Taste the difference - this is how bacon and ham used to be!
Here at Taste Tradition we use only the traditional curing method which has been in use for centuries.
Our meat is cured and then left to hang on the premises for several weeks in order to let the pork mature into bacon.
As the meat dries out, the distinctive taste and texture is able to develop to be enjoyed by you, the customer.
We then sell this in a range of different cuts; sliced bacon, back, middle and streaky, bacon chops, gammon steaks, ham joints, ham hocks and bacon lardons, also known as bacon bits. We also use this meat to produce our award winning Hambleton Lightning Ham, cured in a locally brewed ale – and well worth trying!


AfricaCold is a fish export company based in Senegal and operated with European standards.
We specialize in processing and exporting frozen saltwater fish to many countries. Our core business is the processing, from fresh to frozen, of the following products: cephalopods, crustaceans and Atlantic fish.
Leader in the Seafood sector
Thanks to its know-how and high quality standards, Africacold is the ideal business partner.
The raw materials are acquired from local Senegalese fishermen, respecting the marine ecosystem.
High quality standards
All products are frozen and packaged in full compliance with international HACCP standards.
Open to the global market
We are organized to export our products all over the world, meeting the required specifications.


Dash of Pyaar
Garlic Naan in the Ooni!
Naan is one of those things that's staple to a indulgent Indian meal - and I've tried my share of recipes to perfect making it at home! However, now that I got the Ooni, I had to hunt for a great recipe that would not be "overly sticky" that's great for the home tawa (grill pan) but more well-suited for a higher temp woodburning oven.
So, I tried this recipe from one of my favorite bloggers, Sanjana Feasts - made a few adaptations to the recipe and technique for the Ooni, and the result was the perfectly charred edges and pillowy naan of your dreams! Check out her site for more authentic Indian-vegetarian recipes!
Recipe with adaptation as follows - you will need a stand-mixer, rolling pin and an Ooni for this recipe, or you can follow the original to make in an oven or in a griddle/pan. Follow me on Instagram @dashofpyaar for more recipes!
For the dough:
325g Self Rising Flour
1 tbsp confectioners sugar
1 tsp baking powder
1 tsp salt
3 tbsp full fat yogurt
1 tbsp oil (+ a little extra for the bowl/dough)
125 ml warm water
Few tablespoons of all purpose flour for rolling the dough
small bowl of water/pastry brush for when making the naan
For the garnish:
2 tbsp minced garlic
4 tbsp ghee
2 tbsp finely chopped coriander
Making the dough:
Make your dough. Add the dough hook to your stand mixer and mix the dry ingredients (flour, sugar, salt, baking powder).
Next, add the yogurt and oil and mix. Allow the flour to absorb these ingredients and slowly begin adding the water. Mix/knead for a good 8-10 minutes until the dough comes together, helping it along by scraping the sides as needed. The dough should still be tacky but not super sticky.
Lightly coat an empty bowl with oil. Remove the dough from the mixer and gently shape into a ball. Place into the bowl and brush a little oil on the top to prevent it from drying. Cover the bowl with cling film and place into the oven with the light on for 1 hour.
Making the topping:
Place minced garlic and coriander in a bowl
Warm up ghee on stove top until it reaches a temprature of 275, or for 1-2 minutes
Add warm ghee to the garlic bowl and mix. Baste this on to the garlic naan once done!
Making the naan in the Ooni Frya:
The most important thing is to regulate the heat - warm up your oven and maintain it consistently at 400-500 degrees. Any higher and your naan will get too crispy and burn. Naan is meant to be slightly crispy at the edges but pillowy soft to soak up the curries/gravies!
While your Ooni is heating up, roll out your naan! You should notice at this point the gentle rise of your dough! First, roll out equal size dough balls and cover with a cloth so they don't dry out. Dust some all purpose flour onto your board - take the ball and press down on the flour (and flip and do the same for the other side) to ensure its easier to flatten out and roll
Roll it round or the classic teardrop shape using a rolling pin. You want it to be thin, but not too thin. It should puff up when cooking!
Once rolled out, place on your pizza peel. Using your pastry brush, lightly brush on some water. This will help create steam in the oven and allow it to puff up!
When your Ooni is ready, place the naan in the center of the oven. Again, monitor the temprature to ensure it does not go past 500. After 90 seconds or so, turn the naan 180 so that the other side also gets golden edges/spots. Allow it to cook on this side for 90 seconds before flipping over for 45-90 seconds.
It should take 3-4 minutes for each naan. Keep an eye out for the golden edges and spots before flipping over for 90 seconds.
Once out of the oven, based with the garlic/ghee/coriander mixture! Allow it to rest for 2 mins (this allows the bread to soften) before digging in!
This goes perfectly with my Delhi-style butter chicken :)


Enjoy a heavenly sumptuous feast and have a delightful dining experience when you dine in any food and beverage outlets In our hotel and resort.
A romantic way to dine with the nature.
Feel the cozy and relaxing ambiance while enjoying our delicious foods. A fully air conditioned dining area, Opens at 11am-2pm for the lunch and 5:00pm-10:30pm for the dinner.
Open air dining area Located near the resorts private pool offers coffees, snacks and cocktails. Opens at 8:00am-10:30pm and Enjoy the acoustic live band every Saturday from 7pm- 11pm.


Nutrition and eating healthy food isn’t something that’s necessarily easy for everyone. Sometimes, getting in that extra amount of vitamins and nutrients can feel like the hardest thing in the world. This is why we’ve gathered some of our favourite healthy food toppers! To add the most (and easiest) amount of nutrition to every bite!
If you’re looking for some extra nutrition to sneak into your meals without making any drastic changes, we have listed a few of our favourites. Items like chia seeds, flax seeds, or even hemp seeds offer a ton of nutritional benefits for your body. Simply add them to your smoothies or top off your oatmeal and you won’t even notice a major difference in flavour or time required.
Down below we have listed some of our favourite healthy food toppers that are full of nutritional benefits, so keep on scrolling for more information!
This post features our favourite healthy food toppers to add extra nutrition to your meals.
5 Healthy Food Toppers We Can’t Get Enough Of
1. Chia Seeds
Full of nutrients, chia seeds offer a ton of benefits! From their high levels of omega-3’s to their rich sources in iron, fiber, and even calcium, this antioxidant is a great additive when trying to reach a weight loss goal. It’s recommended you consume around 1.5 tablespoons of chia seeds daily.
We personally LOVE chia seeds in our smoothies, as a cereal or oatmeal topper, or even in a “Chia Seed Pudding” for dessert (YUM!- recipe coming soon!). It also acts as an egg substitute when baking and works wonders in cookies.
2. Hemp Hearts
We love to add hemp hearts to (almost) every dish. A very easy ingredient to hide, with a slight (almost unrecognizable) flavouring, hemp hearts are the perfect addition to a ton of different meals. From smoothies, oatmeals, to even salads, hemp hearts are such a versatile ingredient that can compliment any dish. Personally, we love adding hemp hearts to the top of our Alfredo sauce or butter & parmesan pasta- SO GOOD!
Not only are they versatile and easy to toss in, but they are also jam packed with a ton of nutrients. They are a fantastic protein source, vitamin E, and healthy fats. They are linked to reducing heart disease risks, benefiting your skin and with skin flare-ups (for conditions like eczema), and can help to balance your hormones.
3. Flax Seeds
If you’re looking for a strong fiber source to add to your diet, this is it. High in protein, omega 3’s, lignans, and a ton of other vitamins and minerals, flax seeds are obviously the perfect candidate to elevate your meals. There’s various signs of evidence that show how flax seeds can be very beneficial when looking to lose weight, as it makes you feel fuller for longer.
These taste fantastic in oatmeal, smoothies, or just as an added source of nutrients when baking. We love adding flax seeds to our yogurt parfaits (just simply mix it in with some granola) or even on top of our cereal in the morning. Flax seeds are also another egg substitute for baking muffins, breads, and more. Recommendation! Use them in their ground-up version, as it’s easier for you body to digest and consume their nutrients.
This powerful green powder is everywhere now-a-days, and it’s gone beyond just the simple tea version of it. From ice creams to lattes, matcha has slowly taken over the food game. Besides its fun green colouring and delicious taste, there’s a great reason for this. The nutritional benefits matcha packs is absolutely insane and noteworthy.
Matcha is a great natural source for antioxidants, which is proven to help reverse and reduce damages from free radicals (a cancer causing agent). There are also studies on Matcha which show how it can help to protect from liver damage and prevent various types of cancer. It’s also an amazing ingredient to utilize when looking to lose weight, as studies show it’s a fat burner.
5. Healthy Food Favourite: Quinoa
Quick, easy, and a simple way to nutritionally enhance your meal. It is also an amazing substitute and source of nutrients for anyone who suffers from a gluten allergy, intolerance, or sensitivity. Quinoa frequents a ton of different meals and dishes. We personally love ourselves some breakfast quinoa overnight oats, in a salad as a topper, or even the main component in our dessert.
Did you know quinoa is full of nutrients? It’s true! Quinoa is high in fiber and protein, is an antioxidant, is anti-inflammatory, great for your metabolism, and is high in vitamins and minerals. We love incorporating quinoa into any dishes that calls for rice, barley, pasta, etc. Such a versatile superfood that packs a ton of benefits!


Recipe: Thai Lemongrass Creme Brulee
I don’t often post recipes here, so when I do… you know they’re good! This five-ingredient recipe is so refreshing and tasty. It may not be the picture of health, but everyone has to slip up sometimes.
1 cup milk (I used skim and it turned out just fine)
1 cup coconut milk
4 tablespoons minced Lemongrass
6 egg yolks
½ cup sugar (plus more for custard tops)
1. Preheat the oven to 275 degrees F.
2. In a saucepan, bring the milk, coconut milk, and lemongrass to a simmer over medium-heat. Cover and let simmer for 15 minutes.
3. Meanwhile, beat the egg yolks and sugar in a mixing bowl until thick. Strain the milk mixture through a fine sieve into the mixing bowl, stirring the egg mixture constantly.
4. Pour batter into 4 to 6 ramekins, until ¾ full. Place ramekins in a flat-bottomed glass dish. Fill this dish part way with boiling water, until about 1/3 of the way up the ramekins. Gently place the dish in the oven.
5. Bake. The recipe says to bake for 20 minutes, but my batch took closer to an hour. You want the custard to firm up, and not be runny. Use 20 minutes as a jumping off point, but don’t worry if it’s taking longer than that. You want the consistency to be a bit thicker than pudding.
6. Chill for two hours. Sprinkle a teaspoon of sugar on top of each custard. And now, for the fun part: using a blow torch! Heat the surface of each dessert—one at a time. Melt and brown the sugar for about two minutes. Refrigerate the custards until firm again, but the topping is still brittle.
This recipe comes from Everyday Thai Cooking by Katie Chin. I cannot recommend this cookbook highly enough—everything I’ve made from it is amazing!


Yes potato bake isn't hard to make, in fact there are now jars of sauce to make it even easier... But sometimes it's nice to make your own hearty bake from scratch. Mines a little different.
I don't do exact measurements, no one sticks to them anyway, plus as a Momma I use what I have to hand, I'm busy!
4 Carrots (optional)
4 Sweet Potatoes
Cheese, gated, your favourite brand
Dried/fresh Parsley (or another herb you like as much.)
Mixed veg, to serve on the side, again whatever you like and your kids will eat.
- Fill a pan with water, and put on the hob to boil.
- Pre-heat oven to around 180 degrees
- Peel your Parsnips, Carrots and Sweet Potatoes
- Plonk them in the water. Feel free to salt your water, I don't general as I have a Mojo that likes to taste what we are all eating.
- Once they are softened, they should still be relatively intact.
- Separate out the Parsnips, Carrots and Taters into separate bowls.
- Mash them all, keeping them separate.
- Get a big oven dish, put in your first layer of which ever you like, once in sprinkle on a little cheese and parsley.
- Next layer, and continue on till you have a few layers to look at, I find it nice to put Carrot on the bottom and Parsnip in between that and the Sweet Potato, simply for the colour differentiation.
- Top with whats left of the Cheese & some Parsley.
- Pop in the over for about 30 minutes or until the top is golden.
- While that is browning, put your other veg on & have a cup of tea/coffee/wine/vodka....
- Server & Eat.
There are a few other recipes on here, feel free to test them out, they wont be to everyones taste, but neither am I.


Bars and restaurants
Restaurant (Departure Lounge)
In a modern, friendly and warm setting, with a view over the slopes, the Séquoia Restaurant Bar welcomes you every day of the year and every weekend from middle of december to middle of april:
Monday to Friday from 8.30am to 4pm,
Saturday from 7am to 8pm
Sunday from 7am to 4pm
(and potentially longer depending on flight times)
Our menu focuses on national and local dishes, as well as offering a wide range of international dishes and salads which you can concoct yourself.
The Bar and Snacking area allows you to enjoy a friendly drink in a welcoming setting.
Please contact us if you wish to make a group booking, organise a cocktail event or other private event.
Telephone: 04 76 35 41 40
For a quick snack, there is a dining area available :
- On the ground floor of the terminal building
- On departure lounge
You can find at the bar a large range of sandwiches, beverages, desserts, pastries or sweet treats.


I started off today thinking I was doing really poorly in this challenge. But as I examined our habits, I discovered that we do better than I thought. I think my food inferiority complex came from feeling like a CSA failure. We have a great CSA opportunity in my neighborhood. You sign up and then show up every week on a certain day to pick up your goodies at the local library. I did it for one season and then I quit. I found that the plan for my family’s size was just too expensive. I bought into a smaller plan, but it wasn’t enough, plus the larger plan had a better selection. I suffered from veggie-envy as I watched people get to choose the stuff I really wanted but wasn’t available on my plan. Also, I might get a bunch of something we didn’t need as much of and almost nothing of another item I use a lot of. I was still having to buy a lot of produce outside of the CSA.
I have also been bad about using our farmer’s market. The few times I went, there wasn’t really any produce, just pies, ice cream and other things that were sweet and delicious and a little too tempting. I guess the season was just getting started when I went. But, it knocked the enthusiasm for Farmer’s markets clean out of me.
Our biggest challenge is that as a household with 7 vegetarians under one roof, we go through a lot of produce. I don’t have a huge food budget. In other words, I need max nutrition for the least amount of moolah.
So what are we doing right? I had been feeling so much food guilt, I hadn’t noticed what we did right.
First of all, we are vegetarians.
“It takes more than 2,400 gallons of water to produce 1 pound of cow flesh, whereas it takes about 180 gallons of water to make 1 pound of whole wheat flour.” ( Marcia Kreith, “Water Inputs in California Food Production,” Water Education Foundation 27 Sept. 1991.)
We grow some of our food. I grow many herbs, tomatoes, lettuce,c hard, cherries, juneberries, mulberries and bell peppers. I am thinking of converting more of my yard next year into garden. Then I could plant trailing veggies too.
We visit local farms and orchards and “pick-our-own” food. This year we picked blackberries, raspberries, cherries, peaches and apples. We also bought corn and other goodies from farm stands. It is so much fun to pick your own food or at least meet the farmer or visit the farm where it grows. You experience food by smell, taste, sight and touch, but this adds a whole new way to connect to the rhythm of the food. It is so important to give children this experience as well.
We have noticed that Giant Eagle, Aldi, Heinens and WalMart all have local offerings as well, and I try to take advantage of that. Stores are starting to see the value in selling locally grown food. I hope this isn’t a fad and it continues and grows.
I contact farms (stickers on produce may have a website listed) and comment positively or negatively on their choice of packaging so that they know it matters to consumers.
If produce isn’t going to last, I try to freeze it so I don’t waste it. I have read that 30% of U.S. food gets wasted. Just look in the garbage cans of a school cafeteria to believe it. Think about how much gets thrown out when you clean your own fridge. Add the waste from restaurants and grocers, etc… and 30% could be a low estimate. When my refrigerator died on me, I opted for a slightly larger energy star model and vowed to stop wasting food. We are darn good at eating leftovers around these parts. But I also stopped making so many spontaneous purchases, especially on fancy condiments and dressings because no one ever finishes them. Having a slightly larger fridge means I can see everything in it. Nothing hides anymore, ambushing me after it has turned fuzzy, green or slimy. The air circulates better so I no longer get frozen salads or apples.
Where do I feel like I can make improvements? I can give the farmer’s markets another try next season. I can grow more food. I might even try an indoor lettuce garden or a cold frame. I can check for other CSA options that might suit us better. I put a “dirty dozen” list in my purse so I can start buying more of those pesticide-laden fruits and veggies as organic instead.
Fun food tidbit for Day 4:
I made a recipe and video for cooking “Cheatballs”, or vegetarian meatballs. Check it out if you like, but remember that a very easy meat-free dish is spaghetti and Marinara sauce. You won’t scare off veggiephobes with it. If you really feel devious, add half a can of pumpkin to the sauce. It makes it thick and creamy and yummy!


In an industry where customer service is often the most important element of success, a top-down approach to customer interaction has been increasingly popular.
While a customer service consultant can help an individual or small business manage their own needs, it is often more effective to have a company’s own customer service specialist, or “navigator,” that will help manage their experience and provide support to customers.
While these navigators can provide a service in the restaurant itself, they can also be helpful in navigating the restaurant’s various menus, including the menus of the chain restaurants that serve it.
Popeyes has a Navigator, but not many people know that, according to Dr. Robert J. Barchard, a food safety expert at Columbia University.
“It’s important to remember that you don’t need a Navicer to help you navigate,” Barcharard says.
“You need a good navigator to help manage your experience.”
When it comes to the restaurant, one key area that navigators must take into account is customer service.
“The key to great customer service, and especially the key to a successful restaurant, is to be responsive,” Banchard says, “and be prepared to provide good customer service.”
Barchart points out that customers can expect a variety of things from a restaurant.
For instance, “The goal is to have as many customers as possible,” Bancard says “You want to give them the best possible experience.”
Banchart says a restaurant can use a variety from simple customer service calls to a full-blown restaurant tour to help its patrons navigate the restaurant.
“Navigators are a great tool for that,” he says.
Navigators help guide the customer to their desired experience.
When it is time to leave a restaurant, Bancart recommends a restaurant manager to inform customers that their reservation is being canceled.
The restaurant manager will explain that they need to change their reservation to something that is more convenient and allows them to complete the meal quickly.
In addition, the manager will remind customers to check in with the restaurant manager and the restaurant before they leave.
For some restaurants, the customer will be provided with a receipt and the receipt will allow them to make a cash payment to their credit card.
The credit card is not charged until the check is deposited.
“If a restaurant is paying for the service and then it’s canceled, that’s when they need a navigator,” Banchett says.
To ensure the restaurant is prepared to make that payment, Bancharards recommends ordering food from the restaurant that is closer to home.
“When you have food in your home, it’s going to be easier to make the payment,” he explains.
“Because you’re going to have that more in your back pocket.
And because you can bring the food in with you.”
The navigator will also be able to help make sure the restaurant has food available in the future, if they decide to open up a restaurant in the near future.
Bancar’s recommendations include providing your customers with a prepaid debit card, such as a Visa card, and providing a credit card that allows you to make payments for the restaurant using that card.
He recommends using a debit card that is a “signature” type of card that can only be used at the restaurant for certain purposes.
This type of cards, called “signatures,” are issued by companies such as MasterCard and Visa that provide customers with access to a range of benefits, such a access to their card balance, a debit-card-like payment option, and more.
A more advanced Navigator will be able handle more complex and complex tasks like setting up reservations and paying for food.
When a Navitor is on call, they may be required to contact the restaurant to ensure they have all of the required paperwork.
“What you have to do is take the credit card, the receipt, and everything else that has to be done,” Barge says.
When the restaurant does not have time to prepare the meal, the navigator should inform customers the food is ready to eat.
“I think the navigators are the most effective people you can have on your staff,” Barcard says in his article.
“They really are.”
Navigators are also able to assist with any problems customers have with the restaurants food, such with food safety, or with the staff.
“Your customer service person is going to help,” Barancard adds.
“Whether it’s a restaurant or a chain restaurant, if you have a problem, you have someone on staff that can help you.”
Bancars article in the New York Times provides more details about the importance of a navigators skills, and the importance Navigators have in the health care industry.


Using the starter dough that I’d been sent by chef Mark Ramshaw a few weeks ago, and which I’ve stored in an old, plastic soup container and grown, I made this heavily flavoured loaf.
I used a mix of 200g of dark rye flour, 200g of mixed white and seeded flour, and 100g of strong (13% protein) white flour. To this I added around 300ml warmish water. Then two teaspoons of table salt. I added 250g of the starter dough (I don’t call this sour dough as I don’t need to).
Mix that lot in the Kenwood to start with – start slow, ramp it up so the dough is slapping the sides of the metal bowl like a comedy interrogation. Five minutes of this, then add oil. I use a mix of rapeseed and olive, the amount is dependent on the state of the dough and feel. I use about two tablespoons including kneading oil.
Then hand kneed for five minutes – maybe more. Bearing in mind that this mix of dough is very thirsty indeed, it needs quite a bit of work. I use a folding technique which begins with a sausage of dough, folds both ends in, turns dough to a ball, flatten, then fold both sides in and one top side, turn into sausage and go on. I then put it into an oiled bowl (only oil the bottom not the sides, otherwise the dough can’t get a grip when it attempts to rise). I covered the bowl in a tea-towel as all this airtight ClingFilm nonsense dulls the senses and costs a lot.
I then rest for 10 minutes and kneed again for another five minutes. Then back on the bowl. Then I drove to Cambridge, 158 miles and back: 316 miles in all to pick up my lovely partner who had been at a conference on African Development.
So, I reckon eight hours later, and some growth in the dough, I put it in an oven pre-heated to 200. I left it in there for 40 minutes. And we’re done.


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I try and prep breakfast for myself and lunches and snacks for both the hubby and myself .
Breakfast : this week I made a vegetable and cheddar frittata that makes 4 servings. I eat this with a side of salsa and a banana. Each container is one serving and is 3 PTS, salsa and banana are both 0 PTS.
Vegetable and cheddar frittata
1 zucchini chopped
1 yellow bell pepper chopped
1 red bell pepper chopped
1/2 cup chopped mushrooms
1 cup chopped spinach
1/2 cup cheddar cheese
1/4 tsp salt
1/4 tsp pepper
4 large eggs
2 large egg whites
Set the oven to 395'. First I sauté all of the vegetables using the spray olive oil in a 12 inch skillet that is oven safe. As that's cooking I whisk my eggs, egg whites salt and pepper together. As soon as vegetables are done I pour my egg mixture into the skillet over medium heat and let it set for about 5 minutes. Once it's set I sprinkle the cheddar cheese on top and put the skillet in the oven for another 5 minutes. And tada all done!!
Lunch: I normally always default to baked chicken, brown rice, and some sort of vegetables. I also pack it with a side container of ketchup or bbq sauce. Each container is 6pts.
Baked chicken, brown rice, and veg
6 boneless skinless chicken breasts 5oz each
Emril chicken seasoning
Lawrys seasoned pepper
Lawrys seasoned salt
Olive oil sprayer
Preheat oven to 380'
Lay out all chicken breasts. Spray with olive oil. Season as desired and pop in oven using a Meat thermometer. I cook until chicken reaches internal temp of 155' as the minute or two of microwaving when reheating for lunch will fully cook while keeping the chicken juicy.
As far as brown rice and vegetables go, I cheat. I just microwave frozen veggies and the rice cups and then season to taste and portion out into lunch containers.
Lastly for snacks I just make sure to have fruits on hand and cleaned and portioned ready to eat. This includes those little cuties oranges, baggies of grapes, bananas, apples, and side salads. I also always have a 2-3 PTS sweet snack packed whether it be a fiber one brownie (2pts) or a snack pack pudding cup (3pts).
That is what makes up my weekly meal prep!
Any questions feel free to comment below and I'll do my best to answer!!


If you find that you are eating mostly from the Deadly food list maybe it is time to think twice about your eating habits.
Live food - this is food which is alive
Shoots and Sprouted seeds and nuts
Wild or Organic leaves/fruits/mushrooms/vegetables/flowers/berries/grasses. consumed straight after picking
Insects (eaten by mistake or with purpose as a part of the above)
Eggs (as above, picked from the nest)
Living bacterial cultures - sauerkraut/nut or seed cheeses - this can be either raw or dead foods that you make alive with foreign bacteria through, for example fermentation
Raw food - food which has not been heated.
This one is easy, anything that has not been heated. Full of enzymes and fibres (if plant products), vitamins, minerals, good fats etc.
Heated food and/or Dead food - food that has been heated.
The nutritional value has decreased and the water has for the most part been cooked out of it. The molecule structure of the food changes and enzymes are killed. Some foods can have certain compounds released better through cooking, for example due to the fibres breaking down.
Depending on how you prepare the food it will be more or less dead. When I say dead food, it needs to be taken with a pinch of salt, as in some cases you will receive more energy (calories), however you will not come close to the nutritional content in raw or live foods.
Superior ways of heating foods are: steaming, stir-frying in a wok using lime or water (not oil), using the oven on low-heat, and boiling (soups).
Deadly food - food that actively does harm to your health and your organism.
OK, here are the killers, I have more or less put them in the order that I rank them when it comes to damaged caused, particularly the first seven:
Soda - any kind of soda, you know them, Coke and all the rest.
Sugar - refined sugar in particular - sugar is (a) seriously addictive and harmful (drug). Avoid at all cost.
Flour - particularly white flour.
Artificial/Chemicals - Aspartame and all the other scary conservatives and e-numbers, they cause you serious harm.
Fast food - or more appropriately named, Junk food (you are what you eat, junk=trash people)
Ready Meals - same as fast food, it is trash!
Cooked or hydrogenated fats - Deep fried foods, or heated fats in general - seriously a bad idea.
Refined salt - Pure Sodium, if you want salt, change it for a natural salt, with the minerals all intact, a real salt has colour (red, grey, pink, purple, black) any colour but white.
Smoked foods - the smoking process creates carcinogens.
Dairy- pasteurized dairy, no matter what the add campaigns say, it's bad news. It has puss, blood, hormones, vaccines, the protein casein (which promotes cancer growth), and it causes serious mucus build up in your lungs and sinus. Furthermore, it promotes asthma and allergy, and if you are not white European you will have even bigger problems with dairy.
Soya - Most likely GM - Full of female hormones and other nasty substances, if you want to eat this your best bet is to eat small amounts and make it yourself (then it is a live food)
Meat - another dark horse to your health, if you really want to eat meat, eat only organic meat and fish from clean water, and do so in small amounts, and infrequently. Wild game is the best meat you can eat - pig (pork), cow (beef) and commercial chicken are some of the worst. And naturally sausages and hot dogs, they are nasty things and don't really deserve to be called meat.
Alcohol -not a food but it has to be on here, as it does your body serious harm, if you want to drink, do so modestly and infrequently.
Simple tips that will get you away from the Deadly list are:
- Change your products from refined products to unrefined whole products - wholegrain etc
- Substitute your rice/pasta/potatoes etc. for Quinoa
- Change your soda drinks for fresh juice or water
- Start using a real salt
- Use the cooking tips as given under heated foods
- Stop using your microwave oven
- Stop buying fast food, McDonald's and Co does not serve happy meals, they serve depression.
- Always eat organic. Particularly meat products.
- Start reading the ingredients on the products that you buy, if they have conservatives, sugar, salt, hydrogenated fats and soya lecithin (to just mention a few) just don't buy it.... if you really want cookies, well do like your grandmother, make your own (but use unrefined sugar and wholegrain flour)
Simple tips to improve your health through the diet:
- Eat a fruit before every meal
- Don't drink with your meal
- Drink plenty of water in-between meals
- Drink a fresh juice every day
- Start your day with a Green smoothie
- Chew your food properly and eat in a calm state
- Give thanks for your food
- Leave two hours after eating before going to bed
- Feel no guilt in combination to your food choices, eat and love it.
That's it for now people, Love yourself and treat your body with respect, it deserves it.
PS. at the moment the only animal products I eat are honey, bee pollen and insects (unknowingly).


- 1 7 Advantages of The Keto Diet
- 2 Exactly what is a ketogenic diet plan?
- 3 7 advantages of the keto diet regimen
Our personalized dish strategy solution was developed to assist males and females throughout the globe transform their lives around and organize their health and number.
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We utilize clinical study and tried and tested studies to create customised ketogenic diet plan plans that increase weight loss by means of the correct calories and macronutrients for each and every person.
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- A downloadable wish list weekly that information every required ingredient you will certainly require in the upcoming seven days.
- Alternatives on how you can tailor every meal much more to fit your taste buds.
- Alternatives on how you can tailor every meal much more to fit your taste buds
7 Advantages of The Keto Diet
When you find out about the ketogenic diet, the first thing you perhaps think about is what might possibly make it comparable to individuals claim. The answer is, there are enough advantages to change your life.
Exactly what is a ketogenic diet plan?
The keto program suggests a diet regimen that is low on carbohydrates, moderate on protein and high in fat. The concept is to fine-tune nutritional consumption in order to send out the body right into the metabolic state called ketosis.
When it no much longer has shops of glycogen sugar to fuel its power requires, the body gets in a state of ketosis. With sugar out of the way, the body has no choice however to touch its shops of fat to get by. The liver converts fat reserves into ketones to provide to the body as an energy source. This is why the keto program is a great way to shed fat.
7 advantages of the keto diet regimen
Unlike various other diet regimens that offer experts a weight management benefit and little else, the keto diet includes a number of benefits.
Certainly, weight-loss is the primary goal of the keto diet regimen. It functions due to the fact that it makes the body want to its fat reserves to power its metabolism. It can be fascinating to go deeper into the procedure, nevertheless.
When the body is denied of carbohydrates, it gets in a state of ketosis. When that happens, blood sugar and insulin degrees drop. As the body faucets the power in fat cells, they launch substantial quantities of water, making for some wonderful weight loss. The fat cells are after that able to go into the blood stream and make their means to the liver, where they are become ketones for power handling. As long as your diet permits you to remain in a calorie shortage, you reach delight in the weight-loss advantages of the keto diet plan.
It takes the edge off your hunger
When your diet regimen isn’t heavy on carbs, you’ll discover that you do not yearn for as much food as in the past. Many individuals that get on the keto diet plan are able to fast the majority of the day, and just eat at nourishments. They are just not as starving as before.
Improved ability to focus
Your brain has to deal with the rise and loss in sugar degrees that happens as a result when you choose a regular diet regimen that places carbs into the body. Irregular power degrees can make it hard for the brain to concentrate. With the keto diet plan, however, the power resource is constant and continuous. The brain is much better able to remain focused.
You really feel a lot more energetic
When you get on a regular diet, your body is constantly on the verge of running out of energy. You need to regularly eat and refuel. With a keto diet regimen, however, the body faucets its fat gets, a virtually endless power source. The body, then, has the ability to keep consistent power levels throughout the day. The result is, you end up feeling a whole lot extra energised.
It assists you battle diabetic issues
Your body experiences high levels of insulin when you experience from Kind II diabetes. Since the keto diet regimen takes excess sugar from your diet plan, it assists maintain HbA1c matters, and reverse Kind II diabetics issues.
You get enhanced degrees of great cholesterol
HDL cholesterol aids do away with the body’s bad cholesterol reserves. Your body’s triglyceride degrees fall and your HDL cholesterol degrees increase when you’re on keto.
You get better blood pressure
When you get on the keto diet, it drops your high blood pressure. Many people on the keto diet discover that they have the ability to quit taking blood pressure medicine completely.
The keto diet regimen can alter a person’s life. There are lots of great dishes for the keto diet.
To demonstrate how efficient the meal plans are, right here’s what some of our real clients need to claim:
Since today I’ve lost 35 extra pounds, I have no hunger pangs and emotionally I feel sharp as a pin. This is certainly mosting likely to come to be a ‘way of life’ for me as it’s so simple to follow …
All my meals are planned for me and I even get a downloadable shopping list with all the ingredients I need for the once a week shop so it really is a doddle.
Katy Thompson, UK
I’m 4 weeks right into my custom keto diet regimen strategy and I have actually shed 14 extra pounds which I must claim is quite extraordinary, it’s in fact impressive enjoying my body change into something I am actually happy with as opposed to something I have actually always tried to hide.
Jessica Grey, US
I have actually struggled with my weight my whole life and it’s secure to say that I’ve attempted a LOT of diet regimens … The Keto diet regimen is the only one I’ve taken care of to stick to and the weight is literal55ly melting off my body.
Unlike various other diet plans where I am really feeling starving all day and food is frequently on my mind, the keto diet regimen has actually totally removed this, I actually NEVER EVER really feel starving with this way of consuming! 4.
I would most definitely suggest any person battling to reduce weight to try these personalized keto dish prepares as they actually have been a godsend for me.
Without a doubt, weight loss is the main goal of the keto diet regimen. As long as your diet regimen permits you to stay in a caloric shortage, you obtain to delight in the weight loss benefits of the keto diet.
Several individuals who get on the keto diet regimen are able to quick most of the day, and just consume at nourishments. With the keto diet regimen, however, the power resource is constant and consistent. With a keto diet plan, nevertheless, the body faucets its fat books, a nearly unending energy resource.


We know that our customers are the most important aspect of our growing business. It is our goal to provide the best experience possible. We treat each customer like family.
Our Freshness Guarantee
We support our local Farmers. Our goal is to provide the freshest Fruits which are locally grown. and made daily.
Sweetie Pies Bakery has a unique approach to baking. We are a scratch bakery, which allows us to provide our customers with the customized product line. All of our baked goods can be made gluten free and/or sugar free. We do not take short cuts, we use butter in our products and buy locally grown fruits and vegetables whenever possible. We have a passion for baking and want all our customers to have the best sweet treat ever.


Restauntant - Bar - Grill
Enjoy authentic Mexican recipes of tacos, fajitas, enchiladas and Seafood.
Try Our Fajitas: Dos Amores, Poblanas, Ryan's and Princesa.
Try Our Drinks in the Perfect Place!!
Welcome... Come and explore all we have to offer in the way of great, authentic Mexican food.
(281) 459 3388.
Sunday thru Thursday 11am to 9:00pm
Friday thru Saturday 11am to 10:00pm
9502 N. Sam Houston Parkway East, Humble, TX 77396
(c) 2014 juliasmexicangrill.com.- Julia's Mexican Grill. Houmble, TX. All Rights Reserved


Our company began as Carlos' Cuban Cafe; family owned and operated since 1998 in Tallahassee, Florida. The fare was upscale Cuban that featured authentic cuisine from the island combined with distinctive, unique and skillfully prepared poultry, seafood and many other exclusive lunch and dinner creations. Now, with over 70 years of combined culinary and restaurant experience, Carlos and Anne continue to bring you authentic, home cooked Cuban fare, in a casual neighborhood atmosphere . As a result, a high percentage of our business is from repeat customers and referrals. We welcome the opportunity to continue to serve you the best home cooked Cuban cuisine in Florida.
Hours: Mon - Sat: 11AM - 8PM
Location: 2743 Capital Circle NE Fax: 850-523-9137
Tallahassee, FL 32308
Phone: (850) 523-9135
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This is an interesting twist on dessert. Who would have though that you can enjoy morels in as a dessert.
- 4 oz Morels fresh, diced
- 1.4 cup butter
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup banana liqueur
- 4 bananas sliced long ways
- 4 scoops vanilla ice cream
- Place butter, sugar, morels and cinnamon in skillet.
- Cook over low heat until sugar dissolves stir in liqueur and place bananas in skillet.
- When bananas start to brown add rum slowly in center of skillet. Carefully light the pan to flambé the rum.
- When flames have gone out carefully lift bananas out and place on a plate add ice-cream and pour the caramelized morel sauce over the ice-cream and serve.


Raising Cane’s Launches National Partnership With Lemonade Day To Spark Youth Entrepreneurship
Nationwide fundraiser set for April 10
BATON ROUGE, La. (April 4, 2018) – Raising Cane’s Chicken Fingers, the Louisiana-based restaurant company known for its ONE LOVE® – quality chicken finger meals – is launching a national partnership with Lemonade Day, a non-profit organization that teaches youth how to start, own, and operate their very own business – a lemonade stand.
Raising Cane’s Founder & CEO Todd Graves helped bring Lemonade Day to Louisiana in 2011. Since then, Raising Cane’s restaurants across the state have been actively involved in supporting and promoting the organization.
This year, nearly all of Raising Cane’s U.S. locations – more than 370 restaurants in 23 states – will be stirring up success by participating in a nation-wide fundraiser for Lemonade Day.
On Tuesday, April 10, Raising Cane’s restaurants will donate $1 to the organization for every lemonade purchased from open to close on the fundraising day.
“We are extremely proud to partner with Lemonade Day and to expand our support nation-wide,” said Graves. “My first taste of business came at a very young age when I operated a lemonade stand in my front yard and that spark ignited a young entrepreneur in me. Creating the opportunity for other kids to be inspired by business is exactly why I’m passionate about Lemonade Day.”
Lemonade Day is a free, fun, experiential learning program that has spread to over 57 cities in 23 states and three countries and has served over one million children across North America in the past decade. In addition to taking part in the fundraiser on April 10, Raising Cane’s customers can register a child to participate in Lemonade Day and give them a taste of the sweet success that comes with owning your own business. For more information, visit raisingcanes.com/lemonade-day.
Raising Cane’s is renowned for its fresh, never ever frozen chicken fingers, its craveable – some say addictive – secret-recipe Cane’s sauce, crinkle-cut fries, coleslaw, Texas toast, freshly brewed sweet tea and fresh-squeezed lemonade.
Founded by Todd Graves in 1996 and named for his yellow Labrador, Raising Cane, the rapidly growing company was named 2017’s fastest-growing chain by Nation’s Restaurant News, and earned the distinction of being among the Top 3 quick service restaurant chains in the nation for 2017, according to the authoritative Sandelman & Associates Quick-Track study, based on food quality, customer service, cleanliness and other important factors.
ABOUT RAISING CANE'S®:
Founded by Todd Graves in 1996 in Baton Rouge, La., RAISING CANE'S CHICKEN FINGERS has more than 370 restaurants in 24 states, Bahrain, Kuwait, Lebanon, Saudi Arabia and the United Arab Emirates with multiple new restaurants under construction. The company has ONE LOVE®—quality chicken finger meals—and is continually recognized for its unique business model and customer satisfaction. Raising Cane’s vision is to have restaurants all over the world and be the brand for quality chicken finger meals, a great crew, cool culture and active community involvement.
More information is available at raisingcanes.com.
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|Harry Potter Pumpkin Pasties|
For the pumpkin filling, I mixed the following ingredients:
- 1 can of pumpkin (not pumpkin pie filling)
- 1/3 cup of sugar
- 1/2 teaspoon pumpkin pie spice.
- Roll out the dough until it is about 1/8-inch thick.
- Use a bowl and cut out circles that are about 4 inches in diameter.
- Spoon 1 tablespoon of pumpkin filling in the center of each circle.
- Use water to dampen the edges of the crust.
- Fold over the crust and seal the edge with a fork.
- Use a knife to cut vents on the top of the crust.
- Bake for 30 minutes (or until golden brown) at 350 degrees F, rotating the baking pan half way through.


This is New York State Grade A syrup with a Dark Color and a Robust Maple taste. This grade of syrup is known for having a stronger taste than other grades and is perfect for use in recipes or to add maple flavor to cooking. Some prefer this to other grades for table use to add a strong maple flavor to pancakes or waffles.
To make syrup, pure maple sap is collected from thousands of maple trees on our family's land and boiled down to produce maple syrup. There are no additives; syrup is nothing more than the sap collected from the tree with the water removed. *Gallons may ship as 2 half gallons. Price includes shipping nationwide.
Sterling Valley Maple's syrup is certified Organic through NOFA-NY, LLC.
2 bottles of maple syrup so far...love it...it IS dark and robust..strong delicious flavor!!!
Very high quality product made in America by Americans. This maple syrup is just smooth and so tasty! Good on waffles, pancakes, in coffee, even as an ice cream topping, I've tried it on so many of my favorite foods. You are not going to go wrong with this syrup. Unless your wife catches you taking swigs of syrup out of the half gallon jug...like mine did! Now I use a shot glass. Everybody's happy! LOVE MY STERLING VALLEY MAPLE SYRUP!!!
You don’t know what you are missing if you haven’t tried this syrup. My kids have always had store bought. I had them try the dark and bourbon from Sterling Valley Maple and it will now be the only Syrup we have in our house.
Love your products and service! Thank you for all you do


Competition - top 10 ideas
Getting food to people before it goes waste. That is the simplest way to reduce food waste. The problem with catering companies, or anyone with a potential surplus of food, is that there is a cost involved in transporting the excess food where it is needed. Companies and governments sometimes offer tributary benefits to incentivize food-producing entities to get their unused surplus to shelters before it goes to waste. However, we want to offer a different approach. What if you involved the community, local commerce and individuals alike, in recognizing this is a big problem that requires all hands on deck? Our proposal is that anyone with a means of transportation can help transport excess food from a restaurant or catering company to a food shelter. People that do this will receive Flow points that they can redeem for food experiences. At scale, we can use dispatching algorithms popularized by players in the on-demand economy space to make it as seamless as possible to all parties involved.
Food Flow saves food before it gets thrown out by businesses & restaurants by facilitating delivery to people in need. Let’s say tonight, Kokkari has excess food to feed 5 extra mouths. Our app shows the nearest shelter where you can deliver that extra food. In addition to "good samaritan" vibes, you can share it with your friends on social media and even win awesome culinary experiences!


Labor Day can be a blast. Who doesn’t love a three-day weekend? However, it can also be a bittersweet occasion where we wave goodbye to summer in favor of cooler weather. Whatever your view of Labor Day is, here are tips for cheap barbecue food and low cost barbecue ideas to use this weekend.
- Choose Your Meat Wisely
When cooking for a crowd, stick to cheaper cuts of meat like whole chicken or flank steak. Not to mention that hamburgers and hot dogs are perennial cookout favorites that are also cheap and easy to make.
When it comes to sides and smaller food items, sometimes it may seem worth it to grab something quick at the nearest grocery store. And, while pre-cut veggies might save time, they do not save money, as pre-cut veggies are 50-75% more expensive than fresh veggies. You will pay the additional cost of convenience and can save time by doing the prep work yourself.
- Plan a Potluck
Potlucks are a great way to share the burden of planning a menu, and BYOB events allow guests to share their favorite beverages with the group. When extending an invitation or making plans with friends and family, ask them to bring their favorite dish or beverage. Not only is this a great way to try new things, but it helps take some of the work out of hosting and guests are typically more than happy to contribute to the occasion.
- Buy In-Season Produce
Check your local grocery ads when planning your menu for seasonal produce and sales on these items. Summer gives us some of the best produce during the year and towards the end of the summer, items like peaches, watermelon, squash and peppers are in season. Planning your menu around in-season items and taking advantage of these sales can help you save money when hosting.
- Seasonal Decorations
The Dollar Store or sections in stores like Target’s “The One Spot” are great places to look for seasonal decorations that may only get used once or every so often. Here you can find great things to hang and set out, serveware, and festive accessories to set the mood for your event.


Powerful Functional Foods
You might be wondering, “why should I care about my immune system?” Well it’s time to take a look at the facts. Did you know that there are around 100 different types of cancer? There are also over 200 diseases caused by bacteria and viruses. Our bodies need all the help they can get when it comes to fighting these diseases off!
How do we give our body that extra boost in immunity? The answer is functional foods. These foods contain substances that promote health and well-being while boosting your immune system. Read on for more information about how these powerful foods will keep you healthy and strong and learn about immune booster advantages!
First group of functional foods:
Coconut water – contains lots of electrolytes and minerals, which are essential for maintaining a healthy nervous system.
Blueberries- studies have found that blueberries may help protect against cell damage to DNA. This can mean improved immunity from diseases!
Onions- contain powerful antioxidants known as quercetin and kaempferol. These also fight off free radicals in the body, protecting cells from damage! Second group of functional foods: Garlic Ginger Root Turmeric Third group of functional foods: Coconut Oil Pomegranate Olive Leaf Tea Green Tea Vitamin D (sunshine or supplements) Probiotics (yogurt with “live cultures”) Omega-three fatty acids (fish oil) Flax seeds
Fourth group of functional foods: Bone Broth Whey Protein Hemp Seeds Chia seeds
Spirulina Fifth group of functional foods: Extra Virgin Olive Oil Avocado Sesame Seeds Almonds Eggs Sweet potatoes Spinach Brown rice Quinoa Oats Pumpkin seeds Flaxseeds Black beans Kidney beans Chickpeas Lentils Green peas


By Lily Curlin
Photo courtesy of Lily Curlin
It might not be Christmas anymore, but with cold weather and copious amounts of time at home, January and February are perfect for enjoying a warm mug of delicious hot chocolate. If you’ve gotten a bit bored with your usual “hot chocolate mix in water go-to,” here are three recipes to help spice things up.
I should note that on the one hand, milk offers a delicious, creamy base to any hot chocolate. On the other hand, incorporating milk into your hot chocolate means you also have to deal with possibly burning or curdling the milk, especially when heating alternative milks. So, I have devised my own method, creating a flavorful and delicious hot chocolate base that is then poured over the milk of your choice.
Spicy Hot Chocolate
Rosemary Infused Hot Chocolate
White Chocolate Peppermint
For & By Students
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Ricotta-Squash Ravioli with Sage Brown Butter Sauce
As promised, this is recipe no. 1 for the homemade ricotta cheese series!
Coincidentally, this would be the perfect give-mom-a-break-on-mother's-day gift.
Happy mother's day to all the moms and moms-to-be out there!!! It's OUR day! Cheers!:)
with Sage Brown Butter Sauce
- 1 squash, halved lengthwise
- Olive oil, to taste
- Salt and pepper, to taste
- 1 stick butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup homemade ricotta cheese
- 3 Tbsp. grated parmesan cheese, plus more to finish
- 1/2 tsp. nutmeg
- fresh Pasta dough or wonton wrappers
- 1 egg white, slightly beaten (if using wonton wrappers)
- 1 egg yolk (if using fresh pasta dough)
- fresh sage leaves, for garnish
- Heat oven to 375 degrees Farenheit. Drizzle cut side of squash with olive oil and season with salt and pepper. Bake cut side down on a baking sheet for 45 minutes or until completely soft.
- When cool enough to handle, scoop out flesh and puree. You only need 1 cup of squash puree.
- Heat large pan over medium heat and add 1 tablespoon of butter. Add shallot and garlic and cook for 1 minute. Add squash puree and ricotta and cook until mixture has dried out a bit.
- Remove from heat, stir in parmesan cheese, nutmeg, and season with salt and pepper. Let filling completely cool before putting together ravioli.
- Flour a baking tray for ravioli. To form, place about 2 teaspoons of mixture in the center of a ravioli sheet or wonton wrapper. Brush the edges with egg yolk/egg white and top with second sheet/wrapper. Make sure there are no air pockets inside and seal edges well. Use a cookie cutter to cut the shape of your ravioli, if using fresh pasta dough. Dust with flour and repeat.
- Bring a large pot of water to boil over high heat, season very generously with salt. When water is boiling, add ravioli and cook for about 10 minutes (or until al dente).
- Melt remaining butter in a large pan. Add sage and cook until starting to brown (butter will foam first before turning brown). Remove from heat and strain.
- Plate pasta and spoon brown butter over top. Garnish with sage and parmesan.


An initiative to assist smallholder women farmers to be able to farm during the long dry season (October to mid-May) in some communities in the Upper West Region has taken off.
So far, 335 women have benefited from the initiative christened: ‘Water for Resilience Project’.
It is being implemented by the Centre for Indigenous Knowledge for Development (CIKOD), a non-governmental organisation focused on promoting sustainable agriculture.
It currently has 17 dry season vegetable gardens under cultivation.
The Deputy Executive Director of CIKOD, Mr Daniel Faabelangne Banuoku, said in an interview on April 18 that the project had supported nine women groups in eight communities in the Lawra Municipality and Nandom District.
He said all the gardens under the project had boreholes and hand-dug wells.
“We cannot just be providing them with water, so we decided to engage them in vegetable production during the long dry season. Most of them would have been down south, so in a way it is helping to curb female urban migration,” he said.
He said strategically, the farmers produced green pepper, chili and pumpkin.
“We want them to have good food to eat but we also want them to earn income so they produce the pepper for the market and the pumpkin for consumption at home so they can have green throughout the year,” he said.
Under the project, the gardens that started organic vegetable production in 2015 were in two communities in Kalsagri-Pavuu and Tanchara in the Lawra Municipality, and Brutu in the Nandom District.
The women are producing the vegetables together in a chain-link fenced area with galvanised round pipes.
To demonstrate their commitment to earning a living, they helped with the fencing and prepared the land by themselves, while CIKOD provided garden kits such as watering
cans, trowel, shovel, spade, rake, wheelbarrow and garden toolbox.
They also put up their own place of convenience at the site to meet the criteria to qualify for organic certification to produce healthy vegetables.
The Agroecology and Ecological WASH Manager of CIKOD, Mr Mathias Mwinlabagna Jatoe, said the project to provide water for productive use and sanitation for the communities was initiated as way to provide women in the area with some source of livelihood activity during the long dry season.
“They cultivate their food crops during the main farming season after which they are left idle during the dry season. So the project targeted vulnerable women (widows with children etc.) in these communities to produce vegetables for consumption and for sale to supplement their needs, and to make up for the shortfall,” he said.
He said schools within the communities were included in the project and eight school gardens had been fenced and had started producing vegetables.
“These women are trained on how to manage pests and diseases. Their initial produce were sold to some hospitality businesses in the region. Marketing is an issue CIKOD is dealing with,” he stated.
He said dry season farming had the potential to improve the income and nutrition of smallholder farmers, especially women.
“The government should replicate such interventions for more smallholder women farmers and also be ready to support them with access to markets for their produce,” he added.


Supplement your lifestyle, and make sure it is nutritionally sound
Proper nutrition includes the building blocks for good health, and Turino Chiropratic can help you pick the right blocks for your body
Your food defines your health.
Dr. Sarah is at your disposal and trained to help you choose the correct foods and supplements for your diet. Different people require different foods to maintain their health and wellness, so you may need to throw the traditional food pyramid out the window.
Ergonomic consults available.
Sometimes, your biggest problem might be the one you have with every step. With an ergonomic consult, you can get "Foot Levelers", which will change the nature of your step and give you the stability and health that you need for your lower body.


Desserts, drinks, salsas, and snacks are pleasant to have, either with or without your main dishes. In crafting such food, one may pick from various kitchen appliances. Moreover, the usual tools for producing them are blenders, food processors, and stand mixers. But, if you only are willing to purchase one of them, hence the following question. Which one is ideal for producing tasty foods that people could appreciate?
Blenders: Liquified Delights
Drinking beverages such as juices, shakes, and smoothies are a convenient, healthy way to amuse yourself. Also, you can drink while doing various activities, such as eating, interacting with others, surfing the net, walking outside, or watching a movie, and it remains hassle-free. Furthermore, you can select from a wide variety of flavors when it comes to drinks. Now, you might ask which kitchen appliances can whip you the best drink. Thus, the answer to that question is obvious, it is the blender that is compatible with purees, smoothies, and so forth, and you may decide on one from the best Blendtec smoothie maker online.
Food Processor: Chop, Grate, and Mix
Food processors excel at chopping, grating, mixing and pulverizing solids into bits. Whether you wish to create salsas, grate cheese, grind bread crumbs, prepare pie or pizza dough, or produce salads, it gets the job done. Furthermore, it is the only home kitchen appliance available that easily kneads pie or pizza dough. Also, you may puree liquid ingredients, but be careful since the container will not function as well with liquids as a blender would. Lastly, you may select between a full-sized processor for dough work or a miniature-sized for regular chopping work.
Hand Mixer: Batter, Cream, and Whip
The hand mixer may not have the same power as its standing counterpart, but it is excellent for light work. Whether it is to beat eggs, cream sugar and butter, mash potatoes, and whip cream, this modest tool will be your trusted pal. One advantage it has over a stand mixer is that it takes up less space. However, it will not be able to handle heavier tasks such as dealing with large batches of food. As long as used as intended, a hand mixer is a practical tool to add to your kitchen.
Stand Mixer: Heavy Duty Mixing
What a hand mixer fails to handle, will likely be simple work for a stand mixer. Thus, it is suitable for regular or professional bakers who perform heavy-duty mixing. With this, moist cake batters and large batches of dough pose no problem. And if you have certain attachments, your mixer will even churn ice cream, grind meat, and roll pasta dough. However, these are quite sizeable so ensure that your kitchen has the necessary space before purchasing one.
At this point, you should have the desired appliance in mind. Blenders perform well with liquids, food processors turn chopping, grating, and mixing simple, and both mixers are ideal for cake batter and bread or cookie dough. Select the appliance that you truly need, and if you prefer another, just purchase again.


What are your favourite Restaurants and Bars? Share the recommendation with the forum!
7 posts • Page 1 of 1
Just seen that a new seafood restaurant has opened in Plaza Carmen in Velez Malaga. It is where the Italian used to be. Havnt tried it yet but will probably have a look tomorrow.. It is called Domi. Not sure if it has something to do with the Domi Fish Shop in Calle Canalejas.
truebrit wrote:Just seen that a new seafood restaurant has opened in Plaza Carmen in Velez Malaga. It is where the Italian used to be. Havnt tried it yet but will probably have a look tomorrow.. It is called Domi. Not sure if it has something to do with the Domi Fish Shop in Calle Canalejas.
I think it may well do, because there has been a sign in the window of the frozen fish shop in C/Canalejas for the past week or so advertising for waiters and cooks - I had been wondering why they would need them in a shop, so there's that mystery solved!
I get so incensed that the Spanish do not bother to advertise when they open a new restaurant or bar. They just expect people to walk through the door. Whilst on the subject the bar in the alley way by Bar Francis which was Bohemia 2 for 4 months has just reopened. Being run by a Brazilian so could be interestind. It has been open for A week now but never seen it advertised or for that matter with its doors open. The only sign is one saying that they close on Monday.? Sorry no name(Velez Malaga)
Went to take a look. Really nicely done. It is a beautiful venue. Lovely cloisterd ceilings. It is run by the couple who own the fish shop Domi. Going for lunch tomorrow. Menu good, as were the prices.
Had a lovely lunch. Lots of fresh fish (Salmon, Tuna, Dorada, Lubina) as well as shellfish, 3 different sorts of prawns, mussels......They were quite busy but people were served reasonably quickly. Would definately recommend and go back again.
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Welcome to my first ever food blog post. It’s actually kind of odd that I’ve had my blog for almost a year, and I havn’t done a food post yet. Because cooking is like one of my major passions, like I truly enjoy it, either by myself or with friends. So for my first food post, I decided to give homemade pasta a try, and it turned out to be amaze!! Like if you’ve had enough of pasta from the supermarkets and like trying new things, then this post is just what you’ve been looking for. I might come as a surprise to you, but it’s actually really easy to make, and doesn’t cost a lot of money. So you have no excuse, other than keep on reading…
For this dish I’ve decided to serve it with asparagus and pesto. But if you’re not really into that, you could totally serve it with tomatoes and top it of with a bit (or a lot) of parmesan. Again for this dish I’ve decided to make quit wide pastas, but if you are more of a spaghetti kind a girl, then you go ahead and do that. Oh, 1 more thing. If you think a pasta machine is a necessity, it’s really not. How ever i will say that if you’ve decided on the spaghetti, it might come in handy, just saying…
This recipe is measured for 2-3 persons, just to let you know.
You will be needing
- 2 eggs
- 250 g. All-purpose flour
- 1 tablespoon of olive oil
- 1 1/2 teaspoon of salt
- 1-2 tablespoons of water (however it really depends)
- 2 tablespoons of pesto
- Around 12 asparagus
- In a stand mixer put all of the ingrediens in (not the pesto and asparagus), and mix with a dough attachment at low speed for around 2-3 minutes.
- Put a bit of flour on your table, take the dough out of the bowl and start kneading for about 3-4 minutes. If you find that the dough is a bit too sticky, add more flour until you’re happy with the consistency. However if you find that it’s a bit to dry, then do the same thing but just add in water instead.
- Wrap the dough tight in some clingfilm, and set a side on you kitchen table for minimum 30 minutes or up til 2 hours.
- Cut the dough in 4 quarters, and put a light layer of flour on each part.
- Now it’s time for you to roll out the dough, either in your pasta machine or with a rolling pen. It’s very important that you don’t make it too thick or too thin. If you are interested, I rolled mine in setting 4. But you have to start with the lowest setting number, when starting rolling your dough.
- When you’re happy with the doughs thickness, it’s time to cut it either by hand or on your pasta machine. I decided to cut it by hand, mainly because I wanted quit wide pastas, but you do you.
- Boil some water in a pot and put a pinch of salt. Now it’s time to cook your pastas, I did it in 3 rounds, mainly because I didn’t know if they would float around at the bottom. But they don’t, however I would suggest cooking it in 3 rounds no matter what. The pasta have to cook for around 2-3 minuts, however it really depends on the size. But if you are unsure about if they are done or not. Just do a little taste test.
- When they are done cooking, wash in some cold water. This way they won’t stick together to one big ball of pasta. Now ready to serve. Or as I did, mix it with some pesto and some cooked and chopped up asparagus.
I really hope you’ve enjoyed this post, because this were probably my favourite post to make. Thank you so much for reading this, and please tag me on instagram or twitter. I would love to see your results. Oh and thank you very much to my cousin for helping me out, I love you <33
XoXo Karen Wodstrup


Jeff Foxworthy to Host “The American Baking Competition”
CBS announced recently that popular comedian Jeff Foxworthy will host the new summer reality series THE AMERICAN BAKING COMPETITION. The competition series based on the format of the hit UK show “The Great British Bake Off” premieres Wednesday, May 29 (8:00-9:00 PM ET/PT) on the CBS Television Network.
Paul Hollywood, the star UK baker and current judge of the British series, and accomplished chef Marcela Valladolid will serve as the series' judges.
THE AMERICAN BAKING COMPETITION will feature skilled amateurs competing in baking challenges with one ultimately being crowned the winner.
Jeff Foxworthy is one of this country’s most successful comedians. A multiple Grammy Award nominee who is the largest selling comedy-recording artist in history, Foxworthy is also a best-selling author of more than 26 humorous books that range from children’s works to how-to guides. Foxworthy is an accomplished host/actor/producer whose unique comedic talents have graced a diverse array of TV projects, including “Foxworthy’s Big Night Out,” “Blue Collar TV,” and “Are You Smarter Than a 5th Grader.” Currently, Foxworthy hosts “The American Bible Challenge” and has the upcoming animated show “Bounty Hunters” set to debut this summer.
Paul Hollywood is one of the UK’s leading artisan bakers and has served as a judge on the hit UK format “The Great British Bake Off” for three seasons. The son of a baker, Hollywood established himself as a baking innovator through working in some of the most exclusive hotels in the world, including the Dorchester in London, before he cemented his reputation as the leading authority on bread-making with his book, 100 Great Breads. Hollywood’s second book, How To Bake, was published last year and was a best-seller. His new series, “Paul Hollywood’s Bread,” debuts March 2013 in the UK on the BBC.
Marcela Valladolid is an accomplished chef who specializes in the artistry of traditional Mexican cuisine. Valladolid’s passion for the culinary world began at her aunt’s cooking school in Baja, Mexico. After attending the Los Angeles Culinary Institute, she then studied at the Ritz Escoffier Cooking School in Paris to become trained as a classical French pastry chef. Valladolid successfully translated her culinary knowledge and passion to the small screen as the host of Discovery en Español’s “Relatos con Sabor,” before hosting her own Food Network series, “Mexican Made Easy,” which premiered in 2010. She also served as a food editor at Bon Appétit magazine. Wanting to share her expertise on great Mexican food that combines freshness and flavor with kitchen ease, Valladolid published FRESH MEXICO: 100 Simple Recipes for True Mexican Flavor in 2009 and Mexican Made Easy in 2011.


Bottomless tasting of a huge variety of Craft made Margaritas, Mojitos, Sangrias, craft beers, wines and more!!! Food Trucks, Food Trucks and more Food Trucks
Welcome to our 5th annual Las Vegas Sangria Margarita Mojito Food Truck Festival on Sept 28th from 4pm to 9pm at the Henderson Event Plaza. Free to the public Tasting tickets available We will have bottomless tastings of our best craft made Margaritas, Sangrias, Mojitos and a wide variety of craft beers, wines and more. (food is not included in ticket) Enjoy all in your embossed souvenir glass! There will be live Spanish Guitar,by Ricardo Greigoand his flamenco dancers, food trucks, artisan vendors..... what more could you ask for? How about a growler to go!!! We are back in Vegas Baby!!


South West Catering has been established for 20 years and is owned and managed by Sally Gardiner.
Sally is a fully qualified “City & Guilds” chef who trained and qualified through the Cheltenham College of Domestic Science. Sally has continued to work in the catering trade locally since qualification. Fine produce is personally selected, then transformed into the culinary delights which are the hallmark of Sally’s success. They are then tailored solely to suit her customers’ individual needs.
The success of South West Catering has been reinforced by solid reliability, highly professional presentation and realistic costing.
Sunset Cottage, Walmore Common, Gloucester, Gloucestershire, GL2 8LB


Sometimes it may be helpful to look back 150 years or more and ask ourselves what did our great gramma do to prepare her household for winter months and cold and flu season. Remember no processed foods, gramma fed her family what she put up herself. Food was all nutrient dense. Food was stored inContinue reading “Getting Ready for Cold and Flu Season”
We have members share with us their favorite recipes. Many are very old, and i also share with you my Amish recipes.
IF you are looking for safe raw milk to drink you want to be sure to buy a safe milk cow (or find a herdshare that tests at least yearly). Many cows today are sold as “family milk cows” when they actually come right off a non-tested, non-raw milk dairy. Brokers sometimes make a dealContinue reading “How to Buy a Safe Raw Milk Cow”
Like all diaries you should look into family lines. Look at three traits you MUST have and all the others can fall in line behind them. Cows that do not pass the blood and milk test are eliminated first, don’t look back. Bringing home ONE cow with Q fever will infect your entire herd andContinue reading “Our Family Cow Lines: Gallant Bess”
Ingredients 120ml (1/2 cup) butter 2 tsp. dried basil, crushed 2 tsp. lemon juice 1 1/4 tsp. garlic powder 3/4 tsp. seasoned salt 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained) 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp) 3 Tbsp. walnuts (chopped ) fresh, grated Parmesan cheese Procedure Melt the butterContinue reading “Garlic Parmesan Pasta”
Ingredients 4 avocados 2 tablespoons of pico de gallo Juice of 1/2 lime 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper 1 teaspoon of salt 4 teaspoons of olive oil 1 1/2 teaspoon of chopped garlic 1/2 teaspoon of ground black pepper 1 minced jalapeño OR 2Continue reading “Guacamole”
Ingredients 1 Tablespoon butter 1 cup onion, chopped 3 Tablespoons all-purpose flour 1/2 teaspoon curry powder 1/4 teaspoon cumin 1/4 teaspoon ground nutmeg 2 garlic cloves, crushed 1 cup peeled and cubed sweet potato 1/4 teaspoon salt 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock 1 15-oz can of pumpkin 1Continue reading “Spiced Pumpkin Soup”


MISSION:We're not out to make a fortune; we're out to make a difference.
Welcome to the Independent Restaurant Solutions website. During my 30 years in the restaurant and food service industries, I have learned both what works and what does not work in maintaining a successful restaurant. I truly believe that independently owned and operated restaurants, as opposed to national chain restaurants, are better for the local economies in which they reside.
Independently owned restaurants are, more often than not, owned and operated by families; hard working people who want to make a better life for themselves, their communities and their children. Unlike national chain restaurants, whose primary focus can be shareholder value, independently owned restaurants focus on their food, their employees and their communities.
Through social media, text messaging, loyalty programs, consulting, marketing and affordable web based solutions for the independent restaurant operator, my passion is to help the independent restaurant owner thrive in an ever increasing chain restaurant environment. Thanks for stopping by and please feel free to contact me with any questions you may have.
Founder, Independent Restaurant Solutions (860) 918-4515


Served with choice of home fries or baked beans, and choice of toast or english muffin.
Two Eggs Any Style - $6
Served with sausage, bacon or ham. Substitute egg beaters or egg whites for $1.50. Add an egg for $1.50.
Steak and Eggs - $13
In-house marinated steak tips with two eggs, any style.
Irish Eggs - $8
Our homemade corned beef hash made with irish whiskey, served with two eggs, any style.
Huevos Rancheros - $8.50
Two eggs scrambled with onions, peppers, and cheddar jack cheese, served over hash browns and fried black beans, finished with chipotle ranch. Served with housemade chili and choice of toast.
Egg Scrambler Bowl - $7.50
With bacon, cheddar, tomatoes and onions.
Country Scramble - $8
Biscuits topped with eggs, bacon, and cheddar, smothered in sausage gravy.
Meatloaf and Eggs - $8
Two eggs any style served with our famous meatloaf.
Healthy Start - $8
Scrambled egg beaters or egg whites with spinach and tomato, servbed with fruit.
French Toast - $6
Grilled to a golden brown and topped with powdered sugar.
Captain Crunch French Toast - $8
Our signature french toast, rolled in Captain Crunch cereal and served with powdered sugar.
Bananas Foster French Toast - $8
Our signature french toast, made with bananas, brown sugar, and dark rum, topped with powdered sugar.
Spiced Apple French Toast - $7.50
French toast topped with apples flavored with sugar and cinnamon.
Classic Eggs Benedict - $8.50
Two poached eggs over canadian bacon and an english muffin with hollandaise sauce.
Irish Eggs Benedict - $9
Two poached eggs over our fresh irish hash and an english muffin with hollandaise sauce.
Cali Eggs Benedict - $8
Spinach and tomato over two poached eggs on an english muffin with hollandaise sauce.
Steak Eggs Benedict - $9
Two poached eggs with thin-sliced steak and sauteed onions on an english muffin covered with hollandaise.
Po Boy Eggs Benedict - $8
Two sausage patties with poached eggs on biscuits, covered with sausage gravy.
Buttermilk Pancakes - $6
A stack of three fluffy buttermilk pancakes. Add chocolate, peanut butter, pumpkin, or blueberry for $1 each.
Belgian Waffle - $5
Add vanilla ice cream with chocolate syrup for $2.
Choco Monkey - $7
Three buttermilk pancakes grilled with bananas and chocolate chips.
Bananas Foster Waffle - $6
Topped with bananas, brown sugar, dark rum, and whipped cream.
Spiced Apple Waffle - $7
Topped with sliced cinnamon apples.
Berries and Cream Waffle - $8
Our belgian waffle topped with your choice of fresh strawberries or blueberries and whipped cream. Depends on seasonal availability.
Served with choice of home fries or baked beans.
Breakfast BLT - $8
A fried egg, melted cheddar cheese, bacon, lettuce, tomato, and mayo on toasted sourdough.
Keith's Favorite - $8.50
Crispy hash browns, bacon, scrambled eggs, chili, and shredded cheese served on white toast.
Egg and Cheese - $5
Served on choice of toast or english muffin with american cheese. Add bacon or ham for $1.
Breakfast Burrito - $9
Scrambled eggs. bacon, cheddar, onions, peppers and pico de gallo, rolled in a flour tortilla and smothered with cheese sauce.
All platters come with choice of toast.
The Alexandra - $9
Two slices french toast or pancakes, two eggs, two slices of bacon, and two sausage links, with beans or home fries.
The Aidan - $11
Alexandra's hungry brother: three of everything, with beans or home fries.
Finn's Hash Brown Plate - $8.50
Hash browns scattered and grilled to a golden brown, then topped with your choice of (1) grilled vegetables; (2) pulled pork and cheese; (3) chili and cheese; or (4) western-style, with ham, onions, peppers and cheese. Sided with two eggs, any style.
Kelleigh's Waffle Platter - $9
Our fresh belgian waffle served hot with two eggs, two slices of bacon, and two sausage links with beans or home fries.
Build Your Own - $8
Our three-egg omelette with your choice of three fillings: tomatoes, onions, mushrooms, spinach, peppers, jalapenos, olives, american, cheddar, gorgonzola, provolone, and mozzarella. Add shaved steak, grilled chicken, fried chicken, turkey, ham, pepperoni, irish hash, bacon or sausage for $1 additional. All omelettes come with choice of toast and choice of home fries or beans.
Denver - $9
Ham, american cheese, onions and peppers.
Steak and Cheese - $9
Shaved steak with red and green peppers, onions and provolone cheese.
Southern Love - $8.50
Our homemade pulled pork with cheddar cheese and bacon.
Get Him to the Greek -$8
Black olives, tomatoes, and spinach with mozzarella cheese.
Hungry Irishman - $8.50
Our homemade irish hash made with Irish whiskey and served with cheddar cheese. $8.50 Three Little Pigs Ham, bacon, sausage and american cheese.
Green Eggs and Hen - $8.50
Grilled chicken, spinach and mozzarella cheese.
Vegetarian Delight - $8.50
Tomatoes, spinach, olives, onions, peppers and mushrooms with american cheese.
Ruebenesque - $9
Our own corned beef, swiss cheese, sauerkraut and 1000 island dressing.
Buffalo Bill's Revenge - $8.50
Grilled chicken, buffalo style with bleu cheese dressing, american cheese, tomatoes and onions.
Cali Love - $8.50
Guacamole, swiss cheese, tomatoes and mushrooms.
Spanish - $9
Onions, peppers, tomatoes, ham, and a dash of jalapenos, served with salsa.
Frisco - $8.50
Ground beef, onions, spinach, and worcestershire sauce. Add cheese for $1.
Bacon or Ham - $2.50
Sausage Links or Patties- $2.50
Biscuits and Gravy - $5
Irish Hash, made Fresh In-House - $3.50
Fresh Cut Seasonal Fruit Cup - $2
Fresh Sliced Tomatoes - $2
Single Egg - $1.50
Bagel or English Muffin - Grilled or Toasted- $1.75
Toast - White, Wheat, Rye, or Raisin - $1.25
Muffins: Blueberry or Chocolate - $1.50
Single Buttermilk Pancake - $2
Single Flavored Pancake - $2.50
Cream Cheese or Peanut Butter - $.80
Hollandaise Sauce - $2
Sausage Gravy - $2
Pure Maple Syrup - $2
Make it a Malt $1
Vanilla, Chocolate or Strawberry - $4
Captain Crunch - $4.50
Maple Bacon - $4.50
Orange Fantasy - $4.50
Chunky Monkey - $4.50
Milkshake of the Week - $4.50
Make it a Malt! $1
Apple, Orange, Cranberry, or Tomato Juice - $2.50
Tea or Coffee, Hot or Iced - $2
Hot Chocolate - $2
Soda (We offer Coca-Cola products) - $2.50
* Our friends at the Manchester Health Department want to make sure you know that eating undercooked meat or seafood is bad for you. We think this is common sense.
* The jukebox is a fully functional 1956 Wurlitzer 2150. Go ahead and drop in a quarter.


Açai [ah-sah-ee] is a delicious Brazilian berry fruit of dark-violet colour. Its taste and scent resembles chocolate and forest fruit. Açai is a true gift of nature that grows in the Amazon rainforest. It has a specific taste and high nutritional value. Açai interests not only athletes but also people with a healthy lifestyle all around the world.
It contains the most antioxidants of all known types of fruit, large amount of glycoproteins, proteins, fibre and essential omega-6 and omega-9 fatty acids.
Açai is considered one of the healthiest foods on the planet.
It was used by aboriginal tribes in the Amazonian jungle as an energy booster for hunting and also as an aphrodisiac. This high energy fruit also helped them to build a strong immune system, fight diseases, protect their hearts and keep them in a good mood.
ORAC (Oxygen Radical Absorbance Capacity) testing is performed to measure the antioxidant effects of different foods. Extremely high ORAC has been observed in açai samples. A 100g sample of pure extract has up to 70,000 ORAC – the highest rate of all studied crops. Therefore, açai is considered the strongest natural antioxidant in the world.
Açaimania brings this miracle of nature to your table.


Kitchen Gladiator Competition
Forget the casting call, talent agents, headshots for you and your food - this once-in-a-lifetime cooking challenge is just you showing off your culinary skills in front of four celebrity judges while you learn from these masters of the kitchen!
The first 32 people to reserve their "Gladiator" spots will join us on October 29, 2017 at the BLVD Kitchen in Sherman Oaks, CA to earn culinary bragging rights bestowed by celebrity chefs! Each Kitchen Gladiator will compete on one of four teams as they show their cooking chops while battling through surprise challenges brought by Melissa d’Arabian, Simon Majumdar, Aarti Sequeira and Carnie Wilson. Each of Gladiator reservation will offer admission for one food warrior, facetime with the celebrity judges and the chance to take part in a truly unique culinary experience. Or you can cheer our "Gladiators" on while taking in this epic food fight!
Tickets to ths one-time-only event are $250 for competitors and $100 for audience members.
Space is limited, so reserve your spot now!


Cultured meat could become more affordable thanks to new 3D printing ink
According to Xi'an Jiaotong-Liverpool University, researchers from Singapore and China have found a way to use food waste to grow meat in a lab
Cultured meat (also known as cell-based or lab-grown meat) is an interesting and promising alternative to meat produced from traditional livestock farming. However, production costs are still high, as applications have not yet reached economies of scale. Now, according to Xi’an Jiaotong-Liverpool University, researchers from Singapore and China have found a way to use food waste for culturing meat – reducing production costs and helping to make cultured meat a viable option for feeding the world’s population.
To produce cultured meat, animal muscle stem cells are grown on a scaffold which improves the environment for the cells by enabling the transport of nutrients and allows the generation of texture and structure. Without it, the meat is more likely to resemble lumpy mashed potatoes.
Unique scaffolds can be created using an emerging 3D printing technology – Electrohydrodynamic (EHD) printing. As the scaffolds that become part of the meat product need to be edible, and are therefore generally made from animal products such as gelatine and collagen, or synthetic materials, but are expensive to produce. Finding cost-effective edible inks for printing is one of the main challenges in producing cultured meat.
In a recent study published in Advanced Materials (impact factor 32), researchers have developed edible plant-based ink that is derived from food waste, such as cereal husks. The new ink can be fully absorbed into the meat product and is cheap to produce – potentially significantly reducing the cost of large-scale cultured meat production.
“We have optimized our plant-based ink for 3D-printing technology so that we can print scaffolds and place muscle stem cells on them. The cells can then grow with the structure of the scaffold and we use beets to color the grown meat to give it the look of conventional meat,” said Professor Jie Sun from Xi’an Jiaotong-Liverpool University, China, and an author of the study.
Professor Jie Sun completed her Ph.D. degree at the National University of Singapore. She joined XJTLU in 2015 and is currently the Head of the Department of Mechatronics and Robotics, and has more than 20 years of broad academic working experience in China and Singapore.
Professor Jie Sun and researchers from the National University of Singapore Suzhou Research Institute, China, and the National University of Singapore, Singapore, mixed cereal proteins extracted from barley or rye with corn protein – zein – to produce pure cereal protein-based inks, for the first time.
“This is a novel and disruptive idea to mass produce cultured meat. Using nutrients from food waste to print scaffolds not only uses and increases the value of the food waste but also alleviates the pressure on the environment from animal agriculture,” said Professor Jie Sun.
“When culturing cancer cells for drug research, we want them to gather into clusters to mimic how they grow in the human body. Thus, we have high requirements for the strength of the scaffold, which has to be strong enough to support the cell clusters. However, when cultivating meat, we want the meat to grow evenly so it can have a better texture for eating,” said Professor Jie Sun. “Therefore, we do not need a scaffold with high tensile strength. Instead, we want it to be edible and absorbed by muscle cells. These are some of the biggest challenges in finding an edible ink suitable for EHD printing of the scaffolds. We tested various materials and finally decided to use plant protein to make scaffolds.”
According to the article, Professor Jie Sun hopes that, in the future, plant extracts will also be used to create the nutrient-rich substance the meat cells grow in. “Currently, one of the major reasons for the high cost of cultured meat is the nutrient medium for muscle cells, which is still from animal proteins. In the future, if suitable plant extracts can be found to supply nutrients, that will further reduce the cost of cultured meat, making it more affordable,” concluded Professor Jie Sun.


Pure Chemicals Co is involved in manufacturing and distributing synthetic and natural colors. Our product range encompasses synthetic and natural products created for a multitude of applications- Food and Beverages, Pet food, Animal feed, Cosmetics and Industrial applications.
Caramel colors have been in existence for a long time and are also the most widely used coloring ingredient. This versatile chemical is manufactured by Pure Chemicals Co.’s Food color division. It is manufactured by heating food grade carbohydrates with or without added chemical catalysts.
We differ-Our caramel food color is manufactured from sulphur free sugar which avoids hazardous chemicals.
Our spectrum- We deliver a wide band of natural colors that are available as coloring concentrates & natural colorants.
Our clientele - Breweries, Bakeries, confectioneries & food industry.
The next time you treat your taste buds with caramel delicacies & color remember us.
Call Us / WhatsApp73388 20509
|Color Index No.
|Sunset Yellow FCF
|Brilliant Blue FCF
|Fast Green FCF
|Black BK 26
|Black BK 27
|BLACK CURRENT FCF
|BLACK CURRENT/DRAGEE BLACK
|BROWN SUGAR DISPERSION Q
|BROWN UNI BLEND
|CHOCOLATE BROWN 60%
|CHOCOLATE BROWN HT 7%
|COLOUR BLEND BROWN
|DRAGEE BLACK FCF
|Caramel Type – I (Plain Caramel)
|E – 150 a
|Caramel Type – II (Caustic Sulphite Caramel)
|E – 150 b
|Caramel Type – III (Ammonia Caramel)
|E – 150 c
|Caramel Type – IV (Ammonia Sulphite Caramel)
|E – 150 d
Food Colors are used in every other food we eat and is dominant throughout the food industry. All food color suppliers and distributors deal with food colors under two categories - artificial and natural colors. Artificial colors are processed and synthetically manufactured from chemicals,while natural food colors are extracted from fruits, vegetables and plants. Caramel food color is the most consumed food color across varied food products like cereals, candies,beverages, sauces etc.Color lost due to storage conditions, moisture, high temperature etc. are corrected with the different shades of caramel food colors. Sugarcane-wheat-corn, any one of these is used for Caramel food color manufacture in India, or in any other country.
Cosmetic colors manufacturers are also prevalent but the industry has its own variations for one of the steadily growing industries. Pon Pure Chemicals has its own line of food colors for both artificial and caramel food colors ( Type I - Type 4). We are caramel food color manufacturers in Tamilnadu, Mumbai and Ahmadabad and have the capacity to handle huge volumes.We offer competitive food color price in India with uncompromised quality."


Voice-Activated Commercial Coffee Machines in Jacksonville
Our voice-activated coffee machines provide cafe-quality coffee beverages.
Get a Quote Right Now!
To get a proposal, fill out all of the fields below. You’ll then be provided a downloadable proposal. We look forward to serving you soon.
Commercial Coffee Machines for Businesses
It has never been easier or more convenient to acquire a barista for your business. You won’t need to prepare coffee for your residents or customers ever again with our full-service office coffee solutions. Just think of the time you’ll save!
The machines are completely cleaned, stocked, and maintained by us. We can also finish your coffee bar with all the extras and condiments required for a stunning presentation. We handle all you require to maintain your residents’ and clients’ satisfaction.
Only JavaTap Coffee is the only company that offers voice-activated coffee machines in the United States, complete with full-service maintenance and supplies. Our contemporary bean-to-cup coffee machines create the finest gourmet coffees available. Give us the opportunity to enhance your operation with this fantastic amenity.
Our Voice-Activated Coffee Machines
Our voice-activated coffee machines elevate what is typically an everyday experience to a new level and are the only ones of their kind in the US. We can customize your coffee machine to include your brand, colors, and theme.
We demonstrate our dedication to being an integral part of your surroundings and supporting your customers by integrating your brand into our devices.
The industry leader of this invention by JavaTap Coffee is an illustration of how we consider how we might enhance your amenities for your residents and customers.
A Barista in a Coffee Machine
Our coffee machines are superior to coffee vending machines and pod coffee machines, making them ideal for establishments that serve many customers, residents, or visitors.
We specialize in the following:
• Apartment communities
• Active/Senior living communities
• Car dealerships
• Call centers
• Other high-volume operations
Let us help you impress your clients and employees in Jacksonville by getting in touch with our friendly staff.
Our Incredible Coffee Selection
The possibilities for your favorite cup of joe are endless with our coffee machines. We offer more than 35 recipes, and we’ll even switch out flavors depending upon what season it is. There’s always something new for everyone. Here’s a list of what your new coffee machine will provide:
Regular “Drip Strength”
Non-fat Single Latte
Non-fat Double Latte
Regular Single Latte
Regular Double Latte
Cookies & Creme Latte
Salted Caramel Latte
Egg Nog Latte*
Pumpkin Spice Latte*
Milk Whipped Chocolate
Milk Marshmallow Chocolate
Dark Whipped Chocolate
White Creamy Chocolate
White Chocolate Caramel
White Chocolate Raspberry
Non-fat Single Cappuccinos
Non-fat Double Cappuccinos
Regular Single Cappuccino
Regular Double Cappuccino
French Vanilla Cappuccino
English Toffee Cappuccino
Dark Chocolate Mocha
Milk Chocolate Mocha
A Coffee Service Above The Rest
It takes a lot of time and effort to make decent coffee at work. Either you have to spend time buying and storing supplies, cleaning the coffee machine, brewing the coffee, etc., or you have to wait in line at a nearby coffee shop. Working with JavaTap Coffee is as simple as giving a voice command.
By producing excellent brews with simplicity, our voice-activated, touchless commercial coffee machines turn your business into a barista. We only have one job: providing excellent customer service and making our loyal customers happy. From the very beginning of the freshly prepared cup till the very conclusion, we take care of all your coffee needs. With our incredible equipment at your disposal, you can spend more time on what really matters—your clients, customers, or anything else besides brewing coffee.
No matter what time it is, the JavaTap Coffee crew is here to give you a quick and easy way to keep the coffee coming. We distinguish ourselves from other coffee companies thanks to the convenience of our full-service program. To ensure that there is always hot coffee in sight, we take care of all the ingredients, cleaning, and maintenance for you.
Coffee Machine Maintenance and Upkeep
Never again wash a coffee pot. Never again will you need to purchase or replenish your supply of coffee or any related condiments. Everything your corporate kitchen requires to wow your guests will be provided by our team.
We’ll provide you with everything you need to customize your coffee to produce the ideal cup every time, in addition to over 30 other coffee drinks, including seasonal coffee drinks, lattes, and expressos.
Our coffee system is not only convenient but also very reasonably priced. Only what you use is charged! For every service, we bill per cup. This implies that you won’t have to worry about having a product sitting on your shelves or in your refrigerator if you don’t drink your morning cup of coffee. No more squandering money when all we want from our consumers is to start each day off well with some delicious coffee.
Why Choose Javatap Coffee in Jacksonville
The desire for superb coffee is finally being met by a business that also provides services to maintain the break room filled with coffee-related supplies.
You will receive all these supplies, such as stir sticks or creamers, making the interior feel like a real coffee shop. We have everything you need right here, so there’s no need to run to the store to get extra things. A maintenance-free service is also available.
Are you trying to find a better coffee? We can assist! Contact Us today to discuss how our services will help your company succeed.
Our Coffee Service
We have happy customers throughout the Jacksonville area including: Orange Park, Fleming Island, St Johns, Ponte Vedra Beach, and Baldwin.
Download a free proposal today and let’s work together to bring your staff, customers, and residents fresh coffee every day.
Doing Good Things
A portion of our proceeds are donated to the Fisher House and the Breast Cancer Research Foundation.
4154 Silver Peak Parkway, Suite E, Suwanee, GA 30024
Mon - Fri: 9:00 - 5:00
For more detailed queries, please fill out this form.