It used to be common wisdom in Japan's restaurant industry that you couldn't sell ramen for over 1000 yen a bowl. That's changing quickly. Learn why more shops are emphasizing quality over quantity in our latest.
Veggies lovers: these recipe Magazines are for you! Follow along to see delicious and healthy recipes and cooking tips in your home feed.
🍅 Delicious Vegan Recipes: All the wonderful and delicious vegan recipes to tempt you to eat more plants. Curated by Janelle Hama of Plant Based Folk. @delicious
🥗 Not All Salads Are Boring: Whether you're looking for a quick and easy side dish or a main course that will impress your guests, we have the perfect salad recipe for you. Curated by Shruthi Baskaran-Makanju of Urban Farmie. @not
🥕 Plant-Based & Vegan Thinking: Stories about sustainability, vegetarian eating and ethical living. Curated by Culture Decanted. @plant
🍄 Vegan Dishes That Slap: Fill your plate with vibrant, plant-based magic that'll make your meals the talk of the town! Curated by Flipboard's Food Writer in Residence, Louisa Moje. @vegan
🌽 Vegetarian Recipes: Vegetarian recipes that are packed with flavor and make fruits and vegetables the stars of the show. Curated by Food & Wine. @vegetarian
In the continuing quest to boost my mom's nutrition, the nurse said to get her some supplemental protein drinks. Is there a brand that is both sound nutritionally, and tastes good, in Yall's experience? She doesn't really care for Ensure or Boost, but so far, she does like the Owyn chocolate and she especially likes the Atkin's Chai Latte.
@kimlockhartga I use a lot of (mid to high quality) whey protein powder.
•Unfavoured and mixed in natural PB (which keeps it from settling).
•It will spoon stir in juice (vanilla flavoured or plain).
•I add it to smoothies, vanilla or plain.
•And mix vanilla flavoured into tahini or nut/seed butter with honey (and sometimes fun spices) to dip apple chunks in.
•Ooo also mix in with berries and yogurt and top with granola. #food
"This week #Jewish American Heritage Month comes to a close. To mark the occasion, chef Michael Solomonov is joining the TODAY #Food team to prepare two of his favorite seasonal #recipes that highlight Jewish ingredients and #cooking techniques. He shows us how to make pomegranate-glazed salmon with spring veggies and crispy zucchini schnitzel."
The Israeli military has lifted a ban on the sale of food to Gaza from Israel & the occupied #WestBank as its battlefield offensive chokes international aid, acc/to #Palestinian officials, businessmen (sic) & international aid workers.