The traditional cuisine of Swaziland is fairly basic, but wholesome and tasty. Meat in the form of beef, chicken, goat or wild game is generally cooked on the fire, together with maize based dishes such as ‘mealie-pap' or ‘mealie-meal' which form a big part of any local's diet. This is supplemented by a wide variety of seasonal vegetables.
Try a local specialty made the local way - a roasted mielie (corn) on the cob direct from a roadside market stall - delicious.
Below we have given you some information about the types of Swazi food, as well as range of our international food styles available in Swaziland. After you're done Shopping in Swaziland let us guide you to some of the best places to eat. Relax and experience the exotic food in Swaziland.
Although the range of cuisine of Swaziland can be exciting and varied, you will find that many bush and rural areas have a more simple diet. Stews with all kinds of meat and vegetables are the staple, and these traditional stews are often used to celebrate special occasions, such as festivals or holidays. Getting together to relax, drink locally brewed beer and to roast a bit of meat is about as good an occasion as any.
For less adventurous travellers their a number of restaurants that have specialised in local dishes, eDladleni Restaurant and The Village cafe being two of them, whilst Ugandan Chef, Richard, at Hawane's Taste of Africa Restaurant - does just that !
Being close to Mozambique there is a considerable influence of Portuguese and seafood meals. The resident Asian community has also contributed a few great Chinese and Indian style restaurants, whilst the Germanic influence is clearly evident in quite of few of the top continental restaurants.
The largest concentration and variety of restaurants can be found in The Ezulwini Valley with a few options in the cities of Manzini and Mbabane worth trying as well. Many hotels and larger towns will serve a combination of international cuisine, along with Swazi specials. However, for a traditional culinary experience, check out some of the local food stalls at the markets. Here you can pick up specialties such as traditional stew, maized meal, roasted corn on the cob, or stamped mealies.
The nightlife is muted midweek, but can be awesome on Friday and Saturday nights, especially when performances are on at House-on-Fire and other local party spots. There is a wide range of beers, wines and spirits available. The casino at the Royal Swazi Sun is cooking' on most nights with occasional music, cabaret, jazz and choir performances.
Good service should attract a 10% tip, but this is purely discretionary. If you decide not to tip, take the time to explain why...your effort will reward the next customer and the waiter or waitress concerned will also have added to their knowledge.
Worried about going out at night - try this blog for inspiration - Going out at night in Ezulwini - the baby steps posting.


Gluten-free Probiotics for Gluten-free Diets
WHAT IS GLUTEN?
Gluten is a word we’ve all been hearing more and more lately, as people are realizing that they react differently and experience certain symptoms after ingesting gluten. Gluten is a protein often found naturally in plants such as wheat, rye, and barley. If you have a gluten sensitivity, it’s recommended that you avoid foods that include these ingredients unless they’re labeled “gluten-free.”
People who are gluten-intolerant may choose to switch over to a gluten-free diet, which typically includes foods like beans, fresh meats, fresh eggs, fish, poultry, fruits and vegetables, and most dairy products. In addition, to many people’s surprise, there are some grains and starches that are allowed to be incorporated into a gluten-free diet. Foods such as amaranth, arrowroots, buckwheat, corn, flax, hominy, millet, quinoa, rice, soy, sorghum, and tapioca can be part of your diet, even if you are avoiding gluten. If you see these ingredients on the label, don’t worry.
WHY GLUTEN-FREE PROBIOTICS MIGHT HELP WITH YOUR DIGESTION AND HEALTH
Switching to a gluten-free diet is a big step, and it takes time to get used to. As with any dietary change, when moving to a gluten-free diet, you may experience a disruption in the balance of your microbiome, which can disturb your digestion. Taking a probiotic supplement may help you maintain digestive balance when making changes to your diet. Of course, you’ll want to make sure you take a gluten-free probiotic.
HOW TO IDENTIFY A GLUTEN-FREE PROBIOTIC
To assure your probiotics are gluten-free, it’s vital for you to do some research. At times, it can be difficult to determine whether you’re taking a gluten-free probiotic. Many products available in stores contain gluten, even some vitamins and other supplements. The following steps can help guide you on your path to choosing the right probiotic for a gluten-free diet.
- Read the Labels: Look for a “gluten-free” label printed on the product. In order for a food to be represented as "gluten-free", it must comply with Health Canada’s Food and Drug Regulations. According to Health Canada, any food labelled as “gluten-free” must not surpass 20 parts per million of gluten, a level that is considered protective for the majority of people with Celiac disease. Align® is labeled as a gluten-free probiotic.
- __Know Your Ingredients:__ Gluten can also be listed as a secondary ingredient used for fillers and binders, which means the product is not a gluten-free probiotic supplement; therefore, carefully reading the labels is a must. For example, you should avoid anything that lists the word “starch” but does not specify the source, since some starches include the protein gluten and manufacturers don’t have to identify the source of the starch. Also, look out for words such as pregelatinized starch, sodium starch glycolate, and dextrin or dextrate. Looking for products that have a “gluten-free” label, like Align, is your safest bet when it comes to choosing a gluten-free probiotic.
- __Possible Contamination:__ Gluten can find its way into probiotics through cross-contamination — especially if the same equipment is being used to make other supplements. If cross-contamination is a possibility, some labels include a “may contain” statement. If you are still not sure whether the product you want to purchase contains gluten, do not purchase it or check with the manufacturer. Align probiotics have the gluten-free label to confirm there’s no contamination risk during our manufacturing process. Moreover, Align conducts routine analysis and independent lab tests to guarantee that all of its probiotics are gluten-free. An annual test is done to monitor compliance with regulations.
CHOOSING A GREAT GLUTEN-FREE PROBIOTIC SUPPLEMENT
There are many gluten-free probiotics to choose from, but only Align is the #1 doctor and gastroenterologist recommended probiotic brand‡.
TALK TO YOUR DOCTORS
Lastly, don’t forget to consult your doctors — all your doctors. Oftentimes, people only discuss gluten-free diets with specific doctors, such as their gastroenterologist, but don’t forget to consult other health care professionals like your dentist and pharmacist. By having a “gluten-free” conversation with all your doctors, you will be more likely to receive consistent recommendations of "gluten-free" therapies. Furthermore, consistently using the same pharmacy will enable pharmacists to help ensure that you do not receive any prescription drugs that contain gluten.


Yogi Detox Tea is something that is quite controversial and decided to recently try it out for ourselves. Was it actually worth the $30 we paid?
We’re constantly seeing the new trends and fads out there creeping their way into the world of yoga, meditation and spiritual awakening. It’s somewhat created some controversy in the world.
Now, we had heard some great things about Yogi Detox Tea prior to purchasing and creating this review. We figured it was worth trying out regardless of the outcome.
What we really loved about the tea is the herbal flavors available. They certainly have a diverse range so you can pick out what you desire. They’re also made in India which is a real plus for us.
The boxes look amazing which causes a lot of people to simply purchase. Indeed they have been around a few years now and you’ll find Yogi tea to be very popular on Amazon.
We really did enjoy consuming this product. The taste is right where we’d expect it to be. It’s quite herbal and if you’re not quite used to this, then it might be confronting initially.
Generally, within a few weeks, people do report feeling lighter, though there isn’t any concrete evidence that this branded tea actually works. Certainly, the tea itself regardless of who makes it does have health benefits, but tea alone often isn’t the only solution you need.
Side effects of Yogi Detox tea
There are multiple reports of people having mild to moderate complications when consuming Yogi Detox Tea. Unfortunately, no brand is immune to such complaints.
You’ll find that the human body reacts differently. We’re all made different and ingredients such as ginger can cause us side effects if we are to detoxify the body.
The Yogi Tea company has responded as professionally as possible to such complaints. They have been around for several years and so you’ll find them in multiple US grocery stores such as Wholefoods.
We really do like this tea and the packaging is excellent. Coincidently, we do share similar brand names but there is no commercial or business relationship between us. We simply love their products!
Below we’re going to answer some of the most popular questions that come to the surface.
Yogi Tea FAQs
Where Can I Buy Yogi Detox Tea?
You can buy Yogi Tea through many supermarkets and health food shops across the United States, the United Kingdom, Canada, Australia and New Zealand. In addition, many of the leading online organic stores also sell their unique kava tea products.
Where Does Yogi Detox Tea Come From?
India. Yogi tea sources most of their tea from suppliers in India. This means you’ll get the finest product right from the origin. The tea is imported into several countries either as is, or after the bagging stage.
Who Owns Yogi Tea?
Yogi Bhajan in the United States owns Yogi Tea which operates under East West Tea Company LLC. In 35+ years this company has gone from strength to strength and is based in Springfield, Oregon.
What Alternatives to Yogi Tea Are There?
There are happens to be some great alternatives to Yogi Tea:
- Vida Tea
- Zija Premium
- Ahmad Tea
- Stash Herbal
- Traditional Medicinals
- Frontier Co-Op
- Honest Tea
- Octavia Tea
- Organic India
Most of these are USDA Organic and also source from India. You’ll find many of these in retail stores as well as online.
Yogi Tea is a wonderful tasting herbal tea. Can they help you detoxify? That’s questionable and it should be apart of a complete program to help you get your health back on track. As always – speak to a professional health advisor.


Guatemala Food Diary
December 19, 2015
You’re all probably thinking, “It’s great that you’re having a great time and enjoying different cultures. But what about the food!?” I’ve been slacking on the food updates. I’ve had so much great food in Latin America that it’s hard for me to even keep up. So here’s an un-comprehensive post about the food I’ve had in Guatemala. I don’t have documentation of every meal but will do my best to provide a descriptive account of authentic dishes, street food, and everything in between. I’m also adding the restaurant name (if I remember) as well as prices roughly converted to USD. I rarely found a meal I didn’t enjoy. And if it sucked, I probably still ate all of it.
This is where I stayed for most of my time in Guatemala. My homestay provided breakfast and dinner, but I took every opportunity to check out the local restaurants.
Madre Tierra – This was a great way to start the trip. Grilled half chicken with guacamole and beans and a side of freshly made tortillas. Avocados are everywhere in Guatemala and you’ll find some use of it on every menu. ($8)
Came back for a group meal as they have these huge platters of grilled meat and sausages. Shared this with 2 other grown men. ($25 for the entire platter)
Local outdoor restaurant in the San Francisco Church parking lot – These delicious and filling meals are all over the country. The meal of the day usually includes some grilled meat (chicken, beef, pork, sausage), veggies, rice or pasta, tortillas, and a drink. I came here at least once a week for lunch. ($2-3)
Fonda de la Calle Real – This place was recommended as an upper scale authentic Guatemalan restaurant. I got a little taste of 4 traditional dishes: tamale and various stews. Each had their own distinct depths of flavor. ($13)
Luna del Miel – This place specializes in crepes with all sorts of fillings and very popular with visitors. The Pepian was filled with a traditional Guate chicken and beef mixture. Another time I had the chicken, pesto, and avocado crepe. The dessert ones looked amazing as well. ($5-7)
Cafe Fernando (Antigua) – There are tons of great cafes with amazing coffee which is usually grown just a few miles away. ($1-2)
Metiz – This French bistro was amazing. The surf and turf burger was cooked perfectly. Topped with shrimp and melted Camembert with roasted potatoes and salad. ($10)
Maya Moon Lodge – The menu and all the food was prepared by a lovely couple, Joanna and Laurent. Their plan is to start their own bed and breakfast in Colombia. Joanna went to culinary school and has spent years working in restaurants and catering. Below is just a taste of what you might find at their own spot in Colombia.
Casa de Enrico – Found this place on Tripadvisor after getting into Flores after an overnight 10-hour bus ride.
That’s all for now. Stay tuned for more food diaries!


Simple but true, one of my favorite things is when a family member steps into our kitchen and says, “that smells good.” Cooking homemade soup with fresh vegetables always gets that exact reaction. The best part is my hearty soup delivers what the enticing aroma promised, a hearty bowl of delicious flavor and comfort.
We have vegetarians in the family. Cooking simultaneously for both plant lovers and meat lovers can be challenging. I devised an easy way the simplify meal preparation that satisfies the big appetites of the whole hungry crew.
Watch the recipe come to life!
Yield: 6 servings
Time: 40 minutes
- 32 oz. vegetable broth
- 3 celery stalks sliced
- 1 C carrots sliced
- 1 med. onion chopped
- 2 bay leaves
- salt & pepper to taste
- 1 can garbanzo beans
- 1 tsp. chopped parsley
- 12 oz. five cheese tortellini cooked
- 8 oz. tri-color spiral pasta cooked
- 2 tsp. olive oil
- Optional: 2 C shredded chicken
- grated Romano cheese
- seasoned croutons
- cheese tortellini
- tri-color pasta
Cook the pasta according to the package directions. Drain and rinse the pasta.
Chop the onion. Slice the carrots and the celery.
- olive oil
Heat the olive oil over medium heat. Add the onion and cook until translucent.
- vegetable broth
- salt & pepper
- garbanzo beans
- bay leaves
Add the vegetable broth, vegetables and seasonings. Stir in the bay leaves, garbanzo beans and parsley.
Cover. Simmer until the vegetables are tender.
Move half of the soup to a second pot. Add the pasta.
Cover both pots and heat through.
Serve hot with grated Romano cheese and seasoned croutons.
Shop the mood:
Me Time Open Book Mug with Color Inside | Gift for reader | Gift for mom | Funny mug for readers | Zodiac | Open book$22.50
Namaste Woke Lotus Mug with Color Inside | Yogi gift | Funny mug for yoga | Funny gift for men | Funny gift for women$22.50
The Coolest Mom Camo Mug with Color Inside | Mother’s day gift | Gift for women | Outdoor | Hunting | Camping$22.50


On 30th October, Michelle and I went to a Chinese restaurant called Ho Wah to celebrate her 31st birthday (a day early).
Although the restaurant frontage wasn’t overly inviting, once inside there was a lovely feel to the place, akin to being back in the eighties. The decor and the gentle quiet atmosphere mentally transported me to another, less fraught, less rapid era. We got a secluded table for two, and were able to chill out completely. No hassle from the staff (who were courteous, kind and respectful), serene ambience, good food.
I’m not a regular Chinese food eater – it’s not my favourite type of cuisine – but this meal was mighty fine! Below is a picture of my starter.
Michelle ate her usual Chinese extravaganza – Beef Chow Mein, although she couldn’t polish it all off. All in all a fabulous place to eat and a relaxed evening.


OUR APPROACH | Food
Our ability to supply the planet with an adequate food supply is fundamental to continuation and development of the human race.
Powerful drivers are changing our ability to meet this need – a rapidly rising global population, economic prosperity and a dramatically increasing demand for health and quality in what we consume, create significant demands on our food supply. Combined with climate change and a radically transforming and shrinking arable landmass, this is one of the key unanswered challenges that we must face and address. At a minimum, we’ll need to grow more food in the next fifty years than has been produced so far in human history. The status quo will not achieve fifty percent of this target.
The primary engines for addressing this need – traditional breeding and GMOs – have and will continue to deliver innovations to the agricultural landscape. However, these approaches have been largely exhausted and no longer meet societal demands for quality or yield.
Recognizing our current inability to respond to this pressing need, Precision BioSciences is focusing its ARCUS genome editing technology towards the development of food, fuel, and feed-based products that answer this challenge. By precisely targeting improvements to the genes related to crop quality, yield, and performance traits, we believe that we can advance food products and recover or “re-wild” needed genes lost through breeding in our existing food stock. And by generating these products in a safe, non-GMO, and non-breeding manner, these crops will greatly expand choices for sustainable produce and help to feed a quickly growing and changing world.


Masterful Private Limited - Exporter of Ceylon Spices
Masterful Private Limited is a prominent Sri Lankan company that specializes in the export of high-quality Ceylon spices. Established in 2010, we have built a strong reputation as a reliable supplier of authentic Ceylon spices to international markets. With a team of experienced professionals and extensive connections in the export industry, we take pride in delivering exceptional products that showcase the rich flavors and aromas of Sri Lankan spices.
Mission: Our mission at Masterful Private Limited is to promote the excellence of Ceylon spices and their rich cultural heritage to global customers. We strive to provide premium quality products that meet international standards, while also supporting the local farming communities and contributing to sustainable agricultural practices
Product Range: We specialize in exporting a wide range of Ceylon spices, including but not limited to:
Ceylon Cinnamon: Known as the “true cinnamon,” Ceylon Cinnamon is one of our flagship products. We offer both high-grade cinnamon sticks and finely ground cinnamon powder, renowned for their delicate flavor and aroma
Ceylon Cardamom: Our selection of Ceylon Cardamom includes whole pods and ground cardamom, prized for their exquisite fragrance and versatile culinary applications
Black Pepper: We provide premium quality black pepper sourced from the fertile regions of Sri Lanka, ensuring a distinctively bold and robust flavor.
Cloves: Our handpicked cloves capture the essence of their aromatic and slightly sweet flavor, adding depth to various dishes and beverages.
Other Spices: We also export a range of other Ceylon spices, including nutmeg, mace, turmeric, and ginger, all of which exemplify the diverse flavors and vibrant profiles of Sri Lankan spices.
At Masterful Private Limited, our experienced management team possesses in-depth knowledge of the international export market. Through years of collaboration and building strong relationships, we have established reliable connections with global buyers and distributors. We understand the nuances of export regulations, shipping logistics, and market demands, ensuring smooth and timely delivery of our products to destinations around the world
Quality is our utmost priority. We work closely with trusted farmers and suppliers who adhere to stringent quality standards. Our spices undergo rigorous testing and quality control processes to ensure they meet international specifications and exceed customer expectations. We take pride in offering authentic Ceylon spices that represent the rich heritage and superior taste for which they are renowned.
As a responsible exporter, we are committed to sustainable and ethical practices. We prioritize working with farmers who practice environmentally friendly cultivation methods and support fair trade principles. Our focus on sustainability extends to responsible sourcing, waste reduction, and promoting the long-term viability of Sri Lanka’s spice industry.
Masterful Private Limited stands as a trusted exporter of Ceylon spices, offering premium quality products with an emphasis on flavor, authenticity, and sustainability. With a dedicated team, strong export connections, and a commitment to excellence, we continue to serve global customers with the finest selection of Ceylon spices, showcasing the rich culinary traditions of Sri Lanka


Explore the ultimate culinary experience with our three burner series. Crafted for efficiency and precision, our range of three burner stoves redefines cooking. From sleek designs to powerful performance, discover the perfect balance between style and functionality. Whether you're a professional chef or a cooking enthusiast, these stoves offer versatility, reliability, and innovation in your kitchen
The Three Burner Range allows you to cook more than one dish at a single time and hence saves the time taken for cooking food. They are used in several homes, hotels, canteens and hotels; hence they are excellent for domestic as well as commercial purposes.A 3 burner gas stove is one of the best options for multi-tasking as it provides you three almost equal-sized burners for the purpose of cooking. Hence you will be able to finish your task of cooking at a lot better pace.
if you are interested, please fill the below details:


Logotype / corporate identity design for “Pantelis”, a local bakery.
The concept / creative idea is associated to the traditional elements of Pantelis Bakery. It has been operating from 1993, makes delicious pasteries & traditional baked goods made with fresh, local products. The traditional made bread baked in the wood oven using time honored local methods is also well worth a try. The final logotype is very creative, with traditional elements, based on the quality of “Pantelis Bakery”.
- Pantelis Bakery
- Logotype, Corporate Identity


On November 17, 2012 MidAmerica Basement Systems, donated their time to the Mobile Food Pantry.
The Mobile Food Pantry is affiliated with RiverBend FoodBank, which helps people about once or twice a month with distributing food.
History of the River Bend Foodbank
Established in 1982, the River Bend Foodbank was put in place after the farm implement crisis. Tens of thousands of high paying jobs were lost in the Quad City area and the demand was extremely high for assistance from food pantries and other relief organizations. In the River Bend Foodbank's first year, 190,000 pounds of food was collected, stored and distributed to food pantries and other non profit agencies with feeding programs.
This year, MidAmerica Basement Systems helped distribute canned goods, cereal and bread to a little over 100 people on the organization's distributing food truck. It was a great way to spend a beautiful Saturday!


Edible Branding: Branding Beyond the Package
By Bas Brunt on 12-10-2020
Wafer paper is used for various purposes, like wafer labels, wrapping paper and chips trays. In addition, it can also be used well for edible branding. As consumers become increasingly keen on authentic, healthy food with a story behind it, edible branding offers a huge variety of ways to convey meaningful messages via the product itself. An example of a company that produces wafer paper as edible branding is Primus Wafer Paper.
Primus Wafer Paper
Produced in the village of Oostzaan, just north of Amsterdam, Primus’ edible wafer paper provides a unique branding, advertising and storytelling opportunity for brands to express themselves. Wouter Smits, Commercial Director of Primus Wafer Paper explains: “People are interested to see where their food comes from, for example, so our labels can help with communicating key values and ensuring peace of mind for consumers.”
Powered by the potato
Wafer paper is a starch-based material that is made from corn, potato or rice. Primus considers potato starch to be the best ingredient for wafer paper, and has relied on the consistent quality of Dutch potatoes since 1916. The company has developed a unique production process for edible wafer paper, combining starch science and drum-drying technology to produce in excess of one million kilograms of wafer paper a year.
Primus uses drum-drying technology to cook the dough, where it is drum dried at high temperatures before being rolled up or cut into sheets. Thanks to this unique technology, Primus can deliver the thinnest and most flexible wafer paper available, ready for industrial use.
Primus has three different product groups, which are wafer rolls, wafer sheets, and wafer labels. The wafer paper rolls are mainly produced for brand owners in the industrial confectionery segment. The wafer paper sheets are the ideal solution for edible printing on cakes.
Personalised wafer labels
Wafer labels, meanwhile, can be used to decorate almost any product, from bread, pastries and biscuits to pies, meatballs and sausages. Producing edible labels that have a natural look and feel, Primus has helped capture the attention of consumers in surprising ways. In terms of technical specifications, the company’s wafer labels are available in almost any form and can be customized to meet consumer specifications, bringing branded messages right to the dinner table as a result. A standard assortment of designs brandishing messages such as ‘bio’, ‘gluten-free’ and ‘vegan’ are also available. This makes the wafer labels an ideal medium for brands to convey stories and messages onto their products.
By sharing Primus’ story, we hope to inspire new ideas in the marketplace. How are you going to innovate?


Rupinder Singh Sodhi, 57, is the Managing Director of Gujarat Cooperative Milk Marketing Federation, Ltd. (AMUL). With a B.E. (Ag) degree from CTAE, Udaipur, and a background from Institute of Rural Management Anand (IRMA), he has led AMUL's Marketing and Sales function for over 20 years. His innovative campaigns, including promoting milk as an energy drink and encouraging dairy product consumption, have gained widespread acclaim. He has launched over 50 new products and pioneered digital and social media marketing in the Indian dairy industry to drive milk and dairy consumption among the younger generation.


Dieting isn’t exactly a popular word. To many, just the thought of swapping out their favorite meals for vegetable plates and smaller portions is enough to give them anxiety. Not to mention the anxiety you get from the extreme jump in the cost of groceries. What if there was a way to still enjoy rich, flavorful meals while cutting out the calories and eating healthier? You might be thinking, “Yeah, right! Talk about a pipe dream.” But Swole foods has set out to do just that. So, what is this company, and do they live up to their claim to fame?
Whole Foods or Swole Foods?
It sounds strange rolling off the tongue as if your mouth is aching to form the word “whole” instead. Swole Foods is a meal plan company located in Fort Worth, Texas. They deliver weekly dishes to your doorstep for a set price. Their goal is to create healthy meals without sacrificing flavor or costing their customers a fortune.
Their packages are broken up into three meals for every day of the week. And you can cater each to an already existing diet or allergen restrictions. It isn’t just food, though. This company advocates a complete lifestyle change to help users achieve their fitness goals.
So, what makes Swole food so special? Is it as nutritious as they claim, and are you actually going to enjoy it? These are important questions to ask for any diet. But the honest answers are usually not what you want to hear. In this case, get ready to be surprised.
On the nutrition end, everything checks out exactly as it should. Each meal is a healthy balance of carbs, proteins, and fats that yield an incredibly low caloric intake. There is virtually no salt or sugar in any dish. And they pack each to the brim with nutrients.
Simply changing your diet to Swole’s meals is enough to see weight loss, if that’s what you’re looking for. If simply eating healthier is your main reason for dieting change, then you’ll be able to feel the difference in about a month. It’s a well-balanced diet, backed by nutritional science and fact.
This is the deal-breaker for all too many otherwise great diets. The food can be as healthy as it wants. But without quality flavor, there’s little hope that anyone will stick to it. Thankfully, you’ll be eating real food made with fresh ingredients.
See if any of the following sounds appetizing to you:
- Chicken breast sautéed in Sriracha with fresh pineapples
- Turkey meatballs tossed in a zero-sugar, low-calorie BBQ sauce with low-sodium ranch seasoning
- Sweet potatoes stuffed with your choice of turkey chili or BBQ chicken
- Quinoa pasta topped with cauliflower alfredo
- Fresh eggs nested and fried in Ezekiel bread with avocado, onion, or bell pepper
- Lemon rosemary potatoes
Is your mouth watering yet? That’s just a small sampling of the wide variety Swole has to offer. It’s hard to imagine that any of these could actually fit the profile of a healthy diet. But they have masterfully crafted dishes with real benefits.
Are the Benefits Real?
Will you feel healthier after eating this diet? The truth is, everybody’s biochemistry is different. Some people will feel like a million bucks, while others might not notice much of a difference. The key factor is the lifestyle you’re currently living.
If you find yourself eating a lot of fast or junk food and getting little to no exercise, then eating healthier is guaranteed to help you feel a difference in your body. If you’re already deep into nutrition and in the practice of eating healthy, then you might just notice the benefit of not having to cook from scratch.
So, the benefits are most certainly real. Whether you’ll notice or not is another story. However, Swole foods recommend making an entire lifestyle change along with eating their pre-made healthy meals.
The 29-Day Challenge
Swole Foods treats fitness as a lifestyle, not just a commodity or hobby. In addition to their meals, they challenge you to change the way you live for 29 days.
This challenge involves absolutely no cheat meals or fast food, zero alcohol, and increasing your physical activity by one hour a day. That’s rigorous. And it should come as no surprise that those changes in combination with their diet will bring about the change you’re looking for.
If you can last the entire 29 days, you will feel a physical change in your body in the form of more energy, better health, and a more positive sense of wellbeing. Plus, you’ll save money at the same time. Not just on alcohol, either.
Whether you choose to accept Swole’s challenge or not, you’ll find that their meal plans beat out a majority of major grocery store chains in price. Normally, eating healthier comes with a higher price tag. Why is an organic product made without added chemicals or junk more expensive? Take your best guess. No one really knows why.
Since Swole makes meals from fresh ingredients on site, they can deliver them to you at a reduced cost. Whether you pick the 7-day, 14-day, or 29 -day program, each meal breaks down to roughly $5 a pop. That’s cheaper than any fast food meal and certainly less expensive than a full meal put together from items bought at the grocery store.
The pricing for their 7-day program, consisting of 21 full meals, starts at $90. That’s less than most people spend on food in a week, and each dish is a complete meal. The pricing simply adds on another $90 for each week from there. So, the 14-day program is $180, while the 29-day program is $360.
Catering to Different Diets
Are you Gluten Free? Vegetarian? Strictly Paleo? Do you have any foodborne allergies? Do you avidly count your macros? Not a problem.
Swole gladly specializes their meal plans to meet your needs. Tell them a little bit about your dieting specifications, and they’ll swap out ingredients to make sure each meal is perfect for you. Unfortunately, the only diet they do not cater to at the moment is Vegan.
On the bright side, each meal is delivered fresh without the use of freezers. They also practice handling procedures that ensure no cross contamination occurs. So, if you had an allergy or were worried about Gluten making its way into your meal, you can rest easy.
Taking Things One Step Further
If you really want to make the most of this dieting plan, 29-day challenge or not, then it is highly recommended to use a fitness app. Eatthismuch is an excellent product that you can pick up on Google Play or the iTunes App Store.
This nifty fitness helper includes a calorie calculator that helps you make sure you never go over your daily limit. And it can even create meal plans for you based on the information you put in. This comes from another company with the “fitness is a lifestyle” mentality, making it a great combination with Swole foods.
The app makes eating healthy a subconscious thought by automatically picking out food options and recipes designed to meet your caloric and macro targets. If you’re looking for a prison burrito or prison spread, you aren’t going to find it here.
When used in conjunction with your meals from Swole, you can keep a record of exactly how beneficial each meal was, compared to what you were eating before by entering each one’s calories or macros. The ability to visually see your progress is highly beneficial when starting a new dieting program. It will help you to stick with it for the long haul.
As you progress through the food delivery program, this app will let you know whether you need to cut back or eat more. Simply give the company a call, and they’ll be happy to cater the plan to meet your needs.
Breaking the Fad Diet Mold
Swole Foods isn’t another “lose weight quick” diet filled with false promises and poor nutritional knowledge. This company dedicates themselves to their customer’s health and fitness goals. They also prove that a healthy meal doesn’t have to taste like cardboard.
With a wide variety of scrumptious dishes to choose from and plans that cater to any specific dieting need, they beat out their competition with a level of care and value that you just can’t find anywhere else. Plus, you won’t have to spend a fortune to take care of your body with healthy food.
Centering their values around fitness as a lifestyle choice, Swole has created a diet that offers real results you can feel within a month and actually enjoy eating. Kick the fad diets, take the 29-day challenge. And get ready to feel better than you ever have in your life.


Find a great new recipe for the beer battered flathead. That fish tastes great and has low fat content as well. The lean meat is perfect for anyone on a diet. Some pubs and restaurants are now offereing the beer battered flathead for sale. Customers and patrons can give the recipe a try on the site. Then they can try out the recipe at home as they wish. There are plenty of ways to customize the beer battered flathead recipe. Find out how good the golden brown crust will taste with the fish. The lemon accent pairs well and will be a memorable dish. Trust the recipe and learn more about it.
The recipe can be made at home, but be sure to stay prepared. The fish cutlets can be stored away until they are cooked. Thaw the frozen filets and then wash them thoroughly before cooking. Prepare a batter for the beer battered flathead as well. The filets can be dredged in an egg mixture, then battered with the doughy exterior. Then they are fried in oil until the crust turns a golden brown color. Remember to cook the beer battered flathead thoroughly and that is a big time goal for people. The beer battered flathead could be the right choice. The item is a top choice for people.
The new reviews for the recipe are popping up all the time. Expert cooks are giving their insight about the beer battered flathead. Their recipes are garnering praise because of the flaky fish included. The lemon accent and white rice bed could be a memorable dish. The beer battered flathead might be surprising for a lot of people these days. The process is perhaps the best one for those in the know. The recipe can be tried at home, but be sure to prepare the right ingredients. It takes time to prepare and cook the beer battered flathead. The recipe is shared and friends often enjoy it too.
The price tag for the dish can be quite low. The filets of fish can be bought from a local store. A farmer’s market might carry the right kind of fish filets too. The other ingredients are often found right at home. Prepare the recipes and see how they come together in the kitchen. That is a fun way to host a meal at home. Friends will enjoy the beer battered flathead.


The Top 3 Nutrition Principles that Affect a Diet
- Calorie Balance: The single most important variable in determining diet success is calorie balance. Calorie balance is the ratio between calories taken in and calories expended in any one individual at any given time (usually measured over the course of a week to cancel out most fluctuations). A calorie is a form of energy measurement. Calories can be used (burned) to produce movement and a host of other body functions, consumed from food and drinks, where after they can be used to produce energy right away, or stored for later use.
- Macronutrient Quantities: This is the amount of protein, carbs and fats in your diet. Other than alcohol, all calories come from these three macronutrients. Each one has its own specific actions within the body and they are needed in different quantities to be most effective.
- Nutrient Timing: Nutrient timing is when to take in nutrients throughout the day and encompasses meal frequency along with timing of meals in relation to activity.


This item has just sold, please send us an enquiry.
Keep your bananas fresh for longer with the Appetito Banana Bag (29cm x 37cm). When kept in the fridge, this banana bag provides the right amount of insulation and air needed to stop fresh bananas from over-ripening, blackening and spoiling. The bag will keep bananas fresh for up to two weeks… twice their normal lifespan.
Simply place the bananas inside, slide the drawstring to close the bag, and store it in the refrigerator.
To clean the polyester Appetito Banana Bag, wipe with a damp cloth.
290mm x 370mm


By Lauri Lee
Northside Economic Development Coalition
When the table is set, everyone gets to eat. The River Food Pantry finalized their strategic plan last fall, which set the table for the organization to achieve a fully nourished community through partnerships and collaboration around their holistic service model that focuses on household stability in the areas of food, housing, health and work/life. As the busiest food pantry in the county, leadership at The River realized they needed to optimize efficiencies and enhance distribution processes in order to serve more than 1,000 Dane County households per week.
To align their services delivery model with the organization’s core values, The River implemented a number of changes. They’d like to move to a new facility on the Northside in the future, but until then, they wanted to optimize the current facility and be ready when the right opportunity presents itself.
- JLA Architects analyzed and recommended a reconfigured traffic pattern to achieve a less congested shopping experience, a more open and welcoming space and room for a volunteer center.
- The UW helped devise a better method of food distribution that has resulted in 25% more food being distributed than last year. Food is now distributed by nutritional categories instead of by the weight of the food. Based on household size, visitors receive 20% more nutritious food by using points for each nutritional category.
- Pantry hours were updated to reflect the efficiencies of the improved shopping experience. See the highlighted box on page 21 for details.
- Community meals are available five times (six times for seniors and veterans) each week for Dane County residents, when the pantry is open for grocery distribution. No registration is needed to attend a community meal and there is no limit on how many meals you can attend each week.
Partnerships and working together with other organizations are key to serving more people and better meeting their needs. A new collaboration, Food for Success Coalition, started June 15 to more efficiently provide food to homeless and high-risk students and their families in Madison Metropolitan School District schools with high percentages of students qualifying for free or reduced lunch.
When Food for Thought came under the fiscal umbrella of The River Food Pantry in early June, the groundwork was set for Selfless Ambition to join them in the coalition that was announced June 15. With synchronized services, the enterprises are stronger than they were as individual organizations. The coalition qualifies for lower food prices, eliminates service overlap and competition in volunteer solicitation.
Food for Thought Initiative is a volunteer organization with in-school pantries at Mendota, Sandburg and Hawthorne Elementary, Cherokee Heights Middle and East High school. Selfless Ambition operates food pantries in Leopold, Glendale and Lake View elementary schools, and plans to expand into nearly 25 schools.
To help nourish a connected community, volunteer at The River. Visit riverfoodpantry.org. to help with:
- public shopping sessions, stocking shelves, sorting donations and cleaning.
- computer skills to assist with client registration and check out.
- preparing and serving community meals for up to 250 people.
- assisting with lunch production and/or distribution. Volunteers are needed every day of summer break.
- raising funds, food and awareness in the community by hosting a food drive or starting your own fundraiser.
To learn more about The River, visit riverfoodpantry.org.


St. Petersburg is famous for its eating-out culture, its restaurants offering a wide variety of different cuisines. Depending on your place of choice you go the average bill can vary from 500 to 1,000 rubles. Our university campuses are situated in the city center, which means that there are lots of interesting eating-out spots available, for example, a wide range of Asian cuisine places
. Check out this article
for more information. There have been more and more vegetarian and vegan options available. Most regular restaurants
also serve vegan and vegetarian meals. On working days, most places offer delicious and affordable lunches from midday to 4pm. Prices vary from 200 to 400 rubles.


quality, from start to finish
"Sonoita Coffee Roasters coffee is, by far,my favorite coffee. The multiple varieties of coffee are distinct and, after trying all of them, you can tell each one apart. Because they roast their coffee in small batches, the beans are always fresh. Sonoita Coffee Roasters' passion and knowledge about coffee is evident as soon as you strike up conversation. Sonoita Coffee Roasters are very friendly and provide exceptional service. I highly recommend Sonoita Coffee Roasters for your coffee needs!"
"By far the best coffee! Our French Press only uses Sonoita Coffee Roasters Coffee!"
"Really enjoy your coffee! It's all we drink now."


This is a 65-page smoothie handbook that I have created with 23 amazingly quick and super delicious smoothies recipes to help reach out to all you busy raw vegans out there and to better manage your health, mind and body!
Understand that in our modern era, most of us are too busy dealing with our daily commitments, neglecting our health and reaching out for the wrong foods. These power smoothies give you more time to spend with your family yet feeling energetic and happy all the time!
There are 3 types of smoothies (Detox, Nourish and Sweet indulgence for sweet tooth cravings), focusing mainly on fruits, vegetables, nuts and seeds to guide raw vegan “freshmen” and help “seasoned” raw vegans lead an exciting raw vegan lifestyle! Dairy free, gluten free, wheat free and refined sugar free, which means Guilt Free! Bloating and indigestion days are gone for good!
I will also share with you my personal story on how I started going raw, of course, these things do not happen overnight. If you are new to being raw, this book will be a great guide to start off going raw. But if you have been a raw vegan for a while now, this will give you more ideas on making your smoothies interestingly delicious!
The Must-Try smoothies recipes below:
Signature Green Boost
Beet Detox Plus
Bittersweet Dino Kale
Sweet Tango Papaya
Wheeze Free Kiwi
Red Dragon Passion
The Bounty Hunter
Fig & Almond
Homemade Almond Milk
Lets go Raw for Real, slowly but surely. Like I always say, it can only get better…Never a dull day since.
Available on Payhip
“Worth it! Highly recommended…”
Five Star Review on Amazon By Mindy
Such a lovely read and delicious looking smoothies! Love the colorful pictures and easy to make instructions. will be recommending this book to my friends and neighbours! Highly recommended.
About the Author
Alicia Ann Lip is the creator of StayingRaw.com, a raw vegan website featuring vegan smoothies, juices and raw food recipes. No dairy, gluten, wheat or refined sugar are found in any of her healthy and fresh recipes. Her recipes are made from mainly fruits, vegetables, nuts and seeds. Turned raw vegan two years ago and had a life changing experience ever since. She is eager and passionate about raw foods and would want to share her passion with others. Alicia also has a large group of followers on her Instagram visiting her website for recipes and tips on how to stay and live a happy raw vegan.
Connect with author on Twitter: Follow


Hotel Villa Bernt
This wonderful late nineteenth century mansion is the reference point to the refined tourist.
It is an elite meeting point for international artists and personalities. Totally renovated, its seventeen bedrooms will satisfy all your needs.
The magnificence of the past and the timeless charm welcome you with all comforts of a modern hotel situated in an ideal position, a few steps from the historical town center.
Your best way to start the day. Our breakfast will astonish both your sight and taste: a rich buffet made of salty and sweet delights, croissants, pastries, wonderful cakes and biscuits daily prepared with passion and precision by our Chef Pâtissier.
Upon request, we will prepare the egg dish of your choice. You can find gluten free and dairy free breakfast options.


Rich and decadent, you’ll never buy bottled fudge sauce again, once you make this yummy sauce. And it’s so simple!
Melt together in the microwave oven, 1 can of sweetened condensed milk, 1 cup heavy cream, and two cups semi-sweet chocolate chips.
Be sure to use a good quality chocolate.
Heat the sauce slowly and stir until it is thick and smooth.
Keep leftovers in the refrigerator.
We use this on several of our desserts and you’ll find lots of uses for it too.


2018-2019 Board of Directors:
Agri-Futures Nova Scotia is led by a 10 member Board of Directors who farm or work directly in agriculture!
Richard Melvin- Chair-Federation of Agriculture: Richard is President and co-owner of Melvin Farms Limited a fifth-generation family farm located in the Annapolis Valley. The farm focuses on production of fresh vegetables which are sold primarily throughout Atlantic Canada. He is a graduate of NSAC and was awarded a Nuffield Farming Scholarship on which he studied vegetable production and marketing as well as agricultural policy in the European Union. Richard has served on the boards of numerous agriculture and community organizations such as Feed Nova Scotia, Acadia Centre for Social and Business Entrepreneurship, Horticulture NS, Farmworks Investment Co-op, Annapolis Valley Land Trust and Nova Scotia Federation of Agriculture.
John Tilley- Vice Chair– Animal Industry: Owner of Churchside family farm Middle Musquodoboit since 1970. Specialize in backgrounded feeders, marketed through the Quebec auction system. John has served the industry on many organizations including, Nova Scotia Cattle Producers, Canadian cattle Identification Agency, ACMA, BCRC, and the Maritime Beef Council and is currently the Vice Chair Agri-Futures.
Dennis Boudreau- Animal Industry: Dennis and his brother, Stanley, operate their family farm in Concession, Digby Co. They raised beef & pork (until the collapse of 2007) and mink since 2008. He has been involved in many farm organizations including the Federation of Agriculture (Digby Co., Nova Scotia & Canadian), Pork Nova Scotia, Canadian Pork Council & the National Program Advisory Committee. His involvement with Agri-Futures Nova Scotia has been a great experience working to make farming in NS a better experience for all.
Chris van den Heuvel–Federation of Agriculture: Chris grew up on dairy farm in Skye Glen. Along with his wife Karen, they are partnered with their son Jordan on their 4th generation dairy farm (Fireblade Holsteins Ltd.) in Port Hood, Cape Breton. Milking 60 cows they grow their own grass silage, corn silage and barley for feed. They enjoy the farm life and the challenges that raising cattle brings. Chris and Karen also have 3 daughters; Riley, Kira and Anja who are all involved with 4-H, sports and the farm. In addition to the farm, Chris owns and operates a software development business and is involved with developing applications, databases and websites for agri-based businesses and the medical industry. Chris is the out-going president of the Nova Scotia Federation of Agriculture and looks forward to serving you on the Agri-Futures board of directors.
Lynn Marie Mattie- Agri-Business: Lynn-Marie Mattie grew up on a mixed farm in Tracadie, NS. She currently works as the Director of Finance for Blueline New Holland Limited and is an Agri-business rep on the board of Agri-Futures. Previously she worked as the Accounting and Data Manager for Agri-Futures.
Shauna Angevine- Agri-Business: Shauna, her husband, Ryan and their three children own and operate Pitchers Creek Farm; a one-hundred-and-thirty-acre beef and woodlot operation in Antigonish Co.
John Duynisveld- Plant Industry: John Duynisveld and his family, own and manage Holdanca Farms producing pasture-raised free-range meat and eggs. As both a career farmer and scientist, John puts his dedication and scientific research to the task of supplying his customers with meats that are healthy, delicious, and ethically produced. Winner of the 1999 Governor General Award, for his academic achievements in environmental research, John is committed to responsible stewardship.
Shannon Jones- Federation of Agriculture & Young Farmer: Shannon Jones is an organic farmer at Broadfork Farm in River Hebert, which she runs with her partner Bryan. They grow a diversity of vegetables, cut flowers, herbs, and seed crops which they sell directly to farmers’ market customers and restaurant chefs .
Sarah Fisher- Agri-Business: Sarah Fisher is co-owner/operator of Off Beet Farm in Cow Bay, Nova Scotia. Off Beet Farm sells year-round at the Alderney Landing Farmers Market in Dartmouth, Nova Scotia. Seasonally they produce a variety of salad greens, mixed vegetables, and mushrooms. Year round they produce a line of fermented vegetables made from predominately Nova Scotia grown produce. Sarah has a background in graphic design and continues to work in that field when not farming or producing fermented foods.
Angus Ells-Plant Industry: For the past 19 years Angus has been manager of carrot operations for Bragg Lumber Company – the Canadian farming division of the Oxford Food Group. He is also involved in wild blueberry farming and woodlands management at Bragg Lumber and onion procurement for Oxford Frozen Food’s Appetizer division. Angus currently chairs the Scotia Horticultural Congress committee and is a member of the research committee at Horticulture Nova Scotia. He is also a member of the Dean’s Advisory Council at Dalhousie University’s Faculty of Agriculture. Angus resides in Sheffield Mills with his wife Nova Keddy.
The directors represent different agricultural sectors and backgrounds:
Animal Industry- 3 directors
Plant Industry- 2 directors
Agri-Business- 2 directors
Farm Organizations- 3 directors.
At least one director is recognized as a Young Farmer, under the age of 35 (at the time of election).


Recipes FILLET STEAK AU POIVRE WITH ROSEMARY STRAW FRIES
FILLET STEAK AU POIVRE WITH ROSEMARY STRAW FRIES
Show yourself a bit of love this February – tuck in to this seriously indulgent peppered fillet steak in a brandy cream sauce. It’s made with just five ingredients but it’s a knockout! It’s all about the spice, in this case wonderfully pungent black pepper. Our compact Cape Herb & Spice Black Pepper Ceramic Grinder is ideal for this recipe. It grinds the peppercorns just finely enough to encrust that fillet. Being ceramic, this is a sturdy grinder that will last and last, which is why we designed it so it’s also refillable. Added to the pepper? Some salt of course, a splash of brandy, good stock and cream. That’s it. What you get is a romantic dinner winner, especially when served with a side of elegant rosemary straw fries. Go on, spoil yourself with this steak au poivre come Valentine’s Day.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- 4 plump beef fillet medallions (ask your butcher to cut them at least 5cm thick)
- Cape Herb & Spice ceramic grinder black pepper and salt
- FOR THE STRAW FRIES
- Butter and extra virgin olive oil, for frying
- 4 large potatoes, peeled
- ¼ cup brandy
- 2 sprigs fresh rosemary
- ¼ cup water
- Cape Herb & Spice NEW CERAMIC SEA SALT GRINDER
- ¾ cup fresh cream
- Vegetable oil, for frying
- 50 g (2 x 25g sachets) beef flavour liquid stock concentrate
- METHOD -
Preheat the oven to 180 ˚C. Season the fillets all over with salt. Grind loads of pepper onto a wooden board. Roll the fillets through the pepper so their sides are crusted with pepper, but not the top or bottom of the fillets.
Heat a saucepan and add two tablespoons of oil and two tablespoons of butter. Fry the fillets until they start browning nicely. Remove and place fillets in an ovenproof dish. Roast in the oven until done to your liking. The best way to know what’s happening inside a really thick-cut piece of steak? Use a meat thermometer! For rare, the internal temperature of the steak should be 50 ˚C. It’s 54 degrees for medium rare, 57 degrees for medium and 60 for medium well.
Then make the brandy cream sauce while the steak is roasting. Deglaze the pan you fried the steak in by adding the brandy. Cook it for a minute or two, then add the water, cream and liquid stock concentrate. Let it bubble for a minute or two and it’s done!
To make the straw fries, slice the potatoes into matchsticks. (You could of course use a knife, but it’s ever so much easier to use a mandoline with a julienne blade or a veggie peeler with a julienne blade!) Fill a deep saucepan halfway with oil and heat. Tests to see if the oil is hot enough by dropping in one piece of potato. If it starts bubbling away vigorously immediately, the oil is hot enough. Add the potatoes and also drop in the sprigs of rosemary. Potatoes this thinly sliced cook very quickly so don’t walk away! Drain fries on paper towel. Crumble over the fried rosemary and grind over salt.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
YOU MIGHT ALSO LIKE
EASTER FEASTER PART 4: T-BONE WITH BEARN...
02 Mar 2020
A piece of sirloin right next to a piece of fillet, all in one juicy steak – could it get any better? Probably not...
(F)EASTER PART 4: WHOLE ROAST SIRLOIN WI...
28 Mar 2019
Serving up a generous meaty roast is one of our favourite ways of entertaining a crowd. When it comes to minimum energy/...
04 Sep 2020
Nothing like a perfectly cooked ribeye steak to ensure your tastebuds are fully satisfied. To make it that much mor...
SURF & TURF
04 Feb 2021
Pull out all the stops and spoil your loved one with the best of both worlds not only on Valentine's Day but any day...


- This event has passed.
Celebrating Black History Month
17th October 2018 @ 12:00 pm - 2:00 pm
Celebrating Black History Month, with food and drink refreshments
The trade unions at UWE are hosting a get-together with food and drink refreshments in celebration of Black History Month. It’s a drop-in opportunity to meet union executive officers along with BME staff forum coordinators to find out more & ask questions.


Meg chose a Food Recipe as her topic.
Outrageously Awesome Truffle Mac & Cheese
Hi, folks! I'm Meg O. and I hail from my humble blog:
I hope that you guys come and give me a visit sometime! A huge thank you to Jumble Mash for asking me to guest post over here! I am loving her blog!
So, let's get down to business, shall we?
I have the best friggin Mac & Cheese recipe of all time. I recently blogged about Restaurant Week. My hubby and I dined at a swanky restaurant who was known for this mac & cheese and upon eating it, we knew we had to make it. Particularly for Thanksgiving. So we did some research on recipes, put one together we thought would be the best, and did a test run.
It was incredible. No, outrageously awesome. THE Truffle Mac & Cheese of a lifetime.
What is a truffle, you ask? Well, it's basically a fungus that grows from trees that is very similar to a mushroom, but waaaaaaay more expensive and tastier. There are different types of truffles with different flavors, but the most popular are white and black truffles. There are specially trained pigs that hunt these babies down and dig them up! They're like... special Piggie Truffle Hunters! Truffles are very highly esteemed and a huge delicacy. Far better than any mushroom you'll consume. In fact, I really don't like mushrooms, but I love truffles. However, I cannot afford truffles, seeing as how they can cost up to $1,000 per pound.
They aren't the prettiest looking devils, and do in fact resemble poop, but I assure you they are delicious.
The next best thing? Truffle oil. We got this small jar for about $13. It's black truffle oil, which is stronger and you do not have to use much to get the flavor into your cooking!
If you don't have access to buying the truffle oil in your city/town, you can purchase it on amazon here. Truffle oil can be pretty reasonable. If you have no idea what you're looking for, be sure to ask a professional at a gourmet food store or you can e-mail me if you plan to buy online. Another somewhat exotic ingredient for this recipe is Japanese (panko) bread crumbs. We used a Japanese brand, but it looks like Progresso makes them and could be accessed at most grocery stores.
Anyway, here's the recipe! It is based off of one we found on FoodNetwork.com and another one here.
O. Family Outrageously Awesome Truffle Mac & Cheese
1 lb cavatappi pasta cooked al dente (it's way prettier than macaroni)
1 and ¼ sticks of butter
¾ cup chopped red onion
2 Tbsp minced garlic
½ cup flour
16 oz. block white aged cheddar, shredded
½ cup parmesean cheese, shredded
1 cup skim milk
½ cup half & half
¾ cup heavy whipping cream
¼ cup chopped fresh basil, thyme and rosemary
cracked black pepper (to taste)
1 Tbsp and 1 tsp black truffle oil (this is to your preference - start with 1 Tbsp and if that's enough for you, stop there. We were feeling a bit adventurous so I added one more teaspoon. You may have to use more oil if you are using white truffle oil and the taste is a little milder. I suggest black. It's stronger and you use less of it, so the dish doesn't become too oily.)
Splash white wine (about ¼ cup)
½ cup (or more) Japanese panko bread crumbs
Add butter to large pot over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux (What's a "roux"? Click on the link for more info). Whisk in the milk and a splash of white wine and bring to a boil, stirring constantly to prevent the roux from burning. You may have to keep adding in skim milk if you think it's looking a little too "flour-y". Just eyeball it. Cook until the roux has dissolved completely and you can no longer taste the flour. Add the fresh herbs, the truffle oil, the cheddar, cooked cavatappi, and half of the parmesean until dissolved. Season with cracked black pepper (to taste). Put ingredients into a baking dish. Sprinkle bread crumbs and remaining parmesean cheese on top evenly. Place under a broiler until top becomes golden brown.
Photos from our recipe:
Before the broiler
After the broiler
nom nom nom
Thank you for letting me share! Have a happy Thursday and hope to see you around at my blog!
Admin Note: Mmmm, sounds yummy! Make sure you go over to O Is Me and check out her other awesomeness.


Since Alltech‘s acquisition of iconic Irish brand KEENAN Systems, the company has expanded into new markets and reignited the innovation side of the business. KEENAN Systems CEO Robbie Walker explained that the company’s philosophy is different than most industries where everything is outsourced.
“Because we have our own sales force who goes directly to the farmer, because we have our own nutritionists, because we have this good tie in with Alltech on the nutrition side, we know what farmers want. Farmers can then order customized products,” said Walker.
Even with the customization, that machine can be on the farm within 10 days made to order. Walker said the company can innovate much better because of direct communication with the farmer. Now they are taking that a step further with Internet of Things connection within those machines.
“When we sell a machine, the promise we make is that the farmer is going to have an improvement in feed conversion efficiency. And that Internet of Things connectivity allows us to maintain that promise because we can have an influence over the nutrition in a way that is much more efficient,” said Walker.
Listen to Jamie’s interview here: Interview with Robbie Walker, KEENAN Systems


The cake is often served at holiday celebrations like Christmas and for weddings. Even though kransekaker is a ‘cake’ it is rather more like a biscuit. The word ‘kaker’ in Norway is used not just for cakes but describes any sweet bake as well.
Kransekake is made by cooking rings in different sizes, which are then stacked into a pyramid-shape. It is held together by icing between the layers. Usual decorations include tinsel, bonbons, lollies, sparklers and small Norwegian flags. An ornament can be placed at the top of the cake for a particular occasion, eg: a star for Christmas, a birthday candle or a bridal figure for a wedding. The cake can also be made upside down creating a basket for strawberries, thick custard or lollies.
In Norway, the dough can be bought in any food store which makes this a no-fuss cake. However, if you want to make the dough from scratch the fuss is put back in. The almonds need to be blanched, rubbed of skin and then dried overnight. A grinder or food-processor is required to mince the nuts to create the paste. Different flavours can be added such as apricot. Special kransekaker baking pans can be used but they are certainly not needed. If you know how to roll playdough you can definitely roll kransekaker dough.
Some people say you need 18 rings for a traditional cake but it doesn’t really matter. We like our krasekaker a little chewy so we make the rings thicker and bake for less time. Putting them in the freezer also helps. The more the cake is baked the harder the dough will become.
The icing to use is the same as pepperkaker, however, it is kept white as the colour comes from the decorations. The icing is zig-zagged between each layer to fuse the layers together when it dries but it also gives an attractive ‘snow on a Christmas tree’ effect. The decorations are either pinned on or glued with icing.
As this cake is very decorative it is often used as a centre piece for a celebration table. It can sit out on the table for a couple of days (if everyone can resist) as it doesn’t need refrigeration. Pieces are picked off from the bottom, to keep the top in tacked, and it is eaten by hand. The cake has a sweet almond taste with a firm chewy texture and is very more-ish. Good luck keeping it contained for more than a day!
This cake takes up to two days to make as the dough needs to rest and freeze.
500g of almonds
500g of icing sugar
3 decilitres of icing sugar
Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose. Pop the almonds out of their skin and leave to dry for a few hours or over night.
Making the dough: Grind the skinned and unskinned almonds in an almond grinder or food processor. Add the icing sugar and mix. Add egg-whites until the mixture becomes stretchy and firm. Cover the bowl with plastic and put in the fridge for a couple of hours.
Baking the cake: Grease kransekaker moulds and sprinkle with semolina or fine bread crumbs. Note: You can also make free-form rings by rolling them by hand. No need for semolina or bread crumbs, instead use baking paper so the dough doesn’t stick to the baking tray. Heat oven to 200oC (390oF). Take a lump of dough at a time and roll into finger thick lengths that fit the moulds and join by squishing them together. If making free-form rings, make the smallest first to guide ring size progression. Make sure the rings overlap in size so they can rest on each other creating a pyramid shape. Cook the rings in the centre of the oven for about 10mins or until golden. Cool them before putting them in an air-tight box. Leave the box in the freezer for at least 24 hours. This will make the kransekaker nice and chewy.
Constructing the cake: Defrost the rings for 30mins minimum. Make icing by beating one egg white with 3dl of icing sugar. Fill the icing in an icing-bag. Assemble the cake from biggest ring to smallest using the icing as glue by zig-zagging the icing across the rings.
Decorate with tinsel, flags, party poppers, sparklers and wrapped lollies.


National Taco Day is a kind of celebration day for Americans, who treat this special day as a food holiday and encourage taco consumption. Tacos are a kind of equivalent to sandwiches. Rather than using bread, a hard or soft tortilla is rolled around a hot mixer. These adorable tiny rolls filled with deliciousness are tastier than sandwiches.
When is National Taco Day?
National Taco Day is celebrated on October 4 every year. US people love to have this traditional Mexican food. It is one of the special days because everyone loves this dish, and for celebrating they get a food holiday too. So be ready to celebrate and enjoy the taco.
Taco Day 2022
On October 4, treat yourself with the numerous varieties of tacos because on this date, National Taco Day is celebrated. Tacos are one of the most delicious Mexican dishes, consisting of tortilla rolls folded around a filling.
Tacos have been very popular in the United States and Canada since the early 20th century. Different varieties of taco are found in the United States. Some of them include crispy tacos, soft shell tacos, puffy tacos, and many more. You can easily cook tacos at home and can also buy premade taco shells and fill them with ingredients.
If you love to cook, this is one of the easiest days. Celebrate it as a national taco day or food festival by going to your favourite place.
How to Celebrate National Taco Day?
Taco Day is full of activities like making, eating, and celebrating everything you have to do with tacos. National Taco Day is one of the easiest and simplest days that involves all kinds of options from making and having fun. Some of the taco celebration ideas are going to Mexican restaurants, having taco parties with friends and family, trying different tastes of tacos, and finishing all the things with desserts.
Discounts and Deals for National Taco Day
Mexican restaurants offer special deals and discounts in honor of National Taco Day during the celebration. These special days are only valid on National Taco Day. One of the big facts is that when you go to any of the restaurants and dress up as a taco or post a picture with #NationalTacoDay on social media, you will get a free meal. All those offers are valid only in some restaurants.
What Makes October 4th Taco Day?
The day highlights the delicious total of all filled with toppings on October 4. Tacos have a relatively long history that dates back to the arrival of Europeans in Mexico. According to anthropological research, the maximum population of Mexico ate tacos rolled in which were filled with tiny fish.
October 4 is considered one of the Nation’s favorite food festivals as Taco Day. This is a crowd-pleaser day as there is something for everyone. You can go to the restaurant and enjoy this delicious Mexican dish with deals and discounts.
Every year, National Taco Day is celebrated on October 4th and is considered a food holiday. Taco Day is celebrated as Taco Tuesday, and this is celebrated to promote the consumption of tacos.
Taco is a very delicious and tasty dish which is equivalent to sandwiches but is tastier than them. The tiny roles of tacos are filled with delectable combinations, and because of this special day, the majority of people get a food holiday to celebrate National Taco Day.
People who love to cook and eat more can enjoy this day by going to their favorite places where they can get special days and discounts. Enjoy eating tacos.
Check This: When is National Boyfriend Day?


So the pack arrived, beautifully packaged in a sturdy cardboard box along with an instruction booklet.
Unusually for me, I read the booklet right through to the end – well, if you’re going to do something, you might as well make sure you do it right! There are seven different supplements to take, at varying phases throughout the cleanse, and a detailed plan that takes you through the 12 days, with tips and pointers on what to do, what to expect, which supplements to take when, and what to do to maximise the effects of the cleanse, such as light exercise, meditation and even the odd snooze! The twelve days are split into 4 phases, each lasting 3 days each.
While there is no actual food or meal plan, there is a comprehensive list of foods that you can eat and those you can’t. At first my heart sank on seeing this – not because it was a limiting list of foods. On the contrary, there is so much food you CAN eat that I wondered how I would actually consume so much. No, my heart fell at first as I thought it would be difficult to follow the programme without an actual meal plan, prescribing each and every meal in detail. How wrong I was! The flexibility to eat whatever you want from the list of allowed foods means that you never complain there’s nothing to eat. Recipes included both in the booklet and on the website are a godsend and are really yummy too.
First thing to do was to go shopping to get all the foods you need – lots of fresh fruit, vegetables, lentils, pulses, brown rice, sweet potatoes, nuts and seeds… the list goes on and on.
The First Phase, Pre-Preparation, was easy enough but I was lucky. I had already given up the coffee three days prior to starting the cleanse, so the awful coffee-withdrawal headaches that all but debilitated me had disappeared by the time I started the cleanse. Also, I don’t really have a sweet tooth, so I didn’t suffer too badly with sugar withdrawal symptoms either.
Feeling incredibly positive about it all, I took myself off the gym on Day One, and ate a hearty breakfast of museli sweetened with maple syrup. Lunch was slightly more challenging as I had to attend the Shiseido launch at Nobu – all that sushi and sashimi and not one morsel passed my lips! Willpower indeed! Grabbed myself a plain salad and hummus from M&S but starving by 4pm, so satsumas, olives, walnuts and grapes kept the hunger pangs at bay. An extremely delicious dinner of a lentil and bean-based salad hit the spot. My normal desire to snack and nibble my way through the evening out of habit, not hunger, no longer reared its ugly head, but I have to say, it felt odd not to be munching all evening.
Day Two was the day of THE Royal Wedding and I was wide awake by 7am and full of energy – amazing for a Friday morning! I’m normally shattered by this point in the week, so I was elated. And without going into too much detail, it was clear that my regular diet had been woefully bereft of fibre. Within fifteen minutes of getting out of bed, I felt less bloated than I remember and incredibly comfortable in my clothes and just ‘lighter’ somehow. I did wonder if this was just placebo effect, but I wasn’t complaining. Foregoing the champagne and the fabulous lunch my friend had laid on for us while watching the Wedding, I stuck to water, hummous and crudites, followed by berries but didn’t feel cheated at all. Cancelling dinner plans with friends was a no-brainer, and a light dinner similar to the previous evening kept me going through a trip to the cinema. Abstaining from my beloved popcorn was super-easy!
Day Three started off in a similar fashion to Day Two, with the resulting flat tummy effect – I’m loving this already. I really haven’t missed eating meat, and although I thought I’d miss my daily egg for breakfast, I’m loving my museli with maple syrup or honey. Quite a snacking day, as I think my lunch didn’t give me enough taste, but I stuck to nibbling on almonds, walnuts and prunes. I decided to take my mind off any cravings by going for a Shellac manicure. Inspired by my tweethearts on Twitter, I decided to make Spicy Bean Burgers and a Tomato & Avocado salsa for dinner – my husband thought my dinner was more yum than his shepherd’s pie! It was so satisfying that when I joined friends at my favourite Greek restaurant, I was happy to pick at a rocket salad and some melon – that too, just to pacify them, not because I wanted to eat anything! Went to bed still feeling full of energy and looking forward to Phase Two…..
To be continued…….


Why Ikaria Lean Belly Juice is the Perfect Supplement for a Healthy Lifestyle.
Are you tired of fad diets and quick-fix weight loss solutions that never seem to work? Look no further than Ikaria Lean Belly Juice, the all-natural supplement designed to support a healthy lifestyle. Packed with powerful ingredients like ginger, turmeric, and green tea extract, this juice is scientifically formulated to boost metabolism and promote fat burning. But it’s not just about shedding pounds – Ikaria Lean Belly Juice also helps reduce inflammation and improve digestion for overall wellness. Keep reading to discover why this miracle drink is a game-changer for your health goals!
Introduction to Ikaria Lean Belly Juice
Ikaria Lean Belly Juice is a unique supplement that can help you lose weight and improve your overall health. This all-natural juice contains no artificial sweeteners or flavors, and it’s packed with antioxidants, vitamins, and minerals.
Ikaria Lean Belly Juice is made from the pulp of the ikaria fruit, which is native to Greece. The ikaria fruit is rich in fiber and has been shown to aid in weight loss. In addition, the ikaria fruit contains a powerful antioxidant called resveratrol. Resveratrol has been linked to numerous health benefits, including reduced inflammation, improved heart health, and cancer prevention.
Ikaria Lean Belly Juice is an easy way to incorporate the health benefits of the ikaria fruit into your diet. Simply mix one ounce of Ikaria Lean Belly Juice with eight ounces of water or your favorite beverage. Drink one serving per day for best results.
How Does Ikaria Lean Belly Juice Work?
There are a few key ways that Ikaria Lean Belly Juice can help you lose weight and improve your overall health. First, Ikaria Lean Belly Juice is packed with antioxidants which can help to boost your metabolism. Additionally, it helps to reduce inflammation throughout the body, which has been linked to obesity and other chronic health conditions. The juice helps to flush out toxins and unwanted waste from the body, helping you to feel lighter and more energetic.
Benefits of Drinking Ikaria Lean Belly Juice
There are many benefits to drinking Ikaria Lean Belly Juice. The first is that it helps improve your digestion. When you drink Ikaria Lean Belly Juice, the fiber in the juice helps to move food through your digestive system more quickly and efficiently. This can help to reduce bloating and discomfort after meals.
Another benefit of drinking Ikaria Lean Belly Juice is that it can help you lose weight. The juice contains a compound called HCA, which has been shown to boost metabolism and promote weight loss. Additionally, the fiber in the juice helps to keep you feeling full longer, so you are less likely to snack between meals.
Ikaria Lean Belly Juice is a great way to get your daily vitamins and minerals. The juice is packed with vitamins A, C, and E, as well as potassium and magnesium. These nutrients are essential for maintaining a healthy body and keeping your energy levels up throughout the day.
Pros and Cons of Using Ikaria Lean Belly Juice
-Ikaria Lean Belly Juice is a natural and effective way to help with weight loss.
-The ingredients in Ikaria Lean Belly Juice have been shown to boost metabolism and burn fat.
-Ikaria Lean Belly Juice is also a great way to detoxify the body and cleanse the digestive system.
-Ikaria Lean Belly Juice is low in calories and sugar, and is also gluten-free.
-Ikaria Lean Belly Juice can be expensive.
-The taste of Ikaria Lean Belly Juice can be strong for some people.
Research Behind the Product
Ikaria Lean Belly Juice Powder Supplement is a powerful antioxidant supplement that provides a range of health benefits. The supplement is made from a blend of natural ingredients, including green tea, grape seed extract, and resveratrol. These ingredients are all known to be potent antioxidants that can help protect the body against damage from free radicals.
Ikaria Lean Belly Juice Powder Supplement has been clinically proven to be effective in reducing belly fat. In one study, subjects who took the supplement for 12 weeks lost an average of 3.5 inches from their waistline. The supplement also helped to reduce levels of LDL (bad) cholesterol and increase levels of HDL (good) cholesterol.
The health benefits of Ikaria Lean Belly Juice Powder Supplement are due to its powerful antioxidant content. Antioxidants are substances that help to neutralize harmful free radicals in the body. Free radicals are unstable molecules that can damage cells and lead to conditions such as cancer and heart disease. By taking an antioxidant supplement, you can help to protect your body against the damaging effects of free radicals.
Ikaria Lean Belly Juice is a great way to support your weight loss goals while also providing you with essential nutrients and antioxidants. This supplement can help give you an energy boost, improve digestion, balance hormones, and even increase collagen production for healthier skin. With all of these amazing benefits, it’s no wonder why so many people are turning to this juice as their go-to supplement for a healthy lifestyle. Start incorporating Ikaria Lean Belly Juice into your daily routine and feel the difference!
The links contained in this product review may result in a small commission if you opt to purchase the product recommended at no additional cost to you. This goes towards supporting our research and editorial team. Please know we only recommend high-quality products.
Please understand that any advice or guidelines revealed here are not even remotely substitutes for sound medical or financial advice from a licensed healthcare provider or certified financial advisor. Make sure to consult with a professional physician or financial consultant before making any purchasing decision if you use medications or have concerns following the review details shared above. Individual results may vary and are not guaranteed as the statements regarding these products have not been evaluated by the Food and Drug Administration or Health Canada. The efficacy of these products has not been confirmed by FDA, or Health Canada approved research. These products are not intended to diagnose, treat, cure or prevent any disease and do not provide any kind of get-rich money scheme. Reviewer is not responsible for pricing inaccuracies. Check product sales page for final prices.


Product benefits and effectiveness
- Innovative formula with coconut flakes, cistus and nigella oil
- Preventive, it repels fleas and ticks without killing them
- Rich in coconut oil to strengthen coat and skin
- Vegetarian feed supplement for dogs
- Daily dose according to the dog’s body weight
Daily dose according to the dog’s body weight. Please see the table below:
5 Kg – 2 Nuggets
10 Kg – 4 Nuggets
15 Kg – 6 Nuggets
20 Kg – 8 Nuggets
Composition: potato starch, egg white, coconut flakes (30%), coconut oil (24.8%), cistus (1.7%), nigella oil (1%), whey protein, minerals.
Analytical constituents: protein 9.6%, fat content 24.8%, crude fibre 6.5%, crude ash 1.5%.
Store in a cool and dry place.


We have a fundamental key for the maintenance of parrots, which is their feeding variety. Their diet variety is of particular importance for their growth and well being, so is the freshness of food and the use of temporality.
Our parrots will receive natural chemical messages that benefit their metabolism at any time. Using this system we can guide our parrots to face the different stages of the year in the best conditions. In this way, when they receive annual growth herbs, they know it’s time to prepare for reproduction. When we give them fruits rich in water, they know it is a hot season where not only water hydration is important in order to still their thirst.
There are basic fruits like the apple or the banana that are usually available all year round. Enriching this base allows the animals to benefit from the multiple contributions they suppose. Change of shapes, textures, flavors and colors. The seeds of the prickly pear figs are much appreciated. The individuals spend time and use their skills in order to consume the pulp around each grain.
Our farms produce 100% organic food, where only environmentally friendly organic products are used. This is the reason why they have an intense flavour and aroma which increase the appetite of our parrots.


Our top priority should be to eat healthy foods and follow a healthy diet. Even so, some people prefer unhealthy foods to healthy foods. This can be changed if you are aware of the benefits that certain foods can provide to your body. If you’re eating a healthy diet, it’s time to add something beneficial to it. Adding citrus fruits to your diet will help a lot.
Fruits are a gift from nature to us. They are high in sugar and are natural sugar sources. It is preferable to consume an apple rather than processed sugar in your diet. So fruits are very important for our health and provide us with a variety of health benefits.
If you include fruits in your daily diet, you will notice that the first thing that will improve is your skin. You will have more radiant skin. Apart from citrus fruits, you can also add caffeine drinks to your diet as they also have a good impact on your skin health. It can reduce inflammation that damages your skin and health.
Citrus fruits are high in vitamin C, which aids in the production of collagen in our bodies. Collagen is beneficial to our skin because it helps to prevent wrinkles and dark spots. For this purpose, some people use hydrolyzed collagen. While others seek out foods high in collagen. This problem will be solved by adding citrus fruits. The following are some of the advantages of eating oranges, lemons, and grapefruits.
Vitamin C improves your skin by reducing the amount of sebum produced by your skin; it also has a positive effect on your complexion. Consuming citrus fruits on a regular basis will improve your skin’s health over time. As previously stated, vitamin C is essential for collagen synthesis. As a result, the amount of collagen produced by eating oranges will aid in the improvement of your skin’s health.
Another advantage of eating citrus fruits is that they aid in the improvement of your digestive health. People drink lemon water first thing in the morning to cleanse their bodies of harmful toxins. You can also drink water that has been infused with fruit. If you have constipation, it can aid in smoothing out your bowel movements. Aside from that, because oranges are high in fiber, they keep you full and keep you away from serious digestive issues.
Some people refer to acid reflux as heartburn. You should eat more citrus fruits. Citrus aid in the suppression of stomach acid. This is the source of the burning sensation in your chest. When stomach acids move up into the esophagus, breathing and swallowing become difficult. So, by eating citrus fruits, you can suppress that acid and prevent it from coming up.
Another advantage of citrus fruits is that they can aid in weight loss. Grapefruit can help you lose a lot of weight if you include it in your diet. It will burn your fat much faster than anything else. This is why most fitness trainers advise their clients to include grapefruit in their diet. It is a low-carb food that will force your body to burn fat and use it as an energy source. All of the low carbohydrate foods are extremely beneficial to your health. The advantages of bone broth, citrus fruits, meat, and nuts are extremely beneficial to us.
Citrus fruits, as previously stated, can help with digestive issues. Similarly, it aids in the reduction of bodily inflammation. People may believe they have gained weight when, in fact, they only have water retention and bloating. This is why you should eat citrus fruits like oranges and grapefruit.


Welcome to the Centennial Beach Cafe.
Centennial Beach Café is part of a newly-developed, state-of-the-art facility serving the community from its unique location in Boundary Bay Regional Park. Located on the beachfront, it commands a 180° panoramic vista across Boundary Bay. The view sweeps dramatically from the mountains in the north, across the entire bay to majestic Mt. Baker...READ MORE
The Café’s menu caters to diversity of taste, including the traditional favourites of the beachfront. Café fare emphasizes healthy eating and the needs of modern families. Lunch and Beyond Served from 11:30am until Closing SIGNATURE FAVORITES Fish & Chips The traditional beach fare! Served with tartar sauce and slaw. Ling...READ MORE
Centennial Beach Café is part of a...
Just a few snaps of our beautiful...
On The Menu
The Café’s menu caters to diversity of...
Stay in touch with our social media updates...


It’s fair to say I spend a lot of my time in and around the the buzz of London’s Soho. Soho has everything to make my life complete: amazing restaurants, great coffee, mind blowing cocktails bars, intriguing boutiques and just a touch of the crazies to keep you on your toes.
the special occasion chef’s table
Simon Rogan’s 8-seater chef’s table, Aulis, located in an out-of-the-way back street of Soho is experience dining at its best. The chefs are passionate about the ingredients, preparation and cooking. This is evident in the all-levels-of-amazing flavours and textures in the dishes. And as for the wine pairings… divine.
The setting is intimate and spare, with the focus all on the food. Save this one for a special occasion with your special-occasion crew.
Social Eating House in Soho is one of my favourites. It’s bistro-style menu is always delish, with something for everyone – veggies, pescatarians, and carnivores alike.
The interior is sleek but relaxed at the same time, making it the perfect place to take a date – as long as they’re pretty amazing.
Social Eating House, 58 Poland Street, Soho W1F 7NR
The Palomar is a relative new-comer to the Soho restaurant scene, serving up delicious sharing plates from Jerusalem. The food has a variety of influences from the Middle East, North Africa and Southern Spain. The beef and lamb shakshukit was a favourite. And I still think of the scallop roe taramasalata – the best I’ve had, with a bit of a spicy kick to it.
The atmosphere is light and cheerful, and the waiting staff very helpful. It’s the perfect spot to head to with a few friends post-theatre.
The Palomar, 34 Rupert Street, Soho W1D 6DN
London has no shortage of tapas joints, but for me the slightly elevated tapas experience at Dehesa distinguishes it from the rest. On a sunny day, pick a spot on the terrace, otherwise the best spot is in the window, where the people-watching is of an excellent quality.
My pick is always the courgette flower, but you can always set yourself up with a charcuterie plate and enjoy the jamons of the world with a glass of Spanish wine.
Dehesa, 25 Ganton Street, Soho W1F 9BP
Italian, just like-a mama used-a to make
Polpo has to be my go-to restaurant for quick, tasty and casual Italian with friends. Inspired by the tiny wine bars of Venice, Polpo’s kitchen produces mouthwatering sharing dishes. And while I did mention the sharing dishes, there is one dish I am not prepared to share when I’m at Polpo – the crab and chilli linguine. It’s pasta heaven on a (sharing) plate.
Polpo, 41 Beak Street, Soho W1F 9SB
I sure do. I only recently discovered Claw and was very happy to have stumbled across it. A lot of the dishes are seafood related, as the title suggests, but the menu is varied enough to appeal to land-lovers. They had me at crab claws, crab fries and crab mac and cheese, however.
Claw, 21 Kingly Street, Soho W1B 5QA
Bob Bob Ricard is something behold. It’s decadent art-deco interior is visually stunning. The seating is made up mostly of private booths which lend themselves equally to a romantic date or a high-powered business dinner. The menu is perfect as is the cocktail list. Just resist the urge to push the “Press for Champagne” button at the table.
Bob Bob Ricard, 1 Upper James Street, Soho W1F 9DF


Discover the unique aroma and flavor of our most popular drink. Wonder Coffee is slowly roasted to perfection with a smooth aroma, and rich taste that you will crave and enjoy daily. Wonder Coffee is the coffee drinker’s choice for java, it’s not just coffee, it is the healthiest gourmet coffee in an instant. Wonder Coffee is specially formulated with 7 proprietary “SUPER FOODS”, known all over the world for promoting health and wellness.
Wonder Coffee has been scientifically created with the perfect combination of (“The King of Superfoods”) Black Maca, (“The Happy Berry”) Goji Berry, (“The Healing Mushroom”) Yarcha Gumba [cordyceps], (“The King of Herbs”) The Ganoderma Mushroom, (“The Fruit Of God”) Noni, (“The Queen of Fruit”) Mangosteen and (“The Super Antioxidant”) Cranberry.
This unique blend will enhance your overall well-being and balance.


Thursday, January 27, 2022 at Boondocks
Reservations have closed
It's time again for our Winter Party!
When arriving, please stop at the registration table to get your namebadge.
Cocktail Hour 5:30 - 6:15
- Chef selected cheeses & crackers and
- Cash Bar (Remember to tip your server)
Buffet Dinner 6:15
- Pasta Salad
- Asparagus salad topped with cherry tomatoes, parmesan cheese and sweet balsamic glaze
- Garden salad with tomatoes, carrots, cucumbers and a citrus vinaigrette
Entrees: Enjoy one or have both
- English cut Prime rib served with a creamy horseradish au jus
- Blackened Mahi topped with a mango salsa and sweet balsamic glaze
Sides: Scalloped potatoes, Tuscan roasted vegetables, Assorted breads
Dessert: Boondocks famous mini cakes, pies and more!
Beverages: Tea, Coffee, Soda
Paid member price - $31 per person
Non-member guests/potential members - $42 per person
Questions? Contact Barb Weeks @ 248•396•4213 OR [email protected]


Tuesday, May 26, 2015
High blood pressure and role of diet and healing...
High Blood Pressure and Role of diet...
Hypertension is a silent killer. It creeps up with very few warning-age, stress, and diet all conspire to raise blood pressure. By making simple changes to your diet and lifestyle you can have a healthy heart.
Hypertension is a major risk factor for stroke, heart attacks, blindness and kidney failure.
Food which helps to cure:......
food rich in potassium
Vegetables and fruits
Soy foods, nuts, seeds, low fat dairy food-,food rich in magnesium and calcium
Omega III fatty acids rich food
.To increase the amounts of natural potassium, magnesium, Omega and fiber you take in, select from the following:.......
yogurt (fat free]
sodium ...must be reduced to minimal in your diet
alcohol and smoking
And caffeinated drinks.
Clean your Solar Plexus and Heart Chakra daily, if you know energy healing.
Daily walk for one hour is must.
Develop a hobby to feel happiness within to heal your heart.
Aviod sudden anger, outbursts of emotion , if you are a hypertensive patient.
Meditate daily , it helps a lot .
Reguler visit to a cardiologist is must.


Nutella is a jar of creamy deliciousness. Some eat it as a spread on a piece of bread along with marshmallow fluff. Others, like to dip fruits into it. And some people grab a spoon and dig in, eating it straight out of the jar. If you haven’t tried Nutella yet, I can bet you will try it sometime soon. Below, there are 13 facts that you might not know about Nutella.
1. Nutella was created by an Italian Pastry Maker after World War II
During World War II rationing was very difficult to do. In Italy, times were even tougher after the war was over. Mr.Pietro had the problem of not having enough chocolate as a pastry maker. He was a very creative man thankfully. There was a large amount of Hazelnuts in the Piedmont region of Italy. So, he used them and combined them with his delicious chocolate.
2. Nutella is used with 25 percent of the whole worlds Hazelnut crop each year
More than 50 hazelnuts are used in every jar of 13 ounce jar Nutella. More than 180 million kilograms are made every year. 25 percent of the worlds Hazelnuts crop is used in a years worth of Nutella. Thatis a whole lot of hazelnuts.
3. A jar of Nutella is sold every 2.5 seconds
Nutella can be purchased in 160 countries. Somewhere in one of those countries a jar of Nutella is sold every 2.5 seconds. This means that 360 tons of Nutella was sold just last year. The Facebook page for Nutella has over 26 million fans.
4. Nutella in America and Nutella in Europe is not the same thing
The ingredients in European Nutella and American Nutella are pretty similar but definitely also quite different. Palm oil is used in the American brand and vegetable oil is used in the European brand. American Nutella contains cocoa, skim milk and reduced minerals whey. European Nutella uses reduced fat cocoa powder, skimmed milk poser and whey powder.
European Nutella is a lot more viscous and has a less taste of oil than the American version. The European brand tastes more nutty and more chocolatey than American Nutella.
5. A “Nutella tax” was wanted to be passed by France
Since palm oil has a health risk, and the use of it has lead to deforestation in Indonesia and Sumatra. The orangutan population has been endangered because of this reason. Senators in France wanted a large tax hike on the palm oil. An average citizen of France takes in about 2 kilograms of palm oil every year. That means, all of Furnace consumes 126,000 tons of palm oil in a year.
6. A $3 million dollar loss for Ferrero was a result of false nutrition claims
It seems that not everybody knew that Nutella wasn’t the healthiest thing to eat. The makers of this delicious treat agreed to a $3 million settlement that stated they did not know that it was not healthy and they should not have been claiming it to be. They have to change Nutellas label to stop advertising that it is good for you, on top of paying the 3 million dollars.
7. Nutella is manufactured by the same company as Tic Tacs
The worlds biggest chocolate producer is Ferrero. They produce Nutella, Ferrero Rocher, and Tic Tacs. They also created a line of Kinder products. They are most well known for Kinder-Eggs.
8. Nutella will burn
Amazing. This stuff really burns. The same will go for any product that is so high in fat content and a few carbohydrates. But, I really would just want to eat it. Not burn it !
9. There is a day set aside just for Nutella
February 5, 2015 was the first world Nutella day. It has its own page on Facebook with tons of fans.
10. You aren’t dreaming when you see a 5kg jar of Nutella
These will come in handy for food service professionals. Nutella can be bought in a king size tub that weighs over 11 pounds. It is perfect for bakers and chefs, according to the company. They can also purchase what is known as a portion control pack, weighing in at just 20 grams.


Tip of the Week:
HAVE SOME AVOCADO EVERYDAY!The reason avocados are considered a "super-food" is because of the many health-related benefits associated with them. Some of these include boosting the immune system (glutathione anti-oxidant), regulating blood sugar, eye strength (lutein), and heart health (folic acid and oleic acid). They are also a great source of potassium, vitamin B6, vitamin C and fiber. Try some in place of mayo on almost any recipe!


(Minimum quantity of 20 per item)
- Swedish Meatballs $0.50/ea
- Cocktail Franks wrapped in Puff Pastry $0.95/ea
- Clams Casino a la chef michaels $1.25/ea
- Stuffed Mushrooms with Sausage and Spinach $1.95/ea
- Stuffed Mushrooms with Crab Imperial $1.95/ea
- Chicken Satay $1.95/ea
- Beef Satay $1.95/ea
- Shrimp Satay $1.95/ea
Shrimp Lejon $1.95/ea
- Scallops wrapped in Bacon $2.50/ea
- Crab Balls $2.25/ea
All Hors d'oeuvres are prepared from the freshest ingredients and made to order.
Don't hesitate to ask for any special requests.