Latest / Blush / What I Eat for an Elegant, It-Girl Breakfast (High Plant-Based Protein + Energizing)

Transcript

What I Eat for an Elegant, It-Girl Breakfast (High Plant-Based Protein + Energizing) · Blush

0:00
I recently started eating breakfast and it's honestly the
0:02
best thing I've ever done for my bloating, my digestion, my mood,
0:06
my energy levels. And as a breakfast newbie, I've
0:09
really been trying to figure out what is the perfect breakfast.
0:13
What's going to get me energized and keep me full and just keep
0:17
me in a good mood but also not weigh me down and just like make
0:21
me feel bloated and sluggish all day.
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I think I finally nailed it and I'm going to share it with you
0:27
today. OK, I have some water heating
0:34
up. I'm not quite boiling it.
0:36
I'm going to get it to like a 96°C, so almost boiling for our
0:44
drink. And then we're going to make our
0:47
actual brekkie brekkie. OK, the water is almost ready.
0:52
So while that heats up, let's get our broth going.
0:56
So this is basically a variation on a miso soup.
1:00
I'm calling it the triple C soup because it's cleansing.
1:07
It's what the fuck does that say?
1:08
Oh, Contour. OK, so I was writing down my
1:13
notes. You know what?
1:14
Fuck it, we'll just throw them on there.
1:15
Or is that too much? Whatever, who cares?
1:18
This is such a forgiving recipe. I was writing down these notes
1:22
while walking on Ozzy's trackpad.
1:26
So I literally like, hold on, I'll show you.
1:31
I, I actually cannot read my own handwriting like it's, it looks
1:37
like a doctor wrote it. So I'm just doing like a handful
1:40
of these smaller kelp pieces And then, oh, I forgot to say why
1:46
it's triple C soup. Can you tell?
1:48
It's my first episode back from Australia?
1:51
Like, I don't even know what the fuck's going on.
1:53
This is snow fungus, by the way. I want to use all the giblets as
2:00
I like to say, which by that I mean like the crummy bits.
2:04
You're technically supposed to soak the snow fungus first, but
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I didn't do that. I haven't been doing that and
2:12
it's been fine. So I think we'll all live.
2:14
So it's cleansing as in, like, you know, you know, elimination.
2:21
It's contouring as in it'll help you, like, not feel as puffy.
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And it's collagen boosting. And actually, this guy right
2:28
here is responsible for the collagen boosting effects.
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It's the snow fungus. When we add some water to this,
2:35
let's get it on the stove and let's get our tea going too.
2:38
I might do a bit more. Yeah.
2:44
Oh shit. OK, I really have not recorded
2:48
in a while. Like I don't know what the fuck
2:50
is going on. Let's do the tea first.
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There's one ingredient that I forgot for the broth.
2:55
All righty. So we're going to do an Earl
2:59
Grey situation. I'll tell you more about the tea
3:03
once I put the broth on the stove, but let's just get our
3:06
Earl Grey steeping. Oh, that smell is insane.
3:13
I'm not going to make it too strong because it's like late as
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fuck. I'm actually not to break the
3:19
4th wall too much, but honestly, this episode's such a disaster.
3:22
I feel like I have to. I'm recording this on the
3:25
snowstorm today and I was really scared that I would lose power,
3:32
but I decided that if I do lose power, that'll kind of be like
3:36
iconic. So we'll see what happens.
3:42
So yeah, that was like 96° water.
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I see very mixed things on what temperature you should steep
3:51
Earl Grey at. So that's just what I did, you
3:55
know, quick little life hack. I usually refill my kettle every
4:00
time I empty it, but I feel like we don't have time for that
4:03
right now. OK, so I decided I wanted to add
4:06
a rhubarb to the soup. So it's very similar to a miso
4:10
soup. Like it's basically a miso soup,
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obviously vegan. So we're not doing like a
4:16
traditional dashi broth for it. The difference is that it's
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vegan and that we are adding rhubarb.
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And the snow fungus is also different 'cause that's not a
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traditional thing in miso soup. Now, as I mentioned, or did I
4:33
mention, rhubarb is seasonal. Rhubarb is like super, super
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seasonal. Like it's really hard to get it
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out of season. I happen to have some in my
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freezer. Also in New York, sometimes you
4:44
can get like weird things out of season.
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Like it's just like there's just more stuff.
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But if you can't get rhubarb and you didn't pre plan and get it
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in your freezer, which by the way, rhubarb season isn't a few
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months in the Northern hemisphere.
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So let this be a lesson to all of us to stock up on rhubarb
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when it's in season. But if you don't have it, you
5:04
can use plums or apples instead. I think those are the best
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alternatives. All right, let me get this guy
5:11
on the stove. No, because I'm using a doonabe.
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I'm going to start with it being on very low temperature and then
5:18
very gradually increase it. I wouldn't do that if I was
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using a regular pot. So just so you know.
5:25
All right, let's do the rest for our drink first, OK?
5:29
I am so fucking excited for this part of it.
5:32
So we're going to make a little date caramel for our drink.
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Now, this is kind of engineered for the Earl Grey specifically,
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but I also am fully planning on using it in my coffee.
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By the way, I bought an espresso machine.
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We'll talk about that later anyway.
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Maybe not later in this episode. Maybe later in another episode.
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We'll find out together when we actually end up talking about
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it. But yeah, I'm really fucking
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excited about this date caramel. So we're going to make a
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lavender blood orange zest, vanilla, high protein date
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caramel. And with that we're going to
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make a drink that I'm titling a Manhattan fog, which could be a
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real thing. Is that a real thing?
6:17
I hope it's not a real thing. Fuck, is it a real thing?
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It just sounds so real. It's maybe I'm thinking of like
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a Manhattan like the cocktail. Wait, should I ask chat?
6:27
Hey, is there a real drink called a Manhattan fog?
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Because I'm inventing one, but I'm just curious.
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It just sounds so real. I know there's a London fog and
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I know that a Manhattan is a cocktail, but is there a
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Manhattan fog? Is that a thing?
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Well, he takes 45 minutes to respond.
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Let's make this date caramel. OK, so we're going to start by
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blending 1 cup pitted medjool dates with One Cup of this soy
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milk. I know I say it all the time,
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but it has to be this soy milk. It's the unsweetened eaten soy.
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What I really like about it is that it's only ingredients are
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literally soy beans and water, nothing else.
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And the other thing I really, really like about it is that it
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has a 10% protein ratio. So by that I mean it's protein
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to calories ratio is 10%. Oh my gosh, I'm having like a
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full brain lapse moment. Also, these dates are really
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dry, so we'll see how this goes. Also, I got a new fucking
7:39
Vitamix LAX. Last time we talked I had no
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blender. Remember Blender gate 2025?
7:49
Yeah, that shit's fucking over. I got a new Vitamix.
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I'll link the one that I got. I actually got a bundle, so it
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comes with a food processor attachment, which I have not
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used yet. I also got the stainless steel
8:00
blending cup for it, but I'm not using it right now because I
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want you to be able to see inside of the blender better
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then you'd be able to if I did it.
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So first we're going to blend these together and then we're
8:12
going to add the other shit and blend everything together.
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So let's fucking go because mom was thirsty.
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OK, now that these have blended, we are going to add our
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extracts. Extracts.
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Jesus, there's like there's something mentally wrong with
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me. So I'm going to do a quarter of
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a teaspoon of the lavender and I'm going to do 2 tablespoons of
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this is vanilla, right? Yeah.
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I also have coffee extract by this brand.
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So I just wanted to make sure I didn't fuck that up because that
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would suck. Now what I really love about
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this date caramel is that it has a lot of protein from the soy
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milk. It has the sweetness from dates,
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which is great because they're still, they stall fiber.
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So it's not going to hit you the same way like a plain sugar or
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even like the healthier sweeteners like Maple syrup,
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etcetera. Do.
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The fiber slows the digestion, which is great for blood sugar
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balance. And then the lavender extract is
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obviously like a little bit soothing and relaxing.
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And then the blood orange zest, which we're going to add once we
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blend this in, that has a lot of vitamin C.
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And also I think that orange peel is great for stimulating
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OWL movements. I've heard that.
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I don't know how studied it is. Plus it's just like, really
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fucking good. And it's, it's chic.
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It's elegant. Like you're not just drinking
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tea. You're drinking.
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It's a whole fucking experience. Like it's something you would
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get that way. I just sounded so New York when
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I said that. It's a whole fucking experience.
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But seriously, though, it's, it's like something you would
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get at a very elegant cafe. All right, let's blend this guy
10:01
up a little and then we will add our orange zest.
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Yeah, All right, here's our. Oh my God, it really caused a
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crisis here. Here's our blood orange.
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So we're just going to use about 1/4 to 1/2 of the zest.
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OK, I didn't do that right. The glove goes no, what is wrong
10:22
with me? OK, no, the glove goes on the
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hand that's doing the zesting so that I don't microplane my
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fingers because I have done that in the past.
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Now the reason I already blended everything else up and I'm just
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adding this as the very last step is I don't want to blend it
10:43
up too much because ChatGPT said that that would potentially make
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it not taste good. So that's why I'm doing it like
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that. Just so you know, that smells so
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fucking good, by the way. It's like, Oh my God.
11:01
Beautiful, stunning. Yeah, that's enough.
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Like I'm, I'm, I'm exhausting too much, quite frankly.
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All right, we're just going to give this the quickest blend of
11:14
all time, OK? I'm just going to get the
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blender out of the way 'cause this is the only thing we're
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doing with the blender. Wait, shit, I should taste this.
11:27
What are we doing? That is fucking insane.
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Also can I just say something? It legit tastes like caramel.
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Also, another thing that you can do to make the flavors a little
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bit better is just adding the tiniest pinch of salt.
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The only reason I didn't do this is because we're going to have
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so much miso in the soup that I just didn't want it.
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Like I'm a very grow salt kind of person within reason, but I
12:03
just didn't want to overdo it. Also something that came in my
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new Vitamix bundle. The best fucking thing ever.
12:11
Hold on, it's a Vitamix spatula now do I wish they had it in
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beige? Yes, yes I do.
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But it makes it really easy to scoop things out under the
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blades. Especially on this new one.
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I feel like the blades are sturdier in a way.
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I don't know if it's because like my old one was just old or
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if the new ones are built different.
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Wait have you seen that TikTok? It's like a dude like a big
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strong dude who also this like caramel is flying everywhere
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except for inside those jar. That's insane though.
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That's easily one of the best fucking things I've ever had.
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It's like this big strong dude, he takes an egg and puts it like
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it here and like smashes it and goes, I'm built different.
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And then it's stitched with this girl who's like the skinniest
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girl you'll ever see. Like she looks like she's 12 and
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like so scrawny. And she does the exact same
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thing. And I can't explain what she
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does. And she just kind of goes,
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that's not it. I can't explain what she does.
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It's really funny. Also, I really want to try not
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to swear in next week's Splash Kitchen.
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We'll see how it goes, but I'd love to be able to send it to
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Ozzy's family and like there's no way I can send them an
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episode where I say cunt and shit and fuck every 3 words.
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Also I'm actually who who was I talking to about this the other
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day I was talking to someone not like not in a normal setting
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either. It wasn't like a normal, like,
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casual conversation. It was like someone at the post,
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like someone who worked at the post office or a situation like
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that where I was like, yeah, I'm trying to swear a little bit
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less. Not that I mind the swearing at
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all. Like, I actually think it's
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really funny. But when it's excessive, it just
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starts to get kind of gross. Like, it's a little, you know
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what? If that doesn't get me confused,
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I don't know what will. Maybe that Is that doing it for
14:36
you guys? I'm just kidding, OK?
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We're going to take a 45 minute intermission for me to put my
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face all the way inside this winter and just lap it up like a
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dog and then we'll do the rest of the episode.
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I hope that works for you guys. OK, we're almost ready for this
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drink. I'm just gonna, I'm gonna use
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the milk frother on my espresso machine because I don't want the
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milk just frothed. I also want it hot.
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Also, I've been having a lot of issues with the milk frother.
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It's been by far the most challenging part of having an
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espresso machine for me. It just seems to kind of go ape
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shit and splash the soy milk everywhere.
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So I'm trying to figure out now. I think part of the problem
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before was I was using too little milk, but I don't know.
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I just can't really seem to get it to ever be right.
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Sorry. It makes this insane sound every
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time you turn it on for no apparent reason.
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Like I it's beyond me why it would possibly make that sound.
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Oh, there's an espresso martini option.
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Milk only. Yeah, that's what we want, baby.
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Let's see what happens. OK.
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I'm actually terrified. I mean, so far, so good.
16:05
Well, it's stealing. OK, Not that that's done.
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We can actually have a conversation.
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I can't believe this is like, have you ever had a health issue
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and you go to the doctor and then of course, like the day
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that you're at the doctor talking about your health issue,
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you don't have the health issue anymore.
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Like it's not showing up. Or do you know what I mean?
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Like I feel like dogs always do this.
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Like when there's something wrong with your dog, it's like,
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of course, when you taking them to the vet, they're acting
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completely normal. And can I just tell you
16:37
something about my little bitch? So she's been having this cough
16:40
issue, right? And I say little bitch and like
16:42
the most affectionate, sweet way possible.
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And I've been trying to get videos of it for the vet, but I
16:49
haven't been super successful. And the other day we're at the
16:54
vet and I'm like kind of describing it.
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And by kind of describing it, I mean, I'm on the floor on all
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fours reenacting her cough. Like the vet was like, I feel
17:05
like your words would suffice. Like, I don't think this is
17:09
necessary. I did that once at the vet in
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McLean with my parents. Hold on, I'm just going to.
17:18
OK. I just wanted to kind of mix in
17:20
that caramel real quick. Yeah, one time, and it was about
17:23
a cough again. That time she actually had a
17:25
kennel cough. OK, thank you.
17:27
I understand. OK, let's do this.
17:29
Yeah. Oh, shit.
17:32
I needed that. I needed that.
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It's going to curdle. Cool, cool, cool.
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So yeah, Sam had a kennel cough and so I take her to the vet and
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I'm like, again, on all fours re enacting the types of coughing
17:53
sounds she's making. And my mom thought it was the
17:55
height of comedy specifically. I'll tell you exactly what my
17:59
mom thought was really funny. Hold on, let me just drink this.
18:03
OK? That is hands on the best drink
18:06
I've had. I do need to adjust my ratios
18:09
though. I need more Earl grey in that.
18:11
Like way more Earl grey in that. But that's fucking insane.
18:17
Also this kind of looks like I'm just drinking like steamed milk.
18:21
You know what I think would have been really cool if I had done
18:23
it and not fucked it up like an idiot?
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I think it would have been cool if I maybe added, like, ube
18:29
powder to the milk so that this whole thing could be purple.
18:34
Let's pretend I did that. Yeah.
18:36
So we're at the vet. And I was like, yeah, she like,
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like, coughs like. And then sometimes she makes
18:45
this one sound. She'll go.
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My mom lost her shit. She thought it was like the
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funniest thing she's ever seen. Like truly to my mom, that was
18:58
the height of comedy. She had kennel cough that time
19:01
anyway, but this particular time, so she did not have kennel
19:05
cough cough. I'm sweetening it more because
19:08
that's fucking insane. That caramel.
19:11
Like there, there just are no words.
19:14
Like I don't really know what to say.
19:15
Like it's just, it's so fucking good.
19:18
So we're like finished with our vet appointment basically, and
19:22
the vets about to walk out and all of a sudden Sam starts doing
19:26
the exact coughing thing in the exact way, like the exact
19:31
sequence, etcetera. And it honestly, it felt like
19:33
she was like, this is what my mom was talking about.
19:36
Just so you know, it was the sweetest thing in the world.
19:39
But yeah, to bring it back around, I feel like the espresso
19:42
machine not, you know, having its usual seizure, little call
19:47
back to Housewives of Salt Lake City is kind of giving how like
19:52
the thing that you complain about or like with your
19:54
computer, right? Like you go to get your computer
19:56
fixed and then the thing that it was doing wrong, it's like not
19:58
doing when you go get it fixed. OK, you get the point of what
20:01
I'm trying to say. Another thing with the caramel,
20:04
I didn't do it today, but I think that this is a great place
20:07
to add in any sort of powders, like if you use like mushroom
20:11
powders, like not like salsa, I mean like reishi chaga, stuff
20:16
like that, or ashwagandha or you know, just any of those like
20:21
adaptogen things, you know, you know how like beginning of this
20:24
year, I feel like the whole going back to 2016 thing was a
20:28
trend. That's very 2016.
20:32
I love this drink so much. OK, I do feel like we kind of
20:35
have to move on with the episode, otherwise we're going
20:37
to be here all day. Wow, this really looks like dog
20:42
shit. I love that for us.
20:45
OK, this broth is about ready for next steps.
20:48
But real quick, I just want to talk about this tea.
20:50
So I think it was the first episode, first blush kitchen of
20:53
this year where I talked about there is a recent study on hot
20:57
beverages. So ever since that I've been
20:59
trying to incorporate more hot beverages.
21:01
And when I tell you my whole life has fucking changed.
21:04
I just constantly have on pops of tea in the morning.
21:07
I'll do a lot of like green tea and caffeinated teas.
21:10
And then I just realized how like stupid my sleeves look.
21:13
So I'm going to try to fix. So something I do to hold my
21:17
sleeves up, This is why everyone came here, is I'll put a rubber
21:21
band like a hair tie and it doesn't matter.
21:24
It could be a rubber band up to hold it, but you have to roll it
21:27
around. Otherwise just look stupid.
21:30
I look stupid. I call myself stupid a few more
21:34
times for no reason. What is wrong with me today?
21:37
OK, so in the morning I'll do a lot of green tea.
21:40
Like I'll do like 2 pots like these things filled with green
21:45
tea. And then in the evening I do a
21:47
lot of Sobacha. Honestly, that's my favorite
21:49
tea. It's roasted buckwheat tea.
21:51
It's insane. It's it's truly like the first
21:54
time I had sobacha I was like, wait, why does this smell like
21:56
cake? But I'll sometimes feel like
21:59
this urge to poo kind of immediately after having a pot
22:03
of just like it's hot beverage. So that's really what's doing
22:06
it. So apparently warm liquids,
22:10
especially in the morning, stimulate the gastrocolic
22:14
reflex, which is essentially, I think just like the urge to poo.
22:18
But I want to tell you more about this beverage
22:21
specifically. So the Earl Grey has caffeine
22:24
plus Alpine, which just has like gentle energy.
22:28
And also there's just through like the dates and the tea and
22:31
everything there's there's a lot of antioxidants and polyphenols
22:35
which help reduce inflammation, including in your skin, in your
22:38
gut, etcetera. The vitamin C from the blood
22:42
orange boosts collagen production, although I'm not
22:44
100% sure exactly how much vitamin C is an orange peel
22:48
versus just the flesh, but that's neither here nor there.
22:51
But it helps boost collagen production and hydrates and the
22:58
does that say and brightens the skin.
23:00
Lavender reduces stress, which is great for bloating and skin
23:03
congestion. And the soy milk has tons of
23:06
protein, which is really important for collagen synthesis
23:09
and also satiety. Now, I don't know if you're on
23:14
the like Chinese TikTok algorithm.
23:16
Do you know what I'm talking about?
23:17
It's like the are you Chinese or like we're all going to be
23:20
Chinese now, like how to be a Chinese baddie that algorithm.
23:23
If not, I highly recommend it. Like it's amazing.
23:26
And not to rag, but a lot of that shit I already do because I
23:30
just grew up in a household where, I don't know, like my
23:33
parents are really into that shit.
23:34
Like my parents started going to acupuncture well before it was
23:37
cool, you know, like, again, not to rag.
23:39
Like we've always had Tiger Balm in our house.
23:42
OK, we'll just move right along. But in traditional Chinese
23:47
medicine, they always talk about how you should have warm
23:50
breakfasts and drink lots of warm beverages.
23:54
And in fact, they're really anti anything cold or raw, including
23:58
salad. Like they say like don't eat
24:00
salad, only eat warm foods, which I think is really, really
24:04
interesting. And I've been embracing it more
24:06
and more, which is so interesting because there was a
24:09
point in my life where literally literally all I ate were melons.
24:13
And like, look how far we've gone, you know?
24:15
But apparently there is a lot of modern science to back this up.
24:20
So warm foods and beverages increase blood flow, which helps
24:24
the enzymes, like the digestive enzymes work faster.
24:28
It helps break food down efficiently, which also reduces
24:32
bloating. And what in the fuck does that
24:38
say? I think it's HEAHEAL.
24:45
OK, that's great. It reduces bloating and heal an
24:50
egg, so look out for that. I don't know, I actually don't
24:55
give a shit anymore of whatever. It reduces floating.
24:58
It also helps improve gut motility and lymph flow, which I
25:01
thought was really fucking interesting.
25:03
But yeah, give hot beverages a try.
25:06
That's actually a big part of why I bought an espresso machine
25:08
because the way I was making my drinks before, I was having my
25:11
coffee cold and I was like, we're Chinese now, we're not
25:16
doing that anymore. OK, let's just like go ahead and
25:19
move on to our triple C soup, which also took me 45 minutes to
25:23
get out. That's hot as fuck.
25:28
All righty. Now I will say one of my bigger
25:32
regrets in life is not adding plum to this because I'm worried
25:37
with just rhubarb, it's going to be a little bit too sour.
25:41
And I think it would be better if there was a little bit more
25:44
sweetness actually in traditional Persian medicine.
25:48
But I think that versions of this are also echoed in Ayurveda
25:52
and in traditional Chinese medicine.
25:55
But when you have a combination of sweet and sour foods, it's,
26:00
they say it's really good in traditional Persian medicine
26:03
specifically, by the way, all I'm doing right now is just
26:05
taking out the shiitake caps because we're not going to leave
26:08
them in. So in traditional Persian
26:10
medicine, they say when you have a combination of sweet and sour
26:13
flavors, that's really good for quote UN quote like cleansing
26:17
the gallbladder. I think it just means like
26:19
supporting bile flow and stuff like that.
26:21
And also like cleansing the liver and for clearing
26:25
congestion and for clearing your skin and stuff like that.
26:29
I personally just love a sweet and sour flavor profile.
26:32
But also rhubarb is quite literally a miracle for pooping.
26:36
Like if you're even Constipation, a little bit
26:39
Constipation prone, I do recommend trying it.
26:42
The only thing is I do not recommend having it in
26:44
supplement format because it can be one of those things that
26:49
become super habit forming just like even though it's natural,
26:52
right? Like Senna's natural and it's
26:54
used in a lot of those like detox teas and stuff like that.
26:58
But Senna, like you can become very dependent on Senna.
27:02
I'm trying to get out all the shiitake caps before we add in
27:07
our what? Come now, I'm going to leave the
27:10
kelp in there. It has a lot of nutrients and I
27:14
personally love the flavor and it's in these really small
27:17
pieces. So like, what's the issue, you
27:20
know, was that all the shiitake we used?
27:23
Who counted? Yeah, seems good enough.
27:26
Whatever. OK, let's add in making sure I'm
27:30
not missing anything. Yeah, we're going to add in some
27:32
wakame you would not believe. Let me show you.
27:37
Can you see that? What the fuck word is that?
27:41
I actually know it says jars because like, I know what I was
27:44
trying to say, but if I didn't know I would have.
27:48
It would be like kilan egg or whatever the fuck that word was.
27:53
I want to do a little more wakame.
27:55
Ideally, this wakame is going to unfurl itself a lot.
27:59
So I was doing some research into what they actually eat for
28:06
breakfast in China and in Korea and in Japan, and there is a
28:10
huge emphasis on broths, soups, and heated grains.
28:16
Things like is it kanji or kongi?
28:19
Who knows? But even, like, having, like,
28:21
any sort of warm porridge situation rather than overnight
28:24
oats. And you know what's funny?
28:26
I nearly did that. OK, first of all, I nearly made
28:29
this a whole Super Bowl episode. And then I was like, none of us
28:34
give a shit, right? Like literally none of us give a
28:37
shit. Cool, cool, cool.
28:38
I'm glad we covered that. And then I was like, oh, let me
28:42
do this like sick overnights overnight oats thing because I
28:47
started making overnight oats in this really cool way.
28:50
Same thing with chia pudding. So for the liquids, I do mostly
28:54
coconut water with a bit of the soy milk and it's actually so
28:58
yummy. It's very light in sweetness,
29:01
which I love. And it just like delicious,
29:04
delicious. So it's like amazing.
29:06
I'll teach them that. And it's very flavor neutral,
29:09
which I love because then you can combine it with different
29:11
flavors and stuff. But like, I just don't want that
29:15
cold breakfast, you know? Like the warm breakfast is so
29:19
much fucking better. Like I just feel so much more
29:23
grounded and satiated and you know, all the all the good yummy
29:28
things. Yeah.
29:29
I just want this will comment to unfurl itself a little bit more.
29:34
I think we're almost there. I'm by the way, giving myself a
29:38
facial standing over this steam. OK, I think she is ready for
29:45
some niso. Holy shit, that's hot.
29:48
By the way, while this was on the stove, I took some kitchen
29:53
shears and I, oh, I forgot something.
29:57
Hold on. I took some kitchen shears and I
30:00
just cut up that rhubarb a little.
30:03
So what I'm doing here is I'm just taking a little bit of this
30:07
broth, ladling it into this matcha bowl actually, and I'm
30:13
going to whisk in my miso here and then we'll combine it with
30:20
the rest OK, This is getting really hot.
30:22
It's actually really fucking hard to hold.
30:24
Holy shit, towel. So it has a lot of soluble fiber
30:30
from the snow fungus and the wakame and the whatever fruit
30:35
you use is going to have a lot of soluble fiber.
30:38
All three of those do, plus insoluble fiber from the kelp.
30:42
And it's just like a fuck ton of water.
30:45
So it's super, super hydrating. And the combination of that is
30:48
what really it gives you like smooth easy poos.
30:51
So it creates bulk with a soluble fiber and the hydration
30:56
and the lubrication comes from the insoluble and the water.
31:00
So that combination really just helps move the bowels.
31:04
Plus Miso has probiotics for healthy gut bacteria, plus the
31:11
sea veggies. Plus whatever fruit you end up
31:13
using have gut motility stimulating effects.
31:18
Jesus, it's so hard to read my notes there.
31:21
And the snow fungus. Now if you didn't watch an
31:24
episode we did a few months ago, snow fungus.
31:27
I think it's also called tramelo mushroom.
31:30
They call it vegan hyaluronic acid.
31:33
It has these polysaccharides that help really hydrate the
31:38
skin from the inside out and support collagen production.
31:41
It's truly one of the best things that you can eat for your
31:44
skin. That's why we added it in there.
31:47
And then the sea vegetables are really, really rich in minerals,
31:53
especially iodine, but also like trace minerals that really
31:57
support thyroid health, which like you know, you know, we all
32:01
want to support our thyroid, but also thyroid really effects
32:05
things like mood and energy and skin etcetera, etcetera,
32:09
etcetera. I want to do a decent amount of
32:12
miso in here because, you know, we need it.
32:17
Oh also, rhubarb and plum specifically almost have like a
32:22
natural laxative effect. I've talked about it, but also
32:26
Apple, all three of them are really rich and pectin, which is
32:31
great for your skin. I think pectin is also good for
32:35
your gut health. Hold on.
32:36
Let's see what I wrote down here.
32:38
Yeah, I wrote helps with skin and gut.
32:40
It's great for skin clarity. And then I talked about like the
32:44
sweet and sour stuff for really like if you like if you're
32:48
Persian, like fuck being Chinese, let's all be Persian.
32:51
Yeah, if you're Persian and you start getting like, acne or
32:55
amishes, your mom is going to make you eat a lot of like,
32:58
warm, sweet and sour stuff because that's what they say.
33:01
It gets rid of it. Also, this was really
33:05
interesting. So the umami flavor that comes
33:07
from the shiitake mushrooms has been shown to increase satiety
33:12
and nourishment. So I love that.
33:14
And then we're going to add tofu to this.
33:16
I actually thought I had silken tofu, but the tofu that I have
33:19
is it's like close to silken tofu.
33:22
Like it's like very, very soft but and it's super, super fresh,
33:26
but it's not quite all the way silken.
33:29
I do recommend using silken tofu for this, unless you don't like
33:32
silken tofu, in which case use whatever the fuck you want.
33:36
But you know that's just tons of protein which is so important
33:40
for stabilizing blood sugar and helping keep you full and yadda
33:44
yadda yadda. OK I'm going to stop reading my
33:46
dog shit notes now and we can just move on to this bullshit.
33:52
I feel like this is going to take all day.
33:53
I'm getting really bored. Also I don't think this is so
33:56
hot anymore, I can just hold it with my hand.
34:05
OK, I'm done with this. I'm bored.
34:06
I want to move on. I can add more miso later.
34:10
OK, let's cut our tofu now. By the way, for the miso of it
34:16
all, you want to aim for between 1 teaspoon to one tablespoon of
34:23
miso per cup of water. You can go ahead and do the
34:28
math. I think of very safe places,
34:30
around 2 teaspoons. I like to go closer to a full
34:34
tablespoon per cup of water. But it's it's truly a matter of
34:38
personal preference here. It doesn't really matter.
34:43
So yeah, it is pretty silk in this tofu.
34:50
It's really fucking good tofu. OK, so I'm going to show you
34:54
what I think you should do Basically, I take these little
34:58
jars and I make individual servings of this for the morning
35:05
and make a huge fucking mess. And I love that.
35:09
Ow, I keep burning myself. And then that way you can just
35:14
take a little cup out of the fridge, throw it in the
35:19
microwave for a little bit and your breakfast is fucking ready.
35:23
Like you don't have to Dick around too long.
35:26
Also, I love how this is something people started doing
35:28
like 15 years ago, but I just started eating breakfast.
35:32
So I'm like, Oh my God, have you heard of the idea of like meal
35:34
prepping your breakfast? Like as though I just like
35:39
invented this novel concept, but here we are.
35:43
I'm only going to do 2 right now because that's just what we're
35:47
going to do right now. OK, now I'm going to plate some
35:50
for me to have right now because I'm hungry and I want it and I'm
35:55
going to pretty much do the same exact thing.
35:59
The only thing I want to do different for this is I'm going
36:03
to add some scallions on top because, well, because it's
36:08
good. But the reason I did not
36:10
scallions to the breakfast version is because I don't want
36:18
to smell like onions when I go to my workout class.
36:21
That's the only reason. Look at that.
36:26
Is that not stunning? Do we love her?
36:31
Love her? OK, I'm so excited to taste
36:37
this. Wait I love this so much.
36:47
I will say if you're someone who doesn't like super tart flavors,
36:50
either don't do the rhubarb or balance it with a lot of plum
36:54
and apple. But if you like super tart you
36:56
will love this. OK no episode over.
37:01
I need to go sit on the couch cuddling Sam and devouring this.
37:06
Fuck me. That's good.
37:08
I'm actually obsessed with this. OK, I'm done.
37:16
Also, Sam just got up. I think Sam wants to come say
37:19
hi. OK, I'm going to go grab Sam.
37:24
She's going to say hi, and then we're going to say bye and we're
37:27
going to go eat. Oh, she just shook.
37:30
She just shook because she wants to say hi.
37:32
OK. Sam says hi.
37:36
Sam, look at the camera. Mama, look at the camera, OK?
37:41
I love you. OK?
37:42
And I love you guys. We're going to go have dinner.
37:46
You know, rate review, subscribe, comment, do all the
37:48
things. Wait, actually, could you
37:50
comment what you eat for breakfast?
37:52
Especially? I want to know if you're a
37:54
morning workout girl. Do you eat breakfast before you
37:57
go to your workout? And if so, what do you eat?
37:59
Tell me in the comments. I legit want to know.
38:02
OK, bye. Freaking out.
38:10
At least my outfit's cute.