commit: 35cb9b234adb1b9dd6f71cdb229a6f0df01e2ce0
parent 59cb0e80045543f8b3bd7ab8adde4e0fb20d92e7
Author: neauoire <aliceffekt@gmail.com>
Date: Fri, 20 Dec 2019 14:46:09 -0500
Improved parenting
Diffstat:
5 files changed, 39 insertions(+), 30 deletions(-)
diff --git a/scripts/templates/home.js b/scripts/templates/home.js
@@ -8,8 +8,8 @@ function HomeTemplate (id, rect) {
this.answer = function (q) {
const ingredients = find_ingredients(q.tables.recipes)
- translate_ingredients(q.tables.ingredients)
- // translate_recipes(q.tables.recipes)
+ // translate_ingredients(q.tables.ingredients)
+ translate_recipes(q.tables.recipes)
ingredients.coffee = 1
@@ -89,11 +89,13 @@ function HomeTemplate (id, rect) {
function translate_recipes (recipes) {
let txt = ''
+ let each_recipe = ''
for(const name of Object.keys(recipes)){
const recipe = recipes[name]
const snake_name = name.toLowerCase().replace(/ /g,'_').trim()
+ each_recipe += `&${snake_name}, `
txt += `// ${name.toLowerCase()}\n`
txt += `Recipe ${snake_name} = create_recipe("${name.toLowerCase()}", "${recipe.TAGS[0]}", "${recipe.SERV}", ${recipe.DATE.replace(/-/g,'')}, ${recipe.TIME});\n`
txt += `set_description(&${snake_name}, "${recipe.DESC.reduce((acc,item) => { return `${acc}${item.substr(2).to_markup2().trim()}<br /><br />`},'')}");\n`
@@ -118,6 +120,8 @@ function HomeTemplate (id, rect) {
txt += '\n'
}
+ txt += `Recipe *recipes[] = {${each_recipe}}`
+
console.log(txt)
}
diff --git a/src/builder.c b/src/builder.c
@@ -6,4 +6,9 @@ fprintf(myfile, "hello!\n");
fclose(myfile);
-*/-
\ No newline at end of file
+*/
+
+int ingredients_len = sizeof ingredients / sizeof ingredients[0];
+int recipes_len = sizeof recipes / sizeof recipes[0];
+
+printf("Ingredients: %d Recipes: %d\n",ingredients_len,recipes_len);+
\ No newline at end of file
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -9,7 +9,7 @@ Ingredient beluga_lentils = create_child_ingredient(&lentils, "beluga lentils",
Ingredient brown_lentils = create_child_ingredient(&lentils, "brown lentils", "The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor, with a firm texture that doesn't disintegrate when cooked.Lentils are a rich source of numerous essential nutrients like <a href='#nutrition.html'>protein</a>, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after <a href='soy_beans.html'>soy beans</a>.<br /><br />");
-Ingredient shelled_hemp_seeds = create_ingredient("shelled hemp seeds", "Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1% of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking <a href='http://www.seedguides.info/hemp-seeds/' target='_blank'>ref</a>.<br /><br />Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.<br /><br />");
+Ingredient shelled_hemp_seeds = create_ingredient("shelled hemp seeds", "Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking <a href='http://www.seedguides.info/hemp-seeds/' target='_blank'>ref</a>.<br /><br />Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.<br /><br />");
Ingredient tempeh = create_ingredient("tempeh", "Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. Tempeh is a source of protein, Omega-3's and zinc, and has a firm texture and earthy flavor.Tempeh is made by controlled fermentation that binds soybeans into a 'paddy'. The fungus <b>Rhizopus Oligosporus</b> is used as a starter to make tempeh. Fermented soyfoods like tempeh increased iron absorption.<br /><br />");
@@ -95,11 +95,11 @@ Ingredient pumpkin = create_ingredient("pumpkin", "The darker the skin of the pu
Ingredient pumpkin_seeds = create_child_ingredient(&pumpkin, "pumpkin seeds", "Pumpkin seeds is the edible seed of a <b>pumpkin</b> and certain <b>squashes</b>. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Pumpkin seeds can be consumed raw, <a href='Roasted_pumpkin_seeds.html'>roasted</a>, or pureed into a nut butter. They can also be added to <a href='Crackers.html'>crackers</a>, <a href='Halloween_pumpkin_cookies.html'>cakes</a> and breads.<br /><br />");
-Ingredient sesame_seeds = create_ingredient("sesame seeds", "Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />");
+Ingredient sesame_seeds = create_ingredient("sesame seeds", "Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />");
-Ingredient white_sesame_seeds = create_child_ingredient(&sesame_seeds, "white sesame seeds", "White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of white sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />");
+Ingredient white_sesame_seeds = create_child_ingredient(&sesame_seeds, "white sesame seeds", "White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of white sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />");
-Ingredient black_sesame_seeds = create_child_ingredient(&sesame_seeds, "black sesame seeds", "Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />");
+Ingredient black_sesame_seeds = create_child_ingredient(&sesame_seeds, "black sesame seeds", "Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />");
Ingredient tahini = create_child_ingredient(&sesame_seeds, "tahini", "Tahini is a condiment made from toasted and ground hulled white sesame seeds. It is a rich source of <b>protein</b> and <b>calcium</b>.It is used in <b>baba ghanoush</b> (roasted eggplant dip), <b>pekmez</b> (sweet turkish dip), <a href='uzumaki_hummus_bites.html'>hummus</a> and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.<br /><br />");
@@ -143,13 +143,13 @@ Ingredient onion_powder = create_child_ingredient(&onion, "onion powder", "Missi
Ingredient yellow_onion = create_child_ingredient(&onion, "yellow onion", "Yellow onions are encased in a light-yellow to copper papery skin, while the inner flesh is white. They are crunchy, with a pungent flavor when raw. If cooked, yellow onions develop a milder flavor, that is both nutty and sweet. Yellow onions are a good source of <b>vitamin C</b>.Yellow onions can be sauteed, braised, caramelized, grilled or dry-roasted. They are used to add flavor to broths, soups and stews. The bulbs will keep for 1-2 months if stored in a cool, dry and dark place with good air circulation.<br /><br />");
-Ingredient cucumber = create_ingredient("cucumber", "There are many varieties of cucumbers, but the 3 main are: slicing, pickling and seedless. Cucumbers are 95% water, making them a low-energy food.");
+Ingredient cucumber = create_ingredient("cucumber", "There are many varieties of cucumbers, but the 3 main are: slicing, pickling and seedless. Cucumbers are 95 percent water, making them a low-energy food.");
Ingredient persian_cucumbers = create_child_ingredient(&cucumber, "persian cucumbers", "Persian cucumbers are of the Burpless variety, meaning they are easy to digest and have a pleasant taste. They are crisp, sweet and void of developed seeds. It is harvested when 4-6\" in length, when they are at peak sweetness. They absorb flavors quickly, unlike garden cucumbers.They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people <a href='https://www.livestrong.com/article/471722-why-do-cucumbers-upset-my-digestion/' target='_blank'>gas</a>.<br /><br />");
Ingredient eggplant = create_ingredient("eggplant", "Missing description.");
-Ingredient zucchini = create_ingredient("zucchini", "Zucchini squash, or <b>courgette</b>, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8\" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94% water, and are a source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.<br /><br />");
+Ingredient zucchini = create_ingredient("zucchini", "Zucchini squash, or <b>courgette</b>, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8\" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94 percent water, and are a source of <b>vitamin A</b>, <b>vitamin C</b> and <b>iron</b>.Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.<br /><br />");
Ingredient chives = create_ingredient("chives", "Chives grow in clusters, with hollow leaves that come to a point. They have a mild onion flavor, which doesn't linger. They are a good source of <b>calcium</b> and <b>iron</b>.Chives are used as a garnish, and as an aromatic herb. In cooking, it is best to add them at the end of the cooking process because they lose their flavor when heated. They have insect-repelling properties that can be ued in gardens to control pests. Chives can be stored in a bag in the refrigerator, if kept dry they will last up to a week.<br /><br />");
@@ -165,9 +165,9 @@ Ingredient tomato = create_ingredient("tomato", "Missing description.");
Ingredient tomato_paste = create_child_ingredient(&tomato, "tomato paste", "Missing description.");
-Ingredient avocado = create_ingredient("avocado", "Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of <b>vitamin C</b>, 75% of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.<br /><br />");
+Ingredient avocado = create_ingredient("avocado", "Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of <b>vitamin C</b>, 75 percent of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.<br /><br />");
-Ingredient olives = create_ingredient("olives", "Olives come from <b>Olea Europea</b>, a small tree. Olives are the fruit of the olive tree. 90% of harvested olives are turned into <a href='olive_oil.html'>olive oil</a>, while the rest are sold as table olives.Table olives are classified into 3 groups: <b>green olives</b>, <b>turning color olives (semi-ripe)</b> and <b>ripe olives</b>.<br /><br />");
+Ingredient olives = create_ingredient("olives", "Olives come from <b>Olea Europea</b>, a small tree. Olives are the fruit of the olive tree. 90 percent of harvested olives are turned into <a href='olive_oil.html'>olive oil</a>, while the rest are sold as table olives.Table olives are classified into 3 groups: <b>green olives</b>, <b>turning color olives (semi-ripe)</b> and <b>ripe olives</b>.<br /><br />");
Ingredient green_olives = create_child_ingredient(&olives, "green olives", "Green olives are picked before the olive ripening cycle has begun, they are either green or yellow.");
@@ -239,7 +239,7 @@ Ingredient persimmon = create_ingredient("persimmon", "The persimmon (or <b>kaki
Ingredient hachiya_persimmon = create_child_ingredient(&persimmon, "hachiya persimmon", "Hachiya persimmons are acorn-shaped, it must be completely ripened before consumption. When fully ripe, it develops a sweet flavor.The pulp of the hachiya persimmon is used to make sherbets, puddings, cakes, jams and purees. When the fruit is fully ripe, the skin turns a deep orange color. Another indicator of ripeness is that the fruit becomes soft like a water balloon. The consumption of unripened persimmons can cause <a href='http://www.persimmonpudding.com/bezoars.html' target='_blank'>phytobezoars</a> to form in the body.<br /><br />");
-Ingredient dates = create_ingredient("dates", "Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80% when dried. Dates are a source of <b>iron</b> and <b>protein</b>.Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />");
+Ingredient dates = create_ingredient("dates", "Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />");
Ingredient deglet_noor_dates = create_child_ingredient(&dates, "deglet noor dates", "Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness.Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br />");
@@ -251,7 +251,7 @@ Ingredient coconut = create_ingredient("coconut", "Coconuts stem from the coconu
Ingredient ao_nori = create_child_ingredient(&seaweed, "ao nori", "Aonori <b>青海苔</b>, or green laver, is a type of edible green seaweed which includes species from the genus <b>Monostroma</b> and <b>Ulva</b>. It is referred to as aosa <b>アオサ</b> in some parts of Japan. The color of the aonori is intense, beautiful green. It has a distinctive fragrant green flavor. This type of seaweed is rich in <b>calcium</b> and is a moderate source of <b>iodine</b>.Aonori is sold dried, and is used in soups and tempura. It is also sprinkled atop a variety of Japanese dishes like yakisoba and <a href='#okonomiyaki.html'>okonomiyaki</a>.<br /><br />");
-Ingredient kanten_powder = create_child_ingredient(&seaweed, "kanten powder", "Kanten is a seaweed-based gelling agent derived from tengusa <b>テングサ</b>, a specific type of red seaweed. It is semi-translucent, and firm when it solidifies. Kanten is 80% fiber, and has no odor or taste.It is used to make Japanese confectionery, and unlike gelatin kanten-based confections don't dissolve at room temperature. Kanten is often confused with agar agar. Both are seaweed-based, but they come from different algea. Kanten can be swapped 1:1 with agar agar in a recipe, although the resulting texture will not be the same. Kanten produces a firmer texture than agar.<br /><br />");
+Ingredient kanten_powder = create_child_ingredient(&seaweed, "kanten powder", "Kanten is a seaweed-based gelling agent derived from tengusa <b>テングサ</b>, a specific type of red seaweed. It is semi-translucent, and firm when it solidifies. Kanten is 80 percent fiber, and has no odor or taste.It is used to make Japanese confectionery, and unlike gelatin kanten-based confections don't dissolve at room temperature. Kanten is often confused with agar agar. Both are seaweed-based, but they come from different algea. Kanten can be swapped 1:1 with agar agar in a recipe, although the resulting texture will not be the same. Kanten produces a firmer texture than agar.<br /><br />");
Ingredient turmeric_root = create_ingredient("turmeric root", "Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.");
@@ -267,17 +267,17 @@ Ingredient dried_basil = create_ingredient("dried basil", "Dried basil loses mos
Ingredient wasabi_root = create_ingredient("wasabi root", "Wasabi, or <b>Wasabia japonica</b>, is part of the family <b>Brassicaea</b> which includes horseradish and mustard. It is primarily cultivated for its rhizome, which has a fiery, mustard-like flavor and pungent fragrance.Wasabi is difficult to grow, which makes it expensive to buy. Wasabi is sold as a rhizome or as a dried powder. Fresh wasabi is served with a grater and served to the table right away, because it loses flavor very quickly once it's made into a paste. Fresh Wasabi root will keep, wrapped and refrigerated, for up to two weeks.<br /><br />");
-Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder", "Wasabi powder is made from the dried, grated flesh of the wasabi root. It has a light lime coloring and sharp, hot taste and aroma. Most of the wasabi powder that is sold internationally is not 100% wasabi, but a mixture of mustard, horseradish and color additives (due to the high cost of the root).Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.<br /><br /><b>How to make wasabi paste:</b> To make wasabi paste, mix 1:1 quantity of wasabi powder and water, mix well. The texture should be a bit dry. Cover wasabi and allow to sit for 15 min to allow the enzymes to work, doing this helps bring out the full flavors of the wasabi.<br /><br />");
+Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder", "Wasabi powder is made from the dried, grated flesh of the wasabi root. It has a light lime coloring and sharp, hot taste and aroma. Most of the wasabi powder that is sold internationally is not 100 percent wasabi, but a mixture of mustard, horseradish and color additives (due to the high cost of the root).Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.<br /><br /><b>How to make wasabi paste:</b> To make wasabi paste, mix 1:1 quantity of wasabi powder and water, mix well. The texture should be a bit dry. Cover wasabi and allow to sit for 15 min to allow the enzymes to work, doing this helps bring out the full flavors of the wasabi.<br /><br />");
Ingredient sichuan_peppercorns = create_ingredient("sichuan peppercorns", "Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 \"numb-spiciness\"</b>.When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.<br /><br />");
-Ingredient coriander = create_ingredient("coriander", "Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. The seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>.For 3-21% of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.<br /><br />");
+Ingredient coriander = create_ingredient("coriander", "Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. The seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.<br /><br />");
Ingredient mint = create_ingredient("mint", "Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint.Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.<br /><br />");
Ingredient peppermint = create_child_ingredient(&mint, "peppermint", "Peppermint, or <b>Mentha balsamea</b>, is a hybrid mint, a cross between watermint and spearmint.Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.<br /><br />");
-Ingredient cocoa_beans = create_ingredient("cocoa beans", "Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50%) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br />");
+Ingredient cocoa_beans = create_ingredient("cocoa beans", "Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='#coffee.html'>caffeine</a>.<br /><br />");
Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", "Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br />");
@@ -293,7 +293,7 @@ Ingredient nutritional_yeast = create_ingredient("nutritional yeast", "Nutrition
Ingredient vanilla = create_ingredient("vanilla", "Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor.Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br />");
-Ingredient vanilla_extract = create_child_ingredient(&vanilla, "vanilla extract", "Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35% alcohol.To make your own, you need vanilla beans, 35% alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.<br /><br />");
+Ingredient vanilla_extract = create_child_ingredient(&vanilla, "vanilla extract", "Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35 percent alcohol.To make your own, you need vanilla beans, 35 percent alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.<br /><br />");
Ingredient nutmeg = create_ingredient("nutmeg", "Nutmeg is the seed or ground spice of some species of the genus <b>Myristica</b>. The plant is cultivated for two spices derived from the fruit: nutmeg (seed) and seed (mace). Nutmeg has a sweet flavor, and is used in a variety of dishes.");
@@ -313,7 +313,7 @@ Ingredient cumin_seeds = create_ingredient("cumin seeds", "Cumin, or <b>Cuminum
Ingredient mustard_seeds = create_ingredient("mustard seeds", "Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba).Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.<br /><br />");
-Ingredient dijon_mustard = create_child_ingredient(&mustard_seeds, "dijon mustard", "Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce.Dijon mustard does not have a protected geographical indication (PGI). 80% of seeds used to make the mustard come from Canada.<br /><br />");
+Ingredient dijon_mustard = create_child_ingredient(&mustard_seeds, "dijon mustard", "Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce.Dijon mustard does not have a protected geographical indication (PGI). 80 percent of seeds used to make the mustard come from Canada.<br /><br />");
Ingredient black_pepper = create_ingredient("black pepper", "Black pepper, or <b>Piper nigrum</b>, is cultivated for its fruit known as a peppercorn. Peppercorn is dried and used a spice and seasoning. It is ubiquitous in the modern world as a seasoning, and is often paired with salt. There is white peppercorn (sarawak and muntok), black peppercorn (malabar and tellicherry), pink peppercorn and green peppercorn.White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulphur dioxide, canning, or freeze-drying. Pink peppercorns are the fruits of the Peruvian pepper tree <b>Schinus molle</b>, or its relative, the Brazilian pepper tree, <b>Schinus terebinthifolius</b>.<br /><br />");
@@ -347,7 +347,7 @@ Ingredient whole_wheat_flour = create_child_ingredient(&flour, "whole wheat flou
Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "Buckwheat groats come from the buckwheat plant, or <b>Fagopyrum esculentum</b>. Buckwheat is not a wheat, but a 'pseudocereal' that is related to sorrel, knotweed and rhubarb. The groats can also be sprouted and then eaten raw or cooked. Buckwheat groats have a rich, nutty flavor, and are a good source of <b>zinc</b> and of the protein <b>lysine</b>.The groats can be processed into flour, made into beer, roasted and brewed as tea to make soba-cha <b>そば茶</b> and cooked like rice.<br /><br />");
-Ingredient buckwheat_noodles = create_child_ingredient(&buckwheat_groats, "buckwheat noodles", "Buckwheat noodles are popular in Japan and Korea, the difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. in Japan, they are made from buckwheat flour (juwari 十割), or a combination of buckwheat and wheat flours (nihachi soba 二八). Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%.");
+Ingredient buckwheat_noodles = create_child_ingredient(&buckwheat_groats, "buckwheat noodles", "Buckwheat noodles are popular in Japan and Korea, the difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. in Japan, they are made from buckwheat flour (juwari 十割), or a combination of buckwheat and wheat flours (nihachi soba 二八). Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40 percent and 100 percent.");
Ingredient buckwheat_flour = create_child_ingredient(&buckwheat_groats, "buckwheat flour", "Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.");
@@ -447,7 +447,7 @@ Ingredient houjicha = create_ingredient("houjicha", "Houjicha is roasted Japanes
Ingredient wine = create_ingredient("wine", "Wine is made from fermented grapes, with different varieties of grapes and strains of yeast produced different styles of wine.There are many wine variants, like <b>red wine</b>, <b>white wine</b>, <b>rosé wine</b>. <b>fruit wines</b>, <b>honey wines</b> and <b>starch-based wines</b>. Different concentrations of alcohol in the human body have different effects on a person.<br /><br />Wine is often served with dinner, paired with specific dishes for enhanced flavors. There are sweet wines, to accompany desserts. Wine is also cooked as a flavor agent in dishes, like in stocks or when braising. The acidity of wine lends balance to rich savory or sweet dishes.<br /><br />");
-Ingredient beer = create_ingredient("beer", "Beer is brewed from cereal grains, like malted barley, wheat, maize and rice.During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, <a href='hops.html'>hops</a> is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4% to 6% strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20%-40%).<br /><br />The sediment in craft beer, can be used as a leavening agent in <a href='beer_bread.html'>beer bread</a>.<br /><br />There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.<br /><br />");
+Ingredient beer = create_ingredient("beer", "Beer is brewed from cereal grains, like malted barley, wheat, maize and rice.During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, <a href='hops.html'>hops</a> is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4 to 6 percent strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20-40 percent).<br /><br />The sediment in craft beer, can be used as a leavening agent in <a href='beer_bread.html'>beer bread</a>.<br /><br />There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.<br /><br />");
Ingredient sake = create_ingredient("sake", "Sake is Japanese rice beer, and it comes in a variety of flavors and concentrations.There is <b>nihonshu-do 日本酒度</b>, <b>san-do 酸度</b>, <b>aminosan-do アミノ酸度</b>, <b>ginjoushu 吟醸酒</b> and many, many more. Sake is made by fermenting rice that has been polished to remove the outer bran. The process of sake is more similar to beer than to wine, because the starch is converted into sugars which ferment into alcohol.The serving temperature of sake depends on the type. Sake can be served at room temperature <b>hiya 冷や</b>, chilled <b>reishu 冷酒</b> or heated <b>atsukan 熱燗</b>.<br /><br />In cooking, you can use a cheaper variety called <b>ryorishu 料理酒</b> or <b>cooking sake</b>. Cooking sake has added salt to make it unfit for drinking, so that shop owners can sell it without an alcohol license. Adding regular sake in recipes though is also fine.<br /><br />");
@@ -463,7 +463,7 @@ Ingredient peppermint_oil = create_child_ingredient(&peppermint, "peppermint oil
Ingredient fresh_dill = create_ingredient("fresh dill", "Dill is an herb, a wispy fern-like plant. This herb is a cross of <a href='lemon.html'>lemon</a>, parsley and <a href='anise.html'>anise</a>.Dill is best used fresh. It is often used to flavor pickles and soups.<br /><br />");
-Ingredient coconut_milk = create_child_ingredient(&coconut, "coconut milk", "Coconut milk is extracted from the grated pulp of mature coconuts. The rich taste of the milk is due to its high oil content. This high-fat milk is a perfect base for <a href='hop_ice_cream.html'>ice cream</a>.There are many varieties, differentiated on fat content: coconut cream (up to 50% fat), coconut milk (20% fat) and coconut skim milk (least fat). The terminology is not always described like this in products sold in western countries. Traditionally, coconut milk is made from grating the white inner flesh of mature coconuts and mixing the shredded pulp with a bit of hot water to suspend the fat in the pulp. The grating process was often done by hand.<br /><br />");
+Ingredient coconut_milk = create_child_ingredient(&coconut, "coconut milk", "Coconut milk is extracted from the grated pulp of mature coconuts. The rich taste of the milk is due to its high oil content. This high-fat milk is a perfect base for <a href='hop_ice_cream.html'>ice cream</a>.There are many varieties, differentiated on fat content: coconut cream (up to 50 percent fat), coconut milk (20 percent fat) and coconut skim milk (least fat). The terminology is not always described like this in products sold in western countries. Traditionally, coconut milk is made from grating the white inner flesh of mature coconuts and mixing the shredded pulp with a bit of hot water to suspend the fat in the pulp. The grating process was often done by hand.<br /><br />");
Ingredient soy_milk = create_child_ingredient(&soy_beans, "soy milk", "<a href='Soy_milk.html'>Soy milk</a> is a by-product of the manufacture of <a href='tofu.html'>tofu</a>, and an important source of protein, calcium, vitamin D and B12 for vegans. When buying soy milk, prioritize unsweetened enriched varieties.<a href='Soy_milk.html'>Soy milk</a> is made from soaking and griding <a href='soy_beans.html'>soy beans</a>, boiling the mixture and filtering out the pulp. Soy milk is a stable emulsion of oil, water and protein.<br /><br />");
@@ -487,7 +487,7 @@ Ingredient fleur_de_sel = create_ingredient("fleur de sel", "Missing description
Ingredient vegetable_bouillon = create_ingredient("vegetable bouillon", "Dehydrated vegetable bouillon has many names depending on where you live. In Canada and the US it is known as 'bouillon cube', as 'stock cube' in Australia, Ireland, New Zealand, South Africa, and the UK, and as 'dehydrated bouillon' in France.");
-Ingredient water = create_ingredient("water", "70% of the fresh water used by people goes to agriculture.");
+Ingredient water = create_ingredient("water", "70 percent of the fresh water used by people goes to agriculture.");
Ingredient sugar = create_ingredient("sugar", "Sugar is a generic name for sweet-tasting, soluble carbohydrates.Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />");
@@ -505,4 +505,5 @@ Ingredient sea_salt = create_ingredient("sea salt", "Sea salt is producted by ev
Ingredient chocolate_chips = create_child_ingredient(&cocoa_beans, "chocolate chips", "Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.");
-Ingredient *ingredients[] = {&coffee, &lentils, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &black_beans, &green_beans, &kidney_beans, &edamame, &chickpeas, &chickpea_flour, &peas, &green_peas, &mungbeans, &broccoli, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &bok_choy, &radish, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &green_bell_peppers, &red_bell_peppers, &yellow_bell_peppers, &tomato, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &palm, &acorn_squash, &artichokes, &asparagus, &bamboo_shoots, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &kiwifruit, &apple, &apples, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &pomegranate_juice, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &coconut, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &tamarind, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &gojuchang, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &green_chili, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &corn, &cornmeal, &corn_semolina, &oats, &rolled_oats, &rice, &basmati_rice, &short_grain_white_rice, &black_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &rice_vinegar, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &b12_supplement, &matcha_powder, &houjicha, &wine, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &scoobi_do, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &sugar, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, };-
\ No newline at end of file
+Ingredient *ingredients[] = {&coffee, &lentils, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &black_beans, &green_beans, &kidney_beans, &edamame, &chickpeas, &chickpea_flour, &peas, &green_peas, &mungbeans, &broccoli, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &bok_choy, &radish, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &green_bell_peppers, &red_bell_peppers, &yellow_bell_peppers, &tomato, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &palm, &acorn_squash, &artichokes, &asparagus, &bamboo_shoots, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &kiwifruit, &apple, &apples, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &pomegranate_juice, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &coconut, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &tamarind, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &gojuchang, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &green_chili, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &corn, &cornmeal, &corn_semolina, &oats, &rolled_oats, &rice, &basmati_rice, &short_grain_white_rice, &black_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &rice_vinegar, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &b12_supplement, &matcha_powder, &houjicha, &wine, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &scoobi_do, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &sugar, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, };
+
diff --git a/src/main.c b/src/main.c
@@ -3,13 +3,11 @@
#include "ingredient.c"
#include "recipe.c"
-// Ingredient *all_ingredients[];
-// Ingredient *all_recipes[];
-
int main(void) {
#include "ingredients.c"
#include "recipes.c"
+
#include "builder.c"
// print_recipe(&sweet_sour_lentils);
diff --git a/src/recipes.c b/src/recipes.c
@@ -1470,4 +1470,6 @@ add_instruction(&crackers_extras, "For more bulk, add pumpkin seeds, black sesam
add_serving(&crackers_extras, &pumpkin_seeds, "2 tbsp");
add_serving(&crackers_extras, &black_sesame_seeds, "1 tbsp");
add_serving(&crackers_extras, &flax_seeds, "1 tbsp");
-add_part(&crackers, &crackers_extras);-
\ No newline at end of file
+add_part(&crackers, &crackers_extras);
+
+Recipe *recipes[] = {&tzaziki, &spicy_stirfry_chickpeas, &scrambled_chickpeas, &cheese, &sweet_and_sour_lentils, &coffee_jelly, &okonomiyaki, &seitan, &spinach_pajeon, &houjicha_overnight_oatmeal, &wakame_bites, &no_knead_bread, &roasted_carrots_with_beluga_lentils, &black_sesame_brittle, &spinach_oatmeal_cookies, &borscht_with_tofu_sour_cream, &dark_gyoza, &raisin_beet_bread, &miso_veggie_pate, &persimmon_curry, &mason_jar_bread_pudding, &basic_black_bread, &shichimi_togarashi_crackers, &roasted_pumpkin_seeds, &potato_gnocchi, &lentils_with_roasted_beet_sauce, &teriyaki_carrot_patties, &savoury_turmeric_cookies, &sweet_mock_eel_nigiri, &black_sesame_rice_pancakes, &mushroom_zucchini_pasta, &pate_chinois, &chili_pomegranate_brownies, &panko_chickpea_fingers, &uzumaki_hummus_bites, &anise_bread_with_sweet_pear_sauce, &wasabi_swirl_chocolate_cookies, &black_sesame_syrup, &hop_ice_cream, &sunflower_heirloom_carrot_pasta, &carrot_kinpira_onigirazu, &balsamic_banana_ice_cream, &fresh_pesto_pasta, &vegemite_caramel, &halloween_pumpkin_cookies, &salted_caramel_carob_chip_cookies, &arame_soba, &homemade_veganaise, &chickpea_salad_sandwich, &beer_bread, &stovetop_popcorn, &basic_toothpaste, &papaya_bruschetta_topping, &pan_fried_breadfruit, &corn_dumplings, &breadfruit_gnocchi, &spinach_faux_cheese_ravioli, &breadfruit_pasta, &pandanus_fruit_bread, &mustard_from_seed, &crackers};+
\ No newline at end of file
