A six-pack of unsweetened granny smith applesauce = DIET FOOD to me.
3.9 oz. per container = 23.4 ounces for the whole six-pack. That’s a lot.
You could eat all six containers and still only be at 300 calories plus no fat.
I don’t know why I don’t buy applesauce more often, because I really like it, especially for a between meal snack, but also over sauerkraut pierogi or egg-free noodles with a smoked almond crumb topping mixed with minced fresh garlic and fresh grind black pepper.
Steve has certain foods that he buys on a consistent basis; not me. I don’t know the why of that either.
Zero sodium. That’s a plus too.
Applesauce doesn’t need sugar, unless of course you’re making it into a fancy dessert. We can do that too and still keep the added sugar to a minimum.
Tom Brady (New England Patriot football player) once said that chewing was over-rated. I believe that too. Sometimes soft and easy satisfies more. There’s no work to eating it. I’m tired of working so hard at everything. Why does eating have to be hard too? It doesn’t, so don’t let anyone tell you to eat the whole apple instead of the applesauce. There’s a half an apple per container. Eat two containers, then. Pre-chewed is the way I look at it.
We’ll get to the whole apple in a dessert. It doesn’t have to be whole all the time.
Give this applesauce = DIET FOOD a try. There isn’t going to be one food or one diet action that makes you lose all the fat you want to lose. It’s a conglomeration of a lot of simple, easy, little actions that gets you where you want to be.
Do you think it’s time to put the whole world on a diet? I think so.
The world, the whole world, needs to stop eating animals.
Everybody – adults, children, and other animals too. We need to find a way to feed the carnivorous animals on the planet plant food. We can do it with the will.
We need to replace animal with plant.
It’s a lot easier and cost efficient to grow plants, than it is to birth and raise animals. It doesn’t make any logical sense to do anything but. So there’s a drought, the plants dry up and we eat our family?
That’s where we are right now? We’re eating our families, so the conditions of the earth must be in dire straits?
We’re all animals. We need to take care of each other, firstly, by not cooking each other. Why are we cooking animals? When plants are bountiful? Are the other animals cooking us? What are we saving the plants for?
What I’m hearing is that humans have their logic gene turned off. Locked in the off positions – all of them. How did that happen?
Bad times made you eat your own children, or your neighbor’s children and they ate yours, for so long that your genetics changed and you became oblivious to eating flesh and blood.
When the earth returned to bountiful, you couldn’t switch it off, so you substituted any other animal to replace the human animal? That’s as good as you could do?
You couldn’t get the taste and craving for flesh and blood to disappear, so you satisfied it instead with the flesh and blood of anyone else who could run. The running part was important to you.
Well that’s enough of that!!
I have made for you today a simple, cheap, but elegant as well as utilitarian dish that you can make yourself, that requires no cooking and only a few minutes to prepare.
You can make it for any meal or snack.
It’s filling. It’s high fat, high protein and the carbs are negligible.
You can eat it whether you’re dieting or not.
On the 5:2 diet you can use this dish on the days when you eat 500 calories of only fat and protein. No animal. Plants.
This is how I made it:
Buy fresh ground peanut butter or if allergic, then buy some other nut butter that you’re not allergic to.
Measure exactly 1 teaspoon and put it in a flatware or sterling spoon.
Top it with a little mustard of choice.
Then top the mustard with small cuts of veggie doo-dads.
I used beet horseradish for one.
Capers for another.
Thinly sliced Japanese cucumber for another.
Tiny matchstick size dill gherkin pickle.
Kalamata olive halves plus shaker style vegan parmesan
You see now that you know how to substitute. That substitution gene never did get turned off. You know that you have that skill. Call it improvisation. You have it. You substituted the human for plants – that’s why even today you regard other animals as plants.
Then when the earth became bountiful again – with plants and animals – you substituted other animals for the human – to this day – except in some remote regions where they continue the practice of eating humans.
That’s not you though. You have what it takes to replace the animal with the plant.
Who are you kidding? You thought your ancestors would see you eating plants and forgive you the animal?
They see everything.
This AMAZING SPECTACULAR 6 bites to freedom will unlock the logic genes your ancestors, through their actions, locked many many years ago.
It’s a perfect match. Just how you like it.
6 BITES TO FREEDOM. Or 5 or 1 or 8 or as many as you want. In the middle of the night when I get hungry, I go for peanut or cashew butter with sweet relish and mustard. m-m-m-m. One is all it takes. m-m-m-m-m-m-m-m
Use commercial peanut butter if you prefer.
On your intermittent fasting days eat 1 SPOON FILL 6 times a day. That’ll do ya just fine! I did it, I know.
Traditionally dry fruits were dried either by sun-dried method or by dehydration using wind tunnels. Dry fruits have a long history of food safety. Dry fruits are actually dried form of fresh fruits or dry fruits can be simply explained as fresh fruits with water removed or dehydrated to retain the pulp of the fruit.
Dehydration of fresh fruits eventually, causes some of the essential nutrients to become more concentrated, and also changes overall look of fruits.
Dried Fruit is Loaded With Micronutrients, Fiber and Antioxidants
Dried fruit is highly nutritious. One piece of dried fruit contains about the same amount of nutrients as the fresh fruit, but condensed in a much smaller package.
By weight, dried fruit contains up to 3.5 times the fiber, vitamins and minerals of fresh fruit. Therefore, one serving can provide a large percentage of the daily recommended intake of many vitamins and minerals, such as folate.
Dried fruit generally contains a lot of fiber and is a great source of antioxidants, especially polyphenols.
Polyphenol antioxidants are associated with health benefits such as improved blood flow, better digestive health, decreased oxidative damage and reduced risk of many diseases.Dried fruit is rich in fiber, vitamins and minerals. It is also high in phenolic antioxidants, which have numerous health benefits.
Health Benefits of Eating Dry Fruits
Several studies have shown that people who eat dried fruit tend to weigh less and ingest more nutrients, compared to individuals not eating dried fruit.
Dry fruits also provide stamina before exercise, thereby are often recommended by fitness experts, that before hitting the gym, he/she should munch on a handful of nuts and almonds, as the nuts help in increasing metabolic rates.
If one is on a diet, Dry fruits can be opted as a great source of energy and fibre, but should be eaten in moderation as they contain significantly more calories per serving than fresh fruits offer.
Dry fruits without additives offer various health benefits.
Antioxidants in dry cranberries, grapes/raisins, and plums are twice as potent and full of minerals as compared to fresh fruits. The cracking thing about Dry fruits are that, they don’t contain fat, cholesterol, or sodium. Dry fruits are perfect for long trips and especially for students as they need energy to revitalize them any movement…
Figs are a nutrient-dense fruit that can be yellow-green, copper or purple in color. You can peel them and eat them out of hand, use them to make jam or add them to ice cream or baked goods. Fresh figs aren’t always available year-round in the United States, but dried figs are relatively easy to find. Although figs may provide some health benefits, treatment of any medical condition with figs is based only on traditional use and not on scientific evidence.
A 1/4 cup serving of dried figs contains 93 calories, 1 gram of protein, 0.4 gram of fat and 24 grams of carbohydrate, including 4 grams of fiber, or 16 percent of the daily value for fiber. Dried figs have more fiber per serving than any other fruit, according to the Academy of Nutrition and Dietetics.
There’s a Bi-Rite grocery store not far from us that sells Polar Vegan Jerky in its dollar section. I often buy it for Steve and he takes it into work and shares it with his buddies. It doesn’t matter to them that’s it’s vegan. It’s good and they like it.
A couple of days ago he tried to buy it online, thinking he’d buy it by the case. Amazon.com was not carrying it, or were out of it or it was no longer available. Whatever they indicated, prompted Steve to call the company. He found a number, but didn’t know who to ask for, so when the robot asked for the first three letters of the person he wanted to reach he said, “Joh”, thinking that someone in the company had to be named John. He figured if he could reach a person, any person, then they could direct him to the right place.
The first thing the guy says was, “this isn’t a store”. Steve knew it wasn’t but then explained how a bunch of people really like the Polar Jerky and amazon.com said it was no longer available and he wanted to know where he could buy some by the case. John says that he didn’t know anything about it, but that maybe it was discontinued. He’d call Steve back later.
In the meanwhile, Steve goes to this Bi-Rite store and cleans the bin out. He’s thinking it’s been discontinued and he wanted at least what the grocery store had left.
John calls back a couple of hours later and says, look I got it back online on amazon.com. You can go there right now and order it.
A Superfood Entrepreneur Shares His Tips For Selling An Unfamiliar Product
Aaron Gatti, the founder of BRAMI, a high-protein, healthy snack food of pickled lupini beans, is capitalizing on the rising popularity of plant-based foods as he introduces an unfamiliar product to the American audience.
Aaron Gatti first got introduced to lupini beans as a kid during his frequent visits to see his father’s family in Italy. “I didn’t know even what they were, just that I couldn’t stop eating them,” he told me.
But it wasn’t until three years ago, when he introduced his wife, Alenna, to the meaty yellow beans during an Italian vacation, that the entrepreneurial wheels started turning. Alenna, a vegetarian who works in business development at a creative agency, immediately saw something there. “She flipped over them and said, ‘it’s like an Italian edamame, except it’s not soy and you don’t have to heat them up,’” Gatti recalls her saying. “And she said, ‘what if you made them in different flavors?’”
Gatti then returned home to his job as entrepreneur-in-residence at Lerer Hippeau Ventures, a pre-seed venture capital fund. Gatti, who was working on a Bitcoin startup at the time, gave Ben Lerer, one of the partners, some lupini beans to taste and told him about the idea. After devouring them in short order, Lerer’s verdict was swift: Forget Bitcoin and focus on the beans…
Chef’s Comment: A relative of the peanut family, the lupini bean tastes and textures like half bean and half nut.
My first response was no, I don’t like them. The garlic and herb flavored lupini beans tasted like lemon, then I realized it was lemon flavored – didn’t get the herb or the garlic, since the lemon over-powered it all. Too dry, didn’t like the shell on, then didn’t like the effort of removing the shell. Dud. Steve ate the whole bag, stating all the while that he didn’t like them. The next day he said, “don’t throw those beans away yet. I’ll eat them, cause I know they’re good for me”. He’s on a heart healthy diet since having carotid artery surgery.
I recalled to him what the owner said about not being able to stop eating them and I wondered why. So today I opened a new bag – sea salt flavor. I still had difficulty removing the shell because it’s soft as far as shells go, so the peeling is like trying to peel a soft garlic clove with your fingernails, but then I read the back of the bag that told me how to do it by biting down gently using my back teeth, then popping out the bean from the shell – after I popped one out across the room of course. I’m glad I wasn’t a guest in somebody’s house.
They chewed more like a soft nut than a bean. They’re not creamy, but just soft enough where I think I can get used to them. In fact, when I went back to my desk, I resisted several times getting up to try more. I’ll save some for later.
Expense is going to be the big factor here. I paid over 5$ a bag (5.3 oz.) and although it serves 5 at 15 beans per serving, I think the impression will be that it costs too much, since if you can’t stop eating them, a 5$ snack is a lot for most people. However, if this company takes off and I’m thinking that it might just do that, then the cost will come down some with increased sales and production.
The unfamiliarity of the lupini bean is probably the stumbling block. I’ve never had one. I’ve seen them in stores in tall jars, looking all yellow, like these do, but I wasn’t curious to try them. Maybe I’ll try those now and compare the two. Maybe the jarred variety are softer, maybe not.
The bean word threw me, since it doesn’t texture like a bean. It’s probably more like a boiled peanut. I’m taking Steve’s direction on this, since I’m already wondering what the other two flavors will taste like. I could even become expert at removing the shells, or decide to partake of the extra fiber. There really isn’t all that much difference between the shell and the bean.
A soft chip that satisfies. If serving guests, sprinkle with fresh grind sea salt and black pepper, smoked paprika and maple sugar. If serving yourself, as a mid-day or evening snack, eat plain. They’re delicious either way!
Makes 1 heaping cup – enough for 1-4 guests or for yourself as a snack that could last 3 days, or use as a salad topper
That’s what I do some days – only I draw it out – a forkful at a time or two, then back to work, then in awhile some more figuring I’m doing my body good with all those natural probiotics from the fermentation process and I do like sauerkraut.
Raw is new to me, but now that I’ve tried it and liked the result, it’s going to be a staple in my pantry|refrigerator.
If you don’t live in Cleveland, you won’t be eating Cleveland Raw, but I’ll bet there’s a place near you where the pickin’s are pretty good, so give it a try. I think you’ll probably like the result too.