Extra sugar is always added to our food by the manufacturers to improve the taste as most people prefer sweetened foods to otherwise. Most of the foods we eat undergo different factory processes before releasing to the market. For instance, manufacturers extract fat from a processed meat and add sugar to improve its blander taste. These manufacturing processes are the main problems of the food we are eating.
Many of our foods (such as low-fat snacks, granola bars, yogurt, and fruit flavored water) we think is healthy today contain as much sugar we could think of.
Sometimes, sugar is added just like the salt believing it helps extend some foods’ shelf life, especially some food like breakfast cereals, vegetables, bread, and tinned fruit. This has created an avenue to eat more sugar beyond what our body can manage on account of not knowing when all these sugars are being consumed.
How can you account for this unexpected? A slice of bread contains about a cube, a baby Nestle yogurt believed to be ‘natural’ contain two and a half cubes per container, and a pizza contains four and a half cubes. However, the World Health Organization (WHO) has warned the public against excess sugar consumption, limit sugar intake to about 25 grams (six teaspoons or cubes) per day.
But apart from adding sugar to our food, do you know the amount of it that is hiding in most of the common groceries that we take daily? It is of worth note here, that too much of sugar consumption increases the risk of many problems and has been linked to obesity, type 2 diabetes, and poor dental health.
Information is power, and if you are not informed, you will be deformed. This article is intended to educate you on how much sugar is stacked in your daily foods being “natural” or “processed”, so you can know how to cut your excess to escape every health risk sugar can cause to your body.
Before we continue, let’s quickly have an idea of what the word “sugar” means.
What does Sugar Mean?
Sugar can be described as a simple carbohydrate called sucrose with the chemical composition of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Two simpler sugar (fructose and glucose) stucked together to bring sucrose. Sugar is found naturally in many plants such as sugar beet and sugarcane which are the most occurrences. There are other sources of sugar namely:
- Healthy foods – such as fruits
- Added – made in factories
- Highly processed
- Natural sugar – such as honey, agave syrups, organic evaporated cane juice, etc.
The refined sucrose which is popularly known as “table sugar” plays the leading role in processed food additive which is commonly consumed all over the world.
A survey has it that an average American consumes over 88 grams equivalent to about 22 teaspoons of added sugar daily.
Sugar Stacked in your Typical Foods and Drinks
In my effort to help you reduce your added sugar consumption as much as possible, here are some unsuspected common sugar-accumulated foods for a better understanding of the danger you subject yourself to, every day:
Coleslaw: Your thought has always been that coleslaw is safe and healthy because of its diced vegetable composition. However, the reverse is the case, as coleslaw served at the joints or restaurants is highly packed with both fat and sugar. About 16 grams which is equivalent to 4 teaspoons of sugar is in one serving.
Flavored Oatmeal: This is one of the favorite healthy tastes to start the day. However, most of the flavored oatmeal bought from the stores have been sweetened with added sugar. About 13 grams which is equivalent to 31/2 teaspoons of sugar is in serving.
Canned Tomato Sauce: That sauce you add to your spaghetti and rice can be stacked with sugar. About 10 grams which is equivalent to 21/2 teaspoons of sugar is in one serving.
Canned Baked Beans: Beans is naturally a very good source of protein with a good proportion of fiber and other body building nutrients. However, baked beans should be as much as possible avoided. About 12 grams which is equivalent to 3 teaspoons of sugar is in serving.
Orange Juice: Orange juice lacks required nutrients compared to actual orange which contains more fiber as needed. Taking a real orange is better than its prepared juice. A single cup which is equivalent to 8-ounce of juice contains 20 grams which is equivalent to 5 teaspoons.
Ketchup: This is one of the trickiest but unsuspected sources of added sugar that many people delight, taking more than one serving because of its sweetness. About 4grams which is equivalent to 1 teaspoon of sugar is in serving.
Hazelnut Spread: Hazelnut spread consumption poses a danger with its high content of added sugar in just one serving. The nut in its name does not suspect it to be a source of added sugar. About 21 grams which is equivalent to 5 teaspoons of sugar is in serving.
Flavored Latted: This is another dangerous drink stacked with added sugar. Thought of taking plain coffee in the place of flavored coffee should be coming to your mind now, as that flavored coffee could turn to be your primary source of added sugar consumption. Don’t allow yourself to crash one day with that sugar content-caffeine. About 26 grams which is equivalent to 61/2 teaspoons of sugar is in serving.
BBQ Sauce: BBQ sauce consists of sugar to make it sweet. If you must take it, ensure you take more water to neutralize the added sugar in it. About 6 grams which is equivalent to 11/2 teaspoons of sugar is in serving.
Fruit Punch: There are many types of fruit punch out there which pose a danger to your health as they contain zero content of fruit. Sugar is added to bring out the fruit taste. This is used to deceive many. If you want the taste, prepare some real fruit juice yourself, and you will be assured you are taking the real fruit juice. About 25 grams which is equivalent to 6 teaspoons of sugar is in serving.
Apple Sauce: From its name “Apple,” you would think it is an excellent nutritious food. However, the ingredient fact implies different thing entirely. About 22 grams which is equivalent to 51/2 teaspoons of sugar is in serving.
Energy Drinks: These drinks don’t only contain caffeine but as well packed with a lot of added sugar. Another issue about this energy drinks is that a single serving can contain as many serving as possible. Don’t crash yourself with these sneaky drinks. About 27 grams which is equivalent to 7 teaspoons of sugar is in serving.
Bagel: The sugar content in a bagel is not as high as that, but for sweeter such as blueberry or cinnamon-sugar, it is extremely high. So, don’t ignore it as if it is not high. About 6 grams which is equivalent to 11/2 teaspoons of sugar is in serving.
Other Common Typical Foods
Below are some other common foods with their different varieties as classified as follow:
Chocolate bar: Considering its high added sugar content, this sweetened pill shouldn’t always be taken. See the list as follow:
- 43g of Hershey’s Milk Chocolate bar – About 24 grams which is equivalent to 6 teaspoons of sugar
- 7g of Twix bar – About 24 grams which is equivalent to 6 teaspoons of sugar
- 9g of Milk Chocolate M & M Packet – About 30 grams which is equivalent to 71/2 teaspoons of sugar
- 44g of Milk Chocolate bar – About 23 grams which is equivalent to 53/4 teaspoons of sugar
- 58g of Milky Way bar – About 35 grams which is equivalent to 83/4 teaspoons of sugar
- 20g of Musketeers bar – About 13 grams which is equivalent to 31/3 teaspoons of sugar
- 60g of Butterfinger bar – About 28 grams which is equivalent to 7 teaspoons of sugar
- 8g of Dove Chocolate bar – About 22 grams which is equivalent to 51/2 teaspoons of sugar
Soft drinks: You shouldn’t be deceived again. All the soft drinks in vogue today contain high sugar content as follows, analysis based on 1-can each:
- Sprite – About 33 grams which is equivalent to 81/4 teaspoons of sugar
- Mountain Dew – About 46 grams which is equivalent to 111/2 teaspoons of sugar
- Coca-Cola – About 33 grams which is equivalent to 81/4 teaspoons of sugar
- Pepsi Cola – About 35 grams which is equivalent to 83/4 teaspoons of sugar
- Red Bull – About 27.6 grams which is equivalent to 69/10 teaspoons of sugar
- Old Jamaica Ginger Beer – About 52 grams which is equivalent to 13 teaspoons of sugar
Fruits: The type of sugar contained in fruits is referred to as fructose. It is naturally contained not added like other listed earlier. Don’t forget sugar in the fruits is called fructose. Let’s look at some fruits (per 100 grams) to see the evidence of present of sugar (fructose) in them:
- Mangos – About 12.8 grams which is equivalent to 31/5 teaspoons of sugar
- Bananas – About 12 grams which is equivalent to 3 teaspoons of sugar
- Apples – About 10.4 grams which is equivalent to 23/5 teaspoons of sugar
- Pineapples – About 10 grams which is equivalent to 21/2 teaspoons of sugar
- Grapes – About 16 grams which is equivalent to 4 teaspoons of sugar
- Lemons – About 2.4 grams which is equivalent to 3/4 teaspoons of sugar
- Kiwi fruit – About 9.2 grams which is equivalent to 23/10 teaspoons of sugar
- Apricots – About 9.2 grams which is equivalent to 23/10 teaspoons of sugar
- Strawberries – About 5.2 grams which is equivalent to 13/10 teaspoons of sugar
- Raspberries – About 4 grams which is equivalent to 1 teaspoon of sugar
- Blueberries – About 6.8 grams which is equivalent to 17/10 teaspoons of sugar
- Cranberries – About 4 grams which is equivalent to sugar 1 teaspoon of sugar
- Tomatoes – About 2.8 grams which is equivalent to sugar 7/10 teaspoons of sugar.
Wow! It is unbelievable to discover such a hidden truth about the amount of sugar stacked in your common foods. Now, you have known better. It is high time you planned for how you can control and discipline yourself to avoid and reduce the way you are consuming sugar in your daily living. It is achievable if you are determined to do so. Coming soon, we will be discussing the foods and drinks you can use to replace those sugar stacked foods and drinks in your bid to reduce your sugar consumption. Stay tuned!


Welsh cakes, sometimes called “bakestones” or as my family calls them – “plank-cooks”, are something I’ve enjoyed cooking and eating since I was small. I’ve made them for friends and colleagues to a warm reception. Many have asked for the recipe so here it is. There are lots of welsh cake variations, usually regional. I don’t claim these are the best or easiest they are just the ones that four generations of my family have made.
This makes about 30. Preparation takes around 30 mins. Cooking takes about 45 mins and you need to be there for all of it.
- 1lb/450g Self-raising flour
- ½lb/225g Butter
- 6oz/170g Caster sugar
- 12oz/340g Currants
- 3 Eggs
- drop of milk
- I’ve given both imperial (UK) and metric but in reality I’ve always measured this is imperial so the metric is an approximation.
- You can use Margarine in place of butter but make sure it’s a suitable for baking one (e.g. not Flora light!).
- You can use Sultanas in place of the currants. Raisins will do at a push but can go bitter at the cooking stage.
- I’ve made a sugar-free version (for diabetics) using granular Canderel – use ¾oz/20g in place of all the sugar.
- Sift the flour ( not strictly required but makes for a smoother mix)
- Rub the butter into the flour until it is like breadcrumbs
- Add the fruit and sugar and mix together
- Add the eggs and mix well
- Add the milk very gradually while mixing. The consistency you are looking for is like
sticky pastry. Not too dry or it will break up when cooking but too sticky will make it hard
to roll out.
- Roll out the mix on a floured surface. Roll it until it is about ¼” / ½ cm thick.
- Cut into 2½” / 7cm rounds. I use a pastry cutter but my Nan always used the same
- Cook on a greased (with butter) smooth griddle or heavy frying pan. They usually take about 30 seconds on
each side – until they are brown but not burned. Flip them once and leave to cool.
- Dust with caster or icing sugar.
Best served slightly warm with a bit of butter and cup of tea! They are not usually accompanied by jam or cream. If you want that make scones.
They will keep in an air-tight container for a few days without drying out. You can freeze them when they have cooled properly. Defrost at room temperature and enjoy.
Don’t be tempted to cook them for too long or they burn. If the inside seems less cooked when you take them off that’s fine. It continues to cook slightly and if you leave them on too long the outside burns and that tastes horrible. My Nan taught me to flip them using my hands (careful though). She said if you could lift them and the underside was stiff they were ready to turn , if they bend too much then you need to leave them a bit.
You can also freeze the dough once it is made and defrost it before cooking but in my experience the best ones are made from fresh dough. In a similar way some recipes recommend chilling the dough for a couple of hours before cooking but that’s not something I was ever taught to do or have tried (habit I guess).
Traditionally they are baked on a smooth griddle – often called a plank or stone. A heavy or thick frying pan will do but some of the more modern frying pans transmit the heat too quickly and the cakes burn. DO NOT use oil on the griddle/pan – instead grease it with butter. The heat setting for the griddle will vary depending upon your cooker and griddle. Experiment with various settings until you reach a good one. As said you want them to go golden after about 30 seconds.


When you think of somebody who is addicted to food, you might think of an extremely obese person who can eat a dozen donuts for breakfast. Or you may recall that really big man who orders four or five burgers for lunch. But sometimes food addiction is not that obvious and it is more prevalent in our society than you might think.
Also known as compulsive eating, addiction to food is not as widely publicized as alcohol or drug addiction. Nevertheless, it is a serious and growing concern that affects millions of people, especially in industrialized nations. An addiction to food leads to destructive consequences that are every bit as devastating as other addictions. Here are a few signs of food addiction:
You might be trying to justify your food addiction by telling yourself that you just have a “sweet tooth,” but if you have any of the above symptoms then the reality is that you may be deceiving yourself. Food addiction is real and food manufacturers are profiting daily from your inability to refrain from those ultra-sweet and super-salty snacks. Unfortunately, their profit comes at the price of your health.
Knowledge is power and this is especially true when it comes to a food addiction. Unlike other addictions, you cannot simply stop using food. Alternatively, you must educate yourself about what is going on in your brain and use that same brain to make better choices. To do this, it’s important to understand how you are being manipulated into eating unhealthy food. We were not created to consume large amounts of salt, sugar, or fat at one time. In fact, evolutionarily speaking, our brains naturally seek out carbohydrates from fruits and vegetables, as well as healthy fats and protein from lean meats. These are the types of food that are natural to us. But it’s easy to see that our society is far removed from this natural way. And food manufacturers are creating foodstuffs that are “hyper-palatable,” which means that they are loaded with sugar, fat, and salt. Have you ever wondered why these foods are so inexpensive and easily accessible?
When our brains are constantly stimulated by sugar and salt-laden foods, we develop a tolerance for them and eventually find ourselves needing more sugar, more fat, and more salt to feel satisfied. What is happening is that these large amounts of unnatural substances are hijacking the chemical processes of the brain and the effect is very similar to the effects of taking a drug like cocaine. In fact, the National Institutes of Health have done some telling studies on the brains of food addicts as compared to the brain of cocaine addicts. The results conclude that the changes and the damage are comparable with both types of addictions. The good news is that you can get your brain back to its natural set point by going on a bland diet for a couple of weeks. This includes refraining from eating simple carbohydrates, sugar, and salt. Essentially, you can detox by eating lean meat, vegetables, and small amounts of fruit. Amazingly, after just a short time of doing this, you lose your desire for mega doses of sugar, salt, and unhealthy fats.
After identifying a food addiction, addicts frequently act as though their plan to solve their problem is to stop eating. However, as mentioned, those who are addicted to food cannot simply stop eating like an alcoholic can stop consuming alcohol. The resulting behavior is often irregular eating patterns. But to conquer a food addiction, regular meals are a must. A good recommendation for food addicts is to focus on eating three meals with two snacks every day.
One major trigger for food addicts is stress. A stressful environment is an invitation for mindless eating. But since there is no way to completely eliminate stressful situation, it is imperative to learn to manage stress in a productive and healthy way. Meditation is a proven way to strengthen brain cell connections, stimulate brain cell production, and repair damage.
Exercise is another very effective way to manage stress. Regular exercise has been shown to reduce food cravings, keep you calmer and in control, and lessen addictive behaviors.
Food addiction is real. And processed food manufacturers knowingly fuel the problem by adding shocking amounts of sugar, salt, and fat to their products in an attempt to stimulate society’s taste buds and keep them coming back for more. When you are able to get back to natural, whole foods that grow in the ground or that are found in nature, you will find that your taste buds and your brain chemistry returns to normal. With this biological shift also comes an attitude shift. Instead of eating for the sake of addiction, you will begin eating for the sake of nutrition.


Heart-healthy quick gravy for any dish
Slice mushrooms and sauté until soft in ½ C stock (about 5 minutes). Mix flour with ¼ C of stock or water until smooth Add remaining stock to the mushrooms, add soy sauce and about ½ C flour/starch mixture. Bring gravy to a simmer for 3 to 5 minutes, stirring continually. Add small amounts of the remaining flour/starch mixture and continue heating and stirring until gravy thickens to the desired degree. Serve immediately.
6 servings, each 30 calories: 10% from fat (0.37 g), 67% from carbohydrates (5.7 g), 23% from protein (1.9 g). Sodium 105 mg, Fiber 1.3 g.
This gravy can be made with any combination of muchrooms, For an exotic flair, use shiitake or oyster mushrooms. In a pinch, canned mushrooms will work, but the flavor is much milder.
|©2002 Dr. Neal Pinckney||Healing Heart


Today I decided to make some homemade pizza, and it was amazing. I used a recipe for the crust I found online. It is a whole wheat recipe. I decided to make a BBQ, chicken, bellpepper, pineapple pizza. It was probably the best I have ever had. The crust was super good, and really easy to make. In fact, I am going to give you all the crust recipe, and encourage all those pizza lovers out there to try it out! Here is what our pizza turned out to look like!
As you can tell by the picture, we devoured it, so I hurried and got a picture of it before it was all gone! Yummy Yummy Yummy!!


Cancer has been the concern of many people, the disease burden of many families and society. Dr. Le Van Bao, working in the Department of Oncology, Hospital International Thu Cuc, said during clinical examination cancer screening, many people have the habit of eating is not science even though no harm right immediately but in the long term consequences of it is unpredictable.
If there is one good eating habits, not below, please adjust to maintain good health, especially reducing the risk of many cancers.
Eating too salty
Eat salty mucus affects the government on the gastric mucosa
Experts have warned, salty foods not only harmful to the cardiovascular, digestive system, but also increases the risk of stomach cancer. Accordingly, if the body is absorbed in 5gr salt per day can dissolve the mucus covering the gastric mucosa as push factors that cause cancer because the lining of the stomach will be affected directly without any protection mechanism.
Each food has its period of use, not only foods, canned foods, but also fresh, cooked. Foods overdue, mold is toxic to the body and increases the risk of cancer, especially of cereals, corn, peanuts, mold … the doctor said, foods this product contains aflatoxin mold – a powerful carcinogen, especially liver cancer.
Eat fried grilled
Grilled fried food often fragrant, stimulation of taste and very easy to eat. However, the researchers said, the grilled meat directly at high temperatures can produce a number of products capable of genetic mutations, such as dioxins, hydrocarbons polycyclic aromatic …
Dietary fried baked to high temperatures may produce heterocyclic amino acids (HCAs) – potentially mutagenic some cell types
eat more fat
Essential fats in the diet of each person however, if tolerated too much fat, especially fat of animal origin, it is very harmful for the body. This is one of the causes easily lead to obesity, hypertension and aggravate diabetes. Scarier, obesity is associated with many cancers, particularly colorectal cancer, ovarian cancer, stomach cancer …
Eating too many sweets
Eating too many sweets also increases breast cancer risk
Eating too many sweet foods like candy, soft drinks not only increases the risk of cardiovascular disease, diabetes, fatty liver which also increase the risk of some cancers in organs such as the esophagus, small intestine, stomach, breast …
To prevent cancer, maintain a healthy diet, science diet is essential. Besides, health checks and cancer screenings periodically need attention, especially in people who are at risk of disease such as family history with patients, gene mutations cause cancer , addicted to alcohol, tobacco …


Let us spice things up for your next event! Whether you’re celebrating a wedding, corporate party, birthday, the big game – or for any special occasion, give us a call. We’ve got you covered with our mouth-watering jerk chicken, pork, wings, sides and more. We also offer delicious vegetarian meals.
Feeding your large group is as simple as a quick call and we’ll help you figure out how much to order. We offer catering meals in half pans or full pans. Before you know it, you’ll have plenty of jerk chicken, pork, wings – you name it, ready for pickup.
At Jerk Palace, we’ve got something for everyone. Ready to go? Call us at (770) 472-9700 to place your order.


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Coffee is one of the primary industries in Costa Rica in addition to bananas and tourism. Costa Rican coffee has set the standards for fine wet-processed coffee for the rest of Central and South America. The most famous coffees by region are Tarrazu, Tres Rios, Herediá, and Alajuela.
he Tres Rios region near the pacific coast produces coffees that are mild, sweet, and bright. The Tarrazu region, which is located in the interior mountains of Costa Rica, produces a relatively heavy coffee with more aromatic complexity, The La Minita estate is the most sought after coffee in all of Costa Rica.
Costa Rican coffee retailers have gotten high-tech, and many of the favorite brands can now be bought online through many online retailers. Most coffee in Costa Rica comes from the caturra coffee varietal and is characterized as a bright and full bodied coffee.
Other popular Costa Rica coffee varieties are Mondo Novo and Catuai. The best Costa Rican coffee beans, which are grown above 3,900 feet, are designated as "strictly hard bean". The "good hard bean" classification is given to coffees grown from 3,300 to 3,900 feet.
Related article: Los Santos Coffee and Wages and one of the best places to buy fresh ground coffee is at the Costa Rica’s Mercado Central, in San Jose.


These days eating healthy is becoming more difficult than ever. We work too much and we live on the go; this leads us to the limited options and late-night fast food. Not all hope is lost though, there ARE ways to eat healthy for a low cost.
Times are tight. We can’t afford weekly $100 dollar trips to the grocery store. Although we work 40+ hours a week, we still live on a budget. Many people aren’t aware, don’t pay attention or don’t bother to shop anywhere but their regular grocery store. If you branch out a little bit and explore some other viable options, you will find many great deals on groceries.
Safeways/Vons, Albertsons, etc. These stores all have one thing in common…they can be pricey. Nevertheless, they still carry many club card deals and discounts, so don’t count them out of your budget shopping. But! They are slowly being pushed out of business, in a sense, due to huge conglomerate companies such as Target and Billmart. Walmart has amazingly huge meat, produce, dairy and grocery sections now. I mean, it’s kind of ridiculous to think, but they do! And it’s CHEAP! Also, never forget about the damn DollarBill stores…everything is only ONE DOLLAR or less!! Yeah, do that thing and quit the patty caking.
Now, let’s get into what healthy foods to buy and eat on your budget shopping. Tuna is great, it’s healthy, it’s low in fat, it’s full of protein and most importantly, it’s cheap! You can find cans for 50 cents up to a dollar, just make sure you get the tuna in water, not oil…less fat when it’s in water. You don’t need mayonnaise. It’s too fattening and a waste of time. Eat the tuna raw. Buy a box of reduced fat wheat thins and scoop out the raw tuna with your crackers. Another great scooping tool is un-salted saltine crackers, buy a box for under 2 bucks and have at it. Dollarbill stores carry produce now too, so get a BAG of apples, baby-cut carrots, bananas and oranges for a DOLLAR each!!
Top Ramen…I mean come on, if you don’t like Top Ramen, you’re plain and simply trippin’. It’s 18 cents a pack. Yeah, you read that right..18 cents a pack. It’s decently healthy. It fills you up. It tastes great and there are numerous Top Ramen “recipes” for variations of the great noodles available online today. Just don’t overdue the little damn flavor packs; if you’re gonna make two packs of ramen, just use one pack of the flavor deal. Oatmeal is another one. You can buy over a pound of Quaker Oats for less than 4 dollars. It’s great for you, lowers your cholesterol and just one cup of this stuff will fill you up! Go ahead, mix some of your fruit in there! Change it up, keep ‘em guessing and EAT HEALTHY. Quit the soda, it’s expensive, it’s full of sugar and it eats away the lining of your stomach if you drink it too much. Stick with water. The easiest, most affordable drink out there is WATER. And by the way…it’s GOOD FOR YOU! Buy a case of 24 bottles for around 3 bucks, or go to DollarBill and get ‘em for cheaper, or buy gallons of water at a time.
There are many other options out there, this is just the first phase. I could seriously be here all day hooking you up, but you know how we Americans are, low attention spans, hate reading, can’t focus etc etc. So next post, I will give you more. Stay healthy and save that money!
A great way to save money on your next grocery trip is by using coupons. coupons.answers.com is a great site that offers various coupons that you can use.


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Pacha means "earth", Manka means "Pot/food"
At Pachamanka Authentic Peruvian Cuisine Restaurant our mission is to exceed each and every one of our customer’s expectations. We strive to make your experience an unforgettable one from the moment you walk in our restaurant to the moment you walk out.
We believe in three core values: compassion, respect and excellency. Our service, presentation and taste in every dish reflect our core values in which we believe strongly.
Our vision is to make Pachamanka Authentic Peruvian Cuisine Restaurant the best Peruvian Restaurant in the state of Florida.
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"Amazing! Truly a gem in Hollywood beach where there is not too many good restaurants. I had the spicy chicken stew and the avocado salad and both were very flavorful and very fresh!..."
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Santorini Estiatorio reconnects with Greektown’s ethnic past in Detroit, MI
Publish Date: November 23rd, 2012
Item Price: by Restaurant / Food
Location: Detroit, MI
Santorini Estiatorio reconnects with Monroe Street's ethnic past
There was a time when Monroe Street really did live up to its Greektown history. Then, one by one, the little Greek cafés began disappearing, leaving only a trace of what had been a center of Greek food and culture.
That reversed earlier this month a bitwhen Santorini Estiatorio raised the blue and white flag at the corner of Monroe and Beaubien streets, bringing another Greek restaurant to the array.
The space was formerly Mosaic, which purposefully departed from the theme of the street when it opened in 2007, even though the proprietors themselves are of Greek heritage. Now they've reassessed the direction, choosing to bring back a mostly Greek menu to their reborn spot (although they do serve filet mignon and cowboy steak, as well).
To say you can't miss the place is an understatement, marked as it is by two outsized pieces of classic statuary at the entrance. About that name: Estiatorio is Greek for "restaurant," and Santorini is one of the most beautiful of the Greek islands. The proprietors, Athina and Stella Papas, didn't stop when theychanged the name and the direction; they completely renovated the space, for a softer look meant to invoke the beauty of Greece.
The result is a completely new restaurant, done up in Aegean blue and white, with afresher look and expanses of uncovered windows on two sides (some of which will open onto a patio in the spring).
The ladderback seats at the U-shaped bar reflect the country-style chairs in the adjoining dining room. The outline of the hull of a fishing boat separates dining room and bar, and helps give the large space a cozy feel.
The kitchen is turning out some very nice Greek fare in the early going. A good way to start is with the spread sampler, three small pots of traditional Greek spreads served with toasted pita chips or grilled pita bread. Choices include tzatziki (yogurt mixed with finely chopped cucumber and garlic), tirokafetri (feta cheese with roasted peppers) and skordalia (potato whipped with garlic), and they make a sharable appetizer for two.
Traditional avgolomeno (lemon rice chicken soup) is excellent, and there is always a second soup, perhaps tomato basil. Among the lamb dishes, braised lamb shank sampled on one occasion was notable, with the tender meat easily sliding off the huge bone, although the dish would have been improved with a dollop of the cooking juices. The accompaniment of roasted potatoes and green beans teamed well with the meaty shank. It's one of five entrees that feature lamb, including, of course, marinated lamb chops served in multiples of three ($25) or five ($32). There is also a lamb burger, at both lunch and dinner, served with tzatziki.
Most of the familiar Greek dishes, from the obligatory flaming cheese and sausage to spinach pie, moussaka and pastitsio, both served in individual casseroles, appear. Though the price structure here is very different,it is in line with other upscale downtown restaurants.
Santorini Estiatorio is off to a promising start.
501 Monroe St., Detroit
Call: (313) 962-9366
Rating: 3 stars
Hours: Lunch 11 a.m.-4 p.m. daily, dinner 4-midnight Sun.-Thurs., 4 p.m.-2 a.m. Fri.-Sat.
Prices: Appetizers $6-$12.50, soups and salads $2-$13, burgers and sandwiches $8.50-$10, entrees $10.50-$36, higher for some market-priced items, desserts $3.50-$9.
Credit cards: All major
Liquor: Full bar
Parking : Nearby lots, structures or street
Wheelchair access: No barriers
Product Images:no images
Location: Detroit, MI


Call them first world problems but...
Being a parent is hectic. The day goes by so quickly, you’re so excited to have a moment to yourself, but it’s time for you to eat now. You need to eat.
So to help make this diminishingly important decision of the day a bit easier, we’ve got some practical suggestions for you.
These are top repeatedly tried, tested and eaten ‘minimal prep’ meals, straight from the mother tribes of Milk Tops and their associates, all with easy to find ingredients from your local shop. They also coincidently happen to be vegetarian or pescatarian.
This post extends out beyond parents. The recipes here bear no connection to having a child, they’re for all us busy this and that’s who occasionally want to ditch the ready meal but still get food on the table (or lap!) quickly. Let’s face it, no one’s a culinary saint all week 😊
Minimal prep please
Ranging from freezer food delights to “Voila look at my masterpiece”, here are 5 healthy meals to get you fed in no time.
- Green Baked Eggs “from Waitrose”
A relative newbie to our favourites list, but so wonderfully fresh and delicious that it deserves a place here. In a nutshell, the ingredients require some rough chopping but the rest is all about the hot pan. Fresh, zesty, leafy and green it’s an all-day-er - bet you’ll alternate serving it for dinner, breakfast, brunch and lunch.
The full recipe and ingredients list can be found here at waitrose.com dah-ling.
- Roman Balcony Beans and Eggs
This is the best “already in the cupboard” meal this side of 2018. A home-grown recipe, made lovingly for the first time in Rome, with local corner shop ingredients and a bunch of sage, pinched from the plentiful bush growing on an Airbnb roof terrace.
Serves 2 adults
- 2 tins of beans (butter and cannellini are just fine, but flageolet will add touch of colour)
- 1 tin of chopped tomatoes
- 1 tin measure of red wine (use the empty bean tin as a measure)
- Smoked paprika
- Fried Eggs on top (however many you like)
Strain both tins of beans into a colander and keep one of the tins (for the wine). Add chopped garlic and sage to a saucepan with heated olive oil, let it cook for a minute or two. Add a tin measure of red wine, let it boil down a bit until all the harshness of alcohol is burnt off, then add the two tins of beans, plus the tin of tomatoes.
Add one heaped teaspoon of smoked paprika, depending on your love of spice, bring to the boil and simmer away for 20 mins until some of the liquid has evaporated and you're left with a lovely, rich, red saucy pot of beans.
Salt and pepper to taste. Delicious served with fried eggs on top and extra sage. Again, for breakfast, brunch, dinner or lunch.
- Fish Fingers and Petite Pois
There is no shame in having a regular diet of fish fingers -sustainably sourced of course - this is real life people!
Did you also know that this meal can be made in 12 minutes? We’ve done it, several times a week on occasion.
Not for everyone, but even after having experimented with the posh ones (not worth it in our opinion), 6-8 regular crispy little fish fingers on top of a big bowl of lemon juiced petite pois is just wonderful. (Microwave the peas in a bowl for up to 4 mins with a plate covering to prevent the moisture escaping).
A cheat meal perhaps, but 12 mins is hard to turn down.
- Baked sweet potatoes, Goats cheese/feta
We’re generally, a huge fan of the oven. Once prepped, an oven dish goes in and you’re hands-free again for nursing, storytelling or playtime! This meal, however, is a virtually no prep meal.
Place sweet potatoes in the oven and cook for 30-40 mins at 180-200c depending on size. They’ll come out piping hot, then all you need to do is slice open and add some goats or feta cheese to the top and some spinach on the side.
This one may seem overly simple, but with no processed ingredients, plenty of slow releasing good carbs from the sweet potato and a total of three items for the shopping list, what could be better when you really just don’t have the time for a long list of ingredients.
Should time permit, then treat yourself to a salad with it.
- Pappardelle with mushrooms and thyme
The absolute key is to keep your pasta water and not pour it all down the drain.
Serves 2 adults
- C250g Dried Pappardelle / Tagliatelle or more if you’re really hungry (Giuseppe Cocco Pappardelle is really lovely)
- 200-250g of mushrooms – shitakes, portobello and oyster are luscious, but chestnut are perfectly nice
- A lemon (for juice and zest)
- Crème Fraiche
Start boiling the pasta.
Fry mushrooms in garlic and thyme. When golden and tender add a good squeeze of lemon juice, add the zest and a generous dollop of crème fraiche.
When pasta is al dente, strain water but save a cup or two.
Add the creamy mushroom mix to the strained pasta, season with salt and pepper, then add the retained pasta cooking water until the mix looks quite wet. The pasta will soak up some of the liquid so the extra water keeps the sauce nice and silky.
That’s the five. Fuel up well and happy eating. If you liked this post then please forward on to a friend, parents and non-parents alike.
To find out more about Milk Tops London click over to our about us page and tell your friends if you think they’d like us too – we’d love to hear from you. About Us
Also on our new mum blog:
- 12 best organic nipple creams for breastfeeding mums
- When and where to buy nursing tops and maternity wear


Roasted Tomato & Basil Tart (x8)
This is a 4” individual tart. We line the case with our shortcrust pastry which is then blind baked.
We fill this case with slow roasted cherry tomatoes and torn fresh basil. This is then topped with soya parmesan style cheese. We then fill with our batter of seasoned egg and soya cream.
Ingredient list: (Allergens shown in bold)
Flour Blend (Yellow Pea, Potato, Brown Rice, Tapioca, Maize) Margarine (Rapeseed & Palm Oils, Emulsifiers (E471)) Roasted Cherry Tomatoes, Soya Cream, Eggs, Parmesan like Soya Cheese, Basil, Salt & Pepper, Rapeseed Oil, Xanthan Gum, Wheat & Gluten Free Baking Powder,.
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By fresh weight, they’re 89% water and pack 2.6 grams of fiber, 7.3 grams of carbs and tiny amounts of protein and fat per 100 grams. Green onions, which are a little older, have a slightly wider white bulb at the bottom. The first thing to emerge from the soil is a spindly, green stalk (really a leaf). In English, eggplant = aubergine and squash = marrow, but tender green onions (Allium fistulosum) may be called scallions, Welsh onions, spring onions, salad onions, Japanese bunching onions, and the list goes on. Antioxidants help defend your cells from damage. Leeks are in the same onion species as scallions, but they have a different taste and size. Not sure what the difference is between green onions vs scallions? Green onion is technically the term for an onion harvested during the next stage of the life cycle. Spring onions are immature onions. Recipe suggestion: Steak & spring onion sandwich with miso mayo. These vegetables all belong to the same species, though, which is known by its scientific name as Allium fistulosum. Cilantro vs. Parsley: What’s the Difference? Spring onions on the other hand, have more definite roundness than both scallions and green onions. 7 months ago | 27 views. It also has a slightly garlicky flavor, but when you cook it, that garlicky flavor mellows out. C. Griffith. Popular ways to prepare young onions like scallions, green onions and spring onions are in a salad or as a garnish. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. Onions planted in fall in cooler regions will not grow much over the winter months and won’t enter the immature bulb phase until spring. Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.. That’s about the time I realized there was a difference between these three types of onions. Spring onions are normally planted by farmers at the end of the summer growing season so that they are free to continue growing until winter. The difference is brought by its milder flavor and enlarged size. Spring Onions. Or, maybe you are like me and prefer to get technical about the age and shape of the bulb before you apply a term to any immature onion. Like scallions, the entire green onion is typically utilized. Here are 14 of the healthiest vegetables on the…. Alliums are fairly hardy and can be planted in early spring for a fall harvest or in fall for a late spring harvest. This species of onions, also known as “long onions” or “bunching onions,” does not form bulbs, no matter how long you leave it to grow. What the heck are scallions, he said, pronouncing the word exaggeratedly as scaaaaaylions. Scallions vs Green and Spring Onions. You can discern scallions from other types because the white base of each bunch is slim and blends uniformly with the green stalk. However, spring onions have larger bulbs than green onions do. They’re often added to stews, stir-fries and salads. Growing up in my house, we always referred to those long oniony vegetables used to garnish Asian dishes as “green onions.” I didn’t hear the word “scallion” until I was well into living on my own. Could adding some more sautéed onions to your marinara sauce or adding some diced onions to your salad help lower your cholesterol? The Crunchy Truth. Despite the fact the green onion is almost always used to describe the entire plant, green onions are essentially just the green leaves of the onion plant, which could indicate that green onions can come from the onion during any stage of growth. But if a green onion is an Allium cepa, then it might have a stronger taste than a scallion (this is … If a scallion is an immature onion harvested before the bulb begins to swell and a green onion is an immature onion harvested shortly after the bulb begins to swell, then what on earth is a spring onion? Sydney: potato scallop; Melbourne: potato cake. Both white and green parts of the stem are usable in cooking. But, due to the flavor difference seen between the immature stalks and the mature ones, the two are still referred to as scallions and green onions, respectively. As the plant matures, more stalk-like leaves form until each onion has two or three green stalks sprouting from a single, white rooted base. Spring onions have slightly rounded bulbs that are more defined and just a bit larger than the more slender green onions. Maybe. Basically, they are all different stages of onions, and we can easily tell the difference between each of them by simply taking a look at their bulbs : They are the immature plants of a bulbing onion variety which is harvested before the bulb is fully formed. Scallions (also known as green onions or salad onions) are vegetables of various Allium onion species. Green onions can be added raw to a finished recipe or lightly cooked with the other ingredients. Follow. Oh, and green onions are the same thing as scallions.Why is there another word for it? Because they have been left to grow longer, their bulb is more developed and rounded. Young onions such as scallions, green onions and spring onions are very low in calories and contain only around 5 calories per medium onion, or 32 calories per 100 grams (1). Healthline Media does not provide medical advice, diagnosis, or treatment. Spring onions are a whole lot like green onions, so it’s no surprise that the terms get mixed up all the time. Lowers Risk of Prostate Cancer. Scallions, green onions and spring onions are commonly used in Asian, American and European cuisines. Spring onions and green onions are harvested at close to the same point in the life cycle. Green onions are often sold and referred to as spring onions. (now chiefly US) Any of various similar members of the genus Allium. 6:38. You can identify them by their bulb— scallions have the thinnest, usually no wider than the onion’s stem, while green onions’ bulbs are slightly larger and spring onions’ are round. Though there are slight differences between scallions, green onions and spring onions, they can be used interchangeably in recipes. Slow-Cooked Scallions with Ginger and Chile. Both scallions and green onions are used raw and chopped form for garnishing. But, the term spring onion refers specifically to onions planted in the fall and overwintered in the garden. ... “Spring Onion” by Donovan Govan. But it’s a difference that isn’t exactly straight-forward. Remember, most onions gain their sharp taste as they mature. There’s no time like the present to find out! Now talking about the difference in flavors of scallions and green onions is that, spring onion is more intense in flavor as compared to that of the scallions. Even when left in the ground to mature, these plants will have a straight white bulb. Scallions are vegetables derived from various species in the genus Allium. Chives vs. Green Onions vs. Scallions: What's the Difference? Stages of onion maturity: how spring onions, scallions, and green onions differ. During the spring, these plants and herbs make their way into many culinary academy dishes, so it’s important to make sure that you know the difference between the three for your seasonal favorites. Their close relatives include garlic, shallot, leek, chive, and Chinese onions. Scallions and green onions are the same, but spring onions are a different cultivar. They are used as a spice in soups and salads. Though small differences exist in taste and appearance, these onions are very similar and can often be used in the same recipes. These leaves are used as a vegeta Spring onions are immature onions. Flats on Carpenter. While green onions are used atop the salads, scallions are also used for garnishing various … What are eschalots? While it appears similar to scallions and green onions, its rounded bulb gives it away. Spring onions (both the white part and the green stalks) are great in stir-fry dishes. Scallions will have a milder sharp taste, more close to white onion whereas the spring onion has a sweet taste. All parts of the onion are used from the white root to the green tops. How to Grow Scallions ( Bunching, Spring, & Green Onions ) - Seed to Kitchen! You can tell a plant’s age and whether it’s technically a scallion or a green onion by the width of its bulb. However, “scallion,” “green onion” and “spring onion” aren’t official plant names and so aren’t attached to a particular species. Shallots vs spring onions: what’s the difference? The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions. "Spring onion" takes us into the muddy waters of onion history, which once included many more perennial onions, especially potato or nest onions. Do you know the difference between green onions and scallions? Monash University uses the scallion/green onion/spring onion terminology interchangeably. They are the immature plants of a bulbing onion variety which is harvested before the bulb is fully formed. Do you know the difference between scallions vs green onions vs chives? Young onions such as scallions, green onions and spring onions are low in calories and contain some fiber, carbs and beneficial plant compounds. Though some species of onion will only produce either scallions or green onions, it’s possible to source them from other types of onion. While this might seem like an unnecessary distinction, the process of overwintering a young onion actually has a dramatic impact on its flavor. They have no bulb and a mild, sweet onion flavour. You can identify a spring onion by the small, round, white bulb at its base. Shallots, scallions, spring onions and leeks, the differences: illustrated and explained Over dinner in Cadiz last month, talk turned to food and our host remarked that there are a lot of interesting recipes on foreign food shows but the ingredients are problematic, like scallions. Spring onions. Luxury Uptown Apartments. Scallions have many names including: green onion, spring onion. (now chiefly US) Any of various similar members of the genus Allium. They also contain micronutrients, including folate and vitamins K and C. These onions also boast beneficial antioxidants and sulfur-containing compounds (2). 1:00. They add just a slight hint of spicy sweetness to a dish, with the white area of the stalk providing more flavor than the even milder greens. When pulled early, prior to the bulb developing, spring onions often look much like green onions and are sometimes even sold as green onions. Alternative names: salad onions, green onions, scallions What is a spring onion? On the other hand, green onions remain slender down to the roots when they are full adult size. Vegetables are a very important food group on a low-carb diet. The health effects of onions (both good and bad) are explained…, Onions are a kitchen staple, and people often wonder about the best way to store them. Each one brings unique flavor and texture to your cooking, so knowing when to use which one can bring even better taste and smells to your kitchen. The difference between scallions and onion is that “scallions” is a spring onion, Allium fistulosum and “onion” is a monocotyledonous plant , allied to garlic, used as vegetable and spice. Try using quartered spring onions in place of regular onions for fajitas and other stir-fried dishes. Here are 11 ways that garlic can improve your health, supported by science. However, as all young onions taste similar, the type doesn’t make much of a difference in dishes. Green shallots, or onion sticks. This article clears up the confusion and details the differences between scallions, green onions and spring onions. Both the leaves and bulb of these onions are edible and have a mild, gentle flavor compared to regular onions. Spring onions are more mature than scallions. Meanwhile, spring onions are much older than both scallions and green onions. Scallions are also called green onions, salad onions and spring onions. Dear Mr Griffith, there are lot of odd things about the federated states of Australia that you'll have to get used to. Though onions of the Allium fistulosum species will only ever form scallions and green onions, any young onion can fall into those categories depending on the plant’s age. Scallions have many names including: green onion, spring onion. Spring onions are normally planted by farmers at the end of the summer growing season so that they are free to continue growing until winter. This means that, technically, no matter when you harvest the stalks, they will show a uniform, thin white base common to a scallion. Freezing cilantro is a great way to preserve this delicate herb. Do you know the difference between chives and scallions? Most scallions (and green onions) never grow true bulbs. A spring onion, on the other hand, is a small golf ball-sized bulb with long green leaves. Here are 21 healthy and delicious vegetables that are low in carbs. The onion is a biennial or a perennial vegetable. Leave scallions in the oven for about … Namun, “scallion”, “green onion” dan “spring onion” bukanlah nama tanaman resmi dan tidak melekat pada spesies tertentu. Scallions are vegetables derived from various species in the genus Allium. They’re quite mild in flavour compared to mature onions, so they’re best served fresh. In this video, I breakdown what the difference is between these two greens. Scallions vs. Green Onions: What's the Difference? FLATS ON CARPENTER; About; Properties; Parking; Residents. Scallions make for a good substitute of onion but majorly only the greens of the spring onion are used in several cuisines because of its aroma, aftertaste and crunch. These leaves are used as a vegeta Spring onions are more mature than scallions. Spring onion with the baby bulb at the roots. Sometimes, what we call a spring onions is an immature bulbing onion that has been … They’re perfect to eat raw in salads, as a garnish or cooked quickly in a stir fry. Spring Onions. Shallots, scallions, spring onions and leeks, the differences: illustrated and explained. The ends of the stalks stay small. The 10 Best Olive Oil Sprayers for Green Healthy Cooking in 2020, 4 Gelatin Substitutes Every Vegan or Vegetarian Needs to Try. Luxury Uptown Apartments. Each "~" indicates a missing or incomplete value. Spring onions are the most pungent tasting of young onions with a bit more bite than green onions. This is unfortunate because these are not all the same thing botanically. Spring onions, which have a slightly stronger flavor, taste great pickled or grilled. These long-stemmed, leafy plants have no bulbs, and they’re best chopped up and eaten raw as a topping over stir-fries, sauces, and salads. Playing next. While spring onions contain less tear-inducing enzymes, they still might make you sniffle or tear up (especially if you’re sensitive to alliums). If cooked, their more robust flavor is reduced but still detectable. Spring onions on the other hand are a different species that do produce bulbs once they mature. They are sometimes referred to as bulbless. Because of the different flavor profiles and intensities of each stage of the onion, they are utilized differently in the cooking process. Scallions are very low in calories; 100 g of fresh leaves provide just 31 calories. While chives can be substituted by scallions, you can substitute scallions by green onions. The difference between scallions and green onions is simply their age. They are different from green onions in that the bulb will continue to grow and develop, becoming your typical big, round onion, or Allium cepa. If used raw, they bring much more onion-flavor to the meal. The least mature form of the three is what we call scallions. To many of us, spring means so much more than stashing away our cold-weather clothes and sprucing up our humble abodes.Spring marks the beginning of an abundant produce season. Remove and discard roots. In the cilantro vs parsley debate, the only clear conclusion is that these very similar looking... 39 Different Types of Edible Mushrooms (with Photos!). Any onion […] You can also leave the bulbs of spring onions whole and use them just like you would pearl onions. Footnotes for Onions, spring or scallions (includes tops and bulb), raw. Just make sure to cook the bulb thoroughly. This bulb is usually wider than the leaves and ovular in shape, not round. Spring onions are on the RIGHT. Green onions, green shallots, or scallions Green onions have a long, delicate green stem that is white near the root. To further complicate the definition of these frequently interchanged terms, we have to talk about Allium fistulosum. Scallions are young green onions. These 12 foods are high in antioxidants and can help keep your cells healthy. Over time, the white base begins to swell, forming first an immature, oblong bulb. Scallions have a milder taste than most onions. As it has spent less time in the ground, a scallion’s white bulb will be slimmer than a green onion’s. Report. A case-control study in China evaluated allium vegetable intake and … Allium species referred to as spring onions have hollow, tubular green leaves growing directly from the bulb. These types of onions, however, cannot be used to harvest spring onions. Specifically, green onions/scallions are the genus and species Allium fistulosum, and are also known as Japanese bunching onions or Welsh onions, says Dale W. McNeal, a professor emeritus of biology at the University of the Pacific in Northern California. Spring onions are also slightly stronger in flavor than scallions and green onions due to their maturity. Green onions (also known as scallions) are long and thin, typically no wider than a finger, and are bright white at the bottom with dark green tops. While spring onions are exactly same in appearance except the fact that they do have onion bulb at the base which is usually either white or red in color. Studies show that fiber has various health benefits, including weight loss and improved digestive…, Everyone knows that vegetables are good for your health, but some truly stand out from the rest. Onion, on the other hand, is also known as a bulb onion or … Any onion […] The white bulb has a taste somewhere between a green onion and a shallot. You can tell them apart by the width of the white bulb at the plant’s base. Because scallions are harvested so early on in the life cycle, they have the mildest flavor of the three. The mature leaves are always rounded and hollow, no matter the species of onion. Let's clear up the confusion. Although the bulbs of many Allium species are used as food, the defining characteristic of spring onion species is that they lack a fully developed bulb. Recipes with green onions: Due to their strong flavor, spring onions are almost always cooked with the other ingredients. Does it matter if you use one over another in a recipe? Odds are pretty good that no one is going to correct you if you accidentally call a scallion a green onion or vise versa. This is an incredibly detailed article about onions and their nutrition content. Spring onions on the other hand are a different species that do produce bulbs once they mature. You can identify them by their bulb— scallions have the thinnest, usually no wider than the onion’s stem, while green onions’ bulbs are slightly larger and spring onions’ are round. Both have a more mild taste than regular onions. 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