Of the many ways you can choose to eat, some provide more health benefits than others. While it might be…
Of the many ways you can choose to eat, some provide more health benefits than others. While it might be fun once in a while to scarf down junk food or feast on a thick steak, doing so every day could have serious, negative long-term health consequences.
Eating a whole-food, plant-based diet has been found to be one of the best ways you can take your health into your own hands and prevent or delay the development of common chronic diseases such as diabetes, heart disease and cancer.
There are a variety of ways to enjoy a plant-based diet, from veganism, which strictly eliminates all animal products, to the Mediterranean diet, which features some meat but relies mainly on whole foods and a lot of plants. Somewhere in the middle of the spectrum of options lies both the vegetarian and the pescatarian diets.
What Is a Vegetarian Diet?
A vegetarian diet is one that does not contain meat, poultry or fish, explains Janet Shannon, a registered dietitian with Providence Mission Hospital-Mission Viejo and Laguna Beach in Southern California.
Some vegetarian recipes may include some animal products, such as eggs, milk or honey, but not the meat of animals. There are different types of vegetarians, with the most common classifications revolving around what’s included in the diet:
— Lacto vegetarians. These individuals eat dairy products, such as milk, cheese, butter, yogurt and cottage cheese.
— Ovo vegetarians. These individuals eat eggs.
— Lacto-ovo vegetarians. These individuals eat both eggs and dairy products.
A balanced vegetarian diet will feature a lot of plants and whole grains, but also may include:
What Is a Pescatarian Diet?
The pescatarian diet’s meals are much like those in the vegetarian diet in that they eschew meat and poultry, but pescatarians do eat some fish. Pescatarian recipes contains:
— Fruits and vegetables.
— Milk and other dairy products.
— Beans and legumes.
— Nuts and seeds.
People following a pescatarian diet plan, Shannon notes, “avoid meat, poultry and products made from meat and poultry such as gelatin, broths and lard.”
The pescatarian diet is also sometimes called a pesco-vegetarian or partial vegetarian diet, says Cathy Leman, a registered dietitian, speaker and writer based in Chicago.
Many people think of the pescatarian diet as being a slightly more flexible version of the vegetarian diet.
Comparison of Vegetarian and Pescatarian Diets
Because both diets are considered plant-based, followers will achieve many of the benefits associated with plant-based diets. This approach to eating — when done right — has been associated with plenty of health benefits including:
— Better control of blood pressure.
— Better control of blood glucose.
— Less inflammation throughout the body.
— Reduced cholesterol levels.
These factors can translate into:
— Improved heart health.
— Reduced risk of developing diabetes.
— Reduced risk of certain types of cancer.
“Compared with meat-eaters, vegetarians tend to eat less saturated fat and cholesterol and more vitamins like C and E,” Leman says. Pescatarians also tend to eat less saturated fat and cholesterol and both groups tend to consume more of several vitamins, minerals and other compounds that can support good health. These include:
— Fiber. Consuming enough fiber is a key component of staying healthy; dietary fiber supports regular bowel movements, keeps blood glucose levels stable and helps support a diverse gut microbiome, which is important to keeping your immune system healthy. “The majority of immune cells within the body are found in gut tissues called GALT, which stands for gut-associated lymphoid tissue,” explains DJ Blatner, author of “The Flexitarian Diet” and a wellness expert with NOW, a supplement company based in Bloomingdale, Illinois.
The U.S. Department of Agriculture recommends that people take in 14 grams of fiber per 1,000 calories they consume; if you’re eating 2,000 calories per day (which is the amount most nutrition labels are based on) you’d need 28 grams of fiber each day.
— Potassium. “Benefits of potassium include appropriate functioning of your nerves, regulation of fluid balance and maintaining a regular heartbeat,” says Maggie O’Meara, a registered dietitian nutritionist with Torrance Memorial Medical Center in Torrance, California. “This mineral is also essential for proper muscle contraction and decreasing risk of severe muscle weakness or cramps.” Higher consumption of potassium-rich foods, especially those from fruits and vegetables, has been shown to lower blood pressure and the risk of heart disease or strokes.
Adults should consume 4,700 milligrams of potassium daily, but O’Meara notes that “less than 2% of Americans are meeting the U.S. recommendations for this mineral.” Good sources include baked potatoes with the skin on — clocking in at about 925 milligrams for a medium potato — and avocados — half an avocado contains 487 milligrams.
— Magnesium. Magnesium is critical to the proper electrical functioning of the heart. Men age 18 and older should consume 400 to 420 milligrams per day while women are advised to get 310 to 320 milligrams daily. Nuts and seeds such as pumpkin seeds and almonds contain lots of magnesium. One ounce of pumpkin seeds contains nearly 170 milligrams of magnesium, while an ounce of dry-roasted almonds contains 80 milligrams of this important nutrient.
— Phytochemicals. These plant compounds, which include carotenoids (a class of pigments found in plants), flavonoids (which include compounds found in vegetables, chocolate and tea) resveratrol (found in wine, grapes and berries) and a variety of other substances have been found to have favorable effects on health through their anti-inflammatory properties.
One advantage that people eating pescatarian meals have over vegetarians is they’ll also get plenty of omega-3 fatty acids, “which are known for their heart-protective and anti-inflammatory properties,” Shannon explains. Omega-3s are essential compounds that the body can’t make on its own — you have to ingest them as part of your diet or in supplement form.
They are critical to maintaining cardiovascular health. Healthy adults should aim to consume between 250 and 500 milligrams of omega-3 fatty acids per day. Fatty fish, such as sardines, mackerel and salmon are rich sources of omega-3s.
One specific risk associated with a pescatarian diet is the presence of mercury or heavy metals, says Emilie Vandenberg, a registered dietician with the Ohio State University Wexner Medical Center. “I think that’s the most common thing we hear about,” in terms of risks associated with a fish-heavy diet. Exposure to too much of certain heavy metals can be toxic, leading to a range of problems in the gastrointestinal system, kidney dysfunction, immune system dysfunction, nervous system disorders, birth defects or cancer.
Fish, shellfish and other seafood accumulate mercury in their bodies. As bigger fish eat smaller fish, this can drive up the concentration of these potentially dangerous toxins in the flesh of the larger fish.
Generally speaking, the lower the fish is on the food chain, the less mercury it’s going to have in its tissues. This is why some health experts recommend limiting your intake of larger fish, such as tuna, swordfish, king mackerel and shark. Particularly for people who are pregnant or nursing, you should avoid fish that could be contaminated with mercury, as high levels can damage the developing fetus or growing baby, Vandenberg says.
With vegetarian diets that do not include fish, mercury contamination is not a concern, but, “with any diet that excludes whole food groups like meat or milk, careful planning is key,” Shannon says. Because whole groups of foods are excluded, there’s the potential to miss out on certain nutrients, such as vitamin B12, iron and zinc. But by carefully considering what you’re eating and choosing foods that offer a broad variety of essential vitamins and minerals, those risks can be mitigated.
“Without this careful planning, increased health risks or worsening of medical conditions associated with deficient intakes of these nutrients may occur. For example, otherwise healthy persons like the growing infant or adolescent and those with osteoporosis can be at risk” of a worsening of bone density if they aren’t getting adequate calcium in their diet, Shannon says.
Another common concern among people following a vegetarian or plant-based diet that eliminates animal protein sources is that the individual’s protein intake might fall.
“Protein contains essential amino acids or the ‘building blocks’ that are absolutely critical for healthy functioning bodies,” Shannon says. “While plant foods do have protein,” for some vegetarians or pescatarians, getting enough might take a little extra effort.
Vandenberg also notes that fish and seafood aren’t the only sources of protein in the pescatarian diet. “You can get protein from beans, legumes, tofu and soybeans.” So again, a well-planned diet, whether it’s strictly vegetarian or includes some seafood, can provide more than enough protein.
When viewed from a public health perspective, Shannon notes that “many health organizations recommend moving toward more of a plant-based diet.”
Leman agrees that by and large, the vegetarian diet can be a very healthy alternative to the standard American diet, which typically features lots of meat, ultra-processed foods, saturated fats and sugar.
Because whole-food, plant-based approaches like the vegetarian diet plan and the pescatarian diet plan tend to include less sugar and calories, they can be used for weight loss. But you’ll have to manage portions and make sure you’re getting enough protein to support sustainable weight loss. Most health care providers recommend aiming for a weight loss of one to two pounds per week as being safe and sustainable.
Both vegetarian and pescatarian diets can be budget-friendly, especially if you’re including conventionally-grown produce instead of seeking out only organic items, Leman says. “The addition of seafood in a pescatarian diet could increase the cost, but choosing canned and frozen options, especially when they’re on sale, can help reduce the cost.”
Red meat and poultry can be expensive, so forgoing these purchases in favor of more fresh fruits and vegetables, whole grains, legumes and fish could reduce your overall shopping bill.
As with any diet, the quality of the food is also important. Look for whole, unprocessed options rather than prepackaged or prepared foods. These whole foods that you cook yourself are usually less expensive than prepared foods.
Pescatarian vs. Vegetarian: Which One Is Better?
Both the pescatarian and vegetarian approaches to eating can be perfectly healthy diets, provided you’re focused on eating whole, unprocessed foods rather than packaged junk foods. “It all comes down to which foods you’re choosing and whether you’re covering all your needs. You need a variety of vitamins and minerals to cover your bases,” Vandenberg says.
One area where pescatarian diets might have a leg up over strictly vegetarian diets is in providing more omega-3 fatty acids.
Leman says there’s “not a lot of research comparing pescatarian diets to strictly vegetarian diets. However, there is evidence that plant-based diets, with or without the inclusion of seafood or fish, are healthful.”
Here’s what to consider:
|Food||Plant-based diet that includes dairy, eggs and seafood.||Avoidance of meat, but may include some animal products, such as dairy or eggs.|
|Weight Loss||May cause weight loss when portions are controlled.||May cause weight loss when portions are controlled.|
|Health Risks||High levels of mercury in some fish could pose a problem if eaten in sufficient quantities.||Possible nutrient deficiencies, such as in vitamin B12 or omega-3 fatty acids.|
|Health Benefits||Possible cardiovascular benefits, such as lowered cholesterol and blood pressure and reduced risk of stroke.
May be a better option for people with high blood pressure, high cholesterol levels and other cardiovascular issues because of a higher intake of omega-3 fatty acids.
|Possible cardiovascular benefits, such as lowered cholesterol and blood pressure and reduced risk of stroke.
May be the better option for pregnant or nursing mothers because of the risk of mercury contamination in some fish.
Tips for Adopting a Pescatarian or Vegetarian Diet
If you’re interested in trying out the pescatarian or vegetarian lifestyle, a little planning up front will make a big difference in the long run, Leman says. “It’s important to plan, include whole, unprocessed foods, load up on produce and be deliberate in choosing a variety of foods to meet all nutrient needs.”
This is where meeting with a dietitian to determine the optimal nutrient intake for your specific situation can help. “A registered dietitian’s job is to recommend a diet for a patient only after considering a patient’s sex, age, health history, medications, weight, etc. and individualizing a diet with that patient in mind. This means that a diet recommended to a patient may be different from that recommended to the general population,” Shannon explains.
More from U.S. News
Update 06/06/22: This story was previously published at an earlier date and has been updated with new information.


Old School New Body Review
Are you one of those people who have struggled with belly fat that will not go anywhere no matter what you do? You have tried every workout that exists and taken every diet you can, but the fat still doesn’t come off. Well, here is a diet program that will be sure to shock you at how easy it is to lose belly fat while enlightening you on some very common misguiding norms.
Old School New Body is a 15 minute program that shows people the easiest ways to lose belly fat without starving themselves or engaging in aggressive workouts in 12 weeks. Better yet, you will burn fat for three days without overwhelming yourself with workout regimes. Basically, there are five types of common food that should be completely avoided for successful results. These foods have become a big part of our lives that you would never think they were the main because your belly fat was super hesitant to leave you.
Cereals are one of these types of food. Contrary to advertisements stating cereals are healthy breakfast foods, they are the main reason you will never burn any fat once you hit the gym or perform any workout regime. They are pumped with so much sugar that any workout you do after your breakfast will be a complete waste of time.
Soy is the second food you should eliminate from your diet. Huge companies encourage the use of soy as a healthier replacement of meat. While this fact is true, the soy sold today is too processed to allow the body to absorb protein necessary for effective weight loss. In fact, it aims at disrupting the production of a fat burning hormone found in the thyroid gland.
The Old School New Body program encourages people to stay away from cooking oils that fool people into believing they are healthy. These oils are packed with hydrogenated oils that promote diseases such as obesity, liver toxicity and heart problems. They also quicken the process of aging significantly.
Also, processed fruit juices are discouraged as, contrary to what companies say, are not packed with antioxidants. They contain sugars that add up to 400% in calories.
Additionally, the Old School New Body program advises on three mistakes you must never make if you are to lose belly fat in the shortest time possible. The first mistake is while ultra low carbohydrate fats aim at decreasing your fat intake, they only succeed in doing the opposite. Diets with low fat are worse in that the body succeeds in storing more fats from foods with the wrong kinds of fats. The program, therefore, encourages eating the right types of foods at the right time and in the right amounts.


Tim’s Smoked Products has but one goal:
to prepare and serve the best quality food possible, while
maintaining the utmost respect for nature’s gifts to
- Our livestock is raised by an innovative and state
of the arts farm in Berks County, Pennsylvania.
- Our bread is furnished by the family owned ATV
Bakery in Reading, PA, which has been producing quality breads
- Our produce is organically grown by local Mennonite
- Our tools and equipment are completely custom.
They have been engineered and built from the finest materials,
and all are one of a kind, geared toward our specific needs.
We specialize in pig
roasts. Before the cooking process begins, the pig is rubbed
with our own blend of aromatic spices, and stuffed with whatever
a client has chosen, which may be anything from pineapples to garlic.
The roasting process is low and slow; 200° to 220° F, at
the rate of one hour per each 10 lbs of live weight. This results
in a beautiful “show quality” patina, and delectably
juicy, intensely flavorful pork.
Just because our pig roasts have been perfected, and
are so well known, does not mean that we only do pig roasts! We
offer a complete line of catering
with a wide variety of meats and dishes. We also package our dry
rub, and our special BBQ sauce for sale to the general public.
We strive to make each and every customer’s
experience a memorable one, whether it be a sandwich sale at a festival,
a small birthday party, or a 500 guest wedding. Dealing with Tim’s
Smoked Products for your culinary needs is not only an opportunity
to feast on nature’s bounty, but an interesting, creative,
fun filled, environmentally responsible, and eventful way of doing


Welcome to Jump & Phil’s. We are a family operated bar and restaurant located in Reilley’s Plaza, on Greenwood Drive. We offer made from scratch cuisine with a variety of options ranging from fresh salads to local seafood and southern comfort dishes.
To keep up with our daily specials, check out our blog, like us on Facebook or follow us on Twitter!
Join us for every Green Bay Packers game and enjoy something delicious from our Game Day Menu!
Are dog & kid friendly
Are the one and only Green Bay Packer bar on Hilton Head!
Are available for private functions small & large


The Best Pizza
WE LOVE SERVING OUR COMMUNITY
Welcome to Geoffano's!
Welcome to Geoffano’s Pizzeria, where pizza is not just a meal, it’s a passion! Our family-owned, cozy little spot in the heart of Alden, NY has been serving our community and local surrounding towns with the most delicious pizza, subs, wings and more since 2004!
Click the VIEW OUR MENU button below to feast your eyes on our mouthwatering menu which is a testament to our passion for flavor and fun! We take pride in everything we make and our menu features something for everyone to enjoy!
Scrumptious pizza, hearty subs, and heavenly wings for a taste adventure you won't forget!
Serving Alden, NY and surrounding towns since 2004.
We are proud to be family owned and operated since we opened in 2004. We always use the finest ingredients including real mozzarella cheese and Margherita pepperoni, and our sauce and dough are made fresh everyday.
Lots of Love
Indulge in our delicious subs — bursting with flavor and crafted with love. Our submarine sandwiches are made with the area’s finest and freshly baked rolls, Constanzo’s.
We don’t just have pizza, wings and subs — we have tacos, finger foods, salads and more! We at Geoffano’s hope you enjoy our food as much as we enjoy making it.
EVERYBODY LOVES FOOD PHOTOS
The Best Pizza In Town


Boston Bowl Party Packages
All inclusive of shoe hire, score sheets and invitations. Extra games to be added to any party for just £3.20. Parties available Wednesday – Sunday Term Time and 7 days a week during school holidays.
Teens Party Package £13.95
1 game of bowling, and an adult hot Sliders meal of choice and a selection of soft drinks.
Kids Bowling Party £10.95
1 game of bowling. Choice of kid’s hot party food. Jugs of squash, jelly and ice cream, cake ceremony, hats and balloons.
Playtowers Kids Party £10.95
2 hours in Playtowers. Fun and games led by a dedicated party host. Jugs of squash, jelly and ice cream, hats and balloons. Choice of kids hot or cold party food. Invitations and free return voucher for all.
Kids Playtowers & Bowling Party from £13.50
1 game of bowling and 1 hour in Playtowers. Jugs of squash, Jelly and ice cream, cake ceremony, hats and balloons, with hot food and invitations
Basket and Bowl £17.95
2 games of bowling plus an adult hot basket meal in Sliders Diner
Buffet and Bowl £19.95
2 games of bowling and an adult cold buffet selection.
Adult Bowl and Play £21.00
1 hour bowling and 1 hour Playtowers plus an adult hot basket meal in Sliders Diner
Adult Sliders Meal Choices
Original hamburgers, Sliders Cheese burger, Veggie burger, chicken in a bun or original hotdog.
All served with fries and coleslaw.
Caesar Salad or chicken Caesar Salad.
Adult Buffet Choices
Selection of cold meats, crusty bread, mixed green salad, tomato and mozzarella salad, hot nibbles, pasta salad, crisps, pickles and homemade desserts.
Every Thursday is Party Night at Boston Bowl
Unlimited Bowling and a Sliders Burger Meal for £18pp!!
Kids Hot Party Food
Burger, Cheeseburger, American Hotdog, chicken nuggets, veggie nuggets, fish fingers.
All served with fries
Kids Cold Party Food
Selection of Sandwiches, Pizzas, crisps, cocktail sausages, fresh fruit and veggies, cake.
Any of the following can be added to your children’s party (cost pc):
Extra hour in Playtowers £3.20,
Extra game of Bowling £3.20,
Sweet Cones £1.50,
Helium Balloons from £2.95.
Theme your child’s party for just £2
With: Frozen, Minion, Spiderman, Princess, Star Wars and many more.
want to take over Playtowers exclusively for your own party?
Prices start from £250 (selected times only)
After hours Adults Only in Playtowers!
Still fell like a big kid? Exclusive evening hire of Playtowers for £250 for up to 30 people for 2 hours hire! £8.50 per person for every adult exceeding 30 people
Hot and Cold Meal Packages available
£8 per person for a hot meal choice. £6 per person for a buffet meal choice.
£50 deposit required to secure all bookings.


Food and Packaging Labels
The food industry is required to keep track of a lot of information about their products to ensure their products are safe, handled correctly and comply with FDA and other mandated regulations.
Direct thermal and thermal transfer labels are a great choice for your packaging, warehouse, compliance, and shipping needs. They are tested and approved to prevent them from coming off or peeling away to ensure your barcodes remain readable throughout the product’s shelf life.
Labels Specifically for Food Packaging & Shipping Applications:
- Compliance labels for FDA mandates.
- Packaging labels to withstand the elements of food processing/storage (cold/freezer temperatures, moisture, abrasion, wet surfaces) and are safe for applying to food.
- Variable data for lot tracking, grower information, shipping and rotation can be printed at any point in food-processing/storage.
- Shipping and receiving labels.
- Inventory control labels.
- Expiration labels and tracking software.
- RFID smart labels are used to protect the authenticity of your goods and speed processing especially important for meat, dairy and other perishable goods.
ID Technology manufactures many of the labels used by the food industry for cost effective, quality labels with fast turnaround.Request more info about this product


Company founder Mustafa Okur decided to enter the food sector in 2015 with his knowledge, experiences and observations gained during his travels abroad. Because, for him the greatest demand of mankind that will not change has been need for food. In line with this need, he has aimed to bring fresh fruits and vegetables directly from farmers to consumers with the vision of ''everyone's right to eat well''. For this reason, he has worked with a lot of companies.Contributing to the current vision he increased his experience each passing day. Terramia's vision on fresh fruits and vegetables has shown to the whole world that the products grown in these lands are first quality. Our biggest goal is to deliver fresh fruits and vegetables that are grown in this country to the country where they will go right on time and to make the customers %100 happy.
We wish that the confidence we build around the world will continue and we want everyone to be happy. Because every work done passionately always ends happily.


Many Chinese don't drink milk derivative products from China!
Apr 20, 2012 — Check out the video.
So why is this being sent to us if the Chinese people won't even drink it? That's an outrage in itself.
If the Chinese know it is bad and prefer imported milk instead of the milk derivatives they are producing for us , shouldn't we at least have a right to know where it is going in our food supply? We know it does go into some baby formula but that's all we know for sure.
With 4.9 billion dollars worth of ingredients imported every year from China to the US surely there are plenty more places where milk derivatives from China are going and we have a right to know where it all ends up. Please help spread the word. We really have the right to know. Thank you for your support in getting more signatures. We appreciate it!


Feel great at your healthy weight
Maintaining a healthy weight can sometimes feel like an up-hill battle. Busy schedules, uninformed food choices and sedentary lifestyles can make it hard to keep active, eat well and live an overall balanced lifestyle, which in-turn can contribute to weight gain.
Yet keeping within your healthy weight range can minimise your risk of developing lifestyle-related health conditions (such as type 2 diabetes and heart disease), increase your energy levels and improve your confidence, allowing you to spend more time doing the things you enjoy.
In recognition of Healthy Weight Week taking place 13-19 February, we’ve sourced a few need-to-know facts about maintaining a healthy weight from the Dieticians Association of Australia (DAA), the Better Health Channel and Nutrition Australia, with a few easy suggestions to help you keep within your healthy weight range.
Did you know?
1. We need to move for at least thirty minutes a day
Thirty minutes of moderate-intensity exercise per day will help you to manage your weight by burning un-used energy and will also reduce your risk of developing diseases like type 2 diabetes, cancer and cardiovascular disease.
Playing a sport or training at the gym are great ways to achieve your daily thirty minutes. However, if you are unable to participate in these kinds of activities, even making small changes to your daily habits can make a huge difference. Try taking the stairs instead of an elevator, or getting off the bus a stop earlier and walking the rest of the way on your commute to work.
2. Breakfast is the most important meal of the day
According to the DAA, people who eat breakfast are more likely to maintain a healthy weight and are less likely to re-gain lost weight. Starting your day with a nutritious breakfast improves your energy levels, boosts your metabolism and stabilises your blood sugar levels, leaving you fuller for longer and less likely to binge on an unhealthy quick-fix later in the day.
3. (Some) fats are good for you
Many people may not know that some fats are actually good for you. Whilst a diet high in saturated fats and trans fats can often be the cause of high blood cholesterol and heart disease, unsaturated fats keep your cholesterol levels within the healthy range and are great for your skin, eyes, and brain.
The DAA recommends consuming unsaturated fats in small amounts each day by eating foods like avocados, fish and nuts and cooking with healthy fats like extra virgin olive oil.
4. Alcohol is high in kilojoules, empty in nutrition
According to Nutrition Australia, alcohol contains almost as many kilojoules as fat, at 29.3 kilojoules per gram compared to fat which has 37.7 kilojoules per gram. Yet despite the high energy, alcohol contains no nutrition. Which means that when drinking you’re actually consuming a lot of ‘empty’ kilojoules, which could contribute to weight gain.
To reduce your chance of weight gain, try moderating your alcohol intake. Australian health authorities recommend adults have no more than two standard drinks on any day and no more than four standard drinks on any one occasion.
When you do drink, choose a beverage that is low in sugar, such as wine, or a mixer like soda water with a spritz of natural lime juice.
For more information on healthy weight management check out these useful resources:
- Better Health Channel: Alcohol and weight gain
- Better Health Channel: Physical activity – it’s important
- Dieticians Association of Australia: What’s the best type of fat for a healthy heart?
- Dieticians Association of Australia: Where do I find saturated fats in food?
- Healthy Weight Week: Eat better to achieve a healthy weight
- Healthy Weight Week: 10 tips when drinking alcohol
- Healthy Weight Week: 10 tips to improve your eating habits
- Nutrition Australia: Balancing energy in and out
- Nutrition Australia: Breakfast


Thai VP Authentic Thai Cuisine
Thai VP Authentic Thai Cuisine was founded in April 2011 by the Chanthavong family. It was a dream come true for our family to open a family based restaurant in the greater Eastside that offers the best authentic Thai foods for you to divulge in. We use traditional cooking uses to only give you the freshest ingredients and imported specialty items.
We offer a comfortable atmosphere with great customer service and a family friendly place to visit. We also offer great foods from vegetarian, noodle dishes and great desserts.
Come and try out our lunch specials or try our chef’s special with the best one being “Halibut in Young Coconut Pot” and Devil Curry with Lamb!
We now offer Delivery for orders more than $30 within a 3 Mile radius!
© 2011-2012 Thai VP Authentic Thai Cuisine. All rights reserved.


Dr Michael Mosley has confirmed his breakfast recommendations for those keen to lose the festive pounds.
He has written best selling books, including Fast 800 Keto, and many diets looking to shed extra pounds will be following the expert's advice.
In his latest diet advice, he takes readers through his Fast 800 Keto diet, recommending following the rule of 50:50 - keeping carbohydrates under 50g per day and ensuring protein remains above 50g. It is designed to put your body into ketosis, meaning it begins to convert your fat stores into fuel rather than using carbohydrates, reports Coventry Live.
Reducing the amount of carbohydrates you eat, while increasing protein, fruit, vegetables, beans and wholegrains, are key pillars of losing weight according to Dr Mosley. What you eat matters and the old adage that breakfast is the more most important meal of the day still stands.
Dr Mosley's recommended breakfast
Writing on his website, Mosley revealed that eating eggs in the morning can be a great building block for losing weight and that a mushroom omelette is one of his own "go-to breakfasts". He wrote: "Boiled, poached, scrambled or as an omelette - they'll keep you feeling fuller for longer compared to cereal or toast."
The TV doctor and author went on to explain that eggs are high in protein, multiple vitamins and will not increase your cholesterol if paired with something sensible. In a video for Healthista TV, Dr Mosley chose a mushroom omelette, with onions and spinach which can be flavoured with the likes of garlic, turmeric and chili flakes for breakfast.
On changing our approach to breakfast and maximising your weight loss potential, Dr Mosley wrote in the Daily Mail last year: "When you get up in the morning, you may be in a rush to tuck into your breakfast and get out of the door. Or you may be happy to hold off eating for a while (a lot of people find they don't get hungry until later in the day).
"One reason why you might want to delay breakfast if you're not ravenous is that, by doing so, you will be extending your overnight fast (i.e. how long it has been since your last meal)."


Shrubs are a unique type of vinegar-based beverage that has been around for centuries. Once made by steeping fruits in vinegar, the shrub has now evolved into a sweet and sour syrup that can be mixed with sparkling water, soda water, mixed drinks or anything you can think of. Shrubs are also known as drinking vinegars because they’re made with vinegar and fruit. They have several health benefits including being high in natural sugars to help your body absorb vitamins and minerals from other foods as well as being rich in antioxidants and having low sugar content making them the perfect balance of sweet and tart. In this blog post we take a closer look at the benefits of shrubs, how to make them at home, what ingredients you need to make them, 14 amazing homemade shrub recipes that will completely change your summer drinks – let’s get started!
What Are Shrubs?
A shrub is a beverage that is similar to a vinegar based cocktail. The basic recipe for shrubs is one part vinegar with two parts sugar and two parts fruit. You mix the ingredients together and let them sit for a few weeks to a month before you use them. Shrubs are a great way to add a unique twist to your cocktails and soda water. They are also a great way to use up fruit that is a little too ripe to eat. There are many different types of shrubs available including berry, citrus, apple, ginger, and blueberry. There are also a variety of different vinegars that you can use to make shrubs including apple cider vinegar, white wine vinegar, and red wine vinegar. All shrubs are high in antioxidants and vitamins and low in sugar making them the perfect beverage for all occasions.
Benefits of Shrubs
There are many benefits of shrubs beyond being a tasty drink. Let’s take a look at some of the health benefits of shrubs below. – They’re High in Antioxidants – Antioxidants are essential to good health. They help fight disease and keep your body healthy and strong. A cup of shrubs contains 43% of the daily recommended intake of antioxidants. This means that you can enjoy the benefits of antioxidants with just one drink. – They Have Low Sugar Content – One of the major benefits of shrubs is that they have low sugar content. This makes them the perfect drink for people who are watching their sugar intake. – They’re High in Vitamin C – Vitamin C is an important part of a healthy diet. It helps your body fight illness, boost your immune system, and keeps your skin healthy. A single serving of shrubs has 22.5% of the daily recommended intake of vitamin C. – They Have Low Calories – Another great benefit of shrubs is that they are low in calories. This makes them a great drink for people who are watching their weight or trying to eat healthy. – They’re High in Potassium – Potassium is an important mineral that helps your body stay healthy. A single serving of shrubs has 17% of the daily recommended intake of potassium.
How to Make Shrubs at Home
If you love the idea of shrubs but you’re not sure how to make them, don’t worry – it’s easier than you think. All you have to do is combine one part vinegar with two parts sugar and two parts fruit. Let the ingredients sit for a few weeks to a month and you’ll have delicious homemade shrubs. You can use any type of fruit that you like and you can also try experimenting with different vinegars. The possibilities really are endless.
14 Amazing Homemade Shrub Recipes
If you’re ready to try making shrubs at home, you’ll want to check out these amazing homemade shrub recipes. Let’s take a look at each recipe below. – Blueberry Lemonade Shrub – If you’re looking for a unique twist on lemonade, a blueberry lemonade shrub is the perfect drink. Blueberries are loaded with antioxidants and they add a delicious sweetness to this drink. – Blood Orange Ginger Shrub – Blood oranges are rich in vitamin C and make this shrub delicious and refreshing. Blood oranges also have a hint of sweetness that makes this drink great for any time of the year. – Cranberry Apple Ginger Shrub – This shrub is a perfect drink for fall. It’s sweet, tart, and full of amazing flavors. It’s also great for using up apples you might have that are too ripe to eat. – Cucumber Mojito Shrub – If you love mojitos but you’re trying to cut back on the sugar, a cucumber mojito shrub is the drink for you. Cucumbers are rich in vitamin C and make this drink refreshing without all the added sugar. – Green Tea Pear Shrub – Green tea is known for being rich in antioxidants. It also has anti-inflammatory properties that make it a great drink for any time of the year. This green tea shrub is perfect on it’s own or mixed with sparkling water.
Shrubs are a unique and delicious beverage that has been around for centuries. They’re high in antioxidants, low in sugar, and make a great addition to any drink. They can be made with any type of fruit and are perfect for all seasons and any occasion. If you’ve never tried making shrubs at home, now is the perfect time.
This article is provided by https://www.gardenbeauty.co.uk/shrubs


The essence of the king crab is all concentrated in the crab legs. The meat of the crab legs is fresh and sweet, and the fibers are thick but not stuffed. The crab legs are stuffed into the mouth, and a full mouthful of crab legs makes the foodies particularly satisfied. Only boiled and steamed is the best, because the king crab itself is seafood, and it has its own salt and salty taste. No other seasoning is needed when cooking. If you like a stronger taste, you can prepare your own sauce to dip the crab meat. 1. Eating habits; foreigners do not have the habit of eating crab roe and crab paste. Most western countries eat crabs and only eat meat, unlike Chinese people who eat crabs, they can take out all the edible parts inside and outside of crabs and eat them. Few foreigners know what crab roe is. They only treat crab roe as garbage, and think that crab roe smells unspeakably fishy, so they don't eat crab roe. 2. The cooking skills are different; although the crab body and crab bucket of the king crab can be eaten, there is not much meat. In particular, foreigners are generally not good at cooking crab bodies. They feel that the meat in the crab body is not as delicious as the crab legs, so foreigners will discard the crab body. 3. Crab roe is susceptible to contamination; king crabs are not strictly speaking crabs, and crab roe only appears during the breeding period of king crabs. At this time, there is almost nothing to eat on the king crab, and the king crab is a pure wild creature, and the crab roe is easily contaminated, so foreigners think that the crab roe cannot be eaten. Crab legs: Steam the crab legs with minced garlic vermicelli, or stir-fry with ginger and green onions, steam the crab body, and prepare the dipping sauce. The fans absorbed the crab juice, which was delicious and delicious..So,where do they sell king crab legs market price?
First, we need to clarify what some king crabs actually are. Because there are so many types of crabs, many people have been stupidly confused about king crabs, emperor crabs, etc. After all, it seems that there is no difference between emperors and emperors. There are many kinds of king crabs, about 113 kinds, they belong to the crustaceans of the stone crab family, and they are not really crabs..So,what do you eat with crab leg king crab legs sams?
Most of the time, king crabs like to live in colder deep-sea areas, such as the cold waters of the North Pacific, where there are large numbers of king crabs. Originally, this kind of creature has become a food on people's table because of its abundant meat and delicious meat. However, with the change of the environment, the destructiveness of the king crab to the ecological environment has become increasingly prominent. The first is the invasion of king crabs into the Barents Sea. This area is one of the continental margin seas of the Arctic Ocean and is very close to Europe, and the king crab swept Europe from here. It turns out that although the Barents Sea is located in the Arctic Ocean, due to the warm current, the seawater here is not frozen all year round, and people with relevant geographical knowledge know that ocean currents will bring rich "bait and nutrients"..So,how to bake king crab mlk?
Therefore, in the 1960s, king crabs, which came along with Soviet scientists, began to colonize and breed in the Barents Sea. Many people might say, isn't this a good thing? The faster and more king crabs grow, the more humans can scoop up and eat. However, with the intensification of global warming, the king crabs that originally lived in the Barents Sea began to "expand" and expanded their territory to Svalbard..
The king crab, which was originally a very fast reproduction and a large size, became the overlord of the biological chain immediately after arriving here. The terrifying speed of reproduction and conquest by force of the local ecology has made a mess, highlighting the terrifying aspects of the king crab..
You know, the arm span of a king crab can reach up to 1.8 meters, which is consistent with the height of an adult male. In addition to its long legs, it also has a thick carapace, which can be said to not only "attack" but also "defend". In this case, the ferocious king crab is simply invincible in the seas without natural enemies ..
Tag: king crab legs market price | king crab legs sams | king crab mlk


With impeccable presentation and menus to please both the hungry golfer to the food connoisseur, Governors Towne Club delivers delicious creations with fresh, simple ingredients that speak for themselves. Our elegant Bar and Lounge is the ideal place for lunch or dinner, with seasonally-updated menus serving everything from southern favorites to international cuisine and daily specials.
Breakfast at Governors Towne Club is served Tuesdays through Sundays from 8 – 11am.
Lunch at Governors Towne Club is served Tuesdays through Sundays from 11am – 6pm.
Dinner at Governors Towne Club is served Friday evenings from 6 – 9:30pm.
Governors Towne Club also offers a variety of themed dining and holiday events including Mother’s Day, Easter, Memorial Day, Lucky Saturday, Couples Nine and Dine, and much more.


2 lbs baking potatoes, cut into wedges
1 tablespoon oil
2 tablespoons Old Bay Seasoning
1/2 teaspoon salt
1 Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
2 In a large bowl, combine potato wedges with oil, seasoning, and salt; toss to coat well.
3 Spread potatoes in a single layer on the baking sheet.
4 Bake without turning until tender and browned, about 40-45 minutes.
Active Time: 40 Minutes
Total Time: 50 Minutes
Yield: 4 Servings


We did pretty good this weekend the only problem I have is DD#2 is always eating. I told her that she can only eat when it is time and she would have to give her body some time to get used to the new schedule.
This week is pretty easy I have also included a cost per serving in ( ) this is a general idea of the price per serving I am not going to figure the cost of salt! For the most part each meal serves 3.
Monday: Hot Subs, chips and fruit (1.78) DS therapy at 3:00 DD#2 soccer practice at 5:30
To Do: Thaw ground beef for tacos
Tuesday: Taco Salad (1.40) To over to a friends for the evening
To Do: No prep needed
Wednesday: Quesdilla (cheese), rice and corn (1.00) No appointments
To Do: Thaw chicken
Thursday: Quick teriyaki chicken (1.00) No appointments
To Do: Thaw Sausage
Friday: Pasta bake salad and garlic bread (1.50) DS therapy 2:00 Me therapy 3:00
Saturday: B-Muffins (.50) L- Chicken Wraps w/chips (1.25) D- Leftovers (0) DD#2 softball game 12:00 have to be there at 11:30 DD#1 job interview 10-12 OH! I forgot DS and DD#2 are volunteers for Special Olympics 8-1 I need to call the coach and let him know.
Check out more meal plans at OrgJunkie.com


trademark brand between communist propaganda and carried out a very rare, fast food chain KFC is through a restaurant to commemorate the hero of a household name in China: the restaurant interior and exterior decoration of all in the praise the hero's moving deeds. Located in changsha, capital of hunan province, the restaurant is KFC's first "lei feng spirit" themed restaurant in China.
So far, as a model of selfless devotion to the communist party and its comrades, lei feng still has great appeal in promoting party unity and actively developing public services. "Lei feng is our generation after generation of learning model, as deep into the Chinese market of the food and beverage brand, we will vigorously carry forward the spirit of lei feng, do the successor of the new era lei feng spirit. He min, general manager of KFC hunan market. (translated by wang huicong)
Robot waiters and snail pizza: how us fast food brands are pleasing Chinese diners these days, us fast food brands are having to work harder to win over Chinese diners.
The Chinese market, with a population of nearly 1.4 billion, has long led to rapid revenue growth for world-renowned fast food chains such as McDonald's and KFC. But as the economic situation in the world's second-largest economy has become more challenging, Chinese diners have become more diverse -- with fancier restaurants and sometimes bizarre menus.
Pizza hut, the pizza giant, has more than 2,000 restaurants in China. Operating profit fell 38 per cent last year. In my opinion, pizza hut's less successful marketing strategies include the introduction of snail pizza and robot waiters. "If you ask young consumers who live in cities with more sophisticated consumer behavior when was the last time they went to pizza hut, they will probably say it was 10 years ago when they went to have a taste with their grandma." "Now is the time to make a change," said cui rong, CEO of yum brands, pizza hut's parent company. "in the future, we will provide consumers with a modern environment with a bar, open kitchen and larger dining space." "In China, you'd better have more than 100 dishes on your menu, and the thickness should be over 1cm." Jeffrey towson, a professor at Peking University's school of management.


This is by far the easiest, most delicious slow cooker recipe I have ever made! There is hardly any prep involved. This was such a weight off my shoulders today because I was super busy! I had to take my daughter to the orthodontist and that’s an hour away from where we live, so we had to leave pretty early this morning and we were gone for five hours. When we got back in town, it was already time to get the other kids from school and thankfully dinner was already done (for the most part). I am so glad I get to share this slow cooker recipe with you. I have a Ninja slow cooker that was gifted to me from my mother in law. I posted some links at the bottom of this recipe so you can get your own from Amazon if you don’t already have a slow cooker!
- One 10.5 oz can cream of chicken soup
- 2 packets of dry chicken gravy mix
- 2 cups water
- 2 lbs of boneless, skinless chicken breast
- garlic powder, salt & pepper to taste
- 1/2 cup sour cream
- mashed potatoes, rice or egg noodles for serving
- Season both sides of the chicken breasts with the garlic powder, salt and black pepper.
- In the slow cooker, whisk together the cream of chicken soup, 2 packets of dry chicken gravy, and water until smooth.
- Place the seasoned chicken breast into the slow cooker and spoon some of the gravy mixture on top. Covering the chicken.
- Cover and cook on low for 8 hours
- When the chicken and gravy is done cooking, take two forks and break apart into chunks or shred it to smaller pieces.
- Stir in sour cream and serve immediately atop mashed potatoes or your choice of rice or egg noodles.
I baked some biscuits in the oven and whipped up some mashed potatoes. I also steamed some organic broccoli as a nice addition to this meal. Enjoy! Let me know how you liked it in a comment below. 🙂


This Choco-munchies recipe will be your ultimate solution when your stash goes out and you’re just craving sweet calories and sticky chocolate brownies
This recipe is very fast, you will just need to push the play button and if you have all the ingredients, you get yourself 20 servings in 20 minutes prep time, watch a movie and it will be ready !
YIELDS: 20 SERVINGS
PREP TIME: 0 HOURS 20 MINS TOTAL TIME: 1 HOUR 0 MINS
What you need to get started :
FOR THE BROWNIES
1 1/2 c. (3 sticks) butter, melted
1 1/4 c. unsweetened cocoa powder
2 1/2 c.granulated sugar
1 tbsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. Salt
For your Topping
1 (11-oz.) bag soft caramels, unwrapped
2 c. sweetened coconut flakes
3/4 c. semisweet chocolate chips
What you need to do step by step
- Preheat oven to 350º and grease a 9″-x-13″ baking pan with cooking spray. Preheat oven to 350° and grease a 9″-x-13″ baking pan with cooking spray. In a large bowl, stir together melted butter, cocoa powder, and sugar, then gradually mix in eggs and vanilla until batter is glossy.
- In a medium bowl, whisk together flour and salt, then slowly add to brownie batter, stirring just to combine. Pour brownie batter into prepared pan.
- Bake until a toothpick inserted into the center of the brownies comes out with just a few crumbs, 28 to 30 minutes. Let cool slightly before starting caramel topping.
- Make topping: In a medium saucepan over medium-low heat, melt caramels, then fold in coconut until coated. Pour topping over cooled brownies, spreading in an even layer.
- In a small microwave-safe bowl, combine chocolate chips and butter and heat in microwave in 20-second intervals, stirring in between, until melted.
- Drizzle on top of brownies before serving.
We know that you are getting bored, and think that staying at home will make…
Ever stop to wonder you were ready to buy a real robot as we see…


I have a compulsion: I will almost always buy apples at the store, whether we need them or not. I’ve been known to have three almost-full bags of apples knocking around my crisper drawer, because for some reason I just can’t stop myself from buying them at the grocery store. It’s as if some unconscious part of me takes over in the produce section and says, “Mmmm, apples! Delicious!” and just throws them in the cart without me having any control over it. (That also happens with cucumbers.) They are our standby lunch fruit, so we’ll go through 5-10 apples a week just by putting them in lunches (depending on if there are also grapes in the house, in which case I will take those for myself…) but we always, always seem to have extra apples. I don’t know if they multiply in the fridge or what, but it seems to take forever to get through a bag and I invariably have leftovers at the end of the week. When I am actually thinking intelligently about my grocery shopping, I will either restrain myself from buying apples or figure out some way to use up my extras – like turkey cutlets with sauteed apples and onions for dinner one night, or these muffins.
Ah, muffins. Who doesn’t love muffins? They are tasty, easy, and they have the cutest! name! ever! But most of the time, they are also laden with butterfat and nutritionally void calories. I try to make muffins at least somewhat nutritious by using whole grains, like rolled oats, along with whole wheat flour, and adding some flaxseed meal for the Omega-3s. Tossing in a little fresh fruit can’t hurt, either. And that’s where the apples come in… a relatively nutritious muffin, and an opportunity to use up some of those extra apples that are taking up half my crisper drawer? That’s a very nice way to wake up on a weekend morning.
Whole Grain Apple-Cinnamon Muffins
1 1/3 cups whole wheat flour*
2/3 cups rolled oats
1/3 cup ground flaxseed meal
1/4 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup skim milk
8 tablespoons unsweetened applesauce
2 large (preferably organic) eggs
1/3 cup honey
3 medium apples, large-diced
- Preheat oven to 400 degrees Fahrenheit. Prepare a 12-cup muffin tin by spraying the wells with a baking spray (like Pam for Baking or Baker’s Joy), or by lining with paper or silicone muffin liners.
- Combine the dry ingredients – flour, oats, flaxseed meal, sugar, baking powder, baking soda, salt and cinnamon – in a large bowl and whisk together.
- In a smaller bowl, combine the milk, applesauce, eggs and honey, and stir to combine.
- Pour the wet ingredients over the dry ingredients and mix well.
- Stir in the diced apple pieces. Portion batter equally into muffin wells.
- Bake for 20 minutes, until a toothpick inserted into the middle of the muffins comes out clean.
*The whole wheat flour actually adds to the taste of these muffins, so I encourage you to stick with it. If you simply don’t like the taste, you can substitute white whole wheat flour, which is much milder but retains the same nutritional benefits as regular whole wheat, or even all-purpose flour, which is less nutritious. Whole wheat flour also gives the muffins a somewhat denser crumb than you would get with all-purpose flour, but again, I think it works well with the apple pieces. Certainly, you can substitute some of all of it, but please do give it a try!
Yield: 12 muffins.
Source: Covered In Flour


Okay, so I think spring is officially here now even though with the crazy weather it has seemed like that since February (not that I'm complaining). The vidalia, candy, walla walla & big daddy onion plants are in as well as the sweet potatoes and other garden goodies. We have the cute sloggers to trudge through the garden in (a girl has to be styling with cool boots at all times.) There is also the kids wheelbarrel and garden tools so they can learn to help out at a young age (that way they can do it themselves when they get older). The way I like to plant my potatoes is just throw them on the ground and put straw on top. By doing this, I can pick the little young potatoes to eat with butter and onions then put the straw back down. The rest of the plant is undisturbed and will continue to grow so I can harvest the big potatoes in the fall. This way you can be eating fresh garden potatoes from about June on through to November. The sweet potato plants make a beautiful hedge when grown on a trellis or fence and many people grow them for their pretty flowers and leaves not to mention the yummy goodies they harvest in the fall.


Thank you so much for your interest in the Fondy Farmers Market! Our non-profit Fondy was started to support the long-term sustainability of the market and we work hard every year to find ways to support our vendors and customers. In 2021, we saw over 25,000 customers visit the market, over $120,000 in SNAP sales, with an additional $80,000 in produce incentives spent at the market.
Our 2022 Vendor Application can be found HERE.
We will accept applications from anyone who is growing, raising, or making their own food or creating their own locally-made products. Acceptance is based on a variety of factors including availability of open stalls and product need. All accepted applicants will receive an acceptance letter prior to vending.
In response to the COVID-19 pandemic: We pledge to do everything we can to operate a safe and healthy market space where vendors can still sell their farmed and locally made products, while giving customers access to fresh, healthy, and local food.


Food PreparationKeep your kitchen stocked with the latest food preparation gadgets. Browse our range of modern food preperation tools and find exactly what our kitchen needs. No modern kitchen is complete without some of these stylish food prep gadgets, get some of the best deals around today.
An additional spoon in the centre means that measurements from 1 teaspoon (5 ml) up to 1 cup (250 ml) can now be made. The small mixing bowl still includes measurements inside for added convenience (ml/fl.oz) and a spout for accurate pouring Contents: 5 x measuring cups 1 x small non-slip mixing bowl with measurements 1 x stainless-steel mesh sieve 1 x colander/strainer 1 x large non-slip mixing bowl All pieces are dishwasher safe. Not suitable for the microwave Dimensions: 32 x 27 x 14.5cm
Design: Alessandro Mendini Dimensions: 44 cm x 20 cm – h. 27 cm Gift Boxed Product code: AM37
Made from mirror polished 18/10 stainless steel. See also the Mediterraneo Salad set ESI16set Design: LPWK and Emma Silvestris Dimensions: 27.5 cm Gift boxed
Made from mirror polished 18/10 stainless steel. See also the Mediterraneo Spaghetti spoon ESI17 Design: LPWK and Emma Silvestris Dimensions: 27.5 cm Gift boxed


What is Processed Food?
Let’s begin to answer this question by defining what it means for foods to become processed and unprocessed.
Unprocessed food is any type of food that is found in its natural state, and which has not been altered. Examples of such are fruits, vegetables, eggs, cereals, and honey to mention these few.
While on the other hand, foods that have been deliberately changed, chemically or otherwise and made with refined ingredients and/or artificial substances are what are generally referred to as processed foods. Examples of these are milk, ice cream, bread, cookies, and potato chips to mention these few.
However, many processed foods, according to definitions from some school of thoughts, could be considered “natural.” That is, it could comprise many fruits and vegetables, grains, dairy products, as well as meat, poultry, and fish products.
So, the word “processed” could often be confusing and would imply that most of the food we eat is processed in one way or another. For example, the apples that are cut from trees to make apple pie, the ground beef made in a grounding machine, and the buttercream that is separated from the milk and brewed to mention these few.
And because of this confusion, in addition to many others, most people do not even know that about 90% of their food purchases are processed foods. When they hear the term “processed foods,” what immediately comes to mind is fries and hamburgers in a fast food restaurant. And yes, they are partly right. But if they take a look at their diet intake at home, they will find that at least 80 to 90 percent of what they eat can be considered processed foods.
So, how can one identify processed foods? Generally, to answer the question, if the food is deliberately changed through, for examples, processes that involve canning, bagging, potting, it is processed. In addition, if the food has been modified for longer storage using any of these methods, which includes canning, dehydration, refrigeration, freezing and aseptic processing or sterilized preservation, then it is also processed.
Advantages and Disadvantages of Processed food
Now that we have gotten past the definition and ways to identify processed food, this post will now discuss some of the positives and negatives of processing food beginning with the positives.
1) Benefits of processed foods
Fresh and unprocessed foods contain a higher proportion of naturally occurring fiber, vitamins, and minerals than the same foods processed by the food industry. For example, fresh fruits contain more vitamin C than canned fruits. But regardless of shortcomings such as this, processing food does have some advantages as listed below.
A) One of these positives is that processed foods are more convenient and are less likely to spoil, over a longer period, than fresh foods. And through modern processing, storage, and transportation this wide variety of foods can be provided around the world. And in addition, households are spared the tedious tasks of preparing and cooking foods that are in their natural state.
B) And because processed foods can easily be transported all over the world, they have helped to alleviate food shortages making new foods readily available around the world.
C) Some chemicals in processed food also help to disable some pathogenic microorganisms in fresh vegetables and raw meats (such as salmonella), thereby reducing foodborne illness and making food safer.
D) Processing food can often improve the taste of food, although it could also have the opposite effect. The nutritional value of foods can be increased by adding additional nutrients and vitamins during processing. The nutritional value of processed could also be made more consistent and reliable.
2) Ways that processed foods can be bad for one’s health
Convenience can, however, sometimes means the inclusion of large amounts of salt, hidden fats, and a lot of sugar, which could be detrimental to the health of the end consumer, especially in heavily processed foods. This is because these compositions could lead to obesity, non-alcoholic fatty liver disease, heart disease, diabetes, and some cancer type. These disadvantages are expanded on in the list below.
A) Heavily processed foods usually contain a lot of added sugar or high fructose corn syrup. It is well known that sugar is an empty calorie that contains no essential nutrients. In addition, according to recent findings, folks who consume more processed food especially the sugar-rich beverages are more likely prone to cancer
B) And speaking of nutrients, they are often deliberately removed from foods during processing to improve taste, appearance or shelf life, which could result in empty calories. Some processed foods also have a higher calorie /other nutrient ratios than fresh and unprocessed foods. They are often energy dense while being nutritionally poor.
C) If one looks at the ingredient label of a processed and packaged food, it’s likely that one will not know what some of these ingredients are. But, indeed, many of the ingredients are not foods, but artificial chemicals added for various purposes, including preservation.
D) The advantageous nature of processed foods can have serious consequences for some people as they become addicted to junk foods that are not efficient at keeping them full with the necessary fuel to get through the day without crashing.
E) Processed foods are often rich in carbohydrates, which could be a problem because refined carbohydrates are rapidly broken down in the digestive tract, resulting in rapid peaks in blood glucose and insulin levels.
Fortunately, these negative impact of highly processed food can be alleviated by following these recommendations:
A) Experts would recommend including more fresh foods like fruits in your diets
B) Look for other alternatives to heavily processed foods, for example, replacing potato chips with nonfat popcorn
C) Reduce sugar-rich beverages and try water sometimes
D) Reduce salt intakes and use pepper instead
E) Limit or avoid processed meats as they have been linked to colorectal cancer
F) Make your own healthier version of processed food through batch cooking and refrigerating. Some processed food like salad dressings could also be homemade more naturally.
Processed foods do have their merits as noted above. But are they worth it? Some would say yes, especially because of what they offer, and depending on the type of processed food. But many would disagree, with available facts, especially with regards to heavily processed food. And this is because of the compositions of heavily processed food, which could have deadly shortcomings, as previously mentioned, such as the likelihood of cancer, obesity, non-alcoholic fatty liver disease, heart disease, and diabetes.
Thankfully, lifestyles could be changed, as recommended in this posts, to reduce the negative impact of processed food especially given the scary fact that processed food accounts for 25-50% of the total daily energy intake for folks who live in rich and developed countries?
Tags: Health Processed food Ultra processed


I pondered these definitions as I took a gander recently to a farmers’ market near to where I grew up. Only one -yes, one -producer had a sign up stating where their veg & fruit comes from: Clement Farms, in Newcastle.
“I’m really glad you have that up,” I remarked to an individual guarding the cherries.
“What do you mean?” he inquired.
“Well… ” I hesitated, worried I might sound snobbish, “aren’t farmers’ markets supposed to be local?”
I walked around the rows of farmers and their goods, and the whole thing struck me more as an exercise in feel-good-ism than a chance to educate people about food issues. I want my farmers’ market to be more than an outdoor produce section, and this one isn’t. It isn’t difficult to find eager local producers to be part of the market, either -numerous food groups exist and maintain active websites and online presences. Maybe I’ve been spoiled by better markets with more conscientious farmers, artisanal food producers, and super-cool suppliers.
Having bought potatoes, tomatoes, & the last of this year’s asparagus (the latter proved perfect for soup) along with cherries from Niagara (which, taste and texture-wise, definitely beat those horrible woody things from California), I walked off still thinking hard about what local means, and whether caring about its definition is the oeuvre of food snobs, or good, simple common sense.
This internal debate about “local” came up a while ago, when I had a beautiful dinner at a restaurant located in the eastern end of Toronto. The gorgeous, white-and-wood-toned room is not exactly in the most culinary astute of areas; it’s located in what we Torontonians call Greektown, meaning there’s lots of souvlaki, dolmades, and flaming feta to be had. That stretch of Danforth Avenue has experienced a kind of renaissance the last few years, as other cultural tastes moved in -you can find Thai, Indian, and vegetarian restos along with the Greek stand-byes. But fine(ish) dining, with a big dollop of Locavore? Not so much. Not until The Local Company.
From the looks of their Facebook page, it’s being promoted more as a Danforth party spot than a place you’d go for a fine, inspiring meal. But that’s just what a companion and I enjoyed a few weeks back. I wrote a review if you’re curious about the meal details. (Addendum to that: I still dream about the flavourful goat cheese appetizer and the moist deliciousness of the chicken main.) Tomorrow, I’m posting my interview with The Local Company’s chef Trevor Middleton. I think his answers will surprise and delight. That definition of “local” means a lot of things to him, mainly involving the cultivation of relationships in the immediate community, which is certainly refreshing to hear in this age of TV-star chefs and kitchen egos.
I’m still not sure what “local” means, or why it has to mean so many things to so many people, or why it’s so hard to find actual, local food in outlying areas. I’ll post more thoughts on this in the coming weeks, including Chef Jamie Kennedy‘s reactions when I asked him about it on the radio recently. In the meantime, look out for the chat with Chef Middleton a demain.
In the meantime, have a delicious Monday.


09/15/2018, 5:30 PM to 8:30 PM
Location:228 E. Shirley Ave., Warrenton, VA 20186 map
Let’s say good-bye to summer and welcome autumn with a low-country boil! What’s that, you ask? It’s shrimp, crawfish, corn on the cob and potatoes all in one big boiling pot with Zatarain’s seasoning! The traditional way to serve this is on a table covered with paper, without utensils! Now, if you’re not a shrimp and crawfish kind of girl or if you prefer utensils, we are happy to accommodate!
RAIN OR SHINE!
When: Saturday, Sept. 15
Where: the home of Marie Clonts 228 E. Shirley Ave., Warrenton, VA 20186
Please arrive at 5:30p. We will plan to eat at 6:00p.
Please RSVP to Marie by Wed., Sept. 12
If you love to cook and would like to bring anything, please just let us know. You are welcome to bring a side dish or dessert, but only if you just really want to.
If you want to come early to visit or help set up, we won’t turn you away!
Please invite your lady friends and family members! Feel free to bring lawn chairs.
Water, tea and lemonade will be provided.
We hope to see you there!
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We Know Clean!
When it comes to the Food & Beverage industry
The key to producing a high-quality food product is to maintain a clean and sanitary processing environment. Start with fresh ingredients, and then process those ingredients in an environment that’s sanitary and free from contamination, grease, dirt and bacteria. Remove grease, grime and residue from floors, worktables, and food processing equipment and more. Meet regulatory requirements and decrease the spread of harmful germs and bacteria with the right cleaning equipment for your food manufacturing business. There are few industries in which reliable cleaning is more essential than in food manufacturing and processing.
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Take a look below and explore some of the pressure washers, accessories, and detergents that have been tested and proven to meet the demands of the Food & Beverage industry.
Products of interest for the Food & Beverage industry
Unlike residential cleaning equipment and detergents, all products sold by Hotsy of Southern California are designed for continuous use in commercial and industrial applications. With the right cleaning solutions, caked-on dirt, mud, oil/grease, tar and other contaminants can be quickly and easily removed.
The following products are just a few of the tried and tested solutions that we have available to help take the work out of your industry's cleaning requirements. As needs and conditions very by location and situations, please give us a call so we can better analyze your individual needs.


Minkies chef and founder Doron Atzmon carefully sources the finest and freshest ingredients to prepare all Minkies’ delicious dishes from scratch.
Doron loves food!
Doron was surrounded by food as a child and wanted to create a warm and inviting deli cafe serving dishes full of charismatic passion that is clearly in his blood. His bon vivant mother, originally from Morocco, would take him and his six siblings to market. There she would teach them to select produce…‘only pick the ones that are smiling at you’ – a philosophy that has never left Doron.
Doron’s love of food, along with experience gained travelling the world has resulted in him not just understanding flavours but crafting a truly versatile menu.
Doron’s hard work has been rewarded with a Gold Star Great Taste Award. This prestigious Great Taste Awards are regarded as the industry Oscars. We are thrilled!


Bella Dentro, established in January 2018, is the first project in Italy that fights “imperfect” food waste at its roots, during harvest.
Bella Dentro’s mission is twofold, on one side, it gives the right value to all fresh produce which for merely aesthetic reasons remains on the fields and does not reach distribution, and, on the other, provides additional income to farmers via a fair and transparent pricing policy. Bella Dentro is in essence an alternative food system that gives the right value to “imperfect” products and to its farmers.
Bella Dentro buys @ fair prices and sells imperfect produce directly to consumers in its own stores. Bella Dentro also produces processed goods (jams, juices, dried snacks) which help increase both the environmental and the social value of its value chain.


The traditions and cultural practices surrounding dim sum make it one of the most interesting ways to explore Chinese food and culture in Malta. Schedule an afternoon or evening experiencing dim sum into your itinerary at Bacco ‘Sticks and Sum’ by Hugo’s and you won’t be disappointed!
The term ‘dim sum’ means ‘touch your heart’, which is the intended effect of the many dishes that you’ll encounter while enjoying this traditional Chinese cuisine at Bacco ‘Sticks and Sum’ by Hugo’s. Dim sum is served much like Spanish tapas, with bite-sized portions of several dishes to be shared around the table. Traditionally, dim sum was mainly eaten during the day, but in modern times it's also common to have dim sum in the evening too. Hence the reason why we serve this Cantonese delicacy every day of the week, from noon until 11pm!!
Bacco ‘Sticks and Sum’ by Hugo’s is designed to stimulate all of your senses, not just your taste buds, so once the kitchen closes, we transform ourselves into a night club featuring top local and international Dj’s until the early hours of the morning.READ MORE


Collagen is a protein that plays a vital role in maintaining the health and elasticity of our skin, hair, nails, and connective tissues. Traditionally, collagen has been sourced from animal products such as bone broth, skin, and tendons. However, with the growing popularity of "veganism" and plant-based diets, there has been a rise in the demand for vegan collagen alternatives. In this comprehensive guide, we will explore the concept of vegan collagen and provide you with a list of excellent vegan collagen sources to help you maintain your collagen levels while adhering to a plant-based lifestyle.
Before we dive into vegan collagen sources, let's first understand what collagen is and why it is essential for our bodies. Collagen is the most abundant protein in our bodies and acts as a structural component, providing strength and elasticity to our skin, bones, tendons, and ligaments. It also helps in the regeneration and repair of various tissues, making it crucial for maintaining youthful and healthy-looking skin.
The Rise of Vegan Collagen
In recent years, there has been a significant increase in the number of people adopting vegan and plant-based diets. With this dietary shift, there has been a growing demand for vegan-friendly alternatives to traditional animal-based collagen supplements. Vegan collagen is typically made from plant-based ingredients that are rich in amino acids and nutrients necessary for collagen production within our bodies.
Benefits of Vegan Collagen
Choosing vegan collagen sources offers several benefits. Firstly, it aligns with ethical and environmental considerations, as no animals are harmed in the production process. Additionally, vegan collagen sources are often packed with other essential nutrients like vitamins, minerals, and antioxidants that contribute to overall health and well-being. Vegan collagen sources can help improve skin elasticity, promote joint health, support hair and nail growth, and even aid in digestion.
Top Vegan Collagen Sources
When it comes to vegan collagen sources, nature has provided us with an array of plant-based options that can help boost collagen production within our bodies. Here are some of the top vegan collagen sources you can incorporate into your diet:
Legumes and Beans
Legumes and beans are excellent sources of vegan collagen. They are rich in amino acids, particularly proline and glycine, which are vital for collagen synthesis. Two popular legumes known for their collagen-boosting properties are:
Soybeans are not only a great source of plant-based protein but also contain a good amount of amino acids necessary for collagen production. They are versatile and can be enjoyed in various forms such as tofu, tempeh, or edamame.
Chickpeas, also known as garbanzo beans, are another fantastic source of vegan collagen. They are loaded with protein, fiber, and essential amino acids that support collagen formation. You can use chickpeas in salads, and hummus, or even make delicious veggie burgers.
Nuts and Seeds
Nuts and seeds are not only crunchy and delicious but also offer numerous health benefits, including collagen-boosting properties. Here are two vegan collagen sources from this category:
Almonds are a rich source of vitamin E, which is known to promote healthy skin and protect against oxidative stress. Additionally, they contain amino acids necessary for collagen synthesis. Snack on a handful of almonds or use almond butter in your recipes for an added collagen boost.
Chia seeds are tiny powerhouses of nutrients, including omega-3 fatty acids, antioxidants, and amino acids. They can be added to smoothies, oatmeal, or used as an egg substitute in vegan baking recipes. The amino acids in chia seeds help support collagen production and maintain skin elasticity.
Eating your greens not only provides essential vitamins and minerals but can also contribute to collagen production. Here are two vegetable sources of vegan collagen:
Spinach is packed with iron, vitamin C, and other antioxidants that play a crucial role in collagen synthesis. Incorporate spinach into your salads, stir-fries, or green smoothies to give your body a collagen-boosting dose.
Kale, a nutrient-dense leafy green, is an excellent vegan collagen source. It contains vitamins A, C, and K, as well as antioxidants that help protect against collagen degradation. Enjoy kale in salads, sautés, or as crispy kale chips for a collagen-supporting snack.
Fruits not only satisfy your sweet cravings but can also contribute to your collagen production. Here are two fruity options:
Citrus fruits like oranges, lemons, and grapefruits are high in vitamin C, which is essential for collagen synthesis. Enjoy them as a refreshing snack or squeeze some citrus juice into your water for a hydrating and collagen-boosting beverage.
Berries such as strawberries, blueberries, and raspberries are rich in antioxidants that protect collagen from oxidative stress. Add them to your smoothies, or yogurt bowls, or enjoy them as a healthy dessert to support your collagen levels.
Plant-Based Protein Powders
If you're looking for an easy and convenient way to incorporate vegan collagen into your diet, plant-based protein powders can be a great option. Here are two popular choices:
Pea protein is derived from yellow split peas and is a highly bioavailable source of vegan collagen. It contains a good balance of essential amino acids and can be easily added to smoothies, baked goods, or shakes for a collagen protein boost.
Brown Rice Protein
Brown rice protein is another vegan collagen source that is hypoallergenic and easily digestible. It provides a complete amino acid profile, including the amino acids necessary for collagen synthesis. Add it to your favorite recipes or blend it into your post-workout shakes for an extra collagen kick.
Incorporating Vegan Collagen into Your Diet
Now that you know about various vegan collagen sources, let's explore how you can incorporate them into your daily diet to maximize collagen production. Here are a few ideas:
Smoothies and Shakes
Smoothies and shakes are a convenient way to combine multiple vegan collagen sources into one delicious drink. Blend a combination of fruits, vegetables, nuts, seeds, and your favorite plant-based protein powder for a collagen-rich and nutrient-packed beverage.
Vegan Collagen Supplements
In addition to incorporating natural vegan collagen sources into your diet, you can also consider vegan collagen supplements. These supplements are typically derived from plant-based ingredients and can provide an extra collagen boost. However, it's important to choose high-quality supplements from reputable brands and consult with a healthcare professional before adding them to your routine.


β-carotene 1% CWS Powder
For water-based food, instant food, baked food, pudding, candy and
dairy food nutrient improvement and coloring.
Color tone: yellow to orange.
β-carotene 2% CWS Powder
β-carotene 10% CWS Powder
β-carotene 10% CWS Beadlet
For beverage, soup, flavour, cereal food nutrient improvement.
β-carotene 20% CWS Beadlet
β-carotene 10%/20% CWS-TAB
For directly tabletting and hard capsule.
β-carotene 20% Oil
For oily food coloring and nutrient improvement or antioxidant, like: butter,
edible oil and salad etc, also for soft capsule.
β-carotene 30% Oil
Not directly for food process.


The Manhattan Beach Dining Scene is about to change drastically for the better. In addition to all of our great local restaurants that have made it through the past year, there are several new restaurants slated to open in the next few months. The Manhattan Village Mall which is undergoing a huge $250 million renovation will be home to many of the new restaurants that are soon to open. They are as follows..
- Edo Little Bites which will serve breakfast pastries, salads, sandwiches and lasagna and pizza.
- Joey Manhattan Beach which is set to open on March 4th, 2021 and will serve fast casual food with Asian, Mediterranean and American dishes.
- Sunlife Organics which serves smoothies and acai bowls.
- Dan Modern Chinese which we are very excited about as Manhattan Beach really needs a good Chinese restaurant. It will serve modern Chinese food as its’ name suggests and is supposed to open in May.
- Smashburger is supposed to open in June and will serve burgers and fries and salads and chicken sandwiches etc.
- Sidecar Doughnuts and Coffee is also supposed to open in June and will have yummy doughnuts and really good coffee.
- Handel’s Homemade Ice Cream has over 60 locations throughout the Country and is supposed to open in June as well.
- Sweetgreen is a healthy national chain with salads, chicken plates and bowls.
- Silverlake Ramen is scheduled to open in August and is a casual noodle and Ramen shop.
In addition to these restaurants, Eddie V’s is set to open on Rosecrans and will have a huge outdoor dining patio and prime seafood and steak, hand crafted cocktails and live Jazz nightly. Esperanza is soon to open in downtown Manhattan Beach in the former Shark’s Cove space. It is being opened by the same owners as Palmilla in Hermosa Beach and Tower 12 and Shark’s Cove and is sure to have really incredible Mexican food in a very cool modern new building. Lastly, one of the many casualties of the
Corona Virus and the restaurants being shut down, was that Costa Manhattan Beach closed its’ doors permanently. The good news is that the current owners plan to open a yet to be named new concept in the next few months. Stay tuned for more news on that one! Wishing you all a very heathy and safe Spring and I hope to see you out and about at one of our many new or established fabulous local restaurants.


Eating Out in Luxembourg
Eating out is at the heart of socialising in Luxembourg. It’s loved by all — from casual teenagers tucking into pizzas to besuited bankers dining on a plat du jour.
While eating ‘al desko’ may be gaining in popularity, one or more hour lunches are still the done thing. In the evenings it’s obligatory to meet with friends, take your time over multiple courses and sample the wine list. Restaurants have one sitting so you can really savour your meal and catch up with your company.
Restaurants are everywhere; even the smallest village will usually have a restaurant or a good cafe providing sustenance to the locals. In fact, a great way to discover Luxembourg is to hop in a car and tuck into a gorgeous meal in a picturesque little village.
Luxembourgers have high standards when it comes to food, whether it’s a perfectly-spiced, medium-rare hamburger in a cafe or a three-course tasting menu at a Michelin-starred restaurant. Traditionally Luxembourgish cuisine is of the hearty, meat and potatoes variety. Try it either as originally prepared or in fusion with other cultures.
But there are plenty of other cuisines with restaurants everywhere, including Italian, Indian and Portuguese.
If you’re working in Luxembourg you’ll probably get a pack of luncheon vouchers a month, known as cheque repas. Use these to pay for your meal in restaurants, cafes and even your groceries in some supermarkets.
Restaurants generally open 12am-3pm and offer a plat du jour (dish/menu of the day) for a discounted price alongside their a la carte menu.
Supermarkets in Luxembourg often have several restaurants or a food court where you can eat cheaply and well at lunchtime. If you’re in a hurry, bakeries carry a range of sandwiches and some butchers do sausages and hamburgers in rolls for takeaway.
Restaurants in Luxembourg tend to open from 6pm to late and close once a week, usually Sunday or Monday. To avoid getting caught out, check their opening times before you head over.
It’s advisable to reserve a table on Friday and Saturday nights. Eating out is a popular way to catch up with mates and wind down after the work week.
Menus are sometimes in French and German only. So if you’re a beginner, bring a bilingual friend along, break out Google Translate or ask the waiter for help. The wine menu may be vast; if you’re not a wine buff a safe option is to order the house wine, which is usually good.
Wrapping it Up
With its hearty appetite and cultural melting pot of residents, Luxembourg has the quality and choice to satisfy even the pickiest gourmet. So go ahead and swap those sad, pre-packed sandwiches for long lunches with friends and colleagues. Follow the lead of the locals and take three hour Sunday brunches with customary lashings of crement.
Your wallet and your waistline may curse you. But your soul with swell with gratitude!


Don’t The Birds Know There’s A Recession
Our backyard is a busy, and expensive, place. All the birds coming to our feeders mean we are spending some serious money feeding them. Don’t they know there’s a recession?
We really enjoy all the feathered things, and we don’t want them to leave, but the outlay of cash is more than we were budgeting that’s for sure. So, in order to save some money we finally broke down and started making our own suet. The birds seem to like it so far.
The Recipe Please
There are a ton of possibilities for suet recipes. People use real suet, beef tallow, bacon fat, or lard for the “base” and mix in all kinds of other stuff. We wanted to make something that would survive the hot, humid weather here in Georgia without melting (although it is funny to see the birds slide down the pole right past the feeder because of the melted suet on it). We found a recipe that is supposedly “no-melt”. It’s going to get warm here this weekend so we’ll see if this “no-melt” recipe we made is truly no-melt. Here it is:
- 1 cup lard
- 1 cup crunchy peanut butter
- 2 cups quick oatmeal
- 2 cups plain yellow cornmeal
- 1 cup all purpose flour
- 1/3 cup sugar
- Melt the lard and peanut butter in a pan over low heat.
- Add the rest of the stuff and mix well.
- Pour into a pan to cool down (or the containers from the store bought suet you have been using up to now) and put in the fridge to cool down.
- Cut to size and place in your favorite suet feeder.
- Watch the birds tear through it forcing you to make more
Saving The Big Bucks
All the ingredients cost us about $11 (enough for two+ batches). We should be able to get 10-12 feeders full of suet once we get through all of it. That works out to about $1 a pop which is less than 50% of the $2.19 we were paying for each of the No-Melt Suet packs at our local pet supply store. We won’t be retiring early because of the money we save, but a dollar here and there adds up over time.
What other suet recipes have you found that work well in hot weather?


I've been feeling really good recently,despite cheating a little on Whole30.
So good, in fact, that I'm thinking of stopping "whole30" and eating like this indefinitely.
Other than the weight loss (which any one would love by itself!) I find myself sleeping better and feeling more energetic and it is only my second week eating like this!
Day 8 was mostly leftovers, but you know I called it Lazy Paleo for a reason right? ;)
I had leftover eggs and sausage for breakfast and leftover shell steak and a roasted potato for lunch. the only meal that wasn't leftovers was dinner, Applegate Roast Beef with broccoli. Simple, delicious, and nutritious!
Yesterday I made eggs in bell peppers for breakfast and saved one for this morning. Lunch was red pepper, mushroom, and roast beef roll up with baby carrots. We went out to dinner with my mom, so I had chicken and vegetables at Boston Market.
It's easier than I thought to find paleo options when you're going out to eat. I am pretty confident that I can keep this lifestyle up for more than just 30 days :)


The Five Pillars of Health
My health philosophy is about youthful energy and vitality rather than numbers, such as age, or size. I’m passionate about inspiring you to become your healthiest self because I truly care about your health on every level.
FOOD | IS INFO
Are all calories created equal? Why should I choose a 100 calorie organic honey crisp apple instead of a package of 100 calorie Oreo bites? The science of epigenetics clearly shows that all food is information and function for our cells. Each type of calorie behaves very differently inside the body. Food is the information that tells our cells how they should be expressed. The apple tells our cells to have healthy function, while the cookies tells our cells to get sick. Food communicates on a cellular level and our bodies take that information and behave accordingly. Which is to say, we are what we eat because we can control how our genes express themselves.
SOUL | FOOD
There are two kinds of food. Soul food is the way we feed or nourish ourselves around exercise, relationships, career, creative expression and spiritual wisdom. Broccoli alone cannot help us find balance, health and purpose in our life. Soul food nourishes us in ways that are vital to our overall health and wellbeing. It’s a mind, body and spirit connection.
MOOD | FOOD
Adding in organic raw food can help lift our spirits by triggering serotonin levels leaving us with a sense of happiness. Berries, apples, bananas, beets, artichokes, avocado, almonds, walnuts, lima beans, pumpkin seeds, asparagus. string beans and many more, contain natural serotonin stimulants. Energetically, these foods are light and cool which can lighten our body and spirit. Too much food from heavy lethargic animals and processed food can leave us with a heavy heart and body.
ADD | IN
Adding in as many vegetables, lean proteins, healthy fats, legumes and fresh fruit is the best way to begin. High nutrient, low calorie food will quickly crowd out cravings for sugar, bad carbs, unhealthy fats, and processed foods. Let your body do the work for you. All you have to do is add in!
EAT | THE RAINBOW
There are so many diet books on the market. Each plan boasts faster and better results than the next. All of these diet promises could be achieved briefly, but typically cannot be sustained over time. Eating all the colors of the rainbow is an easy way to know we’re getting a good nutrient balance. The phytonutrients that comprise the color of the food itself is the most nutritious part of the food. Each color provides a different healing property that our bodies need every day. It’s nature’s way of color coding our food to help us find balance on our plate, as well as in our life.


Chicken Parm Sandwich
Is there anything more delicious than a really great sandwich?
This tender chicken parmesan sandwich with crispy chicken, homemade tomato sauce, melted mozzarella, and a garlicky pesto Mayo all loaded together on soft squishy buns that have been lightly toasted has to be one of my current favourites.
The pesto is the addition that you never realized you were missing! It blends with the other flavors so well and adds a wonderful pop of brightness to every bite.
- Yield: Serves 4
2 shallots, finely chopped
2 garlic cloves, crushed
400g tinned tomatoes Tomatoes
100g Parmesan, (and the rind for added umami)
Handful of fresh basil (don’t waste the stalks, we can use them too)
2 tbsp pesto – (you can use store-bought but I would suggest from the fridge section not jarred – it tastes so much better!
2 tbsp mayo
2 free-range chicken breasts
100g plain flour
100g panko breadcrumbs
120g mozzarella, sliced
2 brioche buns
Vegetable oil, for frying
NB: This will make excess tomato sauce but it freezes beautifully and will be great tossed through some pasta for an easy weeknight supper.
Add a good glug of olive oil to a saucepan, along with the chopped shallots and garlic. Add the chopped tomatoes, parmesan rind and the basil stalks. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper.
Mix the fresh pesto with the mayonnaise. Season with salt and mix to combine.
Now for the chicken. Butterfly each breast, cover with a sheet of baking parchment and bash with a pan until you have an even thickness.
Now pop your flour, beaten eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper.
Pass each breast through the flour, dusting off any excess and place it into the egg, coating both sides. Allow any excess to run off before coating it in the breadcrumbs. Reserve on a tray and repeat with the remaining chicken.
Preheat the grill to 200°C
Fry the chicken in a frying pan on medium heat in a generous glug of vegetable oil until golden and cooked through. Keeping it on medium ensures a golden crust with the chicken fully cooked through. Place on a baking tray once cooked. Top each chicken breast with a spoon of tomato sauce, a few slices of mozzarella and some grated parmesan.
Pop it under the grill until the mozzarella is melty.
To assemble, add another spoonful of tomato sauce to the bottom toasted bun. Top with the chicken and a few basil leaves. Add a tablespoon of the pesto mayo on the top.


Lundy Mackerel B.L.T
Bacon, Oven Dried Tomatoes, Baby Gem, Broad Beans and Roasted Garlic.
This is a great summertime dish and in the 5 weeks The Olive Room has been open it has proved to be very popular. It is also a very versatile recipe working very well with Cod, Hake and particularly Sea Bream, as crispy bream skin in my opinion is the sea version of bacon. Although this is a summer dish and many of the ingredients are coming to the end, you can still buy excellent tomatoes in supermarkets and frozen broad beans make an excellent replacement for fresh ones.
Ingredients Serves 4:
2 large Lundy mackerel or 4 small
10 large plum vine tomatoes
6 bulbs of garlic
2 baby gem
4 tbls shelled broad beans
8 rashers streaky smoked back bacon
4 slices crusty white bread
1 tbls white wine vinegar
1 tbls lemon juice
Half a de-seeded red chilli
Good pinch of sugar
Thyme, rosemary, basil
For the sauce:
4 egg yolks
Tsp English mustard
Tbls white wine vinegar
Tbls roasted garlic puree
Good quality fish stock
Reserved tomato juice
100ml double cream
This is a slightly time consuming dish but well worth the effort as it will blow your friends away.
Right; first of all bring a pan of water to the boil, using a sharp knife make a small cross on the end of each plum tomato , plunge the tomatoes 3 at a time into the boiling water for 30 seconds then refresh in iced water.
When the blanched tomatoes are cold take out of the water and peel the skin off them.
Cut each tomato into quarters and scoop out the centre reserve the seeds and pulp in a bowl as this is the base for the tomato stock. Next foil up two baking trays and layer the peeled tomato petals on them drizzle with olive oil and season with salt and sugar. Place in a low temperature oven 150C for at least 3 hours or until the tomatoes have shrunk by half.
Next take the bowl of tomato pulp saved from the middle of the tomatoes add the lemon juice, ww vinegar, good pinch of sugar and salt, half a chilli, small bunch of basil, rosemary and thyme. With clean hands mush the pulp together then force through a fine sieve, you should be left with tomato water which will be used in the final sauce.
Next take the 6 bulbs of garlic wrap them in a foil parcel drizzle in oil and roast in the oven on a high temperature 180C for 1 hour or until soft.
Take the garlic out the foil and blitz with a hand blender, you will have more garlic puree than you need but it will last in the fridge for at least a week and makes a great seasoning for other dishes.
To make the sauce you will need a magi mix or if you’re feeling strong a whisk and bowl personally a magi mix is your best option. Place the 4 egg yolks in the mixer along with the mustard, ww vinegar, table spoon of roasted garlic puree and pinch of salt, turn on the mixer and blitz for 30 seconds before slowly drizzling the rape seed oil and olive oil making a garlic mayonnaise. When the mayonnaise is thick and all the oil is emulsified it’s time to complete the sauce.
Add the tomato water to the good quality fish stock until you have a sauce that coats the back of a spoon finish with the double cream and season. Next place the mackerel fillets skin side up on a baking tray , lay the bacon on top of each fillet and place under a red hot grill this will cook the bacon and the fat from the bacon will cover the mackerel, flavouring it and keeping the mackerel moist. When the mackerel and bacon are almost cooked place chunks of the crusty white bread on the tray mopping up all the bacon and mackerel fat.
While the mackerel and bacon are cooking gently heat up the roast garlic sauce divided into 4 small pans as this way each person gets the equal amount of sauce and garnish and it will save you time plating up or it can be done using one large pan.
Bring the sauce up slowly to just under boiling point because it is a mayonnaise base sauce and will split if boiled.


Take your craving into the kitchen.
White Castle Italian Vegetable Casserole
|10||White Castle® hamburgers (extra pickles and extra onions)|
|1||medium potato, peeled and cut into 1/2-inch pieces|
|1||medium yam, peeled and cut into 1/2-inch pieces|
|1||red bell pepper, seeded and cut into 1/2-inch pieces|
|2||carrots, peeled and cut into 1/2-inch pieces|
|5 tbsp.||olive oil|
|1||red onion, thinly sliced into rings|
|2||small or 1 large zucchini, cut crosswise into 1/4-inch thick pieces|
|Salt and pepper to taste|
|2||large ripe tomatoes, cut crosswise into 1/4-inch thick slices|
|1 tbsp.||parsley flakes|
|1 tbsp.||garlic powder|
|1/2 cup||grated Parmesan cheese|
|Fresh basil sprigs for garnish|
Preheat oven to 400°.
Separate the hamburgers, pickles, onions and buns. Cut the hamburgers into 1/2-inch thick pieces. Toast the buns for crumbs.
Toss the potatoes, yams, bell peppers, carrots and 2 tbsp. of olive oil in a 13-inch x 9-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Spread the hamburgers, pickles and onions evenly over the vegetables. Spread the onion slices evenly over the hamburgers. Spread the zucchini evenly over the onions. Drizzle with 2 tbsp. of olive oil. Sprinkle with salt and pepper. Spread the tomato slices evenly over the zucchini.
Stir the Parmesan cheese, bun crumbs, parsley flakes, and garlic powder in a small bowl to blend. Sprinkle the White Castle® crumb mixture over the vegetables in the baking dish. Drizzle with a tablespoon of olive oil.
Bake at 400° uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs if desired. 6 servings.
Submitted by David Maultsby of Crestwood, KY