How to Make Your Eyes Last 100 Years

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Elevate your cells with fatty15. Use my code MIC at checkout for 10% off your first subscription order!
A “look” at over 20 studies to “see” what diet and lifestyle hacks you can implement to keep your eyes sharp for decades to come!
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“A typical US diet contains 1–3 mg/day of lutein and zeaxanthin, while ~6 mg/day have been related to decrease risk of AMD [8].

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How to make doenjang jjigae (Korean fermented soybean stew).

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Hey everyone! Hope you don’t mind my cheeky take on holiday dishes. 😉 If you want traditional side dishes, I have those too. But if you’re into something a little bit different, try out this Spicy Doenjang Jjigae. It still astonishes me how popular this recipe is. I’ve now seen so many people cook it out of my book and that thrills me to my toes!

For those who don’t have my book *yet* you can find a simplified version below:

1 tbsp sesame oil
1 tbsp gochugaru
1/2 cup diced onion
3 cloves garlic, minced
1/4 cup diced zucchini
1/2 cup diced potato
2 tbsp doenjang
1 tbsp soy sauce
2 to 3 cups vegetable broth
1 16 ounce box medium to firm tofu, sliced
2 tbsp scallion greens

Add sesame oil to a ddukbaeggi (Korean clay pot) or Dutch oven over medium-low heat. Then, add gochugaru and stir until it begins to foam (about 1 minute). Add onion, garlic, zucchini, potato, along with doenjang. Stir until veggies are evenly coated. Deglaze with soy sauce and add vegetable broth. Bring to a boil (increase heat to medium-high) and cook until potatoes are tender (around 10 to 12 minutes). Add tofu and cook for an additional 2 minutes. Sprinkle with scallion greens and enjoy with rice.

Happy Non-Traditional Holidays! 🙂

#koreanfood #doenjangjjigae #vegan #easyrecipe #souprecipe

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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How to Make Brussels Sprouts Irresistibly Delicious! #veganrecipes #plantbasedcooking #rawfood

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Today we’re transforming humble Brussels sprouts into a mouthwatering salad that will change the way you think about this underrated veggie! Perfectly shredded Brussels sprouts create the base for a vibrant, crunchy dish packed with flavor. We’ll toss them with a zesty dressing, crunchy nuts, sweet dried fruits, and a pop of fresh citrus for a balance that’s sweet, savory, and tangy all at once. Whether you’re looking for a healthy side dish or a stand-alone salad that’s full of texture and nutrition, this recipe will have everyone coming back for seconds.

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KEY MOMENTS
00:00 Introduction
00:32 Prepare dry ingredients
01:14 Support This Show: Become a Member
01:47 Sponsor: Complement
02:21 Prepare Dressing
03:11 Assemble
03:51 Taste Test

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My Italian cousin teaches me how to make my favorite pasta.

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Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
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How to make your own pumpkin spice syrup

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Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website:
The Korean Vegan Cookbook:
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How to make Date Syrup at home 🏠 with a few ingredients. #howtomake #flavouritsyours #trytreats

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Date Syrup Vibes is pure 💜

I’ve been making my date syrup at home for a few years and want to reshare this easy recipe. I usually add the pulp to my protein shakes for extra fiber; they still have some sweetness.

I hope you have the best week!

Ingredients:
18 – 20 Dates
4-5 cups of water

Step 1. Remove seeds of about 18 – 20 dates.
Step 2. Soak dates if they are dehydrated. (Soak overnight in the refrigerator)
Step 3. Cook the dates in the same water they soaked in. Add more water to almost fill up your saucepan. Cook until the dates break down, about one hour.
Step 4. Strain dates
Step 5. Add date water to a saucepan and cook until it thickens into a syrup. The longer you cook, the thicker the syrup will be. Take your time.
Step 6. Enjoy 😉

#Date #naturalsweetener #sweetner #fall
#howtomakedatesyrup

How To Make Kombucha At Home 🦠 Saves money & tastes better!

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How to Make a Healthy Spaghetti Dinner with a Squash | DrMattCooks

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A healthy and delicious alternative to a standard pasta or spaghetti dish! Love how this recipe and method is a way to add more vegetables into the diet while staying low carb and using fresh ingredients. Hope you give it a try and enjoy!

#food #cooking #pasta #spaghetti #squash #recipe #easyrecipes #dinnerideas #healthyfood #eatclean #eatyourveggies #vegan #veganfood #plantbased #homechef

Learn How To Make The Meatless Balls Of Your Dreams!

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Are you ready for the most comforting, meatless balls ever! This time I am using a very well known ingredients which is our good old tofu and transforming it into some amazing tofu balls that are packed with flavors nutrition and a surprising Asian vibe that will make your taste buds sing!

Ingredients:

For the tofu balls:
400 g of firm or extra firm tofu,
1/3 medium onion, minced
1/4 cup of red bell peppers, minced
1/3 cup of grated carrots,
1/4 cup of cooked and drained spinach
1 1/2 cups of cornstarch, or any other flour of your choice
2 tablespoons of ground flaxseeds diluted in 4 tablespoons of water
Salt to taste
Black pepper to taste
1 tablespoon of garlic powder
1 1/2 tablespoons of onion powder

For the Asian sauce:
1/2 onion, minced
1/4 cup of grated carrots
Vegetable oil
1 cup red bell pepper, roughly chopped
1 cup of crushed tomatoes
1 tablespoon of Mirin
1 teaspoon shichimi (naname) togarashi
Salt to taste
Black pepper to taste
2 tablespoons of brown sugar
1/2 teaspoon garlic powder
1 teaspoon ginger powder
350ml water

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How to Make Deliciously Crunchy Granola Oil-Free!

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Creating a batch of deliciously crunchy granola without using any oil is simpler than you might think! This wholesome recipe focuses on the natural goodness of oats, nuts, and seeds, all brought together with the subtle sweetness of dates and the delightful aroma of vanilla. Baking the mixture achieves a perfect crunch without the need for added oils. It’s a fantastic option for those seeking a healthier, whole food snack that doesn’t compromise on flavor or texture. Enjoy this granola with your favorite plant-based milk, vegan yogurt, or as a crunchy topping for smoothie bowls!

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KEY MOMENTS
00:00 Introduction
00:24 Prep Granola Mix
01:23 Prep Granola Sauce
03:07 Support This Show!
03:39 Sponsor: Complement
04:14 Bake Granola
05:31 Reveal & Taste Test

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