The great thing about the foods that can reverse diabetes is that the same foods that reverse diabetes also can prevent and cure heart disease, auto-immune conditions, and most of the chronic diseases that have become so common, including type 2 diabetes.
Medical doctors who are leading experts in nutrition, including Dr. Joel Fuhrman, Dr. Terry Shintani, Dr. Neal Barnard, Dr. Michael Greger, Dr. John McDougall, Dr. Caldwell Esselstyn, Jr., Dr. Michael, Dr. Michael Klaper, Dr. Alan Goldhamer, Dr. Baxter Montgomery, Dr. Steve Lawenda, and many more leading medical doctors with expertise in nutrition, agree that the foods that can reverse diabetes (type 2) are whole food plant-based foods. These board-certified medical doctors collectively have many decades of experience helping their patients reverse type 2 diabetes, heart disease, auto-immune conditions and other diseases and illnesses.
Many of these board-certified medical doctors also are best-selling authors, whose books discuss the medical studies, their own personal experience helping patients reverse type 2 diabetes in their medical practices, as well as easy to follow guidance to help you choose whole food plant-based nutrition — the foods that reverse diabetes (type 2).
There is some variation among these medical doctors in terms of which varieties of whole food plant-based foods they emphasize for overall health as well as specifically foods that reverse type 2 diabetes. Following are several variations of medical-doctor-recommended whole food plant-based foods for life that can reverse diabetes (as well as prevent and reverse many other illnesses and disease.)
Dr. Neal Barnard’s Expertise on the Foods that can Reverse Type 2 Diabetes
In board-certified medical doctor Dr. Neal Barnard’s book, Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes without Drugs, you can learn everything you need to know about the disease-reversal power of whole food plant-based nutrition, which are the foods that often result in reducing/eliminating diabetes medications (under your doctor’s medical supervision, as with any diet or lifestyle change) and even reversing type 2 diabetes.
As discussed in detail in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes without Drugs, here are some of the foods to include to reverse diabetes, as well as foods to avoid.
FOODS TO INCLUDE for Reversing Type 2 Diabetes
(From Dr. Neal Barnard’s Program for Reversing Diabetes)
Eat unlimited amounts of most fruits, including fruit smoothies (dairy-free) and assorted fresh fruits.
Beans and Legumes
Eat beans, peas, lentils, low-fat tofu, unsweetened soymilk, and fat-free soy foods such as veggie burgers and other meat alternatives.
Carbohydrate-rich whole grains such as oatmeal, barley, couscous, rice, rye and pumpernickel breads, and pasta.
Eat lots of vegetables including low-glycemic vegetables such as yams and sweet poatoes, green beans, and cauliflower.
Foods to Avoid (for Reversing Type 2 Diabetes)
(From Dr. Neal Barnard’s Program for Reversing Diabetes)
AVOID Animal Products – Avoid all red meat, poultry, fish, all dairy products (regular and fat-free), and eggs.
AVOID High-Glycemic Foods – Avoid foods high on the glycemic index, which increase blood sugar too rapidly. These include sugar, white or wheat bread, most cold cereals, and baking potatoes.
AVOID Added Oils (including vegetable oils and other high-fat foods.) Keep added oils to a MINIMUM (or none at all) due to the high-fat content; also keep to a MINIMUM (or not at all) oily toppings, fried foods, peanut butter, olives. Also keep avocados to a minimum (due to high-fat content).
Read more about Dr. Neal Barnard and his explanation why and how whole food plant-based foods can reverse type 2 diabetes, and the role that animal products and fats have in causing type 2 diabetes here.
In addition, as a practical step-by-step introduction to switching to whole food plant-based nutrition, Dr. Neal Barnard offers his online 21-Day Kickstart Program free of charge. Did we mention? Dr. Barnard’s 21-Day Kickstart Program with recipes, meal plans and guidance is FREE.
Watch the short video below to learn more.
In addition to Dr. Barnard’s FREE online 21-Day Kickstart program, anyone with type 2 diabetes (and anyone who cares about someone with type 2 diabetes) should first read Dr.Barnard’s book, Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes without Drugs, and consult with your doctor as you make these powerful changes for health so that your doctor can reduce and/or eliminate medications when and to the extent you no longer need them.
Dr. Joel Fuhrman’s Nutritarian Lifestyle and The End of Diabetes
Dr. Joel Fuhrman advocates a “nutritarian” lifestyle, (encouraging people to choose whole food plant-based foods giving priority within each group to the foods that have the most nutrients per calorie).
For type 2 diabetics, Dr. Fuhrman recommends a broad variety of green vegetables, beans, lentils and other legumes, non-starchy vegetables (including mushrooms, onions, garlic, peppers, eggplant), fresh fruits and nuts and seeds.
You can learn in detail about the foods that reverse diabetes (type 2) in Dr. Fuhrman’s book, The End of Diabetes. Dr. Fuhrman’s book The End of Diabetes should be required reading for ANYONE suffering with type 2 diabetes, as well as anyone who cares about someone who is a type 2 diabetic. (Type 1 diabetics also should read Dr. Fuhrman’s book to learn how to improve their insulin sensitivity.)
Dr. Fuhrman also offers a specific diabetes reversal program — currently under $16 — as a companion to his book, called the Transformation 20 Diabetes plan, offering “guidelines, meal plans and recipes for 20 days of Nutritarian-style eating to wipe out type 2 diabetes.” (Read Dr. Fuhrman’s book The End of Diabetes first, as his Transformation 20 Diabetes Plan is a practical step-by-step companion to make it simple to apply what you learn by reading the book).
Always consult with your doctor, as with any diet or lifestyle change, especially since as you begin eating the way Dr. Fuhrman recommends, your doctor may need to reduce your diabetes medications/insulin very soon, within a few weeks or even in a few days.
Other medical doctors who advocate whole food plant-based foods for preventing and reversing disease including type 2 diabetes, may include/allow more starchy vegetables on the menu, for example, Dr. John McDougall’s nutrition program, available free online.
Dr. John McDougall: More than 35 Years of Experience Helping People Reverse Type 2 Diabetes
Dr. McDougall advocates a whole food plant based diet to replace the western diet (aka S.A.D. standard American diet) that most people eat and which causes so much suffering, illness and disease. The whole food plant-based diet that Dr. McDougall advocates includes plenty of filling, delicious starch-based vegetables, as well as including a broad variety of additional nutrient-rich vegetables and fruit.
Listen to Dr. McDougall’s description of the foods that reverse diabetes in this short (2 minutes) video:
In the video, Dr. McDougall emphasizes that,
By definition, type 2 diabetics are ALWAYS curable, by fixing the problem: the western diet. Get rid of it. Substitute it for a starch-based diet with the addition of fruits and vegetables. Lose the associated excess weight, the obesity, and you will be CURED. That’s what the truth is. That’s what the science says, and my more than 35 years of experience as a medical doctor shows that to be true.”
Dr. McDougall notes further that “type 2 diabetes is a dietary disease by definition. so why couldn’t you fix it? YOU CAN.”
You lose the weight, eat a healthy diet, and it goes away, and you get off the pills, and that is, of course, what you want. But, people aren’t hearing that. They are hearing that you need to take one pill after another pill, and then you have to go on insulin shots. These pills make you sick, as a matter of fact they make you even fatter, your diabetes gets worse and you feel lost. And the problem is continuing. Expect, within the next 30 years, that 30% of the population in Western countries will suffer from type 2 diabetes. You don’t have to be one of them!” – Dr. John McDougall, McDougall’s Moments: Cure Type 2 Diabetes without Pills video (watch above).
Dr. McDougall is often quoted for this pithy and to-the-point observation about what causes type 2 diabetes (as well as heart disease and so many other illnesses and disease): “It’s the food!”
Accordingly, it’s also the food that can reverse type 2 diabetes, specifically, an abundance of delicious whole food plant-based foods.
You can sign up FREE online for Dr. John McDougall’s nutrition program, which includes free recipes, meal plans and guidance for weight loss and health.
The Power of Green Vegetables in Reversing Type 2 Diabetes: Eat Your Brussels Sprouts (+ a Recipe to make them DELICIOUS!)
Read below about the foods that reversed the type 2 diabetes of an engineer and former type-2-diabetic who first learned he had type 2 diabetes when he came out of a diabetic coma at the hospital and was told he would need to have both of his legs removed. He was in his early 40s.
He did not go through with any amputations, and in a week’s time brought his blood sugar down to healthy normal range upon his return from the hospital, all thanks to the foods his mother made for him to help him reverse his type 2 diabetes.
He has now been free of diabetes for [14+ years], off the diabetes drugs, off the insulin, all thanks to changing his food choices for life (and for his health for life).
(Scroll down to read more about his type 2 diabetes reversal success story – thanks to his mother preparing for him the kinds of foods that can quickly and easily reverse diabetes.)
Inspirational Diabetes Reversal Success Stories: Watch the Documentary films that Show How the Right Foods can Reverse Diabetes
For anyone who wants to learn about the foods that reverse diabetes, read about (here at ReverseDiabetes2.com) — and watch — the inspirational documentaries that show the real life success stories and diabetes reversal testimonials of other people who have reversed their type 2 diabetes by switching to whole food plant-based nutrition for life.
Here at ReverseDiabetes2.com we are documenting together in one easy-to-find place the stories of people have been able to reduce and then get off their diabetes medications and insulin (under their doctors’ close supervision) by switching to whole food plant based nutrition.
Read their stories, watch the documentaries and interview videos in which you can see these people transform their health over the course of the documentary.
You can then see and hear their stories with your own eyes and ears, and decide for yourself if you would like to get the same results as all of these people around the country (and around the world) who have discovered the power of whole food plant based nutrition for life to reverse disease, including type 2 diabetes.
One of the most powerful testimonials of how food can quickly reverse type 2 diabetes is the success story of DeWayne McCulley, an engineer and former type 2 diabetic who is the author of the book, Death to Diabetes.
Look for our article about DeWayne McCulley’s journey in the coming days; in the meantime, for anyone looking to learn about the foods that reverse diabetes, it’s important to include at least a brief synopsis here because Mr. McCulley’s story is so instructive and powerful.
More than a decade ago, when DeWayne McCulley was an engineer with Xerox (and in his early 40’s), he awoke one morning with a strange feeling of numbness, as if his limbs had fallen asleep, but worse. His situation quickly became more dire, as he struggled with immobility, haziness and mental fog, and a strong desire to go to sleep, when a voice in his head alerted him, “If you go to sleep, you will not wake up.” Fortunately he was able to call 911. He ended up in a diabetic coma, in the hospital. Previously he had not even known that he was a type 2 diabetic.
DeWayne has described how strange it felt to wake up from the diabetic coma, to find a doctor there, explaining to him that now the doctors would need to remove DeWayne’s legs. In his foggy state having just come back from a coma, DeWayne thought the doctor was saying that they would need to MOVE his legs. The doctor reiterated that they would need to REMOVE both of his legs. DeWayne has described the (surreal and absurd) moment his doctor started talking about how, fortunately, he would be able to save $250 . . . (and DeWayne in his groggy state wondered out loud if the doctor meant $250 per leg, or $250 for both legs). DeWayne’s adult daughter who was there with her father at the hospital told the doctor that they would not be removing her father’s legs.
Even with maximum dosages of diabetes medications and insulin, the doctors at the hospital did not succeed in bringing DeWayne’s blood sugar down further (reduced from 1337 down to 400 with drugs and insulin). They determined there was nothing more they could do so they sent him home (with blood sugar over 400 and a very high A1C while on the maximum doses of drugs and 4 four insulin shots a day).
What happened next may seem miraculous, and it is, except that it’s also another predictable outcome in line with Dr. McDougall’s maxim, “It’s the food!”
DeWayne’s mother and sister came to see him and help take care of him upon his return home from the hospital. DeWayne has described how his mother went into his kitchen and expressed her disappointment that he was not eating the way she had taught him to eat. She had him get rid of all of the frozen pizzas, the processed foods, the pies, everything unhealthy. And instead she replaced his S.A.D. standard American foods/western diet with green vegetables: specifically, BRUSSELS SPROUTS, as well as spinach and broccoli, to turn DeWayne’s health around. (He notes that, at the time, those green vegetables were NOT his favorite foods.)
DeWayne has said that the first morning, he awoke to a breakfast of . . . brussels sprouts … that his mother had prepared. He attempted a weak protest – but then got to eating the brussels sprouts. Listening to DeWayne recount his success story, you can easily imagine DeWayne’s strong mother and her determined mission to rescue her son’s health and his life. DeWayne had no choice but to comply – fortunately for him!
It was fortuitous that DeWayne, as an engineer who likes to scientifically track data and understand what the data shows, had set about testing his blood sugar levels frequently (6 times a day) upon his return from the hospital. He was frequently testing and tracking his blood glucose, and charting the results throughout the day, at least six times a day.
DeWayne’s engineering-minded and fastidious testing, tracking and charting of his blood glucose is why he was able to so quickly discover the stunning, seemingly miraculous direct effect that even his very first brussels sprouts-for-breakfast meal had on him.
This is why it made an immediate impression on DeWayne that day when, a few hours after eating the FIRST brussels sprouts-for-breakfast meal his mother made for him, SUDDENLY his blood sugar fell from over 400 down a hundred points or so to around 300. As his mother continued to prepare these green vegetables for him over the course of the next week (instead of the S.A.D. he had been eating previously), his blood sugar quickly continued to fall down to healthy levels.
Within a week of replacing his previous S.A.D. standard American diet with green vegetables — lots of brussels sprouts — DeWayne’s blood sugar was down to 100 — well within a healthy, normal range.
Remember, and once again consider this: At the time (a few weeks prior) when DeWayne was hospitalized and ended up in a diabetic coma, and was told that he needed to have both of his legs amputated, his blood sugar had been high as 1337!
A week or so after returning from the hospital, when he was sent home taking maximum doses of drugs and 4 daily insulin shots which still only succeeded in lowering his blood sugar to 400 at best, he began eating brussels sprouts (no added oils) for breakfast and green vegetables and healthy whole food plant-based foods to replace the S.A.D. standard American diet he had eaten previously.
Only ONE WEEK of eating brussels sprouts for breakfast and lots of green vegetables and healthy whole food plant-based foods, DeWayne’s blood sugar had dramatically fallen to a healthy, normal level, testing at 100.
As he continued to eat this way over the course of the following weeks and months his A1C levels fell to consistently perfectly healthy, low levels.
DeWayne was in contact with and under the supervision of his doctor as all of this unfolded. (Anyone who makes diet and lifestyle changes must do so under their doctor’s close supervision).
His doctor’s response was that it was just “an anomoly” – his doctor was adamant that DeWayne’s drastically lowered healthy blood sugar numbers could have NOTHING to do with the food. His doctor tested and re-tested but didn’t believe the results of the doctor’s own tests. This doctor refused to believe that type 2 diabetes could be reversed, even when seeing the reversal clearly with his own eyes through the doctor’s own testing and repeated re-testing.
Fortunately DeWayne’s training and expertise as an engineer gave him the confidence and skill to thoroughly investigate the CAUSES of this awful type 2 diabetes disease that nearly killed him, leaving him in a diabetic coma. After experiencing the seemingly miraculous reversal of his own type 2 diabetes — initially by eating brussels sprouts for breakfast, spinach and broccoli, whole food plant-based foods with no added oils — he set out on a mission to determine what causes type 2 diabetes, and to understand scientifically those causes in order to help other people REVERSE type 2 diabetes as he had.
The diabetic coma he experienced had been like a strike of lightning from out of the blue since, prior to the time he ended up nearly losing his life and in a diabetic coma in the hospital, and awoke to his doctor telling him he would need to have both legs amputated, he hadn’t even known previously that he had type 2 diabetes. He was working diligently as an engineer, living his life, in his early 40s, when BAM! Type 2 diabetes struck him with full force all of the sudden and all at once, seemingly out of the blue.
DeWayne McCulley has described how whole food plant-based foods — SPECIFICALLY, GREEN VEGETABLES, and SPECIFICALLY brussels sprouts, spinach and broccoli were the foods that helped him reverse his type 2 diabetes, quickly and easily. These were the foods that his mother prepared for him in those first weeks upon his return home from the hospital, to REPLACE the S.A.D. western diet he had previously been eating.
Moving forward, switching to a focus primarily on whole food plant-based foods for life allowed DeWayne to reverse his type 2 diabetes, and he was able to get off all of the drugs and insulin.
However his doctor, despite repeated tests over the next six months, still refused to believe the results of the doctor’s own tests, and kept telling DeWayne he should stay on the drugs and the insulin even though DeWayne’s tests showed that his blood sugar and his A1C (at 4.3) both were consistently at perfectly stellar healthy levels. Instead, DeWayne is happy to be drug-free and insulin-free and free of type 2 diabetes, thanks to switching to whole food plant-based foods (no added oils) for more than 14 years now!
Since that time DeWayne McCulley has become an expert, author, health coach and public speaker who now helps other people reverse type 2 diabetes, through his book, Death to Diabetes, as well as through his other programs, coaching, and speaking engagements.
DeWayne McCulley’s health transformation all began in one miraculous week of initial healing thanks to his mother who knew best: she innately KNEW that green vegetables, including lots of brussels sprouts (for BREAKFAST!), spinach and broccoli could help him to self-heal. She was right! These are some of the foods that reverse diabetes, along with the variety of nutrient-rich foods within the larger universe of delicious, filling, whole-foods plant-based foods. These are the foods that DeWayne McCulley continues to eat for his health for life, having long ago ditched the S.A.D. standard American diet in favor of his health and his life.
Bookmark ReverseDiabetes2.com in your website favorites, and in the coming days look for our more detailed article about DeWayne McCulley’s health transformation journey and his mission to help others reverse type 2 diabetes just as he himself has done.
On a side note – how to make brussels sprouts DELICIOUS!
It’s interesting that Chef AJ’s new book (2018) with lots of delicious recipes emphasizes the importance of vegetables for breakfast for weight loss, for health, and for maintaining a healthy weight for life. In her new book, Chef AJ includes a recipe for DELICIOUS, easy-to-make roasted brussels sprouts.
Watch and learn (with Chef AJ herself) how to make these delicious roasted balsamic dijon brussels sprouts. At the beginning of the video, Chef AJ says: “Even if you hate brussels sprouts, I PROMISE, you will LOVE this recipe!”
In the video above you can watch and learn how to make Chef AJ’s balsamic-dijon glazed brussels sprouts, DIY stuffed kabocha squash, and an easy, no-bake, decadent banana strawberry chocolate mousse torte (made from only 7 healthy ingredients).
Click the button to play the video above, and you will also see Dr. Roy Artal, a triple board-certified medical doctor, internist, pulmonologist, and sleep medicine specialist in Los Angeles, who himself switched to whole food plant-based foods five years ago, and recommends a plant-based diet to his patients. Chef AJ notes that Dr. Artal is the creator of the roasted balsamic dijon brussels sprouts recipe!
The Chef AJ video above also features plant-based elite 2-time champion bodybuilder, Robert Cheeke (plant-based aka vegan for more than 20 years), and other guests.
Chef AJ’s brussels sprouts recipe can help you give it a try and then add this nutritional & health power house to the list of foods you love!
For more testimonials about the foods that can reverse type 2 diabetes, read the success stories of:
Just to name a few. You can discover and read many, many more additional diabetes type 2 reversal stories, with links to the first-hand testimonials in videos and documentaries so you can watch their diabetes reversal transformations, here at reversediabetes2.com.
The list goes on and on! Read their stories here at ReverseDiabetes2.com with many more success stories added frequently.
The bottom line is, all of these leading medical doctors who are experts in nutrition, and all of the people whose success stories are featured here at ReverseDiabetes2.com (and many, many more across the country and around the world), choose to eat whole food plant-based foods for life because these foods are filling, delicious, satisfying, (no measuring food, no weighing foods or combining foods; feeling satisfied and without feeling hungry).
They also choose whole food plant-based nutrition for life because the same foods that reverse diabetes also lower cholesterol, lower blood pressure, prevent and reverse heart disease, auto-immune conditions, and many other chronic diseases, including preventing and reversing type 2 diabetes.
The greatest win-win choice you could ever make!
As Dr. Barnard says, try it for 21 days (under your doctor’s supervision, as with any diet or lifestyle change) and see what happens!
Former type 2 diabetics who have switched to the foods that reverse diabetes for 21 days, or 30 days, end up feeling so good that they don’t want to go back to eating the way they used to eat. They discover that it feels too good to feel healthy to accept anything else. It feels so good to take control of your own health destiny, simply by switching to delicious whole food plant based foods for life, especially compared with feeling afraid and helpless in the face of the devastating effects of type 2 diabetes.
Give it a try for 21 days, or 30 days, and then keep going. Share your own success story in the comments below! Your own success story can help so many others.


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On one hand, many people are turning away from meat for their better health.
On hearing the name of non-veg, people’s mouth water comes. All these things may be delicious to eat but non-veg food is neither beneficial from the health point of view nor our culture approves it.
1 – Hindu Theology
According to Hindu scriptures, all living beings on this earth are considered to be part of God. Killing any of these creatures is a sin according to the scriptures. Many unaware animals are sacrificed daily for non-vegetarian food. Whereas in our culture, the consumption of meat is considered taboo.
2 – Sanatan Culture
In Sanatan culture, eating beef is considered a sin because when Lord Vishnu came to the earth in Krishna form, he did many leelas from cow love to cow devotion to make the people of the earth aware of the glory of cow wealth. Cow’s milk, ghee, cow dung and cow urine are a medicine for many diseases. It is believed that by eating these valuable liquids of cow, sins are not included in the body. Shri Krishna cares for many cows and worships them like a mother only then he is called Gopal.
3 – Srimad Bhagwat Geeta
According to the Srimad Bhagavad Gita, it is said that non-veg food is not a food of humans but a demonic food. Things like meat and alcohol are called tamasic food. People who eat this type of food are often malicious, patient, sad and lazy.
4 – Rigveda
In Rigveda, cow is given the status of Jagat Mata. According to Ved Vyas Ji, the author of many Puranas, “The cow is the mother of the earth and the society is uplifted only in her protection. The caretaker of the cow gets the blessings of God.”
5 – Mahabharata
It is described in the Mahabharata, “The person who performs the Ashwamedha Yagna continuously for a hundred years and the person who does not eat meat, only the sacrificing of meat is considered to be a special virtue.
It is described in the Manusmriti, “A person who murders innocent beings for his own pleasure, does not get pleasure anywhere in this world and the hereafter.” In addition, if eating ghee, oil, water, asafetida etc. in a leather container Even if you are not a vegetarian.
“Hey people! Eat the halal and clean things in the earth and do not defend against the footsteps of the devil, of course he is your open enemy. “[Qur’an 2: 168]
“All the small trees with seeds are on the top of all the earth, and all the trees which contain seeds, I have given them to you; They are for your food. ”- Genesis 1: 29.
Benefits of being Vegetarian
Food is good in that it contains protein, carbohydrate, fat, vitamins, mineral salts, fiber and water. All these beneficial ingredients are available in plenty in cereals, pulses, vegetables, fruits and milk etc.
Apart from this, many types of antioxidants and vitamins are found only by eating vegetarian, which helps in fighting diseases. Vegetarian foods have low levels of saturated fat and cholesterol. Due to this vegetarian food is less likely to cause heart problem.
Vegetarian food is rich in fiber due to which the intestines are cleaned. This keeps blood pressure under control, does not increase cholesterol, does not cause diabetes, and protects against cancer.
Due to fiber, hunger is not felt quickly, which helps to avoid overeating. This way vegetarianism prevents obesity. The problem of overweight is less in vegetarian people. Obesity brings with it many kinds of diseases like diabetes, blood pressure, heart disease etc.
The disadvantages of being non-vegetarian
In developed countries, cancer of the intestines and lungs, breast cancer in women, high blood pressure, osteoporosis, cholesterol diabetes, etc. diseases are more especially of intestinal and lung cancer.
After research, they found the reason for the non-vegetarian diet. Because non-vegetarian food does not contain fiber. Fat content is high. Except for some vitamins, the amount of essential vitamins is very less. Now even in countries like America, people are increasingly switching to non-vegetarian and adopting vegetarian diet.


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What is a Cleanse?
A cleanse is a short term detoxifying diet made up of high
quality fruit and vegetable juices and/or foods that flush toxins
out of your system. With specifically designed detoxifying juices
a cleanse will assist in resetting eating habits, eliminate cravings
and kick start a healthy diet. This system is suggested for both
regular cleansers and those new to the cleanse experience.
Before the Cleanse:
Two or three days prior to beginning your 3 day cleanse
eliminate meats, dairy, coffee, alcohol, sugar, and white fl our
as you maximize uncooked fruits and vegetables. This will
help your body transition for optimal results.
After the Cleanse:
Once you’ve provided your digestive system with some much
needed rest and relaxation, and your body has rid harmful toxins,
its best to ease back into a sustainable healthy diet. Start by
consuming your morning smoothie, incorporate salads and
snack on raw water based fruits like apples, oranges or grapes.
Gradually reintroduce heavier foods one at a time with each
meal to give your body a chance to catch up. Most importantly
be mindful and listen to what your body tells you.
Why avoid protein during a cleanse? The pancreas
sends out enzymes that break down protein into amino
acids which puts your body through a straining process.
This is one of many reasons why meat, dairy, beans, nuts,
seeds, oils, avocado is not recommended when cleansing
or detoxifying your body. Think of cleansing as giving
the body restorative rest and relaxation.
For pickup each morning as early as 7:30am on weekdays and 8:30am on weekends. Please call ahead.
1 DAY CLEANSE – $50.00
2 DAY CLEANSE – $90.00
3 DAY CLEANSE – $132.00
WHEATGRASS SHOT – $3.50
Start the day with a wheatgrass shot
(Best taken alone and on an empty stomach)
BREAKFAST – BRAINS & BEAUTY – $8.00
Coconut water, blueberry, raspberry, banana
This smoothie supports memory and brain function, while its anti-aging properties rejuvenate hair and skin.
MID MORNING – CARDIOVASCULAR – $7.50
Carrot, beet, apple, ginger
This juice sends extra nutrients and oxygen to your cells, promotes circulation in your body and will have you
energized for the rest of your day.
LUNCH – LYMPH – $7.50
Lemon, apple, apple cider vinegar, cayenne pepper
The lymph system is the sanitation department of the city we call our body – drink this for lunch so you can
improve the function of your lymph while boosting immunity.
MID AFTERNOON – KIDNEY – $7.50
Dandelion, apple, beet, apple cider vinegar
Drink down your afternoon juice and flush out harmful toxins while strengthening the most important organs in
DINNER – DETOX SALAD – $11.00
Mesclun salad, fresh: kale, spinach, dandelion, tomato, raw french string bean, shredded carrot, scallion,
bell pepper, orange topped with homemade dressing, and a drizzle of apple cider vinegar.
Avoid anything cooked, oils from nuts and meat during your cleanse.
NIGHTIME – CELLULAR – $7.50
Apple, parsley, alfalfa, celery
End the day by relaxing your trillions of cells, while strengthening and flushing them of toxins.


The winter temperatures are here and very soon we will get our first big snow storm.
This is a time when some New Englanders get excited. To them it means skiing, snowboarding, snow-shoeing, snowmobiling or just winter hiking! Winter activities are fun and great exercise.
But there are some who hunker down in the cold months and count the days until spring and warmer weather. For those people I urge you to embrace winter. Make snow your friend!
How? Simple, by making snow desserts! Yes, using snow as an ingredient. It’ll keep you busy doing something fun and it’ll make those long cold days go by faster! (We think)
AND your friends and neighbors will marvel at your creative delicious snowy treats. Here are just a few fun ones from ChefMom.com:
MAPLE SNOW CONE
- Clean fresh snow
- Maple syrup
- Use a scoop to mound fresh snow in a cup. Drizzle with maple syrup and serve immediately.
CHERRIES IN THE SNOW
- 6 egg whites
- 3/4 teaspoon cream of tartar
- 2 cup sugar
- 2 cup saltines crackers, crushed
- 1 cup toasted pecans, chopped, plus more for garnish
- 1 teaspoon vanilla
- 2 packages whipped dessert topping or whipped cream
- 2 cans cherry pie filling
- Preheat oven to 300 Fahrenheit.
- In a large bowl, beat egg whites with cream of tartar to medium peaks. Add sugar a little at a time and continue beating to still peaks.
- Fold in saltines, pecans and vanilla. Scrape into a casserole.
- Bake 30 minutes. Let cool completely.
- Spread cherry pie filling over cooled crust, then spread whipped topping.
- Refrigerate overnight and sprinkle with nuts before serving.
REAL SNOW PUDDING
- 1 cup milk (or chocolate milk)
- 1/2 cup superfine sugar
- 1/2 teaspoon vanilla extract
- 6 cups clean fresh snow
- In a large bowl, mix together the milk, sugar and vanilla until well blended.
- Carefully stir in the snow. Freeze, or scoop into bowls, and serveimmediately.


This simple recipe for French toast casserole is the perfect make-ahead solution for a decadent breakfast that is both sweet and savory.
During the summer months, your aversion to turning the oven on can feel like a limitation on what you can make for dessert. These strawberry cheesecake chimichangas are the perfect, hyggelig summer dessert and can be modified to be made healthier with a few easy ingredient swaps.
Celebrate St. Pat's Day by baking up this hyggelig recipe for Irish soda bread. A classic addition to a traditional St. Patrick's Day dinner.
Valentine's Day is arguably one of the most hyggelig holidays. Afterall, it's a day dedicated to showing appreciation for the ones we love most with chocolate and confectionary treats. Bake up a batch of these festive red velvet cookies to share with your loved ones this Valentine's Day.


Protein: A key nutrient to wound healing
Protein is made from amino acids, which can be made by the body or consumed through food
If a patient is not consuming a well-balanced diet, it is likely that they will not have enough dietary protein to meet the body’s physiological needs for wound healing.
The average healthy adult requires approximately 0.8 g of protein per kg of body weight per day. For example, a patient weighing 150 pounds requires about 55g (or 8oz) of protein each day. Table 1 outlines the protein content of the various food groups.
Approximate Protein Content of the Food Groups
Beans and legumes have the highest protein conten
Typically, a healthy person consumes the required amount of protein by eating a varied diet. The recommended daily allowance (RDA) can easily be met by consuming the equivalent of ¾ cup of cereal with 1 cup of milk for breakfast, 3 oz of chicken in a sandwich at lunch, and 3 ounces of lean beef with 1 cup of cooked vegetables and 1/2 cup of brown rice for dinner. However, for many chronically ill adults and the elderly,
Register now to continue reading
Thank you for visiting Wound Care Professional and reading some of our peer-reviewed resources for wound care professionals. To read more, please register today. You’ll enjoy the following great benefits:
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New content and clinical updates each month


WORLDWIDE: Hilton has tested a new initiative to measure, manage, and mitigate food waste across key markets in the Middle East.
The Green Ramadan initiative was implemented in three of Hilton’s hotels: Waldorf Astoria Lusail Doha, Conrad Dubai and the Hilton Riyadh Hotel & Residences.
The first week of the campaign served as a data baseline, and then interventions were put into place in the buffet and dining areas for the rest of the religious holiday.
These interventions included offering smaller portions, signs with carbon emissions labelling, reduced food displays and live cooking stations.
Each participating hotel also looked at composting, local sourcing, sustainable gastronomy, and food donations.
Data was collected using Winnow technology, which builds artificial intelligence tools to help chefs run more profitable and sustainable kitchens by cutting food waste in half. Launched in a single staff restaurant in 2013, Winnow has now been adopted by more than 2,000 sites globally, operating in over 70 countries and we reported last week how Mandarin Oriental was trialling the system.
Data showed that 27,000 guests were served during the campaign and there was a 61 per cent reduction in waste, equating to serving over 8,600 meals, 4.8 tonnes of waste going to landfill and more than 14 tonnes of CO2 emissions. This is equivalent to a petrol car driving 35,890 miles.
Emma Banks, vice president, F&B strategy & development, EMEA, said, “The impact of Green Ramadan is a testament to the hospitality sector’s influence over global food waste reduction efforts. The results are underpinned by hard data and real-world behavioural science, serving as a foundation from which we can continue to tackle the challenges of food waste. The campaign has shown great potential in becoming a long-term solution in the region, with the participating hotels already making operational changes to the ways in which food is served in their dining areas.”
Banks added that Hilton would continue collaborating with The UN Environment Programme (UNEP) West Asia and Winnow (AI food waste system). She said: “None of this would have been possible without our partner Winnow and their AI technology… There is no denying it – the future of hospitality is sustainability”.
Hilton plans to roll out the Green Ramadan initiative across all its EMEA hotels in 2024.
Image: Supplied by Hilton


At Cantex Distribution, we get asked this question regularly. After all, it makes sense to wear something that will hide dirt and stains to avoid the need for washing the chef coat so frequently. The reason why most chef coats are white is because many Health Departments perform regular inspections of properties who are licensed to provide and serve food. When these officials perform their inspection, they like to see how clean/dirty the facilities (and employees) are. When they witness the employees preparing food, they want to see how clean or dirty their uniforms are. When a chef coat is white, all the stains and dirt are visible, and therefore it is evident when a facility is regularly making sure their uniforms are kept clean.
It also depends on what type of food is being prepared, and what type of look the management is going for. For example, some of our pizzeria clients beg us for white chef coats and aprons. Why? Because they work with flour and dough all day. Getting those ingredients on a black uniform is very obvious, whereas white kitchen uniforms are far more forgiving of that environment. Similarly, black chef coats and aprons will hide a multitude of stains and spills of other ingredients.
Sometimes, kitchen supervisors like to wear chef coats that will help them stand out from their staff. For this purpose, there are executive chef coats and solid black chef coats that will help others to differentiate kitchen managers from cooks and other staff members. Doing this helps newly hired staff and any visitors to easily identify the seniors in the kitchen.
Cantex Distribution carries a wide variety of chef coats for all preferences. No matter when the need or style, we can arrange it! Click here to see all the different styles we provide.


Growing culinary herbs on your desktop or windowsill couldn't be easier: this clever repurposed wine bottle contains everything you need.
Simply follow the easy included instructions, and soon you'll have fresh culinary herbs that grow virtually anywhere, using simple hydroponics. With regular watering and care, these will continue to produce year 'round, and are fully reusable.
Packaged in a hand-crafted recycled wine bottle tied with a ribbon made from recycled plastic bottles, this makes a great gift which needs no wrapping.
GrowBottles are available in five varieties – Oregano, Chives, Basil, Parsley, and Mint — and are sold individually. Please select from the pull-down menu below.
The Chives, Parsley and Mint varieties have been discontinued and are no longer available.
The Oregano and Basil varieties are currently in stock.


Fresh Bamboo Shoots (Seasonal)
Fresh bamboo shoots have a flavor affinity for beef, chicken, cilantro, dashi, eggs, ginger, mirin, miso rice, rice noodles, scallions, sesame oil, shiitake mushrooms, soy sauce, fish sauce, and tofu.
With high levels of fiber and very few calories per serving, bamboo shoots are a great way to lower your levels of “bad” LDL cholesterol. Great choice for a plant based diet.
Available only in the summer season.
Per Pound: $3.00
(Shipping will Vary by Weight)
Free Local Delivery


With summer on the way, you might want to shed these extra kilograms that protected you from cold during the winter, but be careful not to risk your health by following a diet too strict, and keep in mind these 5 advices to protect your health
1. Listen to your hunger and satiety
Hunger happens when the previous meal calories have been burned and the body needs “fuel”. When hunger is not felt, it is better not to eat. In fact, eating in a period of satiety further stimulates the production of insulin, a hormone that promotes weight gain.
2. Manage your excesses
After a meal too rich, it is recommended to opt for a low calorie dinner: white fish (150-200 g), vegetables without fat (raw, cooked, in soup…) and 2 yogurts !
3. Drink enough water
Losing weight causes further production of toxins which have to be eliminated. It is therefore important to drink enough (at least 1.5 liters of water per day) to help your digestion and prevent mental fatigue and small headaches. Try to drink water, and moderate your consumption of tea and coffee.
4. Moderate food of lower nutritional interest
It is best to go easy on saturated fats, which tend to raise blood cholesterol. Thus, try to limit your consumption of butter, cream, cheese and fatty meats, not to mention the fats hidden in cookies, pastries, pies and pastries. Eat sweets in moderation, because they will bring mostly sugar, but low in vitamins and other good nutrients. In addition, alcohol, although friendly, is not necessary for your body.
5. Maintain adequate energy intake
To be effective, your diet period should not cause too severe food restriction, or you take the risk of quickly regaining the lost weight. After several weeks or months of low calorie diet, your body has adapted and got used to work with very few calories. But you still need some extra calories: a reasonable rate of weight loss is of the order of 500 g per week.


The's are common everyday foods. Choosing healthy foods and drinks more often can help prevent or manage many health problems that affect women. The ultimate energy sources for your body, carbohydrates are the power suppliers to your body.
The recent programme on, about clearly outlined that many people by restricting their white and beige carbohydrate intake can make a real difference to their weight, health and blood glucose. A balanced diet also prevents our body from aging. With a list this long full of reasons to why a healthy diet is important, it's no wonder you will live a longer, healthier life. Offer age-appropriate portion sizes when your child eats meals and snacks. Carbohydrates are either simple or complex, and are major sources of energy in all human diets. A balanced diet can help a person lose weight by: When combined with a regular exercise routine, a balanced diet can help a person reduce their risk factors for obesity or gaining weight. Found in cheese, fatty meats, biscuits, pies. Trim off the outside fat before cooking it.
I know that one meal doesn't define me. Have grab-and-go alternatives on days when there is little or no time to eat.
Proteins, carbohydrates and fats are the building blocks of energy. One thing that many amateur athletes often fail to realise is that a healthy and well balanced diet helps to improve performance. Surgery puts catabolic stress on the body triggering inflammation and depleting nutrients. Successful dieters seem to be able to overcome these implicit preferences.
Cook with olive oil or sunflower oil, omit or use less lard and meat fat. The teenage years are a time of rapid growth and development, so a healthy balanced diet is particularly important.
Getting enough calcium and exercise during childhood and adolescence is important for increasing bone mass to prevent osteoporosis in later life. Although reviewing these factors is beyond the scope of this paper, it is important to realise they do also affect healthy diet, and that they may interact with the determinants discussed below. With this publication in 'The', the world's experts in nutritional psychiatry propose a debate on the growing role of diet in psychiatry and mental health. Just be sure to watch the sodium on canned vegetables and look for fruits packed in water or % juice They all offer the same great nutrients. Eating well and exercising often when you're a teenager will also help you stay in good health later in life. The important thing is that we actually get out and do it.
Fibre, a form of from plants, not only helps your digestion, it also helps reduce the risk of diabetes, heart disease and even some cancers. Try to eat more fish, chicken, turkey, beans and lentils instead. The body requires carbohydrates, fats, proteins, vitamins, and minerals to maintain healthy organs, bones, muscles, and nerves, and to produce hormones and chemicals that are necessary for the proper function of organs. Buy a healthy-recipe book, and cook for electricians lambeth see post yourself. Rule meat, poultry, or eggs from free-range or grass-fed animals. Your body uses calories from food for walking, thinking, breathing, and other important functions. Stick to your calorie budget, because when you're working on losing weight, you need to burn more calories than you eat or drink.
The unhealthy tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. Don't buy pre-sweetened or flavored yogurts, which can be very high in sugar and calories. Conventionally prepared fruit juice is extremely high in sugar, and often contains more grams of sugar per serving than a can of pop. What to do: C counteracts the effects of phytate on iron absorption, so eat vitamin-rich fruit and vegetables with meals. If you eat more than g per day of red or processed meats, try to reduce this to no more than g per day. LiveLighter encourages people to make positive health choices.


The Dodgers are back home and preparing to open a five game home stand beginning on Tuesday night with a two-game interleague set against the Oakland A’s. Not only do we have some great baseball at Dodger Stadium this week, but we also have some great food making a debut on the new home stand. The Dodgers Levy Restaurant team is unveiling some awesome new plates on the new home stand. You can check them out below. Just be sure to not eat too much. I’m just kidding of course, pig out until you can’t walk. Just make sure to have a designated driver.
HOMESTAND FOOD SPECIALS (April 10-15)
Athletics Series (4/10-11):
Oaktown Poke Nachos
- Ahi tuna on top of cream cheese wontons, drizzled with eel sauce, spicy mayo, green onion, black sesame seeds and bonito flakes
Belli Bomb Bao
- Steamed lotus buns with smoked “Char Siu” pork belly, broccoli slaw with sesame dressing & Thai peanut sauce
D-backs Series (4/13-15):
Desert Chili Cheese Dog
- Bacon wrapped hot dog, house made chili con carne, grated sharp cheddar cheese, diced tomato & onion, yellow mustard
- Chorizo sausage split in half, ranchero bean spread, shredded lettuce, sliced tomato, queso fresco, smoked jalapeno aioli
The first pitch on Tuesday night is scheduled for 7:10 PM PST. Hyun-jin Ryu will take the mound for the Dodgers against Oakland southpaw Sean Manaea.


Burger Bros is your local hand crafted burger joint! Our beef is free range, grass-fed, outdoor-reared in Kent.
We have a cosy 18 seated diner & provide a local delivery & takeaway service.
Over time we have created a unique taste in our beef burgers with the best cuts of grass fed cow. We take pride in making our beef burgers from scratch.
We have also created many other products such as our buttermilk fried chicken burger and also our grilled chicken which is prepared using a sous-vide cooking method.
At Burger Bros “we do not compromise on the quality of our burgers”. Our farmers share our values and don’t use additives.


February 8th, 2022
When we are feeding our kids, teeth are often the least of our worries. But hear us out – generally what is good for their bodies is also good for their teeth. The cavity-causing culprit is sugar, and sugar is added to nearly 70% of all foods sold in the grocery store. While it tastes great, whenever we enjoy any food or drink with sugar, the bacteria in our mouths also enjoy the snack. These bacteria – we like to call them sugar bugs – make themselves at home on your teeth, gums, and tongue, building making themselves at home in the form of plaque. After eating the sugar, bacteria make acid, which pulls minerals out of our teeth causing cavities.
If you don’t brush and floss the sugar bugs away each day, the bacteria continue to weaken teeth, eventually causing cavities. Once cavities get large or deep enough, they can cause pain and infection.
Even with good brushing and flossing, constant exposure to sugar, even just a little bit, will do a number on your teeth. The best oral health practice for all children – and adults – is to eliminate as much sugar as possible when you eat and drink.
Our number one suggestion - don’t bring food and drinks high in sugar in the house. Easier said than done, but eliminating the option entirely for both parents and kids will lead to infinitely better health and happiness!
Snacks That Keep Teeth Clean & Healthy
The good news is that you can control how much sugar you bring into the house, and there are plenty of snack and lunch options that are good to your teeth!
Crunchy, raw fruits and vegetables, such as apples and carrots, can help remove bacteria that live on the surface of teeth. Celery, pears, and cucumbers that have high water content also help clean teeth and promote overall health.
Lean meats, such as chicken, turkey, and white fish are a good source of protein, which helps strengthen tooth enamel.
Dairy products such as sugar-free yogurts and milks are excellent sources of calcium, which is crucial for building strong teeth.
Cheese is also an excellent snack and can actually help prevent cavities!
Drink Water, Not Juice. If there’s one change you can make, it’s to stop buying juices, sports drinks, and soft drinks for your family. Make it a habit to drink water instead of juice or sugary drinks. Don’t even bring juice into your home! Instead, use the money towards a different reward such as a family outing or activity.
Limit Snacking. This is a hard one! But establishing a routine that eliminates snacking throughout the day can limit the growth of bacteria. Remember, the more exposure to sugar, the greater the risk of cavities.
Together, a healthy diet paired with regular brushing will help create healthy habits for your child.


That's my dad. He stands like a military man because he is a military man. He was a Naval Captain for the Imperial Iranian Navy back in the good old days when the country was run by humans and not a monkey in an ill-fitting suit (no offense to all the monkeys out there). Anyways. My temper, skinny ankles, and appetite all came from him. So did my love for spicy food. If it makes my eyes water and mouth burn, even better. Since Persian food isn't exactly known for its kick, a spicy dinner wasn't going to sprout from the motherland.
Enter: Chili. I read a few recipes and came to the conclusion that chili is one of those meals that resulted from leftovers. I had just bought hot sausage and I originally wanted to use that as the meat for my chili, but my dad has high cholesterol and I wanted him to be able to enjoy it so I used ground turkey. Sorry, sausage. I had to make one fatty thing though, and since I'm the only cornbread fan in the house I used that as my opportunity. Standard cornbread with melted jalapeno butter.
Ok, so it's not really jalapeno butter (does that even exist?), but rather, butter melting with bacon grease and jalapenos. The goal was for all the pepper oils and juices to become incorporated into the butter so that I could strain it into the cornbread batter but keep the jalapeno flavor. Unfortunately, it wasn't as strong as I was hoping for so I just chopped up the peppers and threw them in too.
Not too shabby.
Chili time. As I mentioned before, I used ground turkey instead of the hot sausage (*sniffles*), chopped onions, chopped tomatoes, garlic, red kidney beans, and pinto beans. I seasoned it with salt, pepper, cumin, chili powder, cayenne pepper, more sliced jalapenos and another little green pepper that I don't know what it was, hot sauce, and a little something I picked up that I like to call, awesome:
How cool is that? Seriously? I really hope people aren't thinking "eewwwww, woman you're gross", because I seriously thought this was incredible. Cooked the beans, cooked the meat with the onion and garlic, mixed it all together, let it simmer, and kept adding more of the peppers and seasonings until my tongue went "holy smokes, that's bananas".
Didn't look at all what I thought it was going to look like (kind of funny looking if you ask me, but YUM), that's why I used the question mark, I don't know what qualifies as chili and what just spicy generic food.


Use Poppy Thinner for thinning your paints or cleaning your brushes. This is great for those who cannot purchase everclear where they live.
Poppy Paint is a 100% FDA compliant edible confectionery paint. It is very fast drying, and will not rub off or smudge once set. It was created to be used on chocolate, especially cake pops and other chocolate covered confections; however, it also works great on cookies (including macarons), gumpaste, fondant, royal icing, and candies.


This breakfast recipe is easier than making a cup of coffee. And it’s seriously delicious.
Two ingredients. 20 to 25 minutes. Clever and witty presentation. I wouldn’t limit myself to having this tasty variation on bacon & eggs for breakfast only. It could be paired with fruit for breakfast, or a salad for lunch or dinner. I made this for Christmas morning breakfast, and added only some finely chopped scallion to the bottom of the pancetta cup and the top of the egg, a light dash of black pepper on top before baking, and a sprinkling of grated romano cheese over the egg yolk at the moment of serving. For me, there was plenty of salt in the pancetta, so I felt no need to add any more.
I found this recipe on the website for the NPR show “Here & Now.” It includes a video of chef Kathy Gunst preparing this dish from beginning to end (below). In the video, Gunst mentions the ease of using a silicon muffin tray, though it is not included in the text of the recipe; I concur with her assessment and, after using a new silicon tray for this dish, will probably never use a tin one again. For anything.
EGGS BAKED IN PANCETTA CUPS
This is one of those dishes that can only be as good as the ingredients you work with:
1. Look for really good farm fresh eggs.
2. Pancetta, a cured (not smoked) Italian bacon with a salty and peppery flavor, is available in most supermarkets. However, if you have an Italian grocery store or really good meat market nearby look for pancetta that can be sliced to order. Ideally you’ll work with Italian-made pancetta that is sliced about 1/8th-inch thick.
Two good ingredients. One amazing recipe that can be done from start to finish in about 25 minutes.
You can serve the pancetta and eggs straight from the oven accompanied by crusty bread or place on top of mixed salad greens. You could also add a few tablespoons chopped fresh herbs or cubed tomatoes to the egg for a variation.
About 6 slices pancetta, sliced about 1/8th-inch thick, slightly chilled, about 7 ounces (If you are working with pre-sliced supermarket brand pancetta you may need 12 slices; you will need to double up with 2 slices of pancetta for each muffin tin.).
6 fresh eggs
Salt and freshly ground black pepper.
Preheat the oven to 400 degrees.
Place the pancetta slice into a muffin tray, pressing it and molding it into the tray so that it covers the entire bottom and sides of the tray. If you have very thin pre-sliced pancetta from the supermarket you may need to use 2 slices, overlapping them slightly to fill the entire muffin tray.
Place the muffin tray with the pancetta on the middle shelf and bake for 8 minutes. Remove from the oven and crack an egg directly into each pancetta “cup.” Sprinkle very lightly with salt and pepper. Bake another 8 to 10 minutes, or until the egg white is set and the yolk looks almost cooked. When you gently jiggle the muffin tray the yolk should wobble somewhat but not look raw. Remove from the oven and let cool about 1 minute. Gently run a flat kitchen knife around the sides and bottom of the pancetta (being careful not to pierce the egg). Use a thin metal spatula or off-set spatula to remove the egg and pancetta in one piece.
Serves 6 [one egg each, or 3, a more reasonable two eggs each].


Just a few minutes from town you’ll find yourself at the newly renovated Moothi Estate cellar door, overlooking the vines with breathtaking views across the Mudgee region.
Along with a selection of award winning, estate grown wines we offer a delectable menu of tasting plates and small bites. Our dedication to locally inspired food ensures a diverse menu featuring both regional products and in-house made delicacies.
From freshly grown produce to delicious cheeses, meats and accompaniments, we offer a casual and seasonal approach to dining. From late November to mid-December we celebrate the harvest of our estate grown cherries by including them in the menu and offering them for sale at the Cellar door. We have air-conditioned indoor seating and heated outdoor seating for the cooler months.
Pop in for a tasting, relax on the deck with a glass of wine or locally made beer or drop anchor for the afternoon and enjoy a long, lazy lunch with the vineyard and Mudgee as your stunning backdrop.
We are always looking to host your special event in our lovely cellar door as well. Private functions are held outside of our normal opening hours to ensure you get the full attention of our team that you deserve. Check out our Moothi Estate Function Menu 2018
Note: prices are subject to change.
We serve food 7 days a week and we take orders up to half an hour before closing time. Bookings recommended on weekends and for larger groups. We often find ourselves busy on weekends so please allow plenty of time for service.
Monday to Thursday: 10am - 4pm
Friday to Sunday: 10am - 5pm


You don’t have to tell a parent that children are very tactile. Just the mere mention of the words “Don’t touch!” to a child and you know you’ve pretty much made it a temptation almost impossible to resist. Which is why getting your kids in the kitchen at an early age is a great teaching tool. Children learn with all of their senses. They love to touch, feel, taste, smell. Even children as young as two, can find a great sense of accomplishment by helping to prepare their own food, with the added bonus being that they like to eat the food they helped prepare.
Pizza is one of those magical things that falls under the win-win category with kids. They love pizza. Given the choice, children would probably eat pizza for breakfast, lunch, dinner, AND between meal snacks. What better food can satisfy both happy tummies AND teachable moments? Kneading and rolling pizza dough is a tactile joy that fine tunes motor functions and helps strengthen developing hand and arm muscles. Spreading pizza sauce can be the source of giggles when the sauce becomes a canvas for edible art. Yes, it can get messy, but one of the things that we encourage during family fun time in the kitchen is an old adage that Granny used to say; “Everything always tastes better when it was messy to make and you smiled while you were making it!” Expect a little bit of mess. After all, we’re having fun, right?
Homemade pizza is inexpensive, easy to make, can be easily adjusted ingredient-wise to make even the finickiest eater happy, and ultimately, it’s one of the best ways to introduce children to being pro-active in their nutritional choices.
Why not have a homemade pizza night tonight? Here’s a great site from a mom who has a weekly homemade pizza night. She makes it really easy, and she even appeals to Scooter’s sweet tooth with a “Sweet Pizza Pie” recipe for dessert! Mmmmm…
About Scooter’s Jungle:
Scooter’s Jungle is your neighborhood destination for private family fun in a safe, clean and active tropical-themed setting. Our award-winning facility offers worry-free birthday parties, open play, school fundraisers, team events, and fresh homemade pizza. Plus, our perfectly-sized equipment allows kids and parents to play together creating an active, memorable, and fun-filled experience where everyone is treated like jungle royalty.


Food has been the source of energy for every human living a journey on this earth, without it we all will be perished from the face on the universe and in fact the truth is no animal can also continue living with out eating good food.
We you comes to Ghana, one of the trending food that many people eat in Waakye with Fried Fish or egg and wele. This food can stay in your body and keeps you going throughout the day till hunger calls on your door again.
BELOW IS HOW WAAKYE IS PREPARED
You will need water
dried millet leaves
rice and beans
oil of your choice
Pour about 1 and half liter of clean water into a cooking pot and add in the washed millet leaf and put it on hot fire to boil for about 15 minutes, add the carefully washed beans and carefully add a little bit salt to the heated water and let it boil for another 15 minutes then add the rice also.
After 10 minutes do remove the millet stalk leaves and fluff with a spoon or fork and when it well cooked it then time to enjoy this tasty cooked Waakye with a stew or shito.


Happiness is a Quest Bar.
That’s the claim that Quest Nutrition make on their website, and they could be right as their extensive, growing range of Protein Bars are proving hugely popular with dieters, body builders and health junkies alike.
The company currently offer a range of protein bars in a variety of flavors. Today though we’re taking a look at just the ‘Quest Bar Cookies and Cream‘ flavor.
Quest Bar Cookies and Cream Review
So, why cookies and cream? Well as Quest explain, it’s America’s favorite flavor (hello Oreo!), now handily available as a protein bar.
In amongst all the usual ingredients (more on that later), this bar has real cookie bits and delicious cream. Unlike other bars, which can often get a bit repetitive, these Cookies and Cream bars offer something unique with each and every bite.
The ‘cookie dough’ texture means that with one bite may get you some tasty white chocolate, whilst with another bite comes a generous chunk of cookie. The variety here is welcome!
Each 60g gram gluten free bar comes in at just 190 calories, getting you 21g of protein, with a net of 4g of carbs.
Generally Quest Bars offer good, clean ingredients. As such you’ll be hard pressed to get a protein bar offering a flavor as popular as this, that’s this tasty delivering similar results.
The Quest Bar Cookies and Cream offer you a tasty health kick with flavor!
You can pick up a box of 12 Quest Bars Cookies and Cream for around $24 (that’s two bucks a bar).
Full Ingredient List:
Protein Blend (Milk Protein Isolate, Whey Protein Isolate), Soluble Corn Fiber (Prebiotic Fiber), Almonds, Water, Cocoa Butter, Natural Flavors, Erythritol, Palm Oil, Dextrin, Cocoa (Processed with Alkali), Sea Salt, Calcium Carbonate, Sunflower Lecithin, Sucralose, Coconut Oil, Xanthan Gum, Baking Soda, Steviol Glycosides (Stevia).


Celebrate World Vegan Month with a Coupon and Tasty Recipe
November is World Vegan Month and to celebrate, GO Veggie!, formerly Galaxy Nutritional Foods, wants to share a little something special with Sticky Fingers followers and fans. It’s a coupon for $1.50 off their new GO Veggie! Dairy Free cream cheese so you can try it out this holiday season. Link to Coupon Offer:
This vegan cream cheese has a great taste and a wonderfully creamy texture. Try it out in our Pumpkin Whoopie Pies (*recipe below).
What are you waiting for? Go claim your coupon and get cooking. If you want more from GO Veggie!, including the inside scoop on new products like their new dairy free and vegan shreds and slices (!!!) be sure to like them on Facebook, and follow them on Twitter. Enjoy!
Recipe: Pumpkin Whoopie Pies
Yield: Makes 12 large or 24 small whoopie pies
3 cups (15 ounces) all-purpose flour1 teaspoon salt1 teaspoon baking powder1 teaspoon baking soda1 tablespoon ground cinnamon2 teaspoons ground ginger1 teaspoon ground cloves1/2 teaspoon nutmeg1/2 teaspoon allspice2 cups (14 ounces) brown sugar, packed1 cup vegetable oil3 cups canned pumpkin 1 tablespoon egg replacer (recommended: Ener-G)1/4 cup water1 teaspoon pure vanilla extractCream cheese frosting, recipe to follow
1. Preheat the oven to 350° F.
2. Line two baking sheets with parchment paper; set aside.
3. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and allspice.
4. In the bowl of a stand mixer, mix together brown sugar and oil with the paddle attachment until well combined.
5. Add pumpkin puree and mix until combined.
6. In a small bowl, whisk together the egg replacer and water.
7. Add egg replacer and vanilla to the pumpkin mixture and mix until well combined.
8. Add the flour mixture to the pumpkin mixture, about a cup at a time, and mix until fully incorporated.
9. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
10. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Cream Cheese Frosting:1/3 cup non-hydrogenated vegetable shortening (recommended: Earth Balance)4 ounces non-dairy cream cheese, softened (recommended: GO Veggie!)1 1/2 cups confectioners' sugar1 teaspoon vanilla extract1/2 teaspoon lemon juice1 to 2 drops of lemon oil (optional)
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening until smooth.
2. Add cream cheese and beat until well combined.
3. Add confectioners' sugar, vanilla, lemon juice and lemon oil and beat just until smooth. (Frosting can be made in advance. Cover and refrigerate, but let stand at room temperature to soften before using.)
To assemble: Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Top with the remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.


Welcome to The Rabbits. We’re a beautiful country pub just north of Romford in Stapleford Abbotts. We’re very proud to call ourselves a classic British pub, hence our a la carte menu is brimming with all the well-loved dishes you’d expect, all homemade and all served with the warmest of service. Here on Stapleford Road, The Rabbits is cosy and welcoming whether you decide to sit indoors or out, and to top it all off, our bar serves plenty of real ales and fine wines. We take pride in everything we do here at The Rabbits and we think it makes all the difference. Why not call now to reserve a table and pop by to see us?
Visit our beautiful beer garden that overlooks picturesque Essex rolling hills, with ample seating and outdoor bar. Our bar is always well stocked for whatever your Summer tipple may be including fruity ciders, jugs of Pimms with fresh fruit and cucumber, ales sourced from local and national breweries.
We have a large beer garden with separate areas for those who want a quiet relaxing beer whilst enjoying the view, to large tables on our newly installed patio for large groups.
Experience the tasty food here at The Rabbits with our well balanced modern menu which also has a hint of the traditional favourites so there’s something for everyone’s tastes, accompanied by friendly service from our front of house team. The extensive choice is sure to please all. We are sure that as an eatery we excel all expectations and are sure that due to this and our excellent value for money policy you will want to visit frequently
Our restaurant offers a wide variety of home cook meals on our A La Carte Menu as well as differing specials of the latest and greatest cuisines available. We have recently had a complete refurbishment throughout the whole pub, so you are guaranteed lush, comfortable and relaxing surroundings suitable for any weather.
Our well designed bar at The Rabbits is well stocked with delicious beverages and an excellent selection of wines that is sure to delight anyone who enjoys a tipple. We also stock a good selection of beers, lagers and ciders from local and national breweries.
We have various seating areas perfect for unwinding with your favourite drink, either socialising with friends or cozying up to one of the 3 open fires we have here for you to enjoy on them cold winter evenings.
We also offer bar and conservatory private booking for birthday parties, wakes and almost any occasion. Please call us to discuss your specific needs.
Recently voted 4TH Best roast dinner in Essex!!!
The Rabbits Pub is locally renowned for the quality of its classic Sunday roast in splendid Essex countryside surroundings of rolling grass hills. Our roasts have various meat options including Chicken supreme, strip-loin of beef, and fine lamb rump and all the trimmings including crispy golden roast potatoes, delicious Yorkshire puddings and all the vegetables you come to expect with a Sunday roast, all served with lashings of delicious gravy.
Our Sunday roasts are extremely popular, so pre-booking is advised for larger groups, although we will always try to accommodate you on the day. and our relaxing lounge areas with real log fires are the perfect place to relax with a drink before and after your meal.
Wednesday 14th February – Valentines with live singer
Saturday 16th March – St Patricks day celebrations – Mario & Cymberline (guitar duo)
Please follow us on instagram for more updates on live entertainment:- @therabbits_essex
WINTER OPENING HOURS
MONDAY – 12-9:30pm (KITCHEN CLOSED)
TUESDAY – 12-9:30pm
WEDNESDAY – 12-9:30pm
THURSDAY – 12-10:30pm
FRIDAY – 12-12pm
SATURDAY – 12-12pm
SUNDAY – 12-9pm (FOOD SERVED TILL 6PM)


UAE-based private utility firm Utico has unveiled a new sustainable farm support programme that includes free water supply to UAE farmers, guaranteed buy-back of their produce and scientific advisory services.
The programme was announced at an event held by the Environment Protection and Development Authority (EPDA), Ras Al Khaimah, to mark the International Day of Happiness. It comes in support of 2017 as the `Year of Giving’ Initiative of the UAE.
“The programme is very much in line with ensuring happiness of farmers and will contribute to the UAE’s food security initiatives,” said Dr Saif Al Gais, director-general of EPDA, during the event, which was attended by many farmers.
In the first phase, the programme will span the Northern Emirates, catering to an estimated 3,000 farms across Ras Al Khaimah, Umm Al Quwain, Ajman and Sharjah. Utico said the free water supply and farm support initiatives will be extended to other emirates in the second phase.
“The programme will address the water supply issues, and the expert advisory Utico will provide will help farmers increase production through incorporating scientific farming methods that are found to work well in arid conditions,” Richard Menezes, managing director of Utico, said.
“We are already working with Federal Electricity and Water Authority (Fewa) and Sharjah Electricity and Water Authority (Sewa). The programme can be implemented in any farm location where Utico, Fewa or Sewa network is available and accessible.”
The service will be provided with mutual consent of all parties and can be accessed by farmers by sending a mail to a SustainFarm@Utico.com.
Under the programme, farmers will be categorised into two sections — farms owned and tilled and commercial farms. There are two programme options — free water with produce buy-back, or water purchase, which starts with the lowest water tariff in the UAE of 1.8fils/gallon.
Utico’s programme will help farmers increase produce, reduce or remove subsidy on the state and increase the farmers’ income.
Farmers will be given advice on incorporating sustainable farming techniques designed by Utico, which have been implemented by the company during the past three years.
About 95 per cent of the UAE’s food needs are imported and farming generally includes animal husbandry and livestock, other than agricultural farm produce. About 80 per cent of the UAE farming comprises date cultivation with about one crop a year. According to Utico, there is ample scope for many crops that can add greater value with water being available.
Menezes said the programme will help improve barren land prices and increase food production in the UAE, leading to fresher produce as well as farm-to-home and farm-to-store systems that lower the carbon footprint.


I was up to my elbows in healthy ingredients: bananas, berries, apple sauce, apple juice, apple cider vinegar, vanilla extract, chia seeds, oat bran and flax seeds, when I did some baking during the week. I have been looking for recipes to make for afternoon tea that fill my boy’s bellies. Something healthy, something filling and not full of sugar. I needed something to keep them out of the kitchen for five minutes. They love smoothies when they get home from school, the big cups of creamy berry goodness fills them up, but I was looking for something else. Other snacks we have in the afternoon are cheese and biscuits, fruit, pies, sandwiches, brownies, popcorn. This recipe was included in an email I received from DailyOM, a yoga website that I subscribe to that has some full on shred yoga sessions. I sweat and move my way through the yoga sessions, I read all of the motivational lessons that Madisyn sends via email. This recipe that was sent through for the very healthy, almost sugar free muffins, was terrible. The aroma filling my kitchen while they were baking in my oven, had everyone hanging out in the kitchen waiting for them to baked. They were barely cool enough to eat when one of my boys stuffed one his mouth and then almost immediately spat it out. The muffins didn’t have the same fluffy shape as the not so healthy ones that I usually make, that have flour in them, they were a completely different texture. The bananas, berries and apple sauce sounded delicious combined in a muffin to go with my arvo coffee and chat with my kids. No these flat pieces of healthiness were bland, oh my god, so bland. The chickens loved them and I whipped up a really early dinner to stop my darlings eating every single item in my pantry.


Food Service & Serving Trays
Food Service Rentals
Are you looking for food service party rental for your event? at your event? Then, you’ll probably want to ensure it stays warm or cold. In fact, we have multiple Food Service party rentals items that will help with that. Heat lamps are great for helping keep a roast warm as guests move through the food line. Chafing dishes are a must for ensuring your food is served at the correct temperature without drying out. Don’t forget about the large serving platters for displaying your appetizers.
Ready to start shopping? View our Price List to calculate prices for what you need.


... a delicious dessert recipe from our adults only hotel Tyrol, the hiking Hotel Leutasch.
Peel the oranges and cut the peel of the oranges into thin strips.
Beat the egg, yolk and 40 g sugar until warm, add the orange peel strips and add the Cointreau.
Whip 1/8 cream and then fold in the whipped cream, fill into moulds and freeze.
Peel the kiwis and then cut them into wedges.
Squeeze the remaining oranges and season with sugar.
Put the kiwis and the prepared orange marinade in a bowl, stir and chill.
We at the adults only hotel in Tyrol, the hiking Hotel Leutasch wish you:


of the day.
Burrata, warm mushrooms…
of bluefin tuna, avocado and sprouts.
Allioli soufflé cod, smoked salmon, octopus…
Iberian pen, sirloin, iberican pork…
2 people minimum. Includes dessert and a bottle of house wine.
cooked with white wine.
from the Cantabrian sea with bread and tomato.
with vegetable sticks and little toasts.
Assortment of our homemade croquettes
Crispy prawn lollipops with tikka masala.
Spanish scrambled eggs with Huevos estrellados with iberian ham from Guijuelo (Delagon)
with candied tomatoes, green pesto and nuts.
with a mixture of 9 leaves, prawns and truffle oil.
with garlic, chilli and prawns.
with allioli souffle and a baked potato.
with potato and allioli made with honey.
with avocado and sakura mix.
with arugula and parmesan.
C/ Racó, 6 – 08810 Sant Pere de Ribes
TUE – SAT: 13h to 16h / 20h to 23:30
SUN: 13h to 16h
(+34) 625 40 49 65


WOOD - FIRED PIZZA
MidiCi Neapolitan Pizza brings Italys original Neapolitan wood-fired pizza recipe to Sherman Oaks.
Taste the freshness of quality ingredients pizza made with Italian flour in authentic wood-fired ovens.
Experience our Italian-style courtyard with a glass of wine under the olive tree.
Enjoy with MidiCis signature appetizers, salads, and desserts made with fresh, natural and mostly non-GMO ingredients.
So when you want to really love pizza, meet at MidiCi.
Our certified pizzaiolos (pizza makers) invite you to select fresh, natural, high quality, mostly non-GMO ingredients to create your ideal Neapolitan Pizza in the open, center-staged bustling kitchen, also known as the heart. We meet rigorous gastronomic rules to serve authentic Neapolitan Pizza famously known for its chewy, crisp dough and topped with all-natural ingredients. All baked to perfection in 90 seconds. Staying true to Neapolitan heritage, our dough is made with only four fine ingredients non-GMO double zero flour imported from Naples, pure water, sea salt and live yeast. The authentic and pure garnishes include crushed non-GMO Italian peeled tomatoes, fresh whole mozzarella and non-GMO, Italian extra virgin cold-pressed olive oil.
We also serve appetizers (antipasto), fresh signature salads, authentic Italian gelato, and our famous Nutella calzone. Our selection of drinks includes wood-fire roasted coffee, a gourmet tea collection, craft beer selected by our certified cicerone (beer chef), and a collection of wines selected by our sommelier to reflect a mix of American classics, flavors of Italy, global highlights, and local staples all with pairing in mind.
WE BRING FRIENDS TOGETHER
We love people.
They move us, shape us, excite us and inspire us.
We believe people are the best thing that can happen to anyone.
Thats why we created MidiCi.
We wanted a place for people to meet up, sit back and be social without the media.
Because we believe it is moments we remember, not days, not posts, not pictures.
While we love todays digital world for the connections it allows us to have with people we wish to know, we found ourselves missing the friends we do know.
It feels like we traded the tangible for the digital.
The human touch for the touch screens.
The laughs for the LOLs.
The love for the likes.
The eye contact for the emoticons.
When shared with a friend, a minute becomes a moment, and that moment becomes a happy memory.
Like the Italians, we believe a meal is about taste, flavors and colors, but it is also, and if not more, about the people, the conversations, the laughter. The best meals always have your friends circled around the table.
Everything we do is designed to support our mission. From our food, to our natural tree, the heart surrounding our special wood-fired ovens, the tables, our design, and even the Vittoria prosciutto slicer, and the Athena espresso machine. Together, its an experience that creates real human connections.
YOU HAVENT HAD PIZZA UNTIL YOUVE HAD NEAPOLITAN PIZZA.
Neapolitan Pizza is the Original. The way Italians invented it 300 years ago.
Neapolitan Pizza tells the story of Naples.
During her summer vacation in Naples with the King, Queen Margherita was presented a pizza by a local pizzaiolo with tomato, fresh mozzarella, olive oil, and a touch of basil to represent the 3 colors of the new born Italian flag. She liked it so much that it was named in her honor. The classic Margherita was born.
La Marinara, Italian for the fishermans wife. Wives who used to prepare pizza for their husbands as they returned from fishing in the bay of Naples. Tomato, garlic, oregano and olive oil were the ingredients of choice to make the pizza stay fresh. The classic Marinara was born.
Over the centuries, Neapolitan Pizza has become an institution. Since 1998, its ingredients and method of preparation are protected by the Italian legislation.
Our dough is only 4 fine ingredients:
Non-GMO Double zero Neapolitan flour, water, sea salt and yeast.
The sauce is super natural. Only one pure ingredient:
non-gmo crushed Italian peeled tomatoes.
No oils, no sugars.
Our cheeses are fine Italian cheeses made from high quality milks, and the mozzarella is also known as white gold, for its premium quality and taste. The crust releases the flavor of well-baked bread. The sauce delivers the characteristic aroma of a fresh and fragrant mediterranean plate. 90 seconds in our wood-fired ovens at close to 1000 degrees bake it to perfection. Neapolitan Pizza is magic. Neapolitan Pizza exalts the flavors, and celebrates the senses. Each bite distributes an array of flavors, an arrangement of textures. Neapolitan Pizza is fine pizza. Pizza with a capital N. Pure ingredients. Rare freshness. Classical simplicity. Historical heritage. Neapolitan Pizza is the meal of choice for health-conscious foodies and epicureans alike


Last summer, Mars Wrigley, the parent company behind M&M’s, announced that a new flavor — M&M’s Crunchy Cookie — would be joining the candy’s permanent lineup in spring 2022. That debut is now here with the exciting new flavor available in stores and online and to celebrate, they’ve teamed up with Milk Bar’s Christina Tosi to create 100 limited-edition cookies inspired by the Crunchy Cookie flavor.
“Thinking up new and never-before-heard-of desserts is what I love to do, so the opportunity to develop a Mars cookie inspired by the new M&M’s Crunchy Cookie candies was a real treat,” Tosi, Founder and CEO of Milk Bar said in a statement. “The texture and crunch of M&M’s Crunchy Cookie is so unique, it was important to me that I designed the M&M’s x Christina Tosi Crunchy Cookie crunchy cookie to include layers of crunch to mimic the M&M’s candy, so that each bite offers the ultimate crunchy cookie experience.”
The cookies feature a vanilla cookie base that’s studded with M&M’s Crunchy Cookie candies in the center, surrounded by none other than, mini, crispy, chocolate chip cookies. Fans had a chance to get their hands on the limited cookies, but while there were only 100 of the cookies made — and they went fast — fans can still get in on the special cookie action. You can visit the M&M’s website here and sign up to have the recipe sent to you so that you can recreate the special cookie at home.
Cookie fans wanting to learn to make the M&M’s x Christina Tosi Crunchy Cookie crunchy cookies can also tune into Tosi’s weekly Bake Club on Monday, April 4 at 2 p.m. ET on Instagram where she will take viewers through the step-by-step process of creating the cookies.
Featuring a crunchy center covered in milk chocolate and a colorful candy shell, the new M&M’s Crunchy Cookie candy is available nationwide and on MMS.com. The candy comes in Single (1.35 ounces), Share (2.83 ounces), and Sharing Stand Up Pouch (7.4 ounces) sizes that range in price from $0.89 to $3.49.
Will you be trying to make your own Crunchy Cookie cookies? Have you given the latest M&M’s flavor a try? Let us know your thoughts in the comment section!


JSC “Koktas-Aktobe” takes the most active part in the implementation of the program for the development of the agro-industrial complex. The main direction of the poultry farm is the production of broiler poultry meat. The processes of feeding, drinking, heating and ventilation are fully computerized and automated.
The technological process envisages all stages of production of poultry meat – incubation, growing and fattening of broilers, production of mixed fodders, slaughter and recycling of waste.
At the Poultry Farm in December 2016, a new slaughterhouse was put into operation, meeting all modern requirements for poultry processing industry. The maximum power is -3000 heads per hour. The workshop is equipped with a modern high-tech complex slaughter line of German production, the firm EMF and refrigerating equipment with a capacity of up to 200 tons, equipped with a shock frost -36 C. The line of the new slaughterhouse is divided into “dirty” and “clean” zones, isolated from each other. The process of slaughter of a bird consists of the following stages:
The pre-cooling line is carried out by airborne droplets at a temperature of + 0.5 gr. + 4 gr., The period of the presence of carcasses there is 2.5-3 hours.
Totally the entire process from the initial stage to the packaging takes about 4 hours.
The waste that originated in the course of the slaughter, served in the shop for the production of bone meal
The meat of broilers produced by the poultry farm “Ak-Kus” has a delicate taste and high nutritional properties due to the ideal selection of feed formulations. At the same time, the compound feed formula is formed by the poultry farm independently. Forages used grain grown on their own agricultural fields, the rest of the raw materials are purchased from trusted suppliers. All this makes it possible to achieve a 100% guarantee of the good quality of the components of mixed fodder.
The products of the poultry farm “Ak-kyus” meet the quality requirements established by GOST, for which there is a certificate of compliance issued by the AF JSC “National Center for Expertise and Certification”.
The company has implemented the international quality system ISO 9001-2009 and the environmental management system ISO 14001-2006, the product safety system HACCP has been introduced. There is a HALAL certificate.
The main consumers of the products are trading networks of Aktobe, selling poultry meat to the population of the city and large industrial enterprises using poultry meat in production food outlets.
Everything for your table!


Last year we had a bunch of things left at our house after KFR – shoes, sunglasses, baby toys and even a really crusty pair of socks.. This year it’s food..
We are never going to be able to eat 7 gallons of ice cream, a 10 pound cheese cake, 4 dozen hot dogs and 2 dozen bananas (before they go bad).. We’ve been eating leftover pasta all week and there’s still about two weeks worth of breakfast, lunch, dinner, desert and in-between meal snacks of the stuff.. And there’s still some birthday cake.. And we’ve given away as much as anybody will take..
I’m not hungry any more.
So why did we spend $150.00 at the grocery store tonight?


I don’t know if the lousy weather we had on Saturday helped or hindered our showing of Food, Inc., but quite a few people braved the windy, Chicago weather to join us. I had to brave that same weather earlier that morning when I headed out to buy popcorn and soda, since what’s a movie without popcorn and soda. We also made a conscious effort to serve healthier snacks like apple juice and trail mix, but after watching the movie, that’s up for debate.
Food, Inc., for those of you that haven’t seen the movie, covers a wide variety of issues related to the food industry. Topics such as: the environmental impact from production, the genetic engineering of seed, the expansive use of corn in our food as well as animal feed, worker issues, and the impact industrial food production has on our health. The film was packed with information. We took a break midway just to let our audience digest it some (no pun intended) before continuing. You can’t watch the movie without feeling inspired afterward to plant a bucket of tomatoes on your patio at the very least! Doing so guarantees that they will be produced locally, organically, vine ripened and free of worker abuse.
Comments made after the movie:
“Organic farmers are inspiring – monopolies need to be fought.”
“I wasn’t aware of the persecution from companies against farmers.”
“I didn’t know about the subsidization of crops making certain foods less expensive.”
“Unaware of the incredible power of the food industries.”
“I’ll be canning more foods and buying more organics.”
“My mind is boggled by the use of corn in so many products.”
“I’ll be buying my food at farmers markets when possible.”
“I recommend shopping at more farmers markets and reading more labels.”
“It was an eye-opener!”


Our beautiful cottage garden is the perfect setting for a catch up with friends and family. It is also an ideal space for business meetings that will wow your customers!
Enjoy access to the fastest WiFi in Mundaring, for free and with no limits.
We are passionate about providing the highest quality freshly ground coffee and tea. Our food is amazing, healthy AND delicious. We have options for gluten free, dairy free, celiac, vegan and even LCHF diets. Check out our unique catering platters with a twist.
Look Cafe Mojo up on Facebook or better still, just drop in.
We would be delighted to welcome you to the Mojo family!
Visit Cafe Mojo’s WEBSITE and check out the menu.


Cakeworks is a long established cake company based in Bangor founded over twenty years ago and designing & decorating wedding and celebration cakes ever since.
The company have had a web presence with Ardnet for a long time so we were a natural choice to help them design their new website. We came up with a fun and funky design and uses animation, slideshows and lightbox galleries to display the cakes to their finest quality.
Cakeworks have been commissioned to create cakes for many people including stars of stage and screen and even Her Majesty the Queen. Now they are also offering cake baking classes through their Cake Academy.
Visit the site now at http://www.cakeworks.co.uk