Plant Based U

Fat-Free and Low Fat Vegan Plant Based Recipes

breakfast

80/10/10 Recipe: Morning Sunrise (Pineapple Grapefruit Ginger) Juice

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Low Fat Vegan Chef's Morning Sunrise Pineapple Grapefruit Ginger Juice (1)
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This is a really delicious juice recipe  that combines red grapefruits with fresh pineapple that I wanted to try. I really love Texas Star grapefruits as they are sweeter and even nice to eat on their own.

Did you know that the reason people used to put sugar on their grapefruit halves is because grapefruits used less sweet? Even sour compared to today? The scary thing is I still notice people putting sugar on their grapefruit halves thinking they are “sour” and that’s what you’re supposed to do. They have no idea how sweet and delicious grapefruits are now and they don’t need any additional sugar. Generally people who eat a lot of processed foods, don’t enjoy raw fruits and vegetables because they aren’t sweet or salty enough compared to their favourite packaged foods.

The key to enjoying grapefruit is to eat it before you eat anything else. When you eat grapefruit or grapefruit juice on it’s own it will taste more naturally sweet than if you ate it with sugary coffee, cereal, muffins, pastries, sweet fruits like mango and other sugary foods.

For instance if you ate a bite of mango and then went to eat some grapefruit it would taste very sour in comparison because your tastebuds had to adjust to the sweet taste of mango. A tip I have for you is to eat mangoes last if you’re having a few fruits for breakfast, as everything will taste less appetizing in comparison. Similarly eat your grapefruit first, and then everything you eat later will taste it’s best. I don’t recommend putting grapefruits in fruit salad either, as they will taste sour in comparison.

Now I don’t drink a lot of juice myself, I only drink homemade juice and never store bought bottled juice. But it is nice to have fresh pressed juice before or after a workout or on days that you will be traveling or being inside an air conditioned building for long periods of time. I like to drink fresh fruit and vegetable juice before traveling on a plane as it’s a good way to get some extra hydration and use up whatever’s left in the fridge before we leave!

Having a small glass of this juice for breakfast will brighten your day and the little bit of ginger adds another layer of flavour to it. I don’t like really gingery juices, but this is just right. You can also leave it out, or add more ginger depending on how much you like the flavour.

It’s best to use fresh sweet pineapple for this recipe. See my video on How To Select And Cut a Ripe Pineapple. If you’re buying pre-cut pineapple from the store, look for one that was packed recently, and has the darkest yellow colour you can find. If it is really pale and mostly white with only a little tinge of yellow it isn’t a ripe pineapple and won’t be sweet enough. You can also use defrosted frozen pineapple if you let it sit overnight in the fridge or out on the counter for a half hour on a tray, but generally frozen pineapple is not as sweet as fresh ripe pineapple.

Also did you know you can peel ginger very easily with a spoon? Check out my post How To Peel Ginger With A Spoon.

Low Fat Vegan Chef's Morning Sunrise Pineapple Grapefruit Ginger Juice (1)
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Morning Sunrise (Pineapple Grapefruit Ginger) Juice

Serves 1-2

Ingredients:

2 large Ruby Red or Texas Star grapefruits (or use a sweeter less tart variety available in your country)
4 cups pineapple chunks (fresh is best)
1 knob of ginger the size of your thumb, peeled (use more or less to your tastes)

Directions:

  1. Juice the grapefruit in a citrus juicer or handheld citrus juicer. (This way you get more juice than putting it through a centrifugal juicer).
  2. Run the pineapple chunks and ginger through a centrifugal  or Green Star style juicer.
  3. Combine juices and pour into glasses.
  4. Garnish with pineapple chunk if desired.
  5. Serve.

What do you think of this breakfast juice? Do you enjoy the taste of fresh red grapefruits?

The Best Low Fat Vegan Silken Tofu Omelette Recipe!

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Low Fat Vegan Chef's Silken Tofu Omelette With Spinach and Mushrooms
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I’m going to show you just how YOU can make a delicious vegan tofu omelette. I have to confess, this omelette looks WAY better than my first attempts at making vegan tofu omelettes. Making pancake-like things including crepes, omelettes, Indian dosas and Ethiopian injeera bread have all been things that were a little hard for me to get right at first. I realized the problem was my insecurity and lack of patience in making them! Once you tell yourself you can do it and just try it, it works out  much better. And hey as long as it tastes good, it’s all that matters the first time!

Making this recipe does take a little bit of practice if you are:

1.) Inexperienced at pouring and flipping pancakes, crepes or omelettes in general

2.) Impatient and paranoid about the omelette sticking and burning to the pan and want to peek and move it around (which it will not, so do not panic and don’t touch it.)

These are things you must learn by experience and you have to accept that it will take a bit of practice being able to pour it, spread it, let it cook (and not mess with it!) and then fold it in half and slide it off the pan.

It took me about 3 cracks at this recipe before I got it right and learned to just trust the process of cooking and the tofu omelette was going to be fine, and stop panicking if it seemed stuck and trying to move it around with a spatula. Don’t do this.

I’ve now got it down pat and even made some for my mom and I over the Christmas holidays (it was her first vegan omelette ever) and she enjoyed it. I think she also enjoyed having some Daiya cheese and mushrooms in it too, but also the novelty of having something omelette-like as she’s been avoiding eggs.

This is a recipe I will make occasionally for a special vegan brunch or breakfast. It’s best for 2-3 people as it can take much much longer if you are trying to use multiple pans or cook for more people.

Tofu scrambles and tofu omelettes seem to take longer to cook than eggs (as they are not raw and drastically changing structure) so they are more forgiving and don’t really overcook. As long as it’s not turning black and you’re cooking it on medium or medium low heat it will be ok.

Also the trick to this is using silken tofu. Do not use regular tofu. You will NOT enjoy the flavour.

Like I said, I’ve made this recipe many times, I have adapted it from Susan V’s recipe at FatFreeVegan.com and made it even LOWER in fat and still delicious. I think I found the perfect vegan tofu omelette recipe! This omelette is gluten free as well!

Hurray!

Low Fat Vegan Chef's Vegan Silken Tofu Omelette With Mushrooms And Spinach
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Low Fat Vegan Silken Tofu Omelette Recipe

Serves 2-3 Makes 2 giant (full pan size) or 3 medium sized omelettes

Ingredients:

1 12.3 oz/349 g package FIRM Mori-nu silken tofu (must be firm or extra firm)
3 tbsp. almond or coconut milk
3 tbsp. of nutritional yeast
3 tbsp. cornstarch or tapioca starch
1 tsp. dijon mustard (essential)
1/4 tsp. turmeric
1/2 tsp. Herbamare or salt, or to taste
1/4 tsp fresh ground pepper
1/8 tsp of smoked paprika (This makes it more delicious)

Filling:
fresh spinach
sauteed mushrooms
sauteed onions
any other desired toppings
vegan cheese *optional

Directions:

1. Place all of the ingredients into a Vitamix or food processor and blend together until smooth.

2. Heat a wide shallow non-stick pan or non-stick crepe pan over medium heat. Make sure it’s very hot before using. Sprinkle a little water on it to test. If it bubbles off right away it’s ready. If not, wait until it’s really hot.

3. Pour batter onto pan about the size of a large pancake. Don’t pour too much or it will be hard to pick up and fold . Spread it out a little very gently into a circle using a small spatula. It will be quite thick, this is ok as there is a lot of air in the mixture. Don’t spread it out thinly.

4. Cook for at least 5 minutes until it almost dries out on top and sets. Turn the heat down to medium low. You have the option of flipping it over if you want the tofu to be cooked firm, or you can add your filling now to the bottom half and flip the top half of it over to cover and cook until the ingredients soften and your vegan cheese (if any) melts. I usually just cook it on one side only and then fill the bottom half.

5. When the omelette is cooked and sturdy enough to move, slide it onto a plate. If your fillings aren’t warm enough you can pop it into the microwave for 15-20 seconds to warm up and set the omelette a little more if necessary. The spinach will wilt from the heat of the cooked omelette.

6. Serve. (Be careful! The tofu will be very hot! Let it cool a bit before eating, I don’t want you to burn your mouth.)

Additional Tips:

Mori-nu silken tofu is sold at almost every store. Whether it’s a health food store or just a regular grocery store. Most commonly it is in the “health nut”/gluten free/vegetarian product section of the store with other dried goods. Sometimes it’s in the refrigerated section with tofu and fake meats, but it doesn’t have to be refrigerated so it’s usually in the dry goods section.

If you need a little extra water or milk to blend your tofu add another tbsp or two. Not much it still needs to be thick enough to set.

If your pan is not very good or tends to stick you may need a spray of non-stick spray. But if it’s a good pan, you’ll be ok. Give your pan a wipe with a wet paper towel in between omelettes and let it come back up to temperature again before making the next one. Make sure your pan is clean and doesn’t have black bits on it, or it will get on your omelette.

Practice makes perfect! Even if you mess up a little it will still taste good as long as you cooked it. Give yourself the first one and then save the nicer ones for your family.

If you have any leftover “batter” you can save it in the fridge for another day. Let it sit on the counter and warm up to room temperature before making.

Variations:

You can use any favourite omelette fillings for your vegan omelette. Get creative. Spinach and mushrooms are just my favourites. Make sure your veggies (aside from spinach) are cooked first before adding them to your omelette and season them a little so they will be delicious.

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Here was my previous attempt where I kind of ripped it while flipping the top half over. It’s ok, it still tasted great!

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Have you ever made a tofu omelette before? What are your favourite omelette fillings?

Low Fat Vegan Deluxe Dijon Tofu Scramble With Veggies

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Low Fat Vegan Oil Free Deluxe Dijon Tofu Scramble With Mushrooms, Onions, Broccoli, Zucchini, Red Peppers
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Deluxe Dijon Tofu Scramble With Mushrooms, Broccoli, Pepper and Zucchini

This is by far the best tofu scramble I have ever tasted, including at vegetarian restaurants. It is also the first scramble I have ever made personally. I was really going for something that would be savory and flavourful and have some colour and dynamic to it and not like a plain tofu only style scramble. I guess I wanted to go big or go home, and dove right in.

So I searched around and found great inspiration from my friend Malloreigh’s Semi Famous Tofu Scramble. She puts tons of veggies in her scramble, and I agree it works. So I have made this recipe below A LOT!!! I of course, took out the oil, switched to light coconut milk, and changed some of the seasonings to make this a low fat vegan chef (and Dr. Mcdougall) approved version. I think you will enjoy it just fine without the oil.

Every time someone wants a special breakfast, I make this. My mom and her husband even love it and they are new to tofu and not even vegan. If you’re used to eating eggs, let me tell you this tastes BETTER than eggs because it’s so flavourful, you will think salt and pepper eggs are boring next time you have them.

Some people might think ewh weird eating vegetables for breakfast, but everyone in Asia has soup and vegetables for breakfast, and even Americans have veggies for breakfast! Omelettes are often stuffed with veggies, and so are those potato egg skillet thingies at Denny’s lol. It’s not strange, it’s delicious. Try it! Potatoes do not have to be the lone breakfast veggie any longer.

Here’s my signature version of Tofu Scramble:

Low Fat Vegan Deluxe Dijon Tofu Scramble (with Broccoli, Zucchini, Pepper and Mushrooms)

Serves 4 as a side

Ingredients:

1 package firm tofu, drained (pressed firm tofu is perfect too)
5 tbsp nutritional yeast
1/4 tsp herbamare or salt, or to taste
2 tbsp dijon mustard
2 tbsp maple syrup (or liquid sweetener of choice)
1/2 cup light coconut milk (I use So Delicious SugarFree Original, use unsweetened only please)
1/2-1 onion, diced
2 cloves garlic, minced
2 cups whole mushrooms, chopped (or about 1 -1/2 cups sliced)
1 small crown of broccoli, chopped into half florets
1/2 red pepper, sliced lengthwise and then in half
1/2-1 small zucchini, chopped in half moon thinly (thinner is better to cook faster)

Directions:

1. (Depending on your type of tofu you may or may not need to cut it first before pressing.) Cut tofu into 8 pieces if it’s hard to press with your hands. Squeeze out excess water with your hands or with a tea towel. Crumble tofu into a bowl. If your tofu is easy to crumble, I lay it on a clean tea towel and wrap it up and press all the water out and then crumble it into a bowl. I have used both styles of firm tofu, any firm tofu is good, just get the excess water out. Don’t use silken tofu for this.

2. Add  the nutritional yeast, herbamare or salt, dijon mustard, maple syrup and half of coconut milk. Mix until combined.

3. Next sauté the diced onion dry in a non stick pan or wok over medium heat until soft. Trust me, it will not stick if you have a good non stick pan. (If you don’t have non stick, you can use vegetable broth to cook in) Add the garlic and mushrooms; stir and cook for about 3-4 minutes. (The mushrooms should release water and keep everything from drying out and sticking)

4. Add the crumbled tofu and cook, stirring or tossing gently for about 10-15 minutes. The tofu is very forgiving. You can basically cook the rest of your breakfast while stirring occasionally in your non stick pan without worry. If your non stick pan is not so great, you can add a little vegetable broth or water and in small amounts and keep stirring. You want the tofu to absorb the flavours and cook well without burning.

5. When your other breakfast stuff is almost ready (if you have any), add the broccoli, zucchini, red pepper, and the rest of the coconut milk, mix together and cover with a pot lid. Let it steam for about 5 more minutes until the broccoli is cooked and bright green. Don’t let it burn, add a little more liquid if needed if it’s really dry. You can use extra coconut milk or a bit of water.

6. Taste test and adjust seasonings if desired.  You don’t want your tofu to be too wet, just wet enough that everything can cook and not stick to the pan. Serve right away. I like to eat mine with hash browns or my vegan banana pancakes.

Additional Tips:

Make sure your zucchini is sliced thin enough, you probably don’t want hard crunchy zucchini. If you cut it thicker you can add it right after the mushrooms and cook it with the tofu before you add the rest of the vegetables.

Cook your vegetables until they are the tenderness that you like. Try not to overcook them so the broccoli stays together and looks nice.

Variations:

You can change out any of the vegetables if you don’t like them, or don’t have them. It may sound weird having broccoli for breakfast but trust me, it is delicious and not weird! My family loves it. I think the essentials would be onions and mushrooms in this recipe. You could also throw some spinach in at the last minute to wilt if you like instead of broccoli or zucchini.

If you are feeding more people, you can just up the veggies in this recipe and spread out the scramble. I’ve done that and served 5 people a side serving before fine. If it’s just 2 of you, you can share it with some fruit, toast, pancakes etc and be stuffed!

Add some spiciness to the dish with some tobasco or chipotle chili powder if you want to heat it up.

Low Fat Vegan Oil Free Deluxe Dijon Tofu Scramble With Mushrooms, Onions, Broccoli, Zucchini, Red Peppers
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Have you ever made tofu scramble before? What do you think of this recipe?

80/10/10 Recipe: Grapefruit Soup With Step By Step Pictures!

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Grapefruit soup is an easy 1 ingredient (mono) meal you can have for a breakfast or a snack. It’s 80/10/10 friendly and fat free. They key is to use very sweet juicy grapefruits. My favourite are red grapefruits. Right now we’re in Texas for Christmas, so we are using the Texas Star Grapefruits here. They’re quite good. I wouldn’t suggest using this recipe for more sour white grapefruits.

My friend made this for me and I photographed him doing so, so you can easily see how to get an easy to eat grapefruit meal with no seeds or excess peel or skins.

For this recipe I used 3 grapefruits. 2 to cut into chunks and 1 to juice over the chunks.

(Fat Free Raw Vegan) Grapefruit Soup

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Using a sharp knife, cut off both ends of the grapefruit so you can see the flesh inside. Cut away enough that you don’t have any white pith or peel left.

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Flip the grapefruit onto one of the cut ends and start cutting off the sides of the peel and pith all the way around.

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Now cut the grapefruit into 3 slices and remove any seeds you see.

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Continue cutting into slices.

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Stand up the centre piece and cut around the middle, like you would the core of an apple. Discard this piece.

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Line up your slices and now cut into bite sized chunks.

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Your first grapefruit is done. Continue the same process with the second grapefruit and place the pieces into a bowl.

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Slice the 3rd grapefruit in half. Remove the seeds.

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Using a knife or a citrus reamer squeeze the grapefruit and turn to release the juice. Alternatively you can use a citrus juicer.

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Continue juicing the other side of the grapefruit.

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Serve!

What do you think of this simple recipe? You can also do this with sweet oranges or pineapple. The key is to use sweet ripe fruit. Makes sure to eat this right away as the fresh juice will oxidize and go sour if you leave it out or in the fridge for a few days.

The Best Ever Plant Based Banana Pancakes! (Low Fat Vegan Pancakes)

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These plant based banana pancakes are HEAVENLY. If you love pancakes, bananas, banana bread or anything banana related you will love these! You can even see the steam coming off these babies! (I served them with a side of my Deluxe Dijon Tofu Scramble) I just made these DELICIOUS vegan pancakes for my non veg family this morning for a delicious vegan brunch. Everyone loved them! I was looking for a perfect fat free vegan pancake recipe and thought I’d give these ones a shot. They were amazing.  I made a little modification to the original recipe and it turned out great. We served these yummy pancakes with real maple syrup from Quebec and topped it with fresh bananas and cinnamon. It was a really great brunch! My mom commented on how light and delicious  the pancakes were and she felt they were much healthier, even though I first made them with white flour. I think it was the  ground chia seed I added, but really you couldn’t see or taste them anyway. It’s also a great way to get a little chia into a typically not so healthy breakfast food. I hadn’t really made vegan banana pancakes before, but when I bit into these -wow. It sure reminded me of warm banana bread, which is one of my favourite treats ever. So I will definitely be making these again and again.  It really REALLy depends on having perfectly ripe non-starchy (lots of brown spots) bananas. Make sure your bananas are ripe!

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Use bananas with lots of brown spots on them. The one on the right is the sweetest and ripest banana. The two on the left are just starting to get sweet enough. Lots of spots on your bananas make them much better for recipes. Give these a try this holiday season and no one will know it’s oil free or vegan! This plant based banana pancake recipe is an adaptation from Susan Voisin’s Fat Free Vegan Pancakes recipe on the Fat Free Vegan Website Vegan brunch at home can be easy once you have a few tasty recipes!

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Low Fat Plant Based Banana Pancakes (Vegan and Oil-Free)

Ingredients: 1 1/4 cups/150 grams of flour (I use half white all-purpose flour, half whole wheat flour when making for my family. Use a good gluten-free flour if you like instead, one you know will hold together nicely and not crumble) 2 tablespoons granulated sugar or coconut sugar 2 teaspoons baking powder 3/4 teaspoon sea salt 1 1/8 or 1 1/4 cups/270-300 ml  almond milk* (depending on how thin you want them) 1/2 tablespoon ground chia seed (or ground flaxseed or egg replacer) 2 tablespoons/30 ml water (to mix with ground chia/flaxseed or egg replacer) 1/3-1/2 cup diced ripe banana (see my ripe banana post if you are not sure) *To make this recipe nut free, substitute soy milk or oat milk for the almond milk. Tip: to combine ground chia with water, put water in bowl first and then sprinkle in chia and mix.  If you pour water over the chia it can get clumpy and not mix properly. Directions: 1. In large bowl, mix flour, sugar, baking powder, and salt. Add the almond milk, chia with water and bananas and stir just until flour is moistened. Let the batter rest for 5 minutes while skillet heats, and then stir gently one more time before using. Do not over mix. 2. Heat non-stick griddle or skillet over medium heat until drop of water sizzles. Pour batter by  1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter; keep warm. 3. Repeat until all batter is used, spraying a little bit of non stick spray before each batch. Since they are oil free, this will be necessary to prevent any sticking. 4. Serve pancakes with maple syrup or fruit as desired. I also like to add some yummy ceylon cinnamon (this is sweet cinnamon, you can get it here) Variations: I also made another batch of blueberry vegan pancakes and put 1/2 cup of frozen wild blueberries in the batter.  They were good, but the banana were the stand out pancakes this morning. Feel free to try both. I think wild blueberries work best as they are small and will keep it cooking evenly. Also if they are frozen when you add them,  they won’t turn your batter purple! Additional Tips: To grind your own chia seeds, use a coffee grinder or a Vitamix and pulse the coffee grinder, or turn the Vitamix onto high until all the chia is ground into powder.  It should take about a minute or two. Set aside into a container or plastic zipper bag and keep in the fridge or freezer until needed. This keeps it fresh and the nutrients intact longer. —- Serve with fruit, hash browns or my favourite Deluxe Dijon Tofu Scramble  Give them a try! And let me know what you think of these vegan banana pancakes.  What is your favourite kind of pancake?

How To Enjoy Eating A Lot Of Apples or How To Have an Apple Happy Meal!

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So you live in a Northern climate, it’s winter, there’s not a lot of tropical fruit around, there’s not really any “ripe” fruit around, you don’t have a lot of money to spend on produce; you’re hungry and want an easy inexpensive meal.

My friends, let me introduce to you the apple. It’s quite versatile and easy to get ALL over the world all year round. They keep well, can lasts for weeks if not months in the fridge or a cold cellar.



But how do you get this apply-goodness inside you without it being a pain in the jaw and eating all those waxy peels?…

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80/10/10 Recipe: Fat Free Raw Vegan Blender Applesauce

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This is a really easy recipe 80/10/10 style recipe that you can use as a quick breakfast, a snack, replacement for cooked applesauce in baking or a raw dessert. If you have a few bruised apples laying around, it also takes care of those too!

Raw vegan apple sauce is also very kid friendly for a quick meal. I use ceylon cinnamon in this applesauce recipe. It is OUT OF THIS WORLD! You can check it out here  at our store. It doesn’t have a dry bitter flavour like the regular hard cinnamon sticks you find at the grocery store. Ceylon cinnamon is made from a different cinnamon tree and actually tastes like sweet cinnamon, almost a mix between powdered sugar and cinnamon. It’s sugar free of course and tastes great for many different dessert toppings.

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Fat Free Raw Vegan Blender Applesauce

Serves 1 or 2

Ingredients:

3 medium apples, peeled and cored
1 banana fresh or frozen
1 date, pitted
1/2 cup water
1 tsp ceylon cinnamon (this is the true sweet cinnamon you can get it here at our store)
dash of allspice

Directions:

1. Place apples, water, banana, cinnamon and allspice in a Vitamix (or food processor) and push down using the tamper, and blend until creamy. Using a frozen banana will give you a nice cool applesauce.

2. Garnish with sliced or chopped apple, raisins, shredded coconut or additional cinnamon.

3. Serve immediately, or refrigerate for later.

Makes 3 cups

Additional Tips:

I use this when I also need some applesauce for baking, and just omit the date and cinnamon if it would affect the recipe. It’s a great way to use up some extra apples and banana when you don’t want them to go to waste!

 

80/10/10 Recipe: Raw Winter Vitamin C Smoothie

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Winter time can be a little harder to get a wide variety of fresh ripe fruit. So this is an easy staple that you can add to your breakfast regime. Just make sure you are using fresh squeezed orange juice (home-made is best) and ripe bananas (that are very speckled and sweet). An unripe banana or sour oranges can really ruin your smoothie, so make sure you use quality ingredients that taste good on their own first.

If you find that you are feeling cold in the winter months, make sure you take your fruit OUT of the refrigerator before using it. You do NOT want to be drinking cold smoothies and eating cold fruit when you are already feeling cold. Then your hands will get cold and you will feel like crawling back under the covers and staying in bed.

It also helps to do a few jumping jacks or running on the spot in the morning to get yourself warmed up and feeling more energized when it’s cold and blah outside.

Raw Winter Vitamin C Smoothie

Serves 1

Ingredients:

1 cup fresh squeezed orange juice

1 tbsp hemp seed

2 bananas, ripe

3-4 apples peeled, cored and chopped

Directions:

1. Place ingredients in Vitamix in order above and blend on high until smooth and creamy. If you have a regular blender you may want to chop up the apple into smaller pieces to make blending easier.

Enjoy!

What do you think of this recipe?

80/10/10 Recipe: Raw Vegan Cherry Dream Smoothie

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Raw Vegan Cherry Dream Smoothie

Serves 1
Ingredients:

1/2 cup water
2 cups pineapple
2 cups black cherries, pitted
1/2 mango (ataulfo is best)

Directions:

Place ingredients in order into Vitamix or blender. Blend on high until smooth. You can use fresh or frozen of any of the fruit ingredients, but fresh is best for the full flavour of each fruit.

The best tool I have found to help with pitting cherries is the Cherry It Cherry Pitter, which I got on Amazon. It rocks, for when you want to eat a bunch of cherries nice and neatly, blending them or freezing them. It can also do olives too. Not that I have tried though! This cherry pitter will be your new best friend during summer time. I love sitting around with a big bowl of pitted cherries and just enjoy popping them into my mouth one by one.