I LOVE to cook - Printable Version
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I LOVE to cook - DonSchenck - 02-02-2011 08:23 PM
My wife has two Culinary degrees, and she's been coaching me for the past four years or so. I love love LOVE to cook.
I also LOVE to shop for groceries. I put on my earbuds and turn my iPod to "Pirates" music ... from the Pirates Of The Caribbean soundtracks. Then, like Walter Mitty, I imagine my shopping cart to be The Black Pearl, and I'm looting the store!
Yeah, I'm a bit crazy. It helps.
RE: I LOVE to cook - Darrell - 02-02-2011 08:48 PM
I like to cook as well but I just don't have the time to go grocery shopping and do the proper prep.
I'm hoping one of these days when my daughter is a little older and can fend for herself more I'll have that luxury.
RE: I LOVE to cook - Historian - 02-03-2011 04:04 AM
Ok, I'll bite. I love to cook, as well. I've been perfecting my artisan breads currently, but I'm always trying something new when I can. Lobster chowder was the most recent venture into the exotic.
RE: I LOVE to cook - KimBowen - 02-03-2011 01:29 PM
I HATE to cook!!!! Which always used to make me feel bad. A good IFB wife is the perfect hostess and invites many to her home to further the cause of Christ.
Phew! Glad those days are behind me
PS-I'll confess I bought (via cater) the whole Thanksgiving meal last November from a local restaurant. It was quite delicious though, and everyone had a good time (and I wasn't a batty crazy woman trying to cook).
RE: I LOVE to cook - Tikatu - 02-03-2011 02:06 PM
I'm not fond of cooking myself, so my husband and oldest son do most of that. I do, however, like to bake.
RE: I LOVE to cook - pastor's wife - 02-03-2011 02:55 PM
(02-03-2011 01:29 PM)KimBowen Wrote: I HATE to cook!!!! Which always used to make me feel bad. A good IFB wife is the perfect hostess and invites many to her home to further the cause of Christ.
That's me. I finally figured out what has played into my dislike of cooking: 1) I strangely feel I have to be perfect (being the first-born daughter of fundy parents might play into this) and get upset when my food doesn't turn out, 2) I hate wasting money and when food doesn't turn out, I always think about how much I paid for it, 3) I'd rather be reading books or playing the piano and 4) good cooking takes creativity and I tend to pour my creativity into teaching and planning programs and feel that nothing's left for cooking.
I've often felt guilty that I'm not the perfect hostess and that I don't enjoy preparing food in the church kitchen for the fellowship meals.
RE: I LOVE to cook - Phatchick - 02-03-2011 04:38 PM
I've always seen cooking as another talent. Most of us can cook enough to keep from starving but only a few are going to be gormet chefs. I'm not the best cook on the planet but I am a pretty good baker. I've been told (only half in jest) that the main reason I'm invited to parties and potlucks is because I bring my lemon bars. I have to make some cookies in a little while.
RE: I LOVE to cook - Katerpillar - 02-04-2011 12:53 AM
I LOVE to cook! I think it is one of those things that some people are good at, and others just do to survive, but I'm glad I enjoy it. I've come to the point where I don't even like restaurant food that much because I can make all the same food at home for less, and it tastes better (especially if you make it mostly from scratch). Of course, it's nice to have a break from the kitchen once in a while, and I love it when my husband takes me out to eat on a date, but I usually go someplace where I can choose a dish that is so tasty that I will look it up online later and try to copy it at home sometime. (Seriously, I did that with the Penne Rosa from Noodles & Company. It is SO delicious homemade!).
Oh, and I'd probably fit perfectly into that whole "IFB cookie cutter wife" thing because I even have my own recipe blog. But seriously, I just love to cook.
RE: I LOVE to cook - Historian - 02-04-2011 01:16 AM
(02-04-2011 12:53 AM)Katerpillar Wrote: I've come to the point where I don't even like restaurant food that much because I can make all the same food at home for less, and it tastes better (especially if you make it mostly from scratch).
I know just what you mean. I only like to go out places that make something I don't have the patience for, or don't have the equipment to make (I'm in China). Otherwise it always tastes like a waste.
RE: I LOVE to cook - Katerpillar - 02-04-2011 01:35 AM
(02-04-2011 01:16 AM)Historian Wrote:(02-04-2011 12:53 AM)Katerpillar Wrote: I've come to the point where I don't even like restaurant food that much because I can make all the same food at home for less, and it tastes better (especially if you make it mostly from scratch).
That reminds me, we ate at this place called P.F. Chang's China Bistro one time (definitely not a place we could afford to eat at on a regular basis), and it was awesome. I don't think I could copy the food there, without putting a lot of work into it. I really enjoy eating at a place like that.


On December 16th the students of class 1A and 1C prepared an American breakfast with the help of some exchange students from the USA. The school kitchen was set up in stations where the kids prepared different American breakfast foods like pancakes, Belgian waffles, bacon and eggs, French toast, and hot chocolate with marshmallows. A big THANK YOU to all the exchange students who came to help us cook a delicious American breakfast.
Anmeldelink "digitaler" Elternsprechtag
Informationen über die Schulanmeldung für das Schuljahr 2018/19 finden Sie links im Menü!


Whatever may be your goal — better health or weight loss; you can achieve with the healthy eating approach.
Food quality and nutrient intake increase when diet comprises;
- Major portions of vegetables,
- Moderate portions of fruits,
- Lean protein and good fat.
By adding these foods — your calorie intake will lower without trying.
Eat less calorie is a common recommendation to lose weight or improve health. The calorie is always an interesting topic. It can affect goals positivity or negatively, depend on its usage.
Let discuss, the true meaning of fewer calorie
From the past few decades, people got obsessed with calories. They started to cut calorie from their diet to lose weight, look great and improve health. Whatever may be the intention our body doesn’t work on a few assumptions.
Weight loss can cut the risk of the health problem, but every weight loss strategy doesn’t benefit, as we intend.
In one 12 year study on people aged over 71 considering quick weight loss found an interesting result.
The risk of dying increased by;
- Women – 38 percent
- Men – 76 percent
Every weight loss strategy doesn’t provide the same result.
Major people adopt a diet they don’t enjoy. During the journey, few continue instead of hardship, while major quit as they aren’t able to handle the stress.
Calories are blamed for weight gain but they aren’t the real problem. The actual culprit to blame is — excess and unhealthy food choice.
Longest living people in the Blue Zone eat more food but consume several hundred fewer calories because of their food choice
You can eat a large size of vegetable and fruit for fewer calories than a small pack of chips.
Vegetables and fruits supply health-boosting nutrients, satiety for long with low calorie.
Chips supply a lot of calorie without satiety. One can overeat and still face hunger pang.
You can save a lot of calories without compromising nutrition intake with healthier options.
The reason to choose natural and unprocessed food:
- health-boosting antioxidants,
- anti-inflammatory compounds,
- filling nutrients like protein and fat.
Processed food doesn’t have real nutritional value. They are loaded with calories, more than we want.
Healthier And Low-calorie food switch
- Fruit salad over a slice of chocolate cheesecake.
- Grilled vegetables instead of chips.
- Frozen fruit instead of sweets.
- Add nuts and fruit to porridge instead of sugar.
- Lemon water over sugary drinks.
You can try healthier food combination whenever possible.
The advice, “Eat fewer calories”, is to guide you to eat more of healthier food, rich in nutrients but low in unwanted calories. It advises to eat the required calories instead of completely quitting.
Stop obsession with calorie restriction.
There are many low-calorie diets based on few scientific evidence, but calorie below the need isn’t proved beneficial for a long period.
Instead of cutting calorie divert focus on eating healthy and unprocessed foods.
[You can follow the link at the end of the article to know more about healthy eating. Those strategies will load your meal with healthy nutrients and cuts excess calorie intake.]
Eating Patterns That Can Cut Your Calorie Intake
1. Practice hará hachi bu, and eat slowly
Okinawan eating practice; translates as 80 percent rule. It means they stop eating when they are 80 percent full. The brain requires 20 minutes time to realize it is full, by following this rule you will prevent overeating.
You should also add one more strategy — eat mindfully and slowly.
When you follow 80 percent rule and eat slowly, you will feel full without overeating.
“Eat until 80
percentfull and slowly, only secret you need to learn toeat healthy.” — Deepak Kevat
2. Downsize your dinnerware
By downsizing the dinnerware you stay aware of your food portion. As you are aware of how much you eat — you won’t overeat.
3. Eat Frequently
Don’t let more than 3 hours pass between your meal and snacks.
Eating frequently prevents craving, which is the result of low blood sugar. Low blood sugar can leave you feeling lightheaded and low in energy.
Moderate size snack meets the energy demand and prevents overeating during the next meal. It also cut craving for sugar loaded foods.
This Article is part of Healthy Eating – Get Back Healthy Weight, Health & Vitality
5. Eat Fewer Calories Without Painstaking Effort


Our 4th trip in China reminded us just how wonderful the food is and especially how varied it can be from region to region due to the many different cultures and people who inhabit this wonderful country. After a long day collecting field samples it tastes even better too!
Thus far we have been able to experience some very tasty food from Xishguanbana (Southern China), Sichuan (very hot and spicy!!), Tibet (the Tibetan Yak tea is a must), Beijing (Duck..need I say more?), Guangzhou (a Guangzhou breakfast is something that must be experienced, I still dream about this) and lastly, but not least Dai food (similar too Thailand with a Chinese twist).
I could go on about the various delicious tastes, sights and smells as well as the unexpected ones (did you know Tibetans really like chips! We found this was a staple in both Lhasa and Shigatze). I am already looking forward to next May to see what Eastern Tibet has in store! For those wondering, don’t worry a post on our Tibetan fieldwork is coming very soon!


This Jasmine tea is a wonderful gift to yourself. Packed full of antioxidants, the tea starts with a jasmine infused green tea base and is then blended with hibiscus and rose petals to create a peaceful cup of tea. Each component of this tea has been used for generations to calm and uplift the mind.
Organic jasmine green tea, organic hibiscus flowers, organic rose petals
Box 50g - approx 25 serves
Refill 100g - approx 50 serves
Sample - approx 3 serves
Here at P.S. Rest we have created our products to help promote health and rest. We hope that our products will enable you to find more balance in your life. However, none of our products are made with the intent of being medicinal. P.S. Rest makes no claims that any of our products will treat, cure or prevent any medical conditions. Please be aware that our blends contain herbs that have been known to interact with certain medication. Please consult your health care professional before consuming any of our products, particularly if you are pregnant, breastfeeding, have any existing health issues or are taking any medications.
We are proud to say that our teas are packaged in natural sustainable cello bags that are fully compostable. Just pop them in your compost with your veg scraps and it will turn into delicious food for your plants!


January often feels like the right time to start fresh – making new commitments to a well-lived life. For people seeking to grow their family, many often wonder, “is there anything I can do with my lifestyle to help make that happen?” Thankfully, many dedicated researchers have committed their careers to understand the impact of nutritional choices on fertility. Patients can take this best information to guide their own lifestyle choices as they continue their fertility journeys.
The three dietary patterns associated with the best fertility outcomes have been called the “fertility diet,” “the pro-fertility diet,” and the Mediterranean diet.
The “fertility diet” features:
- More monounsaturated fats, reduced saturated and especially trans fats (Examples of monounsaturated fats include olive, canola, avocado, and sesame oils, as well as nuts and peanuts, while saturated fats often come from animal sources, such as butter and fatty meats)
- More vegetable protein and decreased animal protein
- Low-glycemic carbohydrates (see https://www.nhrmc.org/~/media/testupload/files/low-gylcemic-meal-planning.pdf for a complete list)
- Inclusion of dairy
This diet has been shown to be particularly helpful in women with irregular menstrual cycles and ovulatory dysfunction.
The “pro-fertility diet” includes the elements of “the fertility diet,” plus:
- Supplemental folate/folic acid
- Supplemental Vitamin B12 and D
- Reduced pesticide intake – e.g., avoidance of the “dirty dozen” fruits and vegetables, or a change to an organic/selectively organic diet
- Increased whole grains
- Inclusion of seafood (fish and/or shellfish) in the diet
This diet has been shown to be associated with more successful IVF outcomes.
The Mediterranean diet is not simply eating Italian food all the time. Rather, it includes:
- Whole grains rather than simple carbohydrates (e.g. sugars, white rice/bread/pasta)
- Plant-based oils rather than butter and animal fats
- Significant vegetable proteins from nuts and legumes, moderate lean animal proteins from fish and poultry, and minimal red meat
In addition to being associated with better chances of conception (both at home and assisted), the Mediterranean diet has been named the healthiest overall dietary plan for the sixth year in a row by leading nutritional experts.
It is important to recognize that dietary changes are rarely the only thing a couple needs. For instance, no specific diet will open blocked tubes, make fibroids disappear, or serve as a “fountain of youth” to reverse the well-documented impairment that advancing age has on egg quality (and thus fertility). Incorporating these dietary changes generally works best when done alongside fertility evaluation and management by a board-certified endocrinologist.


Mmmmmm! Ooey gooey marshmallow sandwiched by chocolate layers, what could be better? Gone are the day of simple cookies and here are the days of delicious innovations. Here's a recipe that you may want to double, and they'll be gobbled…
Published June 20, 2008 by
If you're looking for a new recipe, then you've come to the right place. This isn't your average brownies recipe, it's a whole new spin on bars as we know them!
In a microwave safe measuring cup, melt chocolate in microwave for 2 minutes. Stir until chocolate is completely melted.
In a bowl, mix flour, baking powder and salt. Set aside.Beat eggs, sugar and cream cheese in a food processor. Combine melted chocolate and vanilla alternating with flour mixture. Add almonds and milk.Grease and flour a 9 in. square microwave safe pan and spread mixture in it. Bake in microwave for 6 to 7 minutes. Serve warm or cold. Dust with powdered sugar and top with a raspberry for beautiful presentation to guests. [6 servings]


Health inspection issues for another Genki Sushi restaurant. This one is at Ala Moana Center.
On Thursday afternoon, the state health department shut it down and gave it a red placard for a backed up drain. The store fixed it and was allowed to re-open two hours later. It only got a “yellow” card though, because inspectors say Genki is not properly storing food at cold-enough temperatures. Inspectors return Monday to check on that. Click here to see the full report.
Genki Sushi USA Incorporated said it “is continuing to work closely with the Hawaii State Department of Health to take the necessary actions to ensure our restaurant complies with all food safety requirements.”
This comes on the heels of a health inspection issue on May 29, when a Genki Sushi restaurant in Kailua-Kona was forced to close temporarily after failing a health inspection the day before. Inspectors discovered the restaurant was infested with roaches.
No word yet on when that restaurant will reopen. Genki Sushi USA had said, “We regret the continued delay, but we want to make sure our customers are assured of a clean restaurant when we reopen.”


Although Amsterdam is a city of splendour with tantalizing activities, come summertime I can often be found in my urban garden. August is the month this allotment turns into a sumptuous paradise. After months of planning, preparing soil, sowing, transplanting, weeding and watering, abundance is the only word which even comes near to describing the end result.
It is a delight. The flowers are blooming and the crops are bursting with sunshine, ready to be harvested. The produce is rolling in. And when I’m there the garden is not only abuzz with insects and coloured by the flowers. There are also neighbouring gardeners buzzing around, sharing their produce and cultural wisdoms, seeking advice or just being friendly.
Nothing compares to eating organic vegetables that have been harvested a few hours before. And the variation is endless. Every evening there is a different combination of fresh salads and sauces, herbs and flowers. Luckily for me a very neat and tidy genie takes care of my garden when I’m away. And she does a wonderful job.
The essential ingredients for the Exquisitely Fresh Amsterdam Urban Salad are:
- Freshly harvested produce
- Organic produce
- A balance between fresh herbs, vegetables and flowers:
– any or all of the following, finely chopped:
cucumber, red beet, zucchini, patty pan squash, kohlrabi, lettuce in all variations, spinach, chard or any other leafy veg, tomatoes (black, red, yellow, green, stripped, large , small), (spring) onions, radish, peas, beans, potatoes.
The squash, potatoes, beans and peas can be boiled or stir-fried before mixing into the salad.
– any or all of the following fresh herbs: dill, estragon, basil, lovage, chives, mint
– any or all of the following flowers: calendula, borage, nasturtium, chamomile
- Any or all of the following sauces/dressings: vinaigrette, herb-cashew nut pesto, hot yoghurt mix.
Try it, you will never want anything else. Need further advice? Ask me a question.
I wonder if Frankfurt has something similar to offer?
7 thoughts on “4 Essential Ingredients for the Exquisitely Fresh Amsterdam Urban Salad”


The Keto Family Table will help you start and succeed on a low-carb Keto diet. Discover what you need to know. Lose weight and feel great with Keto recipes you’ll love!
What is Keto eating?, why the Ketogenic diet works to improve health and lose weight, how to plan Keto meals the whole family will enjoy, simple Keto recipes, and more.
Easy to follow recipes for two full weeks of breakfast, lunch, snacks, dinners, and deserts!
139 pages of information you need to succeed on a low-carb Keto diet.
Bonus material included.
The Keto Family Table is part of the Ultimate Healthy Living Bundle:
Whether you are new to Keto eating, or already enjoying a low-carb diet, you’ll love the tasty recipes. They are simple enough for anyone to follow, and delicious enough for the whole family.
For those who need to incorporate Keto meals into the family meal plan – this book is perfect!
The Keto Family Table
This 139 page digital Keto how-to book offers:
- Learn the how’s and why’s of Keto eating.
- Discover foods that are Ketogenic
- Learn what foods to stay away from
- Learn tips and hacks for Keto success
- 14 Keto breakfast recipes
- Get 14 Keto lunch recipes
- 14 Keto snack recipes
- Get 14 Keto dinner recipes
- And 14 Keto desert recipes
- Bonus recipes for mixes
- Lists of supplies to keep on hand
- Bonus materials (Keto binder, free recipe cards, meal planning pages)


Fermentation 101: Join us to learn about the very basics of fermentation and how it can be used to naturally preserve your food. Also learn about the health benefits of fermented foods. No experience required and a brief demo on making sauerkraut will be given. Season will offer a tasting of her fermented foods as well as having them for sale.
Workshop fee... $15.00, link below.
Saturday April 7, 2018 from 10am -12pm
Please meet Season Petrovich our teacher:
As a graduate of the IUP Academy of Culinary Arts and a B.S. in Food and Nutrition, Season has an affinity for all things food and health related. She's an RYT-200 yoga instructor and recently earned her Permaculture Design Certificate at Earthaven Ecovillage in Asheville, NC. Season loves spending her time gardening, foraging, hiking with her 2 dogs, experimenting in the kitchen, and fermenting. She owns her own business, called Cultures, LLC, where she makes fresh fermented foods and hand crafted chocolate truffles. Season strives to support her local food scene and community, and is working towards using as many locally and sustainably produced ingredients as possible in her products.
Check out the Cultures, LLC facebook page HERE!
Past classes include:
Bone Broth, Stock and Soup Workshop
Fermentation: Sauerkraut and Cultured Veggies
Fermentation: Kombucha, Kefir and Kvass
Fire Cider Workshop


Love is in the air! Get in the Valentine’s Day spirit on Sunday, February 14 beginning at 10:30 am at Burge Market Place and at 3:30 pm at Hillcrest Market Place. We will be serving a special Valentine’s Dessert Buffet filled with lots of sweet treats for everyone to enjoy.
Here is the menu:
Heart Sugar Cookies
Conversation Heart Cupcakes
Raspberry Blackout Bars
Amaretto Cherry Bread Pudding (Warm) with Whipped Cream
Make your own Hot Chocolate with Mint, Almond and Raspberry Syrups and Marshmallows


Next Gen Foods launches ‘TiNDLE’ plant-based chicken in Amsterdam
– As of today, the food technology company’s flagship product, TiNDLE, is now available exclusively in six of the that of Amsterdam most emblematic restaurants, including CIRCL, Coffee & Coconuts and Rotisserie
– Prepared as delicious tacos, baos and sliders, the popular plant-based chicken is quickly becoming a favorite among that of Amsterdam avant-garde culinary community – with other restaurant partners to be announced soon
– After its launch in the Netherlands, Next Gen Foods plans to expand TiNDLE’s presence through Europe throughout 2022
SINGAPORE, November 12, 2021 / PRNewswire / – Next Gen Foods today announced that TINDLE – its popular plant-based chicken made with simple ingredients – is now available exclusively in six of the that of Amsterdam best restaurants.
Made with just nine ingredients, TiNDLE is the first product from Next Gen Foods, a year-old food technology start-up helping to make the global food system sustainable with delicious foods. TiNDLE is a versatile, easy-to-process plant-based chicken that can take center stage in any dish, from satay to cutlet, as well as favorites like fried chicken or chicken cordon bleu.
Without compromising on taste, texture or versatility, TiNDLE also contains no antibiotics, hormones, cholesterol or genetically modified ingredients – and is high in protein and fiber.
TiNDLE has already become a favorite among discerning connoisseurs in culinary destinations such as Singapore, Hong Kong and the United Arab Emirates, where it debuted earlier this year to rave reviews. From today, the diners through Amsterdam can now taste TiNDLE in a range of delicious preparations at six restaurants, including:
Social Box: At the popular Australian-style bruncheria, chef and owner Alex than aye prepares TiNDLE in three remarkable dishes: Kim’s tacos (a trio of sweet and spicy Korean frozen tacos), Social norm (a buttermilk fried burger with gooey cheddar cheese and mustard seed pickles on a homemade milk bun) and The Parmy (the restaurant’s famous chicken parmigiana made with fried and breaded TiNDLE and topped with homemade marinara and melted mozzarella).
Cabron: Chef Armando Sacksioni TINDLE Fried Taco at the popular Mexican restaurant and bar is made with a unique oat milk brine and three flour coating, served with Michelada mayonnaise, picked cucumbers, pink peppercorns, dill, leaves of micro daikon and coleslaw.
CIRCLE: The restaurant run by the Chef Brand Rudolf is known for its sustainable sourcing and menu offerings – signature preparation Roasted TINDLE Roulade – a mind-blowing fried roulade filled with shiitake mushrooms, kimchi, pickled red cabbage and breaded in panko breadcrumbs, and served with a lentil salad and roasted vegetables.
Coffee & Coconut: At the breezy and beach-inspired cafe, Chef Kimberly stubing features the TiNDLE Vegan Bao (Marinated teriyaki TiNDLE filled with vegetarian goodness, pickled cucumber, crispy onions, gochujang mayonnaise and a house teriyaki sauce, served on two chewy baos) for all day dining alongside their menu of house roasted coffee .
Roasting pan: Known for its juicy burgers and spit roasting pan, the chicken-centric restaurant offers a crispy Fried TINDLE Bun, prepared with their famous marinade and coating and garnished with lettuce, pickles and mayonnaise.
GROUND: At SOIL VEGAN CAFE, Chef Gustavo Bottini presents the new TINDLE Katsu Burger – a breaded cutlet with their signature sweet and sour BBQ sauce, radishes and an Asian coleslaw – on a plant-based brioche bun with vegan mayonnaise.
“What’s amazing about TiNDLE is the texture – it has fibers! The product is incredibly versatile in the kitchen, and I’ve been blown away by the experience every time I’ve cooked with it,” shares leader Kimberly stubing of coffee and coconut. “At the restaurant, we decided to go with an all-vegetable fried TiNDLE bao, but you wouldn’t even know the difference.”
Chief Brand Rudolf de CIRCL adds, “It’s always difficult to find high protein ingredients in a plant-based diet. Now I can combine the best of both worlds with the high protein TiNDLE alongside the veg.
To celebrate TiNDLE’s first weekend at Amsterdam, Next Gen Foods will partner with Box Sociaal to offer free slider-sized samples of their signature burger, the Social Standaard Buttermilk TiNDLE Burger, to IJ-Hallen – the biggest flea market in Europe. Visitors can find the TiNDLE x Box Sociaal Foodtruck at the entrance to the flea market, where they will hand out samples of their brand new TiNDLE dish to the first 300 consumers – throughout the weekend of November 13-14, from from 11:00 a.m. each day.
Next stop of the TiNDLE train: Europe
Considered one of the world’s leading centers of innovation and food technology, Amsterdam is the first city on the European map for Next Gen Foods.
“Amsterdam is a pioneer city in terms of food innovation and sustainability on the plate ”, declares André Ménezès, CEO and co-founder of Next Gen Foods. “We are delighted to announce that TiNDLE is now available in restaurants in Amsterdam – offered in some of the city’s most popular and innovative culinary destinations. We are convinced that TiNDLE, which was developed by our Dutch technology director and is currently produced in the Netherlands, will also be appreciated by consumers here. “
The company has early roots in Europe, where president and co-founder Timo recker was the founder and CEO of the German vegetable meat company LikeMeat, before moving to Singapore to start Next Gen Foods. Chief Technology Officer of Next Gen Foods, John seeger, is from the Netherlands and has over two decades of experience in food innovation within the plant-based food industry – having previously worked as Managing Director of LikeMeat alongside Recker and as Head of R&D for Meatfree .
Additionally, Next Gen Foods manufactures TiNDLE in a state-of-the-art food production facility in the Netherlands – supply to more than 150 restaurants offering the product around the world.
Rapid growth and global outlook
Next Gen Foods was founded in 2020 by a Brazilian-born poultry exporter and food industry veteran André Ménezès, and native German Timo recker, whose family business has been making cutlets and other meat products for three generations.
After a chance meeting at a business incubator, they decided to work on products that reduce humanity’s dependence on animal agriculture. They named their first product TiNDLE as a modern reference to the 19th century Irish physicist John tyndall, which proved the link between atmospheric CO2 and the greenhouse effect.
Next Gen Foods is funded by a $ 30 million Asian and American venture capitalists, biggest first round ever for a plant-based food start-up. Investors include Temasek, K3 Ventures, NX-FOOD and Global Fund GGV Capital, as well as prominent figures such as the business guru Chris Yeah. In addition, support for TiNDLE is increasing in Europe, with famous English footballer Dele Alli recently joined as an independent investor to new generation foods.
TiNDLE is now served in over 150 restaurants across Amsterdam, Singapore, Hong Kong, Macau, Kuala Lumpur and the United Arab Emirates. The company also plans to bring TiNDLE to the UK, Germany and United States in 2022.
To find out where currently to find TiNDLE in Amsterdam, visit www.tindle.com.
TiNDLE is a juicy plant-based chicken that offers mouth-watering taste, texture, and versatility. TiNDLE is made without animals and with a fraction of the soil, water and energy used to produce bird meat. TiNDLE brings people together for a mind-blowing taste experience that also benefits the planet. TiNDLE is the first brand created by Next Gen Foods, a Singapore-food technology company headquartered in the development and marketing of innovative and sustainable foods. For more information visit www.tindle.com or follow @tindlefoods on Instagram.
About Next Generation Foods
Founded in 2020, Next Gen Foods is a food technology startup that develops and markets innovative and sustainable plant-based food products, including its flagship product, TiNDLE. Next Gen Foods is backed by a team with a proven track record in plant-based food technologies, developing global brands and expanding global distribution. For more information visit nextgenfoods.sg.
[email protected], +44 (0) 2074718730
Photo – https://mma.prnewswire.com/media/1686616/Kims_Tacos_TiNDLE.jpg


Unique Desserts From Gratuities Spreads
Gourmet Italian food is often best served with a dessert that exemplifies the true depth and richness of this cuisine. A simple twist of a Grissini or other baked breads can quickly transform a meal into an Italian delight. Grettel-oatmeal-wheat breads are particularly good with seafood and meat dishes. Spices like sage, garlic, peppermint and curry powder can lend a distinctive flavor to any type of bread while dried fruit adds another dimension to the dessert.
Many Italian dining places, bistros and coffee shops, bookstores feature this type of fresh loaf of bread in their sweets. Fresh loaf regarding Italian wheat or sourdough is a perfect companion for pastries, chocolate truffles and goodies. Tasting fresh breads furthermore go well together with the more exotic flavours of coffee, teas and even mixed together with fruits.
A Grissini is usually a thin, smooth bread that could be filled up with a variety of fillings based on its flavour. Fillings range from fresh herbs plus cheese to nuts, hazelnuts, pistachios in addition to many others. A few of the best fillings include prosciutto, caramel, fennel, salami, meat balls, caramelized onions, garlic plus Rosemary. Topping the Grissini makes the particular whole spin delicious and absolutely ideal for any delicacy.
An original Italian creation, typically the Conchiglie is skinny, round cake cooked on a griddle. It’s a simple, thoroughly clean, delicate cake that is made using simply natural ingredients with no artificial sweeteners or flavors. The cake is cooked to a minimum of one inch under the top so it stays light and fresh.
In order to take your own desserts to the next level, 솔레어카지노 a person can. You can enhance your original plain cream cheese frosting by switching it into a new chocolate flavored crust. Simply melt a few chocolate chips plus blend them with cream cheese till smooth and rich and creamy. Put it on best of your Graham cracker crust with regard to an authentic Italian taste and meet anytime through the day.
A person restrict your creations in order to deserts. Fondant, sugars sponge, chocolate eclair, coconut cream, macadamia nut and raspberry donuts are likewise great ways in order to jazz up your own old standbys. These types of fruity flavors could complement almost any sort of cake, even though you may want to avoid carrot cakes and single pound cake. Even even though there are lots of options, these are usually the most popular because associated with their versatility.
If most likely searching for something brand new to put inside your arsenal, the bakery does offer a wide array of fresh, fruit-flavored pastries and cookies. These specialty pastries are sold at lunch and dinner for only a new small additional price and are going to leave your visitors in complete surprise. Another choice is the particular French macaroons, which often are available within a variety associated with flavors. These tasty treats are great when paired with cheesecake or chocolate truffles.
The bakery provides a full lineup of new desserts, including pies, tarts, quiches, sauces, cakes and biscotti. These specialty items can be purchased with the bag or even box. Prices differ according to what tastes are offered, but several of the greatest deals can become found online. Just be sure to order in advance to avoid frustration. Sometimes you can find special offers that will last the entire summer. Take care of yourself to a new vacation from time to day, simply by stopping by Gratuities Distributes today!
For individuals who love desserts and do not mind shelling out a little extra, treat yourself to a range of sugar-free desserts. The Gratuities Fanatic Bread and Cinnamon Danish are 2 great examples. These kinds of creations are filled along with delicious ingredients in addition to are naturally sweet. They pair great with a cup of coffee or even tea and can be easily ready in the morning hours. Other tempting treats include fruit-filled cakes, fresh-from-the-garden wheat breads, and cookies.
While right now there is a large variety of breads, crackers in addition to pastries available, the most notable seller is the giant variety of targets. Tartlets arrive in various flavours, including fresh fruit and yogurt, plus they are topped with a tasty glaze or drizzled with powdered sugar. No matter your taste, these desserts are sure to fulfill.
Besides the traditional fruit plus cheese selections, Gratuities Spreads offers a number of other options for delicious breads, cookies, in addition to cakes. With so many flavors plus ingredients to choose from, it’s simple to see why this bakery has become therefore popular. With new choices almost everyday, there is guaranteed to be a new flavor or combination to delight a person – and who else knows, you may even start your own food shipping and delivery business!


24-Hour Crisis Line: (317) 920-9320
The Kitchen Aide is responsible for preparing and serving food items as well as maintaining sanitary kitchen and dining facilities. The Kitchen Aide requires the ability work with minimal supervision in a team environment.
- Prepares meals and assists in the preparation of meals using established policies & procedures.
- Assures menu items are prepared in sufficient quantities to satisfy volumes.
- Arranges food and beverage items (e.g. placing in steam tables, a la carte trays, salad bars, filling racks, mobile carts, etc.) for the purpose of making items available to clients and staff.
- Provides services to clients and employees in a friendly and efficient manner.
- Serves food in proper pre-determined portion sizes.
- Serves food that is the correct serving temperature and quality. Any substandard quality food must be brought to the attention of the food and nutrition manager and properly discarded.
- Inspects food items, work areas, etc. (e.g. personal hygiene, proper food temperatures, etc.) for the purpose of preventing cross contamination and food borne illnesses.
- Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions to include dishwashing, sweeping, mopping, etc.
- Maintains appearance of all equipment and serving counters.
- Loads carts, food warmers, trays, etc. for the purpose of ensuring that food and/or beverage items are available for transporting to other areas (by assignment).
- Receives deliveries from outside vendors.
- Follows all standards established by the Board of Health, as well as the CACFP provider.
- Attends all mandatory trainings to include the satisfactory completion of the Serve Safe Training for Food Service.
- Assists with the training of new employees as needed.
- Uses proper body mechanics and cleaning procedures for the purpose of preventing accidental injuries to self and others.
- Other duties as assigned
- High School Diploma or GED
- Commitment to providing quality and service to all clients regardless of race, ethnicity, sex, gender identity, religion, age or sexual orientation
- At least 1 year of food service experience
- Satisfactory reading and writing skills
- Basic computer knowledge
To Apply: Send resume and salary requirements to firstname.lastname@example.org.
|Job Category||Full Time|
|Reports To||Director of Facilities Management|


Cuisines in Qingdao
Shandong cuisine, tracing its roots back to the Spring and Autumn Period 2500 years ago, presents its food (usually deep-fried, braised, roasted or stewed) with a strong emphasis on soy sauce, shallots, and garlic. Qingdao, often regarded as "the cradle of Shandong Cuisine", puts a spin upon the usual Shandong dishes with it concentration on seafood (sea cucumber, scallop, conch, prawn, and red porgy).
Well-known dishes include "sea cucumbers stewed with shallots", "stewed salted fish" and "celery with creamy soup". Made in simple style, these dishes are available in most restaurants.
The best way to enjoy Qingdao cuisine is probably to head down to any of the many little seafood restaurants on the shore or around Laiyang Lu. For a better (and more pricey), atmosphere the hotels are a good way to taste seafood with less of the language barrier problems. The Qingdao Seafood Restaurant, on Qingyu Road, is also a more expensive, but better quality, seafood provider.
Qingdao also has a fairly large Muslim population and a couple of Muslim places are scattered about, most noticeably the Donglaishun restaurant (Donglaishun fandian) and the Qinghai Muslim Restaurant (Qinghai musilin fanzhuang, on Dexuan lu), as well as numerous meatstick (Chuanrou) sellers.
McDonalds and KFC are both now resident in Qingdao, almost next door to each other near the train station.


Poor diet is a risk factor for cardiovascular disease, type 2 diabetes, some cancers, tooth decay and other conditions associated with overweight or obesity. Unhealthy diets are considered those that are low in fibre and high in salt, fats and sugar (AIHW 2018).
Fruit and vegetable consumption
The National Health and Medical Research Council publishes guidelines for healthy eating. In 2018–19, among Aboriginal and Torres Strait Islander children aged 2 to 17:
- 65% (187,500) ate the recommended daily amount of fruit, and 6% (17,700) ate the recommended daily amount of vegetables.
- 6% (16,700) met both the daily fruit and vegetable intake guidelines (Figure HR 11).
In 2018–19, among Indigenous Australians aged 18 and over:
- 39% (187,100) ate the recommended daily amount of fruit, and 4% (20,100) ate the recommended daily amount of vegetables.
- 3% (12,100) met the guidelines for both daily fruit and vegetable consumption.
- 99% (230,900) of males and 96% (243,200) of females did not meet the guidelines for daily fruit and/or vegetable consumption (Figure HR 12).
Sugar-sweetened or diet drink consumption
In 2018–19, among Indigenous Australians:
- 61% (176,800) of children aged 2–17 consumed sugar-sweetened drinks and 9% (26,900) consumed diet drinks at least once a week.
- 60% (292,900) of adults aged 18 and over consumed sugar-sweetened drinks and 19% (94,400) consumed diet drinks at least once a week.
- Those aged 25–34 were more likely to consume diet drinks (22% or 26,200) at least once a week than other age groups.
- Those aged 18–24 (76% or 80,100) were more likely to consume sugary drinks at least once a week than other age groups (Figure HR 13).


It’s a good thing I grew up liking black-eyed peas, because my mother served them every New Year’s Day. She didn’t think this tradition would bring good luck, as some people believe, but the practice persisted at our house.
Many Americans welcome the new year with cabbage, herring, honey, sardines, or salt. The Japanese eat long noodles. The Greeks bake a special bread. In Spain, the custom is to eat 12 individual grapes in the seconds leading up to the new year. Anthropologists say that eating certain foods to change one’s fortune dates back to ancient Babylonia.
The prophet Jeremiah wasn’t looking for good luck. As God’s spokesman during a difficult time in Israel’s history, he suffered rejection and persecution. Yet God’s Word produced deep joy in his heart. In a vivid statement, he said to God, “Your words were found, and I ate them, and Your word was to me the joy and rejoicing of my heart” (Jer. 15:16).
Eating black-eyed peas won’t influence the year ahead of me one bit. But if I’ll make God’s Word a part of my life each day through reading, study, and memorization, that will make a difference. The Bible is food for thought and nourishment for the new year.
Then let me love my Bible more
And take a fresh delight
By day to read these wonders o'er
And meditate by night. —Watts
The Bible is bread for daily use, not cake for special occasions.


EXPERIENCE AWARD WINNING FINE DINING AT
ESHOTT HALL, MORPETH, NORTHUMBERLAND.
Eshott Hall is an exquisite venue for a special occasion, romantic evening or night out with friends. Our Head Chef, Chris Wood and his team are delighted to be recently awarded an AA Rosette for the highest standards of creative cuisine. Visitng the restaurant at Eshott Hall near Morpeth, is an experience in fine dining and we use only the freshest ingredients to create tempting seasonal menus not to be missed. Private dining and party reservations are also available.
Afternoon Tea at Eshott Hall
Delicious Afternoon Tea is available daily from 3pm-5pm and includes a selection of sandwiches, scones, cakes, preserves and fresh tea / coffee at only £12.50 per person.
Alternatively, try Eshott Hall Cream Tea which includes scones, cakes, preserves and fresh tea / coffee at only £9.50 per person. Reservations are essential, please call 01670 787 454
Sunday lunch bookings are now being taken for January 2012 onwards at £22.00 per person, pre booking is essential. Download the Sunday Lunch menu by clicking here.
For a special escape, each of the individually designed bedrooms offer magnificent views across the estate and are furnished to the highest possible standards. Indulge yourself with evening dinner and an overnight stay at Eshott Hall, Morpeth, Northumberland.
We're child friendly at Eshott Hall, read about Children's dining by clicking here.
Huge emphasis is placed on food at Eshott Hall and we are proud of using fresh, locally sourced ingredients where possible, much of which comes from our own kitchen garden. Our Head Chef, Chris Wood, creates exciting and innovative menus from seasonal produce. Breakfast at Eshott Hall is second to none with choices including full Northumbrian breakfast, Sunny Hill free range eggs, kippers from Seahouses and smoked salmon from Craster.
Relax in the elegant surroundings of the Ballroom or the more intimate Dining Room and with constantly changing menus using the freshest ingredients, you're assured of the the highest levels of taste and creativity.
Eshott Hall dining featured in Alistair Sawday’s British Hotels and Inns “utterly gorgeous”
(Click here to view the website, opens a new window)
To make a table reservation or for larger parties, please contact us.
Fine Dining in Morpeth, Northumberland. Tel: 01670 787454
Eshott Hall Suppliers List
L. Robson & Sons Ltd – Craster
Frank Round – North Shields
Swallows of Seahouses – Seahouses
Meat & Poultry
Eshott Hall Kitchen Garden – Eshott
Trotters Family Bakers – Seahouses
Pumphreys Coffee – Blaydon
Border Homebake – Haltwhistle
Sunnyhill Eggs - Belford
Click here to follow Eshott Hall on Twitter.


What Does Chai Taste Like? Chai is a fragrant, spiced tea that has earned its spot as one of the world’s favorite beverages.
Originating in India, women and professional chefs have savored this flavorful and invigorating drink made with black tea leaves and spices for centuries.
Whether it’s enjoyed hot or cold, steamed on the stovetop, or shaken up in a cocktail glass, each sip offers an explosion of flavor that tantalizes the taste buds.
So come alongside us as we explore all things chai – from its origins to its rich history and alluring taste!
What Does a Chai Tea Taste Like?
Chai tea is a delicious drink known for its robust flavor and invigorating aroma. The taste of chai tea is an exquisite blend that leaves a lasting impression on your palate.
Traditional chai offers an earthy flavor profile, combining the warmth of spices like cinnamon, cardamom, and cloves with the depth of black tea.
This creamy black tea base is often enriched with dairy milk to accentuate its creamy taste, creating a delicious cup that is both soothing and satisfying.
The unique blend of spices in chai tea tastes rich and complex, offering a multi-layered, comforting, stimulating experience.
Is Chai Tea Sweet or Bitter?
The flavor profile of Chai Tea strikes a perfect equilibrium between sweetness and spiciness, thanks to the fusion of black tea and hearty spices. It can be either sweet or slightly bitter, depending on how it’s prepared.
Traditionally, it’s made with milk and sugar, giving it a creamy and sweet taste, but without additives, it can have a mildly bitter edge.
Does Chai Tea Need Sweetener?
You can savor Chai Tea with a sweetener or appreciate its natural flavors without one. For those who prefer a sweeter taste, typical sweeteners include granulated sugar, brown sugar, or even maple syrup.
These options not only sweeten your chai but also accentuate its spices.
However, it’s essential to note that certain commercial chai lattes and chai tea concentrates may come loaded with sugar.
Is Chai Similar to Coffee?
Chai and coffee are popular beverages, but they have some key differences.
Chai contains less caffeine than coffee, making it a healthier choice for those sensitive to caffeine or considering reducing their intake.
The flavor profiles of the two drinks also differ significantly. At the same time, coffee has a robust and often bitter taste, and chai is known for its blend of spices, offering a more complex and aromatic experience.
What Does a Chai Tea Latte Taste Like?
A chai tea latte is a beloved beverage offered in coffee shops globally. It’s a harmonious blend of sweet and spicy, enriched by the creamy texture of steamed milk.
The taste profile typically includes a mix of cinnamon, ginger, cardamom, and nutmeg, resulting in a rich and aromatic experience.
Due to added sugar or sweeteners, Chai lattes are generally sweeter than traditional chai tea. Its warm, comforting, and distinctive taste makes chai tea lattes a favorite among many.
How Does Iced Chai Latte Taste?
An iced chai latte is a delightful fusion of bold, spicy flavors and smooth, creamy milk.
The taste is a sweet, aromatic blend with a hint of bitterness from black tea, making it an exotic twist for iced tea enthusiasts.
Is Pumpkin Spice Latte Just Chai?
Pumpkin spice lattes and chai may share some similarities but differ.
The characteristic flavor of pumpkin spice is a warm blend of spices, including cinnamon, nutmeg, ginger, and cloves, also found in traditional chai.
However, chai often includes cardamom and vanilla, usually absent in pumpkin spice blends. On the other hand, a pumpkin spice latte traditionally has coffee, while chai is a tea-based drink. Get our pumpkin spice blend here!
Should I Put Milk in Chai Tea?
Traditionally, chai tea is prepared with whole cow’s milk, giving it a creamy and rich taste. However, for those interested in a vegan chai alternative, you can opt for soy, almond, oat, or coconut milk.
For instance, soy milk and oat milk are known for their creamy texture, which can mimic the consistency of whole milk, making them excellent choices for a vegan chai.
On the other hand, almond milk and coconut milk can add a slight nutty flavor to your vegan chai, providing an exciting twist on the traditional recipe.
Does Chai Tea Taste Better With Milk or Water?
Some people prefer it with milk because it adds a creamy, rich flavor to the chai.
Others might prefer it with water because it allows the spices in chai to shine more prominently.
Whether chai tea tastes better with milk or water depends on individual taste preferences.
What Is a Dirty Chai?
A Dirty Chai is a famous espresso-based drink coffee house, and it is essentially a Chai Latte invigorated with a shot of espresso.
The “dirty” in the name signifies the inclusion of an espresso shot.
This drink combines the spiced flavors of a chai latte with the robust taste of espresso, making it both flavorful and energizing.
Is Masala Chai the Same as Doodh Patti?
No, Masala Chai and Doodh Patti are not the same. Masala Chai is a flavorful fusion of black tea combined with various aromatic herbs and spices, frequently prepared with milk.
It is known for its spicy flavor. On the other hand, Doodh Patti is a Pakistani tea made from milk and leaves without spices.
What Does Turnip Taste Like?
Turnips are known for their unique flavor profile, often described as having a peppery taste. The intensity of this flavor can vary based on the size of the turnip.
Smaller turnips tend to have a milder, sweeter, delicate flavor making them a versatile addition to various dishes.
On the other hand, bigger turnips usually possess a stronger flavor, which can be more prominent and robust.
This stronger flavor can stand up to other hearty ingredients, making larger turnips an excellent choice for stews, roasts, or other dishes where a bold flavor is desired.
What Food Goes With Chai Tea?
Here are some delightful food pairings that can enhance your chai tea experience:
- French Fries: While typically paired with fast food items, French fries are a salty treat that pairs well with chai tea’s sweet and spicy notes.
- Scones: Traditional accompaniments for tea scones offer a buttery, crumbly texture that works well with the robust flavors of chai.
- Spiced Cookies: Cookies with a hint of spice can mirror the complex flavors in chai tea, making them an excellent pairing option.
- Cakes and Biscuits: Almost any cake or biscuit pairs well with chai tea. The sweetness of these baked goods contrasts nicely with the spiciness of the tea.
- Samosas and Pakoras: These spicy Indian snacks beautifully complement masala chai’s flavors. The heat from the snacks and the warmth from the tea create a harmonious combination.
- Parle-G and Ajwain Paratha: Popular in India, these tea-time snacks provide a delightful crunch that pairs well with the smoothness of chai tea.
- Gulab Jamun: This sweet Indian dessert is a favorite chai pairing, offering a rich, syrupy contrast to the spiced tea.
- Vanilla Bean Cream: Adding vanilla bean cream to your chai can create a luxurious beverage. The sweet notes of vanilla enhance the spiced flavors of the tea, making for a delicious treat when enjoying chai tea.
- Rusk and Khari Biscuit: These are crispy, lightly sweetened bread pieces often enjoyed with chai in many parts of the world. Their mild flavor and crisp consistency make them a perfect match for chai tea’s robust, hearty flavor.
Does Chai Have Any Health Benefits?
A warm cup of chai is not just a soothing beverage but also a powerhouse of health benefits.
Cinnamon in chai improves heart health and lowers blood pressure, while ginger and cardamom promote healthy digestion.
The black tea base of chai is a rich source of antioxidants like catechins and theaflavins, which combat oxidative stress and can play a role in disease prevention.
In addition, frequent consumption of chai tea could strengthen your immune system, alleviate inflammation, and even aid in weight management.
So does chai tea go bad? Check this post to find out if brewed tea goes bad!
Does Chai Tea Have High Caffeine?
Yes, Chai Tea does contain caffeine. Traditional black tea chai, the base for most chai teas, contains caffeine.
The level of caffeine can differ based on the chai variant, but typically, chai tea contains approximately 50 mg of caffeine.
However, it’s important to note that the caffeine levels in chai tea are typically not as high as those in regular coffee.
What Does Chai Taste Like
Chai is a unique flavor that should be noticed. Its distinctive taste comes from a blend of aromatic spices and herbs, often mixed with milk or water to create different variations.
From spicy masala chai to sweet pumpkin spice lattes, there’s something for everyone regarding the diverse flavors of chai.
Whether you’re a chai lover or simply trying something new, take advantage of this delightful and versatile beverage! Give it a try for yourself and experience the deliciousness of chai tea.


Peoples attitude to soup bugs me. There is nothing better than a good vegetable or minestrone soup - simple but delicious. In fact I love all the classics and they are often the highlight of a restaurant visit.
But just recently I've noticed a trend for restaurants to serve ridiculous soups, just to be different. Last night I was out with the missus and the soup of the day was orange and cabbage. It tasted as bad as it sounds.
I'm thinking of starting a SAVE OUR SOUP campaign.
What is your favourite soup?


watch the videofor refrigerating or canning
What to do when you have an abundance of leftover garlic? Pickle it! That's how this recipe was born. I'd bought a big ol' bag of peeled garlic cloves to use for cooking an Italian meal for a big party. After the party, I had lots of garlic left that I didn't want to go to waste. Even after I froze a bunch of the garlic for future use (see my post How To Mince and Freeze Garlic), I still had garlic left. The easiest, tastiest way I could figure out to preserve it was to pickle and can it. Boy, am I glad I did. I pickled my first jars of garlic a year ago, and I've loved having them in my pantry and fridge.
Flavorful garlic without the bite. Eating a raw whole clove of garlic would be way too much for me. But pickling mellows out the extreme bite of garlic while leaving it's essential flavor. The acidic vinegar prolongs the shelf life of the garlic and, at the same time, balances its flavor.
Here are just a few ways to use pickled garlic:
- on appetizer platters along with olives, pickles, cheese, etc.
- either whole or sliced and scattered on salads and antipastos
- sliced and sautéed with veggies of your choice -- like mushrooms.yum!
- minced, mixed with olive oil, and used to baste grilled veggies or meat
- minced and added to a vinaigrette
- mashed and mixed with butter for an amazing spread for bread or garlic toast
- mashed and mixed into hummus
- stuffed whole inside large, pitted olives
- with Chinese food (especially noodles); on my Facebook page, a reader shared that pickled garlic is popular in China and common in restaurants there
- as gifts--something uniquely homemade to take along for a host/hostess gift or to share at a party
Can them.or not. Choose which method you prefer:
- Refrigerator pickled garlic -- Simply assemble the jars and refrigerate. them. After marinating in the fridge for at least 3 days, they're ready to eat. They'll be good stored in the fridge for several months.
- Canned pickled garlic -- This recipe is suitable and safe for water-process canning. That means they'll be shelf-stable for at least 1 year. It is so easy to can a small batch of pickled garlic, as you'll see in the step-by-step photos below. Canned pickles ope sas andalucia be stored in a dark pantry so they don't take up fridge space and they are easy to gift.
Printable labels, too. Canned goods make a great gift to have on hand, and pickled garlic makes a particularly unique gift. I've provided printable labels near the end of this post that transform your jars into distinctive gifts. Make them now to have ready for holiday, hostess, teacher, and friend gift-giving. There's nothing more appreciated than a homemade gift.
Step-by-step photos for making
Step 1. Assemble the ingredients:
- bay leaves (cut in half with scissors or kitchen shears)
- coriander seed
- cumin seed
- crushed red pepper
- mustard seed
- White wine vinegar is preferred, but you can also use regular white vinegar
- Pickling or kosher salt-- These 2 salts are pure and without additives. Table salt isn't recommended because it contains additives that can cloud the liquid and degrade the quality of the pickles. (source: The Kitchn)
- Garlic--peel it yourself, or buy it already peeled. I bought a big bag of peeled garlic at Costco.
Step 2. Peel the garlic (if you didn't buy it peeled). You want whole peeled garlic cloves--don't mash them. Here are 3 options that work for peeling garlic cloves easily while keeping them whole.
- OPTION 1: Use a mason jar. Place unpeeled garlic cloves inside, screw on the lid and shake it like crazy until the peels fall off. Since the jar is clear, it's easy to stop and check to see when the job is finished.
- OPTION 2: Use a garlic peeler tube. Simply insert a few cloves inside the tube, press with your palm as you roll the tube against the counter, and the peels come right off.
view on Amazon: garlic peeler tube
- OPTION 3: Use 2 bowls to shake off the peels. This is a good way to peel larger quantities of garlic cloves at one time. Watch this video see a quick demonstration of this easy method.
Step 3. Combine the vinegar and salt in a saucepan. Bring it to a boil and cook until the salt is dissolved. Cover, lower heat, and keep it warm.
Below are step-by-step photos that explain how to assemble and can jars of pickled garlic. If you are making refrigerator pickled garlic, simply assemble the jars as described and refrigerate them, skipping the water process canning.
CANNING PICKLED GARLIC (Water Processing)
- Adhere to canning safety guidelines. It's important to follow the jar preparation and processing recommended by the USDA. If you want more detailed canning information, I recommend the Ball website. They are the ultimate authority, and their site is loaded with detailed information and recipes suited for canning.
- For general canning tips, see my previous post,
Step-By-Step Canning Tips
Step 4. Prepare the jars & lids. I use half-pint jars for pickled garlic. Wash the jars in hot sudsy water, rinse and dry them. The jars don't have to be sterilized, since they will be processed for 10 minutes (as per updated canning guidelines from Ball). The washed jars need to be hot when they're filled with the hot vinegar mixture. Keep the jars hot in the canner filled with simmering water. Or, my preference is to put them on a tray in an 180 degree oven to keep them hot until it's time first florida commerce credit union routing number fill them. I think that's easier that juggling them in and out of hot water right before filling them.
The lids and rings should be washed in hot sudsy water, rinsed and dried. The lids do not have to be kept hot in simmering water according to current canning guidelines.
Step 5. Add seasonings to the bottom of each half-pint jar. Then fill the jar with peeled garlic cloves. Pack them in as compactly as possible, but don't crush them.
Step 6. Ladle the hot vinegar mixture into the jars, filling them until there is 1/4" headspace.
Step 7. Insert a bubble remover down the side of the jar and pull toward the center to release any bubbles (you can use any long, thin object like a chopstick). Then tap the jar gently on the counter to help release additional trapped bubbles.
Step 8. Measure headspace and add more hot vinegar mixture to restore 1/4" headspace, if necessary.
Step 9. Clean jar rims thoroughly with a wet paper towel. If the rims are dirty the jars won't seal.
Step 10. Add a lid to each jar. Screw on a ring until it is "finger tight".
For refrigerator pickled garlic, you're done! Let the jars cool to room temperature, then put them in the fridge and let them marinate for a few days (at least 3 days) before eating them. They will keep in the fridge for several months.
For canned pickled garlic, proceed with the following steps:
Step 10. While you're filling the the jars, get your water boiling. Add water to a water-process canner or large pot (with a rack or basket in the bottom) that is tall enough for the water level to be 1" higher than the jars. Bring water to a boil, cover, and keep hot until jars are ready.
- In the photos below, I'm using a small-batch canning basket that fits inside a stockpot. It works great for 3 or 4 half-pint jars. For larger batches (up to 12 half-pint jars), I use a full-size electric canner.
Step 11. Use a jar lifter to lower each jar vertically into the canner of boiling water. Make sure there is at least 1" of water over the tops of the jars. Cover and return water to a rolling boil. Process jars in boiling water for 20 minutes. Turn off heat and remove lid; leave jars in hot water for 5 more minutes. (NOTE: This recommended time was increased from 10 minutes to 20 minutes based on current canning guidelines.) For full pint-size jars, increase processing time to 35 minutes.
Step 12. Use a jar are pickled garlic cloves good for you to remove each jar vertically and set on a towel. Leave undisturbed for 12 hours. Within 30 minutes after the jars are removed from the water, you know they've safely sealed if the center of the jar is slightly indented (it shouldn't give when you press it); often you'll hear a popping noise when they seal. If any of your jars don't seal, store them in the fridge and eat them within 2-3 months.
view on Amazon:
Store your sealed, processed jars in a cool, dark place (a cabinet or pantry is fine as long as it doesn't get too hot); a basement is ideal. They are shelf stable for at least 1 year.
For a finishing touch, I like to label my jars. That way they're easy to identify on my shelf, look attractive on the table, and are ready for make-ahead gifts. Grab one of these to take as a unique, homemade gift for a host/hostess, teacher, co-worker, or friend. Print the labels and stick them on the sides or lids of each jar--easy!
Download printable jar labels/tags. These are sized to fit on jar lids (regular or wide mouth) or sides.
- Print these on card stock, cut them out, punch a hole on top, and hang them from the jar neck with a ribbon, string, or rubber band. OR
- Print them on sticker paper and stick them client myoptumhealth the jar or lid. (This is what I do.) Or, print them on regular paper and stick them on with tape.
If you don't have a printer or specialty papers, you can have a store with printing services download and print them for you (Office Depot, Staples, etc.)
Click on the label image below to download & print a full sheet of labels/tags.
Cut with scissors or a circle punch. You can cut the round tags out carefully with scissors, or use a circle punch to make the task easier and more precise. I use a 2-1/4" circle punch; it fits both regular and wide canning lids.
view on Amazon: 2-1/4" circle punch (this fits mason jar lids)
Write-on labels are an easy option if you don't walmart pharmacy national city ca to go to the trouble of printing and cutting your own. These ready-made rolls red suede high top air force ones labels are sized just right for canning jars and they are dissolvable for easy removal when the jar is empty.
Now all that's left is eating and enjoying these flavorful little morsels.
Set a bowl of these out with some cheese and crackers for a quick, easy appetizer.
Include them on a plate with other pickled and marinated goodies like olives, artichoke hearts, pepperoncini, roasted red peppers, baby corn, 8 m to mm mozzarella balls.
They're also a yummy addition to salads and antipasto platters. Here's my recipe for assembling a gorgeous antipasto: Italian Antipasto Salad Platter.
If you've never tried pickled garlic, you are in for a treat. I love having these on hand in my pantry and fridge.
Make it a Yummy day!
- 4 cups (approx. 1 lb.) peeled garlic cloves
- 1-1/4 cup white wine vinegar (or regular white vinegar)
- 1 cup water
- 1 tablespoon pickling salt (or kosher salt)
- ADD TO EACH HALF-PINT JAR:
- 1/4 teaspoon black peppercorns
- 1/8 teaspoon whole cumin seeds
- 1/8 teaspoon whole coriander seeds
- 1/8 teaspoon whole mustard seeds
- 1/8 to 1/4 teaspoon red pepper flakes (depending on how much heat is desired)
- 1/2 bay leaf (use kitchen shears to cut bay leaves in half)
--In saucepan, combine vinegar, water, and salt; bring to a boil, reduce heat to low, and cover until ready to fill jars.
--To bottom of each jar, add peppercorns, cumin seeds, coriander seeds, mustard seeds, red pepper flakes, and bay leaf.
--Fill each jar with garlic cloves, packing them in to fill spaces as much as possible. Fill jars to approx. 1/2" from top. Add hot vinegar mixture to each jar, leaving 1/4" head space. Insert bubble remover down sides of jar in 2 to 3 places are pickled garlic cloves good for you remove trapped bubbles. Tap jars gently on counter to further release bubbles. Top off jars, if necessary, to restore 1/4" head space. Clean jar rims with wet paper towel. Add lid to each jar. Screw on rings just until finger tight.
FOR REFRIGERATOR PICKLED GARLIC: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.
FOR CANNED PICKLED GARLIC: Process using standard USDA water process canning procedures.
--Fill canner or larger stockpot (with canning rack or basket) with hot water and bring to a boil. There should be enough water to cover the filled jars by at least 1 each.
--Use jar lifter to insert each hot, filled jar vertically down into the hot canning water. Bring the water to a full boil and continue processing the half-pint jars in boiling water for 20 minutes. (NOTE: This time was increased from 10 minutes based on current canning guidelines.) For full pint-size jars, increase processing time to 35 minutes.
--Turn off heat, remove lid, and let jars rest in hot water for 5 minutes.
--Use jar lifter to remove jars vertically and rest on towel on counter; leave undisturbed for 12 hours.
----Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 2-3 weeks.
--Shelf stable for at least 1 year.
--If any jars don't seal, cool and move to refrigerator where they will be good for several months.
Here are more of my recipes that are suitable for water process canning:
Here are a few gift guides I made to help:
Eating a whole jar of garlic cloves isn’t everybody’s ideal snack. However, Tiktok has gone wild over a video of a girl spooning pickled garlic from a jar, which she claims is healthy for you. And she isn’t wrong; science has proved that regular consumption of garlic is beneficial for improving cognitive health.
The trend first surfaced on Tiktok earlier this year when a user known as @lalaleluu posted a video sharing how she enjoys eating garlic. Since then she shared a walk-through tutorial and people have continued to test out the trend since.
While some people may take supplements to prevent the effects of ageing, such as the best fish oil supplements and the best vitamins for women over 50 to prevent disease and decline that results from ageing, you could give this Tiktok trend a go, as garlic is a proven anti-inflammatory and cognitive protector.
Firstly, Lala advises buying a jar of natural pickled garlic (avoid any that are in chilli oil as this is too oily) and you want to drain the vinegar out before mixing any ingredients in. Then she simply squeezes in a generous helping of Sriracha, a teaspoon of chilli flakes and some dried thyme before mixing it all together in a jar and eating.
The video below shows how quickly the snack is put together:
Reply to @johneng33 BUSSINNNNN♬ original sound - Lala
Cooking with garlic has always been popular for its health benefits as well as its flavour. If eating an entire jar of garlic isn't to your tastes – and we wouldn't blame you – you'll find some tasty garlic infused recipes in our best vegan cookbooks.
Kim Plaza, Nutritional Advisor from leading gut health brand, Bio-Kult says “Garlic is a common spice that many people enjoy for its taste, however garlic is also noted for having many health benefits, thanks to its diverse bioactive compounds; such as organic sulfides, saponins, phenolic compounds and polysaccharides.”
The University of Louisville carried out a study on mice to find out if bank of america physician mortgage rates garlic compound, allyl sulfide, could help improve cognitive health in the elderly. The results revealed that garlic can in fact counteract age-related changes in gut bacteria. These changes are ones associated with memory problems and ageing.
Plaza recommends adding garlic into your diet as a prebiotic (a food that promotes the growth of good bacteria in the are pickled garlic cloves good for you to support a healthy microbiome. You can use it raw or cooked in salad dressings, sauces, dips and soups, this way you can gain a variety of healthy compounds found in garlic.
She notes, “As it contains sulfur compounds, you’ll want to add it quickly to any oils to keep in the goodness and gain all of those fantastic benefits.”
4 major health benefits of garlic, from boosting your immune system to lowering cholesterol
- Garlic benefits include improving heart health and reducing the risk of certain cancers.
- One garlic clove also contains important vitamins and minerals like vitamin C, iron, and manganese.
- To get health benefits from garlic, opt for whole cloves rather than pre-minced versions in jars.
- Visit Insider's Health Reference library for more advice.
Garlic is an easy way to amp up the flavor to many meals. And beyond its widespread use for taste and seasoning, garlic is also packed with key nutrients that may benefit your health.
Here are four benefits of garlic and how much you should add to your diet.
One raw clove of garlic has roughly 14 calories, 0.57 grams of protein, and about three grams of carbohydrates (one slice of white bread has 34 grams of carbohydrates, for comparison.)
Though one raw clove of garlic is pretty small, there is actually a significant amount of the following vitamins and nutrients:
- Vitamin C (2.81 mg)
- Selenium (1.28 mcg)
- Manganese (0.15 mg)
- Iron (0.15 mg)
One garlic clove packs a dense nutrient profile, but garlic's small size means we're not getting a large amount of nutrients from a single garlic clove. "The concentration is not as robust as we would think about, say eating a full salad," says Tom Holland, MD, a physician scientist at Rush University Medical Center.
You shouldn't add too much garlic to your diet, too quickly. "One to two cloves a day should be the maximum consumed by anyone," says Tracey Brigman, a are pickled garlic cloves good for you and nutrition expert at the University 50 playstation store gift card Georgia. Eating more than that may cause upset stomach, diarrhea, bloating, or bad breath.
"If you opt for adding two cloves of garlic a day to your diet, you may also want to add fresh parsley, mint, or raw apples to your diet to help prevent the bad breath associated with garlic consumption," Brigman says.
1. Boost immunity
The flavorful bulbs at the end of the garlic plant are also rich with nutritious compounds called allicin and alliinase. In fact, the presence of allicin helps garlic boost the immune system.
A 2015 review found that garlic fortifies the immune system by stimulating immune cells like macrophages, lymphocytes, and natural killer cells. Garlic may also help stave off colds and flu because of the plant's antimicrobial and antibiotic properties, Brigman says, which would stop the growth of viruses, bacteria, and other unwanted organisms.
However, Brigman notes that although some studies show a benefit, there is a lack of strong evidence that garlic supplements help prevent or reduce severity of the common cold and flu.Related
You should still wash your hands, avoid touching your face, stay hydrated, and practice other methods to prevent getting sick. Garlic probably won't prevent sickness, but it may provide a little extra boost if you want to strengthen your immune system.
2. Reduce cancer risk
"[Garlic is] also a good source of phytochemicals, which help to provide protection from cell damage, lowering your risk for certain cancers," says Brigman.
Phytochemicals are compounds in vegetables and fruits associated with a reduced risk of chronic illness. There is some evidence that consuming phytochemicals through garlic can have anticarcinogenic effects and potentially lower risk for stomach and colorectal cancers.
However, research in human subjects is lacking, and it's not proven that garlic consumption can actually prevent or treat cancer.
3. Improve heart health
A 2019 study found that consuming two capsules of garlic extract a day for two months can lower blood pressure and decrease arterial stiffness for people with hypertension.
"Garlic seems to lead to overall protection for your heart," Brigman says.
In addition, a 2013 report suggested that garlic can reduce lipids in the blood, which means lower cholesterol and thus a lower risk for plaque build up in the cardiovascular system.Related
The amount of garlic needed to achieve these heart healthy effects differ among individuals. However, looking at the research available on the subject, it's best to consume about four fresh cloves of garlic per week, says Puja Agarwal, PhD, a nutrition epidemiologist at Rush University Medical Center.
4. Enhance workouts
Historically, Ancient Greek athletes ate garlic before an event to improve their performance. That's because garlic releases nitric oxide, a compound that relaxes blood vessels and lowers blood pressure. This compound is often released while running to supply more oxygen to working muscles.
Some animal studies in rats and mice have also found that garlic can improve athletic endurance, finds a 2007 review. However, Brigman notes the inconclusive data in human subjects means we can't draw definitive conclusions.
Brigman says to opt for whole garlic rather than the pre-minced version in jars, as you will get the most health and medicine benefits from raw garlic.
This is because the alicin in garlic, which contributes to many of its health benefits, is most potent briefly after it has been chopped, crushed, or chewed. In fact, the amount of allicin in garlic cloves peaks 10 minutes after chopping and is destroyed by temperatures over 140 degrees Fahrenheit.
"If you want to add garlic to hot meals, then add it when your food is almost finished cooking to limit the destruction of allicin," Brigman says.
Allicin can also be consumed in supplemental forms, such as in pills, but the most benefit comes from raw garlic, Brigman says. This may be due to the fact that garlic supplements do not have regulated manufacturing standards and may actually contain little to no allicin.
How to Make Pickled Garlic
Garlic not only tastes delicious when added to meals but has many health benefits to eating it, as well. Unfortunately, an unpeeled garlic bulb only has a shelf life of about five months. Learn how to make pickled garlic in a few simple steps and how to use pickled garlic in recipes.
Store garlic in the pantry, refrigerator, and freezer, and depending on which storage method you choose, garlic lasts from five months to one year. Peeled or chopped garlic has a shorter shelf life of only a few days.
Pickled garlic has a slightly different flavor than raw garlic. The process mellows out the sharp garlic bite without losing its essential character. Pickling garlic is yet another step in the garlic storing process, ensuring that you can enjoy garlic for several months.
Making Pickled Garlic
There are many different ways to preserve the extra garlic you grew or purchased at the store. It’s so simple to plant garlic from cloves that it is amazing that more people don’t do it.
The best way to store garlic depends on how you plan to use it later and how much you have on hand.
Choose one or more of the different types of garlic to experiment with pickling to see which one you like best. There are many from which to choose.
If you will add it to your favorite recipes, it’s probably wise to freeze garlic. For other types of meals, you can pickle it or can it. Does peeled garlic go bad? Yes, unfortunately, garlic can spoil. That’s why it’s important to choose a good recipe for preservation.
Pickled garlic is relatively easy to make, and you can alter the final result by adding or omitting certain herbs and seasonings. We have included several pickling recipes to suit your needs, whether you are a novice or an expert in the kitchen.
We also added some tips on how to use your pickled garlic. How long are pickled garlic cloves good for you garlic good for after pickling? Pickled garlic usually lasts for three to four months in the refrigerator. Fresh garlic stored in the pantry has a shelf life of a couple of months.
Pickling is a great way to preserve all kinds of fruits and vegetables. It offers a different flavor than simply canning your produce. After you master garlic pickling, try a recipe for pickling jalapenos or pears. You might find that it’s your new favorite storage method.
Choosing and Preparing Garlic for Pickling
Before you get started with the pickling process, make sure that the garlic you select is suitable for pickling. We’ll show you some tips for preparing the garlic by peeling and breaking it up into cloves. These steps are necessary if you have a large quantity of garlic. You don’t want to waste your day peeling all those cloves of garlic.
- Two metal bowls
- Cutting board
When choosing garlic, make sure that the bulbs are firm and tight. Do not use any garlic that is growing green shoots, has brown spots or blemishes, or feels soft to the touch.
To separate the cloves from the bulb, put them on a cutting board, root side down, and set the palm of your hand over the head and press down firmly to break apart the cloves.
Place the cloves into a large metal bowl and invert another metal bowl over the top. Grasp the bowls by creating a seal between the two and shake them vigorously for about a minute to remove the peels.
Blanching Garlic to Remove Skins for Pickling
Blanching is a great way to remove stubborn skins that did not come off during preparation. This method takes less than a minute.
- Large saucepan
- Large bowl
- Cold water
- Slotted spoon
Fill a large bowl with are pickled garlic cloves good for you water. Boil a saucepan of water and carefully drop in the fresh garlic cloves. Boil them for 30 seconds and then use a slotted spoon to move them to the bowl of ice water. Use your hands to are pickled garlic cloves good for you the peels from the cloves in the water.
Basic Pickled Garlic Recipe without a Water Bath
Here is a basic pickled garlic recipe to get you started without using a water bath canner. Once you’ve mastered this, add additional herbs and seasonings to alter the flavor to your taste. Dill, thyme, coriander, black peppercorns, and mustard seeds are all great additions to pickled garlic.
- 2 pounds fresh, peeled garlic
- 2 1/2 cups white vinegar
- 2 1/2 cups of water
- 1/4 canning salt
- 1 teaspoon of red pepper flakes
- Bay leaves
- Large saucepan
- 4 pint-size jars
Combine vinegar, water, and canning salt in a large pan and bring to a boil before reducing the heat to a simmer. Pack the garlic into the canning jars, leaving a half-inch of headspace. Add a bay leaf and a quarter nearest bank of america location of red pepper flakes to each jar.
Ladle the brine over the garlic, and remove any air bubbles. Place lids on the jars and tighten until they are fingertip-tight. Store in the refrigerator for up to four months.
How to Make Pickled Garlic Cloves with Red Wine Vinegar
When it comes to pickling garlic cloves, you can use most types of vinegar, including white vinegar, white wine vinegar, and cider vinegar. For this recipe, learn how to make pickled garlic cloves using red wine vinegar.
- 1 pound fresh, peeled garlic
- 1 cup red wine vinegar
- 1 cup of water
- 1 tablespoon pickling salt
- 3 half-pint jars
Place the pint jars into the water bath canner and bring to a bare simmer. Pour the wine vinegar, water, and salt into a pot on high heat and bring to a boil.
Remove the Mason jars from the hot water and pack them with the garlic cloves, leaving a half-inch of headspace. Ladle the vinegar mixture over the top of the whole cloves, and use a knife to push out any air bubbles.
Place the lids on the jars and set them into the boiling water bath for a processing time of ten minutes. Remove jars carefully and set aside to cool. Let the garlic rest for two days before enjoying and store for up to one year.
Try this mixture of vinegar and spices for a new pickled okra recipe or use carrots or onions. Pickling is an ideal preservation process for most veggies as it is so versatile.
Making Korean Style Pickled Garlic
If you enjoy some spice in your food, you will enjoy this salty, crunchy, and spicy version of pickled garlic. They’re great for slicing and flavoring noodle and rice dishes with a little kick.
Korean Pickled Garlic Recipe
- 1 pound peeled garlic cloves
- 1/3 cup rice wine vinegar
- 1 cup of soy sauce
- 1/3 cup sugar
- Mason jar
Pack the garlic cloves into a Mason jar, leaving a half-inch of headspace between the garlic and the jar rim. Combine wine vinegar, soy sauce, and sugar in a pan and bring it to a boil before simmering for ten minutes.
Allow the brine sauce to cool before pouring it over the garlic until the cloves are covered. Seal the jars and are pickled garlic cloves good for you at room temperature for three weeks. Refrigerate after opening.
Using Pickled Garlic
Once you’ve learned the best way to pickle garlic cloves, you probably want to know how to use them. While you can pretty much add pickled garlic to any dish that you would add fresh garlic to, one of our favorites is pickled garlic and cream cheese spread.
Pickled Garlic Cream Cheese Spread
- 1 cup cream cheese
- 2 tablespoons fresh chopped basil
- 1/2 cup chopped pickled garlic
- 1/4 cup sun-dried tomatoes
- Food processor
Combine all ingredients in a processor and blend until smooth with a little texture. Use immediately or store in the fridge for up to three days. Spread it on crackers or use as a dip for veggies.
Depending on the recipe that requires garlic as an ingredient, it can be helpful to know how much minced garlic is in one clove or more. Whether pickled or frozen, add some garlic to your favorite dishes. It provides a pop of additional flavor and is beneficial for heart health.
Pickling garlic cloves is a relatively easy task to accomplish when you’ve got the right ingredients and steps to take. Pop open a jar and toss those flavorful cloves of garlic into a salad or add to your favorite appetizer. However you decide to use pickled garlic, you can now enjoy the many benefits they have to offer you for months to come.
We hope you liked learning how to make pickled garlic with these methods, and we’d love it if you’d share our pickled garlic recipes with your friends and family on Pinterest and Facebook.
What Are the Pros and Cons of Eating Raw Garlic?
Garlic is a popular ingredient enjoyed for both its unique flavor and powerful health benefits.
However, garlic is usually sautéed, roasted, or baked before being added to recipes.
For this reason, many people are unsure whether raw garlic is safe to consume.
This article takes a closer look at whether you can eat raw garlic, along with the potential benefits and downsides of doing so.
Can you eat raw garlic?
In most recipes, garlic is typically cooked or used in powdered form.
Cooking garlic alters its taste and texture, making it softer, milder, and creamier and giving it a more subtle flavor and aroma.
However, it can also be enjoyed raw rather than cooked.
Although raw garlic tends to have a stronger, more pungent flavor, it can be consumed safely and makes a great addition to many dishes.
In fact, raw garlic is often added to dips, dressings, and sauces like aioli or pesto.
What’s more, raw garlic may even retain more beneficial compounds than cooked garlic and improve several aspects of your health.
Although raw garlic has a stronger, more pungent flavor than cooked garlic, it’s safe to consume and can be added to various recipes.
Health benefits of raw garlic
Garlic is a great source of allicin, a sulfur-containing compound associated with many health benefits ().
Allicin, which is responsible for the distinct taste and smell of garlic, is produced when fresh garlic is crushed or chopped ().
Interestingly, some research suggests that allicin could help enhance the function of your immune system and may offer some protection against conditions like heart disease and cancer ().
However, studies show that roasting, boiling, heating, or pickling garlic can significantly reduce its allicin content (, ).
Therefore, while consuming cooked garlic can be beneficial, opting for raw fos ffb stundenplan instead may help maximize its nutritional value.
Here are a few of the potential health benefits of raw garlic:
- Improves immunity. Several studies show that garlic may help decrease inflammation and boost immune function, which may be due to its content of antioxidants and sulfur-containing compounds like allicin (, ).
- Supports heart health. Some research suggests that garlic may help lower blood pressure and decrease cholesterol levels to support heart health ().
- Stabilizes blood sugar levels. Garlic may help reduce fasting blood sugar levels and improve blood sugar management, which may be beneficial for managing type 2 diabetes (, ).
- Protects brain health. Although research in humans is limited, animal studies show that consuming high amounts of fresh garlic or aged garlic extract could improve memory and support brain health (,).
Raw garlic retains higher amounts of allicin, a beneficial sulfur-containing compound. Garlic has been shown to improve immunity, stabilize blood sugar levels, and support heart and brain health.
Potential downsides of eating raw garlic
Although raw garlic houston food bank school supplies be associated with several health benefits, there are a few potential drawbacks to consider.
First, raw garlic has a much stronger taste and smell than cooked garlic, which some people may find unappetizing.
Additionally, those with gastroesophageal reflux disease (GERD) are often advised to limit their consumption of garlic to prevent heartburn.
In fact, certain compounds found in raw garlic may irritate the digestive tract, which could cause a burning sensation in the chest or stomach ().
Garlic may also increase the risk of bleeding by preventing the formation of blood clots.
While enjoying raw garlic in moderation is unlikely to cause any issues for most healthy adults, people taking blood thinners should check with their doctor before consuming large amounts of garlic or using garlic supplements ().
Garlic could trigger heartburn and irritate the digestive tract. It may also increase the risk of bleeding, especially if consumed in large amounts or used in supplement form.
How much should you eat?
There’s no official recommended dosage for garlic. However, most studies have found that around 1–2 cloves per day could be beneficial ().
In supplement form, doses of up to 3,600 mg of aged garlic extract have also been shown to be effective ().
Be sure to talk to your doctor before using garlic supplements, especially if you have any underlying health conditions or are taking medications.
Consider reducing your intake or discontinuing consumption if you notice any negative side effects after eating raw garlic.
Switching to cooked garlic instead of eating it raw may also help ease digestive side effects like heartburn or acid reflux ().
Eating 1–2 cloves of raw garlic per day may be beneficial. In supplement form, doses of up to 3,600 mg of aged garlic extract per day have been shown to be effective.
The bottom line
Although raw garlic has a stronger flavor and more pungent smell than cooked garlic, it’s safe to consume.
Raw garlic also retains more allicin, which is the sulfur-containing compound responsible for many of garlic’s beneficial health effects.
For best results, aim for around 1–2 cloves per day and reduce your intake if you experience any side effects, such as heartburn, acid reflux, or increased bleeding.


MAKES 4 SERVINGS OF SALAD, AND ABOUT 1 CUP OF PESTO
3 medium zucchini or summer squashes, halved lengthwise and then cut crosswise into 1/2 inch half-moons
1 tablespoon olive oil
Coarse salt and freshly ground black pepper
8 ounces penne or rotini pasta
1 1/2 cups cooked navy or Great Northern beans, or 1 can, drained and rinsed
2 1/2 cups loosely packed fresh basil leaves
1 clove garlic, chopped
1/4 cup walnuts
3 tablespoons nutritional yeast
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper
Arugula, baby spinach, or other tender leafy green; lemon wedges; Cheesy Hemp Seed Topping or vegan parmesan
To make the salad, preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl, toss the zucchini with the oil until evenly coated. Season with salt and pepper and toss again. Spread evenly on the lined baking sheet and bake for 25-30 minutes, until tender and lightly browned.
Meanwhile, bring a large pot of salted water to a boil. Stir in the pasta, then adjust the heat to maintain a low boil. Cook, stirring occasionally, until the pasta is tender but still firm. Drain well.
Put the pasta, zucchini, and beans in a large bowl and stir gently to combine.
To make the pesto, combine the basil, garlic, walnuts, nutritional yeast, oil, lemon juice, and salt in a food processor and process for 1 minute. Scrape down the sides of the work bowl, season with pepper to taste, then process for 30 seconds, until the pesto has a mostly smooth, even consistency.
Add the pesto to the pasta mixture and stir gently to combine. Serve warm, cool, or at room temperature, scooped over fresh greens, and with your favorite toppings.


The Guardian: "The Netherlands is not a big place. You can drive across the whole country from the north to the south in under four hours. And yet it ranks consistently among the world’s top food exporting nations, in terms of gross value. The country’s surpluses are mind-boggling; how does the second largest exporter of tomatoes and onions also produce such outsize quantities of dairy and potatoes, and export more eggs than any nation on Earth? The mystery of how this tiny patch of northern Europe does it draws government delegations, multinational companies and agriculture students from around the world to marvel at the nucleus of the Dutch innovation juggernaut: Wageningen University."
Read the article here.


Restaurants in Umm al Quwain
Discover the best dining experiences in Umm Al Quwain, UAE. From fine-dining to casual, explore a variety of international and Arabic cuisines at some of the finest restaurants in the emirate. Khor Al Beidah, Al Khaimah, Al Liwan, Golden Fork, and Pearl Beach Restaurant are some of the top-rated dining options to savor in Umm Al Quwain. Enjoy fresh seafood, Arabic delicacies, live cooking stations, and stunning views of the sea. Book a table and treat yourself to a culinary journey in Umm Al Quwain.
The finest restaurants
Umm Al Quwain, one of the seven emirates in the United Arab Emirates, may not be as well-known as Dubai or Abu Dhabi, but it has some fantastic restaurants worth checking out. Here are some of the finest restaurants in Umm Al Quwain:
- Khor Al Beidah Restaurant: This restaurant is situated inside the luxurious Barracuda Beach Resort and offers a variety of cuisines, including Arabic, Chinese, and Indian. The restaurant's highlight is its seafood dishes, which are freshly caught and cooked to perfection.
- Al Khaimah Restaurant: Al Khaimah is a fine-dining restaurant located inside the Pearl Hotel. The restaurant offers an array of international cuisines, including Indian, Chinese, and Italian, all prepared by experienced chefs. The restaurant has a cozy atmosphere and excellent service, making it a perfect place for a romantic dinner or special occasion.
- Al Liwan Restaurant: This restaurant is located inside the Royal Residence Hotel and offers a range of Arabic and international dishes. Al Liwan is well-known for its buffet spreads, featuring a variety of Middle Eastern and international dishes, including live cooking stations and a dessert corner.
- Golden Fork Restaurant: This casual dining restaurant offers a range of Arabic, Indian, and Chinese dishes, all prepared using fresh ingredients. The restaurant's highlight is its seafood dishes, which are both delicious and reasonably priced.
- Pearl Beach Restaurant: This beachside restaurant is located inside the Pearl Beach Hotel and offers an array of international and Arabic dishes. The restaurant has a relaxing ambiance and stunning views of the sea, making it an ideal place for a leisurely lunch or dinner.
In conclusion, Umm Al Quwain has a great selection of restaurants that cater to different tastes and budgets. From fine-dining restaurants to casual dining, visitors can enjoy a variety of international and Arabic cuisines while in Umm Al Quwain. So, if you're looking for a new culinary experience, be sure to check out one of these top-rated restaurants in Umm Al Quwain.


What does fish oil do for our bodies? What it is and why you should take it.
Fish oil provides us with omega 3 fatty acids that we cannot produce ourselves. These are called essential fatty acids because we have to get them from our diet and they are essential for us to live.
What does fish oil do? Why take fish oil?
Well, why do you drink water? Because you need it to survive! You can survive without fish oil, but you will not flourish! If you are deficient in omega 3 it can lead to many degenerate health conditions such as heart disease, Alzheimer’s and arthritis.
See my information on the
benefits of fish oil
to get an idea of how important this nutrient is.
When you are deficient in water you become thirsty within minutes. When you are deficient in omega 3, the symptoms are much less drastic and take much longer to notice.
True wellness is about supplying your body with what it genetically needs and thus never needing to experience those symptoms.
Your body requires omega fish oil and it’s almost impossible now to get them from your diet alone because:
- Most wild fish are no longer safe due to contaminates in the oceans, rivers and lakes.
- The farmed fish are fed grains like corn and do not feed on the omega 3 containing algae like they do in the wild.
- Most cattle are grain fed which means they lack the omega 3 fatty acids that are supplied from grass eating. Grass fed beef is getting harder to find and more expensive.
So what does fish oil do for us?
The omega 3 fatty acids contained in fish oil:
- Play a major role in nervous system health
- Make up 20-30% of the fat in our brains – especially in high concentration of the gray matter
- Control the inflammation response
- Control blood pressure, blood clotting and healthy triglyceride levels
- Support healthy vision
- Support the immune system
- Support joint health
- Are essential throughout every stage of development
What is Fish Oil?
Fish oil typically comes from deep sea fish who eat algae and thus contain high levels of DHA and EPA omega fatty acids. This oil is then purified and filtered and put into capsules or left as a liquid to use as a supplement.
There are many different brands of fish oil with differing quality levels and types of fish used. Not all fish oil is equal – you’ve been warned!
Please see my other page about choosing the
best fish oil supplement
so you can truly maximize your health from these products.
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