iconic Cocktail and a competition revolving around it.Listen to the podcast with the audio player on this page or:On the Bartender Journey Web SiteSubscribe on iTunesListen on Stitcher RadioSubscribe on AndroidWoodford Reserve and Liquor.com teamed up for the Manhattan Experience Cocktail Competition.To enter the contest, you must:“Provide your 'ideal' recipe for the classic Manhattan Cocktail using Woodford Reserve Distiller's Select Bourbon, including the way you would serve it to guests”.Provide a second cocktail: “An original Woodford Reserve Double Oaked Cocktail that showcases the flavor profile of Woodford Reserve Double Oaked and that you would proudly serve to guests in your own bar”Among the judging criteria for the Manhattan segment of the contest are:Optional Written QuestionInsights and opinions as to what makes the Manhattan interesting and importantComprehensive understanding of the Manhattan CocktailSo to help us to understand the iconic Manhattan Cocktail a little better, our guest on the Bartender Journey Podcast this week is the author of The Manhattan Cocktail: A Modern Guide to the Whiskey Classic, Professor Albert W. A. Schmid.  He isProfessor & Director, Hotel-Restaurant Management & Hospitality Management Departments at Sullivan University's National Center for Hospitality StudiesLouisville, Kentucky.He is also Author ofThe Old Fashioned: An Essential Guide to the Original Whiskey CocktailThe Beverage Manager's Guide to Wines, Beers and SpiritsThe Kentucky Bourbon CookbookOn the Bartender Journey lately, we’ve been talking a bit about cocktail competitions.  The new competitions page contains some upcoming contests and a few resources about how to best enter them and win.  By the way, the most important thing is READ ALL THE RULES.  Then read them again.The deadline for the Manhattan Experience contest is Jan 31, 2016.Cocktail of the Week #1:USBG Manhattan Cocktail2 oz Rye or Bourbon Whiskey1 oz Sweet VermouthDash Angostura BittersStir with ice in a mixing cup.  Strain into a chilled Cocktail glass.  Garnish with cherry.Cocktail of the Week #2:Aquafaba Whiskey Sour1 oz Fresh Squeezed Lemon Juice3/4 oz Simple Syrup2 oz Bourbon1/2 oz Aquafaba (the liquid from a can of chickpeas)Dry shake (no ice) all ingredients for at least 10 seconds.  Add ice to shaker.  Shake for at least 20 more seconds.  Strain into Old Fashioned Glass prepared with fresh ice.  Garnish with cherry &/or lemon twist.

Irish Whiskey Part 2 with Tim Herlihy - U.S. Brand Ambassador for Tullamore D.E.W.Its the Bartender Journey Podcast # 143Listen with the player on below, or subscribe on iTunes, Android or Stitcher Radio.On this episode of the podcast, we talk with Irish Whiskey Part 2 with Tim Herlihy - U.S. Brand Ambassador for Tullamore D.E.W. (Part 1 here).  We met Tim at Swift Hibernian Lounge and had a great chat!You can enter the Cider Shake Cocktail Competition (before December 31, 2015).PLEASE vote for the Bartender Journey Cider Shake entry!  Click here to go to youtube and vote "thumbs up" for Brian's video!Egg whites in Cocktails, Part 3:  "Aquafaba" - the brine in chickpea cans - apparently is a great substitution for egg whites in cooking and in making cocktails!  The advantages of Aquafaba over egg whites:Cheap and plentifulReduced risk of SalmonellaGuests may be more acceptingVeganThere was recently a great article on Tales of the Cocktail's web site about substituting Aquafaba for egg whites.Book of the Week:  Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined.Dushan Zaric, co-author of the Speakeasy book, recently gave a great seminar at the Tampa USBG's Repeal Day Conference called "Health, Wellness & Other Things -  How to Work a Shift & Not Get Upset".  You can find Dushan's PowerPoint presentation for this seminar, as well as all his others here.Cocktail of the Week - The O’Sherry1 ¾ oz Tullamore D.E.W. Irish Whiskey½ oz Sweet Vermouth¼ oz SherryChocolate BittersStir over ice.  Strain into a chilled cocktail coupe.  Express oil from a lemon twist.  Garnish with lemon or raisins and mint on a cocktail pick.See the Documentary "The Irish Pub" on Amazon Prime Video with a Free 30 Day Trial!

An interview with the creator of the vegan meringue made of magical bean juice...the aquafaba innovator, Goose Wohlt. PLUS a huge announcement from me about my new show...where you can actually gaze upon me.   Show Notes: http://www.thesexyvegan.com/home/aquafaba