All our original recipes are created by us
including original recipe vegan chick'n used in our burgers, loaded fries & wings...
Freeloada began as a pop-up at the East Street Tap pub, where we began serving up our menu in July 2020. We opened with a range of indulgent vegan junk food, including the Freeze Burger: our iconic vegan fried chick'n ice-cream burger.
Due to lockdown(s) we had to close our doors, so we transformed into a takeaway kitchen. We delivered our food to homes across Brighton & Hove, & created new specials including our best-selling Bacon Biscoff Burger.
We are now excited to release our latest project: Freeloada@Home kits, so you can recreate your favourite dishes from our menu at home. See our website for details of how to pre-order yours!
where to Find us...
East Street Tap,
74 East Street, Brighton
due to covid19


In the world of culinary pursuits, choosing the right cooking oil is a crucial decision that directly impacts the taste and healthiness of your dishes. Canola oil, derived from the seeds of the canola plant, has gained popularity for its light flavor, versatility, and health benefits. This article explores the journey of canola oil from fields to your pan, shedding light on the importance of reliable suppliers who play a key role in delivering a high-quality and healthier cooking oil.
The Origin of Canola Oil
Canola oil is extracted from the seeds of the canola plant, a cultivar of rapeseed that was developed through traditional breeding methods to reduce harmful components. Renowned for its mild flavor and low saturated fat content, canola oil has become a staple in kitchens around the world. To ensure the quality of this heart-healthy oil, establishing a connection with trusted canola oil suppliers is essential.
Sourcing and Harvesting
The journey begins in the vast fields where canola plants flourish. Canola oil suppliers are meticulous about sourcing their raw materials from reputable growers who follow sustainable and ethical farming practices. The canola seeds are harvested at the peak of their ripeness, ensuring optimal oil quality and nutritional value.
Cold-Pressing and Processing
Upon harvesting, the canola seeds undergo a cold-pressing process to extract the oil. Cold-pressing is a method that preserves the oil’s natural flavors, nutritional content, and overall quality. Trusted canola oil suppliers invest in modern and hygienic processing facilities, employing advanced techniques to maintain the integrity of the oil throughout extraction and subsequent processing stages.
Reliable canola oil suppliers prioritize stringent quality control measures to guarantee that the oil meets the highest standards. This includes testing for purity, freshness, and adherence to industry regulations. Ensuring the absence of additives and contaminants, these suppliers provide consumers with a premium cooking oil that aligns with health-conscious and discerning culinary preferences.
Canola oil is celebrated for its health benefits, including being low in saturated fats and high in heart-healthy monounsaturated fats. Rich in omega-3 fatty acids and antioxidants, canola oil supports cardiovascular health and overall well-being. Trustworthy suppliers are committed to delivering a health-conscious product, making canola oil a preferred choice for those mindful of their dietary choices.
Versatility in Cooking
Canola oil’s light flavor and high smoke point make it a versatile cooking oil suitable for various culinary applications. Whether you’re frying, sautéing, baking, or creating salad dressings, canola oil enhances the natural flavors of your ingredients without overpowering them. Its neutral taste makes it a perfect canvas for a wide range of culinary creations.
Sustainability and Ethical Practices
Choosing canola oil from trusted suppliers is not only about quality but also about supporting sustainable and ethical practices. Suppliers who prioritize responsible sourcing, eco-friendly production methods, and fair labor practices contribute to a more ethical and environmentally conscious culinary landscape.
From the fields where canola plants sway in the breeze to your pan where culinary masterpieces come to life, the journey of canola oil is a testament to the dedication of trusted suppliers. By understanding and appreciating the efforts of these suppliers, consumers can make informed choices that align with their values of health, sustainability, and culinary excellence. The next time you reach for that bottle of canola oil, know that it comes from fields to your pan through the commitment of suppliers who prioritize your health and the health of the planet.


Posts for tag: nutrition
If you’re brushing and flossing daily, as well as seeing your dentist at least every six months, you’re doing the top things needed to maintain your dental health. But all your hygiene efforts could be undermined if you’re not eating a dental-friendly diet. Simply put, there are foods that protect and promote dental health and those that increase your risk of dental disease.
Diets in the latter category are typically high in added sugar and low in natural food fiber. The largest sources of these are processed sugars from sugar cane or beets and high fructose corn syrup. With just a little knowledgeable label reading, you can find sugar and its various aliases added to thousands of processed food items including pastries, candies, sodas and energy drinks.
Heavy consumption of processed sugars also contributes to dental disease. Disease-causing bacteria thrive on sugar as a food source, which fuels both their growth and their production of oral acid. Elevated acid levels can dissolve the minerals in tooth enamel faster than saliva can keep up. Softened enamel opens the door to tooth decay, while increased bacterial growth can lead to periodontal (gum) disease.
A diet, however, low in added sugar and high in fiber can have the opposite effect. Although fresh fruits and vegetables contain natural sugars, they also have indigestible parts called fiber that slow the digestion of any sugars and allow the body to more efficiently process them. With the higher quantity of vitamins and minerals found in unprocessed foods, the overall effect of this diet is a decrease in your risk for dental disease.
Speaking of dental-friendly foods, we should also give honorable mentions to certain dairy items like cheese and milk that stimulate saliva production and are rich in calcium needed for tooth strength. Another beneficial category is both black and green tea, which contain antioxidants to fight disease and fluoride to strengthen enamel.
Adopting a low-sugar/high-fiber diet can have a profound impact on your overall health. Over time, you’ll also reap dental health rewards with stronger teeth and gums and a lower risk of tooth decay and gum disease.
If you would like more information on diet and oral health, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “Nutrition & Oral Health.”
Want to give your kids the best start possible for a lifetime of good dental health? The most important thing you can do is train them in effective brushing and flossing. It's more than having a nice smile and fresh breath: these hygiene tasks remove the daily buildup of bacterial plaque, the primary cause for both tooth decay and periodontal (gum) disease, which are most responsible for poor oral health.
But those aren't the only habits they should be cultivating. Here are 3 tips for helping your child develop great dental health habits.
Encourage healthy eating. Teeth and gums are like other parts of the body: they need the "building blocks" found in nutritious foods to help grow strong, healthy tissues. By focusing on a diet leaner on processed items and richer in whole, less-processed vegetables, meats and dairy products, you'll be helping your child build strong defenses against dental disease.
Keep sugary snacks under control. Of all the items in your child's diet, sugar could have the greatest impact on their teeth. Disease-causing bacteria thrive on this particular carbohydrate, multiplying and producing mouth acid—the main enemy of tooth enamel—as a byproduct. So, limit sugary snacks as much as possible, opting instead for more nutritional between-meal treats. In fact, try to make sure they only consume sugary treats at mealtime, not in between.
Encourage an end to thumb-sucking or pacifiers by age 3. Most infants and very young children suck their thumbs or, alternatively, a pacifier. There's no harm in this habit unless it extends into later childhood where it could affect their bite. You can avoid this outcome by encouraging your child with mainly positive reinforcement to stop sucking their thumbs or other objects before their third birthday. Your dentist can also help with tips and support in those efforts.
If you would like more information on dental care for your child, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “Help your Child Develop the Best Habits for Oral Health.”
We don’t often think about it, but eating is a multi-staged process. It starts, of course, with food that’s hopefully high in nutritional value. But you also need coordinated jaw action to chew and shred your food that when combined with the enzymes in saliva can then be effectively digested in the stomach.
But what if you’re unable to chew some foods because you suffer from chronic jaw pain and dysfunction? This is the situation for millions of people who suffer from problems associated with the jaw joints—temporomandibular joint disorders (TMD). It’s not just the chronic pain and discomfort TMD can cause that’s a real issue—it may also be preventing you from eating foods that are healthy for you.
Because TMD can make it difficult to open your jaws wide or causes pain when you bite down, you might especially have trouble with certain fruits and vegetables as well as many meats. Many people opt to skip otherwise healthy foods because they’re too difficult to eat. That, however, could lead to lack of proper nutrition in the long run.
But with a few techniques and modifications, you can still include many of these foods in your diet even when TMD discomfort flares up. For one, be sure to cut all your food portions (including toast) into small, bite-sized pieces. These should be small enough to limit the amount of jaw opening required to comfortably place the bite in your mouth and chew. When preparing your food, be sure to peel fruits and vegetables that have skin, which is often hard to chew.
You should also try cooking crisper fruits and vegetables to a soft, moist texture. Choose meat cuts, poultry or seafood that can be cooked to a tender, moist consistency—you can also use gravies and sauces to further moisten them.
And don’t forget to chew slowly. Not only does slower eating aid in digestion, it will help you avoid overworking your jaw joints.
With a few adjustments you can have a normal, nutritious diet and minimize the discomfort of your TMD symptoms. Continual healthy eating is a must for overall health and quality of life.
If you would like more information on reducing the impact of TMD on your life and health, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “What to Eat When TMJ Pain Flares Up.”
Summer brings warm weather and fun times, but it can turn our daily routine on end. And it poses some season-specific risks to oral health, so here are some tips for a tooth-healthy summer.
TIP 1: Keep up your oral hygiene. It's easy to forget to brush or floss regularly when days are jam-packed with summer happenings. You may be off your normal schedule, but don't be off your game when it comes to oral hygiene. Be sure to brush twice a day and floss at least once a day, and make time for a regular professional cleaning.
TIP 2: Stock up on healthy snacks. When a hectic summer schedule is combined with summertime heat, no one feels like cooking.Â Mealtimes may become less regular, and snacking plays a more prominent role. So keep your refrigerator and pantry stocked with wholesome choices like cheese, fruits and vegetables, and nuts.
TIP 3: Watch out for “Swimmer's Calculus.” Attention all swimmers: Did you know that people who spend many hours in the pool can get hard brown deposits on their teeth called “swimmers' calculus?” This is because chemicals added to swimming pools can break down proteins in saliva. Do not panic: An extra professional cleaning between regular dental visits can keep swimmers' calculus in check.
TIP 4: Wear a mouthguard to prevent dental injuries. Whether joining friends for a game on the court or in the field, be sure to protect your teeth. Mouthguards custom-made for you at the dental office offer the best fit.
Refined sugar is a prime food source for disease-causing oral bacteria. As bacteria consume sugar they produce high levels of acid that over time can erode enamel and leave a tooth vulnerable for decay.
The solution to stopping this vicious process is simple: cut back on eating refined sugar. The reality, though, is a bit more complicated. Many of us seem genetically hard-wired with a “sweet tooth,” perhaps a remnant of our early ancestors' sense that sweet foods were a safe means to obtain energy.
Food manufacturers likewise don't help with making this dietary change — the number of items with added sugar has ballooned over the last several decades. We can trace a lot of this back to the unintended consequences of past government guidelines that called for removing fat from processed foods. But this also removed flavor, so manufacturers began adding sugar (under a myriad of names) to compensate.
Sugar consumption is now a hot health topic for its suspected connection with inflammatory diseases like diabetes and cardiovascular disease, as well as dental health. We now have a love-hate relationship with sugar — we want to show it the door but we can't quite bring ourselves to let it go.
The situation has created a market for artificial sweeteners. The amount and types of sugar alternatives has exploded since saccharine first emerged in the early 1960s. With these increased choices, though, there have also been increased concerns over their health impact, including in the mouth.
This concern has prompted numerous research studies. The conclusion: artificial sweeteners don't adversely affect the health of most people. And, from a dental perspective, artificial sweeteners can have a positive impact on teeth and gum health because unlike refined sugar they don't promote oral bacterial growth.
In fact, one particular sweetener may be even more beneficial to your teeth: xylitol. This sweetener, which comes from a sugar alcohol that oral bacteria can't digest, is often found in chewing gums, hard candies or mints. Â In effect, xylitol “starves out” bacteria to help prevent tooth decay.
From a dental perspective, replacing sugar with an artificial sweetener (especially xylitol) can be advantageous. And less sugar could mean more good news after your next dental checkup.
If you would like more information on artificial sweeteners, please contact us or schedule an appointment for a consultation. You can also learn more about this topic by reading the Dear Doctor magazine article “Artificial Sweeteners.”


It can be difficult to stay on top of your vegetable intake. Let’s face it: many of us simply don’t eat as many vegetables as we should in a day, despite being aware of the numerous health benefits they provide. That’s why this recipe for Angel Hair Primavera Pasta is a lifesaver. Filled with fresh veggies, this pasta dish is heartier than most, yet remains light enough to enjoy on the hottest of days. Plus, it’s vegetarian! Do something different for dinner and try this pasta tonight.
Angel Hair Primavera Pasta
- 12 oz. angel hair
- 2 c. broccoli florets
- 1 pt. cherry tomatoes (yellow and red)
- 1 (8-oz.) package baby bella mushrooms
- 1 15-oz. can artichoke hearts, drained and roughly chopped
- 2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 3/4 c. grated Parmesan, plus more for garnish
- Sliced fresh basil, for serving
Preheat oven to 400°. In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
On a large baking sheet, toss broccoli, tomatoes, mushrooms, and artichoke hearts with oil and season with garlic powder, salt, and pepper. Roast until tender and caramelized, stirring once, 15 to 20 minutes.
Add vegetables to pot along with Parmesan and 1/2 pasta water and, over low heat, stir vigorously to create a sauce. (Add more pasta water until you reach your desired consistency.)
Garnish with Parmesan and basil before serving.
Cook up something delicious tonight with this special recipe provided to you by Marketplace Vista in Atlanta, Georgia and put our expansive kitchens to good use!


Its specific name paradise, related to paradise, reminds us that the main use that most citrus fruits had for a long time was ornamental. In Asia many citrus fruits were used as part of the decoration of palace gardens. In Islamic culture, mainly responsible for the travel of most citrus from East to West, they were planted not only in the residences of rulers, but also in the courtyards of mosques, forming small oases, where water runs and vegetation grows, havens of peace and abundance that serve as an image of paradise.
From Polynesia, there is a hybrid between the sweet orange, citrus sinensis, and the pommelo, citrus maxima. Its fruits are edible and contain large amounts of vitamin A, B and C, making them very suitable for consumption at breakfast and as an aperitif, also used for jam.


Over recent weeks as the cost of basic foodstuffs rockets across Nigeria, the fish of fishmeal has skyrocketed too. Hike in prices of feed has forced some fish farmers out of business and some of them who are still operational described the development as worrisome and called on government to ensure price stability in the industry.
Lagos supplier Skyretting Feeds increased the price of a bag of its 2mm feed to N8,000 (£27.35) from about N5,000 in the first month of June. Farmer Emmanuel Ogharegbe, said that many of his colleagues had since abandoned the business due to arbitrary hike in feed prices, which did not translate to an increase in the price of fish as traders operated a cartel that frustrate this.
Another fish farmer, Josephine Obi, added:“On June 1, I received a text message from a woman who was selling feeds to me announcing an increase in the prices of feeds. Early this year, Coppens Feeds increased its price and we shifted allegiance to Skyretting Feeds but now, the price of our new brand has increased by more than 50%."
Olushola Ogundele, another fish farmer, who decried the hike in feed price, appealed to the federal government to come up with a policy that would ensure price stability in the agricultural sector. He said that government’s intervention was critical to forestalling the scarcity of catfish in the country. Joseph Makinde, a fingerlings producer, added that imported feeds were critical in raising fish in the early phase of their life. Chief Tayo Akingbolagun, the president of the Catfish Farmers Association of Nigeria, had on January 11 told fish farmers to shun Coppens Feeds, over its arbitrary hike in prices.
According to Chief Akingbolagun, the 50% increment in the price of Coppens 2mm feeds, was a reflection of the company’s unfriendly posture in the market. He said that the 2mm Coppens Feeds being sold for N5,000 suddenly increased to N7,500 during the Christmas period, which put many farmers into difficulty.


Most people know about Yakisoba which is Japanese Style Chow Mein. Delicious, healthy, comfort food, good for lunch and often I cook for dinner. It is local food in Osaka (which is my hometown! ) I am a Yakisoba expert!! But it became famous around all Japan. You can use sliced Bacon or Ham instead of Pork Belly. I often do that my self:)
Omusoba Recipe (Yakisoba Noodle Omelette)
Serves: 2, Prep time: 10 mins, Cook time: 10 mins, Total: 20 mins
- 300g cooked Yakisoba Noodles or cooked Egg Noodles
- 2 leaves Cabbage, cut into 2 cm squares
- 1/2 medium Onion, thinly sliced
- 40g Pork Belly or 2-3 slices Bacon, Ham, sliced and cut into 2 cm wide strips
- 2 tbsp Vegetables oil
- 4 Eggs
- 4-6 Yakisoba Sauce or Tonkatsu Sauce
- Salt and pepper
For the topping
- Aonori (dried seaweed)*Optional
- Spring onion or chives chopped*Optional
- Heat 1 tbsp vegetable oil in a wide frying pan or wok on medium heat. Stir-fry cabbage, onion and pork belly (or bacon, ham) until almost cooked.
- Add the the noodles into the pan, then cook together few minutes or until noodle is warm. Then add the yakisoba sauce and mix. Add salt and pepper to taste. Turn off the heat.
- Heat 1/2 tbsp of vegetable oil in a medium frying pan. Beat 2 egg in a small bowl and pour into the pan.
- Quickly spread the egg and make a thin round omelet. When it’s almost cooked, turn off the heat. Place 1/2 of Yakisoba noodles in the middle of the omelet and fold sides of omelet over the noodles. Gradually tilt the fryingpanand invert the Omusoba on a plate. Repeat this process to make another one.
- Top the Omusoba with more Yakisoba sauce,Mayo, Spring onion or Aonori if you like. Good for lunch or dinner.


Starkest climate warning yet: Six food and farming takeaways from the latest IPCC report
10 Aug 2021
New sustainable food guide helps universities tackle the climate and nature emergency
21 May 2021
House of Commons committee tells Government to ‘drag public food procurement standards into the new decade’
21 Apr 2021
Guest blog: Is banning beef on campuses the answer to the climate emergency and the nature crisis?
5 Mar 2021


Several of my friends have suggested I should write about cooking. And with that I mind, I am going to write about soup.
I love soups and stews. I like eating them, making them – I love chopping. I have a nice big heavy knife that I keep reasonably sharp and I could chop all day. When I was working and I had a bad day, I would think of something to make for dinner that required a lot of chopping and swing into Stop & Shop on the way home to buy it. I’d walk in the door, change my clothes, don an apron, pour a nice big glass of wine and start chopping. I found it relaxing and therapeutic. I love chopping. So I’ve said – twice.
Anyhow, soup is something that usually requires lots of chopping so here is my story. Recently I have been wanting soups with beans. I was at a friend’s house looking at a pile of cooking magazines she had saved. And I came across a recipe for Ribollita. The recipe is here.
And the first time I made it, I followed the recipe pretty closely. But I have made soups in the slow-cooker several times since then following the same basic idea and they have come out nice and tasty.
Wikipedia tells us about Ribollita – link here also. Seems to me that it is everything that is left in your fridge but we don’t always do that in this country so the recipe above is another way to do it.
But now I get to my point. For less than bold cooks who worry about cooking without a recipe, you can do this. And make your soup any way you want it to be. The last time I made a bean soup, here is how I did it. I have a very big oval slow-cooker. I used one cup of dry white northern beans. But you could use any dried bean you want. I use about 7 or 8 cups of water per cup of dry beans. You don’t have to pre-soak or cook the beans. Just use enough water. Then I went to the refrigerator and my vegetable basket. I added to the slow-cooker most of a bunch of celery that I chopped. Maybe 6 or 8 chopped carrots. Coarse chop, not fine mincing – you are making a hearty stew. I had half a box of mushrooms. I cut those up. I had some fresh parsley so I chopped and threw that in. My mother had given me a baggie full of fresh brussel sprouts. I washed them and cut off the bottoms and outer leaves, and then cut them in half the long way and put them in. An onion. A whole head of garlic. A big hunk of cheddar cheese cubed. And about a half pound of bacon that I diced up – raw, not cooked. That was about it. Put the cover on the slow-cooker and turn it on. About 5 hours on high. If you’re going to be at work all day, turn it on low.
But please be sure to turn it on. One time in the relatively recent past, I set up my slow-cooker and plugged it in and went to work without turning it on. Luckily someone was home that day and noticed that the lovely aroma usually created by a roast and vegetables in the crockpot was non-existent. Not kidding. He turned it on. Thank goodness as company was coming for dinner. But I digress.
So essentially what I ended up with was a slow-cooker about 2/3 of the way full and the amount of water just covered everything in it.
So you can make this same soup using any vegetables – broccoli, tomatoes, cauliflower, green beans, spinach – whatever you like. I like tomatoes in my soup but not always all the juice. One time when I made it, I drained a can of tomatoes and threw in the solid pieces right at the end. That worked out well. Any meat – bacon, pancetta, chunked up chicken, hamburger, sausage, diced pieces of boneless beef or pork. Any dried beans you like. Or any combination of beans – just use enough water. You could substitute wine or chicken broth for some of the water. Be careful if you use chicken broth. One time I did and my soup was a little too salty. And it is hard to get salt out. You can add more at the table if you like but once it’s in, you’re pretty much stuck with it.
Here is a picture of my last soup using this method. I am available to advise insecure cooks. And would love to. Make it your own! Good Luck and let me know if you try it.


Asian Grilled Salmon Servings: 4
4 pieces salmon fillets
2 tbls. Dijon Mustard
6 tbls. Olive Oil
3 tbls. Soy Sauce
1/2 tsp. Minced Garlic
Whisk together mustard, soy sauce, olive oil and garlic. Drizzle half of the marinade on the salmon (set other half aside). Allow to sit for 10 minutes.
Place the salmon on the grill. Discard the marinade the fish was sitting in. Grill for 4-5 minutes (depending on thickness of fish). Turn carefully with a wide spatula and grill for another 4-5 minutes.
Transfer fish to a plate and spoon reserved marinade on top. Allow fish to rest for 10 minutes.


Blackjack pizza fort collins godzin
Tasty Deals Just For You. Footer Footer Navigation. Home; Find a Blackjack; Nutrition Information; Blackjack Rewards
Please contact Blackjack Pizza at (970) 221-5454 to find out payment options & Other details. Nearby Pizza Shops. Here is a list of Pizza Shops close to Blackjack Pizza. View all Pizza Shops in Fort Collins, or Pizza Shops in Zip code 80521. Map | Directions | sms 0.1 MILES Pizza Pipeline The. 1128 W Elizabeth St, Fort Collins, CO-80521 (970 Come to Blackjack pizza in Fort Collins where you can try italian food, like our tasty calzones. ✔ 3 menu pages, ⭐ 107 reviews, 🖼 3 photos - Blackjack Pizza menu in Fort Collins. Blackjack Pizza & Salads | 1501 W. Elizabeth St., Ste. 3, Fort Collins, CO, 80521 | Fort Collins. 1501 W Elizabeth St. Fort Collins, CO 80521 (970) 221-5454. Sunday-Thursday 10:30am to Midnight Friday & Saturday 10:30am-1:30am 05/10/2019 Large Two Topping Pizza And Cheesebread For $12.99-ONLY $12.99: 1 Large Pizza With Up to 3 Toppings For $12.99-ONLY $13.99: Large 1-Topping Pizza & Breadsticks For $13.99-PROMO CODE: Medium 1-Topping Pizzas Hand-Tossed Round Or Thin-N-Crunchy For $5.99 Each at Select Locations- Things you should know about Blackjack Pizza. The first store of Blackjack Pizza was opened in the year 1983 and the second one in the year 1984. It was established in the Federal Heights, CO. This brand is not just concentrated for pizzas but is also known for its wide …
Pizza is meant to be shared! Follow us on Facebook (Longmont | Fort Collins | Loveland), Instagram, and Twitter for updates, giveaways, specials, and just pure pizza fun. Be sure to hashtag #BlackJackPizza for a chance to be featured!
Blackjack Pizza & Salads of Fort Collins. January 1 at 11:16 AM. Happy New year! Here's to what we hope is a great 2021. English (US) · Español · Português Address : 1232 W Elizabeth, Fort Collins, CO, 80521 . Website. Add to Favorites. Phone : (970) 221-5454 Oct 06, 2019 · Order takeaway and delivery at Blackjack Pizza, Fort Collins with Tripadvisor: See 10 unbiased reviews of Blackjack Pizza, ranked #373 on Tripadvisor among 519 restaurants in Fort Collins. Oct 06, 2019 · Order takeaway and delivery at Blackjack Pizza, Fort Collins with Tripadvisor: See 10 unbiased reviews of Blackjack Pizza, ranked #373 on Tripadvisor among 518 restaurants in Fort Collins.
1501 W Elizabeth St #3, Fort Collins, CO 80521. Pizza. Grubhub.com. Find more Blackjack Pizza & Salads locations on Grubhub. Blackjack Pizza & Salads. (970) 447-3703. We make ordering easy. Menu.
Blackjack Pizza & Salads of Fort Collins January 24 at 8:38 AM Get in the ZONE 🔥 Our calzones are baked fresh & stuffed with endles s amounts of cheesy goodness. Restaurant menu, map for Blackjack Pizza & Salads located in 80521, Fort Collins CO, 1501 W Elizabeth St #3. Blackjack Pizza & Salads of Fort Collins, Fort Collins, CO. 1,333 likes · 2 talking about this · 34 were here. Proudly serving the Fort Collins community since 1985! Pizza, Salads, Calzones, Wings, Restaurants package items to maintain temperature, quality, and freshness and to ensure delivery orders hold up during trips to customers. We have plenty of drivers to get our food delivery orders out on time—so your food from Blackjack Pizza & Salads in Fort Collins, CO always arrives fresh, delicious, and served at the correct temperature. Find 6 listings related to Blackjack Pizza in Fort Collins on YP.com. See reviews, photos, directions, phone numbers and more for Blackjack Pizza locations in Fort Collins, CO. If you would like to investigate further on pricing around all menu items, YP.com has provided you with the complete Fort Collins Blackjack Pizza menu. There are other nearby neighborhoods that Blackjack Pizza in 80521 serves beside Fort Collins, and they include places like Thunderbird Heights, Scotch Pines, and Nelson Farm. Blackjack Pizza & Salads of Fort Collins January 24 at 8:38 AM Get in the ZONE 🔥 Our calzones are baked fresh & stuffed with endles s amounts of cheesy goodness.
Best local restaurants now deliver. Get breakfast, lunch, dinner and more delivered from your favorite restaurants right to your doorstep with one easy click.
Blackjack Pizza & Salads of Fort Collins January 24 at 8:38 AM Get in the ZONE 🔥 Our calzones are baked fresh & stuffed with endles s amounts of cheesy goodness. Blackjack Pizza locations are looking for friendly, dedicated individuals to join their team in a fun, fast-paced environment. Available positions vary by location. By submitting an application through this site, applicant understands and agrees that he/she is applying for employment with an independent Blackjack Pizza franchisee, not for a Blackjack Pizza. Pizza Restaurants. Previous. Next. Related Listing. We are a locally run restaurant dining guide, focusing on Fort Collins Restaurants, local Blackjack Pizza & Salads of Fort Collins - 1501 W Elizabeth St #3, Fort Collins, CO 80521 - Rated 3.1 based on 8 Reviews 'Ordered a pizza, an hour and a. BLACKJACK PIZZA IN Fort Collins, CO. Fort Collins STORE. Elizabeth Street #3 Fort Collins, CO 80521. FAST & EASY ONLINE ORDERING ORDER BY PHONE 970-221-5454. Blackjack Pizza, Fort Collins: See 10 unbiased reviews of Blackjack Pizza, rated 3 of 5 on Tripadvisor and ranked #372 of 518 restaurants in Fort Collins. Get your taste-buds warmed up for a great pizza! You can custom order your pizza by selecting your ingredients from our online menu. Call or Order Online!
Order delivery or pickup from Blackjack Pizza & Salads in Fort Collins! View Blackjack Pizza & Salads's February 2021 deals and menus. Support your local
Order food online at Blackjack Pizza, Fort Collins with Tripadvisor: See 10 unbiased reviews of Blackjack Pizza, ranked #372 on Tripadvisor among 518 Blackjack Pizza & Salads of Fort Collins, Fort Collins, CO. 1338 likes · 13 talking about this · 36 were here. Proudly serving the Fort Collins Fort Collins. 1501 W Elizabeth St. Fort Collins, CO 80521 (970) 221-5454. Loveland.
- Kasyno eclipse bez kodów depozytowych
- Darmowe gry kasynowe wilk run
- Wow, bez slotów na klejnoty
- Slot op een deur zetten
- Uwielbiam hazard w indyjskiej koszuli
- Mega 7 kasyno bez bonusu od depozytu
- Luva goleiro poker oryginalny trening wodny
- Kosten parkeergarage holland casino groningen
- Slotomania darmowe automaty kasynowe apk
- Cs przejdź, jak ukryć gniazdo
- Poker online toca dos jogos
- Hazard jest złym nawykiem, którego trudno się pozbyć
- Tajemnice magicznego kryształu
- Mnóstwo kasyno z jackpotami bez kodów bonusowych depozytu
- Jak nazywają się zwykłe automaty do gier
- Wygrać na automatach do ruletki uk
- Kod promocyjny kasyna red flush
- 10 szczelinowy płot czarny pustynia
- Wall street journal hazard online
- Magiczny kapelusz hocus pokus
- Le bon casino bez kodów bonusowych depozytu 2021
- Ile pieniędzy zarabia kasyno online
- Tabela miejsc koncertowych w kasynie clearwater
- Lunch w kasynie adelaide w melbourne
- Amsterdam casino 50 darmowych spinów
- Ordem dos nie chce pokera
- Sac a dos a ruletka eastpak
- Geant casino la valentine boutique
- Summoners war 4 miejsce ataku runa
- Klient screen connect czeka na wolne miejsce
- Blackjack pizza parker i dayton
- Texas holdem startowe ręce spasować
- Pobierz luxy poker mod apk
- Kasyno online bez bonusu od depozytu bez gry przez 2021


Somtum Der Bangkok was first founded in 2012 by Thanaruek Laoraowirodge, Thai restaurateur, whose desire is to share the originality of regional cuisine from his hometown, Khon Kaen province of Thailand. He describes Somtum Der as a place “where real local recipes are available in a differentiated ambience.” The brand’s genuine spirit of Isan is reflected in every bit. Starting from the name of the restaurant, der is a common suffix widely used in Isan region. It indicates a warm invitation, which in the same time can be informative.
In 2014 Somtum Der journeyed to New York City and introduced original taste of Isan food to New Yorkers and visitors. There, the restaurant is awarded one star by Michelin, French tire company, and is listed in Michelin Guide New York City 2016 only one year after its opening and Bib Gourmand in 2015, 2017, 2018, 2019, and 2020. Michelin Plates in Bangkok has been awarded to Somtum Der Saladeang from 2018, 2019, and 2020. Closer to home, Somtum Der also opened its branch in Ho Chi Minh City in 2016, Tokyo in 2017, and Chiang Mai, northern city of Thailand, in April 2019.
In addition to the recognition by Michelin Guide, Somtum Der has been bestowed the ‘Thai Select’ award, a prestigious certifcation of authenticity given by the Ministry of Commerce, Royal Thai Government, which recognizes qualifed ingredients and distinctive, authentic Thai taste. Somtum Der with Thai Select awarded guarantee can be experienced at Somtum Der East Village New York City, Somtum Der Yoyogi Tokyo, Somtum Der Ho Chi Minh City, Somtum Der Thonglor, and Somtum Der Saladaeng.
At Somtum Der Taiwan, the menu is rotated every season in order to provide clienteles with opportunity to try more items. The list includes variety of somtum (papaya salad), moo rong hai der (Somtum Der’s signature grilled pork), Tom Saap Kra Dook Aon (spicy soup with pork gristles), Der’s style deep-fried chicken thighs and spicy salads. All are meticulously hand-picked from a long list of popular dishes at Somtum Der Bangkok, where the recipes were invented by Chef Korn, Somtum Der’s Michelin one-starred 2016 chef and one of the founders. Chef Korn also oversees every process at every branch and make sure that the quality is consistent and Somtum Der’s standard is met.
Beside Isan regional food, Somtum Der Taiwan also caters all-time-favorite Thai rice and noodles dishes like Der’s Padthai, khaopad tom yum goong (fried rice with tomyum paste) khaopad kraprao gai (fried rice with stirred fried chicken and basil leaves) and pad see eiw moo (stir fried flour noodle with sweet soy sauce and pork) similar to Somtum Der NYC and Somtum Der Ho Chi Minh City.


When eating unprocessed, needless to say, Birdseye’s Instant Custard is off the cards. Thankfully, making proper custard isn’t as hard as many people think it is. Follow this simple recipe and you won’t be disappointed!
200ml Double Cream
400ml Whole Milk
30g golden caster sugar
2 tbsp cornflour
1/2 tsp vanilla extract
Put the cream and milk into a pan and heat, making sure the mixture doesn’t boil.
At the same time combine the egg, corn flour and sugar in a large bowl.
Once the milk and cream are hot, pour into the egg mixture making sure to whisk continuously whilst pouring it in. Once it is all combined the on pour back into the saucepan and heat gently until it thickens.
This goes perfectly with my apple crumble recipe which you can find here.
*ok, so golden caster sugar isn’t strictly speaking ‘unprocessed’ – but I think that a little bit of poetic licence is required. I make sure that I don’t miss out on anything (within reason – Cadburys Twirl’s are out!) – but make sure to try and make it as unprocessed as possible. I would go for unrefined golden caster sugar – which is easy to find in most supermarkets.


The Hotel Restaurant Möhnesee was founded more than 50 years ago by Ida Wiesmann. It is thanks to her and her supportive husband Max, the local forester, that we are still welcoming guests at the Forsthaus in the Hevetal.
Built in 1957, the house was incrementally extended to include a hotel and a restaurant. Today, the delicious cooking as well as a unique view of the village Körbecke and the Möhnesee draw many visitors to the Forsthaus.
The down-to-earth menu of our restaurant features regional classics and seasonal venison specialties that are based on traditional recipes. Delicious home-made cakes will sweeten your afternoon.
We are reopening the Forsthaus Möhnesee to keep up the tradition of this great place. Visit us, try our quality cooking, and enjoy the exceptional service. A stay in our comfortable rooms with a beautiful view of the lake is a memorable experience and the Forsthaus is also a great location for family celebrations or corporate events.
Warm meals served all day from 12:00 until 20:00 o’clock, Friday and Saturday 12:00 until 21:00 o’clock. For get-together our restaurant is open furthermore.
Breakfast served all day from 08:00 until 10:00 o’clock and on weekends 08:00 until 11:00 o’clock.
We are looking forward to your visit!
Yours, Karin Schreiner-Schulte & the Forsthaus Team
Right at the shore of the Möhnesee
Enjoy our down-to-earth cuisine
Taste our delicious home-made cakes and tortes
The Hotel Forsthaus is a welcoming and family-friendly place. Enjoy your next holiday with a great view of the Möhnesee. All rooms include comfortable beds, an en-suite bathroom and TV. Some rooms offer a dining table and seats. Guests with handicap are welcome. Please call us to get further information.
We serve coffee specialties and delicious home-made cakes and tortes in our café. Just like in our restaurant, we guarantee great quality and taste. Visit us at the Möhnsee and see for yourself.
Follow the A44 from the direction of Dortmund or Bielefeld. At the junction Soest or Werl Süd, take the road to Möhnesee. After crossing the bridge called Delecker Brücke, you will find the Forsthaus at the southern shore of the lake.


I had made some spicy, honey mustard the other day, in preparation for today's football snack! Homemade soft pretzels! I knew Mono and I both liked them, so I thought I would spend some time learning to make them. And I knew he liked dipping them in mustard so I decided I would learn how to make that as well.
It's not often I have my own photographer, documenting what I am making! :) Thanks Mono!
I loved the texture of this dough. :)
The dough was made and I had to let it sit and double in size. It took about an hour, so I relaxed and got some things done that I wanted to do today. :) The timing was perfect!
I will make sure I have more room next time for this part of the process. Rolling it out into a long piece was hard with all that on the counter so they got a little on the chunky side.
Yumm! They were certainly a tasty snack for the football games today!
Here's the jar of mustard that I made. It is really hard to make something you won't taste for flavoring. I am not a mustard person at all. If I am going to eat it, it has to be just a tad, of more of a honey mustard, on a sandwich or something. So being that I was making more of a spicy mustard, I wasn't going to taste it... Turns out, it was good, and definitely on the spicy side! Next time I am going to add a little more honey I think.
Mono's game day treat!
I have a lot of fun trying out new recipes and experimenting with random things I wouldn't normally think of making on my own. It's been fun. This week has certainly had it's share of random meals and snacks!


There’s a big difference between being hangry and being grumpy. Hangry has a shelf life, you eat, you feel better.
Grumpy is another story. Grumpy sticks around for a while, even after a meal, and makes itself at home!
So, how do you politely ask the "grumpies” to hit the road for good?
By eating “Good Mood Food!”
What is good mood food? It’s food that not only nourishes your body, but it also supports a balanced mood.
If you’re following the basics of a solid, healthy diet, you’re already on the way there:
Whole foods, not processed
Fruits and vegetables
Water for hydration
However, ensuring you include the good mood foods can help you consistently avoid a case of “The Monday’s,” that leads to “The Tuesday’s” and so on…
Good Mood Foods
Good mood foods have been found not only to support your health, but also contain vitamins, minerals, and other properties that support mood and brain health. I don’t know about you, but I’m happy to balance my mood and do good things for my brain as well.
The list below outlines a few of these foods:
Meat, Fish and Diary
Wild caught fish rich in Omega-3 fatty acids
Lean, grass-fed meats (great source of B12 and Vitamin D, we’ll talk about those later.)
Vegetables – All Stress Relieving or Cortisol Reducing
Broccoli has (flavonoids that promote circulation and blood flow to the brain)
Onions have (flavonoids that promote circulation and blood flow to the brain)
Kimchi relieves stress and reduces cortisol
Cocoyo reduces cortisol
Sauerkraut relieves stress
Miso reduces cortisol
Bananas also lower blood sugar which reduces mood swings
Avocados (Yes, they are biologically a fruit!)
Berries improve brain function (Long live the blueberry!)
Apples have flavonoids that promote circulation and blood flow to the brain
Acerola and Tart cherries relieve stress (tart cherries are high in melatonin for good sleep)
Pomegranates improve brain health
Oranges reduce stress
Nuts and Seeds
Pistachios improve brain function and are high in melatonin for good sleep
Hemp seeds reduce cortisol
Sunflower seeds reduce cortisol
Chickpeas (Hummus anyone?)
Dark Chocolate 70% or more cocoa (yum!) improves brain function
Herbs, Spices and Teas
Parsley relieves stress
Matcha relieves stress
Ginger has flavonoids that promote circulation and blood flow to the brain
Organic butter and cheeses made from grass-fed cows, sheep, or goats
If you want to go “all in” and adopt a way of life, multiple studies have indicated that there is consistent evidence a Mediterranean-style dietary pattern shows lower risk of depression.
That’s good news for those who struggle with the blues.
What’s the Gut Have to Do with Your Mood?
A lot! While attending classes to become a health coach, I was surprised to learn that the gut microbiome plays a very important role in regulating your mood. In fact, the large intestine is often referred to as the second brain.
So, what you eat, good food vs. high-sugar, highly processed foods make a huge difference. Essentially, if you eat poorly, you will feel poorly and if you eat well, you will feel well. Quite simple.
This weekend I came across a wonderful article in The AARP Magazine, (yes, I’m a proud member 😂), written by Eric Spitznagel entitled, “The Inside Story of Your body.” In the article, the author takes a trip inside his own body to speak with and learn about some of the vital organs: liver, lungs, gallbladder, kidneys, bladder, stomach, and finally the intestines. While the article was written in a cheeky manner, the information covered was eye-opening, particularly for the intestines.
At one point the large intestine has an emotional moment, and the author wonders why. The small intestine offers that the large intestine manages microbes that impact your blood sugar levels and emotions.
Case in point, the article notes that researchers in the Netherlands found 13 types of bacteria in the human body linked to depression. Some microbes produce serotonin and dopamine, which regulate moods. It goes on to say that when you feel bad, don’t reach for comfort food because eating ultra-processed foods like cookies, chips, and other bright orange crunchy foods are the equivalent of a punch in the face to make you feel better!
It goes on to say that while a probiotic supplement is advised, a better bet is eating fermented foods like sauerkraut, kefir, yogurt, and miso (sound familiar?!), as well as prebiotic foods such as bananas, asparagus, apples, and most root vegetables, which have types of fiber that the microbiome loves.
There’s proof that it’s not just me telling you to eat these foods, the body has spoken!
When Good Mood Food is Not Enough
We’re busy people and don’t always eat well. This, I’m sure, is a contributing factor to not getting in enough good mood foods. There’s shopping, prepping, cooking, it can all be too much.
So, what do we do when we can’t get all the benefits of eating good mood foods. We supplement.
The good news is there are excellent, natural mood supporting supplements on the market that can help get you what you need when the task of prepping that good mood meal becomes difficult. Supplements aren’t ideal, but every little bit helps.
Below is a list of my favorite supplements that support a balanced mood and a listing of some foods that contain them. You’ll see quite a few overlaps from the “Good Mood Foods” list.
B12 (energy) – lean meats, turkey, eggs, organ meats, tuna, clams.
B6 (stress and inflammation support) – asparagus, leafy greens, avocado, turkey, eggs.
D3 (boosts mood) – lean meats, eggs, sardines, wild caught fish, mushrooms.
Magnesium (relaxation, calming, and sleep) – fish, avocado, dark leafy greens, bananas, black beans, spinach, dark chocolate, pumpkins seeds.
Zinc (mood boosting) – oysters, kale, broccoli, legumes, nuts, hemp seeds, chickpeas.
GABA (calming) – brown, rice, soy proteins, mushrooms, spinach, broccoli, cabbage, cauliflower, brussels sprouts, sweet potatoes, fermented foods, walnuts and almonds.
Omega-3 DHA/EPA Fatty Acids (mood balancing) – wild caught salmon, walnuts, sardines, chia seeds, cod liver oil.
SAMe (mood balancing) – eggs, wild caught fish, lean meats, Brazil nuts, black beans, edamame, sunflower seeds.
L-Tyrosine (mood balancing) - soy products, chicken, turkey, fish, peanuts, almonds, avocados, bananas, milk, cheese, yogurt, cottage cheese, lima beans, pumpkin seeds, and sesame seeds.
5-HTP (mood balancing) - You can't get 5-HTP from food. The amino acid tryptophan, which the body uses to make 5-HTP, can be found in turkey, chicken, milk, potatoes, pumpkin, sunflower seeds, turnip and collard greens, and seaweed.
Prebiotics/Probiotics – (gut health/mood balance) – kefir, yogurt, miso, sauerkraut, kimchi, bananas, chicory, leeks, onion, dandelion greens, asparagus, tempeh, pickles, garlic.
Supplements are not for everyone and you’ll need to use them consistently to see results so be patient. And, while most supplements do their job and are helpful, some used in excess or otherwise improperly can lead to issues.
*CHECK WITH YOUR DOCTOR BEFORE STARTING ANY SUPPLEMENTS*
We all want to feel better, but being safe is the best way!
Non-Nutritional Mood Boosters
I couldn’t finish up this post without reminding you that beyond nutrition, beyond supplements, there are other fantastic ways to reduce stress, and improve your mood. Any of the items listed below in any amount will be very helpful in improving your mood.
Getting 8 hours of sleep
Reading good books
Getting at least an hour of sun a day
Avoiding the news and negative people (my personal opinion)
On the note of meditation, that excellent AARP article I read had another fascinating fact in it regarding the microbiome. (This one is kinda gross but I found it interesting.) It stated that researchers studied the stools of Tibetan monks and found that the monk’s microbiota were enriched with bacteria linked to a decreased risk of anxiety, depression, and heart disease! I can on assume they attribute it to the practice of mediation.
If that isn’t enough evidence that we should get our "om on,” I don’t know what is!
Exercise (Sorry, I had to squeeze it in!)
Yup, exercise. It’s the best supplement of all for improving your mood. As much as we’d like to deny it, it gets you outside in the sun (vitamin D), improves your physical health, and releases endorphins that make you feel better.
Walking for 30 minutes a day or any other exercise of your choice for 30 minutes is all it takes.
Putting it all Together
Good mood food, supplements, and activities that support movement and mood balance are your “go to” plan for feeling better. We all need to eat, so why not eat the foods that make us feel better.
A good way to get a jump on getting these good foods into your routine, is to buy more of the good stuff and crowd out the not-so-good stuff. As the not-so-good stuff in your fridge and pantry runs out, replace it with the good stuff.
Next, make the good mood foods your snacks and use them as the foundation for your meals. Combine the foods with supplements (as needed), and non-nutritional mood boosters you need like exercise and meditation, and you’ll soon see long-term results in a better mood!
Are you confused about the foods you should be eating on a regular basis to keep you in balance? Book a complimentary consultation call to learn the basics of “feel good” nutrition and be Better4U and Better4All!
Like, share, leave a comment!
Now go out, eat good mood food, and smile! Your body will thank you for it! (Your friends will too!)
Take care and be well,
Integrative Nutrition Health Coach


Say cheese because it’s National Cheeseburger Day. There are numerous theories about the history of the cheeseburger, many think it all began right here in Denver. The name “cheeseburger” was given to Louis Ballast of the Humpty Dumpty Drive-In in Denver, in 1935. Who knows what the truth is? We only know that everyone wants an amazing cheeseburger!
The combination of lettuce, pickle, soft bun, tomato, and cheese made a juice cheeseburger. There are some deals and discounts that are only available for a limited time, and one burger is for one person in honor of National Cheeseburger Day on September 18.
Nowadays, it’s hard to buy something for one dollar. But on Monday, MacDonald’s customers will be able to buy a double cheeseburger for only 50 cents because of National Cheeseburger Day. It is just 45 cents more than the first hamburger price in 1948.
This offer is valid for those who use the McDonald’s app, It is a limited-time offer, and one person can buy only one burger. A McDonald’s cheeseburger can cost as little as $1 or as much as $2.79, according to the company’s official website.
On Monday, Applebee’s sold three classic burgers for $8.99. The offer is only available for dine-in and on the official website or app of Applebee’s. The three options are a classic cheeseburger, a classic bacon cheeseburger, and a classic burger.
At Burger King, you will be treated like royalty on National Cheeseburger Day. On September 18, the fast food chain was giving its Royal Perks loyalty members a free cheeseburger with a minimum purchase of $1. This offer is only valid on the Burger King app.
More Offers on National Cheeseburger Day
On National Cheese Burger Day, Good Time Burger and Frozen Custard are serving free delivery. But this offer is only available on the restaurant app or website. This offer is not valid on other delivery apps.
Smashburger in Denver is celebrating National Cheeseburger Day with a cheesy special. From September 18 to September 20, the Burger Joint is offering one classic smash burger for just $5. This special deal is available for dine-in and online. To avail of this offer, use promo code SMASH23.
This is not a National Cheeseburger offer Sonic Drive-In offers a lot of savings every week. Every Tuesday, Sonic Restaurant gives a 50% discount on cheeseburgers from 5 p.m. to closing. This discount is only available in the Sonic app.
On Monday, Wayback Burger’s offer for customers was buy one, get one. Wayback Burgers’ Classic Burger includes two beef patties made-to-order, American cheese, lettuce, pickles, tomato, and onions, topped with ketchup and mustard.
Customers can avail of this wonderful offer at the restaurant, by ordering the official app, or online.


A Breakthrough in Sugar Free Dark Chocolate
Thanks for visiting The Macalat Shop. My name is John Troy. My wife and partner's name is Carol. We live in a woodsy grove in rural North Carolina north of Chapel Hill called Cedar Grove. Carol and I are the innovators and producers of the Macalat Sugar Free Dark Chocolate. Macalat has captured our heart and soul as a worthy hands-on project at a time when excess sugar in our food supply is raising a lot of eyebrows with side effects. Here’s the story on Macalat's emergence.
Carol and I began our first food company 35 years ago as a cottage industry, Linden's Elf Works. Our product was called, Wizard Baldour's Power Pac. Wizard is my nickname. The Power Pac was a "no sugar added" confection with dried fruit, nuts, Ginseng, herbs and Chia Seeds. That initiated a wonderful 25-year career for us in the natural and organic food trade, lastly as The Wizard's Cauldron, Ltd.
Known in the trade as The Organic Taste Wizard, I am not new to the world of innovative organic recipes and flavor profiles. Through the years, I have worked with many companies and brands where we pioneered Vegan and organic flavor profiles that currently prevail in the organic marketplace. I consulted with Annie's Naturals, Whole Foods, Saucy Susan and San-J. I was the originator of Honey Mustard dressing. I developed and produced the many organic dressings and condiments under the Whole Foods 365 Organic brand that are in distribution at Whole Foods, nationwide. I formulated and produced many other successful brands including The Wizard, Premier Japan, Whole Foods 365 Fresh, Central Market, Spectrum, Litehouse, Moosewood, Simply Delicious, Earth Fare, Charlie Trotter, OrganicVille, Naturally Fresh and Kraft Foods. I formulated and produced many sugar free products for the late, Dr. Robert Atkins. Our company, The Wizard's Cauldron, grew and flourished until it became time to sell our company and pass the rapidly growing enterprise on to more professional managers. That was 7 years ago. That company continues to flourish as Sky Valley Foods and their flagship brand, OrganicVille.
Since then, we have enjoyed our time traveling, exploring cuisines and sharing in wonderful fellowship and music with friends. The sabbatical was nice, but now our roots in working with innovative organic food ideas are calling us, once again. Carol and I love to work together, especially with food and hands on. We both see the benefits of using ingredients as plant tonics and we like tweaking and refining the flavors. We are now full circle; back to hand made good-for-you sweets in small batches and an enterprise that is small enough to have the fun and fellowship that an artisan endeavor like Macalat brings.
We appreciate the synergy of organic super foods that brighten our day
We first began making our own chocolate because we were unable to find an existing sweet that fits our sugarless diet style and satisfies our taste buds, too. We pretty much follow the Paleo and other sugar free diets and the recommendations of Dr. David Perlmutter. We grow our own organic veggies and spend a lot of time both in the kitchen and garden. We supplement our diet with many nutrient dense foods like Cacao, Matcha Green Tea, Lucama and Maca that are in Macalat. We appreciate the synergy of these foods that brighten our day. We are foodies, too, and appreciate the culinary arts in all its forms.
We are really focused on getting ALL the sugar out of chocolate without it being a negative. We see a place for Macalat with savvy consumers wanting more nutrition and less sugar and/or hidden sugars and not wanting anything artificial or phony to take their place. Non-GMO and organic ingredients now go without saying for us. Our mission is simply to do sugar free chocolate, right.
It was difficult to find an existing company to produce this for us. They don't make chocolate treats like they used to. They use so-called compounds that are convenient and cheap and require little artisanship. So, we fashioned an artisan chocolate shop out of our guest house with four Indian stone grinders, two tempering machines, chocolate tools, hi-racks, molds and all the accessories. We home schooled and honed our skills in the art of formulating, grinding and tempering chocolate. We call it The Macalat Shop, aka The Wizard's Den.
Finally, a breakthrough in organic sugar free chocolate formulations
We found that taking the sugar out changes the paradigm in chocolate and presents a number of challenges. Sugar has been such a significant part of the standard of identity of chocolate from its inception and is assumed to be a critical ingredient in the recipe in order to mitigate the astringent flavor notes that develop in Cacao beans during the fermentation process. Sugar serves in the consistency of the finished confection, as well. Sugar sweetens the finish and tastes really good with chocolate, no doubt. And sugar is cheap, bulking up an otherwise expensive healthy recipe. But sugar has a downside that is becoming more and more evident every day. The sugar "up" is short-lived and the negative effects of sugar in the diet are becoming all too well known with new scientific and clinical data coming forth every day. Some, like diabetics, and insulin resistance patients cannot tolerate sugar at all. It's not working out with the kids. We can do better.
We thought outside the box to figure out an organic sugar free Cacao recipe that doesn’t have an astringent bitterness that lingers on the palate.
We worked at mitigating it in several ways, accentuating and broadening the flavor profile, tweaking the sweet notes with aromatic spices and still keeping it an authentic organic Cacao sweet. We tried different Cacao roasts. We found that natural fermented Maize crystals (Erythritol) served functionally in a way similar to sugar in the grinding process, without actually adding any sugar. Sweet herbs, essential oils and exotic fruit blends in a fuller succulent sweetness. We made many, many different batches, tinkering, tasting and listening to critical feedback, brainstorming and tapping into our years of experience in organic flavor development. We scrutinized and tried many ingredients, sources, and explored benefits and how they work synergistically with one another. Finally, a unique sugarless Cacao sweet emerged.
The foundation of Macalat starts with a gold standard recipe of dark chocolate made with 67% Peruvian Cacao. It is rich enough to embrace other super foods and aromatic spices. Macalat has more premium Cacao butter in ratio to the Cacao solids than conventional chocolate. This melted Cacao elixir provides a warm liquid medium in the grinder with all the ingredients grinding together. Stone grinding all the ingredients, together, drives off volatile bitter compounds and enrobes every speck with a smooth, thin film of Cacao butter bursting with flavor.
The next challenge is to replace the sugar buzz, too. The Maca, Lucama and Matcha Green Tea infused in the Cacao, along with other super foods, deliver the lift. Together, they provide peaceful alertness with a sustained sense of well being that brightens your day without the typical sugar rush/crash paradigm. The building blocks of sweetness come from natural fermented Maize, Lucama and Monk Fruit (a sweet taste from an Asian plant). The flavors are pulled together with whole Madagascar Vanilla pods ground in with spices like Cinnamon and Clove. It takes 24 hours of stone wheels rolling over solid granite, generating the warmth needed to keep the Cacao butter fluid while all the ingredients are grinding, refining and equilibrating.
When the grinding in finished, the warm elixir is critically tempered for crystal seeding and poured into their pillow forms for the delicate crystals to precipitate. This brings about the nice sheen and snap of a silky smooth Couverture chocolate. Eight little square sweets make up a single bar which is two servings so one may share. Macalat is hand wrapped in a thin colorful tin foil to prevent the Cacao Butter from being absorbed into the outer wrapper as well as protecting the Cacao sweets from absorbing foreign aromas. The outer sleeve provides additional cushioning to protect the delicate sweets of Macalat during shipping and handling. Macalat has zero sugar, making it the perfect treat for Paleo, diabetic and insulin resistant diets. Macalat is Vegan, Non-GMO, Gluten Free, low carb and Soy Free. The kids really love it, too, without ever missing the sugar.
I must say that upon reflection, there is magic in the synchronicity of this emergence of Macalat. We really didn’t expect it. It wanted to happen. Macalat is a gift with a real sassy and savvy attitude that defies the notion of doer-ship and contrivance with its integrity. We are going with what wants to happen and we hope that includes your giving Macalat a try. You won’t regret it.


In a world of fast food, soda, preservatives, fake sugars, genetically modified… everything… how can we possibly expect to grow and maintain healthy bodies and hearts? By clicking on the picture above, you will find 15 foods to cleanse your arteries and please your taste buds and your schedule all at the same time! You will find recipes that your co-workers will crave in the lunch room and your kids will go wild for at home! Remember, a healthy heart starts with how we feed it! Don’t wait till it’s too late!


Open 7 days
9am to 5.30pm (summer)
9am to 5pm (winter) (Sunday 10am to 5pm)
Cafe closes 45 minutes before Garden Centre
Monday to Sunday: 9am - 5.30pm
Cafe closes 45 minutes before Garden Centre closing time.
Monday to Saturday: 9am - 5pm
Sunday: 10am - 5pm
Glendoick Garden Centre, Glencarse, Perth, PH2 7NS
Open to children from 2-5 years old (adult to accompany child).
November 21st & 28th; 5th & 12th December
£24 for a 4 week class block
Each week the "Tiny TAYsters" will learn about a local food. They will prepare a snack from that food, sit together, enjoy their creations and then have time for songs, games and stories related to the food of the week.
For example, one week the topic will be berries.
The class will run like this:
- Welcome song
- Recipe cards given out - learn about the berries (where they grow what we can make out of different types etc).
- Washing hands song
- Making the recipe (berry smoothie for berry week, cheesecake for cheese week, egg and cress sandwiches, bread painting etc) loads of fun recipes all using ingredients from Tayside producers.
- Then we regroup and sit together to eat the food we've made and also sing a cheeky song about table manners.
- After the cooking, there will be berry related songs, games and stories - obviously this changes every week depending on the food of the week.
Parents can take home the recipe cards to try themselves with their child.
Class for primary school age kids first Sunday of the month at Glendoick between 10-12.
December 3rd - Christmas Party
Fun recipes using ingredients from Tayside producers.
While the food is cooking, or after the snack has been eaten, there are food experiments (volcanoes, veggie cocktails, construction, games etc).
£15 - runs for 2 hours on the first Sunday of every month 10am-12pm.


The Ridge Marketplace
The Wild Flour Bakery always go to extremes in order to accommodate the wide variety of tastes that consumers bring to them. Some people are simply looking for something sweet, while others are connoisseurs of note. Nevertheless, at the Wild Flour Bakery there will always be something which can be enjoyed such as freshly baked cupcakes or tasty cinnamon rolls. There is always freshly baked bread which customers can take home and enjoy. Another popular item on the menu is pie or cake which can be enjoyed on the spot or these things can be ordered and taken home where it will be usable even for very special occasions. The Wild flour bakery of fully aware of the problems which some people might have with things such as gluten and this is why all of the cupcakes and cakes at The Wild Flour Bakery are now prepared using only gluten-free flour except in circumstances where people request traditional ingredients.
Café at the Ridge
People are particularly fond of venues where it is possible to sit with great company and share a satisfying meal. This is exactly why Café at the Ridge provides customers with meals such as pancakes, delicious steaks and many other tasty options. Oh yeah, don’t forget about their Catfish, it is only served on Fridays, and it’s the best! Café at the Ridge has continued to be one of the more popular gathering spots in the region. There are many reasons for this popularity such as the extensive menu which provides multiple options for the different times of the day such as breakfasts, lunch and dinner. Special attention is also paid to interesting daily specials. There are also many other things to see on the grounds, such as a store and garden nursery.There are many other special offerings such as Tuesday’s when children under the age of 12 will receive their meals free of charge. Live music is available on Wednesdays, Fridays and Saturdays starting from 6 PM.
The gardens at the ridge
One of the primary identifying qualities of the Hill Country is the striking landscapes and rolling hills. Likewise, The Gardens at The Ridge is very much a part of the natural beauty of the region. Professional assistance is available in order to ensure that homeowners will be able to beautify their own homes. There are some people who are more than able to do what needs to be done but there also those who appreciates professional advice and in this regard The Gardens at The Ridge is more than happy to oblige. There is an extensive range of both native and adaptive plants all of which is certain to thrive all over the region and also in your garden. The Gardens at The Ridge are able to provide landscape designers who can provide budget friendly consulting. They are knowledgeable and eco-conscious and are also able to provide design services as well as a whole range of other gardening solutions regardless of the size of the considered project.


SHREWSBURY – The Shrewsbury Volunteer Fire Department will be hosting its annual ham supper on October 7th at the Shrewsbury Town Hall. The buffet supper has continuous seating that start at 4:30. The cost is $10 for adults, $5.00 for kids 5-12 and kids under 4 eat free.
The SVFD along with the dedicated Shrewsbury Auxiliary will be serving up a delectable dinner consisting of Wallingford Locker ham, zesty potato salad, cole slaw, apple sauce and fresh baked rolls. The dinner will be topped off with scrumptious homemade desserts.
The ham supper is a fundraiser for the SVFD and the money raised goes towards helping the community in time of need. It is truly an event you don’t want to miss!


I will honestly tell you this, I am not the biggest fan of the taste of kale.
In soup, salads, and even when turned into kale chips, I often can’t get by the taste.
However, knowing how nutritious it is, I do manage to sneak kale into my diet pretty much every day with this simple trick: making frozen kale cubes. I love it, because they’re something I can easily add to my morning smoothie or sometimes afternoon post-workout drink.
By adding frozen kale cubes to my smoothies, I get to include this nutritional powerhouse into my diet without ever really have to taste it.
The Health Benefits of Kale
With just 33 calories in one cup of kale, you wouldn’t think it could ever be such a nutritional powerhouse. But surprisingly, it’s loaded with nutrients that you just won’t get with many other vegetables.
Here are a few of the nutritional highlights of kale:
Over 20% of the daily nutritional value of vitamin A, vitamin C, vitamin K, vitamin B6, folate, and manganese.
A good source of thiamin, riboflavin, pantothenic acid, and vitamin e.
Contain phytochemicals (may offer disease protection), carotenoids, lutein, and zeaxanthin.
You should also know that like most vegetables, the nutritional value of kale can be affected by cooking. Sauteing and microwaving can cause a slight lowering of nutrients, while boiling will have a more significant effect.
The shelf life of kale in the refrigerator will be just a few days when stored in a plastic bag, but it tends to last a few days longer if you store your fresh kale by placing the stem portion in a half-filled glass of water.
Freezing kale does not cause any loss of nutrients and may actually help to preserve them. This is why other than for taste reasons, I choose to make kale cubes.
How to Make Kale Cubes in 5 Steps
1. Remove the the tough stem from the leaf portion, either with a knife or by tearing down the stem.
2. User a salad spinner or alternative method to clean your kale leaves until the water runs clear.
3. Add kale leaves to a blender with 1/2-1 cup of water, depending on the amount of kale.
4. Blend until the consistency you desire. A high-powered blender goes a long way into creating a smoother consistency. See below for types of kale to use if you do not have a blender.
5. Pour kale water mixture into ice cube tray. If the mixture is to thik you can add a little water and blend further. Place in freezer. Once frozen you can separate the cubes into ziploc bags.
Why not just take your kale leaves, clean them, and throw them into a ziploc bag and freeze? You can do this, but I would recommend that you pre-freeze them separately on a cookie sheet before placing them in the bag to prevent clumping.
The Types of Kale to Use
Kale comes all sizes and shapes. And, they’re all just as good for you. Here are the major varieties you will find at almost any grocery store:
Baby Kale: baby kale are leaves that are picked young. They will be a little more tender that full grown kale leaves. If you have never tried kale before, this can be a good place to start.
Curly Kale: it definitely looks more wavy to me, lol, but curly kale leaves are more delicate than others. If you do not have a high powered blender, the curly kale leaves are going to blend into smoother consistency much more easily.
Dinosaur Kale: like the name implies, dinosaur kale is a hardy species. Its long leaves freeze well and are great in smoothies.
There are also several other varieties including black kale, Tuscan kale, and red Russian kale varieties.
Simple Kale, Avocado & Blueberry Smoothie
While I normally just throw a couple of kale cubes into whatever smooothie I’m making, I wanted to share this recipe for my favorite kale, avocado & blueberry smoothie. Full of all good-for-you nutrients.
1 cup of your favorite milk
1/2 cup blueberries
1/2 of an avocado
2 pieces of large-leaf kale (I typically use dinosaur kale) OR 12 kale cubes
Place ingredients into a high-powered smoothie blender and blend until your desired consistency, starting off with lowest setting.
I know in this recipe photo, I used fresh kale and not kale cubes, but you can use kale cubes in just about anything. I just really love this photo and how beautiful and colorful this smoothie with lots of healthy monounsaturated fats and antioxidants is. I couldn’t resist sharing!
Over to You
Have your own good use for kale? Please leave your thoughts or recipe below in the comments. I’m always looking for more ways to get this superfood into my diet that are tasty. :)


One food I really enjoy that I can’t have often in the van is pizza. Without a microwave or an oven, it’s hard to heat up my own. I could order out — I hear Silly Al’s in Quartzsite is quite good — but even a small pizza is more than I can eat in one sitting, and when it comes to leftovers I’m right back where I started being unable to reheat them. So I decided to try an experiment. I pulled out the cast iron “Dutch oven” pans and tried to heat up a frozen pizza with them.
In a real Dutch oven, you have a fire underneath, and you place hot coals from the fire on top to heat it from both sides. I’m just using a butane stove, so I took the tall half, which would go on top, got it all nice and hot on the stove without anything in it. Then I put the short half on the stove with as low heat as I could get. I put the pizza on it, put the piping hot tall half on top, and let it cook.
I can’t exactly set a piece of cast iron to maintain precisely 350 degrees, so there’s a lot of guesswork involved. My kitchen skills are basically non-existent, so I’m just making this up as I go. I noticed the bottom getting just about cooked while the top, though unfrozen, was still cold, so I turned off the stove completely. When the top half cooled off, I removed everything from the stove, heated up the top half again, and gave it another round.
When it cooled off again it still wasn’t done, so I channeled my inner redneck (after all, I have family in Florida), got out my propane torch, and heated the top up with that. I’m sure when Allyson, who wrote The Reenactor’s Cookbook, reads this it’ll make her twitch. Sorry about that.
Here’s the funniest part: it worked! Due to residual heat, the bottom was a little more crispy than I’d prefer, even though I’d turned off the stove before it got to that point. It was still quite edible, though. Plus, I learned not to heat up the bottom as much in the future.
This is a far cry from gourmet cooking. It’s taking something premade and frozen and warming it up just enough in just the right way to be edible. But it worked, and I’m happy about that. With a little more practice, I should be able to figure out just the right way to make this happen consistently. Maybe someday I’ll even be able to risk doing this without having a backup meal already planned in case this one turns into an inedible chunk of roasted carbon.
Next time try putting the deep pan on the bottom and the small pan on top, like a lid. That way the sides of the deep pan will contribute more heat to keep the internal temp higher.


Bushels of our delicious certified organic
apples are available at wholesale prices during the fall apple eating
season, until we sell out. We have many varieties and several grades to
choose from. Bushels weigh 38 pounds, and are great for folks who like
to make applesauce, store their own supply of apples over the winter, or
just plain eat a lot of apples!
Select Grade apples are perfect, supermarket quality fruit. These apples will last the longest in storage, and are great for eating out of hand.
Utility Grade apples have minor blemishes but are still great eating and cooking quality.
Apple Varieties Currently Available


Would you like to place a order over the phone or in our shop for home delivery? 07 5545 2032 and ask for the cheese shop.
There is a flat $15.00 delivery and handling fee on all cheese orders. Orders received by 1pm Tuesday, will be will be dispatched on Wednesday of the same week.
Please note, we can only post orders to SEQ within a distance of 4 hours to our factory. This is to ensure that the high quality of our products are maintained. We do not post to PO Boxes for the same reason.
A mild, creamy cheddar finishing with a slight tang, matured up to 12 months
Kalamata olives, garlic and olive oil. Paired with our creamy quark (fresh cow curd)
Our #1 dip. Rosemary, garlic and fresh chevre. A refreshing addition to your cheese platter.
Beetroot, Cummin, Thyme, Quark and Feta. Try it on a burger!!!!
A member of the cheddar family, this is a creamy yellow, buttery dream.
Won Best Cheese in Queensland 2011. During its ripening period it is turned, brushed and washed on a regular basis to give its unique, gamey flavouring. The rind develops an orange hue and the interior develops a bouquet of flavours with a tangy finish. It should be eaten plain or on a crusty baguette, accompanied with a slightly bitter beer!
Real, traditional clothbound Cheddar! Firm, buttery, rich texture with a distinct fruity finish. Matured for up to 18 months, this is an eye opening taste experience.
Which means slice in Greek, ours is made from 100% pure Goats milk. A full description will be available shortly or please ask on your arrival. Comes in plain or chili & garlic.
An aged goats cheese that is firm, yet moist and mouth watering. Piquant with an edible vine ashed rind. Stunning!
Made from the chefs in our Long Bistro Kitchen this pate. A full description will be available shortly or please ask on your arrival.
A cows milk farmhouse English Cheese with a deep red/ orange interior. A rich, nutty, creamy texture finishing with a slight sharpness. A classic and a hard to find cheese that pairs with any wine and looks great on any cheese board.
A soft white bloomy rind cheese that has a luxurious, delicate flavor with a slight mushroomy aroma. The inside has a straw-like colour and a soft, bulgy texture which has a taste reminiscent of hazelnuts. Best enjoyed with a crusty baguette and some country bread.
Made from cows milk, penicillium roqueforti is added to the milk to give its unique blue/green marbling. A natural grey rinde forms around the slightly sweet, tangy cheese that is creamy with a salty finish. A medium aroma cheese, best served with pear or apple slices, or roasted walnuts.
Feta is a gift from the Greeks!! We make this tangy,salty cheese with jersey cows milk. They come in a round form with the following herbs added.: Chilli & Garlic, Plain, Garlic & Chives. A versatile cheese that is a great crumbled over a salad or accompanied steamed veggies.
Won gold at Brisbane Cheese Awards 2012. Our signatory that has our cheese lovers coming back for more. A very rich, robust, full flavored cheese that has a flowing texture and a full-on creamy flavor. As it matures it will develop a slight mottling on its snowy rind. This fairly rich cheese should be served at the end of a meal with country bread and a pot of quince paste.
A touch of blue vein. Exceptionally creamy.
Delicate cow milk curd marinated in olive oil, garlic and herbs.
Fresh cow milk curd blended with sweet chilli sauce.


Now you can advertise your business on Top Gold Forum.
Wherever you may travel to or what kind of people you meet there is one thing common between you and them is the love for pizza. They are made out of the world’s best Italian recipes to give you the real taste of the food. The taste and smell of them are so appealing that you cannot resist taking a bite of it. Regardless of where are you living, you can easily find it around you. The big food chains to small bakeries and corner shops all are selling the pie with delivery services at your doorstep. After making the delicious meal it is important to serve them in the pizza boxes that will preserve your production in the best way. They must be of the right shape and size so to present the food item respectably. § From the oven to the right destination: Being a pizzeria, the main focus should be to provide food-loving customers with warm, tasteful and cheesy bites straight away from the oven. The pizza boxes should be of the correct size and shape so that the meal does not lose its shape or the toppings don’t get smashed into the upper flap of the case. The customers want to enjoy the same delightful taste and warmness at their doorstep as they have enjoyed at the restaurant. Their packets should be firm and sturdy to keep them in place and avoid the folding of pizzeria inside the crate. § Quality material to serve the best: The quality of the material is an essential part of the packaging. The material is chosen considering the facts of food contamination and safety from the external environmental hazards. They are mostly made up of the Kraft and corrugated stock. These materials are eco-friendly as well as user-friendly too. They keep the pizzeria warm up and easy to hold. They are sturdy and durable to use, the thickness of these materials works as an insulator thus keeps it warm and hot. They do not only insulate from the outside but from the inside as well. No air from outside can seep into the package thus maintaining the warmth and crisp of the pizza for 2 3 hours. The handed over delicious eatable is as fresh as baked with no sogginess. § Design your box: Custom pizza boxes are in demand as every food outlet wants to stay distinguish from others. They want to achieve their marketing and sales goals with attractive boxes of pizza. These containers come in a limited range of colors such as red, green, black and brown the most commonly. They are manufactured into different shapes bringing new inventions from the square boxes to circular, triangle and hexagonal as well. Depending on the requirement of the company the cases come in different sizes large medium and small. The quality of these containers is crucial to retain the heat and freshness of the pies. As printing on these corrugated strongboxes is not bright in resolution and mostly the name of the brand and logo is printed vividly. The digital imageries of a chef with thumbs up to you and a New York City images are mostly printed on them telling that your order is ready to eat so you can enjoy the real taste of that city at your own location. They are made in concern of the safe disposal of the pizza-pie to its destination. Unique cartons are made out of the quality stock for their safe transportation.The custom Boxes provide you wide range of customized pizza boxes at wholesale rate. § Let the people know you: Custom printed boxes are the best marketing tool to run the business to a high level. They easily get the attention of potential customers. They are economical to fulfill wholesale supplies at reasonable prices than the market. The people like to buy the meal from where they feel the packaging is convenient to take away and easy opening and closing of the box. They can be personalized by printing the brand name and logo in the most noticeable way. The exclusive and stylish pizza packaging helps in earning a recognizable identity in the market and it stands out firmly against other competitors. No one likes to eat the hard and cold pizza-pie especially when the weather is cold too so their cases must be best to provide the warmth of the eatable. These are the first service aspects that a customer notices while buying the pizza. The eye-catching and better handling features will appeal to the clients to buy and order the delivery of the pizzas whenever the appetite rises to its heights.


Food Service Department:
The Lake Butler Elementary School Tiger Cub Café staff provides a nutritious breakfast and lunch each day in our cafeteria. Breakfast is served from 7:25 a.m. – 7:50 a.m. Students in grades 1st – 4th who eat breakfast should go directly to the cafeteria upon arrival to school. Breakfast is served in the classrooms for Pre-K and Kindergarten. Every attempt is made to have students in class before the tardy bell rings.
Union County is approved to operate under the Community Eligibility Provision (CEP) for the current 2016-2017 school year which means all students regardless of income eligibility will receive free breakfast and lunch.


Monemvasia is in the region in Laconia, in the south-east of Greece, around 90 km from the ancient city of Sparta on the Peloponnese peninsula. The Monemvasia region is renowned as one of the best areas in the world for high quality olive oil production. It benefits from higher elevation, which contributes to periods of lower winter temperatures and a moderate rainy season. The area sees long periods of sunshine, limited rainfalls and moisture. For centuries, the culture of olive oil production has been handed down from generation to generation. We extract our oil by solely by mechanical means from fresh olives to retain their rich fruity flavour and exceptional taste of the unique oil which cannot be found anywhere else in the world..


Fresh juice is a healthful addition to the diet. In fact, studies show that juicing raw fruits and vegetables are a valuable addition to an already healthy diet. However, the benefits obtained from the intake of natural juices partially depend on the equipment used to blend. There are machines that remove all the fiber from the fruits or vegetables being blended.
Note that fiber that is a crucial nutrient for the digestive health is quickly obtained from fresh juice thus constituting it as a natural food. However, for those that have impaired digestion, using blenders that get rid of the fibers is not a problem. If a traditional juicer is used to blend the fruits or vegetables, the body’s GI system is given a timeout while still feeding it with all the minerals, vitamins, and phytonutrients.
Fresh juices that are made with the help of a high-speed blender retain raw food ingredients. Due to the fiber content, a slow release of nutrients is taken into the bloodstream. That means that the person drinking the juice can stay full longer. For people struggling with weight loss, this is a great substitute for a whole meal. The number of calories is reduced effectively. Fresh juice also helps in lowering blood sugar levels thereby preventing crashes and spikes that could affect energy and mood.
Not only does fresh juice stand in the place of healthy natural food, but also reduces heart disease, high blood pressure, and cancer risks. Juicing allows you to take in more vegetables and fruits in a drinkable form. This helps in boosting the intake of phytonutrients and micronutrients helping to strengthen the immune system.
For the best health benefits, it is advisable to consume the juice immediately after blending. Natural juices quickly lose their natural nutrients and develop bacterial growth if left in the open for long. Whenever one drinks fresh juice, it is almost the same case as taking an intravenous infusion of minerals, vitamins, and enzymes because they are transported directly to the system without the need for breaking them down.
With the right juicer (read about the best juicer reviews at benefitsofjuicing.net/best-juicer-reviews/), getting into the habit of drinking fresh juice in the morning gives the body natural energy. Given that the juice is easily digestible, it revitalizes energy levels within 20 minutes. Certain fresh juices contain vitamin C and high in folate and minerals like potassium. Various juices such as the orange juice may contain calcium. If you are purchasing, look for fresh juice that does not contain sodium or sugar. When preparing at home, you can add water to cut sugar and calories.
Vitamin C that is contained in many fresh juices is highly responsible for collagen health, a protein that keeps the skin healthy. When one consumes vitamin C rich juices, the skin is replenished, and natural beauty is restored. Also, vitamin C aids in the maintenance of hair and joint flexibility. Calcium rich fresh juices reduce the risk of cardiovascular disease and they also prevent osteoporosis. Potassium rich juices also keep the blood pressure low and further prevent osteoporosis by forming osteocalcin.
Note; if the juice blended contains more fruits than vegetables, it will be high in sugar and calories. You can choose berries, apples, or kiwi to add flavor but ensure that the larger portion is constituted of organic green vegetables such as celery, spinach, kale, etc.


Elizabethan chicken 3 recipe photos × close share this recipe: elizabethan chicken pinterest facebook email food news. Read this american history essay and over 88,000 other research documents elizabethan era food elizabethan era food the elizabethan era to make exotic recipes.
Food and drinks were different depending on your status, and wealth “in the early medieval times meat was a sign of wealth ” (elizabethan food. Elizabethan food and feasts the elizabethan culture elizabethan foods and feasts essay by papernerd along with food trends, feasts, and recipes will be.
Home essays elizabethan foods and feasts along with food trends, feasts, and recipes will be portrayed food & drink in the elizabethan era essay. Food & drink in the elizabethan era the elizabethan era is not only famous for the virgin queen but also for the era itself food and drink essay.
Read elizabethan food & dining free essay and over 88,000 other research documents elizabethan food & dining elizabethan food elizabethan era food the.
Find this pin and more on an elizabethan cookbook: recipes inspired by sparknotes personal essays renaissance food elizabethan era elizabethan recipes. Elizabethan era- food and - a purple wild plum used in dessert food elizabethan recipes.


I had planned on making red velvet cream cheese swirl brownies last night. Then yesterday afternoon our Internet stopped working, and my brownie-filled plans came crashing down. I had pinned the recipe on Pinterest. It wasn’t saved anywhere else. Pinterest doesn’t work very well without Internet access.
The brownies were intended for a potluck we’re going to tonight. Dustin was signed up for dessert, so I didn’t really have the option of saving my baking for another day. We needed dessert.
So, I went and stood in front of the pantry with the door open, because this is what I do when I need to cook something and have no ideas. This process rarely works.
Last night it did. I found a recipe for chocolate chip cookies that we had all the ingredients for. I was happy.
I love chocolate chip cookies; they’re such a comforting, simple food. What’s your favorite kind of cookie? Leave me a comment, and let me know.


From Garden to Table: How to Feed the Hungry
Have you ever thought of an ice cream cone on a hot Sunday afternoon? Has the turkey – with all the stuffing – ever called your name when Thanksgiving draws near? How about a hamburger with all the fixings on the Fourth of July?
Most, including myself, have had these experiences with food. But whatever happens to those who are without them? What kinds of feelings do they experience? Without basic nourishment, many of them will go without.
Around 811 million people go hungry around the world, according to Action Against Hunger, even as we produce more and more food every day. And the need for food among the poor grows daily. From 2019 to 2020, the number of the hungry has grown to as many as 161 million more, a crisis driven by conflict, climate change and the COVID-19 pandemic.
You may think that it happens elsewhere than the Western modern world. One hears of famine and starvation in places like sub-Saharan Africa, in Asia, or in South America. But the numbers of hungry and malnourished are alarming in nations that should have enough to feed people.
In the United States 2.5% of the total population didn’t have enough to feed themselves, which amounts to one in every 40 Americans. That is a number that is unacceptable. Imagine, 48.8 million Americans including 16.2 million children go hungry every day.
We picture the United States as a land of bounty: Fields of grain and corn, bushels of berries, crops of pumpkins and tomatoes. Why then do we have a food shortage?
Because most Americans don’t eat grain, berries, and tomatoes; Americans, especially the poor, get candy served as snacks, donuts for breakfast, and other processed nutrient-depleted food for lunch and dinner.
On a global level, the United Nations has a goal of ending hunger, achieving food security, and promoting sustainable agriculture by 2030. According to the United Nations, this means eliminating undernourishment for all.
By 2030, the United Nations plans to:
- Double the average productivity of food workers
- Double the average income of small-scale food producers
- Increase investment in rural infrastructure, agricultural research and extension services, technology development, and plant and livestock gene banks to enhance agricultural productive capacity in developing countries.
On a local level, there are many businesses and not-for-profit organizations at the forefront of the food crisis. Consider Capital Roots in Troy, New York. Its mission is to nourish healthy communities by providing access to affordable fresh food and green spaces for all. (See the podcast interview above).
We CAN provide food for all. Children do not have to be malnourished preventing the onset of many adult diseases like diabetes and cancer. We have the power to feed the hungry. All it takes is community action.


An In-Depth Look Into Baby Food Processors and Healthy Eating For Your Baby
Are you one of those meticulous moms and dads who are always trying to find out every last detail of what goes into their babies tummies? Well, if you are, then it is also pretty normal for you to want only the healthiest food items for your child, and most of the time, many of the pre-packaged and tinned products are not too good for you or your child. russian chocolate
With all the preservatives, additives, high sugar and salt content, not to mention the pesticides used to grow the produce before it’s processed and packaged, and who knows what other kind of stuff the manufacturers put in their products, right?
Of course, you can’t control everything. However, with a baby food processor, you can easily know and manage what your baby eats. If you are the one preparing your childs meals, then you can be sure that their meals are fresh and nutritious.
This just might be the solution to all of your worries. Think about it, having a baby food processor at home allows you to provide all the nutritional content of your babys’ food whilst also saving you preparation time. A simple gadget like this could be the solution you’ve always been dreaming of.
With the use of a food processor like this, you can provide your little one with healthy and delicious homemade food bursting with goodness and not additives and pesticide residues. With a little practice and some additional preparation steps, you can make sure that feeding time for your picky little one will be a lot less hard work and may even condition your baby into looking forward to meal time.
Another nice thing about a food processor specifically aimed at making baby food, is that they come in different makes. Although, this may be a problem for some, making choosing one more difficult, it gives others a chance to have a good look at all the products. Most brands come as an electric appliance, which helps, making food preparation easier.
However, some brands also make non-electric manual food processors, which may not help with the speed of food preparation but definitely appeals to those of us who wish to be more eco-friendly or parents that travel frequently. With a manual processor, you can go out on a long trip without having to worry about where you are going to get healthy food for your baby .


Ice Cream in Severna Park
Delicious Premium Ice Cream
Coco Couture ice cream is ultra premium. It is locally produced by Great Falls Ice Cream. We tried many ice creams and we think they are the best. It is made by hand in small batches with no preservatives. In our ice cream shop you can get your ice cream by the scoop, in a sundae, cone, or in a milkshake. Our milkshakes can also have a pump of special flavor syrup like cake batter.
We have the best ice cream in Severna Park! We hope you agree and we become one of your favorite ice cream shops.
Ice Cream Cakes
We can do custom flavors with 3 days notice. We make our icing by hand. Feel free to email, call, or stop by if you have something special in mind.