heyitspreeti asked:


Im vegetarian kinda going into being vegan but not vegan yet but my question is what is one way I can cook the tofu to make it delicious? I usually just put some sauce or something or in salad or my mom helps so Idk if its fried or whatever. . but on my own I just need some tips on different ways I can have it or cook it. . .
Thanks!
oh and make it something easy and ingredients that I probably have at home if you could

Gail

Molly M asked:


hello everyone and happy thanksgiving! I was wondering whats the difference between firm tofu, and silken tofu? Im trying to make a vegan-friendly chocolate mousse for my family so they are more open minded towards my vegan choice.

Adam

Al Gammate asked:


Gout is a very painful inflammatory condition of the joints, caused by crystallized uric acid collecting around the affected joint. The most common joint affected is the big toe; however, gout can affect the ankle, instep, heel, knee, spine, elbow, wrist, and finger. In severe cases, gout can deform the affected joint.

People prone to gout tend to have high uric acid levels in their blood. The high uric acid levels may be caused by the kidneys’ failure to adequately remove uric acid from the blood.

Uric Acid Level

You say, “Okay, my kidneys aren’t working properly. So what can I do to cure my gout?” The answer is you can do a lot.

First of all, certain foods and beverages heighten the body’s uric acid level, and certain foods and beverages don’t. So if you avoid the foods and beverages that heighten your uric acid level, and partake in the foods and beverages that don’t, you will never get a gout attack – thus curing your gout condition!

What are the foods and beverages that heighten the body’s uric acid level, causing a gout attack? Meats and seafood promote gout attacks. Do you like beef, pork, lamb, liver, bacon, fish, lobster, mussels, scallops, or shrimp? Sorry, you have to pass on these. To a lesser degree, chicken, turkey, and duck promote gout attacks. Do you like beer? Well you don’t anymore, because beer promotes gout attacks.

High-Protein Foods

Avoiding meats and seafood puts you in a dilemma. You avoid these foods to avoid gout attacks, but your body cannot function properly without protein – meats and seafood are common sources of protein! What do you do?

Luckily, there are high-protein foods that don’t cause gout attacks. They are listed below categorically.

Eggs and Dairy Products: High in protein are milk, cheese, cottage cheese, yogurt, and eggs.

Grains and Cereals: High in protein are buckwheat, amaranth grain (usually sold in health food shops), and quinoa.

Nuts and Seeds: High in protein are peanuts, almonds, cashews, pecans, sunflower seeds, pumpkin seeds, and flax seeds.

Beans including Soy: High in protein are tofu, soy milk, beans, soy beans, and split peas.

Red Wine

So all you have to do is substitute these high-protein foods for the meats and seafood that you usually eat. “But what about beer? Is there a substitute for that? I need to have a beer to unwind after work,” you say. Once again, you are in luck.

Since red wine doesn’t elevate the body’s uric acid level, it doesn’t cause gout attacks. In fact, red wine may even lower uric acid levels! And certainly red wine is just as effective as beer in helping you to unwind.

High-Dose Vitamin C

Not only may red wine reduce uric acid levels, vitamin C may also do likewise. High-dose vitamin C reduces uric acid levels in most gout sufferers. However, for some gout sufferers, high-dose vitamin C worsens their condition.

A dose of 500 mg per day significantly reduces uric acid levels in most gout sufferers. But before you begin a vitamin C regimen, you should get your physician’s approval; because high-dose vitamin C might possibly eliminate uric acid from your body too quickly, causing kidney stones.

Is Protein Substitution Practical?

Some of you may be saying right about now, “Okay, this all makes sense, but it’s impractical. This protein substitution lacks variety; there’s no way I can follow it.” Lack of variety? Let’s see. I’ll attempt to brainstorm a variety of gout-safe high-protein foods.

The following foods contain cheese, and can be served without meats and seafood: pizza, cheese ravioli, baked ziti, mozzarella sticks, eggplant Parmesan, cheese omelette, lasagna, muffin egg and cheese sandwich, macaroni and cheese, baked potato with cheddar cheese sauce, stuffed shells Italiano, cheese manicotti in marinara sauce, salad with blue cheese dressing, cheesecake, broccoli cheese soup, asparagus with Parmesan cheese, smoked mozzarella fonduta, fettuccine alfredo, penne with goat cheese, and ricotta gnocchi.

The following foods contain buckwheat, and can be served without meats and seafood: buckwheat pancakes, buckwheat breads, buckwheat muffins, buckwheat crackers, buckwheat bagels, buckwheat cookies, buckwheat tortillas, some breakfast cereals, buckwheat grits, kasha, buckwheat porridge, buckwheat salad with mushrooms and parsley oil, kasha varnishkes, buckwheat noodles, Japanese soba noodles, California buckwheat chapati, kasha knishes, and some blini.

The following foods contain peanuts, and can be served without meats and seafood: peanut candy, salted nuts, peanut butter, peanut butter sandwiches, vegetable salads mixed with peanut sauce, peanut-based dipping sauce, peanut butter crackers, mandelonas (peanuts soaked in almond flavoring), some health food bars, some breakfast cereals, peanut butter cookies, celery sticks filled with peanut butter, honey peanut steamed tea bread, cherry peanut granola, peanut squares, peanut butter crisps, trail mixes, some spaghetti sauces, boiled peanuts, peanut butter spread on toast, gorp (good old raisins and peanuts), Cajun flavored peanuts, peanut soup, peanut rolls, peanut muffins, peanut cake, peanut pudding, baked peanuts with rice, and peanut stuffing.

The following foods contain tofu, and can be served without meats and seafood: tofu with vegetable medley, tofu muffins, tofu and cheese omelet, sauteed tofu steak, tofu caramel custard, tofu anmitsu (traditional fruit salad), broiled tofu steak, tomato and olive tofu spread, braised cubed tofu steak with eggplant and zucchini, tofu steak with teriyaki butter sauce, tofu steak sandwich, tofu steak with salsa sauce, tofu steak nuggets, tofu steak fajita, tofu steak with Asian mushroom sauce, tofu and egg burger, tofu and vegetable burger, tofu burger, tofu quesadilla, oriental tofu salad, split pea soup with tofu, creamy oriental tofu dressing, tofu broccoli lasagna, grilled tofu and cheese, tofu spaghetti sauce, Spanish rice with tofu, tofu and vegetable stir-fry, zesty Italian pasta and tofu, spicy tofu chili, spicy tofu burritos, Tex-Mex tofu lasagna, pita stuffed tofu salad, tofu custard filled cake, pineapple tofu pie, and tofu custard with sesame flavor.

Attempting brevity, I only brainstormed gout-safe high-protein foods containing cheese, buckwheat, peanuts, and tofu. If I were to include gout-safe high-protein foods containing milk, cottage cheese, yogurt, eggs, amaranth grain, quinoa, almonds, cashews, pecans, sunflower seeds, pumpkin seeds, flax seeds, soy milk, beans, soy beans, and split peas, I would end up writing a novel. Though I only focused on foods containing cheese, buckwheat, peanuts, and tofu, you can see that there is plenty of variety.

Warnings, Interactions, and Side Effect

Gout attacks can be cured by following the dietary changes suggested here. However, please keep in mind that it is easier to prevent gout attacks than intervene in the middle of gout attacks. So it is best to use the suggested dietary changes proactively rather than reactively.

Some foods suggested here can dangerously interact with some prescription drugs or medical conditions. For example, eating cheese while taking monoamine oxidase inhibitors (MAOIs) can kill you. Also, drinking red wine while having liver cirrhosis can worsen your condition. So to be on the safe side, you should get the approval of your physician and pharmacist before following the suggested dietary changes.

Gout-prone people can have a side effect from aspirin. Though normal people can take aspirin without having a side effect, gout-prone people can have the side effect of a gout attack. So if you are gout-prone and have a headache, it is best that you take Motrin (ibuprofen) instead of Bayer (aspirin).

Summary

Though prescription drugs such as allopurinol prevent gout attacks, some people prefer a more natural prevention. This article outlines a gout prevention plan, consisting of protein substitution, alcoholic beverage substitution, and taking high-dose vitamin C supplements. This article proposes that dietary changes alone can prevent gout attacks.



Eugene

Jude Simons asked:


Most milk is mucous forming. When a cold develops or pneumonia sets in, the last thing offered should be a milk product due to the mucous in it. Soy is still milk, even though it is called a “vegetable milk.” Children under two years of age are being advised not to drink cow’s milk due to the high protein in it. Yet soy milk is high protein also, and is seriously being promoted for children today, especially those who have had milk allergies. The soy milk is curdled and hung in a cheese cloth, this forms a sold curd which is called tofu or soy cheese. Processed soy products is the most mucous forming food on the planet!

It has been proven in Japan that soy has goitrogens in it, which depresses thyroid function. It also is high in phytic acid and is 99% genetically modified, plus having one of the highest percentages contaminate of pesticides there is. Scientists are beginning to agree that grain and legume based diets high in phytates are helping spread mineral deficiencies in 3rd world countries. 

Soy has come to us from the Orient where it is called “the meat without a bone.” Tofu is a very natural protein based product from soy that replaces meat in the Orient. Traditionally, it was eaten by the Japanese as part of a mineral-rich fish broth. Recent studies show vegetarians who eat tofu and bean curd as meat substitutes for dairy products and meat, are at risk for mineral deficiencies. Supplements need to be added to compensate for this deficiency. Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies.

The Chinese did not eat soybean as other legumes and lentils. They felt that the soybean contained large amounts of harmful substances. Many reasons are cited for it, but soy products continue to grow in the United States at an alarming rate. Chocolate soy milk and vanilla soy milk are just a few products that we find in our grocery stores today.



Brad

Craig Burton asked:


Soy “stops cancer and baldness” (1)

“Soy foods can stimulate the growth of oestrogen-dependent tumours and cause thyroid problems.” (7)

“Boosting your Soy intake could reduce your risk of ****** cancer.” (5)

“A British Government report concluded that there is little evidence that soy foods protect against ****** cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.” (8)

Confused?

This article on soy will examine the following:

- History of the humble soy bean

- It’s role in the Asian diet

- It’s role in the Western diet – where is it lurking

- Critical questions regarding its safety

- The guinea pigs

Soy Beginnings The soy plant was initially used as ‘green manure’ or a cover crop plowed under to enrich the soil, and it became known to the Chinese as ‘the yellow jewel’. Soy did not become human food till late in the Chou Dynasty (1134-246 BC), after the Chinese developed a process of fermentation to make it into soy paste, called miso, with the run-off liquid called soy sauce. Tofu came after miso and in Japan, and China it was rarely served as a main course except in monasteries where it was eaten with miso or fish stock. Around 1000 A.D fermented soy foods, natto and tempeh entered the food supply. Modern soy products such as soy-protein isolate and concentrate made using highly processed methods were unknown in Asia till after World War II. Furthermore neither soy milk nor infant formula is traditional in Asia. The first person to manufacture soy milk was actually an American missionary and physician Harry Miller. “Claims that soybeans have been a major part of the Asian diet for more than 3,000 years, or ‘time immemorial’ are simply not true.” (6)

Soy in the Asian diet According to a spokesman for Cancer Research UK “There’s a lot of research that countries with a high intake of soy in their diet, such as Japan, tend to have lower rates of prostate cancer and some other types, with the active ingredients in soy thought to be isoflavones.” (1). Sounds very compelling, however let’s elaborate how much soy is actually in the Japanese and Asian diet. According to the soy industry’s own figures Asians eat very little soy; around 9.3 to 36grams per day in China, Japan, Korea, Indonesia, and Taiwan. In comparison a cup of Tofu is 252grams, or soy milk 240 grams (6). More importantly the quality is hardly comparable, with the Asian countries generally eating their soy already fermented like miso soup, not as tofu, sausages or meat replacement foods. According to Sally Fallon from Weston A Price foundation (leading independent health group) approximately 65% of Japanese calories come from fish while in China the same percentage from Pork. So it is far from the backbone of their diet (8).

Soy in the Western diet Apart from the obvious where else is soy lurking? Research estimates that soy is present in 70% of all supermarket products and widely used in Fast Food chains. Soy is used to bulk out and bind many processed foods such as sausages, lasagne, beef burgers and chicken nuggets (food firms can then put a higher protein value on them). Even the husk is used for fibre in breads, cereals, and snacks. The big one is in vegetable oil- soy is the most consumed vegetable oil in the world and is used in margarines, salad dressings and cooking oils. Food labels simply list soy oil as vegetable oil As well as that 90% of the 200 million tonnes of soy produced annually is used to feed animals (3).

Soy and the Thyroid According to Mary Shomon editor of http://www.thyroid-info.com (9) “Soy products increase the risk of thyroid disease. And this danger is particularly great for infants on soy formula…More than 70 years of human, animal and laboratory studies show that soybeans put the thyroid at risk.” Dr. Mike Fitzpatrick, an environmental scientist and phytoestrogen researcher who has conducted in-depth studies on soy, particularly the use of soy formulas published in the New Zealand Medical journal. Dr. Fitzpatrick makes it clear that soy products can have a detrimental affect on both adults and infants. In particular, he firmly believes that soy formula manufacturers should remove the isoflavones — that part of the soy products that act as anti-thyroid agents — from their products (2) How do researchers induce thyroid cancers in laboratory animals? They use thyroid-inhibiting foods like soy in combination with thyroid boosting drugs like Synthroid. (6) How much soy can impair thyroid problems? Perhaps as little as 30 mg or less than a glass of soy milk. (4)

Soy and reproduction Here is an interesting fact. Tofu is consumed by Buddhist monks to reduce libido. Humans and animals appear to be the most vulnerable to the effects of soy estrogens prenatally, during infancy and puberty, during pregnancy and lactation – all the major phases of hormonal shifts with growth and development. How powerful can soy be to the hormone system? One landmark study showed “that as little as 45mg of isoflavines could alter the length of a premenopausal woman’s menstrual cycle.” (4) Obviously it’s harder to find a cause and effect relationship as there are many potentially triggers to hormonal imbalances and reproductive problems. However in animals this has been more thoroughly tested. According to Dr Mary Enig (world renowned lipid and hormone specialist) female pigs can only ingest it in amounts no greater than 1% during lactation phase or face developmental problems in the piglets (8).

Soy and the environment Soy was previously considered a good source of protein which attracted vegetarians looking for meat alternatives. But it’s a double whammy for environmental and health conscious vegetarians as the effect of soy farming on the environment is dramatic. It is predicted that 10,000 hectares of forest every year in Argentina (20 football fields an hour). If this continues at this rate in fives years time the country’s native forests will have disappeared. Similar scenarios are being played out in Brazil, Paraguay and Bolivia all thanks to companies like the genetic engineering giant Monsanto. The World Wide Fund for Nature published a report recently calculating that 22 million hectares of forests and savannah in South America (an area the size of Great Britain) will be wiped out by 2020. Crops have also triggered soil erosion, and the widespread use of pesticides and chemicals are destroying some of the world’s most delicate habitats. (3).

Soy Business Soy is traded as an international commodity, like oil and gold. It’s a multi-billion dollar industry. “The reason there’s so much soy in America is because they [the soy industry] started to plant soy to extract the oil from it and soy oil became a very large industry. Once they had as much oil as they did in the food supply they had a lot of soy protein residue left over, and since they can’t feed it to animals, except in small amounts, they had to find another market.” (2)

Conclusion So Soy’s reputation as a health panacea is now badly blemished. It still has some supporters, but it is important to examine their background to ensure they are not just PR mouthpieces for a very powerful Soy industry. Big Soy, like big pharmaceutical, has been a powerful force shaping an attitude to nutrition and health. Given the mounting evidence that does not support Soy as a health food I believe we need to be very nervous about accepting big Soy spin as nutritional gospel.

Your 3d Coach

Craig Burton

References

1. BBC News 2004, Soy stops cancer and Baldness, 14/11/2004

2. http://www.mercola.com/2004/jan/21/soy.htm, Soy: Is it healthy or is it harmful

3. Anthony Barnett, The Observer, They hailed it a wonder food, 7/11/2004

4. http://www.soyonlineservice.co.nz/articles/Shadow.htm, Sean Carson, The shadow of Soy or, How I stopped loving and learned to worry about the bean

5. www.thehealthierlife.co.uk, Soy Health benefits: why boosting your intake of soy could reduce your risk of ****** cancer

6. www.thewholesoystory.com, Whole soy story: The dark side of America’s favorite health food. Daniel, K, T

7. New Zealand Medical Journal (vol 113 Feb 11 2000) Soy Formulas and the effects of isoflavones on the thyroid.

8. www.westonaprice.org, Myths and Truths about soy food

9. http://www.thyroid-info.com, Mary Shomon editor.



Rebecca

CD Mohatta asked:


Sugar Cookies

INGREDIENTS:

·    2 1/2 cups flour

·    1/4 tsp salt

·    1/2 tsp baking soda

·    2/3 cup sugar + 1/4 cup

·    1 cup margarine, pre-softened

·    1/4 cup tofu (mixed with liquid)

·    3 tbsp lemon juice, preferably fresh

PREPARATION:

Preheat the oven to 400ºF.

Sift together the flour, baking soda and salt in a medium sized bowl.

In a separate large bowl, beat together the 2/3 cup sugar, margarine and lemon with zest until smooth and fluffy. Add the tofu and whip until well mixed.

Add the flour, baking soda, and salt. In a large bowl, beat the margarine, the remaining 1 cup of sugar, the remaining 1 tsp. of lemon oil zest with an electric mixer until light and fluffy. Add the tofu and beat until well-blended. Add the flour mixture to the margarine mixture and stir until well combined.

Form dough into one-inch balls, and roll into the 1/4 cup sugar until well coated. Flatten slightly.

Bake for 8-10 minutes, until lightly golden brown.

Peanut Butter Cookies

INGREDIENTS:

·    1 1/2 cups peanut butter

·    1/3 cup margarine or oil

·    3/4 cups regular or brown sugar

·    2 cups flour

·    1/2 tsp baking powder

·    1/2 tsp salt

PREPARATION:

Combine peanut butter in a large bowl with margarine or oil until smooth (it helps to soften the peanut butter by microwaving for 10-20 seconds). Add sugar and mix until smooth. Add remaining ingredients until well combined.

Roll into 1 inch balls or drop 1 inch spoonfuls onto ungreased cookie sheet.

Optional: Gently flatten balls of dough with the back of a fork in a patchwork pattern before baking. This is traditional for peanut butter cookies and makes them look smooth and finished rather than rough, but your cookies will taste great either way!

Bake for 10-12 minutes at 350 degrees.

These recipes are easily prepared with alternative ingredients and are both delicious and safe for a person who is allergic to certain foods. They will enjoy having cookies during the holidays and you can be sure that will not have a reaction to the egg substitute.

This article is only for informative purposes. This article is not intended to be a medical advise and it is not a substitute for professional medical advice. Please consult your doctor for your medical concerns. Please follow any tip given in this article only after consulting your doctor. The author is not liable for any outcome or damage resulting from information obtained from this article.



Beverly

algal1120 asked:


I’ve had tofu in my fridge for about a week now and i’m not sure whether to throw it out or use it for lunch tomorow.

Bertha

Sonia Sood asked:


To some people, the phrase “Vegan Cuisine” sounds like an oxymoron. To others, it sounds like the road of a ******** food nutritionist. “Scary,” was the word used by my roommate when I announced I was going to try to become a vegan. What most people don’t realize is that it’s very possible, indeed even probable, for a creative chef to make vegan food just as exciting and full of variety as any other type of cuisine.

What is veganism, first of all? Strictly put, veganism is a diet which contains no animal byproducts. Not only do vegans not eat meat, like vegetarians, but they also do not consume any food created by animals. No milk, no eggs, no dairy of any kind. No pasta derived from eggs. No gelatin. When you stop to think, it is surprising how much of the typical American diet is animal-derived.

All of this, I admit, can sound rather scary to the typical meat and milk lover, and certainly to the typical American who is surrounded by fast-food hamburgers and bologna sandwiches from a young age. But veganism is not as intimidating as it sounds. In fact, when the right choices in recipe and menu are made, it can be extraordinarily flavorful and rewarding.

Think of it this way: Vegan cuisine can’t rely on heavy, flavorful ingredients like meat and dairy to get its flavor and substance. So what do they do instead? They replace those ingredients in a way that makes you never even miss them- with fresh vegetables, heady spices, wonderful texture combinations and delicate wheat-based starches.

One of the most uniquely vegan foods on the market, and the one that tends to scare the layperson the most, is tofu. Tofu is basically a soybean curd with a sponge-like consistency and a bland taste that absorbs whatever flavors are around it. Am I tempting you yet?

Wait. Let’s try this. Imagine a dish of Italian stuffed shells, loaded with tomato sauce and basil, garlic, and oregano. Now imagine that instead of cheese, the shells were stuffed with a mixture of soft tofu, blended with fresh spinach. The tofu absorbs the Italian spices and has a delicate, creamy flavor all its own. Would you notice the absence of the cheese? Sure. Would you miss it? Not likely.

There are many recipes unique to vegan cuisine that are truly surprising in their variety and tastiness. Curry is one of the darlings of vegan cuisine, and is available in all forms and flavors. Other wonderful vegan dishes include several types of stir-fry, swimming in soy sauces and fresh vegetables; salads overflowing with fresh beans and sweet oil dressings, and many spicy and exciting side dishes and appetizers. Many people, for example, love the wonderful garlicky zing of hummus and do not realize that it’s a distinctly vegan food.

Give vegan cuisine a try. Once you stop relying on meat and milk for your flavor and fullness, you might just discover a whole new world out there, where spices are abundant and soybean curd can be delicious.



Erin

David H. Urmann asked:


Japanese sushi is a type of vinegar rice topped with fish, meats and vegetables. Nowadays, sushi is prepared creatively for a more inviting appearance. It possesses many nutritional benefits.

Sushi comes from an archaic grammatical form of word which means sour. Rice and fish is being combined for a more likable meal. Most restaurants today serve sushi in different ways. Here is some additional information about one of the most popular food not only in Japan but in many countries across the globe.

Sushi Origin

Sushi did not actually originate in Japan. It was introduced into Japan from China during the 17th century. People made sushi from fermented fish. This is since there were no refrigerators back then.

The fish was consumed and the rice is discarded. Sushi is even considered as the marriage of vinegar rice with many other ingredients. Different sushi combinations had actually evolved. Sushi became the most popular food in Japan until now.

The Japanese love sushi, especially if it is served in rolled nori called Makizushi and nigirizushi (toppings laid in clumps of rice). This is also for inarizushi (stuffed with fried tofu) and chirashi-zushi (toppings scattered over a sushi rice bowl).

One should learn the basic ingredients in preparing sushi. Ingredients should be properly set in order so as to achieve the perfect art of making sushi.

Ingredients:

Sushi rice – This is a type of short grained rice mixed with vinegar, salt, sugar and sometimes sake. Short grain brown and wild rice can also be used and is usually cooled down before placing it into a type of filling.

Nori – Nori is an alga, a type of seaweed wrapper. Algae are scraped, rolled out into thin and dried into the sun just like rice paper. High quality Nori must be thick, shiny, smooth, and green, having no holes on it. The Nori standard sheet is about 18 cm by 21 cm.

Omelette (fukusazushi) -An omelet is used in forming the pouch for the fillings and rice. It may also replace the nori, for wrapping purposes.

Toppings and fillings may include fish, seafood, vegetables, red meat, tofu and eggs.

Condiments

Shoyu – This is referred to as murasaki. It is more commonly known as soy sauce.

Wasabi – This is made from the grated root of the wasabi plant. Hon wasabi (real wasabi) may reduce food poisoning because of its anti-microbial properties. However, seiyo-wasabi (imitation wasabi) is made from mustard powder and horseradish.

Gari – This is a sweet pickled ginger which aids in the digestive processes. It actually cleanses the palate.

Ocha – This is a type of green tea (ocha) in Japan.

Nutritional information

The main ingredients of sushi which is rice and fish are naturally low in fat but are high in carbohydrates, protein, vitamins and minerals.

? Fats: Rich in Omega 3 or unsaturated fat. No fat was introduced in making sushi because it is served raw.

? Proteins: High levels of protein are found in tofu, seafood, egg and most specially fish.

? Vitamins and Minerals: Gari, nori and many other vegetables are rich in nutrients.

? Carbohydrates: Found in vegetables and mainly rice.

Risks in Health

Fish such as tuna and bluefin is found to have high levels of mercury. It can be hazardous to one’s health when eaten in large quantities. A weekly dose should acquire 2 to 6 pieces depending on the person’s weight as well as the amount of tuna inside the sushi. Raw seafood may result to risks of anisakiasis, causing diarrhea, parasitic infection and poisoning, especially if not prepared properly.

Etiquette

Sushi can be eaten via chopsticks or with your bare hands. This can be served with desired condiments like wasabi, soy sauce and pickled ginger.

Utensils

? Fukin: Kitchen cloth.

? Ryoribashi: Cooking chopsticks.

? Hangiri: Rice barrel.

? Hocho: Kitchen knives.

? Makisu: Bamboo rolling mat.

? Shamoji: Wooden rice paddle.

? Oshizushihako: a mold used to make oshizushi.

? Makiyakinabe: Rectangular omelet pan.



Frances

MN Nikk asked:


Everybody likes a snack. And it’s not just that you’re hungry between meals and you need a bite to eat, but also because snacks can be a treat for yourself. Treats help make you feel better and raise your spirits. So here’s a list of snacks that can get your heart pumping, both literally and figuratively. They’re delicious alternatives to the traditional bag of chips or candy bar that are not part of a healthy diet. So instead of dropping by the drive-through or heading straight for the candy aisle, you can and load up on some heart-healthy snacks.

1. Vegetables Dipped in Hummus – Fresh vegetables are low in calories and have many antioxidants. Many of them have no fat whatsoever and instead give you plenty of fiber to make your stomach feel full. Hummus, made from ***** peas, is a great alternative protein without saturated fat.

2. Fruit Skewered on a Stick with a Little Dark Chocolate for Dipping – Fruit has a variety of antioxidants to fight cancer and heart disease. Dark chocolate has a high concentration of flavinols, which is a type of antioxidant that helps fight heart disease, and is in fact recommended by doctors for this very purpose.

3. Half of a Cantaloupe Filled with Fat Free Cottage Cheese, a Dash of Cinnamon and Some Berries – The cantaloupe and berries are rich in antioxidants, and the fat-free cottage cheese counts as a serving of dairy, while avoiding the saturated fat.

4. Fat-free Yogurt with Fruit and a Sprinkle of Nuts – Here’s a chance of getting another serving of dairy that contains no saturated fat, but plenty of antioxidants from fruit and, on top of that, a bit of healthy, unsaturated fat from the nuts.

5. Smoothies with Silken Tofu and Berries plus a Dash of Grape Juice or Pomegranate Juice As most dieters know, tofu is an excellent alternative protein source without saturated fat. Berries, grape juice and pomegranate juice have a high concentration of antioxidants and are very good for you.

6. Homemade Soup – Start with a vegetable base in order to load up on antioxidants and fiber. Make sure you don’t buy something that’s rich in sodium because that’s something you definitely don’t want for your heart. Add a bag of frozen vegetables and mix in a couple of cups of beans. Canned beans are rich in sodium, so make sure to rinse them thoroughly before use. Season it with fresh herbs.

7. Pureed Prunes — Sneak Them into your Brownies – Pureed fruit is an excellent addition to chocolate brownies because it helps strengthen the taste of chocolate. Another good thing is that you’ve put in something that use less oil or less butter and you’ve also added antioxidants because of the pureed fruit. Also fruit has fiber to lower your cholesterol.

8. Silken Tofu or Soy Milk — Substitute for Regular Milk in Recipes – Using tofu or soy milk instead of regular milk is a good way of adding heart healthy protein, while at the same time cutting down on the heart-clogging calories of the other oils you might have used.

9. Applesauce or Apple Butter — Use in Place of Oil for Muffins – Apple butter is one of best ingredients you can add to moisture the mix and to give it that pleasant fruit flavor that won’t combat your other ingredients.

10. Nuts and Small Chunks of Fruit — Sprinkle on Top of Muffins – If you substitute applesauce for the oil, you’ll be making a muffin low in fat, chock-full of antioxidants from fruit, fiber from nuts, and heart-healthy protein from the nuts.

11. Meatloaf — Use Tofu and Chopped White Chicken Meat Instead of Red Meat – This combination is absolutely great. The result will feel and taste just like meatloaf, but without the downside of eating red meat.



Rachel