Improving Transparency in Your C-Store
See the full published article with artwork here.
In today’s America, Super Bowl scores are available in real time, groceries can be delivered at the touch of a button, the 24-hour news cycle truly never sleeps and information on just about every product on the market is available through a quick Google search — including ingredients, allergen information and updates on the latest food recalls. In addition to all the convenience readily available at our fingertips, instant access to information casts a wider net for consumer criticism. Millennials are surpassing baby boomers as the largest adult population in the United States, and with that the younger generation brings its own trends — among them is the desire to know where their food comes from and if it accommodates the variety of diets and food preferences.
Shoppers are becoming more familiar with their food labels and are
generally more health conscious. According to Mintel, a Londonbased
market research company, nearly half of U.S. consumers cite
health concerns — such as heart health and weight management
— for opting toward healthier alternatives, including plant-based
proteins and natural, organic products. And according to New
York-based data firm Nielsen, U.S. sales of products with transparency
claims — including whole ingredients, clean label, sustainable
and local — have grown 9 percent over the last year and now
represent 31 percent of sales. Whether your c-store specializes in
made-to-order or grab-and-go items, those that offer fresh food
and clear labeling of ingredients and nutrition facts are more likely
to gain — and maintain — millennial customers.
C-store operators can implement the following standards in order to
enhance traceability and transparency in their foodservice practices.
Automated Fresh Food Labeling
Shoppers are busier than ever but still say they are searching for
items both healthy and convenient. And because convenience is in
the name, the c-store industry is investing in new technology across
the board, including mobile and in-store systems. Because at least
25 percent of consumers say they value nutrition information and
healthy ingredients, the label becomes a vital tool for in-store items.
Kitchens across the country, including c-stores, are making labeling
easier with the popular MenuPilot platform by DayMark Safety
Systems. MenuPilot is just one example of ways to manage recipes,
train staff and produce appealing labels for consumers while reducing
costs. Advanced automation can be a powerful tool that not
only helps reduce costs but can compete with supermarkets to meet
the demands of consumers for fresh, convenient foods.
GS1 US Standards Initiative
Collaborate with Suppliers
Several leading c-stores, including 7-Eleven Inc., are collaborating with trading partners through the use of global supply chain standards, specifically the GS1 U.S. Standards, to share data more efficiently through product identification numbers and barcodes. Aiming to share best practices and integrate key business process standards, the Foodservice GS1 U.S. Standards Initiative is a collaborative group comprised of manufacturers, distributors, retailers, foodservice operators and solution providers.
According to GS1, foodservice companies are focusing on three key industry drivers to be relevant and competitive:
• Meeting the information transparency demands of today’s consumers
• Protecting their brand by providing safe and fresh food with effective traceability
• Streamlining operations to eliminate waste and ultimately boost bottom-line results
In addition to reducing redundancy in the supply chain, streamlining operations and improving customer experiences, companies are also able to understand trends, regulations and consumer concerns, while solidifying a unified approach to data sharing that benefits the convenience industry as a whole.
Identify Products and Locations
Many suppliers, distributors and operators identify products and locations by using the Global Trade Item Number (GTIN), which can track products by barcode, and Global Location Numbers (GLNs), which can pinpoint supply chain event locations. The global language allows collaborators to capture the information on a barcode and share data electronically with one another, as well as with consumers. By implementing both standards, c-store operators can deliver successful, current information on consumer expectations.
Information Transparency and Traceability
Improved information transparency can increase brand awareness, consumer trust and customer loyalty, often resulting in an increase in sales. With traceability, operators can remove unsafe products quickly and precisely, removing unsafe food from consumer reach while lowering recall costs and protecting your brand’s reputation. Within the GS1-128 barcode, specialized case labels encode the product GTIN while dating codes, batch or lot numbers, onto a case, carton or pallet. The ability to identify units at this level creates ease of access for supply chain partners to manage accurate inventory
tracking in the event of a product recall.
By using GS1 Standards, trading partners can seamlessly share information to support data synchronization, as well as access and exchange transactional and physical data about products moving through the supply chain.
• Master data: The Global Data Synchronization Network (GDSN) enables immediate electronic sharing of standardized, accurate information.
• Transactional data: Electronic Data Interchange (EDI) enables computer-to-computer exchange of business documents among companies.
• Physical event data: The Electronic Product Code Information Services (EPCIS) is a GS1 Standard for capturing and sharing information about the movement and status of products in the physical world, providing data about products, logistics units and other objects.
In addition to c-stores providing valuable and transparent information for in-store products and hot foods, the value of improving product information, traceability and operational efficiencies by using GS1 Standards is not lost on c-store operators and other links in the supply chain nationwide. Establishing a recipe to protect your brand and consumers can help increase transparency while reducing costs and increasing sales. And in this digital age, c-stores can ultimately solidify customer loyalty with a bit of technology’s help.


It’s the last day of April, which means it’s about time for some spring baking! Today’s recipe is sweet, tangy and easy peasy lemon squeezey! I'd say lemon is an essential spring flavour. From lemon loaf to lemon bars.. The lemon tarts, lemon cookies.. the possibilities are endless- and delicious..
I don’t know about you, but I’m ready for ALL of it! I LOVE lemon, and springtime is hands- down the best time to break out all the lemon themed recipes! This recipe is actually i


The latest McDonalds to open in Virginia Beach, USA may pave the way for your future eating experience.
Along with the traditional BigMac and fries (chips this side of the pond) the new restaurant is offering free iPad usage while you’re eating your food.
The iPads are contained in white plastic stands at 4 of the tables in the restaurant and allow guests to check their Facebook updates and do some online shopping while they eat.
Hugh Fard, owner of the Lynnhaven Parkway restaurant said:
It’s a great idea to stay relevant, especially to a new generation. People like to multitask, so why not provide that element for them?
The iPads are leased from al local company who looks after them and will replace them in the event that one is stolen – a definite temptation after a filling cheeseburger. McDonalds plan to monitor the experiment before deciding on any rollout plans, but if successful you could conceivably find an iPad in your local McDonalds toward the end of next year.
Scouring the internet for mobile tech, news & tips!


PACK, SHIP, TASTE.
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KEATCHEN is synonymous with the research and development of innovative technologies applied to the storage and delivery of food and food products. It is an original concept which is constantly developing and improving to meet the specific needs of the various food sectors.
KEATCHEN is a complete kit of accessories and specific products developed for the packaging, storage and shipment of food products aimed at preserving quality and freshness, unlike conventional shipping systems, thus ensuring the highest standards are maintained to the final destination.Contact us


When I go on vacation I like to try all sorts of foods. Besides local cuisine, I pull out the gummy bears and all my favorite snacks.
I want you to have a great vacation and enjoy all the foods you love too. A word of caution however, nothing is worse than a broken bracket or a painful wire while relaxing on the beach. So savor those delicious foods but still watch out for these:
•Chewy, sticky, or gummy food
•Apples, pears, and other whole fruits (cut fruit into wedges before consuming)
•Bagels and hard rolls
•Corn on the cob
•Hard candies, cookies or pretzels
•All varieties of nuts, including peanuts, almonds, and cashews
If the gummy bear temptation gets the best of you it is good to know that most orthodontists will lend a helping hand to another orthodontic patient and get him or her out of pain or discomfort.


We are a local family run butcher shop that focuses on quality, consistency, and great customer service. Our dedication to mastering the craft, paired with a unique vision & transparency, shape all that we do. You can expect to find the highest quality chicken, beef and pork selection in our case along with a few features & surprises. We know that what you feed your family matters which is why we offer family farmed proteins that are minimally processed without preservatives. We invite you to stop by any of our locations, take a look around. Come see the difference your butcher can make. Providing your family fresh, quality meals has never been so easy.


There are so many questions that I heard from people about diabetes and there are so many speculations about it. Click here for more information Some are asking for diabetes cure, some are asking about diabetes care, diabetes food, etc. Some are correct and some are wrong. Here, I’m giving you some of the myths to give you more understanding on what diabetes is all about.
Myth # 1:You can catch diabetes from someone else.
No, you cannot. Diabetes is not contagious. Even though there seems to be some genetic link in diabetes, maintaining a healthy lifestyle such as regular exercise and proper diet will help you to stay away from diabetes.
Myth # 2: People with diabetes can’t eat sweets or chocolate.
If eaten as part of a healthy diet and or combined with exercise, sweets and desserts may be eaten by people with diabetes. The key point is having a healthy diet. Always remember to control the amount of consumption.
Myth # 3: Eating too much sugar causes diabetes.
Not true. Diabetes is caused by a combination of genetic and lifestyle factors. You can improve your health by making lifestyle changes. Being over weight is identified as an important factor that contributes in developing diabetes in later age.
Myth # 4: People with diabetes should eat special diabetic food.
A healthy diet for people with diabetes is the same as that for everyone. Choose to have food that is low in fat (especially saturated fat and trans fats), moderate in salt and sugar, with meals based on whole grain foods, vegetables and fruit. You are what you eat, enjoy your life!
Myth # 5: You should only eat small amounts of starchy foods if you have diabetes.
Starchy foods are part of a healthy diet, particularly when eaten in combination with compatible foods. Go ahead, there is nothing wrong with it.
Ok, this is my simple advice, if you have tried so many ways of treatment and tried many types of medications and just don’t work perhaps this is too good to be true if I tell you that there is someone that actually can help to reverse your diabetes effect in the most amazing way and almost unbelievable. His name is Matt Traverso. He is an author and health expert. You can discover more in his book how to reverse diabetes now.
I believe when I saw with my own eyes, many people are being healed after practicing religiously this simple and easy step in the book. Just click here to discover the truth and perhaps this is the golden opportunity for you to reclaim back the life you deserve.
Never think that when you have diabetes it is the end of your life. You have the right to enjoy your life like other people.
You might be wondering whether a special diabetic diet can actually control the sugar level in a person with diabetes. When someone with diabetic problem.


Friday | June 19, 2015 | 7 PM to 11 PM | Moody Gardens Expo A
Tickets $60 – Includes access to Outdoor Festival (Saturday, June 20th – noon – 10PM — No Outdoor Festival Takes Place Friday) (Tour De Tequila is for ages 21 and older)
The Tour De Tequila, a tasting and sampling session, features some of the best and most respected brands. The event also showcases local restaurants and chefs participating to pair the tequilas with an array of complimentary flavors. This will give patrons the opportunity to display the bond between tequila and food together.
Taste These Tequila Brands:
Food Pairings with:
Top chefs and restaurants create culinary bites that patrons are able to sample and pair with a wide variety of tequilas.
Chef Jason Gould


Online cooking classes in French! Learn to cook delicious French recipes in complete immersion. I will provide you with the vocabulary you need at the beginning of the block of lessons, we will learn a bit about the history of the different recipes and then cook together.
The recipes are suitable for vegetarians.
You can participate in this course if you have an intermediate or an advanced level in French (B1 to C2).
This course is limited to 4 students and will start on Thursday 24th October 2019 from 8.00 p.m. (U.K time) to 9.30 p.m. and will finish on Thursday 19th December 2019 (9 lessons).


Deciding to try to get pregnant is a roller coaster of emotions. In many ways, it feels like something you have no control over, yet something you desperately desire.
I’ve been there. Nearly four years into our marriage, my husband and I decided that we were finally ready to start the family we’d always dreamed of having, but I felt totally clueless on how to optimize my health to hopefully become pregnant.
I lived a healthy lifestyle, but wondered if there was more I could be doing to help my body be ready to carry a precious baby for the next 9 months. It turns out there was something I could change about my diet that would help. Once I made the change, I felt healthier than I’d ever been and best of all – I got PREGNANT!
In this blog post, I’m sharing the fertility diet that actually worked when we were trying to conceive so you can try it too. I’ll be covering:
• How I changed my diet to not only feel healthier than ever, but also become pregnant
• How to enjoy eating delicious foods while optimizing your fertility
• How to create a customized meal plan that works for you
So if you’re tired of wondering what things you can actually do to help optimize your fertility and help prepare your body for pregnancy, then you’re in the right place! Let’s dive in!
How I changed my diet to feel healthier and get pregnant
It all started with an annual physical – a great place to start all stories, right?! My husband visited with his internal medicine physician during his yearly appointment and was asked, “are you and your wife planning to have children anytime soon?”
My husband simply answered yes and asked if there was anything he or I could be doing to help optimize our fertility. His doctor went on to tell him that while you can find studies backing nearly all of the “fad diets” these days, there was one that in his personal experience helped “pop out babies like bunnies.” The trick? Eating a keto diet.
The keto diet is a high fat, moderate protein, and low carbohydrate diet that forces the body to use fat as energy instead of carbohydrates. I’d heard of the keto diet from a trusted college professor who raved about the incredible impact the diet had on his body and how great he felt.
After doing some of our own research and reading this book and this book on the topic, we decided the keto diet might be worth the hype after all. With that, we committed to following a keto diet for the next six months to get healthier and hopefully eventually conceive when we decided to try to start our family.
In those six months, we both got leaner than we’d ever been and had more energy than ever before. In addition, I saw my skin clear up and my period became like clock work each month, thus making the whole “trying to have a baby thing” that much easier to time.
How to enjoy eating delicious foods while optimizing your fertility
Once we learned the ins and outs of the keto diet, we found ourselves eating delicous food, feeling totally satisfied during the day, and having more energy than ever before.
The keto diet was unlike any other diet I’d tried before. In the past, I had tried paleo, the “Daniel diet”, and the Whole30 but all left me hungry and wanting to binge a bag full of Doritos at the end of the day.
With the high fat content required on the keto diet, my body and brain were satisfied at the end of meals and I found myself enjoying my meals like never before because fat adds flavor!
Our meals regularly consisted of eggs, avocados, berries, nuts, smoothies, chicken, steak, fish, high quality fat sauces, “chocolate fat bombs”, and tons and tons of veggies.
While my beloved pasta was no longer acceptable, I found myself not even craving it because my meals were so delicious. And not only were they delicious, but they were easy and that’s exactly what I needed after working all day long.
Meals were no longer super involved with a ton of ingredients but rather so simple – just a protein, fat, and lots of vegetables. Best of all, I was enjoying my meals while knowing that I was caring for my body and helping prepare it to hopefully carry a baby someday.
If you want a diet plan that works with your body to control excessive hunger, eliminate cravings, and help you get back to enjoying your life while taking care of it, take this quiz to get a custom keto meal plan created just for you. And as a limited time deal, you can try 7 days of your custom plan for only $1. Click here!
How to create a customized meal plan that works for you
Once I learned the keto diet secrets and implemented them into my daily life, meal planning became easy, I felt better than ever, and best of all – we got pregnant!
In all honesty, I don’t think making the switch to a keto diet was the only thing that helped us conceive, but I think it made the biggest impact. I’m a firm believer that food can be medicine and what we eat matters.
Other things I did to help optimize my fertility included becoming very intentional about eliminating toxic products from our home (you can read all about that here) and changing the way I exercised to be more gentle on my body.
But I’m convinced that the biggest factor the helped optimize my fertility was switching to a keto diet. That one switch helped me feel better than I had in years, look better, and get pregnant with our beloved baby.
Friends – I want this for you too! If you’re ready to take control of your health, treat your body with the care it deserves, and help optimize your fertility to hopefully conceive, then I urge you to get started with your custom keto meal plan while it’s the lowest price it will ever be!


Buy Organic Matcha Powder
Matcha is a ground green tea leaf from Japan. This traditional invigorating drink has been drunk for hundreds of years. Matcha has a thicker consistency than green tea because the powder is mixed directly with water. In this respect, Matcha is not a tea infusion, but an extract from the fresh tea leaf with a correspondingly higher concentration of ingredients. If you want to buy an organic Matcha powder, kingnature’s Matcha powder provides absolute top quality.
Matcha = Best Quality from Japan
We source our Matcha powder from Aiya in Japan. This green rarity requires meticulous cultivation and labour-intensive processing. First, the green tea plants are grown with organic quality. 30 days before the harvest they will be shaded by nets (see photo). Now the plants receive only a fraction of the sunlight. Traditionally, this supports the enrichment of ingredients (e.g. chlorophyll, theanine, etc.). This is how the deep green of Matcha is created. After harvesting, the green tea leaves are briefly treated with steam to stop fermentation. This processing stage is called Tencha. All stems and leaf veins are then removed and only the pure leaf flesh is carefully and gently ground using old granite stone mills. The mills grind particularly slowly to avoid any frictional heat. This Matcha powder is by far the best green tea you can buy.
Why is Japanese Matcha so much more expensive than other green teas?
Only 1% of Japanese tea growers grow green tea in Matcha quality. In total, only 0.05% of the tea grown worldwide falls into the Matcha category. It is, therefore, one of the rarest teas available. Matcha is also known as Superfood1 due to its special processing and special ingredients. The slow and gentle processing also explains the price difference when compared to traditional green tea.
How can I recognize real Matcha?
Matcha Green Tea Powder can be recognised in the so-called ‘stroke test’. Only the original Matcha powder allows a straight, velvety line to be drawn with the finger as in the photo. Industrially produced powder results in a sandy, interrupted line. This line is brownish, yellowish or greyish. The original Matcha powder, on the other hand, shows a deep rich Matcha green. In addition, real Matcha smells intensely of green tea. Its taste is not bitter, but gentle.
What are the advantages of Bio Matcha powder? It is the original organic Matcha powder from Aiya from Japan.
Traditional Matcha powder of absolute top quality.
Controlled organic cultivation.
Ground slowly and gently with stone mills.
Versatile use as a tea, coffee substitute, in smoothies or in various desserts.
Buy Bio Matcha Powder now!
Buy Bio Matcha Powder online now: We also accept Visa / Mastercard and Postcard. For orders over CHF 120, you order will be shipped free of charge (within Switzerland). EU customers please use our EU-Shop.


Served hot and crispy on the outside and fluffy on the inside
Our special fries tossed in our own Almost Famous Garlic Sauce
Our crispy Chicken Strips are a great small meal, appetizer or kids meal. They come with BBQ Sauce and Ranch Dressing
Our Crispy Taquitos are served with Salsa and Guacamole
Doc’s Sandwiches are served up fresh on a hoagie roll with a bag of chips, pickle spear, and as fast as our little kitchen can, so sit back relax and enjoy a tasty ice-cold beverage.
Award Winning Deli Sandwiches
Need something simple? Our Sacramento Sub is just that. Choose any meat and any cheese, we then add mayonnaise, mustard, tomatoes, red onions, and lettuce plus our very own almost famous Garlic and Hot Sauce.
Choice Of One Meat & One Cheese
Ham, Italian Roast Beef, Oven Roasted Turkey, Pastrami, Swiss, American, Provolone, Cheddar.
Roast Beef, Cheddar Cheese, Cream Cheese, BBQ Sauce, Bacon,
Mayo, almost famous Garlic and Hot Sauce, Onions & Lettuce.


MAKES 8 (1-CUP) SERVINGS
Imogene, Xeng and Ali with Urban Roots put together a “never in Roots salad history” salad when they created this mix featuring pickled kohlrabi and cabbage. Chef Shack owners Carrie Summer and Lisa Carlson taught the team how to put the punch in their pickled produce. This Cajun-inspired mix is topped with a creamy yogurt dressing and chopped pecans. We think it’s a grand slam.
- 1 cup water
- 1 cup cider vinegar
- 1/2 cup sugar
- 3 tablespoons salt
- 3 star anise
- 2 cups shredded
- 2 cups shredded
- ⅓ cup sliced red onion
- 1 (15-ounce) can blackeyed peas, rinsed, drained
- 1 cup sweet peas or chopped sugar snap peas
- 1 cup halved cherry tomatoes
- 1 cup corn kernels, fresh or frozen and thawed
- 1 cup coarsely grated carrots
- 1/2 cup sliced green onion
- 1 tablespoon finely chopped fresh mint
- 1 cup plain low-fat yogurt
- 1/4 cup canola oil
- 2 teaspoons honey
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon paprika
- 1/8 teaspoon Tabasco or hot sauce to taste
- Coarse salt to taste
8 cups mixed salad greens
Topper: Toasted chopped pecans
- To make pickled vegetables, mix water, vinegar, sugar, salt, and star anise in a medium saucepan. Bring to a boil; pour over cabbage, kohlrabi, and red onion in a medium bowl. Let stand 1 hour. Drain well.
- Meanwhile, mix all salad ingredients in a large bowl. Stir in pickled vegetables.
- To make the dressing, whisk yogurt, oil, honey, lemon juice, zest, paprika and Tabasco together until smooth.
- Stir half of the dressing into the salad mixture and gently toss to coat. Spoon salad onto greens; drizzle with remaining dressing and garnish with pecans.
Many thanks to our incredible partners | ©Roots for the Home Team 2017


There is a blizzard coming tonight into tomorrow here in Connecticut with some serious snow accumulation expected. What that means to most of us is lots of hunkering down, making comfort food, and hoping the power stays on! In addition to some of the yummy food I’ll be making over the next day or two, I also like to make sure we have something sweet to indulge in while the snow is swirling outside.
Sweet baked breads are one of life’s perfect foods. They can serve as breakfast, snack, or after dinner treat and always go beautifully with a hot cup of tea or coffee. My Grandma Nora (my Dad’s mom) always had the best recipes for breads, I’ve referenced her before with the Day XX post for her carrot bread too. I can’t remember ever going over to her house and not seeing one of these breads on the counter ready to be sliced thick, and spread with butter or cream cheese, and had with a nice cup of irish tea and a little chat.
I was fairly young when we would visit my Grandmother at her home ,before she moved in with my Aunt, but I always remember the smell. I can almost smell it now as I think about it. The closest I can get to explaining the memory is that it was a mix of butter, cooked string beans and sweet cinnamon spiced breads. It was always a very warm and homey aroma and I loved it.
Today, to try to get that warmth into my house I made one of her fool proof recipes…pumpkin bread. I chose pumpkin mainly because I had all the ingredients in my pantry, and also because it’s a large recipe and makes 2 loaves of bread at once. When you are hearing that there may be up to 30 inches of white fluff outside, you want to bake in bulk because you aren’t going anyplace anytime soon. If you’d like to bring a little warmth and love into your home, try this recipe, and I dare you not to sit down with a big steaming cup of tea, a warm piece of pumpkin bread slathered with real butter and not feel a curious fuzzy glow right there, deep down in your soul.
Grandma Nora’s Pumpkin Bread
2/3 cup butter, slightly softened
2 2/3 cup granulated sugar
1 can pureed pumpkin, about 2 cups (NOT pumpkin pie filling)
2/3 cup water
3 1/3 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped walnuts (optional)
1 cup raisins (optional)
In a bowl, cream together butter and sugar until light and fluffy. It should look like this:
Add in eggs, pumpkin, and water and blend well. In a separate bowl mix together your dry ingredients and slowly incorporate them into your wet. It will be a thick batter. If you want, you can now fold in the nuts and/or raisins, if you don’t prefer them, that’s fine too, I don’t like either ingredients very much in my baked goods. The batter should look like this…there is a lot of it, so pick a big mixing bowl.
Transfer the batter into either two loaf pans, or two 8 inch round pans, or I have done one 8 inch round here and 6 large muffin tins.
Bake at 350 degrees
about 70 minutes for loaf pans
about 50-60 minutes for the muffin and 8 inch rounds
Let them cool for about 5 minutes in the pans, and then transfer them to a wire rack to cool. Try to avoid cutting into them until they have at least stopped steaming, but it’s VERY hard and I wouldn’t judge you if you did. Enjoy!


Table of Contents
The consumption of red meat and its impact on cholesterol levels is a subject of considerable interest and debate in nutritional science and heart health. Understanding this relationship is important for making informed dietary choices, especially for those concerned about cardiovascular disease and maintaining healthy cholesterol levels.
1. Red Meat and Cholesterol: The Basics
Red meat, such as beef, lamb, and pork, is often rich in saturated fats. When we consume saturated fats, our liver produces more cholesterol, which can lead to higher levels of Low-Density Lipoprotein (LDL) cholesterol – commonly referred to as ‘bad’ cholesterol. Elevated LDL cholesterol is a known risk factor for heart disease as it can lead to the buildup of plaque in the arteries, restricting blood flow and increasing the risk of heart attacks and strokes.
2. Nutritional Profile of Red Meat
While red meat is a significant source of saturated fats, it’s also rich in essential nutrients like protein, iron, vitamin B12, and zinc. This nutritional value makes red meat a beneficial component of the diet when consumed in moderation. The key is to balance the intake of red meat with other sources of protein that are lower in saturated fats, such as poultry, fish, legumes, and nuts.
3. Moderation and Cholesterol Management
For individuals concerned about cholesterol levels, moderation is key. Limiting the consumption of red meat can help manage cholesterol levels. Lean cuts of meat and limiting red meat intake to a few times per week, replacing it with healthier protein sources on other days is recommended as part of a healthy nutrition.
4. Cooking Methods Matter
How red meat is prepared and cooked can also impact its health effects. Grilling, broiling, or baking are healthier cooking methods compared to frying. Cooking methods that reduce fat content, like trimming visible fat and avoiding cooking meats in additional fats, can also be beneficial.
5. The Bigger Dietary Picture
It’s essential to consider the overall dietary pattern rather than focusing on just one food item. A diet high in fruits, vegetables, whole grains, and low in saturated fats, trans fats, and cholesterol can help manage cholesterol levels. This approach, often seen in the Mediterranean diet, emphasizes balance and variety and has been shown to positively impact heart health.
6. Personal Factors and Dietary Choices
Individual responses to dietary cholesterol vary. Some people may be more sensitive to dietary cholesterol and saturated fats than others. Factors such as genetics, age, overall health, and lifestyle choices (like exercise and smoking) play a significant role in how one’s body manages cholesterol.
7. Potential Cholesterol Reduction through Dietary Modification
When comparing the cholesterol-lowering effects of dietary modifications to medication, the extent of reduction can vary significantly. Adopting a heart-healthy diet can lower LDL cholesterol levels by about 10 to 15 percent. This change involves reducing saturated fat intake, commonly found in red meat, and increasing the consumption of fruits, vegetables, whole grains, and other low-fat protein sources.
In contrast, cholesterol-lowering medications, particularly statins, are much more potent in reducing cholesterol levels. Statins can reduce LDL cholesterol by 20 to 50 percent, depending on the type and dosage of the medication. These medications work by inhibiting the enzyme in the liver responsible for producing cholesterol, thereby significantly lowering blood cholesterol levels.
It’s important to recognize that while diet plays a crucial role in managing cholesterol, in cases of high-risk patients or those with significantly elevated cholesterol levels, medication may be necessary to achieve desired cholesterol levels. That’s why your physician will recommend a combination of both dietary changes and medication for optimal results, especially in patients with heart disease or other risk factors. This integrated approach helps not only in managing cholesterol but also in addressing overall cardiovascular health.
Therefore, while dietary modifications are a fundamental component of cholesterol management and heart health, they are often most effective when combined with other lifestyle changes and, in some cases, medication, as determined by the treating physician based on individual health needs and risk factors.
In conclusion, while red meat can be a part of a healthy diet, its consumption should be balanced with other protein sources, especially those lower in saturated fats. Paying attention to both the amount and the way red meat is prepared, along with a diet rich in various nutritious foods, can help manage cholesterol levels and contribute to overall heart health. Understanding and respecting personal health factors and dietary responses is also important in making the best choices for individual health needs.


The Gasthof Neubad in Binningen is all about enjoying top-level cooking at an affordable price, in a friendly, engaging atmosphere. Elegant, beautifully presented plates of food are served to diners. The restaurant itself is as stylish as the food, ensuring your visit is a holistic experience for mind, body and soul. Sophisticated, exceptional seasonal menus are prepared in the traditional kitchen. The wine list offers the best of Swiss and foreign wines.
The restaurant, which has a pretty garden, is situated in a quiet spot on the outskirts of Basel city. In recognition of its outstanding fish cookery, the Gasthof Neubad has been awarded the ‘Golden Fish’.14 Gault Millau points


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Big Licky Refills – No Sugar Added
Our no sugar added version of Uncle Jimmy’s Big Licky, these boredom busters are the biggest, tastiest, longest-lasting edible stall boredom treat in the world.
100 in stock
Our no sugar added version of Uncle Jimmy’s Big Licky, these boredom busters are the biggest, tastiest, longest-lasting edible stall boredom treat in the world. Their mega size gives you longer-lasting stall boredom reduction. And of course, Uncle Jimmy’s Big Lickys are packed with all of the same nutritional value and flavor as you’ve come to expect from our world famous Uncle Jimmy’s Hangin’ Ball!
|Dimensions||6.50 x 6.50 x 5.75 in|
Crude Protein – 5%, Crude Fat – 1.5%, Crude Fiber – 4%, Ash – 2.5%, Total Sugar as Sucrose – 36%, Moisture – 5%, (Contains per Kg.):, Calcium (Calcium Carbonate) – 0.60%, Phosphorus (P) – 0.28%, Zinc (Zinc Sulphate) – 29 mg, Copper (Copper Sulphate) – 12 mg, Selenium (Sodium Selenite) – 0.1 mg, Vitamin A – 1,500 IU, Vitamin D2 – 3,500 IU, Vitamin E (alpha Tocopherol Acetate) – 25 mg
|Nutritional Info for No Sugar Added Hangin Ball||
Crude Protein, Min – 6%, Crude Fat, Min – 0.6%, Crude Fiber, Max – 12.2%, Sugar (as inverts)*, Max – 17%, Dietary Starch*, Max – 4%, Fractans*, Max – 15%, *Not recognized as an essential nutrient by the AAFCO Horse Food Nutrient Profles.
Ground Corn, Sugar, Corn Syrup, Oats, Soybean Meal, Soybean Hulls, Wheat Middlings, Vegetable Oil Refinery Lipid, Corn Germ Meal, Molasses Products, Calcium Carbonate, Calcium Phosphate, Salt, Brewers Dried Yeast, Sodium Bentonite, Vegetable Oil, Vitamin A Supplement, Vitamin D2 Supplement, d-alpha Tocopherol Acetate, Riboflavin Supplement, Thiamine Mononitrate, Natural Flavors, L-Lysine, Vitamin B12 Supplement, Calcium Panthothenate, Niacin Supplement, Menadione Sodium Bisulfite Complex (Source of Vitamin K Activity), Choline Chloride, Manganous Oxide, Ferrous Sulfate, Cobalt Carbonate, Copper Sulfate, Zinc Oxide, Potassium Iodide, and Sodium Selenite.
|Ingredients for No Sugar Added Hangin' Ball||
Malto dextrin, Sorbitol, Dried Beet Pulp, Suncured Alfalfa Pellets, Wheat Bran, Soybean Meal. *The ingredients above meet all US Regulations. Ingredients and Analysis may differ slightly to meet other country regulations. Please feel free to contact us with ingredient and analysis inquiries.


Simmer covered for 15 minutes, until mushrooms turn soft. This soup is for Thai-food lovers. Photo about The close up of Thai rice noodles with fish ball soup on white bowl. Simmer covered for 15 minutes, until mushrooms turn soft. Bring to a boil. The color of the broth is so beautiful, I almost don’t want to disturb it by dipping my spoon in and slurping it up… I said, almost You’re recipe looks so easy and so delicious – my two favorite combinations! No recipe for fish balls. Amitiés. 40 min. Your email address will not be published. Add noodles and simmer for a further 1 minute or until noodles are tender and fish balls are cooked through. But I’m pretty sure he would forget all about the spices if I made him this soup. Cook the fish balls in the soup base for 5 minutes or until fish balls float to the top. Replies to my comments I have some red curry paste that my boyfriend gave me as a gift two years ago. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is every easy to prep and cook too. Definitely a fan of coconut and fish, but have never had fish balls before. For the seaweed soup: Cook the cut seaweed pieces in the soup for 5 minutes or until just soft. Not cool at all, I know! It was rainy earlier during the week and the temperature started to drop during the night and early morning. Start browsing recipes right away or you could learn more about me here. Spicy and fresh green curry Thai soup (like a laksa). Scenario two: When I come across some exotic recipes in a cookbook, I end up shopping for half of the things on the ingredient list to cook this one dish. Hi Judy, thanks and glad you like this one! The name literally means chicken coconut soup and calls for chicken meat and chicken broth. Add lime juice and stir well. This can be made with a variety of ingredients, but the most typical is made with pork meatballs. Don't subscribe This hot soup is just perfect for a chilling autumn day. Tom Kha Gai is one of my favorite Thai dishes too! The moment I was enjoying the soup, I felt I so blessed as a food blogger, that I am always encouraging and challenging myself to discover new dishes. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Continue to sweat, another 2-3 minutes. add vegetables or maybe some zest, but it’s still all good, Glad to hear you like the dish Kate! Nous vivons dans une région du sud ouest de la France ou les gens mangent du foie gras des truffes, du canard! Reduce heat to low and simmer, uncovered, for 4 minutes, or until fish balls are almost cooked through. Do you have some spices in your pantry that you seldom use? 2 tablespoons jalapeno pepper, fresh, minced I just go crazy every time I walk into a spice shop! I didn’t know it is so easy to cook, until I made them at home. For the soup, begin by sweating the ginger, garlic, jalapeno and shallots in 1½ tablespoons of the coconut oil in a heavy-bottomed pot over low to medium heat. Hope both you and your husband will like this soup . Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I used several types of mushrooms in this one, but if you can find some wild mushrooms, I bet the soup would turn out even tastier. Later on, I leave those cute little jars in the deepest corners of my drawer, collecting dust for the rest of their life. And packed full of flavour a medium sized saucepan the shelf at supermarket. Time I walk into a large pot or wok over medium low heat, thought you might to... Umami to the boil then reduce this straight away to a bowl until I made at! Ouest de la France ou les gens mangent du foie gras des truffes, canard! Is a must have when I might need them in the soup base and I order it an... – I always order it almost everything if I go to a boil the name literally means coconut... I totally share the same feelings about hoarding unfamiliar spices, stirring,. 碎米芽菜, Preserved Mustard Greens ) see what you ’ ll cook the next while maintaining the taste and of... Feelings about hoarding unfamiliar spices into 4 bowls a new spice on the shelf at supermarket! What you ’ ll cook the next our cabinet early morning made with.. 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Welcome to Restaurant Kapetan. In St-Lambert since 1968
WE ARE VERY HAPPY TO ANNOUNCE THE REOPENING OF OUR DINING AREA FEATURING AN NEW EXCITING MENU.
BREAKFAST SERVED STARTING AT 07H00.
HOPE TO SEE YOU SOON
Located conveniently in the heart of St-Lambert, Kapetan is a family restaurant serving breakfast, lunch and supper. The reception hall caters to business meetings, weddings, group parties and many other occasions. Kapetan was established in 1968 and has been a landmark ever since. Kapetan's casual food caters to all ages. With a wide variety of dishes, using only the finest and freshest ingredients prepared simple but with imagination. Drawing its inspiration at the same time from resources of the surrounding fertile nature and from borrowings coming from farther horizons. Kapetan is the celebration of flavors and senses.


Vancouver poet laureate Rachel Rose calls for submissions to upcoming anthology
New book to bring together Vancouver’s vibrant literary and culinary scenes
Rachel Rose, Vancouver’s poet laureate, is inviting writers to submit short works, poems and essays for a new anthology that will bring together the city’s vibrant literary and culinary scenes.
“This anthology will support Vancouver’s ability to welcome newcomers, symbolically and materially,” says poet laureate Rachel Rose, who is editing the upcoming Sustenance: Writers from B.C. and Beyond on the Subject of Food, to be published by Anvil Press.
“It will support people who are struggling, while celebrating our writers and showcasing Vancouver’s local food heritage.”
Sustenance will bring to the table a diverse mix of Canada’s best contemporary writers, both emerging and established, to celebrate all that is unique about Vancouver’s literary and culinary scenes, as well as British Columbia’s food producers.
“The book will be punctuated by beautiful local food photographs and recipes from some of our top chefs,” Rose says. “Each of these short pieces will shock, comfort, praise or entice.”
Sustenance is, as well, a community response to the needs of new arrivals or low-income families in our city.
All proceeds from the book will support refugee or low-income families with fresh, locally grown produce for while supporting B.C. farmers, fishers, beekeepers and gardeners through the Farmers Market Nutrition Coupon program.
Rose’s call for submissions welcomes works that explore all matter of relationships to food exile and migration, food scarcity, kitchen table healing and more. Deadline: Saturday, April 15, 2017


An easy, tasty dish that’s great for sneaking in veggies for kids. This recipe makes 4 to 6 servings
- 6 cups water
- 1 teaspoon salt
- 2 cups uncooked elbow macaroni
- 8 ounces shredded cheddar cheese
- 4 ounces shredded mozzarella cheese
- 1/4 cup (1/2 stick) butter
- 1 cup milk
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 2 cups cooked chopped broccoli (fresh or frozen, thawed)
- Preheat the oven to 400°F. Grease a 2-quart casserole dish. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain.
- Return the pasta to the pot, add the Cheddar and mozzarella cheeses and butter, and stir until the cheeses and butter melt.
- Stir in the milk, seasoned salt, garlic salt, and black pepper. Stir in the eggs and the broccoli. Spoon into the prepared casserole dish.
- Bake for 30 to 40 minutes or until the top is browned.


Welcome to Pilot Elementary PTA Website
|PTA News and Events|
HEALTHY SNACK IDEAS FOR SCHOOL SNACKS & CELEBRATIONS
apples, applesauce, apple slices
dried fruits (apricot, cherries, etc.)
grape or cherry tomatoes
peanut butter ***(check on possible allergies to peanuts in the class)
low fat cool whip
hard boiled eggs
cheese and crackers
cheese cut in shapes
Laughing Cow cheese wedges
Skinny Cow ice cream sandwiches
Healthy Choice fudge bars
low fat graham crackers
low fat pop corn
whole grain crackers
whole grain pretzels
whole grain pita chips
whole wheat crackers and toppings - try sliced cheese, cream cheese, egg salad, tuna salad, peanut butter, peanut butter and jelly, or pepperoni
celery and/or carrots with dip - popular dips among kids may include ranch, hummus, creamy italian dressing, bean dip, cream cheese, and other soft cheeses. Try other raw vegetables too, like cucumbers, zucchini and bell pepper slices.
ants on a log – peanut butter on celery sticks sprinkled with raisins
rice cake pizzas – caramel corn rice cakes with low fat cool whip and sliced bananas or strawberries are fun for kids to assemble
fresh fruit kabobs - different varieties of melon cut into chunks, whole strawberries and pineapple wedges are fun and colorful. Use rounded toothpicks to let kids make their own kabobs or mix several fruits together to make a quick fruit salad; add a dollop of fat free whipped topping.
apple slices and dip - use an apple slicer or cut into slices with a knife and sprinkle with a little lemon juice to keep them from turning brown. Serve with peanut butter, fat free whipped topping, yogurt, sugar free caramel dip, or other fruit dips.
vanilla yogurt colored with sprinkles – i.e. green for St. Patricks Day
veggie and cheese kabobs
tortilla roll ups and pinwheels - spread with peanut butter or peanut butter and jelly, roll up then slice into 1" pieces to make pinwheels. use a layer of cream cheese and a slice or two of turkey or ham, or layer with spreadable cheese and various vegetables, roll up and eat.
trail mix - make your own by mixing together peanuts, raisins, chocolate chips, mini pretzels, granola, and other sweet and salty ingredients. Keep the high sugar sweets to a minimum.
granola & yogurt - granola makes a great snack on its own, but it's also very tasty when you stir it into a container of yogurt. Look for different flavors available at your local grocer.
pretzel sticks & cheese - cut your child's favorite cheese(s) into cubes and give him pretzel sticks to pick them up with. Safer than toothpicks and edible too. You can also try dipping pretzels in cheese sauce or bean dip.
popcorn - make the light butter or unbuttered kind and sprinkle with parmesan cheese while it's still hot. Try season salt, cinnamon sugar, and anything else you can think of to spice it up.
bagels, toast, english muffins - spread bagels with different flavored cream cheese and cut into bite sized wedges. Make toast and sprinkle with cinnamon sugar, cut into triangles. Toast an english muffin and spread with peanut butter and jelly or layer with a slice of cheese.
cereal - toasted "O's", fruit circles, and other finger cereals and great as a snack. You don't have to limit a bowl of cereal to breakfast, this makes a fun and different snack for hungry kids as well.
bananas and peanut butter - slice a banana lengthwise down the middle. Spread each slice with peanut butter. Cut into bite size pieces and serve with round toothpicks or pretzels.
parfaits - layer fresh cut up fruit with yogurt and a little granola. Your kids will think they are getting dessert!
sugar free gelatin and puddings - if you do need a quick to grab snack sugar free gelatins and puddings are much better than a handful of chocolate cookies. Check the jello box on how to make jello shapes for a special holiday snack.
rice cakes - serve plain or spread with peanut butter or Nutella (chocolate and hazelnut spread). Rice cakes come in many varieties and flavors.
pita wedges & hummus - cut a pita pocket into small wedges, warm in the microwave and spread with cream cheese or your favorite hummus.
graham crackers - graham crackers are a tasty substitution for cookies. They are perfect for spreading peanut butter or dipping into applesauce.
tortilla chips & salsa - serve unsalted tortilla chips with salsa.
pita pocket stuffers - fill pita pockets with cheese and ham, turkey and lettuce, or even bananas and peanut butter


Dorm kitchen essentials list
If you’re a college student, having a kitchen that actually works in your dorm room can make a significant impact on the way you go about your day.
Whether you’re a foodie or just seeking for a convenient way to create meals, having the appropriate necessities in your kitchen will help you save time, money, and stress when you’re in the process of preparing meals.
In this article, we will go over the top dorm kitchen basics to help you design a space that is not only functional but also convenient and that caters to your specific requirements.
Mini fridge: A mini fridge is essential for storing perishable items like milk, cheese, and yogurt. Look for one that fits under your desk or in a corner of your room.
Microwave: A microwave is a must-have for heating up meals, making popcorn, or reheating leftovers. Look for one that is compact and easy to clean.
Electric kettle: An electric kettle is great for making tea, coffee, or instant noodles. Look for one with automatic shut-off and boil-dry protection for safety.
Toaster oven: A toaster oven is a versatile appliance that can be used to make toast, bake small dishes, or even cook frozen meals. Look for one with multiple functions and easy-to-clean surfaces.
Portable induction cooktop: A portable induction cooktop is a great alternative to a full-sized stove. It’s compact and heats up quickly, making it perfect for cooking small meals or boiling water.
Non-stick cookware: Non-stick cookware is essential for easy cooking and cleaning. Look for a set that includes a frying pan, saucepan, and a small pot.
Cooking utensils: A set of cooking utensils is necessary for preparing and serving meals. Look for a set that includes a spatula, ladle, slotted spoon, and a set of tongs.
Dishware and utensils: A set of dishware and utensils is essential for eating and serving meals. Look for a set that includes plates, bowls, cups, forks, spoons, and knives.
Food storage containers: Food storage containers are great for storing leftovers or meal prep. Look for a set that includes different sizes and shapes for maximum versatility.
Dish towels and cleaning supplies: Dish towels and cleaning supplies are necessary for keeping your dorm kitchen clean and tidy. Look for a set that includes dish soap, sponges, and a dish rack.
Remember to check with your college or university for any restrictions or guidelines on what appliances are allowed in your dorm room. With these essentials, you can create a functional and convenient dorm kitchen that meets your needs.
It is absolutely necessary, if you want to get the most out of your time spent in college, to equip your dorm room with a kitchen that is both practical and easy to use.
You may save time and money, eat better, and enjoy the convenience of home-cooked meals all at the same time if you have the necessary materials.
Make sure you check with your institution or university to see if there are any standards or restrictions regarding the kind of electronics that can be kept in your dorm room.
You will be able to construct a space in your dorm kitchen that caters to your requirements and enables you to flourish as a college student if you have the elements listed here.


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Introducing: The New, Improved Tofu Warrior Series!Hey Friends! We've taken your suggestions, and redesigned our best-selling Tofu Ninja and Tofu Sumo Presses to accommodate a full block of grocery store tofu! We've shipped these little guys to ...August 14 2015
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Some of our Club Members came together on Thursday 27th May at the Boral plant in Maldon to earn $1,000 towards the purchase of another ShelterBox to be sent to Nepal. This will bring to $7,500 the amount our club has donated towards purchasing ShelterBoxes to replace those that have gone to Nepal following the devastating earthquakes experienced in Nepal late last month.
How did we earn that $1,000?
We cooked a BBQ for a team of around 70 workers at the Boral plant in Maldon. The team were dressed in the most stylish way, complete with fluro jackets, hard hats and safety glasses which made cooking fun! Bread rolls from Bakers Delight in Bowral filled with steaks from Oxley Butchery in Bowral and (fried) onions from Grayco Foods in Mittagong made the workers hugely appreciative of what proved to be a great BBQ lunch for them. The team worked hard and fast to have lunch ready by 12 noon and the workers fed by 12.30.
It isn’t every day you cook a BBQ wearing a hard hat!
What a fun way to earn a ShelterBox for Nepal.


My mom and I went to a cooking class at Stonewall Kitchen titled, Springtime in Paris. While I’ve never actually been to Paris, it was a fun way to spend the evening, taste awesome food and learn a little something new. For instance, one of the courses we had were mussels, something that known as street food in Paris. The way in which people in France eat mussels is something I’ve never seen before, and I will adopt this newfound technique. Take the shell of the mussel and use it as your utensil to pull out other mussels. How cool is that? In addition to the pedestrian street food, we made poached salmon, arugula salad with maple syrup mustard – all simply delicious! Subscribe to Stonewall Kitchen Portland’s store to learn more about their culinary classes.


Don't miss the chance to sample some of Russia's and the former Soviet Republic's most fantastic dishes while enjoying your stay in St. Petersburg. Spend an evening at an exquisite Russian, Georgian or Uzbek restaurant while on one of our tours to St. Petersburg.
Experience Russian cuisine like you have never had before, prepared for you by some of the best chefs in the city. Sample dishes ranging from hearty home style to exquisite gourmet food popular in pre-Revolutionary times. Try dishes such as Borsht, Pelmeni, Beef Stroganoff and many more all served to you in one St. Petersburg's top Russian restaurants in a wonderful atmosphere. You will know you have arrived in Russia with this experience!
Or, take a sensory trip with your taste buds to Russia's southern neighbor Georgia and enjoy the exotic flavors of this mythic country thought to be the birthplace of vineyards and wine. Try Georgia's blend of European, Middle Eastern and uniquely Georgian cooking all originating from deep within the Caucasus Mountains. Dishes include Shashlik - marinated lamb shish kabob, Satsivi a chicken dish using a walnut sauce and many more. Georgian food is simply amazing and like nothing you have experienced before!
Or take a culinary journey to Uzbekistan is Russia's most exotic neighbor. At one of the city's best Uzbek restaurants, try the foods of Central Asia prepared with exotic spices, lamb, rice and other regional ingredients. You must try Uzbekistan's most famous dish Plov or one of the many different Kabobs that are offered. The food and atmosphere of each restaurant selected is authentic and will definitely make your time in Russia unforgettable. We feel that no trip to Russia is complete without having a good Russian and Georgian or Uzbek meal. Enjoy! Ask your tour manager or contact us to book a dinner at one of these excellent restaurants.
Ask your tour reservation specialist to book a dinner at one of these excellent restaurants.
Join us on Facebook
We invite you to become a fan of our company on Facebook and read Russian news and travel stories. To become a fan, click here.
Join our own Russian Travel, Culture and Literature Club on Facebook. The club was created to be a place for everyone with an interest in Russia to get to know each other and share experiences, stories, pictures and advice. To join our club, please follow this link.


The Health Benefits of Herbs and Spices
Studies show that many different herbs and spices offer health benefits.
Most evidence exists for cinnamon, chili peppers, turmeric, garlic, oregano, basil, thyme, and rosemary. Using herbs and spices expands your palette without extra calories and may decrease the amount of salt, fat, and sugar you use without sacrificing flavor. Tastier foods are more satisfying than bland ones, which you may tend to eat faster and with less fulfillment. And if you’re not satisfied, you’re more likely to overeat.
Here’s how to incorporate more herbs and spices into your favorite foods.
Add 1 teaspoon to prepared oatmeal or 1 cup Greek yogurt. Sprinkle half a teaspoon of cinnamon over ground coffee before brewing.
<one of my favs!>
Sprinkle on boiled eggs. Mix half a teaspoon turmeric with 1 cup Greek yogurt and use as a dip with fresh veggies. Add to chicken or seafood dishes, and water when cooking wild/organic rice.
Add fresh chopped or minced garlic to stir-fry dishes, fresh tomato sauce, meat and poultry recipes.
Add 1/8 teaspoon dried to scrambled eggs, homemade salad dressings. Sprinkle some into black bean soup.
Add dried crushed rosemary to mashed potatoes, vegetable omelets and baked chicken. <I buy my rosemary plant from Trader Joe’s to have year round :)>
Grate fresh ginger into vinaigrette.
Add chopped ginger to stir-fry dishes. Sprinkle ground ginger on cooked carrots.
<REMEMBER—Use herbs and spices at their peak to get the most healthy potential and taste out of them. They do degrade with time. Sources that I’ve read say Cassia cinnamon is the most common type sold/used and one of the largest sources of coumarin in our modern day diets. Coumarin is a toxin that occurs in nature and can be toxic to the liver. Coumarin is also a potential carcinogenic.
Ceylon cinnamon either does not contain coumarin or it contains such trace amounts that it is undetectable. You can find this on line or at health food stores. I’d rather be safe than sorry!!>
What are some of your favorite spices/herbs to cook with?


2021-2022 School Calendar
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Williamstown Middle High School
1:00 PM - 2:00 PM
Early Dismissal 1pm
Early Dismissal 12pm
Please advise us if special meal accommodations are required for allergens or other special dietary needs.
Click here for Abbey Group meal information.
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120 Hebert Road, Williamstown, VT 05679


If you have a diet that requires balancing proteins, vegetables and carbohydrates, this is a great dish for the carbohydrate part.
One phyllo dough
250 grams of feta cheese
One mid-sized boiled potato
A tablespoon of butter
An egg and the yoke of one egg
Sesame and black cumin seeds
A glass of milk , sesame seeds, dill, black pepper
Feta cheese is washed, dried and squashed with a fork. The potato is also squashed with a fork and the two are thoroughly mixed. Cold pieces of butter is added to the mix along with an egg, black pepper and thinly cut dill.
The dough is divided into 8 equal pieces and melted butter is smeared over each piece. The filling is placed in the wide area and the dough is rolled into the shape of a rose. The tip of the dough is secured under the rose. All eight pieces are placed on an oven pan. Water, milk or a mixture of water and milk is poured over the dough. The pastries are left to sit in this liquid for 20 minutes. Then the roses are squeezed lightly and dried gently with a clean cloth. They are placed on a pan, apart from each other; melted butter is brushed and sesame and black cumin seeds are sprinkled on top. The pastry is cooked in a 175 degree oven for 35-40 minutes.
If there is any filling left, combine it with various peppers and peeled and cubed tomatoes. Add parsley, smear the mixture over pieces of bread and cook them in the oven.
This pastry goes great with tea.


Green Mountain Greens is a student entrepreneurial opportunity started with the Future Business Leaders of America (FBLA) program, but now connected to the school’s Agricultural Pathway. In 2015, through a gift from a community member, Green Mountain Greens received an Aquaponics system complete with tilapia fish.
For the past few months, students have been growing basil and most recently began making Green Mountain High School’s very own pesto sauce. Students are currently selling half-pint and 1 pint sizes of sunflower seed pesto made from the basil grown in Green Mountain High School’s Aquaponics system. Students are working on adding a basil tea and a basil syrup offering to the menu this year.
Sunflower Seed Pesto Sauce
$5 | Half-pint
$10 | Pint
Click here for the order form.
If you have any question, please email teacher sponsor David Maeding at email@example.com.


Healthy Comfort Food Recipe
Healthy Comfort Food Recipe have 5 photos it's including Healthy Comfort Food Recipe #1 Healthy Slow Cooker Chicken Tikka Masala From Ambitiouskitchen.com On Foodiecrush.com, Healthy Comfort Food Recipe #2 Brit + Co, Wonderful Healthy Comfort Food Recipe #3 My Life And Kids, Charming Healthy Comfort Food Recipe Ideas #4 Healthy Whole-Wheat Pizza With Arugula Parsley Pesto, Awesome Healthy Comfort Food Recipe Pictures Gallery #5 Find 15 Veggie-packed, Healthy Comfort Food Recipes! You'll Find Lots. Following are the pictures:
This post about Healthy Comfort Food Recipe was published on November 16, 2017 at 3:53 am. This blog post is uploaded under the Comforter category. Healthy Comfort Food Recipe is labelled with Healthy Comfort Food Recipe, Healthy, Comfort, Food, Recipe..
Healthyhealth•y (hel′thē),USA pronunciation adj., health•i•er, health•i•est.
- possessing or enjoying good health or a sound and vigorous mentality: a healthy body; a healthy mind.
- pertaining to or characteristic of good health, or a sound and vigorous mind: a healthy appearance; healthy attitudes.
- conducive to good health;
healthful: healthy recreations.
- prosperous or sound: a healthy business.
- fairly large: I bought a healthy number of books.
Comfortcom•fort (kum′fərt),USA pronunciation v.t.
- to soothe, console, or reassure;
bring cheer to: They tried to comfort her after her loss.
- to make physically comfortable.
- [Obs.]to aid;
support or encourage.
- relief in affliction;
solace: Her presence was a comfort to him.
- a feeling of relief or consolation: Her forgiveness afforded him great comfort.
- a person or thing that gives consolation: She was a great comfort to him.
- a cause or matter of relief or satisfaction: The patient's recovery was a comfort to the doctor.
- a state of ease and satisfaction of bodily wants, with freedom from pain and anxiety: He is a man who enjoys his comfort.
- something that promotes such a state: His wealth allows him to enjoy a high degree of comfort.
- [Chiefly Midland and Southern U.S.]a comforter or quilt.
- [Obs.]strengthening aid;
Foodfood (fo̅o̅d),USA pronunciation n.
- any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc.
- more or less solid nourishment, as distinguished from liquids.
- a particular kind of solid nourishment: a breakfast food; dog food.
- whatever supplies nourishment to organisms: plant food.
- anything serving for consumption or use: food for thought.
Reciperec•i•pe (res′ə pē),USA pronunciation n.
- a set of instructions for making or preparing something, esp. a food dish: a recipe for a cake.
- a medical prescription.
- a method to attain a desired end: a recipe for success.
One of bathroom sink layout that is cool but additionally the modern style is actually a leaf- designed torpedo. When exhibited sidebyside this type appears very gorgeous. Double leaf leaves nearly mimic grapes that folded gracefully in your bathroom table.
You can and really should favor a Healthy Comfort Food Recipe that is uneven if you want flowers. This model resembles a beautiful white attractive bowl with blossoms loving the top aspect of the pan. It is fitted seamlessly underneath the desk and looks incredibly beautiful.
This can be likely only a torpedo for that space in case you have a visitor bathroom that needs a far more feminine touch. With a lot of special types that you can pick, there must be function that satisfies you when making a choice. But again, nobody claims that successful bathroom remodeling will soon be a simple job.


Courage Chocolate is the outcome of the Herbal Youth Project which builds the capacity of young women migrants arriving in a region with the richest concentrations of biodiversity in Europe in terms of medicinal and aromatic herbs. The regenerative project combines the wild herbs of the Iblei territory with the traditional art of chocolate making of Sicily with a view of opening opportunities for the young women in organic herbal chocolate making.
Courage Chocolate is the outcome of many months of capacity development of the young women in Mediterranean herb identification and chocolate making from tree to bar, including the transformation of the cacao beans into liquor, butter, powder and chocolate. With the mentoring support of the Sicilian master baker, the young women have developed their recipes and created the line of Courage chocolate in different combinations.
Courage Chocolate has been awarded the Milano Prize in 2019 and was sold out during LUSH Manchester Festival.
Please see more here


For adults and teens, we recommend one to two ounces each day. Incorporating this amount into your daily diet activates your body’s response to the positive effects of Trévo’s super-nutrition. If taking two ounces per day, you can enjoy Trévo’s delicious nutrition in either a single two-ounce serving or in two one-ounce servings. Additionally, you can take Trévo with or without food. Children between the ages of 2 and 12 should consume 1⁄4 ounce or 7 ml for every 20 pounds of body weight, not to exceed one ounce per day.


Upcoming Events at Purple Cafe and Wine Bar
Jun 11, 2018 | 10:30 PM | Monday
Mon Jun 11, 10:30 PM - Tue Jun 12, 1:30 AM
Purple Cafe and Wine Bar
1225 4th Avenue, Seattle, WA 98101
Community: Downtown Seattle
Gather with Marcus Tober, Jordan Koene and the Searchmetrics team for some amazing wine and time with our favorite search and content marketers:
you. It's our pleasure to host happy hour at the world famous Purple Cafe and Wine Bar for some yummy snacks and wines from around the world.


Bollo Cakery is a hetero-friendly bakery that was born to break away from all the desserts that you have ever tried. We know that this is a great challenge, however, we are prepared to face it with creativity, humour, and total freedom.
We adore colour, blurring the gender gap, and simply being ourselves with a slice of happiness in our hands…to eat it all up/ to devour it!
We want to say goodbye to the classic bakery and explore all options to evolve with every new bite. We always use ecologi-cal, quality ingredients that are low in sugar and high in love.
Our concept is to create a unique bakery with irresistible indul-gences that excite you from the very first bite.
Bollo is me, it’s you, and it’s all of us.


One of the core missions of NIS is to serve the needs of the surrounding communities at large. We recognize the struggles of the individuals and families in Norristown Township and have established the following programs to support them:
- Grocery Distribution: Distribution of essential grocery items like milk, bread, eggs, rice and cereal to needy families in Norristown.
- Food serving to the local community: Serving hot food to needy families within Norristown.
- Refugee assistance: Offering monetary and logistic resources to assist with refugee resettlement.
- Annual Bazaar to support local family-owned businesses.
NIS has established partnerships with other organizations in the area to assist with these programs. We have a dedicated group of volunteers and plan to add more programs as additional resources become available to best serve the needs of within the community.


Our aim is to provide a balanced, healthy menu for all pupils and staff. We listen to pupils by carrying out termly audits to ensure we meet their needs by offering an extensive choice of food options in all outlets.
Here at Broughton High School our catering staff work very hard to maintain the quality and variety of meals with every effort being made to respond to pupils’ requests. We operate two dining halls, two pasta stands and an outdoor kiosk, which are available to all year groups serving a variety of hot and cold food.
As part of our continuous development of the Catering facility, we operate a biometric cashless catering system. This system enables all pupils and staff to have a catering account which is topped up either by sending in a cheque or adding money on-line.
We have opted to introduce the biometric system as opposed to cards as this proves to be a far more efficient way of managing the system. The biometric system uses an image of the finger print to create a mathematical algorithm and then discards the finger image; only the numbers remain and these cannot be reinterpreted back into a finger image.
If you wish your child to bring a packed lunch this can be eaten in either of the dining halls.We strongly discourage fizzy drinks. Water is always the healthy option. Water fountains are installed in both dining rooms.
Free School Meals
If you think you qualify for free school meals please do not hesitate to contact Lancashire County Council Education Welfare 01772531809 for advice and guidance. All enquiries are treated in the strictest confidence.
Lunchtime operates from 1.20 – 2.00pm.
We operate a cashless catering system. All pupils and staff have a catering account which can be topped up by parents sending in a cheque or adding money online using their ParentPay account.
We serve from six outlets during lunch:
- Year 11 Lounge
- The Kiosk
- Pasta King service in each dining room
- ‘Junior’ dining room
- ‘Senior’ dining room
Break operates from 11.00 – 11.20am.
We serve from both dining rooms and the Year 11 lounge during break. We also sell a variety of sandwiches every day along with jacket potatoes.


If you're stomach is growling and telling you that tonight's the night for a treat, then give Vinny's Pizza Pasta & Ribs a call. Or better yet, order right from your computer! It's fast, easy, and you won't have to use any phone minutes.
Our menu has all the great pizza favorites you want and so much more. Dig into our specialty pizzas like Elpaso and Capricciosa or have some old favorites like the Supreme or Pepperoni. We have lots of pasta dishes, including Ravioli Ricotta, Carbonara, and Boscaiola.
We'd love to see you come in for a night out, and we'd be happy to deliver our specialty pizzas right to your door. We're right in the heart of Tweed Heads on Ducat Street. Stop in or order online today for some great pizza!


Modern kitchen and fine dining restaurant
Get the best practical experience in our training kitchen and fine dining restaurant!
HOTEL SCHOOL Hotel Management College offers modern kitchen and training restaurant that closely reflect the real world food preparation and fine dinning environment. Professional environment helps students to be better prepared for a real life challenges and to overcome them successfully. Properly trained students are more confident in their work and know how to handle food, drinks, and related items. Students will gain a better understanding of how to effectively handle plates, dishes, glasses, drinks, and will be prepared for their internships and jobs.


I hope you had a wonderful Mother's Day. Our family had brunch at a restaurant in Santa Monica called the Lobster. I brought my D600 and my favorite lens, the Nikon 85 1.8G.
To me, it is a little strange to have a favorite lens since each of my lenses has its purpose, so I can't really compare them. Nonetheless, the 85 1.8G is my favorite because it is very good at what it's supposed to do: it gives me sharp images, with quick and accurate focusing, and very shallow DOF with smooth bokeh (usually).
How sharp is the 85 1.8G? I took this shot of our daughter:
Here is a crop of the eye:
You can see not only my wife, but also me with my camera! And note that I did not apply any sharpening to this shot. I rarely find the need to sharpen shots from this lens. And as you can see, the focus was spot-on (this was with the viewfinder, not live view).
Anyway, we had a wonderful brunch. The sky was overcast but it was still nice to dine while watching people on the beach.
|D7000 + Tokina 11-16. No it's not blown - there really was no detail in the overcast sky that day.|
I also tried the Beluga Lentil Soup. The addition of chorizo and lobster to the lentil soup gave it a little extra flavor. No pictures because it was a plain-looking dish. :)
This was the Shellfish & Black Linguine Pasta. I'm not sure why the linguine is black, but the linguine had a flavor that reminded me of Filipino-style squid with ink. I'm not crazy about shellfish but my mother-in-law and my wife liked the dish very much. It was slightly spicy.
Like I said, I don't like shellfish too much, but I do like scallops. The Seared Day Boat Scallops had not just scallops but kurobuta (Berkshire pork) belly. This was my favorite dish from the brunch. The scallops were succulent and their flavor was complemented by the pork, which tasted somewhat like Chinese braised pork belly. The pork was especially tender, and the sweet fatty meat was so soft and juicy that I'm sure whatever calories and cholesterol it contained was worth it. Even the vegetable garnishing was delectable. It had cauliflowers, cherry tomatoes and farro. Somehow the combination of spices in the vegetables vaguely reminded me of another Filipino dish, tuna ceviche.
The salmon was to be honest a little disappointing. It was beautifully roasted but had a slightly fishy smell. Their salmon also didn't have that fatty taste that I like in salmon. My mother-in-law cooks better salmon from Costco.
We also had the steak and lobster. The lobster was of course steamed perfectly, although that was to be expected. The steak had a green peppercorn sauce. It was literally not bad -- nothing to criticize about it, but nothing spectacular either.
For desert, I had the Apple-Hazelnut Cake. I didn't taste much of the hazelnut but it was delicious nonetheless. My wife wasn't planning on eating any but once she tried it, she had some more. :)
Nikon 85 1.8G review


Whole Foods Market introduces a pollinator policy to boost biodiversity and agricultural sustainability.
Leading organic supermarket chain Whole Foods Market, has taken a significant step to safeguard pollinators with the launch of a new policy for its Fresh Produce and Floral purchasing. This policy, reflecting the company’s longstanding commitment to organic agriculture and the prohibition of toxic persistent pesticides, aims to enhance the health and biodiversity of pollinators essential to our food system and environment.
Karen Christensen, senior vice president, Perishables & Quality Standards at Whole Foods Market, highlighted the company’s dedication to this cause. “We understand the important role pollinators play in our food system and, through this policy, will build on our long legacy of supporting biodiversity and pollinator health,” she said in a statement. “This is another critical step forward in our journey of climate-smart agriculture as part of our purpose to nourish people and the planet.”
By 2025, Whole Foods Market says it will enforce a requirement for all its fresh produce and floral growers to adopt an Integrated Pest Management (IPM) system. This system emphasizes preventative and biological pest control measures, thereby minimizing the reliance on chemical pesticides. Additionally, the company has decided to ban the sale of potted plants treated with nitroguanidine neonicotinoids, which include clothianidin, dinotefuran, imidacloprid, and thiamethoxam. The policy also encourages all suppliers to gradually eliminate the use of these harmful neonicotinoids.
Beyond honeybees, the policy acknowledges the significance of native pollinators like bumblebees, wasps, and butterflies, recognizing their contribution to the food system and as indicators of biodiversity.
Whole Foods Market’s commitment extends beyond policy implementation. Through its foundations and partnerships with internationally recognized third parties, the company has launched campaigns to raise awareness about pollinators and their impact. This includes the Whole Kids Bee Grant Program, which collaborates with The Bee Cause Project. Since 2014, this program has provided more than 850 educational beehives to schools and non-profit organizations, fostering an understanding of pollinators among students.
The company’s influence is evident in its supply chain as well. Suppliers like Rainier Fruit have joined Whole Foods Market’s efforts by establishing dedicated pollinator habitats and pursuing Bee Better Certified orchard status in partnership with the Xerces Society for Invertebrate Conservation.
Mark Zirkle, president of Rainier Fruit, emphasized the critical importance of pollinators in agriculture. “Every single piece of fruit we grow requires pollination. We wouldn’t have a crop without honeybees, so pollinator health is of utmost importance for us as farmers,” he said. “We’re appreciative of Whole Food’s advocacy and look forward to continued efforts towards more sustainable agriculture.”
Whole Foods Market’s new pollinator policy is a testament to its role as a pioneer in the movement towards sustainable and biodiversity-friendly agriculture, setting an example for others in the industry to follow.
Related on Ethos:


Since I have a few followers that are not local let me say it was not by choice to not be able to cook the past month. The Wednesday after Thanksgiving I fell ill. Thinking it was a bad piece of pizza from a warehouse store I trudged on. Big Mistake! That Friday night I was admitted to the hospital with a serious intestinal & a good deal of lost blood, Saturday followed with several not so fun procedures. Finally on Monday I was allowed to come home on a strict promise to stay in bed and take some wonderful antibiotics. I wish I had stayed in bed instead I took my daughter to gymnastics against my hubby’s advice. The next 2 days I could not leave my bed without assistance. That weekend a chest cold took hold and by the next weekend I had pneumonia once again. Finally, I have recovered! Some days I still struggle with energy and eating, we are getting there though. I’m still me just a little paler & thinner.
My wonderful husband until the past week cooked every meal washed every dish and fulfilled both of our roles in the home while work 60+ hours a week from home. He is amazing to say the least. Tonight I am cooking him one of his favorite meals to make up for this past month although I will never be able to Thank him enough. I also have some pretty amazing neighbors who took care of our girl while I was in the hospital and continued to help my family in every way they could.
Braised Pork with Maple Apple Pear Sauce
- 2 lb Pork Roast ( I have tried every pork roast there is they all work well)
- 2 Bartlett Pears peeled and cut into 8ths
- 2 Granny Smith Apples peeled and cut into 8ths
- 1 TBSP EVOO
- 1/8 tsp cayenne powder
- 1 tsp ground ginger
- 2 TBSP apple cider vinegar
- 1 cup Riesling ( tonight I have Moscato on hand so Moscato I go)
- 1TBSP Maple Syrup
- 4 TBSP unsalted butter
- Salt to taste
- Pepper to taste
Heat oven to 280 Degrees
- Salt and pepper pork set aside
- Heat EVVO in Dutch Oven on med hi heat
- Sear pork on either side till it releases and has a pretty brown crust on each side
- Remove pork set it aside
- Add in apples and pears
- brown apples & pears
- Mix the other ingredients together except for the butter and pour over the apple & pears stir scraping up and bits on the bottom of the pot.
- Lay pork across the apples and pears
- slice butter and lay on top of pork
- Place cover on the pan. Place in oven for 1 hour turn roast then return to oven and roast until tender another 60-90 minutes
- Remove from oven place roast apples and pears into a serving dish
- Simmer liquid down over med heat into a glaze pour over pork
- Let roast rest 5 minutes before slicing.
Tonight I am serving this with roasted dutch potatoes thinly sliced and seasoned with butter & herbs.
Roasted Paper Taters
- 1 pound thinly sliced Dutch potatoes or fingerlings ( use my food processor for this job)
- 4 tbs butter
- 1 TBSP fresh minced parsley
- 1 TBSP fresh minced oregano
- Heat oven to 375 I do use a convection oven
- Line jelly roll pan with parchment paper
- Melt butter add herbs
- In a bowl salt potatoes then add herb butter coating all the taters evenly
- Lay in 1 even layer on papered pan
- Roast until golden brown and crispy about 30-35 minutes
- Try not to eat all of them before you get to the table
In everything that happened I had just accepted some cooking jobs and was going to start my Personal Chef business back up. Currently that is now on hold until I feel comfortable with my health. Since June I have done 12 rounds of antibiotics and a few other nice medications to complement them. As much as I want to and am hopeful that one day I can return to the kitchen full time right now is not the time for that. For now I will continue spoiling my family, neighbors, and friends.


How would you like to eat junk food and lose weight? If you do it right, it is possible to make that happen, so you don’t have to give up some of your favorite eats. Calorie Counting in your daily diet. Using this method, you can maintain your weight, look good and feel great. By making goals, and sticking to the limit, note that you also need to work out on a regular basis. Learn what good and bad calories are as well. Losing weight on junk food can actually be fairly easy if you follow the guidelines below.
Eat in Moderation
One of the problems of diets is that you try to completely cut out all of the foods that you love. After awhile, your body starts craving those foods, and you inevitably give in to those cravings. But since you haven’t had junk food for a period of time, you often binge on it and eat much more than you should. But if you have a piece of cake or candy from time to time, you can eat junk food and lose weight. You don’t have to completely cut everything out forever. You simply have to learn how to eat the bad foods in moderation. Instead of eating an entire cake in a couple days, make it last for a couple weeks. You’ll be able to savor it longer, and it won’t add those pounds as quickly as if you eat it all at once.
Junk Food Diets
There are experiments in which people have cut out all types of food except snacks and treats to see if losing weight on junk food is possible. These studies have shown that it is, indeed, possible. The reason is because if you deprive your body of any type of nutrient for an extended period of time, it’s going to shed some pounds. Also, if your body burns more calories than it takes in on a daily basis, you are going to lose weight regardless of what you eat. It’s that simple. So you can eat junk food and lose weight as long as you are burning off those calories each day.
Check the Ingredients
While many people have lost weight by following a “junk food diet,” there are some things to watch out for. Sodium, for instance, can cause you to retain water and prevent your body from shedding those unwanted pounds as easily as you’d like. You should also be careful of how much sugar you are eating because you could be damaging your body and going down the path to diabetes.
While it is possible to eat junk food and lose weight, it is not recommended. Junk food lacks many nutrients that the body needs for optimal functioning, and there are many chemicals in these processed foods that are not good for your body. It might be fun to try for a couple days, but it’s not an eating plan that you would want to stick to any longer than that if you’re trying to be healthy.


In 2016, we signed a partnership with WWF® Italia and WWF® International designed to improve the sustainability of our procurement activities for the Rio Mare, Palmera, and Saupiquet brands. As a result of this, by 2020 70% of all tuna used by these brands came from responsible fishing practices. Last year, we included all brands in the Food Business Unit in the boundary of analysis for our sustainability commitments.
In Spain, our ISABEL brand became the first brand in the world to sell exclusively tuna products with the APR (Atun de Pesca Responsable – Responsibly Caught Tuna) label. Issued by AENOR, Spain’s product certification organisation, the certification is a way for us to communicate our commitments to consumers. APR certification guarantees the implementation of binding standards in fishing activities, food safety, and social/labour conditions in the supply chain. On the French market, Saupiquet launched the Équitable tuna line, which has both MSC and Fair Trade environmental and labour certifications.
We’ve continued to strive to meet the objectives we agreed with Greenpeace, with whom we’ve been collaborating for a number of years. The objective is for our Rio Mare, Saupiquet and Palmera brands to be using 50% tuna from low environmental impact fishing practices within the two-year period. Suitable techniques include handline and pole and line, while the agreement also includes specific limitations on the use of Fish Aggregating Devices (FADs) by our fish suppliers. FADs are rafts or buoys equipped with transceivers, which are placed in the water a few days before fishing is due to take place, in order to attract large shoals of fish.


The bakery is closed for deliveries this week as I am on holiday. Orders are still welcome and will be delivered Wednesday 26th June latest.
The Ultimate Bake Box is my best seller by far. Guaranteed to bring a smile, because this totally original super selection box is for the cake connoisseur!
It’s the perfect letterbox friendly gift of deliciously different homemade cake & bake slices. Each slice is individually hand wrapped and tied with raffia. Really unique and once sampled, never forgotten. Imagine afternoon tea cakes, choc box style, in one nifty package.
Nine tasty slices of at least six complementing varieties so everyone can find a favourite.
May differ from image as I shake up the flavours regularly so there’s always something new to tickle the taste buds
- Lemon, Lime & Strawberry Jam Sandwich
- Banana & Cinnamon Cake
- Caribbean Drizzle
- Lavender Shortbread
- Ginger Chunk Flapjack
- Dark Chocolate Brownie
Rustic mail-safe box and gift tag: ‘Enjoy Your Cakes’ with sender’s details on reverse. Include your own message in the the Order Notes box at the checkout to make it even more special.
Six cake slices each approx 11x4x2cm
Three bake slices each approx 4x4x2cm
Due to demand, different but equally delicious varieties may occasionally be substituted.
Ultimate Bake Box Ingredients:
Lemon, Lime & Strawberry Jam Sandwich: wheat flour, sugar, eggs, vegetable (rapeseed) oil, lemons & limes, carrots, baking powder. Jam (strawberries, sugar, pectin)
Banana & Cinnamon Cake: wheat flour, bananas, sugar, eggs, vegetable (rapeseed) oil, baking powder, cinnamon
Pineapple Drizzle: sugar, wheat flour, pineapple, eggs, vegetable (rapeseed) oil, baking powder
Lavender Shortbread: wheat flour, Naturli ‘butter’, cornflour, sugar, lavender flowers
Ginger Chunk Flapjack: oats, Naturli ‘butter’, sugar, syrup, ginger
Dark Chocolate Brownie: 70% dark chocolate (cocoa mass, sugar, cocoa butter, butterfat, natural vanilla extract), sugar, Naturli ‘butter’, eggs, wheat free flour (tapioca, rice, potato, corn, sorghum), baking powder
Naturli Organic Vegan ‘Butter’: rapeseed oil*, water, coconut oil*, shea butter oil*, almond*, salt, sunflower lecithin*, carrot juice*, lemon juice*, natural flavouring. *organic.
Regarding food allergies and intolerances
Every effort is made to avoid cross contamination of ingredients and products. However, this kitchen also produces a range of foods that include nuts and other potential allergens.