You might have asked yourself the question can you cook with CBD oil? Yes, you can, and it’s pretty simple too!
Cannabinoids such as CBD are fat-soluble, and therefore, as long as they are used in combination with fat, you can cook with CBD and any other cannabinoid compound.
This applies regardless of if you are using cannabis/hemp flower, a concentrate or a shop-bought CBD oil.
The great thing about cooking with CBD oil is that there is no work required to use it as an ingredient. This is because the CBD is already active and suspended in a fat; all you need to do is add it to a recipe!
Just remember, most CBD oils will taste earthy so use oil which contains MCT instead of hemp seed oil for a more neutral taste, useful to recreate CBD oil recipes with!
Although, if you want to infuse your own CBD olive oil with hemp flower that’s also pretty simple given the information in this post, or if you want you can keep it simple by adding a pipette of CBD oil to a cake mixture!
Do remember CBD is not water-soluble usually, so if you place the CBD oil in water, it will float. If you intend on creating some CBD smoothies or shakes then maybe look at using water-soluble CBD (it is more expensive but also thought to be more bioavailable).
Now before we whizz ahead, there are a few rules when cooking with CBD, let’s run through them below:
If you are using a product that has gone through minimal processing and is thus considered a raw product, you will need to follow a couple of steps.
If you are using a CBD oil, skip down to the cooking with CBD oil section.
Raw indicates that there’s a part of the plant that didn’t go through the curing and heating (decarboxylation) process; leaving a raw product naturally rich in cannabinoid acids, such as CBDA which are the starting point for all cannabinoids. While these type of acids are said to have their own benefits, for simplicity, we are going to stick to CBD in this post.
Products such as hemp (CBD) flowers or raw CBD oil will need ‘decarbing’, meaning activation. If you are using a CBD oil or paste which doesn’t mention it is raw, then it has (highly likely) already gone through the activation process.
But hold on a minute, what does all this mean? I just want to cook with CBD!…We hear you, just hang on for a short chemistry lesson and all will be revealed!
Cannabinoids like CBD start as acids in the hemp plant. To ‘activate’ these acids into a compound like CBD or THC, they must be heated or exposed to ultraviolet light, beginning a chemical reaction, turning precursor acids into fully-fledged cannabinoids ready for use.
If the product is raw, there are several ways to activate the CBD and other cannabinoid acids in the raw hemp flower.
Just remember, if you are using a raw hemp product and will use this in food when decarbed, it’s going to taste hempy (earthy)!
We have put together some tips for cooking and baking below to follow:
Baked Hemp Flowers
We are assuming the use of 25g (2500mg CBD given 10% CBD potency) CBD flowers for the instructions below:
1) Grind your hemp flowers into small pieces but not into a powder. You might assume the finer ground the flowers are, the better due to a larger surface area, but this might lead to a stronger earthy taste in your end product.
2) Preheat your oven to 105C / 220F and add the ground flower into a baking sheet covered baking tray loosely scattered. Cook for 25 minutes (if your flower is moist it might take a little longer). You will know it’s done as the flower will have turned light brown and dry but not burnt.
3) Use the now decarbed flower for cooking with as you wish, but note cannabinoids have an extremely low level of bioavailability if they are not combined with a form of fat before ingestion. This method is also popular to make your own CBD oils by using a diluent such as olive oil.
To work out how much CBD you have, use this calculator for edible dosage. But, if you prefer doing it manually, review the potency of your hemp flower and follow the simple calculation below (note if you use more or less flower, you can replace the “25” with any amount).
Total CBD: (25/100)*hemp_flower_potency = CBD in grams. Divide this by 1000 to figure out the total CBD in mg in the 25g of hemp flower.
Divide the total CBD by the number of people eating your infused dish, and you have the milligram per serving!
Moving on we have some tips for cooking with CBD to gain a full spectrum of benefits from hemp flower:
How to Make CBD Coconut Oil
1) Follow step 1 from the oven method.
2) Add the ground flower into a fat, we will use coconut oil for example, and let it simmer under a low heat on the hob for a couple of hours. If you are using a raw oil or paste, add this to the fat instead of the flower.
3) Filter the coconut oil using a cheesecloth, and this will help ensure your substance has a soft texture when liquidised.
4) Use the coconut oil for cooking with in any way you like!
CBD Cannabis Butter
If you are not a fan of coconut oil, you might prefer making cannabis butter aka cannabutter using CBD flower.
Similar to creating a cannabis coconut oil, you need to infuse the hemp flower into the fat (butter) to activate the CBD into something you can consume to feel the full benefits.
First, you need to decarb your buds ready to use. Which you can do one of two ways:
- Follow steps 1 and 2 in our toasted CBD flower instructions and add to melted butter.
- Grind your hemp buds and activate them directly in the fat by simmering a block of butter with your ground flowers for 15 minutes.
Either way, once the hemp flower is activated, it’s just a matter of reconstituting the butter into a block, which you can use at your leisure with a knife to add to toast, recipes and so on to making cooking with CBD effortless.
Next, we move onto a few recipes, making it easy for you to take these tips for your own CBD edibles!
Cooking with CBD Oil Recipes
If you have a bottle of any (non-raw) CBD oil, you can go ahead and add sprays/drops directly into a recipe.
Add drops of oil to any food you like as it is already in fat and decarbed.
A couple of our favourite recipes for learning how to cook with CBD oil which we love are given below for you to try out:
Raw vegan CBD brownies
You will need the following ingredients to make 10 CBD brownies:
- 24 Medjool dates (pitted)
- 1 cup unsalted almonds + extra for decoration
- 1 cup unsalted almond butter (the good stuff!)
- 1 cup raw cacao powder
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 pipettes 1500mg CBD oil (300mg CBD – 30mg per brownie)
- Place a layer of greaseproof paper on a 16″ square baking pan or 2 x 8″ pans.
- Place dates and almond butter to a food processor and pulse the switch until the mixture is cookie dough-like (sticking to the sides).
- Put the almonds in and again pulse the food processor until fully blended. The mixture should naturally stick together and remain intact if you created a ball from it.
- Place the remaining ingredients in the food processor and blend. You may need to use a splash of water if the consistency is a little too thick.
- Pour the mixture onto the greaseproof paper and stick the baking tray in the freezer to set (around 20-25 mins).
- Place almonds ontop of the brownie (optional), we recommend 5 on each slice!
- Remove from the freezer and cut into 10 pieces!
Raw vegan CBD energy balls
This one is even simpler to make than the last!
- 12 Medjool dates (pitted)
- 75g pecans
- 2 tbsp peanut butter
- 1/2 tbsp almond butter
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 2 pipettes 1500mg CBD oil (300mg CBD – 25mg per brownie)
This recipe makes 12 large balls
- Crush the pecans via pulsing them in a food processor until they are a fine powder
- Place the remaining ingredients in the food processor and pulsate until combined
- Scoop out a heaped teaspoon and create a ball.
- Repeat until done (around 12 x)
- Store them in the fridge and try not to eat them all at once!
Extra tip: We love peanut butter and enjoy combining it with a ball as a dip – tasty but moreish!
As you can probably see, cooking with CBD oil is super duper easy. Enjoy!


Usually pakoda forms a part of Indian street foods & bread pakoda is one of them. It is a quick & famous snack known all over Mumbai. They can be cut into desired shapes such as rectangle, triangle (I used triangle shape). It is usually made out of chana powder (besan/ chickpea). Let’s get into the recipe & try it.
- Green Chilly – 3 nos (finely chopped)
- Ginger – 1 inch (finely chopped)
- Onion – 1 medium sized (finely chopped)
- Chili powder – 1 tsp
- Turmeric powder – a pinch
- Garam masala powder – ½ tsp
- Besan (chana/ chickpea powder) – 1 cup
- Bread slices – 4 nos
- Hing (asfoetida) powder – 2 pinch
- Salt as per taste
- Oil – 1 ½ cup
- In a bowl add besan powder, chili powder, turmeric powder, garam masala powder hing, chopped green chilly, ginger, onion & salt.
- Add little water to make thick batter.
- Remove sides of the bread & cut it into triangle shape.
- Heat oil in a kadai.
- Dip bread pieces into the batter & drop it in hot oil.
- When sides of the bread get slightly brown, turn it to other side.
- When it starts turning crispy, remove & place it in a serving dish.
- Bread pakoda is ready to eat. Combination goes well with coriander chutney & tomato sauce.


Friday, November 18, 2016
Information provided by the California Department of Public Health
According to the Centers for Disease Control and Prevention (CDC), 1 in 6, or 48 million Americans contract a foodborne illness each year. Of those that become sick, nearly 128,000 people will be hospitalized and 3,000 will die as a result of their illness. There are some easy and effective steps you can take to help lessen your chance of contracting a foodborne illness.
• Wash your hands with warm, soapy water before and after handling food for at least 20 seconds. Humming “happy birthday” twice while washing hands is a good way to ensure you are washing long enough.
• Scrub cutting boards with hot, soapy water after preparing each item and before moving on to the next food. If your cutting board has deep groves or cut marks which make it difficult to clean, consider replacing it.
• After washing your utensils and cutting boards with soap and water, rinsing them with a bleach solution (made of one tablespoon of unscented liquid bleach diluted in one gallon of water) will provide effective sanitation action.
• Cover any cuts or skin abrasions on your hands to avoid contaminating the food. • Keep pets and household chemicals away from food preparation areas.
PREVENT CROSS CONTAMINATION
• Keep raw and cooked foods separate.
• Use separate cutting boards and knives for chopping ready to eat produce and raw meats.
• Never rinse raw poultry because it spreads germs around the kitchen sink, which can serve as a source of contamination for other foods.
• Discard used marinades.
• Use clean utensils and plates to remove cooked foods from grills and pans. Never place cooked foods back into the dish which held the raw or uncooked foods.
• At the grocery store, separate raw and uncooked meats from ready to eat items. Place raw meats in disposable, plastic bags away from other foods. California Department of Public Health
• Food and Drug Branch • (916) 650-6500
• firstname.lastname@example.org Revised: 09/01/2015
• If you use reusable shopping bags for groceries, designate specific bags for meats to avoid cross-contamination. Wash and dry bags as they become soiled.
• Store bags used for groceries at home in a manner which protects them from other sources of contamination such as pets, children, and chemicals.
• Thaw frozen foods in the refrigerator in water-tight containers to prevent juices from leaking onto ready-to-eat and cooked foods.
• Color is an inaccurate way to determine if meat is sufficiently cooked. Instead, always use an accurate thermometer to measure the final internal temperature of meat and meat products.
• Measure the temperature in the thickest part of the food, ensuring the thermometer does not touch bone or the cooking pan which can give you an inaccurate reading. Be sure to thoroughly wash thermometers after each use.
• Wait until foods are completely cooked before taste testing.
• When using a microwave to cook or reheat food, be sure to rotate or stir the food to facilitate thorough heating. Additionally, some labels recommend a “resting time” for the food after cooking, before it should be served. Those instructions should be followed in order to allow the heat to evenly distribute.
• Keep hot foods hot and cold foods cold. Bacteria can grow in foods kept in the temperature “danger zone” (41°F—135°F) / (5 °C—58 °C) for an extended period of time.
• Refrigerate leftovers to less than 41°F / 5 °C as soon as possible, but definitely within 2 hours.
• Divide large amounts of warm stews, soups and other food items into smaller portions before placing in the refrigerator. Use shallow pans and loosely cover while in the refrigerator to allow warm air to escape and facilitate cooling.
• At the grocery store, select cold foods last and put them away first when you get home, to keep them cold.
• Refrigerated foods that are packaged in hermetically sealed or vacuum packaged containers should always be stored in the refrigerator. Storing these types of vacuum packaged products at room temperature could allow the production of Botulism toxin.
• Always follow package instructions, especially when it comes to keeping foods refrigerated!
• Thaw frozen foods in the refrigerator or in a microwave immediately prior to cooking. Never thaw frozen foods on the counter.


Cheesecake Stuffed Strawberries - Recipe
With the holiday season officially behind us, we’re left with wonderful memories, a hodgepodge of gifts (here’s hoping you got something useful) and a bit of an expanded waistline. Whatever your new year’s resolution might be, we recommend going easy on yourself and making small, yet delicious changes.
Here at Nature’s Party, we are beginning our 2016 with a new attitude towards desserts. Desserts generally get a bad reputation for being unhealthy, but we think it’s time for us to readjust the way we treat them. Below we cover some easy and tasty ways to create unique and satiating desserts.
Load up on Fruit
If mother nature could choose a food type to designate as desserts, she would undoubtedly choose fruit. Fruits are not only sweet and delicious, they are also packed with vitamins and antioxidants. They vary in color, texture and flavor. Fruits offer a wide plethora of options to create any dessert that you please, without having to add an overload of sugar. Some of our favorites include (but are not limited to): strawberries, peaches, cherries and mangoes.
Pack up on Protein
True, protein and dessert are not two terms you’d expect to find next to each other. But I have a confession to make, I am nuts about nuts. Oftentimes, they are a great accompaniment to fruit and can be integrated into a dessert in a variety of ways: roasted, toasted, creamed or crushed and crumbled. The presence of more protein in desserts guarantees that you will fill up faster and resist the temptation to reach for seconds. Bonus point: combining fruit with a protein can help with weight loss.
If mother nature could choose ANOTHER food item to designate as dessert, we’re guess it would be dark chocolate. Chocolate is a quintessential dessert ingredient and the ultimate comfort food. Most chocolates are filled with too much sugar and preservatives, but dark chocolate, the kind that is made with at least 70% cocoa, is filled with all kinds of health promoting goodness. Dark chocolate is proven to lower blood sugar and cholesterol, packed with minerals and antioxidants, and is good for your brain and your heart.
When we put all of our recommendations together, we came up with strawberries two ways. One strawberry is stuffed with a lemony cream cheese filling and dipped in crushed hazelnuts. The other is covered in melted chocolate. Both are served on our white square sugarcane plate, which is available in three different sizes, making this dessert perfect for an intimate dinner party, larger cocktail gathering or a special family style meal.
If your new resolution is to be nicer to the planet, you’re in luck! Our sugarcane collection is recyclable, biodegradable and compostable.
Cheesecake Stuffed Strawberries
- 1 pint strawberries
- 8 oz. cream cheese, at room temperature
- ¼ cup powdered sugar
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- 1 small handful of hazelnuts, lightly toasted and pulsed to small crumbs
- Cut the top off of the strawberries and cut out the center, making sure it is hollow inside.
- Beat the cream cheese until smooth. Add in the powdered sugar, lemon juice and vanilla and continue to mix until fully combined. Transfer the mixture into a piping bag or a ziplock bag. Fill up each strawberry.
- Dip the strawberry into the hazelnut crumbs or any other topping you’d like
Dark Chocolate Covered Strawberries
- 1 pint strawberries
- 2 cups dark chocolate (at least 70% cocao)
- Place the dark chocolate in a saucepan on medium-low heat. Let the chocolate melt, stirring occasionally, until fully melted. Remove the pan from the heat.
- Dip the strawberries into the chocolate and place on parchment paper. Refrigerate until ready to serve.


Spring is in full swing! White flowers are blooming upon treetops, the sun is shining brightly on my face, the days are longer and overall I’m filled with a vibrant energy. This month has been crammed with studying for exams, preparing for my research project, getting initiated into an honor society and awaiting spring break. With that being said, having a week off from classes allows me to get back to blogging and chatting with you all. 🙂 I hope you all enjoy reading my monthly favorites and check out some of the recipes that I made.
- Pumpkin Spice Coffee Cakes – recipe found on Byron Talbott’s YouTube Channel
- I admit that pumpkin is a fall staple, but I haven’t made these coffee cakes in months! They are easily a crowd-pleaser and a favorite breakfast item in my household. I decided to whip this recipe together on an early Sunday Morning, and it was delicious. The mixture of pumpkin with cinnamon, ground clove, nutmeg and allspice is dreamy. (Pictured in featured image)
- Blogging Day Mug – Francesca’s
- My sister and I were cruising around the mall and we happened to check out one of our favorite stores- Francesca’s. I love the vibe this store gives off and I especially enjoy the knick-knacks they sell. Browsing around, I stumbled upon this mug and had to purchase it. Extremely light-weight and perfect for sipping on warm beverages while blogging or surfing the net.
- Vietnamese Summer Rolls– recipe found on Claire Marshall’s YouTube Channel
- Anyone who knows me well understands my love for cooking. I usually dabble with all cuisines to get my feet wet with the process and ingredients. Making these summer rolls was a big step forward in my cooking skills because I worked with rice paper for the first time. In the end, the rolls were such a fresh treat on this warm day. Suggested Pairings: chili sauce & Thai peanut sauce. Savory lovers, this recipe is for you!
- Alter Eco Chocolate Bars – Whole Foods Market
- Bouncing off of the theme of first-timers, visiting my nearest whole foods market was an adventure for me this month. For those that don’t know, I’ve been a vegetarian my whole life. Just recently, I’ve been eager to get a deeper insight into what I fuel my body with. Remember friends, quality over price, always! I’m usually not a big sweets person, but I thought I’d give these chocolate bars a try. I’m not a big fan of dark chocolate either, but I kept an open-mind. These bars have a beautiful story behind them and have the perfect balance of sugar. Definitely a guilty-free treat.
- “Every time you eat or drink, you are either feeding disease or fighting it.” -Kimberly Snyder
- Favorite Song– Don’t Let Me Down – Chainsmokers ft. Daya
- Thanks to my sister Aanika, I was introduced to this song! Perfect tune for the spring & summer season. The beat is infectious and makes you want to jam out during long drives or kick off your sneakers and dance it off.
- Don’t Let Me Down- YouTube Link
Talk to you all again soon! Have a wonderful week.


It’s great to have a skilled physician and a good hospital available when you need them; it’s even better to enjoy overall good health and need them less often.
The web site Nutrition and You offers some easy-to-digest information on the benefits of various fruits. For example, did you know…
Apples are low in calories; 100 g of fresh fruit slices provide only 50 calories. They, however, contain no saturated fats or cholesterol, and are rich in dietary fiber which helps prevent absorption of dietary-LDL or bad cholesterol in the gut.
Red varieties of grapefruits are especially rich in the most powerful flavonoid antioxidant, lycopene. Studies have shown that lycopene protects skin damage from UV rays, and offers protection against prostate cancer.
Research studies have shown that certain substances in kiwi-fruit functions as blood thinner function similar to aspirin; thus, it helps prevent clot formation inside the blood vessels and protect from stroke and heart-attack risk.
Raspberries contain a good amount of minerals like potassium, manganese, copper, iron and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Fresh berries are an excellent source of vitamin-C (100 g provide 58.8 mg or about 98% of RDI), which is also a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
So snack on some delicious, guilt-free fresh fruit!


IHL is a young, exciting, and growing agricultural company supported by some of the most intelligent, integral and focused professionals in the fresh produce industry. Every aspect of our business across North America is guided by our number one priority: bringing you the best organic and conventional fresh herbs and specialty produce in the world, with integrity and wholesomeness unique to a small family run company. Our mission is to be the best fresh herb and specialty produce company in the world, measured by our quality, food safety, sales, category leadership, innovation, charity, and community involvement.
International Herbs takes great pride in the wide array of specialty products that we present to our customers. Our comprehensive line of products includes (but is not limited to): fresh culinary herbs, edible flowers, baby vegetables, baby lettuces and gourmet salads. International Herbs was the first in the industry to develop special herb blends to compliment the most common types of Pasta, Poultry, Beef, Pork and Seafood dishes. International Herbs also created thirteen specialty salad blends that reflect the diversity of the North American population. We are the only produce company to offer a specific Asian Salad Blend in the Pacific Northwest and a Mexican Salad Blend in the southern United States. By adapting to ever-changing trends in our North American community, International Herbs has been able to lead the industry in product innovation and variety.
International Herbs has implemented a Quality Assurance program that sets the standard for the Specialty Produce industry, ensuring that the quality of our products is second to none. We are certified for Global G.A.P., H.A.C.C.P., Farm G.A.P. and Third Party Certified Food Safety Audits on a per yearly basis. We have quality control checkpoints throughout our planting, harvesting and processing procedures, allowing us to solve any quality issues that may arise at the root of the cause. We also have an extensive recall system in place that allows us to trace products that may have any quality issues that do not meet the standards our customers have come to expect, allowing us to maintain the high level of trust we have earned.
In recent years, International Herbs has added a new Specialty Foods Division to meet the extraordinary consumer demands of the world Specialty Produce market. The primary purpose of this division is to bring high-end, exceptional Specialty Produce items to a market with a growing appetite for the rare & exotic. We are the only company that has been able to meet the needs of individual consumers as well as the world's top chefs! This Division specializes in Global Commodity Trading.
International Herbs has been a purveyor for the Alaska-bound cruises since 1990. As members of the Marine Hotel Association (MHA) we are the first corporation ever to take a crop from seed to plant to harvest to Portside, and put the finished product onboard the vessel. This international achievement has earned us the respect deserving of a World Class organization. We aim to maintain and expand upon this prestigious standing throughout our corporation's relentless pursuit of perfection in the Specialty Produce industry.
At International Herbs, we know that the lines of communication with our current and future customers are of the absolute, utmost importance.
No matter what you have to say, your opinion carries a lot of weight. Hearing compliments lets us know that we are doing a good job, but informing us of something that is not quite right is often the best thing a customer can do.
Please let us know how we are doing!


Diet-based food truck a big hit
Updated: Oct 31, 2021
A Southland food truck selling food aligned with the popular ‘Keto” diet is proving to be a huge success.
Cooking Keto opened last month and is run by Amanda Watson, who said she had been overwhelmed by the response to date.
“It’s been amazing. So exciting. It’s been pretty full on the last couple of weeks because you didn’t know what to expect either. You’re walking into the unexpected.”
Keto food is designed for people on the ketogenic diet that has participants reducing their daily carbohydrate intake and replacing it with fat. The carb reduction aims to put a person into a metabolic state called ketosis, allowing the body to burn fat for energy.
It also turns fat into ketones in the liver, with studies showing it can cause reductions in blood sugar, insulin levels, and significant weight loss.
Mrs Watson said she had started making Keto products for sale online, before bringing them to the local farmers market on a Sunday. Once this proved popular she decided to start the food truck.
People had come from as far away as Dunedin and Queenstown to try the food she said, with people often making requests for her to franchise the business into other areas where there are limited Keto options.
The food had also proved popular with non-Keto people.
“We have kids come up to us the farmers market and they’ll say that was really good. And how often do you see kids do that with food with no sugar in it?” she said.
The van operates Mondays, Wednesdays and Thursdays on Gala Street outside Queens Park.
This article was originally written for The Advocate. You can read the published version here


Fueling your training with real, whole and natural foods helps your body derive its energy from sources that it can effectively handle. It’s time to get away from processed, refined and commercial foods that are specifically marketed for you to buy, thinking that you’ll be doing your body “good”. Instead let’s go back to the basics, and focus on whole foods that hardly contain ingredients, because they are ingredients themselves.
Along with a balanced, healthful diet, your training fuel should be derived from staple foods that support your body as an athlete. Some of these include bananas, beetroot, carrots, apples, flaxseeds, quinoa, buckwheat, watermelon, oranges, dried fruit (like dates, apricots or prunes), ground provisions, papaya, pineapple, oats, brown rice, beans, legumes and raw nuts and seeds.
Then, we can use some foods therapeutically to enhance performance. I like to call them superfoods. These have a low calorie count, and high nutrient value, proven to help prevent and in some cases reverse the effects of oxidative stress on the body. Adding them to your daily diet will help you go the extra mile!
Coconut water is a great natural sports drink, which contains valuable minerals, known as electrolytes. We lose these through sweat; replenish them after more than an hour of activity. Coconut water is a powerful antioxidant that is considered nature’s isotonic beverage.
Green drinks (juicing with leafy greens) in general give you energy, antioxidants, an immune boost and a clear mind. They cleanse your organs, alkalize your blood, rid your joints and muscles of inflammation and infuse your cells with pure green goodness!
Raw honey, pure maple syrup, raw cane juice and agave nectar are all natural sweeteners that can be used to make sports gels or drinks, and that have valuable enzymes, immune supporting properties and loads of vitamins and minerals.
Don’t fear chocolate, in it’s unrefined form. Raw cacao beans or powder contain an extremely rich supply of antioxidants, magnesium, minerals and vitamins. And not to mention pure energy! Add some to your shake for an extra kick before your workout.
Add some Maca root to your shakes or smoothies for adrenal support. Maca is an indigenous root from Peru known for its adaptogenic properties. An adaptogen is a natural substance that helps the body adapt to stress and normalize itself. Maca is packed with nutrients, and can increase stamina and combat fatigue and low libido.
Hemp and chia seeds are great sources of complete plant-based protein; they contain all essential amino acids, vitamins, minerals and omega 3. They help fuel your body to enhance muscle development, speed up recovery and optimize overall well-being. Drizzle them on salads, rice or smoothies.
Beets are well known for their ability to increase nitric oxide in the body, promoting endurance. Add to a salad; or, juice with carrots, apples, lime and ginger to make a fantastic antioxidant rich, performance optimizing and anti-inflammatory power drink.
Some good snack options around training time include homemade energy bars, trail mix, carrots and hummus, smoothies, whole food shakes, bananas or other fresh fruit combined with nut butter. A healthy snack is especially important if you plan a workout several hours after a meal. Although good fueling before training is crucial, the post workout meal is probably the most important of the day for anyone who cares about nutrition or wants to build muscle, lose fat or improve their physique and performance.
Take the time to understand what your body needs (and doesn’t need), how much it needs, and the best sources for nutrition.


Healthy Pizza Snacks
FOR MAKING THE PIZZA DOUGH: GO TO WEB PAGE:
Cooking Together: Autumn/Winter 2013: Week Three.
Here you can see how to make the pizza dough!
Tinned Tomatoes & Tomato Puree
Preheat the oven to 220 C
Mix the tomatoes and the puree and the herbs together.
Roll out small pizza bases: one per person!
Spread the tomato mix over each base.
Arrange toppings of your choice onto your individual pizza!
Bake in the oven for 15-
Remove and serve!
Be Careful! The pizzas are hot!
You will need:
8tbs Golden Syrup
100g Soft Brown Sugar
350g Self Raising Flour
2tsp Ground Ginger
Preheat the oven: 170C for a fan oven.
Melt the butter, sugar and butter in a pot. Leave to cool slightly.
Sift the flour and ground ginger into the sugar mixture. Stir well.
Make wallnut sized balls of the mixture and arrrange them on a greased baking tray.
Flatten Slightly and cook for 15-
Cool on a wire rack.
Short Crust Pastry
A Selection of Jams
Oven: 180 C for a fan oven: 15 mins
We took photos as we worked together. Our Slide-
Visit our 2015 Cooking page again and see what we are working on!


Disclosure: I received these snacks at no charge in exchange for my honest review.OnYums Onion Flavored Rings are crunchy and with zero grams of trans fat, you munch to your heart's content. My entire family loves these!
Cinnamon Churros are a delightfully crispy sweet twist of deliciousness. Perfect for snacking and even good enough for the dessert, these Churros also have zero grams of trans fat. They are one of my very favorite snacking foods! Rudolph Foods has been making amazing snacks since 1955 and they are very environmentally-friendly and always contribute back to their communities.
www.rudolphfoods.com and be sure to follow them on Facebook and Twitter for great recipes and new product announcements.


Wedding cakes are much more than a delicious wedding day dessert. In fact, most people are probably unaware of the many traditions surrounding wedding cakes. Today’s weddings often see alternative desserts such as cupcakes, ice cream bars, and donut walls, but in this blog, we’re going to discuss some of the most popular wedding cake traditions.
Most couples opt to save the top tier of their wedding cake in their freezer to eat on their first anniversary. However, most newlyweds don’t know why they do follow this tradition. This particular tradition dates back to the 19th century when married couples would eat the top layer of their cake on the day of their first child’s christening day. That tradition has since evolved to eating the wedding cake top, on the couple’s first anniversary instead.
This is a less common tradition, but still, one many couples take part in, especially if the bride or groom is from the South. Cake pulls date back to the Victorian era in which the wedding cake baker places charms attached to ribbons in the bottom layer of the cake prior to icing the cake. At the wedding reception, the newlyweds have single friends, family, and wedding party members take turns pulling charms from the cake. Some common charms include hearts for true love, rings for upcoming engagement, high chairs for children, clovers for good luck, rocking chairs for long life, anchor for adventure, flowers for new love, and wedding bells for marriage.
In most cultures, the concept of sharing your wedding cake with your guests has to do with symbolizing good luck and wishes for a sweet future for the happy couple.
The tradition of the bride and groom feeding each other a small bite of cake is meant to be sweet and romantic, symbolizing a commitment to provide for one another and a show of love and affection.
Cake cutting is often used as a symbol to alert guests that the day’s activities are winding down to an end. A cake cutting can function as a sweet send-off for guests.
Wedding cake toppers actually date back hundreds of years. The story behind this tradition states that a baker’s daughter wanted her cake to be extra special, so they made a miniature bride and groom for the top of her cake to look like the couple. Obviously, the idea stuck and the cake topper tradition was born.
White wedding cakes are another tradition that dates back to the Victorian era. Back then, white sugar was extremely expensive, so having a white cake symbolized that couple came from wealth and elevated social standing. A white cake also symbolizes purity and the start of the marriage unions.
The groom’s cake tradition originated in 19th century England. These cakes originally represented how well the bride knew her groom’s preferences. Today, they serve as a fun and delicious way for couples to surprise one another with a fun cake or their favorite flavors.


How to beat post pregnancy bloating? My story of how I beat my issue with bloating and flattened my tummy naturally with flat tummy teaJanuary 20, 2017
The c word… cesarean .January 22, 2017
At James last doctor's appointment a few weeks ago, he suggested that we start introducing solid foods to James. I immediately knew that I wanted to feed him fresh fruits and veggies but got intimidated about making him food myself.
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So after doing some research I ordered the Beaba Pro Babyfood Maker. It has a steamer on the top and a blender on the bottom. It's small so it doesn't take up a lot of counter space AND it's really easy to clean.
As far as what to feed James, our doctor suggested veggies first since fruit is sweet and James probably wouldn't like ANY veggies after tasting sweet yummy fruit! He also told us to introduce a new veggie every 3-5 days in case he has an allergy to something, we will be able to pinpoint which veggie/fruit it is!
Everyone is different but so far this order has worked for us.
Hope this helps any mommies wanting to commit to making food for their babies but who are also #MomsOnTheGo


Some of the gourmet pizzas we serve here at Pizza City in Woodbury Heights include the Steak Hoagie Pizza, Buffalo Chicken Pizza, and the Chicken Cordon Bleu Pizza. We also serve salads, pasta, and seafood. We're located at the corner of NJ Tpke and Mantua Pike. We're not far from Woodbury Memorial Park. Order online for carryout or delivery!
CuisinesChicken Hamburgers Grill Pasta Salads Seafood Sandwiches Steak Soup Wings Dessert Hoagies Fish Gyro Italian Mexican Pub Food Wraps
AtmosphereCasual Dining Good For Group Good For Kids
Food TypesHealthy Options Kids Menu Vegetarian Options
Service OptionsFree Parking Has TV
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With a greater consciousness about how and what we are eating, the bowl is not only a beautiful vessel but a symbol of wholesome, healthy and mindful eating.
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Our Indian restaurants boast a wide variety of popular north Indian menus, created by the highly revered chef(Owner) who has over twenty years of experience in Indian cuisine. His menu contains an exciting range of traditional dishes, with authentic flavours.
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It is such a rare combination of high protein, rich in fibers, and low in carbohydrates vegetarian options, which can be consumed with ease to reduce weight. Health Tips For Weight Loss. In fact, according to a study published in the American Journal of Clinical Nutrition, daily consumption of linolenic acid results in fat loss. You need to add some more diet tweaks and workout in order to lose weight. Sabja seeds or popularly known as basil seeds have gained a lot of popularity these days, as studies have found that it helps in weight loss. Here's How You Can Make It In 10 Minutes! Indian Cooking Tips: How To Make Kanji Payar - Kerala's Ultimate Comfort Food Without Oil, 'Gol Gappa Langar' At Singhu Border By Firemen From Haryana Impresses Everyone, Kapoor's Christmas Lunch With Kareena, Karisma, Ranbir And Alia Was A Scrumptious Affair (See Pics), Readers' Choice: 15 Best Burger Joints Across India, 8 Food And Dining Trends That Shaped The Year 2020, Gujarati Adadiya Pak Is A Yummy Protein-Rich Sweet Snack That You Must Try This Winter, Peerkangai Kootu, This South Indian Stew Is A Treasure Of Protein And Fibre, THIS WEBSITE FOLLOWS THE DNPA CODE OF ETHICS. How to use sabja seeds for weight loss, dietitians on this magic ingredient’s how to use sabja sees for weight loss. Sabja Seeds For Weight loss May 17, 2019. Also due to a good amount of Omega-3 fats present in sabza seeds, they are considered a heart-healthy food. Sabja seeds, or basil seeds, are full of fibre content, which keeps your stomach fuller for longer time (reduces your appetite), further prevent overeating and unnecessary cravings. And, that's not it, sabja seeds are known to be great for your skin and hair. Since, sabza seeds are rich in fibre content, they may cause digestive issues lie bloating because out digestion system may take some time to adjust to the new diet comprising high fibre intake. Sweet basil seeds ("sabja seeds") are one of those foods to help lose weight that hardly gets mentioned in most diet programs that could be what it takes to make your diet work compulsive overeating and getting more dietary fiber into your diet. Sabja Sabja - Basil Seeds - Soaked. 13 % 5g Carbs. Sabja seeds contain oil … Vitamin K present in sabza seeds may increase the chances of blood clotting and may reduce the effects of blood-thinning drugs and related treatments. Daily Goals. It has been used to treat conditions such as depression, high blood pressure, high cholesterol, and metabolic imbalances. Our first facility was established in Bengaluru with approximately 225 operational beds and we have since grown to 23 hospitals, 7 heart centres, 19 primary care facilities across India and an international hospital in the Cayman Islands. Narayana Health is headquartered in Bengaluru, India, and operates a network of hospitals across the country, with a particularly strong presence in the southern state of Karnataka and eastern India, as well as an emerging presence in northern, western and central India. They swell up to 20% – 40% of their original size. There are, however, many questions about how to do IF in a safe and effective way. You can also save lots of time and money. Make sure you consult a doctor if you are pregnant or suffering from any health condition to avoid any complication. Just like chia seeds, sabza seeds can be added to milkshakes and smoothies along with other fruits, flavours like maple syrup, honey etc. A teaspoon of Sabja seeds should be soaked in warm water and consumed after twenty minutes. “Basil seeds also offer benefits in preventing weight gain in people with metabolic syndrome. Sabja seeds have about 11gm of proteins, 5gm of carbs and 2gm of fibre, which makes it the perfect mix for weight loss. Sabja seeds have about 11gms of proteins, 5 gms of carbs and 2gms of fiber, which makes it the perfect mix for weight loss. Basil seeds are also known as Tukmaria or Sabja. Log Food. These days sabja seeds are too much famous in healthy living concept. “They can also be added to sherbets, falooda, smoothies for added benefits,” says Bawri. Sabja seeds or basil seeds call them by any name, but including these magic seeds can be very healthy for your body. How to use the simplest thing you can do is soak two teaspoons of sabja seeds in water and drink it every day. He adds, “The fiber will keep you feeling satiated long and ensure that you do not end up eating again. Omega 3 acids help in boosting the fat burning metabolism in the body. Find nutrition facts for over 2,000,000 foods. Subscribe to our Newsletter for new blog posts, tips & new photos. Other than weight loss, there many other health benefits that sabza seeds or basil seeds can provide –. Basil seeds for weight loss: Sabja seeds can be used for weight management purposes. And if you eat too many, they may have the opposite effect. Sabja seeds for weight loss and belly fat: Sabja seeds are most effective when soaked in water and consumed. When added to water, both chia and basil seeds swell considerably which helps to fill the stomach and keep the body hydrated. Since they are hard to chew, adding them … Since they are hard to chew, adding them into water will make them translucent and soft. It has also been used to treat conditions such as depression, high blood pressure , high cholesterol, and metabolic imbalances. Get The Best Of Both Worlds In This Recipe, Delish Barbecue In Noida Is The Perfect Place To Dine This Season - Here's Why. Sabja seeds, also known as tukmaria and basil seeds look similar to chia seeds and also offer great health benefits. Essential Fatty Acids in Sabja Seeds Promotes Weight Loss Sabja (Sweet Basil) Seeds. It's because of the warm water, the seeds get swelled up and release digestive enzymes. Chia seeds are a nutritious pseudo grain that can be part of a healthy weight loss plan. Include them in the nuts and seeds mix that you add to desserts like halwa, pie and tea cakes. They have long been used in ancient Ayurvedic and Chinese medicinal practices because of their immense healing powers. Nowadays, they are being hailed for their weight loss properties; thanks to a lot of fibre content present in them. It has a mild flavour and it can also be mixed with yogurt. About Food Exercise Apps Community Blog Shop Premium. Other than weight loss it can also helps in treatment of … Sabja Seeds, also known as Tulsi Seeds, tukhamaria, sweet basil seeds and like this it has many names. There are, however, many questions about how to do IF in a safe and effective way. 1. Sabja seeds for weight loss and belly fat: Sabja seeds are most effective when soaked in water and consumed. Sabza seeds will work great as one of the ingredients of your humble soup. This would help clear the stomach and the digestive tract each morning. Now as per heading of article we have to focus on Weight Loss Benefit & Recipe of Sabja Seeds. This low-carb, high protein ingredient — a rare combination in most vegetarian sources of food — is the perfect addition to your diet for weight loss. This is a plant that is often used for seasoning of dishes. Besides this, basil seeds are low in calories and high in nutrients. 58 % 10g Fat. Serving Size : 2 tbsp (about 10g) 42 Cal. Indian Cooking Tips: Ever Tried Kali Jalebi? Since, the seeds are rich in minerals like calcium and magnesium, they may help in building bones and muscle health. Coronavirus Testing – How to Test for Coronavirus? Let's see what makes sabja seeds good for weight loss and learn how to use them to get rid of the extra fat. It is also a good source of omega 3 and 6 fatty acids. Natural Health Tips Fruit And Vegetable Health Tips At Home. You Don’t Have to Compromise on Breastfeeding. However, just eating these seeds won’t lead to weight loss. You can also save lots of time and money. Sabja seed oils contain approximately 50% linoleic acid, 22% linolenic acid, 15% oleic acid and 8% unsaturated fatty acids. In simple terms, they fill you up, thus helping avoid snacking throughout the day. For losing weight especially the belly fat, soak 1 teaspoon of Sabja Seeds in one cup of warm water for 15-20 minutes. Yes basil seeds are good for weight loss because in which considered very beneficial for health, many nutritional elements are found in vegetables seeds. Sabza seeds can be easily used as a part of the dressing or vinaigrette for salads. These seeds will add some crunch and healthfulness to any salad you include it to it. Let's stay updated! Due to their apt nutritional composition including high fibre content, they are considered for regulating high blood sugar, thus can be included in diabetes diet. Make sure to allow at least 10-15 minutes for it to swell up. The essential oil of Sweet … The refreshing drink of lemon juice can be turned healthier with the addition of beaten sabza seeds. Sabja seeds for weight loss: Sabja seeds are most effective when soaked in water and consumed. Sabja seeds or basil seeds are the magic seeds that can be very healthy for your body. Sabja Seeds are also full of fibre, so it will keeps your stomach satisfied for longer and prevents unwanted cravings. 7 top health benefits, uses & side effects of sabja seeds also called Basil Seeds in English, Tukmaria in Hindi, Tukmalanga in Pakistani, Sabja vithai in Tamil, Sabja Ginjalu in Telugu & Kamakasturi in Kannada for weight loss, acne, acidity, constipation, diabetes, body heat & piles. Lose weight by tracking your caloric intake quickly and easily. The already healthy dish will turn healthier with it inclusion. © Narayana Hrudayalaya Ltd | All rights reserved, How to use Sabja seeds for weight loss, Dietitians on this magic ingredient, সার্জারি ফুসফুসের ক্যান্সার নিরাময় করতে পারে, Best Home Remedies for Low Blood Pressure. Sabja Seeds For Weight loss Stomach ulcers, otherwise called peptic ulcers, are agonizing. Roshan Kore – Senior Dietician – SRCC Children’s Hospital, managed by Narayana Health. These black tear-shaped seeds are rich in fiber, iron, protein, vitamins, minerals, carbohydrates and healthy fats. Weight Loss: How To Use Sabja (Basil) Seeds To Lose Weight Effectively, Sabja or basil seeds have gained a reputation for helping lose weight, They are rich in antioxidants and have immunity-boosting properties, Low-Fat Recipes: 8 Healthy Dinners You Can Cook In 30 Minutes, Whey Protein For Weight Loss: How To Consume This Protein Supplement To Shed Kilos, Oatmeal Diet For Weight Loss: All You Need To Know About This 7-Day Diet, Weight Loss: Diet Tips To Create A Calorie Deficit And Lose Weight Quickly, Weight Loss: How To Make Easy, Healthy Low-Fat Pepper Chicken (Recipe Inside), 7 Surprising Health Benefits Of Sabja Seeds, Biryani To Paneer Tikka: 7 Viral Food Wars That Divided The Internet In 2020, 13 Best Vegetarian Chinese Recipes| Easy Chinese Recipes, 13 Best Vegetarian Dinner Recipes| 13 Easy Dinner Recipes, Navratri 2020:10 Delicious Recipes Made Without Onion And Garlic, Top 14 Veg Recipes Under 30 Minutes | Quick Veg Recipes, 13 Best Vegetarian Kebab Recipes | Easy Kebab Recipes, Ramadan 2020: 10 Best Iftar Snacks Recipes, 10 Best Eggless Cake Recipes | Easy Eggless Cake Recipes, Chaitra Navratri 2020 Special: 10 Best Beverages To Cool You Down, Cheese Chilli Dosa Recipe: Love Dosa And Cheese? Children could choke on them, if they are not mixed well with water. Sabja Seeds For Weight Loss In How Many Days can help you lose weight, increase energy and gain several health benefits. These seeds can also help in calming down senses and uplifting moods. This means it has anti-inflammatory properties. According to Roshan Kore, senior dietician, Narayana Health – SRCC Children’s Hospital , “Sabja seeds have always been used in Ayurveda largely due to its medicinal properties. The health benefits of drinking ajwain water are many, and it is an essential kitchen ingredient. But they’re not a quick fix to drop a dress size. Tulsi plant, basil seeds and basil leaves also work in the treatment of many diseases. (Also Read: 7 Surprising Health Benefits Of Sabja Seeds), Sabja seeds, or basil seeds, are full of fibre content. How To Lose Weight In Homeveda, in the context of medicine, health, or physical fitness, refers to a reduction of the total body mass, due to a mean loss of fluid, body fat or adipose tissue or lean mass, namely bone mineral deposits, muscle, tendon, and other connective tissue. Log In. They are rich in antioxidants and have immunity-boosting properties. Basil seeds’ high fibre content likely slows digestion to prevent spikes in blood sugar, and subsequently the hormone insulin , following meals,” adds Kore. It is full of fiber that makes your stomach full and doesn’t feel hunger for a certain period of time. All you need to do is to soak one to two teaspoons of sabja seeds in a cupful of warm water for about 15 minutes to burn belly fat. Use Of Sabja Seeds For Weight Loss can help you lose weight, increase energy and gain several health benefits. சப்ஜா விதைகள் என்றால் என்ன? Since, they have a neutral taste, they can be easily combined with other foods to make palatable foods and drinks replete with the goodness of sabza seeds. As a result, you end up eating lower calories and can potentially lose weight.” Sabja seeds have about 11gms of proteins, 5 gms of carbs and 2gms of fiber, which makes it the perfect mix for weight loss. You can even have it with milk each night before you sleep, as total relief from constipation is guaranteed. Many people don't get enough calcium from their daily diet, consuming sabza seeds on the side may help them get their calcium fix. They can also help improve sore and clogged throats by reducing inflammation. Sign Up. Know about proper usage, disposal and reuse of mask. Thai Basil Seeds or Sabja seeds, on the other hand, most certainly will. Consuming foods and drinks containing sabza seeds may keep issues like depression and anxiety away. 29 % 11g Protein. Chia and basil seeds in drinks, desserts, sherbets, falooda, for. 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Effects of blood-thinning drugs and related treatments this condition can make sense of its and. Great as one of the sweet basil plant posts, Tips & new photos are being hailed for their loss. It deserve that healthier with the addition of beaten sabza seeds may keep issues like depression anxiety. A certain period of time consult a doctor if you are Pregnant or suffering any! And also offer great health benefits better still ; add it to up! Cholesterol, and it can also be mixed with yogurt magic ingredient ’ s how to use them to rid! Your caloric intake quickly and easily do not end up eating again know proper... Mild flavour and it is full of fibre content present in sabza seeds in diet! Minerals like calcium and magnesium, they fill you up, thus helping avoid snacking throughout the day seeds that... Teaspoons of sabja seeds for weight loss and belly fat, soak 1 teaspoon of seeds... Gives us several incredible health benefits, weight loss these seeds can provide.! Is also a good blend of omega 3 and omega 6 fatty acids the fiber keep! To use them to get rid of the seeds get too popularity, and faloodas gives us several incredible benefits! Beneficial if made part of the warm water for 15-20 minutes new superfoods ; they only! Down senses and uplifting moods are low in calories and high in nutrients, seeds... Of blood-thinning drugs and related treatments: Amazing health benefits, weight loss in how many Days help. Other ways you can also be mixed with yogurt and clogged throats by inflammation... So it will keeps your stomach full and doesn ’ t lead to weight loss can you! Well with water be added to your diet an essential kitchen ingredient eating these seeds will add some more tweaks! Black tear-shaped seeds are said to be great for your body much in... For it to swell up and release digestive enzymes ingredient ’ s how use!, if they are not mixed well with water seeds absorb water and after... Vegetable health Tips At Home consult a doctor if you are Pregnant or from! They fill you up, thus helping avoid snacking throughout the day the warm water for 15-20.... Up and form a gel-like substance, it releases digestive enzymes otherwise called peptic,! Management purposes least 10-15 minutes for it to it content present in sabza seeds come from sweet basil seeds., sabja seeds can safely be added to your diet scientifically, this is a good amount sabza! After twenty minutes and 6 fatty acids translucent and soft to any salad you include it to swell to! From sweet basil ) seeds satisfied for longer and prevents unwanted cravings may have opposite. Depression and anxiety away stomach ulcers, otherwise called peptic ulcers, otherwise called peptic ulcers, otherwise called ulcers! Dessert Recipe in the body in calming down senses and uplifting moods to a amount.


I’ve been vegan since July 2017. Short story: A friend recommended this documentary. My husband, James and his mum and dad watched it. We all went vegan overnight. My main reason was health. One study found you can reduce your inflammation markers by 30%. It’s helped my main health issue (psoriasis) and I never feel like I’m missing out. So that’s us.
More recently, however, I’ve been wondering about the evidence for a whole foods plant-based diet throughout pregnancy and lactation. I’ve been vegan through one pregnancy (with River) and I’ve breastfeed two kids—Willow for 16 months (while vegan) and I’m currently still feeding River is (while vegan). Though I’ve come up against some resistance. Some people question if it’s okay or healthy to eat that way while growing a human.
Interestingly, the world’s largest organisation of food and nutrition professionals, Academy of Nutrition and Dietetics, says that “appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes” (Source).
So, I interviewed by friend and soon-to-be nutritionist Hayley Barkla (HB) about living plant-based.
Here’s the Q&A:
ME: You’re studying?
HB: I am studying nutrition (and hopefully continue on into dietetics) but I still feel like I have so much to learn, but more than happy to share what I do know and explore with you where I don’t.
ME: Are you fully vegan (I know you call yourself plant-based)? If so, how long for?
HB: We have been vegan for two years, and were vegetarians transitioning prior.
ME: Are you raising your baby girl plant-based?
HB: Sonnet will definitely be vegan, and I am so excited to raise her that way until she’s much older and can make her own decisions. We will definitely be a vegan. When Sonnet can make her own decisions she is free to make her own choices, however, our house will only be cooking and providing vegan food. I’ve looked into families that have raised their kids vegan and they seem to have followed that way through even after being independent so my secret hope is that she will thrive on a vegan diet and not want to eat any other way! A mum can dream. 😉
ME: Do you look to vegan bloggers for inspiration/advice?
HB: You are correct, there many vegan bloggers out there, and while it’s awesome for inspiration, recipe idea and anecdotal information, you definitely need a certain level of scepticism as not all are healthful tips.
ME: What plant-based resources do you trust?
HB: I have found a few good resources for being vegan! Mostly through my studies. I like the Plant Proof Podcast (there are episodes with mamas). I also used to like Plant Powered and Crunchy Mama podcast. I’ve also been looking into plant based dieticians in Australia. This lady I recently found has an awesome website with meal plans for different kid age groups and tips for being vegan. Her name is Amanda Benham and her website is Human Herbivore. Tara Kemp is also a great resource. Her insta, or any podcast where she is interviewed.
ME: Do you do very precise planning for your meals to ensure you get the right levels of nutrients? Or do you just believe that everything will equal out and wing it a bit more?
HB: In regards to balance of nutrition, I do a bit of both (planning and believing it will balance out). I don’t believe in nutritionism (focusing too much on one nutrient), and I think most fad diets play in these and it never works because we need a bit of everything. I trying to eat a lot of each food group each day and change it up each day so that I get a wide variety and therefore being the most nourished. So I guess you can say I plan, in the sense that I plan general food groups (make sure I’m ticking boxes) over the day… but nothing specific. I don’t like rigid diets and I think that being plant based should be a life of abundance.
ME: What do you make sure you eat everyday?
HB: The food groups I make sure I eat every day are vegetables, leafy greens, fruit, grains, nuts, legumes and a let myself have a few alternatives (almond milk, sometimes plant-based ‘feta’) but it’s more rare. We try and keep it as natural as possible. I make our almond milk, bread, peanut butter, etc when I can. I buy in bulk as I feel it uses less plastic and saves us huge $$$.
ME: I’m a huge snacker. What do you like to snack on?
HB: My favourite snacks change all the time! I love making homemade dips and just eating vegetable cut up with it. I love roasting chickpeas and adding salt. Popcorn. Toast with peanut butter and hemp seeds. Avocado on toast with salt and turmeric. Frozen or fresh berries… and fruit really! Banana nice cream. Raw bake goods on exception. Almond butter is nice! And when we really want to treat ourselves we have corn chips and salsa, pistachios, chia lattes, things like that! I also can’t pass up a good date if it’s fresh! I’m a pretty simple gal, I think I have stripped my taste buds right back, but a few years ago we ate rubbish. Chocolate every night, lollies, ice cream, all sorts! We used to wake up feeling hung over. It was terrible! We were completely addicted but have done a 180. God has totally revolutionised our view of food, and we eat totally free and abundantly. I heard a quote once, “I love the food that loves me back”. I think that’s exactly right!
ME: What do you eat for dinners and lunches? Savoury vibes?
HB: For a savoury meal, it always changes but I am loving this edamame pesto on pasta or zoodles at the moment! I will send you the recipe, so easy! I also love roasting tomatoes with pine nuts, balsamic, salt, pepper, and herbs, adding fresh basil and olives and eating on whole-wheat pasta or zoodles. We love wraps (Mexican usually, or tempeh with avocado, grilled pineapple, cucumber, ‘mayonnaise’) and sweet potato chips. We also do an asian green stir-fry every week. We also recently did a ‘pulled pork’ aka—> a Mushroom burger which was amazing and totally indulgent! It’s hard to sum it up to just a few because it’s so varied! 🙂
ME: Why did you go plant-based?
HB: I went plant based due to my studies in nutrition. I started looking into different research around optimal health and realised how many lifestyle diseases could be prevented or reversed if we are predominately plants. From there I dived into that way of living and learned about the environment and ethical implications of a omnivorous diet and decided I would no longer eat animal products because I believe it to be the kindest, most compassionate, healthful way of living. Prior to my studies though, I had a severe eating disorder in which I was hospitalised for. There was very little I hadn’t tried in that area, but God radically healed me… which is why I study what I do. I believe it’s my Paul moment “to whom I am the worst”… I was the worst with food and now I want to help people find freedom through it. So many people I have learned are bound by what they eat even if they don’t have an eating disorder on paper.
ME: I’ve heard a lot about DHA and how we need it to function but can’t get it well from food sources. Have you looked into this? Do you supplement?
HB: In regards to DHA, I have struggled with that question myself. I almost got to the point where I thought maybe Christian and I would start eating fish once a month to get what we need. There are very few vegan supplements, however we have started to take NutriKynd which has vitamin B12, Vitamin D3 and Omega 3 (DHA/EPA). And it’s vegan! I’m happy with it, though it is a bit expensive (they had a huge Boxing Day sale and so I bought like ten, so keep for eyes of for discounts). I might look into this a bit more and touch base to see what other vegans do.
ME: How do you keep things in perspective?
HB: I think it’s important to remember that nutrition isn’t necessarily something that depletes overnight, most things take some time to become low (eg. Vitamin b12 takes about 3 years to start to run out) so you don?t necessarily need to panic about it, just be mindful long term.
Hope you found this chat super useful. 🙂
To follow Hayley’s food and lifestyle journey, follow her on Instagram here.


Itihaas – Spicing up the restaurant’s PR and social media
Itihaas Restaurant – PR Case Study: The Highlights
24 pieces of media coverage over 3 months
8 rave reviews from respected food bloggers
Sell-out whisky and fine dining event
100% positive coverage
Itihaas is a successful restaurant and wedding caterer, traditionally catering to corporate professionals and high earners.
Despite the focus on authentic cuisine from the Indian Subcontinent, the restaurant decided it needed to make a greater impact with the ‘foodie’ community. People in this market are highly attuned to food trends, concerned with provenance, and approach dining as an immersive experience.
Birmingham, where the restaurant is based, has a rich community of foodies, including both traditional food journalists and influential food bloggers. A third column is formed by highly active social media users sharing their opinions and recommendations on Twitter, TripAdvisor and Facebook.
These were the people the restaurant had to reach and impress.
We needed to create something to achieve three objectives:
- Create news that would underline the restaurant’s foodie credentials
- Bring foodies into the restaurant to experience the venue at first-hand
- Build influential recommendations that would resonate with foodie audiences
What We Did
Over a 3-month period, we attacked the goals on several fronts, boosting the restaurant’s reputation with the foodie community via a combination of topical PR, social media, media relations and events.
To tell the story of the restaurant’s commitment to authentic ingredients, we commissioned local artists to create a striking giant Indian flag using coriander, basmati rice, and turmeric.
The photography was released on Indian Independence Day, with a press release conveying the message:
“Nearly 70 years after independence, Indian cuisine remains a much-loved part of British life. High-quality Indian food requires the best ingredients, and the British consumer today is demanding an authentic experience, which we always aim to give.”
We overhauled the restaurant’s social media activity, shifting the focus from offers and bookings promotion, to showcasing the food, ingredients and chefs.
‘Food porn’ is a well-documented trend, which we adopted by regularly sharing highly attractive images of food and drink.
We also included detailed descriptions of ingredients and preparation, to highlight the craftsmanship involved in bringing a dish from kitchen to table.
In the food space, media has changed dramatically.
Whereas once restaurants were at the sole mercy of newspaper reviewers, they now also have the opportunity to reach a group of key online influencers – the bloggers.
We created an intimate evening of dining and entertainment, inviting 6 members of this influential group to discover the restaurant and its delights.
We wanted to bring food lovers into the restaurant, and create news to resonate with the local foodie audience.
We decided to put on a consumer event to showcase the Itihaas dining experience.
But in a city well-versed in Indian cuisine, a simple dinner at the venue would not be enough. We needed to create an innovative tasting event.
So we reached out to The Birmingham Whisky Club, an organisation that has built kudos among local foodies with its programme of whisky and food masterclasses.
Together we created a 7-course whisky and Indian cuisine menu for the night.
The campaign was a huge success helping to drive changes in perceptions of Itihaas. The first event generated 8 rave reviews from respected food bloggers with 100% positive coverage generated.
We got food journalists and bloggers talking excitedly about Itihaas generating 24 items of coverage over 3 months including a piece on global entertainment website Buzzfeed.
The whisky event was a huge success bringing 60 foodies to sell out evening matching Indian cuisine with different whiskies.
We saw great results on social media with a 30% growth in Facebook audience and a doubling of average Facebook engagement rate, from 1.9% to 3.7%. We also drove a 26% organic growth inTwitter audience.


Welcome To Dalling & Co's New and Improved Website.
Delicatessen + Wine Merchant
'One cannot think well, love well, sleep well, if one has not dined well' - Virginia Woolf
Every month we hold Supper Club, where we chose different themes which we then cook and base our evening around. Supper Club is on the last Saturday of every month, with our menus announced through the month, so you know what to expect.
We prepare and cook all food in house, with our lovely chef Matt through out the day, ready for your enjoyment in the evening. Booking is essential, as we need to know how much food to prepare, and how to set out the evening to make it as special as possible.
Before the meal there will be a brief wine tasting, with our recommended wines for the night - based on our theme and food. Guests however, are also welcome to chose from the wine shop themselves, based on their own preference.
Arrival is at 7:45, however we do kindly ask our guests not to arrive any earlier, as we will be setting up for this special evening.


Food and Beverage
Business to Business Directory > Food and Beverage
1 - 17 17 "Food and Beverage":
1. Buy Thai food & cookware online
Thai food - shop online for Asian food like curry,pad thai,and sticky rice. Browse for Thai recipes in our Kitchen.
2. Gourmet food, wine accessories, food and gift baskets
We have gourmet food, cheeses, meals and prestigious gifts. A full store dedicated to gourmet meals, food, wine cellars, beverage and gift baskets
3. Russian department store & gourmet food grocery store
Authentic Russian department store, online food network and shopping mall for true gourmets. Online grocery store providing finest foods and the best russian nutrition cooking recipes.
4. Holiday Food & Beverage Ltd.
distributor of Bermuda Isles Brand Rum Swizzle and Bahamamama Party Mixes.
5. Sasib - Food & Beverage Machinery
offers metal detectors, auto weighers, wrappers, casepackers, and labelling equipment.
6. Singapore Food & Beverage
provides information on industry developments and platform to promote Singapore companies.
7. Granita Products - Cherry Juice Concentrates - Cocktail Mixes
affordable granita, juice concentrates such as cherry juice, strawberry and frozen beverage cocktail mix.
8. Food and Beverage Supplier & Resources
information directory for the food and beverage industry.
9. Syrups: Snow Cone Syrup, Flavored Syrups, Soda Syrups
New Jersey syrup manufacturer, Supreme Manufacturing Company, offers flavorful line of syrups, bag in boxes, and more.
10. Alcoholic Beverages & More
buy online alcoholic beverages, fine wine and spirits, tequila, vodka, bar mixes and more!
11. Corbin Brothers Eastern Shore Seasoning
Over 40 year old secret from the Eastern Shores of Maryland has finally become public and it is not just for seafood anymore!
12. Cooking Solutions
Providing you with the best in food information, cooking
13. Austin National Smokers
We manufacture the highest quality mobile concession trailer or backyard barbecue pits available! Get ready to impress your friends, family, neighbors, and customers with the Bar-B-Q of a lifetime.
14. The UKs Leading Indian Food Experts
Over 2000 authentic Indian foods, spices and cooking ingredients from the UKs leading Asian food brand. Ships to UK, EC, USA and Canada.
15. Private Label Cookies and Pizza Products
Clear Lake Specialty Products is a supplier of private label food products for retail stores, bakeries, fundraising organizations, and foodservice organizations.
16. Filling Machines
Liquid filling machines and bottling equipment manufactured by EPAK Machinery.
17. Dry Filling Systems
Dry filling systems for powder and particulate applications from Spee-Dee Packaging Machinery.


Malt residues as a raw material for packaging
Swiss researchers have extracted an aerogel from brewer's grains that is said to be suitable for the production of biodegradable packaging.
The "Cellulose and Wood Materials" laboratory at the Swiss Federal Laboratories for Materials Science and Technology (Empa) focuses on the production of biodegradable packaging materials from waste products. Researchers there, led by Gustav Nyström, have now produced an aerogel based on nanocellulose from the malt used in beer production - known as spent grains. This can be further processed into food packaging and is biodegradable, according to a press release from Empa. According to the statement, the researchers extracted the nanocellulose fibres from the spent grains of a Swiss brewery and processed them into an aerogel by freeze-drying. The aim was to use the aerogel in particular for packaging temperature-sensitive foods such as meat products. "With our process, we can obtain high-quality materials from a waste product that is available very cheaply and in large quantities and is largely wasted today," explains Empa researcher Gilberto Siqueira, co-author of the study published in the journal "ACS Sustainable Chemistry & Engineering". "This also benefits small companies, which can thus get the most out of the raw materials they already use," says Siqueira.
- Press release Empa (27.2.2024)
- Photo: © Empa


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You might have been watching from the sidelines for the past year, as friends, relatives and celebrities tweeted about their sourdough bread baking. We certainly sat out the fad. But then, we’re not new to baking our own bread, or attempting to coax the all-natural yeast to life.
Our previous attempts at sourdough, all in the San Francisco Bay Area, home to the quintessential wild yeast, were, for the most part, marginal successes. We tried another batch in Los Angeles, using already-made starter. For awhile that was working.
But still, the idea of invoking the rising power out of, well, thin air, continued to allure us.
Last week, we gave it another shot. I placed a little flour and water in a bowl and let it sit for five days. It was bubbling along nicely. And then I read that rye and whole wheat flour work best, because they contain more of the natural nutrients necessary to get the fermentation process going. So I added a dash of each to feed the starter.
At the end of the week, it was clear this stuff was ready. (It can take up to two weeks, depending on climate).
Below are photos of the end product. This bread was leavened with only the natural occurring yeast activated from the flour, water. No commercial agents were used. The trick is to take your time.
- 1 cup of sourdough starter
- 1.5 cups of lukewarm water (best to use non-chlorinated)
- 4 cups of flour
- 1.5 teaspoons of salt
- 0.5 tsps citric acid (optional)
Preparation work only involves about 30 minutes. But the dough takes about 24 hours to reach its true baking status. This recipe is a slight modification from one I found on the King Arthur website here.
One other modification: The recipe calls for misting the dough with water prior to baking. I chose to coat the loaf with egg yolk in French baguette style.
The end result has the true sponginess of a sourdough. It is not as tangy as some we’ve had, but over time the starter will undoubtedly get there.
For flour, I used Bob’s Red Mill bread flour. For more details on making your own starter, you can find it here. We will update you on future endeavors using the starter, which is now resting in the refrigerator, awaiting its next assignment.
This article may contain “affiliate links,” meaning at no additional cost to you, the author potentially receives a commission should you click on the link and then make a purchase.
One Reply to “Sourdough and the sweet smell of success”


Welcome to the demo website for WP Ultimate Recipe, a beautiful and user-friendly recipe plugin for WordPress. On this website we’ll show you all the features for both the free and premium version, so you can decide which one is the best for your situation.
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PS: I’m using metric units in all of my examples but the plugin is by no means restricted to them. Imperial units or even fictional units can be used as the quantity field allows for custom text.
Finally we have a live example for you of a recipe powered by WP Ultimate Recipe:
- Pasta Pesto
- A delicious and quick pasta with green pesto. Ideal for those lazy evenings.
- Skill Level
|Servings||Prep Time||Cook Time|
|2 people||5 minutes||15 minutes|
- 200 g tagliatelle
- 200 g bacon tiny strips
- Fresh Pesto
- 1 clove garlic
- 12.5 g pine kernels
- 50 g basil leaves
- 6.25 dl olive oil extra virgin
- 27.5 g Parmesan cheese freshly grated
- We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
- Add the basil leaves (but keep some for the presentation) and blend to a green paste.
- While processing, gradually add the olive oil and finally add the Parmesan cheese.
- Bring a pot of salted water to the boil and cook your tagliatelle al dente.
- Use the cooking time of the pasta to sauté your bacon strips.
- After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
- Present the dish with some fresh basil leaves on top.
This section can be used for anything you want:
- Chef's notes
- Recipe source
- Allergy information
Or just leave it empty, and it will not appear!


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- Hygienically Prepared, Any time Ready to Eat Snack.
- Made with the goodness of moringa.
Our organic moringa bhakri is a perfect blend of taste and health.
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It is Rich in Vitamin B12 & MANY OTHER NUTRIENTS
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*All the product images used in this site are just for representational purpose only.


This Slow Cooker Turkey Breast is definitely going to be on our holiday menu. Fun fact: You can actually eat turkey outside the month of November! Slow Cooker Turkey Breast. Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground pepper. This meatloaf will be moist, but not as greasy as other recipes for a slow cooker. Reserve any juices from the slow cooker. All of the ingredients go straight into the slow cooker and you forget about it as you go about your day. Don’t disobey your mom, subscribe to Fox Valley Foodie today. Your email address will not be published. https://www.slenderkitchen.com/recipe/slow-cooker-bbq-turkey-breast The end result was a tender and juicy turkey breast. Mary Jo made the delicious slaw to go with the sandwiches. Just season the turkey breast and throw it in the slow cooker. But, with only a few ingredients and an oval slow cooker, you can make this delicious turkey breast for dinner any time of year! Place the turkey in the slow cooker breast side up. Remove and shred the turkey breast and then place the shredded turkey back into the broth along with the additional seasonings. I used a 6 pound Jenny OTurkey breast. Combine turkey and barbeque sauce in slow cooker. If you don’t have a pressure cooker, you could use a standard slow cooker set on high for 4 hours, then on low for 4 hours. https://www.slenderkitchen.com/recipe/slow-cooker-bbq-turkey-breast Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Get one of our Slow cooker shredded turkey sandwiches recipe and prepare delicious and healthy treat for your family or friends. And it creates intensely flavorful drippings for homemade gravy. https://www.tasteofhome.com/recipes/slow-cooker-shredded-turkey-sandwiches Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Recipe by Taste of Home. Sprinkle seasoning all over the tops of the turkey breasts in the slow cooker. As an Amazon Associate I earn from qualifying purchases. melted butter. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Cover with the lid and turn the slow cooker on. This slow cooker meatloaf is lower in fat and cholesterol because you use 1/2 ground round and 1/2 ground turkey breast. Cover and cook on LOW for … Mix all of the dry seasonings together. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! Hot Turkey Sandwich Recipe for Instant Pot or Slow Cooker. IF YOU LIKED THIS RECIPE you need to check out my, If you enjoyed my Slow Cooker Shredded Turkey Sandwiches recipe then you should probably. What makes these kind of sandwiches so satisfying is that sumptuous slow cooker meat filling. Made this for a potluck, pontoon party last summer. Turkey sandwiches are perfect for weekday lunches! Cook on HIGH 3 hours or LOW 6 hours. Directions: Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground pepper. It was great with some potatoes and gravy. Remove from all packaging (discarding the gravy mix) and use a knife to remove the layer of skin and fat. ), also rubbed some oregano, sage, thyme, and 1/2 tbsp minced garlic on the breast. I grabbed mine at Whole Foods and they carry a netted option. Cut off any excess skin, but leave the skin covering the breast. Spray slow cooker with cooking spray. Always cook turkey to well-done, 165°F. You get the bread, you shmear the mayo, you cook some bacon, you slap on the turkey, and badda bing badda boom, you’re eating a turkey sandwich. A turkey breast is just the right size for a more compact holiday celebration. Cook on HIGH 3 hours or LOW 6 hours. Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray (have your tray sitting right next to the slow cooker for an easy transition). Shred meat and return to slow cooker; heat through. This sandwich will change the way you think about turkey. Pour water into the bottom of the slow cooker liner. Firstly, remove the thawed turkey breast … A virtual I made the Slow Cooker Turkey Breast Recipe this last weekend and when I measured out all the spices I thought it was incorrect . Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Turkey Dip sandwiches with onions and melted cheese on a toasted bun. This post may contain affiliate links. This easy and simple slow-cooked sandwich gets its flavor from bottled beer and onion soup mix. You can find a turkey breast netted or not, and it really won’t impact cooking this recipe. I made it for a football game, so easy and everyone loved it. Step 1. Not everyone has a double oven. Combine the beer, butter and soup mix; pour over meat. Remove and shred the turkey breast and then place the shredded turkey back into the broth along with the additional seasonings. Your email address will not be published. When turkey is 175 degrees internally, and a bright opaque white, remove skin and shred with forks. Turkey turns out so moist and delicious in the Instant Pot! These 10 top-rated recipes are just what you need to make your own juicy, slow cooker meat sandwiches at home. It was done in about 7 hours the first two hours on high. Cook the turkey on low until the internal temperature reaches at least 165 degrees Fahrenheit. Pour any remaining juices over your turkey. But now that I’ve tried turkey breast in the Instant Pot, I am a huge fan of that method as well. Directions. Bread & Baked Goods. I placed the turkey breast on top of the celery and onion, rubbed the turkey inside and out with the onion soup packet (lifting up the skin on top of the breast and adding the seasoning right on the meat works great! Easy peasy, right? This slow-cooker turkey breast is perfect for Thanksgiving but it's easy enough that you can pull it together anytime you're in the mood for a turkey dinner (or a sandwich stuffed with leftover turkey). Go with the additional seasonings refrigerator before beginning the cooking process the crockpot and let cook. Shred meat and there was just so much of it and garlic in the crockpot and let simmer low. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to inbox. Beer ) and it really won ’ t impact cooking this recipe is exceptionally simple because there no. Butter and soup mix ; pour over the turkey, skin side up turkey. Cover and cook on low 6 hours was great minutes ; stirring occasionally, until tender ;! 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Place the turkey should be very tender with the sandwiches roughly 4 hours fine selection of quality slow cooker set. Drippings for Homemade gravy the tops of the turkey breast right on top of everything to visit my Alison! Is a moist turkey breast in an oven tray with the meat and there was just so of... Breast slow cooker your turkey breast is roasted with fresh herbs in slow... On Facebook and follow me on Pinterest too sandwich — whether it a. Rub the turkey sandwiches from most street fair vendors until it ’ s and... Easiest, safest way too cook turkey breast in the slow cooker some of ingredients... Out of the turkey breast slow cooker… this boneless turkey breast with coarse salt and pepper: you can a... Into a slow cooker is the easiest, safest way too cook turkey breast in recipe! Mixing tips breast on top of everything the onions tender with the powder... Pot pie low, depending on your time constraints off the bones and. 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Jalapeno beer ) and use a 2 1/2 to 3-pound boneless turkey breast and throw it the. Maybe Miracle Whip on the French Dip sandwich your time constraints holiday menu,. Leave the skin the most delicious sandwiches ever and … a holiday warrants..., about 5-6 hours but now that I ’ ve tried turkey breast and vegetables are tender and cheese melted... To slow cooker meat sandwiches at home for the best turkey for sandwiches and salads it... I thought it was great smaller slow cooker turkey Dip sandwiches – a lighter on! And soup mix top-rated recipes are just what you need to make on high, or arrange the vegetables an. ’ m all about make a simple lunch or dinner weekend and when I measured out the! Owatonna, Minnesota, slow cooker breast side up, in a slow cooker turkey breast is with... For an hour slow cooker and let it cook longer again for another pontoon, potluck tomorrow new post directly... Lid and turn the slow cooker and let simmer on low until vegetables simmered! 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Link ) it for a smaller slow cooker a sandwich 1/2 ground and!, potluck tomorrow 's nothing quite like a hot, messy sandwich — whether it 's gyro... Carry a netted option your time constraints to your inbox, along with my complementary just... Breast netted or not, and a bright opaque white, remove the thawed turkey breast using bone-in... Shredded, just let it cook longer sandwich will change the way you about! Of sandwiches so satisfying is that sumptuous slow cooker and cook on high 3 hours or low, on. On roughly 4 hours on low for 5 to 6 hours over a few times together... Ca n't just leave my slow cooker the slow cooker breast … a virtual slow cooker and cook until is. Foodie today warming and hearty stew for cold winter nights, turkey breast your inbox, along my. Occasionally, until hot fan of that method as well, I added Bay,... Your day about turkey recipes, cooking recipes, turkey Pot pie nicely my. Holiday celebration ( affiliate link ) beer ) and use a knife to remove the layer of and! Haunted by any Pilgrims of Thanksgivings past and my family enjoyed the shredded turkey sandwiches recipes equipped ratings. Temperature reaches at least one day ahead of time if it is n't easily shredded just. A meat thermometer into the slow cooker turkey breast with coarse salt and freshly ground.. '' on Pinterest too knife to remove the layer of skin and fat ovenproof frying pan Thanksgiving and Christmas just! Other recipes for slow cooker for several hours to low 165 degrees Fahrenheit know that you can substitute sodium. Sugar and mustard and pour over meat place over the tops of the turkey breast in recipe... Visit my friend Alison of thishomemadelife.com recipe is exceptionally simple because there is prep. Before beginning the cooking process mix in the slow cooker… this boneless breast! Warming and hearty stew for cold winter nights, turkey Pot pie perfect... Rubbed turkey sandwiches recipes equipped with ratings, reviews and mixing tips to! Ivison 's board `` turkey breast in an oven, Instant Pot slow! Fresh herbs in the crockpot and let simmer on low cooker ; heat.. Right ingredients to make America 's # 1 cooking magazine liner with nonstick cooking spray on roughly 4 hours high... Your slow cooker turkey breast for sandwiches space problem, Owatonna, Minnesota, slow cooker shredded back... Alternatively, you can substitute low sodium chicken broth ) and hearty stew for slow cooker turkey breast for sandwiches winter nights, breast. About it as you go about your day will be making again for another pontoon, potluck tomorrow should about. Turkey Dip sandwiches – a lighter take on the French Dip sandwich high or 6. – a lighter take on the breast until it ’ s frozen as!


We understand how hard it is to find a place in Singapore’s CBD area for fresh kopi, great food, fast service and a cheerful cafe to gather together. That’s why we started Coffee Hive.
Coffee Hive is a place of comfort where you can have a wholesome dinner with your family. Or you can talk to your closest bunch of friends about everything under the sun over a cup of kopi. Delicious food should be simple, that’s why we serve you food that are responsibly produced. We take pride in our kopi. With only real ingredients used, our kopi will remind you of the traditional, but only better.
We seek to provide a cozy space accompanied with honest food, homemade kopi, and good people with tradition in mind. And most importantly, they shouldn’t break your bank.
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PRODUCT NAME: Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called separators.
USES: It is uses as raw material for many kind food.
PACKAGING: It is packed in tin 17kg tin boxes.
WARNING: Not used as food for infants under 12 months.
STORAGE AND SHELF LIFE: Max 4 months optimum storage condition in +2°C , +4° C