Garam Masala, also known as the garam masala spice blend, is a complex mixture of spices used in Indian cooking to enhance the flavor of food. Garam masala varieties vary by region and country of origin; for example, garam masala is used in the north Indian cuisine, whereas garam masala is used in the south Indian cuisine. The garam masala blend is made up of cardamom, cloves, cinnamon, mace, nutmeg, black pepper, and cumin.

Garam Masala is a spice mixture commonly used in south India. In this recipe it is used as a seasoning and is made up of various spices with different tastes.

Garam Masala, also known as Indian Spice, is a mixture of sweet and spicy ingredients used in food, household and personal care products, medicines and perfumes. Garam means “hot” in Hindi, and masala is the Hindi term for a mixture or blend of spices. Garam masala is prepared by combining a number of spices by grinding them or blending them into a powder, and is customarily used in Indian curries, as well as in some traditional Indian sweets. Garam masala is also used in Indian cooking and in other cuisines in South Asia, especially in Bangladesh, Pakistan, and other areas formerly part of the British Empire.

A Quick Look

Garam masala is a spicy mix that is somewhat sweet, peppery, and pungent. It is a popular flavor in Indian and Pakistani cuisines. Although garam masala is not a major source of nutrients in the quantities commonly eaten, it does offer health advantages due to the antioxidant, blood sugar regulating, and digestive characteristics of the spices included in the mix. Garam masala is a versatile spice that works well in both sweet and savory dishes.

Overview

Garam masala is a spicy mix that is somewhat sweet, peppery, and pungent. Garam means “hot” in Urdu, while masala means “combination of spices.”

Many countries throughout the globe have herb or spice mixes that are mainstays in their regional kitchens: herbes de Provence in France, Adobo in Latin America, Chinese five spice in China, and garam masala in India and Pakistan.

Peppercorns, cloves, cinnamon, cardamom, and cumin are almost always included in traditional garam masala recipes. Nutmeg, coriander, star anise, and/or dried chilis may also be present. Turmeric, saffron, or fennel are less frequently used, as are ground nuts, garlic, and onions.

Garam masala may be made in a variety of ways, and recipes can vary depending on location and personal preference.

Garam masala is a versatile spice that may be used in both sweet and savory dishes (such as rice pudding and lentil dal).

Identification

Garam masala is a mixture of ground spices that is usually golden brown in color. It has a strong fragrance, and depending on the spices used in a specific garam masala recipe, it may taste sweet, spicy, pungent, or even somewhat flowery with licorice overtones.

Nutritional Information

Garam masala is not a major source of nutrients in the quantities commonly eaten.

Garam masala, like many other herbs and spices, adds nutrients to a dish in a variety of ways.

First, many of the spices included in garam masala are high in phenolic compounds with powerful antioxidant activity. Cloves in particular are extremely high in antioxidants. Other spices, such as cinnamon, can help balance blood sugar. Still others, such as cumin and cardamom, belong to a class of plants called “carminatives”, which are used to enhance digestion and reduce gas and bloating.

Garam masala, like most other spices, doesn’t technically “count” toward your macronutrient or micronutrient totals, but it does provide health advantages and, of course, taste.

Selection

Garam masala may be obtained in glass jars, sachets, or loose in bulk bins, previously blended. Shop in shops with a large turnover, regardless of how you decide to buy it. Spices that have been sitting on the shelf for a long time lose their taste and strength. Fresh garam masala should have a strong fragrance with sweet and spicy undertones.

You may also create your own garam masala mix using either pre-ground spices or entire spices crushed by hand in a mortar and pestle or a coffee mill.

Here’s a simple recipe:

• 2 tablespoons cumin powder
• 12 teaspoons black pepper, ground
• 12 tablespoons cardamom powder
• 1 teaspoon cinnamon powder
• 12 teaspoon cloves, ground
• 12 teaspoon nutmeg powder

Combine all spices in an airtight container, ideally one made of glass.

Storage

Garam masala should be kept at room temperature in a tightly sealed container away from heat and light, such as a closed cabinet or drawer away from the oven.

Garam masala doesn’t really “go bad,” but it does lose taste after approximately six to eight months.

Preparation

Garam masala tastes well sprinkled over roasted vegetables, lentil stews, or cooked whole grains, as well as in meat rubs and marinades.

When using garam masala in soups or stews, culinary experts recommend adding it towards the end of the cooking process, since it may turn bitter if cooked too long.

Spiced coconut chicken with carrots and parsnips is a delicious recipe.

This meal will assist to elevate the taste of your standard chicken breast recipe. This meal has a well-rounded taste profile because to the moistness of the coconut milk, the exotic flavor of garam masala, and the crunch of the black sesame seed. Not to mention that your side dish cooks in the same pot as the main dish, making this a one-pot meal.

Ingredients

4-5 bone-in chicken breasts 4-5 parsnips, cut in half lengthwise 3 carrots, cut lengthwise in half 3 tablespoons coconut oil 1-2 tbsp sesame seeds (black) 2 tsp cumin powder a sprinkle of garam masala 2 tsp cayenne pepper 2 tsp light coconut milk 1/2 garlic clove, grated, 1-15oz can lemon juice 1 handful fresh lemon wedges, 1 coriander or cilantro accompanied by

Directions

Time to Prepare: 20 minutes Time to prepare: 50 minutes Approximately 4-5 servings

To begin, prepare the chicken by marinating it. Place the chicken (breast/skin side down) in a dish with the coconut milk, 12 teaspoon cumin, 12 teaspoon lemon juice, and 1 garlic clove grated. Refrigerate for at least one hour, covered. The greatest taste comes from marinating overnight.

Preheat the oven to 400 degrees Fahrenheit and line a roasting/cookie pan with tin foil when ready to cook.

Bring a pot of water to a boil, then peel and cut carrots and parsnips lengthwise. Bring them to a boil for 3-4 minutes. Drain the water and coat the veggies with 1-2 tablespoons coconut oil.

In a roasting pan, combine the carrots and parsnips (either in a line so the chicken is placed on top, or around the perimeter for crispier vegetables). 1 tsp sesame seeds 1 tsp sesame seeds 1 tsp sesame seeds 1 ts

Place the chicken on top of the parsnips and carrots after removing it from the marinade.

In a small bowl, combine 1.5 teaspoon ground cumin, a sprinkle of cayenne pepper, 1 teaspoon black sesame seeds, and 2 teaspoon garam masala.

Evenly coat the chicken breasts with the spice mixture. If preferred, season with a pinch of salt.

Roast for 50 minutes (until chicken is done), then baste the chicken with the fluids that collect at the bottom of the pan with a spoon or a good baster every 30 minutes. If you want to cook your vegetables near the pan’s edge to make them crispier, keep an eye on them to make sure they don’t burn and remove them early if necessary.

Serve with lemon wedges if preferred and garnished with fresh coriander/cilantro.

Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

Foods That Are Related

Garam Masala is a spice blend which is part of the Indian tradition. The official term for Garam Masala is ‘Garam’ which means ‘hot’. It is a mixture of different spices that are ground together in a mortar and pestle. Garam masala can be used as food seasoning or it can be used in cooking. Garam masala is used in curries, as well as in the preparation of Indian sweets, and as a spice in chutneys, pickles, and chocolates. Garam masala is used in a variety of dishes and can be found in most Indian restaurants and grocery stores.. Read more about authentic garam masala recipe and let us know what you think.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”What is garam masala made of?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Garam masala is a spice mixture used in Indian cuisine. It can be made from various spices, including cardamom, cinnamon, cloves, coriander seeds, cumin seeds, black pepper, and nutmeg.”}},{“@type”:”Question”,”name”:”What is the difference between curry powder and garam masala?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Garam masala is a spice mixture used in Indian cuisine, while curry powder is a blend of spices used in British and American cuisine.”}},{“@type”:”Question”,”name”:”What can Garam Masala be used for?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Garam Masala is a spice that has many uses. It can be used in cooking, as a condiment, or as an ingredient in other recipes.”}}]}

Frequently Asked Questions

What is garam masala made of?

Garam masala is a spice mixture used in Indian cuisine. It can be made from various spices, including cardamom, cinnamon, cloves, coriander seeds, cumin seeds, black pepper, and nutmeg.

What is the difference between curry powder and garam masala?

Garam masala is a spice mixture used in Indian cuisine, while curry powder is a blend of spices used in British and American cuisine.

What can Garam Masala be used for?

Garam Masala is a spice that has many uses. It can be used in cooking, as a condiment, or as an ingredient in other recipes.

Related Tags

This article broadly covered the following related topics:

• garam masala in english
• garam masala uses
• garam masala ingredients quantity
• garam masala recipe
• what is masala

Green Onions, also known as spring onions or scallions, are a very attractive and tasty vegetable. They are very easy to prepare. They can be eaten raw or in salads, or can be cooked and used in recipes.

Green Onions Recipe & Nutrition | ‘s Encyclopedia of Food

One of the basic ingredients of green onions, is that they help to provide antioxidants that are vital for the body to combat free radical damage. Antioxidants have many benefits, such as preventing heart disease, cancer, and the common cold. You can also use green onions to help treat arthritis, diabetes, and blood pressure. Green onions are also considered to be good sources of vitamin C, manganese, protein, and fiber.

A Quick Look

Green onions, also known as scallions, are related to onions, garlic, shallots, leeks, and chives and are members of the Allium family. Green onions, like the other members of this family, have a strong, sulfurous flavor. It is frequently eaten raw since its taste is softer and fresher than other onions. Green onions are often used to garnish soups, stir-fries, salads, salsas, and chutneys in Asian and Mexican cuisines. Green onions are low in calories and rich in vitamin K, as do most vegetables. Although green onions have a milder taste than normal onions, we nevertheless advise avoiding eating them before kissing or close-talking.

Overview

Green onions, also known as scallions, are members of the Allium family, which includes onions, garlic, shallots, leeks, and chives. Green onions, like the other members of this family, have a strong, sulfurous flavor, but it is milder than other onions.

The majority of the green onion plant grows above ground, unlike onions or garlic, which is why it is mostly green with a pale tip where it was submerged. Green chlorophyll pigments appear only in the presence of sunlight. Onions and garlic, on the other hand, grow almost completely underground and are almost colorless when harvested.

Green onions are used as a delicious garnish in a number of Asian cuisines. They are typically served uncooked. They’re often coarsely diced and sprinkled over miso soup, used in chutneys, or sprinkled over rice or stir-fries. Green onions are also a common ingredient in Mexican cooking.

Green onions may originate from either extremely immature onions that haven’t yet developed a bulb or other Allium types that never create a bulb. Spring onions are onions that have just started to develop a bulb and are often confused with green onions/scallions. Spring onions have a milder flavor than mature onions, but they are hotter than green onions.

Because various nations use different names, this language may be extremely confusing. A spring onion, for example, is a green onion/scallion in Canada and the United Kingdom.

Identification

Green onions are made up of layers of long, tubular leaves with a light tip and a bright green color. A small fringe of roots is often still connected to the tips.

Green onions have a sweeter, mellower onion taste than raw onions, but are somewhat hotter than chives.

Although some recipes recommend removing the dark green tips and just using the lighter parts of the plant, the whole plant is edible and delicious.

Nutritional Information

14 calories, 0.8 grams of protein, 0.1 grams of fat, 1.8 grams of carbs, 0.7 grams of fiber, and 0.8 grams of sugar are found in three medium-sized green onions (approximately 175 grams). Vitamin K is abundant in green onions.

Selection

Green onions may be found in most supermarkets and fruit and vegetable markets. Typically, they are offered in bunches.

When choosing green onions, seek for firm bunches that are bright green in color. Pass over any leaves that are severely twisted, damaged, or slimy.

Storage

Scallions should be kept in the crisper drawer of your refrigerator. They will stay firm for four to five days there. Alternatively, you may stand them in a shallow glass of water, roots down. For approximately a week, this technique will keep them fresh.

Preparation

Green onions are usually eaten raw, but very rarely by themselves. As a result, despite the fact that they need little preparation, they are often used in recipes.

Remove the top inch or two of green leaves and the very bottom of the gritty butt, where the roots may still be connected, before eating. Remove any exterior layers that seem to be dry or papery. The leftover part should be chopped into thin circles. Add to salads, salsas, stir-fries, soups, and almost any other savory meal you can think of as a finishing touch.

Recipe: GRILLED GREEN ONION & ASPARAGUS WITH TAHINI MISO SAUCE

This basic meal is simple to make yet has a lot of flavor. A buttery, flavorful tahini-miso sauce coats lightly grilled asparagus and green onion. This is a fantastic summer side dish.

Ingredients

    Green onions (with coarse ends trimmed) 1 asparagus bunch, coarse ends trimmed 1 lot extra virgin olive oil 1 teaspoon of salt a quarter teaspoon butter (unsalted) as a sauce 2 tbsp minced onion 1 tblsp. tahini (sesame butter) 2 tbsp miso paste (white or red) 1 tablespoon

Directions

Time to Prepare: 10 minutes Time to prepare: 20 minutes Approximately 4-6 servings

To prepare the vegetables, combine the following ingredients in a large mixing bowl.

Green onions and asparagus should be tossed in olive oil and salt. Place on a grill and cook for 8 to 10 minutes, or until softened and slightly charred in places. Remove the steaks from the grill and put them aside.

To make the sauce:

Melt the butter in a small saucepan over medium heat to create the sauce. Cook, stirring occasionally, until the onion is slightly caramelized, about 7 to 10 minutes. Remove from the heat and set aside to cool slightly before whisking in the tahini and miso paste.

Assembly:

Serve with the sauce drizzled over the grilled veggies.

Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

Foods That Are Related

Pickle may be the most controversial vegetable in the world, but it certainly is one of the most versatile. (Editors Note: This is a joke.) Most people think of pickles as briny and remote—a tangy preserve, often associated with ethnic cuisines—but this is definitely not the case. Pickles are quick and easy to make, as the name suggests, and can be enjoyed at any time of the day.. Read more about roasted green onions and let us know what you think.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”What to do with lots of green onions?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”

I recommend using them in a stir fry.”}},{“@type”:”Question”,”name”:”What do you eat green onions with?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” I eat green onions with anything that is not spicy.”}},{“@type”:”Question”,”name”:”What are green onions good for in cooking?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Green onions are commonly used in cooking as a garnish or for flavor. They can be chopped and added to salads, soups, stir-fries, and other dishes.”}}]}

Frequently Asked Questions

What to do with lots of green onions?

I recommend using them in a stir fry.

What do you eat green onions with?

I eat green onions with anything that is not spicy.

What are green onions good for in cooking?

Green onions are commonly used in cooking as a garnish or for flavor. They can be chopped and added to salads, soups, stir-fries, and other dishes.

Related Tags

This article broadly covered the following related topics:

• green onion
• scallions vs green onions
• what part of the green onion do you eat
• green onion nutrition facts raw
• green onion recipes

There are many wild rice varieties, but the main ones used in the United States are the native varieties. They are the main staple food in the area where wild rice grows. The most common is Ojibwa wild rice, which is a long-storing variety. It is a high-protein, high-fiber grain that is rich in vitamins, minerals and amino acids. Wild rice contains lysine, and many other essential amino acids. It also has twice the amount of protein per gram of the most commonly grown grain.

Wild rice is a grain that is not cultivated and is available in the wild. It is considered one of the oldest cultivated grains. Wild rice is not known to cause allergies, unlike the wild rice varieties that are cultivated.

Wild rice is one of the most nutritious and delicious grains you can eat. It is also one of the least expensive. If you haven’t tried this versatile grain you should. It’s origin is from the wild rice species that grows in the marshy areas of the North American and North Asian plains, especially in Canada and the eastern United States. Wild rice is a staple of the Native American diet.

A Quick Look

Wild rice is a gluten-free whole grain that originated in North America. The long, ebony-colored grains open up to expose a starchy core when cooked. Cooked wild rice has a chewy texture and a deep, nutty taste with black tea undertones. Wild rice is a nutrient-dense complex carbohydrate that is high in manganese, zinc, and phosphorus.

Overview

Wild rice is a gluten-free whole grain native to North America that is both delicious and elegant. Wild rice was an essential nutritional staple as well as a ceremonial meal for Indigenous peoples in North America.

Wild rice is collected mainly by canoe in small freshwater lakes and mild streams. Wild rice harvesting, also known as “knocking the rice,” is done with long sticks that are used to pull blades of wild rice grass towards the side of the boat so that they may be threshed with another stick, loosening the grains and falling into the canoe for collecting. Wild rice must be treated in many stages after harvesting before it can be consumed.

The kernels are first dried. The wet kernels are spread out on trays shortly after harvesting and exposed to the sun and air until they dry. In huge cast iron pans, the wild rice is then parched or roasted. This process lowers the moisture content of the rice even more, guaranteeing greater preservation, and loosens the hull from the grain, which will be removed in the next stages. The grains are hulled and winnowed after they have been roasted. Stomping or dancing on the kernels until the husks loosened was a traditional method of hulling. The trampled rice is shook throughout the winnowing process until all of the dry husks fly away, leaving just the wild rice grains.

It may take days and a lot of muscle to complete this procedure. While most commercial wild rice producers now utilize machinery to complete these processes, many smaller artisanal wild rice producers still use the old techniques.

Identification

The grains of wild rice are long, thin, and black in color. When grains are cooked, they frequently split along the center, opening up to expose their starchy core.

Cooked wild rice has a wonderful roasted, nutty taste with undertones of black tea, and is delightfully chewy and starchy. Unlike many other types of rice, which serve as a neutral canvas on which to add tastes, wild rice has a distinct flavor that is enhanced by other strong, earthy ingredients.

Nutritional Information

166 calories, 6.5 grams of protein, 0.6 grams of fat, 35.0 grams of carbohydrates, 3.0 grams of fiber, and 1.2 grams of sugar are found in one cup of cooked wild rice (about 164 grams). Manganese, phosphorus, and zinc are all found in abundance in wild rice.

Selection

Most high quality supermarket shops, health food stores, and bulk food stores carry wild rice.

Shop at shops with a high turnover rate and covered bins if you’re buying in bulk. Choose wild rice packets with grains that are uniformly dark brown in color. If you can smell it, it should smell like a toasty combination of dry grass, walnuts, and black tea. Avoid wild rice packets that exhibit signs of dampness or mildew, but this is uncommon in commercial goods.

It’s also worth noting that wild rice is often offered in packets alongside white rice, with extra taste agents. Read the ingredients to make sure you’re getting a pure product. Only wild rice should be used to make wild rice.

Storage

Uncooked wild rice is very shelf-stable and may be kept in an airtight container for a long time, ideally in a dark closet.

Cooked wild rice may be stored for up to a week in the refrigerator and up to six months in the freezer.

Preparation

To be consumed, wild rice must be cooked.

Here’s a quick way to get started:

In a medium pot, combine 1 cup wild rice, 4 cups water, and half a teaspoon of salt. Place on the stove over medium-high heat and come to a boil, then cover and lower to a low simmer for 40-60 minutes. When most of the water has been absorbed and the rice has swelled, with some grains butterflying open, it is ready to eat. Drain any excess liquid, and then simmer for another minute over low heat to evaporate any residual liquid. After that, fluff the rice with a fork and eat! This recipe yields approximately 4 cups.

Recipe: WILD RICE & WILD MUSHROOM PILAF WITH FRESH HERBS

Both flavorful and somewhat nutty, wild mushrooms and wild rice pair well when seasoned with sage, fresh parsley, and fresh chives.

Ingredients

rice in its natural state 1 cup broth or water 3 cups melted butter 3 tablespoons thinly chopped shallots 3 garlic cloves, minced 2 garlic cloves (salt) 1/2 teaspoon cleaned and clipped wild mushrooms 3 cups dried sage 1 teaspoon fresh parsley leaves, finely minced 3 tablespoons freshly minced fresh chives to taste 3 tbsp freshly cracked pepper

Directions

Time to Prepare: 10 minutes Time to prepare: 60 minutes Approximately 2-4 servings

To prepare the wild rice, fill a saucepan halfway with water or broth and bring to a boil. Add the wild rice, cover, and simmer for 40-45 minutes, or until the rice is mushy (most of the kernels will have split). Any surplus liquid should be simmered or drained. Remove from the equation.

In a large pan, melt butter (or coconut oil) over medium-high heat. Once it’s hot, add the shallots, garlic, and salt and simmer for 2 minutes, or until softened and aromatic. After that, add the carrots, mushrooms, and sage. Cook for approximately 10 minutes, or until softened.

Toss the cooked wild rice into the cooked veggie mixture to warm it up. Remove from the heat and toss in the parsley and chives to mix. Serve with freshly cracked pepper on top.

Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

Foods That Are Related

Wild rice is one of the oldest cultivated grains in the world. It is a member of the grass family and can be grown in wetlands, forests and prairies. Wild rice was the major food source for the Aborigines of Australia and Native Americans of North America and is still harvested for use today by Native American tribes in the Pacific Northwest and in Canada.. Read more about wild rice recipe salad and let us know what you think.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”What can I add to wild rice for flavor?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” You can add in spices such as nutmeg, cinnamon, and cloves.”}},{“@type”:”Question”,”name”:”Do you have to soak wild rice before cooking?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Yes, you need to soak wild rice for at least 4 hours or overnight.”}},{“@type”:”Question”,”name”:”What is the water ratio for wild rice?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” The water ratio for wild rice is 3 parts water to 1 part wild rice.”}}]}

Frequently Asked Questions

What can I add to wild rice for flavor?

You can add in spices such as nutmeg, cinnamon, and cloves.

Do you have to soak wild rice before cooking?

Yes, you need to soak wild rice for at least 4 hours or overnight.

What is the water ratio for wild rice?

The water ratio for wild rice is 3 parts water to 1 part wild rice.

Related Tags

This article broadly covered the following related topics:

• wild rice benefits
• wild rice nutrition facts
• wild rice health benefits
• benefits of wild rice vs brown rice
• calories in cooked wild rice

Za’atar is a common Middle Eastern spice blend that’s used in many Middle Eastern and North African dishes. It’s usually made with sumac, dried thyme, and toasted sesame seeds, though it can also be made with other combinations of spices and herbs. The mixture is used to add a unique taste or flavor to foods, and is particularly popular in the Middle East and North Africa. It’s also sometimes used as a condiment on breads, salads, and vegetables.

Za’atar is a Middle Eastern spice blend made from toasted sesame seeds, thyme, sumac, salt, and olive oil. It has a unique flavor and aroma. It is widely used in Middle Eastern cooking, as well as in Israeli and Mexican cooking. It is a popular ingredient in Israeli cooking, especially with breads, dips, and salads. Za’atar has a thick, earthy, and sometimes zesty flavor. It is a popular seasoning in Middle Eastern cuisine, and is used on all kinds of foods, including vegetables, meats, and desserts. It also is used as a seasoning and as a condiment in salads and dips.

Za’atar, the Middle East’s legendary spice blend, has lately been exploring the world of nutrition.  Za’atar is made from thyme, sumac and sesame seeds and is used as a condiment on bread and as a flavoring in dips and salad dressings.

A Quick Look

Za’atar (pronounced ZAH-tahr) is a spice mix that is used as often as ketchup in the Middle East. Za’atar, like ketchup, is made out of a mystery mix of components that changes depending on whatever kitchen it was prepared in. Oregano, thyme, marjoram, sumac, toasted sesame seeds, and salt are traditionally used in the mix, although cumin, turmeric, fennel, hyssop, caraway, or pistachios may also be included. Although za’atar isn’t eaten in large enough quantities to affect macro or micronutrient counts, the herbs in it include a lot of phenolic compounds, which have a lot of antioxidant potential. Fresh za’atar is a unique culinary experience — fragrant, nutty, and somewhat sour – so look for it in high-volume shops or, better yet, create it yourself!

Overview

Za’atar* (pronounced ZAH-tahr) is a Middle Eastern spice mix that is used in the same way as ketchup is. Za’atar formulas, like Indian curry mixes, are many and varied, and in some instances, so secret that the inventor of the recipe dies with the formula, never sharing it with anybody.

What’s in your za’atar depends on where it was produced in the Middle East and who made it. Za’atar is made up of oregano, thyme, marjoram, sumac, and roasted sesame seeds in general. There’s a good chance it’ll also have salt in it. Other ingredients like as cumin, turmeric, fennel, hyssop, caraway, or pistachios may be included in certain recipes.

Za’atar is usually used as a finishing spice, meaning it is added at the end of the cooking process. Sprinkled over baked pitas, hummus, grilled fish, chicken, or meats, or whisked into salad dressings, the herbaceous mix is popular.

*It’s worth noting that the term za’atar may also apply to a group of herbs that includes oregano and/or marjoram. The term za’atar refers to a spice mix that has been produced.

Identification

Za’atar is typically sold as a textured powder that has been partly milled. It’s a subdued brownish-green hue with noticeable specks of entire sesame seeds.

Za’atar has a strong, rich, and profoundly fragrant fragrance and flavor. The main tastes are thyme and oregano, but there is a noticeable nuttiness from the toasted sesame seeds and a little sharpness from the dried sumac.

Nutritional Information

Za’atar does not provide a major source of nutrients in the quantities commonly eaten.

Za’atar, like many other herbs and spices, adds nourishment to meals by containing phenolic chemicals found in thyme and oregano, which have strong antioxidant qualities.

Selection

Freshness is crucial, as it is with all dry spices. As a result, shop at shops or spice markets that have a large turnover of products.

Before purchasing, if possible, request to sample or at least smell the product. The odor of fresh spices is powerful and brilliant, rising quickly in the nose. Spices that are beyond their prime will smell like a swarm of dust bunnies.

A high-quality za’atar will have a strong, almost peppery aroma, as well as a deep nuttiness. Shop elsewhere if you smell a musty or rotten odor.

If you can’t locate za’atar, buying the components separately and making the mix yourself is an easy option.

Here’s a simple recipe:

• 3 tbsp sesame seeds, roasted
• 2 tbsp oregano, dry
• 2 tbsp thyme, dried
• 1 tbsp sumac powder
• 1 teaspoon of salt

In a mixing bowl, combine all ingredients and partly smash using a pestle and mortar or a coffee grinder. Don’t overcrush or mill the mixture; you want a somewhat grainy final product with flecks of entire sesame seeds visible.

Storage

Za’atar should be kept at room temperature in a sealed container away from heat and light, such as a closed cabinet or drawer away from the oven.

Because za’atar loses taste over time and sesame seed oil may become harsh and rancid, your spice mix should be utilized within six to eight months after purchase or preparation.

Preparation

Za’atar is usually used as a finishing spice, therefore it should only be applied at the end of the cooking process.

Season savory baked breads, hummus or yogurt-based dips, and salads with the spice mix. Za’atar may also be rubbed over chicken or meats, or sprinkled over white fish, then baked or grilled with a little olive oil.

Recipe: ZA’ATAR PERSONAL PIZZAS WITH FETA & MINT

These pizzas may be made in the time it takes to order and get a pizza! In these fun and simple to prepare personal pizzas, a fragrant mix of za’atar, garlic, and olive oil replaces tomato sauce. You may use whatever toppings you like, but tomatoes, feta, and mint are a popular and highly recommended combo.

Ingredients

spice combination za’atar 3 tbsp garlic cloves, finely minced 2 tbsp extra virgin olive oil, plus a little more for drizzling 2 tablespoons pita bread 2 finely sliced tiny tomatoes 2 crumbled feta cheese 2 ounces mint leaves, chopped 2 tbsp seasoning salt and pepper to taste

Directions

Time to Prepare: 10 minutes 15 minutes to prepare 2 servings (about)

In a small bowl, mix together the za’atar, minced garlic, and olive oil. Spread a thin amount of hummus between two pitas.

Preheat the oven to 400 degrees Fahrenheit and bake the pitas for 3 minutes on a parchment-lined baking sheet. Remove from the oven and top with tomato slices and crumbled feta.

Return to the oven and bake for another 6 minutes, then set the oven to broil for another 2-3 minutes, or until the edges of the cheese are golden. Remove from the oven, season with salt and pepper, and top with fresh chopped mint and a drizzle of extra virgin olive oil, if preferred.

Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

Foods That Are Related

Za’atar is an herb that is used mainly in Middle East cuisine. It is commonly used in breads, dips, and spreads. It is also used in the preparation of the herb mixture called za’atar. Recipe: Za’atar is a simple mix of thyme, sumac, and sesame seeds. It is best known as a dry spice that can be sprinkled over breads, but not used as a condiment. Nutrition: Za’atar is a high-protein herb that contains vitamin B1, calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. It is also a good source of dietary fiber, calcium, copper, phosphorus, potassium, and sodium.. Read more about za’atar recipe ottolenghi and let us know what you think.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”What is Za Atar seasoning made of?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Za Atar is a seasoning that is made of a mix of spices, herbs and vegetables.”}},{“@type”:”Question”,”name”:”What do you use zaatar for?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Zaatar is a Middle Eastern spice blend that can be used as a garnish or seasoning. Its typically made from thyme, sesame seeds, sumac, and salt.”}},{“@type”:”Question”,”name”:”What is Za Atar eaten with?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Za Atar is a type of bread that is eaten with cheese and olives.”}}]}

Frequently Asked Questions

What is Za Atar seasoning made of?

Za Atar is a seasoning that is made of a mix of spices, herbs and vegetables.

What do you use zaatar for?

Zaatar is a Middle Eastern spice blend that can be used as a garnish or seasoning. Its typically made from thyme, sesame seeds, sumac, and salt.

What is Za Atar eaten with?

Za Atar is a type of bread that is eaten with cheese and olives.

Related Tags

This article broadly covered the following related topics:

• calories in zaatar bread
• zaatar nutrition facts
• zaatar calories 100g
• zaatar calories
• zaatar recipe

Everyvoice is a non-profit organization based in NYC, which focuses on empowering women to create change in their communities through health and leadership development. The 2015 program is about increasing women’s access to reproductive health, and we encourage participants to focus on women’s access to sexual and reproductive health services. As part of this program, we are looking for women who are committed to improving their communities through health and leadership development.

Everyvoice is an organization that supports and works for women’s voices in the field of public health. It has an aim to change the public health system to work for women, building women’s voice in public health decision making.

The July 2015  women finalists are a group of women who have been chosen by the judges for their talent, professionalism, and commitment to the field. They are all women who have dedicated their lives to serving others. Many of these women have made a difference in the lives of others through their work in health care, education, and social justice.

48 women who made a difference in their lives. The finest body changes will receive $50,000 in prize money. Vote for who you believe should win by scrolling through the photographs. 

Every year, we assist men and women from all over the world lose weight, better their relationship with food, and alter their health and fitness through the Coaching Program.

We also set a large, motivating target for them to achieve: $250,000 in cash rewards every year. Consider it an antithesis to the fitness industry’s traditional message of “you must suffer and feel guilty to get in shape.” Big, exciting goals are much simpler to achieve when something amazing is at stake, in our experience.

Here’s how it works: Every six months, we award large cash prizes to our male and female clients who have transformed the most.

We’ve invested over $100,000 for the current coaching group, which began in July 2014 and is now coming to an end: $50,000 for the men and $50,000 for the women.

And right now, we need your help to select the winner of our women’s Grand Prize.

Contribute to the selection of our women’s Grand Prize winner ($25,000).

The women in the photos below came in all shapes and sizes, from all walks of life and from all over the world.

There will be no crash diets. There will be no bootcamps a la The Biggest Loser. There are also no full-time chefs.

These are real women who changed their bodies and health by following our 12-month proven dietary program and receiving the help they needed. 

Here’s how to cast your ballot.

The images of all the women’s finalists may be found below.

To vote for a finalist, simply click the “Vote for Finalist” button next to the person you believe has transformed the most.

But don’t just stop there. Scroll down to the bottom of this post once you’ve seen all of the finalists and decided on your favorite.

At the bottom, double-check your selection and click the “Place your vote” button. This will record your vote and assist us in making a decision.

Finalist number one

I lost 53 pounds and 60.2 inches in total!

• 39 years old
• 53 pound weight loss (from 263 lbs to 210 lbs)
• 60.2 inches were lost in total (from 275.7 inches to 215.5 inches)

Finalist number two

I lost 68 pounds and 50 inches in total!

• 54 years old
• 68 pound weight loss (from 227 lbs to 159 lbs)
• 50 inches were lost in all (from 270 inches to 220 inches)

Finalist number three

I lost 44.5 pounds and 42.3 inches in total!

• 37 years old
• 44.5 pound weight loss (from 201.5 lbs to 157 lbs)
• 42.3 inches were lost in total (from 248.3 inches to 206 inches)

Finalist number four

I lost 80.6 pounds and 68.2 inches in total!

• 42 years old
• 80.6 pound weight loss (from 299 lbs to 218.4 lbs)
• 68.2 inches were lost in total (from 305 inches to 236.8 inches)

#5 finalist

I lost 33.2 pounds and 24.1 inches in total!

• 30 years old
• 33.2 pound weight loss (from 176.2 lbs to 143 lbs)
• 24.1 inches were lost in total (from 233 inches to 208.9 inches)

#6 Finalist

I lost 36.6 pounds and 28.3 inches in total!

• 49 years old
• 36.6 pound weight loss (from 216.1 lbs to 179.5 lbs)
• 28.3 inches were lost in total (from 248.5 inches to 220.2 inches)

#7 finalist

I lost 56 pounds and 41.3 inches in total!

• 26 years old
• 56 pound weight loss (from 214 lbs to 158 lbs)
• 41.3 inches were lost in total (from 247.8 inches to 206.5 inches)

#8 Finalist

I lost 59 pounds and 56.5 inches in total!

• 49 years old
• 59 pound weight loss (from 216.7 lbs to 157.7 lbs)
• 56.5 inches were lost in total (from 266.5 inches to 210 inches)

#9 finalist

I lost 36 pounds and 44 inches in total!

• 42 years old
• 36 pound weight loss (from 168 lbs to 132 lbs)
• Inches lost in total: 44 inches (from 227 inches to 183 inches)

tenth finalist

I lost 52.8 pounds and 43 inches in total!

• 48 years old
• 52.8 pound weight loss (from 221.8 lbs to 169 lbs)
• Total Loss in Inches: 43 Inches (from 254.5 inches to 211.5 inches)

11th finalist

I lost 16.5 pounds and 24.1 inches in total!

• 38 years old
• 16.5 pound weight loss (from 146.5 lbs to 130 lbs)
• 24.1 inches were lost in total (from 225 inches to 200.9 inches)

Finalist number 12

I lost 36.2 pounds and 28.3 inches in total!

• 26 years old
• 36.2 pound weight loss (from 191.6 lbs to 155.4 lbs)
• 28.3 inches were lost in total (from 233.1 inches to 204.8 inches)

Finalist number thirteen

I lost 70.8 pounds and 47.9 inches in total!

• 35 years old
• 70.8 pound weight loss (from 246.8 lbs to 176 lbs)
• 47.9 inches were lost in total (from 268.7 inches to 220.8 inches)

14th finalist

I lost 77.8 pounds and 55.9 inches in total!

• 24 years old
• 77.8 pound weight loss (from 352 lbs to 274.2 lbs)
• 55.9 inches were lost in total (from 313 inches to 257.1 inches)

15th place finalist

I lost 24 pounds and 17 inches in total!

• 47 years old
• 24 pound weight loss (from 139 lbs to 115 lbs)
• 17 inches were lost in total (from 210 inches to 193 inches)

16th finalist

I lost 44 pounds and 34.5 inches in total!

• 43 years old
• 44 pound weight loss (from 206 lbs to 162 lbs)
• 34.5 inches were lost in total (from 246.7 inches to 212.2 inches)

17th finalist

I lost 21 pounds and 25 inches in total!

• 73 years old
• 21 pound weight loss (from 129 lbs to 108 lbs)
• Total Loss in Inches: 25 Inches (from 207 inches to 182 inches)

Runner-up #18

I lost 56.4 pounds and 43 inches in total!

• 49 years old
• 56.4 pound weight loss (from 374.4 lbs to 318 lbs)
• Total Loss in Inches: 43 Inches (from 321 inches to 278 inches)

Runner-up #19

I lost 34 pounds and 27 inches in total!

• 48 years old
• 34 pound weight loss (from 150 lbs to 116 lbs)
• 27 inches were lost in all (from 217 inches to 190 inches)

Runner-up #20

I lost 50 pounds and 39.8 inches in total!

• 56 years old
• 50 pound weight loss (from 229.5 lbs to 179.5 lbs)
• 39.8 inches were lost in total (from 266.3 inches to 226.5 inches)

21st finalist

I lost 31 pounds and 29.4 inches in total!

• 41 years old
• 31 pound weight loss (from 183 lbs to 152 lbs)
• 29.4 inches were lost in total (from 232.2 inches to 202.8 inches)

22nd place finisher

I lost 24 pounds and 20.6 inches in total!

• 46 years old
• 24 pound weight loss (from 163.8 lbs to 139.8 lbs)
• 20.6 inches were lost in total (from 228 inches to 207.4 inches)

23rd place finisher

I lost 17 pounds and 15 inches in total!

• 56 years old
• 17 pound weight loss (from 172 lbs to 155 lbs)
• 15 inches were lost in total (from 217 inches to 202 inches)

#24 Finalist

I lost 31.4 pounds and 29.4 inches in total!

• 34 years old
• 31.4 pound weight loss (from 232.5 lbs to 201.1 lbs)
• 29.4 inches were lost in total (from 252.2 inches to 222.8 inches)

#25 finalist

I lost 25.5 pounds and 16.5 inches in total!

• 30 years old
• 25.5 pound weight loss (from 172 lbs to 146.5 lbs)
• 16.5 inches were lost in total (from 223.3 inches to 206.8 inches)

#26 Finalist

I lost 20.4 pounds and 15.5 inches in total!

• 40 years old
• 20.4 pound weight loss (from 156.6 lbs to 136.2 lbs)
• 15.5 inches were lost in total (from 223.5 inches to 208 inches)

27th place finisher

I lost 57 pounds and 34.2 inches in total!

• 62 years old
• 57 pound weight loss (from 302 lbs to 245 lbs)
• 34.2 inches were lost in total (from 291.5 inches to 257.3 inches)

#28 Finalist

I lost 43.5 pounds and 43.4 inches in total!

• 56 years old
• 43.5 pound weight loss (from 195.3 lbs to 151.8 lbs)
• 43.4 inches were lost in total (from 242.2 inches to 198.8 inches)

#29 finalist

I lost 21.2 pounds and 20.3 inches in total!

• 43 years old
• 21.2 pound weight loss (from 146.4 lbs to 125.2 lbs)
• 20.3 inches were lost in total (from 215 inches to 194.7 inches)

30th place finisher

I lost 33.2 pounds and 32.4 inches in total!

• 36 years old
• 33.2 pound weight loss (from 158.6 lbs to 125.4 lbs)
• 32.4 inches were lost in total (from 218.5 inches to 186.1 inches)

31st place finisher

I lost 33.8 pounds and 27.2 inches in total!

• 53 years old
• 33.8 pound weight loss (from 191.6 lbs to 157.8 lbs)
• 27.2 inches were lost in total (from 235.6 inches to 208.4 inches)

32nd place finisher

I lost 40.6 pounds and 28.5 inches in total!

• 46 years old
• 40.6 pound weight loss (from 267.6 lbs to 227 lbs)
• 28.5 inches were lost in total (from 293 inches to 264.5 inches)

33rd place finisher

I lost 20 pounds and 15 inches in total!

• 52 years old
• 20 pound weight loss (from 143 lbs to 123 lbs)
• 15 inches were lost in total (from 209 inches to 194 inches)

Finalist number 34

I lost 6.6 pounds and 13.3 inches in total!

• 43 years old
• 6.6 pound weight loss (from 139.7 lbs to 133.1 lbs)
• 13.3 inches were lost in total (from 211 inches to 197.7 inches)

35th finalist

I lost 20 pounds and 23 inches in total!

• 27 years old
• 20 pound weight loss (from 168 lbs to 148 lbs)
• Total Loss in Inches: 23 Inches (from 228 inches to 205 inches)

36th finalist

I lost 29 pounds and 30 inches in total!

• 49 years old
• 29 pound weight loss (from 236 lbs to 207 lbs)
• 30 inches were lost in all (from 260 inches to 230 inches)

37th finalist

15.4 pounds and 15.3 inches were lost!

• 27 years old
• 15.4 pound weight loss (from 194 lbs to 178.6 lbs)
• 15.3 inches were lost in total (from 241 inches to 225.7 inches)

#38 finalist

I lost 14 pounds and 24.4 inches in total!

• 31 years old
• 14 pound weight loss (from 164 lbs to 150 lbs)
• 24.4 inches were lost in total (from 222.8 inches to 198.4 inches)

#39 finalist

I lost 20.2 pounds and 12 inches in total!

• 49 years old
• 20.2 pound weight loss (from 182 lbs to 161.8 lbs)
• 12 inches were lost in total (from 234 inches to 222 inches)

40th finalist

I lost 35 pounds and 26.7 inches in total!

• 25 years old
• 35 pound weight loss (from 200 lbs to 165 lbs)
• 26.7 inches were lost in total (from 234.3 inches to 207.6 inches)

41st finalist

I lost 17 pounds and 17.9 inches in total!

• 47 years old
• 17 pound weight loss (from 140 lbs to 123 lbs)
• 17.9 inches were lost in total (from 205.3 inches to 187.4 inches)

42nd place finalist

I lost 20.2 pounds and 17.9 inches in total!

• 48 years old
• 20.2 pound weight loss (from 134.5 lbs to 114.3 lbs)
• 17.9 inches were lost in total (from 204.7 inches to 186.8 inches)

43rd place finisher

I lost 10.8 pounds and 8.3 inches in total!

• 30 years old
• 10.8 pound weight loss (from 130 lbs to 119.2 lbs)
• 8.3 inches were lost in total (from 197 inches to 188.7 inches)

#44 Finalist

I lost 32 pounds and 34.8 inches in total!

• 35 years old
• 32 pound weight loss (from 183 lbs to 151 lbs)
• 34.8 inches were lost in total (from 242.8 inches to 208 inches)

45th finalist

I lost 25.7 pounds and 27.9 inches in total!

• 55 years old
• 25.7 pound weight loss (from 160.6 lbs to 134.9 lbs)
• 27.9 inches were lost in total (from 223.6 inches to 195.7 inches)

46th finalist

I lost 21 pounds and 22.5 inches in total!

• 44 years old
• 21 pound weight loss (from 171 lbs to 150 lbs)
• 22.5 inches were lost in total (from 229 inches to 206.5 inches)

#47 Finalist

I lost 30 pounds and 36.6 inches in total!

• 52 years old
• 30 pound weight loss (from 233 lbs to 203 lbs)
• 36.6 inches were lost in total (from 262.6 inches to 226 inches)

#48 Finalist

I lost 20 pounds and 20 inches in total!

• 37 years old
• 20 pound weight loss (from 132 lbs to 112 lbs)
• 20 inches were lost in all (from 205 inches to 185 inches)

Confirm your pick for the winner of the $25,000 Grand Prize.

It’s vital to realize that we’re not rewarding the greatest bodies per se when verifying your vote. The best transformations will be rewarded.

We don’t expect anyone in the Coaching Program to start off looking like fitness models. We don’t even expect people to look like fitness models at the end of it.

We’re searching for winners who have made the most significant changes in their own bodies, starting from the ground up.

This is due to the fact that the Coaching Program is open to men and women of different shapes and sizes. And your vote should reflect who you believe has made the most significant changes in the last year.

The polls are now closed. Here are the names of the winners.

Do you want to be the healthiest, fittest, and strongest version of yourself?

Most people are aware that getting enough exercise, eating well, sleeping well, and managing stress are all vital for looking and feeling better. However, they require assistance in putting that information into practice in the context of their hectic, sometimes stressful lives.

Over the last 15 years, we’ve used the Coaching technique to assist over 100,000 people lose weight, gain strength, and improve their health… for the long haul… no matter what obstacles they face.

It’s also why, through our Level 1 and Level 2 Certification programs, we teach health, fitness, and wellness professionals how to coach their own clients through similar issues.

Interested in becoming a coach? Join the presale list to save up to 54% and get a spot 24 hours before the general public.

On Wednesday, July 14th, 2023, we will be accepting applications for our upcoming Coaching.

If you’re interested in learning more about coaching, I recommend signing up for our presale list below. Being on the list provides you with two distinct benefits.

• You’ll get a better deal than everyone else. We like to reward the folks that are the most enthusiastic and motivated since they always make the best customers. If you join the presale list, you’ll save up to 54% off the general public pricing, the lowest we’ve ever offered.

• You’ll have a better chance of getting a spot. We only open the program twice a year to ensure that clients receive the special care and attention they need. We sold out in minutes the last time we started registration. By signing up for the presale list, you’ll be able to register 24 hours before the general public, enhancing your chances of getting in.

This is your chance to transform your body and your life with the guidance of the world’s greatest instructors.

[Note: If you currently have your health and fitness under control but want to help others, look into our Level 1 Certification program.]

Sixty years ago, the U.S. Supreme Court ruled that the Constitution protects men and women equally. The gender discrimination of that day is no longer allowed, whether in the workplace or in public accommodations.. Read more about 2015 world cup soccer men’s winner and let us know what you think.

Related Tags

This article broadly covered the following related topics:

• women’s world cup 2015
• 2015 fifa women’s world cup canada finals
• fifa women’s world cup 2015
• 2015 fifa women’s world cup group d
• 1999 women’s world cup final highlights

For years, health authorities have been telling us to eat fish twice a week, and supplement with fish oil supplements to protect against cardiovascular disease. Recent research has, however, raised doubts about the benefits of high dose supplementation with omega-3 fatty acids, and some countries have even banned fish oil on the basis of this evidence.

For many years, the recommended daily dose of fish oil for adults ranged from 500mg to 2,000mg. Other studies found as little as 400mg daily was sufficient. However, it’s becoming increasingly clear that the recommended daily dose of fish oil is much lower than the dose needed to be effective. In fact, in the largest clinical trial on fish oils to date, an average dose of only 1,630mg (2 tsp) daily was found to be effective. This is less than 2% of the recommended daily dose for the entire population. To put this in context, an average consumption of 2,000mg daily is approximately 5% of the recommended daily intake of 6,000mg for most adults.

In the past year, we’ve seen a number of new research articles on fish oil and omega-3 fatty acids. Sometimes we see them from the same journals and researchers, and sometimes they show up in completely different journals and from different authors.. Read more about side effects when you stop taking fish oil and let us know what you think.

Fish oil is a fantastic supplement that has been shown to assist the majority of people. Regardless, here’s why we revised our fish oil recommendations.

++++

When you were a kid, do you recall getting summoned to the principal’s office?

You were caught putting gum in someone’s hair, passing a letter, or launching a paper airplane behind your math teacher’s back.

Uh oh.

You’re in a lot of trouble now. Just wait until your parents discover the truth.

That’s how I felt when PN co-founder Dr. John Berardi called me on the carpet and demanded an explanation after I removed fish oil, multivitamins, and probiotics from the company’s nutrition coaching courses.

Well, no, not really.

(Perhaps a little.)

Our go-to supplement was fish oil.

Clients used to begin their PN Coaching adventure with an immediate supplement habit. The following were our standard instructions:

Take a multivitamin or probiotic together with omega-3 fatty acids (typically liquid fish oil). Begin right now. Do it on a daily basis.

How to choke down spoonfuls of fish oil, deal with the aquarium-flavored burps, and debate with doctors and pharmacists who harrumphed about our recommended amount became a running joke among coaches and clients.

Fish oil shots, fluorescent yellow pee (a strange consequence of the B vitamins in multivitamin formulations), and other digestive difficulties induced by this sudden torrent of good-for-you pills and potions in the GI tract brought clients together. 

We’d done our homework as a research-based firm.

We already knew omega-3 fatty acids were beneficial.

Before recommending omega-3, probiotics, and multivitamin supplements to our clients, we combed through hundreds of studies.

We already knew that the majority of people were low in fatty acids, vitamins, minerals, and beneficial gut microbes.

We also knew there was a substantial link between a person’s metabolism and their microbiota.

So we knew that supplementing with reasonably high dosages of these would jump-start better health and fat loss in the vast majority of clients.

Clients noted improvements in their skin, spirits, and vitality after using these vitamins for a period. Inflammation and joint pain decreased. Periods are less painful. Clients who had their blood tested discovered that cholesterol and sugar levels had improved.

Almost everything seemed to improve as a result of PN’s supplement suggestions.

Then we made a U-turn.

These supplement habits were no longer assigned.

Many returning customers inquired, “Where is the fish oil?”

What caused us to alter our recommendations?

Let me give you an example.

Let’s pretend I know a wonderful person.

This individual is intelligent, attractive, and humorous, with a diverse range of interests. They have a rewarding and well-paying career, but they are never too preoccupied to enjoy life.

They are well-dressed, odor pleasant, and do not snore. They enjoy cooking, are gentle with children and animals, can dance like John Travolta in 1977, and provide fantastic foot rubs.

They’re mature in their emotions and easy to get along with. Without being reminded, they always remember to pick up their socks and gladly take out the trash.

This is the person you should marry.

In fact, you must marry this somebody right now. Today.

GO FOR IT. Now. It’s something we’re all hoping for from you. GO.

What exactly is your issue? This individual is a fantastic find!

We’re all in agreement: you need to get married right away!! It’s for your own benefit! Don’t you want to be healthy and happy?

Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, who There, take it easy.

Notice how you become a little hesitant when a wonderful thing becomes a “had to” and “should” and “right now” and “do it because we said so”?

Who is this mysterious figure? They sound interesting… but… First, I’d like to learn a little more about them. Of course, I have faith in your judgement, PN, but… I’m feeling a little rushed right now.

That’s how our clients felt when we told them they needed to take fish oil, probiotics, and multivitamins right now.

It was all too much, and it came at an inopportune time.

They speak what we say.

To us coaches, taking fish oil and other supplements was obvious and simple: As health-conscious, fitness-oriented researchers who make a livelihood knowing about this stuff, using fish oil and other supplements was obvious and easy:

• We were familiar with the term “fish oil.”
• We could see why it was significant.
• We’d looked into it and read the research.
• We’d seen how it could benefit both ourselves and our clients.
• We knew just where to look for it.
• We had figured out how to deal with it.
• We had a good idea of how it tasted and which brands were the best.
• The most of us were already taking it.

We’d all been taking fish oil for so long that it was second nature to us.

Finally, we noticed that majority of our clients didn’t find this information apparent or simple:

• Isn’t it true that you may acquire oil from fish?
• What exactly does it do? Is that something I really need?
• What store do you get that from?
• That is not available in my small town. To get to the nearest health food store, I’ll have to drive 20 miles.
• Isn’t it revolting to eat? What do they do with a can of tuna? Blend it? Gross!
• There are X mg of EPA/DHA in this bottle. Is that correct? What about a dose of EPA/DHA of Y mg?
• How about flaxseed oil? Isn’t that fantastic?
• The dose is too high, according to my doctor/pharmacist.
• I’m pregnant, nursing, or using other drugs, among other things. Is fish oil safe to consume? 

We were perplexed as to why our patrons were being so “aggressive.” Why didn’t they pay attention to us, the PN geniuses?

We’d forgotten how it felt to be a customer.

One size fits everybody… oops

We’d forgotten that in order to grasp, support, and execute the fish oil habit regularly, our clients needed to learn, know, and do a slew of things.

It was far too much, far too soon, at the start of a program already brimming with new things — new software, new workouts, new people, new coach, new way of eating, and so on.

Our customers were already jittery. They were unsure about themselves. With the baggage of previous diet failures. And I’m dealing with a lot of change.

It was bound to fail to ask them to complete a task that was actually quite difficult.

And it would be our fault if we failed.

Consider it this way:

Perhaps our wonderful marriage prospect is a man. And you’re not a fan of men. Or perhaps you’re 19 and aren’t quite ready to settle down just yet.

Similarly, perhaps your stomach disagrees with fish oil, or you suffer from acne as a result of fish oil, or you are allergic to fish and other seafood.

Perhaps you’re one of the few people who shouldn’t take fish oil because you’re on blood thinners or other medications, or you’re prone to bruising or retinal detachment.

There is no such thing as a one-size-fits-all partner, nor is marriage the optimal arrangement for everyone. Even if the other person is extraordinary.

Similarly, there is no such thing as a universal habit.

Giving a few thousand people the same supplement as the first in a lengthy, overwhelming chain of new habits was not a wise strategy, even if the supplement is generally safe and well-proven.

We had generated resistance to something that could have been a significant benefit to most clients by generalizing.

Don’t tell; instead, lead.

Finally, as our knowledge of behavioral psychology grew, we discovered that instructing people what to do, particularly when there is a sense of urgency, runs against the human mind’s hardwiring.

People despise being told what they should do. We worry or resist intuitively when a “maybe” becomes a “must.”

We require time to digest and examine information – to learn, comprehend, and determine for ourselves whether or not a particular habit is appropriate for us.

So it was back to the drawing board for us. We studied human motivation and behavioral psychology for our homework.

We discovered that in order to ensure our clients’ success, we must assist them in feeling:

• secure and safe
• autonomous
• as if what they’re doing has value and purpose
• encouraged and aided
• as if they had the freedom to travel at their own speed
• They are free to pick their own route, with expert assistance accessible as needed.

Take a look at the owner’s manual.

The owner’s manual concept, which is currently used throughout PN’s coaching programs, can be thought of as “handling instructions for your life.”

And you’re the one who comes up with the handling directions. That is not the case with us.

Instead of telling clients what to do right away and pressuring them to do it, we now question them:

• What exactly are you looking for?
• What are you attempting to accomplish? What can we do to assist you in getting there?
• What are the things that are most important to you?
• Which of these choices would you choose if you had to choose? Why?
• What are you willing to do and what are you not willing to undertake right now?
• What would make a certain habit work right now for you?

We understand that seemingly basic activities for us (such as maintaining a healthy kitchen or exercising consistently) are actually quite complicated behaviors for our clients. It would take us a long time to develop the talents that are second nature to them (such software design, knitting, or ice sculptures), just as it would take us a long time to develop the skills that are second nature to them.

Each skill must be mastered in stages and broken down into small chunks.

We now split jobs down into smaller chunks and acquire skills over time. Each is an experiment rather than a “rule.”

Clients get to choose for themselves with each tiny piece:

• Is this the best option for me right now?
• If that’s the case, how can I do it consistently and effectively?
• If not, how can I modify it to meet my requirements?

There’s good news! This new strategy was well received by our clients. They’re happier, more calm, and looking forward to taking control of their own destiny.

Is fish oil, then, “bad”?

You might be wondering what this implications for fish oil and the other supplements we recommend.

For the most part, fish oil is still a good complement.

In our PN Coaching program, we still prescribe it, along with probiotics, multivitamins, and other tried-and-true supplements like protein powder and essential amino acids (EAAs).

However, it is no longer a necessary habit for everyone. It’s a possibility.

Instead, we concentrate on:

• Developing abilities, essential behaviors, and persistent routines that can assist people in learning and performing any habit

• assisting people in understanding how to choose healthy behaviors that match their needs, desires, and lifestyles

It doesn’t matter how amazing a supplement, task, or workout program is — and we think fish oil is excellent — if clients can’t or won’t use it, or if it doesn’t meet their demands.

What should I do next?

You (or your “difficult” customer) may recognize yourself (or your “difficult” clientele) if you’re a seasoned fitness expert or even just starting off with a client or two.

There are actions you can take to improve how you convey new habits to clients and raise their chances of success.

(Of course, if you’re not a fitness professional, you may use all of these methods to coach yourself.)

Recognize that resistance is a two-way street.

By telling them, pressuring them, rushing them, directing them, or demanding too much of them all at once, you’re unknowingly building resistance in your clientele.

Are you assigning them duties that are too difficult to do without allowing them to ask questions, express concerns, or clarify that the activities are manageable?

Keep in mind that the majority of your clientele aren’t you.

If you’re reading this and you’re a fitness pro (or considering becoming one), you undoubtedly prioritize exercise and proper nutrition.

You’re not like the rest of us. (Sorry.)

Your clients have a variety of skill sets, lives, and requirements.

First and first, understand, observe, and learn about your clients.

What are their names? What do they require and desire? What can they do with confidence and competence?

Examine them thoroughly, and spend the majority of your time listening rather than speaking.

Allow your customers to “choose and choose” from a menu.

Offer two or three solutions that can be tweaked to meet the demands and abilities of your client. Allow them to choose (or suggest) and then collaborate on how to complete the work.

Your clients’ sense of self-efficacy and autonomy will improve as a result of this. They are far more inclined to do those activities when they feel in control of their decisions (and to achieve their health and fitness goals).

“Ready, willing, and able” is a test.

Test your client’s readiness, willingness, and ability to complete each new activity or modification.

Your client should have at least 90% confidence in their ability to perform the work. If you don’t get the 9 out of 10 commitment, reduce or modify the work until you do.

Recognize and acknowledge your own ego investment.

When our clients didn’t quickly jump through our hoops, we pouted and scoffed. Were they unaware that we were the experts?

Then we understood we’re here to assist and guide people, not to be all-knowing dictators.

To put it another way, we went from being coach-centric (i.e., showing our “rightness” or establishing our authority) to becoming client-centric (i.e. helping our clients find the right path for them).

Make an effort to coach yourself.

Enroll in the Certification program to gain a better grasp of how to interact effectively with clients.

Alternatively, you could enroll in our PN Coaching program.

The issue with fish oil is that it is widely but wrongly used as a dieting tool. Fad diets, and some doctors, are pushing fish oil as a weight loss supplement and for this reason it is used in a way that makes it hard to tell if it is the right thing for you. Here are a couple points to consider:. Read more about does fish oil make you smell down there and let us know what you think.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”Why are fish oil supplements not recommended?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Fish oil supplements are not recommended because they contain high levels of mercury.”}},{“@type”:”Question”,”name”:”Is fish oil actually good for you?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Fish oil is a great source of omega-3 fatty acids, which are essential for brain health and development.”}},{“@type”:”Question”,”name”:”Should I take fish oil if I have high cholesterol?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:” Fish oil is a supplement that can help lower your cholesterol. However, it has not been proven to be effective in lowering your cholesterol or preventing heart disease.”}}]}

Frequently Asked Questions

Why are fish oil supplements not recommended?

Fish oil supplements are not recommended because they contain high levels of mercury.

Is fish oil actually good for you?

Fish oil is a great source of omega-3 fatty acids, which are essential for brain health and development.

Should I take fish oil if I have high cholesterol?

Fish oil is a supplement that can help lower your cholesterol. However, it has not been proven to be effective in lowering your cholesterol or preventing heart disease.

Related Tags

This article broadly covered the following related topics:

• is fish oil good for you
• side effects of fish oil
• fish oil makes me feel weird
• fish oil urine odor
• fish oil pills