The Best Fruits and Veggies to Eat After Yoga Class

If you ask most yoga enthusiasts, they will tell you that they try to eat foods high in protein after their yoga classes. While there’s nothing wrong with having a protein diet after your yoga class, you will want to include some vegetables and fruits because they are alkaline, which helps your body to get rid of the lactic acid produced by muscles. This will help you to be less sore the next day. The question is: which fruits and veggies are the best for you?

Let’s take a look at some of the best fruits and vegetables to eat after a yoga class, depending on the time of day in which you take your class.

Early Morning Classes

If you’re doing your yoga between 4 and 8am, chances are that you took to your mat on an empty stomach. After class, experts recommend rehydrating first before eating a meal that combines a little fat, a little protein, and some carbohydrates. Examples of this type of meal include:

• A juice with coconut and spinach and some sprouted toast

• A smoothie with hemp seeds, bananas, and greens (such as spinach)

• A handful of almonds

• A handful of walnuts and berries

Lunchtime Class

Doing some lunchtime yoga? Well, your plate should contain something light yet filling and rich in proteins and carbohydrates to take you through the rest of your day. Some great ideas include:

• Sliced avocados

• A large spinach salad chock full of veggies

• A sprouted grain wrap

Mid-afternoon Class

If you choose to do your yoga in the mid-afternoon, chances are that your system is still busy digesting the lunch you ate. For this reason, you won’t want to eat much more than a light snack to get you through to dinner. Some ideas include:

• An apple and some almonds

• Walnuts

• Melons

• Oranges

• Peaches

Evening Class

If you are having an early evening yoga class, it’s only natural to assume that you’re saving dinner until you are finished with class. In this case you should eat something to re-fuel your body, not taking much or else you ruin your sleep. Some ideas include:

• A handful of grapefruit slices

• Water with freshly squeezed limes and/or lemons

• A freshly squeezed juice with lemon and lime

• A fresh peach or pear

Late Night Class

Any late night after class should be light and mostly composed of veggies so that you do not have a lot to digest as you go to bed. Some ideas include:

• A leafy green salad full of vegetables

• A freshly squeezed juice with beets, cucumbers, carrots, and/or broccoli

In general, eating fruits and vegetables is important after yoga class. This is because they are alkaline, and would work to get rid of the lactic acid produced by your muscles after yoga. This encourages muscle recovery. Before reaching for your granola bar or other popular post-yoga snack, consider what fresh fruits and vegetables you can work into your diet instead. Your body will thank you.

Everything You Never Knew About Timut Pepper

Photo Credit: www.sbs.com.au

Every year, media sources and social media feeds alike introduce new food trends to check out. This year has been no different. Back in January, the BBC kicked off the “Hot New Foods of 2018” craze with a zesty, grapefruit-like spice that originates in the Himalayas. That spice is known as Timut pepper. Timut pepper is an on-trend ingredient that, in the Western world, is most often used to give condiments and alcoholic beverages an extra kick. It causes a slight numbing sensation in your mouth when it’s ingested, which adds an exciting dimension to any food or beverage.

But the flavor and sensation of Timut pepper is only the beginning of its appealing properties. Natives to the Himalayan region of Asia have been using it for years not only for its taste but also for its medicinal effects. Some of the most common medicinal benefits of the pepper include:

1. To Reduce Pain

This one might sound odd to you. Many people associate pepper with heat, but there are peppers like Timut that so spicy that they actually lower a person’s experience of pain. When Timut pepper comes into contact with a person’s mouth or any other body part, the spice occupies the pain receptors and helps to eliminate the nervous system’s reactions of discomfort or pain. Timut pepper will not heal the source of any pain you are experiencing, but it is a wonderful temporary treatment.

2. To Stimulate Circulation

Timut pepper contains high levels of iron, which stimulates the circulatory system and oxygenates your red blood cells. This is a particularly good thing for individuals with low levels of iron, but it can also be beneficial for anyone feeling lethargic or lightheaded.

3. To Improve Immunity

Timut pepper is helps to strengthen the immune system as it contains high levels of zinc. Many people tend to overlook the Importance of zinc in boosting the immune system. Some benefits of a strong immune system include a higher resistance to illness and faster healing wounds.

4. To Improve Appetite

One of the hardest things to get back in shape after recovering from an injury or illness is your appetite. However, it’s when your body is healing and repairing that is when you need nutrients the most. With Timut pepper, you can experience a natural stimulation of your appetite and improved metabolism speed.

5. To Eliminate Inflammation

Timut pepper also contains antioxidants and organic acids such as phytosterols and terpenes that provide anti-inflammatory effects throughout the body. Oxidative stress caused by free radical activity in the body is the leading cause of inflammation. In response, Timut pepper contains compounds that can help neutralize these free radicals and stop inflammation at its roots.

So why not try out Timut pepper, if not for it spicy taste then for its incredible health benefits? Below are a couple of recipes you can try. If you’re looking to stock your spice cabinet with the freshest supply of Timut pepper imported directly from an organic and sustainable farm Nepal, you can find Timut pepper here.

BONUS: THUKPA RECIPE (Traditional Nepalese dish)

Photo Credit: www.mapsofindia.com

Ingredients

3 cloves of garlic, peeled

3 shallots, peeled

1 inch of fresh ginger, peeled and roughly chopped

2 tablespoons coconut oil

1 teaspoon Seasonality Spices® Cumin

1 teaspoon Seasonality Spices® Garam Masala

1 teaspoon Seasonality Spices® Turmeric

1 teaspoon Seasonality Spices® Timut Peppercorn, ground

2 green chilies, diced

1/2 can tomato paste

4 cups vegetable broth

2 tablespoons soy sauce

1 teaspoon agave

1/2 head small green cabbage, thinly sliced

3 stalks of celery, sliced

3 carrots, sliced into thin rounds

2 red pepper, sliced into strips

1 lime, juiced

Directions

In a food processor, blend the garlic, shallots, and ginger into a paste.

Place a large pot on medium-high heat. Melt the coconut oil, then add the paste. Cook for about 5 minutes until the liquid evaporates. Add the Seasonality Spices® Cumin, Seasonality Spices® Garam Masala, Seasonality Spices® Turmeric, Seasonality Spices® Timut, and green chili, and cook for 2 minutes more. Add the tomato paste and vegetable broth, and bring mixture to a boil for 7–10 minutes.

Add the soy sauce and agave to the broth. Add cabbage and reduce the heat to medium. Cook for 5 minutes. Add the carrots, celery, and pepper, and cook another 5 minutes.

Remove from heat. Add the lime juice and serve immediately.

BONUS: MAPO TOFU RECIPE (A traditional Chinese dish)

Photo Credit: www.futuredish.com

Ingredients

1 pound soft tofu, drained and cut into 1 inch cubes

3 tablespoons peanut oil

6 ounces ripe jackfruit, shredded

1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger

2 garlic cloves, minced

2 leeks, thinly sliced

2 1/2 tablespoons chili bean paste

2 teaspoons Seasonality Spices® Timut Peppercorn, ground

1 cup vegetable stock

2 teaspoons white sugar

2 teaspoons light soy sauce

2 tablespoons cornstarch mixed with 3 tablespoons cold water

1 tablespoon scallions, sliced

Directions

Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Boil a saucepan of water. Add tofu to the saucepan and simmer for 5 minutes.

Pour the oil into a large wok on medium heat. Add to the wok the ginger, garlic and leeks. Cook until they release a scent and have softened. Add the jackfruit, chili bean paste, and Seasonality Spices® Timut pepper. Stir well, and cook for 1 minute.

Drain tofu and add into wok, stirring gently.

Mix vegetable stock and white sugar in a separate bowl. Add to the wok along with the cornstarch mixture. Bring to a boil, stirring gently, and cook until thickened.

Turn off heat and sprinkle with soy sauce and 1 tablespoon scallion before serving.

What Are Truffles?

THE WORLD'S MOST EXPENSIVE FOOD

When I moved to France after high school to learn about the culinary world from the masters, I had never seen truffles in real life. I had heard amazing stories of the delightful flavor and smell of French truffles. I was working with chefs around Paris hosting pop up dinner parties.  A secretive and unpredictable supplier would lurk around the back door of the kitchen, dealing only in cash. There was something about him that struck me as nefarious. I assumed some sort of alternate business was taking place out of the kitchen. I was soon to experience the glorious flavor and covert business of the black truffle. The man I had suspected as being up to no good was in fact a truffle dealer. Truffles are so prized and hard to come by that their growing sites are kept top secret and the whole market operates in cash.

As I learned more about truffles of all kinds and began incorporating them in to my recipes, I discovered some of the factors that give them their luxury status.

Truffles are known as the diamonds of the culinary world. This nickname provides some insight into their worth and value. A truffle is a type of edible mushroom that is extremely rare. It is the rarity of truffles that makes them so unique and highly sought after. Truffles are known to be a delicacy and have a specific aroma and taste that sets them apart from other types of mushrooms. They are known for having a firm texture, but they are most often used in dishes where they are used as shaved toppings for added flavor. Adding truffle to any dish has the ability to make it gourmet.

SOME ELEMENTS THAT MAKE TRUFFLES SO PRIZED INCLUDE:

 

WILD

People for generations, if not centuries, have tried to cultivate truffles. Farmers in the United States and Australia have attempted to recreate the conditions under which truffles thrive in Europe, but truffle cultivation rarely produces full truffles or large crops. Since truffle production cannot be scaled up and they remain rare, chefs and connoisseurs are willing to pay high prices.  

 

HIDDEN 

Adding to the mystery of truffles, they grow underground at the roots of trees. Nestled under the roots of trees, harvesting truffles requires first finding them beneath the soil and digging them up. Trained dogs are often used to help with harvesting truffles. Dogs, (historically truffle hunters used pigs, but the pigs didn't want to share their finds) have to be raised and trained to help in the search for truffles. Truffles favor the roots of certain trees, including oak, poplar, and hazel, and are sensitive to changes in the climate.

Truffle Hunting Dogs

VARIETY

There is more than one type of truffle. Most truffles are categorized based on their color, season and appearance, including black, white burgundy, summer and winter. Different types of truffles can range in color and taste and are found in different parts of the world. They are also at different price levels, with white truffles form Italy often topping the price index for world truffles. France is often known for having the best black truffles, rivaling white truffles in Italy. Most are known based on the location where they are harvested.

Truffle Types. From http://therivermagazine.co.uk/

PAIRINGS

Truffles have a distinct aroma and a very noticeable taste, which is why they can be used in a variety of dishes. Truffles flavor starts to lessen after they are harvested, which also adds to the expense of this mushroom. Cooking actually dissipates the flavor of truffles. Truffles are often used to add a gourmet garnish to plain, hearty dishes like pasta and rice to ensure that the full taste is intact.

Air Fried Sweet Potato Fries

This easy-to-make recipe makes crispy, delicious sweet potato fries without the extra calories that come with deep frying!

INGREDIENTS

2 medium sweet potatoes
2 tbsp grapeseed oil
Salt and pepper to taste

DIRECTIONS

Preheat air fryer to 350 degrees F
Chop the sweet potatoes into even sized pieces
Coat the pieces in 2 tbsp oil and place in the air fryer
Cook for 8 minutes, stir to prevent sticking, and cook for an additional 5-7 minutes
Remove from air fryer, add salt and pepper to taste before serving.

Bon appetite!

Air Fried Chicken Tenders

Great grandma's time-tested recipe for crispy, perfectly browned fried chicken. The best part: because it is adapted for the air fryer, it is healthier than its deep fried cousin!

INGREDIENTS

2 lbs. imitation chicken breast halves

3 eggs, beaten (or cashew cream, see recipe below)

1 cup all-purpose flour

2 cups panko breadcrumbs

1 tsp garlic powder

¾ tsp paprika

½ tsp cayenne

¼ tsp salt

½ tsp black pepper

½ tsp chili powder

INSTRUCTIONS

• Cut chicken breasts into 1” wide strips
• Pour flour onto a large plate
• Mix breadcrumbs and seasonings together in a shallow bowl or on a second large plate
• Coat pieces of chicken in flour, dip into eggs (or cashew cream), then dredge into crumb mixture
• Heat up your air fryer to 375 degrees.
• Place a row of strips on the frying basket. Spray with a light coat of cooking spray.
• Cook sticks for 6 minutes. Open fryer to flip the strips with tongs. Continue cooking for 4-6 minutes or until golden brown.
• Serve with honey mustard for dipping.

FOR CASHEW CREAM

Place 2 cups cashews in a bowl. Add cold water to cover. Refrigerate overnight. In the morning, drain and rinse. Place in blender with enough cold water to cover them by 1 inch. Blend until smooth.

Air Fried Recipes: Onion Rings

Battered, breaded, and then fried to crispy perfection. What's best- because they are air fried, they are healthier than their deep fried counterparts!

INGREDIENTS

1 large onion, cut into rings
3/4 cup flour
3/4 cup corn starch
1 tsp baking powder
1 tsp salt
1 egg
1 cup soy milk (or regular milk if non-vegan)
1 cup bread crumbs
1/4 tsp garlic powder, 1/4 tsp paprika, blended

INSTRUCTIONS

• Separate the onion slices into rings and set aside. 
• In a small bowl, stir together the flour, corn starch, baking powder, and salt.
• Dip the onion slices into the flour mixture until coated; set aside. 
• Whisk the egg and milk into the flour mixture using a fork. 
• Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. 
• Place the bread crumbs in a shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Place the rings side by side in the frying basket. Spray lightly with cooking oil, flip, coat with garlic powder and paprika blend. Place in the air fryer. 
• Fry the rings for 2 to 3 minutes or until golden brown. Flip once during the cooking. Remove to paper towels to drain. Season with seasoning salt, and serve.

Air Fried Recipes: Mozzarella Sticks

This ooey, gooey mozzarella stick is sure to impress. The best part: because it is air fried, it's healthier than its fried cousin! The recipe is for vegan mozzarella sticks, but you can substitute regular mozzarella for the same effect.

INGREDIENTS

5 oz. vegan (or regular) mozzarella
1/4 c flour
1/4 c plus 1 tbsp corn starch
1/2 c water
1 tbsp cornmeal
1/2 tsp salt
1 tsp garlic powder
1 c breadcrumbs (I use panko)
1/2 tsp salt
1/4 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp basil

INSTRUCTIONS

• In a wide, shallow bowl, combine ingredients for wet mix, flour through garlic powder. The consistency should be like pancake batter, so adjust if needed.
• In another wide, shallow bowl, stir together breadcrumbs and remaining spices.
• Slice vegan cheese into ½” strips.
• Lightly coat each stick with flour.
• Dredge each stick in the wet mix, then toss in bread crumbs until fully coated.
• Place sticks untouching in a single layer on a cookie sheet. Freeze for 1+ hours.
• Heat up your air fryer to 400 degrees.
• Place a row of sticks on the frying basket. Spray with a light coat of cooking spray.
• Cook sticks for 6 minutes. Open fryer to flip the sticks with tongs. Continue cooking for 7-9 minutes or until golden brown.
• Season with garlic salt and serve with marinara sauce for dipping.

Pharmacie Menu Philadelphia

Pharmacie Menu Philadelphia