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One-handed operation with 4-in-1 capability; steam, blends, reheat and defrost.
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Stainless Steel Water Reservoir.
Easy to clean with dishwasher-safe components, Time-saving 4.7 cup capacity that can produce 17+ servings of baby food at once.
For over 25 years, since they created the first baby food processor, Beaba has been the world's leading producer of baby food makers for home use. Our products have stood the test of time after decades of real life usage and are constantly refined for ease of use and superior performance. The babycook pro is the best selling product in the Beaba line of baby food makers. The Beaba babycook pro saves time and money by making 17+ servings of baby food at once in less than 15 minutes. With the built-in steamer you maintain quality of fresh food by locking in vitamins and nutrients while cooking. The babycook pro is the best all-in-one device for easy cooking, blending, defrosting and reheating. The smart design lets you operate the food maker with one-hand, alerts you when the food is ready and comes with a build in an auto shut off safety feature. Join the Beaba community and share recipes with other and get new recipes from our blog and cookbooks so that you can maintain a varied and healthy menu for your baby.
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Pier 40, South Beach Harbor
San Francisco, CO 94107
Sunday TailGate Brunch - Sunday June 21, 2015 10am - 1pm
Enjoy assorted pastries, fresh fruit, assorted cheeses and meats, bagels with cream cheese, fresh preserves and butter, orange juice and plenty of fresh hot French Roast coffee combined with a wonderful three hour sail around the Bay! After a relaxing morning and a delicious brunch, there's nothing more invigorating than a fresh breeze filling acres of sail! The perfect way to preface a Giants Game (tickets not included)
Please Call 415-543-7333 for Reservations.
Link to View 2015 Individually Ticketed Dates. Don't have your preferred date? Call us and we may have options for you!


One-Pot Pasta Genovese, a guest blog from Summer Bourne, The Camper cookie
This is an incredibly easy, one-pot pasta recipe that is great hot or cold. We love to cook this on the beach in the evening while we watch the sun go down with a glass of red wine.
Ingredients (Serves 4)
– Small, new potatoes (skin on) chopped into quarters (half a kilo which is roughly half a bag)
– Fine Green Beans chopped into 1” long pieces (150g which is about half a bag)
– Dried pasta such as fusilli or penne (200g which is about a third of a bag)
– 1 pot of fresh Green Pesto (150g) or around 3 tablespoons of pesto from a jar.
How to Cook
1. Heat around 1.5 litres of water in a large saucepan until boiling.
2. Add the chopped potatoes to the water and cook for 10 minutes.
3. Add the chopped green beans and the pasta to the water and let it cook for another 10 minutes.
4. Drain the water off.
5. Add the pesto to the saucepan and mix with the potatoes, beans and pasta until all are well coated.
6. Serve in a bowl.
This dish is great served with crusty bread or a green salad. If you have any leftovers they keep well in the fridge and make a nice cold pasta accompaniment for barbecued meat or fish the next day.
See Summer cook the recipe for you on YouTube:
Summer Bourne is a passionate campervanner who loves good food and shares the easy, home-style recipes that she develops for their campervan life in her blog and books


This has become one of my favorite quick dishes! Really super easy too.
1 large zucchini grated
1/2 cup parmesan cheese (I also do a mix parmesan and mozzarella)
1 cup bread crumbs ( I use gluten free)
1 tbsp. spices ( Adobo spices)
1 large egg
salt and pepper to taste
Remove excess water from zucchini after grating by placing in paper towels and pressing out the water. Then combine all ingredients in a bowl and mix well. Spoon out into frying pan lightly oiled. Cook for about a minute each side. Then place in oven on broil for about another 3 minutes to finish it off.
I like using a bit of sour cream with mine. You could also use ranch dressing. Serve patties hot.
My name is Gloria Mattia. I'm a Wellness Advocate, single mother of one and on a journey for better health and well being. Over the course of the last while I have been transforming my life one day at a time into the life I want. "The best way to predict your future is to create it. Abraham Lincoln"


Small-batch cultured butter made in ATL
One of the best parts about doing this show is that we get to learn something new with each guest we bring on. Today’s guest gave us a chance to learn a different side of the food industry, the ~butter~ side you could say.
On a trip to France, Drew and Elizabeth McBath became enamored with the small French creameries and how they were selling their butter. The butter was all locally sourced and made, churned right on the very farm the cream came from in many cases.
Inspired by the French, upon returning home the two decided to take the plunge and start churning out their own small batches of slow-cultured butter. In the United States, most of the butter we eat has natural flavorings added to it and there are only a small amount of suppliers.
The team at Banner Butter is on a mission to change that, one batch at a time.
You can find Banner Butter throughout the southeast and Texas in your local Whole Foods, Earth Fare and Central Markets. Don’t have one of those shops around? Have no fear, you can also order online at bannerbutter.com.


High Fiber and High Protein Fruit Smoothie-YUM!!
This is the recipe that I recommend for my weight loss clients. The vanilla shake mix I add is part of the weight loss program but is great for anyone needing a healthy snack or meal replacement. It's important to make sure meals have both fiber and protein. The combination of these two nutritional elements help you feel full longer, increase your energy, and stabilize your blood sugar.
1 scoop Vanilla Shake (serving size is 2 scoops so add more if you want)
Favorite frozen fruit (Handful)
Water (about 8 oz)


The traditional wedding cake has a long history as a symbol of luck and good fortune—from ancient Rome to medieval England. The rituals associated with the wedding cake have disappeared over time and now have become a status symbol. With its elaborate design, the wedding cake has become a centrepiece that people enjoy for its appearance instead of its taste. There are times when the wedding cake isn’t even a cake at all, with foam layers.
For those who are looking for a tastier alternative, many desserts and treats can step up and become your “wedding cake”. Any dessert can replace your cake, but here are five that stand out based on their affordability, uniqueness, and popularity among the general public.
- Cannoli. Cannoli is an Italian pastry that can be sweet or savoury. It is a tube-shaped pastry dough filled with a ricotta mixture. You can add anything you want with it; a favourite dessert version integrates dried fruit, nuts, and chocolate chips. Traditionally prepared during festivals, it will not be an odd addition to your wedding considering its history with similar events. Its small size makes it convenient for people to eat and for bulk orders.
- Doughnuts. Doughnuts are another dessert that can take centre stage. Doughnuts are relatively simple to make. They can be baked or fried. There is no limit to shapes and flavours. You can select from ring doughnuts with toppings or a glaze, filled doughnuts with jams or jelly, or simple doughnut balls dusted with sugar. Instead of choosing one kind, you can have an assortment for your guests to sample. You can also integrate savoury options for those who aren’t fond of sweets.
- Parfait. A more elegant alternative to a wedding cake is parfait, a frozen dessert made with sugar, eggs, and cream, and topped with seasonal fruits, chocolate, and other sweet combinations. As an added design element, you can use fruits that are complementary to your wedding scheme. The downside to a parfait is that it is tricky to make when in the hands of someone inexperienced. You can fill the mixture with ice crystals. Remember to check the quality before sending it out.
- Pie and turnovers. Pies and turnovers are a favourite dessert. They have a warm and homey feel. If you have a country themed wedding with more rustic and home elements, replacing your wedding cake with pie is a good alternative. You can also have savoury option as well.
- Cheesecake. For those who are a little bit braver, you can opt for a cheesecake. No, not the baked or frozen type. Cheese wedding cakes consist of wheels of cheese stacked on top of each other. They have the semblance of a traditional wedding cake but with a savoury twist. They are statement pieces for cheese lovers.
There are many different alternatives to a four-tiered wedding cake. Branch out and look at the possibilities. Which one do you want for your wedding?


Grab your kids, the grandparents, that crazy aunt and let’s make delicious memories. It’s the perfect combination of a fun activity and a delicious dinner. Pricing is $160 for a family of 4, additional family members are welcome to join for $30 per person. This class is offered Sunday – Thursday. Choose one menu to cook and enjoy together as a family. *Dessert options can be swapped to accommodate picky eaters!*
Spaghetti or fettuccini pasta, marinara sauce, local Theobald Farm’s beef meatballs, simple salad bar & quick cannoli cones
Homemade pizza dough, assorted toppings, simple salad bar & brownie sundaes
BEEF SLIDER BAR
Local Theobald Farm’s ground beef, assorted burger toppings, salad skewers & ice cream sandwiches
Grab a group of friends and spend the evening creating delicious food to share while you relax and gab with your pals. The number of items chosen depends on the size of your group. For small classes (5-8 people) we suggest choosing 1 item fewer than the number of people that will be attending. For larger classes please contact us so we can help you plan accordingly. The cost of the class is $50 per person, which includes all ingredients, instruction, and copies of all recipes. Minimum of 5 participants required. **Items can be made gf or df if notified in advance**
Margaritas and good friends, is there anything better?! Choose 4 items to create the perfect fiesta. This class is $50 per person which includes all ingredients, instruction, and copies of all recipes. Minimum of 5 participants required.
Dust off that pasta maker you received as a wedding gift and learn just how easy it is to make silky smooth homemade pasta! $50 per person, which includes the cost of food, instruction, and copies of all recipes. Minimum of 5 participants required.
In this class we’ll make:
*Fresh homemade fettuccine pasta
*Marinara sauce with fresh herbs
*Garlic knots or local beef meatballs
*Kale or spinach salad with simple vinaigrette
*Cheater’s cannoli cones or quick tiramisu
Round up some friends, grab a bottle of bubbly and kick off the weekend! $50 per person, which includes the cost of food, instruction and copies of all recipes. Assorted juices or homemade bloody mary base can be provided upon request for additional charge. Minimum of 5 participants required.
In this class we’ll make:
*Dutch baby with fresh lemon curd
*Mini berry crisps with yogurt
*Crustless mini quiche (choice of mix-ins: tomato, spinach, onion, ham, broccoli, cheddar or swiss cheese)
*Flatbread with bacon, bleu cheese & sliced apples with maple drizzle
Have a technique you’ve been dying to try but aren’t sure where to start? We can help you with that. Planning a birthday party, retirement party or bachelorette party? We love parties! Contact us today to discuss your custom cooking class options!


On 6 March, JETRO – Japan Trade Development Organization and JFOODO organized an exclusive tasting event for representatives of the Hungarian culinary scene to get the chance to try the A5 grade, premium quality Japanese wagyu, at the Culinary Institute of Europe.
Today, you can eat wagyu in several restaurants in Hungary, but many people are not aware of where the meat comes from. The name wagyu is often used to describe meat from Australia or South America and the United States, although originally it was only used to describe the very valuable beef from Japan.
But what is so special about it that it needs to be distinguished in this way? The difference compared to other countries lies in the attention paid to the bloodline and the extremely tender meat that this results. The white fat found in wagyu meat is called ‘sashi’ and it nets the red meat in a way that resembles marble – a real pleasure to look at. Another special feature of Japanese wagyu is its low melting point: while normal beef has a melting point of 35-40 degrees Celsius, wagyu beef has a melting point of around 17 degrees Celsius, which means that it melts in your mouth when raw. Wagyu beef also contains high levels of fatty acids, half of which are oleic acid. The ratio of oleic acid to unsaturated fatty acids is higher than that of saturated fatty acids, so even though the meat is fatty, it is a quality fat that has no negative effects on human health.
The import of Japanese wagyu beef to Europe started in 2014 and after an initial 50 tonnes, last year they imported quantity reached almost 450 tonnes. Despite this, this exceptional meat is not yet available to the catering industry or consumers in Hungary, so the aim of the event was to introduce and promote Japanese wagyu to the professional community.
After a short presentation about the history and features of the Japanese wagyu meat, the most exciting part took place: the guests could taste the meat prepared in different ways. The meat was prepared in three different ways by the chefs of Culinary Institute of Europe, but it’s important to highlight, in none of the cases was the meat seasoned in advance to allow the flavour to come out during the tasting. However salt, pepper, wasabi and soy sauce was provided, therefore the participants could season the meat according to their own taste afterwards.
First, a classic steak was served to the guests, the speciality of which, apart from the lack of seasoning, was that the first cooking on the grill was followed by resting, and then before cutting, the meat was put on the grill for a moment to get a crispy crust. Then came the traditional Japanese wagyu onigiri, where the meat was rolled in unsalted rice and a little soy sauce was added. Finally, the chefs and gastronomes present were introduced to an exciting Japanese technique: shabu-shabu. The speciality of this dish is that it is prepared in the classic way with a base of seaweed and bonito flakes, in which the meat is then dipped. However, the meat should not be soaked in this broth! It is very important, firstly, that the temperature of the liquid should not exceed 60-80 °C and that the thinly sliced meat should be dipped in it twice, just barely.
Although these traditional Japanese methods were very interesting and unusual for the audience, this is Europe, so the organisers asked Adam Mede, chef of Laurel restaurant, to demonstrate how he would work with the meat. This was not a challenge for the chef, who is familiar with Asian cuisine and the restaurant also serves wagyu, so he demonstrated to the other professionals how the meat is served at Laurel: finely sliced steak, slightly grilled.
The hour and a half event left the participants with a wealth of new experiences. We hope that in the near future the wider public will be able to taste this exceptional culinary delicacy in Hungary as well.


Islamabad is a city that does not exactly spring up from a province like Lahore does from Punjab, Karachi from Sindh or Peshawar from Khyber Pakhtunkhwa. It does not represent a provincial majority – and that’s the beauty of it because it truly represents the federation of Pakistan. Assimilating flavours from all over Pakistan, Islamabad prides itself in offering some of the best dishes for you to indulge in.
This is the ultimate food guide for everyone who wants to have a taste of the best the city has to offer.
Disclaimer: Reading this post might make you crave like mad crazy for the items listed below so make sure you’re viewing this on the go.
1. Chelo Kebab from Omer Khayyam
This Iranian place is a cult classic with a small loyal following. It has to offer the best kebabs you’ll ever have, hands down. Although the presentation KINDA makes it look like fried eel but that’s Chelo Kebab for you served with doogh (Salty Lassi) which is a lethal combination.
2. Mantus from Mantu Gul Kitchen
Situated adjacent to the Faisal Mosque, this place has carved a niche for itself in part due to its setting. Nestled amongst the greenest of greens and modeled like a small dhaba, Mantu Gul surprises you with its hygienic cutlery and food. However, the absolute must-have are their Mantus after which the eatery is named. Mantu or Manti is a Central Asian take on dumplings and this place definitely knows how to bake them to perfection.
3. Cheese Naans from Monal
Damn. Need I say more? Monal is famous for a lot of things such as its ambience, desi food and the BREATHTAKING view of Margalla Hills. However, cheese naans are your guilty pleasure every time you visit this gorgeous place. The naans, if eaten oven hot, can be downed in less than 3 seconds so all you weight-watchers, DON’T look at this picture. In fact just skip this bit altogether.
Now imagine having these bad boys with…
4. Roll Paratha from The Corner Pan Shop @ Gol Market F-7 and Gulshan in F-10
You really have to prove your mettle in order to stand out in a place like Gol Market F-7 as well as F-10 markaz, both of which have food stalls and restaurants in abundance. There are at least a dozen places offering roll paratha in Islamabad however only the most authentic of roll-paratha fans know where to find the best of it..
4. Chinioti Handi from Mr. Chips
You’re not living your life right if you’re in Islamabad and haven’t been to Mr.Chips. This is probably one of the first few restaurants (the cute old waiters roaming around bear testimony to that) of the city. Mr.Chips has a very humble setup thanks to the negligible renovation it received ever since its launch in 800 B.C. and prices so low you’d end up ordering half the menu, because it’s not just that good but THAT cheap too! The chinioti handi is a clear winner though with its spicy chicken curry served with hot naans that just keep coming unannounced!
5. Brownie Skillet from Tuscany Courtyard
Two words. Sinful pleasure. The very sight of this dessert makes you go weak in the knees. What do you get by combining a slice of rich, moist chocolate brownie immersed in sizzling hot chocolate gravy with a scoop of ice-cream, fruit and nuts perched atop? A foodgasm. You get a orgasm.
6. Garlic Mushroom Toast from Chaaye Khana
Your go-to place for a fancy breakfast over weekends, Chaaye Khana offers over seventy blends of teas, hand-picked from all over the world. But what makes you drag yourself out of bed every Sunday morning for Chaaye Khana is their Garlic Mushroom Toast which should by now qualify for a food category if you ask me.
7. Steak from Porterhouse, Kohsar
This place is a spinoff of Qureshi Meatshop in Kohsar and with a pre-established name for itself in the market, Porterhouse needed little time to take off. With top notch meat cuts and a readily available inventory to boost, Porterhouse has carved a niche for itself with steak-lovers. Their steaks are so sexy you’d want to pay to just look at them.
8. Rasmalai Cheesecake from the Warehouse
I might be going to hell for not mentioning their burgers on the list, but I feel the most underrated yet delightfully surprising item on the menu at the Warehouse is neither their burgers nor their mason-jar mojitos; it’s the desi-meets-wilayti Rasmalai Cheesecake! As though the name doesn’t get your attention already, a bite of this local take on the classic New York Cheesecake pleasantly intrigues everyone about the unholy bond of Rasmalai and cheese.
9. Nutella Paratha from Paratha Party
Paratha Party brings a very interesting business model to the streets of Islamabad. Literally. With a chain of road-side dhabas, Paratha Party is expanding and has opened up 3 branches in Islamabad alone in a span of less than a year! Their focus is reflected in the business name, however one item on the menu that catapulted them into limelight almost instantly is their Nutella Parathas. After all, layers of chocolatey goodness sandwiched between the nation’s favourite tala-hua-paratha is a guaranteed recipe for success.
10. Grilled Beef/Chicken Sandwich from Juicy Gossip
Restaurants and cafes in Islamabad mostly have an all-encompassing continental menu with steaks, sandwiches, lasagne, tikka boti and manchurian all available under the same roof. Places with specialized cuisines are rare and Juicy Gossip is one of those rare few. With a focus on nutritious food and a no-soda policy, Juicy Gossip’s grilled chicken and beef sandwiches are to DIE FOR! The place has my respect for so many things; be it their fries-on-a-stick, their tangy lettuce salad or the no-GST bill (in practice before Imran Khan’s campaign).
11. Chocolate Orange Pastry from Burning Brownie
I’m not exactly big on chocolate brownies and pastries as opposed to women who swear by mounds of mandatory chocolate dessert at the end of their meals. But if there’s one brownie place in the city that shakes my faith, it would be Ammar Mumtaz’s legendary Burning Brownie. My favourite on their menu might not be as popular as their mud cakes and fudge brownies, but I feel their mint and orange chocolate desserts are the reason I might be injecting insulin in my body in a few years.
12. Ginger and Lemongrass Tea from Chai Chowk
Islamabad is a hot market for young entrepreneurs and the restaurant business is flourishing more than ever. Chai Chowk is a boutique tea-house operated by Imran Rafique, a young graduate from FAST Business School. Chai Chowk’s core specialty is Imran-k-hath-ki-bani-hui karak chaaye which you can sip on while playing a game of chess or ludo. A hot favourite from among their assorted teas is the ginger & lemongrass tea which tingles your taste buds with its unique mix of ingredients.
13. Poutine from Table No.5
Table No. 5’s social media marketing strategy centers around male chauvinism (read: sandwich jokes) which has brought it under some level controversy as far as Facebook goes. But keeping my views aside on their “vision” and mission, let’s just say this place has amazing poutine and you have to give it to them for being the first restaurant in Islamabad to put that on their menu.
14. Quattro Formaggi Thin Crust from Pizza Originale
If Lahore has Cosa Nostra, Islamabad has Pizza Originale. The only pizzeria offering authentic thin crust pizza in the Capital, Pizza Originale is bound to sweep you off your feet with its exotic pizza offerings combining, artichokes, cheese, eggplant, cheese, spinach, cheese, roasted tomatoes and huge varieties of cheese!
And did I mention cheese?! Quattro Formaggi FTW.
15. Sushi from Murasaki
The brainchild of Ali Saeed, Murasaki is an authentic Japanese takeaway restaurant situated in a beautiful house in F-7. The first of its kind in the city, the place generated buzz solely through word of mouth. A thing that surprises you about the place is their extensive menu. You don’t usually expect a boutique speciality eatery to have a wide range of assortments, but Murasaki comes with an elaborate array of Japanese delicacies that are bound to sweep you off your feet. I mean they even have fancy sushi knives to make sure the ligaments of the meat stay intact! Could we ask for more?!


Last Friday, Hilary joined Ira Flatow on Science Friday in the studio to discuss the question: Will Our Smartphones Know Us Better Than Ourselves?
We love imagining what our future may look like with the technology we are building.
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IT’S STILL GOING TO HAPPEN! We will still be conducting the International mail-in only Hot Sauce and BBQ Sauce Competition for 2020 even if the actual event does not take place due to the COVID 19 Virus Public event limitations. To submit your entries just follow the existing instructions. This contest is a great way to raise money for our charities. If the event does not take place the World champion hot sauce and BBQ sauce would be selected by the judges instead of by the people attending the event.
This year trophies will be awarded to the following:
People’s Choice Trophies
World’s Favorite Hot Sauce
World’s Favorite BBQ Sauce
World’s Favorite Label
In addition, trophies will be awarded to the top 3, blind judged sauces in each division. Mild, Medium, Hot, Extra Hot and BBQ.


Long before cafeteria-style food markets became a trending culinary trend across the country, Baltimore's historic public markets have been providing locals with delicious seafood, sandwiches and candies. The Broadway Market in Fell's Point and Hollins Market in Pigtown are two of the oldest continuously operating public market systems in the United States. But did you know that Baltimore also has a thriving agricultural scene? With more than 20 urban farms and 100 community gardens, there are plenty of opportunities to explore the city's agricultural roots. In this article, we'll take a look at some of the best public markets and community gardens in Baltimore County neighborhoods.
The Broadway Market, one of the first public markets in Baltimore, was established in 1786 in the historic Fell's Point district. Today, it is a vibrant mix of old world vendors, such as Sophie's Place European Deli and Salt's Seafood, and new culinary concepts, such as the Fat Tiger Korean bar, open all day. The South Shed features Choptank, a popular destination for steamed crabs, fresh seafood and outdoor beverages. Fenwick Choice Meats and Steve's Lunch are long-time favorites at Cross Street Market. Hollins Market is located in the Pigtown neighborhood (also called Washington Village).
It is the oldest public market building still operating in the city of Baltimore. During the Civil War, it served as a supply store for soldiers. The two-story, 17,128 square foot market includes culinary offerings from companies such as Eddie's Lunch (try fish sandwiches or BLT), Jack's Poultry for everything you need chicken (raw) and fruits and vegetables from L&R Produce. Try Pinch meatballs at Mount Vernon Marketplace.
Enjoy a wide variety of delicious dishes at R. House, from smoothie bowls to hamburgers. Belvedere Square is located in North Baltimore, on the corner of York Road and Northern Parkway. This sprawling 110,000-foot mall offers everything from vintage wines to yoga classes in boutiques to freshly cooked ramen. Buy gourmet and locally sourced products at the market, or treat yourself to dishes from The Pizza Trust, Thai Landing, Koba Korean Barbecue and more.
From May to August, enjoy live music courtesy of Square's “Summer Sounds” series. Whitehall Market is located along the Jones Falls Canal in Hampden. This historic mill from 1798 has been transformed into an extensive food market and space for private events. Current suppliers include Wight Tea Co., plus t-shirts, hats and hoodies with the Visit Baltimore logo. Plus, get your hands on our unique posters. Agriculture can be found throughout Baltimore with more than 20 urban farms and 100 community gardens according to the Baltimore Office of Sustainability.
Francis' Farm in the northwestern neighborhood is just one example of these urban farms that provide fresh produce to locals. Community gardens like Hampden Community Garden or Druid Hill Community Garden are also great places to explore Baltimore's agricultural roots. Whether you're looking for fresh produce or just want to explore a new part of town these community gardens are sure to provide an enjoyable experience for all ages. Baltimore County is home to some of Maryland's most vibrant public markets and community gardens. From historic markets like Broadway Market to modern markets like Belvedere Square there is something for everyone in this city.
Whether you're looking for fresh produce or just want to explore a new part of town these markets are sure to provide an enjoyable experience for all ages. So if you're looking for a unique way to explore Baltimore County neighborhoods be sure to check out these amazing public markets and community gardens!.


Do you have a few heads of end-of-season cabbage floating around in the back of your fridge? Don’t be afraid to make sauerkraut! It’s not rocket science folks and is one of those miracle fermented foods we should be eating much more of.
Find a clean crock or large 2 quart jar, core your cabbage, thinly slice it by hand, mandolin, or Cuisinart, and pile it in. For every head, add 1-2 tablespoons of salt and use a large masher to mash the mix until enough juice has been released to cover it. I use caraway seed and juniper berries too, and sometimes sliced onion, but this is not necessary.
When you are finished, put a plate upside down over the top with weights to keep the cabbage under the liquid; but for awkward containers, a ziploc bag filled with water does the trick too. The kraut can ferment for five days or five weeks (depending on your taste) and can be stored in the fridge for a long time. If you need fridge room, like the taste of kraut and don’t mind losing much of the goodness, you can also can it in quart jars.
Best way to eat it (in my humble opinion)? Rinse some and sauté in butter with cubed potatoes and apples, salt and pepper, finishing with a little cream. It will up the game on your frankfurter plate, believe me!
Full disclosure: With the aid of my trusty Cuisinart I processed 16 heads in about an hour and a half last night. That’s pretty quick work for food that lasts as long as it does.
Fuller disclosure: If you leave it to get beautifully sour, there is a certain fragrance wafting around the kitchen/pantry/garage by week two. I usually leave it until my husband starts asking who left their wet shoes in the pantry.


Assignment submitted 14 November 2017.
A trip to a grandiose theater like the Boston Opera House is beautifully preceded with dinner at Salvatore’s, an upscale Italian eatery in the heart of the Theater District. Our party of six was warmly greeted by host staff upon entry, and efficiently escorted to a table. Immediately after, our waiter arrived to pour iced water for each of us and informed us of dinner and drink specials for the evening.
The complimentary bread basket left us optimistic, as a menagerie of grain, such as sourdough and rye, was paired perfectly with olive oil and seasonings. No wonder the establishment’s tagline is “authentic Italiano.” For fussier diners, butter is available upon request for your bread, though I feel this hinders the experience.
For drinks, the wine list is exhaustive, as expected in any Italian eatery. Frankly, I don’t enjoy it enough to excuse even the cheapest option, a Pinot Grigio of Morassuti, at $7 per glass, or $20 per bottle. To me, this alone is an excessive commodity. The priciest option, though, is the Barbaresco of Balbi Soprani, Piedmont, marked at $57 and only available by the bottle. Naturally, I opt for a ginger ale.
Similarly, my sister desired veal saltimbocca, paired with green beans and herbed potato, though was wary of making a selection priced at $25, so she settles for the same dish with a different protein, chicken, priced at a reasonable $20. It was much to her satisfaction. The white wine glaze had the tang and pungency that is expected of any saltimbocca, and is paired well with the prosciutto and provolone that garnishes it. Though we have become accustom to saltimbocca atop a bed of linguine with the green beans mixed in, the presentation of such dish in this fashion is a refreshing change.
As for my own order, I was tempted in three directions: the baked macaroni and cheese ($18): “Spanish chorizo, tortellini, alfredo, parmigiano & mozzarella, [and] toasted crumbs,” the chicken broccoli alfredo ($19): “all-natural chicken, imported pasta, broccoli florets [tossed in] alfredo sauce,” and butternut squash ravioli ($20): “roasted butternut, fig, [tossed in] gorgonzola cream sauce.” The last dish sounds unlike any other Italian meal I have consumed habitually in the past, as opposed to the first two, so I opt for this.
Our meal arrived not long after completion of the bread basket and our appetizer, the calamari fritti ($12), fried squid and banana peppers with a pesto tartar sauce. We were delighted with the quality of the app, as the breading encases the protein in a way that is thorough, though not smothering. As with any fried food, it can be difficult to achieve the balance between slimy stinginess and a coating that parches all sufficient qualities that make the object of frialation worthwhile. As such, the calamari is not fried beyond recognition.
Dinner promptly greets us after our appetizer dishes are cleared. We begin our meals leisurely and the waiter asks again if we desire a refill of our water or selected beverage. I am very pleased with my selection. The gorgonzola provides a terrific contrast to the sweetness achieved through the butternut squash and fig. The menu didn’t indicate this as a seasonal item, though it’s perfect for a comfortable, brisk October evening such as this one. The assembly of these ingredients is incredibly well-executed, and presentation proved enticing.
One aspect to justify the higher tier in pricing are the portions. Salvatore’s is very considerate and generous in this respect, and my aunt even suspected this, insisting she share the chicken parmesan ($20) with my cousin. (Nota bene: this cousin has celiac’s disease and other allergies to nuts and fish. In concern to her celiac’s, Salvatore’s does provide an alternate, gluten-free menu, so her dish was a recipe alteration that fared just as well as the presence of semolina.)
Naturally, however, we did have leftovers, which on one hand, left us enthused for tomorrow’s lunch, but on another, agitated that we had to lug mini-boxes enrobed in plastic bags into the Opera House and on the walk back to Downtown Crossing at dinner’s conclusion. I, however, was the sole diner who finished her meal, partly because of my thorough satisfaction of it and my reluctance to carry another parcel in addition to my purse and Playbill.
Still, staff are incredibly accommodating in allowing guests to exit the restaurant in time for the show next door. Never did we feel we were being pushed out, but saw these instances as a gentle reminder in consideration of our schedule.
We left feeling replenished and took a brief stride into the Opera House to enjoy Phantom of the Opera. And I digress at that, for the play itself is subject to a separate review.


Gemmell Food Court
Mondo Subs — High quality subs, freshly baked rolls, and homemade kettle cooked chips are only a few qualities that make Mondo Subs stand above all others. Homemade dressings, an abundance of toppings, and crisp side salads complete the meal. This concept offers an extensive menu of innovative gourmet recipes that proves to be truly refreshing. All Mondo subs are made to order with wholesome ingredients and provide great value.
Pazzelli's Pizza — Based on the popular New York City Italian restaurant, Pazzelli's offers classic Italian favorites every day. You can order your own personal pizza, or opt for pizza by the slice, a calzone, wedgie, pasta, or cheesy breadsticks.
The Daily Bite — The Daily Bite is your go-to budget option! The Daily Bite rotates to something different each day, all for under the price of a meal swipe. Some of our favorites include pizza mountain pies, reuben sandwiches, omelets and more.
The Grill — If you are looking for a tasty burger or terrific chicken sandwich, look no further. The Grill pays tribute to the ultimate burger as they are all made to order with a variety of traditional toppings. We also have specialty burgers if you want to be an adventurous eater. Additionally, you will find a myriad of grilled and breaded chicken sandwich selections all served to order just the way you like it. We also have unique seasonal limited time offers available.
On-the-Go — Need a meal but don't have time to wait? Grab a prepared salad, wrap or sandwich from our On-the-Go coolers. We also have several grab-and-go sides such as carrots and ranch, cheese cubes, celery sticks, hard boiled eggs and more so you can have a complete, balanced meal while you are on the run. On-the-Go is the perfect solution for your busy days on campus.
Sushi Do — Sushi Do is your solution to a fresh, delicious, hand-rolled sushi option on campus. Our sushi chefs come in every morning to prepare sushi dishes fresh, so you will never be eating sushi that is more than 24 hours old. Menu selections include California rolls, Philadelphia rolls, bento boxes, bowls and more.
Au Bon Pain Soups — Restaurant-quality soup served every day. Some student favorites include loaded baked potato, broccoli cheddar and chicken noodle.
Lobby regular hours of operation:*
11 a.m.–9 p.m. Monday-Thursday
11 a.m.–3 p.m. Friday
* Regular hours occur when fall and spring classes are in session. Hours are subject to change at any time. Please visit our hours of operation page for more information.


Budget Friendly Lunch Box Ideas.
After the heavy spending during the festive period, there is a need to adopt budget friendly options in order to smoothly sail through the month of January. Kids lunch boxes constitute a part of those economical options to consider in 2024. Though their school lunch boxes need to be filled with nutritious and tasty snacks to get them through the day, coming up with budget-friendly school lunch ideas that are both healthy and appealing can sometimes be challenging. However, here is how you can pack your kids well-balanced meals that are easy on your pocket.
Make Their Food At Home.
Replace pre-packaged snacks and processed foods with homemade alternatives. Consider baking your own muffins, cookies, pancakes, or even granola bars. The advantage here is that you can control what goes into their food. You can incorporate healthier options such as whole grains, fruits, and nuts while avoiding excessive sugars and additives.
Sandwiches are classic lunchbox staples, and there are plenty of ways to make them budget-friendly. Opt for affordable yet nutritious fillings, such as peanut butter, tuna, or sliced cheese. You can add a variety of vegetables like lettuce, cucumber, or tomato for added presentation, flavour and nutrition.
Make Use Of Leftovers.
Leftovers from dinner can serve as great lunch options. Who doesn’t love a chicken and mayo sandwich made from the previous night's supper? Or slices of Sunday’s roast. This not only saves money but also ensures that food doesn't go to waste.
Incorporate Fresh Fruits.
It does not have be expensive fruits. It will be more affordable to go for seasonal, yet nutritive fruits as they tend to be less costly.
You definitely don't have to break a bank so that your child can eat right and stay healthy.


Sukiyaki Chicken Wih Noodles Recipe
Sukiyaki Chicken Wih Noodles Recipe -- http://shorl.com/dynetebetradi
Sukiyaki Chicken Wih Noodles Recipe
4 Reply to Kath (My Funny Little Life)'> Reply Nami May 12, 2011 at 2:54 pm Hi Kath! Yeah its very expensive to eat Sukiyaki & Shabu Shabu at those specialty restaurant in Japan too. When its hot, add 1 Tbsp. 82 Reply to lisa cabudol'> Reply Nami Mar 07, 2015 at 9:07 am Hi Lisa! Awww! Im so happy to hear that! Shabu shabu and Sukiyaki are both easy to prepare (you just need to chop veggies&) and something that we dont need much of cooking skills. But you can do with substitutions. Put all the ingredients on one big platter for the table or into smaller individual servings. what did she do wrong? 115 Reply to chris'> Reply Nami Feb 23, 2016 at 8:26 pm Hi Chris! What types of noodles did you use? Are you taking about Shirataki noodles (yam noodles) or Udon noodles that you put at the end? Since you mentioned rubbery texture, I think youre talking about shirataki noodles. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Take care! 42 Reply to sharon'> Reply Nami Jan 19, 2015 at 11:50 pm Hi Sharon! Im so glad to hear you and everyone enjoyed the sukiyaki recipe! Thank you so much for taking your time to write a very kind feedback. Let me know if you can suggest a place to pick up a nice donabe. Once the food is cooked, you can start enjoying them.
Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. When using burdock roots or gobo, it is best to soak in water after slicing or cutting with a bit of vinegar to keep from turning dark. Im so happy to hear you enjoy my recipes. Here is a sukiyaki recipe, which is fully cooked in the kitchen and served on the table. Reply Monica October 9, 2014 at 10:32 pm I would like to know whether Sukiyaki can be prepared leaving out the tofu or tofu is one of the ingredients that should not be left out. 6 Reply to Nami'> Reply Nancy Dec 06, 2011 at 6:27 pm Thank you for providing such an informative and well organized food blog. My kid are Chipanese then. Its so easy, not a lot of preparations, except the meat everything is ridiculously cheap& Definetely gonna be something im gonna make often with winter coming.
After dining on the hot pot, return the donabe to the stove, along with any remaining broth and ingredients inside it. It was delicious and I have made this twice within the past month using various vegetables. I know, I can almost hear eww from the some of my readers but thats the fact. 80 Reply to Alice'> Reply Nami Mar 01, 2015 at 3:21 pm Thanks for the feedback Alice! 81 Reply to Nami'> Reply lisa cabudol Mar 06, 2015 at 3:49 pm We love sukiyaki and often will order at a Japanese restaurant. Korean or Chinese stores usually carry some thinly cut meat as well. If youd like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Ad Choices. Save & Share This story Digg del.icio.us StumbleUpon Reddit Google Yahoo! Facebook . All rights reserved.
Pairing by Rick Smith and Hiroko Furukawa of New York City's East Village sake shop Sakaya (sakayanyc.com). Always love the broth and yam noodle. 130 Reply to Nami'> Reply Katie Jul 13, 2016 at 6:26 pm I used your recipe to make sukiyaki for my husband recently and he LOVED it. Cover and keep warm off the heat. Other than beef, there are some ingredients you might not be familiar with: Ito Konnyaku (Shirataki) Konnyaku is a jelly-like food made from konnyaku potatoes. So watch on liquid amount and seasoning. About Bio Restaurants Galleries Boca Raton Disney Springs Las Vegas Maui Mexico City Mumbai Napa New Delhi NYC Philadelphia Waikiki Contact Info Products Beer Cookbook Grapeseed Oils Knives Blog Contact Home Sign Up! . 7bb3afa9e5
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Containers are a quick and easy way to promote your business. The 12 way box chocolate has raisins, salted peanuts, yogurt raisins, yogurt & milk raisins, mixed nuts, Sno-Caps, chocolate peanuts, choc...
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05.11.2003 // Miscellaneous // by Sergey Sirotkin
Ага! Попались! Что может быть страшнее, чем самый страшный праздник в году? Конечно же, отсутствие этого праздника! Какой кошмар! А как же мило улыбающаяся и клацающая зубами "тыковка" с горящими глазами? А костюмы? А кладбищенский пудинг с призраками из взбитых сливок и прочие страсти?
Graveyard Pudding With Whipped Cream Ghosts
Ingredients (8 to 10 people): 4 ounces bittersweet chocolate, chopped; 4 ounces unsweetened chocolate, chopped; 4 large egg yolks; 1 cup sugar; 6 tablespoons cornstarch; 1/2 teaspoon salt; 3 1/2 cups milk; 2 tablespoons unsalted butter, cut into bits and softened; 1 teaspoon vanilla; 3/4 cup cold heavy cream; 2 teaspoons confectioner's sugar; one 16-ounce package cookies, crushed; gummy worms, for garnish.
1. In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates, stirring until smooth. Remove from the heat.
2. In a bowl, beat the egg yolks.
3. In a medium, heavy saucepan, whisk together the sugar, cornstarch, and salt. Add the milk in a stream, whisking constantly. Bring the mixture to a boil, whisking constantly to keep lumps from forming. Remove from the heat.
4. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate, butter, and vanilla. Transfer to a large bowl. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to cool.
5. In a medium bowl, whip the cream until soft peaks start to form. Add the confectioner's sugar and continue beating until stiff peaks start to form. Fold half of the whipped cream and most of the crushed cookies into the cooled pudding mixture. Spoon into a 9-inch square glass baking dish. Sprinkle with the remaining cookies. Spoon the remaining whipped cream in blobs on the top for "ghosts" and garnish with gummy worms, slightly poking them down into the surface. Serve immediately, or refrigerate until ready to serve.
Pumpkin Muffins With Chocolate Glaze
Ingredients (makes 12 muffins): 2 cups water; 3/4 cup dried cranberries; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 teaspoon grated nutmeg; 2 large eggs; 1/2 cup packed light brown sugar; 1/2 cup whole milk; 1/2 teaspoon vanilla extract; 1 cup pumpkin puree (canned solid pumpkin); 4 tablespoons melted unsalted butter; 3/4 cup heavy cream; 1 1/4 cups chopped semi-sweet chocolate.
1. Preheat the oven to 375 degrees F (~190 degrees С). Line a 12-muffin tin with paper liners.
2. Bring the water to a boil in a saucepan. Put the cranberries in a medium bowl and cover with the boiling water. Let sit until plumped, 5 to 10 minutes. Drain well.
3. Sift the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt into a medium bowl.
4. In a large mixing bowl, whisk together the eggs, sugar, milk, pumpkin, melted butter, and vanilla. Add the dry ingredients to the wet and mix just until incorporated, being careful not to overmix. Fold in the drained cranberries.
5. Divide the batter evenly among the muffin cups. Bake until golden brown, 22 to 25 minutes. Remove from the oven and let cool in the tin for 10 minutes.
6. Scald the cream in a small saucepan over medium heat. Put the chocolate in a medium, heat-proof bowl and cover with the cream. Let sit for 2 minutes, then whisk until smooth. Spread the warm chocolate glaze onto the muffins and serve either warm or at room temperature.
Рецепты прислал Михаил Аврутин (по материалам Food Expert Emeril Lagasse)


Coffee is a lot of people’s morning wake-up call and is one of the best-caffeinated drinks to provide you with ample energy for your everyday tasks. While many people think that more or less all coffee tastes the same, this is sadly just a misconception and doesn’t hold an ounce of truth. Coffee beans play an important role in how good and delicious your coffee is going to taste like and well frankly, some coffee brands are just better than others, both in taste and texture.
So we have made a list of the best coffee brands which you should definitely try once. Once you try these coffee brands, you will forget all the other coffee brands forever.
Death Wish Coffee (Our Top Pick)
One of the best coffee brands out there, this brand makes one of the strongest coffee giving you with a hit which is sure to wake you up. It is a perfect blend of beans and combined with a unique roasting technique, it turns out to be the world’s strongest coffee. It is 100% natural and contains a hint of chocolate and cherry making it non-bitter and the perfect coffee to get your morning started. Say goodbye to the groggy mornings now!
Fresh Roasted Coffee
Another top coffee brand, this one is an organic coffee brand which ensures that you take in no synthetic substance and is free of methylene chloride while ensuring that it maintains a consistent taste and texture. The roasting process involved here is eco-friendly reducing up to 80% of carbon emissions while making sure that you would taste the pure, unadulterated taste of coffee whenever you have this drink.
This excellent ground coffee brand is most popular in Italy and one delicious of a cup of it will help you understand why is this so. This brand pays special attention to every process of coffee making and ensures that you are provided with the freshest and effective coffee out there. Take one whiff of the coffee by this brand and you would forget all other coffee brands, craving for this delectable beauty every time.
One of the most known brands of coffee, Caribou offers you with coffee with a unique taste while not compromising with its high-quality texture and taste. Using only the finest and highest quality beans for craft roasting it provides you with one of the finest tasting coffee out there.
Kicking Horse Coffee
This 100% certified organic, fair trade, the kosher coffee brand provides you with one of the most mouth-watering, fresh full-bodied coffee flavor making you crave for more by the end of your one sip. This coffee brand uses Arabian beans and as these premium beans are roasted in the Rocky mountain air, it gives it that freshness and makes you feel out of this world whenever you take a sip.
One of the most known brands of coffee, this brand doesn’t disappoint you ever with its variety of coffees which can provide you many options to suit both your taste and occasion making it one of the most versatile brands ever. It provides you with the richest taste and aroma and is bound to leave you more energized and happy by the end your cup.
A great coffee brand which utilizes the highest quality beans and tea leaves to provide you with the most superior coffees and teas available in the market. It incorporates darker roasted Arabian coffee, such as French roast and provides you with an option of freshly roasted beans and in-store brewed coffees. Although it is now available in most corners of US, this brand is particularly used in Starbucks Coffee.
This famous coffee brand was founded in San Francisco and provides you with a consistently rich and pure tasting coffee, in every cup. This coffee brand boasts of its supreme quality which would turn your morning into a more alert business and make Folgers coffee the best part of your waking up.
Café Du Monde
This French original coffee brand was established in 1862 in New Orleans and uses chicory and coffee beans to make the delicious coffee whose aroma and taste are completely different from anything that you have ever smelt or tasted. It provides you with softer edged coffee and adds an almost chocolaty flavor to your coffee making it infinitely more delectable.
This 100% Columbian natural and organic coffee provide you with a coffee that is both rich in flavor and aroma while making sure that they don’t affect the environment. This company was founded in 1988 and has grown exponentially since then as more users find their coffee utterly delicious and satisfying. So if you are looking for some organic and richly flavored coffee to try, this one is the best option for you.


Amedeo Obici (1877-1947)
Founded Planters Peanut Company in 1906 with fellow Italian immigrant Mario Peruzzi. Arriving in America at twelve, speaking no English, Obici worked at a local fruit store before opening his own peanut cart. An entrepreneur, he invented new peanut production methods. Planters grew into one of the most widely distributed peanut brands; its Mr. Peanut trademark is universally recognized. Corporate headquarters was located here, 1925-1961.


Lecithin is the common name for a series of related compounds called phosphatidylcholines.
It also is an edible and digestible surfactant and emulsifier. Lecithin is used as an emulsifying and stabilizing agent in the food (eg, margarine, chocolate production), pharmaceutical, and cosmetic industries.
Lecithin also is used to treat liver ailments and hypercholesterolemia. The mechanism appears to be enhancement of cholesterol metabolism in the digestive system.


Benefits of a High Fiber Diet | Best Health and Beauty Tips | Lifestyle
- published: 04 Sep 2014
- views: 2857
Benefits of a High Fiber Diet Weight Control Wonder One of the best side effects of eating a high-fiber diet is that you may find it easier to maintain or even lose weight. There are several reasons why dietary fiber is so good at this. For one, foods high in fiber are usually healthier and lower in calories. High-fiber foods take longer to chew and tend to prolong eating time. Eating more slowly allows your body enough time to begin to experience feelings of fullness so that you are less likely to overeat. Digestive Dynamo Dietary fiber keeps you regular, helping you avoid constipation and other digestive problems. High fiber foods add bulk to the stool. Bulkier stools actually move through the bowels more easily, reducing the amount of pressure there. Think of the colon as a long, flexible tube. When it is constricting and struggling to push a low-bulk stool through, it cramps up and becomes tight, and this causes constipation, gas, and bloating. A high-fiber diet prevents many intestinal complaints, including hemorrhoids, diverticulosis, and irritable bowel syndrome. Healthy for Your Heart When moving through the stomach and intestines, fiber is absorbing a lot more than just water. It also picks up fats and bile salts, shuttling them out of the body rather than letting them travel to the bloodstream. This prevents these harmful particles from becoming cholesterol. And lower cholesterol means a healthier heart and cardiovascular system. Source of High fiber Fruits and vegetables. Not only are fruits and vegetables delicious and versatile, they are also some of the e...


POST-WORKOUT PERFORMANCE PROTEIN BLEND
Whether you’re weightlifting, running, or simply trying to accomplish your daily list of to-dos, your body craves protein for a number of reasons. Protein not only helps you recover from workouts, but it also supports bone and joint health, builds lean muscle, and provides lasting energy. FIT20 is the solution to your protein needs, featuring a high-quality blend of ingredients with 20 grams of grass-fed whey protein isolate and hydrolyzed collagen.
- 20 grams of grass-fed protein from whey protein isolate and hydrolyzed collagen
- 0 grams sugar
- Great taste
- Protein contributes to a growth in muscle mass and the maintenance of normal bones.
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to normal energy-yielding metabolism.
- Magnesium contributes to the maintanance of normal teeth.
- Magnesium contributes to normal protein synthesis.
- Magnesium contributes to normal psychological function.


Somun Superstar, a new Bosnian/Balkan bakery and sandwich shop, is opening on September 26, 2019 at 998 Kingston Road. With its tightly focused menu of four unique sandwiches, Somun Superstar has something for every palate, meat lovers and vegetarians alike.
Everything is served on authentic somun bread—which you can also buy on its own to take home and come up with your unique uses for this versatile bread. Toronto is a city with a vibrant, diverse international food scene. But one thing that’s been missing—until now—is the warm, chewy comfort of freshly baked somun bread.
For people of the Balkan countries, somun is as iconic as Montreal’s bagel, New York City’s rye, or the Middle East’s pita. Yet somun has remained a niche food, and for Canadians it’s only available online in a sad, frozen form which, we’re sorry to say, sucks. We’re going to change that by offering Torontonians the chance to grab a sandwich made on wood-fired somun using the traditional recipe of our homeland.
Cofounder Sanja Topić Zukanović says, “It’s a pleasure to bring a bit of the old home to our new home.” Sanja, along with her creative, business, and life partner Alen Zukanović, are longtime entrepreneurs. Together, in 2001, they founded Inkubator, a graphic design firm that works for clients all over the world. Now they’re able to fulfill another dream in the opening of Somun Superstar—in the same neighborhood where they’ve lived and raised a family for the past 12 years.
As Alen says, “We are opening Somun Superstar not just because we think Toronto will love our food, but also because we miss freshbaked somun bread ourselves!” And the local foodie community is already taking notice.
Suresh Doss recently tweeted about Somun Superstar: “It is phenomenal, I can’t say enough about how it tears and tastes. Haven’t had anything like it in the GTA. They’ve nailed it.”
Sanja and Alen can’t wait to share their somun with the rest of the city. Visit Somun Superstar starting on September 26 from 11AM until 7PM.


Knoxville Pastry Shop - Wedding Cakes in Knoxville TN
Have you got a sweet tooth? Do you think that dessert is the best part of every meal? Or, do you love to give to baskets of pastries to your loved ones? Then there is only one pastry shop in Knoxville, TN where you can purchase all your baked goodies - All Things Sweet by Dee! This is just the best place to get a taste of delectable cakes and mouth-watering cookies and pastry products that will make you feel heaven on earth.
Who wouldn't appreciate a taste of delightful cupcakes or bite-size cakes and tarts made with the best ingredients to make your mouth water? Pastry that is so light and airy but firm enough to support delightful filling is one of the things you can find in All Things Sweet by Dee. For chocolate lovers, you can find a wide assortment of brownies and bars to satisfy your palate. Get hot baked bread and morning pastries, muffins and other delectable delights from our shop. We also bake a variety of wedding cakes for you very special occasion in Knoxville, Tennessee.
All Things Sweet by Dee is your one-stop shop for baked goods that are prepared with so much skill and enthusiasm. Great flavours can be tasted in one-creamy confection you would just want to have more and more. Visit our pastry shop in Knoxville, TN and be ready to indulge! You can also check out our gallery of baked products and find the goodies you want.
The search is over for the pastry shop that you can always count on for sweets and baked goodies in Knoxville, TN with All Things Sweet by Dee!


Traditional, hand-crafted sushi. Enjoy a true sushi experience, with classic rolls as well as our own inspired creations. Sushi is an art form and we have perfected the craft!
To ensure that our customers receive the best possible service,
we have implemented an online ordering system. This allows for fast
and efficient service, making it easy to enjoy our delicious food.
I am an Omaha resident and let me just say this place was worth the drive! The atmosphere is very warm and the colors give the place a bright and welcoming appearance. The staff were very friendly and my server did a great job at getting everything correct and being quick on her feet.
Incredible food and service. My toddler is picky and he devoured the food here. I had the chicken bento box and my husband had two signature sushi rolls. We loved everything we ate! This is our new go-to spot
We can't wait to return and try more things. The restaurant looks great inside. Pleasing decor and comfortable seating. The menu is modern with comprehensive menu options, like poke bowls, steamed buns, and plenty of specialty sushi rolls.
This place just opened and the only thing that outshines the sushi is the service. Will definitely be returning for another boat.


Wellington Drive Technologies (“Wellington”), a leading provider of Internet of Things (IoT) solutions and energy efficient motors to the retail food and beverage industry, congratulates its customer, New Zealand refrigeration manufacturer SKOPE, for their recent award at Fine Food Australia 2019.
SKOPE introduced its new ReFlex refrigeration series at the awards in Sydney, Australia, and was awarded the Foodservice Consultants International Society (FCSI) Best New Hospitality Equipment Product 2019.
SKOPE’s Operations Manager, Bruce Vine commented, “SKOPE’s ReFlex product range provides its customers with a connected food service solution that enables them to better serve their customers. We are working closely with Wellington as a supplier of connected IoT solutions that are an important part of our product development programme.”
The SKOPE ReFlex food storage series brings the power and time saving advantages of the SKOPE-connect app, with SKOPE toughness, low ownership costs and temperature consistency. ReFlex uses SKOPE-connect to control and monitor product temperature at the touch of a button, which allows the user to instantly change the type of food they store. SKOPE’s ReFlex product utilises Wellington’s Connect SCS IoT system and EC motor products as key components.
Wellington CEO, Greg Allen commented “The SKOPE partnership is very important to us and is a launch-pad for Wellington’s IoT solutions into the foodservice market. Our product development is driven by our customers, and SKOPE’s innovative approach to connecting their equipment perfectly supports Wellington’s product roadmap. We expect to continue to grow in the foodservice equipment market in Australasia and beyond.”


We’ve all heard the significance of eating a balanced diet of protein, carbohydrates, vegetables, and fats, but what we don’t often hear about is why it’s important and how too little or too much of these vital foods can have an effect on our bodies.
Protein is essential for mending and creating muscle, producing hormones, staying satiated (full), having healthy bones, and more; but does too little or too much protein have negative side effects?
Let’s find out!
Too Little Protein
A low-protein or protein-deficient diet is most common and can cause health problems.
Weight Loss—This isn’t the good kind, like reducing body fat. Instead, overall weight loss is a result of a low-protein, and most likely, a low calorie diet. If you’re limiting food, your body will use protein as a primary fuel source rather than creating muscle.
Muscle Loss—Protein assists in building muscle, but like we mentioned above, if your protein is being used for fuel, you won’t gain or even maintain muscle and can even decrease muscle mass. As we become older (usually around age 35 for women and as early as age 25 for men), we generally start losing muscle mass.
Liver Issues—Particular areas of our bodies need different components to function properly. Protein is vital for healthy liver functions. Not enough and you could end up with liver disease.
Joint Pain—Strong, healthy muscles help keep joints in place. Protein is used to build and fix muscle, but with a limited or protein-deficient diet your protein is going to be used as a main fuel function, rather than building muscle to keep joints strong and stable, which could lead to joint discomfort.
Low Blood Pressure—This may not seem problematic, however low blood pressure restricts the flow of essential nutrients and oxygen to vital organs and tissue. In addition, you could have anemia, which occurs when your body can’t create enough red blood cells.
Edema—This is a condition in which swelling appears, generally in the hands, feet, and ankles, from body fluid trapped in the tissue. Protein helps keep fluids from building up in tissue. If you notice swelling in these spots, it could be a sign of not eating enough protein.
Immune System & Recovery—Your immune system needs protein to remain healthy. If you’re getting sick regularly or can’t recover from those common colds, it could be from low protein consumption. It’s the same with injury recovery. Proteins are needed to mend tissue and muscle. It will take a greater length of time to recover from an injury if you aren’t eating enough protein.
Cravings—Too many carbs and not enough protein can cause unwanted food cravings. If you’re finding yourself eating more snacks, you’re possibly not getting enough protein and too many carbs.
Too Much Protein
So what about too much protein? While it’s hard to eat too much protein, there are some health concerns and general knowledge about how much is appropriate and how much is “extra.”
Kidney Failure—A common concern of a high-protein diet, kidney failure, is only a danger if you are using a majority of animal-based protein sources like meat or have a kidney disease. To avoid possible kidney problems, aim to equalize your protein sources between 50% plant-based and 50% lean, unprocessed meat-based.
Weight Gain—Protein helps build muscle, and like carbs, if we eat too much protein it will be stored as fat. Our bodies are not good at turning proteins into fat like with carbs, however it eventually does. Like eating too much of anything, weight gain can still happen. A six-year study of 7,000 participants found that those who ate a high-protein diet were 90% more likely to gain up to 10% of their body weight.
Building Muscle—Muscle protein synthesis is the method of transforming protein amino acids into muscle. The latest studies have found that there is a limit to muscle growth in a high-protein diet, which is about 30 grams per meal. What does that mean? Consuming 30 grams versus 20 grams will aid muscle growth, but consuming 50 grams per meal won’t have any more positive influence on muscle development. Larger individuals may need a little more on average, but essentially, there is a cap to protein intake related to muscle growth.
A 2014 study in the Journal of the International Society of Sports Nutrition determined that strength trainers who had 5.5 times the recommended daily protein (that’s just over 2 grams per pound of body weight) saw no positive or negative effect on body composition.
When preparing your meals and types of proteins, we recommend a healthy balance of both plant- and animal-based proteins. When selecting animal-based proteins, choose lean, unprocessed meats like skin-free chicken and turkey. Red meat is fine, but keep it lean and always keep an eye on the portions. For plant-based proteins, beans, quinoa, nuts, and soy are ideal sources to have.
At Farrell's eXtreme Bodyshaping, we coach our members on easy, proper, balanced nutrition so their bodies are working effectively and efficiently, enabling them to perform at their peak performance in and out of the gym.
We designate protein, carb, and fat amounts for six daily meals, ensuring members are having the right amounts of each macronutrient source.
To find out more about the Farrell's eXtreme Bodyshaping group fitness program and nutrition coaching, contact your local Farrell's eXtreme Bodyshaping today!
- Men's Journal
- Eat This, Not That!


Can Chiropractors Offer Nutritional Counseling
Everyone knows diet is essential for our health. Diet has a short and long-term effect on our mental and physical wellbeing. The role of a diet is to nourish our body to maintain optimal function, repair, and growth.
Can Chiropractors Give Nutritional Advice
But what most people do not know is the role of a chiropractor in diet recommendations. Surprisingly, chiropractors are educated on nutrition and are recognized as diet experts. They focus on knowing the basics of nutrition, digestion, macro and micronutrients, and nutrient-to-nutrient combination. Here is why a chiropractor can offer nutritional counseling.
The Holistic Approach
Health is a holistic aspect determined by the food we eat and the level of nutrients we ingest during our lifetime. Moreover, an unbalanced diet is hazardous to the overall health leading to chronic diseases. For example, obesity and diabetes are caused by high salt, fat, or excess sugar. Although chiropractors can not replace a dietician or nutritionist, they are able to provide information on a balanced diet that will improve overall health. Chiropractors play a significant role in identifying and modifying diets to avoid risk factors that lead to chronic disease. If you desire a new food routine to better your diet, a chiropractor is an easy step to approach.
Managing Inflammation with Nutrition and Chiropractic
A chiropractor can manage inflammation disease. They mix manual and other forms of treatment to alleviate swelling from soft tissue, thus boosting movement by reacting with biochemical stressors. Some foods like fried food, refined foods, processed meat, and sweet drinks, among others, are diets that can cause inflammation and make us vulnerable to diseases. This diet causes rapid weight gain and increases the risk of inflammation disease. A chiropractor’s nutritional advice is usually simple. They could recommend a simple remedy to change your diet or infuse your medication plan to better the therapeutic outcomes. For instance, reducing processed foods and increasing vegetables and fruits can improve health conditions.
Food Affects Your Mood
The gut contains a microbiome that contains many microorganisms like bacteria, fungi, and viruses. The communication between the brain and the microbiome happens through the nerves and hormonal signaling pathways. However, more funds are pumped into researching the effectiveness of the gut microbiome and mood swings. This effect may also alter behavior in rodents due to microbiome change. However, some research has shown the relationship between gut biome and depression in humans.
Some foods affect the level of blood sugar, immune system, and gut microbiome, which also alter moods in humans. However, you can abide by careful eating of nutritional diets such as the Mediterranean diet, which contains mostly vegetables, whole grains, beans, fruits, and legumes. These nutritional foods can reduce stress and improve sleep quality, reducing pain and mood. A chiropractor is here to provide significant improvement to your diet for the best results. The recommendation will involve foods that reduce pain through their knowledge of musculoskeletal health. However, they can recommend further treatment if the condition is beyond their expertise.
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Castle Howard continues collaboration with Yorkshire Bake Off star Freya Cox, announcing autumnal cake and book signing event
• Castle Howard continues their partnership with Great British Bake Off star Freya Cox on
seasonal vegan bakes available in their shops and cafes
• The third cake in the series, an autumnal Double Chocolate Muffin with Toasted White
Chocolate Marshmallows, will be available in Castle Howard’s Coffee Shop and Courtyard
Café from 3rd October 2023
• Castle Howard visitors can meet Freya at a book signing in the Castle Howard Farm Shop on
Iconic Yorkshire stately home Castle Howard has partnered with popular vegan baker, writer, and Great
British Bake-Off star Freya Cox, to create three seasonal cakes celebrating plant-based produce.
Freya has collaborated with Castle Howard’s Head Chef, Nathan Richardson-Kelly, on three tasty treats
across the year. The final cake in the 2023 series is a Double Chocolate Muffin with Toasted White
Chocolate Marshmallows. The first cake was a miniature Black Forest Gateau, and the second a Summer
Raspberry and Vanilla Kiss.
To celebrate the partnership, Freya will be visiting the Castle Howard Farm Shop on the 31st October
from 1pm to 3pm, to sign copies of her recipe book Simply Vegan Baking and meet and greet Castle
Howard visitors. Visitors can try a free Double Chocolate Muffin with Toasted White Chocolate Marshmallows with
every Simply Vegan Baking purchase.
Luke Butler, Head of Food and Beverage at Castle Howard, said: ‘We’re thrilled to have worked with Freya to
expand our vegan offering here at Castle Howard, with a delicious option every season. It’s been a wonderful opportunity to
create new plant-based treats for our visitors, and we’re delighted with their popularity. The Double Chocolate Muffin with
Toasted White Chocolate Marshmallows is autumnal and comforting, and we’ve sourced the vegan ingredients from local
Freya said: ‘It’s been absolutely brilliant to collaborate with the team at Castle Howard. I’m so excited for people to try a
beautiful cake in a beautiful place that means a lot to me and my family. I’m looking forward to meeting everyone on the
The Double Chocolate Muffin with Toasted White Chocolate Marshmallows is available to purchase in
Castle Howard’s Coffee Shop, Courtyard Café and Boathouse Café from 3rd October, 2023.
Meet Freya Cox as she signs copies of her recipe book Simply Vegan Baking at the Castle Howard Farm
Shop, 31st October 1pm to 3pm.


The Starbucks K-cups are the real definition of quick and convenient. The single-serving invention by one John Sylvan is your real deal for the office quick fix. Does Starbucks sell K-Cups in Store
The K-cups were introduced to Starbucks stores in November 2011. In the months that followed, Starbucks massively shipped a cool 850 million k-cup packs to various locations and e-commerce retail shops in a move that was pushed by strong demand for the product. In 2020, Nestle the leading distributor of Starbucks brands entered into a partnership with Texas-based Keurig Dr. Pepper Inc. intending to distribute the Starbucks branded k-cups to Canada and the United States. If you are thinking that Starbucks is the first to offer these sweet quick fixes, you are wrong.
The switch to nitrogen brings inertness which prevents the beans from going bad. There have been concerns over the use of plastic cups which are deemed an environmental hazard. Experiments to search for alternatives are still underway. The small cup is placed in a Keurig machine that does all the brewing including pricking the paper filter to allow water into the cup.
If you look at the figures, it is twice as expensive to buy k-cups as compared to ordinary ground coffee. So, why are people still demanding the expensive k-cups It is all about convenience and time-saving. People are willing to pay more for a quick fix both at home and at the office. Besides, you are likely to get a horrible taste when using the ordinary drip coffee maker if you are not an expert coffee brewer. As for the K-cups, the cup holds a measured amount of coffee. You are assured of getting the right taste of flavor.
The John Sylvan genius innovation has become a world sensation among coffee drinkers. The Starbucks version is made with coffee Arabica, the best coffee in the world. You can purchase the k-cups at any retail store and enjoy your coffee at home. The k-cup comes in blonde, medium, and dark roast with the dark roast being the strongest and most caffeinated flavor. It is usable in the Keurig machines. There are decaf options for the person who wants to steer clear of caffeine addiction.
This set of K-cups tastes strongly like hazelnut right off the bat, and has no bad aftertaste. It's a definite winner for those of you who love hazelnut flavoring in your coffee. It got a bit of a lower ranking since hazelnut isn't my thing, but this was a great K-cup overall as it was true to its name.
If you like hints of cinnamon (see above re: too much cinnamon) and sweeter coffee, than this is the K-cup for you. It's light, not too bitter, and the flavoring tastes real rather than artificial. It was also the last cup I tasted, and after eight half-cups of coffee I was done with coffee. This cup was worth every sip.
If you're looking for a solid K-cup for all of your caffeine needs, you definitely can't go wrong with most of Starbucks' flavored cups. Just stay away from mocha unless you're passing by an actual Starbs, and enjoy your caffeine kick.
As part of the Foodbuzz Tastemaker program, I was given the opportunity to review the new Starbucks K-cup portion packs. Starbucks and Foodbuzz supplied me with a Keurig one-cup coffee brewer and two (16-ct.) packages of the Starbucks K-cups to try. Although I was super excited to receive a Keurig machine because I've wanted one since this summer, I was equally excited to have the chance to sample the Starbucks K-cups, as I am a fan of the popular coffee chain.
We tested the Starbucks K-cups out on Saturday morning during Judah's 2nd-year birthday party. (A separate post on this to come.) The parents who were coffee drinkers really enjoyed the taste of the Starbucks portion packs and said there wasn't much difference than ordering it from the actual coffee shop. One of the dads, who drinks coffee every day and has a brother who works for Starbucks, said that his K-cup coffee that morning tasted about 90% equal to what he expects from the Starbucks coffee shop. My theory is that it would've been 100% had I added bottled water in the brew instead of right from the sink. Oops!
Starbucks aims to provide the same aroma, body and rich flavor through these K-cups that you would expect from a normal Starbucks experience. Starbucks coffee and Tazo tea K-Cup Portion Packs are now available on shelves at food, drug, mass, club, specialty, and department store retailers throughout the U.S. They come in five of Starbucks' most popular coffee varieties, and two top-selling varieties of Tazo tea. To learn more, visit -cup.
Donut Shop, an office favorite, was solid. Although there was nothing particularly special about it, the flavor was nice. It tasted like an authentic coffee you'd get in a café and lacked an artificial aftertaste. When it comes to K-cups, innocuous is good, right
Available by the end of this year, the Starbucks Rewards Prepaid Card is a reloadable prepaid card that allows customers to earn stars for all card purchases made virtually anywhere that Visa is accepted. Customers will be able to apply for the Starbucks Rewards Prepaid Card through the Starbucks Mobile App or Starbucks.com. This new model is just the beginning of Starbucks opening up its digital ecosystem as well as extending its payment platform.
One week before a new War on Waste series from TV chef Hugh Fearnley-Whittingstall which will target the recyclability of coffee cups, Starbucks has moved to introduce an answer to the problem of the 2.5bn coffee cups that fail to get recycled in the UK annually.
Starbucks will test the viability of cups developed by Frugalpac, which averts recyclability issues that arise when cups are lined with polyethylene (plastic) on the interior, by replacing the lining with a thin film that is specifically designed to separate from paper during the recycling process. 781b155fdc


If you have joined the container home revolution, then I imagine you are the type of person who’s into alternative energy and growing your own vegetables among other other environmentally sustainable practices. Harnessing solar power or making your own HoJo motor are two possible methods to power your container home. Taking sustainability a step further, why not used the roof of your container home or even a whole shipping container to grow an edible organic garden. This amazing concept is aptly called rooftop farming.
Thanks to some ingenious and smart thinking individuals the list of home farming possibilities are growing with roof top farming, hydroponics, aquaponics and vertical gardening, all of which could compliment a container home, becoming more viable and affordable. In this post I would like to take a look at the benefits of rooftop farming
Roof top farming is the future of urban agriculture. However, it isn’t a new concept. Rooftop gardens have been around for years. However, the focus of these gardens hasn’t been for the production of food until fairly recently. Today, this new form of farming is catching on with rooftop farms found in cities all around the world. You may have not seen one in your city yet, but it won’t be long before you do.
The benefits of roof toping farming are many – ranging from aesthetic, recreational, educational, ecological to architectural. Probably, the greatest benefit of roof top farming is local food production. When you consider the incredible expense of moving produce and foods from farms to cities, and even to different countries, the potential benefits of rooftop farming is mindboggling. Think of the environmental benefits and the amount of money saved if every city were able to develop a small-scale local agriculture. The energy and expense saved on transport alone would have massive benefits to our environment.
The Challenge of Rooftop Farming
While rooftop farming is gaining momentum there are challenges. The biggest problem of rooftop farming is one of weight. Most city buildings or apartments were not built with having a garden grace their rooftops in mind. In fact, 20 or 30 years ago the concept would have sounded crazy. Why would you have a garden on the top of a building roof in the city?
Fortunately, the problem is being overcome with the concept of lightweight rooftop farms. A Hawaii Corporation, FarmRoof, have established the world’s first and only certified organic green roof system. FarmRoof builds ultra-lightweight, self-contained sustainable rooftop farms, that churn out fresh organic super foods. The roof top farms are modular, scalable and transferrable meaning the concept could go global.
Rooftop farms in Hawaii provide chefs and retailers with fresh vegetables, and locals can purchase produce subscriptions. the rooftop farms also insulate and cool building, cutting costs on electricity. Watch the video below to discover how rooftop farms are putting fresh organic food on the table.


First there was Meatless Monday. Now there’s Wheatless Wednesday. Although the term was originally coined by President Herbert Hoover as a way to ration food supplies during World War I, it’s making a comeback as a way for people to find and share gluten-free recipes and advice on social media.
The experts take? If you’re eliminating gluten for a health reason like celiac disease, leaky gut syndrome, or thyroid disease, one day a week isn’t going to do you much good. The benefits can only happen if gluten is eliminated for a long period of time, not off and on, says nutritionist Keith Kantor, Ph.D. But going gluten-free once a week can be beneficial for your health if you replace processed wheat products with more whole foods like vegetables.


pineapple stuffed with rice, omelette, cashew nuts, poblano, soya sauce, shrimps or chicken or mixed, garnished with cilantro
3 flour tortillas with manchego cheese and a little bit of chile
avocado dip with onion, coriander and tomato, with mexican chips
fish, shrimps, octopus, with tomato, onion, coriander and a little bit of chile marinated in lime juice,served with mexican chips
Our Main dishes
beef - pork - chicken fajitas
slices of fried beef or pork or chicken prepared with curry, cream, onion & poblano chiles
fish filet “don pedro”
fish filet with a home made sauce of our “chef”.
shrimps “maya luna”
shrimps in a sauce of cream, garlic, cognac & curry. served with coconut rice & salad
shrimps “El Tio”
shrimps with onion and bell papper, in a worcestershire sauce & brandy. served with coconut rice & salad
grilled steaks served with maya luna potatoes and salad
If you have any special request regarding dishes (i.e. lobster lunch or different kinds of seafood dishes, or Mexican snacks/meals) let us know on forehand and we will discuss the possibilities with our chef. Just tell us the favourite dish of your children and we will try to get all the ingredients to prepare it.


In many families, people don’t notice about using any types of dessert after the meal since they think that could be a source of calories as well as wasting more time on making those dishes. In fact, most of us don’t think desserts are important and often pass them. However, these benefits are crucial and might make you think again.
If you are a big fan of sweets and baking goods, this post will be another reason for you to focus on this part of the meal. On the other hand, it could be a different point of view that you should know. Desserts are not only for restaurant meals, they could appear on the daily plates that you should consider.
Provide More Nutrition
A majority of people who are on a dietary session believe that dessert will make them fat and provide too many calories that might ruin their efforts to lose some weight. That’s the reason why desserts are often passed though they are very important.
However there are many studies indicate that some sweets from natural ingredients such as mango, pumpkin, and dark chocolate can bring a considerate amount of vital minerals and fiber as well as antioxidants and other factors that can make your eating and drinking habit more stable and harmonic. A good digest system and ensure better nutrition absorption with less stacked amount of fat and excessive cholesterol.
Desserts Make You Happier
It might be suspicious since there are barely any exact connections between desserts and the happiness of yours, but the truth is still the truth no matter what you think. According to some specific scientific articles, foods which contain a high amount of natural carbohydrates which are favorable for our body especially our brain to produce positive chemicals such as serotonin. These chemicals play important parts in enhancing happy feelings in our mind and make us think of beautiful and positive objects and events.
Having a mouthful of your favorite dessert can change your feelings for the better. Positive thinking is better for your life since you can deal with the problems easier and faster, and one of the best ways to think positively is to have some of your favorite cakes with your favorite drink such as cocoa or coffee. With this scientific advantage, let yourself indulge in the world of sweets and baking goods. Don’t be too strict to your body even if you are on a diet. With the dessert, you will surely be a happier and more active person. However, notice your body if it has some signs of putting on weight. Make use of the dessert as one of your companions, not a boss.
Dessert Is A Method To Control Your Weight
Craving for sweet products such as candy or cake is one of the most common ways that ruin the whole effort when someone tries to lose some weight. If you cut down on a number of calories in your daily diets by not having desserts on a daily basis, it would be quite effectively at first. However, the scientists and nutrition specialist claimed that people who do not cut down on desserts on a daily basis often have better results in long – term dietary progress.
This is quite true since their body always takes in a little amount of sugar every day which is quite helpful to control the amount of food. On the other hand, people who try to stop eating dessert completely after a long time, they will feel quite crave for food and can’t control each time they have a chance eating more than normal.
Balancing between healthy dietary and regular exercise can enable you to easily control your weight and lose weight easily without having to suffer from food craves.
Adding Fruits Into Your Diets
As you all know, fruit is one of the most important parts of our meals that provides favorable nutrition though we don’t really need a large amount of them. A healthy body really needs to be consolidating with vitamins and mineral from various types of fruits. Some berries with Greece yogurt can be a positive dessert in your everyday meal. It means the dessert can be rich in healthy protein and fat.
Other fruits such as strawberries, mango or any types of your favorite can bring unique advantages that you can look for in other foods such as meat or vegetables. Below are some amazing desserts that you should make use of on a daily basis without worrying about your weight:
- Apple Jam: according to nutrition specialists, apple jam is an exquisite dessert for you to eat after a big meal if you want to maintain or lose some weight. Instead of adding sugar, you can replace it with a little amount of cinnamon which is a more natural sweet with the same effect. The apple jam can be quite sweet but don’t worry about this type of sugar.
- Pears and berries: pears with natural sweetness combining with the sour taste of berries are going to be a perfect dessert with less fat and more appetizing. Fruits contain a high amount of mineral and vitamin as well as providing fiber and antioxidants can help our body feel healthier. In fact, eating fruits regularly can be very useful for your skin.
- Chocolate cupcakes: this kind of dessert is on this list because the amount of flour in this type of cake is less than other. In order to lessen the amount of protein and fat, you can replace it with cocoa or coffee powder. Containing just a very little amount of cream, chocolate cupcakes is a fat – free dessert that everyone loves, especially kids.
So if the desserts are so beneficial, why don’t you give them a try and start learning to cook some of them? You should try to be less stern with desserts and make them a part of your dietary sessions. It would be an advantage that you might not notice!


- 2 tablespoons olive oil
- 3-pound pot roast
- Salt and pepper to taste
- 1 tablespoon jarred minced onion or 2 teaspoons garlic powder or 2 cloves of minced fresh garlic
- 2 onions, quartered
- 8 to 10 baby carrots
- 1/2 cup low-sodium beef broth
- 1 bottle barbeque sauce (approximately 18 to 24 ounces)
- In a large heavy-duty pot, heat oil on medium-high until very hot.
- Using paper towels, dry off both sides of the roast, then salt and pepper both sides to taste.
- Place roast in the pot and leave undisturbed for 4 to 5 minutes, then flip over and repeat for other side.
- Remove roast and put into a large bowl.
- Turn burner to medium. Add garlic to the pot, then onions and carrots. Stir for one minute and cover for 2 to 3 minutes.
- Remove the cover and add 1/2 cup broth. Gently stir and scrape the bottom of the pot to loosen any remaining fond. Pour over roast and allow to cool.
- Once cool to the touch (approximately 20 to 30 minutes), place roast, vegetables, all juices and remaining broth in a freezer bag. Place in freezer.
- Two to three nights before cooking, remove from freezer and place in a bowl in refrigerator to thaw.
- Place thawed roast in slow cooker with vegetables and broth. Cook on low for 8 to 10 hours or high for 4 to 5 hours.
Nutrition information per serving: 570 calories; 34 g fat; 30 g carbohydrates; 34 g protein; 1 g fiber; 800 mg sodium


We are proud to claim a long and standing relationship with G. Charalambous, handling the account since 2001, launching new variants, new products and new brands. We have good coffee and tea to keep us alert and on our toes day in and day out to keep producing innovative, creative and relevant ideas and communication strategies.
Ahmad tea is distributed in Cyprus by G. Charalambous and like the coffee they make, Ahmad tea is a family business drawing on four generations of tea blending and tasting experience. It is a supreme quality tea line, ranging from traditional favourites to more fresh and modern herbal tea flavours. We each have our own favourite.
We are especially proud for the work we did for Ahmad tea. Our print work showing the refinement of the brand, the tradition and the qualities of the tea followed the same theme for all variants, was so successful that was even recognised by Ahmad Tea Central, in London.


I know, I know. All the recipes I’ve been making lately are a little…different. I’ve recently discovered that I seem to have a knack for combining unexpected ingredients. Peach quesadillas? Greek yogurt pancakes? Admittedly, those combinations sound pretty odd at first, but actually go quite well together. Today I discovered another not-so-traditional combination that turned out to be amazing.
Risotto with blueberries, thyme, asiago cheese, and a squeeze of fresh lemon juice. I just love how the blueberries turned the rice a beautiful shade of purple. I gobbled up this ultra-creamy risotto with a few small pieces of grilled chicken and a cool, crunchy salad. It was the perfect summer meal and one that I would highly recommend to anyone.
Here’s the recipe if you’d like to give it a go!
Savory Blueberry Risotto
- 1 cup fresh blueberries
- 1½ cups Arborio rice
- ¼ cup chopped onion
- butter and olive oil
- ½ cup white wine
- salt and freshly cracked black pepper
- 4-5 cups warm chicken broth
- 1 TB chopped fresh thyme
- ¼ freshly grated asiago cheese
- ½ tsp lemon juice
- In a medium pot over medium heat, sauté onions in a bit of butter and olive oil until translucent.
- Add the rice and stir for about a minute. Add the wine and simmer over low-medium heat until the rice has just about absorbed all the wine. Ladle in the first cup of chicken broth as well the blueberries and thyme into the rice.
- Stir constantly until nearly all liquid has been absorbed. Keep adding the broth, a cup at a time, until the rice is tender. After the last cup of liquid has been absorbed, sprinkle in a bit of salt and black pepper as well as the asiago cheese and lemon juice.
- Serve piping hot!


Golden Whisk’s Gourmet Salted Sweets Gift Pack
All things salted and sweet, including salted caramel! The perfect gift for a salted caramel lover.
Salt Kissed Caramels, 70g. Individually wrapped, melt in your mouth chewy caramels, kissed with salt. (Ingredients: glucose syrup [corn], cream, sugar, butter [pasteurised cream, water, salt], milk, salt, preservative 202, 220 )
Salted Popcorn & Macadamia Brittle, 150g. Our most popular brittle boasts a salty sweet combination with popcorn crunch and Australia’s most popular nut. (Ingredients: sugar, macadamias, glucose syrup [corn], butter [pasteurised cream, water, salt], popcorn, salt, bicarbonate soda, preservative 202, 220 )
Peanut & Pretzel Brittle, 150g. A modern twist on the classic peanut brittle, the pretzel salt adds a punch to everyone’s favourite brittle. (Ingredients: sugar, peanuts, glucose syrup [from corn], butter [pasteurised cream, water, salt], pretzels [wheat flour, glucose [corn], salt, vegetable oil [antioxidant 319], salt, baking soda, preservatives 202, 220)
Honey & Spice (and all things nice) Nuts, 130g- spicy, salty and sweet, made using extra virgin olive oil from our own property, honey from Gingin and roasted to perfection. (Ingredients: peanuts, almonds, hazelnuts, pecans, pistachios, macadamias, sunflower seeds, pepitas, honey, olive oil, salt, pepper, herbs and spices)
Salted Caramel Lollipop. A hard crack salted caramel lollipop perfect for big kids. Try melting it in your coffee for a salted caramel cuppa! (Ingredients: sugar, glucose syrup [from corn], butter [pasteurised cream, water, salt], salt, preservative 202)


Updated: Mar 12, 2020
March is National Nutrition Month! Having good nutrition doesn’t have to be restrictive or difficult. Just making small changes to your lifestyle will have a cumulative effect and before you know it, you’ll be eating as healthy as ever! Healthy nutrition is a huge aspect of maintaining a healthy lifestyle! Try and complete EatRight’s Nutrition Month’s weekly challenges below!
1. Week One: Eat a variety of nutritious foods every day! • Include foods from all food groups, hydrate, & practice portion control.
2. Week Two: Plan your meals each day! • Use a grocery list to help shop for healthy food, be menu-savvy when dining out, pack a lunch for school or work, & plan healthy eating when traveling.
3. Week Three: Learn skills to create tasty meals! • Keep healthy ingredients on hand, share meals together as a family when possible, reduce food waste, & try new flavors and food!
4. Week Four: Consult a Registered Dietitian Nutritionist (RDN)! • Try asking your doctor for a referral, find an RDN who is specialized to serve your needs, & thrive through the transformative power of food and nutrition!
March Team member
Larry Sidney is our newest Financial Advisor here at MFG. Larry is an elite athlete and Olympic Alternate for the 2018 Pyeongchang Olympic Games! Home life is busy for Larry these days, as he and his wife Kerstin have two young boys, almost three years old and almost one. Larry and Kerstin love being active and outdoors with their children, whether hiking, biking, skiing, or out on Lake Tahoe. Larry is an avid curler, a member of the Israeli National Curling Team, and a big Olympic fan, and has attended 6 of the last 7 Olympic games as either a spectator or coach.


ChewBox - One Stop Pet Shop
IAMS Proactive Health Smart Puppy Small and Medium Breed Dogs Dry Dog Food, 1.5Kg Pack
- Premium Dog Food for Small & Medium Breed puppies.
- Tailored nutrition for your pet’s unique best.
- Supports strong bones with Calcium & Phosphorous.
- Ensures trainable puppies with Omega-3 DHA.
- Promotes development of natural defence with added Vitamin E.
- Helps to reduce plaque build-up and supports healthy teeth with crunchy kibbles.
- Provides healthy skin & coat with a balanced ratio of Omega 6 and Omega 3 fatty acids.