Unnamed repository; edit this file 'description' to name the repository.
commit: 1dc01f7312dbb5487edc422d5f0f5b1b5915dad4
parent 8360b79afdbde6941f38b64f76cac5d9d6503931
Author: Rekka <rekkabell@gmail.com>
Date:   Wed,  6 Nov 2019 12:00:14 -0500

Made fixes to chickpea stir fry


2 files changed, 7 insertions(+), 47 deletions(-)

diff --git a/scripts/database/pages.ndtl b/scripts/database/pages.ndtl @@ -38,46 +38,6 @@ GALLERY % pages/wakame.savoury.pie.jpg % pages/simple.doctor.who.cake.jpg -NUTRITION - BREF : The recommendations below address the nutrients which are of more concern in vegan than omnivore diets, but they aren’t everything anyone needs to know about eating for optimal health. - LONG - * General rules - & Eat 3 servings of legumes per day (under 50yrs old) - & Eat 8 servings of fruits and veg per day. Eat more veg than fruit, and include leafy greens and bright orange veg for vitamin A and C. - & Eat wholegrains, avoid refined grains like white rice and flours. - & Eat some high fat foods like seeds and nuts. Include flax seeds or other items that contain the essential fat ALA. - & Eat plenty of calcium. Eat dark leafy greens, calcium set tofu, tahini or fortified plant milks or products. - & Take b-12 supplements. You can get this vitamin from fortified foods like plant milks and nutritional yeast but its better to supplement to be on the safe side, as their quantities aren't reliable. In winter, take vitamin D, or expose your skin for 10-15 min if your light-skinned, or 20-25 min if you're dark-skinned. - & Eat iodized foods. Use some iodized salt, take supplements or eat seaweed to get your daily needs of iodine. - * Protein - & Eat 2-3 servings of legumes per day. For example: 1/2 cup of dried lentils or beans, 1/2 cup tofu or tempeh, 1 cup soy milk, 1 cup quinoa or amaranth, 1/4 cup peanuts or 2 tbsp peanut butter. - & Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. They are composed of 20 amino acids, 11 of which our bodies can synthesize. The other 9 called EAAS (essential amino acids) have to come from food as we can't produce them ourselves. All plant protein contain all 9 of the EAAS, but can be a little low in one or two EAAS. The body maintains reserve pools of amino acids from various sources for later use, for instance eating protein in one meal can combine with protein in another meal eaten later in the day. - & Legumes is an important part of the diet, and one of the best plant sources of lysine, one EAA. Quinoa and amaranth are two other grains that are sources of lysine, although not as rich as legumes. - & Eat enough calories. Eat a variety of whole plant foods, at least 3 per day for legumes. - * IRON - & Include beans, soy (high in iron not affected by phytic acid), nuts, seeds, winter squahes, dark leafy greens, dried fruit, oatmeal, quinoa and pearly barley. Eat whole grain bread, the leavening process helps make iron mire absorbable. Include vitamin C in as many meals as you canm or as side snacks, like citrus, mango, kiwifruit, pineapple, broccoli, brussel sprouts, cabbage, cauliflower, peppers etc. Don't eat tea or coffee with meals. - & Plantfoods are rich in iron, hitting our daily target is easy, although iron from plant sources isnt absorbed as easily and means we may need to consume twice as much. Iron is necessary for red blood cells and to form hemoglobin which helps circulate oxygen around the body. We lose some of this mineral everyday from the skin and intestines, and menstruating women will lose a lot of it. - & Iron rich plant foods are high in phytic acid, a compound that binds to iron and other minerals and that makes it more difficult for our bodies to absorb. The idea is not too avoid eating foods that contain phytic acid, but to eat them in a way that minimixzes its effects on iron. Adding vitamin C-rich foods, like 1/2 cup of cauliflower or a cup of orange juice, can increase iron absorption un plant foods by as much to 4 to 6 times. Fermentation can also improve absorption, like eating sourdough or bread leavened with yeast instead of other grains can help. - & Other iron inhibitors include coffee, camomille and peppermint tea, as well as spices like turmeric and coriander, or calcium rich foods. - * CALCIUM - & Consume at least 3 cups a day of calcium-set tofu, cooked chinese cabbage, turnip greens, mustard greens, collards and fortified plant milks or juices. This, with extra servings of beansm broccoli, kale, okra, sweet potatoes, figs, corn tortillas, navel oranges and blackstrap molasses. - & World Health Organization recommends 1,000mg of calcium per day, and 1,200mg if over 50, but what is most important is how much us truly absorbed. Most people absorb 25-30%. Absorption varies depending on food sources, so it's important to consume sources of well-absorbed calcium, like calcium-set tofu, kale, turnip greens, mustard greens and broccoli. Beans, nuts and seeds have moderate amounts of calcium and a slow absorption rate, soaking nuts and seeds aids in absorption. Fortified plant milk generally contains calcium with an absorption rate of 25%, similar to calcium-set tofu, although it is important to shake it before using it as the calcium tends to set a the bottom. - * Vitamin D - & We make plenty of vitamin D when our skin is exposed to sunlight, light-skinned people required 10-15 min a day and dark-skinned people need 25-30 min per day. It's important to remember that because of smog, cloud coverage and sunscreen we may be producing less than our body requires. In winter, it is especially important to get a dietary source of this nutrient. - & Vitamin D is available in fortified foods under D2 - * Vitamin B-12 - & Eat two servings a day of fortified foods that contain at least 2-3.5 mcg of vitamin B12. These need to be consummed at least 4h apart for optimal absorption. Another way, is to take a daily supplement of cyanocobalamin B12 that provides 25 to 100 mcg of vitamin B12, or a supplement that provides 1,000 mcg twice per week. - & Vitamin b-12 is needed for the prodouction of DNA and for maintaining nerve cells. Levels need to be over 400 pg/ml, or 4 to 6 mcg per day, for good health. This vitamin does not occur naturally in any plant, but it is available in fortified foods like plant milk, other fortified foods or beverages, nutritional yeast and supplements. - & Absorption of vitamin b-12 is tricky, because small amounts attach to receptors that become quickly saturated by just 1-2 mcg of B12 and will stay like this for several hours. This is what you get from a single meal of fortified foods. Ingested a large dose of B12 from a supplement, you can absorb the excess that can't latch onto receptors, but that is a very small amount. It is easier to meet needs from many small servings of B12 to be eaten throughout the day, but if you rely on daily single-dose supplements you need to have a lot more since absorption rates are very low. - * Iodine - & Have plant milk fortified with iodine (few do this though), use iodized salt or eat seaweed regularly. Although the amount of iodine in seaweed is variable. It may be better to take supplements. A quantity of 150 µg is recommended daily. - & Iodine is necessary for healthy thyroid function which regulates metabolism. - * Omega-3 - & - - - - TOOLS BREF : Entering a store, with the goal of purchasing kitchenware can be a dizzying experience. There are many choices, but few are worth your money and attention. An ideal kitchen will have as few items as possible, be composed of things that make you happy and that you chose with purpose. With this in mind, for a tool to be awarded a place in your home, it needs to be effective and versatile. I made this list of notes on what to look for in a tool, based on experience and research: LONG diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl @@ -21,25 +21,25 @@ Spicy stirfry chickpeas INST Marinade overnight - - Mix the marinade ingredients together, and add the {_2 cups_} of cooked {{chickpeas}} (or 19 oz can) and {_175g_} of {{tofu}}. Leave to marinate {#at least a few hours#}, {#overnight#} is even better. + - Mix the marinade ingredients together, and add the {_2 cups_} of cooked {{chickpeas}} (or 19 oz can) and {_175g_} of {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better. Preparation - - Peel and slice the {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits. + - Peel and slice {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits. Sauce - In a small bowl, combine the ingredients for the sauce: mix {_3 tsp_} of {{maple syrup}}, {_1 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{arrowroot starch}} and {_1 tsp_} of {{sesame oil}}. Stir fry - Add {_1 tbsp_} of vegetable oil, then warm pan to high heat. When oil is hot, add {_handful_} of {{chili pepper flakes}} and {_1 tsp_} of {{sichuan peppercorns}}. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating. - Add the {{chickpeas}}, {{tofu}}, {{carrot}} and {{red cabbage}} and fry over high heat, stirring constantly. {#After a minute#}, add the {{ginger root}}, {{garlic}} and {{scallions}} and stir-fry for {#a few more minutes#}. - - Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve. + - Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve. INGR Main Chickpeas : 2 cups, fresh - Carrot : 1 + Carrots : 1 Tofu : 1/2 block, firm (175g) Red cabbage : 1/2 cup Scallions : 2 stalks Garlic : 3 cloves - Ginger root : Equal to garlic + Ginger root : equal to garlic Chili pepper flakes : handful Sichuan peppercorns : 1 tsp, whole Salt : 1/4 tsp @@ -54,9 +54,9 @@ Spicy stirfry chickpeas Sauce Maple syrup : 3 tsp - Soy sauce : 1 tpsp + Soy sauce : 1 tbsp Balsamic vinegar : 2 tbsp - Arrowroot starch : 1 1/2 tsp + Arrowroot starch : 1 tbsp Sesame oil : 1 tsp Arrowroot starch : 1 tbsp