Bryan Washington amongst the curry bread and migas. Illustration: Eliana Rodgers

Probably everything, says Bryan Washington, the Houston writer, when asked what he likes about Japanese food. Growing in Houston, he says, you feel like its just normal to have eight cuisines in arms reach, and Washington is a writer whose writing often explores food whether achiote or Japanese curry bread as well as queer life and his hometown. Called a lit world wunderkind by Los Angeles magazine, next week he will publish his debut novel, Memorial, which is about a maybe-ending romantic relationship and set in Houston and Osaka. Already optioned by A24, its his follow-up to the critically acclaimed Lot, for which he was named a National Book Foundation honoree. This past week, Washington spent a lot of his time signing books while watching K-dramas, recipe testing his croquettes (my lifes mission), spoiling his mom with a breakfast of migas with lump crab, and getting dim sum after drive-through voting.

Wednesday, October 14So breakfast was egg curry rice from last nights leftover curry (using the One Meal a Day recipe) that I ate with my boyfriend. I usually end up making boxed curry once a week I buy Golden Curry and get the extra hot because I think its a perfect recipe. Its super-quick, maybe ten minutes of actual work altogether. I usually make a little bit extra because I know Ill either make egg curry rice the next day, or if Im not fucking lazy that week, Ill make kare pan at some point. So, I like making a little more than Ill immediately need. Yeah, no, one curry a week isnt enough, to put it lightly, especially if its a busy week, because its just so quick and so good.

I really like One Meal a Day, and I havent tried a single recipe of theirs that didnt work. I fall into YouTube holes a few times a week, just watching people cook. I think the first OMAD one I saw was for tuna egg rice, but I dont know for sure. I mean, its just really simple, really good. I learned how to make some pretty decent rolled omelettes from them, and theyve got a really good galbi-jjim recipe. And then theres their steamed egg recipe, the drunken egg recipe

Honestly, this was kind of a strange fucking week because Ive been doing a lot of publicity for my novel Memorial, in the middle of our pandemic, so things have been pretty planned out to the hour or whatever. I did some promo after breakfast and had plans to see a friend in the park by the Rothko Chapel: Our social revolutions had been our respective significant others and parents since like March, so this was the first time we were seeing someone that wasnt them in a minute. And there arent a lot of third places in Houston that you dont need to spend cash at, so the park is in a lovely juncture: Youve got the Menil and the Rothko Chapel and a bunch of other museums in walking distance. Ive picnicked out therea lot more this year than I ever have. Its just a really nice vibe. So we ate lunch in the park: bnh m from My Baguettes, nem nng from Nem Nng & Rolls, and c ph sa from Long Coffee.

I really like My Baguettes. Its super-chill. And the nem nng place is right next door, just beside Long. Youve got hella options for boba and iced coffee in Houston, but Long Coffee is one of my favorites, and Im usually there like once a week. And theyre all within walking distance from each other, so it wasnt a a big fucking expedition. So I hit that triangle real quick and then drove back to Montrose, and then my friend and I cried for a bit and smoked for a bit and caught up and snacked on everything.

Ill order the shredded chicken bnh m most days, but, honestly, I think that the croissant sandwich from My Baguettes, with egg and pat and the rest of the fillings, is easily a top-five sandwich in the city. Easily. But I always end up passing through at 3 p.m. or 4 p.m. and by then theyre out of croissants and its always the same routine. Ill show up and ask for a croissant and theyll say, No, we dont fucking have anymore because youre too late. Im just happy to be there though, so it all works out.

That night, my boyfriend and I debated about what to cook or pick up because it was pretty late by the time we started thinking about dinner, so we ended up frying eggs and making rice with some drizzled sesame oil. And, on the side, we had some kimchee from Korean Noodle House. Its this restaurant on Longpoint Drive, super-delicious, and once a week Ill go and pick up a big tub of kimchee, and thatll just be my happiness for the week. I think, even when we were in lockdown lockdown and I was staying home, and we were all really going through it, one thing that Id do every week is pick up that tub of kimchee. It was this one solid thing I could count on, you know? Its just really fucking good.

Thursday, October 15Went to vote with my BF we did the drive-up at NRG Stadium, and it took maybe two minutes, super-organized and fluid and then afterward picked up dim sum from Fungs Kitchen: stir-fried lobster with honey-black pepper, fried squid calamari in spicy salt, Chinese broccoli with oyster sauce, and beef flat rice noodles with gravy.

Were always kind of flirting with the question of whether we actually need to pick up dim sum, because it really is a lot of food, but of course we usually end up passing through. Dim sum always wins. And well end up heading to Ocean Palace or Fungs or this one other place by the 99 Ranch out in Sugarland. So we took that home, because Im not quite sold on actually eating in restaurants just yet. Id rather just pick it up and leave a massive tip.

For lunch, I ate egg noodles and stir-fried shrimp with my BF. They were essentially leftovers from earlier in the week.And then we had leftovers from the dim sum earlier, so this served as fridge clearing in a lot ways. I cook this way pretty often. But, like, what a fucking privilege that your problem is you have to create more room for the food you have, you know? (Which would be a good time to plug the Houston Food Bank and also Mutual Aid Hou.) I hate wasting food. I hate it.

Dinner was breakfast cheeseburgers and fries from M&M Grill, takeout. M&M Grill, theyre really rad. Theyre Arabian-influenced American and Mexican food, but they also do Tex-Mex well, too, and their meat is halal. The breakfast burger is really just a cheeseburger with an egg on it. But its a solid burger and, frankly, I am just an egg person. Theres a cookbook by Rachel Khong called All About Eggs, and when it was published, I was like, This is the best fucking day, because what is better than a cookbook thats literally just egg recipes?

Friday, October 16 Breakfast was French toast made with challah from Three Bros. Bakery; eggs basted with soy sauce; sausage cooked in onions; ate with BF.

Three Bros. is maybe ten minutes from my place; theyre a local chain, and they have really good challah. So the French toast was pretty simple I just cracked an egg with some milk and sugar, mixed all of it, and let the bread chill there for a minute before I fried it up. Then the eggs basted with soy sauce is pretty simple; its fried egg with some soy sauce on it. Saying basted makes it sound like a whole fucking thing, but it isnt. I usually get Aloha soy sauce because I just really like it, but every now and then Ill opt for the usukuchi from Yamasa. Those are usually my two defaults. Ive been using sweet soy sauce lately, too, but Ive been using it sparingly because its a lot, it can overpower a dish. Or maybe Ive just got a sweet tooth.

I cook a lot of French toast though, or at least lately. Ive never cooked as much French toast as I have these past nine months. But its delicious so Im like, Okay, if the rest of this day still fucking sucks, Ill have made French toast. This can be a good thing I can count on. Theres a Chinese restaurant near me called Hong Kong Food Street, where they drizzle the French toast with condensed milk. But I dont do that at my place because I know if I started, no good would come of it. None. Id just never stop.

Im recipe-testing potato korokke for work, so I munched on those solo. Its partly for a piece Im working on, partly because I feel like my lifes mission is just to get this recipe correct. I had it once at a stall beside the Shinjuku Gyoen a few years back, and Ive been chasing the dragon ever since. But croquettes are a good way to practice deep-frying, honestly, because everything is already cooked. So youre just working on adjusting the color and crispiness to your desire. But, yeah, just trying to figure out how to make it do what I want it to do has been a challenge.

Theres a super, super-solid potato korokke recipe over at Just One Cookbook, but Ive been pulling from croquette recipe on Martha Stewarts site, too. So Ive ended up with one thats like a variation of Namis recipe from Just One Cookbook, and a variation of the Martha Stewart recipe, and I use a variation from Jo Cooks, just mixing and matching details. Im trying to figure out how to take different components from all of them and make something that works for me. Its fine if I never get there.

Ive started using lump crab meat instead of beef, which is what I originally used, and Im liking how thats turning out. So I spent much of Friday trying to do that and procrastinating around the promo I have to do. This whole week, Ive been signing a lot of books: There were 70 boxes of Memorial sitting at my place. In the weeks prior, Id just sign the bookplates, and I think there are something like 11,000 signed copies out in the world right now. I dont dwell on the number. So a lot of this cooking was also me just trying not to think about the boxes. I had to do this recipe testing, and thats a certain amount of work, but it was also not opening 70 boxes (which, all jokes aside, is actually a lovely thing to get to do).

My mom stayed with me this evening; she was in the area. I had an Asahi, and she had some wine,and I made her doria, which is pretty similar to gratin rice is the primary base of it. Just like a cream chicken dish over rice. What Ill do is make a creamy chicken stew with somerice on the side, layer the stew on the cooked rice,top it with a little bit of cheese, broil it for a bit, and add parsley. Its deeply comforting.

I also took some marinated onions out of the fridge (Our Korean Kitchen, by Rejina Pyo and Jordan Bourke, has this really great recipe that takes less than five minutes to prep, and it goes really good with grilled meats and Ill find myself making it and holding it and parceling it out), and also made miso soup and a really simple cucumber salad that an old roommate of mine taught me. Usually I make my own dashi, but I wasnt trying to do all of that this evening, so I made the powdered dashi. I started using a bunch of it since everyones been inside, and its less work and still pretty satisfying. We played with my puppy (I have a puppy surprise) and caught up for a few hours.

Saturday, October 17I cooked migas (a variation of Ford Frys recipe) with lump crab meat and salsa de aguacate for breakfast with my mom. When shes over, I usually try to cook a bunch of things, which is to say that it isnt like fucking three-day-old curry.

I usually have tortilla chips in my pantry, and theyre just chilling, waiting for something to happen. And then I had lump crab leftover from the croquettes, so I used that as a protein base and made salsa de aguacate. I moved apartments fairly recently, I guess a month and half ago now, and that experience was actually the seventh level of hell, but my one housewarming gift to myself was a Magic Bullet. I resisted getting it for a while because Im an idiot, but then I got it and it makes life easier. So. I made the salsa with that. And then I also made coffee from Third Coast beans; they have a Laos blend, and its super-good. I had it in Austin for the first time a few months back, so I just buy it whenever I see it now.

After my mom left, I signed about 20 boxes of books, and theres a show called Youns Kitchen, that I had on in the background. Its really lovely. These K-drama actors like, dumb famous in Korea are essentially running a restaurant in Spain. This season I think it was Spain. So I watched that and answered emails and signed for a bit until my wrist started to freak out and then I went to get lunch solo.

Got a croissant sandwich from Nguyen Ngo(another top-five Houston sandwich) and coffee from Tapioca House, this boba shop across the way. I think they just might make my favorite coffee in Houston. Their iced coffees super-dark, but also super-sweet, and they do it in such a way thats just absolutely delicious. So I got two coffees from them, and brought those and the food back to eat while watching Youns Kitchen and then a little bit of Romance Is a Bonus Book, which Ive already seen and love.

Dinner was shrimp tacos that my BF and I cooked. I usually have like two pounds of frozen shrimp in the freezer at all times, because were on the Gulf and shrimp is not prohibitively expensive here. Every few weeks Ill buy a few pounds and cook some them the week of and then freeze the rest in Baggied portions, thawing them whenever I need them.

We made those with a red salsa, some Sriracha, and some cheese, and then we watched the Blackpink documentary, which was cool as hell, and then a few episodes of Greenleaf, which is basicallya K-drama set in Memphis.

Sunday, October 18Woke up pretty late, past breakfast time. I had the rest of the books to sign, because they had to be shipped by Monday, and I would simply have to walk into the ocean if they werent finished, so I made banana-nut scones, and while they were in the oven, I started signing again and queued upsome Ghibli movies in the background. Once the scones were done, I chewed on them with some coffee and alternated between signing and emails.I usually have the coffee concentrate from Lees; its a half-gallon or gallon, basically liquid gold.

I wasnt hungry until later that evening, so dinner was stir-fried eggs and tomatoes with crab (the last of the lump meat), stir-fried ground pork with basil and peppers, and rice that I cooked with my BF. I love crab, but its a bit more expensive than shrimp. But I had a lot of crab; I bought too much for these croquettes and it goes bad quickly.

For the eggs, theres this recipe from somebodys mom on YouTube that is simply a stunner, and I spent like two years trying to replicate it, but now I cant find that video anymore. But lately Ive been using the Chinese Cooking Demystified version, and then I stir-fried crab with it, and we also had the stir-fried pork.

Im really fortunate in that, while the neighborhood where I grew up was hella white, the street we lived on and the street immediately adjacent to it were deeply diverse, and my parents friends were deeply diverse. We ate a lot of Cuban food, a lot of Filipino food, a good amount of Japanese food; we ate quite a lot of Jamaican food, a lot of Nigerian food. A lot of that was just being in close proximity to friends and loved ones eating a lot of different stuff. The diversity of cuisines and the allowance for the diversity of cuisines in Houston is objectively astounding, but, among Houstonians, its not terribly remarkable. It never struck me as something that was noteworthy. Then you get older, and then you get more context to see not everyone has fuckingeight different cuisines lined up next to one another in every strip mall.

My mom is Jamaican, and my dad is from Florida. They met in Florida. Houston feels very much like home. But Ive been really fortunate to be able to travel a little bit, and Ive come around to thinking many places can seem like home. Being open to different places is definitely something I think about often. Just being around a bunch of different folks who are from a litany of places, the idea of being rooted to one place is definitely lovely and viable, but not essential for me or from my standpoint. Although I will say a lot of people who leave Houston and then they end up coming back because its so much itself I do wonder if that would be me, if I ever choose to leave full time. Maybe home is actually just a feeling, wherever you end up finding it.

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Bryan Washington Requires More Than One Curry Per Week - Grub Street

Erie Times-News

Q: What should I feed my new baby parrot? Her veterinarian recommends a pelleted food, but I heard seeds were better.

A: The idea that birds need only seeds for a complete and balanced diet is one of those myths that keeps hanging on. Seeds are high in fat and don't provide the nutrition that birds need. Feeding only seeds is like giving your kids a diet of hamburgers, hot dogs, and mac and cheese every day. Birdswho eat only seeds are prone to obesity and other health conditions caused by poor diet.

Pellets are a mixture of grains, seeds, fruits and vegetables, and provide appropriate levels of vitamins and minerals. Different types of pellets are made for different species and sizes of birds. But not even pellets offer a complete meal for every bird. Many species have unique nutritional requirements. Adding fresh foods such as vegetables, fruits, pasta and various types of protein including lean poultry or cooked eggs is important for giving your bird a well-rounded diet.

Birds enjoy fun foods that they have to work at: think corn on the cob, a slice of watermelon, the core of a bell pepper, sprouts, or a nut in the shell. Your bird-savvy veterinarian can advise you about the proper percentage of pellets and fresh foods for your bird's species, but in general, pellets should make up about 80 percent of your bird's diet.

When are seeds OK? I'm not saying you can never give seeds to your bird; in very small amounts, they are a great reward when you are teaching her something new, or when she has just done something you like. Just remember that they should be a special treat, not a large percentage of her intake.

THE BUZZ

Travelers arriving in Finland's Helsinki-Vantaa Airport will now be greeted at a distance, of course by coronavirus-sniffing dogs, who will check to see if they are infectious. The dogs, trained to recognize the virus that causes COVID-19, are located at specially built sniffing stations. Passengers swipe their skin with small pieces of gauze, then put the samples in a beaker and pass it to a dog handler on the opposite side of the booth. The dog sniffs the beaker and indicates any samples that may belong to an infectious person. Results for the free, voluntary tests are available within 10 seconds, and the entire process takes less than a minute. Dogs and passengers don't come in contact with each other, which helps to protect the dogs from potential infection.

Teens in Hungary who participated in a program that involved working with horses two days a week had fewer emotional and behavioral problems, and better "prosocial behavior" actions that benefit other people or society as a whole than students in the control group, who did not work with horses, according to a report in the journal Environmental Research and Public Health. Researchers' analysis found that equine-related activities were a significant factor in development of the positive traits. Working with horses requires students to understand equine communication and behavior. The relationship-building skills they learn translate to developing trust, acceptance and understanding with humans as well.

Burmese cats, with their unique brown coats, were known as copper cats in Southeast Asia. Smart, funny and playful, they enjoy interacting with people and have a loyal, loving temperament. Burmese aren't as talkative as their Siamese cousins, but they will carry on a conversation with you in their raspy voices. The medium-sized cats have eyes ranging in color from yellow to gold and a short, glossy, solid-colored coat.

Pet Connection is produced by a team of pet-care experts headed by veterinarian Marty Becker and journalist Kim Campbell Thornton of Vetstreet.com. Joining them is dog trainer and behavior consultant Mikkel Becker. Send pet questions toaskpetconnection@gmail.com.

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Pet Connection: Parrots need more than seeds to be healthy - GoErie.com

I have had ulcerative colitis and countless flare-ups for the past 12 years. During that time, I like to think that I have tried it all.

Various biologics, steroids, procedures, and diets all come to mind when I think of the different treatment options I researched and tried over the years.

I always heard great things about the Autoimmune Protocol (AIP) diet, an elimination diet used to treat symptoms of autoimmune diseases like ulcerative colitis, but never thought it was for me.

It wasnt until I was in the middle of a never-ending, yearlong flare-up that I decided to give it a try and see if it could help me get into remission. Here is my experience.

The AIP diet is similar to the paleo diet, which focuses on removing refined grains and sugar. Its designed to remove foods that may trigger autoimmunity, inflammation, and imbalances in gut bacteria that occur in conditions such as Hashimotos disease, lupus, and inflammatory bowel diseases (IBD), including Crohns disease and ulcerative colitis.

The diet begins by eliminating foods that may trigger inflammation and development of autoimmunity, including:

Whats left is basically fruits and vegetables, minimally processed meats, fermented foods, teas, and other natural foods that dont fit into any of the categories above.

After adhering to the AIP diet for at least one month (ideally longer), the eliminated foods are gradually reintroduced into the diet, one at a time, to see what your food triggers may be.

Thanks to ulcerative colitis, my body is incredibly sensitive toward anything I put in it, so I will not try anything new with my diet unless its backed by science and hard facts.

The reason I was willing to give the AIP diet a try was because I discovered there were several research studies conducted specifically to find out if the AIP diet was effective for people with IBD.

For example, a 2017 study in the journal Inflammatory Bowel Diseases found that, in people with IBD, inflammatory markers decreased and IBD symptoms significantly decreased after following the AIP diet.

I am coming out of a yearlong flare-up of ulcerative colitis, which is approximately 49 weeks longer than my typical flare-up.

It was a tough period of my life where I was sick, in agonizing pain, and no drug my doctor gave me seemed to get me back into remission.

I was desperate and I tried almost everything, including acupuncture, Chinese herbs, five different biologics, two steroids, and so many over-the-counter treatments.

To drive the point home even further, my best friend was my heating pad. You get the picture.

I kept hearing all about the AIP diet through my circle of friends with Crohns and colitis, so I became curious to learn more.

I am a huge believer in the power of food to heal the body. At that point, I was barely eating anything at all, so an elimination diet couldnt be that hard for me. I thoroughly researched the protocol and decided to go for it.

For me, the hardest part was sticking with the protocol for the first two weeks. It was more challenging than I anticipated and I struggled with staying on track more than I thought I would.

However, I began to find snacks that I liked and recipes I enjoyed making, and eventually got into a groove that worked for me.

Lets be honest, eating at a restaurant is challenging with IBD no matter what, but AIP makes it even more challenging. For most of this time, I did not eat out at restaurants and chose to cook at home instead.

Its not forever and I believe it was worth sacrificing a few meals out for my overall health. Plus, I saved a few bucks by eating at home, so it was a win-win.

One thing that really helped me was filling my cabinets with AIP-approved foods and ingredients before I started the protocol. If I had to figure it out after I started AIP, I would have never made it, or I would have had a meltdown in the grocery store.

By doing it in advance, I already had everything I needed when I was hungry or ready to cook dinner.

I want to start this by saying that the Autoimmune Protocol isnt a miracle diet. It takes consistency over a longer period of time to get the full effects. After about the fourth week on the AIP diet, I really started noticing a difference.

Prior to following the AIP diet, I was bloated with everything I ate and for almost an entire day afterward. Now, I am no longer bloated after every bite of food.

I was having trouble sleeping, which is something I have never struggled with in my life. Now, I am able to sleep through the night and feel rested in the morning.

I was also running to the bathroom multiple times a day with no relief in sight. With AIP, I had much less urgency to go to the bathroom. The urgency and rushing to the bathroom didnt go away completely, but it did reduce the number of times significantly.

Overall, my quality of life greatly improved after the fourth week of consistently following the AIP diet.

I think it is important to note that, at the time, I was also on a high dose of prednisone and Stelara, a biologic used to treat IBD. This was not a food-only treatment plan, but rather a combination of traditional medicine and dietary elimination.

After the 5-week mark, I started reintroducing foods and found that I was still sensitive to corn. I bloated almost instantly after eating a homemade arepa, which is only made with water, corn, and a little salt.

On the other hand, I responded well to almonds and chocolate.

Outside of these three reintroductions, I started loosening the diet more and more and reintroduced all the other trigger foods around the same time. That means I couldnt tell which foods were still triggering me.

It should be noted that experts recommend reintroducing one food item at a time, with a few days in between reintroductions. This way, you can identify what specific foods may be causing symptoms.

If I had to do it over, I would have been more patient in the reintroduction phase and slowly reintroduced each potential trigger food.

Overall, I highly recommend the AIP diet to anyone struggling with inflammation caused by an autoimmune disease.

Following the AIP diet can be challenging in the beginning, but a little prep work ahead of time will go a long way.

If you decide to try it, I recommend being patient and taking the time to do both the elimination and the reintroduction phases properly. If I choose to redo the elimination phase in the future, I will make sure to go slower on the reintroductions so I know which foods are still triggering me.

Working with a registered dietitian or another healthcare provider who specializes in autoimmune diseases is a good idea for those interested in AIP. A healthcare provider can give you tips, answer questions, and make sure that the diet is safe and appropriate for your specific needs and overall health.

Read more from the original source:
I Tried the Autoimmune Protocol (AIP) Diet for Ulcerative Colitis - Healthline

As Prime Minister Yoshihide Suga prepares for the start of an extraordinary Diet session, set to open Monday, he also has to contend with the growing question of when he will call an election.

Sugas tenure as Liberal Democratic Party (LDP) president will end next September and the terms of Lower House lawmakers will expire the following month, leaving Suga with limited wiggle room to form a strategy on dissolving the Lower House.

Calling an election at the right moment has been always an arduous task for prime ministers. For Suga, who was appointed to the role just a month ago, it is an important test of his acumen as a politician and, depending on the outcome, could embolden or weaken his standing within the ruling party.

Buoyed by optimism and high expectations for the new administration that were reflected in early polls, political spectators in Nagatacho, the nations political center, had anticipated Suga would pull the trigger in the early days of his administration. A Kyodo News survey conducted shortly after he took office in mid-September showed the approval rating for his Cabinet at 66.4%, with disapproval at just 16.2%.

But Suga himself seemed to extinguish the prospect of an early Lower House election.

I want to get some work done, since I just assumed the role of LDP president, Suga said in a news conference immediately after his victory in the party's leadership contest, adding that he needed to take the pandemic situation into consideration as well.

If the prime minister decides to hold an election next year, he will have very little flexibility on when to do so as several important events are already scheduled. The postponed Olympic Games are expected to take place in July, and the Tokyo assembly election is set to take place around that time as well.

The Tokyo vote is vital for Komeito, the LDPs junior coalition partner, and it has been widely noted that Komeito is averse to holding a general election immediately before or after a local campaign as it would wish to concentrate its efforts on the latter.

If the summer of 2021 is out of the picture, only three viable scenarios remain: at the start of next years Diet session, in January; immediately after the fiscal 2021 budget is passed, in the spring, or close to the expiration of Lower House lawmakers' terms, in the fall.

Besides cooperation with Komeito, Suga may also contemplate working with Nippon Ishin no Kai, a right-leaning opposition party with whose leaders the prime minister has strong working relationships, said Jun Iio, a professor of Japanese politics at the National Graduate Institute for Policy Studies.

Suga, the professor predicted, will probably not dissolve the Lower House this year, as keeping the decision available to him as long as possible, like a trump card, would help maintain his power.

Even though Suga may be tempted to call for a snap vote if his Cabinets approval rating slips, the LDP holds a commanding lead in all major polls on approval compared to other parties.

In a Kyodo News poll this month, the LDPs approval rating was 45.8% far ahead of the rating for the Constitutional Democratic Party of Japan (CDP), the largest opposition party, which saw the approval of just 6.4%.

Nippon Ishin, which had a 4.2% approval rating in the Kyodo poll, is currently preoccupied with Novembers referendum on the Osaka metropolis plan. Ichiro Matsui, head of the party, said in September he would prefer the general election to be held the same day as the referendum to boost voter turnout.

But the prime minister might have been dissuaded from such move, since Nippon Ishin and the LDPs Osaka chapter are divided on the issue. The administration has been ambivalent on whether it supports the metropolis proposal, and holding the general election on the same day could be taken as an implicit nod for the plan.

Like most prime ministers, Suga has been tight-lipped on when he may call a vote. In maintaining this uncertainty, it is convenient for the prime minister to hint at the possibility of a snap election whenever he thinks it necessary to shake things up within the party, Iio said.

Suga is a self-assured individual who doesnt believe his administrations popularity will decline, as he believes he is getting work done (on lowering cell phone bills and promoting digitalization) and would dare to challenge anyone who seeks to replace him, Iio said. Itd be advantageous to hold on to the right to call a general election, to avoid the possibility of being forced out by (the LDPs) factional dynamics.

Traditionally, prime ministers from the LDP are members of one of its factions, to maintain their status and amass support. But Suga doesn't belong to any of them, leaving him without a solid support base and more vulnerable to friction between caucuses.

Political parties have begun preparations to field candidates for each electoral district. The CDP, which acquired new lawmakers from the Democratic Party for the People through a merger this summer, is looking to work with other opposition parties to back the same candidates. Some within the party, though, are unwilling to cooperate further with the Japanese Communist Party.

The opposition parties undertaking for a unified counterforce against Suga could break down, Iio said, if Nippon Ishin puts forward candidates across the country to divide up votes.

Suga doesnt believe hed win an election without machinating on various fronts, he added.

PHOTO GALLERY (CLICK TO ENLARGE)

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Speculation over Japan election timing grows ahead of Diet session - The Japan Times

When you go to a nutritionist and ask them questions about your diet, you want a straight answer to questions like:

"Should I go plant-based or tryout a vegan diet?" Answer: It depends on the reason you want to ditch meat and dairysince it's very individual.

"Where do I get my protein when I don'teat meat?" Answer: From plants, the same way every other animal that does not eat meat gets theirs. Plant-based foods like lentils, soy and beans are extremely high in protein.

"Is it expensive to go plant-baed or vegan?The image in my head of a vegan dieter is the designer yoga pantsset,shopping for organic vegetables, paying extra, and that is so not me right now!" Point of fact: It's actually cheaper to go plant-based since meat is one of the most expensive things you can add to your cart, along with packaged junk food.

These are the questions (and the clear-eyed answers) that nutritionist Marisa Moore, R.D, hears in her practice, especially from young women in and around her Atlanta office, and among college students who think it's trendy to be vegan or try to eat more plant-based food. She often digs deeper before answeringto find out why they are interested in going veganand then she helps them transition to more plant-based eating in ahealthy, balanced, and affordable way.

Moore, who has her own website.offers recipes, counseling, andgreat advice for anyone considering starting out on a plant-based diet to try to eat healthier. Moore herself has been vegan and vegetarian in the past, butshe is not practicing any specific named diet approach right now, other than to eat healthily.

She advises her clients to do the same, via a primarily plant-based diet rich in vegetables, fruit, legumes, grains, and a little bit of fish. Her recipes, like Vegan Pumpkin Lentil Curry with Spinach, make you want to cook vegan tonight. "Most of the thingsI eat and share are plant-based," she says. This makes her a uniquely balanced and credible guide through the landscape of going plant-based or simply leaning into plants since she has no bias in urging clients toeat this way, other than the fact that it's a healthier way to live.

Most importantly do it for yourself and your reasons, she tells clients, and not because you want to look perfect on Instagram. Her best advice for starting out on a plant-based diet:

"When someone comes to me and says they want to go plant-based, first I like to figure out theirwhy. What is the driving desire behind switching to a plant-based diet? Whether a person's motivation is for ethical reasons or health reasons, that helps me figure out how we can work together.

"I like to encourage people to start slow, pick one day a week to go plant-based, and focus on eating a meatless meal that day. Sometimes that is a foreign concept since many people center their meals around meat. The first thing we work on together is changing the prevailing mindset that meat is thecenter of your meals. Slowly I encourage them to add more and more plant-based foods to their meals over time. First, you add two more plant-based meals a week, and then four... or more. Before you know it you're eating mostly plant-based."

"People don't understand how delicious plant-based meals are. When I do cooking demos for people and they taste the food, they are shocked thatthese arevegan or vegetarian meals and they're always completely surprised at how good the food tastes. The most important thing is to try it out and really be open tonew and interesting foods, since you may love it.

"Sometimes, I find out people want to go plant-basedbut they don't like vegetables or beans. This makes me worry about their nutrient deficiencies, which is an entirely different journey since they then have to work harder to get all the nutrients they need. If you don't like beans and vegetables you need to keep close tabs on your vitamin B and D, your iron andall of your different markers, and see howyou're gettingalong."

"I used to do supermarket tours. Now I focus moreon showing people all the different ways to they can use whole foods, like the brown and green lentils, which are great for soups, and stews and it turns out that most people know those. But you can show them that unlike beans (which need soaking),lentils cook pretty quickly. I will then introducethem to black or beluga lentils, which have a sturdier texture and are great for salads or grains and will hold their form. Next, I show them that red or lentils cook really quickly and those are great for curries or soups. Usually, they have no idea there are this many choices of legumes.

"We get into a rut sometimes and always cook the same things like green peas or green beans. But when you look into the choices out there, it's fun to try all these varieties, like split peas or yellow ones. There are so many ways to make Dahlfor instance and curry, and then you can explore other cuisines. That is how we start to explore. People need guidance or some ideas to get started."

"Change the visual you have of eating plant-based. You look at Instagram, and everything is pricey and perfect and aspirational, such as a beautiful smoothie bowl that costs a fortune to make or to buy at a local Acai place, but it's really not about that. It's about buying what is going to nourish you and investing in your health and your body. You basically have to choose whether you want to pay for convenience or you' pay in terms of the time you spend making your healthy food.

"To save money, you can buydried beans and pressure cook them, which is more work, but so much less expensive than even just buying a can of beans that you heat up. To save money, stock up on plant-based dry goods like beans, grains and whatever is in season. So pay attention to when foods go on sale at your market or check out the aisle that has all thebulk beans or nuts, or seeds, or lentils or grains.

Then try out a new grain, such as farro or amaranth. Justbuy one or two servings at a time, which also saves money since you don't have wasted food. The fun thing is to try out new types of seeds like pepitas and nuts like pili nuts, which have a lot of protein. Stillgo to the cheaper bulk bins for your pantry essentials, but then portion things out if you live alone and don't need to buy more than you will use in a week. In most markets, you can find those self-serve buy by the ounce or the pound. Figure out what works for you without making a huge commitment."

"Here in Atlanta, we have an international farmers' market where you can buy spices and nuts and seeds and grains all straight from the growers. So my advice is: Look at what is available to you, in your neighborhood. Most places have a Sunday farmer's market. Go and be open-minded. Don't be afraid to try something out new. The already packaged beans will bepricier than the loose ones, but that is where you decide whether you're going to prioritize saving time of money. When you ditch meat and dairy and don't buy junk food you will save money at the checkout counter, and one study shows you can save $23every week! And this is by buying healthy food, like chickpea flour which may be more inexpensive than you'd imagine."

"There is a lot of pressure when you say you are going plant-based or vegan, and sometimes the best way to start is not to put a label on it. Since I see young women especially declare to their friends or followers they are starting to be vegan or plant-based and then they feel this immense pressure to follow certain strict guidelines or fit within that label. College-aged womenare influenced bytheir favorite peoples on Instagram or they have watched documentaries that influence their decision to go plant-based overnight. I think it is a food trap to put that kind of pressure on yourself. It's so important to give yourself some grace, especially around food, because they thinkthey have to be perfect. And to be healthy and eat a balanced nutritious diet doesn't haveto be perfect. Just try your best and eat plant-based most of the time and you will achieve your goals.

"I didn't grow up with social media the way it is today, andmy clients think everythinghas to be perfect and they all think that they have to be perfect. And one thing that looks perfect to them on social media is to say you're "going vegan." But that is not the reason to do it. For social media or peer pressure or to appear perfect to your social followers. Eating mostly plant-based should be a healthy pursuit. So I tell them they need to give themselves a break."

Continued here:
5 Tips On How to Go Plant-Based and Save Money, by a Nutritionist - The Beet

One can simply extract the aloe vera gel from the plant.

Highlights

There are many prized ingredients in our nature that comes with wonderful health benefits. One such example is of aloe vera (ghritkumari). Ever since the bright green, succulent plant found value and mention in Ayurveda, health and beauty remedies by experts, it has taken over gardens and window shelves of many homes around the world. No wonder there are tonnes of gels, creams and juices being made with the wonderful plant.

But did you know, as much as there are amazing benefits of using aloe vera for skin, there are some health benefits of consuming aloe vera as well?! The nutritionally dense plant has countless benefits that are enough for us to start finding ways to include it in our diet. One of the most important benefits of aloe vera is that it may also help you in weight loss! Besides being loaded with vitamins and minerals, aloe vera is believed to have certain active compounds, which may help you shed a few pounds. It is also known to boost metabolism, which helps burn more of body fat aiding weight loss. Its laxative properties aid digestion when consumed in small quantities that can lead to weight loss too.

There are many ways to consume aloe vera; however, it must be consumed in small quantities and avoided by pregnant women and those with frequent tummy troubles and problems like diarrhoea or loose motions. Aloe vera juice is one of the most popular ways to reap in the many benefits of the plant. Not only is it easy, but is known to boost the body's immunity. The wide range of antioxidants, present in aloe vera also helps fight cell damage caused by free-radical activity and strengthens your immunity.

(Also Read:Aloe Vera Juice Benefits: 7 Amazing Reasons To Drink Aloe Vera Juice Everyday)

Aloe vera must be consumed in small quantities.

One can simply buy a pack of aloe vera juice from the market or extract the aloe vera gel from the plant. It might be bitter in taste but you can always add a teaspoon of honey for taste. Here we have a quick and simple aloe vera juice recipe packed with the goodness of lemon and honey that may help you shed a few kilos along with boosting your immunity!

Ingredients-

. Aloe vera gel- 2 tsp

. Lemon- 1 (juiced)

. Honey- 1 tsp

. Mint leaves (chopped)- 5-6

Method-

. All you need to do is blend all the ingredients well till smooth and serve.

Promoted

As per many health experts, one can even combine aloe vera with other healthy herbs such as giloy, amla or tulsi for more health benefits. Be cautious about not consuming too much of aloe vera since it can have side effects.

Try this aloe vera, lemon and honey juice for weight loss empty stomach every morning. Share your experience with us in the comments section below.

About Aanchal MathurAanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

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This Aloe Vera Juice With Lemon And Honey May Work Wonders For Weight Loss - NDTV Food

Sanju Samson is popularly known as one of the youngest stars in Twenty20 Cricket and the Indian Premier League (IPL). The Rajasthan Royals player in the thirteenth season of the IPL turned heads by showing off his fitness in a marvelous catch and many sixes. Though the lockdown affected all sports and training facilities, Sanju Samson kept up with his fitness and diet regime to ensure his best for the sport. Here is his diet and fitness regimen.

Sanju Samson did not stop training due to the pandemic. Mentored by Raiphi Gomez, the cricketer underwent a fitness and diet transformation. Answering Anand Mahindras question on Twitter, England cricket captain Kevin Pietersen said that Sanju Samson went vegan for a few months before including eggs and meat in his diet. Raiphi Gomez trained Sanju at the formers Thiruvananthapuram residence terrace where they trained for 6-7 hours a day. They trained various forms of bowling such as yorkers and bouncers to ensure that Sanju Samson would be in a condition to perform well in fielding despite any obstacles.

Aside from training and a good diet, it takes talent and good genetics to make one of the best athletes. Samson trained under the guidance of coaches to improve upon his agility, lean muscle mass, power and strength to ensure that he could give his best for the IPL. Cricket being a game of endurance requires long hours of focus on the field. In order to go through a match, players train mentally and physically to ensure that if the opportunity to secure a wicket or a six arises, it does not fail. Agility, flexibility, strength and endurance conditioning is a must for every cricketer to develop an all rounder physical personality. Cricket coaches work hard alongside athletes to ensure that the player showcases their best on the field, which in the case of Sanju Samson has been proven in his performance against the teams faced in this season of the IPL.

Also read:Top 3 celebrity transformations that will motivate you to work harder

Excerpt from:
Sanju Samson: Know about this cricket stars diet and fitness routine - The Bridge