As a food writer, I practically live on TikTok, saving recipes and nutrition hacks to try. One ingredient that keeps popping up in my social media feed? Aloe vera.

When you type 鈥渁loe vera鈥� in the search bar of TikTok, you鈥檒l come across clips of creators touting the purported health benefits of this ingredient. You鈥檒l spot home cooks blending the jelly-like substance into smoothies and hikers rubbing the plant鈥檚 juices on their skin to soothe sunburns.

I鈥檝e appreciated aloe long before it became a trend. As a Haitian-American, Caribbean culture runs through my veins, so I鈥檓 familiar with the gel as the succulent grows on many islands. (Fun fact: Aruba even has an entire dedicated to the plant.) My grandmother, whom I grew up with, often kept aloe leaves on the kitchen counter, right beside her other natural remedies. Whenever the sun got the best of me, I knew she鈥檇 have a cool slab of that green leaf ready for me. She听was ahead of her time.

I鈥檒l always follow her advice without hesitation, but I鈥檓 wary of听viral trends. Let鈥檚 be honest: people often exaggerate the effectiveness of wellness hacks. Luckily, you can鈥檛 really go wrong with aloe vera.

The Health Benefits of Aloe Vera Gel

Let鈥檚 start with a quick disclaimer: eating either aloe vera gel from the plant鈥檚 leaves, unprocessed gel with no additives, or drinking aloe juice is safe, but you should not ingest aloe vera gel-based skincare products. While you can find aloe vera skincare products marketed as pure, some may actually be 98- or 99-percent pure. This means they can include other ingredients that are OK for your skin, but not for consumption, like alcohol, an antiseptic, or lidocaine, a numbing and pain-relief agent that is great for treating sunburns or itchy bug bites.

Aloe Vera Is a Hydration Powerhouse

Aloe vera helps hydrate your body when ingested (and when applied to the skin) due to its high water and electrolyte content (particularly magnesium and potassium), says , a registered dietitian based in New York. 鈥淭hese minerals help replenish electrolytes lost through sweat, making aloe vera a potential addition to post-exercise hydration,鈥� she says.

Scientific evidence also suggests that consuming aloe vera gel improves blood circulation and supports kidney, liver, gallbladder, and digestive functions, says , a registered dietitian nutritionist based in Hawaii.

It Can Reduce Pain and Inflammation When Applied to the Skin

show that aloe vera offers natural analgesic (pain-relieving) and anti-inflammatory properties, says , a board-certified dermatologist based in Toronto. This is thanks to compounds in the plant called anthraquinones, which 鈥渂lock the synthesis of enzymes and hormones responsible for pain and inflammation, relieving discomfort, swelling, and redness,鈥� she explains.

For sunburns or scrapes, you don鈥檛 need much鈥攋ust a thin layer of aloe vera gel will do the trick. Be sure to avoid applying it to open wounds, Yadav says. 鈥淚鈥檇 also recommend refrigerating the aloe gel if possible鈥攖he added cooling sensation can be very soothing,鈥� she says.

How Much Aloe Vera Gel Is Safe to Ingest Daily?

Nutritionists typically recommend starting small, with about two ounces (approximately one-quarter cup) per day, until your body adjusts. This is because anthraquinones also have a laxative effect, which can cause diarrhea when consumed in excess, says Amy Davis, a registered dietitian nutritionist based in New Orleans, Louisiana.

I Tried These 4 Aloe Vera-Based Recipes

Despite all of the amazing health benefits of aloe vera, I鈥檒l be honest: it鈥檚 not that appetizing on its own. It tastes bitter, and its slimy texture doesn鈥檛 feel great on the tongue, so I set out to find delicious ways to enjoy the clear goo. These are the few recipes I discovered and tested. Here鈥檚 how it went.

1. Fruity Mint, Avocado, and Aloe Vera Smoothie

TikTok creator shared a smoothie recipe that involves blending one cup of frozen pineapple, half an avocado, half a cup of spinach, four mint leaves, half a cup of water, half a cup of aloe vera gel (I substituted this for instead because it鈥檚 easier to find in grocery stores and helps you skip the process needing to extract gel from the plant), and the juice from half a lime.

鈥淭his smoothie contains healthy fats from avocado, fiber from the pineapple and spinach, and added electrolytes and nutrients from the aloe vera,鈥� says Davis. To make it even more balanced, try adding a source of protein, like half a cup of Greek yogurt or a few spoonfuls of protein powder,听she says.

Emerick recommends reaching for this smoothie as a hearty snack or post-workout drink to aid recovery.

The Verdict: Creamy, Refreshing, and Nostalgic

This smoothie transported me to my maternal homeland of Bermuda. The pineapples and citrus give it a bright, tropical, and sweet taste. The avocados impart a delicious creaminess, too. All the ingredients blended together nicely, masking the bitterness of the aloe vera.

To test its effects on satiety, I blended up this shake after my morning barre class to see if it would keep me full until lunch. It definitely did the job.

(Watch the author make the fruity mint, avocado, and aloe vera smoothie in her kitchen. Video by Ashia Aubourg)

2. Aloe Vera and Agave Lemonade

Lemonade is one of my go-to hacks for loading up on good-for-you ingredients. (If you haven鈥檛 tried creatine lemonade, you totally should.)

This recipe by on TikTok is simple and took me less than five minutes to make. To prepare this lemonade, I combined half a cup of aloe vera juice with the juice of two lemons, one-and-a-half cups of water, and a tablespoon of agave. Then, I poured it over ice once I was ready to enjoy it.

This drink is packed with hydrating ingredients like aloe vera and water, says Emerick. It also has a good dose of vitamin C, thanks to the lemon, which 鈥渂oosts immunity and supports skin health,鈥� she says.

The Verdict: Crisp and Refreshing听

I’ve been hiking more now that the weather is warming up, so I jumped at the chance to pour this lemonade into my insulated water bottle and take it with me. As I tackled the steep inclines, sipping this drink kept me feeling good.

The sourness from the lemon and sweetness from the agave masked any harsh notes from the aloe vera. Moving forward, I鈥檓 keeping a pitcher of this in my fridge.

3. Grainy Mustard and Aloe Vera Salad Dressing

I was first introduced to aloe vera vinaigrette while traveling to St. Lucia, and I鈥檝e been hooked ever since. I鈥檝e made a few variations of this topping on my own, but recently, while Googling how to incorporate aloe juice into salad dressings, I came across an idea from the food blog that had a similar ingredient makeup to the one I tasted during my travels. I knew I had to try it.

Following this recipe, I blended half a cup of olive oil, a quarter cup of grainy mustard (which tends to be spicier and more robust in terms of flavor than the yellow squeeze-bottle stuff), three tablespoons of honey, a third of a cup of aloe vera juice, or gel from a four-inch piece of an aloe leaf, three tablespoons of fresh basil, and two tablespoons of lemon juice.

鈥淭his aloe vera dressing has plant-based fats (from the olive oil), a touch of sweetness from the honey, and overall, healthier ingredients compared to many store-bought options, which can contain high amounts of sodium, added sugar, or artificial ingredients,鈥� says Davis. To kick it up a notch, Hoch recommends adding ground flaxseeds (about a quarter cup) for an extra boost of omega-3s.

The Verdict: I鈥檒l Be Putting It on Everything.

While it didn鈥檛 taste exactly like the one I first enjoyed in St. Lucia, this version still exceeded all of my expectations. It鈥檚 filled with basil flavors, similar to pesto, which helps calm the bitterness of the aloe vera in this recipe.

I poured it over a simple salad of crunchy lettuce, yellow peppers, red onions, and croutons. This topping was the star of the show. I can鈥檛 wait to use it again. I plan to drizzle it on pasta, wraps, or grilled chicken in the future.

4. No-Churn Chocolate Coconut and Aloe Vera Ice Cream

Perhaps the most exciting recipe I found was this tutorial from TikTok creator , who turns this gooey plant gel into ice cream. The best part? No fancy machine is needed.

Instead of using an ice cream maker, the creator relies on a no-churn method, and all you need is a freezer-safe bowl. To make this frozen dessert, I blended a cup of coconut cream, a cup of cashews, three tablespoons of maple syrup, one tablespoon of cocoa powder, and three tablespoons of aloe vera juice. Then, I poured the mixture into a bowl and let it thicken up in the freezer for at least six hours.

鈥淭his recipe, which combines coconut cream, cashews, maple syrup, cocoa powder, and aloe vera, is rich in calories, healthy fats, and protein,鈥� says Emerick. (One cup of cashews has over a whopping of protein.) But since it鈥檚 pretty high in sugar, she recommends enjoying it as an occasional sweet treat rather than a daily dessert.

The Verdict: Unreal.

Honestly, I鈥檓 predicting that aloe vera ice cream might be the next viral trend. For starters, it鈥檚 so easy to pull together. It took me under five minutes to get it in the freezer (though you鈥檒l need to be patient while it solidifies!).

The result was a creamy, light, and smooth frozen dessert filled with delicious chocolate flavors. You can鈥檛 taste the harsh taste of aloe at all. It satisfied my sweet tooth, and I can鈥檛 wait to make it again with other fun add-ins like matcha, strawberry syrup, or vanilla.

As a bonus: if you鈥檝e got leftover aloe from any of these recipes, don鈥檛 toss it鈥攖rust me, your skin will thank you.

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

The post Aloe Vera Is Going Viral. I Put Four Recipes to the Test. appeared first on 国产吃瓜黑料 Online.

In the fall of 2020, pro-climber Sasha DiGiulian underwent her . As she doubted whether she鈥檇 ever climb again, she found herself with a lot of downtime during her recovery. She took those months to听fully commit to her long-time passion: starting a protein bar company.

鈥淚 registered the name in 2012 when I was a freshman at Columbia University,鈥� she says. Today, her superfood snack brand is stocked on shelves in climbing gyms and health stores nationwide.

Her passion for the protein bar business stems from her own experience of relying on nutrient-dense snacks for energy. When she鈥檚 not enjoying a or Send Bar, she鈥檚 making one from scratch at home.

Her one rule for making homemade protein bars? It has to start with date caramel鈥攁 thick paste that you can make easily by . She loves the dried fruit goo because regardless of the other ingredients she adds, it always seamlessly binds everything together into a chewy, tender bar that boosts her energy before training, hiking, or climbing. 鈥淚f my energy reserves are low, I can鈥檛 lift as hard, I lack power, and I burn out much faster,鈥� she says.

Another benefit, she says, is that they help her recover by replenishing her body with protein to repair muscle damage鈥攁 ritual she has taken seriously since healing from her past surgeries.

I decided to make DiGiulian鈥檚 nutty date bar recipe myself and spoke with a registered dietitian, who weighed in on how DiGiulian鈥檚 homemade bars can boost performance and support recovery. Here鈥檚 how it all went.

How to Make Sasha DiGiulian鈥檚 Homemade Nutty Date Bars

The author makes Sasha’s nutty protein bars in her kitchen. (Video by Ashia Aubourg)

Servings: 8 three-by-one-inch bars

Duration: 10 min (plus 30 minutes of refrigerating)

Ingredients

• 1 cup finely chopped cashews
• 2 teaspoons
• 录 cup plant-based (vanilla or unflavored)
• 4鈥�5 , pitted
• 录 cup raisins
• 录 cup pecans, roughly chopped
• 录 cup
• 录 cup almond butter
• 陆 teaspoon cinnamon
• 陆 teaspoon vanilla extract
• A pinch of salt
• 1鈥�2 tablespoons water, if needed (to help blend the dates)

Recipe

1. In a food processor, blend the Medjool dates with almond butter and vanilla extract until smooth. Add one to two tablespoons of water if needed to help blend.
2. In a separate bowl, mix chopped cashews, spinach powder, protein powder, raisins, chopped pecans, coconut, cinnamon, and salt.
3. Pour the date mixture into the dry ingredients and combine until a sticky dough forms.
4. Press the mixture onto a piece of parchment paper and mold it into a square.
5. Chill the mixture in the refrigerator for 30 minutes, and then slice it into eight bars that measure about three inches long and one inch wide.

Note: The bars will stay fresh in the refrigerator for up to a week when stored in an airtight container.

The Verdict: These Nutty Date Bars Didn鈥檛 Last a Second in My Kitchen

I had high hopes for a protein bar recipe created by the founder of a popular health snack company, and DiGiulian鈥檚 date-nut duo did not disappoint. I prepared them in under ten minutes, using my blender instead of a food processor. Shaping the dough into neat rectangles was effortless, and they turned out looking like store-bought bars.

These bars are sweet, chewy, and packed with rich, comforting, nutty flavors. I kept a container of these in my fridge, and they didn鈥檛 even last a week.

How to Get the Most Out of These Bars, According to a Nutritionist

It turns out DiGiulian might be on to something when it comes to her love for dates, says Erika Collette, a registered dietitian based in Boston, Massachusetts.

鈥淭he Medjool dates and raisins are great sources of pre-workout carbs,鈥� Collette says. These ingredients help fuel your body before getting active because they鈥檙e rich in simple carbohydrates that are easy to digest, providing quick energy for your workout soon after eating, she says.

Eat Them 30 Minutes Post-Workout to Aid Recovery

Collette recommends eating one of these bars at least 30 minutes after a workout. This protein-packed snack helps kickstart muscle repair and replenish your energy, she says.

One nutty date bar has nine grams of protein, and since nutrition experts recommend aiming for per meal, snacking on one of these bars can help you get there.

I took Collette鈥檚 advice and ate one of these nutty date bars about a half hour before my barre class. I was able to power through my toughest range of motion exercises, and I didn鈥檛 feel achy after my workout; it was energizing and surprisingly filling, too. I鈥檒l definitely be making these again.

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

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If you search for creatine recipes on social media, you鈥檒l find many creators adding it to everything from smoothies to oatmeal bowls. Even though experts and influencers tout its benefits in their videos, I avoided using it because I’ve always been a bit skeptical of supplements. Before adding it to my diet, I had tons of questions that needed answers. Can it actually boost performance? Is it safe? And what kind of supplement is it?

Creatine is a compound found in meat and fish and is also naturally produced by the human body, says , director of the exercise and sports nutrition lab at Texas A&M University. , an associate teaching professor of exercise science at Syracuse University, says creatine can help improve strength and power, enhance muscle recovery, increase muscle mass, and even provide cognitive benefits.

As you’re probably aware, there’s some controversy surrounding the safety of creatine. People have long held the belief that creatine is an anabolic steroid (it’s not) and that consuming creatine can lead to kidney damage, hair loss, and dehydration. Fortunately, suggests that these claims are myths. One suggests that most people can consume 30 grams of creatine per day for up to five years without much risk. However, if you鈥檙e planning to ingest creatine every day for a lifetime, you鈥檙e better off dropping that number to just three grams per day, says Kreider.听

Instead of adding creatine to plain old water, I wanted to find creative ways to add it to my diet. Here are the few recipes that really stood out to me and what a nutrition expert had to say about them.

1. Peanut Butter, Chocolate, and Coffee Creatine Balls

I鈥檓 a dessert lover, so whenever dinner鈥檚 over, you鈥檒l usually find me scurrying around my kitchen for a little treat. When I came across these peanut butter and chocolate creatine balls from the food blog , I was immediately intrigued.

The called for oats, dried figs, peanut butter, coffee, chocolate protein powder, maple syrup, three teaspoons of creatine, cinnamon, and salt. After mixing everything together in a bowl, I used a tablespoon to scoop out portions of the dough and rolled them into balls.

Once they were perfect spheres, I sprinkled them with flaky sea salt. You could also top them with shredded coconut, crushed peanuts, or a drizzle of melted chocolate.

, a registered dietitian based in Minneapolis, Minnesota, recommends these energizing bites as a great pre-workout snack because they can help boost your performance. 鈥淭he caffeine from the coffee acts as a mental stimulant, creatine helps optimize both brain and body function, the carbohydrates from the figs, oats, and quinoa flakes provide energy for your workout, and the protein supports muscle recovery,鈥� Stangland says.

She recommends eating one or two of these bites about 30 minutes before getting active.

The Verdict: Delicious and Energizing

Every day before dinner, I go on a 45-minute walk, so I had one of these peanut butter and chocolate creatine balls about 30 minutes beforehand as a pre-dessert. (I say this because I still ate a bowl of sorbet later that day). After taking a bite, my first thought was how much they reminded me of edible cookie dough.

They have a bold, sweet flavor with a strong espresso kick. I had so much energy during my stroll that I powered through the whole thing and never once felt the urge to turn around and go home.

2. Creatine Lemonade

When I came across a tutorial for creatine lemonade from , I knew I had to try it because, you know, who doesn鈥檛 like a cool glass of lemonade?

To make this, I juiced one lemon (you can use store-bought lemon juice if you prefer) and added three grams of creatine powder. Even though the recipe calls for five grams of creatine powder, I chose to use three grams instead, per Kreider鈥檚 advice, and because I’m new to creatine.听Then, I poured in two cups of water. The original recipe suggests adding a teaspoon of stevia, but I chose to use agave instead because that鈥檚 my preferred sweetener.

The Verdict: Crisp and Refreshing

I was amazed at how crisp, tangy, and delicious this drink tasted. It wasn鈥檛 chalky or gritty at all and had the smooth consistency of traditional lemonade. Even though I liked it, I won鈥檛 be sipping this before my outdoor workouts any time soon because the temperature in the northeast, where I’m currently based,听is, on average, around 5 degrees Fahrenheit. However, I can definitely see this drink being my go-to pre-workout beverage in the summer.

To test its effects, I decided to chug it after shoveling snow and a deep stretch session. The next day, I didn鈥檛 feel my usual post-shoveling soreness; this is probably due to the fact that, according to Stangland, vitamin C from the lemon juice aids in muscle recovery.

3. Egg-White Creatine Oatmeal

There are a few things that you鈥檒l find in my breakfast lineup every week: boiled eggs, a Greek yogurt parfait, and a steamy hot bowl of oatmeal. So naturally, when I saw dumping creatine and raw egg whites into her hot cereal, my interest was piqued. Unfortunately, almost immediately after starting the recipe, I realized it wasn鈥檛 going to work. Here鈥檚 why.

The recipe says to cook one-half cup of oats according to the package instructions (which I followed by microwaving the grains with water for a minute or two). Then, you鈥檙e supposed to add in the raw egg white from one egg, 25 grams of protein powder, and five grams of creatine (I, again, opted for three) and mix everything together. That鈥檚 when things went left.

The steam emanating from the hot oats began to cook the egg whites, which gave the dish an unpleasant scrambled egg-like texture. Still, I carried on, determined to see the recipe through. I garnished it with a tablespoon of peanut butter and a tablespoon of dark chocolate.

A word of caution: please use pasteurized eggs for this recipe. The pasteurization process without cooking the egg.

Culinary mishap aside, Stangland says that having a bowl of egg-white creatine oatmeal before a workout is a great choice. 鈥淭he creatine helps power your performance, think quick movements like jumps and lifts, while the carbohydrates in the oatmeal provide sustained energy to support your muscles throughout the entire workout,鈥� she says.

The Verdict: It鈥檚 a 鈥淣o鈥� for Me

From a fueling and recovery perspective, this recipe makes sense, but I couldn鈥檛 get past the texture and taste, so I didn鈥檛 finish the bowl.

If you want to experiment with a version of this recipe, you could try making savory overnight oats and adding an already-cooked egg white on top to avoid a half-scrambled-and-half-sort-of-cooked egg in your oats. Or maybe the trick is to not heat the oats too much.

4. Sour Watermelon Creatine Gummy Bears

During my undergrad years, I took a few food science courses, and one of my favorite topics was learning how gelatin can improve the texture and stability of certain dishes. So, when I came across a clip of pouring liquid into molds to make gummy bears, I quickly ordered all the tools I needed to try it out myself.

Homemade candy may sound complicated, but it鈥檚 surprisingly easy. While I chose to order a gummy-bear-shaped mold, this is completely optional鈥攋ust make sure you鈥檙e using some type of silicone mold so your candies don鈥檛 stick. I even tested out this recipe with an ice cube tray, and it worked.

To make creatine gummy bears, start by adding one and a half cups of water to a pan, along with one-half cup of lemon juice, four tablespoons of gelatin, and 10 servings of watermelon-flavored creatine powder. Since I didn鈥檛 have that, I added a drop of red food coloring to give it a fruity look and three tablespoons of honey for sweetness.

Next, I heated the mixture over medium heat, stirring until the gelatin dissolved; this took about two minutes. Then, I used a spoon (a liquid dropper is also fine) to transfer the mixture into the mold. I put the gummies in the fridge for two hours so they could solidify.

The Verdict: 鈥淪pectacular. Give Me 14 of Them Right Now.鈥�

This was my first time making gummies in a while, so I was nervous they wouldn鈥檛 set. But after leaving them in the fridge overnight, I was so excited to see the squishy treats come out perfectly the next day.

As for the flavor, the honey masked any aftertaste from the creatine powder, and the lemon juice added a nice zest. The honey, according to Stangland, can also provide a nice jolt of energy needed to get through a tough workout.

If you prefer plant-based candies, you can replace the gelatin with agar-agar, a red algae-based ingredient. Just use the same amount of agar-agar as you would gelatin in this recipe. I ate two gummies 30 minutes before a yoga class and had no issues doing the toughest planks.

5. Creatine Chocolate Dip

This dip from only has four ingredients: creatine, protein powder, peanut butter, and almond milk. The recipe is simple, too.

I mixed three grams of creatine, two tablespoons of protein powder (I used chocolate flavor), and two tablespoons of peanut butter. Then, I slowly added one-quarter cup of almond milk, stirring until the mixture reached a brownie-batter consistency.

After a workout, it鈥檚 ideal to load up on carbs and protein to help replenish your energy stores and support muscle recovery, says Stangland. 鈥淭he apple and almond milk provide the carbohydrates, while the protein powder and peanut butter supply the protein. Creatine completes this trio of nutrients that aid in recovery,鈥� she says.

The writer makes the creatine chocolate dip. (Video: Ashia Aubourg)听

The Verdict: Yes. That鈥檚 All.

It took me less than three minutes to whip this up. I served it with apple slices, but it would also pair wonderfully with raspberries, strawberries, or graham crackers. I was worried the spread might turn out gritty, but it was smooth, creamy, and airy.

After a week of experimenting with creatine-packed recipes, I couldn鈥檛 help but get excited after trying this one. It鈥檚 the perfect proof that you can easily sneak this powerhouse supplement into everything鈥攂reakfasts, snacks, lunches, dinners, and, yes, even candy.

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

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Climber Alex Honnold is known for his incredible athletic feats. He free-soloed Yosemite’s El Cap in 2017, made first ascents in places like Greenland and Antarctica, and is currently working on a new project to free-climb the Nose.

After he finishes embarking on these challenging climbs, Honnold often needs a quick, satisfying meal to replenish his energy levels and repair muscles to maintain his recovery. So, he created a carb- and nutrient-rich pasta recipe that he relies on.

How Alex Honnold Refuels

I chatted with Honnold right before a climbing session听and learned that he prefers to dig into 鈥減asta and veggies鈥� as his post-workout carb of choice.

The dad of two let me know that he jumps right into parenting mode when he gets back home after a climbing trip, so he relies on this 鈥減retty scrappy鈥� recipe because it鈥檚 a quick, one-pot meal. Plus, he notes, 鈥淎ny kind of warm food after a hard day of effort is always nice.鈥�

He likes to keep meals simple. 鈥淚鈥檓 pretty un-stressed; neither I nor my wife are real chefs; we鈥檙e just surviving鈥擨 personally think of food as just throwing fuel on the fire, he says. So, really, whatever is hanging out in the fridge will typically make it into Honnold鈥檚 carb-rich recovery meal.

I asked him to name his all-star lineup when it comes to the ingredients he would choose when cooking this recipe, and he recommended farfalle, bell pepper, spinach, onion, zucchini, and a garnish of sliced avocado (one of his go-to fats).

Honnold鈥檚 recovery meal mimics primavera pasta, a classic Italian recipe that involves cooking vegetables in butter and olive oil until they reach a tender texture with a slight crunch. This creates a delicious sauce to coat your noodles.

While Honnold has no cultural ties to this dish or childhood memories of digging into this comfort food, it honors the vegetarian lifestyle he has embraced while maintaining his stance that cooking should be stress-free. 鈥淎ll of my eating has a preference around how quickly I can get it done,鈥� he says.

As a food writer living in Vermont, I embark on a slightly steep hiking trail at least once a week. While my adventures are nowhere near as awe-inspiring as Honnold鈥檚, I decided to recreate his veggie pasta to see if it would refuel and replenish my aching muscles post-trek. I also spoke with a registered dietitian to understand how this vegetarian meal may or may not support folks in their recovery goals after intense workouts.

How to Make Alex Honnold鈥檚 Avocado Primavera Pasta

From start to finish, this recipe took me about 25 minutes to complete and yielded about two servings. Here’s what you’ll need.

Ingredients

• 4 ounces farfalle pasta
• 陆 cup yellow onion, roughly chopped
• 1 bell pepper, sliced into matchsticks
• 陆 cup zucchini, diced
• 1 cup spinach
• 1 ripe avocado, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Recipe

1. Bring a medium pot of salted water to a boil. Cook the farfalle pasta according to the package directions, and reserve 陆 cup of pasta water before draining.
2. Dump out the remaining pasta water, and heat olive oil in the same pot over medium-high heat.
3. Add the yellow onion, zucchini, and bell pepper. Saut茅 for three to five minutes or until the onions turn translucent.
4. Add the spinach and continue to saut茅 until the spinach begins to wilt.
5. Pour the reserved 陆 cup of pasta water into the pot and saut茅 the veggies for another minute or two. The mixture should start to resemble a brothy-looking sauce.
6. Immediately add the farfalle into the pot with the vegetables.
7. Transfer the pasta to a plate and garnish with sliced avocado.
8. Season with salt and black pepper to your liking.

The writer recreates Honnold’s Avocado Primavera Pasta in her kitchen. (Video: Ashia Aubourg)听

The Verdict: This One-Pot Meal Is Delicious and Satiating

Honnold may have a lax approach when it comes to cooking, but he is really onto something when it comes to this recipe.听Between chopping up the vegetables, cooking the farfalle, and saut茅ing up all of the ingredients, in under 30 minutes, I prepared a version of a one-pot primavera with ease.

Each bite offers a delicious component: the zucchini is juicy, the peppers are sweet, the spinach is earthy, the onions are savory, and the avocado provides an irresistible creaminess. It鈥檚 tasty and comforting.

How to Get the Most Out of This Meal, According to a Nutritionist

Eat this dish within an hour after working out to replenish the carbs burned while exercising, says , a registered dietitian based in Brooklyn, New York.

鈥淧asta is a wonderful source of carbohydrates,鈥� she says. Restoring carbs after intense physical activity is necessary to , a source of energy that helps fuel your muscles so that you can be energized听enough for your next workout.

Add Beans for a Protein Boost

To improve the nutrient makeup of this dish, Feller recommends increasing the protein content. She suggests adding beans 鈥嬧�媡o ensure there are enough nutrients to support recovery ahead of another adventure.

People should, on average, try to eat about of protein per meal. I did the math: Honnold鈥檚 avocado primavera recipe currently has about ten听grams of protein. Adding half a cup of beans can bump the protein up to around 17 grams.

After an active hike, I made Honnold鈥檚 avocado primavera pasta again. I followed the same recipe but took Feller鈥檚 advice and added a half cup of cannellini beans into the pot while saut茅ing all of my vegetables. Tossing cherry tomatoes on top added a burst of sweetness. I finished my pasta with a sprinkle of red pepper flakes and a hearty grating of Parmesan cheese to give it a spicy and savory finish. These simple additions contributed to an even more complex flavor.

This meal will come in clutch once I start attempting more challenging hikes. In the meantime, thoughts of this dish will be living rent-free in my head until I can make this recipe for a third time.

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

The post Alex Honnold鈥檚 Favorite Recovery Meal Is a Twist on a Classic Primavera Pasta Recipe appeared first on 国产吃瓜黑料 Online.

For the last decade, I鈥檝e been brining my Thanksgiving turkeys in champagne. The technique has produced delicious, consistent results from campsites in Big Sur, California, and Baja, Mexico鈥攁nd in everything from frying oil to pellet grills to standard home ovens. To prove champagne’s efficacy in producing a juicy, tender bird, I tested a champagne brine against a typical water-based one.

Last weekend, I drove over to our local supermarket in Bozeman, Montana, and picked up two of their cheapest $2.99-a-pound turkeys, as close in weight to each other as I could find. I wanted to design this experiment I wanted to design this experiment in a way that controlled for as many variables as possible and set up a worst-case scenario, in which the brine would be the only flavor factor in the roasted turkey.

Turkey is a difficult bird to cook. Not only are turkeys large鈥攅ach of the birds I bought was 14 pounds鈥攂ut they also contain both light and dark meat. Tender, more exposed meat in the breast will cook faster than the tougher, tucked-away meat in the legs and thighs, which creates a significant risk of overcooking the white meat while you wait for the dark stuff to come up to temperature. That dries out the breasts and results in the chewy, flavorless bites of turkey we鈥檝e all come to associate with Thanksgiving.

Why Brine a Turkey?

Salt breaks down the proteins in meat, making the texture听more tender. At the same time, a brine can help infuse a bird with flavor, and adding liquids can help keep it moist while cooking.

There are听two main methods of brining a turkey: wet and dry.

A dry brine involves rubbing the outside and cavity of a turkey with kosher salt, dried herbs, and spices. It听draws moisture out of the meat, where it mixes with the salt, which is then transported back into the meat as the moisture is reabsorbed from the surface. Dry brining. produces a crispy skin and takes less effort than a wet brine, but it also struggles to fully infuse all parts of a big turkey with moisture and flavor.

To make a wet brine, dissolve kosher salt in boiling water, along with fresh aromatics like fruit peels, garlic, and herbs. You then submerge the turkey in the liquid at room temperature, and and place it in the refrigerator or outdoors if it’s cold enough for anywhere from 12 to 24 hours. This bath permeates all parts of the meat with salt, breaking down those proteins and infusing flavor throughout the turkey. Pat the bird dry and let it drain, then roast. Don’t worry: lots of this liquid remains present during the cook, adding steam and the additional moisture and flavor it brings to an otherwise dry oven or grill.

How Does Champagne Affect a Turkey?

Brining a turkey in champagne听does three things. Alcohol helps tenderize meat by breaking down collagen. Champagne鈥檚 mild fruit flavors also infuse the meat, pairing well with turkey itself along with the herbs, vegetables, and stuffing you use for seasoning and sides. Plus, the champagne听helps create flavorful drippings you can use to make a better gravy. Finally, champagne is acidic. That acid is yet another tenderizer that leads to a flavorful roast turkey.

There鈥檚 no reason to use anything other than the cheapest champagne you can find. The less subtle flavors and greater acidity will actually work better than the nice stuff. I used Andr茅听Brut simply because, at $7.39 a bottle, it was the most affordable stuff on the shelves at my grocery store. Andr茅 comes from California and not the champagne region of France and cannot technically be called champagne, it does the job just fine.

How Do You Wet Brine a Turkey?

First, make sure you don鈥檛 buy a pre-brined turkey. This should be prominently labeled on the packaging, or is something you should ask your butcher about if you鈥檙e buying a bird straight from a meat counter. The words, 鈥渒osher,鈥� 鈥渆nhanced,鈥� or self-basting,鈥� can also be understood to mean pre-brined.

You can find pre-made brining kits for turkeys which contain measured portions of salts, spices, and herbs that you just add to boiling water. But fresh ingredients are always going to taste better, and making your own brine allows you to to tailor it to your own unique tastes.

The most important step is dissolving salt in water. To do that, you just need to start with a ratio of four parts of water to one part kosher salt. This will give us a base brine to which we can add our champagne or water later. Bring that water to a boil, pour in the salt, let it return to a boil, then turn the heat off and let the solution cool to room temperature. You don鈥檛 want to submerge a bird in hot water; doing so can lead to bacteria growth.

For this taste test, I kept the brine simple. To that base brine, I just added orange and lemon peels, garlic cloves, peppercorns, and some chopped-up sage and bay leafs. Once that鈥檇 cooled, I placed the turkeys in a brining bag, rested them in their foil roasting trays to support the weight and catch any leaks, then poured additional water on one turkey and champagne over the other until each was fully submerged. When you add enough water (or champagne) to fully submerge the turkeys and further dilute your brine, you should end with a salt-to-water ratio of around 1:16.

The only variable here is that one turkey was submerged in brine and water, and the other was submerged in brine and champagne. It took five bottles of champagne to fully submerge one of the turkeys. I simply put the other bird under a cold kitchen sink tap in its brining bag, and didn鈥檛 measure how much water it took to fully cover it.

You can (and should!) add more stuff to your brine. Ingredients from Worcestershire sauce to chicken broth, herbs, and spices are all common, and will all add flavor to your end result. Again, I tried to keep this cook as simple as possible so nothing else was working to mask the effect of the different liquids.

What Cooking Methods Work with a Champagne Brine?

The answer to that is simple: Every method I’ve tried works well with a champagne brine. When I prepare a turkey in camp, I prefer to use a propane-fueled fryer, simply because it鈥檚 the easiest thing to transport and use outdoors. If you鈥檙e frying, just take extra care to fully dry the bird, inside and out, before sticking it in the hot oil. The wet brine should help ensure the turkey is defrosted, and can be transported to a campsite or patio in a small cooler or lidded five-gallon bucket.

At home, I prefer to use a pellet grill due to the controlled level of moisture present in quality wood pellets. But I鈥檝e also cooked champagne-brined turkey on my Big Green Egg using lump charcoal with excellent results.

For this cook, with the goal of testing champagne鈥檚 effectiveness in the worst possible circumstances, I simply used the ovens in my kitchen. I pre-heated both ovens to 350 degrees听Fahrenheit听(without any convection), filled the cavities with wedges of the leftover fruit, brushed a stick of melted butter over the top of each, and baked them until done.

Prior to 2008, the USDA recommended cooking turkeys until a thermometer inserted into the thickest part of the thigh reached 180 degrees Fahrenheit. But that recommendation was updated in 2008 to 165 degrees. That lower temperature should result in a moister bird, but I cooked both turkeys through to 180 degrees to account for a worst-case scenario.

The mad scientist in me was pleased when the probes in both birds registered 180 degrees at the exact same time. That meant both ovens were heating consistently with each other,听an indication that I鈥檇 managed to remove one more variable from the result.

Can a Champagne Brine Really Produce a Juicier Bird?

I pulled the turkeys out of the oven, and rested them on my stove top for 15 minutes before carving. One difference was immediately apparent: the skin on the water-brined bird was noticeably crisper, and more deeply browned. My theory there is that the champagne broke down the skin on its bird that much more. While irrelevant to听flavor, this did represent less than ideal presentation. If oven cooking a champagne-brined bird, it may be a good idea to add some honey to the melted butter before you brush it on the bird, which should help its skin crisp up and look a little darker.

But that one downside disappeared as soon as I sliced into the breasts. There, the water-brined bird displayed noticeably more separation between muscle fibers听and was visibly less juicy. Biting into that water-brined bird took more effort, and the bite contained less flavor.

In contrast, the champagne-brined turkey was visibly juicy, with no separation between muscle fibers. The bite was tender, and was noticeably more听flavorful.

While the dark meat in both birds was similar in appearance, the tenderness and flavor was again far superior on the champagne-brined turkey.

I ended up throwing out the water-brined turkey, but carved and saved the champagne-brined one. I鈥檒l make a turkey sandwich for lunch after finishing this article. Even with such a basic cooking method, in which no additional flavoring from herbs or spices was added, the champagne brine produced a turkey I鈥檇 be happy serving to dinner guests. Its level of tenderness was as good as I expect from better equipment and more elaborate recipes, and its nice, but somewhat bland flavor could have been masked with a good gravy.

Can You Serve a Champagne-Brined Turkey to Children?

As with other cooking methods that include wine, beer, cider, or liquor, the alcohol cooks off with temperature and time. There should be no alcohol content remaining in the final dish.

Can You Taste the Champagne?

Flavor-wise, there were some faint notes of fruitiness in the meat of the champagne-brined turkey that weren鈥檛 present in the water-brined one. But that could be explained as much by the champagne better transporting the flavor of the orange and lemon peels into the juicier meat as it could by anything remaining of the booze. I certainly couldn’t detect any strong flavor of champagne or alcohol.

By spending $37 on champagne, I meaningfully increased the quality of my Thanksgiving turkey鈥攚ithout relying on my preferred cooking methods or added seasoning. Consider a champagne brine as an additional step to your favorite recipe. Paired with a superior cooking method like grilling or frying, a champagne-brine can help elevate your results to new levels.

The post The Secret to a Perfectly Juicy Thanksgiving Turkey? Cheap Champagne. appeared first on 国产吃瓜黑料 Online.

Popsicles always remind me of childhood. During summers spent at the neighborhood pool, I ate orange creamsicles between jumps off of the diving board. At home, the freezer was fully stocked with tubes of brightly colored Pop-Ice sticks that I tore open with my teeth. Sticky fingers, discolored tongue, full heart鈥攜ou know the vibes.

But I鈥檓 learning that popsicles are for adults too. Homemade protein popsicles are a fun, low-lift snack that can refuel you after a workout or just add an extra boost of energy (and childlike wonder) to your day, says , a registered dietitian and the owner of Ruby Oak Nutrition in Raleigh, North Carolina.

Whipping up protein popsicles is similar to making smoothies, with the added step of freezing them for four to six hours. On TikTok, you can find nutrient-packed popsicle recipes using Greek yogurt, peanut butter, and even blended cottage cheese (it tastes better than it sounds). The possibilities for the delicious frozen treats are almost endless, so we asked nutritionists about which ingredients make the best protein popsicles. Plus, we rounded up some of the best popular recipes on TikTok.

The Best Ingredients for Protein Popsicles

Start with a creamy base like cottage cheese, Greek yogurt, or milk (out of all the dairy-free options, soy milk has the highest protein content). Add in everything you like in your smoothies鈥攕pinach, peanut butter, fruit, honey, chia seeds鈥攖hen pour it into popsicle molds and freeze. You can buy silicone molds online for less than $10. You could also try making 鈥渓azy鈥� protein popsicles by skipping all the fancy add-ons and simply combining protein powder and water

If you want to avoid the taste of protein powder, Byrne recommends a simple three-ingredient recipe. In a mixing bowl or blender, add one banana, a cup of Greek yogurt, and a tablespoon of peanut butter (or an alternative nut or seed butter), then mix or blend until smooth. Since this may be too thick to pour directly into a popsicle mold, add some water or milk to thin it out.

鈥淚t鈥檚 sweet enough without adding extra sweetener as long as you鈥檙e using a ripe banana,鈥� Byrne says. 鈥淎nd it does have a really good mix of protein, carbs, and fat.鈥�

As for what not to put in your popsicles, Byrne says it鈥檚 best to avoid raw eggs, even though they鈥檙e high in protein, due to the risk of bacterial infection. Kristin Kirkpatrick, a registered dietitian nutritionist at the Cleveland Clinic and author of , adds, 鈥淚鈥檇 avoid added sugars and any ingredients you don鈥檛 like the taste of鈥攁fter all, we should enjoy the food we eat while consuming the nutrients our body needs.鈥�

If you don’t have popsicle molds handy,听you can pour your mixture into an ice cube tray, cover it with aluminum foil, and poke toothpicks or popsicle sticks through the top. The foil will help the sticks stay upright.

How Much Protein Can You Pop into a Popsicle?

Depending on your base and if you鈥檙e adding protein powder, Kirkpatrick estimates you could max out at about 25 grams of protein per popsicle. But to preserve a desirable taste and consistency, you might end up closer to ten grams, Byrne says.

The Recommended Dietary Allowance for protein is 0.36 grams per pound of body weight, although athletes and other active individuals may need more than the general population. You can use this to try to figure out a good starting point.

鈥淧rotein needs vary based on many factors such as gender, activity level, health status, and age, so it鈥檚 not always a one-number-fits-all approach,鈥� Kirkpatrick says.

While it鈥檚 best to get your protein from natural food sources, Byrne says, there鈥檚 nothing wrong with adding protein powder to your popsicles as long as you鈥檙e getting enough carbohydrates and fats from other parts of your diet.

鈥淥n the one hand, protein is protein, whether it鈥檚 from whey or from meat or from milk鈥攁lthough there is a little bit of a difference between 鈥�,鈥� Byrne says. 鈥淎ll animal proteins are complete. The main difference is with minimally processed food, you鈥檙e getting more nutrients than just the protein. So if you鈥檙e making these popsicles with a higher protein milk or Greek yogurt or even blended cottage cheese, you鈥檙e probably getting more nutrients than you would with protein powder alone.鈥�

Byrne also says protein intake will be limited by the size of your mold. For example, if a popsicle mold holds four ounces of liquid, you should probably only put in half a scoop of protein powder.

When Should You Eat Protein Popsicles?

These can be a fun pre- or post-workout snack, Byrne says, and could even replace a protein shake if that鈥檚 part of your post-gym ritual.

鈥淵ou also could eat them whenever,鈥� she adds. 鈥淚f you鈥檙e including some carbs from the fruit and maybe some fat from peanut butter, it鈥檚 a pretty well-rounded snack. You鈥檝e got all your in there.鈥�

One thing Byrne emphasizes: 鈥淎 protein pop could be part of a meal, but these are not big enough to be a meal replacement.鈥�

Our Favorite Recipes for Protein Popsicles

As we delved into the nutritional value of protein popsicles, we scoured TikTok to find some of the best recipes worth trying. Here are a few.

Strawberry Shortcake Pops

High Protein Strawberry shortcake popsicles If you鈥檙e looking for a Sunday, reset inspiration check out this recipe. These Popsicles are made with simple and clean ingredients and they make the perfect sweet treat. Check out my LTK account for the popsicle mold link. To make 12-15 popsicles: 8 oz of low fat cottage cheese 1 scoop of vanilla protein powder 1 very ripe banana 2 cups of frozen strawberries, chopped. 1 tablespoon of honey 1-2 crushed graham crackers Optional: 1/2 cup of chopped frozen strawberries to add to the blended mixture. 1/2 cup of dark chocolate chips 1 teaspoon of coconut oil Steps: 1. To a blender, add the cottage cheese, banana, strawberries, protein powder, and honey. Blend on until fully combined. 2. Once to make sure it鈥檚 completely blended add the optional half a cup of chopped strawberries. 3. Add the mixture to the mold Leaving about 1/3 of an inch to add the crushed graham crackers. Add a few drops of the mixture on top of the graham crackers to seal. 4. Cover the mold with the lid and add the popsicle sticks. Place them in the freezer for at least 3 to 4 hours until they are completely solid. 5. They are completely frozen, remove them from the freezer and allow them to sit room temperature for at least five minutes or run them under the water to help removing them from the mold. 6. In a bowl at the chocolate chips or melting chocolate with the coconut oil and melt them slowly in the microwave, accordingto the instructions. 7. Place the chocolate in the Ziploc bag cut the corner and drizzle the popsicles on top.

This recipe requires blending cottage cheese, protein powder, banana, frozen strawberries, and honey. To add some crunch, the creator also suggests topping them with crushed graham crackers.

Supercharged Protein Pops

My go-to “cool down” post workout snack Details Ingredients: -1 cup Greek yogurt -1/2 banana -2 scoops protein powder -1/2 cup almond milk -honey (adjust to taste) -1 cup dark chocolate chips or chopped dark chocolate (optional) Instructions: -Blend all ingredients together -Pour the mixture into popsicle molds -Freeze 4-6 hours -Dip in melted chocolate and crushed walnuts (optional, but highly recommended!)

If you have a sweet tooth and want to fit in some extra protein powder, you can blend Greek yogurt, a banana, your powder of choice, almond milk, and honey, this creator suggests. Dip it in chocolate and nuts or chopped-up pieces of fruit for extra pizzazz.

It鈥檚 PB&J Time (Popsicle Edition)

Kids PB&J Protien Popsicles!

This creator blended up raspberries, Greek yogurt, peanut butter, milk, and honey for PB&J-inspired popsicles. These are bound to be a kid-favorite.

For the Candy Bar Lovers

frozen reese鈥檚 peanut butter pops! they鈥檙e gluten free, dairy free, and refined sugar free, and can even be made sugar free and high protein! for the popsicles: 鈥�1 cup unsweetened yogurt (i used dairy free) 鈥�1/4 cup peanut butter (or other nut butter) 鈥�1-2 tbsp sweetener of choice or 1 scoop vanilla protein powder (i like raw honey or pure maple syrup) 鈥eanuts and dark chocolate chips/chunks for the chocolate coating: 鈥�5oz dark chocolate (i used dairy free) 鈥�2 tsp coconut oil instructions: 1. add the yogurt, peanut butter and sweetener to a bowl and mix until smooth. 2. place 6 dollops of yogurt on a tray lined with parchment paper and place a popsicle stick in each yogurt dollop, being sure to cover the tips of the popsicle sticks with yogurt. top the yogurt with chocolate chips/chunks or peanuts. 3. place in the freezer until the yogurt is frozen. once frozen, melt the chocolate with the coconut oil. 4. remove the popsicles from the tray and dip in the melted chocolate. place back in the freezer until the chocolate is hardened. 5. once the chocolate is hardened, remove the popsicles from the freezer and enjoy (i like to let them sit out for 5-10 minutes before eating so the yogurt filling is soft!). notes: 鈥o make them sugar free use vanilla protein powder or monk fruit for the filling and sugar free dark chocolate for the coating 鈥o make them refined sugar free use refined sugar free dark chocolate or make your own chocolate coating with unsweetened chocolate (simply melt 2oz unsweetened chocolate with 1 tbs coconut oil and then stir in 1/4 cup honey or maple syrup) enjoy!

These popsicles are nice because you don鈥檛 need a mold鈥攜ou can just add dollops of the mixture to a pan lined with parchment paper, then stick popsicle sticks on top before freezing.听 The recipe includes yogurt, peanut butter, peanuts, a natural sweetener like honey, and melted chocolate. You could probably sneak in some protein powder, too, as you could with any of these recipes. Cheers!

The post How to Make a Protein Popsicle, Your New Favorite Post-Workout Snack appeared first on 国产吃瓜黑料 Online.

The sound of shaving ice is unmistakable. The rasp, first pressed into the ice block, tense as a spring, suddenly surfs across the berg, scraping up a spume of glittering white snow as stray flecks flutter into the air. For some it may ring harsh, but under a blistering sun it signals imminent relief.

Shikashika鈥攖hat鈥檚 how Quechua communities near the Andes describe it. It鈥檚 a sound so recognizable that street vendors use it as an onomatopoeic term for their shaved-ice desserts. Elsewhere, similar treats go by other monikers. In the Hawaiian Islands, descendents of Japanese plantation workers have sold their version鈥攕have ice鈥攄rizzled with neon syrups and condensed milk, since the 1940s. Turkish bici bici, Italian grattachecca, Filipino halo halo鈥攖he list goes on.

Long before modern refrigeration, shaved-ice desserts emerged in various places around the world, especially in warm climes with access to ice from nearby mountains. On the U.S. mainland, however, they鈥檝e never been more popular than they are now. As T: The New York Times Style Magazine recently put it: shaved ice has taken over the dessert menu.

So what counts as shaved ice? Take the snow cone. With small shards of ice doused in colorful syrup, it鈥檚 not that different from shikashika or bici bici, but snow-cone ice is more crushed (i.e., crunchy) than shaved. In contrast, Hawaiian shave ice is made with fine, snowlike flakes, placing it squarely in its namesake territory. And unlike granitas and Italian ices, it鈥檚 made from pure, unflavored water.

One of the first documented forms of shaved ice is kakigori, which can be traced back to Japan鈥檚 Heian period, from 794 to 1185 AD. An early mention of kakigori occurs in , a book of musings written by Sei Shonagon in the 990s, which describes it as ice 鈥渕ixed with liana syrup and put in a new silver bowl.鈥� It earned a spot on Shonagon鈥檚 list of 鈥渆legant things.鈥�

Nowadays you don鈥檛 need to be in Japan to enjoy kakigori. In Orlando, Florida, couple Hiep Nguyen and Tammy Truong run , a year-old pop-up business that since October has resided in a 150-square-foot shop next to the Filipino restaurant . While Kaya made recent headlines as a James Beard Award finalist for best new restaurant, Koko Kakigori鈥檚 diminutive space has kept it a humbler affair. But make no mistake, Nguyen and Truong are masters of their craft.

Before becoming culinarians, the two co-owners made art. 鈥淎ll the skills we鈥檝e been using as artists we transferred to the shop,鈥� Nguyen says. Truong, for instance, makes many of the colorful ceramic bowls in the business鈥檚 mismatched collection of dishware. The menu, usually a handful of regular and seasonal flavors and a small selection of drinks, is written out by hand and adorned in watercolor.

The kakigori itself is also a work of art. Nguyen and Truong are both of Vietnamese descent, and they grew up in Orlando eating 肠丑猫, a sort of dessert soup often served with ice. But the two were drawn to the aesthetic qualities of kakigori鈥攗sually a mountain of shaved ice, where the nearly toppling-over pile is delicately dressed with syrups, milks, mochi, and fruit. Koko combines Vietnamese ingredients with the texture and look of kakigori. 鈥淚t鈥檚 technically 肠丑猫,鈥� Nguyen says, 鈥渂ut we鈥檙e repackaging it. We get to share Southeast Asian flavors with people who wouldn鈥檛 have tried it otherwise.鈥�

The couple鈥檚 wide-ranging inspiration is perhaps most evident in the ube coconut kakigori, partly an homage to the shop鈥檚 Filipino neighbor. The treat incorporates, among many house-made components, a cream made from the ube, or purple yam; pandan-infused Vietnamese jelly noodles called banh lot; and black sesame corn flakes, a Japanese-tinged nod to the cereal鈥檚 frequent appearance in halo halo.

Nguyen and Truong鈥檚 eclectic approach mimics 办补办颈驳辞谤颈鈥�s impact beyond its native country. In fact, both Hawaiian shave ice and Filipino halo halo originated as renditions of kakigori made by Japanese immigrants. Over time the three desserts evolved to look and taste completely different.

Shaved ice has and always will be an experiment. At first it was designed for cooling off; for Nguyen and Truong, the pursuit is as much about form and flavor. And while modern conveniences have made the dessert less rarified, with the sound of every scrape by hand or machine, the ice maintains its magic.

Shave Your Own

1. Source your shaver. The key to great shaved ice is texture. The achieves a fluffy, snowlike consistency with ease, although snow-cone makers or high-powered blenders work, too.
2. Pick a liquid. Homemade syrups are how you customize your dessert. Cook sugar and water in a one-to-one ratio with your favorite fruit or herb until the sugar dissolves, then strain and let cool before use. Or go the Filipino route with evaporated milk or coconut milk.
3. Experiment with toppings. Fresh fruit brings a pop of sweetness and color to your shaved ice, while toppings such as breakfast cereal or toasted coconut provide texture and crunch. Add a scoop of ice cream or drizzle with sweetened condensed milk for a more luxurious experience.
4. Assemble with gusto. Fill a glass or bowl with the ice, then apply your syrup. How much? 鈥淵ou kind of go on feeling, but I鈥檇 say safely about three ounces,鈥� Nguyen says. Then arrange your toppings to taste. If you鈥檝e got a crowd, set out bowls and squeeze bottles for a shaved-ice bar.

The post Shaved Ice Is the Planet鈥檚 Go-To Treat This Summer appeared first on 国产吃瓜黑料 Online.

San Diego chef never slows down. You might just as easily find the Top Chef , James Beard Award semifinalist, and founder of traversing the border towns of Mexico for her upcoming cookbook, Borderlands, or exploring recipes with Selena Gomez on the Food Network. But when Zepeda seeks solace, she grounds herself in simple outdoor grilling and smoking.

鈥淥utdoor cooking is a ritual I will never get tired of. It keeps me connected to the earth,鈥� she says. 鈥淚 always want to take my shoes off. I鈥檓 very feral when it comes to cooking outside.鈥� From smoked pan sauces to the pit cooking of her Mexican ancestors, Zepeda falls back on a few basic techniques that can work for anybody.

Brine the Yucat谩n Way

Zepeda preaches that the secret to any good cookout is bold seasoning. She often turns to the soul-stirring flavors of the Yucat谩n. When prepping her famous cochinita pibil鈥�Yucat谩n-style slow-roasted pork鈥攕he typically uses one of the region鈥檚 great sauces: red recado. This concentrated paste features a flurry of herbs and spices, including black peppercorns, coriander, cloves, cumin, garlic, ground annatto seeds, and Mexican oregano. The juice of sour oranges鈥攁 more acidic counterpart to the sweet oranges found in the States鈥攖enderizes meats like pork and chicken. (If you can鈥檛 find sour oranges at your local Mexican market, Zepeda suggests incorporating limes and green, underripe oranges to achieve the same tartness.)

Use Banana Leaves in Place of Foil

Zepeda likes to use banana leaves to substitute for aluminum as a cooking wrap. Sustainable and versatile, the large, waxy leaves are popular around the world for cooking foods like Puerto Rican pasteles (tamale-like packets) and North African kenkey (fermented corn pouches). The leaves retain moisture and lend a vegetal, earthy note to the finished dish. 鈥淚 call it green flavor, like if chlorophyll could talk to us,鈥� Zepeda says.

She prefers using fresh leaves (get them at any good Mexican market), pointing out that frozen ones are trickier to handle and can lack flavor. She toasts them until they鈥檙e soft and pliable, then cuts them into squares, circles, or strips.

Encase Fish and Vegetables in Salt

Zepeda pairs a classic method of roasting whole fish or veggies inside heaps of salt鈥攚hen baked, the salt forms a hard shell, steaming whatever鈥檚 inside鈥攚ith live fire cooking. She prepares the base with a 50/50 mixture of kosher salt and masa harina, a Mexican ingredient made from ground corn that鈥檚 rendered more alkaline using a process called nixtamalization. She gradually adds water until the combo has the consistency of wet sand, then encases potatoes, beets, celery root, and other vegetables. The briny packet is placed on coals heated to between 300 and 400 degrees Fahrenheit and cooked for 90 minutes.

Whip Up a Smoky Pan Sauce

Ash from an active fire may seem like an unlikely ingredient, but Zepeda often incorporates its smoky, slightly bitter notes into dishes. Her technique is simple: 鈥淚鈥檒l drop a cast-iron on the embers to sear a steak. The ash in the air goes into the pan and becomes part of a delicious smoked-butter steak sauce.鈥�

Simulate Pit Cooking on Your Grill

Traditionally, cochinita pibil consists of a large cut of pork, cooked in a pib or underground oven, where it slow-roasts and smokes for hours. Zepeda says you can get similar results from a metal wood-chip box and your outdoor grill. Filled with aromatic chips like hickory or mesquite and placed on top of hot coals, the box ensures that the chips burn slowly, gently smoking the pork until it鈥檚 done. It takes hours, not minutes. The target internal temperature is between 145 and 160 degrees.

Outdoor Cooking Essentials

Five must-have ingredients, along with a favorite dish

Whether Zepeda is cooking in a kitchen or outdoors, she鈥檚 careful to balance each dish with salt, fat, acid, and heat. Here are her staple ingredients, and a cookout dish her family can鈥檛 live without.

Salt: Rule number one for Zepeda: don鈥檛 cook without salt. When she鈥檚 on the go, she always packs two types, Diamond Crystal kosher for cooking and Maldon (a British sea salt) for finishing.

Oils: Zepeda opts for a neutral oil, such as avocado or grapeseed, preferring the high smoke point. But she will use a peppery, quality olive oil to tie dishes together. Her favorite finishing oil is Olio Colpalombo.

Salsa macha: One of Mexico鈥檚 oldest and most revered sauces, salsa macha is made with a variation of dried chiles, garlic, and nuts, all fried in oil. Described by Zepeda as 鈥渆arthy yet bright, sweet, spicy, and crunchy,鈥� the versatile sauce can be used in marinades or as a drizzle.

Something tart, something sweet: For zing, Zepeda uses lemons, limes, or vinegar鈥攁nd sometimes all three. Honey and brown sugar are her go-to sweeteners.

Chicken wings: Zepeda鈥檚 kids love it when she grills chicken wings outside. A fan of Chinese takeout, she has modified simple salt and pepper wings by enhancing them with salsa macha. When everybody鈥檚 craving more traditional wings, she turns to her own rendition of buffalo sauce, made with salsa huichol, which she compares to Tapat铆o or Valentina.

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This Turkey Day recipe brings the comforts of a holiday home-cooked meal on the trail. Classically-trained chef, avid hiker, and recipe developer, says stuffing is his favorite Thanksgiving side, and making in the great outdoors makes it that much tastier.听听

鈥淲hat I love about this turkey stuffing recipe is it鈥檚 a combination of all the great parts of a Thanksgiving plate, all cooked up in an easy-to-shop-for-and-quick-to-cook trail meal,鈥� Corso says. 鈥淚t鈥檚 also easy to prep for one portion, or for your whole trail crew, in any size camping pot.鈥�

Note: While you can use canned chicken in this recipe, Corso loves 听as a vegan option because of the flavor and heartiness. These sausages can be carried in your backpack, unrefrigerated, for two days.

On-the-Trail Turkey Stuffing Bowl

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Sweet potato pie is a Thanksgiving staple, but unluckily for your backcountry Friendsgiving, it doesn鈥檛 travel well unless you鈥檙e a fan of baby food. Instead, sub it out for this ingenious creation from reader Shelli Snyder, which uses a combo of graham crackers, instant sweet potatoes, marshmallows, and fall spices to recreate all the flavor you love in a significantly more hike-friendly package.

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