“Here’s your sweet tea.”
“Oh, I ordered coffee.”
“We don’t have coffee today.”
“So, you just poured me sweet tea?” (in the nicest possible voice I could muster)
That is a real exchange I had with a probably otherwise decent young lady this past weekend. It’s not her fault she was working behind the counter at the local Bojangles I’ve since dubbed “unworthy of carrying the Bojangles name”. I know she had no control over whether the coffee pot was working, or whether the woman who rang up my order let me know it was broken and I might need to be prepared to make another selection. So I obviously didn’t get angry with her. It always confuses me when people become very angry with food service employees who are entirely disconnected from the issue at hand. Honestly, they’re usually just kids trying to get through another workday.
There’s a bigger problem here: In the South it’s almost safe to assume that anyone who orders coffee will be perfectly happy with a sweet tea substitute. It’s almost safe.
I don’t like to admit this in public, since I have been accused of not really being Southern for this, but I hate sweet tea.
[Pause for Shock]
I’m sorry, I think it’s disgusting. To me it tastes like someone is trying to cover up the bitterness of tea but they didn’t quite make it. Or worse, they tried too hard and now we’re drinking syrup. After years of arguing my point with people saying things like — “well, you haven’t tried MY mom’s sweet tea” and “I guess North Carolina just isn’t really Southern” — I finally realized my opinions on Sweet Tea have no bearing on where I’m from – what a relief.
Here’s my bottom line: Coffee is nectar of the gods. Coffee wakes me up. Coffee doesn’t add a billion ridiculous sugar calories to my morning. Coffee is universally served at breakfast time. Sweet tea is not a substitute for this. It never will be.
But the truth is, this isn’t just about a caffeine fix. This is a real issue and someone needs to take a stand. Tomorrow’s election day, does anyone know where our Southern politicians fall on the real issues – the sweet tea issues?


Union Standard is the first restaurant of celebrated Pittsburgh Chef Derek Stevens,
offering outstanding food in a relaxed and informal environment in one of Pittsburgh’s
most iconic & historic buildings in the heart of downtown.
Union Standard offers local, seasonal foods; the ever-changing menu specializes in the cuisine of the American Northeast, Mid Atlantic, & Appalachian regions and is enhanced by the addition of a Raw Bar featuring shellfish and seafood of the Northeast.
An open kitchen with a wood-fired rotisserie and grill creates a warm and inviting space, designed to combine the comfort of a home cooked meal with the elegance of a special occasion. Choose a casual meal at the bar, or a more refined experience in the dining room.
Chef Stevens - Owner
The anticipated opening marks Chef Stevens’ first venture as owner after 25 years’ experience in some of the finest restaurants in Pittsburgh and on the West Coast. After receiving his degree in Culinary Arts at the renowned Culinary Institute of America in New York, Chef Stevens spent time at Bradley Ogden’s Lark Creek in San Mateo and Wine Spectator Greystone Restaurant in St Helena. In Pittsburgh his experience includes the Duquesne Club, Hyeholde, Casbah, and most recently as Eleven’s Executive Chef for more than ten years.
Parking - Mellon Square Garage - Entrances on Oliver & 6th Avenues between William Penn & Smithfield
Monday - Friday: 11:00am – 2:30pm
Saturday & Sunday: 10:00am – 2:00pm
DINNER Monday - Thursday: 5:00pm - 10:00pm
Friday - Saturday: 5:00pm - 11:00pm Sunday 5:00pm - 9:00pm
HAPPY HOUR bar only Monday - Friday 5pm - 7pm $1 Oyster of the Day $4 Select Draft $6 Prosecco
SUNDAY SPECIAL bar only 5:00pm - 9:00pm Half Off Select Bottles of Wine $1 Oyster of the Day
PRIVATE DINING & EVENTS
Whether you’re hosting a private party or a business meeting, Union Standard offers beautifully designed spaces that can comfortably accommodate groups both large and small, a semi-private room for 6, or a larger space for up to 65 guests. Our rooms can be semi-private or fully private, and feature state-of-the-art audio-visual equipment including AppleTV and full internet access.
Please contact us at email@example.com or 412-281-0738 to discuss your needs; we can help you find the perfect solution.


Recipes is the most beautiful way to create, manage and share your recipes. It’s iCloud enabled, so all your recipes can be accessed on all your Macs, all the time. And it has a beautiful, full-screen cooking view, which you can operate entirely by gestures.
One of the great things about Recipes is it’s powerful search, so you will never lose a recipe. You can search all recipes and for any type of content. You can search by anything: an ingredient, the kind of recipe, your notes, etc.
With just one click you can also:
• Print a recipe
• Print a whole recipe group
• Print the complete library of all your recipes
• Share your recipes by email, Twitter or Facebook
• Publish your recipes, so that everyone can see, use, download and share them
• Import recipes from other Apps like MacGourmet, YummySoup or Paprika
Sharing and printing is nice – but in the end it is all about cooking. That’s why recipes has a built in fullscreen cook view that can be operated completely by gestures.


A hearty white bean stew with fire-roasted tomatoes and fresh spinach. Vegan. *** Rock the Ladle makes a donation to Interfaith Hospitality Network for each quart of Ladle of Love sold.
Full of organic vegetables, fresh basil, and real cream from Snowville Creamery. Vegetarian.
This isn't a time warp! We've added vibrant seasonings and hearty legumes to Grandma's secret recipe. Vegan. Gluten free.
A curried cauliflower soup made creamy with cashews and coconut milk. Savory and bold with spices from Colonel De. Vegan. *contains nuts
Velvety and rich. You're sure to fall in love with our crowd-pleasing Winter soup. Vegetarian.
Rock the Ladle's founder is a mother of four pursuing her dream of putting delicious, all-natural gourmet soups in the hands (and bellies!) of our wonderful and diverse community. Amy has extensive experience preparing fabulous, nutritious vegetarian/vegan gluten-free foods. She is excited to collaborate with farmers and merchants in and around the Queen City. Amy's passion for cooking and penchant for creating mouthwatering soups the whole family can enjoy led to friends and other loved ones encouraging her to start her own food-based business for some 20 years now. Finally taking the leap, she is now delighted to make these lovingly homemade soups available to YOUR family.


The apple picking season has arrived — that means warming mugs of cider, mountains of sugary cider doughnuts, and crisp, juicy apples aplenty. Mark this New England tradition in style by visiting one of these awesome apple orchards close to NEMA Boston.
Belkin Family Lookout Farm
One of the oldest continuously working farms in the USA, the bucolic Belkin Family Lookout Farm feels a million miles from the city — although it's only a 25-minute drive from Boston Seaport. Pluck apples fresh from the orchard (socially distanced and masked up, of course), then peruse the curbside market for scrumptious cider doughnuts, spicy red pepper jelly, and, naturally, lashings of cider. Among the hard cider options, there are pumpkin and cherry versions to sample, alongside the traditional apple. You can also stick around for an outdoor feast: Gorge on honey butter fried chicken sandwiches and farmers salad, while taking in views of the rolling countryside.
A mouthwatering array of apples is waiting to be picked from the branch at Russell Orchards, a 120-acre fruit farm in Ipswich, Mass. Load up your bags with white-fleshed Cortlands, mottled Galas, red-skinned Liberties, and juicy Empires (which were first developed at Cornell University). Plenty of COVID-19 precautions are in place to keep you, your family, and farm staff safe. Whatever you don't find out in the fields, you can purchase in the Russell Orchards shop; there are homegrown Asian pears, tomatoes, husk cherries — plus, eggs laid by the resident hens. Speaking of which, visitors are invited to call in on the barnyard critters, including peacocks and potbellied pigs. The Russell family, who've been here since the late 1970s, are also famed for their cider doughnuts. Watch in wonder as these golden-hued delights crisp in the fryer — and remember to take heaps of them back to your Boston Seaport luxury apartment.
Boston Hill Farm
Apples and pumpkins are abundant at Boston Hill Farm. Stop by their store, pick up a bag or a red wagon, then follow directions out into the fields. They're open daily, although weekends are when the fun really happens, with live music, homemade apple cider doughnuts, a barbecue, ice cream stands, and more. Looking to take a taste of the countryside back to NEMA? Boston Hill Farm's stands are heaving with fresh-baked Boston cream pies and lemon meringues; Massachusetts-made cheeses; jams and jellies; handmade chocolate and fudge; and local honey. It might only be fall, but this is a great place to start stocking up on festive gifts.
Living in the heart of the Seaport allows for the best of both worlds - the beautiful cityscape, combined with the close proximity of the countryside. Contact us today to schedule a tour of your new home at NEMA Boston.


As reported in Reuters, it seems that the bad economy is not picky when it comes to those it wreaks havoc upon. Even royalty is not immune to financial woes when it comes to their green business ventures.
Prince Charles, environmentalist and heir to the throne of England has closed his 8 year old organic vegetable store due to falling trade and rising prices.
His store aptly named, The Veg Shed, sold organic vegetables and fruit freshly grown on the his Duchy Home Farm and became known for selling edible but oddly shaped organic produce that would normally be rejected by supermarkets.
A spokeswoman for Prince Charles said the store closed as it was no longer financially viable as it failed to make a profit but shoppers can still order online.
"The Veg Shed has closed, basically in response to consumer trends, a preference for shopping remotely," a spokeswoman from Clarence House, the prince's official London residence, told Reuters.
I can totally relate to this business model as I shop online and am a Founding Member of the Green PolkaDot Box, an online grocer that offers huge discounts on organics and nonGMO foods and products.
Connect with Shane on Google+
The Green PolkaDot Box! Backed by the Organic Consumer's Association and EnvironmentalBooty.com, you can easily buy NonGMO organic groceries, including Harvest Fresh Organic produce, at wholesale pricing online. It's like a Sam's club but focused on products for green, healthy living! You can even shop by dietary restrictions like gluten free, vegan or diabetic and it all comes right to your front door. Enjoy!
Image Source: Wikipedia


Ailaa Himalayan Bar and Grill offers a unique culinary experience that takes you on a journey through the rich cultural heritage of Nepal. Their diverse menu features traditional Nepali dishes made with fresh, authentic ingredients, including momos and yak dishes. They also offer homemade Ailaa, a staple in almost every Newari festivity in Nepal, as well as a range of Ailaa-based cocktails and mocktails. With warm hospitality and a cozy atmosphere, Ailaa transports you to the streets of Kathmandu and the foothills of Nepal.
Discover Nepal’s wonder through authentic flavors.
The Sunday brunch buffet at Ailaa Himalayan Bar is a tantalizing journey through the vibrant flavors of the Himalayan region. With a wide selection of delectable dishes, there is something to please every palate. Vegetarian options like the spiced Chana and the flavorful Kerahu Ko Tarkari showcase the mastery of Himalayan spices. Indulge your sweet cravings with the heavenly Jeri and Malpuwa, while the comforting Haluwa and crispy Puri offer a delightful contrast. The Aloo Chop and Furaula provide savory delights, and the Jaju Dahu adds a refreshing touch. For heartier options, the Sausage, Chicken Roast, and Hard Boiled Eggs are sure to satisfy. Accompanied by Fresh Juice and the aromatic Masala Tea, this brunch experience is a true celebration of Himalayan cuisine, inviting guests to savor each bite and create unforgettable memories.
Tel: (781) 435-4107
58 Montvale Ave,
Stoneham, MA 02180
Weekdays: 11 am – Midnight
Weekends: 11 am – Midnight
Experience the Taste of Himalayas!


Community Supported Agriculture, or CSA, provides a direct link between the production and consumption of food. A farm supports the community’s needs for fresh, nutritious food, while the community support allows the farmer to devote his energies to sustainable farming practices. Community members purchase a “farm share” for the growing season, entitling them to a weekly share of the harvest throughout the season, delivered by a farmer they know and trust. This commitment implies a willingness to share with the farmer the bounty of the land, as well as some of the risks of production. Our members receive a wide variety of produce grown on our farm and delivered to either of three farmers’ markets. CSA members have the joy of knowing where, when, and how their food is produced and become connected with and participate in local agricultural cycles.
We offer pickup at the farm and at our UpTown Waterloo and Aberfoyle market locations. For on farm pickup we offer two sizes of bagged shares while at market we offer a full choice model priced
based on household size. As a member, you pay in advance for the season, and then pick up your vegetables each week at the farm for bagged shares or at either of our market locations for full choice
shares. Bagged shares contain a selection of seasonal produce while the market pickup full choice shares are more flexable containing whatever from our selection you expect to eat that week. There will be limits on some items that are scarce (e.g. early tomatoes)
or high labour (e.g. beans) but otherwise you may take all you expect to use. It is understood that this is for use in the season, not for canning, freezing or giving to friends.
Bulk quantities are sometimes available for canning and freezing at a 20% discount off regular bulk prices to CSA members.
All our products are grown without the use of synthetic fertilizers or pesticides. We are moving toward organic certification, a process that requires that the land not be conventionally farmed for three years.
We are at two local market locations each week during the summer. CSA members are free to come pick up their vegetables from either of our local market locations.
Thursday 3pm to 7pm, Uptown Waterloo
June 13th to October 24th.
Waterloo Square Farmers’ and Crafters’ Market
75 King St. South, Waterloo, Ontario
Saturday 8am to 1pm, Aberfoyle
June 15th to October 26th.
Aberfoyle Farmers’ Market
23 Wellington Road 46, Puslinch, Ontario
Members from greater Kitchener-Waterloo may prefer the Waterloo Square market-based CSA pick-up. Members from Guelph and vicinity will likely prefer the Aberfoyle market-based CSA pick-up.
In addition, we offer on-farm pickup (a more traditional "box program" where we select what you get that week). We're located just outside New Dundee, 14 minutes from the edge of Kitchener (Huron and Fisher Hallman), and 19 minutes from the edge of Waterloo (Ira Needles and University). While we welcome members to choose either Market based (all-you-can-eat) or farm-based (fixed box) pickup, members from Cambridge, Ayr, Wilmot township (New Dundee, Baden, New Hamburg, Petersburg...) or Oxford county may prefer farm-based pickup, for its proximity.
All dates subject to change, when the individual farmers markets set their seasons.
Garlic greens, Asian greens, Lettuce, Green onions, Peas, Radishes, Spinach, Herbs
Beans, Beets, Cabbage, Cucumbers, Garlic Scapes, Mixed greens, Peas, Patty-pan squash, Tomatoes, Zucchini, Herbs
Beans, Beets, Cabbage, Carrots, Cucumbers, Eggplant, Garlic, Mixed greens, Onions, Peas, Peppers, Squash, Tomatoes, Herbs
Beans, Beets, Broccoli, Cabbage, Carrots, Garlic, Mixed Greens, Leeks, Melons, Onions, Peas, Peppers, Squash, Tomatoes, Herbs
Beets, Broccoli, Carrots, Garlic, Mixed Greens, Leeks, Onions, Pumpkins, Radish, Squash, Turnip
Designed for a family with two adults and children (under 16).
$35/week times 20 weeks = $700. With payment discount (paid in full by Dec 31, 2012): $665
additional adults in the same household, add $13/week = $260
If you are a household of one then this is the option for you.
$22/week times 20 weeks = $440. With full payment discount $418.
$27/week times 20 weeks = $540. With full payment discount $513
$15/week times 20 weeks = $300. With full payment discount $285
To register, download the printable PDF CSA membership form. Completed forms can be mailed to:
Nith Valley Organics
936754 Blenheim Rd.
RR1 Plattsville Ontatio
Find out more about local CSAs at csafarms.ca


Navigate through glacial waters enjoying the highest standard of comfort and gourmet cuisine on this unique iced culinary sailing adventure.
A journey to one of the most wonderful places in Southern Patagonia awaits for those foodies in search of original experiences. The most exclusive full day visit to the inhospitable Los Glaciares National Park that includes the three main glaciers, a hike into the woods and a gourmet meal on board.
In the morning, the elegant cruise María Turquesa greets us on board to cross the Lago Argentino cool turquoise waters. Personalized attention and excellent service is guaranteed while enjoying the landscapes from any of its two interior decks or four exterior ones.
Leaving La Soledad, the private port in Puerto Bandera where the journey begins, we head northwest towards Punta Avellaneda and Boca del Diablo. Crossing the icebergs barrier, we get really close to the Spegazzini glacier, the highest in the national park with 135 meters ice walls. Then, at Las Vacas station, we disembark for a guided hike with a view of the old Settlers’ Station identifying flora and fauna.
Back on board the María Turquesa, we visit the Upsala Canal and navigate to Herminita Peninsula (the navigation limit for this area), enjoying panoramic views of the namesake Glacier. During this stretch of the navigation we have our gourmet lunch at last. On any of the two decks, an exquisite meal is served. On the exclusive Premium deck, a four-step tasting menu and on the Classic main deck, a gourmet lunch box.
In the afternoon we navigate to Canal de los Témpanos on to the last glacial visit of the day: the world famous Perito Moreno; the perfect ending for this memorable journey before getting back to port La Soledad.
This experience proposes not only plowing through the Lago Argentino cool turquoise waters sailing in front of 50 meter high ice walls, millenary deep blue ices and majestic icebergs; but also enjoying a delicious gourmet lunch, hiking into the woods inside the Spegazzini Canal and visiting Upsala, Spegazzini and Perito Moreno glaciers in just one day.
We recommend this full day adventure as a complement to the traditional minitrekking or Perito Moreno walkways, as it provides a different view of this colossal glacier.
For more information, please contact your Kallpa Executive.
- Full day shared service.
- Daily departures at 9 am. Return at 6 pm.
- Bilingual English Spanish guide and air-conditioned environments.
- Maria Turquesa Cruise: Main deck with capacity for 180 people + space specially designed for children. 4 exterior decks and 1 Premium deck on the upper level with a maximum capacity for 20 people.
- Lunch menus may vary.
Premium 4-step gourmet lunch tasting menu:
- Amuse Bouche: Brioche bread, trout pâté and seasonal pickles.
- First Course: Creamed corn, olives focaccia, tomato pesto and roasted garlic cream.
- Main Dish: Suckling lamb terrine with old-style mustard, smoked eggplant (aubergine), fig
- and onion syrup, garlic and carrot mayonnaise.
- Dessert: Apples and quince puff pastry, burnt caramel cream, yerba mate and white
- chocolate mousse.
- Includes wine during lunch and non-alcoholic beverages.
Classic gourmet lunch box:
- Lunch: Lamb sandwich with homemade mustard, criollo cheese and caramelized onions. Baked potatoes and smoked cheese sauce.
- Dessert: Caramel mousse, carob crisp and red berries preserve.
- Includes one non-alcoholic beverage (soda drink or water).
- Optional (additional charge): open bar with wine, sparkling wine, whiskey, liqueurs, coffee and tea.


Looking for something new and delicious to bring for lunch? Take along this great raw, meat-free alternative to tuna salad. Chickpeas are a great source of fiber and protein, especially if you do not eat meat, and sunflower seeds and olive oil will give you your dose of healthy fats. This fresh and tasty Not Tuna Salad recipe works well as a dip with celery or bell peppers, or as filler to your lettuce wrap.
- 1 can (1 cup) chickpeas
- 1 cup sunflower seeds, soaked 8–12 hours
- 1 cup almonds, soaked 8–12 hours
- 1/2 cup lemon juice
- 1/4 cup minced celery
- 2 teaspoons kelp powder
- 1/4 cup minced red onion
- 1/4 cup minced parsley
- 2 tablespoons minced fresh dill
- 1 teaspoon Himalayan sea salt
- 1⁄4 cup olive oil
- Process the almonds, sunflower seeds, sea salt, and lemon juice in a food processor until mixture sticks together in a ball. You may need to stop the machine and scrape down the walls with a spatula.
- Add the remaining ingredients and hand mix.
- Optional: Serve in lettuce wraps, endive leaves, or red bell pepper halves.


Sugar Makes You Fat – Is That True?
Photo by Holly.
About Excess Sugar Which Causes Obesity and Diabetes.
Read also Merrilyn’s post entitled: Link Between Vaccination and Obesity New Study Suggests BBC 2012.
Food scientists have been blaming fat for the rising incidence of obesity. For years we have been told not to eat butter, to eat margarine instead because it has less fat, to avoid fatty meats, and to drink milk which has had the fat taken out of it. But then it was discovered that babies being fed entirely on fat-free milk were suffering brain damage, and not developing normally on a physical level. They were weak, with weak bones, and slow mental activity.
Fat Does Not Make You Fat: You do not have to be a food scientist to work out that the eating of fat does not make you fat, and that you are most likely depriving yourself of many important vitamins and fatty acids if you stick to a diet which excludes fats. The eskimos thrive on fat, and do not get fat so long as they eat their traditional diet which consists largely of fatty fish and seals. And in Scandinavia and Europe, people have been drinking full-fat milk for centuries, eating fatty cheeses, and using cream and butter in cooking without becoming obese.
Sugar makes you fat, and so does the lack of fibre in the diet, and possibly childhood vaccinations. Whilst these two latter causes are not being addressed in this new, unprecedented move by New York City, at least it is a start to remedy the problem of obesity.
Congratulations to New York City for taking the initiative in addressing obesity. They are just about to ban the sale of big fizzy drinks all over town.
From next week, only drinks of half a litre or less will be sold.
Children’s Health A Concern: The ban of sugary fizzy drinks is in a bid to address the problem of obesity which has stricken the whole of the Western world. Many children are obese when they begin school, and these children are likely to have a problem with weight for the rest of their lives, as well as other health issues, such as obesity and heart disease.
Obese children are deprived of good health, and their self-esteem suffers. They are often unable to join in with a lot of sporting activities and other school outings, which only exacerbates the problem of obesity.
This is a wonderful move on the part of the New York City councillors, to ban the sale of big fizzy drinks in all the take-away joints.
The move will help promote awareness of the issue of obesity: The ban will help people to make the connection between sugar and becoming fat, and, at the same time, help to reduce the amount of sugar people are consuming.
Postscript: Mayor Bloomberg will be sadly disappointed. The banning of big sugary fizzy drinks was his initiative. Since writing this post, Judge Milton Tingling overturned the ban on big fizzy drinks.


Children are welcome to receive a hot meal (Vegetarian or Meat) or a baguette/roll and salad at lunchtime. Our food is supplied by Hertfordshire Catering who provide a Good School Food menu. These menus comply fully with the Government's Nutrients and Food Based Standards. We offer a Wednesday Special (Roast Dinner) and Friday Special.
School Dinners cost £2.40 per day / £12 per week and should be paid in advance. Children in Reception, Year 1 and Year 2 will receive Universal Infant Free School Meals (UIFSM) from September 2014 meaning school meals will be free to children in these year groups. Please ensure if your child is entitled to Free School Meals you still apply for these online as your child will be entitled to extra benefits.
Should your child wish to bring in a packed lunch please ensure these consist of healthy foods (no chocolate bars) and food does not contain nuts and is clearly named. Fizzy drinks are not permitted. Children who have packed lunch are welcome to have a Wednesday or Friday Special each week.
Please ensure the School Office have one week's notice when requiring a change in meal patterns.
If your child requires a special menu due to medical reasons and or cultural/religious reasons, please make an application online via Hertfordshire Catering Limited (as per their terms and conditions). Please click on the link below.


Stevia is a zero calorie sweetener that is naturally derived from the Stevia plant. A wealth of research shows it to be completely safe. When coming in contact with teeth it can inhibit the development of plaque and reduce or kill bacteria. Because it’s much sweeter than regular sugar, very low amounts can be used for the same taste.
A 2013 study showed Stevia has a carbon footprint that is 55% lower than beet sugar, 79% lower than high fructose corn syrup and 29% lower than cane sugar. It only needs 1/5 of the land and less water. The people of Paraguay have been using it as a sweetener since the 16th century.
Besides a sweet taste, Stevia also contains minerals like calcium, zinc and iron, vitamins A, B and C, proteins, and electrolytes like potassium and sodium.
Stevia has been shown to be effective against salmonella, many pathogenic bacteria, and Candida albicans.
We use organic Stevia as a flavor option in our Tooth & Gum Support.
Most people know the many potential health benefits of cherries. They contain Vitamins C, A and K, minerals like potassium, zinc and copper, and helpful compounds that can help decrease inflammation.
We use organic cherry flavor as an option in our Tooth & Gum Support. Because we only use a small amount to enhance the flavor, you don’t need to worry about the cherry staining your teeth.
Peppermint oil is popular in beverages, soaps, foods and cosmetics. It’s sometimes used as a supplement or as part of a skin cream. Anecdotal evidence suggests that peppermint may be helpful for inflammation in the mouth, toothaches, and sinus problems, among many other uses.
We use organic peppermint oil as a flavor option in our Tooth & Gum Support.


marks the point in life when you stop having your periods. Triggered by a hormone drop, the transition period is accompanied by a cascade of hormonal fluctuations that trigger uncomfortable symptoms like hot flushes. And what you could either make things worse or better, according to an expert.
From brain fog to anxiety, is characterised by a slew of difficult symptoms.
A significant and uncomfortable sign is a sudden feeling of warmth, which is usually most intense over the face, neck and chest, known as a hot flush.
Your skin might turn red and you might also start sweating, the Mayo Clinic describes.
While this annoying symptom might come and go as it pleases, there are certain foods that might be a recipe for a hot flush.
Menopause: Surprising ‘trigger’ for hot flushes is chocolate – dietician.
Lola Biggs, registered dietician and consultant at , said: “There’s plenty of evidence to show that eating certain foods during the can help support your mind and body, while others can trigger unwanted symptoms.”
It probably won’t come as a shock that warming drinks like coffee and alcohol can leave you with a hot flush, but other food choices might be less suspicious.
Biggs said: “There are certain foods that can trigger night sweats and hot flushes such as , spicy foods, coffee, and chocolate.”
While the first three items have one key sensation in common after you eat them – the spreading feeling of warmth – chocolate probably sounds like the odd one out.
However, the sweat treat doesn’t only contain the flavoursome cocoa bean but it also hides an unexpected trigger.
The rich snack actually packs in a lot of caffeine, which might be responsible for giving you a hot flush.
According to health portal , caffeine can narrow your blood vessels and raise your , which may be involved in triggering hot flushes.
Furthermore, there’s even suggesting that consuming more caffeine was linked to more hot flushes.
The rich snack actually packs in a lot of caffeine, which might be responsible for a hot flush.
According to the United States Department of Agriculture, different types of chocolate contain different amounts of caffeine:
- Dark chocolate contains about 12 milligrams of caffeine per 28 grams
- Milk chocolate contains around nine milligrams of caffeine per 43 grams
- White chocolate contains zero caffeine.
While these foods and drinks could be responsible for the overwhelming warmth spreading through your body, there are also food choices that can actually help reduce your risk of .
Biggs said: “Foods to eat more of include soya milk, tofu, and edamame beans.
“Foods to eat more of include soya milk, tofu, and edamame beans.”
“These mimic the effect of oestrogen in the body and studies show that they can help cut down the number of hot flushes.”
Zoe also echoes this claim and explains that there are two main – isoflavones and lignans.
While the likes of soybeans are packed with isoflavones, flaxseeds and sesame have high levels of lignans.
Other foods that contain lignans include:
- Nuts and seeds: cashews
- Whole grains: rye, oats, wheat, spelt, buckwheat
- Fruits: apricot, pears, grapes, kiwi
- Vegetables: bell pepper, green beans, carrots, zucchini.


Tonight’s meal came together so quickly and was so delicious that I had to blog it immediately!!
We had Dandelion Pesto Stuffed Mushrooms.
First, you need to prepare your shrooms. Rinse them, pat them dry and remove the stem. Reserve about one fourth of the best looking stems. Put the caps in a big bowl and drizzle some good quality olive oil and a small amount of tamari or Nama Shoyu on them. Set aside to marinate while you prepare the rest.
Next, you want to make a vegan pesto. You can use any recipe that you like, but if you don’t have one then I’ll tell you what I did.
1 cup sprouted hazelnuts 1/2 cup nutritional yeast 1 tsp good sea salt
2 cloves garlic
Pulse in the food processor until nuts are in crumbs. Then add in
1/2 bunch dandelion leaves (about 1 cup)
1 bunch basil ( 2 cups)
Process again, and add in while the machine is running a few good glugs of the best olive oil you can afford! It is worth it for a good pesto!! Also add in the juice of half a lemon or a bit of apple cider vinegar.
This is your basic pesto. To this, add in the reserved mushroom stems (peduncles!) and about half a cup of raw crackers. I used my own brand onion crackers, but you can use anything!! Process again until smooth and thick. Now fill each mushroom cap with about a tablespoon of the pesto mixture. You can either eat them as is, dehydrate them at 120 for 4 to 6 hours or you can even bake them at 350 for 15 minutes. Either way, they are delicious and sure to please even the most discerning palates. Serve with a salad and you have a perfect meal. If you made it this far, you deserve a picture!
For some reason, I haven’t been able to find any jicama locally. It isn’t a common sight in Spain so it has been a really long time since I have been able to enjoy it. This past weekend, I saw some at the supermarket in Lafayette and just had to buy one. I didn’t really know what to do with it but yesterday I was so hungry and wanted something filling but light and it had to be raw. I also remembered all the dandelion flowers I have been pickling this spring and wanted to use some of those.
I just sort of threw this together but it would be a wonderful substitute for guacamole for any kind of Mexican meal. Lower in fat, higher in fiber, and certainly cheaper! A win-win situation!
Jicama Avocado Dandelion Salad
1 small or half large jicama 1 avocado 2 tbsp pickled dandelion flowers 1 tsp aji amarillo powder or other mild chili powder
Pinch kalahari salt or sea salt
Finely dice or shred jicama and place into a bowl. Then add all other ingredients and mix thoroughly until avocado is mashed into everything. Serve immediately.
Gracias Pachamana por la abundancia de primavera!
I love making herbal vinegars and the dandelion flowers are PERFECT right now.
It is such a lovely Spring food/medicinal as it gently and lovingly cleanses the liver as well as simply tasting delicious.
Another great thing about making dandelion vinegar is that when the vinegar is gone, you can eat the pickled flowers!


If you’ve ever thought about becoming a vegan, read about becoming a vegan, watched a documentary on veganism, or even tried to make (or eat) a vegan dish, you might have decided, becoming a VEGAN is just too hard.
Living a plant-based lifestyle, when you’ve been taught your entire life that meat and milk are essential to your existence, is very difficult to overcome. Trust me, I completely understand. Growing up in a family that is rooted in the South, I ate foods that were both unhealthy and ill-prepared (can anybody say smothered and fried gizzards?). Don’t get me wrong, my parents raised their five children the best way they knew how, and to them, I am forever grateful. But, after watching family members and friends fall victim to diseases that could have been prevented (type 2 diabetes, high cholesterol, high blood pressure etc.), I decided to take a stance against a food system that was not designed to keep us healthy the way God intended. Have you ever asked why does the church teach prosperity in wealth but they don’t teach prosperity in health? Which of the two (wealth or health) keeps you happier and has the most benefits for a long, and enjoyable life?
As I traveled the world, and this wonderful country of ours, I have experienced the many challenges and joys of being a Vegan for 20 years and an Ovo-vegetarian for another 4 years. The 24-years wasn’t easy, but the results have been amazing. It was a gradual transition. I gave up beef in 1989. Then, on my way to my first year in college, I asked my parents to stop and buy me a bucket of chicken. That would be my last time eating chicken. The following year I gave up turkey and the next year fish. In 1993, I pulled up to a McDonald’s drive-thru and ordered a Big-Mac without the meat. From that point on, I committed to never eat meat again. Over the years I have added eggs to my diet on occasion, but I eventually gave those up too. And I’ve seen the benefits. I’ve had doctors say based on excellent exam results, that they can tell I’m a vegan. I’ve put family members on a vegan/ vegetarian diet and seen them drop weight and medication, and live happier, healthier lives… and I want that for you too. I am totally committed to the vegan-movement and I hope that you will join me.


Antioxidants decrease the damage done to cells by reducing oxidants before they can damage the cell. As food produces free radicals (oxidants) when metabolized, antioxidant-rich diets are thought to stave off the effects of aging significantly better than diets lacking in antioxidants. The reduced levels of free radicals, resulting from a reduction in their production by metabolism, is thought to be a major cause of the success of caloric restriction in increasing life span.
Although there is little doubt that antioxidants are a necessary component for good health, there is considerable doubt as to the most beneficial antioxidant(s) and as to the optimal amount for results. One study of lung cancer patients found that those given beta-carotene supplements had worse prognoses. This is believed to be due to antioxidant interference with the body's normal use of localised free radicals e.g. nitric oxide for cell signalling. Due to the complex nature of the interactions of antioxidants with the body, it is difficult to interpret the results of many experiments designed to test such things. In vitro testing (outside the body) has shown many natural antioxidants, in specific concentration, can halt the growth of or even kill cancerous cells. There have been clinical studies showing specific antioxidants have a beneficial effect against certain cancers.
Nutritional antioxidants Edit
The following substances have shown positive antioxidant effects:
- Vitamin A (Retinol, also via beta-carotene) protects dark green, yellow and orange vegetables and fruits from solar radiation damage, and is thought to play a similar role in the human body. Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene.
- Vitamin C (Ascorbic acid) is a water-soluble compound that fulfills several roles in living systems. Important sources include citrus fruits (such as oranges, sweet lime, etc.), green peppers, broccoli, green leafy vegetables, strawberries, blueberries, raw cabbage and tomatoes.
- Vitamin E, including Tocotrienol and Tocopherol, is fat soluble and protects lipids. Sources include wheat germ, nuts, seeds, whole grains, green leafy vegetables, vegetable oil, and fish-liver oil. Recent studies showed that some tocotrienol isomers have significant anti-oxidant properties.
- Selenium has been shown as early as the 1950's to have a beneficial effect in reducing the occurrence of male prostate cancer, and a recent study done by the National Health System of China have verified previous results. However, the substance must be taken in measured amounts because large doses of the element can be toxic. Good food sources include fish, shellfish, red meat, grains, eggs, sunflower seeds, chicken, garlic, and brazil nuts. Vegetables can also be a good source if they are grown in selenium-rich soils, and some nutritional supplements contain a supply of selenium.
- Coenzyme Q10 (CoQ10) is an antioxidant which is both water and lipid soluble. It is not classified as a vitamin in humans as it can be manufactured by the body, but quantities decrease with age to levels that may be less than optimal, and levels in the diet are generally low. Supplementation with CoQ10 has been clinically proven to improve the health of gums. There is evidence that CoQ10 helps protect the brain against Parkinson's disease.
- Melatonin is a natural hormone which has several biological roles in different species. It is an exceptionally effective antioxidant within the mitochondria, which are subject to extreme oxidative stress.
- Bio-flavonoids are present in many dark berries such as pomegranate, noni, blueberries, and blackberries, as well as in certain types of tea and coffee, especially green tea. Coffee is often depleted of antioxidants due to the high-temperature roasting process. Applied Food Sciences has introduced Healthy Roast, a product that remove antioxidants from the green coffee beans before roasting and then adds them back when beans are quenched. The FDA may have recently suggested that the average person should consume up to 7000 ORAC units daily, in order to reduce the risk of cancer. As this is nearly 12 servings of high-ORAC-value fruit, the use of nutritional supplements containing bio-flavonoids is likely necessary to reach this target.


Chocolate Bars are delectable and irresistible treats that are loved by people of all ages. These bars are made from high-quality chocolate mixed with various ingredients to create a mouth-watering experience. Whether you prefer milk, dark, or white chocolate, there is a chocolate bar for everyone's taste. For those looking to buy in bulk, Delta 8 Chocolate Bars Wholesale is the perfect choice. With wholesale options, you can enjoy these delightful treats in larger quantities at a more affordable price. Indulge in the heavenly taste of Delta 8 Chocolate Bars and share them with family, friends, or customers, making any occasion a little more special.


ham, salami, cheddar, mozzarella, lettuce, tomato, red onion & mustard on a wheat bun. Make sure to add a side of fries, cheese fries, chile cheese fries, onion rings or our homemade chips!$575
Enjoy this large, third of a pound ground Angus Chuck Cheeseburger with mustard, mayo, lettuce, tomato, onion and pickles. Make sure to add a side of fries, or our homemade chips!$595
Since 1971, the Posse East has been one of Austin’s favorite places to meet friends, enjoy great food and drinks, and watch sports.
Located at the edge of Hyde Park, right next to UT campus and walking distance from Darrel K. Royal Memorial Stadium, the Posse East is the perfect happy hour and tailgate destination. We have great food, unbelievable drink specials, and some of the friendliest people you’ll ever hope to run into.
Monday – Pub Quiz Trivia 7:00PM – 9:00PM
Tuesday – Open Mic 8:00PM – 12:00AM


The Number One Secret to Permanent and Rapid Weight Loss
Claim a FREE download copy of my new 9-page exclusive report on the Green Coffee phenomenon as seen on TV. Answering the Big Questions now being asked about Green Coffee for Weight Loss…
Simply enter your email for instant access.
50% CGA & 100% Pure
NO fillers – NO binders – NO additional ingredients!
WHAT IS CGA?
Chlorogenic acid, or CGA is a natural compound that your body uses to help cells intake insulin, thereby increasing their ability to convert sugar into energy. The CGA in GREEN COFFEE THIN is the most bioavailable CGA today. Bioavailable simply means that it’s easily absorbed into the body and works more efficiently to get your body properly using insulin and processing glucose.
Chlorogenic acid is abundantly found in green coffee beans. It’s found in other foods like blueberries, sunflower seeds, apples, pears and tomatoes, but not in the same high content as green coffee beans.
The problem is that today’s processed and manufactured foods remove much of their natural CGA. This leaves many Americans with low levels of CGA. Therefore, our bodies are not as efficient as they should be.
Chlorogenic acid inhibits the enzyme, glucose-6- phosphatase, responsible for producing sugar in the liver. This may be why studies show long-term coffee drinkers demonstrate lower blood sugar levels and reduced risks of glycemic disorders.* GREEN COFFEE THIN contains natural green coffee extract, which contains high levels of chlorogenic acid.
THE BENEFITS OF GREEN COFFEE
- It may increase metabolism in the liver*
- It may help to keep weight under control by burning fat*
- It may significantly slow the absorption of fat from food*
CAN I GET THE SAME BENEFITS FROM DRINKING COFFEE?
Green coffee beans are where your morning cup of joe comes from, sort of. They’re actually the same coffee beans that are used in traditional brewed coffee, but they are not roasted.
Because green coffee beans are not roasted, they contain the active ingredient that makes them such an effective weight loss trigger - chlorogenic acid. The roasting process removes the chlorogenic acid from the bean.
So, to answer the next logical question - no, your regular coffee will not provide you with the same levels of CGA found in the green coffee bean.


LIGHT DIGEST WHEY PROTEIN - White Chocolate - 500 g
• 78% protein per serving.
• Minimum 71 kcal per serving.
• Rich in BCAA and fibers.
• Delicious flavors for guilt-free pleasure.
• Helps to reduce body fat and contributes to muscle tone.
• Lightness and digestibility for optimal comfort.
FOR EVERY ATHLETE, FOR EVERY GOAL.
New Generation Protein for Everyone. Light Digest Whey Protein is more than just a protein. It's a revolution in the world of sports nutrition, designed to suit everyone: whether you're a beginner or an experienced athlete, or just someone looking to stay active. Its unique formula allows you to easily integrate it into your daily diet, whether after training or as a snack, to help you achieve your fitness and well-being goals.
Improve Your Athletic Performance! No matter your sport, Light Digest Whey Protein is here to boost your performance. It significantly contributes to improving your athletic abilities, helping to maintain muscle tone and promoting muscle development. After a workout session, it helps you recover more efficiently, preparing you for your next challenges.
Ideal for Weight Loss. If your goal is to lose weight, Light Digest Whey Protein is your ally. Incorporated into a balanced diet, it helps reduce fat mass while nourishing your lean body mass. It's the perfect choice for those looking to combine weight loss with maintaining muscle mass.
A Whey for All Sports. Whether you practice endurance, strength, or explosive sports, Light Digest Whey Protein is the dietary supplement you need. It provides the necessary fuel for your muscles, promoting their growth, tone, and recovery. With it, you're sure to have a solid partner to enhance your athletic performance and feel great in your body.
PALETTE OF EXQUISITE FLAVORS!
With 11 incredible flavors and more to come, Light Digest Whey Protein is a flavor explosion: banana, Belgian chocolate, white chocolate, chocolate-hazelnut, coconut, crème brûlée, fruity candy, pistachio, salted butter caramel, strawberry, and vanilla. Not to mention the new flavors constantly being developed to meet your expectations. If you have trouble choosing a flavor, we offer this product in a pack version to explore all these tastes and find your favorite: it contains 25 doses of 20 grams (2 servings), so you can peacefully taste these delicious flavors. Each shake is an invitation to savor quality and indulgence.
With an ideal formula rich in inulin (660 mg per serving), and no added sugar, Light Digest Whey Protein is a blend of Whey concentrate and isolate, containing a high amount of BCAAs (L-Leucine, L-Valine, and L-Isoleucine), essential amino acids for muscle development and regeneration. Low in sugars and calories, this dietary supplement is preferably consumed after training to maximize its benefits. However, it can also be consumed as a morning or afternoon snack, ensuring a quality nutritional intake and satisfying the feeling of fullness. Additionally, this Whey does not contain soy, making it the ideal partner for those who do not tolerate this ingredient
A VERY EASY-TO-USE WHEY.
This protein powder mixes very easily with water or milk, according to your preference. Just add 20 grams of powder to 200 ml of water or milk, mix vigorously, and it's ready to drink! A quick-made shake, ready to be enjoyed at any time of the day. If you are creative, you can easily create your own recipes or try ours. This Whey powder blends perfectly with certain types of dessert preparations to satisfy your sweet cravings with a protein touch. For a healthy and tasty protein intake, go for Light Digest Whey Protein and level up! By choosing our Light Digest Whey Protein, you do more than simply choose a high-quality protein. You opt for a product whose every aspect has been scrutinized and validated according to the highest industry standards. That's our commitment to you: to offer the best, without compromise.
OUR USAGE TIPS.
Mix 2 servings daily with 200 ml of water or skimmed milk.


Wednesday, March 21, 2012
Eggs, Bacon,Spinach and Cheese...
WHY is this so important? Support your local farmers? Sounds pretty, well, kind of "duh", right? But it does take an extra effort on our part to support them.
One of our grocery store chains here in Maine (Hannaford) is pretty good about offering local produce. The other one, well, not so much. And Walmart? forget it. I like it best when they label where everything comes from. I will choose California strawberries over ones from Mexico any day. I look for "product of USA" If I'm really on my toes, I will pick my own strawberries and freeze a bunch to get through the winter.
Whole Foods? Be careful...they are not necessarily doing their part. The frozen "California Blend" of vegetables? Look on the back. Last time I checked it said (in small letters) product of China. Same with organic spinach from WoodStock Farms; -- you guessed it, product of China! Why are we importing food from China? We have plenty of our own right here. I don't know about you, but I'd rather put food in my body that was grown down the road. I know it will be fresher, and I know that means it will have more of the nutrients still intact.
So support your local economy any time you have a chance to do that. And our farmers and economy will thank you.


Takeout and Indoor Dine-In
Established in 2015, Mi Pueblo has been a great addition to the community of Copperopolis. We offer a variety of authentic Mexican food. We have all sorts of traditional soups, tacos, burritos, salads, enchiladas, and our fan favorite best fajitas in town. We also offer seafood options, including: crab enchiladas, alaskan pollock fish tacos, and shrimp cocktails. We are open to mixing and matching your favorite meats, sauces, and spices to create your ideal dish, like shrimp tacos or vegetarian burritos. Don't forget to check our specials board inside to see our updated new items or discounts.
Copperopolis is a small community, but for us in Mi Pueblo, "small community" is another way of saying "big family". Thank you all for your support.


Understand current thinking and practice with respect to applicable business models and the factors affecting choice of a flavor portfolio.
Assess a selection of marketing and consumer research techniques and tools that can be used to manage and optimize flavor portfolios.
Through case studies, examine the strategies used for range development and optimization in several categories and product lines.
Consider future trends and opportunities with respect to flavor portfolios.
Reasons to buy
What are the main opportunities and major limitations with respect to flavor portfolios for food and drink products
How can a product line appeal to a range of consumer segments through its flavor range
What are the main factors that affect portfolio choice and what are the implications of each
What are the differences in flavor ranges between larger players and smaller or more innovative manufacturers within a category
What are the options with respect to number of flavor variants, combination of flavors to offer, and when to introduce and discontinue flavors
Table of Contents
List of Tables
List of Figures


I found the original recipe (and step by step photos) here.
Blackened Chicken Pizza (Paula Deen)
1 boneless, skinless chicken breast, pounded to 1/4 in. thickness
4 tbs. butter, divided
4 cloves garlic, minced
1 shallot, minced
2 tbs. all purpose flour
1/4 cup white wine
3/4 cup milk
2 tbs. chopped fresh basil
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup fresh spinach leaves
8 slices of bacon, cooked and crumbled
1 cup grated Parmesan cheese
Preheat oven to 450.
Sprinkle 2 teaspoons blackening seasoning evenly over chicken breast. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken, and cook for 2 to 3 minutes per side or until done. Remove from heat, cool and cut chicken into bite-size pieces.
In large skillet, melt remaining 2 tablespoons butter over medium heat. Add garlic and shallot, and cook for 2 minutes. Stir in flour, cook for 2 minutes, stirring constantly. Gradually whisk in wine and milk.
Continue to whisk the mixture constantly for 4-5 minutes or until thickened. Stir in basil and remaining 1 teaspoon blackening seasoning. Remove from heat.
Spread cream mixture evenly over prepared, unbaked crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with spinach, chicken pieces, and bacon. Sprinkle another 1/2 cup mozzarella cheese and 1 cup grated Parmesan cheese over the top. Bake for 15-20 minutes or until lightly browned.
So delicious!! I’m snacking on a piece right now. Yummmm!


Money Saving Tips
Avoid eating regularly at fast-food places. The
meals are relatively expensive ($3-6 each) and the food very bad for
you. At, say, $4 per meal, three meals a day, you're paying $360 per
month for bad food. At $6, you could be eating an inexpensive cut of
steak and a baked potato every night, if you cooked it yourself. The
following meals aren't exactly balanced, but they are a lot cheaper:
Meals for less than $1:
& Cheese is your friend. For variation, add slices of cooked
2. Ramen is your friend.
3. Peanut butter
& jelly or banana or cucumber sandwich.
5. Spaghetti and tomato sauce or chili.
6. Rice, with chopped vegetables, can add chopped cooked ham, or rice
7. Tuna fish sandwich.
9. Beanie Weenie - cook two sliced hot dogs, add a can of beans.
10. Baked potato, large - can add cooked vegetable toppings. (hint: if
you cook a baked potato in a microwave, be sure to poke holes in it,
and after it has cooked the appropriate time, wrap it in a terrycloth
towel and let it sit for several minutes to improve the texture).
11. Egg sandwiches (fried or hard-boiled).
12. Ground beef can be used for meatloaf, hamburgers, hamburger
13. Free pizza at Philosophy
Averaging $1 per meal, three meals a day, you're paying $90 a month
instead of $360. Cooking for yourself is the only way to go.
Places like WalMart are cheaper than Albertson's,
with items like cereal a buck or two less per box. Dollar stores can
also be a good value. It's also a good idea to buy generic brands and
use coupons! Also, it's cheaper to buy soda in bulk than from vending
Don't run up credit card debt. At the rates they
charge, your $6 fast food meal might wind up costing you $30.
Executives at credit card corporations don't need your charity.
1. Don't pay for cable TV. $50 bucks a month for 12
months is $600 bucks. Besides, you should be studying! And, anyway, you
only watch foreign films made prior to 1960.
2. Don't pay for a cell phone. $40 - $60 bucks a month for 12 months is
$480 - $720. An additional plus is that people will find you less
annoying in theatres, class, etc.
3. Don't pay for a car. A couple hundred bucks a month for a car + a
couple hundred bucks a month for insurance = you working 50 hours a
week at $8 per hour just to pay for it so you can drive to work. Try to
live within walking/bicycle distance to campus. For longer trips, use
the bus. For occasional longer trips to places you can't get to on a
bus, it's much cheaper to take a cab than to own a car. Plus you don't
have to pay for parking on campus or have the hassle of trying to find
a parking spot (and if you avoid these by parking at Cajun Field,
you'll be taking a bus anyway!).
4. Don't shop at the mall for clothes - $50 for a pair of jeans will
kill your budget fast. The local Goodwill stores are packed with cheap
clothes - those same jeans, already properly broken in, may cost you
only 50 cents. If you absolutely must by new, discount stores like
Marshall's will be a lot cheaper, especially if you carefully go
through the clearance sections.
5. Don't buy magazines off the rack. Many magazine distribution
services have steep discounts for students on the usual subscription
rate, and they regularly litter the campus with their pamphlets. You
can also just check out their web sites!
6. Buy books used. Especially over the Internet. There is some small
risk involved, but you can save a fortune. See my Bookhound
web page for some possibilities.
7. Quit smoking and clubs with entry fees.
8. Use free workout facilities at Bourgeois
Hall rather than paying for a gym membership. (They have indoor
facilities as well as a Student
9. Don't pay for internet service. You can access the internet free
through university labs, local libraries and even some cafes.


On another note, I wanted to tell you all about the diet that I've recently started. Honestly, it's not really a diet. It's more of a healthy eating plan. haha I decided that because I'm auditioning for the university level (pre-professional) at my ballet academy this year, I should start working harder than ever to make it in. So right after Christmas I started going to my old studio more often and for longer periods of time. I also starting working out more (especially to build core strength for balances and turns). But the thing I'm most proud of is my new "healthy eating plan". On the 28th of December I decided I was going to go without any sweets or junk food for as long as possible. Today is my 13th day of no sweets or junk food!! I'm quite proud of my small (but very important) accomplishment. I think because I live in Europe it's especially difficult for me to resist the temptation of all foods delicious, but not so good for me. Several times in the past couple of weeks my family has gone to France. And everyone knows what amazing desserts there are in France! But, much to my family's surprise, I resisted all temptations. I don't plan on stopping my "healthy eating plan" anytime soon. In addition to not eating any junk food, I've also started eating smaller portions. I already eat very small portions to begin with, but I think for my size I could eat even less and still have enough nourishment to keep me going throughout the day. I will try to keep you guys posted on how my "healthy eating plan" is going.
Oh, and here are a few recent(ish) pictures of me.
These first couple pictures are from my family's visit to Mettloch, Germany.
This photo was taken at a German castle about 45 minutes away from my house.
Have a lovely day!
~ Emma Grace


Dr Lewis has done extensive research into animal nutrition with many animal nutritionists (not food companies or pet food stores!) and can de-bunk all the marketing gimmicks so many encounter. We are bombarded by social media ads equating higher priced, grain free, human grade food as the cure all and key to a long life for your pet.
We will teach you how to navigate the billion dollar food industry to select the best diet to fit your budget and your pet’s health. We will educate you on myths vs facts when it comes to selecting foods and their ingredients.
We can also provide a comprehensive diet plan and ideal calorie intake for weight control using the diet of your choice. If your pet requires a therapeutic diet, together we will review the many choices available and select the one that suits you and your pet the best.
We do not carry many therapeutic prescription diets; we are in the business of healing not selling food. We want to gain your trust and know that we are recommending the best options for your pet. We do have many brands available from our online pharmacy should your pet require one.
LINKS / ARTICLES/ HELPFUL RESOURCES:
A veterinarian explains the basics on properly feed cats which are strict carnivores, and the link between a poor quality diet and common diseases.
All about healthy nutrition for cats; includes extensive resource links, recipes, testimonials, and helpful tips and tricks
Tools, recipes, and supplements for a pet's balanced nutritional needs.
Article: Grain-Free Pet Foods: Fact vs. Fiction
Article: What's Hot in Nutrition
Nutrition expert Ed Carlson shares some top trends in veterinary nutrition.
Article: DIY Dog Treats
These treats are not only dog-approved, they're waistline-friendly
SUGGESTED READING FROM DR. LEWIS
Book an Appointment
Would you like to schedule this type of appointment with our mobile vet service? Please fill out an Appointment Request Form at the link below and a member of our team will be in touch to confirm your appointment.


Taco Tuesday has been a thing for as long as we can remember! But did you know your favorite day of the week is trademarked? BELIEVE IT! Taco Tuesday® has been a registered trademark of Taco John’s, one of the largest Mexican restaurant chains in the United States since 1989. If you're not familiar with Taco John's it's probably because the Wyoming-based chain mainly operates in the Midwest.
Two other restaurants claim to have started the trend of Taco Tuesday. Tortilla Flats, a now-closed restaurant in Laguna Beach, California, received a California state trademark in 1984. Gregory's Restaurant and Bar in Somers Point, New Jersey, trademarked the name in 1982 (thus the reason the Taco John's trademark doesn't apply in New Jersey).
But the truth is, the phrase has been around long before Taco John's, Tortilla Flats, and Gregory's Restaurant and Bar chose to trademark it.
According to Thrillist, some say the earliest-documented advertisement for a Tuesday taco special can be found in the classified section of the October 16, 1933, edition of the El Paso Herald-Post. Under the headline "Some Good Things to Remember," the White Star Cafeteria at the St. Regis launched a weeklong campaign to let everyone know it sold "Mexican Tacos" on Tuesday -- three for just 15 cents.
But the first true documented use of “Taco Tuesday” appeared in the August 20, 1973, edition of the Rapid City Journal in South Dakota. Under the drawing of a Spanish flamenco dancer, the Snow White Drive In asked people to “Stop in on Taco Tuesday.”
Although every couple of years, Taco John's sends cease-and-desist letters to small restaurants who use the phrase Taco Tuesday® and force them to stop under threat of further legal action, this hasn't deterred businesses across the United States to use the phrase that today has become a cultural phenomenon. Taco Monday, Taco Tuesday, Taco Thursday, Taco Friday, Taco Saturday, Taco Sunday, they all sound good to us and there's no stopping us from gettin' our taco on!


One the world’s most beloved and a well-known breakfast food is French toast. With recipes dating back to the 4th or 5th century, it actually did not start in France, but was noted in a Latin cookbook. Today, there are millions of recipes throughout the world, using a wide range of ingredients, but the most important are basic in every recipe: eggs and/or milk and bread, although the selection of bread is also wide ranging. This guide on how to make French toast will give you some of those recipes, tips to making perfect French toast and of course, how to select your bread.
Selecting the Bread
Bread is a key factor, of course, as it is toast. There are such a wide variety of breads that can be used, that we think it is important to discuss some of the more popular breads, and then tips on selecting which bread is right for your tastes and what you want to achieve.
The first thing you need to remember, the reason that French toast was created was that it was a way to stretch bread over a longer period of time. Back in the days when it was first created, bread was made almost on a daily basis. With no preservatives to be added, homemade bread tended to go stale after a day or two, which is why we have “day old bread”. It is this stiffness, or, for lack of a better tern, staleness that allows the bread to soak up the batter without falling apart.
So, when you’re looking at bread, you want it to be a little thicker (like when you cut bread by hand) and a little bit stiffer or staler than regular white/wheat bread you purchase at any super market. Here are some popular breads that are often used after a day or two:
- Brioche: This light bread is rich in eggs and butter. When first baked, it is extremely soft and pliable, but after a day, it becomes a little stiffer, making it a perfect option for French toast.
- Challah: This Jewish festival bread is a great choice a day or so after baking. A braided bread, many cultures throughout the world have some sort of version of this bread.
- French bread: Okay, you probably have never thought of using this bread, but when it is plain and a little bit older, this bread is a perfect option for French toast. When it is slightly stale, if becomes quite stiff which means more of the batter can be soaked up to give you that perfect brownness and crunch that French toast is known for.
- Italian Bread: For the same reasons that French bread is a good choice, the Italian bread is also slightly stiffer.
- Croissants: This light and fluffy pastry is often used to breakfast sandwiches, however, when they become slightly stale, no need to worry, they are the perfect option for making French toast with a slight variation.
These are not all of the bread options and really you can use just about any bread you want. While there is no “best bread”, the most important part is that it is a stiffer, thicker piece of bread so that it doesn’t fall apart when cooking, but soaks up the batter and cooks to heavenly perfection.
French Toast Batters
Along with the bread selection, another important factor is the batter creation. Using a combination of eggs, milk or cream, this is one the most crucial steps in learning how to make French toast. Here are a few things to consider when making the perfect batch:
- Make sure you don’t have too much milk to egg ratio. The milk will make the bread over soggy, giving you an uneven browning and won’t crunch up the side like it should be. A good rule of thumb is 2 Tbs of milk or cream per egg.
- You don’t want to over egg your batter either. This can create bread that over browns. You should use 1 egg per 2 slices of bread. Now, you may need to adjust this according to the thickness and size of the bread. Smaller sized bread will need less, while larger slices will need more.
- Make sure you beat the eggs thoroughly. Unbeaten eggs will create spots of just white, which will not give the characteristic brown appearance, and can cause uneven heating.
Now that you have learned about dipping the bread
How To Dip The Bread Into The Batter
Most people don’t realize it, but you can over or under dip/soak your bread. One of the most important features on how to make French toast is learning what is correct in this step, so that your bread won’t be overly soggy or overly dry. These pointers will help you to determine how long to soak your bread:
- You should soak the bread for at least 1 minute per side. This allows the egg to soak completely through the bread.
- If you are using a rather stiff, but never hard, bread, you can place your slices into the bowl, making sure both sides are covered in the egg batter and then place into the refrigerator for 20- 30 minutes.
- You can also make this a head of time and leave overnight if you wish, just make sure that your bread is rather stiff so that it doesn’t totally fall apart.
As you can see, it is the basic ingredients that determine how your basic French toast will turn out. Understanding the basic ingredients, selecting the right bread type, making sure the bread is older and stiff rather than fresh, the right milk to egg ratio, the right amount of eggs, how you prepare the batter are all just part of the equation.
When learning how to make French toast, it is these key basics that are going to determine how well it turns out. Some experimentation will be required, and in fact, most cooks always do a trial and error to learn what is ideal for them.
Next, we will discuss the actual pan heating and cooking.
Tips For Heating
As with all good recipes and food, it is the heating and cooking that can make a difference. When it comes to French toast, you don’t want your batch to be undercooked, looking pale and soggy or overcooked, looking dark brown or almost burnt, but that perfect medium brown appearance with the edges having a slight crunch and the bread dry on the outside, but moist on the inside. Here are a few other tips that are necessary to know in the how to make French toast guidelines.
- Don’t overheat the pan. Making the pan too hot will cause the sugars in the batter to caramelize, causing a scorched appearance. It’s not a steak or any other type of meat, so searing is not desired.
- Don’t cook on too low of heat. The longer it takes, the more likely the bread will not appear evenly cooked, the edges won’t be slightly crunchy and the inside will dry out.
- Preheat your pan. This makes sure the pan is evenly hot and allows for a more even cooking
- Use little bit of butter. This helps prevent the bread from stick to the pan, which results in very ugly French toast. If you don’t want to use butter, cooking spray is okay too.
- Turn the pan down. After you have preheated the pan on medium high, turn your pan down to about medium. This allows for the bread to be cooked properly.
- Cook for about 3-4 minutes on each side. Don’t keep peeking at it because that will cause uneven cooking. You can check every couple of minutes or so to see how it’s doing, but once you have a feel for what is right, you will know when to check.
So, now that we have the simple basics in how to make French toast, let’s talk about some ingredients that you can add to the batter to make it even more decadent and to your tastes.
Additional Batter Ingredients
So, now you have the basics. It’s time to put a twist on it. Many cooks and chefs often add their own special ingredients to make their French toast truly original. However, there are several common batter additions that add flavor intensity. These include:
Vanilla: One of the more traditional flavorings, vanilla is one that works well with French toast. One thing to remember, you don’t want too much vanilla as it can overpower everything else, which is something you don’t want. A good rule of thumb is about 1 teaspoon of vanilla for every two eggs. You can work with this, finding the right amount of vanilla for your tastes.
French Vanilla Creamer: This may sound weird, but you get the smoothness and flavor of French vanilla and the creamer replaces the milk, making it a great addition.
Cinnamon: This is perhaps the most common additional ingredient, combining the cinnamon toast flavor in a French toast. However, cinnamon can quickly overpower other tastes and works well in conjunction with vanilla or powdered sugar. You want to use about 1 tsp per 2 eggs. But again, as tastes vary, you will want to adjust the amount according to your tastes.
Sugars: There are a wide variety of sweeteners you can use. However, when it comes to this, be sure to consider what you are using for toppings. If you add to much sugar and then add syrups, powdered sugar or jams, you’re French toast can become overly sticky, so you may want to cut down the amount of sugar in the batter.
Pumpkin: At first, it may sound a little weird, but truly pumpkin French toast is rather tasty. In this case, you would use pumpkin bread, then add all spice and cinnamon, to give it that pumpkin pie flavor we all love.
Salt: You can add a pinch of salt, especially when using other spices or flavorings. This again will be personal taste.
Half-half: Alton Brown uses half and half instead of milk or cream for his recipes. It adds richness without a lot of extra fat found in cream
These are just some of the wide variations and ingredients that you can add to make your French toast to your way. As with anything, experimentation is often the mother of invention, so get creative. You can think it in your French toast you can add it and make it truly a one of kind recipe.
Variations On An Old Recipe
There are a wide variety of variations, instead of just slices of breads. These can take some time to make, but certainly are worth the time.
- Making A Crème Brulee: There are literally dozens of recipes that come in the style of crème brulee. This adds the richness of caramel to the flavors and textures inherent to French toast.
- Vegan Options: Vegans like French toast but not the egg and cow dairy basic recipes call for. In this case, bananas are used in place of the eggs (mashed of course) and soy milk.
- Overnight Casserole: Okay, when you think of French toast, this is not what comes to mind. But made ahead of time, layering the bread and custard mixture, plus a couple of other ingredients, refrigerated overnight and baking in the morning is a nice change of pace, giving you that French toast taste without all the fuss.
- Blueberry Casserole: This is another twist, giving you the taste of blueberry muffins combined in a French toast. A truly pleasurable experience.
- Banana Foster French toast: Do you like bananas, caramel and French toast? This is a wonderful way to combine all three into one absolutely delicious breakfast dish that can even be served as dessert.
Extra Helpful Hints
Okay, so you’ve got the basic ingredients, you’ve got the basic cooking ideas and some of additions. Now for just a few of extra hints to help your French toast turn out perfect.
- Bread Freshness: Okay, you don’t want that soft loaf that you buy in the grocery store, because it will be too soggy. But if you do have fresh bread that’s too soft, here’s a couple of ideas to make it stiffer: Dry it out a little in the microwave. Don’t over dry it if you want to cook it soon. You can also put the bag in the refrigerator overnight or leave a few pieces out for a couple of hours.
- Testing the egg mixture: When you’re beating your eggs with the milk, you want to make sure that it is all blended thoroughly. By looking to see if there is any yolks not completely blended or clear areas of the white that are still visible, you will know it’s not completely blended. You want a nice, even pale to golden yellow color.
- If you are soaking for a longer period of time, using a baking dish, pouring some the batter in the bottom and some over the top will help to make sure both sides are battered and soaking. Covering with plastic wrap will ensure that the batter doesn’t dry out also.
- If you’re using a griddle instead of a pan, you want your heat setting around 350o. Allow for the griddle to heat completely before beginning to cook your French toast.
French toast is one of the most beloved breakfast foods around the world. From the basic recipe to the absolutely decadent, slices of breads to a French toast stick, there are more recipes that can be found than there are slices of bread in a package. This simple how to make French toast guide, with it’s helpful hints and ideas will soon have you on the way to making perfect fluffy slice of this treasured treat.


This wholesome, homely pie recipe is one of this month’s Conscious Curator’s signature dishes. Inspired by the Maltese ...Read more
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millions of people around the world have long sought out insects and regularly, intentionally consumed them. They do not pluck bugs from under the bed or the dusty attic, of course, but forage for sources of fresh protein and other nutrients in the wild or purchase prepared insects or insect flour at traditional markets. In fact, humans eat over 1,600 species of insects. “The Western abhorrence of eating insects is unusual on a global scale,” note naturalist David Raubenheimer and anthropologist Jessica M. Rothman. Westerners may clamor for honey without fully recognizing that when ingesting it they are consuming regurgitated bee products, but people in many countries consciously embrace a wide variety of bugs as food.
— Read on wise.nautil.us/feature/514/if-bugs-are-sentient-should-we-eat-them


COME JOIN US!
Conveniently located inside of the Eden Prairie Center Mall. Go shopping and then fulfill your appetite with our authentic Mexican Cuisine! Our dishes our unique and freshly made. See you here!
Order our delicious food for Individual or Catering! Online ordering is available for Pick-Up and Delivery. Enjoy our delicious food from your home, office, or any event!
Mon-Sat: 10am - 9pm
Sun: 11am - 6pm
8251 Flying Cloud Drive, Suite 2328
Eden Prairie, MN 55344


What are preservatives?
Preservatives are chemicals added to food to prevent them from spoiling. In years past, salting and dehydration were used by our ancestors to preserve food. However, with advances in food sciences, chemicals were created, that greatly extended the shelf-life of food. This gave rise to the processed, and preserved foods that currently dominate the American, and western world diet.
What is sodium nitrate/nitrite?
Sodium nitrate and sodium nitrite are salts that are added to meats such as bacon, hot dogs, salami and other deli or cured meats to inhibit bacterial growth (which can cause serious illnesses like botulism.) These preservatives enable meat to last for days, or weeks longer, when compared to meats, that do not contain these preservatives. Additionally, sodium nitrates/nitrites are used, because they give meat that pretty red color people find appealing, and add that “salty goodness,” people associate with bacon and deli meats.
Why should we avoid sodium nitrate/nitrite?
Although these preservatives are designed to make meat last longer, they have been found to have the opposite effect on human health. Consumption of sodium nitrates/ nitrites have been linked to:
1 Cancer (in particular colorectal cancer) as the body converts these substances into carcinogens or cancer causing chemicals (especially when processed meats are fried or barbecued.)
2 Elevated risk of heart disease as these preservatives may cause hardening of the blood vessels or atherosclerosis.
3 Increased chances of developing diabetes as these preservatives affect the way your body processes sugar.
4 “Blue baby” syndrome (methemoglobinemia) in children who consume diets high in processed meats, as these preservatives affect the ability of the blood to carry oxygen, resulting in lower levels of oxygen, causing the bluish appearance of the skin, associated with this condition. This can result in a coma, or death, if not treated.
In order to safeguard the health of you and your family:
1 Avoid consuming processed meats whenever possible. The less you consume, the better it is for your health.
2 If you do buy bacon or deli meats, buy organic, and nitrite/nitrate free products.[i]
The days of eating mystery meat are over. Make sure you know what you are eating, what it contains, and how it affect your health. What you don’t know can potentially hurt you and your health.
Always Remember- Foods are like friends. Choose them wisely!
[i] (The nitrate/nitrite free products often times may have high salt levels, which is used as a preservative instead of the nitrites/nitrates. This can affect those with hypertension or heart disease.)
Sources of information for article are below:
1 Ibrahim, Saima. “Preserved Food Hazardous.” Economic Review (05318955) 41.3 (2010): 7-10. Military & Government Collection. Web. 21 Feb. 2017.
2 Gilbère, G. “Casualties Of Progress: Highly Toxic, Disease-Promoting Ingredients That Are Legal In Our Food Supply.” Total Health 30.3 (2008): 42-43. CINAHL Complete. Web. 21 Feb. 2017.
3 Palmer, Sharon. “Safety Of Preservatives Explored.” Environmental Nutrition 36.9 (2013): 1-6. Academic Search Alumni Edition. Web. 21 Feb. 2017.
4 Erkekoglu, Pinar, and Terken Baydar. “Evaluation Of The Protective Effect Of Ascorbic Acid On Nitrite- And Nitrosamine-Induced Cytotoxicity And Genotoxicity In Human Hepatoma Line.” Toxicology Mechanisms And Methods 20.2 (2010): 45-52. MEDLINE Complete. Web. 21 Feb. 2017.
5 Erkekoglu, Pinar, and Terken Baydar. “Evaluation Of Nitrite Contamination In Baby Foods And Infant Formulas Marketed In Turkey.” International Journal Of Food Sciences And Nutrition 60.3 (2009): 206-209. MEDLINE Complete. Web. 21 Feb. 2017.
6 Asero, R. “Nitrate Intolerance.” Allergy 55.7 (2000): 680. Academic Search Alumni Edition. Web. 21 Feb. 2017


A local bookshop where the
lamps stay lit 24 hours a day.
Whether you’re an early bird or
a night owl, if you love books,
you’ll love our shop.
LAMP LIGHT BOOKS
- A local bookshop where the lamps stay lit 24 hours a day.
Have you ever wanted to drop by a bookshop after work, but found them all shut?Your worries are over.
LAMP LIGHT BOOKS is open 24 hours a day. Whether you’re an early bird or a night owl, if you love books, you’ll love our shop.
LAMP LIGHT BOOKS
- A cafe that brings together people and books
Take a break from reading and relax by having a bite of our mini buns.
The Lamp Light Books Cafe serves mini burgers about 6 cm in diameter, which can be held in one hand and are perfect to eat while reading.
The snack menu includes savory buns with shrimp & avocado, tuna & cheese, and fried egg, as well as sweet buns with tiramisu, chocolate cream, and bean paste. Enjoy any bun of your choice.
The food menu is available from 7:00 a.m. to 10:00 p.m. The drinks menu is available 24 hours a day.
Feel free to drop by the café even if you are not staying as a hotel guest.
With a book in hand, enjoy breakfast as you wish, whether in the cafe or in your room.
Located on the first floor of the hotel, the LAMP LIGHT BOOKS CAFE serves breakfast for hotel guests. The menu offers breakfast sets of two types of mini buns and a drink. Choose a set that suits your mood.
Eat breakfast in the cafe while gazing at the morning scenery. Or take the food to your room and eat at your own leisure.
LAMP LIGHT BOOKS HOTEL lets your choose your breakfast style.
*If you wish to have breakfast at the hotel, please make a reservation for an accommodation plan that includes breakfast.


Welcome to LatinOZ Cuisine & Patisserie!
I have a passion for cooking and my goal is to provide you with home cooked meals made from scratch!
We are from Uruguay and we make our products traditionally. We make our own sweet and savory Pastries (bizcochos) with a variety of fillings such as caramel, Nutella, quince paste, cheese and plain.
Using my mother’s own traditional recipe; we make our own unique pork crackle roll ( rosca de chicharrones) with our own homemade pork crackle.
A typical Latin American food is the empanada.
Our most popular empanada is beef but just as good are our chicken and mushroom, ham and cheese and a variety of vegetarian empanadas filled with ingredients including cheese, onions, mushrooms, tomato and fresh basil.
We have a fine selection of gourmet burgers including homemade chicken or beef schnitzel burgers with salad and homemade mayo, our famous homemade chorizo burger served with our own fresh Chimichurri sauce, our “Chivito”; which is our scotch fillet steak burger or grilled chicken burger served with lettuce, tomato, bacon and cheese with homemade mayonnaise or our homemade beef burger!
One of our unique and bestselling products is our Chorizo which we make from scratch using my father’s traditional recipe! We make them fresh every Tuesday!
We make our own fresh pastas including ravioli, fettuccini and ham & cheese pillows (sorrentinos). We also make several homemade sauces; Traditional Bolognese, Chorizo sauce and Carbonara (creamy bacon & mushroom)
We stock a range of traditional South American products; Uruguayan and Argentinian products such as a yerbas including Canarias, Serena and from Argentina we have Mananita, Union suave, La Merced and Taragui. We have a variety of herbal teas from La Selva from Uruguay and Taragui from Argentina. We also carry a large selection of Colombian products; pictures are in our specialty section.
We are located in Southport Park Village at 175 Ferry Rd near Zarraffa’s and next to Zambrero’s, next to Southport Park Shopping Centre.
(07) 5661 4390
Monday - Friday 10am - 6pm
Saturday 10am - 2pm
Closed Sundays and public holidays
5/175 Ferry Road, Southport QLD 4215, Australia


Zone 4 The Entire body depends upon the food you eat. Your digestive system is a chemical laboratory designed to break down and assimilate energy and nutrients from what you eat.
When this system has a disturbance, you can put the best organic food “fuel” into your body, but it is unable to reap the nutrient value. Many people are malnourished because their body is unable to break down food into the proper usable elements.
Having a balanced digestive system is important, but so is putting the right food into the body following the laws of nourishment.
As the body’s primary food processor, the stomach mixes and breaks down food into a semi-fluid mass. Interference in the mid-thoracic spine, intimately related to Zone 4, can potentially impair this crucial function.
Through expertly directed Zone 4 adjustments, we rectify these imbalances and boost stomach function.
Known as the body’s nutritional motorway, the small intestine absorbs nutrients from digested food into the bloodstream. Disruptions in the lower thoracic spine and upper lumbar spine, which fall under the jurisdiction of Zone 4, can impact the small intestine’s function.
Adjustments within this zone can help reduce these imbalances and enhance balancing the signals to the small intestines enabling proper nutrient absorption.
Serving as our body’s waste management system, the colon eliminates undigested remnants from our system. Interference in the lumbar spine, closely related to Zone 4, can impact colon function, leading to digestive issues.
Zone 4 adjustments rectify these signals, promoting healthier colon function.
The liver, gallbladder, and pancreas assist in digestion by producing vital enzymes and substances. Restrictions in the corresponding spinal regions can interfere with the function of these organs.
Adjustments in Zone 4 aim to restore harmony and boosting the overall efficiency of the digestive system.
Zone 4 is more than just a symbolic representation of these organs; it encompasses our entire digestive system, working tirelessly to transform food into life-giving nutrients. Neural interference in their corresponding regions can hamper these vital functions, potentially leading to digestive disturbances and nutritional deficiencies.
Balancing the signals from the brain to the digestive organs updates the system for optimal function. Energising the body and enabling people to eat foods that were previously difficult to digest. Better taste and elimination from the bowels, appetite will normalise, digestive troubles will disappear, and weight will normalise.
In our next post in this series, we will be unveiling Zone 5 – the Muscular System.


Lunch (with dessert)
Choose your favourite main: curry or dahl, both served with a side of brown rice and a refreshing coleslaw! You also get one beverage of choice. Water will be provided for free through-out the day. All options are free from all animal products and gluten, except for the slice of pie which is not gluten-free.
However, we cannot guarantee that there won’t be traces of gluten or other allergens in the food.
Chickpea & coconut curry, Lentil dahl
Chocolate mousse, Slice of pie


lavender & black is a contemporary, organically certified, lavender farm and essential oil distillery located at the north-end of Salt Spring Island. We grow lavender and immortelle amongst mature fir, arbutus and maple - enhancing our oils with the subtle notes of a west coast forest.
Salt Spring Island Fish Market is located on the waterfront in Ganges Harbour and are proud to offer the highest quality seafood available. Salt Spring Island Fish Market also offers take out Fish & Chips, a tasty Seafood Deli, and 'Authentic Chinese Style' Cooked Crabs, Shellfish and Seafood Fried Rice. Yum!
Farm Grown Flowers & Bouquets • Cut Flower Garden Tour • Nature, Farm & Garden Inspired Original Artwork • Farm Stand with Seasonal Produce & Farm Preserves As well as ready-made bouquets we also offer beautiful seasonal arrangements, created with naturally grown Alchemy Farm flowers, for Weddings & Special Occasions [...]
Jane Squier harvests most of her own food, including many vegetables plus a variety of subtropical fruit, and markets year-round hydroponic produce wholesale in an extraordinary 6,000-square-foot greenhouse. The facility includes a 90 per cent efficient wood gasifier furnace that heats water piped into a 4,400-gallon cistern with hyperadobe walls for long-lasting heat storage in winter; an experimental anaerobic digester that converts household and greenhouse waste into fertilizer and biofuel; and a highly automated system she uses to grow and harvest crops with minimal help.
Salt Spring Community Market Society Salt Spring Tuesday Market Our food-only market specializes in authentic, local product. Join us. Meet your farmer. Enjoy the taste of local food.www.saltspringtuesdaymarket.com CONTACT THIS BUSINESS Name: Rob Pingle Email: email@example.com VISIT WEBSITE BUSINESS LOCATION
Salt Spring Island Farmers' Institute The Salt Spring Island Farmers' Institute has been serving the island's farmers since 1895. The Institute encourages the preservation and development of agriculture on Salt Spring Island and supports farmers in their quest for sustainability. Your membership supports island farming. CONTACT THIS BUSINESS Phone: [...]
Stowel Lake Farm Stowel Lake Farm is a working farm with accommodations and facilities for your special event. Please contact us to discuss the details. CONTACT THIS BUSINESS Name: Liz Young Phone: 250.653.4308 Email: firstname.lastname@example.org Street: 190 Reynolds Road City: Salt Spring Island Postal: V8K 1Y2 VISIT [...]
BUSINESS DESCRIPTION Fishing and Sightseeing at it's best! See the Islands from the waterside perspective. Experience a new look at the Gulf Islands, Mike will take you to his favorite places. He's been fishing & boating these waters since he was a child. A special part of each trip is [...]
Wine and tours
Wine and tours


Uganda offers you a wide choice of dishes ranging from Italian Pizza to traditional African specialities. In Uganda, you can sample the luwombo, which is meat or groundnut sauce steamed in banana leaves. It has a tantalising aroma, and is always served with "food", which in Ugandan parlance, indicates any carbohydrate. The staple "food" varies from region to region, with the plantain, matooke, in the south, millet in the north, and potatoes in the west. Cassava, posho (made from ground maize), sweet potatoes and rice are other common "foods". The whole fried fish is succulent, though mostly available at the beach, and usually served with chips/French fries. Other common options around Kampala include binyebwa (groundnut sauce), chapati, and meat stew. For the less adventurous, toasted sandwiches or omelets can be found in many places.
If this does not appeal, it is best (and far more interesting) to stop at roadside stands or markets to purchase fresh produce; fruits and vegetables abound and are very affordable, to say nothing of the roasted chicken or goat on a stick. There are also a number of fast-food places, such as Nando’s, Steers, Domino’s Pizza, and Hungry Lion, all in the city centre.
There are a number of dining options in Kampala ranging from the cheap and local, to the very fancy and very expensive.
Everywhere you go in Kampala, you'll see signs for little hole-in-the-wall restaurants (including some called "pork joints"). Most of these places don't have menus, so you'll have to ask what's available. Common options include meat (usually beef), rice, beans and matooke. Common dishes that can be found in most of city's restaurants are fish and chips, and chicken and chips.
For a street snack, the famous "Rolex" is very enjoyable. It is made out of a chapati wrapped around an omelet, with cabbage and tomatoes. Other street food also includes roast chicken, goat and beef. This is usually served with a chips or salad or both. If you are looking for something healthier but still want to enjoy the experience of roadside eating, the best bargain is roasted corn or maize. Freshness is guaranteed as maize is a common plant found throughout Uganda. Usually the vendors will have a stall close to a source of maize plantation.
There are many Indian restaurants in Kampala, like Haandi on Kampala Road; Masala Chat and Govindas on Dewington Road. Khyber Pass behind NSSF; and Indian Summer in Tankhill Parade. Khana Kzzana is one of the best (but more expensive) Indian restaurant. It is on Acacia Avenue, up from the Protea Hotel, in Kololo.
Jinja Road is a good place for a variety of meals. The food court at Garden City offers a wide variety of options including Lebanese, Italian, Indian, and more. Unlike a traditional food court, you order from a menu and a waiter brings food to your table. There is a good Indian restaurant named Nawab on the roof of Garden City, and a steak restaurant that's quite good. New York Kitchen, at the basement level of Garden City, has an assortment of authentic NY style food items.
Cafe Javas, at Oasis Shopping Plaza (next to Garden City), is an expatriate and local hangout, with flawless service and great breakfasts and wonderfully rich coffee.
Mamba Point (22 Akil Bua Road) is one of the best Italian restaurant in Kampala.
If you feel like having Thai, head to Krua Thai. This is the best Thai restaurant in Kampala, if not all of Uganda. It is located on Windsor Crescent, Kololo (next to Athena Club).
For Chinese cuisine, head to Fang Fang Chinese Restaurant. There are two in Kampala; one with an attached hotel (nearer to the Sheraton) and the other is in downtown Kampala at Communications House..
The Lawns Restaurant & Lounge Bar (34 Impala Avenue) features a wide variety of fusion delights from all across continent. This is the only restaurant in Uganda offering full range of game meat. The wines includes South African and a number of European selections.


There is a wide variety of international and national cuisine on offer at the restaurants in the area. The local Majorcan specialities are worth trying. Majorcan dry bread soup, snail stew, roast suckling pig, "tumbet" (a kind of ratatouille with aubergine and red pepper), fish stew, "trampo" (a tomato and green pepper salad), "frito mallorquín" (fried peppers, potato and offal), "arròs brut" (rice soup with meat), rabbit and onion stew, cocarrois, ensaimada and coca de verduras (traditional sweet and savoury pastries respectively) are some of the most typical, without forgetting the local meat products, the famous sobrasada and botifarrones being particularly of note. You can also try local wines from Binissalem, Pla de Llevant and other areas in the centre and northeast of the island.
An assortment of restaurants with Mallorcan and international cuisine: