This One Reason Why a Vegan Influencer Lost Her Life #veganism
This One Reason Why a Vegan Influencer Lost Her Life #veganism Following a raw vegan diet can be an appealing choice for those seeking a plant-based and natural approach to nutrition. It emphasizes the consumption of unprocessed, uncooked plant foods like fruits, vegetables, nuts, seeds, and sprouted grains. While this diet can offer numerous health benefits, it's essential to recognize that there are potential drawbacks, particularly concerning malnutrition. One of the main concerns with a raw vegan diet is the risk of nutrient deficiencies. Unlike omnivorous diets that include animal products, raw veganism excludes all animal-derived foods and any cooked items. As a result, certain essential nutrients may be challenging to obtain solely from plant sources. Vital nutrients like vitamin B12, iron, calcium, and omega-3 fatty acids are more readily available in animal products, and without proper planning, deficiencies may occur. Vitamin B12, for instance, is primarily found in animal products, and a deficiency can lead to anemia, fatigue, and nerve damage. While some raw vegan enthusiasts rely on fortified foods or supplements, not everyone may be aware of these options or be consistent in their use. Iron is another critical nutrient that may be less bioavailable in plant-based foods, leading to iron-deficiency anemia if not consumed in adequate amounts. Although plant-based sources of iron do exist, the body typically absorbs them less efficiently than iron from animal products. #RawVeganDiet #NutritionConcerns #BalancedEating #VeganHealth #PlantBasedNutrition #NutrientDeficiencies #MalnutritionRisks #HealthyEating #VeggieLife #VitaminB12 #IronDeficiency #CalciumSources #Omega3FattyAcids #DiverseFoodChoices #HealthAwareness #NutritionEducation #VeganLiving #PlantPowered #BalancedDiet #DietitianGuidance #RawVeganism #NutrientIntake #VeganLifestyle #NutritionalBalance #doctor #medicine #healthcare #interesting #fyp #fypシ #medicineexplained
THE ULTIMATE CHEF VS CHEF SANDWICH BATTLE | Sorted Food
A British sandwich stuffed with ingredients from the British Isles - Garlic Beer Soda Bread, Cumberland Sausage & Black Pudding Patty, Gentleman's Relish, Cheesy Leeks and Watercress
OR
A fresh Vietnamese Bánh Mì full of fresh ingredients - French Bread, Chilli Mayo, Chicken Liver Paté, Iberico Pork, Pickled Daikon Radish & Carrot, Cucumber, Coriander, Chillies and Roasted Peanuts
Gosh that's a mouthful.
Here are the recipes...
The British Isles Sandwich:
The Vietnamese Bánh Mì:
SUBSCRIBE to the channel and press the bell button to get notifications every time we post:
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen:
*MASSIVE thank you to Jaded for our intro music, you can check them out here:
My Favorite Umami Ingredients
We are stocking our treasure chest of flavor gems with umami. What are your favorites? Link in bio to food blog for more ideas.
Teaching white Woman how to eat Africa food the right way #shorts #youtubeshorts #youtube #viral
HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
PLASTIC CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
SAVORY MIX ANCHOVY AND CHICKEN THIGH SUPREME HOMEMADE WET FOOD || CAT FOOD 6
SAVORY MIX ANCHOVY AND CHICKEN THIGH SUPREME:
Ingredients:
250 gr CHICKEN THIGH
250 gr ANCHOVY
50 gr Pork Liver
1 POTATO (80 gr) POTATO
½ Carrot
½ Tsp Egg Shell Calcium
Method:
1. Cut the meat and liver boiled 5 minutes, remove and strain.
2. Boil anchovies 3 minutes
3. Blend all the ingredients in a fine blender and add calcium.
Check Out our Recipe at :
Crave for More? Dont Forget to Subscribe
See Our behind the Scene and other video at
------------------------------------
Social Media :
Facebook
Instagram
Pinterest
Twitter