Anti Inflammatory Tropical Turmeric Smoothie and Bowl

Oh what I wouldn't give for a day or two on a tropical island right about now.  A few swaying palms, a hammock strung between them, and someone serving me frosty drinks with a touch of coconut...

Well, I may not be able to swing the hammock, but the drink?  I've got us covered!

Frosty and sweet with island pineapple and luscious mango, this smoothie brings not only a bit of an escape, but a few health benefits along with it.

Last month Mom's doc prescribed turmeric for joint pain and inflammation, and we've been working all angles to get more turmeric into her diet. Her knees and hips have been giving her trouble lately with chronic pain and we're up for trying anything to bring a bit of relief.

Recommended by the Arthritis Foundation to fight inflammation and chronic pain, turmeric dates back some 4,000 years to Southern India and Indonesia where history shows its use medicinally as well as as a beauty aid, spice and in the worship of the Sun Gods.

Years later Buddhist monks traveled great distances in search of the roots to dye their robs those familiar brilliant yellow/golden hues.  Evidence also shows medicinal use of turmeric as part of ancient Chinese medicine as an aid in digestion and for both the prevention and therapy of numerous diseases.

So what's the big deal with this golden hued root?  Research shows that curcumin, an antioxidant found in turmeric, works to promote a natural inflammatory response by molecularly inhibiting the expression of the COX-2 "pain" enzyme (1).  While curcumin extracts provide the most concentrated doses of the helpful antioxidant, we can supplement throughout the day with turmeric root in recipes for additional benefits and, as an added bonus, exotic flavors.

I'm by no means an expert on turmeric, but I can tell you mom has experienced slight relief since beginning her use of the root.  Power of suggestion?  Maybe.  But whatever the reason she's feeling a little better and we've all begun incorporating more turmeric into our diets (Note that curcumin is far better absorbed by the body when accompanied by a small dose of ground pepper) and enjoying so many new recipes in the process.

So, tropical and healthful?  This smoothie, or smoothie bowl, has it all.  Pineapple and ginger are wonderful for digestion and sweetness, mango brings even more of the lovely orange/golden hues, and a dash of coconut lends an essence of my beloved swaying palms.

Whether sipped with a straw or poured into a bowl and topped with your favorite smoothie bowl goodies (banana, chia, granola and goji top my list of favorites!), this Tropical Turmeric Smoothie is a welcome post workout refresher or as a bowl filled with goodies, a lovely way to start your day.

Smoothie turned smoothie bowl with the addition of toppings!  This one includes mandrin orange, banana, chia seeds, goji berries, granola and a sprinkle of coconut!

Avocado Mango Lime Quinoa Bowl with Sweet Potato Crisps

Spring is in the air!!  Well... at least it is here in San Diego.  Warm, bright days have me turning to simple bowls for lunch, and often for dinner as well.  But no matter the weather, quinoa reigns as one of my go-to ingredients.

A protein-filled seed hailing from the Andean regions of Peru, quinoa earns its title of an "ancient grain" (actually it's really a seed, but many use it as a grain) with its near 9,000 year history.  Once called "The Gold of the Inca's", quinoa isn't just "high" in protein, it's a complete protein - meaning it contains all 9 essential amino acids.  A wonderful protein source for vegans or vegetarians, quinoa also brings magnesium, folate, manganese and phosphorus, making it a nutritious ingredient which also happens to be incredibly versatile.

Unfortunately, quinoa also happens to be coated with a naturally occurring coating called "Saponin", a bitter tasting coating which protects the seeds from being eaten in the fields by birds and insects.  Many quinoa brands remove most of the saponins in processing, but a good rinse of your quinoa before cooking is always a good idea to remove the last of the residues, or to remove all of the residue if it hasn't been washed already.

But washing quinoa is quite possibly my least favorite thing to do.  Those tiny seeds slip through many colanders unless you have the finest of mesh, and then  pouring the rinsed (and now clumpy) seeds into your pot becomes nearly impossible often dumping as a whole clump only to splash you in the process.  And those tiny seeds... how often  have they lodged into the rim of that fine mesh strainer?  It's all enough to tempt one to leave that quinoa on the shelf.

But here's were one of my favorite companies once again comes to the rescue!  The people at OXO read my mind and created the perfect kitchen tool... the must-have Rice and Grains Washing Colander.  The description from their site says it all:

Wash rice, quinoa, buckwheat, barley and more small grains easily and thoroughly

Our Colander has holes designed to allow water to drain slowly to wash impurities and starch from rice, quinoa, buckwheat, barley and more. The water pools before draining to show when water is clear and grains are clean. The small, square holes help prevent tiny grains from falling through, and the extra drain holes in the pour spout remove excess water and keep grains contained. Soft, comfortable, non-slip handles are perfect for agitating grains, shaking out water, and pouring into pots or bowls.

OXO sent me this product along with a super cool Grape Tomato Cutter (cuts grapes and tomatoes into quarters with a simple push of the plunger!) and a beautifully sharp Hand-held Mandoline, and I have to say these products rank up there with the OXO Dusting Wand in my all time favorites category.

Bringing together some of my favorite quinoa combos, avocado and mango fit perfectly into the picture to create a nutritious quinoa bowl.  What goes with avocado?  How about adding even more protein with black beans, definitely some kick from red onion, and then seasoning it all with a healthy handful of cilantro?  Oh, and tomatoes.  A lovely basket of baby cherrys from the farmer's market were already on hand and I had to laugh when Liv actually brought girlfriends home for lunch simply so they could try out the tomato cutter.  Let's just say all of our tomatoes are now cut!

Super sharp, easy to clean... what more could a girl want?  #newfavoritetool

And the mandoline... what should we slice?  But really the first question remained, how well would it slice?  Oh my heavens... nearly paper thin sweet potato slices sliced in meree seconds and crisped in no time.  Truly the a fabulous side or topping to our bowl.  (This mandoline hasn't made it into the cabinet yet - easy cleanup has me reaching for it multiple times a day!  Tomato slices for your sandwich?  Not a problem!)

So how about a bowl of your own?  Whether you need to rinse rice, barley, or my beloved quinoa, you won't hesitate now that you have a grain rinsing colander.  What's your favorite combo?

Strawberry Blueberry Mango Chia Jam... Homemade and Pectin Free!

I'm hereby proclaiming 2015 my "year of the chia seed".  That tiny little seed is finding its way into all sorts of my recipes from smoothies to pancakes, but one of my favorite uses is in jam.

A good homemade jam brings the farmer's market to your table, but I've always struggled with the huge amounts of sugar and the use of pectin in many homemade and commercial versions.  I'm not sure why the pectin bothers me so much, heck, it's in apples, right?   But for some reason, pouring that powder from a box into my beautiful freshly chopped strawberries is a no go for me.

Hence, we've switched to chia for our gelling needs, and I have beautiful jam (though not as "set" as a pectin gelled jam) with only fresh ingredients.  Adding seasonal fruits (or in winter frozen varieties) we can save nature's goodness in a bottle and bring amazing nutritional benefits to a simple PBJ.

Did you know chia brings 70% more protein than soybeans, 25% more fiber than flaxseed, more calcium than milk and more potassium than a banana?

Soaked in liquid, chia seeds (filled with soluble fiber) swell up to 10 times their weight and form a gel-like outer layer which, in the digestive system, actually slows down the conversion of carbohydrates to sugar and in turn helps stabilize blood sugar.  In addition, the seeds high soluble fiber content also helps to control cholesterol levels.  And in addition again, the gelled seeds work to "gel" our jam!

So today we bring our latest jam featuring some of the best local California strawberries of the season.  Plump, juicy and sweet, these berries mixed beautifully with farmer's market blueberries and a handful of chopped mango (we actually used frozen from Trader Joes).  Simple, sweet and good for you, feel free to slather this jam without any of the guilt from store bought, sugar-laden varieties.  Enjoy this spring in a bottle!

Coconut Mango Pops with Blueberries

Summer... it's meant for leisurely days by the pool with a cold popsicle in hand, isn't it??  We spent years buying rainbows of store bought pops, but when the kids smiled at me with lips dyed red and blue my heart always felt a little sad as I had purposefully served my kids some sort of chemically food dye.  Hence... we started freezing whole fruit smoothie recipes and we've never looked back.

This week these pops have come in particularly handy, though they weren't consumed lounging leisurely by the pool.  As I mentioned in the last post, this past week brought a nasty stomach bug that now has me trying to refuel my girl with nutrients, and as soon as her stomach could again hold food her first request was a mango pop.

Made with potassium rich coconut water, these pops work to replenish fluids better than sports drinks, and while I'd love to get Liv to sip on coconut water alone, she's not really a fan.  So in the pop it goes.

Sweetened with mango and banana I also tossed in whole blueberries for a little texture (frozen blueberries are a favorite snack in the Liv Life household) and they look pretty to boot.  Frozen, the pops go down slowly and are perfect for helping refuel after a stomach bug.

All fruit, no additives or yucky dyes, you'll want to keep extras on hand.  Today??  We're all healthy again and I have 3 girls leisurely lounging by the pool... their first request?  Coconut Mango Pops.  Bring on the summer San Diego sun!

Tropical Berry Shortcakes with Coconut Whipped Cream

 "Doubtless God could have made a better berry, but doubtless God never did." 
 (Dr. William Butler, 17th Century English Writer referring to the strawberry)

Yum With a near 2,000 year history, the strawberry has stood the test of time .  A symbol of Venus, the Goddess of Love, the strawberry's heart shape and deep red color continue to evoke thoughts of love and romance today.  Legend has it that if you break a strawberry in half and share it with the opposite sex you will fall in love with each other.

Shortcake, on the other hand, hails from Europe.  Technically a biscuit, true shortcake uses baking powder for leavening with the remaining ingredients including flour, shortening of some sort, cream, and a little sugar for sweetness.  Crumbly in texture and similar to scones, shortcakes are usually prepared round.

Miss Eliza Leslie

But who put the strawberries and shortcake together?  While no one is exactly certain, food historians agree that the Strawberry Shortcake is an American creation.  Most certainly created earlier, the first recorded Strawberry Shortcake recipe can be found in Miss Leslie's Ladies Receipt Book, published in 1847, and Strawberry Shortcake parties are said to have been popular in the 1850's to celebrate the coming of summer.

Today Strawberry Shortcakes continue to be an American Tradition, however evolution brings us everything from the traditional versions to healthier whole grain versions to mixed berry versions to berries over Angel Food Cake versions.  What doesn't change though, are the berries.

Strawberries, some sort of biscuit or cake and whipped cream... the essence of summer.  When approached by a representative of Driscoll's Berries to create my version of a Strawberry Shortcake in celebration of National Strawberry Shortcake Day, saying "Yes!" didn't take much thought.

With an over 100 year history of their own, Driscoll's is a brand widely trusted and available in our local stores.  It was 1904 when friends Joseph "Ed" Reidter and R.O Driscoll first began growing strawberries in the Pajaro Valley in California.  Today Driscoll's heritage of family farming continues with Miles Reiter, Ed's grandson, at the helm of the company and Eric Reiter, Ed's great grandson continuing the business of strawberry farming in California.

Strawberry Shortcakes, with their topping of luscious whipped cream and butter filled biscuits had become a thing of the past for our family when my kids became lactose intolerant a few years back.  However, working on a vegan version, we've brought dairy free coconut oils and creams into the picture bringing this Vegan Tropical Berry Shortcake that brought oohs and ahhs from around my table.

I won't say that this post didn't come without a bit of work though.  Leaving my baskets of fresh organic Driscoll's berries on the counter as I finished up errands, I returned home to empty baskets and a very happy teenage boy.  Satisfied that he was making healthy choices, we purchased round two of the luscious berries the next day and set to making the biscuits.

Using coconut oil for the shortening, these biscuits bake up beautifully tender and become positively irresistible with a light sprinkle of turbinado sugar before they baked.  I know the irresistibility for a fact as I left the freshly baked biscuits on the counter to cool only to return to less than half the batch remaining as a certain hungry husband commented at how wonderful these "awesome muffins" were.

On to round 3.  Choosing my time carefully, I decided a Monday morning while the kids were at school and my husband off to work seemed an optimum choice.  Restraining myself to only eating a few of the berries, I set a mixture of blackberries, blueberries, raspberries and good ole strawberries into a bowl with a sprinkle of sugar and a handful of diced mango.  The biscuits came together in no time, and filled the kitchen with heavenly aromas of freshly baked good as they set out to cool.

But how to top our creation in a dairy free yet still traditional way?  Vegan Coconut Whipped Cream is the answer.  Silky smooth and lending a lovely coconut, tropical touch to our Berry Shortcakes, our Strawberry Shortcake version attained the status of a "smash hit" and has graced our table not less than three times since its creation.

Our thanks to Driscoll's for coupons and berry inspiration... without it Strawberry Shortcake would have remained something our family looked at from afar, but with a little evolution we have a version our whole family can enjoy.  What's your take on Strawberry Shortcake?

Coconut Mango Granola... it's for Muffin.

Angels really do walk among us, but sometimes even they need a little help.

Are you familiar with photographer extraordinaire, Kita of Pass the Sushi and Girl Carnivore??  If not, you should be.  Miss Kita is truly one of those angels.

If my son were a food blog reader I know he'd have a huge crush on Kita as her recipes bring mouthwatering responses to all who view her stunning photos, and her writing will have you smiling as you read along.  But her blogs, fabulous as they are, aren't what make her an angel.

Photo Credit: Kita, Pass the Sushi

You see, Kita is adopting a beautiful pup named Muffin.  Muffin (she's about 5), like many pups, craves belly rubs and really wants to be a lap dog even though she's a tad too big.  She has bright, smiling eyes and is working on loving humans again.

Not too long ago, Muffin was found neglected and abused.  How someone can hurt helpless animals is beyond me, but the pain inflicted on this sweet girl is unbelievable.  I'm not in on the whole story, but I know the raw sores on her face were caused by chemicals thrown on her, and her road to recovery is a long one.  Along with that road comes a mountain of medical bills, and our Angel, Kita, is holding a bake sale to help defray some of the costs.

Muffin is all smiles!  Photo Credit: Kita, Pass the Sushi

Won't you help??

Some of the biggest names in food blogging are participating in this bake sale and you can be the recipient of some of their incredible baked goods.  For example... did you ever want the esteemed Chef Dennis to bake for you?? Here's your chance.  He's bringing Triple Chocolate Fudge Brownies (yes... triple chocolate!) and they can be all yours.  Or have you ever wanted to be In Katrina's Kitchen??  I have, and she's got some fabulous S'more Cereal Treat Bars that I'm not sure I'd want to share.  Care to stay Gluten Free??  Not a problem... Carolyn from All Day I Dream About Food has a divine GF Chocolate Orange Swirl Bread.  And that's just the tip of the iceberg.  Check out this link for a sneak peak to see what's coming to the auction block and be ready swoon.

Here are the details:

At 8AM (EST) July 17th the Muffins for Muffin Bake Sale will start on PasstheSushi.com. A list of all donated baked goods and cook books will be shown with information next to them. To bid on an item, you will send an email to kita {at} passthesushi.com with the item you are bidding on in the subject line. Minimum bids will start at $15 and all bids after must be $5 higher. Bids will be updated next the item throughout the day, so check back if there is something you are really hoping to win! At the end of bidding, I will email the winning bidders to confirm instructions for payment, and also to retrieve their mailing address for their winnings. Payment will be made via paypal within 24 hours of confirmation (so that I can get your info to the baker asap!). Baked goods will be mailed to winners within one week unless other special arrangements are made or noted.

While Liv Life doesn't have an item up for bid, we did make a granola in Muffin's honor... a wonderfully sweet (just like her) Coconut Mango Granola that Liv dubbed Muffin's Mango Madness - Granola with a Tropical Twist (see below).

Filled with wholesome rolled oats and ground flax meal, the grains are bound together with a brown sugar/coconut oil mixture enhanced with sweet Mango Nectar.  Finished off with a dose of dried mango, slivered almonds and toasted coconut, this granola has the ability to transport you to your favorite tropical place - just imagine those swaying palms and light ocean breezes...

Will we see you at Muffin's Bakesale on July 17th??  I wouldn't miss it!  Help Muffin get the medicine she needs to regain her life with her angel.

Chicken Salad with Quinoa, Mango Chutney and Avocado

Every once in a while a dish comes together so unexpectedly wonderful that sharing is a must.  This Quinoa and Chicken Salad features some of my favorite ingredients and last night, became a dinner the entire family enjoyed.

While quinoa has become an all time favorite ingredient of mine, my family has been a little slower on the uptake.  Frequently looking at my concoctions with a, "No thanks... I think I'll have something else" attitude, they haven't really embraced the ancient grain (actually a seed) like I have.  Enter a little education** along with a dose of peer pressure and lately they have become more accepting, even mentioned that this salad is welcome any day I'd like to make it.

Protein packed with the quinoa/chicken combo, nutrients achieved an even higher level with the addition of a perfectly ripe California avocado.  Adding jicama for a crunchy texture, a dressing flavored with mango chutney rounded out the picture.

Perhaps not the most beautiful dish in town, Chicken Salad with Quinoa and Mango Chutney makes up for it with flavor.

Watermelon Banana Smoothie... seeing things in a new way with Lensbaby.

Nothing says summer quite like a platter filled with sweet, juicy watermelon.  Whether it be cut into easy to eat triangles or chopped into a fruit salad, I see watermelon as something to take a bite of.   The crispness, as well as an occasional dribble of juice down the chin, brings happy memories and thoughts of fun in the sun.

With two watermelons on my counter though, I've been researching uses other than the usual slice and eat, and found recipes for smoothies popping up time and again.  Ready to experiment, we mixed Liv's favorite fruit - banana - along with  mango and a yogurt in the blender.  What resulted was a smoothie worthy of gushing, and I'm beginning to see watermelon in a new way...

Seeing things in a new way isn't always easy for me, a self proclaimed creature of habit, and often takes me a little time to adjust.  Such is the case with photography.  I've always been a straight forward, tack sharp sort of photo girl, but some of those more artistic shots, you know, the ones... those with blurred edges and off center focus, always have me wishing I could master that skill.  Now I can.

Partnering with the amazing people at Lensbaby, I've been "playing" with the Lensbaby Composer Pro in combination with a set of macro converters for about a month.  Have you heard of Lensbaby?  I'm ready to gush!

Receiving the lens a few weeks ago, I do admit to experiencing a bit of a learning curve, or more accurately, a slowness on my part to see things in a new way.  I usually shoot in manual, but I do use the auto focus feature on my camera (Canon 60D), and as such I experienced a bit of difficulty figuring out the manual "sweet spot" in my shots.  Practice, though, soon had me bringing home incredible shots that a month ago I would never have pictured myself taking.

Watermelon Vinaigrette

Adding the Macro Converters to the Composer Pro only served to grow my excitement.  A macro girl at heart, the ability to get almost right up to my subject has me beyond ecstatic and my library now includes individual grains of quinoa, flower stamens, and a nice close-up shot of Liv's eye.

Nevertheless, it's the mid-level macro converter bringing the Composer Pro close to, but not on top of my subject (a 16mm converter which lets you focus from 2.25" - 6") that has positively won my heart.  Perfect for food photography... I'm starting to see things in a new way, and I'm also beginning to wonder how I shot so long without this impressive lens.

Photo courtesy of Lensbaby

What is the Lensbaby Composer Pro?  It's a "tilting" lens that lets you bring an artistic flair to your photos and is best summed up by DPReview's description of, "The basic principle is to utilise optically simple lenses which are deliberately uncorrected for many aberrations, and therefore produce a sharp zone of focus (or 'sweet spot') in the center of the image field with ever-increasing blur outside it. This is combined with a flexible barrel, such that the lens can be tilted and the sweet spot moved around the frame, to focus on off-center subjects. The size of the sweet spot can be increased by using a smaller aperture."

A different concept from the usual camera lens, you will find yourself reaching for the Lensbaby time and again and bringing home shots that will most definitely make you smile.

I've had so much fun with this new (lens) baby of mine that it has become my near constant companion.  We've walked the beach together, attended school functions, completed Dance Mom duties and simply spent time shooting around the back yard where flowers don't much mind staying still for multiple shots.  I'm enamored with the creativeness it's brought to my food photography seeming to sometimes bring a completely different mood to the scene.

I find myself setting up my food shots just as before, and shooting with my usual 60 mm lens (an old favorite).  Receiving nicely balanced shots with the crispness that used to make my heart give a little leap is now leaving me just a touch bored, and before I know it I'm reaching for the Lensbaby and shooting off center without total focus.  I'm see things in a new way.

Old style crisp shot...

Liv, helping me with this Watermelon Smoothie shoot, took matters into her own hands as we set the scene.  Hearing me ramble on about "seeing things in a new way", I turned my back only for a moment.  In no time, our healthy, no sugar added smoothie somehow received a dollop of whipped cream without my request (Not something we usually put on smoothies...).  But my girl simply smiled and repeated the words, "See?  You're just seeing things in a new way!  It's all good...".  And it was.

Thanks Lensbaby...

Secret Ingredient (Shhh.... Avocado!) Mango Smoothie

From the avatar on the top of Liv Life, you may have guessed that the avocado rates fairly high on our favorite foods list.  While I find the fruit obviously visually appealing, the nutritional punch the little beauty packs while bringing flavor and texture to recipes has my heart... literally.

Deemed a Super Food in the eyes of many (*** please see below for info on peeling to get the most health benefits), the avocado features a plethora of health benefits including supporting cardiovascular health, aiding diabetes with blood sugar regulation, and enhancing the body's ability to absorb nutrients.  Though high in fat, the avocado's fat content has been classified as the "good for you" type and has been documented to provide an anti-inflammatory benefit to problems involving arthritis.  The health benefit list goes on and on, but frankly it's the creamy, flavorful goodness that has me reaching for avocados on most occasions.

Avocado Blossom

Last year I was the lucky participant on a tour of a Temecula, California Avocado Farm.  Seeing the fruit from seed to tree to fruit was fascinating enough, but it was the beyond fabulous lunch served with avocados in every dish that opened my eyes to the versatility of what I had previously thought of as "salad" or guacamole.

The versatile avocado will never lose face with a simple, delicious guacamole, but it wasn't until I opened my eyes that I began seeing avocados in baking, in ice cream, in soups and yes, in smoothies.

Moving Liv to a dairy-free diet, she found she missed her daily yogurt in her smoothie.  Yesterday I surprised her with this latest smoothie version and she thanked me for adding the "yogurt" to make it creamy.  It wasn't until she was about half way through that I told her about my secret ingredient... no yogurt, the smoothie was indeed dairy free, it as the avocado that provided a touch of creaminess with out altering the flavor.

Looking for a few avocado recipes or something different from just adding avocado to a salad?  Check the California Avocado Commission's recipe section.  Or, just today I stumbled across this stunning cake from my friend, Chris, over at the Café Sucre Farine...  I say we all join her in her kitchen for a slice of the beautiful Avocado Cake with Raspberry Filling and Lime Buttercream Icing??  (Note... this one looks to be a must try for me, but I know I'll never get mine looking as pretty as hers!)

In the meantime, here's a nice, creamy, dairy-free, vegan smoothie that will have you dreaming of the tropics while reaping the incredible health benefits of the lovely avocado.

Avocado Mango Smoothie
Mixed with Liv's favorite ingredients, give this version a try, or simply try adding half of an avocado to your favorite smoothie!

1 1/4 cup juice (we use a Trader Joe's Mango Smoothie or Green Machine when they have it in stock, we've also just used plain orange juice or simply a whole peeled orange)
1/2 cup frozen mango chunks
1/4 cup frozen pineapple tidbits
1/2 ripe banana
1/2 avocado
water or extra juice to think if too thick.

Place all ingredients into your blender - my new tangerine colored KitchenAid continues to be a workhorse bringing super smooth smoothies every time.
Blend the ingredients thinning with a few tablespoonfuls of water or additional juice as necessary.  Enjoy!

*** The following information on peeling an avocado for the best health benefits is directly from the Whole Foods Avocado Health Benefits page on their website... please see their site for additional information.

From Whole Foods:   The method you use to peel an avocado can make a difference to your health. Research has shown that the greatest concentration of carotenoids in avocado occurs in the dark green flesh that lies just beneath the skin. You don't want to slice into that dark green portion any more than necessary when you are peeling an avocado. For this reason, the best method is what the California Avocado Commission has called the "nick and peel" method. In this method, you actually end up peeling the avocado with your hands in the same way that you would peel a banana. The first step in the nick-and-peel method is to cut into the avocado lengthwise, producing two long avocado halves that are still connected in the middle by the seed. Next you take hold of both halves and twist them in opposite directions until they naturally separate. At this point, remove the seed and cut each of the halves lengthwise to produce long quartered sections of the avocado. You can use your thumb and index finger to grip the edge of the skin on each quarter and peel it off, just as you would do with a banana skin. The final result is a peeled avocado that contains most of that dark green outermost flesh so rich in carotenoid antioxidants!