Located on Avenue Trudaine, close by the quiet Rue des Martyrs and two steps away from Montmartre, Ismaïl is a restaurant serving Indian and Lebanese cuisines, two balanced cuisines, made for sharing, rich in flavors and colors and surprisingly ... two cuisines that merge perfectly!
With a new culinary identity, Ismaïl challenge the classic table in order to share a unique experience and bring together two cultures in one place.
The menu remains in continuity with the idea of the founders. Here, we want to leave the choice of eating Indian, Lebanese, or both. For the gourmets among you, the menu also offers original creations and mergers that changes with the seasons.
And to extend this culture blending, Ismaïl opened a delicatessen with products we can not found in conventional shops and often imported directly from India and Lebanon.


For the 2020 Cookie Program we are introducing a new cookie to our lineup! Meet Lemon-Ups, the newest addition to the Girl Scout Cookie menu! Inspired by real girls in the Girl Scout Cookie Program, and created for all Girl Scout Cookie Lovers, these new lemon cookies are positively fun. Just like G.I.R.L., each cookie has something bright and motivating to say.
Additionally, all your favorites are back and ready for purchase!
- Somoas – a crisp cookies coated in caramel, sprinkled with toasted coconut and striped with dark chocolaty coating.
- Tagalongs – crispy cookies layered with peanut butter and covered with a chocolaty coating.
- Do-Si-Dos – crunchy oatmeal sandwich cookies with creamy peanut butter filling.
- Trefoils – delicate tasting shortbread that is delightfully simple and satisfying.
- Thin Mints – crisp wafers covered in chocolaty coating made with natural oil of peppermint.
- Girl Scout S’mores – crunchy graham sandwich cookies with creamy chocolate and marshmallowy filling.
- Toffee-Tastic – rich buttery cookie with sweet crunchy toffee bits.
Our cookie sale begins February 7, 2020 and runs through March 21, 2020.
When you buy a box of delicious Girl Scout Cookies, you’re powering amazing, year-round experiences for every G.I.R.L. (Go-getter, Innovator, Risk-taker, Leader)™ extraordinaire in your community who sells them—that’s right, proceeds stay local and are reinvested in girls!
Big picture: as a cookie customer, you’re actually helping the next generation of female entrepreneurs get an important taste of what it takes to be successful—teamwork, planning, and a positive outlook. Beyond that, you’re actually narrowing the gender gap in entrepreneurship by nurturing girls’ skills early and often. How awesome is that?
Click here to view all the Girl Scouts Cookies available!


INGREDIENTS FOR 4 PEOPLE
1 ½ gelatine leaves
2 tbsps. liquid cream
20 g roasted pignolia (pine nuts), chopped
200 g mascarpone cheese
120 ml whipped cream
pepper, freshly ground
1 tbsp. chives, finely chopped
300 g ribbed celery
Soak the gelatine leaves in an ample amount of cold water for 10 minutes.
Squeeze out the gelatine leaves, dissolve in bain-marie with 2 tbsps. liquid cream and mix with roasted pignolia and mascarpone cheese.
Fold in gradually whipped cream and season with salt and pepper. Fill the wrapped bacon slices with mousse using a pastry bag, sprinkle with chives and put in the fridge for about 30 minutes.
Clean, wash and peel gently the ribbed celery and cut into thin slices.
Marinate with olive oil, cider vinegar, dill, salt and pepper.
Arrange the celery salad on a plate, place the mascarpone mousse wrapped in bacon on top, stick the chives blades into the mousse, garnish with herb oil and watercress and serve.
Hai compiuto 18 anni?


Silly WordPress was acting like a fool yesterday and was running as slow as a snail. Therefore, this recipe is hitting the web a day later than I would have liked but it’s here nonetheless. Speaking of snails, I tried one for the first time last Saturday night at dinner. I didn’t hate it. It’s definitely not something I’d order but if it was in front of me, I’d give it another go. You should see me when I’m trying a food for the first time. I hesitantly move the item closer to my face like it’s toxic. I always give it a quick sniff because if I don’t like the smell, chances are I’m not going to like the taste. Once it’s marinating inside my mouth, my uncontrollable facial expressions will immediately let you know whether I’m fond of what I just ate or completely disgusted.
One food that always gets a positive head nod up and down, closed eyes and a long “mmmmm” is mexican food. I’m addicted. It’s possible if you cut my finger, I’ll spill out queso. In college, my best friend and I would eat at Monterrey’s before class every week. We ordered the same thing every time and left with our bellies full and our hair smelling like fajitas.
My office is located directly across the street from a mexican restaurant. It’s a curse and a blessing rolled in one big tortilla. It’s a daily temptation and I strategically try to convince myself with all sorts of excuses to eat there regularly. ”It’s cheap!” ”It’s healthy. It comes with beans and rice!” ”They have Coca-Cola in a styrofoam cup!” No joke. I sometimes pick where I eat lunch based solely on if that establishment serves their beverages in a styrofoam cup or not. The quality and standard of the receptacle a restaurant uses for their beverages is very important to me because I’m the queen of the “Can I have a to-go cup?”
If you crave mexican food on a monthly, weekly or daily basis like me, this recipe will have you shaking your maracas and screaming “Muy Bueno!” My mom discovered this recipe while I was in high school and it’s been a staple in my collection ever since. It’s super simple to make and oh so tasty. Here’s an incredibly important recommendation, become familiar with Jack’s Salsa. I don’t know what Jack is doing but he’s doing it right. That boy sure does know how to make some kick butt salsa. So here’s the plan. Go pick up some Jack’s Salsa, whip up this Taco Ring and have a mexican fiesta at your house tonight!
1. 1lb. Ground Beef
2. Packet of Taco Seasoning
3. 1 Can of Crescent Rolls
4. 1 Can of Black Beans
6. Shredded Cheese
7. Desired Toppings (Lettuce, Tomato, Sour Cream, etc.)
1. Preheat your oven to 350 degrees.
2. Brown ground beef and drain grease.
3. Stir in water (according to packet instructions) and taco seasoning.
4. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone or baking pan with wide ends overlapping in center and points toward the outside.
5. Scoop meat mixture evenly onto widest ends of dough at center of ring. Top with black beans, salsa and cheese. Bring points in and over and tuck underneath the wide end.
6. Bake for 10 – 12 minutes or until golden brown.
7. Garnish with sour cream, tomatoes, lettuce or other toppings.


Il Forno Restaurant has served up traditional Italian home style cooking for over 18 years. Owners since 2004, Nazzareno (Naz) and his wife, Kristina, proudly embrace and share their Italian heritage, as both sets of parents migrated from Calabria and Sicily respectively in the late 50’s and early 60’s. The business really has become a family affair, with Naz's parent's, Elisa and Pasquale and sister, Carmel, all helping out where they can.
As soon as you step into Il Forno you get a real sense of Naz's Calabrian Australian upbringing. From the smell of fresh pizza dough to the old family portraits of generations past, you'll soon forget you’re in Hampton, Victoria. And this is exactly what Naz and Kristina have worked so hard to achieve.
“I want my customers to feel as though they've stepped into my home. And they do... one customer said he loved the atmosphere so much he would keep coming back until he’d tasted the whole menu.”
Naz purchased the business in early 2004 with a friend, and as a qualified chef, began working in the kitchen. He's managed to create a menu inspired by the food he grew up on and even cures his own Pancetta and Salami with this father, Pasquale, till this day. After discovering that his Grandfather milled his own grain, Naz became inspired to continue the tradition and now makes the freshest dough in town with grain he mills himself in-store. It’s extra steps like these that help Il Forno’s menu maintain the same traditional flavours Naz grew up on. He really does take pride in the dishes he serves his customers and what’s more, he loves to educate them about the food...
Even after Naz purchased his friends portion of the business he still manages to play a key role in the kitchen. One of the biggest obstacles Naz has had to overcome has been reopening Il Forno after the renovations they started in early 2010, which took almost a year longer than expected.
“…Every dish has a story behind it that needs to be told. So I make sure to tell it, and my regulars love it!”
When asked about his greatest achievement, Naz was quick to say "Getting married at forty-one!". After a bit of thought he said "I get a real sense of satisfaction when I see my customers share my passion for traditional home style Italian cuisine."
“It was a mixed bag of emotions to have finally opened after such a long time, and the support we received from our loyal customers really helped”.


Natural foods that we consume daily have healing properties that can help our bodies to recover from minor ailments and help in the recovery process.
Eating the right food and the right amount can keep our bodies strong through the mineral and vitamin contents in them. This good habit can also aid in improving digestion. Improved digestion in itself is a factor that aids healing in our bodies. Better digestion results in better absorption of minerals and vitamins which repair the body in return. This is essentially true for people who suffer from Irritable Bowel Syndrome.
Pineapple is one food that can remedy IBS sufferers. Ibsrelief helps in digestion. Take a fresh pineapple and eat it while fresh. Make sure you only eat ripe pineapples though. Unripe pineapples are not safe for you because they contain a poison that potentially causes serious vomiting. If you cant have fresh pineapple in your area, you can also use the canned variety. Peal the pineapple generously. The crown, rind, core and the eyes should be peeled removed.
A good way to remove the eyes is to slice the pineapple crosswise. The flesh is the only part that you consume. Pineapple that is fresh and chilled is very delicious and refreshing to eat.
Remember in as much as you may like pineapples, don't overeat them because they can result in formation of fiber balls in your intestinal tract. In right quantities it has a healing effect.
The acidic nature of fresh pineapple can cause irritation in tip of your tongue. To prevent this,you can rub a little salt on the pineapple before consuming it. You could also soak the pineapple in salty water for a short while before eating. Withcanned pineapples, this undesirable effect doesn't come to play since its already soaked in syrup. If you want to read more tips on how to treat IBS, check out https://www.youtube.com/watch?v=Ovqw50WoMMs.
Pineapple has diuretic and cleansing properties. It helps get rid of toxins from the body. It has a high content of vitamin C and an enzyme called bromelain. Bromelain helps the digestive system, acts as an anti-inflammatory for the relief of arthritis,sorethroat and gout. Additionally it helps in recovery of wounds incurred in surgery or injury. There is a belief also that pineapple has micro-nutrients which protect one from cancer, can also break clots thus protecting the brain from stroke and the heart. Pineapple is also an excellent warm killer.
Immediately after eating lunch or dinner, ensure you take a piece of pineapple and you will notice the difference in your digestion. With an improved digestion, it means that burping, bloating and stomach discomforts are reduced significantly. IBS sufferers should consider taking a slice or two daily.
Another way of consuming pineapple is to blend it into a juice. If you are not dairy intolerant, you can add milk or yoghurt while blending. Don't add sugar to the drink, instead add water or ice, click here to get started!


Organized by the
Eastport Area Chamber of Commerce
For 25 years, the end of summer and beginning of fall in Eastport, Maine, has been marked with a festival, a gathering, a celebration of our local resources, especially the salmon raised in the waters of Passamaquoddy Bay.
Of course, no community festival is complete without a meal.
The main event of the Eastport Salmon and Seafood Festival has always been the Salmon Sunday meal. Through the years, the details of the weekend’s events and the meal — the side dishes and desserts, the servers and cooks, the downtown location — have varied. The one constant that brings us all back is that delicious piece of grilled salmon. We eat under the big tent at a table surrounded by friends, neighbors and visitors. We look up from our meal and gaze contentedly at the unsurpassed view of the bay those of us who live here try not to take for granted and that we love to share with those travelers who are wise enough to step off the beaten tourist path to seek us out.


Although there is Top Quảng Ngãi that antioxidants maintain skin from ageing, experts do agree they have got the capability to? capture? free radicals and may protect us coming from certain diseases. Antioxidant-rich foods can furthermore give us a healthier, glowing complexion.
According to Leslie M. Kleiner, Ur. D., Ph. D, a Seattle-based nutritional expert, eating foods rich inside antioxidants is best.? Right now there? s no substitute for getting nutrition through food. The body absorbs and assimilates them far better within supplement contact form.?
Kleiner suggests subsequent the U. T. Department of Farming? s Food Guideline Pyramid, and consuming three to several servings of fresh vegetables and two in order to four servings associated with fruit each time. Choose one or more citrus fruit fruit, such because an orange, a new tangerine, or a new grapefruit, for supplement C. To increase beta-carotene intake, eat from least two orange-yellow or leafy vegetables each day.
Eat Right for Young Looking Skin
Eating healthy equals younger looking epidermis. Drinking a mug of orange fruit juice and eating one raw carrot offers twice the Suggested Dietary Allowance (RDA) of vitamin D and beta-carotene. The RDA for vitamin E is more difficult to meet, especially for those on a low-fat diet.
? Wear? t be frightened to add a few tablespoons of essential olive oil to your diet regime, in order to eat some nuts or seeds,? advises Dr. Kleiner.
The next guideline could be used for RDAs for about three of the very most common antioxidant nutrients, vitamin C, vitamin E, and beta-carotene; good sources and how far better to increase benefits of each and every are included.
Nutritional C: RDA no less than 60 mg. (1/2 cup orange fruit juice = 70 mg. ) Citrus fruits and juices and tomatoes are good sources of vitamin D. Eat whole fruits for extra fibers. Avoid juice inside glass containers, and heat-pasteurized juice. Lighting and heat destroy some of the particular vitamin C.
Nutritional E: RDA 7 mg for ladies / 10 mg. for guys (1 tablespoon of canola essential oil = 9 mg. ) Good resources include nuts, seeds and their oils, oily fish such because salmon, mackerel, halibut, and trout, and wheat germ. Employ canola, olive, or even another vegetable essential oil instead of butter or even margarine when cooking food.
Beta-carotene: no set up RDA. Expert Doctor. Kleiner, however, advises 5-6 mg. ( One carrot sama dengan 12 mg. ) Orange and yellow-colored vegetables, and green vegetables, including broccoli, are typical good options. Instead of potato chips or popcorn regarding an evening snack while watching tv, go for prepackaged, laundered and peeled child carrots.


Verified AWAKE Chocolate Coupons for December, 2023
AWAKE Chocolate is a premium, all-natural chocolate brand that specializes in creating delicious, guilt-free treats. Our chocolate is made with only the finest ingredients, including cocoa beans, sugar, and natural flavorings. We strive to create the perfect balance of flavor and texture, while keeping our products free of artificial colors, flavors, and preservatives. Our chocolate is available in a variety of flavors and sizes, so you can find something to satisfy any craving. Whether you’re looking for a sweet treat for yourself or a gift for someone special, AWAKE Chocolate has something for everyone.
AWAKE Chocolate offers a variety of coupon codes to help you save on your favorite products. We offer seasonal sales and discounts on select items throughout the year. We also offer exclusive discounts for members of our loyalty program, as well as special offers for those who sign up for our newsletter. Additionally, we offer coupon codes for free shipping, bulk orders, and more.
Using AWAKE Chocolate coupon codes is easy! Simply enter the code at checkout to redeem your discount. If you’re a member of our loyalty program, you can enter your code in the “Promo Code” box at checkout. If you’re not a member, you can enter your code in the “Coupon Code” box. Once you’ve entered your code, click “Apply” to redeem your discount.
Yes, there are some restrictions on AWAKE Chocolate coupon codes. Coupon codes are only valid for the products and categories listed on the coupon. Additionally, coupon codes cannot be combined with any other offers or discounts. Coupon codes are also only valid for a limited time, so be sure to check the expiration date before using your code.
The best way to stay up to date on AWAKE Chocolate’s seasonal sales and coupon codes is to sign up for our newsletter. We’ll send you exclusive offers and discounts, as well as updates on new products and seasonal sales. You can also follow us on social media to stay in the loop on all things AWAKE Chocolate. We post about new products, special offers, and more, so you’ll never miss a thing.


Delight your palate with our delicious and varied buffet, as well as our delicious desserts and continuous coffee break.
All of our menus and snacks are prepared by our chefs, who are in direct contact with our visitors in order to cater to any request.
The breakfast, lunch, dinner and snack menus include: crepes, any style eggs, fruit, cereal, yogurt, traditional foods, pastas, soups, fish, meat, chicken, vegetables, the traditional salad bar and house specialties
Learn more about our meals with this video:
Photo Gallery (click on the image to enlarge)


I recently went blackberry picking with my mum on the common near where she lives. The blackberries were out in full force and most of them tasted delicious, with the occasional pout-inducingly sharp one . The biggest, juiciest berries always seem to be at the top of the bushes, and with neither of us measuring more then five feet, it is a little bit of a challenge to get the best ones. Nevertheless, I think we did rather well, with enough blackberries for me to make scones to take to a 12 person barbecue and accompanying jam.
The jam is ridiculously easy to make. I used a basic set of instructions from the Country Life magazine website. I have put a quick recipe for the quantities I used on here, which made enough jam to fill a large dessert bowl or two small jars. I had never made jam before, and I was really pleased with it!
The scones are one of my faves. The buttermilk makes them incredibly light and fluffy and adds to the flavour of the scone. Using fresh berries makes them taste fresher and there is a tiny hint of vanilla.
The barbecue was at Angelo’s parents house and, as always, was amazing. His mum always out-does herself with the different varieties and ways of seasoning the meat. There was pork belly, marinated chicken legs, steak, sausages and burgers aplenty. She also did two types of vegetarian burger and some Quorn sausages for me. There were corns on their cobs, sweet potatoes done in the charcoals at the bottom of the barbecue and a selection of salads.
After completely stuffing ourselves with barbecue and relaxing in the garden, playing with their adorable dalmatian puppies, blackberry scones with clotted cream and jam were just the thing for an afternoon snack.
Blackberry and buttermilk scones
Adapted from a recipe by Linda Collister
500 grams self-raising flour
Large pinch salt
120 grams caster sugar
100 grams unsalted butter, chilled and diced
2 large free range eggs
1 tsp. vanilla extract
200 ml buttermilk, plus extra for glazing
180 grams fresh blackberries
1 ½ tbsp. Demerara sugar
Preheat the oven to 220°C. Butter 2 non-stick baking sheets to grease.
Sift together the flour, salt and sugar in a large bowl in the centre. Rub the butter into the flour until the mixture looks like fine crumbs. Make a well in the centre of the crumbs. Beat the vanilla and eggs together in a small bowl, then pour into the well with the buttermilk. Mix using a round-bladed knife or your hands until the dough comes together. Gently mix the blackberries in to the dough by hand, breaking them up as little as possible.
Heavily flour a worktop, then tip the dough out onto it. Flatten it roughly by hand to be 3cm thick, then cut out rounds using a 6-cm fluted biscuit cutter, well floured. Re-shape the trimmings into a ball and then flatten to 3cm thick and cut out more scones, repeating as necessary. Place the scones onto the baking sheets, spread apart at least an inch to allow for spreading. Brush the scones lightly with buttermilk, then sprinkle on the sugar.
Bake in the oven for 12-14 minutes until well browned on all sides, including the bottom. Leave to cool on a wire rack. You can enjoy them warm with butter, or cool with clotted cream and jam.
Quick blackberry and lemon jam
Makes 2 small jars-worth
350 grams fresh blackberries
175 grams caster sugar
2 tbsp. lemon juice
Put the ingredients in a large heavy-based pan and bring to the boil. Simmer for 20 minutes without stirring. Test to see if the jam is ready by putting a teaspoonful on a cold plate, then chilling in the fridge for 5 mins. If it sets, then the jam is ready. Keep simmering, testing every five minutes until the jam sets. If using sterilised jars, pour into the jars and seal. If not, leave to cool then use within the next few days.


Restaurant & Summer Garden
Look forward to something good from the kitchen and cellar after an eventful day on the Middle Rhine. Whether alone, as a couple, with your family, with friends in good company or with business partners, in our restaurant you will experience carefree hours in a homelike atmosphere.
On sunny days treat yourself to a little vacation from everyday life in the beer garden of the Herrmannsmühle and enjoy the summery light cuisine with pizza and solid regional food, like "fränkische sausages". For house smoked trout and other seasonal specialties look out for our notice. In addition a delicious wine or a draft beer, what more could you ask for.
Our restaurant can also be used for family celebrations and corporate events. We are happy to provide you with a detailed quotation on request. They celebrate - we take care of the complete service. Rely on it!
Our restaurant is opening from
tuesday to sunday 17:30 - 22:00
kitchen closes at 21:00


The Essential Seasonings Bundle
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Lyric’s Kitchen Cajun Seasoning is a versatile and, bold seasoning perfect for spicing up your everyday dishes. With the perfect blend of cayenne, paprika, salt, and pepper this seasoning will be your ideal spice companion for a little kick in every dish. Each serving is 140 mg, so you will have a flavorful meal with a low sodium intake!
Ingredients: Salt, Garlic, Cayenne Pepper, Onion, Paprika, Black Pepper
Lyric's Kitchen All Purpose Seasoning will be your forever go-to for everyday cooking! With the perfect blend of garlic powder, onion powder, salt, and a few other spices, your cooking time will be cut down, and a delicious meal each time is guaranteed! Each serving is 140 mg so that you will have a flavorful meal with a low sodium intake!
Ingredients: Garlic, Salt, Onion, Black Pepper, Paprika, Cayenne Pepper, Tumeric
Lyric's Kitchen Garlic and Herb Seasoning is a versatile blend that combines the rich and robust essence of garlic with a harmonious medley of basil, oregano, and parsley, creating the perfect seasoning for everyday cooking! Each serving is 140 mg, so you will have a flavorful meal with a low sodium intake!
Ingredients: Garlic, Salt, Onion, Paprika, Oregano, Basil, Parsley
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I graduated from MSU where I studied supply chain management. I found a passion for wine in an elective class where I learned the history of wine and science of wine, as well as tasting quite a few. Coming up to Leelanau for many years I always enjoyed going to wineries and walking through the vineyards. It wasn’t ‘til I was older that I learned how special Leelanau’s wines are. To me wine is best enjoyed with good food and better people. My favorite wine is the Fume Blanc which I like to pair with cheese and my mother's grilled white fish.


Don't underestimate the value of a good loaf of bread; bread is a favorite that suits almost every diet, palate, and taste. Bread can bring the simplest of foods together, creating a hearty and satisfying meal. Visit your favorite bakery to find fresh-baked bread, and consider some unique ways to serve and enjoy this delicious staple.
Some ways to highlight bread and make it the star of any show are:
Pay attention to texture. When making a sandwich, pay attention to textures. For instance, if serving a dense, doughy bread, keep the toppings simple and sliced thin. For a flatbread or focaccia, go with soft toppings like cream cheese, smoked salmon, or caramelized veggies.
Don't be afraid to try something new. When visiting your bakery, go ahead and try something new. If you are always a yeast rolls or sour-dough shopper, try a marble rye or oatmeal loaf. You just may find your family's next favorite!
Make sure it is organic. When buying bread, make sure it's fresh and organic. Look for quality loaves that will bring more than just heartiness to your meal; keep an eye out for whole-grain breads that offer nutrition and dietary fiber.
Cut accordingly. Thicker isn't always better; make sure to cut your bread loaves according to how you plan to serve it. For example, toasting breads should be a bit thicker than breads that aren't toasted to ensure they hold up during cooking.
Infuse some good olive oil. Infused oil can enhance flavors without condiments and drizzling it on warm or toasted bread creates a European-inspired meal. Try adding fresh basil leaves, sprigs of rosemary, or whole garlic cloves to a cup of olive oil. Gently warm and pour in a bottle to use any time that you want a flavorful, rich addition to your breads; keep the oil refrigerated to maintain freshness.
Wrap in paper, not plastic. After you cut your bread or make your sandwiches, wrap in parchment or wax paper to preserve moisture and texture. Also, this creates a little package that each diner must open in order to eat.
Bread makes the meal for many so make sure to buy only the freshest, organic breads from your favorite bakery or deli. Consider these tips to highlight bread and make it the star of the meal. Give something new a try and drizzle with oil for a simple snack, or to accompany a favorite dish.


They are prepared with almond and coconut flours, eggs and olive oil, and the seasonings make each one into a mouth-watering pleasure. Oopsie Rolls Detailed recipe and credit — Although these rolls were discovered by mistake, they have ended up being a boon when it comes to low-carb foods. One option is to sprinkle cinnamon and sugar substitute or honey on them for a sweet and satisfying low-carb snack. My suggestion would be to stir in half the almond milk, and if it's too dry, then stir in more almond milk just a bit at a time and stop when you have a not-too-wet dough. The day I had to say goodbye to conventional bread I was heartbroken — especially since I still make it for my family.
Parsley, oregano, garlic powder and other seasonings combine to make these rolls delightfully zesty. Not only are your recipes divine, but you are so creative and you are an incredibly talented writer! Do you think it would work? You start with the wet ingredients, then add the dry and quickly mix it all up at high speed. And as far as the Ener-G egg replacer I've heard that it has a weird taste and sometimes makes the things it gets used in also taste weird. Glass bakeware can be your best friend in recipes like this low carb yeast bread. You never know unless you try, right? Super easy and cheap to make. All of the ingredients get mixed together at one time, and you can even make it in the microwave! Bake at 350 for approximately 45 minutes.
The recipe is basically an egg and almond flour keto bread with applesauce and tapioca added. I have a really nice bread machine and was wondering if you have any ideas of how I could make a keto sandwich bread in my bread machine. What you are doing is far too big a deal!!! Flax flavor is very prominent, and goes nicely with Peanut butter. Bread is also high in carbs, so it is out of the question for people on low-carb diets. My bread was super thick. Vital Wheat Gluten is a wonderful tool if you can tolerate it. You have a lot to say and do.
Wow, I just made this and really like it. These low-carb bagels are made with coconut flour and flax seed, with sour cream to help keep the bread moist. The bread has a wonderful, slightly nutty taste and this beautiful soft yet sturdy texture with lovely crumb. The low-carb bread is porous enough to soak up the egg mixture, and the French toast ends up firm and springy. I have sliced it, and am letting it sit out to hopefully dry it out a bit. It is easily broken, so toasting it is hard, and eating cold from fridge is not tasty. I am trying to find a bread recipe that even if does not taste like bread, at least behaves like bread.
To make tomato basil bread, just substitute marinara sauce for the boiling water. It really up the authenticity factor. Vital wheat gluten, almond flour, coconut flour, oat fiber whey protein flax seed meal, xanthan gum, arrowroot flour, resistant wheat starch, If you could help it would be great, would really like to put this machine to good use. He needs a low carb diet for health issues and thankfully he likes whole grain bread to begin with. The bread turned very brown and crackly on the outside and was raw dough on the inside, and it had a funky flavor. Best of all, they are satisfying and high in protein,. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.
This is a recipe that makes one bun at a time with almond meal and coconut flour. Gluten-free, grain-free, dairy-free, sugar-free and yeast-free, this is a champion bread for those with food allergies. Or would I have to put the yeast in warm water first? Wheat gluten is the protein that has been removed from the wheat so it has fewer carbs. Have you tried just leaving it alone and letting it rise longer? He also suggests using a tbsp of xylitol a possible replacement for your stevia? Lettuce wraps are delicious, but sometimes you just want a bun for your burger. I am wondering if that would help.
This is soft like regular bread. Just as you can enjoy healthy hamburger buns, flatbread and croutons, you can also have crepes on a low-carb diet by following this recipe! Do not depend on the way the loaf sounds when tapped. Also, do you have any idea the carb count for this bread? There are dozens of recipes for low-carb bread and even no-carb bread out there for your enjoyment. The texture and the taste are both satisfying, and the banana bread can serve as an enticing coffee cake when entertaining. This seems awfully high for such a small loaf of bread.
The three-minute microwave English muffin is great for spreading peanut butter or cream cheese on top to get a good start on your protein intake for the day. Gluten free bread should rise once - in the pan or after already shaped. You can make the bread with almond or coconut flour, and the recipe includes apple cider vinegar and baking powder. He is donation based meaning u pay what u have! Feta cheese, sour cream and chives are added to this biscuit recipe for a low-carb breakfast delight. I can picture making this recipe with red and green peppers and a bit of corn, for a tempting low-carb Indian bread. But I decided to go for it anyway. I'm wondering if I did something wrong.


Blog 8 Week 12 Lecture 23
I chose to respond to the video on genetically engineered crops for my blog today. My major is Food, Agricultural, and Biological Engineering, so this is a topic I have been educated about, and I feel strongly connected to the issues.
I think it is important to know the difference between ‘genetically engineered food’ and ‘monocultures.’ A monoculture is a singular form of food lacking genetic diversity that may be a consequence of genetic engineering. Genetic engineering is any form of altering food, like DNA modification and even includes natural or artificial selection. One of my favorite scientists, Neil deGrasse Tyson, said it best:
Taken from Neil deGrasse Tyson’s twitter account
Monocultures can be a dangerous thing, because with no genetic diversity, species are more vulnerable. For example, if a potent string of bacteria wiped out all red apples, we would still have green apples left. But, if all apples were red, the bacteria would eliminate them all, and we would have none left. Another example is the banana. The common banana that weall know and love is a species called the Cavendish, and is expected to become extinct within my generation’s lifetime. Originally, bananas were full of little brown seeds. People who consume bananas enjoyed the seedless ones more, so bananas were engineered to have less and less seeds. Now, bananas have no seeds, and this makes them impossible to reproduce naturally. In fact, all the bananas that we consume today are clones of a previous Cavendish banana.
Banana with seeds
Genetic engineering, however, can be a very useful and good thing. For example, my dad is a Food and Agricultural scientist, and one of his projects was adding nutrients to rice. Rice is a very important crop, and for some rural Asian countries, it is the main staple of their diet. Creating a better form of rice with vital nutrients would help these poorer Asian cultures to be healthier.
I’m sure we’ve all seen the asterisk warning next to protein items in restaurants, warning that products not fully cooked could be dangerous. Another one of my dad’s projects was eliminating this fear of undercooked eggs by injecting them with ozone. The ozone reacted with the egg in a way that eliminated harmful bacteria, and made the food safer.
I think the real problem of this issue is the consumer. Monocultures arise because we demand them. The produce that arrives in grocery stores are only the ones that look nice, and are the certain size and shape that we accept and choose to buy. Many crops are altered to fit this standard, otherwise farmers and food producers just won’t be able to sell their crops and make a living. I think we need to be more open to different varieties of fruits and vegetables, and remember that just because it may have spots or look weird, it will still taste good!


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Restaurant Series - February - Bacchus Restaurant
Vegan Valentine's Celebration at Bacchus
Wednesday, February 13, 2019 at 5:30 PM
Please join us for a 6 course Vegan Valentine's Celebrations Dinner at Bacchus Wine Bar and Restaurant! All proceeds benefit Asha's Sanctuary.
$89 pp + $5courtesy fee
6 Course Vegan Menu
Potato and Onion Samosas
Cucumber and Wasabi Sushi
Roasted beets, leeks and tahini lemon dressing
Cauliflower Truffle Bisque
Parsley pesto and toasted pine nuts
Winter Dim Sum
Asian falafel, mochi vegetable broth, ginger cashew puree
Porcini Mushroom Bolognese
Featuring house made orecchiette pasta
A rich chocolate, peanut butter and banana cake
The Private Dining Room is a wonderful mix of original brickwork to having state of the art technology. The space is very arts and crafts inspired.
Exquisite vegan food by Buffalo’s own Nickel City Chef, Brian Mietus, an award-winning wine list, and an upscale atmosphere make Bacchus Wine Bar and Restaurant ideal for an elegant Valentine’s evening.*
Located in the heart of Buffalo’s historic entertainment district, Bacchus will offer a vegan dining experience unmatched in Western New York and Southern Ontario. *Not all wine is vegan. Please refer to http://www.barnivore.com on your iPhone when making your selection.
Jenn Comisso - Greeter
Janiene Palmeri - Silent Auction
Brought to you by the Buffalo Vegan Society (BVS). BVS is a community and education outreach program sponsored by Asha's Sanctuary. All proceeds benefit Asha!


Food Hygiene and Bug Control for Restaurants
Among the biggest threats to the food service market is food health & bug control. Food health & Bug Control are several of the most vital skills needed for food service drivers & food solution managers. Most food service operations are located outdoors or in public locations such as; clinics, shelters, institutions, health centers, nursing homes and retired life facilities. Food solutions are a huge industry as well as food service procedures can have several workers. Food service drivers and also managers need to know the basic concepts of cleanliness. Standard concepts of cooking need to include: cleanliness of kitchen area equipment consisting of non-microwave as well as microwave food preparation surface areas, hot water preparation & drinking, appropriate hand cleaning and also food cleanliness training for all workers. Food hygiene and also insect control involve the correct cleaning of all surfaces utilized to prepare food, preparation of raw food, use of reducing boards, use aprons, cooking equipment, reducing surfaces, hot surfaces, utensils, meals, containers, cutting boards, cooling down tools, water supply, drains pipes as well as waste collection. Basic concepts of food safety and security & hygiene call for cleansing and sanitizing of all surface areas that will be touched by food, especially raw surfaces and also all surfaces that will certainly be served or stored. Sanitation is additionally crucial for the driver or supervisor regulating food service. Food Service Monitoring – Cleaning & Sanitation Fail: Food service management is not a precise scientific research as well as there are multiple aspects that add to food service fail. Several of the significant reasons for food solution fail consists of the prep work, storage, solution temperature, personnel injury, service staff skill sets, service tools, dining establishment sanitation, cleaning, and cleanliness. Most of the times, it is impossible to expect every feasible food solution scenario but you can take preventative actions to reduce the opportunities of food service fail. You can take preventative steps such as eliminating or drastically decreasing the risk of cross contamination by complying with excellent food taking care of techniques as well as cleaning as well as disinfecting the job site right from the get go. Other preventative procedures you can take include the use of disposable containers, correct storage space of cool as well as hot items as well as preventing automated food mixing/heating gadgets. Food Safety & Hygiene – Food safety & sanitary standards can be easily gone against if proper precautions aren’t taken as well as sterilized equipment is not made use of, specifically if the company isn’t very knowledgeable about the food cleanliness & hygiene problems it is encountering. This is why organizations need to go with extensive and also appropriate sanitation measures consisting of cleaning and sterilizing. Food solution equipment should additionally be sanitized or re-sterilized often to stay clear of cross contamination between food products and team. Storage space needs to likewise be done in a hygienic manner and also this can include making use of plastic containers that are tear-proof as well as closed. The use of non reusable sanitizers is an additional means to avoid food solution sanitation issues. Endoscopes – Making use of endoscopes in the food preparation environment is growing and therefore the methods made use of to sterilize the endoscopes have actually also established. When making use of an endoscope for food solution functions, so the sanitation approaches should consist of utilizing either a non-endosome or endosomal disinfectant. Both of these disinfectants can be efficient and position no health and wellness danger when made use of effectively. Food Security & Hygiene – Food service environments are faced with various risks and also food hygiene & parasite control should create an essential component of every food company’s plan of action. Reliable food security administration and cleanliness program need to be thinking about to provide clients with safe and also healthy food as well as reduce chances of food poisoning. A food service manager should likewise focus on providing the very best quality food at cost effective prices. While working with the food safety and security & hygiene of the restaurant environment, the food service supervisor ought to additionally deal with cost cutting as long as possible to improve earnings.
– My Most Valuable Tips
The 10 Best Resources For


A ROYAL TREAT
Kaiserschmarrn is a scrambled sweet pancake that originated in Austria during the time of Emperor Franz Josef I. The name is a c ompound of the Germanword Kaiser which means Emperor and Schmarrn which can be translated as scrambled. This heavenly fluffy dish is best cooked and served in a ...
ORGANIC MUSTARDFROM TELFS
Three years ago, Damaris and Thomas Weber made their dream come true and opened Austria’s first organic mustard factory in a former grocery shop in the Josef-Gapp-Straße in Telfs.
FAVORITE PLACEIN THE APPLE ORCHARD...
“You can write poetry about roses, but you have to bite into an apple,” said poet Johann Wolfgang von Goethe. At Ligges Fruit Farm in Flaurling there is plenty to taste: the new farm store offers healthy specialties based on apples.
“Authentic cordiality, love of the homeland, connection to natureand honest Tyrolean hospitality” – these are the values that the Dorfkrughas embraced and the Trois family has been living for over 30 years.
AN ORIGINAL RETURNS
The Restaurant Stefan in Bairbach above Telfs has reopened its doorsafter a break of several years. To the great delight of the local populationand many loyal regular guests.
restaurant ALT MÖSERN
IN THE MIDDLE OF A DREAM: Stöttlalm
ÖTZTAL IN A BOTTLE
Dark chocolate-pine tree. Blueberry-rosemary. Buttermilk-elderberry. Poppy seed-red currant.What are we talking about? Ice-cream of course!Martin Scheiber is an artisanal ice-cream maker from Ötztal who uses local ingredients to craft unique and delicious ice-cream flavors – and burgers.
Culinary delights in Sölden
In Sölden there are many great dining options for all tasts: Hearty Tirolean speck dumplings, Italian pasta or heavenly pastry make our mouths water. Moreover dining in Sölden is varied in in food as well as setting from rustic Austrian to big American. An overview of the restaurants in Sölden.
Food and drink in Obergurgl-Hochgurgl
Best of Restaurants in Längenfeld
Fresh winter air perks you up – and makes you hungry! To help you fi nd the best places to eat in Längenfeld we have created this list of great restaurants and eateries.
Best of restaurants in Oetz
Fresh winter air perks you up – and makes you hungry! To help you fi nd the best places to eat in Oetz, we have created this list of great restaurants and eateries.
fried cheese dumpling a lahirschen in längenfeld
Best of Restaurants in telfs and Surrounding
The greater Telfs area has lots of dining options for guests to choose from. From hearty speck dumplings to juicy roast beef, from spicy Cuban chili to fl avorful stir-fried vegetables: local restaurants cater to a variety of tastes and moods.


WELCOME TO RTS HOTEL
RTS Hotel is an expression of rich architecture and modern styling that conveys a sense of privacy, charm, comfort and pleasure to its valuable guests. The thriving markets, enthusiastic local culture and mesmerizing historical monuments mark the centrality of this hotel in the stunning capital.
WELLNESS & SPA
Offering a holistic and personalized experience, the treatments are cosmopolitan combining European, Eastern and Ayurvedic philosophies.
“Just wanted to thank you for your awesome service. It is by far the most professional.”
Enjoy & Remember Great Times with us
The RTS Hotel offers an exceptional dining experience, serving a variety of delectable cuisines ranging from authentic Chinese, Italian to Continental. The menu at all the restaurants has been carefully crafted by our expert chefs to offer the best fine dining experiences.


Wow, like double Wow. Ginger-Marinated Bulgogi-Style Chicken cooked on the barbecue on the back deck while taking in the gloriously golden sunset. This is March in Ottawa, remember?
First, a Salute to the Weather
We're having a heat wave, in Ottawa, in March! Go figure. A colleague and I escaped the office at noon and went for a walk, in short sleeves and sunglasses! After checking out the heart-thumping circuit workout going out at Greco's Lean and Fit Program on Sparks Street, we continued on our way up Parliament Hill, passing roller-bladers, joggers, walkers, construction workers and sun seekers.
We ducked under the temporary (and now useless) Snow Barriers blocking the marvellous views up and down the Ottawa River and basked in the Plus 25 degree temperature. It's, like, March 21 here in Ottawa! Normally, we're a blustery plus 4 degrees with snow, freezing rain, ice, etc... This is unheard of... We'll never convince politicians and public that climate change is an issue. Everyone will say 'bring it on'.
Intellectually, I know this won't last BUT while it does, I decided to dust off the barbecue and grill a classic Korean dish I have been eyeing for quite some time, cooked Bulgogi style.
'Bulgogi' literally means 'fire meat' but does not refer to the spiciness of the meat but rather to the manner of cooking, either traditionally in a fire pit or, more common today, grilled (either indoor or outdoor).
Bulgogi usually consists of thinly sliced beef (that's the specialty) but can also be made with chicken or pork, marinated in ginger and soy sauce. Recipes are numerous and depend on household or restaurant tradition. In many Korean restaurants, it is cooked right at your table (this includes the Korean Palace Restaurant in Ottawa!) . Apparently, bulgogi is listed as number 23 on the World's 50 most delicious foods!
I went for a lower-fat option of Ginger-Marinated Bulgogi-style Chicken from the Food and Wine's 4-week, low-calorie, health-conscious menus currently being promoted on their website. The dish was refined for Food and Wine by Cooking with the Single Guy for The Tasting Table and America's Test Kitchen -- three great cooking resources to check out.
Ginger-Marinated Bulgogi-Style Chicken
Three suggestions for this dish.
First, marinade the chicken for a minimum of two, but no more than four, hours before grilling it. The reason for this has to do with optimizing the effect of the soy sauce on the chicken. Marinading longer than four hours will apparently make the meat too salty. So this may make the dish more of a weekend venture depending on schedules.
Third, this recipe uses honey instead of sugar. IF you wish a sweeter marinade, use some sugar (e.g., caster sugar) instead.
Final suggestion.... This is very easy.... Marinate..... Grill..... Enjoy. Wish for more spring!
In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 and up to 4 hours.
Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once (likely no more than 2-3 minutes), until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 T of sesame seeds, thinly slice and serve with condiments ('banchan') of choice.


Providing Healthy Food for the children
Nutrition for kids is based on the same principles as nutrition for adults. Everyone needs the same types of nutrients such as vitamins, minerals, carbohydrates, protein, and fat. Children, however, need different amounts of specific nutrients at different ages. You should encourage your child to eat five portions of fruit and vegetables a day. They should eat a variety of fruit and vegetables as this will make sure they get the full range of vitamins and minerals.
So what’s the best formula to fuel your child’s growth and development? Check out these nutrition basics for girls and boys at various ages, based on the latest Dietary Guidelines for Americans.Children should have a wide variety of foods from this food group and they should be offered at each meal time.
Anyone who’s ever tried to feed a child (something other than cereal or ice cream) knows that they don’t always eat what you want them to. It’s stressful trying to figure out what to make to nourish their tiny bodies. Plus, just because it gets served doesn’t mean your kids will eat it. But kids need nutritious food-healthy fats for their brains, calcium for their bones, and all the vitamins and minerals vegetables offer-and more. To take out some of the stress and make sure you’re offering your child the healthiest foods.
One large egg has 6 grams of protein and delivers vitamin D, vitamin B12 and iron. Some eggs are also fortified with omega-3 fatty acids, which aid in kids’ brain development. Don’t worry about the cholesterol-saturated and trans fats have a bigger impact on raising bad cholesterol than eggs. At breakfast, skip the pastries, fried foods and processed meats and scramble some eggs for your kids instead. If your kids aren’t fans of scrambled, try different presentations like egg salad or egg casseroles.


Spring brunch season is finally upon us (thank goodness)! And in our book, it doesn't get much better than a one-dish bake that features four of our all time favorite ingredients: eggs, potatoes, veggies and cheese. This recipe from Sarah Adler's Simply Real Health Cookbook can be made ahead, is perfect for large groups (take note, Easter brunch hosts) and can easily headline breakfast, lunch or dinner. Add crumbled organic sausage, sweet potatoes, zucchini or leeks to personalize and pair with our favorite latte or smoothie!
Egg, Potato + Veggie Bake (Serves Approximately 10)
12 organic, cage-free eggs
6 baby potatoes, cut into quarters
1 package sliced mushrooms (approximately 1 cup)
1 red bell pepper, chopped
1 head chard, kale, or spinach, chopped
1 onion, chopped
3 cloves garlic, chopped
1 cup chopped herbs of your choice (chives, tarragon, basil, or parsley)
½ cup whole-milk ricotta cheese or artisan cheese of your choice (optional)
sea salt and pepper to taste
Preheat oven to 350°F. Bring 2 or 3 cups water to boil in a large stock pot.
Add quartered potatoes and cover; cook for 10-12 minutes until they are mostly softened.
Sauté chopped garlic and onions in a large frying pan with a dollop of butter or olive oil over medium heat.
After a few minutes, add mushrooms to the same pan, add chopped peppers a few minutes later.
When veggies are mostly cooked through, sprinkle with sea salt and pepper. Set aside, but keep the heat going on the stovetop—you will be cooking the leafy greens in this same pan next.
Drain potatoes and add them to the bottom of a greased rectangular 9 x 13 inch glass or ceramic baking dish.
Add sautéed veggies over the potatoes.
Now, sauté the greens in the same pan until wilted. Add to the baking dish as well.
Whisk eggs in a bowl with sea salt, pepper, and chopped herbs.
Pour the egg mixture into the baking dish, spreading it around evenly.
Dollop with ricotta cheese and bake for 25-30 minutes, depending on the depth of your pan.
Remove from the oven when the middle is no longer gooey. Broil at the end for a nice brown crust and enjoy!
p.s. Craving some more easy bake recipes? Try taking a stab at cooking this amazing Chive & Prosciutto Potato Bake.


Go for chiles, cilantro and herbs
Chimichurri sauce is as popular in Argentina as ketchup is in the United States. A sauce that’s full of fresh chiles, herbs and onions, it will liven up anything you grill. This steak tastes good with a salad and works well with a fruit-based dessert.
1 cup loosely packed chopped fresh cilantro leaves and tender stems
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
4 garlic cloves, minced
2 serranos, finely minced
1/4 cup sherry vinegar
2 tablespoons extra virgin olive oil
1 lb top sirloin steak
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon hot pepper sauce
1 garlic clove, minced
- Combine all of the sauce ingredients in a bowl. Cover and set aside.
- Trim all visible fat from the steak. Rinse the beef and pat dry. Place in a shallow dish. Combine the vinegar, oil, hot pepper sauce and garlic in a glass measuring cup. Whisk together with a fork. Pour over the steak, turning to coat both sides. Let stand for 15 minutes.
- Meanwhile, light a grill. When the grill is hot, place the steak on the grill and sear for a minute on each side. Continue to grill for 4 to 5 minutes more, turning once, for medium rare. Cook for 1 to 2 minutes more per side for medium-well. Transfer the steak to a heated platter and keep warm.
- Place the sauce mixture in a small saute pan. Cut the steak on the diagonal into 6 portions and set on heated plates. Pour the meat juices from the platter into the saute pan. Quickly bring the sauce to a boil. Ladle the sauce over the steaks and serve.
Makes 6 servings.
Each serving contains:
Total fat 10g
Dietary fiber 0g


Examine your diet to determine if it is the culprit in your feelings of fatigue. Good nutrition is key, and you're about to read some great advice to help you work on your diet and keep up your energy levels.
Eat at least five servings of fruits and vegetables a day to help with your weight loss. Fruits and vegetables are full of good-for-you nutrients, fiber, and vitamins. They will keep your appetite in check. These healthy foods are also low in calories which will help keep your daily calorie count low.
When considering your child's nutrition, it is important to keep them involved throughout the whole process. This will excite the child because of the sense of importance they will feel. Bring them to the store with you and have them help you pick out foods that they like and that are healthy. Be sure to not give into purchasing everything that the child desires. When back home, have them help you with the meal preparation.
A great tip for healthier living is to make sure you visit your doctor for a checkup on an annual basis. We all hate going to the doctor, but this is vital to make sure you stay in the best health as you possibly can. If there is something wrong, you will be glad you went.
Make sure to eat the proper amount of fruits and vegetables a day. If you don't like eating them whole, try different ways to eat them. For example, spinach can be eaten as dry leaves, in an omelet, in lasagna and many other meals. Try eating these healthy foods in a different way and you may find you eat more of them.
There are two thoughts regarding whether eating meat is ethical. One sees it as killing a fellow creature and morally wrong. visit the up coming post says that the farm animals that produce our meat only have life because they provide food for us and that when we eat meat with gratitude we affirm these animals' lives.
Foods marketed as health foods are not always as healthy as you may think they are. Be sure to always check the nutritional information on the packaged or prepared foods that you eat and pay attention to the serving sizes as well. A snack food may have small amount of fat per serving, but if you eat several servings at a time, the small amounts of fat can add up.
A great nutrition tip if you are pregnant is to make sure you get enough calcium in your diet. Babies need calcium for bone growth. When there is not enough in the baby's nutrient supply, it will pull it from you, thus reducing your levels.
A great nutrition tip is to customize your diet to your body type. Not everyone has the same body type. Some people are more sensitive to carbohydrates and will gain weight just by looking at them, while others can eat anything they want and will never gain any weight.
When keeping up your nutrition during pregnancy with high-protein foods like meat, poultry, and eggs, it is important to avoid bacterial food poisoning by making sure these items are fully cooked. Pregnancy brings an increased risk of a more severe reaction to food poisoning. In rare cases, it may affect the baby too.
Cottage cheese is another type of food that you should add to your regimen for clear, healthy skin all over your body. This food is very rich in selenium, which can help to restore the nutrients for skin reproduction and turnover. Add cottage cheese to your plate and reap the benefits of healthy skin.
To avoid acne, stay away from greasy foods. They will only cause more acne to come, and they really aren't good for your body either. The grease can get in your pores just by eating the food, but also by being on your hands, and then touching your face.
Many nutritionists recommend supplemental B12 vitamins for expectant mothers. Eating plenty of foods rich in vitamin B12 can reduce the risks of developing some birth defects. For https://www.sciencenewsforstudents.org/article/jiggly-gelatin-good-workout-snack-athletes should not worry about being deficient in vitamin B12, however, if you are someone who diets regularly then it should be monitored.
If one talks to a professional nutritionist they can gain insightful information on how they can best maintain their own nutrition. One can schedule an appointment or even find one over the internet to talk to. However one chooses to go about it talking to a nutritionist will give one the knowledge to maintain good nutrition.
With the information in this article, you should start feeling more positive, on ways you can become successful with practicing a healthy nutritious diet. Remember that this knowledge is only going to be good if you actually apply it. Try to the best of your ability to apply what you have learned today and success should follow.


Hello Girlfriends….Doc here
Now that we have grown and worked the land to gain a healthy harvest I felt it time to share with you all of the benefits of eating healthy food as medicine. Did you realize the three vegetables we planted green pepper, tomatoes, and basil are all loaded with healthy vitamins and health-giving nutrients? Did you also know that they are good for curing some of your ailments?
How about if we dive into some of their health-giving benefits.
Let’s start with Green peppers.
A fresh green pepper is low in calories and contains 0 grams of fat and a good supply vitamins and minerals. Their mildly sweet flavor makes green bell peppers versatile enough to include a wide variety of nutritious recipes such as salads, roasted green peppers, and antipasti.
A 1-cup serving of green bell peppers contains 2.5 grams of fiber toward the daily recommendation of 21 to 25 grams for women and 30 to 38 grams for men. Fiber is important in keeping the digestive tract and eliminative tract working optimally. Fiber reduces your risk of heart disease and diabetes as well. Fiber can also help you lose weight or maintain a healthy weight because it keeps you feeling full.
Vitamin Profile: Vitamins C and E
Because you need between 75 and 90 milligrams of vitamin C per day, it is good news to know that and one cup of chopped green bell peppers provides 119.8 milligrams. Vitamin C helps protect you from infections, and is good for your skin, teeth, gums, and blood vessels. The same serving of chopped green bell peppers contains 0.55 milligrams of vitamin E toward the 15 milligrams you should take in every day which helps protect your cells from damage and supports a strong immune system.
Reduce Free Radical Damage
A 2006 article published in the “Bulletin of University of Agricultural Sciences and Veterinary Medicine” reports that the antioxidants in vegetables reduce free radical damage. Free radicals are compounds that cause cell damage that can lead to inflammation, heart problems, and cancer.
Green Pepper Tips
Eat raw green bell peppers with low-fat dressing as a snack, or slice the green peppers and eat them with carrots and hummus for a snack. Add chopped bell peppers to spaghetti sauce or your favorite lasagna recipe. Stir chopped green bell peppers into scrambled eggs, on sandwiches, and over tuna or chicken salad. Include green bell peppers in vegetable, chicken noodle, or minestrone soup and chili And of course, toss them into a tossed green salad or pasta salad.
If those benefits were not enough for you to quickly go harvest your green peppers and load them up in your salad…well…tomatoes will knock your gardening gloves off.
Eating lots of tomatoes, any way you can is a great way to load up on health-enhancing benefits.
Lycopene and Carotenoids
Tomatoes contain awesome amounts of lycopene, thought to have the highest antioxidant activity of all the carotenoids.
Tomato peels, however, contribute a high concentration of the carotenoids found in tomatoes. The number of carotenoids absorbed by human intestinal cells was much greater with tomato paste enriched with tomato peels compared to tomato paste without peels, according to a study from Marseille, France. The tomato skin also holds most of the flavonols (another family of phytochemicals that includes quercetin and kaempferol) as well.
Vitamin Profile: Vitamins A, E, C, and Potassium
Tomatoes contain all three high-powered antioxidants: beta-carotene (which has vitamin A activity in the body), vitamin E, and vitamin C. A U.S. Department of Agriculture report, What We Eat in America, noted that a third of us get too little vitamin C and almost half get too little vitamin A.
Tomatoes are rich in potassium, a mineral most of us don’t get enough of. A cup of tomato juice contains 534 milligrams of potassium, and 1/2 cup of tomato sauce has 454 milligrams.
Heart Disease and Cancer
Tomatoes are a big part of the famously healthy Mediterranean diet. Many Mediterranean dishes and recipes call for tomatoes or tomato paste or sauce. Some recent studies, including one from The University of Athens Medical School, have found that people who most closely follow the Mediterranean diet have lower death rates from heart disease and cancer.
Researchers from the Harvard School of Public Health, who followed more than 39,000 women for seven years, found that consumption of oil- and tomato-based products –– particularly tomato and pizza sauce — was associated with cardiovascular benefits. A diet rich in tomato-based products may help reduce the risk of pancreatic cancer, according to a study from The University of Montreal.
Snack on tomatoes just by themselves, cut and place in salads, on sandwiches, roast them, place them on pizzas, and focaccias. Cut the tomatoes up into your omelet.The list is endless on how you can use tomatoes throughout your day.
So with all of these benefits flooding your salad it’s time to learn about one more…Basil….
Vitamin A, K, C, Magnesium, Iron, Potassium, and Calcium
Rich in Antioxidants
Results of a study published in the Journal of Advanced Pharmacy Education & Research showed that ethanol extract Ocimum basilicum had more antioxidant activity than standard antioxidants.
Reduce Inflammation and Swelling
A study presented at the Royal Pharmaceutical Society’s annual event revealed that “extracts of O. tenuiflorum (Holy basil) were shown to reduce swelling by up to 73%, 24 hours after treatment”.The herb contains high quantities of (E)-beta-caryophyllene (BCP), which may be useful in treating arthritis and inflammatory bowel diseases, according to research conducted at the Swiss Federal Institute of Technology.3
According to research presented at the British Pharmaceutical Conference (BPC) in Manchester, basil has properties that can help prevent the harmful effects of aging. Holy basil extract was effective at killing off harmful molecules and preventing damage caused by some free radicals in the liver, brain and heart.
Wash and tear off basil tips and place on tomatoes with a small slice of mozzarella cheese, and green pepper for a quick healthy snack. Tear up some of the basil leaves and sprinkle them on your spaghetti sauce, salads, and pasta salads. Make a homemade pesto sauce. Basil can work in so many dishes. The best news is that as you take a leaf, another will grow giving you a harvest throughout the spring and into the summer.
Well, gals…these are some of the wonderful miracles of the garden. I would love to learn about some of the ways you are using your harvest and if you know of any more health benefits from our fresh harvest. Until next time…Happy Gardening and stay healthy. If you haven’t scheduled your Wellness checkup please give me a call at the office at 910-215-0892, also we are meeting for a Walk With Your Doc on June 18th…call the office for details or check it out on our Facebook page.


AHMAD ALKAYALI, CEO COLLAGEN NUTRACEUTICALS is the visionary and original inventor of 3 Collagen Type II patents for dietary supplements and the first to introduce Collagen Types I, II and III food supplements to the market over 17 years ago.
Collagen Nutraceuticals is a renowned and trusted industry leader in the development and manufacturing of exclusively processed nutritional ingredients. Sold worldwide to formulators of nutraceuticals and authentic dietary supplements, the company offers the highest quality ingredients based on an exceptional medical research program which includes ongoing clinical trials to evaluate safety, efficacy and support of products claims.
Nutraceutical specializes in quality collagen nutritional ingredients including patented Kolla2, PureHA, Pomegranate Power, Fish Collagen with H.A. and its newest innovation, Reversitall with Resveratrol. These ingredients are incorporated into nutritional products that are recognized globally for cardiovascular, joint, skin and eye health.
Collagen Nutraceuticals is headquartered in Santa Ana, California and CEO Ahmad Alkayali may be contacted by phone 949-699-1626, fax 949-699-1629, website www.collagennutra.com and e-mail email@example.com
He will speak on The Importance Of H.A. (Hyaluronic Acid) & Cartilage In Healing Arthritis & Joint Pain.


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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Recreating Bobby Flay's Macaroni & Cheese Carbonara From Taste | Bon Appétit


If you enjoy pancakes fluffy and homemade, then follow this simple recipe to prepare the dreamiest and most delicious pancakes you’ve ever had, from scratch.
1 1/2 cup flour
1 tbsp sugar
2 tsp baking powder
1 tsp salt
1 1/3 cup of milk
3 tbsp melted butter
Mixing bowl, whisk, frying pan, spatula.
Step by Step Instructions
- Combine all dry ingredients in a mixing bowl.
- Add the milk and egg, followed by the butter, see notes below.
- Whisk ingredients together, and let sit. This short sit, approximately 5 minutes, allows the baking powder to its job.
- Dry Ingredients. You can sift the dry ingredients as you add them, whisk them dry in the bowl before adding wet ingredients, or just dump them in as they are and add the wet ingredients on top.
- Melted Butter. Add the milk and egg. Then, add the melted butter straight out of the microwave. If it’s not entirely melted, but mostly, that’s OK, it doesn’t need to be a complete puddle. The moment the butter hits the milk it starts to cool, and you don’t want that. Get to whisking.
- Milk. The precise quantity of milk you use varies by preference. Use somewhere between 1 ¼ and 1 ½ . Too much milk, and the pancake may not cook through, and the batter will spread wild on the pan. Too little, and you end up with batter that will land on the pan like mashed potato might land onto a plate and hold its shape.
- Texture. If after you whisk and let it sit, you could stick a fork in it and you believe the fork would stand up straight on its own, add a few tablespoons to a ¼ cup of milk and whisk it in.
- Texture. When you get the consistency right, it will hit the pan and spread only a little. Then I lift the pan slightly and shake lightly to get it to spread a little more. If it doesn’t spread even slightly, refer to C.
- Enjoy. Bon Appétit!


Original chef-prepared cuisine.
Explore sample catering menus.
Every menu we create is customized to your tastes and your event. From passed hors d’oeuvres to decadent desserts, we work with you to create a one-of-a-kind experience in your meal.
We believe in the power of great food to bring people together. Our expert chefs use fresh, local ingredients that are special to our Boston community. We cook onsite for your event to create a personal connection with your meal. We pull your ideas right from your imagination to create modern menus based on your tastes and preferences. From our one-of-a-kind interactive chef stations to seasonal plated dinners, our cuisine is everything you imagine and even more.
Our expert chefs specialize in using local and seasonal ingredients that Boston knows and loves. Like our city, our food is both modern and modest. Our dishes are inspired by what’s special about you and your event.


This year we can present you a real Maid Café at the Anime Messe Berlin for the first time.
Appetite for delicious Japanese dishes? Then we invite you to our Maid Café. Let yourself be pampered by our Japanese Maids and enjoy a few quiet moments with treats from Japan. The Maid Café is presented to you by Japan Box.
The Maid Café can be found at our anime cinema, which also has a beautiful outdoor terrace. Anime cinema visitors we recommend the use of the quick counter to buy popcorn and soft drinks.


CATERERS FOIL 44CM Reliable and convenient, this Caterers Pack of Aluminium Foil is ideal for professional cooking or food preparation. Each roll is housed inside an easy to use dispenser with a cutter attached to the box and can be used for general wrapping, heating and oven cooking. A stronger
GREASEPROOF PAPER – 30CM WIDE / 120M specially designed non-stick baking and cooking paper for use in both the home and commercial kitchens. The non-stick coating prevents the need to cook or bake with oils or grease, providing a healthier and easier way to cook food.


Food for your soulHigh quality, careful handling, regional ingredients with sustainable background – the main attributes of our philosophy combined in one expression: Greulich – food for your soul.
Various different lunch menu options await you and on our dinner menu you will find a choice of regional and creative cuisine.
In addition to re-interpreted evergreens you will still discover special vegetarian dishes on the Greulich menu. And the one who is looking for the unexpected will be amazed by our 3-course surprise menu.
Restaurant service hoursMonday to Friday 11:45 to 13:45 and 18:30 to 22:00
Saturday 18:30 to 22:00, closed on Sundays


In response to The Daily Post’s writing prompt: “Shaken and Stirred.”
Cooking has never been a passion,though I like to cook some dishes that my children insist on. Though they may look elaborate ,I always try and find a shortcut. One of my favorite dishes is ‘Egg Biryani”
It was after I visited my daughter ,who is studying in Mysore,Karnataka, that I tasted this for the first time. I was sold. It was a complete meal. Once back home I tried it out, and it was an instant hit.
This should be had with Raita ( curd with cucumber, salt and garam masala)


I've been baking quite a bit during the holidays, and I have become totally obsessed with the muffins below. They're such a yummy treat for anyone who wants a nutrition-packed goodie that is soooo satisfying, even daddies enjoy them! And as with all the recipes I will be posting from now on, they're a great for kiddos too (over 1 year old, with no nut allergies)!
Lastly, I really don't have time to bake or cook anything that takes longer than about 10-15 min of prep-time, so almost all recipes I post are quick-fixes! Including below :) Happy Baking!!
Gluten-free Banana Date Muffins - no butter, no refined sugar; max nutrition
*use organic when possible
2 ripe bananas
2 tbsp coconut oil
1 1/2 cups almond flour (can increase to 2 cups if desired)
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup finely chopped dates
1 tsp vanilla
*2 tbsp coconut nectar OR raw honey OR maple syrup - i almost always do this if i'm going to serve to anyone other than just elle & me…it adds extra yumminess
*1/4 cup chopped walnuts or pecans
*2-3 tbsp ground flax seeds (I do this often)
*1/2 cup shredded carrots OR shredded zucchini
*whatever else you want to try!
- Mash bananas with a fork, and stir in eggs and coconut oil
- Add flour, baking soda, salt, cinnamon; stir all ingredients together
- Fold in dates and nuts (and add any other *optional items listed above)
Bake 350 degrees for 20-25 min - ideally, under-bake slightly so they are extra soft and gooey :)


Jo and Callum, our Occupational Therapy students, contemplate the importance of getting a good night’s sleep and share their recipe for quick, easy and tasty cheese scones. And we know what you’re all thinking – the old wives’ tale that eating cheese before bedtime gives you nightmares – but actually the calcium in it can help induce sleep. We hand over to Jo and Callum to tell you more.
“Hello, it’s Jo and Callum here, the OT students. We hope that you enjoyed our last blog post and have had a chance to attempt your own chocolate banana bread.
Friday 19th March was World Sleep Day, and our Headway Brighton Support Group discussed how sleep can be affected following a brain injury and what you might do to improve sleep. Headway UK has some great top tips for a good night’s sleep.
We’ve all experienced evenings where we’ve found it hard to get to sleep or wake up in the middle of the night and just can’t fall back to sleep. But people living with brain injury may find long term issues with sleep, which inevitably starts to affect their lives, making every day tasks a lot harder.
To help reduce feelings of fatigue and have more energy to do meaningful daily activities, one of the things that Headway and the NHS recommend is that people should eat a healthy balanced diet whilst following a regular routine. Typically, this would consist of protein, carbohydrates, fibre, dairy/dairy alternatives, unsaturated fats and at least 5 fruit and vegetables a day including some snacks.
This got us thinking about quick and easy savoury snacks we could trial this week. When we met this week, we decided to bake cheese scones which only need 5 staple ingredients! This includes Cheddar cheese, however, those of us who have a reduced sense of smell or taste may want to consider using a stronger cheese such as parmesan, or even spices such as cayenne pepper to make them more flavoursome.
These cheese scones can also be frozen for up to 3 months after being labelled, so you can make them in advance and keep them for a day when you may have less time or energy to prepare them for you and your loved ones.
If you find fatigue is affecting your ability to undertake daily tasks such as cooking, you might like to consider some of the following tips to incorporate into your daily routine:
- Create a weekly menu in advance and display it in your kitchen to remind yourself what’s coming up (this is also really useful when it comes to writing a shopping list!).
- Where possible, prepare ingredients in advance to preserve energy.
- Cooking in batches means you can save extra portions and keep them in the freezer for those times when you don’t have the energy and/or time to cook.
- Experiment with ingredients – you can find replacements and alternatives to make recipes simpler and quicker, like switching rice to ready cooked rice packs or finding ‘one pot’ or traybake meals that mean everything goes in one pan.
- Keeping frozen fruit and vegetables can be a convenient way to help you to eat 5 a day – you can add frozen fruit to porridge, and quickly heat up frozen veg in a few minutes as an accompaniment to your meals.
Here’s the link to the recipe and ingredients, and don’t forget to share your results via social media and tag us!


I'm a huge fan of the ketogenic diet (or "keto"). Not because it can help melt fat off your body like a snowman in Cancun (I'm too skinny already), but the various other health benefits that seem to positively impact my mental health and lifestyle. From inhibiting stress, aging, and neurodegeneration, to enhancing memory, cognition and energy levels. If you don't know what I'm talking about, just read this article by Scientific America.
What is the ketogenic diet? In summary, the diet consists of high fats, moderate proteins, and low or no carbs. The idea is to use fat for fuel by depleting your body of carbohydrates. I like to think of it in the following way: our bodies have a hierarchical structure for creating and using energy - it prefers to first use alcohol (i.e. the 4th macronutrient), then carbohydrates (sugar/ glucose), then fat, and finally muscle mass if it has to. The tendency towards these preferences is like some kind of survival fail-safe. By removing carbs (and generally not drinking a whole lot), we're forcing our body's survival mechanism to take effect. The liver begins to convert fat into ketones, which the brain can use as energy. Once adaptation has occurred (about 1-2 weeks sans carbs), the brain starts to convert fat into energy more efficiently than sugar, and produces the generous health benefits I've mentioned.
Why is this so important to me? Simply because, energy and happiness. The feeling associated with being in ketosis is often described as euphoric. It's had profound positive effects on my mental health, productivity, and socialbility. Producing energy in turn gives me clarity on life, and both are part of the six proven High Performance Habits.
What do I eat while in ketosis? I consume a lot of avocados, nuts, seeds, eggs, cheese, vegetables, fish, steak, chicken, seafood, coconut oil, olive oil, cheese, butter, tea and coffee. I mix these up with various spices to form an infinite palette of flavors.
What are the downsides? Adaptation is a hurdle, especially if you're starting keto for the first time. Perhaps you've never told your body that it has to stop using carbs as its preferred energy source. You will feel groggy and lethargic during adaptation. Societal food sources and social eating have also make resisting high carb foods difficult. But if you're like me and you come to realize the rewards in feeling, resisting or rejecting the norm becomes well worth it.
That being said, my plan while traveling with Remote Year in 2018 has been to cycle keto by having a cheat weekend every 2 weeks (staying in ketosis for about 25 out of 30 days of the month, or 84% of the time). It's a longer form of what bodybuilders know as "CKD", or Cyclical Keto Diet. This schedule will give me a decent balance of pleasure and healthy eating. It will allow me to enjoy as much of the local restaurants I can in the middle of the month, and during transition to our next destination. I'll cook for myself and shop at the local grocery stores for keto friendly ingredients (btw Remote Year provides awesome accommodations usually with full kitchens).
Home Cooking: Here's a few of the things I've been cooking specifically for ketogenic dieting. The best part is they're relatively simple to cook and very cheap! The most difficulty I had with any of it is locking down some coconut oil, which can be found easily once you know where to get it (search for "dietetica naturales" shops in google maps).
Local Restaurants: On one hand, Buenos Aires is ideal for keto because meat is served everywhere, and all of it is really quality. But that's not to say they don't serve it with carbs either. Regardless, here are a few foods I've found in the local restaurants.
Remote Year Gatherings: One last thing I'll add is the barbecues (or Asado's) we've held as a group to celebrate the love for meat in Argentinian culture. There were at least a couple of these experiences hosted by Remote Year itself, and the others were gatherings individuals from the group conducted.


All ingredients in the cold pressed juices and nut mylks, tortillas and coffee are organic. Otherwise organic ingredients are scattered throughout the menu and are identified with a star. Many ingredients are local and could be organically grown just not certified.
The Peoples Rx Deli menu is extensive and includes soups, cold pressed juice, nut mylk, bone broth, breakfast tacos, sandwiches, salads, smoothies, and coffee. There is a nice selection of grab & go small plates and meals. The menu identifies the following ingredients: organic, gluten free, vegan, dairy free, and paleo.
What I Ordered
I purchased a Cashew Cacao Mylk from the Grab & Go section and ordered the Reveler Breakfast Taco in a bowl. The Mylk which was smooth and creamy in a portion size that is larger than most, was chugged within minutes. Actually grabbed another chocolaty delight before I left town, so good! The Taco was delish and I was sorry I didn’t order the larger size. The warm medley of Scrambled Eggs, Potato Cubes, Cheese, and Bacon Bits as an add-on was a big hit. Melted and gooey cheese, with dense Bacon Bits, warm Potatoes, scrambled eggs, all perfectly flavored with a nice medley of herbs and spices.
Located inside the People’s Rx health store, they offer counter service only. Prepare to take your order to go, as tables and seating are not provided.
The health food part of the store is amazing, not huge but the quality is top notch and many of the products are not typically found in a retail store. Although the menu is not totally clean, I’m thankful that People’s Rx Deli clearly identifies their menu ingredients for all to see. Thank you Peoples Rx Deli for your transparency.


Welcome to J. Carmichael & Co.
Specialist importer of exotic fruit and vegetables
Our reputation for supplying the highest quality fresh produce has earned us nominations for the Refresh Awards Wholesaler of the Year in 2004, 2005 and 2006. Looking for exotic fruit and vegetables? We import everything from mangosteen, plantain, papayas, mangoes and strawberries to all types of organic produce, baby vegetables, salads and herbs. Click below for availability:
Producers – trade with us!
To all fruit and vegetable producers and growers – we are always on the lookout for good quality exotic fruit and vegetables. If you can provide the quality and freshness our customers require please contact us.


Buying Food Locally Sourced.
At JK’s we believe that buying local food is an excellent way to know where your food is coming from. It is supporting local farmers and associated business, it is better for the planet by not importing food from thousands of miles away, and most importantly, local medication free meat is better for your family’s health. Come in and view our large selection of locally sourced food products.
Organic, medication free
Locally raised in the Comox Valley
Local Vancouver Island raised
Organic free range
Local free range and organic
Made fresh locally
Local fresh made pies
Vancouver Island made fresh
Spices & Rubs
Great taste with great selection
Local fresh sweetness
Large selection of flavour
JK’s Freezer Packs
Game Butchering & Processing
Deer: $100 minimum charge
Elk & Moose: $1.50 per pound
Salt & Pepper Sausage: $3.19/lb
Italian Sausage: $3.49/lb
Smokey Garlic Sausage: $3.89/lb
Honey Garlic Sausage: $4.49/lb
Anything with Bacon: $4.49/lb
About JK’s Local Meat Cave
JK’s Local Meat Cave was opened by Jason Zotek and his business partner JR Justesen with the idea that Campbell River needed its own local, medication-free meat shop. The J in JK’s is for Jason, whose dream of opening this store is being realized. The K in JK’s is for Kelly Everill his partner and artiste/musician extraordinaire. Our logo, mural and window art is all done by Kelly. Local is in the name because it is in the product. We try to sure everything as locally as possible. And Meat Cave, well that pretty much speaks for itself. If you’re a carnivore then you can’t beat our meat!
The idea began with a desire to supply only Island raised beef, pork, lamb, chicken and turkey. It turns out that this was more difficult than expected so when we cannot source from the Island then we will also look to Vancouver and the Fraser Valley to keep your food as local as possible. Even our spices, rubs, mustards and honey come from local businesses.
A local food system is one that grows and harvests its food from close to home. This type of food system is more sustainable and by avoiding the need to ship food across the world, it allows smaller mom and pop types of farms to exist.
And we don’t only carry fresh meat, we also have locally produced finished products such as Perogies, Pot Pies, Sausages and Lasagnas.
What’s not to love about that? If you believe in your food sources the way we do please come down and allow our products and our customer service to win your heart, your stomach and your loyalty.
Please like us on Facebook and check in regularly for advertised specials. You can also order via Facebook then come down later to pick up your food.
Supporting Our Local Communities
Have questions or comments? Come down to our storefront located on Dogwood Street in Campbell River, BC.
Alternatively, you can send us an email direct using the form below or call us by phone; we are always happy to help!


At Maple Creek Farm, we are proud to be a part of the vibrant local food community of western North Carolina. We are active in several organizations in the area that are commited to the promotion of local and artisanal foods. Among these organizations are:
ASAP helps create and expand local food markets that will preserve our agricultural heritage, give everyone access to fresh, healthy food, and keep our farmers farming. Our mission is to collaboratively create and expand regional community based and integrated food systems that are locally owned and controlled, environmentally sound, economically viable, and health-promoting. Search our Local Food Guide. Shop for Appalachian Grown certified products. Get involved in the Growing Minds Farm to School program. Visit a farmers market. Browse our information on workshops, grants, and more. Use our classified section, calendar, and online resources. Whether you're a farmer, consumer, or work with a school, restaurant, or grocer, join us in reconnecting people throughout the region with their food.
Slow Food is an educational organization dedicated to preserving food traditions, celebrating the pleasures of the table, and embracing a slower, more harmonious rhythm of life. Here in Asheville, our local Slow Food Convivium is blessed with an abundance of tailgate markets, organic growers, food artisans, and incredible restaurants. We use tastings, field trips, and various kinds of food-centered celebrations to explore authentic flavors... and to slow down and enjoy a world of good food and good company.
Blue Ridge Food Ventures is a shared-use, value-added food processing center centrally located in Asheville to serve food entrepreneurs in western North Carolina. It provides services to those wishing to start or grow small businesses in the food industry, to local farmers who wish to add value to their products through processing, and to caterers and bakers needing a certified kitchen. This regional "kitchen incubator", a first for North Carolina, joins others throughout the US in spurring the development of small businesses, promoting local agriculture and creating jobs.


It's so fun to discover a new book on the shelves - a gem I never knew we had!
In planning for our celebration of James and the Giant Peach in third grade, I found two volumes of REVOLTING recipes that will be fun to make for our party.
Roald Dahl's Revolting Recipes, by Roald Dahl and Felicity Dahl
(illustrated by Quentin Blake)
All I can say is "Eeeew!" There are so many gross and disgusting food ideas in this book, it is an absolute winner for kiddos.
Each recipe is created based on foods mentioned in Dahl's stories and poems, with explanatory notes or questions to the reader, illustrations in Blake's goofy pen and watercolor style, and photographs of the finished items.
Revolting dishes to try? "Snozzcumbers" from The BFG: hallowed out cucumbers that look like big green slimy noses with gobs of "snot" (tuna and pickle bits) oozing out of the middle.
But not all of the recipes are gross. Take "Lickable Wallpaper" for example, from Charlie and the Chocolate Factory. These are essentially fruit roll-up strips, with decorative dried fruits and candies attached. Loved the idea in the story? Make it happen by making it at home!
Roald Dahl's Even More Revolting Recipes, by Felicity Dahl (illustrated by Quentin Blake)
In the second installment, the format is improved only by the addition of quotations from the story the recipe inspired. This feature ties the recipes even more tightly to the books which is even more fun.
We remember the scene, for example, in which Willy Wonka explains how to come down after drinking a "Fizzy Lifting Drink" ("You burp, of course!").
The recipes in both books are suitable for upper elementary students in their complexity, and some are dead simple. "Fizzy Lifting Drink" for example, calls for only cream soda and vanilla ice cream, and the directions are fun and easy:
1) Close all the doors so that you don't end up on the moon.
2) Fill a glass three-quarters full with cream soda.
3) Top with a giant scoop of vanilla ice cream.
Highly recommended for a dose of fun in your recipe collection.


Choose from a wide selection of delicious cuisine for our four course wedding breakfast. For those seeking something different we have an alternative menu and vegetarian options plus a children’s exclusive menu.
Our packages can be tailor made to your needs, and we cater for all dietary requirements, from vegetarian and vegan to coeliac, dairy free and Halal. Our dedicated wedding co-ordinators and kitchen team would be happy to discuss any special requirements in detail with you.
The event will be organised and coordinated from start to finish by Manor Park staff so you can relax and enjoy the flavoursome food.


Restaurant & Pizzeria
Inside Camping Village Cerquestra you will find a friendly restaurant, open in the evening, where you can taste the dishes that best represent the Italian summer kitchen: pizzas, appetizers, salads and barbecues. By day you can find sandwich, hamburgers, panini, pasta and salads for a quick and light lunch.
But what never fails is the sunset over the lake … from the panoramic terrace of the restaurant you can dine in the company of the best Trasimeno Sunset.
Good company, fine wine, good food and fun are the main ingredients of our summer evenings!
Moreover, always in the evening, the restaurant turns into a place of entertainment, with soft lighting, live music and cocktail bar.
The restaurant/pizzeria is open every evening… discover here our menù!
Every Thursday evening there will be the Great Bbq with all the camping guests (set menù).
The Restaurant Pizzeria Sunset is open during high season (July and August). During the low season our guests can enjoy significant discounts in some restaurants of the area:
– Ristorante La Cantina in Castiglione del lago -10% discount
– Ristorante La Pigra Tinca in Castiglione del Lago -10% discount
– Winery Il Cantinone in Castiglione del Lago -10% discount
and then we can suggest you:
– Restaurant Lido Santino (just 50 mt. of walking distance from the camping)
– Restaurant Porta Senese in Castiglione del Lago