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Thank you! I'm glad the videos are helpful to you :) Thanks for watching :)

Thank you for the suggestion!

That would be wise! Take care, Mehjabeen :)

I don't think avocado would be enough liquid to prevent any possible blockages in the GI tract. To be safe, mixing it with avocado is fine, but I would either drink plenty of liquid with it, or mix some type of liquid in the oat/avocado mixture. Thanks for watching and asking! Best wishes to you :)

Off hand, I'm not sure how long zest would keep in the refrigerator. Your best best would be if you want to do it ahead of time, to zest, then measure out the amount you expect to need, then wrap that amount up well (or place it in a small covered container) and store it in the freezer. Of course, allow it to thaw out before using it. You could do that by placing it in the refrigerator the night before. When freezing the zest, if you have more than needed, you could also freeze it in an empty ice cube tray. Once it is frozen, wrap the cubes individually or place them in a freezer container or bag, and of course, return them back to the freezer. That would allow you to prepare the zest in advance. I hope this helps! Take care :)

Well, your storage method was the reason your orange peels spoiled, Mehjabeen. They should have been kept in the refrigerator (in a covered container). Again, it's best to only zest an orange when you need the zest and not ahead of time. If you can't use the already zested orange right away, store it in a covered container in the refrigerator. Otherwise, it will spoil fast. So sorry you lost the zest that you needed! Little by little, we learn these things in life!

I hope you can get the peels zested OK!

Hi Mehjabeen! We're well on this end, thank you for asking! The easiest way to get orange zest is to not peel the orange first (sorry to say that, since you already peeled it!). Rub the whole orange over a fine grater and grate one small section only to remove the outer layer, the orange part only. Stop when you get to the white part underneath. It can be bitter and you wouldn't want that. Work your way around the orange, removing only the outer layer (orange part) until you get the amount you need. When finished, you can save the orange (in the refrigerator) or use it as needed for other things (like for juice or eating). Since you already removed the peel, if you really want to, you could rub the outer area of the peel sections on a fine grater to remove the zest. But I can say that would be harder than grating or zesting the whole orange before it is cut or peeled. You have to decide on that one. I hope this helps! Take care and enjoy your day :)

I'm so glad it worked for you! Thanks for watching, giving it a try, and sharing the experience!

Thanks for watching and commenting, Megan! Best wishes to you in your decision-making process :)

@@JudiintheKitchen thank you Judi :)

Thanks for watching and sharing your ideas on seasoning!

@@JudiintheKitchen you're welcome. And thank you for showing us a simpler way to cook spinach, it's one of my favorites along with broccoli

I'm glad the video was helpful to you!! Thanks for watching and commenting :)

Thank you for watching and commenting! I'm glad the video was helpful to you! Love to you too (!) and many blessings to you and yours :) Take care :)

Thanks so much for watching and commenting! I'm glad you find the videos to be helpful! Enjoy :)

Thanks for watching and sharing! Good for you on shopping for the kale! But there's nothing wrong with spinach...another very healthy leafy green! We eat spinach (and kale) on a regular basis!!

Thanks for watching and sharing your thoughts about dates! I'm touched by being thought of as "Aunt Judi!" I'm truly honored :) Another RUclips channel?? This one keeps me more than busy. What do you have in mind on another channel??? I'm really interested in hearing your thoughts on this one! Seriously!!

GREAT for you!! Thanks for watching and sharing :)

Good for you! Thanks for watching and sharing!

Thank you for watching and sharing how you like mushrooms! Best wishes to you and yours :)

I'm glad the video was helpful to you! I hope you enjoy it!! Thanks for watching and commenting :)

I have stored jicama in glass containers with plastic lids and it worked perfectly fine! So I don't see why jars wouldn't work :) Enjoy! Thanks for watching and asking :)

Hi! I can only assume that frozen vegetables and fruits were grown with chemicals unless they are labeled as being "organic." The one big difference (advantage) with frozen foods is that they are usually grown to maturity, and processed (frozen) quickly, usually within a matter of hours of being harvested. On the contrary, fresh produce in the market was usually picked very early, well before the ideal ripening stage, to allow time for transport, etc. There can be some differences in the two options such as nutritional differences based on growth time, transport, etc. As so many people say, it's best to buy what was grown locally, if at all possible. There is a lot of truth to that, but unfortunately, it's not possible for all foods and at all times of year, depending on where we live. So...we must do with what is available to us and be happy with it. I hope this helps! Best wishes :)

Hi! Both would be "safe" to cook with, regarding toxicity. But cooking spirulina would definitely reduce its nutritional value. I would not cook spirulina. You can cook with barley powder, since that would be the barley grains ground into a powdered form. Cooking barley GRASS powder or barley GRASS JUICE powder would reduce its nutritional value. To get the most benefit out of the barley GRASS powder, it should not be cooked. I hope this helps! Thanks for watching and asking :)

I'm glad it worked for you, Dan! Thanks for watching and sharing :)

Thanks for watching and commenting!

You're very welcome! Thanks for watching and commenting :) I hope the video was helpful to you!!

@@JudiintheKitchen Yes it was and i cooked them and delicious it is. You have a great wknd.

@@ARKIUM You too! Thanks for sharing :)

Hi Mehjabeen! Regarding the amount of oil to use with what you're cooking...you'll just need to experiment or notice how the food is cooking...just right, too fast, or too slow. Maybe write it down so you can refer to it the next time you cook that food. I'll take note of things sometimes when I'm trying to figure some things out, so I have something to refer back to later. Regarding the chicken or other meats, after washing them, pat them dry right away so you can use them quickly. I would not allow them to sit around at room temperature for any length of time. If you need to wash them in advance, just place them in an open container in the refrigerator. That will allow them to dry out under a cold temperature (the refrigerator is naturally a very dry environment). If you choose to wash meats way in advance, you could also place them in a covered container, but they would not dry off that way. I hope this helps! Take care :)

You could try adding something sweet to the dish if it will work with your other ingredients. (Sweet with tomatoes usually works well, but I'm not sure about in curry.) You could possibly try a small pinch of baking soda to neutralize the acid from the tomato. Remember a SMALL pinch...always start very small when adding baking soda (not baking powder). It's far easier to add more than take it out. I hope this helps! Thanks for watching and asking :) Best wishes :)

Awesome! They are easy to grow and rewarding! Thanks for watching and sharing :)

Hi Mehjabeen! From this end, I can only speculate about what is causing your dilemma. Excess moisture in a food that is being fried will cause it to be softer and not crispy, and may also prolong the cooking time. For instance, if you rinse off chicken before battering and frying it, it's helpful to pat it dry before battering and frying it. That will remove excess moisture that can prolong the cooking time and soften the final product. Also, adding any ingredient that will release moisture during frying may also cause the problem. Onions are a good example of something that will release liquid along the way. There's not much you can do about that other than cook them separately in another pan. Ground beef will certainly have some amount of fat in it, but it may also have some liquid in it as well. This is normal, but can add to the liquid content in the pan, possibly causing what you are describing. Another thing would be to watch the temperature of your pan. If it's not hot enough to start with, the liquid in a food may not dry up very fast, which could also prolong the cooking time. Also if the pan is not hot first, the colder food will cool down the pan making it take longer to heat up and may also bring excess liquid out of the food during the process. Heat up your pan first, but not so overly hot any oil you add starts to smoke right away (that's unhealthy and may invite a fire!). One way to tell if a pan is hot enough for frying is to put a little water in your hand and sprinkle a few drops of water on the hot, dry pan. If the water sizzles and "does a dance" (bounces around as the bubbles dry up) the pan is plenty hot and ready to go. I hope this helps and gives you some idea as to what may be causing your problem! Take care and best wishes to you!

Hi Mehjabeen! It's good to hear from you :) I agree with you that bottled lemon juice will last a long time! Your cut fresh lemon will not last so long, though. Try to use it within a week at the most. You did well by storing it in the refrigerator in a closed container :) Take care, my friend :)

Thanks for watching and sharing the tip!! Very helpful :)

Wonderful, Sara! Thanks for watching and sharing how you use the spinach! AND for sharing about the hair and nails growth! Great info :) Take care :)

You're welcome, Jewel! Thanks for watching and commenting :)

Thank you William!

@@JudiintheKitchen You're very welcome!

I ordered one!

@@williamplanck1898 Awesome, William! I just put mine away after using it earlier! I absolutely love that thing! I hope you like it as much as I do :)

@@JudiintheKitchen I love soup, healthy soup. This will be a world of help! I wonder how it works for spinach leaves.

You're very welcome! I'm glad the video was helpful to you!! Thanks for watching and commenting :)

Oh Rena, I'm so touched by your comment! I'm so glad the videos are helpful to you!! I have a LOT of videos uploaded, so it may be easiest for you to go to my RUclips channel homepage and do a search to find the topic you're looking for at the moment. Regarding beans, no worries about eating them! As long as you sprout and/or cook them properly, you should have no issues with eating them. We are whole food, plant-based eaters and eat beans every day in two out of three meals! If you're new to eating them, you may need to take it slowly at first and that will help avoid the gas problem that so many people experience with beans. But once your gut microbes get used to that healthful food you're sending them, all will be well! Let me know if I can be of any help to you :) Best wishes to you in your endeavors!

Hi John! I'm glad this video was helpful to you! I couldn't agree more about the lack of knowledge that doctors have about nutrition. However, it's not totally their fault. They have very little, if any training on nutrition while in med school. They usually know only what they were taught. They would have to learn nutrition on their own. Then, if they suggested healthful dietary changes that would actually cure disease, they would be going against standard protocol, and that may get them in trouble with the powers that be. So, we have to seek out our own experts or learn on our own. I've done both, and earned a master's degree in nutrition while I was at it! Thanks for watching and sharing! I'm glad the video was helpful to you. Best wishes to you and yours :)

Hi! I'm glad this was so helpful to you! Thanks for watching and commenting :) Best wishes to you and yours :)

Hi OysterPir8! I'm glad this video was so helpful to you!! Thanks for watching and sharing :) Best wishes to you and yours :)

Thanks for watching and sharing!!

Hi Helentc! Thanks for watching and asking! Yes, we should discard the soaking water and usually also the cooking water after preparing dried beans. However, if you have a use for the COOKING water, you can save that and use it, like in a soup or stew. However, please DO discard the soaking water. Take care and many blessings :)

Hi! Thanks for watching and sharing! Actually, it's not intended to use all the herbs and spices at the same time. It's more like whatever will work for you in a particular dish, then here's a list to choose from. However, if the big combinations work for you, then enjoy! Take care and many blessings to you and yours :)

LOL! Thanks for watching and commenting :) Blessings :)

My pleasure! Thanks for watching and commenting :)

They should be about the same. They are really the same thing (both dried peas) except that one is whole whereas the other has been split. Just opt for whichever one you prefer to work with in your food preparation. Thanks for watching!

Hi! I have not thought of the cost of rice preparation, so I don't know which method would be the least costly. If water is not an issue, then simply boiling it on the stove seems like the simplest and fastest way to cook it, but whether it's the cheapest way, I really can't say. Sorry! It may be comparable to cooking it in a crock pot. Stove is faster and surely burns more electricity per minute than a crock pot on low. But the crock pot would need to be run for hours rather than minutes, so the cost may balance out in the end. I wish I could help more, but that's about it. Thanks for watching and asking! Best wishes to you :)

@@JudiintheKitchen Thanks for getting back and going over all this stuff! I've been continuing to try to work on this whole issue and what I've been doing is soaking 2 cups of grains for 24 hours with 2 tablespoons of apple cider vinegar and 4 cups of cups of water before running it on low in a CrockPot for about 4 or 5 hours and then turning it off but then leaving it in the heating element for another 6 to 7 hours after that for additional heat/cooking. I'm now in the process of also looking into collecting acorns from the woods, but I hear there's a lot of soaking that needs to be done to get the tannins out before their able to be eaten.

@@user-mt1mw8id8z Best wishes to you in your endeavors! I have never eaten nor studied about using acorns, so I'm sorry that I can't comment on that to help you. I wish you the best :)

Absolutely!! Thanks for watching and sharing!!