Palpek posted:

El Estrago Bonito posted:

IDK outside of the American south you get strange looks for putting salt on fruit. My family is from Florida and I grew up in the country so I've always salted my grapefruit, cantaloupe and watermelon but its not a common thing around here by an stretch.

Picnic Princess posted:

That apple sandwich is ridiculously impractical. All the peanut butter is just going to squish out.

NESguerilla posted:

The worst one is chocolate chip stuffed raspberries. What a horrible texture combo.

NESguerilla posted:

The worst one is chocolate chip stuffed raspberries. What a horrible texture combo.

NESguerilla posted:

Some cold hard chocolate chip stuck into one sounds so gross. it would just ruin the texture of the raspberry.

biopanda posted:

I assume those people are doing it wrong, because that looks pretty... unappetizing at best. The few times I've had it, it's always been ran through a blender which works the butter into the coffee and makes it look and taste pretty similar to a latte.

Wedemeyer posted:

But. Then what the gently caress is creamer for?

Picnic Princess posted:

That's honestly so much better than dipping grapefruit in a bowl of sugar.

Internet Kraken posted:

I really don't get how anyone enjoys the texture of raspberries in the first place. They just feel gross to eat with all those little hairs on them.

El Estrago Bonito posted:

Ted Allen isn't joking when he says that a huge amount of fancy food is how well you can plate it. Considering that's like ~6 dollars of produce at best, very little prep work and a tiny bit of cheese and I bet people willingly pay 25-50 dollars for it. It looks pretty as hell tho.

Palpek posted:

"Life hacks" for food products (ok, not all of them but still):

NESguerilla posted:

Onion dip mix in hamburger What a crazy renegade!

MariusLecter posted:

Tomato soup, salad and a grilled cheese?

MariusLecter posted:

Tomato soup, salad and a grilled cheese?

cash crab posted:

I got into an outstanding internet fight with this woman who insisted that this sort of packaging was essential for "accessibility reasons". I pointed out that, from an accessibility standpoint, someone who has issues with opening orange peels wouldn't fare better with a clamshell package, it's probably not intended for a disabled audience, and that if you wanted to be accessible AND stop being a wasteful gently caress, you could sell peeled oranges in soft biodegradable plastic wrapping that is easy to open, like Sun-chip bags. She did not reply. Oh, well.

Argyle posted:

Great timing for this thread, because minutes ago I overheard coworkers talking about activated cashews.

edit: Even though they've been very clearly processed ("activating" nuts requires soaking them in salt water and then rinsing or drying/baking), this shop is still calling them "raw".

quote:

"I usually wake up at 6:30am, and start with some Kundalini meditation and a 23-minute breath set—along with a copper cup of silver needle and calendula tea—before my son Rohan wakes."



"At 8am, I had a warm, morning chi drink on my way to the school drop off, drunk in the car! It contains more than 25 grams of plant protein, thanks to vanilla mushroom protein and stone ground almond butter, and also has the super endocrine, brain, immunity, and libido- boosting powers of Brain Dust, cordyceps, reishi, maca, and Shilajit resin. I throw ho shou wu and pearl in as part of my beauty regime. I chase it with three quinton shots for mineralization and two lipospheric vitamin B-complex packets for energy."



"At 9:30am, I drink 16 ounces of unsweetened, strong green juice, which is my alkalizer, hydrator, energizer, source of protein and calcium, and overall mood balancer. It's also my easy, 'lazy,' and delicious skin regime. I also take three tablespoons of bee pollen. I love Moon Juice's soft and chewy bee pollen—it's a creamy, candy-like treat that gives me my daily B-vitamin blast, and also helps feed my skin and aids hormone production. I'll also grab a handful of activated cashews. I try to get these in every day for their brain chemistry magic. I chase this with a shot of pressed turmeric root in freshly squeezed grapefruit juice."



"For lunch, I had zucchini ribbons with basil, pine nuts, sun-cured olives, and lemon, with green tea on the side. This is such an easy, elegant, and light meal. I made this while on a phone meeting before heading out for the rest of the work day. I often alternate this with my other lunch staple: a nori roll with umeboshi paste, avocado, cultured sea vegetables, and pea sprouts. This is my version of a taco, and it's insanely delicious. These ingredients are all pantry staples, so I eat some version of this everyday. It's probiotic-rich with the cultured veggies, and deeply mineralizing thanks to the sea vegetables, and the avocado nourishes the brain and hormones. It's awesomely satiating and takes 45 seconds to compile. I usually make this while standing, working with someone, simultaneously emailing and definitely texting. I know the right answer would be to sit down and take 10 minutes to eat, but that doesn't happen for lunch, ever."



"If I'm home around 3pm, I always reach for coconut yogurt with cardamom, dried figs, walnuts, and apricots from a weekend farm visit—and a chunk of raw dark chocolate. I ferment big batches of coconut yogurt and make big batches of raw chocolate spiked with maca and any other medicinal herb I'm focusing on. It's easy to do, and makes for potent, fast snack food throughout the month."



"Today I also called into Moon Juice and got some 'drive through.' Work doesn't keep me in the shop like it used to. Sadly I'm always on the go and running late, so I usually call in a mid-workday curbside pick-up. I grabbed a mint chip hemp milk with double servings of maca and sprouted brown rice protein, sweetened with stevia, as well as two Goodness Greens juices."



"I had an early, pre-yoga dinner at Shima in Abbot Kinney, which is my 3-year-old's favorite restaurant. I had a seaweed salad with micro cilantro and daikon, and a delicate broth of mushrooms and herbs."



"From 7 to 9pm, I went to my Kundalini yoga class at Rama Yoga in Venice, with my go-to teacher, Harijiwan."



"My son and I make a batch of almond milk and vanilla chia pudding for the next morning at bedtime. We like to have cups of it before it's totally done, when it's more like chia milk."



"At 11pm, I had a nightcap of heart tonic and raw chocolate made from one of my big batches—this one was made with our Moon Pantry heirloom raw cacao, reishi and Chaga mushroom, sprouted brown rice protein, and coconut oil. I love chocolate—and on some evenings, I don't want to deny the indulgence—so I've devised a million low glycemic recipes."