As the leaves fall, Autumn reminds us to shed off the excess and begin to prepare for the cooler Winter months (at least for those of us who live in the Northern hemisphere), followed by the renewal and bloom of Spring. Each season has its own characteristics & “style” & so does the way that we eat. Our palates almost change and it’s v.noticeable to me around this time of year, when a cool refreshing Summer salad or fruit smoothie appeals to me less & lovely golden roasted root vegetables and warming soups are what my taste buds seek! So, I thought I’d focus this article on what wonderful produce starts to fill our supermarket shelves & other food shops & Farmer’s Markets this season; from pumpkins, squash, sweet potatoes, parsnips, turnips, celeriac and all the root vegetables, to the game meats (for those who still indulge!) like grouse, pheasant, wood pigeon or partridge for the “birds” and rabbit, venison… These are the more typical ones we see here in the UK, although certain small businesses are importing more exotic meats like ostrich, zebra, kangaroo, bison, buffalo, elk & springbok from all over the world! I’ve even seen crocodile on some menus!
I think that colder climates lend themselves to slow-cooked foods/dishes like casseroles, stews, curries & tagines. However, I still like to try & keep things on the lighter side of things, in part because I’m still in a bit of a Summer-mentality & because Winter ahead gives us plenty of richer foods/dishes to eat then (especially come Christmas time!), so I’m opting for plenty of plant/vegetable-based dishes & soups, as well as lighter, warming Asian dishes (Chinese, Thai, Japanese…) like stir-fries with noodles, teriyakis… & steering away from the rich stews and pies “for now” 😉
Only the other day I had the most delicious roast pumpkin soup, which came with a sprinkling of lightly roasted pumpkin seeds & a drizzle of pumpkin seed oil on top… The seeds & oil transformed the dish completely in terms of texture & flavour, I definitely suggest giving it a try! How about making your Sunday Roast with chicken (or one of the game birds) instead of the classic beef & accompany it with roasted root vegetables like carrots, parsnips & celeriac mash (or roast potatoes & parsnips with a carrot & swede mash)? These vegetables have a little sweetness to them & if you stuffed the chicken with a mix of fresh apples, dried apricots & prunes (with a little lemon juice), or added honey-glazed bacon (or better yet, with maple syrup), then you’d have a beautiful combination of sweet & sour to tantalise your taste buds. A vegetarian version could be made by substituting the chicken for quorn, tofu, or a nut roast/cutlet?
Cruciferous vegetables are typically available all year round nowadays, but they are traditionally eaten more around this time of year, so load up on their powerful cancer-fighting properties & antioxidants with soups or cauliflower & broccoli bakes, or colcannon (the Irish side dish mixing mashed potatoes with cabbage) or bubble’n’squeak? Choose sweet potatoes over regular potatoes whenever possible, they’re rich in antioxidants & have a lower GI (glycemic index, meaning they release sugar more slowly into your blood than white potatoes, making them a better choice on the whole, but especially if you suffer with diabetes). Baked, roasted, boiled, fried… sweet potatoes are lovely every way. They do absorb quite a lot of oil when fried, so make sure to drain well & use kitchen paper to absorb the excess fat before serving. How about making a beautiful vegetarian curry with these vegetables? Add some spinach & maybe beans to make it more filling &/or serve with pilau rice? Or a beautiful Moroccan-spiced tagine with chicken/game bird, slow cooked with dried apricots & dates? There are so many options! I just want to remind you of them, enjoy yourself with it, use the kitchen as your playground & experiment with different/new flavours, like the more warming herbs and spices: cinnamon, clove, cumin, nutmeg, ginger, mace, garlic, pepper, chilli, cayenne, coriander, basil, thyme, rosemary…
On an emotional/psychological front, I associate the cooler months with staying in a little more (retreating), taking things a little slower & beginning to eat richer foods (the comfort foods we all love and adore), which can be quite heavy and load us up if we’re not watchful, a little how the leaves that fill up our ground as they land on it (so i would definitely recommend a daily vitamin D supplement of at least 500iUs -preferably 1000-3000iUs/day); whilst the leaves falling off the trees remind me of the shedding/offloading the unnecessary excesses & preparing for a “leaner” (i.e. more frugal &/or fitter & healthier) Winter to lead towards renewal & rebirth in Spring. Autumn is full of juxtapositions like these and depending how you perceive it all & the associations you make with/of it that will influence how you experience/dance your way through it… Choose well 🙂


One of the most important factors for grading beef quality is ‘marbling’, which refers to the fine white layers of fat that run through lean beef and intensify flavor and tenderness.
The fat in Wagyu has more monounsaturated fats and melts at room temperature, in fact at just 77F (25C), a lower temperature than any other beef, which in turn can make the beef suitable as part of a lower cholesterol diet
This explains why ‘ The Wagyu Beef’ melts in your mouth and is reputed to be the finest and most tender tasting beef in the world.
The AusMeat grading system drew some of its quality standards from the Japanese system. There are similarities between the two grading standards.
Quality Assessed Ausmeat Grading Japanese Grading Assessment rib 5/6th, 6/7th, 10/11th, 12/13th 6/7th Marble Score range 0-9 1-12 Meat Colour seven grades seven grades Fat Colour seven grades seven grades Yield Grade --- A, B, C Eye Muscle area cms squared cms squared
Meat Colour, texture and firmness and fat luster/quality may also be assessed. AusMeat marble scores of 10, 11 and 12 are being considered as the number of high quality WAGYU carcasses graded in Australia has increased significantly in recent times.
Click images to enlarge
Several genetic markers relating to fat quality have been developed in Japan, and several genetic markers relating to marbling and tenderness have been developed in Australia.
WAGYU GROUP BREED PLAN
Now established, this is one of the most significant tools in genetic evaluation of Wagyu sires and dams.
As AGBU and ABRI produce subsequently refine the development of the Wagyu Group Breed Plan in the light of an ever-increasing flow of data, the usage and accuracy of the plan continues to grow to benefit seed stock producers, commercial producers and feedlotters.


Get your omega 3s the vegan way. Fish oils are a great source of omega-3 fatty acids, but for those looking for an animal-free option, our vegan omega 3 softgels are the perfect choice.
Made with algae oil, these supplements provide 250 mg of DHA per softgel, making them a better source than fish oils.
Plus, our softgels are carrageenan-free and contain no artificial fillers, making them a healthier choice for you and the environment.
Important Information – Food supplements should not be used as a substitute for a balanced diet and a healthy lifestyle. If you are pregnant, breastfeeding, taking prescription medication or under medical supervision, it is advisable to consult a GP prior to taking any supplements.


Rice harvester chains are an integral part of rice harvesting machinery, specifically designed to ensure efficient and reliable harvesting of rice crops. These chains are crucial for the effective operation of combine harvesters and other rice harvesting equipment. Here are key features and considerations related to rice harvester chains:
High Tensile Strength: Rice harvester chains need to withstand the substantial forces generated during rice crop harvesting. They are constructed from high-strength materials, often alloy steel, to handle these loads without breaking or stretching.
Abrasion Resistance: In rice harvesting, chains come into contact with rice stalks, leaves, and other crop debris. Their construction is designed to resist abrasion, ensuring a longer service life.
Corrosion Resistance: As rice is often grown in flooded fields, the chains must be corrosion-resistant to withstand exposure to water and humidity without rusting.
Precision Operation: Precision is essential in rice harvesting. Chains are manufactured to tight tolerances to ensure accurate movement of components like gathering chains and sprockets, which is vital for efficient harvesting.
Maintenance: While designed for durability, rice harvester chains require regular maintenance, including lubrication and cleaning, to prevent damage and maintain reliable performance.
Customization: Chains can be customized to fit the specific machinery they will be used in, allowing for variations in chain length and attachment design.
Efficiency: Chains used in rice harvesters are designed for efficiency, helping maximize the yield and productivity of the operation by effectively gathering and transporting harvested rice crops.
Reduced Chain Stretch: The reduced wear and friction associated with rice harvester chains result in less chain stretch over time. This means that the chain maintains its initial length and performance for a longer duration.
Compatibility: Chains are designed to be compatible with specific combine harvester models and configurations, ensuring proper fit and operation.
Resilience to Mud and Moisture: Rice fields can be muddy and waterlogged during harvesting. Chains should be built to withstand these conditions without degrading performance.
Rice harvester chains play a crucial role in modern agriculture, allowing for efficient and thorough rice crop harvesting. Their strength, precision, and resistance to wear, corrosion, and the demanding conditions of rice fields are vital for maintaining the productivity of rice harvesting operations and ensuring the longevity of harvesting equipment.


The Story of our Start
Our blends are lovingly made in South Carolina, USA and made their debut to the world on November 9, 2020.
Having loved ones who were constantly experiencing allergic reactions from commercially produced seasonings, our creator decided to take matters into her own hands. Trying to determine if seasonings were gluten-free, whether they may have MSG, corn, or other filler-related ingredients included really took a toll on the desire to -- just cook the damned food, LOL.
Answering the questions for ourselves was important. Is this allergy-friendly? Is there possible cross contamination? How long has this been here? Are these spices "real"? (non-GMO). By creating blends which are made from whole herbs and spices, we know exactly what's in the blend, how long it's been sitting there, and that it is, in fact, allergy-friendly and with no cross contamination. FINALLY resolve and peace of mind to...you guessed it, just cook the damned food, :-).
While we are still in the infancy stage of our business, Earth & Field Salt Company is dedicated to creating unique, small batch, hand-crafted sea salt blends that are delicious, safe for a vast variety of diets and from reliable sources. As we grow, our intention is to foster relationships with farmers and growers as our direct suppliers, tightening the supply chain to create an unparalleled experience for our valued customers.
Upend Everyday Cooking
Sea salt is our thing. We like it - and more than just a little bit. Deciding to take the first step into this world was not one that was taken lightly; but rather one that seemed to be the logical next step.
Our Creative Leads have a true passion for food, taste, and flavor. Having spent several years delving into the world of spices as a hobby, it quickly became a desire to want everyone to enjoy everyday food as an overall experience. Solving the matter of Joe or Jane standing in front of their spice cabinet and wondering, "what seasoning do I put on this...?" was our new lifeline.
Earth & Field Salt Company is the answer.
No matter what your level of cooking experience, everything needs flavor. No matter how busy you are in the day, you deserve to eat well.
Yes, this IS artisan, handmade, sea salt blended with fresh dried herbs and spices. Each blend is lovingly made by a team of everyday people for everyday cooking so that you can enjoy a food experience that is extraordinary - everyday.
We don't want you to give up the favorite spices you love; we DO want you to give us a chance to become one of those favorites. We're here for the long-haul...won't you join us.


The rich aromas wafting from a humble cup of Arabic coffee has many legends and stories underneath its plentiful cup. Today we take a look at five such exciting facts that depict the rise and rise of Arabic coffee in the world markets. Hope these enthralling facts about specialty coffee Dubai lead you to try out the different types of coffee available in the region. The little-known facts about coffee are as follows.
Unique Cultivation Method
You would be surprised to know that the Dubai coffee that we relish so thoroughly follows a unique cultivation pattern. They are known to grow at an altitude of around 1200 meters. Its two key branches include the Arabica coffee and the Robusta coffee bean. Connoisseurs worldwide relish both types of coffee with equal enthusiasm. The race for the best type of coffee still continues across different parts of the world. But one thing is sure – for now, Arabic coffee leads by miles over the Robusta blend of coffee.
You would be surprised to know that a majority of market share in the worldwide coffee market is held by Arabic coffee. Yes, you heard that right. Every 4 out of 5 cups of coffee would typically be an Arabic coffee. This is the level of global dominance Arabic coffee has. Now you know the source behind the smooth taste and rich flavor of the coffee cup you are devouring
This type of coffee comes with 60% more lipids and 2x the sugar content as compared to other types of coffee. This naturally elevates the taste palate of the coffee. This leads to a better taste and a rescued level of bitterness. As an outcome, the cleaner mouthfeel always manages to enthrall the coffee drinkers.
Pollination in Coffee
If we compare the two famous types of coffee from a pollination perspective, then the differences are subtle but have a great impact. Robusta is cross-pollinating. Because of this, there tends to be a lot of diversion from the base coffee flavor. While many may consider these as different types of coffee tastes, a true-blue coffee enthusiast will appreciate the consistency of taste that suits his/ her palate. Fortunately, Arabic coffee has self-pollinating characteristics. Hence its manufacture will lead to consistent taste across different plantations. The degree of variation too will be less – making it a favorite with coffee drinkers across the world.
Call us now to order a cup of delectable coffee that is sure to re-energize the senses and rejuvenate you from within.


August Soybean Update
In some areas, haying your drought stressed soybean crop may be considered. Harvesting immature soybeans for forage offers a way to salvage some value from the crop. Many problems exist, however, when soybeans are harvested as forage.
Soybean hay is extremely difficult to make. The stems dry slowly and several days are needed for the forage to reach the proper dry matter content. The leaves dry quickly and shatter during hay making and the hay is extremely dusty. Tonnage estimates are difficult, because of variety and height variables. If you are able to retain most of the leaves the feeding value would be comparable to alfalfa.
Soybeans also are difficult to ensile. The high concentration of fat (about 10%) inhibits bacteria in the silage and fermentation is slow and often incomplete. The silage may have a high pH and may allow the growth of molds and other deleterious microorganisms. The best approach to using soybeans as a forage is to mix them with corn plants during silo filling. The corn provides soluble carbohydrates for the bacteria and dilutes the fat in the soybeans. A mixture of about 1 part corn and 1 part soybean works well. A higher ratio of corn to soybeans will not be detrimental but avoid using more than 1 part soybean to 1 part corn. In large diameter upright silos, adequate mixing usually occurs when one load of corn is unloaded followed by one load of soybeans. In smaller diameter upright silos one-half load of soybeans followed by one-half of a full load of corn will usually result in adequate mixing. For silo bags, mixing is difficult. The ratio of corn to soybeans should be increased and the amount of soybeans put in the silo at one time should be small. The best solution would be to chop about one-fourth to one-half load of soybeans and fill the rest of the wagon with corn.
The amount of soybean silage or hay that can be fed is limited because of the fat content. If the forage contained about 10% fat, the total amount of soybean forage that should be fed to cows is 10 lbs. of dry matter. Higher amounts will reduce fiber digestion and may cause decreased feed intake. Other sources of vegetable fat (for example, roasted soybeans) should not be included in the concentrate mix. About 20 lbs. of dry matter from a mix of 50% corn and 50% soybeans could be fed.
Because harvesting procedures and maturity will have a substantial impact on the nutritional value of soybean forage, a feed test is extremely important. Beyond the standard nutrients (protein, fiber, minerals), the forage should also be analyzed for total fat. The amount of fat from soybeans fed should not exceed 1 lb.
**Courtesy University of Wisconsin.
Dr. John MacNamara, Wilbur-Ellis Agronomist


Confession: I’ve never made a real homemade pie. As a kid, I made a chocolate cream pie with my grandmother, using a store bought crumb crust and a filling mix. Admirable as this form of pie making sounds to most (or is it just me?), my daughter wanted more. She wanted to make a real apple pie with a homemade crust. She wanted this pie made in a real pie plate, not a disposable foil pan.
First, I tried to get out of it.
“Thanksgiving is so busy, honey, maybe we could just buy the pies like normal people?”
“Come on, Mom!” was her only response.
She found the recipe. She watched a bunch of you-tube videos in preparation. She was ready to make the best apple pie ever. And since Thanksgiving fell on her birthday this year, I felt like I couldn’t say no.
I bought a pie plate and all of the many ingredients (several of which required me to stand in the baking aisle for an extended period of time). I grabbed a mix for the pie crust as back-up, because I’ve baked with me before. No one wanted a pie-less Thanksgiving.
As I stood in the baking aisle looking for a random pie ingredient, I noticed an ingredient for a different recipe: the legendary cake my grandmother used to make. I figured that if I was going to bake things I’m not allowed to eat (see sugar addict recovery), I should go all out. Plus, we needed something to hold all those birthday candles.
Back at home, I prepped for baking, and reminisced about the day my sweet girl was born, as mothers tend to do when their kids reach a milestone birthday. We start to dream about the blissful baby smell, and wonder where the hell it went, and how we went from strong enough to push out a seven pound babe with no pain meds to not being able to open a bottle of wine in under ten minutes.
I thought about that one Wednesday before Thanksgiving, when I yelled at Dave for not leaving happy hour the moment I told him I was in labor (he was certain he had time for one last beer). Then I remember the most beautifully painful and profound experience of being torn apart from the inside out and rewarded with my second little girl. We I came back together and walked myself to my room, I told the nurse we would be going home in the morning. She was horrified, and tried to stop me, but I refused to spend my baby’s first thanksgiving in the hospital. And we didn’t.
It was a shining moment of strength for me, so I like bask in the light of that memory now and then. God knows I’ve done my fair share of cowering in the sight of physical pain, spiders and intimidating recipes for pie crusts.
Scary stuff, my friends.
I looked over the pie crust recipe carefully. When my sweet girl wasn’t in the room, I brought out the backup mix. She was distracted, and not all that focused on this epic baking day she had planned. So I mixed the ingredients, called to her and began rolling out the crust. She arrived in a swoop, and said, “Here mom, let me show you how to do this.” “I know how to use a rolling pin, sweetie.” “No,” she said, “There’s a more effective way.”
I handed her the rolling pin and she had at it. She rolled and demonstrated a trick she learned from the best youtube baker alive and carefully placed the dough in the pan. “See? Wasn’t that easy?”
It was. She’s brilliant. All that time spent on youtube is finally paying off.
Coring, peeling and slicing the apples isn’t as much fun, so after she advised me to be extra careful, she wandered off. When the filling was done and I discreetly had a taste, I realized I’d been missing out all these years. Freshly cooked pie filling, like cookie dough, is better than the finished product.
My girl came back to the kitchen to fill the pie and put the top of the crust on with her rolling pin trick. I was impressed again.
I learned how to make an apple pie, finally. It wasn’t so hard. It only took me four hours to complete. My sweet daughter was able to practice her carefully learned on you tube skills and was quite content. None of my kids actually tasted it, because their Thanksgiving feast consists of a biscuit and mashed potatoes.
What about the simple recipe that my grandmother claimed as her own? It was a hit! It took a mere ten minutes to make (no baking needed) and the recipe was not at all intimidating. You can find it on the back of the Famous Chocolate Wafers box. She was a smart, smart woman, my grandmother, courageous enough to take shortcuts when ever possible.


What we absorb or digest properly has more importance than what we eat. And key to this is health of the digestive, or Gastro Intestinal (GI) tract. Below are a few ideas and practices to avoid the worst that can happen: lack of absorption of nutrients and food (Malabsorption).
To optimize absorption and get the most from your food, make sure you’re calm and in a good mood before eating – stress will shut down and stop the digestive process, so make sure you wind down. If you are hurried or stressed, consider having something sweet, like a banana: the sugar may well calm you down and make your body ready for food. Also smell and appreciate the smell of your food – as you do you’ll be unconsciously liberating digestive fluids ready to go to action on that food. Have a digestif, such as lemon juice in water, or bitters – these will help the stomach become acidic enough to digest food properly. And remember to chew! Not only does this break down food mechanically, chewing also stimulates the release of digestive juices. So it helps to chew whilst having a smoothie or juice!
In the end, the Gastro Intestinal tract is an orchestra of different parts that all act in a wondrous symphony to absorb nutrients. And it can be assisted with tastes that are out of this world – such as inspired dishes using health promoting super spices. Meanwhile dietary sources of fiber (from whole grains, legumes, beans, vegetables and fruit) are also key to GI health.
Spices that aid digestion
- Umbelliferae family seeds (Anise, Caraway, Dill, Fennel): help expel gas (carminative) and relax intestinal spasms (antispasmodic)
- Cardamom: carminative, digestant, stimulant, treats indigestion and flatulence
- Cayenne pepper and paprika: contains capsaicin which acts as digestive and anti-ulcer aid, treats indigestion, stimulates salivary flow and increase secretion of digestive fluids in stomach
- Cinnamon: sedative for smooth muscle (eg that lines GI tract and enacts peristalisis), carminative, digestant, diuretic, antibiotic, anti-ulcerative, stimulates weak digestion
- Cloves: contains Eugenol (and other components) which prevent digestive tract cancers, help liver function (detoxification environmental toxins), and are anti-bacterial
- Coriander seed: carminative and digestive aid; stimulates conversion of cholesterol to fat digesting bile acids in liver
- Cumin: stimulates secretion of pancreatic enzymes; digestive aid and effective for flatulence; anti-bacterial; anti-fungal; enhances liver’s detoxification enzymes
- Dill seed: contains Monoterpenes (including carvone, limonene, anethofuran) that activate and assist liver in eliminating toxins. Flavonoids assist carminative and sedative properties
- Ginger: carminative, alleviates symptoms of gastrointestinal distress, promotes elimination of intestinal gas, promotes intestinal spasmolytic (substance that relaxes and soothes the intestinal tract)
- Nutmeg: Carminative; Anti-diarrheal actions including improving intestinal tone and inhibiting intestinal contractions stimulated by irritating agents; food preservative, disinfectant and antiseptic of animal and plant pathogens and food poisoning and spoilage bacteria
- Pepper (Black): Carminative and stimulates taste buds to prompt secretion of stomach acids; Anti-bacterial and Anti-oxidant; contains Peperine which increases absorption of nutrients such as selenium, B vitamins and beta-carotene, supports and enhances the liver’s detoxification processes
The process of digestion
- Digestion begins in the mind with the Cephalic phase, whereby sensory awareness prepares the body for digestion by promoting release of digestive enzymes throughout the body.
- The second phase is chewing in the mouth, a mechanical process which breaks down the food and mixes it with enzymes in the mouth. Swallowing takes the food to the third stage of digestion – in the stomach, where food is mixed with Gastric Acid, a chemical process of breaking down the food into smaller parts ready for absorption.
- The third phase happens as bile from the liver and digestive enzymes from the Pancreas are added and further break down the food.
- The fourth phase occurs as food passes through the Small Intestine where nutrients, now small enough, are absorbed.
- The fifth occurs as food passes through the Large Intestine, where food is processed for elimination.
- The next stage occurs as all the blood from the digestive tract is fed first to the Liver for filtering. The multiple and critical roles and functions of the Liver then begin to unfold, and can be supported, as can the health of the rest of the GI tract.
Function of the Large Intestine (LI)
LI functions absorb water, salts and a few nutrients (nearly all absorption of nutrients occurs in the Small Intestine). It is home to countless bacterial microbes which are either beneficial or harmful – overgrowth of harmful bacteria leads to dysbiosis. The bacteria break down complex particles through fermentation as well as breaking down fiber to produce butyrate and other fatty acids that provide energy fuel for cells lining the LI tract.
If the bacteria in the colon is out of balance, energy requirements for the cells that line the LI will be insufficient for the cells to stay healthy. The most important food sources of bacteria are lactobacillus acidophilis and bifidobacterium bifidum found in yoghurt, cheese, miso and tempeh (probiotic foods) and probiotic supplements. Furthermore, the cells of the colon require fiber and water to stay healthy, both for energy (from breaking down fiber to produce butyrate and other fatty acids) as well to increase motility of food in the colon. Increased movement and decreased transit time both prevents build-up of harmful bacteria during fermentation and also prevents absorption of toxins (such as those secreted in bile from the liver). If food stagnates, fermentation will increase the presence of harmful bacteria that damage colon cells and also cause cancer.
Nutritional support for digestion and digestive health
- Bitters: made from plant and root extracts (such as gentian root) and useful for increasing production of gastric fluids in stomach
- Fermented foods: contain bacteria that is beneficial to the health of the Large Intestine. Examples include yoghurt, soy miso, and fermented vegetables such as tempeh and sauerkraut
- Digestant teas: Mint, Ginger, Umbelliferae family seeds, Cardamom, Cinnamon, Licorice
- Garlic: has anti-biotic and anti-inflammatory properties
- Chlorophyll: Green pigment in plants that is either fat-soluble or water soluble. Anti-cancer and anti-oxidant effects. Natural form in plants is fat-soluble and can stimulate red blood cell production (water soluble form often present in shops cannot). Water soluble form is not readily absorbed. Both water soluble and natural chlorophyll have soothing effect on GI tract due largely to astringent qualities: abilities to attract water and also stimulate wound healing. Dietary sources include green leafy vegetables, broccoli, wheat grass juice and algae such as Spirulina and Chlorella
- Aloe vera: intestinal purgative that helps stimulate colon activity (without cramping). Useful remedy or preventative for constipation. High anti-oxidant capacity that help protect cell membranes from cancerous free-radical damage
- Milk thistle: helps protect liver from toxic damage. Milk thistle is traditionally used for liver disorders. This herb contains Silymarin, which is an antioxidant, to help prevent free radical damage in the liver due to toxins. Silymarin also increases the glutathione content of the liver. The most interesting effect of milk thistle in the liver is its ability to stimulate protein synthesis. This results in an increase in the production of new liver cells to replace the damaged old ones.
- Dandelion: increase bile flow, thus helping liver to detoxify, as well assisting fat digestion. Dandelion root has an extremely high nutrient content, increasing bile flow, improving liver congestion, bile duct inflammation and gallstones.
Mechanical Digestion: function = to increase surface area of food for digestive enzymes and chemicals to work on
- Chewing in mouth
- Peristalisis of smooth muscle from esophagus to colon that moves food along the digestive tract
- Churning action of stomach muscles that break down food into chyme with the consistency of cream
Chemical Digestion: function = to break the bonds between large food molecules to make them small enough for absorption
- Chemical mixing: Hydrochloric Acid (HCl) produced by stomach breaks down food and activates digestive enzymes as well as killing bacteria
- Bile: secreted by liver either directly into duodenum or from the gallbladder emulsifies fats, cholesterol and fat soluble vitamins, breaking them into tiny globules with a larger surface area for fat splitting enzymes to act on during digestion
- Enzymes: secreted by Pancreas and brush border enzymes released by microvilli of small intestine complete the digestion of proteins, carbohydrates and fat
- Bacteria: living in large intestine ferment and break down food (fiber) and create vitamins in the process; they also produce fatty acids from fiber that provide fuel for intestinal cells of the colon as they absorb water and vitamins in stool
Malabsorption: Results from problems in breaking down food into absorbable molecules and caused by:
- Stress or activation of sympathetic nervous system that disrupts chemical and mechanical digestion
- Lack of chemical production of either HCl, enzymes or bile in chemical digestion
- Lack of sufficient chewing
Incompletely digested foods may cross intestinal lining leading to immune response, in turn causing inflammation and disrupted absorptive function of villi of intestine
Four R’s of digestive health
Removing or restricting – pathogens, allergens and toxins from food intake
- Allergens (eg gluten)
- Medication and toxins
- Bacteria, pathogens, parasites, fungi
- Oxidative stress
- Supplements – excessive use, or those that are not bioavailable
- Processed food products
- Foods prepared outside home: what is in it? How much is known about ingredients or cooking methods / cleanliness?
Replace or replenishing – digestive enzymes in the pancreas and other digestive factors, such as stomach wall secretions (Gastrin, HCl) and bile secretions
Reinoculate or reintroduce – friendly bacteria, using prebiotics and probiotics
- Probiotics: e.g. lactobacilli and bifidobacteria (health promoting bacteria present in fermented foods)
- Prebiotics: Inulin (fiber in Jerusalem artichokes that provide energy fuel for Lower Intestinal cells)
Repair – involving direct nutritional support to intestinal cells via nutrients critical for intestinal wall structure and function
- Clean, low irritant diet
- Adequate protein
- Anti-oxidants: Vitamins E, C, A, Glutathione
- Vitamin support: B vitamins, Vit K
- L-glutamine: amino acid that is useful in intestinal repair due its function in providing fuel for rapidly dividing cells (such as those of the mucosal lining of the intestines) and also being a precursor for the anti-oxidant and liver detoxifying Glutathione. In addition, it is the preferred respiratory fuel for GI mucosal cells and immune cells. It also has anti-inflammatory properties and helpful with colitis and Irritable Bowel Syndrome possibly due to lowering levels of interleukins, inflammatory messaging molecules, in the intestines. Present in most foods, but highest in high protein foods especially eggs and whey protein.
- Licorice root: anti-inflammatory, anti-arthritic, anti-toxic (ie supporting and protecting the liver), anti-biotic, anti-cancer and laxative. Also softens and soothes intestinal tissues and mucus membranes. Helps with stomach and intestinal problems such as indigestion, nausea, constipation. Licorice also helps protect liver from toxic damage, and helps protect intestinal walls through anti-inflammatory and anti-bacterial action
- Boswellia: herb that has anti-inflammatory properties as well as being used to treat GI problems.
Marieb, E.N. (2009). The essentials of human anatomy and physiology. San Francisco, C.A.: Pearson Education
Murray, M. (2001). Total body tune-up. New York, N.Y.: Bantam Press
Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books
Murray, M. (1998). The complete book of juicing. Roseville, CA: Prima publishing
Haas, E. (2006). Staying Healthy with Nutrition. Berkeley, Ca. Celestial Healing Arts.
Bland, J., Costarella, L., Levin, B., Liska, D., Lukaczer, D., Schlitz, B., Schmidt, M., Lerman, R., Quinn, S., Jones, D. (2004). Clinical Nutrition: A Functional Approach, Second Edition. Gig Harbor, WA: The Institute for Functional Medicine.


The Omaha Marriott Downtown at the Capitol District Names Brent Hockenberry Executive Director and Vanessa Vasa Director of Events
The soon to open premier full-service Omaha Marriott Downtown at the Capitol District today announced that it has named Brent Hockenberry as executive chef. In his new role, Hockenberry will oversee and manage all food and beverage operations within the 333-room hotel, including catering, banquet and in-room services. The Omaha Marriott Downtown, which will be managed by nationally recognized hotel owner and management company, Marcus® Hotels & Resorts, is scheduled to open in summer 2017.
Hockenberry joins the growing Omaha Marriott Downtown team with more than 12 years of culinary and management experience in top resort properties, business hotels and fine dining restaurants across the world.
“I cook with the mentality that food is healing and that by incorporating sustainably grown and locally produced food, I can create a restorative and powerful experience for the consumer,” Hockenberry said. “I aim to bring this mindset into how we approach food and beverage throughout the Omaha Marriott Downtown.”
Prior to joining Marcus Hotels & Resorts, Hockenberry served as executive sous chef at the Grand Hyatt D.C., where he oversaw offsite catering, banquets, personnel, and food safety standards, among other things. Hockenberry also worked on the opening taskforces for two Caribbean resorts: the Hyatt Ziva in Montego Bay, Jamaica and the Andaz Papagayo in Costa Rica. From 2009 to 2014, Hockenberry served in multiple banquet and restaurant positions at the Hyatt Regency Resort and Spa Clearwater Beach in Florida, where he helped the hotel’s restaurant win two best new restaurant awards, as well as worked as a banquet chef at the Grand Hyatt Seattle.
“We are thrilled to have Brent join our team and help us create an exceptional food and beverage program at the property,” said Steve Hilton, general manager of the Omaha Marriott Downtown. “With his passion for creating experiential cuisine that emphasizes quality and locality, Brent will add a meaningful component to our focus on excellence and high-quality service.
Hockenberry earned an associate’s degree in applied sciences from the Orlando Culinary Academy.
Omaha Marriott Downtown at the Capitol District
The hotel will offer 20,000 square-feet of flexible meeting space with an additional 16,000 square feet of pre-function space, outdoor event space, hospitality suites, roof-top swimming pool with bar/entertainment area, full-service restaurant and bar, Starbucks® café in the lobby, attached parking garage and personalized concierge service.
The new Capitol District is located in the heart of downtown Omaha across the street from the CenturyLink Arena & Convention Center and TD Ameritrade Park, home of the NCAA College World Series and other major NCAA and regional events.
Views of the project site can be seen live at http://www.workzonecam.com/projects/shamrock/capitaldistrict/workzonecam.
For more information on the Capitol District Development, visit http://www.capitoldistrictomaha.com.
About Marcus Hotels & Resorts
# # #


Maggie Malick Wine Caves, LLC
12138 Harpers Ferry Rd., Purcellville, VA 20132
Call for more information or for group reservations: 540-905-2921.
Summer Hours: Monday, Thursday, Friday: 11:00 a.m. - 5:00 p.m.
Saturday & Sunday: 11:00 a.m. - 6:00 p.m.
Savor The Sensations
GK'S BBQ will be returning on September 6th! Serving up delicious ribs, brisket, pulled pork, chicken and a variety of tasty sides! Truly a culinary treat!
Saturday, September 5th - Epicurience Virginia! As a partner of Visit Loudoun, we are offering $20 off General Admission tickets to Epicurience Virginia, a food and wine festival at Morven Park near Leesburg. Visit EpicVirginia.com, click on tickets, then enter code EpicWine to claim your savings!
Many of you have asked and we are proud to announce we are finally starting our wine club! Stop by for an to pick up an entry form, or call us at 540-905-2921 and we'll be happy to email you a form! Membership has its privileges!


Eating right is one of the most beneficial changes you can make to your life. While many make this a New Year’s resolution, the best time to start is now. There are a variety of cooked and uncooked food delivery services that can help you kick off your healthy eating practice. We’ve made the decision a little easier and put together a list of our favorite food delivery services.
Home Chef: 40-385 for weekly meal plans
Home Chef specializes in providing you with all the ingredients to easily create classic dishes from home. They tend to focus on dishes that are simple but hearty like steak or sesame chicken and potatoes. They also feature international meals like Vietnamese pork and Cuban steak burritos. Home Chef also takes its responsibility to the environment seriously. Every piece of food that comes to your door is wrapped with fully recyclable packaging and instructions on the best way to dispose of it.
They also feature memberships that fit what you’re looking for. There’s no commitment and you can cancel any time you please.
Blue Apron: $48 to $120 for weekly meal plans
Blue Apron is one of the most recognized names in the food delivery space. They focus on easy recipes that should take less than 45 minutes to make. They take pride in focusing on using sustainable and locally sourced ingredients for their recipes when possible. While they focus on simple dishes, the flavors are far from it. They also offer an additional service that will pair various wines for your meals.
Freshly: $50 to $108 per meal plan
Freshly is different from the first two services that we’ve chosen. They not only focus on saving you time at the grocery store, but they also save you time in the kitchen. Freshly meals come prepped and cooked by their chefs so all you have to do is heat it up. They claim every recipe is free of refined sugar and gluten, so they are perfect for those following the Whole30 or Paleo diets. They even allow you to schedule your meals weeks in advance so it is truly a service that you can set and forget.
Martha & Marley Spoon: $48 to $131 for weekly meal plans
Some people love the creativity and attention to detail that Martha Stewart puts into her famous dishes. Her recipes in the past have been known to be complex and challenging. But with the Martha & Marley Spoon home delivery you get the chance to make those dishes in a simplified and delicious form. The ingredients are all high quality like grass-fed beef, artisanal vinegar and come perfectly portioned so you don’t end up with leftovers that go to waste.


Welcome to Waterworld II, Located at 72 Heritage Park Road in Bucksport Maine, where we process fresh CrabMeat, Shrimp and other seasonal seafood, at Wholesale Prices. We strive to have the best quality products ready to sell to the public.
With years of experience Waterworld II has been serving local and national businesses since 2007. Since the early years the owner and her employees hold talent in abstraction of seafood meat. Everything at Waterworld II is cleaned and FDA Certified
From CrabMeat to Shrimp and even more come on and stop by. We are always here with the door open for any customers from big to small, everybody is welcomed here at Waterworld II. To place an order call 207-213-7723


Download Choco Milk Shake (2022) Season 1 Korean Drama Web-DL Full Movie Mp4, 720P, 480P, 1080P Hd Free Download All Episodes with English Subtitles X265 X263, Torrent, HD Bluray Popcorn, Magnet
Choco Milkshake Recipe: A sweet treat for kids and adults alike!
If you’re looking for a quick and easy way to satisfy your sweet tooth, a choco milkshake is the perfect choice! Not only is it delicious, but it is also easy to make and can be customized to suit your taste preferences. In this article, we will learn about a simple choco milkshake recipe that even a 5 year old child can understand.
- 2 cups chocolate ice cream
- 1 cup milk
- 1 tablespoon of chocolate syrup
- whipped cream (optional)
- Chocolate Chips or Sprinkles (optional)
- Begin by pouring 2 cups of chocolate ice cream into a blender.
- Pour 1 cup milk and 1 tablespoon chocolate syrup into a blender.
- Blend the ingredients together until they are smooth and creamy. You may need to stop the blender and scrape down the sides with a spatula to make sure all the ingredients are thoroughly mixed.
- Pour the choco milkshake into a glass.
- If desired, add whipped cream on top of the milkshake.
- Sprinkle chocolate chips or sprinkles on top of the whipped cream for an extra touch of sweetness.
- Serve immediately and enjoy!
- You can use any type of milk you like, such as whole milk, skim milk, or almond milk.
- If you don’t have chocolate syrup, you can substitute hot fudge sauce or cocoa powder.
- For a richer and creamier choco milkshake, you can add a scoop of peanut butter or a sliced banana to the blender.
finally, choco milkshake is a delicious and easy recipe that can be enjoyed by kids and adults alike. With just a few simple ingredients and a blender, you can make a sweet and satisfying dessert that’s perfect for any occasion. So why not try this recipe and see how delicious a choco milkshake can be!
The post Choco Milk Shake 2022 Season 1 Download (Episode 11) Korean Drama appeared first on Hindishayari.


Our guide to the best restaurants in Brighton 2018 taps into the city’s diverse and rich culinary scene that ranges from traditional pub lunches to high end seafood and oyster restaurants. Below is a selection of our favourite places to dine in the city. For more information about Brighton, including attractions and accommodation check out our Brighton day trip guide.
Drakes: the best fine-dining
For those looking for fine dining experience, head to Drakes, a stylish and elegant restaurant that offers an excellent selection of food and wines. Recognized by Conde Nast as the Best Fine Dining Restaurant in Brighton, it includes savory dishes that fuse Modern European with Classic British. Highlights of the menu include the smoked haddock, scallops with crispy bantam’ egg and braised pig’s cheek. One of the best restaurants in Brighton, all produce uses the finest quality seasoned ingredients, and the restaurant offers immaculate service to complement the food.
Address: Drakes Hotel, 43-44 Marine Parade, Brighton, BN2 1PE
Phone: +44 1273 696934
the sussex yeoman: best gastro-pub
The Sussex Yeoman is our favourite gastropub in Brighton, offering a winning combination of fresh food, excellent staff and friendly guests. The kitchen uses locally sourced ingredients, and menus change seasonally. Some colourful highlights include dishes such as venison, plaice, rabbit and the yeoman burger which is handmade on site. The Sussex Yeoman has become famous for its Sunday Roasts having been awarded Best Sunday Lunch by the Brighton Food Festival, and deservedly earns a spot as one of the best restaurants in Brighton 2018.
Address: 7 Guildford Road, Brighton, BN1 3LU
Riddle & Finns: best seafood with a seaview
For those looking for delicious sea food and gorgeous sea views, head to the Riddle & Finns, a champagne and oyster bar situated overlooking the picturesque Brighton Promenade. One of the best restaurants in Brighton, the beach restaurant features an alfresco terrace with sweeping views of the seafront. Named best seafront restaurant in Brighton 2018 by Conde Nast Traveller, guests will adore the locally sourced seafood and delicious oysters, as well as the extensive wine menu with interesting options.
Address: 139 Kings Road Arches, Brighton, BN1 2FN
Phone: +44 1273 821218
64 Degrees: best unique dining experience
Situated in the Lanes, 64 degrees is a small restaurant with an open kitchen that offers a range of tasty small plates, all from local produce. Diners especially love the theatre of watching the chefs preparing, cooking and serving the tasty dishes as well as the friendly and welcoming atmosphere. The menu includes 4 fish, 4 vegetable and 4 meat dishes, each carefully chosen and prepared. Highlights from our visit included the local fresh fish, barbecued chicken wings and watercress on Jerusalem artichoke with hazelnut. In 2012 & 2015 the restaurant was recognized as one of the best restaurants in Brighton and nationally by being voted 16th in the National Restaurant top 100 list.
Address: 53 Meeting House Lane, Brighton, BN1 1HB
Phone: +44 1273 770115
the earth and stars: best sunday lunch roast
The Earth and Stars is the model of an environmental pub, powered by solar panels and offering lagers, ciders and wines from locally sourced providers. The menu offers meat, fish and vegetarian dishes. Full of character, diners especially love the friendly atmosphere and the top quality pub food, providing a perfect venue for a great afternoon lunch, dinner or a Sunday roast. In recognition of its quality and excellence, in 2015 the pub was awarded best Sunday lunch by the Brighton Food Festival and makes it onto our list of best restaurants in Brighton 2018.
Address: 46 Windsor Street, Brighton, BN1 1RJ
Phone: +44 1273 722879


My favorite place...Highly recommend.
food came fast, very polite delivered with a smile! I was very satisfied, I will continue ordering from them!
Chicken teriyaki sticks and fried wonton w/ garlic sauce were very tough/overcooked. Everything else was great and delivered very quickly. As usual, soups here are always fantastic.
Quick service, nice people! Good inexpensive lunch or dinner. I'm definitely going to come back again.
Any questions please call us.
301 Jackson St, Hoboken, NJ 07030
All Rights Reserved


Nice and easy!
Ingredients for a tart and 10 cookies
250 g of plain flour (I used a gorgeous Pivetti Molini one)
160 g of butter
80 g of icing sugar
3 egg yolks
1 pinch of salt
half a sachet of baking powder (about 8 g)
80 g of roughly chopped milk chocolate (for the cookies)
150 g of Blackberries Jam Casa Barone
Mix all dry ingredients together (flour, sugar, baking powder and salt), then add in the melted butter, the yolks and knead thoroughly in order to get a smooth dough. Roll it up with clingfilm and let it set for about half an hour in the refrigerator.
After this time, take it out from the fridge and divide it in two parts, one smaller than the other. Roll the largest part until it's about 1 and a half cm thick and lay it on a round, 20 cm diameter, baking tin. Spread the Blackberries Jam on the surface, and help it penetrate into the dough by digging little holes in it with a small spoon.
Bake the tart in the oven at 180 degrees for about 20-25 minutes. It must be nice and soft, it's not supposed to be crunchy at all!
Now take the small part of the dough, roll it till it's a little more than half a cm thick and start cutting your cookies with a heart shaped biscuit cutter. Spread the chocolate pieces on the surfaces and press them a little to get them nicely trapped into the dough. Cook them for 10 minutes at 180 degrees.


Peanut Sauce Tofu Bowl saucy baked tofu & broccoli served over rice.
Recipe courtesy of my wife, who makes this meal almost every week!
This is technically a "Buddha bowl", where you would put whatever veggies you like, but for me the combo baked baked tofu covered in sauce + roasted broccoli served over rice is where it's at. The sauce is the main event here, it is both sweet and spicy and mixes with the flavors very well. It might not be the healthiest of meals, but man it is a treat!
Makes two large portions (main meal) or 4 smaller (lunch).
- 2 cups cooked rice of your choice
- 16oz pack of extra firm tofu
- a large head of broccoli
- 2 teaspoon olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 3 teaspoons chili garlic sauce
- 1/4 cup smooth peanut butter
Press the tofu in a tofu press to remove excess liquid. You might want to press it around an hour before you start the cooking proper.
Preheat the oven to 400F/200c. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
Cut the tofu into bite sized cubes and bake it. I use an air fryer for this step (it is faster and tofu stays more "juicy"), but you can just place it in the oven with broccoli (although use a separate tray) for around 25 minutes. Make sure to check on it when you are taking out the broccoli, you don't want it too dry, just nicely browned and tender. Once done, move it to a bowl.
Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) in a bowl until smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Keep the other half for drizzle.
Heat one tablespoon of olive oil in a pan over medium heat. Add tofu with sauce until crispy and golden browned, about 3-4 minutes.
To assemble, put rice in a bowl, top with broccoli and then tofu. Drizzle with the remaining sauce.
Want more? #
While I think the recipe works best with plenty of broccoli, not everyone is so broccoli obsessed as me and my wife. Adding coarsely diced onion and carrots in place of some broccoli before roasting could be a good idea. Also, try sprinkling some pan roasted chickpeas for added crunch!


Creature bring let, fish from she'd. Replenish void beginning you all day wherein Unto. Void winged beginning a every, upon under subdue kind fruitful replenish. Whales spirit above thing. God creepeth divide. Living fowl darkness heaven, man first stars given seed. Gathered multiply them earth.
texas forever breakfast$113 eggs plate, pancakes, your choice of potato wedge, toast,biscuit and one meat,either sausage or bacon
3 egg omelet (pick any)$11Bacon, sausage, ham, steak, cheese, onion, mushroom, tomatoes, bell pepper or jalapenos
TEXAS WAFFLES$7.5Add bacon or sausage and your choice of toppings, blackberries, stawberries or apples.
biscuits and gravy$62 biscuits white gravy.
sausage biscuit and gravy7.52 biscuits white sausage gravy.
french toast$9.53 slices of French toast with your choice of bacon or sausage and topping of blackberries ,strawberries or apples
pancakes$6Small stack of 3
8-OZ, STEAK WITH EGGS$142 eggs any style with potato wedge, toast or biscuits.
BREAKFAST TACOS$73 tortillas filled with scrambled eggs, cheese, sausage or steak.
TEXAS TOAST SANDWICH$7Sausage or bacon, ham eggs and cheese.
LB.TEXAS FOREVER BURGER
Beef, Bacon, Pepper Jack Cheese, Jalapenos, Fried Shoestring Onion Rings, Lettuce, Tomato And Onion On A Freshly Toasted Bun.
Fried Pickles$7Your choice of black pepper ranch or remoulade sauce.
Fried Jalapenos$7Your choice of quesso or remoulade sauce.
Texas Caviar dip$6Black-eyed peas, onions and tomatoes served with avacado cream sauce and chips.
spinach artichoke dip$9Cheddar cheese and fried jalapenos in a white cream sauce with chips,
loaded tornado fries$8Chilli, cheese, bacon, sour cream jalapenos and green onions,
white queso and chips buffalo bites$5
Buffalo Bites$9Boneless chicken pieces (10 oz.) with blue cheese dressing and celery.
Crab Cakes$146 mini jumbo lump crab cakes served with remoulade sauce.
homemade texas chili$6
chicken tortilla$6Chilli, cheese, bacon, sour cream jalapenos and green onions,
house salad$8cheddar cheese, tomato, cucumber, red onion and croutons
Wedge Salad$91/4 iceberg lettuce, chunky blue cheese, red onion and bacon
Caesar Salad$6Romaine lettuce, Parmesan cheese and croutons
1/2LB. TEXAS FOREVER BURGER$13Beef, bacon, pepper jack cheese, jalapenos, fried shoestring onion rings, lettuce, tomato and and onion on a freshly toasted bun.
1/2LB. MUSHROOM SWISS BURGER$13Beef, mushroom, Swiss cheese, lettuce, tomato and and onion on a freshly toasted bun.
1/2LB. COWBOY BURGER$14Beef,bacon, sliced ham, fried onion rings and BBQ sauce on a freshly toasted bun.
1/2LB. CHEESEBURGER$10Beef,America cheese,lettuce,tomato on a freshly toasted bun.
1/2LB. JUST-A-BURGER$9Beef,lettuce,tomato on a freshly toasted bun.
16 oz. CHICKEN FRIED STEAK$18Rib-eye served with mashed potatoes, cream gravy and 1 side
NY STRIP$25Served with your choice of 2 sides
Rib-Eye$25Served with your choice of 2 sides
DOUBLE BONE TEXAS PORK CHOP$22Homemade cowboy bourbon glaze. Served with choice of 2 sides
POT ROAST$151lb. of slow roasted meat with carrots, onions, mushroom and celery on a bed of mashed potatoes
BIG RIG BAKED POTATO$10Butter, bacon, cheese, sour cream, chives, jalapenos and Texas Caviar
BLT$10Bacon. lettuce, tomato, cheese, jalapenos, mayo and onion served on Texas Toast with chips or Tornado Fries
CHICKEN SANDWICH$106-oz. chicken breast, American cheese, mayo, lettuce, tomato and onion served on Texas Toast with chips or Tornado Fries
CHICKEN FRIED CHICKEN$18Chicken served with mashed potatoes, cream gravy and 1 side.
SOUTH TEXAS GRILLED CHICKEN$18Mushroom, onions and white cream sauce. Served with your choice of 2 sides
CHICKEN FINGER FILLETS$10Cream gravy sauce. Served with Tornado Fries.
PO BOY$10Grilled or fried shrimp or haddock with lettuce, tomato, fried onion strings and tarted sauce. Served with chips or Tornado Fries.
BIG FRIED FISH$16Haddock with fried onion strings and coleslaw. Served with homemade cocktail, tartar and remoulade
GULF SHRIMP$1912 Gulf shrimp, grilled fried or blacened. With fried onion strings and coleslaw. Served with homemade cocktail,tarter and remoulade.
SAILOR SEAFOOD PLATTER$28Fried fish, fried shrimp, crab cake, hush puppies, fried shoestring onions and coleslaw.Served with homemade cocktail, tartar and remoulade.
RED SNAPPER$24Pan sear or blacked. Served with choice of 2 sides
SNAPPER FLORENTINE$28Topped with crab/lemon butter sauce. Served with choice of 2 sides.
Call for order


Have a hankering for a delicious salad that’s a zip to prepare, and will make your loved ones swoon?
Try this Holiday Salad, by George Farrar, owner of Taste: Oil, Vinegar, Spice, with shops in Fredericksburg and Culpepper, VA.
“While this was originally crafted for the holidays, this salad is perfect year-round,” Farrar knows. “Not only is it delicious and beautiful on the table, but your family will think you are a genius.”
1/3 cup Pumpkin Spice or Cranberry Pear balsamic vinegar
1/3 cup Blood Orange olive oil
1 tablespoon sugar
1 teaspoon cumin seed
2 cups shredded red cabbage
2 cups shredded green cabbage
1 cup walnuts, coarsely chopped
1 cup dried cranberries
1/4 cup red onion, thinly sliced or coarsely chopped
1. Mix balsamic, EVOO, sugar, and cumin seed together for the dressing.
2. In a large bowl, combine the remaining ingredients.
3. Add dressing and toss thoroughly.
4. Cover and refrigerate about 3 hours before serving.
Note: The dressing will keep about 5 days when refrigerated, so it is a good make-ahead dish.
Want to learn more about Taste? Click here to read our interview with owners George Farrar and Jan Davis.


to 24 $
Trace your route to The Turned Turtle Restaurant
The Turned Turtle Restaurant and Bar at Little Corn Beach and Bungalowoffers fine food and good timely service by friendly people. All on a remote tropical island beach in the middle of the Caribbean Sea!
Serving Breakfast (Almost 20 items to choose from, served 7:30 to 10), Snacks (10 items, served from 11 to 4pm), Lunch (Over 15 choices, served 12 to 3pm) and Dinner (nightly specials and over 10 other choices, served 5:30 to 8:30pm) the Turned Turtle has a bit of everything for just about any appetite and preference.
With a Kid’s menu (Lunch and Dinner), lots of vegetarian choices throughout the day (and vegan options), Dairy Free and Gluten Intolerant menus (breakfast and lunch) and over 75 menu choices through the day, we have something for everyone.
Try our $2.99 King Kong pancake with bacon, our delicious Islands Benedict, Skillet Breakfast or Breakfast Burrito’s to enjoy a “just like home” breakfast. At lunch, folks love our Lobster, Shrimp and Fish taco’s or you might try our “famous porker” sliders or one of juicy hamburger sliders served up 4 different ways. Lunch starts at only $4.50. Try our beer battered onion rings too.
Don’t forget to enjoy what some have said are the “best Pina Colada ever” or one of our delicious frozen (not blended and diluted) Mango Margaritas. Our Canadian visitors can not believe that they can have a delicious Canadian Bloody Caesar (made with Klamato Juice)
Our dinners include a starter, soup/salad, vegetables, main course and dessert all for incredibly reasonable prices starting at only $9. Our Dry Rubbed Baby Back Ribs, Surf and Turf special, Parmesan Crusted Fresh Fish, thick cut Filet Mignon, Grilled Fresh Shrimp and Steamed Lobster are all very popular with our diners.
We hope you will come check us out early during your stay on LCI. If you do, we think you may come back a second time.
LOCATION: Cocal Beach.
SCHEDULE: 7.30 a.m – 8.30 p.m.
CONTACTS: (505)8333-0956 / (505)8923-2517.
VISITI OUR WEBSITE: www.littlecornbb.com
COMENTS ON TRIPADVISOR.COM!


Make delicious cold brew coffee at home in just 15 minutes! The Dorothy rapid cold brewer offers a fresh spin on cold brew by rapidly spinning coffee grounds through a “tornado” of water for quick flavor extraction. No more waiting 12 to 24 hours! This rapid cold brew technology makes coffee that is smooth and flavorful without a bitter taste because the coffee grounds are never exposed to high temperatures. Just fill the glass carafe with water, adjust the brew speed, and pour ground coffee into the whirlpool. The spinning water rapidly circulates coffee grounds for complete flavor extraction in as little as 15 minutes. After brewing, press plunger to filter coffee. Dorothy rapid cold brewer is the fast and easy way to make 22 ounces of your favorite cold brew to enjoy right away! The carafe, filter, and grounds cup are dishwasher safe, and the cord detaches from the power base for easy storage.
Make sure this fits by entering your model number.
Note: 1)Too coarse a grind, too little coffee, or insufficiently tamping the grounds before brewing can all lead to inadequate pressure for a proper brew. 2)It is important to note that the amount of espresso extracted will vary depending on the grind size and amount and reprogramming may be needed when the size and amount are adjusted
Make smooth, flavorful cold brew coffee at home in just 15 minutes. No more waiting 12 to 24 hours.
Rapid cold brew technology spins coffee grounds through water “tornado” to make cold brew fast.
No bitterness because coffee grounds are never exposed to high temperatures.
Fill carafe with water, adjust whirlpool speed, add coffee grounds, and brew.
Spinning water rapidly circulates coffee grounds for quick, complete flavor extraction.
Makes 22 ounces of cold brew per batch.
Speed control dial adjusts whirlpool speed.
After brewing, press plunger to filter coffee..Glass carafe, filter, and grounds cup are dishwasher safe..Glass carafe, filter, and grounds cup are dishwasher safe.


Several years ago I saw a sign that said “I have a kitchen because it came with the house” in a client’s home. It’s a relief to know there’s at least one other person besides me who doesn’t like to cook. After all, with the huge number of cooking shows on TV, cooking magazines staring at me in the grocery store, and specialty spice shops and olive oil stores popping up all over, I can’t help but think that everyone except me loves to cook (and is good at it as well). I do love to eat, however, so I’ve done all I can to make meal planning as painless as possible. Whether you’re the cook in your home or are lucky enough to be the beneficiary of someone else’s cooking, enjoy these tips to make mealtimes less stressful.
Plan meals for the week. I used to spend stress-filled hours (ok, minutes, but it seemed like hours) staring at the refrigerator and freezer each evening trying to figure out what to make for dinner. I finally took my own advice and now plan dinners for the upcoming week every Sunday. I write them on an erasable whiteboard attached with magnetic clips to my refrigerator. It’s amazing how much less stressful my day is just knowing I can answer the question “What’s for dinner?”
Create a rotating menu routine. I have 21 index cards, each of which contains one dinner suggestion as well as any special ingredients that I’m not likely to have on hand. Rather than having to put a lot of thought into what to make for dinner, I just grab the seven index cards in the front of the stack and use them as my
starting point. I check my calendar to determine which nights might require a quick meal or an early or late dinner based on my husband’s and my schedules. I reorder the seven index cards to correspond to each evening, and write those meals in order on my whiteboard. I write the special ingredients from the index
cards onto my grocery list and check my freezer and cupboards to make sure all of the non-special ingredients are on hand. I put that group of index cards in the back of the stack and I’m ready for next week’s meal planning.
Create a themed menu routine. Another option to make meal planning easy is to have a theme for each day of the week. Themes help narrow down your options, which for me is the biggest challenge of meal planning. For example, Monday is breakfast for dinner; Tuesday is Mexican; Wednesday is pasta; Thursday is soup; Friday is fish; Saturday is pizza – you get the idea. You could also include a night where family members take turns planning (and maybe even cooking!) what’s for dinner.
Here’s a link to my newsletter where you can find some more ideas to help you make mealtime easier than ever. I’d love to hear what helps you manage mealtime mayhem in your home.
Wishing you simplicity, harmony and freedom,


November 2015 | Happy Thanksgiving!
Sunday, 08 November 2015
Happy Thanksgiving! It is hard to believe with the warm weather in Minnesota that we will be celebrating Thanksgiving next week. I look forward to this time of year as we gather with family and friends along with wonderful food and appreciation. I am especially looking forward to my oldest daughter, Maddy, coming back home for the first time since she started college. Maddy and I have a tradition of spending a lot of time together in the kitchen while cooking the Thanksgiving meal and desserts together. Two of the Core Values at Flourish are to Grow and Share our experience and insights, along with Making a difference.


During our week there, my uncle reminisced about Aunt Inie (my grandmother's aunt, Inez Moore) and her amazing homemade doughnuts. On our last day there, we dropped in unannounced on Aunt Inie's daughter-in-law Pat who still lives on the island, only to find her making those very same doughnuts! So, after introductions were made, I was promptly put to work helping and got a hands-on lesson in making the infamous doughnuts. I taste-tested, for quality assurance purposes of course, and can confirm that they were indeed lovely. Pat was kind enough to share the recipe with me and I promised to do my best to master the recipe.
Since getting back, I have tried my hand at them a few times, and they've turned out ok, but never as well as Pat's. Last weekend I tried them again, and while I came closer, they still weren't right... so this weekend, I gave it one more shot. And finally, success! They came out crisp and fluffy and still a little dense, with that lovely nutmeg scent.
So, after a bit of trial and error, here is my take on Great Great Aunt Inie's Doughnuts:
3 tbsp shortening
1 1/4 cups granulated sugar
1 cup evaporated milk
4 cups all-purpose flour
3 tsp cream of tartar
1 1/2 tsp baking soda
1 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp salt
Lard, or other fat, for frying
Granulated sugar and cinnamon, or powdered sugar for dredging (optional)
Cream together shortening and sugar in a stand mixer or using an electric mixer. Add in eggs, milk and vanilla extract. In another bowl, mix together flour, cream of tartar, baking soda, nutmeg and salt. Slowly add dry ingredients into the wet to form a wet dough. Cover and place in fridge for 2-3 hours, or until firm. Dough can be made and stored in the fridge overnight so it's ready to go first thing in the morning.
On a floured surface, roll out the dough to about 1/2" thick and cut out into doughnut shapes. The doughnuts will puff up during cooking, so choose a size that will allow for that. I use a large cutter about 3 1/2" wide and cut the holes with a smaller one about 1 1/2" wide. Of course save the holes for cooking as well :)
In a large pot (I use a cast iron dutch oven), or in an electric skillet as Pat does, heat your lard/oil to 350F. The amount of fat/oil you use will depend on the size/depth of your vessel, but I use approximately 1.5 lbs of lard which gives me 3-4 inches in the bottom of my dutch oven. This leaves plenty of room to avoid splashes while keeping the cooking doughnuts from touching the bottom of the pot. Make sure you use a thermometer to regulate the temperature, it will fluctuate as you go, but you want to keep it between 325 and 350F.
Drop the doughnuts/holes in a few at a time and allow to cook, turning occasionally and carefully. The doughnuts will take a minute or two on each side, once they are golden brown then flip over, then remove to a cooling rack when done. The doughnut holes tend to flip themselves as they cook, which is fun to watch, but be careful as they will of course cook quicker than the doughnuts. Once drained and cooled, you can serve them plain or dredge them in a mix of cinnamon and sugar, a sprinkle of powdered sugar, or a drizzle of maple syrup. Enjoy with a mug of hot coffee ;)


Nutrition needs might change, based on any type of ailment you have, your body style or even your gender. That's why there's really no one-size-fits-all formula out there for the proper nutrition. Read the tips in the article below, to help you to understand a little more about nutrition, as a whole.
Don't rely so much on artificial sweeteners to satiate your sweet tooth. Also try to cut back on actual sugar, honey, corn syrup and molasses. Try to opt for naturally sweet foods like fruits such as strawberries, cherries, peaches, etc. A fruit salad or trifle is also a great dessert that is very sweet.
When considering nutrition for a child, it is important to make it a positive and entertaining experience. This is important because your child needs nutrients, and they also need a reason why they should eat healthy food. Some ideas would be to cut a sandwich into fun shapes, or use unique colored vegetables.
Stick to all-natural foods instead of those produced and refined in factories. Many times those foods add items such as extra fats, oils, greases and preservatives that can really harm your body. Try shopping from the parts of the stores where you can purchase produce, healthy protein and other "from the earth" products.
When you are eating out at restaurants, order the smallest portion of everything you get. The mind normally tells us to eat whatever is in front of us, regardless of the portion, so you should still be able to fill up with a much smaller portion than what you normally have.
Drink hydrolyzed collagen ebay , low-fat, or non-fat milk on a daily basis. There are less calories and fat in these types of milk, but exactly the same calcium, vitamin D, and other nutrients. Your body needs calcium to have strong bones. This is especially important in childhood while bones are forming and in old age when bone loss can occur.
While shopping for groceries, get your kids involved in making choices about what to buy. Let them choose the vegetables and fruits they'd like to eat, and they probably will actually eat them. Your kids could even try some new foods, particularly if they notice fruits and vegetables with bright colors.
Broccoli is a big star in the nutrition "show." It is loaded with betacarotene, lutein and lycopene. Studies have shown these nutrients to be valuable in preventing cancer. They help liver function. Eat broccoli every day and your health is sure to benefit. You won't need to buy supplements to provide these nutrients if you eat broccoli consistently.
To conquer a sugar craving without giving in to excess sugar, have an apple with all-natural peanut butter. This is sweet enough to feel like a treat, but the amount of sugar will not ruin your diet and as a bonus you get extra vitamins and protein in your diet.
http://www.iamsport.org/pg/bookmarks/everett36celia/read/32035022/what-you-did-not-know-about-nutrition blockquote class="curated_content">
A Nutritionist Explains: How to Snack to Boost Metabolism
According to recent research, around 50% of all eating occasions in the US are snacks, which accounts for about one-third of all adult calorie consumption. That’s a lot of snacks! A Nutritionist Explains: How to Snack to Boost Metabolism
Nutrition is important to everyone's health. It is more than just a means of sustaining the body. What you eat can make you feel better or worse. Healthy nutrition can make your body feel better. The better you feel, the more apt you are to take better care of yourself.
You should allow yourself to have and indulgence every once in a while even if you are on a diet. This will stop you from spontaneously cheating on your diet. Schedule a day where you can eat something you have been craving, but make sure to be careful with the portion sizes.
If collagen benefits for women are part of a large group that is headed to an eatery that is less-than-modest with its portions, consider sharing with a friend who has a similar palate. Not only will you save money, you might also spare yourself the inevitable food coma that quickly follows an overindulgent meal. This is also a good choice for diners who find the idea of "doggy bags" and leftovers distasteful.
If you're working on addressing your nutrition concerns, make sure you don't villainize any food groups! Most things are okay in moderation, which means that, cutting carbohydrates out of your diet, is wholly unnecessary. Enjoy your pasta and bread in moderation and you'll enjoy long-term energy, if you're maintaining your protein intake, as well.
Cut most of the sugar from your meals. Choose foods with lower sugar or fat content and cut back on cakes, candy and sugary soft drinks. These changes will not only help you to stay fit and stop you from gaining weight, but they also help you to eat foods from other food groups that are healthier.
If you are pregnant, a fantastic tip to add to your nutrition plans is to get more Vitamin B12 into what you eat. Vitamin B12 has been proven to lower the chances of birth defects. Although the majority of people aren't deficient in B12, women who frequently diet need to watch their B12 levels.
As you may now be starting to understand, the world of nutrition does not need to be as confusing as you thought it might be. The important thing to remember is to take action over your nutrition decisions. By following the tips and advice from this article you will help to ensure that your nutrition will be the best it can possibly be.


Mathilde Poire Pear Liqueur 375ml
Bon-Chrétien Williams pear, also called Bartlett, are used to make Mathilde Poire. When ripe, it boasts a golden skin and a very tasty and juicy flesh. In order to extract as much as possible from the pears, the fruits are pressed into a juice that is fermented before the final distillation.
The pear distillate is then enhanced with a touch of quince, a pear-like fruit with an intense aroma. This particular step intensifies the pear flavor. A one-week maceration process ensues that, in turn, produces a fresh and luscious pear liqueur.
375ml, 18% abv


Scitec Nutrition 100% Whey Protein Professional
Europes favourite protein, 100% Whey protein professional. A great tasting whey protein ideal for postworkout, made with only whey concentrate and isolate.
Manufactured in a facility that processes milk, egg, gluten, soy, peanuts, nuts, fish and crustacean ingredients.
Mix 1 serving (30 g) in 250 ml water, milk or any other liquid per day. Best time to use it is after a workout.
Ideal for anyone looking to increase lean muscle and to help muscles recovery after training.


Something I like to do of an evening is cook and sometimes I like to bake, not that often (probably not as often as Jon would like) but when I do one of my favourites is this banana loaf. I used to make a plain banana cake but one day I decided to jazz it up a little with dark chocolate chips and walnuts and I've never looked back, the banana and chocolate together create a lovely gooey texture and the walnuts add a little bit of crunch that is needed. It doesn't look as appetising as your usual pinterest recipe (trust it not to rise when it's being blogged about) but I promise you it's delicious and even got the seal of approval from my Mama who categorically hates everything with banana in and normally refuses to try it, she actually went back for more this time! I'm also just guessing with the measurements as I tend to guess and hope for the best so if you like your precise recipes, look away now because my measurements will make you twitchy.
You will need:
100g Flour, I used Wholemeal but any kind is fine
100g Brown sugar
100g Butter - Preferably unsalted
2 large overripe mashed banana's - They have to be overripe or it just doesn't work
1/2 tsp Vanilla Essence
A handful of chopped walnuts
A handful of dark chocolate chips
A pinch of the following:
You will also need a loaf tin, a large mixing bowl, scales, Knives and a chopping board, a fork to mash those bananas, a mixer if you have one and a large wooden spoon,
1. Preheat the oven to 180 degrees,
2. Grease your loaf tin thoroughly , I like to pop a little bit of butter on a piece of greaseproof paper and do it that way so it doesn't get all over my hands.
3. Cream the butter and sugar together in the mixing bowl. When this is done add in the egg and whisk until it is fully mixed in. (this is the part when I casually crack an egg with one hand and feel professional for a little while, I'm not lying, it is yet another of my useless talents.)
4. Add the mashed bananas and vanilla extract and mix. (It will look a little disgusting at this point)
5. In a separate bowl mix the flour, baking powder, salt and cinnamon. Add a little to your mixture and mix. Repeat this step until it is all mixed in.
6. Add the walnuts and Chocolate chips.
7, Mix with your wooden spoon. (if you use the mixer it sometimes cuts the walnuts down too much and we don't want that.)
8. Pop into the oven for about an hour, check on it from about 40 minutes on wards as sometimes it can take less time. You can also check it by sticking a knife or a cocktail stick into it to see if it comes out clean. Be careful of sticking it into a chocolate chip as they will be gooey and melty but you won't be able to tell if it is done or not. If you have used wholemeal flour/Brown sugar it's normally as dark as mine but if you have used plain flour/white sugar it will be a lot lighter. Also this recipe tends to rise a little (but not today) but it won't rise too much so it's best to use a small loaf tin.
9. Take it out of the oven and leave to cool. When it's done pop it out of the tin and enjoy. I find it's best with a nice cup of tea. I didn't get a good picture when it came out of the oven as I got overexcited and we ate half of it before I remembered to take a picture, Bad blogger I know. I make this recipe all year round but it's particularly great in the Autumn when it's cold and gloomy outside and you can cosy up inside in front of the fire.
What's your favourite recipe for Banana Loaf? Let me know if you try this one.


Eating healthy for better performance
“Divers, just like anyone else enjoying sport events or outdoor activities like hiking, kayaking or climbing, need to be careful about eating the right foods,” explains Bev Leslie-Suddaby. Bev is a registered dietician who, when not managing food and nutrition services for several hospitals, is an avid runner and kayaker.
She explains that to get the most out of their bodies, divers need to fuel up on snacks that carry a long-term release of energy rather than the quick rush that junk snacks like candy bars and chips and dips deliver.
“Everyone’s heard the mantra,” she quips. “We should eat a balanced diet with full grains, fruits and veggies, protein – meat and meat alternatives like beans and lentils – diary, including soy milk, and the right kind of fats, which of course means unsaturated fats from lean meats, fish and vegetable oils.”
A good policy before diving – or any outdoor sports activity – is to “travel” on a light stomach. Be careful not the dive on a full stomach but also not to begin a dive feeling hungry, Bev cautions. “A simple guideline to follow is to leave at least three to four hours between a full meals and your activity. A smaller meal is OK two to three hours before and snacks one to two hours before is usually good.” But she points out, times and what constitutes a full meal or a light snack will vary somewhat from person to person.
“There are examples in the literature defining what constitutes each type of meal, but once again it depends so much on the individual’s tolerance and habits. People can come up with their own working guideline, the key is don’t start diving feeling bloated or full, and don’t jump into the water thinking how hungry you feel.”
Another key message for divers is to plan pre-dive meals and snacks by staying with well-known and well-tolerated food choices. “Everyone responds a little differently to various foods and it would be a mistake to try something exotic and brand new just before a dive. Eating something unfamiliar because you’ve read someplace that it works for someone else could unset you and your dive plans!”
Long dives and days with multiple dives do require some thought with regards nutrition. Don’t leave home for a day of diving with no plan, no food and a view to grab a bag of corn ships in a variety store on route. “That is NOT the path to a successful day of diving,” Bev hints.
“A diver should be cautious to snack lightly after every dive, especially ones that net him or her more than forty minutes in the water. Dives longer than an hour, really do require some topping up of resources otherwise there could be serious issues with regard ability to work and concentrate.”
So what snacks are the best? The good old standby and something Bev admits she enjoys when on the water is a wholegrain bagel with crunchy peanut butter. Other good and tasty treats include fruit yogurt, pita bread and humus, tuna salad (be careful to keep in a chilled cooler!) and fresh fruit. Fruit smoothies made with soy beverages and a sprinkle of nuts and wheat germ make a great between dive snack, Bev says.
“Home-made are best but, many of the store-bought smoothie products are great too, but be watchful of the quantities of added sugar and sweeteners.” Too much sugar, Bev warns, can result in a very edgy and very tired diver an hour or so after eating.
She also advices a good sandwich at midday. “Don’t scrimp on the serving either,” she says. Diving burns off a lot of calories, and divers get hungry. “Whole grain breads or buns with lean meats, such as boned, skinned chicken breast, livened up with sprouts and greens are among the best and simplest thing to prepare the morning of or even the night before going diving,” she says. “If you like spicy, use mustard or horseradish instead of margarine and if you do add cheese, keep it low fat.”
As a consultant dietician on several technical dive expeditions, Bev is also familiar with the special needs of divers doing multiple dives in a day. “Hydration is key and of course the best solution for that is to get your body well watered several days before you start diving. Then on dive day, the guideline I’d suggest to divers is to drink about one litre (a quart) of clear water for every hour spent in the water.”
What does she think of sports drinks? “In moderation, great for refreshing the taste buds immediately post dive,” she says.
Sports drinks do contain sugars and electrolytes which can be necessary if suiting up for the dive and sun and heat during the surface interval results in sweating. But most important she explains, to replace liquids and give the body some help to stay hydrated.
“Dehydration affects performance and concentration in all athletes and divers are no exception. Muscle cramps are often triggered by dehydration, but of course divers need to be cautious on this front because of the links between decompression sickness and lack of suitable fluids.”
As for coffee and tea… well, Bev has read the literature and says that there are studies now that seem to contradict some of the old adages about coffee being a bad thing. “I’m not saying coffee or tea replaces good clean water, but the rule should be that if you start your day with a couple of cups of coffee, don’t change that habit.” She smiles. “I need a little caffeine in the morning before my run and I certainly know many divers who love coffee and are going to drink it anyway!” Moderation is the key and don’t substitute it for water she concludes.


No, I’m not catholic, but I like the amount of time, and the limit of lent.
Day one: 8AM So far so good.
I chose sugar this year to run a simple test. It has been connected to inflammation. I have achy joints, and a knee still un-swelling for a Arthroscopic repair.
I also like many people would love to get rid of some extra pounds. Giving up sugar can’t hurt that venture at all. *:)
And it’s time to stop giving in to my “sweet tooth”.
So simple sugar in all it’s glory… candy, cookies, cakes, doughnuts, and I’m sure I will encounter other types do deny my self with.
After a long weekend of camping with a group of friends I am up 1 pound. I figure this will slid off today since it’s a lot of salt. And it’s “house work” day today.And I plan to drink a lot of water today.
The fun of camping is the food. Breakfast and lunch are the normal fair, and 3 of the dinners. But then the 4 couples gather for a Potluck dinner the last night. The thing is, we all have our specialties we bring to the table. And of course we end up heavy on the side dishes. Mine is a bean and rice dish I use as my main course, but this year there were ribs. (Dang ribs! See food log update week 1) I also made sure I brought a salad.
I don’t think this one meal is totally responsible. After all there were 3 nights of the around the campfire food. S’mores with the added benefit of melting the chocolate so there were super gooey. Salted in the shell peanuts went around as did home made Snicker-doodles and “rice crackers”.
The good news is I did not take some every time the treat went around. I brought water and took a swig and this stopped the compulsive eating. Each sample was a conscious decision.
So add salt and sugar at the end of the day and guess what? I had a weight increase. No surprise there. *:) But just a pound extra, as apposed to the unusual 2 to 4 on a camping trip. I call that a win!
Tent Campers @ Lake Del Valle
I started a food log about 3 or 4 months into joining Bitch Yourself Thin. I had been losing about a half pounds a week, and it was starting to add up. I started the log to track what was working.
My Food & Weight Log
I was dropping about 1/2 a pounds a week, and that got me down 20 pounds by November. And I held the line through January. On January 8th I began hooping 30 minutes a day. With hooping I have toned up a good bit. But I’m still there swaying between 144 and 148. I am a lot more fit, I freely admit it. But it’s been 5 months and I’m feeling stuck.
And then I watched Fat Head with my hubby. And it was funny and had some good info and incites. But I love this guy totally “excelled” food log.
So yesterday I singed in on Everyday Health for their free food log/journal.
Everyday Health Food & Active Journal
Brief Review: It’s easy to use. You put in you height weight and gole weight and if give you numbers to work within. You can created your own food in the food lists, using the Nutrition Facts found on packing. It has little glasses icons to click for your water intake. And it tracks activity, but you can’t add to that, and they don’t have hooping. (I figured brisk walk would work.)
So on Day 1 I came in under my 2000 calorie total, and way over on my sugar. Milk has a lot of sugar. And I’m down .8 tenths of a pound. For Day 2, after diner, I am under my well 2000, and not to far over on my sugar. (It’s the milk I swear.) But I’m going to have a slice of Carrot Zucchini Bread, toasted with butter. I’ll still be within the “limit”.
I had probably let my portions get a little big. I had stopped drinking enough water. And my snacking had become sweet carbs. This is what I am seeing so far. So I will give it a week and let you know what happens. *:)
My Bowl & Standered Bowl
I started truly looking into my eating habits in March 2010. With the help of my fellow bitches (www.bitchyourselfthin.com) I saw that I like to sample while I cook, among other things. Looking and looking I came to some old information.
1) Our stomach are the size of our fists. 2 the amount of food to reasonable put into this is the amount your cupped hands make.
I had already reduced the amount I was eating by Savoring my food. Taking the time to feel the texture as I enjoyed the taste. I had also started using smaller plates so the amount I was eating did not look pathetic. After all I am in America where a single size serving for a steak is 12oz, and my size is around 2oz.
The thing is I eat a lot of rice and pasta dishes. I now also eat a lot of grain based dishes, and I don’t want to chase this around the plate, so I use bowls. Well have you looked at the size of bowls these days?
The average “soup” bowl is 2 cups of food. And tho my hand are not small I looking a 1 ½ cups. So I went on a bowl hunt. This sounds more interesting that it was. At my local farmers market there is often vendors as well. And often pottery vendors. So I started holding bowls between my hand looking for a good fit. And I found one. And only one so far.
Well I found another but it was pricey. I walked away figuring if it was there at the end of the day I was meant to have it. It was not.
So here I am with my one bowl and guess what? No, I did not break it. But for some reason my hubby has bonded with it. As ofter as not he has used it and it’s in the sink. Sure its a cute bowl and a lovely hand warming size, but I’m really surprised how often he goes for it. So… I am still keeping my eye peeled for slimier bowls so we can have more than one in the house. *:)
Thursday. Down .2 pounds.
I’m out in the real world today being a hair Dresser. The only possible issue is Rudy’s Doughnuts, literally 4 doors down. The chocolate old fashioned calls to me during any pause in my work. There are other options, plain old fashioned, cake crumb…
I am going to not have a doughnut today. I do not want to just transfer the calories I ate as chocolate into calories I eat as simple carbs. So I am bringing fruit snacks and lunch.
Success, no doughnut or superfluous carbs.
Friday. Down .2 pounds.
Friday fun day. I teach yoga, then hoop class, then yoga again. I’m bringing extra smoothie (orange banana & yogurt) with me as a snack. I’ll have french toast for lunch. I often have french toast for lunch, so not superfluous.
Later this day: I had a slice of coffee cake with Andrea before we hooped.
Jeff and I had Minestrone soup for dinner.
Now this is starting to look like a food log. And in fact I have not been craving chocolate. So I already see that it is a monkey mind habit and not a physical addition. Well it is only 3 days.
Saturday down .4 pounds
Obviously chocolate every day is one of the thing that keep me from my goal weight. I had quite a lot of salami and cheese yesterday and I am still down in weight. Lesson to me; The sugar and fat combo is not a healthy one. Duh!
I have been slowly loosing weight, but top out at ½ a pound a week. Doing the math I could hit 1 pound down this week. So it look like chocolate will become a weekly treat, because a daily treat that just pads me is not needed in my life.
This years first poppy
My good friend AS has suggested give up something for lent. She was raised Catholic, but is not a practitioner. Since we both have daily habits that are not the most healthy we are giving it a go.
For me it’s chocolate/candy. I don’t eat much candy that is not covered or covering chocolate, but I don’t want to just swap out chocolate for some other sugar treat. I have always had a “sweet tooth”, and if my consumption is not every day it’s 6 out of 7. I’m in the middle of a Thin Mints fest right now. So…
I already have gone through some anxiety about this venture. I do know rationally that I can say “screw it” and eat all the chocolate I want, since I know falling off this wagon wont send me to hell. But this is about seeing that I can stop eating chocolate. That I can. That I have control, not my brain. Not the voice in my head that makes suggestions all day long. And the anxiety is kinda funny since I have in the bast given up more challenging substances, like tobacco for one. Still, there is the rebellious teenager inside me that can rear her ugly head when I least expect it. Plus that voice that always suggesting.
My game plan includes:
Teeth brushing, a strategy I used when I quit smoking. It will keep my hands busy for a minute. And I like to keep that fresh brushed feeling.
Water, warm water actually. I find the warm comforting and the water will keep my stomach content.
Activity. In my car it will be belting out what ever song is on the radio. At work I will march in place. Elsewhere I will hoop or march in place. (This my help me drop a pound or two too.)
The active portion is so I don’t let me think “If I had some chocolate I would have more energy from the caffeine.”
So from March 9th till April 17th I will use these tools. So I can see that though I love chocolate, I can live without it.
Tissue play - nothing to do with chocolate *:)


High grade 180 bloom edible gelatin in granular or powder
Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. As one of food additive, food grade gelatin can be used in confectionery, jellies, desserts, dairy products or functional food, etc. Its functionalities include firming agent, formulation and processing aid, stabilizer and thickener, surface-active agent, and water finishing agent.
PHYSICAL AND CHEMICAL PROPERTIES
Light Yellow Particle, No Impurities, odourless
Light Yellow Particle, no impurities, odourless
Moisture Content (%)
Gel strength (6.67%) [ bloom]
Engler Viscosity (6.67%, 40oC) [ oE]
Residual Hydrogen Peroxide(mg/kg)
(%) Water Insoluble
Plate count( CFU/g)
Must not check out
Conclusion Through Analysis, the quality of this batch number is approved
halal edible gelatin powder ingredients for cakes
Gelatin is extracted from fresh cow skin, it is proper for gummy candy and other food industry.We can supply varieties of gelatin such as edible gelatin,technical gelatin and pharmaceutical gelatin as follow: 1)Edible gelatin with jelly strength 0-280Bloom.Gannual output:2500mts 2)Technical gelatin with jelly strength 100-850Bloom.Gannual output:1500mts 3)Pharmaceutical gelatin with jelly strength 150-280Bloom.G with high clarity!
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