Sup nexians! I've decided I'd go ahead and make a food/diet related thread, hopefully it proves popular. My idea behind this thread was to discuss different diets, share recipes, send pictures of food you cooked, discuss food in general, etc etc.
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The Food/Diet Thread!
- Thread starter Raptorrr
- Start date
I suppose I'll start off the thread with a dinner I made a while back, brown pasta with red kidney beans, red lentils, passata, turmeric, cayenne pepper, chilli flakes, cumin and parsley with a side of brocolli and kale. It was delicious btw :d
Here's a venison chili recipe that I've stuck with over the past few years. Tweaked and changed bits over time, collected from various recipes to piece together my own.
- 2 tablespoon sunflower oil
- 24oz fresh/personally jarred/canned tomato sauce
- 12oz dried green chilis
- 2 lbs ground venison
- 1/4 cup chili powder
- 2 teaspoons thyme
- 2.5 tablespoon cumin
- 2 teaspoon oregano
- 2.5 tablespoon cayenne
- 10oz pinto beans
- 15oz kidney beans
- 9 cloves of garlic
- 1 chopped vidalia onion
- 3 jalapeno peppers chopped
- 1 green pepper chopped
- 2 celery stalks chopped
- 1/2 bunch of baby leaf spinach
Just throw some oil in a medium/large sized cooking pot on medium/high heat, throw in the vegetables/peppers, tiny bit of sunflower oil, the above spices, cook everything for about 5 minutes, stirring throughout.
Stir in garlic til the smell's obvious and it's cooked in.
Add the ground venison, cook 'just until the venison browns' and no longer pink in the middle [around 5-7 minutes]. Since deer are incredibly lean, any of the fat melted off and within the tiny bit of leftover oil during the browning can be left to cook along with everything from this point on.
Then add in the beans, the diced tomatoes, the fresh tomato sauce, simmer covered for 30 minutes.
Remove lid after 30 minutes, add sea salt and pepper, or any other spice to your liking/taste, stir some, put the lid back on and simmer for another 30 minutes or so. Voila
- 2 tablespoon sunflower oil
- 24oz fresh/personally jarred/canned tomato sauce
- 12oz dried green chilis
- 2 lbs ground venison
- 1/4 cup chili powder
- 2 teaspoons thyme
- 2.5 tablespoon cumin
- 2 teaspoon oregano
- 2.5 tablespoon cayenne
- 10oz pinto beans
- 15oz kidney beans
- 9 cloves of garlic
- 1 chopped vidalia onion
- 3 jalapeno peppers chopped
- 1 green pepper chopped
- 2 celery stalks chopped
- 1/2 bunch of baby leaf spinach
Just throw some oil in a medium/large sized cooking pot on medium/high heat, throw in the vegetables/peppers, tiny bit of sunflower oil, the above spices, cook everything for about 5 minutes, stirring throughout.
Stir in garlic til the smell's obvious and it's cooked in.
Add the ground venison, cook 'just until the venison browns' and no longer pink in the middle [around 5-7 minutes]. Since deer are incredibly lean, any of the fat melted off and within the tiny bit of leftover oil during the browning can be left to cook along with everything from this point on.
Then add in the beans, the diced tomatoes, the fresh tomato sauce, simmer covered for 30 minutes.
Remove lid after 30 minutes, add sea salt and pepper, or any other spice to your liking/taste, stir some, put the lid back on and simmer for another 30 minutes or so. Voila
downwardsfromzero
Boundary condition
There's also this thread: List your healthy recipes here!
As well as various individual threads for nice stuff throughout this sub-forum. Have a browse and post links to the good ones if you like
As well as various individual threads for nice stuff throughout this sub-forum. Have a browse and post links to the good ones if you like
Sweet potatoes make a nice side dish to your meal whilst also being extremely good for you, here's a video explaining its anti cancer properties and how to cook them with minimal nutrient loss:
Anticancer Potential of Sweet Potato Proteins | NutritionFacts.org (Anti cancer)
(Cooking sweet potatoes)
Anticancer Potential of Sweet Potato Proteins | NutritionFacts.org (Anti cancer)
Serious Superfood Smoothie
One handful purslane (Omega 3, micronutrients, melatonin)
1 large and 2 small leaves Lacinto (Dinosaur) Kale
1 plantain fruit
1 avocado
1 handful wild blueberries
A nice sized chunk of durian flesh
~100 grams frozen broccoli sprouts (frozen releases moar sulforaphane)
1 scoop "Defense Greens" powder
1 small tablespoon kelp
1 heaping tablespoon raw cacao powder
1 heaping table spoon maca root 4:1 extract
1 heaping tablespoon spirulina powder
The water and flesh of one young white coconut
Wild spring water to bring to smooth consistency
Toss it all in a blender and blend till smooth.
Enjoy! 8)
Note: The jars in the background are broccoli sprouts
One handful purslane (Omega 3, micronutrients, melatonin)
1 large and 2 small leaves Lacinto (Dinosaur) Kale
1 plantain fruit
1 avocado
1 handful wild blueberries
A nice sized chunk of durian flesh
~100 grams frozen broccoli sprouts (frozen releases moar sulforaphane)
1 scoop "Defense Greens" powder
1 small tablespoon kelp
1 heaping tablespoon raw cacao powder
1 heaping table spoon maca root 4:1 extract
1 heaping tablespoon spirulina powder
The water and flesh of one young white coconut
Wild spring water to bring to smooth consistency
Toss it all in a blender and blend till smooth.
Enjoy! 8)
Note: The jars in the background are broccoli sprouts
Attachments
teotenakeltje
Rising Star
Here's a real simple turkish red lentil soup recipe, no quantites because I always cook by feel. It's delicious and even my kids love it.
oignons
chili
parsley
coriander leaf
cumin
black pepper
sea salt
bit of lemon juice
carrots (not too many)
red lentils
peeled tomatoes
olive oil
yoghurt
Put some olive oil in your pan, fry the oignons first and then toss all the other ingredients in, let it simmer a couple of minutes and add water or broth. Let it cook until the lentils are soft and then puree until you have a nice smooth soup.
Add joghurt and enjoy
PS: you can swap the red lentils with chick peas
oignons
chili
parsley
coriander leaf
cumin
black pepper
sea salt
bit of lemon juice
carrots (not too many)
red lentils
peeled tomatoes
olive oil
yoghurt
Put some olive oil in your pan, fry the oignons first and then toss all the other ingredients in, let it simmer a couple of minutes and add water or broth. Let it cook until the lentils are soft and then puree until you have a nice smooth soup.
Add joghurt and enjoy
PS: you can swap the red lentils with chick peas
teotenakeltje said:Here's a real simple turkish red lentil soup recipe, no quantites because I always cook by feel. It's delicious and even my kids love it.
oignons
chili
parsley
coriander leaf
cumin
black pepper
sea salt
bit of lemon juice
carrots (not too many)
red lentils
peeled tomatoes
olive oil
yoghurt
Put some olive oil in your pan, fry the oignons first and then toss all the other ingredients in, let it simmer a couple of minutes and add water or broth. Let it cook until the lentils are soft and then puree until you have a nice smooth soup.
Add joghurt and enjoy
PS: you can swap the red lentils with chick peas
Why not chick peas and red lentils? :d
cosmictaylor
Rising Star
Quinoa burgers
Here's the basic idea but use whatever you like/have available.
Cook your quinoa --Add splash of reishi tea, garlic, onions, spices
cook up a sweet potato or two
mash the two together 50/50, add chives, salt, pepper whatever you like
make into patties and lightly fry in ghee or coco oil, avocado oil is good too
flip
sizzle
plate
top with parmasean, sprouts, sauteed mushrooms, avo ect
yum
endless possibilities, you can make into 'meatballs' or add corn, black beans, tomato! yuummmmmm!!!
Here's the basic idea but use whatever you like/have available.
Cook your quinoa --Add splash of reishi tea, garlic, onions, spices
cook up a sweet potato or two
mash the two together 50/50, add chives, salt, pepper whatever you like
make into patties and lightly fry in ghee or coco oil, avocado oil is good too
flip
sizzle
plate
top with parmasean, sprouts, sauteed mushrooms, avo ect
yum
endless possibilities, you can make into 'meatballs' or add corn, black beans, tomato! yuummmmmm!!!
All the Mangos
Spicy, sweet potato wedges!
Ingredients:
1-2 sweet potatoes
Cayenne pepper
Paprika
Chilli flakes
Turmeric
Tinfoil
Oil (optional)
Firstly, make sure to wash off any remaining dirt on the sweet potato. After that, you're gonna want a chopping board and you'll need to start cutting the sweet potatoes into wedges, similarly to how you might make homemade chips with regular potatoes.
Next, place all the freshly cut wedges into a big bowl, add oil (optional) and add the above spices or any other spices of your choosing to make it nice and spicy! Mix the sweet potato wedges with your hands in the bowl so the spices stick and are somewhat evenly spread out.
Once completed, ensure the oven is pre heated to 190 degrees celcius/375 degrees farenheit and place the sweet potato wedges evenly on a layer of tinfoil (ensure none are overlapping), in total, the wedges will need to be in the oven for about 40 minutes to make them nice and crispy. After 20 minutes of having them in the oven, turn each wedge over and put them in for another 20 minutes so both sides will be crispy.
Leave to cool for about 5-10 minutes and enjoy! They make a great side dish to curries if I must say. Sadly, oven cooking them isn't the most nutritional but still a recipe totally worth trying out!
Ingredients:
1-2 sweet potatoes
Cayenne pepper
Paprika
Chilli flakes
Turmeric
Tinfoil
Oil (optional)
Firstly, make sure to wash off any remaining dirt on the sweet potato. After that, you're gonna want a chopping board and you'll need to start cutting the sweet potatoes into wedges, similarly to how you might make homemade chips with regular potatoes.
Next, place all the freshly cut wedges into a big bowl, add oil (optional) and add the above spices or any other spices of your choosing to make it nice and spicy! Mix the sweet potato wedges with your hands in the bowl so the spices stick and are somewhat evenly spread out.
Once completed, ensure the oven is pre heated to 190 degrees celcius/375 degrees farenheit and place the sweet potato wedges evenly on a layer of tinfoil (ensure none are overlapping), in total, the wedges will need to be in the oven for about 40 minutes to make them nice and crispy. After 20 minutes of having them in the oven, turn each wedge over and put them in for another 20 minutes so both sides will be crispy.
Leave to cool for about 5-10 minutes and enjoy! They make a great side dish to curries if I must say. Sadly, oven cooking them isn't the most nutritional but still a recipe totally worth trying out!
Ingredients:
Broccoli
Cauliflower
Carrots
Asparagus
Cover them in a 50/50 mixture of Avocado and Olive oil.
Sprinkle with 1 lemon squeezed.
Spices:
Black pepper
Turmeric
Crushed Rosemary
Garlic Powder (not salt)
Cilantro
Thyme leaves
Salt
Low broil on middle rack for 15-20 minutes until tender.
Siberian Husky Approved!
Broccoli
Cauliflower
Carrots
Asparagus
Cover them in a 50/50 mixture of Avocado and Olive oil.
Sprinkle with 1 lemon squeezed.
Spices:
Black pepper
Turmeric
Crushed Rosemary
Garlic Powder (not salt)
Cilantro
Thyme leaves
Salt
Low broil on middle rack for 15-20 minutes until tender.
Siberian Husky Approved!
Attachments
Marinate mushrooms in a mixtures of 1 part balsamic vinegar to 3 parts soy sauce, add a couple sprinkles of sea salt and black pepper. Saute in coconut oil.Raptorrr said:
Whole portabellas make a great burger replacement
Sliced portabella or shitake is great on a sandwich or in sushi
Pretty much any mushroom given this tretment and chopped into nice chunks is a great replacer for meat in tacos. Ground they are great meat replacer in chili.
A friend of me invented something. I don't know if it's particularly healthy. But the taste is realy spectacular and it is incredibly easy to make.
Maybe it could be 'marketed' as a vegan sort of custard or eggnog, because that's what it looks like. A yellow creamy substance.
You put peaches or apricots (it also works with canned peaches and apricot) in a blender, with almondflour.
Add enough almonsflour to make it realy thick and creamy.
It's just that simple. I made it for my sister, and she couldn't believe that something that easy to make tastes and looks so good.
Maybe it could be 'marketed' as a vegan sort of custard or eggnog, because that's what it looks like. A yellow creamy substance.
You put peaches or apricots (it also works with canned peaches and apricot) in a blender, with almondflour.
Add enough almonsflour to make it realy thick and creamy.
It's just that simple. I made it for my sister, and she couldn't believe that something that easy to make tastes and looks so good.
