#dietary fiber

[luzocaaaa]

eu quero emagrecer tanto ao ponto de parecer uma boneca,frágil,delicada,quase um anjo de tão irreal 🪽⭐️

[rebelliousblackrose]

Home made minced pork with black beans, shallots, garlic, mushroom and baby green asparagus in a creamy tomato sauce (coconut cream, sour cream, cheddar, Parmesan, a touch of wasabi cheese). Fresh parsley and dill. Salt and pepper. Done.

[goshyesvintageads]

Carnation Co, 1984

[dummythicklease]

On the topic of second puberty: I still have girl dinner but now it looks like a whole thing of tofu and like a half cup of hummus. My main priorities are not to feel a gnawing pit of hunger (only protein solves this unfortunately. I do not want to be a protein person, but here I am) and to have a shit on a semi regular basis

[take-a-dip-in-the-deadpool]

Ive reached a point in my adult life where i care much less if a healthy food has protein than if it has fibre. Fibre is your friend.

[abbybabbybobabby]

I love satsumas

Nothing will compare

Cuties? Mandarin?

Nah…. They’re all bare

What’s up gang it’s nearing the end of satsuma season which always makes me sad because it reminds me my birthday is just around the corner which means I’m getting older :( each satsuma season that passes I seem to experience more loss and pain but also joy and love. It is a very confusing feeling but maybe good things can’t last forever 🥲 when I am old (if schizophrenia, dementia, heart disease, or cancer doesn’t get to me first) I want to sit on my porch and have my friends come over and talk and eat satsumas.

[katiajewelbox]

Bite into the succulent leaves of the Malabar Spinach (Basella rubra) for a texture treat in a summer salad! “Succulent” can describe any plant with leaves and stems with thick fleshy tissue evolved to store water, and this certainly describes the juicy tissues of Malabar Spinach. Malabar Spinach is unrelated to European spinach (Spinacea oleracea) and is native to jungles in the Indian Subcontinent, Southeast Asia, and New Guinea. In its native habitat, this vine is a perennial that can grow to massive, building-engulfing, proportions. In temperate climates, this vine can grow as an outdoor annual in the summer. Malabar Spinach is particularly recommended for environments with swelteringly hot summers where other leafy greens would collapse from heat stress.

The leaves contain lots of mucilage, a natural polysaccharide (many sugar molecules linked together into a polymer) that gives them a “slimy yes satisfying” texture when cooked and acts as a natural thickener in dishes like seafood curry (a popular use for Malabar Spinach in South Asia). Mucilage has an anti inflammatory effect on the digestive system and is generally recommended for good digestive health. I’m looking forward to trying the Malabar Spinach in my cooking later this summer!

[sialiasnest]

Flaxative

If for some reason you feel it would be beneficial to consume a quantity of ground flaxseed and water, I recommend brewing it like this:

1. Put a teaspoon or two of ground flax seed meal into a pot.

2. Add a large mug of water. If desired, add a teaspoon of preferred sweetener.

3. Turn on heat and watch carefully. Keep warming the beverage just until it foams. Swirl the pot to ensure flax seed is thoroughly mixed into the water and the sweetener is dissolved. If desired, return the pot to the heat until it foams and then swirl it 2 or 3 times, until everything is nicely mixed, and hte flax is well cooked.

4. Pour into mug. Add preferred milk / soy/nut beverage to taste. 

5. Drink warm. If it is too think, add a little more water or milk. It should be sort of thick & slurpy, but not gluey/sludgy. Remember, when drinking flax, you want a lot of water to help push it through the system.

The taste is a little bit more like oatmeal than tea, but still warm, filling and comforting.