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Been there as well. Lived on watercress and egg sandwiches for a while until I found some good Italian restaurants to frequent
originally posted by: butcherguy
originally posted by: Bilk22
Yeah Brits and cooking don't necessarily go together in the same sentence. Google "spotted dick". LOL
originally posted by: butcherguy
a reply to: berenike
I Googled beans on toast.
I clicked on a 'recipe'.
The were other recipes there for traditional British foods.
One was cheese on toast.
Another was for Marmite on toast.
I am going to write a such a recipe for one that I didn't see there:
Peanut Butter Toast
2 slices of bread
Toast bread, spread with peanut butter to taste.
I never realized such simple things required a recipe.
Yeah, been there (UK) and ate that (their food).
No argument from me on that one.
1. Add it to scrambles and frittatas. Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble. If you or your family are new to turmeric, this is a great place to start because the color is familiar and the flavor subtle.
→ Recipe: Southwestern Tofu Scramble
2. Toss it with roasted vegetables. Turmeric's slightly warm and peppery flavor works especially well with cauliflower, potatoes, and root vegetables.
→ Recipe: Cauliflower Steaks with Ginger, Turmeric, and Cumin
3. Add it to rice. A dash of turmeric brings color and mild flavor to a pot of plain rice or a fancier pilaf.
→ Recipe: Fragrant Yellow Rice
4. Try it with greens. Sprinkle turmeric into sautéed or braised greens like kale, collards, and cabbage.
→ Recipe: Cabbage in Mild Yogurt and Mustard Seed Curry
5. Use it in soups. A bowl of vegetable or chicken soup feels even more warming when it's tinged with golden turmeric.
→ Recipe: Creamy Curried Cauliflower Soup
6. Blend it into a smoothie. While fresh turmeric root is especially great in juices and smoothies, a pinch of ground spice is good, too. The slightly pungent flavor is usually well masked in smoothies.
→ Recipe: Superpower Morning Smoothie (the recipe doesn't call for turmeric but you can definitely add it!)
7. Make tea. Simmer turmeric with milk and honey to make an earthy and comforting beverage.
→ Recipe: Turmeric-Ginger Tea
→ An additional tip: If you're looking to get the health benefits of turmeric, pair it with pepper. Herbalist Rosalee de la Forêt tells us, "To get the most out of your turmeric add 3% black pepper to the mix. Black pepper improves the biodegradability of turmeric, making smaller doses more effective." This works out to about 1/2 teaspoon of ground pepper to 1/4 cup of turmeric. To make it easy, I simply premix pepper into my jar of turmeric.
Astaxanthin is a powerful, naturally occurring carotenoid pigment that's found in certain marine plants and animals. Often called "the king of the carotenoids," astaxanthin is recognized as being one of the most powerful antioxidants found in nature. It is of particular significance, because unlike some other types of antioxidants, astaxanthin never becomes a pro-oxidant in the body so it can never cause harmful oxidation.
Astaxanthin is an antioxidant, so it naturally reduces free radicals in the body. But besides that, it also significantly reduces the oxidative load in the body by protecting the cells against oxidation. Because of astaxanthin's unique molecular structure, this red-colored pigment is an extremely powerful antioxidant that is very effective against singlet oxygen. It has a powerful scavenging ability for lipid and free radicals, and effectively breaks peroxide chain reactions.
Astaxanthin has natural anti-inflammatory properties, but unlike prescription analgesics, it comes with no risk of addiction, heartburn, or gastrointestinal ulcers. Specifically, natural forms of astaxanthin block inflammatory COX2 enzymes, while at the same time suppressing serum levels of nitric oxide, interleukin 1B, prostaglandin E2, C Reactive Protein (CRP), and TNF-alpha (tumor necrosis factor alpha).
Sockeye salmon has some of the highest levels of astaxanthin found in nature, with the exception of the purest form of the pigment. In fact, this is the reason behind the vibrant red flesh of the fish. Astaxanthin is also considered the primary reason why salmon have the energy it takes to make their arduous upstream voyages each year. Natural forms of this antioxidant also provide humans with increased strength, while also offering increased recovery from exercise.