RANDOM NOTES ON THIS AND THAT

Diary of a Fat Man
Typography

Endorphins

You know how they always say you feel great after exercising? I always thought that was a ruse because you always feel horrible exercising and you need some reason to do it and get through it.  But... I am learning that there is a really something to the claim.  It’s not only psychological but there are real physical explanations for this phenomenon and the center around endorphins.

The principal function of endorphins is to inhibit the transmission of pain signals; they may also produce a feeling of euphoria very similar to that produced by other opioids.

Endorphins are produced by the central nervous system. They consist of two parts: endo- and -orphin; these are short forms of the words endogenous and morphine, Intended to mean “a morphine-like substance originating from within the body.”

So, I’m in the middle of my step aerobics. (I have increased the amount I can do without collapsing from 20 steps four weeks ago to 200 my last session). The burn is starting to increase when I hit the 35 step mark. My pituitary gland senses this and jumps into action and releases a load of endos to ease my pain. They work.... But the best part is that they keep working after the exercise and pain end. So now there is no discomfort but the stuff is racing through my body and giving me a true natural high. Very, very cool this body of ours!

Aquafaba

What do vegans and people with allergies to eggs do when they come to a point in a recipe that says: “ Beat three egg whites into they form peaks” Well... Nothing until 2014 when a chef in France discovered this amazing thing.   He discovered an amazing use for Aquafaba!!

Aquafaba is the name for the water in which legume seeds such as chickpeas have been cooked. (It’s that somewhat thick liquid that you always thought you had to throw out when you open any can of beans... NOT BAKED BEANS!)

Due to its ability to mimic functional properties of egg whites, aquafaba may be used as a direct replacement for egg whites in foods.

Who would have thought that the next big thing to sweep across the vegan nation would have been something as simple - and as icky - as the brine from legumes? It might have something to do with the fact that not only is this liquid shaping out to be the perfect egg replacer, it’s also one of the cheapest and most accessible replacers around - all you need is a can, or packet, of legumes, chickpeas being the bean du jour. 

Using juice straight from the can is the easiest method, though slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results. Even water from packaged tofu and peas is aquafaba!

Remember, if your bean-juice is too watery, reduce it until it turns the same consistency as egg whites. If using aquafaba to make fluffy things like meringue  and light cakes, remember to whisk it first until it turns white and foamy, then fold it into the batter using a metal spoon to keep those bubbles from popping. Use three tablespoons of aquafaba per egg.

Hope you all had a great Easter and will be having a great Passover. I trust you went easy on the chocolate bunnies and will not be carb loading on too much Matzo!

Sign up via our free email subscription service to receive notifications when new information is available.