However, certain types of restaurant cuisines are friendlier to plant-based eaters than others. And today, we’re going to talk about one of them: Thai food.

When visiting a Thai restaurant, diners often have the welcome dilemma of having many options that are adaptable to suit plant-based eaters. And with over 10,000 Thai restaurants in the US alone, it’s pretty darn easy to enjoy eating Thai food.

Thanks to the Thai government using food as a gateway to globalization (a concept known as gastro-diplomacy), Thai food has become more prominent and popular than ever. In fact, pad thai was originally developed because of a rice shortage — it wasn’t even a significant cultural dish to begin with. And those tasty noodles opened the floodgates for Thai food’s entrance into Western culture.

With the development of the Global Thai program, trainings, grants, and information were provided to Thai investors who wanted to open restaurants abroad. It also standardized what diners could expect on Thai restaurant menus. If you’re a Thai food lover, this may explain why you often see the same options at any Thai restaurant you visit, no matter the location.

So how do you replicate the flavors and dishes that make Thai food, Thai food? What ingredients are essential? And what Thai dishes are already free from animal products, or only require minimal changes?

If you’re a Thai food fan and want to enjoy some of the most popular dishes in your own kitchen, or if you’re looking to expand your palate, read on to discover how to create vegan Thai recipes (or Thai-inspired dishes).

What Makes Thai Food Unique

Thai food is unique in that it includes a five-flavor profile: sweet, salty, spicy, bitter, and sour. You could have a whole meal with each of these tastes: a sweet salad, spicy curry, sour soup, salty noodles, and bitter greens tossed in a stir-fry.

Thai food also stands out because of the merging of different flavors and ingredients due to the country’s geography and influence from neighboring countries.

According to May Kaidee, vegan Thai food restauranteur and author of May Kaidee’s Thai Vegetarian and Vegan Cookbook, Thai cuisine is classified into four regions: Northern, Northeastern, Southern, and Central.

Says Kaidee, “Northern Thai dishes include the well-known Khao Soi, a noodle dish bathed in a curry soup base. This region is known as Lanna, and the dishes trace their origin to the ancient Kingdom of Lanna from several hundred years ago.

Northeastern Thai food is heavily influenced by Laotian cuisine, as this region of Thailand has a large population with historic roots in Laos. Known as “Isaan,” cooking in this region makes liberal use of dill, the only region to do so. Dill is, in fact, casually referred to as “Laotian Cilantro,” whereas many Thai dishes in the other regions of Thailand use what is commonly known as cilantro or coriander. Isaan cooking is also influenced by Cambodian cuisine since Cambodia also borders part of Northeastern Thailand.

Southern Thai food is influenced by neighboring Malaysian and Indonesian cooking, all with traditions originating in countries with majority Muslim populations. Many, if not most, of Thai curries come from Southern Thailand. Dishes from this region make generous use of coconut, and use ingredients such as potatoes which are not as common in dishes from other regions.

Central Thailand (Editor’s Note: Where capital city Bangkok is located) is where most of the Thai dishes with worldwide popularity come from. These include Pad Thai (which is actually a young dish relative to the history of Thailand) and green curry. In most countries outside of Thailand when people mention Thai food, they’re usually referring to Central Thai cooking. However, by no means are the dishes better than those from other regions, they’re just better known. Cooking from all of Thailand’s regions is equally good, and collectively, they make for a diverse and complex cuisine.”

No matter what the region, however, Thai food has several core ingredients that make it recognizable, adaptable, and relatively easy to replicate. As a result, it’s approachable for many dietary preferences, including plant-based eating.

Thai Cuisine Essentials

Before we dive into tasty Thai creations, let’s talk about what you’ll need to create a more authentic experience.

Meal base:

• Jasmine rice (a fragrant long-grain rice)
• or rice noodles (used in dishes like Pad Thai)

Protein:

Traditionally, many Thai dishes often include either chicken, pork, or seafood. But you can easily sub in a meat analogue or plant-based foods such as:

• Tofu
• Jackfruit
• Mushrooms

Condiments:

• Coconut milk (used in curries, soups, and desserts)
• Tamarind (a sweet, tangy fruit that is blended into a paste)
• Red, green, and yellow curry pastes
• Lime (an acidic addition to salads, soups, and sauces)
• Peanuts (crushed and sprinkled on top of meals or used in sauces to create a nutty flavor and creamy texture)
• Prik Nam Pla/Fish sauce

To achieve the same umami flavor profile as fish sauce, without harming any fish, you can try soy sauce or tamari instead. You can also make your own vegan fish sauce with mushrooms or seaweed or purchase one premade from Tofuna Fysh or Ocean’s Halo.

Some common herbs and spices used in Thai cuisine are:

• Lemongrass
• Galangal
• Thai chilies or chili paste
• Kaffir lime leaves
• Thai basil
• Cilantro
• Shallots
• Garlic

Indeed, spices may be some of the most important ingredients for replicating Thai dishes at home. “​​At a minimum, keep a quality chili paste along with galangal and lemongrass; those ingredients can be kept in a freezer for long-term storage,” explains Kaidee.

Some of the more exotic spices may not be available at everyday grocery stores. Look for these spices at health food stores, Asian supermarkets, and South Asian and Indian markets. Many are also available online.

To balance out the sour, spicy, bitter, and salty flavors, a little sweetener may also be added in the form of palm sugar. Unlike ultra-processed white sugar, palm sugar is unrefined and comes from palm tree sap. And unlike palm oil, palm sugar is a more sustainable ingredient choice as trees are maintained for their sap for up to 100 years, and, therefore, not cut down. A suitable whole food substitute for palm sugar is date sugar or date paste.

Vegan Thai Food

Buddhism is the predominant religion in Thailand, and many Buddhists are vegetarian or vegan. The term je or jey, meaning without animal products, is used to describe many Thai dishes that are already vegan or plant-based or can be prepared that way.

But while Thai cuisine and many of its commonly used ingredients may have been more vegetarian or vegan in ancient times, gradually, meat and seafood have become the norm as Thai cuisine has become more Westernized. However, many dishes can still be easily made plant-based. As May Kaidee told us, “Since there is heavy use of fresh herbs, spices, and plentiful amounts of fruit and vegetables in Thai cooking already, the dishes can easily stand on their own when omitting animal products.” 

With the omission of meat — or by swapping out meat with plant-based alternatives such as tofu, tempeh, or jackfruit, and replacing fish or oyster sauce with a vegan option — you can still enjoy many of the flavors and dishes popular in Thai cuisine.

If you follow a SOS-free (salt-, oil-, sugar-free) diet, you can also make Thai dishes oil-free by stir-frying in vegetable broth or water and baking rather than deep-frying.

What Thai Dishes Are Plant-Based or Can Be Modified to Be So?

Now that you’re aware of the plant-based nature of Thai dishes and ingredients, let’s talk about which Thai dishes are naturally plant-based and which can easily be modified into plant-based deliciousness when ordering out or making them at home.

• Appetizers:
  • Spring rolls or summer rolls (vegetarian options are usually veggies only)
  • Tao hu tod/Fried tofu
  • Som tam/Papaya salad (omit dried shrimp, crab, or egg)
  • Pad Pak Boong/Stir-fried morning glory (omit or replace fish sauce and oyster sauce)
  • Nahm prik noom/Green chili dip (some recipes include fish sauce)
• Mains:
  • Green curry, panang curry, pumpkin curry, etc. (omit or replace fish sauce; use a plant-based protein of choice)
  • Pad Thai with tofu (omit or replace fish sauce; omit egg)
  • Fried rice (omit or replace fish sauce; omit egg or use tofu instead; use a plant-based protein of choice)
  • Tofu satay (omit or replace fish sauce in peanut sauce)
• Desserts (Many Thai desserts are naturally vegan since they’re made with rice, coconut, and fruit!):
  • Mango sticky rice (mango and sticky rice in coconut milk — need we say more?)
  • Khanom krok/Coconut pancakes
  • Ruam mit (starchy noodles, tapioca pearls, and fruit in a sweet coconut milk syrup)
  • Khao lam (naturally plant-based with sticky rice, beans, and coconut cream — yum!)
  • Woon Nam Maprao (coconut milk jelly made with agar)

Note that you can also try other entrees not on this list by omitting the meat. Or, when eating out, try looking for a plant-based Thai restaurant in your area. May Kaidee has vegan Thai restaurants in NYC and Thailand (Bangkok and Chiang Mai).

Vegan Thai Recipes

If your mouth isn’t already watering from the helpful tips and tricks above, just wait until the aromas of Thai cuisine begin to fill your home. From our sweet and sour Thai salad to our naturally sweet and humble sticky rice, these recipes are your one-way ticket to Thailand. Buckle up and get ready for a culinary and nutritional adventure of a lifetime!

1. Vegan Som Tam

Vegan Som Tam is our version of the very popular Thai papaya salad, som tam, and is bursting with lots of rich and robust sweet, savory, sour, and spicy notes. Slightly chewy with a nice bite from the shredded papaya, this salad hits nearly every taste and texture, plus it has nutrients galore! Enjoy this wholesome fruit-based salad any night of the week!

2. Tom Kha Soup

You may have heard of Tom Yum, the famous hot and sour soup from Thailand that is traditionally made with shrimp, lemongrass, garlic, and lime. Tom Kha soup is the creamy version of Tom Yum, made with the addition of coconut milk. We’ve substituted mushrooms for shrimp to make it plant-based and to create a creamy, flavorful, and nourishing soup that will bring Thailand to your dining room.

3. Tofu Satay Skewers

One of the most beloved flavors in Thai cuisine has got to be the zingy, sweet, and nutty combination commonly found in satay sauce. Our Tofu Satay Skewers bring the delightful flavors of traditional satay to life with wholesome plant-based ingredients that are every bit as delicious and just as fun to eat. Enjoy these tasty bites as a mouthwatering appetizer or a flavorful addition to your favorite salad, roasted veggie plate, or grain bowl.

4. Drunken Broccoli in Thai Almond Sauce

As the story goes, Thai culture adopted the term “drunken” for dishes that are the perfect cure-all after a party-filled night with friends. In this case, our Drunken Broccoli in Thai Almond Sauce is a delicious way of enjoying broccoli smothered in a slightly spicy Thai almond sauce that is perfect as a side or just as delicious over a wholesome bowl of chewy rice noodles!

5. Tofu Pad Thai

Tofu Pad Thai is a vibrant, flavorful dish that brings the essence of Thai cuisine right to your table with a healthful, plant-based twist. This dish starts with firm tofu, marinated and baked to perfection, offering a wonderfully chewy texture and a protein-rich base. The tofu is then tossed with stir-fried rice noodles, lots of colorful veggies, and the classic sweet and sour pad Thai sauce. Our pad Thai recipe is a hearty and nourishing meal that’s simple to make and even better than takeout.

6. Sweet Chili Broccoli and Tofu

Crispy baked tofu, tender broccoli, and chili sauce add a little sweetness with a kick to our Thai recipe roundup! Spoon all the nourishing ingredients over organic brown rice, mix it with your favorite noodles, or top it with extra Sweet Chili Sauce for more of that somethin’ that makes this Thai dish so special!

7. Sticky Black Rice with Mango

Sticky Black Rice with Mango gets the whole food, plant-based treatment! Inspired by the classic Thai dessert mango sticky rice, this naturally sweet and fiber-rich version is a sumptuous and exotic dessert that captures the essence of the tropical flavors of Thailand in a simple yet indulgent way.

Try Your Hand at Thai!

Whether you’re a seasoned Thai food lover or newly initiated, Thai cuisine offers an enriching and delicious experience that is adaptable to different tastes.

Remember, if you stumble upon a meat-based Thai dish outside of this article, many Thai dishes can easily be made plant-based with one of the substitutions we offered above.

If you’re looking for a little guidance on where to start, try beginning with the Vegan Som Tam (a simple salad), then move on to the soup or skewers before making your way through the mains. No matter which recipe you choose, we hope you enjoy exploring the vast flavors and wonderfully diverse world of Thai cuisine.

Tell us in the comments:

• What’s your favorite Thai dish?
• Which Thai recipe will you make first?
• Which common Thai ingredients might already be in your pantry or fridge?

Featured Image: iStock.com/IriGri8

Read Next:

• Vegan Sushi: How to Make It & the Benefits of Fish-Free Sushi
• The Fifth Taste: Exploring Umami Foods and Recipes

The post 7 Irresistible Vegan Thai Recipes for the Adventurous Cook appeared first on Food Revolution Network.

While botanically speaking, these vegetables may differ, one thing they have in common is their classification as “winter food.” They’re easy to store in colder months, especially when many home gardens are dormant (unless you live in Zone 11 — looking at you, Hawaii and southern Florida).

Winter squashes, in particular, are popular choices once cooler weather approaches, often showing up during the holiday season. But their tough skin and seedy interior can often seem intimidating. The thought of cooking winter squash (or simply cutting winter squash!) may be enough to make you think twice about that butternut squash recipe.

But there’s no need to groan when you see a gourd. In this article, we’ll share our top tips to choose, store, prepare, and cook these wintery squashes, along with seven winter squash recipes.

Is a Pumpkin a Squash or a Gourd? And Is a Gourd a Squash?

If a pumpkin is a squash, and a gourd is a pumpkin, does that mean a squash is also a gourd? The answer is yes… well, sort of.

Squash, gourds, and pumpkins are the same in that they are all part of the Cucurbitaceae family (pronounced q-curb-eh-tacy). All gourds are squash, but not all squash are necessarily gourds, according to the Missouri Botanical Garden.

You see, it’s a bit complicated and probably more than you need (or want) to know. However, just to avoid any confusion, squash is the edible type of Cucurbitaceae fruit.

Gourds are the decorative types of Cucurbitaceae, and most are purely ornamental in nature.

Pumpkin can fall into either category, playing the role of the scary jack-o’-lantern perching on your doorstep, or offering up nutrition in the form of pumpkin soup.

There are over 900 species in the Cucurbitaceae family. And according to The Modern Farmer, there are also hundreds of winter squash varieties.

Winter Squash Varieties

Although they’re all slightly different in shape, color, flavor, and texture, these seasonal vegetables… err, fruits… all pack a nutritious punch. They’re loaded with carotenoids, like beta-carotene, which your body converts to vitamin A. And winter squashes are also rich sources of vitamin C, potassium, magnesium, and fiber, making them the perfect addition to soups to help fight against those nasty winter colds.

To learn more about squash’s nutritional superpowers, check out the Top Health Benefits of Squash + How to Prepare and Eat It.

The main types of winter squash you’re likely to encounter are:

1. Butternut

One of the most common and versatile of the winter squash varieties, butternut squash provides over 100% of the RDA for vitamin A in just one cooked cup! You can also use it in place of sweet potatoes as its texture and flavor are quite similar. Or make the Cheesy Cauliflower Squash Sauce below to see how it can lend an ultrarich and creamy texture to recipes.

2. Delicata

Delicata squash may be one of the least intimidating of all the winter squashes due to the ease of cutting through its thin skin and softer flesh. It’s similar to butternut squash (and, really, all of the squash varieties) in that it’s powered with vitamin A, vitamin C, potassium, and fiber. Its boat-like shape and ability to keep form after cooking make it an ideal vessel for stuffing with vegetables, legumes, and whole grains.

3. Acorn

Recognizable for its often hunter-green hue and nut-like shape, acorn squash can transform into a bowl for all of your plant-based creations. From soups to grains to sautéed vegetables (umami mushrooms, in particular, pair nicely), stuffed acorn squash is one of my favorite winter foods.

4. Spaghetti

Its mellow flavor and familiar noodle shape make spaghetti squash a fun and nutritious substitute for traditional spaghetti dishes. Consider mixing with pasta sauces you know and love, like marinara, pesto, and (cashew) bechamel, for a fiber- and beta-carotene-rich pasta dish.

5. Kabocha

Transforming into buttery, nutty, sweet goodness, similar to sweet potato or pumpkin, kabocha squash is succulent in risotto, soups, and stews. Its outer shell can be pretty tough to cut, so you may want to microwave it for a few minutes before cooking. P.S. Kabocha squash seeds are rich in zinc! Harvest, clean, and roast them for a crunchy, nutritious snack.

6. Sugar Pie Pumpkins

The vibrant orange color of sugar pie pumpkins is a clue that they’re chock-full of vitamin A, potassium, and vitamin C. And their sweet name clues you in to their culinary application; they’re an ideal addition to your winter desserts!

7. Hubbard

It’s possible that, if you’ve ever walked by a Hubbard squash, you didn’t pay it much attention due to its thick leathery skin and heavy weight (ranging from 5–15 pounds!). It may look intimidating, but its dense flesh offers a rich flavor that blends into a creamy, dreamy, thick soup. To get past that seriously tough skin, try cooking it first to soften the skin before removing it to get to the delectable nutrient-dense flesh.

How to Choose and Store Winter Squash

When searching for that perfect edible winter squash, you’ll need to pick one up and examine it. It should be heavy and firm, without soft spots, moldy patches, or cut or punctured skin.

The shape should also be distinctive to its variety. Acorn squash looks like an acorn; banana squash looks like a banana; spaghetti squash looks like… well the inside does, anyway. Look for a well-shaped squash with tough skin (much tougher than the delicate thin-skinned summer squash).

You may be wondering if winter squash skin is edible. It is indeed! However, it can be tough to chew. Therefore, depending on the strength of your choppers and the tenacity of your digestive system, you may want to peel it. Cooking the squash can soften its skin, making it easier to peel.

Actually, let’s take a moment of gratitude for that resilient skin, as this lovely attribute gives winter squash its long shelf life. Depending on the type of squash and how it’s stored, many can last about 2–6 months. To take advantage of that stellar shelf life, store winter squash in a cool dark place (a basement works well, but don’t forget about it!). Cooked and cut squash can also be stored in the refrigerator for 3–4 days in an airtight container or in the freezer for up to four months.

How to Prepare Winter Squash

If you’re worried about pesticides on your produce, you’ll be happy to know that no winter squash varieties made the EWG’s Dirty Dozen list. However, they are in the “Middle 19,” which means winter squashes still contain a moderate amount of pesticides.

It’s always recommended that you wash the skin of fruits and vegetables before consuming them, especially when they contain pesticides. But to learn the best way to wash fresh produce, visit How to Wash Vegetables and Fruits to Remove Pesticides.

Okay, on to the part you’ve been waiting for — how to cut those awkwardly-shaped, wobbly cucurbits.

First, you’ll need a sturdy cutting board that doesn’t move around when you use it. (I’m a big fan of cutting boards made of wood rather than chemical-y plastic or slippery glass).

Next, you’ll need a sharp knife, as the rind of winter squash can be quite tough. There are different ways to cut squash depending on the variety, size, and culinary application. For most, start by cutting off the ends and scooping out the seeds (save the seeds for snacking!). If you’re more of a visual learner, watch the video below to see how to cut acorn and other winter squash varieties.

How to Use Winter Squash

Once you’ve been able to cut through the squash’s dense skin (to where the mineral-dense and protein-rich seeds live), you’ll feel like you’ve won the Winter Olympics! Before you celebrate, it’s time to create a scrumptious dish with the golden goods you’ve found inside.

Here are some ways you can use that hard-earned winter squash:

• Hollowed out and stuffed
• Cubed and included in soups, stews, chilies, curries, salads, and grain bowls
• Pureed in soups, sauces, and mashes or as an ingredient in baked goods
• Cubed, sliced, or cut into rings and roasted in the oven as a side dish
• Spaghetti squash can stand in for noodles in pasta dishes
• Cubed or mashed in casseroles
• Sliced into small pieces and dehydrated into squash “chips”

Winter Squash Recipes

Winter squashes come in many varieties, but one thing they share in common (other than nutrition, of course) is the variety of ways you can use this humble family of plants!

From soups to casseroles to sides and more, you’ll be amazed at the delightful culinary creations that winter squash can achieve.

1. Cauliflower Squash Cheese Sauce

We have two words for you — practically drinkable! That perfectly describes this cheesy, creamy sauce that’s not made with cheese or cream at all. It’s made from plants! Cauliflower and butternut squash give this sauce a creamy texture, and nutritional yeast gives it a cheesy flavor.

Getting creative with squash has never been easier! With so much versatility, flavor, and nutrition, we wouldn’t be surprised if you whip up a batch of this cheese sauce once a week.

2. Creamy Pumpkin Soup

Savor the comforting goodness of our Creamy Pumpkin Soup as it wraps you in a blanket of soothing warmth. Whether enjoyed with autumnal pumpkin or your favorite winter gourds, this soup offers warm and comforting flavors as well as nutrition that will leave you longing for more. Plus, the aroma of cumin, cinnamon, and nutmeg will fill your kitchen with the scent of pure comfort, which is perfect when you need a pick-me-up on a frosty winter night.

3. Autumn Farro Salad with Butternut Squash and Kale

As fall transitions into winter, the bounty of butternut squash is plentiful, and what better way to use that harvest than to whip up an Autumn Farro Salad with Butternut Squash and Kale? Hearty farro and wintery kale are the perfect pairing with creamy butternut squash (or your favorite winter squash). Topped with pecans and dried cranberries, this salad is festive, full of deep winter colors, and packed with plenty of plant-based nutrition. This winter squash recipe is the type of meal you’ll look forward to enjoying time and time again!

4. Roasted Parmesan Acorn Squash

Roasted Parmesan Acorn Squash is a great way to breathe new life into your favorite winter squash. Sliced acorn squash is coated in nutty walnut parmesan, creating a crispy and nutty outside and a cooked and creamy center. These squash slices are great as an accompaniment to your favorite cozy winter meal. But we think they make a delicious and craveable snack, too!

5. Creamy Spaghetti Squash Bake

There’s no shortage of cozy plant-based goodness with this Creamy Spaghetti Squash Bake. Using spaghetti squash for the base of this winter squash recipe is a great way to prepare this winter casserole favorite. Baked together with creamy cashew cheese, savory tempeh, and wholesome greens, you’ve got a wonderfully wholesome comfort dish that’s ready in under an hour.

6. Bean Chili in Delicata Squash Boats

If you thought plant-based chili couldn’t get any more delicious, then wait until you try our Bean Chili in Delicata Squash Boats. This hearty dish is a fun and tasty way to add “boat”-loads of nutrition to your plate.

If delicata squash is new to you, you’re in for a treat! Similar to the sweet and creamy flesh of sweet potato, delicata squash takes on a slight caramel flavor when roasted. Stuffing the halves with hearty and savory bean chili makes for a mouthwatering flavor contrast.

What’s more, you get a cozy winter meal that is packed with protein, fiber, and phytonutrients galore!

7. Chipotle-Rubbed Butternut Squash Steaks

Get ready to spice up your life with these Chipotle-Rubbed Butternut Squash Steaks. Chipotle offers the ideal amount of heat, zest, and liveliness to your favorite winter squash. Enjoy these squash steaks as the centerpiece of your meal, or top your favorite salad or grain bowl with them for a delightfully bold flavor and unique touch.

Warm Up with Winter Squash

Now that you know how to select, cut, and prepare winter squash — and how to pronounce Cucurbitaceae! — you should be feeling pretty confident to start a winter squash wonderland in your kitchen!

With their culinary versatility and nutritional excellence, don’t shy away from trying a range of squash varieties prepared in different ways.

From roasted on their own to blended into a sauce to tossed into soup, enjoy the versatility of this festive winter food. Whether you’re craving a comforting soup, a hearty side dish, or a plant-based twist on a family recipe, the world of squash awaits with endless winter squash recipes to elevate your seasonal fare.

Tell us in the comments:

• Which varieties of winter squash have you tried?
• How do you plan to use winter squash in recipes this season?
• What’s your favorite type of winter squash, and why?

Featured Image: iStock.com/HadelProductions

Read Next:

• 7 Healthy Winter Dinner Recipes to Keep You Warm & Nourished
• 7 Nutritious and Flavorful Summer Squash Recipes

The post Savor the Season: 7 Must-Try Winter Squash Varieties and Recipes appeared first on Food Revolution Network.

Turmeric’s nutritional profile has also led to its status as a superfood for its multitude of antioxidants and other disease-fighting compounds. In fact, Food Revolution Network recently published a cookbook called Real Superfoods — written by Ocean Robbins with recipes by yours truly — where turmeric features prominently in many a recipe.

In addition to flavoring dishes and lending its powerful health benefits, turmeric also contributes its bright yellow color, which has led to its use as a natural food dye. (And if you’ve ever spilled curry on your shirt, you know that turmeric is also a powerful and permanent fabric dye.)

So how can you reap the highly prized benefits of turmeric? And what are some ways you can incorporate it into your own cooking?

In this article, we’ll look at where you can find the golden spice, whether it’s better fresh or dried, and how to use turmeric in recipes.

What Does Turmeric Taste Like?

I’m going to sound like a wine sommelier for a minute here because turmeric is a complex spice that isn’t easy to describe. So here goes nothing. I’d say that the best words for the flavor of turmeric are “earthy,” “fragrant,” and “somewhat bitter.” I might also throw in “peppery” and “pungent” for good measure. Those attributes, as well as the spice’s bright yellow color and potent health benefits, can be traced back to curcumin, the active compound in turmeric that’s a proud member of the polyphenol family.

And while turmeric bears a close resemblance to some curry powders, it’s not the same thing. You can often find turmeric as an ingredient in curry, which is actually a spice blend that also features cumin, coriander, cardamom, cloves, and cinnamon, among others (this curry is brought to you by the letter C).

Where to Buy Turmeric

Like curry powder, you can find dried, powdered turmeric in most grocery and health stores in the US and throughout the industrialized world. You can also find it online and at Indian grocery stores. Both of these options are good sources if you plan to use it often and prefer to buy it in bulk.

Fresh turmeric is harder to find. In the US, the tropical plant is grown mainly in Florida and Hawaii, where it’s in season from winter to summer. If you live in a tropical zone, you may be able to get fresh turmeric at a local farmers market. But because it’s hard to find US-grown turmeric, the US is actually the world’s largest importer of turmeric.

Some Western grocery stores (including Sainsbury’s in the UK and Publix, Walmart, and Whole Foods in the US) may carry fresh turmeric. It looks a bit like fresh ginger root, except the turmeric root is thinner and yellower. Natural foods and Indian grocery stores may also have it in stock. In Europe, the Netherlands has become the champion turmeric purchaser, surpassing the UK following the trade upheavals that accompanied Brexit.

However, India is the world’s largest producer of turmeric, with the majority coming from the state of Andhra Pradesh. The two turmeric growing seasons in India are February–May and August–October.

If you happen to be in India, you will have no trouble finding turmeric at the many spice markets in towns and cities across the country. The Indian healing tradition of Ayurveda has venerated turmeric for millennia for its culinary and medicinal properties. It’s also used on religious occasions and in wedding ceremonies. Brides don necklaces dyed with turmeric. And in the pre-wedding haldi ceremony, couples and loved ones are smeared with a turmeric paste.

How to Choose and Store Turmeric

Like its cousin ginger, turmeric is a rhizome, or subterranean plant stem. Shop for fresh turmeric the same way you would for ginger: Look for pieces that are plump, firm, and free of soft bits, mold, or cuts. The root should have a bright orange or yellowish color.

A healthy turmeric rhizome will keep for a couple of weeks in your refrigerator. Store it in a produce bag with a paper towel wrapped around the root to absorb moisture and prevent mold.

After cutting fresh turmeric, store it in an airtight container. You can also freeze turmeric. So if you find a nice root at a good price, you can preserve the goodness for up to six months. Just cut it into pieces first, and store them in a freezer-safe bag or container. For bonus points, peel or scrape off the skin, so you have cooking-ready turmeric as soon as you pull it from the freezer. Frozen turmeric is delightful to grate, as long as you remember to stop before adding your fingertips to the recipe.

Dried turmeric, like many other dried herbs and spices, can last up to three years. If you like, you can try your hand at making your own turmeric powder by first drying turmeric in a food dehydrator. After it’s dry, you just break it down in a food processor or blender and store it in a cool, dry place.

How to Cut and Prep Fresh Turmeric

Before using fresh turmeric, wash it well to remove any dirt. Research shows the best way to clean produce of any kind is in a solution of baking soda and water. This not only cleans the item but also helps remove surface pesticides.

Fresh turmeric can stain your hands, cutting boards, clothing, and pretty much anything else it touches. If you aren’t into temporary amber-colored tattoos, you may want to use kitchen gloves when cutting the roots.

Peeling turmeric is optional, but may be a good idea texture-wise since it removes the papery skin. Once peeled (or not; you do you!), the most common ways to prepare it for cooking are grating or thinly slicing the pieces.

Increasing its Bioavailability

While turmeric is a culinary superstar on its own, it’s also a team player with other spices. Pairing fresh or dried turmeric with black pepper increases the bioavailability of its curcumin.

While most of the research on this phenomenon has been conducted on rats, the levels are astounding and probably apply to humans as well.

A 2010 study found that adding pepper to turmeric that was fed to epileptic rats (our view on the use of animals in medical research is here) increased the absorption of turmeric by a whopping 20 times.

Another study (with human subjects) found that 2 grams of curcumin combined with 20 milligrams of piperine (the active component in black pepper) increased the bioavailability of curcumin by 2,000%! As you can see, you don’t need much black pepper to significantly increase the effects of curcumin.

If black pepper isn’t something you routinely add to meals, heat and the addition of fat alongside turmeric (like in FRN’s Creamy Golden Milk below) can also increase curcumin’s absorption — although these two methods are less effective than black pepper.

How to Use Turmeric

If you’d like to use fresh turmeric in a recipe that calls for dried turmeric powder, a one-inch piece of fresh turmeric is the equivalent of one teaspoon of dried turmeric.

Now that you know that, however, what are some of the best ways to use turmeric in your diet? Here are just a few ideas:

• Raw and grated over salads
• Cooked into stir-fries and rice
• Steeped to make tea
• Mixed into drinks like smoothies or golden milk
• As part of a homemade spice blend for curries and other Indian dishes
• In stews, soups, and chilies
• In baked goods
• In sauces, dressings, and marinades
• To color tofu when used as an egg substitute, like in tofu scramble and breakfast hash (pro hint: you need less turmeric than you think)

Turmeric Recipes

Turmeric is a diverse and nourishing spice that is warming, comforting, and nourishing with its earthy flavor and vibrant golden hues. Whether you choose to use fresh or dried turmeric, there is no shortage of creative and delicious ways to enjoy the benefits of this healing spice. Discover some of the best ways to cook with turmeric!

1. Turmeric Tahini Slaw

Turmeric Tahini Slaw is a simple yet creative way to enjoy the healing benefits of turmeric, whether on its own as a crunchy and craveable salad, or as a topping for tacos, burgers, burritos, or grain bowls. There’s plenty of fiber, a cornucopia of colorful veggies, and powerful anti-inflammatory benefits from turmeric — what’s not to love?

2. The Ultimate Immune-Supporting Soup

The Ultimate Immune-Supporting Soup can help you feel well in cold weather and beyond. This savory soup is filled with powerful spices, including turmeric, ginger, and cumin, and alliums, like garlic and leek. Along with herbs and spices, it’s bountiful with cruciferous veggies and plant-based protein, too. Enjoy a big bowlful of this turmeric recipe whenever you need a boost in nutrition!

3. Buckwheat, Tofu, and Broccoli Curry

Hearty, satisfying, and invigorating, thanks to curry spices, plant-based protein, chewy buckwheat, and crunchy broccoli, this dish delivers flavor, texture, and nutrition. Turmeric gives this superfood buckwheat curry a deeply rich golden color (and lots of anti-inflammatory power) that will warm you from the inside out — which may have you glowing from the inside out, too.

4. Saffron Turmeric Rice

Fluffy, fragrant, and full of flavor, Saffron Turmeric Rice is a savory and vibrant fusion of fragrant saffron-infused brown rice. Along with the pure anti-inflammatory goodness of golden turmeric, this recipe creates a delightful rice dish that ranks high in nutrition. It’s also a fun and tasty way to enjoy the healing powers of both saffron and turmeric!

5. Zesty Turmeric Ginger Carrot Cake

Fresh ginger and turmeric bring this wholesome carrot cake to life. These two spices are anti-inflammatory superstars with their phytonutrients gingerol and curcumin, respectively. Heat activates the curcumin in turmeric. But you also have the option of adding a bit of black pepper to the dry ingredients, which has been shown to be most effective in turning on curcumin’s magical powers. Enjoy a slice of this carrot cake with your favorite plant-based milk, and let dessert nourish you!

6. Ginger Turmeric Pineapple Lemonade

Refreshing, yet invigorating and healing — that’s how this soothing Ginger Turmeric Pineapple Lemonade feels as you’re sipping and savoring it. Use fresh ginger and turmeric if you’re able to find them, as they really make a difference in the flavor of the drink. However, ground turmeric and ginger are lovely options as well (and just as healing as fresh). Let this drink comfort you as you’re enjoying a relaxing activity!

7. FRN’s Creamy Golden Milk

If you love a bit of earthiness paired with a creamy texture and a touch of spice, then this golden milk is for you. Sip on this healing tonic in the morning as a replacement for coffee or as a calming beverage before bedtime, preparing your body for deep sleep. One of our favorite ingredients, tahini, gives this golden milk recipe a little extra creamy sweetness and is a great way to absorb the benefits of healing turmeric.

Get Cooking with Turmeric!

Now that you know how to choose, store, and use turmeric, you can welcome this golden spice into your kitchen to transform ordinary dishes into extraordinary culinary creations. Its earthy and somewhat bitter notes, complemented by the magical health benefits of curcumin, make it a valuable spice across various cuisines, from Indian curries to Middle Eastern delicacies.

And when it comes to incorporating turmeric into your culinary adventures, the possibilities are as endless as your imagination. Experiment with turmeric-infused recipes, creating dishes that delight both your taste buds and your well-being.

Tell us in the comments:

• Do you already cook with turmeric? What are your favorite dishes using the spice?
• Have you ever seen fresh turmeric root at your market or grocer? If so, have you tried it?
• Which turmeric recipe will you try next?

Featured Image: iStock.com/Madeleine_Steinbach

Read Next:

• What Is Curry? — And How to Use It in Your Kitchen
• What Is Cumin, and Should You Eat It for Your Health?

The post Terrific Turmeric Recipes: How to Use Turmeric appeared first on Food Revolution Network.

Millennia later, walnuts have seamlessly transitioned from “the food of gods” to modern superfoods, thanks to science-backed research proving their remarkable nutritional benefits. Beyond taste, walnuts boast an exceptional nutritional profile, containing one of the best vegan sources of omega-3 fatty acids. They’re also good sources of vitamin E, B vitamins, and minerals like magnesium, potassium, copper, and zinc.

A 2023 analysis of recent US dietary patterns found that many people are not consuming enough nutrients such as magnesium, fiber, and potassium. For kicks, the researchers asked their computer what would happen if those people added just ¼ cup or about 12–14 halves of walnuts a day to their usual diets, with no other changes. Even that tiny change improved their diet quality and brought their levels of under-consumed nutrients into the “adequate” range.

So what types of walnuts are out there? And if you want to add walnuts to your daily diet (and eat like a Roman god), what are some of the best ways to do so?

Types of Walnuts

There are two main types of walnuts you may encounter in stores and farm stands: English (aka Persian) walnuts and black walnuts. The walnuts you find in the grocery store are almost certainly the English kind. They’re also the ones most often used in cooking, especially in baked goods. They have a soft shell that’s pretty easy to crack with a regular nutcracker.

Black walnuts are the Fort Knox of nuts. They have an extremely hard shell and require industrial-strength tools to open. A friend with a black walnut tree harvests them by spreading them on his driveway and running his truck back and forth over them until the green hulls split open. (He says you can also use a grout mixing bit attached to a corded power drill, but the truck is more fun.)

While there are traditional walnut recipes that include black walnuts or their flour, such as the Pennsylvania Dutch Black John cake, black walnuts are now mainly used in complementary medicine. They’ve been shown to reduce inflammation, which is an underlying cause and contributor to many chronic diseases.

You can also buy or make black walnut oil for sauces and dressings. Handle with care, though; the oil can stain your skin, and the stains can last for weeks, regardless of how much you scrub.

You can easily find shelled English walnuts in most grocery stores. But the unshelled ones are a bit harder to find, especially black walnuts (unless you have your own tree). Look in the bulk bins of natural food stores or in specialty and farmers markets.

How to Store Walnuts

Because walnuts are high in oil, they can go rancid when exposed to warm temperatures for a long period of time. If you’re unsure if they’re still good, give that walnut a sniff. Fresh walnuts smell mildly nutty and have a slightly sweet taste. Rancid walnuts, on the other hand, smell like paint thinner (I’m happy to report that I don’t know what paint thinner tastes like); please don’t eat them.

To keep your walnuts from turning into turpentine, keep them cool, cold, or even frozen. After buying a bag of walnuts, store them unopened in their original packaging. Once you’ve opened the bag, or if you got scoops of them from a bulk bin, keep them in an airtight container. (Here’s a set that we recommend.)

Keep walnuts whole until you’re ready to use them. The happy life span of a chopped walnut is quite short as rancidity is caused by oxidation, and the more exposed surfaces, the quicker the oxygen in the air will turn the oil into something akin to an industrial solvent.

Frozen walnuts can last up to a year or even longer. When you’re ready to use them, transfer them to a refrigerator to thaw, where they’ll remain fresh for up to three months. (Unless, of course, that refrigerator is in a spaceship traveling at the speed of light, in which case something weird happens to time, according to this movie I watched in middle school.)

In the fridge, keep your walnuts separate from strong-smelling foods to prevent them from taking on unwanted flavors. (“Hey, who wants a Fudgy Chocolate Chip and Walnut and Garlic Pesto Brownie?”)

How to Toast Walnuts

Raw walnuts are awesome, and I would never argue with anyone who says that. At the same time, toasting your walnuts can enhance their natural flavor and impart them with a satisfying crunch that goes really well in many dishes.

There are a couple of techniques you can use to toast your walnuts. One is to place them in a single layer on a cookie sheet and bake in a 350° F (175° C) oven for 8–10 minutes until just starting to turn golden brown.

Here’s a short video demonstrating this process, courtesy of the folks at the California Walnut Board:

If you want a more intimate and hands-on experience of walnut toasting, you can toss them in a pan on your stovetop for 2–5 minutes. Since they burn easily, toss and stir often and use medium heat (or even a bit lower, depending on your stove). Do not get distracted, even if your child or significant other comes in, puts on oven mitts, and pretends to be a lobster. Also, make sure not to overcrowd the pan to ensure even roasting.

Walnut Uses

Walnuts just want to be your friend, and they’ll happily fit into both sweet and savory recipes. Here are some sweet ways to include walnuts in your diet:

• Baked goods
• As a topping for oatmeal, yogurt, or smoothie bowls
• Nut and seed butters
• In granola

And if it’s savory you’re after, here are a bunch of options:

• Mixed with lentils for fillings in tacos or veggie burgers
• As a topping for salad
• Blended into dressings, sauces, and spreads
• Stuffed into vegetables
• In a vegan charcuterie board
• In homemade crackers

Walnut Recipes

Walnuts are so much more than just your average tree nut. They’re a delicious and crunchy topping to add to your morning oats or salad. They make an excellent base for sweet or savory sauces and spreads. And they add a bonus bit of texture and nutrition to delectable baked goods. From dressings to brownies to porridge, there’s something for everyone in this walnut recipe roundup!

1. Walnut Apple Amaranth Porridge

Walnut Apple Amaranth Porridge is a harmonious blend of naturally sweet apple, nutty amaranth, and buttery walnuts creating a warm breakfast that is equal parts cozy and nutritious. Plus, the satisfying crunch of walnuts in your porridge not only adds a delightful texture but also offers a healthy source of fats and protein. This fall-themed porridge will keep you full and satisfied, making breakfast time an autumn delight!

2. Roasted Fig and Walnut Arugula Salad with Wheat Berries and Vegan Feta

Walnuts are the pièce de résistance in this Roasted Fig and Walnut Arugula Salad with Wheat Berries and Vegan Feta. With so many delicious ingredients, walnuts not only tie all of them together but also manage to stand out in the crowd, too. They add a significant helping of omega-3 fatty acids along with essential minerals, including magnesium, manganese, and copper. Meanwhile, you’ll also experience a sweetness from the roasted fig, bitterness from the arugula, and tanginess from the vegan feta. This walnut salad recipe is a veritable feast for your taste buds!

3. Apple Walnut Sage Dressing

Plant-based dressings like this sweet and savory Apple Walnut Dressing are incredibly versatile — and much healthier than a store-bought salad dressing. You can easily make this dressing with whole foods and without oil (thanks to walnuts!). This walnut recipe is also super fast to make, usually coming together in minutes. Plus, it’s nutrient-packed, making plant-based meals extra scrumptious. The versatility of walnuts never ceases to amaze!

4. Walnut Pesto Angel Hair Pasta

Introducing Walnut Pesto Angel Hair Pasta! The combination of kale, avocado, basil, garlic, and nutritional yeast makes the pesto super nourishing. And it’s even more elevated when you add omega-3-rich walnuts to it. Walnuts offer the perfect balance of nutty flavor and buttery texture, which makes them a fantastic addition to plant-based sauces and dressings. Altogether, with warm angel hair pasta, you’ll get a comforting, wholesome, and flavorful dish the whole family will love!

5. Vegan Walnut Parmesan

This Vegan Walnut Parmesan offers a similar flavor profile to traditional parmesan cheese, thanks in part to walnuts’ healthy fats carrying the nutritional yeast’s umami flavor! Seasoned with umami flavors from the nutritional yeast, onion powder, and garlic powder, this walnut and sunflower seed parmesan is an easy-to-sprinkle and delicious-to-devour plant-based condiment. It’s a wonderful complement to many dishes, including pasta, steamed vegetables, casseroles, and stews — or anything that calls for a crumbly cheese topping.

6. Cashew Walnut Butter

Making homemade nut butter can be one of the most simple yet rewarding things you can do to better your health. Plus, it’s fun and delicious! This recipe combines cashews and walnuts, resulting in a creamy, slightly sweet, and buttery spread. You can also stir in chia or hemp seeds or add cacao powder for a chocolate-infused nut butter.

7. Fudgy Chocolate Chip and Walnut Brownies

What’s better than a warm fudgy brownie? If you guessed a warm fudgy brownie with walnuts, you’d be correct! These Fudgy Chocolate Chip and Walnut Brownies may seem too good to be true, but you certainly can have your (plant-based) brownie and eat it, too. Made with fiber-rich oat flour, fair-trade dark chocolate, applesauce, and mashed banana, these brownies will have you coming back for more with their dense, fudgy texture. Make these walnut brownie recipes anytime for a naturally sweet treat you’ll be excited to sink your teeth into!

Go Nuts with Walnuts!

From ancient Rome to contemporary kitchens, walnuts have stood the test of time. Their impressive nutritional profile makes them an easy choice for health-conscious people, and their nutty, earthy taste ensures that even gourmands will enjoy dishes that feature walnuts. In a nutshell — ha! — whether you’re cooking sweet or savory recipes, consider walnuts as a lovely addition to everyday and festive meals.

Tell us in the comments:

• Have you ever eaten a dish made with black walnuts?

• What are your favorite ways to eat English walnuts?

• Which walnut recipe will you try next?

Featured Image: iStock.com/Gokcemim

Read Next:

• You Won’t Believe How Healthy Nuts Are for You
• Healthy Crunchy Snacks to Beat Those Potato Chip Cravings

The post Nuts About Walnuts: 7 Tasty Recipes to Try appeared first on Food Revolution Network.

Henry VIII was wild for sweet potatoes. And I’m sure how they were prepared was a big factor. According to the Library of Congress, his favorite way was in a “spiced sweet potato pie.” But other popular ways of eating sweet potatoes at the time were “roasted and infused with wine, boiled with prunes, or roasted with oil, vinegar, and salt.”

The sweet potato was way more popular in Europe than the white potato, which arrived with Columbus from the Americas and didn’t catch on until the 1800s. And while we’re on the subject, sweet potatoes are not actually potatoes, and in fact, aren’t related botanically. While I would never diss the potato, the sweet potato is slightly healthier, with a broader range of nutrients and a lower glycemic effect.

But sweet potatoes are, well, sweet. And they’re often turned into desserts like Henry VIII’s favorite spiced pies. But they’re also versatile enough to star in many other types of dishes, including savory ones.

So in this article, we’ll look at some of the modern ways to use them in different kinds of recipes — from savory to sweet, simple to sophisticated.

And we’ll cover how to choose, store, and clean sweet potatoes so they’re fresh and tasty when you’re ready to indulge like a king (or queen).

When Are Sweet Potatoes in Season?

While you can find sweet potatoes year-round in many grocery stores (because they can store well for a long time in the right conditions), they’re typically harvested in the fall. Sweet potatoes take from 100 to 150 days to grow, from sowing to harvest. And planting doesn’t occur until the soil warms up to at least 60°F. Sweet potato slips planted in late spring become ready to harvest in July, and those put in the ground in early summer will be ready to dig out around November.

Some varieties can stay in the ground longer, however. Certain types of Japanese sweet potatoes are in season in the winter months as well.

How to Choose and Store Sweet Potatoes

There are many varieties of sweet potatoes, ranging in color from white to yellow to orange to purple. And since the colors of whole plant foods are due to particular nutrients, they can be a big help if you want to “eat the rainbow” to get a wide variety of phytochemicals. (Note: Skittles and M&Ms don’t provide this benefit; in fact, they take advantage of the fact that our brains code “colorful” as “nutritionally complete” to get us to overconsume while we wait for all those supposed nutrients to hit our digestive tracts.)

When shopping for sweet potatoes, look for ones with skins that are intact and mostly the same color. They should also be free of bruises, cracks, or signs of sprouting. (And they should also not be made of plastic, with eyes, ears, noses, and mustaches stuck on them — oh, sorry, that’s Mr. Potato Head.) Plus, give them a gentle squeeze all over, to make sure they’re firm and not squishy (which could indicate rotting).

Once you’ve brought your sweet potatoes home, you can keep them on a kitchen countertop at room temperature — as long as you plan to consume them within a week or two.

If you’d like to store them longer, keep them in a cool, dark space like a cellar or pantry. If the ambient temperature is between 55–60°F (12.5–15.5°C) and the relative humidity is high (around 85–90%), sweet potatoes can last from three to six months.

Once you’ve cut or cooked a sweet potato, it can last from three to five days in the fridge, or up to a month in the freezer.

How to Clean Sweet Potatoes

Sweet potatoes are on the EWG’s Clean 15 list, which means they’re among the fifteen plant foods lowest in pesticide residue (although they’re not free of it completely).

The main pesticide used in sweet potato farming is a fungicide found on the skin. This chemical is used to prevent scurf, which isn’t a cross between a neck covering and foam football, but rather a fungal discoloration.

You can significantly lower your exposure to this fungicide by peeling the skin, although you’ll also lose some nutrient concentration. Alternatively, you can soak them in a water and baking soda bath. To avoid mold and rotting due to excess moisture, don’t soak your sweet potatoes until you’re ready to prep and cook them.

Can You Eat Raw Sweet Potatoes?

You can’t eat regular potatoes raw (especially ones with green bits) because they contain a toxic compound called solanine. But sweet potatoes are members of a different family of tubers. They’re related to morning glories, while potatoes go to family reunions with tomatoes, eggplants, and other nightshades. Sweet potatoes and their morning glory relatives do not contain solanine, so they can be eaten raw.

However, sweet potatoes do contain raffinose, which is an oligosaccharide (the O in FODMAPs) that can cause gas, cramps, diarrhea, and nausea. On top of this, the main protein in sweet potatoes, sporamin, inhibits the properties of certain digestive enzymes. This makes it more difficult for some people to digest the proteins found in sweet potatoes, which can also lead to gastrointestinal discomfort.

So while sweet potatoes aren’t toxic and can be eaten raw, they’re easier to digest when cooked. You can also slice them and soak them in water for a few hours. This process removes some of their starch, making them more enjoyable to eat raw and possibly easier to digest.

How to Prepare Sweet Potatoes

Sweet potatoes are nothing like Green Eggs and Ham, except for one thing: You can eat them everywhere (and “everywhen,” a word that I bet Dr. Seuss wished he had thought of). Sweet potato dishes are appropriate for breakfast, lunch, dinner, snacks, and desserts. You can cook them by boiling, baking, stir-frying, grilling, or cooking and mashing.

They’re also commonly deep-fried to make sweet potato fries, but this isn’t a healthy way to consume them. Deep-frying high-carbohydrate foods leads to the formation of acrylamide, a carcinogen, although the amount formed varies by sweet potato variety and frying method. If you like the crispiness of fries, a healthier method is to bake or air fry them, which will still form some acrylamides, but less than deep-frying in oil.

Ultimately, the best way to prepare sweet potatoes is in ways you’ll enjoy them often. And if you can cook and eat them with their skin on, you’ll help retain more antioxidants.

Sweet potatoes are high in carotenoids, namely beta-carotene, which converts into the active form of vitamin A. Because this is a fat-soluble vitamin, be sure to eat sweet potatoes with a healthy source of fat to help your body absorb as much vitamin A as possible.

How do I love sweet potatoes? Let me list the ways:

• As side dishes baked in strips (fries), mashed, or cubed
• Baked whole and stuffed with toppings
• In casseroles and chilies
• In desserts and baked goods
• Blended into soups
• In a warm salad
• In grain bowls or power bowls
• As part of a sheet pan meal

Sweet Potato Recipes

Now let’s embark on a culinary adventure that celebrates the remarkable versatility of sweet potatoes. Beyond their natural sweetness and vibrant hue lies a world of gastronomic possibilities.

From hearty soups and comforting chilies to innovative salads and tempting desserts, we’ve crafted an array of recipes that will transform your sweet potato experience. Whether you’re a novice in the kitchen or a seasoned chef, these recipes are designed to inspire and delight, proving that sweet potatoes are not just a side dish but a star ingredient in their own right.

So, sharpen your knives, fire up your stovetop, and get ready to discover the endless culinary wonders of sweet potatoes. Let the cooking begin!

1. Smoky Sweet Potato and Lentil Hash

Regular potatoes are tasty and healthy, but adding sweet potatoes to our Smoky Sweet Potato and Lentil Hash takes it to a whole new level! This dish isn’t just comforting and full of flavor; it’s also incredibly nutritious. Imagine starting your day with a hearty bowl of savory sweet potatoes. It’s like a warm hug for your taste buds — and your soul. Plus, sweet potatoes have this magical way of making us feel happy. That’s why we believe this recipe is a fantastic way to celebrate the incredible nutrition that sweet potatoes bring to the table. So go ahead and indulge in this delightful dish anytime. It’s a true mealtime superstar!

2. Sweet and Savory African Peanut Soup

Sweet potatoes add the perfect amount of natural sweetness to this creamy, nutty, and nourishing soup. With an assortment of healing spices, protein-packed chickpeas, leafy green spinach, and lots of peanut butter, this Sweet and Savory African Peanut Soup is a scrumptious treat, hot or cold. The tender cubes of sweet potato also add gorgeous color to the stew, which makes it even more exciting to enjoy. After all, we eat first with our eyes!

3. Sweet Potato, Lentil, and Arugula Salad

Sweet Potato, Lentil, and Arugula Salad is a light and tasty way to enjoy sweet potatoes. And best of all, it’s ready in under 30 minutes! Peppery arugula and earthy lentils are the perfect complement to the smooth texture and natural sweetness of the sweet potato. This salad is the perfect go-to when you have extra sweet potatoes you’d like to use up, or you simply want to enjoy your daily sweet potato fix.

4. Buckwheat Sweet Potato Chili

Sweet potatoes are wonderfully versatile and an excellent addition to many savory (or sweet!) dishes — including this tasty Buckwheat Sweet Potato Chili! This chili is a comforting bowl of deliciousness that is packed with tons of nutrition: protein thanks to the buckwheat and black beans, and plenty of beta-carotene, B6, potassium, fiber, and vitamin C from the sweet potato. Buckwheat and sweet potato are a truly harmonious duo — so much so that you’ll be thinking up new ways to enjoy this delightful pairing again and again!

5. Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes reign supreme when it comes to a fun, filling, and delicious way to enjoy sweet potatoes. These naturally sweet orange beauties are packed with carotenoids and fiber. Plus we can’t forget the protein-packed and phytonutrient-rich black bean and sweet corn medley, delightfully creamy avocado, and flavorful herbs and spices. If you’re striving to center your diet around consuming nutrient-dense foods, this recipe certainly will help get you there!

6. Sweet Potato Gnocchi

Gnocchi just got much sweeter (and nourishing) thanks to the addition of sweet potato. These gnocchi are just as soft and pillowy as their traditional counterparts — with just a little more sweetness. What’s more, the sweet potato makes this gnocchi glow with a bright orange hue that is even more stunning when paired with your favorite green veggies and pasta sauce!

7. Sweet Potato Pie Mousse

Unlock sweet potatoes’ naturally decadent side with this silky Sweet Potato Pie Mousse. Sweet potatoes, dates, and coconut milk come together to make a lightly sweet, whipped mousse with some autumn spice that will make anyone who eats it swoon. Double the recipe to make a scrumptious sweet potato pie filling!

Enjoy Sweet Potatoes Anytime, Anywhere

As one of the oldest cultivated vegetables, sweet potatoes have firmly established their place in culinary tradition. Not only are they a nutritional powerhouse, but they also thrive in various recipes, from savory to sweet, breakfast to dessert.

Knowing when and how to choose, store, and prepare sweet potatoes ensures your full enjoyment of them. And whether enjoyed as a side dish, main course, or incorporated into desserts, sweet potatoes have proven their culinary adaptability. Take time to embrace the versatility and deliciousness of sweet potatoes when crafting your next meal.

Tell us in the comments:

• What’s your favorite way to eat sweet potatoes?

• Do you have any traditional sweet potato dishes in your family history or cultural heritage?

• Which sweet potato recipe will you try next?

iStock.com/Ika Rahma

Read Next:

• Are Sweet Potatoes Good for You? Everything You Need to Know
• Are Potatoes Healthy? The Surprising Truth About This Controversial Vegetable

The post Cooking with Sweet Potatoes: Flavorful Recipes to Try Today appeared first on Food Revolution Network.

In this case, arguing back is generally not an effective approach. Instead, I’d suggest quietly introducing them to plant-based cooking, without making a big thing out of it, so they can experience its benefits (and lack of downsides) for themselves.

With the rise of plant-based eaters as a consumer segment, there are more delicious and satisfying meat-free options than ever before. You can easily find meat and dairy analogues that will actually fool the omnivores in your life into thinking that they’re eating the “real thing.”

So in this article, we’ll take an unblinking look at the obstacles you may face when introducing plant-based eating to meat-eaters. We’ll explore various “marketing” strategies, and give you a roundup of dishes so mouthwatering, your friends and family won’t even miss the meat.

Why Some People Are Reluctant to Give Plant-Based Foods a Try

When trying to influence others to eat differently, it’s important to understand why they have certain preferences in the first place. So let’s look at why some meat-eaters push back when offered plant-based fare.

Familiar Tastes

First, there’s the simple matter of taste. Many people have grown up with animal proteins as staples in their diet. It’s a familiar taste that they know and love. Meat, especially red meat, has an umami flavor that can be very appealing because it signals the presence of amino acids (the building blocks of protein). The browning effect seen when cooking meat also involves the Maillard reaction, the same reaction that makes toast and caramelized onions taste good.

Preferences for familiar foods also make sense evolutionarily. Before globalized transportation, whatever people got as babies and toddlers was, statistically speaking, what they were likely to encounter for the rest of their lives. It just wouldn’t do for kids growing up in Kerala, Yucatan, or Sichuan province to dislike spicy food.

Misconceptions About Plant-Based Eating

Second, many people harbor misconceptions about plant-based foods. They might believe that plant-based foods lack flavor or won’t satisfy their hunger. Or they may have internalized a prejudice still reinforced by many health professionals today, that plants can’t provide sufficient protein.

You can try to counter these myths with evidence, but I’ve found that people are most amenable to updating their beliefs through exposure, not argument. A great plant-based meal can invalidate beliefs about taste and satiation. And once someone has realized they enjoy plant-based eating, they might be more open to scientific evidence about the health-giving properties of such a diet.

Some misconceptions are more deeply held, and may even be unconscious. One example is that plant-based foods aren’t “manly” because meat is associated with hunting and traditional masculinity.

If someone holds this belief and is open to reexamination, I recommend showing them The Game Changers documentary. The scene where the urologist tests the erectile capacity of three male college athletes after meat- or plant-based meals may convince the manliest man that plants are the way to go!

If the meat-eating man in your life isn’t yet ready to watch a documentary showing that plant-based eating enhances both sexual and athletic performance, I’d again recommend starting with food rather than discussion. As vegan chef and racial justice activist Bryant Terry puts it, “Start with the visceral, move to the cerebral, and end with the political.” By visceral, he means giving them the experience of delicious plant-based food before trying to change their minds.

Going Against Heritage

Another deep-seated belief is that eating plant-based means rejecting and maybe even betraying one’s family and culture of origin. The thinking goes, “What kind of Italian would I be if I didn’t eat meatballs?” Or “What kind of Hungarian would I be without goulash?” etc.

Again, there’s a powerful counterargument, which is that most traditional cultures were largely plant-based until quite recently. Meat may have been eaten on special occasions, or added to dishes as flavoring or a condiment, but the vast majority of most people’s calories came from the plant foods that grew within walking distance of their villages.

But again, I’d wait to spring that argument on someone until you’ve shared a delicious, plant-based version of someone’s favorite family recipe.

Fear of the Unknown

A third reason people might resist trying plant-based dishes is simple fear of the unknown. That’s kind of the flip side of the exposure effect, and it also makes good evolutionary sense. The person who tried that unfamiliar fruit in the wild might have discovered a delicious source of nutrients, or they could have ended up as a cautionary tale about how Virginia creeper berries may look like grapes but can effectively poison you.

The key to overcoming fear of the unknown is to sprinkle in a generous dose of “known.” In this context, that means making plant-based versions of familiar dishes and using flavors, textures, and ingredients that are already familiar and accepted.

Strategies for Introducing Plant-Based Foods

Conversation and contemplation approaches are all very well and good, but at some point, the rubber has to meet the road — or, more accurately, the tofu has to meet the tongue. Here are a few strategies to gently introduce plant-based meals so as not to trigger an omnivore’s resistance.

Themed Plant-Based Days or Meals

In the old-timey times, meat was often reserved for special occasions. You can flip the script by creating special occasions reserved for eating plant-based. The most famous of these is the “Meatless Mondays” initiative, which invites people to sample the plant-based lifestyle once a week. Research shows that people are more likely to adopt a significant change on Mondays, thanks to what behavioral scientists call the “fresh start” effect.

Of course, Monday isn’t the only day of the week with a first letter just begging for an alliterative plant-based pairing. What about Taco Tuesdays, with totally or predominantly plant-based fillings? Or Smoothie Sundays? Three-Bean Salad Thursdays? (OK, that’s stretching it a bit.)

Gradual Introduction

Also known as the “camel’s nose under the tent” strategy, gradually introducing plants into a meat-lover’s diet can take several forms. One is to start by incorporating plant-based ingredients into familiar recipes.

Lentils can sub in for part or all of the ground beef in meat sauces, sloppy joes, and chilies; chickpeas can supplement or replace tuna or eggs in tuna or egg salads; and a combination of walnuts, mushrooms, and beans added to or used instead of ground meat in hamburgers and meatballs are healthier substitutions.

The trick here is to incorporate these substitutions and supplements into foods that the omnivore in your life already knows and likes.

Taste-Alike Options

Another way to get meat-eaters to try plant-based options is to have the plants look, feel, and taste like meat. There are some naturally “meaty” plant-based foods that can mimic the texture and umami flavoring of meat. And the world is now awash in plant-based meat analogues that are becoming more and more convincing.

1. Tofu & tempeh are both versatile protein sources that can take on various flavors. Made from soybeans, both originate in East Asia and have become increasingly popular in the West.
2. Lentils are more familiar to a wider number of people and can be less intimidating than other sources of plant-based protein. They’re super versatile legumes, and you can feature them as the main ingredient in a variety of soups, stews, chilies, tacos, and casseroles.
3. Seitan, also known as “wheat meat,” has a texture similar to that of beef or chicken. It’s made from wheat gluten, and takes on the flavor of whatever it’s marinated or cooked in.
4. Jackfruit is a tropical fruit known for its meaty texture. It’s often a substitute for pulled pork in vegan versions.
5. Mushrooms are great for adding meaty texture and umami flavor. Portobellos are great on the grill, shiitakes can add meat-like depth to Asian dishes (and can make a base for delicious plant-based bacon), and some varieties of oyster mushrooms taste a bit like seafood (hence the name).
6. Plant-based meat brands such as Beyond Meat, Impossible Foods, and an increasingly growing field of competitors can also provide great transitional foods, as the taste and texture are typically very familiar to meat-eaters. They do have their limits in terms of health, though; so at some point, you may want to phase them out in favor of more whole-food alternatives.

For tips on helping family members move toward plant-based eating, we’ve got a whole other article for you.

Scrumptious Swaps: 7 Meat-Free Meals Even Carnivores Will Crave

Prepare your taste buds for an incredible dining experience made entirely possible through plants! With so many plant-based ingredients that can double as meat substitutes, you’ve got nothing to lose by giving them a try. The key to making a meal crave-worthy for meat eaters is balancing rich umami and savory flavor with a hearty and chewy texture. Together, these flavors and textures can transform even the humblest of plant ingredients into an oft-requested recipe!

1. Portobello Mushroom “Steak” Sandwich

Mushrooms are often paired with meat to further bring out both ingredients’ umami flavors. But mushrooms also make for a great meat replacement on their own in a plant-based diet. Mushrooms’ juicy, meaty texture and savory flavor give them a similar mouthfeel to meat, albeit a much healthier version. Mushrooms have zero cholesterol, trans-fatty acids, and saturated fat. And they have tons of nutrition such as B vitamins, selenium, copper, and vitamin D (if sun-exposed). Plant-based and meat eaters alike will find this “steak” sandwich just as indulgent as a meat-based version due to the delicious marinade that infuses the mushrooms.

2. Jackfruit Carnitas Pizza

Jackfruit Carnitas Pizza is a great plant-based recipe for the meat eater in your life. It’s piled high with shredded Mexican-spiced jackfruit, sweet pineapple, red onion, and (optional) jalapeño for just a bit of heat. This pizza tastes just like you are biting into a smoky meat lovers pizza — except it’s all plants! Jackfruit mimics the texture of meat and takes on any flavors you add to it, making it a versatile ingredient that is perfect for a “meaty” pizza. We think your meat-loving friends and family members will be extra happy with the textures, flavors, and nutrition in this comforting, meat-free meal.

3. All American (BEAN and BEET) Burgers

These All American (BEAN and BEET) Burgers are big on taste as well as health-promoting nutrients. They’re moist, hearty, and brimming with healthy doses of iron, vitamin A, B vitamins, fiber, and omega-3 fatty acids — not to mention flavor. No need to reach for the meat with these beauties around. Meat eaters can enjoy these tasty bean and beet burgers grill-side, and relish in the fact that their body will be as happy as their belly is!

4. One-Pot Tempeh Sausage Pasta

One-Pot Tempeh Sausage Pasta makes a delicious plant-based swap for a traditional spaghetti Bolognese dinner. Tempeh is a hearty plant protein that takes on any flavor you add to it. In this case, savory herbs and spices transform tempeh into meaty sausage crumbles. The result is a healthy and delicious meat substitute that improves even more with the addition of red tomato sauce and pasta. No one will even notice they’re not eating actual meat!

5. Korean-Inspired TLT with Pickled Veggies and Spicy Mayo

This Korean-Inspired TLT with Pickled Veggies and Spicy Mayo is a unique twist on a classic BLT, with tofu standing in for bacon. Protein-rich tofu is marinated with lots of garlic and ginger, slathered with spicy Korean-inspired mayo, and piled high with pickled veggies. Once all the fixings are on, chewy tofu will take on all the various flavors used in this dish, which makes for a delicious mouthful. Don’t be surprised if this becomes your new favorite sandwich!

6. Mushroom Lentil Chorizo Taco Bowl

The easy-peasy, plant-based chorizo in this recipe shares the smoky and savory flavors of traditional chorizo. But this version is exponentially more nutritious since it’s made with walnuts, lentils, and mushrooms. It’s a delightful meat substitute for all sorts of recipes. In this taco bowl, the chorizo adds so much wholesome flavor, texture, and nutrition that you’ll happily forget about its meat-based counterpart. What’s more, it is simple to assemble once you have the chorizo and whole grains ready to go.

7. Jamaican Jerk Tofu with Sweet Pineapple Salsa

Jamaican Jerk Tofu with Sweet Pineapple Salsa is a showstopper! The jerk tofu is a delight to both plant-based and meat eaters who enjoy exciting flavors and exploring diverse cultural cuisines. Tofu is generously rubbed with a flavorful Jamaican jerk spice blend and baked until slightly crispy, then topped with juicy and sweet pineapple salsa. This dish is equal parts sweet and spicy with a familiar meaty texture.

Give Plants a Chance!

Plant-based eating challenges traditional Western notions of what a meal should be, and so may be hard to “swallow” for people brought up on meat-based diets. But it’s not necessary — or even effective — to hit people over the head with arguments to go plant-based. There are several behavioral and culinary strategies that can make people more willing to explore plant-based options.

Ultimately, you just might find that the people in your life start asking, “Where’s the beet?” instead of “Where’s the beef?” as they discover the flavorful possibilities and positive impact of a plant-based lifestyle.

Tell us in the comments:

• If you’ve become more plant-based over time, what were some of the dishes and food strategies that helped you transition?

• What are some meat-based meals that you can use to introduce plant-based options?

• What has and hasn’t worked in terms of getting the people around you to eat less meat?

Featured Image: iStock.com/vaaseenaa

Read Next:

• Veggie Burgers and Plant-Based Meat: Pros and Cons
• The Top 5 Vegan Myths Debunked

The post From Beef to Beets: Plant-Based Recipes for Meat Lovers appeared first on Food Revolution Network.

And that really didn’t begin to change until the First International Symposium on Umami Taste, held at the University of Hawaii in 1985 — despite the discovery of the “fifth flavor,” umami, at the turn of the 20th century.

In fact, it’s really only recently that umami has gained its rightful place in the flavor spectrum outside of Asian cultures.

For example, the restaurant chain Umami Burger has focused on making burgers using umami-rich animal- and plant-based ingredients like fish heads, caramelized onions, and roasted tomatoes since 2009. It became so successful, it spawned a chain of establishments dedicated to providing ultra-umami culinary experiences to their patrons.

Now, many a restaurant reviewer likes to point out the “rich umami flavor” of certain dishes across the spectrum of world cuisine. Umami has become a venerated part of the foodie landscape.

But umami is not just associated with gourmet natural foods, it’s also associated with a much-demonized synthetic food additive called MSG, or monosodium glutamate. MSG was first formulated and produced in 1909, originally from seaweed, and later from wheat and defatted soybeans. Since then, it’s become a mass-produced flavor enhancer that may or may not be a health risk (you’ll have to read on to find out the scientific verdict).

So what exactly makes a food umami? Do all umami tastes that derive from glutamate have the same effects as MSG? And do you have to eat meat to enjoy the savory flavor of umami? In this article, we’ll explore the world of umami tastes, and also provide opportunities for you to get a mouthful of non-MSG-based umami by sharing seven recipes featuring umami-rich foods.

How Was Umami Discovered?

The flavor we call “umami” was discovered by a Japanese chemist, Kikunae Ikeda, in 1908. After a trip to Germany, during which he first tasted asparagus, tomatoes, cheese, and meat, he began to suspect that the four known tastes — sweet, sour, bitter, and salty — didn’t account for every food flavor.

When he later came home to Japan and enjoyed a particularly delicious bowl of his wife’s dashi (seaweed broth), the rich taste reminded Ikeda of the foods he had encountered in Germany. As a result, he quickly put the seaweed (kelp) under the microscope, literally and figuratively. That’s when he discovered the chemical compound responsible for this savory and satisfying flavor: a molecule called glutamate.

Ikeda dubbed the flavor umami, putting together the Japanese words for “meaty flavor” and “essence.” The term has long had an association with Japanese cuisine — especially the dashi broth that inspired its discovery — but has become popular outside of Japan and other Asian countries in the last few decades.

What Is Umami?

Umami is now recognized as the fifth basic taste, along with sweet, sour, salty, and bitter. Humans have taste receptors specifically for umami foods. And it’s mostly associated with meaty, nutty, and savory-tasting foods with a high amino acid content.

But in order for something to taste umami, those amino acids need to be released — either by cooking or through fermentation.

In what I’m going to call the “umami paradox” (which sounds like a rejected movie title from the Jason Bourne franchise), researchers have found that umami compounds actually taste kind of bad alone, but they improve the taste of food when combined with other flavor profiles.

So umami is not only a taste in its own right but also a flavor enhancer for other tastes. Umami substances trigger the secretion of saliva, enhance appetite, and increase food palatability, qualities that often make MSG a key added ingredient in many food products and cuisines.

Glutamate vs MSG

Before we get to umami foods and recipes, we need to clear up a common misconception: that glutamate, the molecule primarily responsible for umami taste, is identical to monosodium glutamate, or MSG. While they sound similar, they’re quite different chemically.

Glutamic Acid

Natural glutamate is a safe compound that you get as part of a healthy dietary pattern.

Glutamate in food comes in the form of glutamic acid, a naturally occurring amino acid. In your body, it gets converted into glutamate, which is an amino acid neurotransmitter — a chemical that helps nerve cells in the brain send and receive information. It’s a precursor to the neurotransmitter GABA, which the brain requires to generate feelings of calm and well-being.

MSG

MSG, on the other hand, is a synthetically produced food additive and flavoring. Although it is structurally similar to glutamic acid, MSG contains a greater percentage of glutamate than is naturally occurring in foods.

It used to be extracted from ingredients like sea vegetable broth, wheat, and soybeans, but is now produced much more economically, and at a much larger scale, via fermentation of starch, sugar beets, sugarcane, or molasses. Sugar beets, in particular, are often bioengineered (GMO), a process with unknown effects on the environment and long-term human health.

Is MSG safe?

That’s a complicated question with an even more complicated history.

MSG is on the US Food and Drug Administration’s GRAS list, an acronym for “Generally Regarded As Safe.” And while you might think that’s a good thing, being on that list comes with no actual guarantees.

As the nonprofit Consumer Reports puts it, being deemed GRAS actually means that little to no research exists on the additive’s safety, and food manufacturers are free to shoot first and ask questions later — or not at all. Some items that have been on or are on the GRAS list include probable carcinogens, GMOs, and trans fats. So having the FDA characterize MSG as GRAS is kind of like Al Capone bragging about never having been convicted. (I know, they got him on tax fraud in the end.)

MSG got a very bad rap starting in the 1970s — one that was not entirely backed up by research, and which may have been inflamed by racial prejudice aimed at Chinese people. MSG is a common ingredient in many Asian dishes and has a strong association with Chinese restaurants in the US.

Many people reported unpleasant symptoms after consuming food flavored with MSG. Headaches, numbness and tingling, flushing, muscle tightness, and generalized weakness are alleged side effects of MSG. However, these reactions all but disappear during controlled trials in which participants are unaware of whether they are consuming MSG or an inert placebo.

That said, there are still reasons to avoid or limit MSG. Several recent studies have shown that chronic MSG consumption can be toxic to the nervous system, causing an excitotoxic effect on neurons. The excessive amounts of glutamate seen in MSG may wreak havoc on normal levels of neurotransmitters and potentially contribute to neurodegeneration.

And while glutamate levels in foods are within ranges that the human body is accustomed to, there’s often no way to know just how much glutamate is in a serving of MSG, especially if it’s added to restaurant dishes or processed foods. MSG products like Ac’cent or Aji-No-Moto don’t disclose this information, as it’s not a required line item on the Nutrition Facts part of the packaging.

For these reasons, you may want to avoid foods containing added MSG and stick to glutamate that occurs naturally in food.

Animal Products and Umami

Many animal products are rich in umami, with meat, seafood, and cheese among the most intense. When you cook meat, glutamic acid is released along with other umami-producing compounds. Aging and fermenting typically concentrate these compounds, accounting for the intense umami tastes of cured ham, aged cheeses, and the like.

Cooking meat, and especially grilling, frying, or roasting, also contributes to the umami taste through the Maillard reaction. But this is the same reaction that creates the formation of acrylamide, which may have carcinogenic effects.

That’s one reason animal products, especially cured meats and cheese, can increase your risk of developing colorectal cancer.

Cooked meats also form other harmful compounds, including TMAO. And dairy products can contain hormones and antibiotics, contributing to the risk of cancer and antibiotic-resistant pathogens.

These days, it may be far safer and healthier to get your umami from the produce section. Fortunately, there are many other umami foods to choose from.

Plant-Based Umami Foods

While humans may have evolved our love of umami to keep us from getting sick from undercooked meat, we can also find the fifth flavor in select plant-based foods.

Tomatoes

Tomatoes are naturally rich in glutamic acid. When you cook tomatoes, you concentrate those glutamates, intensifying their umaminess (I thought my spellchecker would have a problem with that word, but apparently it really exists. Who knew?). Sun-drying concentrates those flavors even more, creating a potent umami taste that can contribute to mouthwatering salads, pizzas, and sauces.

To find out more about the health benefits of tomatoes, including a recipe for Umami Sun-dried Tomato and Almond Burgers, check out our comprehensive article, here.

Mushrooms

While all mushrooms, even white buttons, have some umami qualities, varieties like shiitake and porcini contain a large amount of natural glutamates. Cooking makes their umami taste even more pronounced.

For a deep dive into the world of edible fungi, check out our article on The Power of Mushrooms: Nutrition, Benefits, & Risks of Edible Mushrooms.

Seaweed

Seaweeds are rich in glutamic acid, which makes historical sense since umami was first identified and extracted from seaweed broth. Certain varieties, kombu (or kelp) in particular, are packed with umamimity (Ha! My spellchecker informs me that I just used an umami word that doesn’t exist yet!).

If you’d like to learn more about sea vegetables, check out our in-depth article, Are Sea Vegetables Good for You and the Planet? — And Are Some Better Than Others?

Fermented Foods

While some soy-derived foods, such as tofu, are famous for their blandness (taking on flavor profiles from marinating and cooking), once the humble soybean has been fermented, we’re talking umami fireworks. Fermented soy foods include tempeh, natto, miso, and soy sauce.

And while we’re talking about bland, let’s not forget the poster child: boiled white cabbage. But once you subject cabbage leaves to fermentation, such as in sauerkraut and kimchi, umami is in the house!

Hard and aged cheeses are also umami powerhouses, which means that cultured plant-based cheeses can also achieve umami greatness.

For more on the wide world of fermented foods, along with their health benefits (and some concerns), here’s our full article.

Matcha Green Tea

You might be surprised to find out that you can experience umami yumminess in green tea — unless you’re already a fan of healthy and delicious matcha. In this case, the umami taste comes not primarily from glutamic acid, but from another amino acid called L-theanine in combination with caffeine. The compound is found in all tea plants but breaks down in the sun, but plants designated for matcha are grown mostly in shade.

The polyphenols in green tea also may protect you against neurotoxicity, including that induced by consuming large quantities of glutamate.

For more on the stunning health benefits of matcha tea, here’s our full article.

Nutritional Yeast

Nutritional yeast may be the plant-based umami poster child, imparting a cheesy, savory flavor that has helped many a parmesan lover transition to a dairy-free diet. Like all yeast-based products, it contains glutamic acid.

If you aren’t familiar with nooch, as it’s fondly called by those who love it, check out our comprehensive article, here.

Nuts and Seeds

Nuts and seeds are chock-full of amino acids, including glutamic acid. This may not be news, however, given that one of the words commonly used to describe umami is “nutty.”

Included in this group are peanuts, even though they’re technically legumes.

If you’re looking for the umamiest (yay, another new word!) experience in the world of nuts and seeds, you’ll find that peanuts, almonds, pumpkin seeds, and hemp seeds have the highest concentrations of glutamic acid.

Umami Recipes

Now that you know the many foods that create that delectable fifth taste, it’s time to put it into action and have some tasty fun in the kitchen. From savory breakfast to rich umami pasta bakes, there is something for everyone in this tantalizing recipe roundup!

1. Japanese-Inspired Breakfast Bowl

If there is one thing we love about Japanese cuisine (and there are many), it’s how well it captures the essence of umami. So it’s no surprise that this Japanese-Inspired Breakfast Bowl contains so many nourishing umami ingredients. From the tomato to the tamari, sea veggies, miso, and mushrooms, this dish takes inspiration from classic Japanese breakfast staples to create an umami-riffic meal that is satisfying in so many ways.

2. Umami Vegan Dashi

Dashi is a traditional Japanese seaweed stock that has a savory, salty, and umami flavor. Drawing inspiration from classic recipes, we created an ultra-nourishing and mineral-rich plant-based version using green onion, shiitake mushrooms, and seaweed. Together with the miso paste, these ingredients make a delicious and soothing stock that is great for your health and offers a rich umami taste you will adore!

3. Rainbow Millet Roll with Miso Peanut Sauce

Set aside what you may think of as sushi and take the nontraditional route by using millet instead of rice, peanut sauce instead of soy sauce, and, of course, veggies instead of fish. What is traditional about this roll is the nutrient-packed nori seaweed that lends its crunchy texture and signature umami flavor. What’s more, the delightful miso peanut dipping sauce cranks the umami meter of this recipe up to 11!

4. Kale Caesar Salad with Cheesy Chickpea Croutons

As we mentioned before, nutritional yeast may be the plant-based umami poster child thanks to its cheesy, savory flavor that is irresistible. As a toothsome cheese substitute, when combined with miso paste, these two umami ingredients elevate even the simplest of recipes. Savory, cheesy, creamy, and crunchy, this salad has the makings to be one of our dreamiest. Plus, the Dehydrated Cheesy Chickpea Croutons add a special touch that will keep you coming back to this recipe again and again!

5. Creamy Veggie Ramen

Have you ever wondered what gives ramen that remarkable flavor that you can’t quite put your finger on? If you guessed the broth, you’d be right — sort of. In reality, it’s the umami ingredients in the broth that make ramen a savory, craveable, and slurpable delight. While there are many ways to enjoy ramen, our Creamy Veggie Ramen is simply the best (in our humble opinion). Infused with fragrant aromatic vegetables, umami-rich mushrooms, miso, and a blend of creamy coconut, this is one recipe you won’t want to pass up!

6. Tempeh Sausage Stuffing

Tempeh Sausage Stuffing is one of those dishes you look forward to consuming, partly for all that umami flavor and also for the crunchy texture! The tempeh (which is fermented and has lots of umami flavor in its own right) and whole grain bread absorb the essence of the earthy mushrooms, Worcestershire sauce, and aromatic herbs and spices, creating a medley of savory richness that is simply satisfying. As the dish bakes, the flavors concentrate, making an umami-delicious dish that is perfect for sharing!

7. Broccoli and Tomato Pasta Bake

What’s not to love about a rich and cheesy pasta dish? In our Broccoli and Tomato Pasta Bake, nutritional yeast and creamy cashews complement the sweet and savory tones of broccoli and tomato to create a captivating combination of textures, umami-rich flavors, and nutrients. We encourage you to add other veggies that you know the family will love, as well — after all, this recipe is likely going to be in continuous rotation!

Embrace Natural Umami

Umami is a complex, nuanced taste that transcends traditional Western flavor categories. It originated within the Japanese culinary tradition and, over the past 40 years, has enchanted gourmets and gourmands around the globe.

Although umami is often associated with MSG, there may be significant differences in how synthetic glutamate acts in our bodies compared to natural sources. And while the umami receptors may have evolved to guide us to favor well-cooked meat, there are plenty of plant-based sources of umami to enjoy. Try some of the recipes above to put umami’s transformative power into culinary practice.

Tell us in the comments:

• When did you first hear about umami, the “fifth flavor”?

• What are your favorite plant-based umami foods?

• Which umami-rich dish or recipe will you try next?

Featured Image: iStock.com/ALLEKO

Read Next:

• What is Miso? Introducing a Longevity Food of the Blue Zones
• 7 Plant-Based Bitter Foods Recipes For Picky Eaters

The post The Fifth Taste: Exploring Umami Foods and Recipes appeared first on Food Revolution Network.

In the 1944 hit song “Swinging on a Star,” Bing Crosby croons, “If you don’t care a feather or a fig, you might grow up to be a pig.” While the lyric seems nonsensical at first, the concept originates from the Spanish phrase “non darsele un higo,” which means “not to care a fig.” It’s sometimes illustrated by an obscene hand gesture called The Fig of Spain, which isn’t far off from an obscene Italian gesture called “the Mano Fico” (or fig hand).

Although I could continue on into the historical, cultural, and etymological origins of one of the world’s great fruits (Adam and Eve wore fig leaves, after all), instead, I want to point out how fabulous figs are (risqué or not) and give you some inspiration for how to use them in recipes.

There are so many reasons to think figgy when you’re cooking. Incorporating figs into recipes not only adds sweetness but a depth of flavor as well. Figs can be used both fresh and dried. And they can be used to enhance both sweet and savory dishes.

So let’s dive into the world of figs, exploring their nutritional value, health benefits, availability, storage methods, and creative ways to incorporate them into your culinary repertoire. When we’re done, I’m sure you’ll “care a fig” about these amazing fruits!

Why Eat Figs?

Because they’re delicious and nutritious, that’s why!

Nutritionally speaking, figs are a rich source of bioactive compounds and phytochemicals, including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols, and vitamins. They also deliver essential minerals such as potassium, calcium, phosphorus, copper, manganese, and the much-needed magnesium (some researchers consider magnesium deficiency to be a global public health crisis). And figs, as proud members of the plant food family, deliver fiber as well.

As part of a balanced diet, figs can play a role in preventing and managing various diseases and conditions, including cancer, diabetes, constipation, cardiovascular disease, and disorders of the gastrointestinal tract.

And thanks to their natural sweetness, they can “healthify” recipes that might otherwise require refined sugar or other highly processed sweeteners.

When and Where to Buy Figs

Figs originated in the Middle East and Mediterranean regions and are primarily grown in warm climates. Top producers of figs globally include Turkey, Greece, Spain, Iran, and Syria. The US is no slouch, either, with the vast majority of commercially grown US figs coming from California, even though the trees were introduced there only within the last two centuries.

If you’re looking for fresh figs, you’ll find them in season during the summer and fall months in the northern hemisphere, and in the winter and spring months in the southern hemisphere.

Dried figs are available year-round and can be found in the produce section or snacking aisle of grocery stores, or the dried fruit section of Middle Eastern markets. You may also score figs at farmers markets, CSAs, and in produce boxes. Residents of California are particularly fortunate fig-wise since the state boasts a wide variety of figs, both fresh and dried.

How to Choose a Ripe Fig

Fresh figs can be anywhere from round to slightly oblong in shape, wider at the flower end, and tapering to a point where they were joined to the tree. Depending on the variety, the interior flesh of figs may be purple, yellow, or green. Fig skin darkens as they ripen.

Look for figs that are plump and soft to the touch, with slightly wrinkled skin. You’ll also want to sniff them; ripe figs have a sweet, earthy scent. If you get a whiff of sour (or the sickly sweet pong of red wine that’s been sitting in the heat too long), keep walking. Those figs are starting to ferment, and will not be fun to eat or cook with.

When selecting dried figs, look for ones that are plump and moist, with a slightly sticky texture. Avoid figs that are hard, dried out, or shriveled, unless you’re in the mood for some high-intensity chewing practice.

How to Store Figs

Fresh figs are best when stored in the refrigerator. They’ll typically last 5–7 days there, but if you buy ones that aren’t completely ripe, they can last up to two weeks. Fortunately, the recipes below will make it easy to move those figs from the fridge to the table in plenty of time.

Dried figs will last for six months to a full year if stored in a cotton produce bag in your pantry. If you’re concerned about insect infestations, you can add wild fennel, bay leaves, and/or anise seeds to the bag to disguise the smell of the figs and deter bugs. You can also keep dried figs in an airtight container on a shelf in your fridge, where they’ll be good for up to a year, or even freeze them, which can extend their edible life span to a year and a half.

How to Use Figs in Recipes

Different varieties of figs have different flavor profiles, which chefs broadly classify in one of three ways: sugar, honey/agave, and berry.

Sugar figs typically feature an inner flesh that varies in color from amber to brown, and their outer skin can exhibit a spectrum of dark hues.

Honey and agave figs, on the other hand, display a golden to yellow inner pulp that can sometimes take on a caramel tone. Their outer casing usually presents in shades of yellow.

And you can identify berry figs by their red to purple inner flesh. Their skin can be either light or dark in color.

For a discussion of the different flavors and uses of figs that should have earned someone a PhD for comprehensiveness and complexity, check out this primer, courtesy of Mountain Figs.

If you’re looking for foods to pair with figs, some common choices include nuts, seeds, cheese analogues, citrus fruits, herbs like thyme or rosemary, and spices like cinnamon or cardamom.

Figs work well in a variety of desserts. Yes, figgy pudding may spring to mind, as well as baked fig bars (think “Newtons,” but homemade and minus corn syrup and sodium benzoate), but you can also deploy figs to great effect in tarts, cakes, and “nice cream” (plant-based frozen dairy analogues).

Figs can also raise the game of non-dessert baked goods such as muffins, pancakes, and breads. And you can make delicious fig spreads, jams, and jellies, and blend figs into sauces and salad dressings.

In terms of savory recipes, figs go well in salads, sliced as hors d’oeuvre toppings, and in savory Mediterranean stews.

Fig Recipes to Try at Home

Step into a world of natural sweetness and wholesome nourishment with the enchanting allure of figs. These delectable fruits, with their unique and captivating flavor, offer a delightful array of health benefits and culinary possibilities that promise to leave your taste buds dancing with joy. If you have been a fig lover for a long time, or you’re just now discovering their culinary potential, there’s something for everyone with these sweet and savory fig recipes!

1. Fig and Hazelnut Smoothie Bowl

If you find yourself in the same smoothie routine, break the mold and give this Fig and Hazelnut Smoothie Bowl a try! Fresh figs have a sweet honey-like taste with a light floral note, giving this nutritious bowl a unique flavor profile. Combined with sweet and nutty hazelnuts and creamy bananas, this creamy smoothie bowl is not only satisfying but also packed with essential nutrients (especially calcium) to kick-start your day on a healthy note.

2. Crumbly Oat and Fig Bars

Crumbly Oat and Fig Bars are a delicious and nutritious treat that combines the wholesome goodness of oats with the natural sweetness of figs. These bars are easy to make and packed with fiber, too — making them a nutritious snack or dessert that delivers that classic Fig Newton flavor with a soft and chewy cookie-like texture. After just one bite, you may find yourself taking a trip down memory lane!

3. Balsamic Fig Jam

Balsamic Fig Jam is a versatile condiment that combines the sweetness of ripe figs, the tanginess of balsamic vinegar, and the savory, umami flavor of caramelized shallots. This flavorful jam is the perfect way to enjoy the flavor of figs (plus benefit from their fiber and other nutrients). Try it as part of a delicious, sweet and savory breakfast toast or on top of your favorite roasted dishes.

4. Almond Ricotta Pear Toast with Balsamic Fig Jam

Almond Ricotta Pear Toast with Balsamic Fig Jam is a delightful union of the tangy, sweet, and fruity (from the fig jam) with the creamy and savory (from the almond ricotta). Topped with buttery pear slices, you have a toast that skillfully represents the sweet and savory pairing of fruit and “cheese.”

5. Nutty Harissa Cauliflower and Figs

Our Nutty Harissa Cauliflower and Figs is a delightful combination of bold flavors and craveable textures. Despite so many wholesome ingredients, figs manage to steal the show in this recipe. Thanks to their natural sweetness and toffee-like flavor, they are a scrumptious pairing with warm roasted cauliflower and savory pistachios. With just a touch of spice, this spectacular side dish is a one-of-a-kind recipe that will ignite your inner fig enthusiast!

6. Roasted Fig and Walnut Arugula Salad with Wheat Berries and Vegan Feta

Spicy arugula paired with earthy radish, sweet figs, crunchy walnuts, and a tangy dressing makes for a perfectly balanced salad, both in flavor and nutrition. If you’re a fan of figs, get ready to experience them in a delightful way that just might become your new favorite. If you’re not usually a fan of figs, then this is an opportunity to try this sweet and jammy fruit as part of a flavorful, texture-rich, and nourishing meal.

7. Sweet and Savory Moroccan Vegetable Stew

In this Sweet and Savory Moroccan Vegetable Stew, you can explore the flavors of Moroccan cuisine through the rich fruitiness of figs! Figs are commonly found in many sweet and savory Moroccan dishes, which makes them a natural fit for the blend of warm, robust, and soothing spices like turmeric, cinnamon, cardamom, and cumin.

As the stew simmers, the figs soften and infuse their sweetness into the dish, creating a thick and luscious stew base. Together with protein-packed chickpeas and nourishing vitamin- and mineral-rich veggies — like sweet potato, carrots, zucchini, and green beans — this dish is packed with delightful flavors and textures that are sure to tantalize your taste buds.

Get Figgy With It!

Figs are nutritious and versatile fruits that can level up a wide array of recipes. Whether enjoyed fresh or dried, their nutrition and potential health benefits make them a valuable food, especially as a natural sweetener. Now that you understand how to choose, store, and use figs, you can fully take advantage of the rich properties that figs bring to the table.

Tell us in the comments:

• Are you a fan of figs? Where did you first encounter them?

• Have you cooked with figs? What have you made?

• Which fig recipe will you try next?

Featured Image: iStock.com/Elena Sapegina

Read Next:

• Summer Fruits You’ll Love for Their Incredible Health Benefits and Tempting Tastes (Including 3 That Are Surprisingly Healthy!)
• Discover the Top Tips for Selecting and Using Papayas in Recipes

The post How to Use Figs in Your Culinary Creations appeared first on Food Revolution Network.

And then there’s Tom Brady, the recently (twice) retired quarterback widely regarded as the best to ever play the game, with seven Super Bowl wins to his credit. Brady’s latest retirement came at the age of 45 — 23 full seasons after getting chased, hit, and slammed to the turf by the world’s most scary 6’3”, 310-pound opponents.

In addition to genetic explanations, or just plain luck, there’s a third (and most likely) possibility as to how Brady pulled this off. Since 2004, Brady has been eating an entirely whole-food diet that’s largely plant-based, which has allowed him to maintain muscle mass and recover quickly from injuries.

So what’s the connection between diet and muscle health? What about Brady’s diet, in particular, contributed to his health and career longevity? And also, if you’re not a professional athlete, why should you care about building and maintaining muscle mass as you go through life?

Let’s “tackle” that last question first.

Why Building Muscle Is Important for Good Health

Strong muscles are important for everyone, even if you’re not an athlete, bodybuilder, or your family’s designated jar opener. Being strong allows you to support your body in various situations and positions, and allows you to perform essential movements like lifting, gripping, bending, and pulling.

Stronger muscles produce stronger bones and joints, which can help prevent injury, as well as stave off degenerative bone diseases like osteoporosis. But increasing muscle mass and strength can also prevent chronic diseases that are seemingly unrelated to your ability to do bicep curls and squats.

Stronger muscles aid your metabolism, which makes sense if you think about the fact that one of the main functions of metabolism is to get fuel to those muscles. One 2013 study found that bigger, stronger muscles actually combated insulin resistance and prevented the development of type 2 diabetes in mice. (Our view on the use of animals in medical research is here.)

The need to maintain muscle mass becomes more critical as you age because muscle loss occurs naturally with aging. As much as it pains me to write this, muscles start deteriorating in your 30s. Between ages 40 and 60, most people lose an average of 8% of their muscle mass every decade. After 60, the loss typically accelerates at an even faster rate.

Let’s drive home the seriousness of muscle loss by using its scary medical name: sarcopenia (from the Greek sarco, meaning flesh, and penia, meaning poverty). Studies show that sarcopenia comes with many health consequences: People get diseases sooner, move less easily, and can die earlier.

Muscle strength and mass are even associated with a lower risk of cognitive decline and dementia. So leg day may actually turn out to be brain day.

So what are some of the best ways to build muscle?

How Do You Build Muscle?

I know this is Food Revolution Network, but I’ve got to start by telling you that you probably can’t build much muscle in the kitchen (unless you’re lifting weights in there, or have the world’s heaviest cast iron pans). The best way to grow your muscles (here’s another scienc-y word — hypertrophy — to describe that phenomenon) is through exercise. And, in particular, the kind of exercise known as resistance training.

Resistance training is any physical activity that causes the muscles to work against some opposing force (like a weight). There are two main varieties: isometric and isotonic. Isometric exercises keep joints still, while the muscle group strains against the resistance. Examples of isometric exercises include planks, wall sits, held yoga poses, and so on. In other words, your muscles are working, or you collapse downward (because that’s where gravity wants you).

Isotonic exercises involve moving muscle groups against some resistance. Examples include push-ups, sit-ups, and lifting weights.

You can combine isometric and isotonic training by, for example, resting at the top of a push-up before going down again, or holding a squat near the bottom for a few seconds before straightening your legs.

Do You Have to Use Heavy Weights?

Many people believe that for weight training to effectively build strength and mass, you need to lift heavy weights. Hence the oft-repeated (though misleading) saying: “No pain, no gain.” But in one recent study, people in their middle age, who opted for lifting lighter weights, gained as much strength and muscle growth as those who favored significantly heavier weights. These findings challenge the prevailing notions in the fitness community, which often advocate that only substantial weights can yield effective results.

As well, there is another groundbreaking research study, which stands as the most comprehensive meta-analytical review on resistance training to date. Remarkably, it found that there isn’t a singular superior way to lift weights. It didn’t matter whether people engaged in routines featuring heavy or light weights, nor if they engaged in frequent or infrequent sessions and sets. Everyone experienced marked enhancements in muscular strength and mass – regardless of their age or gender — if they put in the time. These findings highlight the universal efficacy of resistance training in sculpting a stronger, more muscular physique for anyone committed to the process.

Unfortunately for the couch potatoes of the world, however, just thinking about the gym or buying a gym membership or even walking in the front door and buying a smoothie, doesn’t help all by itself. You have to actually use the weights.

How Hypertrophy Works

Let’s get back to that term hypertrophy (which, remember, is the fancy word for muscle growth and not a high-strung, gold-plated figure on a pedestal) and examine what has to happen biochemically for it to occur.

To put it simply, resistance training grows muscle cells first by damaging them and allowing them to recover, and then repairing them. When you use muscles beyond their current capacity, they respond by sustaining “micro-tears” (rhymes with bears, not fears — perhaps because they aren’t actually crying, although sometimes it might feel that way). Then during recovery, your body repairs these tears with combinations of proteins and hormones to help them grow back bigger and stronger.

This is known as adaptation; it’s like your muscles are going, “Wowza, that load was uncomfortably heavy. We’d better grow stronger just in case an even bigger challenge comes along next week.” And the key trigger of adaptation is volume: the total weight lifted during a given exercise. The higher your volume, all other things being equal, the more hypertrophy, and the stronger and bigger your muscles become.

Load also matters. There’s evidence that fewer repetitions of heavier weights cause more micro-tears and leads to greater hypertrophy — although experts caution that this shouldn’t be your only style of workout.

Frequency is also important. Working your muscles on a regular basis, and changing up the specific exercises, enhances muscular adaptation and thereby facilitates them growing stronger.

Diet and Muscle Growth

Caption: Vanessa Espinoza, Vegan Athlete, Personal Trainer, and Nutrition Coach

So resistance training is the first step in building muscles. But as we’ve just seen, muscles don’t get built when we lift weights or hold planks. Rather, that’s where they get torn down.

Muscles rebuild and grow during recovery, with a basic recipe of rest plus nutrition. The food you eat gets turned into the proteins and hormones that grow your muscles and lead to adaptation, as well as the energy required to fuel the process and to allow you to repeat workouts again and again.

Food has a lot of different jobs to do when it comes to building muscle. And one of the most important is to provide amino acids to replace the ones damaged during exercise. The macronutrient source of amino acids is our pal protein. That’s why athletes need lots of protein.

But while protein is necessary, there are many other nutrients that also contribute to muscle growth. And too much of the “wrong” kind of protein can actually damage your health and reduce your longevity.

The Role of Protein in Building Muscle

When you consume foods that contain protein, you digest them into their component amino acids, which your body uses as the building blocks for various tissues, enzymes, and hormones that keep you going. In the context of resistance training, protein is necessary for muscle building and repair to occur after exercises are complete. And eating protein shortly after exercising has been shown to support muscle synthesis — although researchers disagree on both the optimal amount of protein and the timing window that leads to the best results.

On the other hand, eating too much protein (or more than your body needs) can lead to a variety of health issues, potentially shortening your life.

Excess protein is associated with an increased risk of heart disease and stroke, as your body lacks a mechanism for storing protein (unlike carbohydrates, which get stored as glycogen, and fats, which get stored as fat). So if you consume more protein than your body can use, it either gets broken down for energy or converted into fat — and both processes can be hard on your body.

The majority of people eating the modern industrialized diet are already eating too much protein. And many of them are doing so based on the erroneous belief that if some protein is good, then more must be better. To calculate how much protein you really need, follow the steps in this comprehensive article on plant-based protein.

Why Animal Protein May Not Be the Best for Your Health

The source of your protein matters as well. The ill effects of excess protein are almost exclusively found in people over-consuming animal protein. While there’s a common misconception that animal protein is nutritionally superior to plant protein, and that people — especially athletes — who eat a plant-based diet probably aren’t getting enough protein, that myth has been comprehensively debunked.

Not only does a diet rich in plant protein provide adequate amounts of all of the essential amino acids, it also protects the body from too much insulin-like growth factor 1. IGF-1, as it’s known by its friends, is a hormone produced from protein that helps control the growth and development of organs, muscles, and tissues in the body.

IGF-1 is crucial for your body’s development when you’re young, and plays a role in hypertrophy as well, but too much of it can negatively affect your health. High IGF-1 levels are associated with increased cancer risk, for example. And animal protein, but not plant protein, spikes IGF-1 levels in your body.

B Vitamins and Muscles

Protein isn’t the only important nutrient when it comes to muscle building and athletic performance. B vitamins also play a role. Your body needs them to convert proteins and sugars into energy, as well as for synthesizing and repairing the red blood cells that carry oxygen to the rebuilding muscles.

Two vitamins in the B family, folate (B9) and vitamin B12, are critical cofactors in energy production and in the rebuilding and repair of muscle tissue damaged by physical activity. Folate, in particular, has been associated with muscle strength in large-scale population studies. And there’s an association between niacin (a form of vitamin B3) and vitamin B6 intake and physical strength in older people.  And vitamin B12 helps regulate levels of homocysteine, a by-product of protein metabolism.

Carbs and Muscle Growth

When it comes to getting swole (or maintaining muscle mass), we can’t forget about carbohydrates. They’re the principal energy source that we use to move, so we need them to fuel our workouts. Carbs also stimulate insulin production, a powerful anabolic hormone (meaning that it stimulates growth, including that of muscles).

And if your workouts involve endurance activities, dietary carbohydrates can support and enhance your performance, since they’re your muscles’ preferred energy source during moderate- to high-intensity activity.

This is why many endurance athletes engage in the practice of “carb loading” prior to the start of their event.

Fat and Muscle Growth

You also need to consume some healthy fats to support muscle growth. These include monounsaturated fats, polyunsaturated fats, and omega-3 fatty acids, which also promote the production of muscle-building hormones. Compared to the saturated fat in animal products, polyunsaturated fats are more likely to promote gains in lean muscle mass as opposed to being stored as fat.

A Supplement to Consider: Creatine Monohydrate

Many weightlifters and bodybuilders supplement with creatine monohydrate to aid muscle growth. And unlike some other supposed performance-enhancing supplements sold at the gym (or in shady online infomercials), there’s actually plenty of evidence to support its effectiveness.

A 2022 meta-analysis of 16 randomized controlled trials of creatine monohydrate supplementation and muscle gain found that people — especially those who were young and healthy — who trained hard achieved greater muscle growth than those who trained similarly but did not supplement.

You might be thinking, but hold on a minute! There are other substances that grow muscles but come with some nasty and potentially life-shortening side effects — for example, anabolic steroids. They’re notorious for helping perfectly talented mortals to win epically long bicycle races and break home run records while increasing their odds of premature heart attacks and strokes, liver disease, kidney failure, and psychiatric imbalances.

Is creatine another “Faustian bargain,” helping to grow muscles today at the expense of health tomorrow?

In a word, no. Current research not only finds no dangers but actually supports taking creatine to improve, of all things, cognition and brain health. And the gains are particularly impressive in vegetarians, who, by virtue of avoiding meat, typically have less creatine in their diets and their tissues.

In 2003, researchers published a study showing improvement in both memory and intelligence tests in vegetarians who consumed five grams of creatine a day for six weeks. And a 2011 study found that vegetarians who supplemented with 20 grams of creatine monohydrate for just 5 days improved their memories compared with those taking a placebo.

Both Exercise and a Healthy Diet Will Help You Gain Muscle

View this post on Instagram

A post shared by Torre Washington IFBB Pro (@torre.washington)

Caption: Torre Washington, Vegan Competitive Bodybuilder & Fitness Coach

To summarize so far: Weight-bearing exercise by itself won’t build muscle unless supported by your diet. Diet alone can’t build muscle unless you’re also stressing your muscles through resistance training. But when you combine the right kind, frequency, and intensity of exercise with a healthy diet, you can build and maintain muscle mass throughout your life.

There are dozens of professional plant-based athletes who prove that both muscle mass and performance aren’t hindered by not including animal products. In addition to Tom Brady and a bunch of Tennessee Titans in the NFL, there have been Olympic weightlifters (Kendrick Farris), tennis greats (Venus Williams), basketball players (Chris Paul), soccer stars (Alex Morgan), and Olympic cyclists (Dotsie Bausch).

Even the most famous bodybuilder of all time, Arnold Schwarzenegger, has “terminated” the meat-heavy diet of his professional lifting days in favor of a mostly plant-based diet. The actor who delivered the iconic put-down “You hit like a vegetarian” in the 2013 movie Escape Plan has more recently been promoting a plant-based diet, especially for bodybuilders and other athletes in the second half of life.

And closer to home, I work out regularly with my dad, John Robbins, who is now 76 and still stronger than me (and I’m no weakling, thank you very much). One of my life goals, in addition to bringing about a food revolution of healthy, ethical, and sustainable food for all, is to bench press more weight than my dad before he hits 100!

Best Plant-Based Foods to Build Muscle

So let’s get to the details. What are some of the best foods to help preserve and even increase your muscle mass and strength?

1. Legumes

Both beans and lentils are good sources of plant-based protein and complex carbohydrates, as well as providing dietary folate.

For more on beans and how to use them, see our article here.

For more on lentils and how to add them to your diet, see our article here.

2. Tempeh

Tempeh, a fermented soybean cake that originated in Indonesian cuisine, delivers plant-based protein and a variety of B vitamins, with the added bonus that the fermentation it’s undergone may help make its nutrients more bioavailable.

For much more about tempeh, see our article here.

3. Nuts and Seeds

Nuts and seeds are high in protein and healthy fats, as well as folate and vitamin B6.

Here’s a comprehensive article on nuts and your health.

And if you’d like to find out about making your own nut and seed butters, this article has got you covered.

4. Quinoa

Quinoa, a pseudocereal originally cultivated in the Andes region of South America, is a gluten-free whole grain with a nutty, creamy taste. It’s high in protein, including all nine of the essential amino acids, and provides complex carbohydrates as well.

For more on quinoa (including how to pronounce it), check out our article here.

5. Sweet Potatoes

Sweet potatoes can’t be beat for the delicious way they deliver long-acting complex carbohydrates, as well as vitamins B3, B5, and B6.

For everything you didn’t realize you wanted to know about sweet potatoes and your health, here’s an article dedicated to these terrific tubers.

6. Oats

Oats provide a ready source of glucose to muscles while still being low glycemic (i.e., not spiking blood sugar), in addition to biotin (B7), vitamin B1, and protein. A 2020 study found that oatmeal eaten before a high-intensity workout actually blocked the formation of some of the inflammatory compounds that typically form after such exercise.

Find out more about the health benefits and environmental considerations of oats.

Muscle-Building Recipes

You probably don’t need fancy (and expensive) formulas to enhance your athletic performance. All you need is a healthy, energizing, and muscle-enhancing diet to support your fitness goals. From hearty plant-based proteins to energizing and B vitamin-rich greens to fiber-rich carbohydrates, these nutrient-dense recipes make a great template for a performance-enhancing meal plan and are a delicious way to enjoy the key nutrients required to thrive on a plant-based diet.

1. Simple Homemade Granola

Simple Homemade Granola is an easy-to-prepare breakfast cereal or midday snack that fits right into a healthy diet for peak performance. This lightly sweetened crunch-fest offers plenty of fiber, healthy fat, and plant protein that results in a delicious, wholesome recipe to make again and again. Plus, the combination of fiber-rich oats and protein-packed nuts and seeds makes it a highly nutritious way to support muscle recovery and growth!

2. Plant Protein-Powered Salad

Boasting 20 grams of plant protein per serving, our Plant Protein-Powered Salad contains healthy fats, fiber, and a spectrum of phytonutrients. This salad is a great example of how you can optimize nutrition for muscle growth while meeting your protein needs with ease. What’s more, this salad is nourishing and satisfying!

3. Tempeh Sausage Pasta

Tempeh Sausage Pasta hits all the right notes for a wholesome meal that has tons of flavor and nutritional value. Tempeh is a hearty plant protein that takes on any flavor you add to it. In this case, savory herbs and spices transform tempeh into meaty sausage crumbles. The result is a healthy and delicious meat substitute that gets even better with the addition of red tomato sauce and pasta. Essentially, this is an all-in-one meal with high-quality plant-based protein, fiber-rich carbohydrates, and vitamin-rich veg that makes eating for muscle building simple and delicious!

4. Hearty and Healing Lentil Burgers

Hearty and Healing Lentil Burgers do double duty. They’re hearty and savory enough to leave you feeling satisfied and nourishing enough to support your fitness goals. Plus, there are plenty of B vitamins, iron, magnesium, potassium, zinc, and lots of plant protein and beneficial fiber in every delectable bite. This is a perfect meal to pile high with even more nutritious veggie toppings to take its nutrient quotient to the next level.

5. Peanut Butter Smoothie for Weight Gain

Creamy peanut butter pairs surprisingly well with leafy greens in this nutrition-maximizing blender creation. In addition to spinach and peanut butter, the banana and dates ensure that it’s naturally sweet and delicious. Plus, this is a great post-training liquid meal thanks to healthy servings of protein, carbohydrates, and healthy fats, which work together to help replenish your body and keep you feeling energized!

Building Muscle on a Plant-Based Diet Is Possible!

Building muscle is necessary for strength and important for overall health. And it becomes especially important with age. To build muscle, you need a combination of both exercise and nutrition.

Protein, as well as B vitamins, complex carbohydrates, and healthy fats, all contribute to muscle mass and strength. Whole foods, plant-based sources of these nutrients can help your body to meet its needs while bringing down inflammation. And unlike foods of animal origin, plant-based foods can help protect you from chronic diseases.

By including some of these foods and recipes, along with getting in resistance training and other forms of strength training exercise, you can build and maintain muscle while laying the groundwork for a long and strong life.

Tell us in the comments:

• Are you an athlete, or do you work out regularly?

• Now that you’ve read this article, do you understand how to build muscle on a plant-based diet?

• What’s your favorite post-workout meal?

Featured Image: iStock.com/Hispanolistic

• The 15-Minute, Strength-Building Bodyweight Routine for Plant-Based Athletes
• Plant-Based Hiking Food Ideas: What to Eat Before, During, & After a Hike

The post Building Muscle on a Plant-Based Diet: The Best Foods & Nutrients to Eat appeared first on Food Revolution Network.

Once upon a time, the ashes that remained after burning wood were considered a valuable commodity. Stirred into a pot of water and then leached, the resultant “pot ash” could then be used in the manufacture of textile dyes, soap, fertilizer, glass, and gunpowder, as well as many other products. It wasn’t until 1807 that the chemical makeup of potash was discovered by running an electrical current through it and observing the formation of a pure element, which was named potassium in a nod to its origins.

While potassium and its salts are critical for the world of industry, the mineral potassium is also very important nutritionally. For some reason, bananas are the food most commonly associated with the element, even though it’s found in a diverse range of foods, many of them whole plant foods.

Despite its availability in many foods, potassium is one of the nutrients of public health concern in the US because so few people actually manage to get enough of it. The US dietary guideline for potassium for adult females is 2,600 mg per day — almost 300 mg per day more than the average woman consumes. The 3,400 mg that males are told to aim for daily is likewise around 300 mg more than the average potassium US men get.

The good news is, just one or two additional servings of potassium-rich foods per day could totally eliminate both gaps.

But why do you need potassium in the first place? What happens when you don’t get enough? And what does it take to get adequate amounts from the food you eat?

Stay tuned, and you’ll get answers to those questions, along with seven potassium recipes to make it easy and delicious to meet your potassium needs.

Why Do You Need Potassium?

Potassium, designated as K on the periodic table, is an essential mineral required to keep your body running efficiently. It functions as an electrolyte, which is any substance that conducts electricity when dissolved in water or melted, and which is crucial for any bodily function that relies on the sending and receiving of electrical impulses.

Potassium, in particular, helps keep your body hydrated and your nervous system healthy. It plays a vital role in keeping your heart beating steadily, your muscles working smoothly, and your nerves firing properly.

By regulating your body’s fluid balance, potassium also supports healthy blood pressure levels. It can also keep your kidneys functioning properly, protect the health of your bones, and regulate your blood glucose level. In short, potassium is crucial for just about every aspect of your health and well-being.

Important digression here: If you’re worried about your potassium levels and you currently have kidney disease, please check with your health care provider before loading up on potassium, either in food or supplement form. There’s a condition, hyperkalemia, that consists of dangerously high levels of potassium in the blood, caused by kidneys that lack the ability to filter the element.

Aiming for High Potassium, Low Sodium Foods

So far, I’ve been talking about potassium in a bit of a vacuum, nutritionally speaking. But to really understand the role that potassium plays in your body, you have to look a little more holistically. Because potassium works together with another element, sodium, to do an extremely important job: maintain fluid equilibrium across cell walls.

How they do this is kind of complicated, involving something called “membrane potential,” which has to do with the difference in electrical charge between the inside and outside of your cells that determines whether fluids move in or out of those cells.

The upshot for your health, though, is quite straightforward: potassium blunts some of the effects of sodium to keep the fluids in a healthy balance. That way, your cells don’t blow up like overinflated balloons, or collapse like punctured ones.

In a perfect food world, this process would happen naturally, and you wouldn’t need to think about it. But because the modern industrialized diet delivers far more sodium than potassium, your potassium/sodium ratio may be skewed in the direction of not enough potassium. This can increase your risk of high blood pressure, cardiovascular disease, and type 2 diabetes.

Conversely, limiting your sodium intake by minimizing processed, packaged, and fried foods, all of which tend to be high in sodium, can balance the potassium/sodium teeter-totter from the other direction.

Top Potassium Foods

While you may be tempted to pop a pill if you’re low in potassium, there are good reasons to get it from food if possible — the main one being that potassium-rich foods are also packed with other vital nutrients like vitamins, minerals, and antioxidants that work together to support your health.

So what are the potassium heroes of the food world? Here are some excellent sources of the mineral, along with their potassium and sodium levels per 100-gram serving (which, for the visually minded, is about the size of four button mushrooms or a quarter block of tofu).

You don’t have to memorize this list or get it tattooed on your forearm to take advantage of potassium-rich foods. If you adopt the general strategy of opting for fresh fruits, vegetables, and whole grains, and flavor them with herbs and spices rather than pouring on the salt, you’ll likely get all the potassium you need.

Potassium-Rich Recipes

Potassium is abundant in a wide variety of fruits and vegetables, making it a delicious way to meet your daily needs. You can find potassium-rich ingredients in both sweet and savory recipes. And, with a bit of food combining, you can craft a dish that has nearly 50% of your daily value in just one meal!

Whether you start your day with Toasted Pistachio and Cherry Overnight Oats or enjoy one of these savory potassium-rich dishes for dinner (like Moroccan Spiced Sweet Potato, Chickpea, and Spinach Stew, or Quinoa, Lentil, and Mushroom Stuffed Acorn Squash), you’ve got a few tasty ways to enjoy this magnificent essential nutrient!

1. Toasted Pistachio and Cherry Overnight Oats

Meeting a portion of your nutrient needs can be as simple as enjoying a bowl of naturally sweet and tart cherry oatmeal with a hint of nutty pistachio goodness swirled throughout. Toasted Pistachio and Cherry Overnight Oats packs a whopping 740 mg of potassium in one serving alone. Not to mention, this sweet breakfast delight is chock-full of fiber, plant-based protein, and other healing plant nutrients, making this a nourishing breakfast that provides long-lasting plant power!

2. Roasted Tomato Basil Soup

Tomatoes may not be synonymous with potassium-rich foods in everyday conversation, but, boy, are we glad they are a healthy source of this essential mineral! Roasted Tomato Basil Soup is a simple, classic dish to enjoy any night of the week. If you are wondering just how much potassium you can get in one serving, about 415 mg is the magic number.  Closing the potassium gap is easier (and tastier) than you think.

3. Citrusy Papaya Cauliflower Ceviche

If you’re looking for a fresh way to increase your potassium intake, why not give papaya a try? Sweet papaya adds a delightful and colorful twist to an otherwise sour and zingy flavor experience in this tasty Citrusy Papaya Cauliflower Ceviche. What’s more, the combination of mango, lime, and cauliflower brings even more potassium to the party, making this a nourishingly wholesome dish in so many ways!

4. Orange Shallot Vinaigrette

A simple and refreshing way to add a bit more potassium to your meals is through a healthy drizzle of Orange Shallot Vinaigrette over top of your favorite salad, grain bowl, plant-based protein, or pasta salad. With approximately 180 mg in just one orange, this dressing is a win-win for both nutrition and flavor!

5. Moroccan Spiced Sweet Potato, Chickpea, and Spinach Stew

Moroccan Spiced Sweet Potato, Chickpea, and Spinach stew is a nourishing bowl of scrumptious plant-based ingredients that is bursting with nutrients. It’s made with onions, carrots, sweet potato, chickpeas, and spinach; flavored with toasted spices; and finished with fresh herbs to create a flavor-packed meal you’ll be excited to make again and again. Not to mention, this dish is loaded with potassium (and a few other essential nutrients) from the sweet potatoes, chickpeas, and spinach. One serving of this comforting stew provides about 50% of your daily potassium needs!

6. Quinoa, Lentil, and Mushroom Stuffed Acorn Squash

Quinoa, lentils, squash, bell pepper, and mushrooms are a tasty combination that provides plenty of nutrients like protein, carotenoids, vitamin C, and, you guessed it — potassium! This warm and comforting dish has all the nutrients you need to support a healthy immune system, maintain electrolyte balance, and keep your nerve function in tip-top shape. Bonus: The fragrant and cozy aroma of this stuffed squash that will fill your home is a win all by itself!

7. Chocolate and Almond Butter Avocado Mousse

Nothing says wholesome indulgence quite like Chocolate and Almond Butter Avocado Mousse. Potassium-rich avocados are the MVP of this recipe when it comes to bumping up the potassium content, but we can’t give avocados all of the credit. Cacao, almonds, and dates are all foods packed with essential minerals, including zinc, magnesium, manganese, and our star of the show — potassium! In just 15 minutes, the magic of a potassium-powered treat will appear before your eyes and tantalize your taste buds!

Get Your Potassium from Food

Potassium is a chemical element that plays a crucial role in supporting your health and promoting your overall well-being. Most people aren’t getting enough, while at the same time consuming too much sodium, putting them at risk of hypertension and chronic disease.

Fortunately, it’s easy to remedy this imbalance by consuming a variety of potassium-rich whole plant foods and reducing extra sodium. By doing so, you’ll not only add whole food flavor and diversity to your meals but also nourish your body with the many nutrients found in plants. Try the recipes we’ve just shared to get whole food sources of potassium and keep your sodium low in the process, too.

Tell us in the comments:

• Have you ever struggled to maintain healthy blood pressure? What dietary changes did you make?

• What are your favorite potassium-rich foods?

• What potassium-rich recipe will you try first?

Featured Image: iStock.com/Tijana Simic

Read Next:

• The Benefits of Potassium: Why and How You Should Get Enough
• How to Lower High Blood Pressure Quickly and for the Rest of Your Life Using Amazingly Effective Diet and Lifestyle Changes

The post 7 Mouthwatering Potassium-Rich Recipes to Meet Your Nutritional Needs appeared first on Food Revolution Network.