Asklemmy

Millet, Spelt, Cranola, ....
There's many grains you can put in pillows 🛌. Although you generally use the chaff.

Any type of bean. You can make dips, chili, put them in rice, and they are really healthy.

Take vegetable. Saute with olive oil, a little salt, and some seasoning. Vegetables taste amazing and people just don't eat enough of them, and I think it's because they don't cook them right.

My bed, normally, with a rare nap on the couch. Why would anyone sleep on food?

Nutritional yeast, aka flake yeast.

Intense flavor, goes with damm near anything parmesan goes with, and things it doesn't. It's fairly cheap, lasts ages when stored decently, and it packs a nutritional punch.

People like to talk about how umami's spread as a specific flavor into awareness in the west was a massive shift. But a lot of people got locked into the soy and fish sauce focus that was the first thing that western tastes became familiar with as umami. Even when folks are aware of other things, they still tend to think in terms of sauces and complex recipes for pastes and fermented products. But good old yeast is right there, cranking out a deep and rich flavor.

So it gets slept on pretty hard. It doesn't help that it isn't marketed well. A lot of people that have heard of it think it's more along the lines of a vitamin you take on its own, or lump it in with woowoo nutrition in places where it's called nutritional yeast.

One of my favourite things that really focus on it as a major flavor component is roasted cauliflower. You mix it with the spice blend, and toss it in a bowl, and it opens up with that rich, heady scent that yeast has. I don't measure for it, it's just dumping a bit of garlic and onion powders, salt & pepper, then some paprika. Then maybe two to three tablespoons of the yeast. It's mouth watering, just the smell. Fuck, my mouth is watering thinking of it.

You get that amazing caramelized flavor from the roasting, that delicate floral note that some cauliflower has, the slightly sulfuric tang too. Then the spices lift those, and the yeast ties it all together and becomes greater than the sum of its parts.

Since you're talking about Germany: Tofu has been unfairly demonized here (maybe because it can serve as a meat substitute).

It is a great source of nutrients and protein. It can be prepared in many different ways. It is environmentally friendly, can be conveniently stored and has a relatively long shelf life.

Rutabaga. It's a root vegetable that you cook similar to parsnips or turnips. A bit of a nutty, earthy flavor. Really good mashed with a splash of cream and a grating of fresh nutmeg.

what food item are people sleeping on

I sleep on a mattress, actually.

Sumac. Put that shit on your winter baked potatos peeps, you're welcome

Spices! Smoked paprika, curry sauce and spices, turmeric, southwest seasoning, garlic everything!

How do you feel about oatmeal? It's healthy and has much more potential for adding flavors to than most people ever consider. It's pretty neutral and makes a good canvas for other flavors.

For example, you can add cheese to make something like a healthier Mac and cheese. The starch makes it sort of creamy.

But you might want to upgrade from rolled oats to steel cut oats. You get much more "tooth" to your oatmeal and not just mush. Unless the mush is what you like. You can also use whole oats for even more "tooth".

Fucking trust me on this - roasted radishes.

Try it and thank me later.

Rice cooker saved my life. I add whatever I have lying around that doesn't require cooking like ham, pickles, canned veggies or fruits, fresh or dried fruits, etc, and if I'm feeling fancy I might boil eggs. Plus mushroom sauce, oyster sauce, fish sauce, or soy sauce. If you can find black rice in asian supermarkets it's even better.

lentils! chick peas! beans! legumes in general, they are great! you can integrate them into anything...

(ie. cook a bunch of lentils to eat warm with whatever veggies you can steam... but leftovers the next day are turned into a salad, etc. )

Soups. Find Cooks Illustrated Best Soups cookbook. Learn to make and can your own broth. It doesn't change everything but it changes a lot.

My son has ARFID. He's 15. It's really hard. He's seeing a therapist. But he's still seriously underweight. I don't have any food recommendations, but I do wish you the best with your progress.

Hard boiled eggs, super food, very portable, easy to throw in a backpack or lunch box. Available in most convenience stores

For a healthy and affordable diet: beans, rice, bread, collards, kale, mackerel, salmon, sardines, raisins, oatmeal, almonds, and chicken.

Cotton sheets here. So, I guess the food I'm sleeping on is long sugar chains?

Get a rice cooker with a timer. Aside from steaming rice to perfection it can also make perfect omelets, al dente pasta, soups(no raw chicken! Not hot enough) I replaced my old gas stove for this and a microwave to effectively reduce my energy bill. So slowcooker + microwave for sauces and garlic infused bread you can make very diverse combos of 15 minute meals. I am on a lean meat and vegetarian diet.

Also a cool hobby is fermenting and preserving. Like making your own jam from leftover fruits.

Are things like Taro and Cassava readily available in Germany? If so then I'd recommend Sop Sop.

https://www.sbs.com.au/food/recipe/sop-sop/n6pvopkow

I have just discovered chia pudding. If you like Boba tea, (is that what it's called?) it's got that same bubble poppy, feel, if you don't, puree / grind the chia first. 1tbsp chia, Add whatever flavor you like, chocolate pudding mix, drinking chocolate, whatever. And a cup of whatever milk you like (or water). (I add some flax meal but it kinda tastes like dirt a little, especially if you put too much.) add whatever protein powder, pea protein is flavourless. Bam, tastes like chocolate pudding. Good fibre, good brain food (aka omega something something) I actually find I have more energy when I eat it. I make a jar of it and just have a couple of table / tea spoons a day. Good for a few days to a week. Oh, wait a few hours to overnight for it to solidify.

Charcuterie plates

Cold cuts, cheeses, fresh/dried fruit, vegetables/pickled vegetables, bread/crackers, etc.

Make whatever plate combination you're in the mood for from a variety selection, i like to stock about 3 options from each category to feel like I have choices

hay.