commit: b30bca3345a0ed6f372133a590c4588b3b2205d9
parent 72bfc3b9214088e4536745abb38fccb436e0fa91
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 2 Jan 2020 12:01:09 -0500
ingredient desc. fix
Diffstat:
25 files changed, 80 insertions(+), 80 deletions(-)
diff --git a/site/arugula.html b/site/arugula.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — arugula</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>arugula</h1><img class='right' src='../media/ingredients/arugula.png'/><p>Arugula, or "rocket" is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in vitamin C and potassium. Its flowers, young seed pods and mature seeds are also edible.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — arugula</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>arugula</h1><img class='right' src='../media/ingredients/arugula.png'/><p>Arugula, or <b>rocket</b>, is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in <b>vitamin C</b>. Arugula is good in salads, it is used both raw and cooked, though cooking it results in a muted flavor. Add this herb onto pizza, pasta, or to sandwiches. The sharp flavor of arugular pairs well with citrus, roasted beets, olives etc (<a href='http://www.specialtyproduce.com/produce/arugula_301.php'>ref</a>). Its flowers, young seed pods and mature seeds are also edible.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/beluga_lentils.html b/site/beluga_lentils.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beluga lentils</h1><img class='right' src='../media/ingredients/beluga_lentils.png'/><p>Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked. Beluga 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 /></p><h2>lentils</h2><p class='small'>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>beluga lentils</h1><img class='right' src='../media/ingredients/beluga_lentils.png'/><p>Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor, and a firm texture that doesn't disintegrate when cooked.<br /><br /></p><h2>lentils</h2><p class='small'>Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.<br /><br />Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked varieties remain whole.<br /><br />Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/brown_lentils.html b/site/brown_lentils.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown lentils</h1><img class='right' src='../media/ingredients/brown_lentils.png'/><p>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 /></p><h2>lentils</h2><p class='small'>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brown lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown lentils</h1><img class='right' src='../media/ingredients/brown_lentils.png'/><p>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.<br /><br /></p><h2>lentils</h2><p class='small'>Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.<br /><br />Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked varieties remain whole.<br /><br />Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/brussel_sprouts.html b/site/brussel_sprouts.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brussel sprouts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brussel sprouts</h1><img class='right' src='../media/ingredients/brussel_sprouts.png'/><p>Brussel sprouts are leafy vegetables that are high in vitamin C. To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted! Making a cross at the center of the stem can help it cook better.</p><h2>green cabbage</h2><p class='small'>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — brussel sprouts</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brussel sprouts</h1><img class='right' src='../media/ingredients/brussel_sprouts.png'/><p>Brussel sprouts, or <b>Brassica oleracea</b>, belong to the <b>Brassica</b> family. They are leafy vegetables that are high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Their color ranges from sea green to fern green, other varieties exhibit violet hues.<br /><br />To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted. Making a cross at the center of the stem can help the buds cook better.</p><h2>green cabbage</h2><p class='small'>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/burmese_tofu.html b/site/burmese_tofu.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — burmese tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>burmese tofu</h1><img class='right' src='../media/ingredients/burmese_tofu.png'/><p>Burmese tofu is not made from <a href='soybeans.html'>soybeans</a>, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced. Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — burmese tofu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>burmese tofu</h1><img class='right' src='../media/ingredients/burmese_tofu.png'/><p>Burmese tofu is not made from <a href='soybeans.html'>soybeans</a>, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced. Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. They are very rich in <a href='nutrition.html#protein'>protein</a>, and a good source of <a href='nutrition.html#iron'>iron</a>.<br /><br /> Chickpeas can be made into flour, they can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered <b>iron oxide</b>) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leeched out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/cauliflower.html b/site/cauliflower.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cauliflower</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cauliflower</h1><img class='right' src='../media/ingredients/cauliflower.png'/><p>The oldest record of cauliflower dates back to the 6th century BC. They come in <a href='white_cauliflower.html'>white</a> and <a href='purple_cauliflower.html'>purple</a> varieties. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cauliflower</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cauliflower</h1><img class='right' src='../media/ingredients/cauliflower.png'/><p>Cauliflower is one of many vegetables of the species <b>Brassica olerancea</b> in the genus <b>Brassica</a>. Typically, only the head is eaten. There are <a href='white_cauliflower.html'>white</a>, green, yellow and <a href='purple_cauliflower.html'>purple</a> varieties of cauliflower. Cauliflower is high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as 4-6 times.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/chickpea_flour.html b/site/chickpea_flour.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpea flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpea flour</h1><img class='right' src='../media/ingredients/chickpea_flour.png'/><p>Chickpea flour — also known as <b>besan</b> or <b>gram</b> flour — is made from ground chickpeas. Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpea flour</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpea flour</h1><img class='right' src='../media/ingredients/chickpea_flour.png'/><p>Chickpea flour — also known as <b>besan</b>, <b>Channa dal</b> or <b>gram</b> flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter. Chickpea flour has a higher <a href='nutrition.html#protein'>protein</a> content than other flours.<br /><br />This type of flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for <a href='okonomiyaki.html'>savoury pancakes</a> or <a href='scrambled_chickpeas.html'>faux-omelettes</a>. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. They are very rich in <a href='nutrition.html#protein'>protein</a>, and a good source of <a href='nutrition.html#iron'>iron</a>.<br /><br /> Chickpeas can be made into flour, they can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered <b>iron oxide</b>) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leeched out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/chickpeas.html b/site/chickpeas.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpeas</h1><img class='right' src='../media/ingredients/chickpeas.png'/><p>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpeas</h1><img class='right' src='../media/ingredients/chickpeas.png'/><p>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. They are very rich in <a href='nutrition.html#protein'>protein</a>, and a good source of <a href='nutrition.html#iron'>iron</a>.<br /><br /> Chickpeas can be made into flour, they can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered <b>iron oxide</b>) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leeched out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/daikon.html b/site/daikon.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — daikon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>daikon</h1><img class='right' src='../media/ingredients/daikon.png'/><p>Daikon is a mild-flavored winter radish, originating from southeast asia. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — daikon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>daikon</h1><img class='right' src='../media/ingredients/daikon.png'/><p>Daikon ('great root' in Japanese), or <b>Brassicaceae raphanus sativus</b>, is a mild-flavored winter radish, originating from southeast asia. It has a mild and tangy flavor, with a crisp texture. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.<br /><br />Daikon can be pickled, boiled, eaten raw or grated and served as a garnish.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/edamame.html b/site/edamame.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — edamame</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>edamame</h1><img class='right' src='../media/ingredients/edamame.png'/><p>Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <b>protein</b>. <br /><br />Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br /></p><h2>soy beans</h2><p class='small'>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — edamame</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>edamame</h1><img class='right' src='../media/ingredients/edamame.png'/><p>Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <a href='nutrition.html#protein'>protein</a>. <br /><br />Edamame can be boiled or steamed, and served with salts or other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br /></p><h2>soy beans</h2><p class='small'>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/green_beans.html b/site/green_beans.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green beans</h1><img class='right' src='../media/ingredients/green_beans.png'/><p>Green beans, also known as snap beans, string beans and snaps, are the unripe young fruit and pods of various cultivars of the common bean. Green beans are harvested and consumed with their pods, before the beans inside have matured. There are two kinds: bush beans (short plants) and pole beans (climbing plants).<br /><br />Some varieties of beans contain 'strings', a fibrous lining running the length of one side of the pod. This lining can be removed before cooking, although many commercially sold varieties are stringless.</p><h2>beans</h2><p class='small'>Beans are the seeds of many plants, applied generally to many other seeds of similar form like <a href='soybeans.html'>soybeans</a>, peas, <a href='chickpeas.html'>chickpeas</a> etc. Beans are an important source of <b>Protein</b>.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green beans</h1><img class='right' src='../media/ingredients/green_beans.png'/><p>Green beans, also known as snap beans, string beans and snaps, are the unripe young fruit and pods of various cultivars of the common bean. Green beans are harvested and consumed with their pods, before the beans inside have matured. There are two kinds: <b>bush beans</b> (short plants) and <b>pole beans</b> (climbing plants).<br /><br />Some varieties of beans contain 'strings', a fibrous lining running the length of one side of the pod. This lining can be removed before cooking, although many commercially sold varieties are stringless.</p><h2>beans</h2><p class='small'>Beans are the seeds of many plants, applied generally to many other seeds of similar form like <a href='soybeans.html'>soybeans</a>, peas, <a href='chickpeas.html'>chickpeas</a> etc. Beans are an important source of <b>Protein</b>.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/green_cabbage.html b/site/green_cabbage.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green cabbage</h1><img class='right' src='../media/ingredients/green_cabbage.png'/><p>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green cabbage</h1><img class='right' src='../media/ingredients/green_cabbage.png'/><p>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/green_peas.html b/site/green_peas.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green peas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green peas</h1><img class='right' src='../media/ingredients/green_peas.png'/><p>Green peas, or <b>Pisum sativum</b> are small round seeds contained within pods, each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — green peas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>green peas</h1><img class='right' src='../media/ingredients/green_peas.png'/><p>Green peas, or <b>Pisum sativum</b>, are small round seeds contained within pods. Each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/kale.html b/site/kale.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kale</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kale</h1><img class='right' src='../media/ingredients/kale.png'/><p>Kale, or leaf cabbage (Brassica oleracea), are grown for their leaves, which can be green or purple. They are classified by leaf type, ranging from curly to bumpy and flat or speared. Kale is a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — kale</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>kale</h1><img class='right' src='../media/ingredients/kale.png'/><p>Kale, or leaf cabbage (Brassica oleracea), is a cruciferous vegetable that is grown for its leaves, which can be green or purple. They are classified by leaf type, ranging from curly to bumpy, flat or speared. Kale is a source of <b>protein</b>, <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.<br /><br /> It is one of the hardiest of all brassicas, capable of withstanding winter temperatures as low as −15 °C (<a href='https://www.sciencedirect.com/topics/food-science/kale'>ref</a>). Chopping it and then waiting at least 40 minutes before cooking it or mixing some <a href='mustard_seeds.html'>mustard powder</a> to cooked kale helps produce the anti-cancer nutrient, <a href='https://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/'>sulforaphane</a>. Raw kale should be consumed in moderation as it contains small amounts of substances that can affect the function of thyroid gland (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3496161/'>ref</a>).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/lentils.html b/site/lentils.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lentils</h1><img class='right' src='../media/ingredients/lentils.png'/><p>Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>lentils</h1><img class='right' src='../media/ingredients/lentils.png'/><p>Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.<br /><br />Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked varieties remain whole.<br /><br />Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/miso.html b/site/miso.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>miso</h1><img class='right' src='../media/ingredients/miso.png'/><p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.<br /><br />Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.<br /><br />Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).<br /><br /><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.<br /><br /></p><h2>soy beans</h2><p class='small'>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>miso</h1><img class='right' src='../media/ingredients/miso.png'/><p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.<br /><br />Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.<br /><br />Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).<br /><br /><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.<br /><br /></p><h2>soy beans</h2><p class='small'>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peanut butter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanut butter</h1><img class='right' src='../media/ingredients/peanut_butter.png'/><p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>. The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br /></p><h2>peanuts</h2><p class='small'>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — peanut butter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanut butter</h1><img class='right' src='../media/ingredients/peanut_butter.png'/><p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.<br /><br />The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.<br /><br /> </p><h2>peanuts</h2><p class='small'>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/purple_cauliflower.html b/site/purple_cauliflower.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — purple cauliflower</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>purple cauliflower</h1><img class='right' src='../media/ingredients/purple_cauliflower.png'/><p>A type of <a href='cauliflower.html'>cauliflower</a>, the purple color in this cauliflower is caused by the presence anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.</p><h2>cauliflower</h2><p class='small'>The oldest record of cauliflower dates back to the 6th century BC. They come in <a href='white_cauliflower.html'>white</a> and <a href='purple_cauliflower.html'>purple</a> varieties. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — purple cauliflower</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>purple cauliflower</h1><img class='right' src='../media/ingredients/purple_cauliflower.png'/><p>A type of <a href='cauliflower.html'>cauliflower</a>, the purple color in this cauliflower is caused by the presence <a href='www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=179842'>anthocyanins</a>, water-soluble pigments that are found in many other plants and plant-based products, such as <a href='red_cabbage.html'>red cabbage</a> and <a href='red_wine.html'>red wine</a>. Unlike <a href='white_cauliflower'>white cauliflower</a>, the purple variety imparts no bitterness.<br /><br /></p><h2>cauliflower</h2><p class='small'>Cauliflower is one of many vegetables of the species <b>Brassica olerancea</b> in the genus <b>Brassica</a>. Typically, only the head is eaten. There are <a href='white_cauliflower.html'>white</a>, green, yellow and <a href='purple_cauliflower.html'>purple</a> varieties of cauliflower. Cauliflower is high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as 4-6 times.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/red_cabbage.html b/site/red_cabbage.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red cabbage</h1><img class='right' src='../media/ingredients/red_cabbage.png'/><p>Red cabbage is a good source of Vitamin C. ItIt can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. Red cabbage keeps better than other varieties, and does not need to be converted to sauerkraut to last the winter.<br /><br /></p><h2>green cabbage</h2><p class='small'>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — red cabbage</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>red cabbage</h1><img class='right' src='../media/ingredients/red_cabbage.png'/><p>Red cabbage is a good source of <a href='nutrition.html#vitamin-c'>vitamin C</a>. It has dark red/purple-colored leaves, although the plant changes its color according to the pH value of the soil, due to a pigment belonging to <a href='https://science.howstuffworks.com/life/botany/question439.htm'>anthocyanins</a>.<br /><br /On cooking, the red of the cabbage will turn blue, to keep the red color intact it's necessary to add vinegar or something acidic to the pot. Red cabbage keeps better than other varieties, and does not need to be converted to <a href='sauerkraut.html'>sauerkraut</a> to last the winter.<br /><br /></p><h2>green cabbage</h2><p class='small'>Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/shelled_hemp_seeds.html b/site/shelled_hemp_seeds.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shelled hemp seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shelled hemp seeds</h1><img class='right' src='../media/ingredients/shelled_hemp_seeds.png'/><p>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>.<br /><br />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 /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shelled hemp seeds</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>shelled hemp seeds</h1><img class='right' src='../media/ingredients/shelled_hemp_seeds.png'/><p>Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>, a hardy plant that thrives in a variety of growing conditions. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. 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>. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.<br /><br />Hemp belongs to the same family as marijuana, but both are very different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The oil in hemp seeds can go rancid quickly, they should be used up quickly.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/soy_beans.html b/site/soy_beans.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy beans</h1><img class='right' src='../media/ingredients/soy_beans.png'/><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><h2>beans</h2><p class='small'>Beans are the seeds of many plants, applied generally to many other seeds of similar form like <a href='soybeans.html'>soybeans</a>, peas, <a href='chickpeas.html'>chickpeas</a> etc. Beans are an important source of <b>Protein</b>.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy beans</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy beans</h1><img class='right' src='../media/ingredients/soy_beans.png'/><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.<br /><br /></p><h2>beans</h2><p class='small'>Beans are the seeds of many plants, applied generally to many other seeds of similar form like <a href='soybeans.html'>soybeans</a>, peas, <a href='chickpeas.html'>chickpeas</a> etc. Beans are an important source of <b>Protein</b>.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/soy_milk.html b/site/soy_milk.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy milk</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><p><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 /></p><h2>soy beans</h2><p class='small'>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — soy milk</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><p><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 /></p><h2>soy beans</h2><p class='small'>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/tempeh.html b/site/tempeh.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tempeh</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tempeh</h1><img class='right' src='../media/ingredients/tempeh.png'/><p>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 /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — tempeh</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tempeh</h1><img class='right' src='../media/ingredients/tempeh.png'/><p>Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. It's a source of <b>protein</b>, <b>Omega-3's</b> and <b>zinc</b>, and has a firm texture and earthy flavor.<br /><br />Tempeh is made by controlled fermentation, the fungus <b>Rhizopus Oligosporus</b> (used as a starter) binds soybeans into a tight 'paddy'. Because it's a fermented food, eating tempeh increases <a href='nutrition.html#iron'>iron absorption</a> in foods.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/white_cauliflower.html b/site/white_cauliflower.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — white cauliflower</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white cauliflower</h1><img class='right' src='../media/ingredients/white_cauliflower.png'/><p>A type of <a href='cauliflower.html'>cauliflower</a>, high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.</p><h2>cauliflower</h2><p class='small'>The oldest record of cauliflower dates back to the 6th century BC. They come in <a href='white_cauliflower.html'>white</a> and <a href='purple_cauliflower.html'>purple</a> varieties. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — white cauliflower</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white cauliflower</h1><img class='right' src='../media/ingredients/white_cauliflower.png'/><p>A type of <a href='cauliflower.html'>cauliflower</a>, it's the most common variety. White cauliflower has a soft and crumbly texture, with a mild flavor that is amplified when roasted.<br /><br />It can be consumed raw, or cooked. The leaves, trunk, steams and florets are all edible.<br /><br /></p><h2>cauliflower</h2><p class='small'>Cauliflower is one of many vegetables of the species <b>Brassica olerancea</b> in the genus <b>Brassica</a>. Typically, only the head is eaten. There are <a href='white_cauliflower.html'>white</a>, green, yellow and <a href='purple_cauliflower.html'>purple</a> varieties of cauliflower. Cauliflower is high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as 4-6 times.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/ingredients.c b/src/ingredients.c
@@ -3,57 +3,57 @@ Ingredient beans = create_ingredient("beans", "Beans are the seeds of many plant
Ingredient coffee = create_child_ingredient(&beans, "coffee", "Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the <a href='https://en.wikipedia.org/wiki/Coffea' target='_blank'>Coffea plant</a>.");
-Ingredient lentils = create_ingredient("lentils", "Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.");
+Ingredient lentils = create_ingredient("lentils", "Lentils, or <b>Lens culinaris</b>, is a legume cultivated for its lens-shaped seeds, and they've got the second-highest ratio of protein per calorie of any legume after <a href='soybeans.html'>soybeans</a>. Lentils are also a rich source of <b>zinc</b> and <b>iron</b>.<br /><br />Lentils can be soaked, germinated, boiled, fried and baked. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked varieties remain whole.<br /><br />Lentils contain antrinutrients, which reduce the bioavailability of dietary minerals. To improve bioavailability, lentils can be soaked, fermented or sprouted (<a href='https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2002.tb09609.x'>ref</a>).");
-Ingredient beluga_lentils = create_child_ingredient(&lentils, "beluga lentils", "Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked. Beluga 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 beluga_lentils = create_child_ingredient(&lentils, "beluga lentils", "Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor, and a firm texture that doesn't disintegrate when cooked.<br /><br />");
-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 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.<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>.<br /><br />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 shelled_hemp_seeds = create_ingredient("shelled hemp seeds", "Hemp seeds are produced from the hemp plant <b>Cannabis sativa L</b>, a hardy plant that thrives in a variety of growing conditions. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. 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>. They are a rich source of <b>protein</b>, <b>zinc</b> and <b>iron</b>.<br /><br />Hemp belongs to the same family as marijuana, but both are very different. Hemp contains less than 1 percent of the psychoactive drug present in marijuana. The oil in hemp seeds can go rancid quickly, they should be used up quickly.<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 />");
+Ingredient tempeh = create_ingredient("tempeh", "Tempeh is a soy product, made from fermented <a href='soy_beans.html'>soy beans</a>. It's a source of <b>protein</b>, <b>Omega-3's</b> and <b>zinc</b>, and has a firm texture and earthy flavor.<br /><br />Tempeh is made by controlled fermentation, the fungus <b>Rhizopus Oligosporus</b> (used as a starter) binds soybeans into a tight 'paddy'. Because it's a fermented food, eating tempeh increases <a href='nutrition.html#iron'>iron absorption</a> in foods.<br /><br />");
Ingredient peanuts = create_ingredient("peanuts", "A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br />");
-Ingredient peanut_butter = create_child_ingredient(&peanuts, "peanut butter", "A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>. The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />");
+Ingredient peanut_butter = create_child_ingredient(&peanuts, "peanut butter", "A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.<br /><br />The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.<br /><br /> ");
-Ingredient soy_beans = create_child_ingredient(&beans, "soy beans", "Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of protein required for good health. It is also a good source of <a href='nutrition.html'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soybeans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes.<br /><br />");
+Ingredient soy_beans = create_child_ingredient(&beans, "soy beans", "Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.<br /><br />Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.<br /><br />");
-Ingredient green_beans = create_child_ingredient(&beans, "green beans", "Green beans, also known as snap beans, string beans and snaps, are the unripe young fruit and pods of various cultivars of the common bean. Green beans are harvested and consumed with their pods, before the beans inside have matured. There are two kinds: bush beans (short plants) and pole beans (climbing plants).<br /><br />Some varieties of beans contain 'strings', a fibrous lining running the length of one side of the pod. This lining can be removed before cooking, although many commercially sold varieties are stringless.");
+Ingredient green_beans = create_child_ingredient(&beans, "green beans", "Green beans, also known as snap beans, string beans and snaps, are the unripe young fruit and pods of various cultivars of the common bean. Green beans are harvested and consumed with their pods, before the beans inside have matured. There are two kinds: <b>bush beans</b> (short plants) and <b>pole beans</b> (climbing plants).<br /><br />Some varieties of beans contain 'strings', a fibrous lining running the length of one side of the pod. This lining can be removed before cooking, although many commercially sold varieties are stringless.");
-Ingredient edamame = create_child_ingredient(&soy_beans, "edamame", "Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <b>protein</b>. <br /><br />Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br />");
+Ingredient edamame = create_child_ingredient(&soy_beans, "edamame", "Edamame are immature <a href='soy_beans.html'>soy beans</a>, still in their pods. <b>Eda 枝</b> means 'stem' and <b>mame 豆</b> means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in <a href='nutrition.html#protein'>protein</a>. <br /><br />Edamame can be boiled or steamed, and served with salts or other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.<br /><br />");
-Ingredient chickpeas = create_ingredient("chickpeas", "Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in <b>protein</b>, and a good source of <b>iron</b>. Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br />");
+Ingredient chickpeas = create_ingredient("chickpeas", "Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. They are very rich in <a href='nutrition.html#protein'>protein</a>, and a good source of <a href='nutrition.html#iron'>iron</a>.<br /><br /> Chickpeas can be made into flour, they can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — <b>aquafaba</b> — can be used as an egg replacer in recipes.<br /><br />Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered <b>iron oxide</b>) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leeched out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.<br /><br /><b>Stove top Pot:</b> Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.<br /><br /><b>Pressure cooker:</b> Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.<br /><br />");
-Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour", "Chickpea flour — also known as <b>besan</b> or <b>gram</b> flour — is made from ground chickpeas. Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.<br /><br />");
+Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour", "Chickpea flour — also known as <b>besan</b>, <b>Channa dal</b> or <b>gram</b> flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter. Chickpea flour has a higher <a href='nutrition.html#protein'>protein</a> content than other flours.<br /><br />This type of flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for <a href='okonomiyaki.html'>savoury pancakes</a> or <a href='scrambled_chickpeas.html'>faux-omelettes</a>. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.<br /><br />");
-Ingredient green_peas = create_ingredient("green peas", "Green peas, or <b>Pisum sativum</b> are small round seeds contained within pods, each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.<br /><br />");
+Ingredient green_peas = create_ingredient("green peas", "Green peas, or <b>Pisum sativum</b>, are small round seeds contained within pods. Each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.<br /><br />");
-Ingredient green_cabbage = create_ingredient("green cabbage", "Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of vitamin C.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br />");
+Ingredient green_cabbage = create_ingredient("green cabbage", "Green cabbage is a vegetable with dense-leaved heads, closely related to <a href='broccoli.html'>broccoli</a>, <a href='brussel_sprouts.html'>brussel sprouts</a> and <a href='cauliflower.html'>cauliflower</a>. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of <a href='nutrition.html#vitamin-c'>vitamin C</a>.<br /><br />There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.<br /><br />");
-Ingredient red_cabbage = create_child_ingredient(&green_cabbage, "red cabbage", "Red cabbage is a good source of Vitamin C. ItIt can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. Red cabbage keeps better than other varieties, and does not need to be converted to sauerkraut to last the winter.<br /><br />");
+Ingredient red_cabbage = create_child_ingredient(&green_cabbage, "red cabbage", "Red cabbage is a good source of <a href='nutrition.html#vitamin-c'>vitamin C</a>. It has dark red/purple-colored leaves, although the plant changes its color according to the pH value of the soil, due to a pigment belonging to <a href='https://science.howstuffworks.com/life/botany/question439.htm'>anthocyanins</a>.<br /><br /On cooking, the red of the cabbage will turn blue, to keep the red color intact it's necessary to add vinegar or something acidic to the pot. Red cabbage keeps better than other varieties, and does not need to be converted to <a href='sauerkraut.html'>sauerkraut</a> to last the winter.<br /><br />");
-Ingredient kale = create_ingredient("kale", "Kale, or leaf cabbage (Brassica oleracea), are grown for their leaves, which can be green or purple. They are classified by leaf type, ranging from curly to bumpy and flat or speared. Kale is a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.<br /><br />");
+Ingredient kale = create_ingredient("kale", "Kale, or leaf cabbage (Brassica oleracea), is a cruciferous vegetable that is grown for its leaves, which can be green or purple. They are classified by leaf type, ranging from curly to bumpy, flat or speared. Kale is a source of <b>protein</b>, <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>.<br /><br /> It is one of the hardiest of all brassicas, capable of withstanding winter temperatures as low as −15 °C (<a href='https://www.sciencedirect.com/topics/food-science/kale'>ref</a>). Chopping it and then waiting at least 40 minutes before cooking it or mixing some <a href='mustard_seeds.html'>mustard powder</a> to cooked kale helps produce the anti-cancer nutrient, <a href='https://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/'>sulforaphane</a>. Raw kale should be consumed in moderation as it contains small amounts of substances that can affect the function of thyroid gland (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3496161/'>ref</a>).<br /><br />");
-Ingredient arugula = create_ingredient("arugula", "Arugula, or \"rocket\" is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in vitamin C and potassium. Its flowers, young seed pods and mature seeds are also edible.");
+Ingredient arugula = create_ingredient("arugula", "Arugula, or <b>rocket</b>, is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in <b>vitamin C</b>. Arugula is good in salads, it is used both raw and cooked, though cooking it results in a muted flavor. Add this herb onto pizza, pasta, or to sandwiches. The sharp flavor of arugular pairs well with citrus, roasted beets, olives etc (<a href='http://www.specialtyproduce.com/produce/arugula_301.php'>ref</a>). Its flowers, young seed pods and mature seeds are also edible.");
-Ingredient cauliflower = create_ingredient("cauliflower", "The oldest record of cauliflower dates back to the 6th century BC. They come in <a href='white_cauliflower.html'>white</a> and <a href='purple_cauliflower.html'>purple</a> varieties. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.");
+Ingredient cauliflower = create_ingredient("cauliflower", "Cauliflower is one of many vegetables of the species <b>Brassica olerancea</b> in the genus <b>Brassica</a>. Typically, only the head is eaten. There are <a href='white_cauliflower.html'>white</a>, green, yellow and <a href='purple_cauliflower.html'>purple</a> varieties of cauliflower. Cauliflower is high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as 4-6 times.");
-Ingredient white_cauliflower = create_child_ingredient(&cauliflower, "white cauliflower", "A type of <a href='cauliflower.html'>cauliflower</a>, high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.");
+Ingredient white_cauliflower = create_child_ingredient(&cauliflower, "white cauliflower", "A type of <a href='cauliflower.html'>cauliflower</a>, it's the most common variety. White cauliflower has a soft and crumbly texture, with a mild flavor that is amplified when roasted.<br /><br />It can be consumed raw, or cooked. The leaves, trunk, steams and florets are all edible.<br /><br />");
-Ingredient purple_cauliflower = create_child_ingredient(&cauliflower, "purple cauliflower", "A type of <a href='cauliflower.html'>cauliflower</a>, the purple color in this cauliflower is caused by the presence anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to <a href='https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/' target='_blank'>increase iron absorption</a> from plant foods by as much as four to six times.");
+Ingredient purple_cauliflower = create_child_ingredient(&cauliflower, "purple cauliflower", "A type of <a href='cauliflower.html'>cauliflower</a>, the purple color in this cauliflower is caused by the presence <a href='www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=179842'>anthocyanins</a>, water-soluble pigments that are found in many other plants and plant-based products, such as <a href='red_cabbage.html'>red cabbage</a> and <a href='red_wine.html'>red wine</a>. Unlike <a href='white_cauliflower'>white cauliflower</a>, the purple variety imparts no bitterness.<br /><br />");
-Ingredient brussel_sprouts = create_child_ingredient(&green_cabbage, "brussel sprouts", "Brussel sprouts are leafy vegetables that are high in vitamin C. To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted! Making a cross at the center of the stem can help it cook better.");
+Ingredient brussel_sprouts = create_child_ingredient(&green_cabbage, "brussel sprouts", "Brussel sprouts, or <b>Brassica oleracea</b>, belong to the <b>Brassica</b> family. They are leafy vegetables that are high in <a href='nutrition.html#vitamin-c'>vitamin C</a>. Their color ranges from sea green to fern green, other varieties exhibit violet hues.<br /><br />To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted. Making a cross at the center of the stem can help the buds cook better.");
-Ingredient daikon = create_ingredient("daikon", "Daikon is a mild-flavored winter radish, originating from southeast asia. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.<br /><br />");
+Ingredient daikon = create_ingredient("daikon", "Daikon ('great root' in Japanese), or <b>Brassicaceae raphanus sativus</b>, is a mild-flavored winter radish, originating from southeast asia. It has a mild and tangy flavor, with a crisp texture. Daikon is low in food energy, but is a good source of <b>vitamin C</b>. There are many varieties of daikon, with differences in color, taste and shape.<br /><br />Daikon can be pickled, boiled, eaten raw or grated and served as a garnish.<br /><br />");
-Ingredient bok_choy = create_ingredient("bok choy", "Bok Choy is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of vitamin A and C, and provides some folate, vitamin B6 and calcium.");
+Ingredient bok_choy = create_ingredient("bok choy", "Bok Choy (Brassica rapa), or <b>pok choy</b>, is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of <b>vitamin A</b> and <b>C</b>, and provides some <b>calcium</b>.<br /><br />Raw bok choy should not be consumed in large mounts over extended periods as it can inhibit uptake of iodine (<a href='https://www.nejm.org/doi/full/10.1056/NEJMc0911005'>ref</a>).<br /><br />");
Ingredient radish = create_ingredient("radish", "The radish is an edible root vegetable, domesticated in Europe in pre-Roman times. There are many varieties, varying in color, size and flavor. Radishes have a moderate amount of <b>vitamin C</b>. Radish are often grown as companion plants for pest control, they are easy to grow and quick to harvest.<br /><br />");
-Ingredient seaweed = create_ingredient("seaweed", "There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.");
+Ingredient seaweed = create_ingredient("seaweed", "There are 3 main groups of edible seaweed: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of <b>iodine</b> and <b>calcium</b>. It is possibly a source of <b>vitamin B12</b> (see <a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/' target='_blank'>ref</a>), but the amount is variable and therefore, not dependable.<br /><br />Because it comes from the sea, seaweed contains sodium. It should be avoided by anyone on a sodium-restricted diet. <a href='wakame.html'>Wakame</a> has the highest sodium content, with <a href='bull_kelp_powder.html'>kelp</a> and laver having significantly less.<br /><br />");
-Ingredient arame = create_child_ingredient(&seaweed, "arame", "Arame is a species of kelp (brown algae), and is very popular in Japanese cuisine. It is indigenous to the temperate Pacific Ocean waters around Japan.");
+Ingredient arame = create_child_ingredient(&seaweed, "arame", "Arame, or <b> Eisenia bicyclis</b>, is a species of kelp (brown algae), and is very popular in Japanese cuisine. It is indigenous to the temperate Pacific Ocean waters around Japan. Arame has a mild, semi-sweet flavor and a firm texture, it is often sold dried. Dried arame can be reconstituted in water before consumption (for 5 min).<br /><br />");
Ingredient mushroom = create_ingredient("mushroom", "Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of <b>vitamin d2</b>. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.");
@@ -63,25 +63,25 @@ Ingredient dried_hijiki = create_child_ingredient(&seaweed, "dried hijiki", "Hij
Ingredient bull_kelp_powder = create_child_ingredient(&seaweed, "bull kelp powder", "Nereocystis a genus of brown kelp containing the species <b>Nereocystis luetkeana</b>. Some common names include edible kelp, bull kelp, bullwhip kelp, ribbon kelp, bladder wrack. Bull kelp powder is made from dried bull kelp, and is one of the tastiest seaweeds. It is used as a seasoning to create a briny taste.");
-Ingredient nori = create_child_ingredient(&seaweed, "nori", "Nori is an edible species of red algea. It has a strong flavor, and is often used in dried sheets to wrap sushi. Dried sheets of seaweed are made by a shredding and rack-drying process that resembled papermaking. Nori sheets should be kept in an air-tight container because they can easily absorb water from the air.<br /><br />");
+Ingredient nori = create_child_ingredient(&seaweed, "nori", "Nori is an edible species of red algea of the genus <b>Pyropia</b> in the family <b>Bangiaceae</b>. Nori can endure many stresses, including direct light, fluctuations in temperature and salinity and desiccation.<br /><br />");
Ingredient nori_sheets = create_child_ingredient(&nori, "nori sheets", "Nori is an edible species of red algea. It has a strong flavor, and is often used in dried sheets to wrap sushi. Dried sheets of seaweed are made by a shredding and rack-drying process that resembled papermaking. Nori sheets should be kept in an air-tight container because they can easily absorb water from the air.<br /><br />");
-Ingredient shiitake = create_child_ingredient(&mushroom, "shiitake", "Shiitake, or <b>Lentinula edodes</b>, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor. They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called \"shiitake dermatitis\". They will keep 1-2 weeks when stored in a paper bag in the refrigerator.<br /><br />");
+Ingredient shiitake = create_child_ingredient(&mushroom, "shiitake", "Shiitake, or <b>Lentinula edodes</b>, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor. They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called <b>shiitake dermatitis</b>. They will keep 1-2 weeks when stored in a paper bag in the refrigerator.<br /><br />");
-Ingredient crimini = create_child_ingredient(&mushroom, "crimini", "Crimini mushrooms, or <b>agaricus bisporus</b>, are immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are brown and known under a variety of other names, like swiss brown, roman brown, italian brown and chestnut.");
+Ingredient crimini = create_child_ingredient(&mushroom, "crimini", "Crimini mushrooms, or <b>Agaricus bisporus</b>, are immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are brown and known under a variety of other names, like swiss brown, roman brown, italian brown and chestnut.");
Ingredient portobello = create_child_ingredient(&mushroom, "portobello", "Portobello are mature brown or white <b>agaricus bisporus</b> mushrooms. They can be used in plant-based recipes as hamburger patties, you can even use them as buns.");
-Ingredient shimeji = create_child_ingredient(&mushroom, "shimeji", "Shimeji <b>占地</b> are a group of edible mushrooms native to East Asia. Shimejis are rich in 'umami', they have a distint nutty flavor. Shimeji mushrooms should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.<br /><br />");
+Ingredient shimeji = create_child_ingredient(&mushroom, "shimeji", "Shimeji <b>占地</b> are a group of edible mushrooms native to East Asia. Shimejis have a rich, nutty, umami flavor. This variety of mushroom should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.<br /><br />");
-Ingredient button_mushrooms = create_child_ingredient(&mushroom, "button mushrooms", "Button mushrooms, or <b>agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color. Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, butcan easily be confused with A. Californicus, a look-alike that is mildly toxic.<br /><br />");
+Ingredient button_mushrooms = create_child_ingredient(&mushroom, "button mushrooms", "Button mushrooms, or <b>Agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color. Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, but can easily be confused with <b>A. Californicus</b>, a look-alike that is mildly toxic.<br /><br />");
-Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of Omega-3's, and can be used whole in breads, or ground as an egg-replacer in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />");
+Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />");
-Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types, <b>linoleic</b> being the most common. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />");
+Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types: <b>linoleic</b> (the most common), high oleic and sunflower oil seeds. The type used in the recipes on this website are of the linoleic variety. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />");
-Ingredient pumpkin = create_ingredient("pumpkin", "The darker the skin of the pumpkin, the higher the beta-carotene content.");
+Ingredient pumpkin = create_ingredient("pumpkin", "Pumpkins, or <b>Cucurbita pepo</b>, are a cultivar of winter squashes, typically round with ribbed skin, most often deep yellow to orange and dark green in color. Pumpkins can be pureed and canned, roasted, grilled or used decoratively. Pumpkins are a source of <a href='nutrition.html#vitamin-a'>vitamin a</a>.<br /><br />Pumpkins are also cultivated for their <a href='pumpkin_seeds.html'seeds</a> and oils.<br /><br />");
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>.<br /><br />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 />");
