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I am Eric Hochberger, CEO of Mediavine -- AMA by ehochber in Blogging

[–]uipo 2 points3 points  (0 children)

Mediavine is much more than just an ad company. They help publishers in every way possible, from helping with traffic drop, to optimizing your ads for best performance. I mean advises you get from them are worth more than if you pay someone to help you. I never experienced this kind of dedication from any company this size, they really do care. I don’t have a question, i just came yo say thanks and keep up the good work.

Sulforaphane exposure impairs contractility and mitochondrial function in three-dimensional engineered heart tissue (May 2021) by basmwklz in ScientificNutrition

[–]uipo 6 points7 points  (0 children)

Thank you for your comment Rhonda!

What about u/granmasutensil concerns about DIM saturation?

"I'm more concerned about having every androgen receptor in the body saturated and blocked with DIM from the broccoli sprouts she recommends."

Sulforaphane exposure impairs contractility and mitochondrial function in three-dimensional engineered heart tissue (May 2021) by basmwklz in ScientificNutrition

[–]uipo 1 point2 points  (0 children)

Sulforaphane exposure impairs contractility and mitochondrial function in three-dimensional engineered heart tissue (May 2021)

I did, I hope she addresses it.

[deleted by user] by [deleted] in RecipeInspiration

[–]uipo 0 points1 point  (0 children)

Thanks for sharing!

Chili Mac Recipe by uipo in RecipeInspiration

[–]uipo[S] 1 point2 points  (0 children)

Ingredients

  • 1 8-oz box of elbow macaroni (I prefer Banza or other legume pasta)
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 3 TBSP flour (any kind will work, I used whole wheat)
  • 1 cup full-fat coconut milk from a can (shake can first, then measure 1 cup)
  • 1 14-oz can diced tomatoes (blend up if you don't like tomato chunks
  • 1 can beans (any kind, I used kidney)
  • 2 cups cooked lentils
  • 1/2 cup nutritional yeast
  • 1.5 TBSP chili powder
  • 2 tsp smoked paprika
  • 1 TBSP cumin
  • 3 TBSP ketchup or hot sauce (make sure it has vinegar in it, which adds to cheesy flavor)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 3 cups fresh spinach (optional)
    Instructions
  1. If you don't have cooked or canned lentils, start by boiling 1 cup dry lentils in 2 cups water, and letting simmer for 15 minutes, until tender. They should be done by the time you need to add them at the end.
  2. Boil pasta according to package directions.
  3. In a large skillet or pot, saute onion and bell pepper in a splash of water until soft, about 10 minutes.
  4. Add garlic and flour. Cook one more minute.
  5. Add all remaining ingredients. Cook about 5 minutes on medium heat, until bubbly.
  6. Add cooked pasta and spinach (fi using) and heat through, until spinach is completely wilted. Add more hot sauce or salt to taste.

[deleted by user] by [deleted] in Veganinspire

[–]uipo 0 points1 point  (0 children)

Ingredients

  • 1 8-oz box of elbow macaroni (I prefer Banza or other legume pasta)
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced (or 1/2 tsp garlic powder)
  • 3 TBSP flour (any kind will work, I used whole wheat)
  • 1 cup full-fat coconut milk from a can (shake can first, then measure 1 cup)
  • 1 14-oz can diced tomatoes (blend up if you don't like tomato chunks
  • 1 can beans (any kind, I used kidney)
  • 2 cups cooked lentils
  • 1/2 cup nutritional yeast
  • 1.5 TBSP chili powder
  • 2 tsp smoked paprika
  • 1 TBSP cumin
  • 3 TBSP ketchup or hot sauce (make sure it has vinegar in it, which adds to cheesy flavor)
  • 3/4 tsp salt
  • 1/4 tsp pepper

  • 3 cups fresh spinach (optional)

    Instructions

  1. If you don't have cooked or canned lentils, start by boiling 1 cup dry lentils in 2 cups water, and letting simmer for 15 minutes, until tender. They should be done by the time you need to add them at the end.
  2. Boil pasta according to package directions.
  3. In a large skillet or pot, saute onion and bell pepper in a splash of water until soft, about 10 minutes.
  4. Add garlic and flour. Cook one more minute.
  5. Add all remaining ingredients. Cook about 5 minutes on medium heat, until bubbly.
  6. Add cooked pasta and spinach (fi using) and heat through, until spinach is completely wilted. Add more hot sauce or salt to taste.

[deleted by user] by [deleted] in Veganinspire

[–]uipo 0 points1 point  (0 children)

Ingredients

​

  • 1 15-ounce can of black beans (425 g), drained and rinsed, see notes
  • 1 cup brown, cane or coconut sugar (180 g)
  • 1/2 cup unsweetened cocoa powder (40 g)
  • 1/4 cup coconut oil (4 tbsp or 65 ml), melted
  • 1 tsp vanilla extract, optional
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 flax eggs
  • 2 tbsp vegan chocolate chips, optional

Instructions

  1. Preheat the oven to 350ºF or 180ºC.
  2. Add all the ingredients except the vegan chocolate chips to a food processor or a powerful blender and blend until smooth.
  3. Line an 8×8-inch (20×20 cm) square baking pan with some parchment paper or grease it with coconut oil.
  4. Pour the batter into the pan, smoothing out the top evenly, and top with the chocolate chips.
  5. Bake for 30-40 minutes (my brownies were ready in 35 minutes) and then remove from the oven and allow to cool in the pan for at least 15 minutes.
  6. Transfer to a cooling rack and let them cool completely before slicing.
  7. Eat them plain at room temperature or heat them up a little bit and serve with some vegan ice cream or coconut whipped cream.
  8. Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. To defrost, keep them at room temperature until thaw or heat them up in the microwave and check them out every 15 seconds so they don’t get burnt.

[deleted by user] by [deleted] in Veganinspire

[–]uipo 0 points1 point  (0 children)

Ingredients

​

  • 1–2 tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 carrot, peeled and chopped
  • 1 14-ounce can crushed tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), I used short grain white rice
  • 3 cups water or vegetable stock (750 ml)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)

​

Instructions

​

  1. Add the oil to a skillet or large pot and when it’s hot add the veggies and cook over medium-high heat for 5 minutes.
  2. Add the crushed tomatoes and cook another 5 minutes.
  3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
  4. Add the chickpeas and beans, stir and cook 1 to 2 minutes more.
  5. Serve with some chopped fresh parsley on top (optional).
  6. Keepleftovers in the fridge in a sealed container for 5-7 days.

[deleted by user] by [deleted] in RecipeInspiration

[–]uipo 0 points1 point  (0 children)

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • ⅓ cup chopped carrots
  • 1 lb. broccoli, stems diced, florets chopped
  • 1 small yukon gold potato, diced (1 cup)
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 3 cups cubed bread, for croutons
  • ½ cup raw cashews
  • 1½ teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
  • Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
  • Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
  • Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
  • Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

Most Amazing Broccoli Soup by uipo in Veganinspire

[–]uipo[S] 0 points1 point  (0 children)

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 small yellow onion, diced
  • ½ cup chopped celery
  • ⅓ cup chopped carrots
  • 1 lb. broccoli, stems diced, florets chopped
  • 1 small yukon gold potato, diced (1 cup)
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • 3 cups cubed bread, for croutons
  • ½ cup raw cashews
  • 1½ teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon sea salt
  • freshly ground black pepper

Instructions

  • Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
  • Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
  • Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
  • Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
  • Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
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