I probably said all I could say about the subject already in this week’s Dustinland, but in case you didn’t get the point from all that: boy oh boy, does going gluten-free suck. I mean, I can’t say it firsthand, but I can see what it does to someone everyday. Sure, you can live, and in the grand scheme of things, it’s not so bad. Basically, when you go out to eat, just don’t have bread or pasta. That still leaves plenty of good food – meat, chicken, pork, fish, rice, potatoes, fruits and vegetables – all that stuff is still on the table. So it’s almost like being forced to go on a low-card diet. The beer and dessert parts suck the most though. Sometimes you just want a cookie. Or a Guiness. There are plenty of alternatives but they’re usually not accessible if you’re out and about. I will say though, Budweiser makes this gluten-free beer called Red Bridge or something like that and it’s way better than regular Bud, which isn’t a challenge, but still.


Students in this program learn many aspects of the culinary/hospitality business. The program is nationally certified through the National Restaurant Association. Students begin with core information about food and nutrition, commercial cooking equipment and basic baking and pastry development. Both “back-of-the-house” and “front-of-the-house” situations are practiced as students progress through the curriculum. This program has articulation agreements with Johnson and Wales, Schenectady Community College and Paul Smith College, and numerous credits can be earned through the National Restaurant Association.
To download the Culinary Hospitality brochure, click here.
A look at the Culinary Hospitality program:
Culinary Hospitality 360 classroom video:


Fun and festive baking at your fingertips. The kitchen stores a variety of cooking utensils and your cookie cutters can end up tucked away in the back of the cabinet or completely misplaced. This rolling pin is excellently designed with nine fun cookie cutters conveniently stored inside.
It comes with a bunny, butterfly, duck, clover, heart, star, gingerbread man, gingerbread woman, and flower shaped cookie cutter. In other words, it has a cookie cutter for all the major holidays. Make your heart shaped cookies on Valentine’s Day, stars on Christmas and clovers on St. Patrick’s Day and avoid the cluttered kitchen search for your festive cookie cutters. If you put ice in the rolling pin, it will keep the dough from sticking to it too. Order yours today.
- Kid friendly
- Durable material
- Dishwasher safe
- Nine fun holiday cookie cutters: duck, clover, rabbit, heart, clover, flower, butterfly, gingerbread man, gingerbread woman, star
- Removable handles for convenient storage of the cookie cutters
- Fun and festive
- One (1) Rolling Pin
- Nine (9) Cookie Cutters


Friday, December 14, 2007
New York restaurant Masa takes top position as the most expensive dining experience in the United States as according to the newly compiled Forbes list. The restaurant located at the Time Warner Center will empty your pockets by meals end as much as $1000 comfortably. The norm is that you can expect a $400 a person policy if you had to budget in advance this is good to know lets say for the 30-course Omakase menu. However, that doesn't include tax, tip or one of their ultimate sakes just in case you were wondering. According to the most recent Zagat Survey of America's Top Restaurants, New York City hands down takes front lead as the most costly U.S. city in which to dine out, with an average tab of $39.46. Zagat's national average is $33.29. New Orleans ($26.18) and Austin ($25.30) are voted the least expensive cities. Of course, U.S. restaurants cost roughly half the price in comparison to cities such as London ($79.46), Paris ($74.24) and Tokyo ($69.58).
Restaurant critic for The Seattle Times, Nancy Leson for her husband’s birthday dined at the number three most expensive restaurant on the list called Canlis, Seattle. She said of the dining ultimate experience she foot the bill for herself, “it was worth every penny of it.” Canlis is the city's most expensive a la carte restaurant around. A meal at Canlis is more exquisite in comparison as the restaurant that has been in existence for nearly 60 years ago. It is also accredited for defining if not “birthing” Pacific Northwest cuisine. Meals there will set you back approximately $75 a person. This is approximated without adding the great Willamette Valley wine to the order. The survey found surprisingly that some of the most expensive restaurants also happen to be the some of the oldest restaurant established. Restaurants like Canlis or Antoine's in New Orleans first opened their doors an astounding 160 years ago.
Other most expensive restaurants to make the list included for their luxury laid back atmosphere are Joel Robuchon at the Mansion in Las Vegas, The French Laundry and The French Room at the Adolphus Hotel in Dallas. At Masa and Urasawa, wearing comfortable clothing is advisable as meals tend to span over several hours. So, diners who are willing and able to afford anyone of the restaurants on this list enjoy. For the rest of us be prepared to pay premium prices for praiseworthy ingredients. According to the Zagat Survey, 55% of diners polled said they'd happily pay more for a meal that was, in fact, sustainable and/or organic.
Top Five Priciest Restaurants
Masa, New York City
Joel Robuchon at the Mansion, Las Vegas
Urasawa, Los Angeles


At The Diner, you can try real American food. You’ll have a broad choices among our various meals : juicy hamburgers, tasty fries, great salads but also delicious desserts
All of these a prepared by our chef with fresh ingredients!
We will welcome you in a typical and authentic American styled fast-food restaurant. Located in the Leganés district in Madrid, two steps away from Leganés station, our restaurant is easily accessible with the public transport.
If you’re looking for specific information, don’t hesitate to contact us by phone or email. We’ll gladly tell you more about our specialties. Our meals are also available to order from this website.
— The Diner American Food Team —
Place an order and get delivered
Order and pick up on site
Sunday 13:00 — 00:00
Monday 13:00 — 23:30
Tuesday 13:00 — 23:30
Wednesday 13:30 — 23:30
Thursday 13:00 — 23:30
Friday 13:00 — 00:30
Saturday 13:00 — 00:30


Featuring Cantonese fare and sumptuous seafood delights, the SOUTH SEA SEAFOOD VILLAGE is both an eatery and an experience. Chinese delicacies are served everyday at lunch and dinner. You can flavor the different types of mouth watering Chinese Dim Sum during lunch or treat yourself to some great seafood fresh from the South China Seas. Two well appointed VIP rooms decorated in subdued tones are also available for small gatherings or large banquets.
At the SOUTH SEA SEAFOOD VILLAGE you'll love the food, admire the decor and appreciate the service.
1420 Irving Street, San Francisco, CA 94122
Tel# 415-665-8210 Fax# 415-665-8215
195 El Camino Real, Millbrae, CA 94030
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We provide a comprehensive range of specialised services for the brewing industry, including quality & food safety education, expert guidance, and training.
Our team of quality & food safety experts can help breweries develop tailored food safety courses, as well as create a customised quality program that meets their specific business needs.
With a focus on beer quality control and assurance, we can help breweries comply with regulations and protect their brand reputation.
Whether it’s implementing effective quality protocols or conducting staff training, our services are dedicated to ensuring the safety, excellence, and unique character of your brewery’s products.
Not a brewer? No worries. If you’re in food manufacturing, we’ve got you covered. With over a decade of varied food manufacturing expertise, we’re here to support and enhance your business


Gourmet, Handmade, Gluten-Free Chocolate Truffles, Caramel, Vegan Chocolate, Chocolate Gifts and Wholesale Chocolate
Our philosophy is to live with vision, humor, and joy. Our vision is of a luxuriously delicious yet down-to-earth line of all-natural, gourmet chocolate truffles. Our sense of humor dictates that we keep it fun & keep it real. Using the best ingredients from the many cultures that make up the new America - and the world. Our passion for living everyday joy - through family, friends & food, through the seasons of each year, and the seasons of our lives. That's the joy infused in our chocolate. The joy that comes from using true vision to find your passion, to live it, and to share it. Because after all, joy is not some big, elusive quest. Joy is life & love, family & neighbors, friends & fudge.
Joy is keeping an American tradition like chocolate fudge growing and changing with the times. Fudge happens. Have a ball!
Back in 1995, we, Max & Ally, said buh-bye to the corporate world and started an award-winning dessert cafe restaurant called NYDC. (Check out our reviews - yay!) We wanted to create a place where people could connect, share their joy, let their hair down; enjoy great food, and good friends. Personally, we have a deep love for food. We love to cook, bake, and make chocolate and we do it with joy. The root of our love for great food is the way it brings families and friends together and cements our relationships with each other. From the time we started NYDC, we believed that we could play a small part in uniting the people of the world. Through the golden link of food, we come together. We were inspired by the joy we received from our world travels and our grandmothers. We want to share that joy with you.
We've been blessed with incredibly talented grandmothers. They could make everything! Home-made wine, hand-dipped chocolates, ice cream, even mayonnaise. When Max lost his grandmother who had raised him, it struck us quite forcefully. The loss was more than the loss of a wonderful, strong, competent, and skilled woman. All her many culinary creations were gone. We were inspired to create food that would keep some tradition alive and well, growing and vibrant - so more would not be lost. Our passion is chocolate, so we chose to reinvent fudge. Cocopotamus Chocolate by NYDC Chocolate opened its doors in June 2009.
You may know that chocolate fudge is one of the few true American chocolate inventions. We believe that this humble confection deserves to be kept alive. Why do so many chocolatiers think that only European style candies and chocolates are great? We say there can be greatness in humble chocolate fudge, and we're here to prove it. We hope to inspire people to come together and share great food the way our grandmothers did, to appreciate traditions from all over the world, and to value them.
Old-fashioned chocolate fudge can be dry, grainy and cloyingly sweet. For the modern era, the humble chocolate fudge needs a "makeover". Our modern twist? Cocopotamus chocolate fudge is smoother, creamier and less sweet than old-school chocolate fudge. We use the highest quality chocolate (from Belgium & Switzerland) and amazing ingredients from around the world - things that just weren't available to Grandma. The result is chocolate fudge truffles that are extra creamy, deep, dark, rich and luscious. Never too sweet. Complex, with amazing depth of flavor. Next, we just had to get rid of that awful "slab of fudge" thing… So, we put our modern dark chocolate fudge into dark chocolate truffle shells, and hand-dip them in still more dark chocolate. (Yum!) Now this is an American fudge that can truly rival the very best European chocolate truffles.
While we were at it, we went that extra step and made our chocolate truffles all natural, wheat-free, gluten-free. And, we vowed never to use any corn syrup in our chocolate, let alone high-fructose corn syrup. It's on that banned list, right alongside preservatives, anything artificial, and anything we can't pronounce. 'Cause here at Cocopotamus, we're label readers.
So, that's our makeover of chocolate fudge. Tah-dah! Cocopotamus fudge truffles are uniquely in and of the new America. Honest dessert. By real people. For real people.


A diet rich in fish, omega-3 oils, fruits and vegetables may lower your risk of dementia and Alzheimer’s disease (AD), whereas consuming omega-6 rich oils could increase chances of developing memory problems, according to a study published in the current, issue of Neurology.
For the study, researchers examined the diets of 8,085 men and women over the age of 65 who did not have dementia at the beginning of the study. Over four years of follow-up, 183 of the participants developed Alzheimer’s disease and 98 developed another type of dementia.
The study found people who regularly consumed omega-3 rich oils, such as canola oil, flaxseed oil and walnut oil, reduced their risk of dementia by 60%, compared to people who did not regularly consume such oils. People who ate fruits and vegetables daily also reduced their risk of dementia by 30% compared to those who didn’t regularly eat fruits and vegetables.
The study also found people who ate fish at least once a week had a 35% lower risk of Alzheimer’s disease and 40% lower risk of dementia, but only if they did not carry the gene that increases the risk of Alzheimer’s, called apolipoprotein E4, or ApoE4.
“Given that most people do not carry the ApoE4 gene, these results could have considerable implications in terms of public health,” notes study author Pascale Barberger-Gateau, PhD.
Neurology – November 13, 2007. www.neurology.org


Enjoy a delicious traditional Victorian Afternoon Tea as you watch the ships come and go from Victoria’s Inner Harbour. At the Pendray teahouse, we offer a selection of fine teas, as well as elegant tea plates filled with assorted sweets and breads. The Gatsby Mansion makes for the perfect location for this well-loved British tradition, followed by a stroll along Victoria’s inner harbour.
*Gluten Free or Vegetarian options are available with 24 hour notice. There is a $5.00 surcharge for Gluten Free Afternoon Teas.
** An “A la carte” option is available upon request. We regret that we are unable to offer dairy-free, sugar-free, or vegan tea options.
Mon – Tues / 11am – 2pm
Wed – Sun / 11am – 7pm
Closed for Thanksgiving Day


Bega Cheese wins peanut butter labeling dispute against Kraft
Australian food brand Bega Cheese finally ends a long-term legal battle with American food giant Kraft by owning the exclusive rights to the widely known yellow-labeled peanut butter jar. Kraft went to the federal court claiming, it owned the absolute rights to the “jar with a yellow lid or a yellow label with blue or red peanut butter logo” and Bega Cheese’s use of packaging amounted to ambiguous and misleading conduct.
In 2013, Kraft Foods Limited, the US food giant’s Australian subsidiary, was renamed Mondelez Australia as part of a restructure and traded the Kraft brand and peanut butter labels under a license agreement. But Mondelez Australia sold the peanut butter business to Bega Cheese for $460 million in 2017 which began selling it in a yellow-labeled and lidded jar. Kraft claimed that Mondelez couldn’t sell the rights to use Kraft’s peanut butter Product Design as their Intellectual Property Rights were blatantly violated by a company whose license was about to expire. The federal court Justice David O’Callaghan on Wednesday rejected this allegation and declared that Bega Cheese had acquired all the rights to use the yellow-labeled peanut butter jar when the rights were transferred to them by Mondelez.
The Australian company is now “exclusively entitled” to use the current packaging of its smooth and crunchy peanut butter products.
Bega Food’s executive general manager McNamara was delighted as the matter had taken 18 months to resolve.
Another hearing will be held for the court to determine further orders and include discussions about damages. More Visit: http://kashishipr.com/


Talk About Fruitcakes
Are they something you’d be willing to fight for?
The FDA currently lumps fruitcake with cheesecake and pineapple upside-down cake in a category it calls "cakes, heavy weight." A serving size in that category is about 4.4 ounces and packs over 400 calories. The petitioners want the FDA to slice the fruitcake size to 1.5 ounces, or about 160 calories....(via Hewitt)
In their petition, the fruitcake makers maintain that the current serving size -- a wedge about two inches high and two inches thick -- is "overindulgent and probably unhealthy." Adds Bob McNutt, president of Collin Street Bakery in Corsicana, Texas, "Our fruitcake is like a fine wine. You take a taste, it kind of leaves you with this long, nice finish."
The bakers' 13-page petition calls on the FDA to "describe fruitcake as the food commonly known as fruitcake."


Satisfy your taste buds with our exclusive slow cooked creamy dal makhni. The cream, butter, herbs and spices add up to its taste. Our chefs take a good amount of time to prepare this dish, to make sure that it satisfies your gustatory cells.
If you think that healthy vegeables are boring, then you must try this crispy mix veg dish. We offer you the highly nutritious and tasty range of mix veg dishes. This tasty dish will not only satify your body but also fill your soul with joy.
Delicious soft cheese, fresh peas and flavoured gravy topped with tablespoon of pure ghee, what else one can wish for? The gravy of this dish is richly flavoured with spices like cloves, cinnamon, fenugreek, amchur powder and coriander.
Spoil your guest with our royal delicious creamy and dish made of pure and fresh paneer. This dish is filled with spices, saffron and dry fruits. The soft paneer cubes with flavour of spices like cinnamon, ginger, garlic, cloves, green chillies...
Don't like fiery food! then malai kofta is best option for you. It is a smooth creamy curry simmered with crispy dry fruits stuffed koftas. This light, sweet and creamy dish is rich of cashews, malai (cream) and dry fruits.
Kaju Matar Makhana
This mouth watering curry is full of Indian flavours. This dish made of cashew, makhana and matar is loaded with calcium protein, antioxidants and fiber. The delicious curry can be served with roti, naan or rice.
There would be no one in India who doesn't like golgappa, it is the favourite Indian snack. You can customise this snack according to your taste.
Kashmiri Dum Aloo
The fried baby potatoes immersed with gravy full of warm spices, yogurt, tomatoes and cashews is just enough to take you to the paradise.
The pungent smell of our kadi with drenched pakoda's will activate all your taste buds, and impel you to have it.
The amalgamation of crunchy waffers with creamy yogurt full of chuntneys, masala's and dry fruits is way too delicious...
Kesariya Dry Fruits Kheer
Nothing tops the taste of this unique and healthy dessert. The combination of aromatic saffron, dry fruits, milk and sugar will make you hungry again.
The kadai Paneer is an absolute curry heaven. The freshly ground spices in tangy gravy will give you a lip smacking taste.
After tasting one bite of grilled tandoori paneer, it's impossible to stop. This delicious snack is the best option to serve as starters.
The taste of this super hot Indo-Chinese dish is absolutely incredible. Add up some spice to your celebration with this fiery cuisine.
Gajar ka Halwa
Your eyes will roll back after tasting this extremely healthy and tasty dessert prepared with milk, khoya, carrots and dry fruits.
This is a popular street food of Uttar Pradesh. You can have this humble dal as snack and mains as well.
Kathi Kebab with Roomali Roti
This tastiest, healthiest and spiciest authentic kebab with thin paper like soft roti is perfect for...
Paneer Butter Masala
You will absolutely love our spectacular gravy made of tomatoes and cashews full of soft cheese.
Paneer bhurji is healthy and tasty dish made by fried cheese with vegetables and spices.
Dosa and Sambhar
Please your guests with this insanely satisfying authentic south Indian cuisine in your menu.
You will go ridiculously hungry just after looking at this exotic Chinese cuisine loaded with sause...
You will enter heaven instantly, after having these small balls dipped in thick spicy gravy.
Moong Dal Chilla
You will become a fan of our moong dal chilla with green and spicy chutney, once you have it.
Tandoori Stuffed Aloo
You can't get enough of our lined up grilled tandoori aloo stuffed with Indian spices and masalas.
The amazing taste of super crunchy cutlet of paneer will satisfy your chat craving as well as support your health.
The taste of our south Indian crispy deep fried snack with coconut chutney and sambhar will never disappoint you.
The amazing taste of super soft idli with sambhar and coconut chutney will take you to the another journey of adventure.
Pao soacked in butter with bhaji full of spices will take you to a flavorfull rollar coaster in just one bite.
We serve you the way too unbelievable good chaat with spicy sausage.
Just few spoons of badam Halwa are enough to make you fall in love with this south Indian pudding.
This nutritious and mouth watering food is a legendary combination of sweet creamy rabdi and crunchy imerti.
Kaju Katli is queen of Indian sweets. It's the favourite of everyone. This rich sweet can raise the standards of the host.
You will die to have our toothsome dessert made of maida and milk. This famous Indian dessert will explode flavours in your mouth.
It is a cylindrical shaped sweet, prepared with cashew powder. Give your celebration a great start with this moreish elongated sweet.
Snacks And Minerals
No occasion is considered happening without refreshing minerals and delicious savoury snacks.
Our staff ensures to deliver you exceptional experience at reasonable price for all occassions, be it big or small, formal or informal. Our professionally trained staff is extremely trustworthy and hardworking, who is always ready to exceed your expectations.


Right feeding and cooking measures should be followed by mothers to provide right nutrition to kids. Read on to find wonderful cooking and feeding tips in order to provide healthy food and nutrition to kids. Feeding Tips Washing hands before and after meals should be encouraged. Children who do not eat enough at a time should be offered food every 2-3 hours. However, do not force your child to eat. Encourage the child to eat with a spoon or with his own fingers. Cooking Tips Use less of sugar, salt and refined flour (maida or all-purpose flour) preparations. Unpolished rice or par-boiled rice is better than polished rice. Do not overcook vegetables, they lose their nutritive value. Do not cook fruits since the essential vitamin C is lost. The skin of many vegetables is rich in vitamins and minerals, so offer fresh fruits to the child with their skins. Wherever possible, use jaggery instead of sugar, since it is very high in iron. Avoid adding too much spice.


Stock & Stable
An American gastropub with Italian influence, Stock & Stable is part of The Colony along 7th Street in Uptown Phoenix’s latest hospitality district. Offering a warm, inviting atmosphere with a menu developed by Chef Jared Porter, the food and experience are second to none.
A centrally located bar invites guests to enjoy a drink while waiting for friends or family. The main dining area features both indoor and outdoor seating and creates an upscale experience with natural lighting and a material palette that expresses warmth through its mild Tuscan style. The flavors from the menu and the details of the dining room all remind the guests of a cozy home. Food, craft microbrews, and artisanal cocktails await guests with a menu that shifts to match the season’s offerings.
- 4,215 sf


- Creative Mediterranean Cuisine (kitchen hours: 18:00 – 24:00)
- Free transfer from/to your hotel with every reservation
- Premium Cocktails
- High-Quality coffee variety
Vinaz Resto Bar restaurant in Kalamaki on Zakynthos island, is offering fabulous dishes of Creative Mediterranean Cuisine from a recognized chef. All dishes are cooked at the time of order highlighting their rich taste.
Vinaz Resto Bar is open every day from 6:00pm waiting to serve you high-quality coffee and premium cocktails.
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Dear Universe: thank you for the love, light and joy that radiates from these beautiful new yoga teachers. I’m so proud to see this amazing group graduate from our 200-hr yoga teacher training. They’re off to spread their light to the world! Our … Continue reading
This is different from anything you’ve ever done. Our teacher trainings are infused in spirit, heart-opening and radical transformation. We chant, flow and love. We dive deep into yoga philosophy. We study hard and play harder. We question our limitations, liberate … Continue reading
Q: How did the Mama Banana spoil the Baby Banana?
A: She left him out in the sun too long!
Okay, okay. Beyond cheesy- I know. ;)
But this is a fantastic way to use up all those brownin’ bananas AND indulge in comfort-food-like cookies AND it’s super duper simple! Win-win-win.
It’s exam week, and it’s hard to justify making fancy-pants food porn (when I could be partying with my textbooks), so here we go- quick ‘n’ easy cookie bars: mix, bake, cut and go!
Good luck to all the other students out there writing finals! You’ll rock it! :D
- 3-4 ripe bananas, chopped
- 1 cup oats
- 1/2 cup raw almonds, crushed
- 1/2 cup raw pumpkin seeds
- 1/4 cup unsweetened shredded coconuts
- 1/4 cup raisins
- 2 tbsp chia seeds (optional)
- 2 tbsp maca powder (optional)
- 1 tbsp coconut oil
- few shakes of cinnamon (optional)
- sea salt
** Note: You only really need 3 ingredients: bananas, oats, and a whole lotta love! Add nuts, seeds & dried fruits as you please. :D
Pre-heat oven to 350oF.
Toss everything into a big ol’ bowl and mix ‘er up!
Place aluminum foil on baking sheet, grease with coconut oil. Spread batter into an even 1/2″ layer rectangle.
Bake for 12 minutes. Cut into bite-sized squares. Bless with gratitude & enjoy!
For papa’s birthday, we made a pie. A mere sliver of our love for him and mama.
There are no words to describe how grateful I am for my parents, for they have given me everything. It’s my parents who inspire me to do what I love, to work my tushy off, to dream big… and they lead by example.
All I really want to say today is thank you to all the incredible parents out there. Happy, healthy families are the foundation of happy, healthy societies. Raising love is the most important job in the world, and you’re killin’ it out there.
Love, love and love always,
- 2 cups almonds or pecans
- 1 cup dates
- 1/2 cup dried shredded coconut
- 1.5 cup raw cashews (soaked, 1 hr)
- 2 zucchinis, chopped
- 2 ripe bananas, chopped
- 1/4 cup cocoa
- 1/4 cup maca powder (optional)
- 1/8 cup cinnamon (optional)
- 1″ ginger (optional)
- 2 tbsp honey or maple syrup or pinch of stevia (optional, to taste)
- maca powder
- chia seeds
Blend nuts & dates separately in food processor, then blend together with shredded coconut. Sprinkle coconut on bottom of pie pan (to prevent sticking) and pat crust in.
Blend cashews in food processor until smooth. Add zucchinis & bananas. Add cocoa, maca, cinnamon, ginger & sweetener of your choice. Pour overtop crust.
Decorate with maca, chia seeds, coconut, almonds, or whatever you want! Go wild. :D
Lick the bowl. Freeze overnight or until solid. Smile, share, give thanks & enjoy! <3
“What is a friend? A single soul in two bodies.” ~ Aristotle
A single soul in the bodies of two, or three, or four, or more. This is how I feel about the people in my life: my gurus, my friends, kindred spirits and souls.
On my first day in Las Cruces, a four-mile stroll ‘round the scenic route led me to Downtown Desert Yoga. A place full of love, charm, and the home of my very first studio job.
A place for me to breathe, to grow, to inspire and be inspired.
Last week, we gathered after my final PlayFlow class to feast on organic brownies, raw apple pie and avocado cheesecake (recipe below), to share laughter and stories, presents and presence.
I looked at the incredibly beautiful women and men surrounding me, people I deeply admire and aspire to learn from, and felt a surge of overwhelming gratitude for the souls fate has led me to.
Such beautiful, beautiful souls. Inside and out.
So for me, this little pie is reminiscent of saying goodbye to the people we love, but keeping their lights bright in our heart. Of sharing our humble offerings with the big universe, because even though we are small, we can bring great joy to the people around us.
It is made in love, with love, for love.
- 2 cups macadamia nuts
- 1 cup dates
- 1 cup pistachios (green-chile, if you got ‘em!)
- ¼ cup unsweetened shredded coconut
**Note: Any nut crust will do, really, but I adore how truly decadent this one is- sweet, salty, and spicy at the same time. I experimented with green chile pistachios in honour of New Mexico and fell in love with the taste!
- 2 overripe bananas
- 2 ripe avocados
- ¼ – ½ cup honey or maple syrup or pinch of stevia to sweeten
- Optional: ¼ cup carob powder (for chocolate pie!)
- Optional: ¼ cup maca powder (for super-food-powers!)
Toppings (time to get creative ;)):
- Shredded coconut
- Gogi berries
- Maca powder
Spread a layer of shredded coconut onto cake pan to prevent sticking. Toss nuts, pitted dates and coconut in food processor. Press mixture onto pan until firm.
Blend up bananas, avocados, optional sweeteners and powders. Pour overtop crust and smooth over. The colour of the pie is a bit strange, but hey, it’s the inner beauty that counts! :D
Make it real pretty with sprinkles of coconut, gogi, maca, nuts, or whatever you want! Add in oodles and oodles of love!!
Freeze overnight. Slice, share, spread the joy! <3
Stovetops sing, are you listening?
In our homes, food is glistening…
A beautiful sight,
We’re happy tonight,
Feasting in a winter wonderland!
I’ve been shamelessly singing Christmas carols since summertime, but ‘TIS THE SEASON, my dear joy-givers!
Bright lights are magically appearing everywhere (elves, perhaps?) and even the skies are dressing up extra-festive in brilliant crimson and gold. And you know what that means… it’s time to cook up some Christmas cheer!
This healthy homemade cranberry sauce is rosy as Rudolph’s nose and as sweet as Santa’s smile. I’ve been using it in pies and wraps and stir-fried with my veggies (I know it sounds weird but it’s seriously delish… recipes coming soon!!) but here’s the super-simple star of the show!
Wishing you very, very merry almost-Christmas days!
- 1 cup fresh cranberries
- 4 oranges
- 16 dates (minced)
- ½“ ginger (minced)
Cut oranges in half and squeeze juice into saucepan. Toss all ingredients in and cook on medium-high until desired consistency, approx. 12-15 minutes. Listen to the cranberries pop, pop, pop and sing along!
Yes, it’s really this easy! Happy carolling! :D
**Update: For a fabulous cranberry muffin, head over to Bam’s Kitchen for a tasty treat! I love her creativity!
“Let food be thy medicine, and let thy medicine be food.” – Hippocrates
Our bodies are truly magnificent creations.
We are made to survive. We have epic armies fighting battles in our bods to keep us happy and healthy. And these hard-workin’ germ-whoopin’ wellness warriors need our support!
Our greatest responsibility is to keep ourselves bright, inspired and ablaze with life, because our energy affects everyone around us. After all, we can only give to others if we give to ourselves!
So take some time today to check in with yourself: physically, mentally and emotionally. Listen carefully to the signals sent to you by those on the front lines. Dis-ease is a sign of imbalance in the body, and prevention is the best cure!
Nourish your body with nature’s best. Sleep well. Soak up sunshine. Smile!
One ritual that empowers me is starting off every day with thoughts of gratitude, meditation, yoga, hot ginger tea and a fresh green juice (recipe below!).
Personally, I love juicing. It’s a fabulous way to get an abundance of nutrients that we may not consume otherwise, and it makes me feel fresh and clear. I could rave about this forever, but try it for yourself and see how you feel over the course of a few weeks! :D
Think of this superjuice as the ultimate multivitamin, courtesy of dear mama earth. All you need is a juicer, fresh greens, and an honest heart-to-heart with your inner guru about how you want to live the best life for you.
And regardless of whether you decide to juice or not, just make time to re-connect with your beautiful bodies. That’s the most important thing!
Wishing you health and happiness, from the bottom of my heart to yours. <3
I like to mix and match from:
- broccoli stems
- dandelion greens
- bok choy
- small piece fruit if needed (lemon, green apple, pear or cranberries)
- 1-2 cucumbers
- 3-4 stalks kale
- 2 broccoli stems
- 1 apple
- a kick-ass attitude!
**Note: My staple juice is made purely out of green veggies and ginger. But if you don’t typically consume a lot of raw veggies, I recommend starting with a pure cucumber juice or a cucumber/ apple mix (which is deliciously refreshing) and slowly adding darker greens as you go to get used to the taste. You may also want to dilute the juices with filtered water if they are too strong to begin with. Always listen to how your body feels!
Lemons cut bitterness and apples and pears add sweetness to juices. But keep your juices mostly green to prevent sugar overload from sweet fruit juices. Also, as juicing removes the fiber, which concentrates both nutrients and pesticides, be sure to buy organic and rinse well!
For optimal results, consume immediately on an empty stomach. Let’s get started! :D
Wash fruits and vegetables thoroughly.
Cut thick veggies in half or thirds lengthwise if needed (depending on the size of your juicer’s mouth).
Push all produce through juicer slowly, alternating different types of veggies. To make it easier, push loose leafy vegetables (e.g. spinach) in at the same time as another firmer vegetable (e.g. cucumber).
Drink up delicious vitality, a delicious day! :D
**Note: Clean the juicer immediately to make it easier for yourself. I push my lemon through last to pre-clean, rinse all the pieces right away, and use dish sponges or old toothbrushes to scrub the filter well!
PS. Thank you to beautiful Éva for inspiring this piece by asking me about juicing. I am certainly not a health expert of any kind, but I am always open to questions and happy to share the little I do know. So feel free to ask me anything, and I’d love to learn from you too!
CHEERS to our healthy, wealthy lives! <3
Why did the banana go out with the prune?
Because he couldn’t find a date!
(But don’t you worry dearie, we’re saving ol’ buddy banana from this tragedy today. ;))
Both ice cream and brownies are yummilicious alone, but pair ‘em up and you’ve got a power couple in the house. And, oh baby, I am STARSTRUCK!
Plus matchmaking is just so fun, especially when you invite these sexy mamacitas in: pecans, pistachios, ginger, and chocolate of course…
I’m in a goofy mood today, but aren’t those just the best of days? When you let yourself be silly and free and stop worrying about what the world might think of you?
I’ve been blowing big, glittery bubbles made from dish soap, rolling ‘round grassy hills like an overexcited puppy, and squealing through pillow fights with my boyfriend. I walk around campus with leaves in my hair and a big, sappy grin plastered to my face, and I can honestly say that I wouldn’t want to live any other way!
So join me in this bliss, will you? Take a big ol’ bite of delicious life (with extra sprinkles on top) and lick the icing off your fingers!
Happy living!! :D
INGREDIENTS (makes 1 full baking sheet):
- 3 cups pecans
- 2 cups dates
- ¼ cup carob powder
- ¼ cup pistachios
- ¼ cup maple syrup
- ¼ cup shredded coconuts
Ginger Ice Cream:
- 6 large bananas, frozen
- 2 slices ginger (to taste)
- few drops vanilla (optional)
**Note: I buy bananas overripe at my co-op because they’re always on sale. I peel, chop and freeze them immediately in little containers. Perfect to have ready for smoothies and ice cream!
For brownies: Grind up dates in food processor. Add pecans, pistachios, carob powder, maple syrup, shredded coconuts and mix till even.
Spread onto paper or foil-covered baking sheet. Use another sheet of paper to smooth overtop if desired. Refrigerate. Do a happy dance.
For ice cream: Blend frozen bananas in food processor till creamy. Add ginger and a few drops of vanilla if desired. Scoop generously onto brownies.
Indulge, darlings! Live freely. Giggle gleefully. Bless your beautiful hearts. <3
Avocados aren’t red
And oranges aren’t blue
But this soup is sweet
And so are you…
Okay, okay. I’m not a poet and I know it. :P
But what I can do is serve you up a sunny smile and a yummy new raw soup. I like a little something sweet after my midday siesta, and this is a delightfully light re-energizer to freshen up any day!
It’s so important to make time for ourselves: to sleep, eat well, move, and worship our body temples. We can only brighten up the world if we keep our own flame lit, right?
So go ahead and treat yourself to some sunshine, a smile, a siesta and soup! Sweet dreaming! <3
INGREDIENTS (1 large serving | source organic and local ingredients if possible!):
- 2 oranges (approx. 1 cup juice)
- 2 carrots
- 1 avocado
- 1 clove garlic
- 2-4 slices ginger
- ¼ cup water (only if needed to blend)
- cayenne (optional)
- turmeric (optional)
- sea salt
- pumpkin seeds (to garnish)
- sesame seeds (to garnish)
Squeeze fresh orange juice into blender. Toss in chopped carrots, avocado, garlic, ginger, water and blend till smooth.
Add a pinch of cayenne if you like it spicy, a pinch of turmeric cause it rocks your body, and a pinch of salt and pepper to taste.
Sprinkle on sesame seeds, pumpkin seeds, and delight! Happy sipping! :D
I was ecstatic this morning to find the cutest little eensy-weensy baby sprouties playing peek-a-boo in my glass jar. Yes, I see you!
I’ve been flirting with Raw Veganism for awhile. But last Monday, I committed to a month-long trial relationship to see whether we’re crazy ‘bout each other or not.
Our first awesomely epic date was sprouting, and boy-oh-boy, am I in love with this simple, fresh way to rock your healthiest self!
By sprouting, you “awaken” the dormant seeds. These sleeping beauties come alive with revitalized enzymes, vitamins, easier digestibility and dis-ease-fighting antioxidants. Hiiii-yah!
Oh, and they’re delicious, of course. Crispy and crunchy, perfect for salads and juices (recipes to come, I promise).
So what are we waiting for? Let’s get sprouting!! :D
- 1 large jar
- 1 large bowl to catch water
- rubber band
- organic mung beans! (Or whatever bean/ seed/ grain you want, but this is a great starter. Just fill a small bottom layer in your jar, they will grow a lot!)
- 2-5 days worth of patience
Soak beans overnight in filtered water.
Rinse beans and discard any hard ones that float to the top. Fasten cheesecloth over jar opening with elastic band. Flip jar upside down at 45° angle overtop bowl (for air).
Tuck them into a dark corner in your kitchen. Don’t worry, you can visit them lots so they don’t get lonely.
Rinse every few hours, taking care not to disturb the wee ones too much. Sing them a lullaby or two. Watch them grow with child-like fascination.
**Note: They are ready to eat as soon as you see a little tail peek out, but you can grow them however long you want.
Pat yourself on the back. Smile brightly. Crunch away! :D


Montanas on Buderim is the hottest new Café in Buderim, priding themselves on wonderful service, great food and high quality coffee.
Set in a beautifully renovated space, Montanas is all about the atmosphere and vibes, where you’ll be greeted with a genuine smile from our friendly and professional staff.
Join us for breakfast or lunch 7 days a week, or dinner on Friday nights. Fully licensed from 10 am of course!
- 70 Burnett Street Buderim QLD 4556
- 07 5477 0443


Chicken Guy in Disney Springs
I came to this restaurant without even knowing it has been featured on the Food Network! Now I understand why!
Luckily, I came on a Monday and it was not as packed as it usually is. I've come on days where the line reaches outside of the restaurant. The restaurant seating is limited inside and outside, I was lucky to find a table. You can't make reservations here so I would recommend going on a week day so you don't have to wait to long & you can find a place to sit. Once you order, you get a device that vibrates when your food is ready, then it's brought to your table.
I expected this place to be good because I have seen it all over the internet. I would've never been prepared to eat the best chicken I have ever had in my life. The chicken was cooked so perfectly! The breading was delicious. They have so many different options for sauces, that you would have to come at least 4 or 5 times to try them all. The menu of sauces overwhelmed me & I almost wish I had a bit more time to decide. I ended up going with lemon pepper and I was not disappointed at all! I've been to several restaurants at Disney Springs & this is my new favorite.
Hubby & I tried the loaded mac & cheese and the loaded french fries. They both had cheese, bacon, onions and chicken. I ate every bit of it, and I cant wait to come back and have more! The pricing was super affordable. We spent $40 for a lot of food.
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January 14, 2006
Malted Milk Chocolate Chip Cookies
I found myself with a delicious little bag of Malted Milk Crisp Crunch Topping (Whew, say that 5 times fast) and decided to try out a cookie I'd only yet heard about: The Malted Milk Chocolate Chip Cookie.
I searched online for what seemed like minutes, *ugh, the agony of waiting* before I found a suitable candidate. I changed the ingredients as I saw fit and baked up a delicious and very unique tasting chewy, crispy, malted milk cookie of goodness.
Chocolate Chip Malt Cookies
Adapted from this recipe.
2 3/4 cups flour (*You may have to increase flour by up to 1/4 cup to decrease the stickiness.)
3/4 cup chocolate malted milk powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup malted milk crunchies (These are tiny pieces of malted milk found in specialty baking stores. You could use malt balls or whoppers instead.)
1 cup white granulated sugar
1/2 cup brown sugar, firmly packed
1 cup butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 Tablespoons sweetened condensed milk
1 cup milk chocolate chips (original recipe calls for 2 cups, but I don't care for a lot of chocolate in my cookies)
1. Preheat oven to 350 degrees F. In a medium bowl combine flour, malted milk powder, malted milk crunchies, baking soda and salt. Mix well and set aside.
2. Cream sugars and butter in large bowl of electric mixer using medium speed. Add eggs, vanilla and sweetened condensed milk, and beat at medium speed until light and fluffy.
3. Stir in flour mixture and then chocolate chips until just combined. Do not over mix.
4. Form 1 1/4-inch balls and place onto an un-greased cookie sheet, about 2-inches apart. Bake for approximately 10 minutes, until cookies are slightly brown along the edges. Let cool on a cookie sheet for 3 minutes before removing to cooking rack.
Makes approximately 4 dozen, 3-inch cookies.


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There’s an undeniable link between food and memory, just the thought or smell of particular dishes can quickly transport you to another time and place. Often, this has to do with memories of home or celebrations where food was a central feature. Think back to birthdays, religious holidays, Iftar when the delicacies were piled high and the house comes together to break their fast for the day.
Perhaps for you, it is memories of boarding school where Indomie packets cooked in hiding, under the light of a torch in ways that seemed to defy possibility that raises feelings of nostalgia. Whatever the attachment, where there is food, there is meaning.
For some of us, this meaning is a quiet unfurling we hold close and savour, for others it is a loud announcement in the form of #jollofwars and spice challenges. The point is when it comes to food, our hearts are involved.
As the year winds down and the festive season ramps up, many of our thoughts are running to sumptuous feasts. For the chefs, sous chefs and self-appointed tasters, their heat is figuratively on. Perhaps you want to evoke emotions that counter the heaviness of 2020 or you want to put twists on beloved dishes, whatever your intention, these 5 books are the perfect accompaniment to planning the final feasts of 2020 – a year that cannot but be ever remembered.
Longthroat Memoirs | Yemisi Aribisala
Nigeria has a strong culture of oral storytelling, myth of creation, of imaginative traversing of worlds. Long Throat Memoirs collates some of those stories into at irresistible soup-pot, overexpressed in the flawless love language of appetite and nourishment. A sensuous testament on why, when and how Nigerians eat the food they love.
Through a series of essays often referred to as love letters to the Nigerian palate, Long throat Memoirs presents a sumptuous menu of Nigerian food. From innovations in soup, fish as aphrodisiac and the powerful seductions of the yam, Long Throat Memoirs examines the complexities, the peculiarities, the meticulousness, and the tactility of Nigerian food. this book is a welcome addition to the global dining table of ideas.
Read Yemisi Aribisala’s work here
Adjonyoh takes readers on a tour of favourite, homemade Ghanaian dishes. With a music playlist, a map of regions and their dishes, she places readers right at the centre of the origins of these dishes; focusing on traditional flavours while adding her particular twist.
In an extensive glossary section, she helpfully describes staple ingredients such as agushi (dried melon seeds) and various chillies. Fante-Fante, a fish stew from her grandmother’s native coastal region, is straightforward, but variations (such as sprinkling in ground dried shrimp) for coaxing deeper flavour are provided. The author also nods to her mother’s Irish heritage with Ghanaian-Irish Scotch Eggs in a coating of black pudding and yams. But the focus is on West Africa.
Read Zoe Adjonyoh’s work here
In Bibi’s Kitchen | Hawa Hassan, Julia Turshen
Grandmothers from 8 Eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. Food writer Julia Turshen and Somali chef Hawa Hassan uniquely present 75 recipes and stories gathered from bibis (or grandmothers) from South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea.
Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. What makes this cookbook so special is that it amplifies the voices of African women who would not have otherwise been heard.
Read Hawa Hassan’s work here
Hibiscus is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables Tubers; Grains Pulses; Meat Poultry and Baking Desserts, there’s something for every occasion and for everyone. Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it’s experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat’s Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lopè will help you discover all that modern Nigerian food has to offer.
Read Lopè Ariyo’s work here
Durban born, Lucia Mthiyane takes us on a journey of her success with recipes filled with her flavour and flair and her uniqueness. She introduces us to her beginning in Once Upon a Time, takes us through Memories, Milestones and finally leaves us with Mainstay Recipes. Kitchen Queen is a visual feast of the most basic meals being turned into extraordinary looking dishes from Seven Colours to Cakes, Bakes and Puddings. The book is bursting with colour and the vibrancy of the dishes and Lucia has you desperate to try your hand at a dish or ten.
Read Lucia Mthiyane’s work here


Goat's Cheese, Leek and Red Onion Puff Pastry Twisters
Traditionally we eat dairy foods on Shavuot but for this feature I have decided to write a dairy recipe that is just a little bit different, whilst still being perfect for Kiddush, a starter or as part of a main course during this chag.
Just vary the size of the casing to suit the occasion. Although I have used goat's cheese, you can also use cream or curd cheese.
Preparation time: 30 minutes
Cooking time: 25 minutes
375g puff pastry, ready rolled if possible
2 beaten egg yolks, for glazing
For the filling
15g unsalted butter
1 tbsp olive oil
1 medium-sized leek, washed, trimmed and finely chopped
1 red onion, skinned and chopped
125g soft goat's cheese
75g chopped walnuts (optional)
Salt and freshly ground black pepper
For the garnish
Freshly ground black pepper
1) Preheat the oven to 220ºC/425ºF/gas mark 7.
2) Prepare the pastry by cutting it into six 10cm (4 inch) squares.
3) Using a sharp knife cut an incomplete inner 1/2 inch square. Do not cut the square completely - leave two opposite diagonal corners uncut.
4) Brush the pastry with beaten egg yolk.
5) Lift one of the cut corners and join it to the diagonally opposite cut corner pressing lightly to attach.
6) Repeat with the other cut corner. You now have a square with twisted corners.
7) Bake for 15 minutes until well risen and golden.
8) Remove from the oven and using a sharp knife very carefully cut out the top layer of the inner square and set it aside to use as a lid. Carefully scrape out any raw pastry leaving the base intact.
9) Heat a frying pan with the butter and olive oil. Sauté the chopped leek and chopped onion until softened.
10) Turn the heat off and mix in the goat's cheese and chopped walnuts. Season with salt and freshly ground black pepper.
11) Spoon the prepared filling into the pastry twisters. Sit the lid on top.
It is at this stage that the twisters can be prepared in advance and reheated in the oven for 10 minutes on 180ºC/350ºF/gas mark 4.
To serve the stylish way
Serve immediately on a warmed plate and dust the plate with freshly ground black pepper.
- Roasted Root Mash Pie
- Chicken with Apricots and Wild Mushrooms
- Apple and Prune Tea Bread
- Rosemary Lamb Fillets with Orange Rice
- Lancashire cheese, watermelon and red cabbage salad
- Teriyaki Aubergine
- Veal Chops with Mushroom Sauce
- Spanish Chicken
- Sweet Potato and Sausage Stacks
- Tomato and Aubergine Salad
- Salmon and Wasabi Avocado Tartines
- Fruits of the Forest Creme Brulee
- Lancashire Cheese and Green Bean Salad
- Sicilian Sea Bream with Spaghetti
- Tricolour Pizza
- Marinated Strawberries with Vanilla Shortbread
- Mint Choc Cheesecake
- Lancashire Cheese with Honey Roasted Beetroot Salad
- Stuffed Chicken in Soy Glaze
- Aubergine Schnitzel with Coriander Pesto Dressing
- Lamb Pilau with Apricots
- Apple Matzah Pudding
- Turkey Goulash
- Stuffed Tomatoes with Grated Courgettes
- Chocolate Roulade
- Gazelle Purim Horns
- Mahogany Glazed Chicken
- Sticky Chinese Ribs
- Salmon with Red Wine and Beetroot


Global Markets for Biopesticides — NEW YORK, July 7, 2014 /PRNewswire/ —
A third way. A best-practices standard. Michael Rozyne, director of regional food distributor Red Tomato, calls it simply something bigger. He says that lumping all non-organic growers into a single category, merely because they use synthetic pesticides, doesnt do justice to the portion of those growers who are farming using many organic practices, high-level integrated pest management and all sorts of natural controls, who are paying attention to erosion, pollution, and farmworker safety. Conditions in the Northeast, including humidity and pests, make it all but impossible to grow organic fruit at marketable scale and quality, and Rozynes Eco Apple and Eco Peach programs have defined standards that allow fruit growers to supplement natural controls such as sulphur with some synthetics: trifloxystrobin (trade name Flint) to control apple scab disease, for example. Whole Foods Market is also looking for another way. This fall, the company will roll out a system that classifies produce as good, better or best, depending on criteria ranging from those that the organic standard addresses specifically, such as soil health, to those that the standard has nothing to say about, such as farmworker welfare, pollinator protection, biodiversity and greenhouse gas emissions. Under the new system, it will be possible both for a conventional farm to rate best and for an organic farm to fail to rate even good. Were broadening the conversation to things that are important to our customers and to us, says Matt Rodgers, Whole Foods associate global produce coordinator. Over the past 30 years, organic has been an important counterpoint to the chemical-intensive agriculture that is the legacy of the Green Revolution, and theres no reason to take it away.
For the original version including any supplementary images or video, visit http://www.vnews.com/lifetimes/12589376-95/is-there-middle-ground-between-organic-and-conventional
The major objectives of this study include: – Assessing the technology developments. – Identifying the driving factors for demand. – Making available the most current and reliable information on the market size. – Estimating the global supply and demand scenario broken down by applications andregions. – Estimating the growth rate in demand.
For the original version including any supplementary images or video, visit http://www.prnewswire.com/news-releases/global-markets-for-biopesticides-266017891.html


Top 5 Jozi joints for a late-night feast
Who says that the fun has to stop after a night out with friends? Maybe, you only discover the city’s hidden flavour when you’ve been out for so long that your phone is dead, but your hunger is alive and well. Take you cues from Flying and extend the fun with after-hours search for flavour.
To guide you on your path to all things delicious and flavoursome, we hooked up with a local Joburg foodie best known for stirring up social media with her fly recipes.
She’s Luyanda Mafanya, the fly cuisine queen behind Cooking with Luyanda and she’s probably eating something delicious right now.
So next time it’s quarter-to way-too-late and you’re reaching for the last garage pie, scroll Luyanda’s list of her top 5 foodie joints for 24/7 flavour.
If you searching around the city for a kitchen that’s still open at 10pm, Gemelli is the place to go for the best Italian in the city.
Gemelli is fast becoming the “it” spot to get you Italian grub on and you will soon realise this when you try to make a booking and get told you have to wait weeks! Let me give you the inside scoop... Don't make a booking, just go. You'll find a table, trust me!
Address: 13 Posthouse Link Centre, Corner Main & Posthouse Street, Bryanston, Johannesburg
Best meal: West Coast sole and the lamb rump.
NB! Keep an eye out for their daily specials, the chefs really get creative.
Surely, this is the best late-night dining spot in Joburg. I mean, who doesn't want to create their own pizza at 2am?
Not only can you get pizza (plus healthy options) but they have a great selection of wines, champagne and sweet treats!
Address: There are 13 locations around Gauteng, but my favourite spot is the Andiccio in Morningside. THEY PLAY THE BEST MUSIC!
Best meal: Try a focaccia with cheese and garlic, topped with extra mozzarella, pineapple, Parma ham and rocket. This combination is very different, but it's absolutely amazing.
NB! They deliver until midnight every day and they are open 24/7.
MASH BRAAI HOUSE
If you love traditional food, then this is the place to go if you're in and around Fourways.
Whether you want their ready-cooked meals of mogodu, traditional chicken, lamb stew or braaied meat, you can get your fix until 2am.
Address: The Buzz Shopping Centre, Fourways
Best meal: I really enjoy the ready-cooked traditional meals because I feel like I can just braai at home! LOL!
NB! Weekends get really busy and the service seems to dwindle the busier it gets, but if the traditional food craving is real, definitely visit Mash.
Sixes is known for having the best cocktails in Joburg – trust me, they are great! Plus, you can enjoy their 2 for 1 cocktail special every day from 12 to 7pm - don't say I didn't warn you!
Not only are their cocktails good, but they actually have the best nachos HANDS DOWN! You can either have them plain or top them with chicken or mince. Chicken is my personal favourite.
Address: 7th Street, Melville, Johannesburg
Best meal: Nachos topped with chicken
NB! They are open until 2am every day.
I would not have known this until I was given this project, but I recently discovered that this Nando’s closes at 11pm during the week and at 2am on Friday and Saturday.
Imagine Nando’s after a great night out? Mind blown!
Nando’s is the best, let's not lie. Their prices aren't, but the food is good quality.
I usually go for a quarter chicken, chips and a roll because it’s price friendly at R49.90, but the chicken livers also have my heart.
Address: 960 Main Rd Melville Johannesburg, 2092
Best meal: CHICKEN


Read This Step One Foods Review To Lower Your Cholesterol Level In 30 Days
Today’s review starts with the statement, “what you eat today will determine how you feel tomorrow.” So the question is: What kind of food is good for your health? It includes vegetables, fruits, whole grains, meat, etc. However, people with high cholesterol should consume certain foods such as oatmeal, nut, or other high-fiber meals. That’s all you can find it easily in our Step One Foods review.
This article has been written and updated by M. N. Lindasari, last updated 10mo ago. If you like to read Step One Foods Review, we must tell you that other 1273 readers also love to read more Healthy Food Reviews.
1273x this article has been read, And readers in December will likely continue to increase.
Table of Contents
- Step One Foods Review
- Why Shop At Step One Foods?
- What's On Step One Foods
- Step One Foods Starter Pack Review
- How Much Step One Foods Cost?
- Step One Foods Pros & Cons
- Is Step One Foods Worth To Buy?
- Is Step One Foods Legit?
- Step One Foods Customer Reviews
- Step One Foods Customer Service
- Where To Buy Step One Foods
- Does One Step Foods Really Work?
- Is Step One Foods FDA-Approved?
- Does Step One Foods Lower Cholesterol?
- Is Step One Foods Sold In Stores?
Step One Foods Review
Cholesterol is divided into two forms: Low-density lipoprotein (LDL) and High-density lipoprotein (HDL). This is not entirely terrible, except when the body receives excessive LDL cholesterol. It will lead to high blood pressure, stroke, diabetes, or even heart attack.
Step One Foods is a food brand that provides simple meals and snacks to support healthy cholesterol levels. This company was developed by Dr. Elizabeth Klodas, MD FACC, who is a board-certified Cardiologist.
She trained at Mayo Clinic and Johns Hopkin, which made her exhausted with all the medicine she prescribed. At that moment, she was eager to create something that could improve heart health and change what people eat. That’s Step One Foods begins!
As seen on social media, it’s quite a popular brand with 8k+ followers on Instagram and 32k+ followers on Facebook. What’s more, some well-known media such as CNN, Chicago Tribune, Web MD, StarTribune, and 5 Eyewitness News give positive feedback on how it works for health.
So, if you think taking statin drugs makes you feel even worse, this Step One Foods review is where you begin your search for healthy cholesterol foods. As the brand claim, “It’s step one to better health!”
Why Shop At Step One Foods?
A study conducted by Mayo Clinic and the University of Manitoba revealed around 80% of patients lowered their LDL (bad) cholesterol within 30 days after consuming two servings a day of Step One Foods products. Well, it’s more than interesting!
With such big results, Step One Foods is effective as an alternative medicine to lower blood cholesterol. For sure, the selling point is pretty good in providing what people really need.
Other than that, the following are other things you might consider before deciding to buy:
Step One Foods Highlights
- Offers worldwide shipping
- Free shipping on all orders $75+
- Fast shipping with Priority mail
- New plan members will receive 15% off
- Easy to claim return policy
What's On Step One Foods
As of now, Step One Foods offers several collections of sweet bars and heart-healthy snacks to treat yourself healthier. Each product has ingredients that have been clinically proven to get impressive health results.
What’s more, Dr.Klodas made sure that each product contains four essential nutrients for heart health and to reduce cholesterol levels. It includes omega-3 fatty acids, whole food fiber, plant sterols, and antioxidants.
Here are the available products you can choose from:
- Dark Chocolate Walnut Bars
- Dark Chocolate Crunch Bars
- Cranberry Pecan Bars
- Apple Cinnamon Bar
- Peanut Butter Bar
You may ask a question: Which snacks are favored by most customers? Take it easy. In this Step One Foods review, we’ll dive deeper into the best-selling one. So, keep on scrolling!
Step One Foods Starter Pack Review
The Starter Pack is the most popular among other packs. It consists of five products that will get you ready to start your day one step ahead of staying healthy.
Those five products are:
Dark Chocolate Crunch Bar
Made with sweet dark chocolate and cocoa, this delicious chocolate bar lifts you in a good mood and make you feel as good as it tastes. Oh! The fresh chips inside the bar are so delightful to add a mouthwatering crunchy texture.
Ingredients: date paste, peanut butter, bittersweet chocolate, cocoa butter, chia seeds, whole pinto bean flavor, etc.
Blueberry & Cinnamon Oatmeal
Get ready to a sunny morning by having breakfast with this incredible tasty oatmeal. In every single scoop, it’s filled with real blueberries and nuts. Of course, you’ll love it.
Ingredients: Whole oats, flax seeds, dried blueberries & cranberries, sunflower oil, almond, walnuts, cinnamon, etc.
Enjoy your favorite salad or sweet potato with this premium ground granola containing the perfect combination of almonds, oats, walnuts, and cranberries. Sprinkle it on your food, and you can indulge in better eating.
Ingredients: Oat bran, white chia seeds, flax seeds, dried cranberries, almonds, walnuts, plant sterols, etc.
Dark Chocolate Walnut Bar
Another chocolate to take care of your heart in the sweetest way. It tastes so good, with the perfect combination of nutty chunks of walnut and dark cacao chocolate. Plus, you’ll love the touch of sweetness of dried berries and dates.
Ingredients: Bittersweet chocolate, sugar, cocoa butter, organic dates, walnuts, oat bran, dried cranberries, etc.
Cranberry Pecan Bar
For the last, this sweet, chewy, and soft bar will remind you of the classic fruit and nut flavors that are slightly tart yet so yummy. It will be your new favorite snack when you take a break or while chilling out.
Ingredients: Dried cranberries, date paste, almonds, pecans, chia seeds, oat bran, walnuts, raisins, flax seeds, etc.
As of writing this review, the Starter pack costs $139.95 for a one-time purchase. Or join Starter Pack plan memberships to save 15% for $118.96.
How Much Step One Foods Cost?
In terms of price, Step One Foods offers its best prices so everyone can afford the proper nutrition for measurable health improvement.
If you purchase just one box, you need to spend around $24.95 to $32.95, depending on which flavor you buy.
Or, if you’re interested in the bundle package, you have to pay $128.95 for a pack of 4, $139.95 for a pack of 5, and $164.95 for a pack of 6.
Alternatively, find the discount code on the website or join the subscription to receive great deals on your favorite bars.
Step One Foods Pros & Cons
Right after you understand the product review, it’s time for you to comprehend the benefits and drawbacks of the brand. Look at the following list below:
Step One Foods Pros
- Used the finest ingredient that is clinically proven
- There are no counterproductive additives to cause side effects
- It contains essential nutrients for heart health
- Each snack has a delicious taste
- It helps to improve blood flow, lower cholesterol, and lower blood sugar
- It’s great to lose weight naturally
- Best value for the money
Step One Foods Cons
- Some people complaints about the different result cycle
Is Step One Foods Worth To Buy?
There’s no compromise at all when it comes to quality. Most snacks are whole foods with the right amount of heart-healthy building blocks. Even better, it’s vegan and free from GMOs and sodium.
It costs affordable for each box filled with 12 pcs. The packaging is also lovely and looks sturdy. Overall, we can confidently say that One Step Foods is worth trying.
Is Step One Foods Legit?
This brand is one of the most impressive food brands, which offers healthy food products to heal heart health and high cholesterol level—formulated by cardiologists to deliver the precise amount of nutrients.
All products are legitimately proven based on reliable research and are considered equal to pharmaceutical interventions. This means the brand is legit to distribute and safe to consume.
Step One Foods Customer Reviews
With all our explanations, you’re probably skeptical of the brand’s claims. Yet we’ve traced some testimonials of those who experienced significant benefits of the brand. Go to the testimonials page to prove it.
The other customer reviews we’ve found on Amazon which has 3.7/5 ratings.
One customer leaves a comment after purchasing Anytime Sprinkle. She loved the whole package and the texture, as said below:
Easy to travel with … sprinkle on yogurt at airport or Starbucks so keep up with my heart healthy program on the road.
Another customer review said that the product is indeed beneficial for body health. Plus, it offers a wide selection of delicious flavors.
Great healthy addition to Greek yogurt! Keeps me full and packed with Omegas and antioxidants.
Overall, we noticed a lot of positive feedback from customers impressed by the formula, ease of use, and exquisite taste.
Step One Foods Customer Service
If you can’t find answers to your questions in our Step One Foods review, you can always ask the customer service team for detailed information. Below are the easy ways to contact the team:
- Email: email@example.com
- Phone Call: 952-303-4265, or
- Click the chat button to start “Live Chat”
The team will respond to your message within 24 hours on Monday – Friday from 9 am – 8 pm CST. If you’ve an urgency issue, it’s better to call them.
Where To Buy Step One Foods
Step One Foods is only available in the online store, where you can buy directly on its official website. Over there, you’ll get the ultimate shopping experience with great service. Or, if you like to hunt around the marketplace, you can also find it on Amazon.
When searching for Step One Foods reviews, some buyers ask the following questions. Therefore, we’ve collected the answers you need the most.
Does One Step Foods Really Work?
According to the Mayo Clinic and the University of Manitoba study, this real food-based intervention can lower cholesterol levels within 30 days.
Other evidence shows that this food can prevent almost 159 deaths every day. It’s being said a 1 mg/dL can minimize LDL cholesterol by decreasing total mortality by 1%. You can visit this page for detailed info.
Is Step One Foods FDA-Approved?
As we did a quick research on this brand, we couldn’t find any mention of it being FDA-registered. However, one thing for sure is that all products are carefully formulated by a cardiologist that has already proven effective through a clinical trial.
Does Step One Foods Lower Cholesterol?
Absolutely, yes! Thanks for carefully selecting nutrition & ingredients that make it works great to reduce your cholesterol levels. And again, you only need 30 days for real. It’s unbelievable!
Is Step One Foods Sold In Stores?
Unfortunately, you can only purchase this brand through its website at steponefoods.com. Due to its special formula, the brand doesn’t have a retail store or offline store.
Constantly taking medicines for high cholesterol is not a joke at all. You might get tired of the pills but still, need a cure. The effective solution is changing to a healthy lifestyle and getting proper nutrition to reduce bad cholesterol levels.
Step One Foods is your game-changer, consume twice a day for 30 days or more, and you can see results. Take this as a substitute for your favorite meal or snack.
Stay healthy, everyone!


Toronto Vegetarian Association
The Toronto Vegetarian Association (TVA) is a well-organized and informative resource for vegetarians (and veg+ curious!). They print an annual Vegetarian Directory of local restaurants that are offer veg-friendly dishes. You can find the print version at most vegetarian restaurants and many organic food stores across Toronto. A $20 membership card gives you 10% off at a long list of food outlets and retailers, quickly paying for itself.
I have been a vegetarian since 2008. It all started when I signed up to ‘take the veggie challenge’ and try a vegetarian diet for 30 days.
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In Michigan, 14.2% of adolescents are overweight and 11.9% are considered obese. Our Kids in the Kitchen initiative, which began in 2006, involves children and their parents in hands-on activities that focus on preparing healthy foods. Our volunteers partner with local organizations to teach children and parents about nutrition and healthy lifestyles through games, interactive food preparation, and fun ways to exercise.
Children’s health and wellness has been a key issue for Junior Leagues since the first founding in 1901. Our Kids in the Kitchen program is part of a larger initiative put on by the Association of Junior Leagues International. With so many Leagues working together, we are better able to tackle the nationwide issue of childhood obesity. Please visit the national Kids in the Kitchen page to learn more.
Comments from children who have attended our Kids in the Kitchen events include:
“When we first came in we didn’t know what it was going to be like and so we made a smoothie. It was good!”
“My favorite part of Kids in the Kitchen was making parfaits and planting tomatoes. We have a garden now! I learned you can grow tomatoes in the right soil and to water them once a week.”
“We’re learning how to stay healthy and learning how to stay fit. We made a burrito with cream cheese and bell peppers. It’s good and it tastes good!”


The best flake cake ever! You will not regret making this!Recipe by Hosted Posted Updated on May 29, 2023 at 1:28 PM
YIELD 1 8-inch bundt cake
Not adjusted when yield changes
Not adjusted when yield changes.
COOK TIME 1 hour
PREP TIME 25 minutes
TOTAL TIME 1 hour 25 minutes
- 1 package yellow cake mix
- 1 package instant vanilla or French vanilla pudding
- 1 t vanilla extract
- 4 eggs
- 1 c milk
- 1 package bar German chocolate—grated (can use food processor)
- 6 oz chocolate chips
- Use mixer to blend together all ingredients except German chocolate and chocolate chips.
- Fold in grated German chocolate
- Pour into greased and floured bundt pan. (Pam baking spray works well.)
- Sprinkle chocolate chips on top.
- Bake at 350 degrees for one hour.
- Allow to cool thoroughly before removing from pan.
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 6.13g||38%|
|Trans Fat 0g|
|Total Carbohydrate 79.9g||27%|
|Dietary Fiber 0.9g||3%|
|Total Sugars 51.3g|
|Vitamin D 0.8µg||5%|
|*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|


Blood Tests and Breakfast July 28, 2016Posted by jkahane in food hut, health hut, personal.
Tags: blood tests, breakfast, dunn's famous deli, food hut, health hut, hospital, office, personal, work
Just got in to the office.
Already extremely warm outside here in Ottawa.
I went to the hospital for my 3-month set of blood tests, and had to deliver up 6 vials of the red stuff (mine is red, I hope yours is too!) and 2 containers of pee. Oh, joy! Oh, bliss!
From there, it was over to Dunn’s Famous Deli for a late breakfast. I would have gone to Denny’s, but far as I know, there’s no Denny’s around Ottawa any longer. Breakfast was good, but I couldn’t combine pancakes with eggs and get some decent extras with it for a reasonable price, but the decaf coffee is good and they have sugar-free maple syrup (that was like runny stuff).
Now I’m at work.
Time to get busy.


Posted this on Tumblr earlier tonight. Decided it needed a second home. I get so fed up with seeing/reading/hearing the same damn excuses and justifications for doing stupid shit, or allowing your body to take over your mind. Your brain is powerful. Harness it, and get the fuck on with life.
1. ‘Veganism is sooooo hard!There just isn’t any vegan food where I live!’ Bullshit. Rice, beans, pasta, vegetables, and fruit are available in some manner or another everywhere in the first world. You can’t get meat substitutes? wah wah wah. Learn to cook.
2. ‘Eating healthy is expensive.’ Please. I spend vastly less on eating healthy than I ever did on packing my body full of ‘food’ from fast food restaurants, frozen dinners, and prepackaged, processed food. Go to the grocery store.
3. ‘Oh, I could never give up ______, it’s too awesome.’ Not true. you can give up anything you want, if you want to. You just have to actually want to, and it’s not hard at all.
End of rant, just tired of seeing the same shit over and over again.


In a world marked by rapid industrialization and technological advancement, there has been a growing realization of the need to embrace sustainable practices that not only benefit us in the present but also ensure a flourishing future for generations to come. Organic farming, with its roots deeply embedded in ancient agricultural practices, has emerged as a beacon of hope for the restoration of our ecosystems and the cultivation of food in harmony with nature. In this comprehensive article, we will delve into the concept of organic farming, exploring how the restoration and implementation of old agricultural practices can pave the way for a more sustainable and regenerative agricultural system.
Table of Contents
The Essence of Organic Farming
Organic farming is not a novel concept; it draws upon the wisdom of our ancestors who practiced agriculture in harmony with nature, long before the advent of synthetic chemicals and genetically modified crops. The core essence of organic farming lies in mimicking the natural processes and ecosystems that sustain life on our planet.
Historically, farming practices were centered around traditional knowledge, crop rotation, and the recycling of organic matter. These practices maintained soil fertility, minimized pest and disease pressure, and preserved the balance of ecosystems. However, the advent of chemical-based agriculture in the 20th century shifted the focus towards higher yields and short-term gains, often at the expense of long-term sustainability.
Restoring Old Agricultural Practices
In recent years, a growing movement has sought to revive the traditional and time-tested practices of organic farming. By learning from the past and embracing ancient wisdom, we can restore the ecological balance of our farmlands and create a more resilient and sustainable food system.
1. Crop Diversity and Rotation
One of the key aspects of organic farming is crop diversity and rotation. Historically, farmers cultivated a wide variety of crops on their lands, which helped to break pest and disease cycles naturally. Crop rotation, wherein different crops are planted in sequence, helped to maintain soil health and prevent the buildup of pests specific to one crop.
Restoring these practices involves reintroducing crop diversity into modern agricultural systems. By planting diverse crops, we can reduce the reliance on chemical pesticides and fertilizers while promoting a healthier and more biodiverse environment.
2. Composting and Organic Matter
The traditional practice of composting, wherein organic waste and crop residues are converted into nutrient-rich compost, is a fundamental aspect of organic farming. Compost not only enhances soil fertility but also improves soil structure and water retention.
Implementing composting practices on a large scale can help manage organic waste, reduce greenhouse gas emissions, and support the regenerative capacity of soils. By returning organic matter to the land, we close the loop of nutrient cycling and reduce the need for external inputs.
3. Natural Pest Control
Before the era of chemical pesticides, farmers relied on natural pest control methods to manage pests and diseases. Beneficial insects, such as ladybugs and praying mantises, were encouraged to thrive in the fields, preying on harmful pests. Companion planting, wherein certain plants are grown alongside others to repel pests or attract beneficial insects, was also commonly practiced.
Restoring these practices involves a shift away from chemical pest control and embracing integrated pest management (IPM) techniques. By creating a balanced ecosystem that encourages natural predators, we can reduce the reliance on chemical pesticides and minimize the impact on non-target organisms.
4. Saving and Sharing Seeds
In traditional farming communities, saving and sharing seeds were common practices that ensured the preservation of diverse crop varieties. Farmers selected seeds from the healthiest and most resilient plants, leading to the evolution of locally adapted and resilient crops.
Restoring seed-saving practices involves reclaiming our agricultural heritage and protecting biodiversity. By supporting seed banks, community seed exchanges, and heirloom varieties, we can safeguard genetic diversity and promote crop resilience in the face of changing climates and environmental challenges.
The Benefits of Implementing Old Agricultural Practices
The restoration and implementation of old agricultural practices offer numerous benefits, not only for farmers but for the entire planet:
1. Sustainable Food Production
By embracing organic farming techniques, we can produce food in a manner that sustains the health of our soils, waterways, and ecosystems. Sustainable food production ensures that future generations will have access to nutritious and safe food.
2. Climate Change Mitigation
Organic farming practices, such as composting and cover cropping, sequester carbon in the soil, helping to mitigate the effects of climate change. By adopting regenerative practices, we can contribute to carbon sequestration and reduce agriculture’s carbon footprint.
3. Biodiversity Conservation
The revival of traditional farming practices promotes biodiversity conservation by providing habitat and sustenance for diverse plant and animal species. A biodiverse ecosystem is more resilient to environmental changes and disruptions.
4. Enhanced Resilience
Old agricultural practices prioritize resilience, equipping farmers to cope with challenges such as extreme weather events, pest outbreaks, and market fluctuations. Resilient farming systems are better equipped to adapt and thrive in changing circumstances.
The Challenges of Organic Farming
While organic farming offers numerous benefits, it is not without its challenges. Transitioning from conventional to organic practices can be a daunting task for farmers, requiring time, knowledge, and financial investment. Organic farms may also face greater pest pressure initially, as they rely on natural pest control methods rather than synthetic pesticides. However, with proper planning, education, and government support, these challenges can be overcome, and the rewards of organic farming can be reaped in the long run.
The Future of Organic Farming
As the world grapples with issues like climate change, food security, and environmental degradation, organic farming emerges as a beacon of hope. Its sustainable and regenerative practices offer a roadmap for a greener and more resilient agricultural system. Governments and consumers alike are increasingly recognizing the value of organic farming, leading to greater support, investment, and demand for organic products.
With advancements in technology and scientific research, organic farming continues to evolve, becoming more efficient and productive. New organic farming techniques and innovations are being developed, addressing the challenges faced by farmers and expanding the scope of organic agriculture.
Organic farming, with its roots in ancient agricultural practices, offers a compelling path forward for the restoration of our planet’s ecosystems and the cultivation of food sustainably. By learning from the past and implementing old agricultural practices, we can foster a regenerative agricultural system that nourishes both people and the planet.
The transition towards organic farming requires collective effort and support from governments, consumers, and farmers. By acknowledging the wisdom of our ancestors and harnessing modern knowledge and technology, we can cultivate a greener and more sustainable tomorrow.
Please visit a2zsurveying.com for more such articles.


Unlock the secret to better health with a sweet and tangy twist! If you’ve been searching for a way to incorporate apple cider vinegar into your daily routine without puckering up, look no further. Apple cider vinegar gummies have taken the wellness world by storm, offering a delicious and convenient alternative to traditional liquid ACV. But do these chewable treats live up to the hype? Join us as we dive deep into the science behind apple cider vinegar gummies, separating fact from fiction. Get ready to tantalize your taste buds and discover if these little wonders are truly worth adding to your wellness arsenal!
Conclusion: Are ACV Gummies Worth Trying?
Let’s talk convenience. One of the biggest advantages of ACV gummies is their portability. No need to lug around a bulky bottle of liquid apple cider vinegar or worry about spills in your bag. These compact and tasty gummies can be taken on-the-go, making it easier than ever to incorporate ACV into your daily routine.
Taste plays a crucial role in whether or not we stick with something long-term. Fortunately, ACV gummies offer a palatable alternative to the pungent liquid form. With flavors ranging from apple to berry, these chewable delights make taking apple cider vinegar an enjoyable experience.
Now let’s turn our attention to the potential health benefits. Apple cider vinegar has been touted for its ability to support digestion, promote weight loss, regulate blood sugar levels, and boost overall immunity. While some studies suggest these benefits may be possible through regular consumption of ACV, more research is needed to fully validate these claims.
It’s important to note that individual results may vary when it comes to any dietary supplement or wellness product. What works wonders for one person may not have the same impact on another.
What are Apple Cider Vinegar Gummies and How Do They Work?
Apple cider vinegar has long been touted for its health benefits, from aiding digestion to promoting weight loss. However, many people find the taste and acidity of apple cider vinegar hard to stomach. That’s where apple cider vinegar gummies come in.
These gummies provide a convenient and tasty way to incorporate apple cider vinegar into your daily routine. Made by combining apple cider vinegar with other ingredients like pectin, sugar, and natural flavors, these gummies offer a more palatable alternative to drinking straight vinegar.
But how do they work? The key lies in the acetic acid content of apple cider vinegar. Acetic acid has been shown to have various health benefits, including improving insulin sensitivity, reducing blood sugar levels, and boosting metabolism.
When you consume the gummies, the acetic acid is released into your body slowly over time rather than all at once like when you drink liquid apple cider vinegar. This slow release allows for sustained effects throughout the day.
In addition to acetic acid, some brands also include other beneficial compounds like antioxidants or probiotics in their gummy formulas. These additional ingredients can further enhance the potential health benefits of apple cider vinegar.
While more research is needed on the specific effects of apple cider vinegar gummies compared to liquid form ACV, they offer a convenient and enjoyable way to potentially reap the rewards of this popular elixir without having to endure its strong taste or acidic nature.
The Health Benefits of Apple Cider Vinegar
Are ACV gummies worth trying? After delving into the science behind apple cider vinegar and its potential health benefits, it’s clear that these gummies offer a convenient and tasty way to incorporate this ancient remedy into your daily routine. While more research is needed to fully understand all of the effects of apple cider vinegar, there is promising evidence supporting its use for weight management, digestion, blood sugar control, and heart health.
However, it’s important to remember that apple cider vinegar gummies are not a magic cure-all. They should be used as part of a balanced diet and healthy lifestyle. As with any supplement or dietary change, it’s always best to consult with your healthcare provider before adding ACV gummies to your routine.
Whether or not you decide to give ACV gummies a try will depend on your personal preferences and goals. If you enjoy the taste of apple cider vinegar but find drinking it straight too harsh or inconvenient, then these gummies may be worth exploring. Just make sure to choose high-quality products from reputable brands.


Tuesday to Sunday | 10:00 am – 5:00pm
Discover our vineyards and winemaking area while you relax and taste our wines. Located at the Old Wine Route in Valle de la Grulla, where views are amazing. Our wine tasting includes four wines (2oz each) and a small cheese and bread plate. Reservation not required.
* If you are a group of +6 people, we recommend you to make a reservation so that everything will be ready for your arrival.
Forget everything, and have a wonderful day in MD Vinos. We have the Campestre Food Service in which you will taste our specialty “Caja China Pig Roast,” a secret recipe from our founder.
“Caja China Pig Roast”
Salsa, Guacamole, tortillas
Seasonal roast vegetables
2 hours of catering
Also, to enjoy great wines in our tasting room, you will find local products like smoked oysters, fruit preserves, and jam that will complete your experience.


The taste of home - why nostalgia foods are making a Covid comeback
Updated: Jun 24, 2022
Of all the tastes of home that were smuggled back to New York for expat friends after the Christmas break this year, one was more potently meaningful than others.
Tucked carefully among the Curly Wurlys, Scottish Blend teabags, Caramel Wafers, McCoy’s crisps, mature cheddar, and rough oatcakes (no particular brand, just make sure they’re “so rough, your mum warned you never to get in a car with them”), was a bottle of cloyingly sweet liqueur that, for many British teens, was their first taste of alcohol.
In a moment that was almost ceremonial in its hushed reverence – observed by two bemused New Yorkers – Tom cracked open the Warninks Advocaat, adding a splash or two of Sprite and a maraschino cherry. Voila! The venerable snowball – classic cocktail of the 1970s.
The taste brought back vivid recollections of Christmases past, of being surrounded by loved ones – a time and place that can no longer be reproduced physically, but exists, fully formed, in his head. He raised a glass and toasted his much-loved Nana, who died last year, and whose love of life (along with her penchant for a cheeky wee snowball) will be forever linked to the drink.
Food (and beverages) are inextricably entangled with our memories, whether they be of childhood treats (the white bread and butter sprinkled with sugar that my paternal grandmother would make me), family traditions (Dad’s Christmas trifle), or the post-swim fish and chips that means I can still somehow smell chlorine anytime I pass the local chippy.
All five senses come to this particular party: a cocktail of stimuli so powerful that just the smell of anything sweet and fried instantly brings to mind the fairground ... with its flashing lights, pumping disco, and the excited anticipation of thrills to come.
Scientists point to the part of the brain that’s responsible for storing memories – the hippocampus – saying that, because of our primal, biological need to eat, any information related to food gets special treatment. We needed those nuts and berries to survive, so you can be sure our brains are going to remember where we foraged for them.
The hippocampus also works closely with the parts of the brain that deal with emotion and smell, which could be another explanation for why food memories are so evocative.
In Waitrose, sales of rice pudding soared, while the Co-op said shoppers couldn’t get enough of desserts like dried trifle and custard powder
Then there's good old dopamine, the “happy hormone” that is produced when a particularly yummy food is eaten, and which, because of its intimate relationship with the hippocampus, can be triggered by the mere mention or smell of a beloved tasty treat (just start talking to friends about pickled onion Monster Munch or butterscotch Angel Delight and you’ll see what I mean).
All of which might help explain why, along with sourdough starters and bingeing on Bake Off, retro foods have made a massive Covid comeback. The BBC reported that internet searches for banoffee pie doubled in the early months of lockdown. In Waitrose, sales of rice pudding soared, while the Co-op said shoppers couldn’t get enough of desserts like dried trifle and custard powder (demand was up 738% and 336% respectively).
We weren’t just hungry for sweet things. Searches for Spam and corned beef jumped 50% between March and May 2020, with sales of tinned ham more than doubling. And sales of baked beans were up an explosive 69%.
You don’t have to be a psychologist to understand why. As we all continue to grapple with the uncertainty of what the pandemic will serve up next, the taste of something nostalgic, with its associated memories of security, warmth, and familiarity, can be intensely reassuring, reminding us that we’re not alone.
In his seminal book, À La Recherche Du Temps Perdu, Proust describes how eating a madeleine with a cup of tea transported him back to childhood, vividly recalling his aunt’s house, the flowers in the garden, the local church ...
Likewise (but a lot less French), my friend Brenda can’t smell mince cooking without remembering the exact day she decided to go veggie (for a couple of months at least, before the novelty wore off, thanks to the smell of bacon). And Emma associates the smell of toasted rolls with the EastEnders “duff duffs” – signaling it must be time for The Bill.
“Nothing revives the past so completely as a smell that was once associated with it,” says Nabokov.
Susan Krauss Whitbourne, professor at the University of Massachusetts Amherst, explains the psychology to the BBC: “Food memories feel so nostalgic because there’s all this context of when you were preparing or eating this food, so the food becomes almost symbolic of other meaning.”
She adds: ”A lot of our memories as children, it’s not so much the apple pie, for example, but the whole experience of being a family, being nourished, and that acquires a lot of symbolism apart from the sensory quality.”
Deeply unpleasant tastes and smells can be equally evocative – for good reason. It’s all part of a survival tactic called conditioned taste aversion, and is the reason you hate oysters, having had a nasty case of food poisoning that time you were visiting Cornwall. Or you can never drink vodka and orange, because you got wildly and messily drunk on it at a house party when you were 17.
“The effect is so profound,” Hadley Bergstrom, assistant professor of psychology at Vassar College in New York tells the Huffington Post, “that even though you get sick hours after you’ve eaten the food, you’ll still make these extremely strong memories about what you ate and where you ate it.”
The science is so compelling that the link between food and memory is now being used to treat patients with dementia. In the same way that a nursing home might play a particular piece of music to trigger recognition and bring a sense of comfort, some specialized memory units are now serving meals that were popular during a patient’s younger days. Many older people lose interest in eating, so encouraging them to eat familiar foods they associate with happy memories can be a powerful tool to staying healthy.
Final word, though, goes to the clever clogs at Campbell’s who this month announced it was releasing limited edition scented candles of its best-selling Tomato & Grilled Cheese, and Chicken Noodle soups, promising to fill your home with notes of "roasted tomato, peppercorn and gooey grilled cheese” or "savory chicken, cloves and buttery crackers”. Sadly, if you were hoping to indulge in a touch of food nostalgia without the inevitable calories, I’m sorry to inform you that they’ve already sold out.
But I now have a sudden craving for tomato soup. Maybe with potato waffles and one of those little tins of spaghetti and sausages …
A version of this feature first appeared in Hood magazine.


15 min gluten free baby dinner is perfect for mom or dad gluten free diner!
15 min gluten free toddler dinner
1 zucchini small chopped or shredded
2 large eggs
150 g ricotta
Mix the eggs with ricotta and dried zucchini (firstly shred the zucchini and then squeeze the liquid and save the dried zucchini).
Put in the oven 12 minutes on high heat (preheat the oven before to start preparing the 15 min gluten free baby dinner).


Farmers conjure food from the earth with three ingredients: sun, soil and water. All are being transformed by the tumultuous changes wrought by greenhouse gases in the atmosphere, which are altering the fundamental conditions for growing food.
We set off on a journey through California’s food growing regions to document the pressures that farmers face as a result of climate change. The signs of stress were not difficult to find, nor were the numerous innovative ways with which farmers are responding to those stresses. Farmers, we discovered, are at the forefront of those tumultuous changes as the ground shifts beneath their feet.


earlier this year we were introduced to Blue Apron, a service that delivers fresh ingredients to your doorstep in a refrigerated box. last week, blue apron sent us our first refrigerated box to review and we loved it! first off, getting a box in the mail felt like christmas! grace thought it was a present for her and kept asking “what’s in it mom?” we quickly opened it and found fresh ingredients, perfectly portioned for three different meals.
at first, I was a bit apprehensive (given that i’ve never cooked chicken banh mi before) but the box came with detailed recipes that made the prep and cooking super easy. the best part was that nothing at all was wasted. i’ve found that when i step outside my “culinary box,” i often have to store weird ingredients that eventually wind up in the trash. like that fish sauce i used for lettuce wraps… yea it’s still in there just waiting to be tossed.
Blue Apron sent everything we needed to make eggplant parmesan with chia seeds, chicken banh mi and southwestern-style beef stuffed peppers. they also have vegetarian options (not that we’d go that route… we’re carnivores around here!)
we try to involve grace in the cooking process when at all possible. she loves mixing and smelling the ingredients and since all meals can be prepared in 40 minutes or less, it was perfect for her short attention span!
Blue Apron takes care of all the planning, shopping, measuring and delivering, making for a easy and stress free dinner time for us.Blue Apron is offering the first 50 ale & tere readers 2 free meals with their first Blue Apron box! sign up or log in here to get 2 free meals. Also, they ship nationwide to 80% of the country and they work with your schedule allowing you to skip a week or a month or even cancel anytime if you need to.
thanks to Blue Apron for allowing us to have some quality time in the kitchen as a family, all while helping us save time and money!
thanks for supporting our sponsors!