The Lights 2021 Food

Total Page:16

File Type:pdf, Size:1020Kb

The Lights 2021 Food BREAKFAST & LUNCH (all day) The Modern Cafe for Breakfast & Lunch bowls tartines soup (smoothie bowls) (vv.) (on verdant’s sourdough country loaf) (cup | bowl) the lights acai 9 classic avocado 9.5 (v.v) soup du jour 4.5 | 8 acai, banana, brazil nut, honey w/ market greens & tomato 3 rotational, local veggie soup topping: seasonal fruit, hemp granola, raw almond butter 8.5 house cacao nib pudding (v.v) light salads the stars acai 11.5 w/ jam 2 (half | full) pure acai, banana, strawberry, blueberry, w/ fresh fruit 3 date (gf.) kale caesar 6.5 | 11.5 cashew caesar dressing, pumpkin seeds, topping: *eggs on toast 7.5 cacao nib, mulberry berry, goji berry, simple two farm egg scramble on but- brazil nut “parm”, herbed crouton (vv.) tered toast (v) pinky promise 10 seasonal sandwiches dragonfruit, banana, strawberry, honey (locally farmed food always) topping: seasonal fruit, hemp granola, *the breakfast sandwich 12.5 soft brioche bun, avocado, trumpets, *BLT breakfast sandwich 12.5 brioche bun, cured bacon, egg disco fried egg, greens, spicy mayo (v.) sister steph 11 turmeric tomato, greens, spicy mayo (v.) banana, pineapple, house almond butter, pastrami tofu 13 spirulina, chlorella, honey, house almond *lunar hash 12.5 on baguette, hodo tofu “pastrami”, house milk (gf.) market potato, carrot, fried egg, pickles, mustard, market greens, spicy topping: house hot sauce (v.) pepper mayo, (v.) cashew, mulberry berry, goji berry, chia no egg 10 (vo.) 12 seed, bee pollen add avocado 3 hummingbird on whole wheat, house hummus, avoca- (add-ons for these on the other side) *green eggs frittata 10.5 do, tomato, cucumber, spinach (vv.) three egg omelette, simple pesto, 11 grains radish, kale (v.) caprese (warm, savory & complex) on baguette, siano buffalo mozzarella, tomato, basil, balsamic, olive oil (v.) 13 moonrise kingdom 13 chicken fried tofu sandwich wild quinoa, black beans, cashew queso, soft brioche, crispy tofu, house pickle, avocado, tomato pico, kale, pumpkin greens, mustard, spicy mayo (v.) house treats seeds, tomatillo verde (g.f.) (v.v.) (sweet) slice of cake (rotational) 7 simple greens pesto rice 13 (gf.) (vv.) 8 pesto jade rice, 8 min egg, kale, radish buckwheat pancake 10.5 juniper’s caramel brownie hot sauce, chevre (g.f.) (v.) cacao nib pudding, seasonal fruit (gf.) (v.) currant & orange zest scone (v.) 3 (gf.) (vv.) 4 8 banana chocolate muffin 13 oat porridge (gf.) (vv.) jade rice, lentils, kale, avocado, pico house almond milk, nuts, seeds, jam r aw cacao power balls 9 brazil nut parm, red pepper rojo (g.f.) (v.v.) (gf.) (vv.) w/ fresh fruit 3 gf. - gluten free v. - vegetarian eternal sunshine 14 w/ granola 2.5 vv. - vegan vo. - vegan option wild quinoa, roasted sweet potato, hum- mus, pico, market greens, creamy cashew curry (g.f.) (v.v.) side & add- ons (for everything warm) hodo pastrami tofu 4 cured (not smoked) bacon 4 *farm egg (8 minute or fried) 2.5 kale or market greens 3 avocado 3 roasted potato 8 side fruit plate 6 tomato pico 2 plain toast (sourdough, w.w.) 2.5 house hot sauce 1 house tomatillo verde 1 house red pepper rojo 1 house creamy cashew curry 1 house cashew caesar dressing 1 house nut butter 3 side jam 2 the lights T (980) 207- 0871 [email protected] IG @thelightsjuicery 16631 Lancaster Hwy #107 CLT NC 28277 Mon - Friday 8:30am-3:00pm Sat-Sun 9:00am-3:00pm Many items contain ingredients that are not listed; please inform your server of any food allergies or dietary restrictions before you place your order. *Consumption of raw or undercooked seafood, poultry, meat or eggs may increase your risk of contracting a foodborne illness. *These items contain raw or undercooked seafood, poultry, meat or eggs. DRINKS (all day) An Organic Cold-Pressed Juicery & Smoothie Shop cold pressed- juice smoothies coffee (9 plus 1.5 glass deposit | 16oz) (16oz | 24oz) (vv.) (hex coffee roasters clt nc) (espresso) jax izzo 7.5 | 9.5 banana, strawberry, apple juice espresso 3.25 cucumber, spinach, kale, celery, lemon double shot of espresso the greatness thank you berry much 9.5 | 12.5 americano 3.5 carrot, orange, pineapple, lemon, banana, strawberry, blueberry, acai, turmeric house coconut cashew milk macchiato 4 red ranger cortado 4.25 beet, apple, orange, lemon, ginger dr. bruce banner 9 | 12 spinach, kale, banana, pineapple, spiruli- cappuccino 4.5 na, moringa, apple juice (8oz and 12oz) himalayan monk pear, orange, spinach, kale, lemon, latte 5 | 5.5 ginger the islander 8.5 | 11 banana, pineapple, mango, apple juice, oat milk latte 5.75 | 6.5 coconut water 5.75 | 6.5 chia mia almond milk latte pineapple, orange, strawberry, coco cashew milk latte 5.75 | 6.5 9.5 | 12.5 ginger, chia raw power raw cacao mocha 5.5 | 6 banana, brazil nut, date, maca, cocao, (with nut or oat milk) 6.25 | 7 house almond milk elixer shots vanilla bean latte 5.5 | 6 (4 plus .5 glass deposit) ( by adding cold brew) stay woke (with nut or oat milk) 6.25 | 7.5 house caramel latte 5.5 | 6 turmeric & ginger forever immune in tune 9.5 | 12.5 (with nut or oat milk) 6.25 | 7.5 turmeric, ginger, orange, cayenne banana, strawberry, blueberry, date, bra- zil nut, Sun Potion Anandamide, house almond milk our juice pour over (for you to know) brewed to order 4.5 chocolate falls 9.5 | 12.5 these handcrafted beauties are made banana, date, house almond butter, ca- 24 hr. cold brew over ice 4.5 cao, hemp protein, house almond milk with 100% organic ingredients from (full immersion) sustainable farms. they are cold- pressed to retain the most nutrient french press add- ons (12oz, 18oz, and 34oz) rich vitamins, minerals, enzymes, and (for smoothies & smoothie bowls) 4 | 5.5 | 7.5 fresh spinach or kale 1.5 fresh banana 1 juice. fresh blueberry, strawberry 1.5 not coffee fresh ginger root 1 (8oz | 12 oz | with maple) fresh turmeric root 2 raw cashews 1 raw almonds 1 house almond butter 1.5 house chai latte 5 | 6 sub for house almond milk 1 - 1.5 w/ nut or oat milk 5.75 | 6.75 hemp granola 2.5 gf. granola 3 make it dirty with a double shot .25 goji berry .75 cacao .75 Call Us maca .5 chia .5 uji matcha latte 5.75 | 6 .75 cinnamon .5 high grade matcha w/ nut or oat milk .5 moringa .75 turmeric powder 1 6 | 7 FOR PICK UP terra’s whey protein 1 golden milk nutivo hemp protein 1 turmeric & spices w/ nut or milk sun potion ashwaganda 1 sun potion anandamide 1 frozen banana 1 raw cacao hot chocolate 5 | 6 ( frozen acai 1.75 w/ nut or oat milk 6 | 7 frozen pure acai 2 9 frozen blueberry, strawberry, mango or pineapple 1.5 8 0) tea uji matcha 4.5 2 0 high grade matcha w/ water 12oz 7- ginger, lemon & honey 4 (12oz, 18oz, 34oz) 0 rishi looseleaf 3.5 | 5 | 7.5 8 golden chamomile blossoms, hibiscus 7 rooibos, mystic mint, yerba mate 1 orange blossom, jade cloud, THE earl grey, english breakfast, masala chai T (980) 207- 0871 [email protected] IG @thelightsjuicery 16631 Lancaster Hwy #107 CLT NC 28277 Mon - Friday 8:30am-3:00pm Sat-Sun 9:00am-3:00pm .
Recommended publications
  • Phytochemicals from the Roots of Northern Highbush Blueberry (Vaccinium Corymbosum)
    University of Rhode Island DigitalCommons@URI Open Access Master's Theses 2013 Phytochemicals from the Roots of Northern Highbush Blueberry (Vaccinium Corymbosum) Amanda Cirello University of Rhode Island, [email protected] Follow this and additional works at: https://digitalcommons.uri.edu/theses Recommended Citation Cirello, Amanda, "Phytochemicals from the Roots of Northern Highbush Blueberry (Vaccinium Corymbosum)" (2013). Open Access Master's Theses. Paper 716. https://digitalcommons.uri.edu/theses/716 This Thesis is brought to you for free and open access by DigitalCommons@URI. It has been accepted for inclusion in Open Access Master's Theses by an authorized administrator of DigitalCommons@URI. For more information, please contact [email protected]. PHYTOCHEMICALS FROM THE ROOTS OF NORTHERN HIGHBUSH BLUEBERRY ( VACCINIUM CORYMBOSUM ) BY AMANDA CIRELLO A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTERS OF SCIENCE IN PHARMACEUTICAL SCIENCES UNIVERSITY OF RHODE ISLAND 2013 MASTER OF PHARMACEUTICAL SCIENCES THESIS OF AMANDA CIRELLO APPROVED: Thesis Committee: Major Professor Navindra Seeram David Worthen Joanna Norris Clinton Chichester Nasser H. Zawia DEAN OF THE GRADUATE SCHOOL UNIVERSITY OF RHODE ISLAND 2013 ABSTRACT Growing evidence from many in vitro studies suggest that plants produce secondary metabolites which may have potential physiological properties. The northern highbush blueberry ( Vaccinium corymbosum L.) plant is commercially cultivated for its valuable dark-blue fruit, which has been extensively researched and has been shown to contain phenolic compounds recognized to have positive health benefits. Thus, an evaluation of other parts of the plant, that as of yet have not been investigated, could be worthwhile.
    [Show full text]
  • Durio Zibethinus
    1 The Draft Genome of Tropical Fruit Durian (Durio zibethinus) 2 1,2,3,4,5,6# 2,7 2,7 3 3 Bin Tean Teh , Kevin Lim *, Chern Han Yong *, Cedric Chuan Young Ng *, Sushma Ramesh 8,14,15,16 3 2,4, 7 9 10 4 Rao , Vikneswari Rajasegaran , Weng Khong Lim , Choon Kiat Ong , Ki Chan , Vincent Kin 11 12 8,14,15,16,17 2,4,7 13 5 Yuen Cheng , Poh Sheng Soh , Sanjay Swarup , Steven G Rozen , Niranjan Nagarajan , 1,2,4,5,13# 6 Patrick Tan 7 8 1 9 Thorn Biosystems Pte Ltd, Singapore 2 10 Program in Cancer and Stem Cell Biology, Duke-NUS Medical School, Singapore 3 11 Laboratory of Cancer Epigenome, Division of Medical Science, National Cancer Centre, Singapore 4 12 SingHealth/Duke-NUS Institute of Precision Medicine, National Heart Centre, Singapore 5 13 Cancer Science Institute of Singapore, National University of Singapore, Singapore 6 14 Institute of Molecular and Cellular Biology, Singapore 7 15 Centre for Computational Biology, Duke-NUS Medical School, Singapore 8 16 Department of Biological Sciences, National University of Singapore, Singapore 9 17 Lymphoma Genomic Translational Research Laboratory, National Cancer Centre, Singapore 10 18 Global Databank, Singapore 11 19 Verdant Foundation, Hong Kong 12 20 Samsoney Group, Malaysia 13 21 Genome Institute of Singapore, Singapore 14 22 Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 23 Singapore 15 24 Metabolites Biology Lab, National University of Singapore, Singapore 16 25 NUS Synthetic Biology for Clinical and Technological Innovation, Life Sciences Institute, National 26 University of Singapore, Singapore 17 27 NUS Environmental Research Institute, National University of Singapore, Singapore 28 29 30 * Denotes equal contribution 31 32 # Address correspondence: [email protected] (B.T.T.) or [email protected] 33 (P.T.) 34 2 35 Abstract 36 Durian (Durio zibethinus) is a South East Asian tropical plant species, well-known for its hefty spine- 37 covered fruit and notorious sulfury and onion-like odor.
    [Show full text]
  • Bioactive Compounds in Nuts and Edible Seeds: Focusing on Brazil Nuts and Baru Almond of the Amazon and Cerrado Brazilian Biomes
    Review Article SM Journal of Bioactive Compounds in Nuts and Nutrition and Edible Seeds: Focusing on Brazil Nuts Metabolism and Baru Almond of the Amazon and Cerrado Brazilian Biomes Egea MB1*, Lima DS1, Lodete AR1 and Takeuchi K1,2* 1Science and Technology, Goiano Institute of Education, Brazil 2Faculty of Nutrition, Federal University of Mato Grosso, Brazil Article Information Abstract Received date: Oct 09, 2017 The biodiversity of the Amazon and Cerrado biomes is extremely important for the populations that inhabit Accepted date: Nov 14, 2017 these areas, through the extractive collection of non-timber forest products such as fruits, nuts and edible seeds, which generate income and employment. Brazil nut (Bertholletia excelsa) is native from South America being Published date: Nov 20, 2017 found in the Amazon biome and baru almond (Dipteryx alata Vog.) is native from the Cerrado biome; these are part of the group of oleaginous that can be classified as true nuts and edible seeds, respectively. Both *Corresponding author are important sources of micronutrients that have been associated with several benefits to human health due to the presence of high levels of biologically active compounds such as minerals and vitamins. Minerals act Egea MB, Science and Technology, mostly as cofactors in various reactions, selenium has high availability in Brazil nuts and from selenocysteine Goiano Institute of Education, Brazil, and its enzymes, it exerts functions in the human body as an antioxidant, regulator of thyroid hormones and Tel: +55 64 36205636; protection of cardiovascular diseases. Among vitamins, tocopherol is a precursor to vitamin E, present in both Brazil nut and baru almond, being found in the form of α-tocopherol and having a role in the prevention of various Email: [email protected] diseases, including: cancer, diabetes, cataracts and cardiovascular and cerebrovascular diseases.
    [Show full text]
  • Fabrication of Dye Sensitized Solar Cell Based on Natural Photosensitizers
    Available online at www.worldscientificnews.com WSN 149 (2020) 128-139 EISSN 2392-2192 Fabrication of Dye Sensitized Solar Cell Based on Natural Photosensitizers M. Nirmala*, S. Sahana, B. Iswarya, K. Maruvarasi, A. Adline Jenita and B. Kavitha Sri GVG Visalakshi College for Women, Udumalpet, Tamil Nadu, 642126, India *E-mail address: [email protected] ABSTRACT Dye Sensitized solar cells were fabricated using with natural extracts and TiO2 is used as a semiconducting layer. The layer of nanocrytalline titanium dioxide was deposited on conductive side of the transparent Fluorine doped Tin Oxide (FTO) glass plate and the other side of the plate is coated with graphite. Voltage and Current values are measured for natural dyes coated FTO plate and I-V characteristic curves of all fabricated cells were drawn and analyzed. The highest power conversion efficiencies of Blueberry (0.79872%) and Beetroot (0.745813 %.) dyes were achieved among 10 dyes. The functional groups of Beetroot and Turmeric natural dyes were confirmed under FTIR spectroscopy. The ease and cost efficiency of the overall fabrication process, extensive availability of these fruits/juices render them novel and low-cost candidates for Solar cell applications. Keywords: Natural Dyes, nanocrystalline materials, nanocrytalline titanium dioxide, Solar cell, FTIR spectroscopy, Efficiency, Functional 1. INTRODUCTION The dye sensitized solar cell (DSSC) provides a technically and economically credible alternative concept to present day p–n junction photovoltaic devices. The dye molecules are quite small so in order to capture amount of the incoming light the layer of dye molecules needs ( Received 04 September 2020; Accepted 26 September 2020; Date of Publication 27 September 2020 ) World Scientific News 149 (2020) 128-139 to be made fairly thick, much thicker than the molecules themselves.
    [Show full text]
  • Blueberry Coconut Crumb
    Blueberry-Mango Crumb Pie Here we take a traditional blueberry pie and give it a tropical twist with some chopped mango and - if you like - a little bit of canned pineapple. Then, in keeping with the tropical vibe, we add flaked coconut to the topping. Use your favorite crust or the Buttermilk Pie Dough that follows. -Buttermilk Pie Dough (page 2) -1/2 cup sugar Filling -1 1/2 tablespoons cornstarch -3 cups fresh blueberries (1 1/2 pints) -pinch of salt -1 1/2 cups frozen mango chunks, cut in Coconut Crumb Topping small dice OR 1 cup mango plus 1/2 cup -3/4 cup all-purpose flour crushed or diced pineapple -3/4 cup sweetened flaked coconut -1 tablespoon lemon juice -1/2 cup sugar -2 teaspoons finely grated lemon zest -1/4 teaspoon salt -3/4 teaspoon coconut extract (optional) -5 tablespoons cold unsalted butter, diced 1. Prepare and refrigerate the pie dough for 30 to 45 minutes, if you haven't already. Roll the dough into an 11 1/2 to 12-inch circle and line a standard - not deep- dish - 9 or 9 1/2 inch pie pan with it, sculpting the overhanging dough into an upstanding ridge. Flute, if desired, then refrigerate the pie shell. 2. Prepare the Coconut Crumb Topping: Combine the flour, coconut, sugar, and salt in a food processor. Process briefly, to mix. Add the butter and pulse repeatedly, until the mixture resembles coarse crumbs. Turn it out into a shallow casserole dish and rub with your fingers to smear the butter into the mixture.
    [Show full text]
  • Le Monde Brunch Menu
    B R U N C H S A T U R D A Y & S U N D A Y 1 1 A M - 4 P M E G G S S A N D W I C H E S E G G W H I T E A V A I L A B L E 2 17 3 EGGS ANY STYLE 17 CROQUE MONSIEUR GRILLED HAM, SWISS CHEESE, BECHAMEL SAUCE LAMB MERGUEZ SAUSAGE OR APPLEWOOD SMOOKED [ADD] SUNNY-SIDE UP EGG 2 BACON WITH TOAST, HOUME FRIES 19 BAGEL & LOX 17 SHAKSHUKA SALMON, CREAM CHEESE, ONIONS, TOMATO, THREE EGGS BAKED IN TOMATO SAUCE, RED PEEPER, NEW YORK BAGEL GREEN PEPPER, GOAT CHEESE, MERGUEZ ORGANIC CHICKEN 17 CLASSIC BENEDICT* 17 AVOCADO, TOMATO, BOSTON LETTUCE, ONIONS, PROVOLONE CHEESE, SPICY MAYO, BAGUETTE POACHED EGGS, CANADIAN BACON, HOLLANDAISE, 18 ENGLISH MUFFIN LE MONDE BURGER* FLORENTINE* 18 NATURAL FARM RAISED BEEF, GRUYERE, LETTUCE, TOMATOES, CARAMELIZED ONIONS, BERNAISE SAUCE, POACHED EGGS, SPINASH, HOLLANDAISE, ENGLISH HAND CUT FRENCH FRIES MUFFIN 17 AVOCADO TOAST* SCANDINAVIAN* 19 AVOCADO, POACHED EGG, TOMATO, CILANTRO, SHALLOTS, OLIVE OIL, LIME JUICE, COUNTRY BREAD POACHED EGGS, SMOKED SALMON, HOLLANDAISE, [ADD] SMOKED SALMON 6 ENGLISH MUFFIN LOBSTER CRAB BENEDICT* 23 S A L A D S 16 ARUGULA, TOMATO, FENNEL SALAD, POACHED EGGS, GOAT CHEESE HOLLANDAISE ARTICHOKE HEARTS, ARUGULA, ROASTED BEETS, 25 STEAK & EGGS* ENDIVE, OLIVE TAPENADE, DIJON 22 HAND CUT FRIES NICOISE* GRILLED TUNA, BOSTON LETTUCE, STRING BEANS, RED 18 MAKE YOUR OWN OMELETTE PEPPERS, RED ONIONS, POTATOES, ANCHOVY, NICOISE OLIVES, CITRUS DRESSING CHOOSE 3: HAM, SMOKED SALMON, SWISS CHEESE, GOAT CHEESE, SPINACH, ONIONS, TOMATO, RED BROILED SHRIMP 18 PEPPER, MERGUEZ WATERCRESS, HEART OF PALM, TOMATO, AVOCADO, QUINOA, PINEAPPLE SALSA S I D E S S W E E T S SCROISSANT 5 13 CHOCOLATE CROISSANT 6 FRESH FRUIT PLATE SEASONAL SELECTION FRENCH FRIES 7 HOME-MADE GRANOLA 14 HOME FRIED POTATOES 6 MIX BERRIES, ACAI, GREEK YOGURT BACON 7 BLUEBERRY PANKACES 15 8 LAMB MERGUEZ SAUSGE HOUSE MADE BERRY JAM, WHIPPED CREAM 7 16 BAGEL W/ CREAM CHEESE CHALLAH FRENCH TOAST SEASONAL FRUIT, PASSION FRUIT COULIS *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
    [Show full text]
  • Fats Ebook Feb 02.Pdf
    2 DRHYMAN.COM Contents Contents INTRODUCTION ................................. 8 PART I ........................................... 11 Dietary Fats: The Good, Bad and the Ugly ............................................ 11 Fatty Acids ............................................................................................ 11 Saturated Fat ........................................................................................ 12 Polyunsaturated Fats ............................................................................ 14 Essential Fatty Acids 101- Omega-3 and Omega-6 ............................... 14 The Beneficial Omega-6 Fatty Acid: GLA ............................................... 16 How Fatty Acids Affect Brain Health ..................................................... 17 Omega-7 Fatty Acids ............................................................................ 18 Monounsaturated Fat ............................................................................ 18 Trans Fats ............................................................................................. 20 Trans Fats and Health ........................................................................... 21 Toxins in Fat .......................................................................................... 22 A Case for Organic ................................................................................ 23 DRHYMAN.COM 3 PART II .......................................... 24 Animal Fats .......................................................................
    [Show full text]
  • THE HANDBOOK Your South Beach Success Starts Here!
    THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit ..............
    [Show full text]
  • Getting Nutty on the Menu
    Getting Nutty on the Menu Breakfast Add chopped nuts to breakfast cereal, such as oatmeal, porridge, granola, or cold cereal Add chopped nuts to quick breads, such as pecan pancakes, walnut waffles, blueberry hazelnut muffins, or pistachio orange biscuits Sprinkle nuts, such as almonds, pistachios or brazil nuts over Greek yogurt with fruit for an easy breakfast Spread nut butter, such as almond, walnut, or cashew butter over toast, bagels, or English muffins Lunch Use nut butter, such as almond or cashew butter, as a spread on sandwiches instead of margarine or mayo; even savory sandwiches! Toss nuts into salads, such as romaine salad with toasted walnuts, kale salad with almonds, or 3-bean salad with pinenuts Make a simple meal of cottage cheese, seasonal fruit and nuts, such as pistachios, almonds, macadamia nuts and pecans Enjoy an Asian vegetable stir-fry with a sprinkling of nuts, such as almonds Dinner Add nut butter to savory sauces, such as curry, mole, or Thai sauce Sprinkle nuts, such as pistachios, macadamia, walnuts, or almonds into sautéed vegetables, such as spinach, asparagus or Brussels sprouts, as a side dish Top lean proteins with herbs and chopped nuts, such as pine nuts, hazelnuts, cashews, or pistachios and roast Whiz up a pesto sauce with basil, garlic, EVOO, and nuts, such as almonds, pine nuts, pistachios or walnuts Mix finely diced nuts into bread crumb toppings for casseroles, such as macaroni and cheese, broccoli cheese, or green bean casserole for a nutritious crunch Press chopped nuts, such
    [Show full text]
  • Chapter 1 Definitions and Classifications for Fruit and Vegetables
    Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
    [Show full text]
  • Minnesota Harvester Handbook
    Minnesota Harvester Handbook sustainable livelihoods lifestyles enterprise Minnesota Harvester Handbook Additonal informaton about this resource can be found at www.myminnesotawoods.umn.edu. ©2013, Regents of the University of Minnesota. All rights reserved. Send copyright permission inquiries to: Copyright Coordinator University of Minnesota Extension 405 Cofey Hall 1420 Eckles Avenue St. Paul, MN 55108-6068 Email to [email protected] or fax to 612-625-3967. University of Minnesota Extension shall provide equal access to and opportunity in its programs, facilites, and employment without regard to race, color, creed, religion, natonal origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientaton, gender identty, or gender expression. In accordance with the Americans with Disabilites Act, this publicaton/material is available in alternatve formats upon request. Direct requests to the Extension Regional Ofce, Cloquet at 218-726-6464. The informaton given in this publicaton is for educatonal purposes only. Reference to commercial products or trade names is made with the understanding that no discriminaton is intended and no endorsement by University of Minnesota Extension is implied. Acknowledgements Financial and other support for the Harvester Handbook came from University of Minnesota Extension, through the Extension Center for Food, Agricultural and Natural Resource Sciences (EFANS) and the Northeast Regional Sustainable Development Partnership (RSDP). Many individuals generously contributed to the development of the Handbook through original research, authorship of content, review of content, design and editng. Special thanks to Wendy Cocksedge and the Centre for Livelihoods and Ecology at Royal Roads University for their generosity with the Harvester Handbook concept. A special thanks to Trudy Fredericks for her tremen- dous overall eforts on this project.
    [Show full text]
  • 2020Usdaexplanatory Notes –Agricultural Marketing Service
    2020 USDA EXPLANATORY NOTES – AGRICULTURAL MARKETING SERVICE Agency-Wide ................................................................................................................................................................. 3 Purpose Statement.....................................................................................................................................................3 Available Funds and Staff Years ............................................................................................................................ 11 Permanent Positions by Grade and Staff Years ...................................................................................................... 13 Vehicle Fleet ........................................................................................................................................................... 14 Shared Funding Projects ......................................................................................................................................... 15 Account 1: Marketing Services ................................................................................................................................... 17 Appropriations Language........................................................................................................................................ 17 Lead-Off Tabular Statement ................................................................................................................................... 17 Project Statement
    [Show full text]