Fat Boy Burger was established in 1952. It may seem like a classic burger joint, but it is so much more! It has been a neighborhood staple for many years. The northeast neighborhood icon has changed hands several times over the years. When it was on the brink of closing for good in 2009, the Urbane family stepped in and purchased the establishment. Their goal was and remains to be to maintain Fat Boy Burger as a family friendly gathering place where customers, old and new, can come and enjoy high quality food in a warm and relaxing environment. A family run business, which is a rarity in these current times, they have kept many of the traditional Fat Boy Burger menu options including the classic Fat Boy Olive Burger and hand dipped onions rings! They have also added newer breakfast and burger fare including the Kitchen Sink omelette, the Blue Burger and fresh cut French fries. Fat Boy Burgers offers a comprehensive breakfast, lunch and dinner menu. Besides a fantastic cup of coffee, customers can enjoy made to order breakfast. Be sure to try the homemade sausage! This is no fast food joint -- from homemade soups and chili to fresh, never frozen, ground beef for the many burger options, nothing but the freshest ingredients will do for Fat Boy Burger customers. Top your meal off with an old fashioned, hand dipped shake or malted! It is a classic ma and pa that must be experienced!


MoKambo - buy italian coffee in Ukraine Company Bio
Caffè Mokambo is a company with a long and remarkable story. It was founded in the early 1972, when the two brothers Camillo and Vincenzo Di Nisio, after having spent some time as baristas and learned how to brew espresso in the best way, decided to open a small roasting coffee shop in the ancient city Chieti, located between the green mountains and the blue-coloured Abruzzese sea.
Over the years the two brothers became more and more aware that it is very important to offer to the customers a top quality product, from the small coffee bean till the espresso coffee cup. During the Eighties, thanks to a steady growth, Caffè Mokambo begins to have the typical character of an industrial company, but at the beginning of the Nineties the company moves in Chieti Scalo in a brand new building. Today, the firm is still managed by the two founder brothers, but they keep on offering an excellent product, in which handicraft production meets state-of-the-art technology.
In order the consumer may receive coffee in its best conditions, it is important to clear it of dust, to do that we use two air filters before and after roasting ; furthermore, to ensure about quality we carry out a careful analysis of critical control points in the production process; in this way we meet the Italian and European legislation. Our roasting coffee plant makes use of Probat R1500R, which guarantees a steady roasting during the time, and it is environmental and climate friendly, thanks to the heating system that burns the remaining fumes.Coffee pods production. Concerning coffee pods production Caffè Mokambo uses a ROSSI POD SYSTEM PN60, a machine that produces and packs in pouch single espresso coffee pods. The volumetric dosing allows to obtain pods of exactly the same thickness, shaped round and laid in filter paper. In order to preserve the flavour and the aroma of freshly ground coffee, each single pod is flushed with nitrogen, then it is sealed.
Vaclav Havel вoulevard, 8 Kyiv
- Opening hours
Понеділок:09:00 - 18:00Вівторок:09:00 - 18:00Середа:09:00 - 18:00Четвер:09:00 - 18:00П'ятниця:09:00 - 18:00
- The company has a parking lot with a capacity of approx 8 places.
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Froze, defrosted, and cooked crab legs, all are available at Costco at different rates. Wild cooked red king crab legs by Kirkland cost around $289.90. If you want to buy king crab legs along with claws, then it’ll cost you about $28.99 per lb. Whereas, the price rate of a frozen 10 lb box of king crab legs Costco is $290.
Grill on a hot BBQ, turning to cook evenly until shell is red and no liquid is bubbling from crabs (approx 15 minutes). 5. Continue to brush oil onto cooking pieces to add more flavour. TIP - When boiling mud crabs use a gas burner outside to cook crabs or risk stinking out the house... Andrew Gurr • 8 months ago. Here's how to do it: First, preheat the oven to 350 degrees F, and prepare the pot, glass dish. Pour a little water and put the plate of crab legs in the pot. Use aluminum foil with a. Cut a slit, length-wise, into the shell of each piece of crab. Step 2 Melt butter in a large skillet over medium heat. Add garlic and cook until translucent, 1 to 2 minutes. Stir in parsley, pepper, and salt. Continue to heat mixture until.
Turn the leg over to the smooth side and use kitchen shears to cut directly down the crab leg and simply open and remove the meat. Step 8 After removing the meat from the long shafts of the shell, use your fork to pry the meat out of the main joint at the opposite end from the claw.
Snap the top shell off and expose the inside with your hands. Here, you can simply use your small fork to slide meat out of the cavities. You can then dip the chunks in butter for that extra Florida crab-eating kick. The small hammer or cracker is used to get the meat from the legs of the crab. You simple smack or crack the leg and slide the. In a large saucepan, bring the oil to a temperature of 350 degrees Fahrenheit using an instant-read thermometer.Place the crab sticks one at a time into the oil while being careful not to overcrowd the saucepan. (Depending on the size of your pot, anything from two to three dozen strips should enough for each round.). Step 2: Broil your Crab Legs Place the king crab or snow crab legs on the baking pan and brush them with one tablespoon of melted butter or olive oil. Place your sheet pan roughly six inches. 1. Fill large stockpot half full with water; add seafood seasoning and salt. Stir and heat to boiling. 2. Add crab legs. Cook 3 to 5 minutes or just until heated. Remove with tongs to serving platter. Serve with flavored butter. Live crab can be left for days provided their water is constantly aerated so they don't die from lack of oxygen. Raw crab: If cleaned live, raw crab can be kept on ice for quite some time. If frozen, it can be kept for weeks. If vacuum sealed and frozen it can be kept for months.
Here’s how to warm up crab legs via baking: 1. Preheat the oven to 350°F. 2. Place the washed crab legs in a glass baking dish. 3. Pour half an inch of water so that it can sit at the bottom of the dish. 4. Add in peeled garlic and herbs for additional flavor. 5. Cover the dish with aluminum foil. 6. Pop open the shell. Adam Cruft. Place the crab on its back, belly up. Slide a knife under the "apron"—a small tab that resembles the Washington Monument if the crab is male.
The claw and leg meat is somewhat firmer than the body meat. King crab is always pre-cooked and can be served either hot or cold. Popular preparation methods include broiling with butter, grilling, sautéing, and steaming. Crab meat is an excellent addition to soups, stews, salads and pastas. All crab legs are harvested from the icy waters of.
Find your largest stock pot and fill it with water. Salt the water, heavily, and add 3 bay leaves, a tablespoon or so of whole black peppercorns, and a teaspoon of paprika. Bring to a boil. 3. Remove the crabs from the. 10 snow crab legs ¼ cup sake Instructions Add the snow crab legs and sake to a large pot and cover with a tight fitting lid. Turn the heat onto high and bring to a boil. Turn the heat down to medium low and steam until the crab.
Cover and bring to a rolling boil (we had a 64 quart pot and about 5 gallons of water, this took 45 minutes to come up to a rolling boil). Add potatoes and sausage, then on top of that (above the water) add corn. Cover and simmer/steam about ten minutes until potatoes are nearly cooked through. Add shrimp, then crab. Specialties: The Crab House features 3 bars, 1 indoor dining room and 2 large outdoor dining areas. The vibe is casual and fun and very family friendly. We do not only catch the majority of the crabs served, but shed our own soft-shells and catch our own local fish, lobster and conch. Our experience with the seafood helps us bring in only the freshest and best products available..
Place a steamer basket or a colander in the pot, cover and bring to a boil over high heat. Add thawed crab legs to the basket or colander and replace the cover. Steam for 8-10 minutes until crab legs are hot through. Serve hot with melted butter and lemon wedges / Old Bay Seasoning if desired.
Crab Du Jour offers experience-driven seafood dining in a fun, communal atmosphere, perfect for friends and family. Our Cajun-inspired eatery is known for fresh seafood boils (made for sharing) and an array of signature house-blended sauces, to enhance the experience. We offer everything from delicious starters like wings, po-boys, chicken. Eating Horseshoe Crab Flesh Moving away from the eggs, the next part is the actual Horseshoe Crab itself. Well, as we mentioned in our initial answer, there is not much meat to eat. Technically, you can cook and consume the flesh that you can find. However, some people have actually mentioned that it could cause dizziness and an upset stomach.
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If you’re looking for a life insurance policy, we can help. Fill in our online quote form and one of our expert advisors will contact you about your options.
As a lot of our valued customers have or have had a medical condition, we like to support good causes by raising awareness as much as we can.
During November, we’re taking part in a fundraising challenge – the Cancer Research UK Veg Pledge!
You may or may not have heard of the fantastic initiative, so here is more information about what it is, why we’re doing it and how you can get involved during November too. Plus, we have some handy tips that we’re following ourselves, to help you give it a go too.
How the Veg Pledge worksThe Cancer Research UK Veg Pledge encourages people to give a vegan or vegetarian diet a try for the whole month of November. In doing so, you can raise money to help beat cancer by financing life-saving cancer research.
You can choose whether to go vegetarian or vegan for the month. The differences between the two are:
- A vegetarian diet means you can eat anything apart from meat or fish
- A vegan diet contains only plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans don’t eat foods that come from animals, including dairy products and eggs.
Once you’ve signed up, Cancer Research will send you everything you need to get the donations rolling in. Every pound raised will help bring forward the day when all cancers are cured.
Reasons to take the Veg PledgeNot only are you raising money for an incredibly worthy cause, but there are lots of other benefits for taking part too.
Here are just a few:
1) Reduce the risk of bowel cancerEating processed and red meat can increase the risk of bowel cancer. Cutting down can be a good idea if you find you eat too much.
People in the UK on average eat around 70g which is the equivalent of only 3 slices of ham. Trying to stick within that much is best, but reducing it completely is even better.
2) Boost your intake of fibreWhen you cut down on meat, there’s more room on your plate and in your tummy for high fibre foods. High fibre food includes vegetables, wholegrains and pulses like lentils and beans.
High fibre foods reduce the risk of cancer.
3) Save MoneyIt’s not unusual for the most expensive items in your shopping trolley to be meat and fish.
By eating less meat, you can easily do a much cheaper food shop, saving money to spend on more exciting things.
4) Cook up a storm in the kitchenStarting a new diet means you have the opportunity to learn some new skills in the kitchen.
Trying out new vegetarian, vegan and plant-based recipes keeps things interesting at meal times if you’re cutting out meat. There are hundreds of recipes and tips online that you may not necessarily try before you begin a meat free diet.
5) Try our Meat & Dairy SubstitutesBy trying alternatives, you may find that your old favourites are even tastier!
Substituting meat and dairy in lasagne, shepherd’s pie and chilli can be really simple and can make your favourite dish lower in fat, sugar and salt.
6) Discover hidden gemsWhilst doing the challenge, why not give a vegan or vegetarian restaurant a try?
There are probably lots of options local to you that you haven’t necessarily tried before. You may even discover a new favourite place to dine out!
Most restaurants these days have tasty vegetarian options on the menu too, so you can try out new things and you may find something else delicious that you can then cook at home.
A well-planned vegetarian or vegan diet can be very healthy, as they tend to be high in plant-based foods such as fruit, vegetables and wholegrains. That alongside cutting out processed and red meat can help you keep a healthy weight.
Our top tips for a successful monthIt may seem slightly daunting, but taking the Veg Pledge doesn’t have to be difficult! We’ve put together some tips that are going to help us too:
- Eat at least five portions of a variety of fruit and veg each day
- Try dairy alternatives such as soya milk and vegan cheese
- Base meals around starchy carbohydrates like potatoes, rice and pasta
- Drink plenty of water
- Cut down on foods high in fat, salt or sugar like fast food
Why we’re doing the Veg PledgeHere at The Insurance Surgery, we are passionate about helping people, that’s why a number of our colleagues have signed up to take part in the Veg Pledge for Cancer Research. We are excited to see how much we can raise for this amazing charity to help fund lifesaving research, and to challenge ourselves to do something different.
Alongside this, there are also some other great reasons that we want to take on this challenge. Not only are we hoping to raise money for Cancer Research, we are also hoping to spread awareness of the wonderful work that they do, as well as promote the Veg Pledge so others can sign up too.
There are many health benefits to giving up meat and eating more vegetable-based dishes, such as improving your heart health, reducing the risk of cancer and preventing Type 2 diabetes. A vegetarian diet is also better for the environment, as it reduces your carbon footprint, reduces water consumption and saves land resources. As well as reducing animal cruelty as there is less demand for meat.
If you’d like to sponsor the team, you can find our fundraising link here. If you are taking part this November, let us know any tips that help you!


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Enjoy in Good Health
The word itself brings the entire globe together and makes it a smaller place. You can go to any country, stand in any of its streets, and mouth the word “Coffee” and you will be understood.
However, should you ask for “excellent coffee”, people would point you in the direction of Patti’s Café.
It is the place that brings together years of coffee expertise, a passion for perfection, and a dedication to customers unparalleled by another.
To fully enjoy our bold and aromatic flavors, we also recommend the right choice of food, salads and sandwiches, smoothies and desserts that go hand-in-hand with our selection of aromas.
That is why our motto is "Enjoy in Good Health"


Food prepping is one of the most useful ways that has helped me to stay on track with my clean eating, especially after becoming a new mother. It makes life a whole lot easier during the week when there are loads of laundry to wash, kids to feed and work to be done. It just makes my life so much easier, especially when I am chasing a 9 month old around all day amongst other things!
When trying to eat clean, food prepping is one of my best tips to do so. When your food is ready to go, it’s hard to say no. Hence, why we jump quickly at the thought of fast food – it’s super convenient. However, if you will just set aside one day per week to do this, it will be just as convenient for you! Basically, you pick a meal (or even two!) and cook in large batches to last for the entire week. I will usually freeze half of my meals to keep them fresh towards the end of the week.
These 5 simple tips helped me to get organized when beginning meal prep:
1. Pick a meal prep day. Most people food prep on Sundays. My personal meal prep days are usually Wednesdays because of the extra amount of downtime that I have since my husband is off from work that day.
2. Set aside at least 2 hours or more. The amount of time spent food prepping is ultimately up to you. I typically spend about 3 hours prepping my meals, but I know some others who spend less or even more with their meal preps. It all depends on what you are making.
3. Make a healthy grocery shopping list. This can be time consuming because this is the planning part of your meal prep. I like to jot down ideas on a piece of paper throughout the week or look on Pinterest for some ideas of what to make if I am craving something other than the usual chicken-broccoli-brown rice meal. Make sure you plan enough to last you the week and don’t forget snacks! Also, do not forget your list!
4. Go grocery shopping! Once you have your list made, you can then proceed to the store to get your goods! Sometimes, what I purchase depends on what is on sale or in season so I can save a buck or two. Usually, I am out within an hour with everything that I need.
5. Prep & cook. Once home, you can begin right away! Boil the rice, wash & chop the produce, cook the chicken, etc.-whatever you have to do. Then set aside and arrange your meals in the container of your choice and stash them in the refrigerator or freezer for the week. Oh, and don’t forget to date them!
Now that we have the meal prepping plan down, you might wonder what food is good to prep with. The best prepped meal, to me, has always been the “ever-so-boring” chicken breasts, broccoli, and brown rice. Why? It is simple, yet effective and it just works. However, thanks to some fancy seasonings out there, I am not so bored with my meals anymore.
Here are 5 of my favorite foods to meal prep for the week:
1. Chicken Breast: Sure, chicken breast may sound lame and cliché, but there’s a very good reason why it is rated as one of the best foods to prep for the week: it is lean! A four ounce piece of skinless, boneless chicken breast is right at about 200 calories and about 35 grams of protein or more. The only problem – it can get rather boring. You can spice your chicken up in different ways by playing around and experimenting with different herbs, marinades, and seasonings. My favorite seasoning for my chicken breasts is McCormick’s Grillmates Fiery 5 Pepper seasoning! It never gets old. Like, ever. Besides being lean, chicken usually lasts up to 3-4 days if stored properly at the right temp in your fridge. For those who aren’t down with storing chicken that long, try freezing each breast separately, wrapped tightly in Saran wrap or a freezable container, and take it out when you are ready to pack your meal. Easy peasy.
2. Quinoa: There’s no secret why most people are starting to favor quinoa over plain ole brown rice. It is packed with fiber, phosphorus, and magnesium, not to mention countless inflammatory phytonutrients-and can be stored up to four days inside your fridge in an air tight container. It is easy to freeze and thaw if needed. I also love the texture of it!
3. Broccoli: I know what you are thinking, “Another boring side to prep.” Not exactly. Broccoli is super high in Vitamin K and Vitamin C and contains anti-inflammatory and cancer fighting properties. However, depending on how you prep it, you may lose all of the key nutrients! Do not steam or boil your broccoli for more than 3-5 minutes tops. Overcooking any veggies drastically reduces their nutritional value. I love my broccoli steamed with a little sesame oil, sesame seeds, and a dash of soy sauce. Typically, broccoli will last in the fridge for 3 days. You may freeze it if you need.
4. Sweet Potatoes: High in beta carotene, several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. Sweet potatoes have also been known to regulate your blood sugar, thus, lowering your risks for later developing Type 2 Diabetes. You may steam, boil, or bake your sweet potatoes and they last up to four days in the fridge. I personally love to mash mine with a little Stevia or raw honey and some cinnamon as a “dessert.”
5. Black Beans: Packed with fiber, black beans are also known for being high in molybdenum, a mineral your body requires to trigger the function of enzymes essential for the synthesis of amino acids and the metabolism of certain compounds. These beans are also filled with countless flavonoids and antioxidants while keeping you feeling full for longer periods of time. You can store beans for up to four days inside your fridge.
The way in which you choose to food prep is ultimately up to you. Find a plan that works best for you and your goals and keep up the good fight!
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Disclaimer: This content is for informational purposes only and is not meant as medical advice, nor is it to diagnose or treat any medical condition. Please consult your physician before starting or changing your diet or exercise program. Any use of this information is at the sole discretion and responsibility of the user.


AKC GAZETTE Breed Column
(The Gazette breed column is written by Anne Katona. The August 2005 guest columnist is Scott Kellogg DVM. We are grateful to the author, guest columnist and to the AKC for their permission to publish all the Kerry Blue Terrier Breed Columns on the USKBTC website.)
There are several foods that are enjoyed by humans that can produce illness, and even death, if consumed in enough quantities by your dog.
- Onions contain n-propyledisulfide, which can be toxic to red blood cells, causing their breakup with resulting anemia. Anemia can develop after consumption of a small amount of raw, cooked, or dehydrated onions (5-10 grams/kg body weight).
- Garlic is also a member of the onion family, and chronic exposure to garlic and garlic extracts can cause anemia, contact dermatitis, and asthma attacks.
- Chocolate contains theobromine, which is a potent cardiovascular and central nervous system stimulant, and can result in vomiting, diarrhea, increased heart rate, convulsions, and death. The fatal toxic levels (LD50) vary for the type of chocolate ingested: milk chocolate-1 ounce chocolate per 1 pound dog body weight, semi-sweet chocolate-1 ounce chocolate per 3.3 pounds body weight: baking chocolate-1 ounce chocolate per 9 pounds body weight.
- Grapes and raisins can produce vomiting, hyperactivity, diarrhea, and kidney damage-the toxic principle is unknown.
- The sweetener xylitol, often found in gum and sugarless candies, can produce liver damage.
- Raw salmon can produce disease if it contains certain rickettsia.
- Raw or canned rhubarb can be toxic.
- Ordinary potatoes, if grown too close to the soil surface, will develop a green skin due to sun exposure. The green skin (in addition to young sprouts) can contain a harmful substance.
- Macadamia nut ingestion can cause depression, weakness, vomiting, and tremors.
- The green parts of tomato plants are toxic.
- Aloe contains saponins which can be toxic.
- Moldy foods can contain mycotoxins, which can produce serious illness.
- Avocados contain persin which can be toxic.
- Hops, used in brewing ales, can produce hyperthermia, even from ingesting spent hops after brewing home-made beer.
- Coffee and coffee grounds can produce caffeine toxicity.
- Nutmeg (and mace) at higher levels (1-3 whole nutmegs) can produce tremors, seizures, even death.
- Yeast dough from bread-making, can rise in the stomach, causing bloat-like symptoms, and produce toxin levels of ethanol.
- Excessive salt can produce salt poisoning.
- Fatty food ingestion can trigger bouts of pancreatitis, which cause vomiting, diarrhea, shock and even death.
- Raw foods should be washed before feeding and never feed spoiled foods.
So show caution in the kitchen and keep possible dangerous foods in a safe, secure place. Make sure trash containers are secure and “dog-proof”. Avoid feeding fatty foods. Toxins are dose-dependent; questions about possible toxicities can be directed to the ASPCA Animal Poison Control Center (1-888-426-4435), or the National Animal Poison Control Center at the University of Illinois (1-800-548-2423).
Keep your dogs safe! Find more information about the Kerry Blue Terrier from the official club website.
Thank you to this month’s guest columnist: Scott Kellogg DVM, Chairman of the USKBTC Health and Genetics Committee.


Calories in soft pretzel. Lose weight feel great.
Calories In Soft Pretzel
The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack
Pretzels have been a beloved snack ever since their creation more than 1200 years ago. Today, everybody has their own favorite pretzel-be they sweet or savory, crunchy or soft-all of which are included in this great collection of more than 150 different recipes, twists, toppings, and fillings for the world’s favorite snack! Packed with fun tidbits and information about the pretzel’s history and lore, The Pretzel Cookbook helps indulge and entertain pretzel lovers with a variety of ways to enjoy their favorite snack, and helps new pretzel lovers learn that the world of pretzels goes way beyond the plain hard-salted variety.
Homemade Soft Pretzels
Tino and I are behaving like little kids...The empty nesters we are!!! We're having fun baking and making lots of fun food. We made these tonight and they have no added salt.
Do we have to tell our sons ???
Here's the recipe for soft pretzels by Alton Brown. I basically omiitted the salt in and out.
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving
Homemade Soft Pretzels
I decided to come home after a long day staring at the computer and make soft pretzels. It's my first time making them. They didn't keep their shape very well but tasted excellent. It kind of tasted like NY bagels. So with that in mind I'll be making bagels soon.
1 cup warm water
1 package dry active yeast
1 1/2 cups flour
2 tbs. vegetable oil
1/2 tsp. salt
1 1/4 cup flour
4 cups water
2 tbs. baking soda
2 tbs. coarse salt
Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir togrther until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for 1 hour.
Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18" lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees.
In a large pot, place the baking soda and water to a boil. Let the pretzels rise for a 1/2 hour. Add the pretzels to the boiling water for 1 minute. Remove and place on a greased sheetpan. Sprinkle with coarse salt and bake for 12 minutes.
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CHILLED CUCUMBER SOUP
Van Hollow Pottery
Handmade Pottery - stoneware & porcelain
Chilled Cucumber Soup
2 large cucumbers – peeled and diced (about 2 cups)
2 c. plain yogurt
1-2 cloves fresh garlic
8 fresh mint leaves
1-2 tsp fresh dill weed
Pinch of sugar or sugar substitute
1t lemon pepper
Pinch of dried chili peppers (to taste)
Pinch of salt (to taste)
Fresh dill weed - for garnish
Place all ingredients in food processor and purée until smooth. Chill in refrigerator overnight. Place in stoneware mugs; garnish with more fresh dill weed. Serves 6 (depending on size of mug). For a lighter soup, add more yogurt.
The stoneware mugs are also ideal for wine and other cool beverages.
Order Note: The photos on this page are actual pictures of pottery currently in the gallery. We update these photos frequently as new work is available for purchase. SINCE ALL WORK IS ONE-OF-A-KIND, PLEASE CALL-IN ALL ORDERS BY TELEPHONE SO THAT WE CAN LET YOU KNOW CURRENT AVAILABILITY AND DESIGN. WE NO LONGER SHIP ITEMS. THANK YOU.
Click here for more ordering information.


Art of Sandwich
12:00 - 23:30
12:00 - 23:30
12:00 - 23:30
12:00 - 01:30
16:30 - 01:30
A classic Italian sub - Salami, Prosciutto, Ham, Capicola and Provolone cheese on our made-from-scratch hoagie bun. Order one for yourself, or maybe your cousin Vinny.
Up in the Club
Oven Roasted Turkey Breast, Honey Ham, and thick-cut Bacon are the stars of this classic sandwich. Served with Cheddar cheese on our made-from-scratch white bread, and toasted.
Turkey and Provolone
A double-serving of Oven Roasted Turkey Breast, and Provolone cheese, served on our made-from-scratch hoagie bun. A simple sandwich that you can gobble right down.
A double-serving of thick-cut Bacon, crisp iceberg Lettuce, and thick-sliced Tomato. Served with American cheese and Mayonnaise on our made-from-scratch white bread, and toasted.
The Big Bite
One of our biggest sandwiches ever! Ham, Oven Roasted Turkey Breast, hickory Bacon, Pepperoni, and Cheddar cheese. Served with crisp iceberg lettuce, tomato, onion, mayonnaise, olive oil, red wine vinegar, and Italian seasoning.
The Spicy Bite
The spicier version of our Big Bite sandwich. Piled high with Ham, Oven Roasted Turkey Breast, Salami, Pepperoni and Pepperjack cheese. Includes crisp iceberg lettuce, tomato, white onion, banana peppers, chipotle mayonnaise, and Italian seasoning.
House-made tuna salad with crisp iceberg lettuce, avocado and tomato. Served on our made from scratch white bread, and toasted.
A healthy serving of crisp iceberg Lettuce, thick-sliced Tomato, White Onion, and double serving of your choice of Cheese. Can also add more veggies/sauces/seasonings we offer when ordering. Served on our made-from-scratch hoagie bun.
Honey Ham, Mayo, and Swiss cheese on our made-from-scratch white bread. Smothered in Egg and cooked on the skillet. For when you feel like having something simple that actually sounds kinda fancy.
Grilled Chicken Breast, thick-cut Bacon, crisp iceberg Lettuce, Tomato, Ranch dressing and Cheddar cheese on our made-from-scratch hoagie roll.
Chicken Tender Sub
Chunks of fried, breaded Chicken tenders, and Cheddar cheese. Served on a bed of crisp iceberg Lettuce and Tomato, with Ranch dressing, on our made-from-scratch hoagie roll.
The Grilled Cheesy
American and Cheddar cheese melted between two pieces of our grilled, made-from-scratch white bread. Consider adding toppings when ordering to shake things up!
Pastrami, swiss cheese and dijon mustard on rye bread, melted to perfection.
Pastrami, swiss cheese, sauerkraut and thousand island dressing on rye bread, melted to perfection.
House-made tuna salad with tomato and cheddar cheese. Served on our made-from-scratch white bread, and grilled to gooey, melty perfection.
Fried egg, cheddar cheese and bacon on sliced white bread, grilled to perfection.
Chicken Caesar Salad
Grilled Chicken Breast, shredded Parmesan cheese and Croutons, served on a bed of Romaine. Served with a side of Caesar dressing.
Grilled chicken breast, blue cheese crumbles, bacon crumbles, hard boiled eggs, avocado, and tomato served on a bed of romaine. Served with a side of balsamic vinaigrette dressing.
Bacon crumbles, hard boiled eggs, swiss cheese, ham, turkey, cucumber, tomato and croutons served on a romaine/iceberg lettuce mix. Served with your choice of dressing.
No meats here! A healthy serving of crisp Iceberg Lettuce, Romaine, diced Tomato, sliced Red Onion, and Croutons. Served with your choice of dressing on the side. Customize with more veggies or with cheese (extra $) when ordering!
Sides and Desserts
Bag of Chips
A refreshing ice cream dessert - featuring crushed Oreo cookies topped with vanilla ice cream, caramel syrup and whipped cream.
Hot sauce served on the side, in case you want to spice things up!
Can of Soda


I'm coming up with a new dish to serve at the inn, and I need a barrel-full of delicious fruit from the Sacred Mountains.
- Reach the Sacred Mountains
You obtain an Oak Barrel for this quest. Head to the Sacred Mountains and harvest the vegetables there, putting any Sunshine Apples, White Apples, or Crimson Apples into the barrel. Fill the barrel with 4 apples of any variety to complete the mission.
You get increased rewards if you loaded 2 or more Crimson Apples (rare drop).
- Increased item storage
If fewer than 2 Crimson Apples are loaded:
- Item: Medica II x2
- Exp: 2,700 per member
If 2 or more Crimson Apples are loaded:
- Item: Medica II x4
- Exp: 3,200 per member


Holà! I'm Josie Paredes. I am a Mexican American Chef with 30 years of professional culinary experience. I've been the Executive Chef at many fine dining establishments in Austin, and I currently own and operate two taqueria style food trucks.As you can tell, I have a passion for making people happy with food. That passion is what continually inspires me to convert local ingredients into delicious, flavorful meals.
My food is evocative. The flavors you will experience while eating my food are a byproduct of my unique experiences growing up in South Texas, combined with my mother's perspective growing up in Southern Central Mexico. I draw upon this background when I cook to create stunning dishes that honor interior Mexico's unique flavors and pay homage to my heritage.


The burden of food safety has for many years been placed on the consumers and how they handle and prepare the food. With the many products recalls it is evident that it begins at the processing plants and not just in consumer households.
There are many avenues through that bacteria can get into food while still at the processing plants. The focus has moved from quality to quantity so as to get maximum production in the shortest time possible. Rules may indeed have been set by the different regulatory bodies like the FDA and USDA but people are still falling sick and even dying from bacteria in food every single year. The cost is now estimated to be $1 billion a year taken by lost wages and medical costs.
Different foods are comprised of different ingredients. If anything contaminated or at high risk of contamination is put in processed food then the chances of there being bacteria in the food are very high. Some meat processing plants try to get the most out of the animals while making ground beef. They get cheaper cuts that would be prone to direct contact with animal feces. Feces contain E. coli which is a harmful bacterium.
Some of these ingredients come from different providers to make one single product that is marketed by another company. As a result, tracing the origin of the bacteria may be difficult.
Getting more products on the shelves requires faster production. This also affects farming since commercial farms apply synthetic fertilizers, pesticides, and even antibiotics to ensure that the crops grow to optimal sizes in the shortest time possible.
Almost every aspect of the food industry including animal feeds, factories, and farm production of fruits and vegetables is exposed to all these chemicals which have been linked to poisoning, infertility, damage to the nervous system, and even cancer. Stainless steel ball valves are generally used in the meat and abattoir industry, fish canneries, salting systems, ready meal industry, and fruit and vegetable canneries.
Claims that the plastic bottles and tubs are contaminants have been refuted since the chemicals referred to (formaldehyde) are very little in amount and actually occur naturally in some fruits. However, another culprit has been identified (Bisphenol A or BPA) as a chemical substance that mimics the action of estrogen. This would potentially interfere with fertility and health in general.
BPA is used to make clear hard plastic items like baby bottles, plates, and tumblers. It has already been banned from baby bottles in the US and Europe and France will prohibit its use in food packaging as of 2019.
The sources of contamination are wide and varied which begs the question, food recalls may get the product off shelves but do they really address the actual cause of contamination?
For more information, please visit https://www.adamantvalves.com/


Last week I attended the Summer Fancy Food Show, at the Jacob Javits Center, NYC, to check out new gluten-free products on the market. Given the plethora of gluten free vendors and my recent foot surgery I knew this would be a challenge. However, with this focus in mind, this mega show became a bit smaller to manage. So I started in one corner and the following are the memorable gluten free vendors that I came across in the short time I spent there.
As you may know by now, healthy gluten-free living is my focus, passion and interest, as well, I am a savory gal. When I am searching for ‘something sweet’ I tend to opt for a low-glycemic sweet treat. Here we go…
Nikki’s Coconut Butter: out of Jupiter FL. They are not yet certified gluten-free. Their ingredients are paleo and vegetarian, gluten and dairy free made with organic coconut and made with organic sweeteners. I had the vanilla cake batter flavor and went home after the event and made sautéed peaches and oatmeal and used this coconut butter – it was fabulous and as easy as it sounds! Comes in 5 flavors.
Cookie Sense: Another great product not yet certified. Cookie Sense is a power cookie that either comes in a 2”, 100 calorie cookie or a power bite. I love this product for many reasons. They are dairy free, and have 8 grams of protein and 8 grams of fiber. They are also sugar free with the sweetness from stevia and only 1 gram of sugar in one cookie! Comes in 4 flavors. I tried the chocolate chip and coconut almond. It has a great flavor and a chewy/crunchy texture.
Nib Mor: Not new to the market however, they have new packaging and a new product. I love the daily dose of dark. Organic, vegan and certified gluten-free by GFCO, this chocolate bar is sure to please when you need a fix! They’ve just launched their new 6-spice drinking chocolate packed with protein and fiber.
XO Baking Co: Last, but never least of the sweet treats, is XO Baking Co. With it’s founder and Chief Baking Officer, Lindsey Deitsch at it again, she continues to make our mouth water with her delicious mixes! Coming new to the market are the biscuits and scones, chocolate, vanilla, ginger and chocolate chip snaps, as well, a perfectly executed gluten free blondie. XO Baking Co has a line of about 22 products; from a cup-for-cup flour, sweet breads, pancakes…and cakes/frosting. I am always craving XO Baking Co’s product! They are all certified gluten free by GFCO, organic, kosher and non-gmo. It doesn’t get any better!
Rice Ramen by Lotus Foods: They are a small company with a big mission; sustainability being the core of their business. I first tried the Bhutan Rice – reddish-brown in color with a nutty earthy flavor. It is one of 9 organic /heirloom varieties. I loved the texture and flavor and made it with coconut oil, scallions, raisins and pumpkin seeds. Their products are made with non-gmo products and are gluten-free yet not certified. Super-impressed with all that I have mentioned they have rice ramen in 6 flavors as well as with miso soup. I have a sample of the Forbidden Rice Ramen, which is black in color, and look forward to trying it one day soon. This is a company to follow!
Earthly Choice: This company sells freekeh and faro, pastas, quinoa, powders, proteins and many more. Many of these are gluten-filled products. They have certified (with the National Foundation for Celiac Awareness) the next products I will be showcasing. Chia crisp, golden flax crisp and quinoa crisp. All are high in fiber, nut free, gluten free, dairy free and non-gmo. They are a snack with 9 g of sugar per bar – and three bars per pack. If one eats the whole package, which is easy to do, it will be 27g of sugar that ultimately equates to roughly 6.5 tsps of sugar. This is where one needs to be careful when reading labels. Still looks like a tasty treat in small quantities.
Halfpops: Partially popped, crunchy and fluffy – halfpops come in two varieties – aged white cheddar and butter/sea salt. Delicious new way to eat popcorn that are certified gluten-free with GFCO, nut-free and no hydrogenated oils.
An important note: Many of the new companies in the marketplace say they ‘self-test’ for gluten. They are not yet ready (most due to certification being expensive for them) to get certified. One comment that I have for all of the companies that state on their packaging that they are gluten-free yet not certified:
As of August 5, 2014, a food product regulated by the FDA may be labeled gluten-free if:
1. It does NOT contain wheat, rye, barley or their crossbred hybrids like triticale (a gluten-containing grain) OR
2. It contains a gluten-containing grain or an ingredient derived from a gluten-containing grain that has been processed to less than 20 parts per million (ppm) of gluten.
While manufacturers are not required to test for gluten in order to label a product gluten-free – - they are responsible for ensuring that the food product meets all labeling requirements. Manufacturers will need to determine how they will ensure this.


As a mom, I spend a lot of time feeling guilty. Did we read enough books today? Am I patient enough with them? Should I really have yelled "get your toys out of the kitchen now or I'll toss them all" or was asking nicely the first six times enough? Ok you get the picture. One strange thing I feel guilt over is what my kids eat. People without kids would think, what makes you think you have any push in what your kids eat? And it's true, I often don't have anything to do with what they choose to eat. Except that I do. I do NOT have picky kids. I'm very blessed and they can be wonderful eaters, giving me suggestions for what they'd like for dinner, and choosing things that are kid friendly but also healthy. My kids love tacos and enchiladas, pasta with just about any kind of sauce, meatloaf, roast chicken or pot roast, chicken wings, baked chicken tenders, veggies in most forms (though I will never cook them turnip). I'm very lucky, but then there are busy days. Days where I realize I've forgotten to defrost something until VERY late. Days that everyone is cranky and loud. Days where they've picked on snacks most of the day and who knows what they want to eat later. Days where we have chicken nuggets and tater tots for dinner. Grown ups don't eat chicken nuggets and tater tots for dinner. Except when they have kids. And I feel guilty for serving it. It's NOT nutrious, though better than nothing, obviously. I make meat sauce from scratch. I buy fresh fruit and veggies whenever possible. They rarely have dessert, mostly because they don't ask. Fruit is their favorite snack. And I feel guilty for the one dinner that we all had chicken nuggets and fish sticks and tater tots.
Being a mom is tough on the psyche.


Swing by our drive-thru pick-up on Saturday, June 20th from 11am-5pm to enjoy good food, celebrate dads and support a great cause!
All proceeds help us to continue empowering men & women to make life-affirming decisions. All food will be cooked & served by Bachman's Catering Company and O'dell Craft Barbecue.
FATHER'S DAY BBQ
Each BBQ Box is only $15 and includes the following:
· Your choice of O’dell’s Texas-Style BBQ Tri-Tip or Plum-Smoked Savory Pulled Pork
· Chipotle-Bacon Potato Salad
· Garlic-Griddle Texas Toast
· Grilled Corn-on-the-Cob


Well you have come to the right place! Fear no more as I am going to provide you with 5 easy and healthy recipes today. Just to warn you don’t expect any fancy, gourmet, 20+ ingredient crazy recipes here as I am a simple chef who believes that we should all eat to live, not live to eat! Regardless of what you eat for dinner you should all know that carbs at dinner are a NO NO (unless of course you are carb loading for an endurance event the next day) when trying to lose weight. Why? Your body does not have enough time to burn off the carbs you eat at dinner (think potatoes, rice, pasta) before you go to bed so these extra calories will be stored as fat! I have provided you with 5 options that are high in protein and low in carb (vegetables instead). I hope you will try these simple, quick, easy, very healthy and tasty meals…
1. Chicken salad with pomegranate, oranges and walnuts (YUM!)
Serves 4 (perfect for you and another person and for you and leftovers for lunch the next day)
2.5 cups mixed baby greens, baby arugula or spinach
2 cups of cooked skinless/boneless chicken breast
2 oranges peeled and cut into segments
1/2 cup pomegranate seeds (or 1/4 cup dried cranberries if you don’t have any)
1/2 cup chopped walnuts
1 tbsp chopped chives
1/4 cup pomegranate juice (POM juice)
2 tbsp orange juice
2 tbsp olive oil
salt and freshly ground pepper
In a large mixing bowl, combine the baby greens, chicken, oranges, pom seeds, walnuts and chives.
In a small bowl, whisk together the POM juice, orange juice and the olive oil. Season with salt and pepper. Pour the dressing over the salad and toss the salad to combine. (Remember if you want the left overs for lunch the next day do not put dressing on the entire salad. Keep half of it dry and add the rest of the dressing right before you eat it to prevent it from becoming soggy!)
2. Roast pork loin with garlic and rosemary
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 2 1/2-pound boneless pork loin roast, well trimmed
- Fresh rosemary sprigs (optional)
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
To make it a complete meal, add a salad or cooked vegetables of your choice as a side 🙂 You can also use the leftover pork to make a wrap or a salad for lunch the next day! Planned leftovers make the best (and easy) lunch the next day!
3. Beef and sweet potato stir fry
1 cup (250 mL) low-sodium chicken broth
3/4 lb (375 g) lean beef, trimmed of fat and thinly sliced (Tip: Season with a bit of sea salt before cooking)
2 tablespoons (30 mL) rice vinegar
1 yellow pepper, sliced thin(Bonus: Contains more vitamin C than red or green peppers)
1 tablespoon (15 mL) cornstarch
3 cloves garlic, thinly sliced
1/4 cup (50 mL) hoisin sauce (Tip: Contains protein, since it’s made from fermented soybeans)
2 teaspoons (10 mL) canola oil
1 medium onion, thinly sliced
1 large sweet potato, peeled and cubed (Bonus: Loaded with beta carotene)
In a small bowl, blend 2/3 cup (150 mL) of the broth with hoisin sauce and rice vinegar. Heat wok (or deep pan), then add 1 teaspoon (5 mL) oil plus beef. Stir-fry until browned, 1 to 2 minutes. Transfer meat to plate and drain fat from pan. Heat remaining oil, then add onion and garlic and stir-fry for a minute. Add sweet potatoes, pepper and broth mixture. Cover and reduce heat. Simmer until sweet potatoes are tender, 10 minutes. Mix remaining broth with cornstarch; add to pan. Boil for a minute. Return beef to pan; serve over rice, if you must make sure it’s brown or wild, but I usually eat it as is without the rice (no carbs after lunch time!)
4. Green-Tea Poached Salmon and Sauteed Mushrooms
3 green tea bags
4 thin slices fresh ginger
1 tbsp (15 mL) black peppercorns
2 wild salmon fillets (about 750 g total)
1 tbsp (15 mL) olive oil
4 cups (about 250 g) mushrooms, sliced
1/4 cup (60 mL) dry red wine
Salt and pepper to taste
2 tsp (10 mL) green onion
In a large saucepan, bring 6 cups (1.5 L) of water to a boil. Place green tea bags, ginger slices and peppercorns in pan, turn off heat and let steep for 10 minutes. With a slotted spoon, remove tea bags, ginger and peppercorns from tea broth. Place salmon in tea broth and bring to a slow simmer. Cook for eight minutes, or until salmon is opaque and flaky. (Maintain only a very mild simmer during poaching.) Meanwhile, heat 1 tbsp of olive oil in a skillet over medium heat; add sliced mushrooms and sauté for five minutes, stirring regularly. Stir in red wine and cook for another five minutes or until most of the wine has evaporated. Season with salt and pepper if desired. Divide salmon among four serving plates and top with sautéed mushrooms. Garnish with green onion. Serves 4.
Also sautee some asparagus or any other vegetable as a side or you can always add this salmon filet to a salad. Don’t forget your veggies!!
Last but not least, try having breakfast (an omelette) for dinner!
5. Chicken breast and egg white omelette
2 chicken breasts
2 cups 500ml egg whites
1/4 cup chopped onion
1/4 cup of salsa
1/4 cup of chopped mushroom
Dash of Mrs. Dash seasoning (or seasoning of your choice)
A slice of fat free cheese (optional)
Pre heat pan to medium heat. Spray with Pam. Chop left over pre cooked chicken breasts and add to pan. Add veggies to pan. Add liquid egg whites. Stir mixture in the pan. Add Mrs Dash seasoning blend or any other spice you wish. Cover and leave until the egg whites start to cook. Add fat free cheese slices on top of the omelette and a bit of salsa if you wish. Cover again and let it cook for a minute. Then serve and enjoy. Serves 3-4.
All of these meals are low carb and high protein for those of you trying to lose inches, lose weight or maintain your shape. Feel free to share your simple, tasty and healthy dinner ideas!


Welcome to Grow Orlando where we teach life, work
and financial literacy skills through plant cultivation by providing jobs in urban farming to disadvantaged youth.
Eradicate Food Deserts
Many underserved communities lack healthy food choices such as fresh fruits and vegetables, largely due to a lack of grocery stores, farmers’ markets, and healthy food providers.
Youth Personal and Professional Development
Youth who are prepared for adulthood are comfortable demonstrating fundamental life skills such as communication, cultural competence, conflict resolution, and the ability to cope.
Knowing how to find and keep a job is not only critical for admission to the adult world but also is an important survival skill for which there is little in the way of formal, structured preparation.
We Teach Life Skill Through Plant Cultivation.
Building our youths’ knowledge and skills around agriculture, coupled with life skills such as decision-making, nutrition knowledge


Eggplant has a valuable healthy property which helps the body fight diseases. In this article, you will learn how to cook eggplant the Asian way. What you need are few ingredients that can be found commonly in kitchens. First you need 3-5 eggplants (grilled and mashed up). Then prepare a pinch-salted beaten egg.
What you want to do next is to mix beaten egg with the mashed eggplant. The beaten egg serves as the skin of the eggplant when its cooked. So you can pour some of it while cooking it in a pan. Then you heat up oil on a frying pan, put to a hot state then put in the eggplant and cook until golden brown. Then serve while hot, you don’t wanna miss the crisp. For more information on how to cook eggplants healthily, you can watch the video below for more details.


For Wholesome Home Cooking,
Go To Sid's Place!
Sid Hedayati has been at the same location for more than 20 years, serving good quality home cooking at reasonable prices that haven't changed all that much in that time.
"Cooking that natural chicken (no hormones) over a direct fire gives it a good flavor," he says.
Chicken Plus specializes in Greek fare, but there are also plenty of satisfying American dishes such as baby back pork ribs, steak and prime rib if you are not into ethic food.
Sid also carries several fish dishes, such as salmon and catfish, all caught live, not raised on farms.
"Price wise you get good fish at a price I don't think you can get anywhere else," he says.
And that food is fresh cooked to order. Which means that if you order fried zucchini, or French fries the cooks will be slicing the zucchini or potatoes up fresh in the kitchen.


I love nuts. But seriously, I've been making homemade nut butters for awhile now and there is nothing I love more. One thing about store-bought peanut butters is that there are way too many ingredients. Unless you're willing to pay a bit more, making it at home could save you a few bucks too! If you accidentally run low on peanut butter, almond butter or cashew butter this is also an easy fix! No need to run off to the shop in your slippers!
Currently, my favorite nut butter is cashew butter. I've gone through Almond butter and natural peanut butter and both are great but cashews have a sweeter taste. I tried making this in our mini food pulser/processor and it just didn't turn out as well as when I used the big blender.


We are a boutique juice bar based in Alexandria, VA. We are dedicated to cold-pressing the world's healthiest produce and super foods into nutrient-dense elixirs for your consumption. We deliver 100% fresh, all-natural line juices and milks straight to your door. All our products are made from fresh ingredients, making for a tasty drink that is refreshing and nourishing.
- many fresh cold-pressed juices and nut milks to choose from
- change up your order to fit your diet
- our juices are low in sugar and start at just 70 calories a serving
- Ingredients are locally sourced from family owned farms.
- Specialty produce that is fresher than the supermarket
- Sustainably grown produce helps preserve soil and reduce erosion.
- Free local delivery
- Choose a delivery day that best fits your schedule
- Juices arrive in a refrigerated box so they stay fresh even if you’re not home when we deliver


Health Gone Tasty
Give your body a boost with these incredible sugar free prebiotic fiber gummies from Lifeable. These gummies may support your digestive system and increase bowel movement. They may also work to support regulatory and immunity.
Here at Lifeable, we are looking to supply you with great tasting gummy supplement vitamins. Our chewable supplements are great for children and adult unless otherwise specified. Men, women, and kids enjoy these gummies daily. One of the best natural dietary boosts out there, every kid, whether teen or toddler, is entitled to this nutritional advantage.
These vitamin chewables are non gmo, pure, and full of raw nutrition. They do not contain eggs, wheat, milk, peanuts, tree nuts, gluten, sugar, soy, or shellfish. They are vegetarian, kosher and halal. Want something better than a pill, tablet, or soft gel for health support, we have made it. And it tastes great, too. A chewable all will love to chew.
What you are getting:
- 90 Gummies - 45 Doses
- Berry Flavor
- Certified Kosher
How to enjoy these gummy vitamins:
- Start your morning in a relaxing way with this prebiotic fiber boost.
- Keep it in your purse and take it with your daily snack.
- Share it with the family at the supper table.
- Use in addition to vitamin-rich foods.
- Take 2 gummies per day.
- Chew thoroughly before swallowing.
Product of Israel. Packaged and Packaging in the USA.
FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease


Order Your Cookie Trays Great for Birthdays, Holidays, Weddings, Showers,...
WE WILL SHIP ANYWHERE!!!!
Delivery is also available in the Central New York Area(Call for delivery info. 315-218-5612)
ICJ Cookies specializes in delicious gourmet Italian cookies. Our scrumptious selection includes traditional Italian favorites and family recipes. We use only the freshest ingredients such as gourmet chocolate, pecans, hazelnuts, real almond paste and cherries. Baked fresh and shipped the same day, we provide you with the most delectable cookies anywhere. We offer a variety of fresh bakery cookies by the pound and in customizable trays, so please check out our menu to see our selection and price listings for all gourmet Italian bakery cookies.
If you have any questions before, during, or after the ordering process, please feel free to give us a call at 315-218-5612 or via e-mail at email@example.com. For local orders, ask about delivery.
Check out our new products!!
Cookies Packaged in our signature Cookie Jar
*To add a gift card to your order, please write the message you'd like in the comments section at the checkout process


Chocolate is a favorite gift of Valentine’s Day, but what makes this gift so wonderful? It’s not just rich in taste, but rich in history and intriguing facts! Take a look below to see what we mean.
Food of the gods. Chocolate is said to be a food of the gods; ancient legends believe the gods loved chocolate so much, they wanted to keep it a secret from humans.
Money grew on trees. Chocolate was so valued by the Mayans that they used the cocoa beans as currency–their money literally grew on trees. Our dream was their reality!
Biggest Chocoholic. Which country in the world consumes the most chocolate per person? (Drum roll, please!) Congrats to the Swiss, who have been said to consume up to 22 pounds per year! The U.S. lags behind, allegedly consuming about 12 pounds per person, per year.
Top Dollar Truffle. How much would you pay for world-class chocolate? Cue the Madeleine, which has been identified as the most expensive truffle in the world, and is made by chocolatier Fritz Knipschildt. Price tag? Try $250 per truffle!
The “Anti-“s. Chocolate releases serotonin in your body which causes you to feel happy, relaxed, and calm; it’s been said to be a natural anti-depressant. Dark chocolate contains anti-oxidents, which can be good for your health.
Melt-in-your-mouth explained. Chocolate contains cocoa butter, which has a melting point slightly lower than your natural body temperature. Result? It melts in your mouth.
Secret Revealed. In the famous Alfred Hitchcock film Psycho, what was used to portray the blood in the iconic shower scene? Syrup…made of chocolate!
Warning: Can be lethal. Chocolate can be poisonous to certain animals, including dogs. It elevates their heart rate past what their body can bear.
White Chocolate isn’t chocolate. It’s made from cocoa butter, which is what’s squeezed from cocoa beans; there isn’t any part of the cocoa bean in the chocolate, unlike milk/dark chocolate.
So, as you give your chocolate gift this year, include one of the fun facts above as a special treat!
Happy Valentine’s Day!


Let me say this one thing now just in case you want to stop reading and run over to this place immediately. THE BRUNCH HERE IS SO %^=#!& DOPE! It’s normally hard to find a good bottomless option in Jersey. Orale, however, fully delivers in the key areas of brunch. They have several menu options with Mexican influences that are creative and delicious. My personal favorite is the Burrito Loco, which is graced with the whole damn choir: two fried eggs, house made green chorizo, thick cut bacon, carnitas, smoked gouda, house rice, black beans, salsa verde, and bacon ancho ketchup. Honestly one of the most delicious burritos that have ever graced my taste buds.
On top off all of this, their boozy option is unbelievably generous. They offer an open bar option that includes two hours of unlimited mimosas, bloody mary’s/maria’s, nuestra casas, and frozen margaritas. WARNING: THE FROZEN MARGARITAS SHOULD NOT BE DRANK AT THE SAME SPEED AS MIMOSAS, TRUST ME!
This will be the location where you take a bite, drop to your knees, look to God, and swear to him you will never touch a Big Mac again. The burgers at Left Bank Burger Bar are absolutely one of a kind. The monstrosities that this kitchen is spewing out is unreal. They have a great list of burgers on the menu with my personal favorite being the Ghostface Killah. After one bite into this espresso rubbed patty topped with ghost pepper jam, smoked gouda, sweet potato-bacon tots, red onion, and mustard bbq sauce you’ll fully understand why Wu Tang clan ain’t nothing to f*** with.
In addition to their delectable menu, left bank burger bar hosts a weekly burger battle. Every week you can choose from two limited edition burgers that will blow your taste buds. Recent burger battles include the Boom Bap (spicy chicken pork patty, bibimbap veggie salad, pickled cucumbers, runny egg, gochujang ketchup, and mixed greens) and the Mo’ Chedda Mo’ Poblanos ( beef patty, cheddar, smoked sausage, fried poblano ring, smothered black eyed peas, and bbq mayo sauce.) While you’re praying to God for your Big Mac forgiveness, you might as well swear off Whoppers too.
When you hear that “SUAVEMENTE BESAME” blow from the speakers you know it’s going to be a good night. Son Cubano has probably one of the best ambiances in Jersey. Sitting right alongside the Hudson River with the most “snatch your breath out your lungs” view of New York City (during the warmer months definitely opt for the outdoor seating), is an upscale restaurant with a get down vibe. The restaurant gives a great mix of a fancy night out with their gigantic chandelier hanging from the ceiling and their upbeat Latin hits blasting from the speakers.
The food is delicious and cooked with the Cuban passion that you crave and enjoy. The Ropa Vieja is melt in your mouth greatness and is paired well with any of the cocktail selections they have. If you’re somebody that likes to hit a little bidi bidi bam bam and dance the night away, you’re going to want to stay for the late night. The restaurant turns into a lit Latin experience for you to bachata your ass off.
Everybody has their go-to pizza shop. Mine has been with me since I was a scrawny little freshman in high school. Joey D’s is a place that simply does it right when it comes to pizza. Stroll into this spot and find an array of slices that deserve to be indulged. A must eat for me is always their buffalo chicken slice that’s graced with some healthy chicken bites, unlike the skimpy ones others give you. From there it’s normally between a chicken parmigiana slice or, on rare occasions when I catch it, the vodka sauce slice.
One of the best things about being an avid foodie is being in “the know”. I love finding the hole in the walls and the hidden gems. Casa D’Paco is nestled ever so subtly on a residential street in Newark. Once you find this hidden restaurant you will immediately feel like you’re amongst a select high-level group of people that share this treasure together. It’s a good feeling, believe me.If you think about it, the best thing the food gawds ever blessed us with is tapas, and Casa knows what they’re doing with that gift. I love being able to remove the strenuous burden of having to pick one item off a great menu, and thankfully there are multiple great options here. My challenge to you will be to step out of your comfort zone and go for the sizzling OCTOPUS. Anytime I see octopus I go for it and I you won’t regret doing the same here.
Scooby-doo, Scrappy-doo, Snoopy, Droopy. What do all these dogs have in common? They’re all TRASH compared to the dogs at Destination Dogs. This is undoubtedly one of my favorite places in New Jersey. Its unique take on a childhood classic creates a mind blowing experience that will have you questioning every hot dog topping you know to be true.If you’re looking for a little liquor before your dog make don’t attack the cocktail menu thinking that you’re ordering a pansy drink. This mixes are SERIOUS and not to be messed with. The food menu is stacked with more dog variations than the Westminster Kennel Club Dog Show. With renditions themed after all parts of the world, there is a hot dog for everybody. If you’re a classic lover, the New York themed cyclone topped with chili is a safe bet for you. If you’re adventurous, feel free to take a dive in the bayou with the andouille alligator and shrimp sausage dog. My personal favorite is definitely The Conquistadog (Spicy chorizo w/ patatas bravas (fried potatoes w/ a spicy mayo), and scallions). Big suggestion is to get multiple with a friend, and cut them all in half to have a destination dog mega tasting platter to feast on.


- Mario Foods
- Mario Foods is a luxury brand of olives and other special Mario Foods is a luxury brand of olives and other specialty foods that is attainable for everyday consumers. For the brand, we created an enticing website that not only showcases Mario’s focus on quality olives, but also highlights various aspects of the company and its rich Spanish history. The result is a very approachable site with a high-end bistro feel.
For more about us, visit us at metajive.com.


6 ALIMENTS HARMFUL TO YOUR DOG´S HEALTH
Posted on November 20 2020
Many of the foods that humans consume are not suitable for dogs, some can cause serious health problems, and even death.
The most suitable food for a balanced and complete diet for a dog is feed. For this reason, it is necessary to avoid rewarding them in their daily intake with foods typical of a homemade meal or with sweets - whose level of toxicity can even cause death -. Sometimes, it is not that aliments are not healthy themselves, but that we introduce them into their diet in an unbalanced way. Other times we cannot avoid the temptation to offer them treats that are not suitable for them - like bones - or that can even be lethally toxic - like chocolate or jelly beans -.
In any case, if poisoning is suspected, go to the vet as soon as possible; being fast can prevent serious health complications.
Next, find out which are the prohibited foods for dogs and eliminate them permanently from their diet. In addition, in case of doubt, we advise you to consult with your veterinarian, who will help you draw up an even more complete and personalized list, taking into account the medical history and many other important details about your dog's state of health.
We start the list of prohibited food for dogs with a classic undoubtedly food that we should completely exclude from the dog's diet since it is a very toxic food, onion. It can lead to severe anemia.
You should not worry if your dog has accidentally eaten a small dose of onion, however, continuous ingestion causes gastrointestinal problems. Symptoms of onion poisoning usually go unnoticed, but we may notice vomiting, weakness and a change in the color of the dog's mucosa.
COFFEE, TEA AND CHOCOLATE
Coffee, tea and chocolate have in common methylxanthine - a substance found in certain vegetables -, which acts directly on the dog's central nervous system.
In coffee we find caffeine, in tea theophylline and in chocolate theobromine, all of them toxic substances if the dog ingests them in large quantities.
Xanthines, in addition to affecting the central nervous system of the dog, can impair the functioning of the kidneys and the cardiovascular system. Although there are dogs more sensitive than others to methylxanthine, the truth is that 100 grams of dark chocolate in a medium-sized dog can be very harmful. It is one of the most serious toxic dog foods.
The most common symptoms of methylxanthine poisoning are vomiting, diarrhea, incontinence, and tremors. It is best to induce the dog to vomit within two hours of ingesting the food.
Avocado is undoubtedly one of the forbidden vegetables for dogs, due to a fungicidal toxin derived from fatty acids. Its level of toxicity is mild in dogs, however, in other animals it can cause serious symptoms.
This toxin is only found in the bone and the leaves of the plant, but not in the meat of the vegetable - the green part of the avocado -. If the dog consumes it, we can observe vomiting, diarrhea, lack of stool production and, in the most severe cases, the development of pancreatitis - inflammation of the pancreas -. The greatest risk of consuming avocado occurs due to obstruction of the bone in the esophagus.
The same as the onions, garlic contains allicin, which could also cause anemia when consumed regularly and excessively. It is another of the prohibited foods for dogs. However, unlike onion, garlic has been the subject of study and potent antibiotic, antifungal, antiparasitic and potentiating effects on the dog's immune and cardiovascular system have been discovered.
Although it is a food that is best avoided, especially in dogs that suffer from digestive, immune or allergy problems, the consequences or benefits of consuming this product can vary greatly depending on the dog itself - the genetics, the dose the dog ingests, etc. -. Garlic poisoning has the same symptoms as onion poisoning.
Many people who make homemade diets for dogs use salt as another condiment, but a high consumption of sodium chloride - salt - can lead to dehydration of the dog, aggravate heart and kidney disease or cause poisoning in it.
It is important to know that salt is the most used product to induce vomiting in a dog. The symptoms of a salt poisoning would be vomiting, internal bleeding, incoordination, diarrhea, polydipsia and polyuria - constant desire to drink and urinate - shock and seizures. Salt is one of the toxic foods that people - without being aware - sometimes include in the diet for dogs.
The consumption of Macadamia nuts can cause poisoning in the dog, and there are several studies that show the toxicity of this fruit, whether eaten raw or roasted. Macadamia nuts directly affect the dog's central nervous system and act abruptly 24 hours after ingestion. Clinical symptoms include depression, vomiting, ataxia, tremors, abdominal pain, stiffness, and pale or anemic mucous membranes are easily seen. Although the initial effects are serious, the consumption of Macadamia nuts is not deadly for the dog.
In conclusion, it is important to know which foods and which diet are suitable for our dog. In this way, if, by accident, our dog ingests any of these foods, we will know what is harmful to him and we can act.


Pinterest is like the best thing that has been invented!! You may ask why? Well let me tell you why, they have everything from the best dessert’s to all you can eat buffet!!! I have so many boards that I have created on Pinterest. My favorite dinners (that I have never eaten but they look yummy), healthy foods, and you can’t forget the best looking dessert’s!!!
I could cook and try all the foods that I like off Pinterest but I just like looking at them. The only thing before I moved away from home that I did cook off of Pinterest was a white chocolate chip cookie and boy did it taste delicious!
I had no idea that when I started to nanny here in New York that I would be cooking off of Pinterest. If I would have known that I think I would need some help! I’m not a bad cook but I’m definitely not a chief that’s for sure. Let’s just say that I learned the only way could, which was the hard way.
My foods never looked like the pictures that they show you. I can follow a recipe but what they give you off Pinterest you need be prepared because you’ll end up not using everything that they tell you to use.
I remember this one time when I made dinner for the family that I work for and thinking oh crap, this looks so disgusting! I wasn’t sure if it would taste as bad as it looked and I was definitely not willing to find out. The bright side of cooking off Pinterest is that I have tried many recipes that I love and some that I definitely do not like.
I’m pretty sure that by the end of this I’ll be a half decent cook! I really don’t follow the recipes all the way and maybe that’s why they never look like the pictures but oh well. It always depends on how much time I have to make it or if the family doesn’t like one thing that’s in it, so you don’t put it in. I have found that when you make something for someone they always believe that they should give you pointers, sometimes you just got to shrug what they say.
I have really enjoyed cooking and never thought that I would this much. I’m not sure if it’s because they kids are both sleeping or one is school so the house is quiet. I have my music playing while I cook. Yes, this is definitely my me time during the day. If I were you I would definitely put your Pinterest boards to work. Try making one of your desserts or dinner ideas that you like. You may end up loving it and if you don’t well then you got a fun story to tell! Have a great weekend💕


Here is a one day introductory course on food growing. This course is for anyone interesting in growing some of their own food, or simply curious about vegetable gardening. Whether you have a large garden, a small patio or a windowsill you could benefit from attending this course. On the day we will cover topics like;
- site and soil surveying
- garden design
- propagation and germination
- companion planting
- pest management
- seed saving
The course will be mainly focused on growing vegetables for your own consumption (although we will touch on fruits, mushrooms and food from animals). No prior knowledge of food growing is necessary for attending this course. The aim is to keep it simply, relevant, informative and fun. This course has a large practical aspect to it, so come prepared to have a go at digging, seed sowing, etc. You will also get the chance to see some of the growing techniques employed by the residents at Landmatters.
The investment for this course is £50 when booked earlier than two weeks before the start date. Then £65 there after. This fee includes facilitation, snacks and teas, and all course materials. Spaces are limited so please book early to avoid disappointment.


Pastry Class in Bordeaux
Enjoy gourmet and friendly workshop based around emblematic pastries from France and the Bordeaux region.
You’ll leave with lots of advice, recipes and your own creations.
The aim is to refine your knowledge so that you can reproduce at home the recipes you have learned in class.
Each participant makes their own pastries. When a pastry is in the oven, you will make a second pastry or a cream that will then be poached in the cake.
At the end of the workshop, you can discuss about your experience.
You can also enjoy a little gourmet break over a glass of homemade apple juice and a tasting session.
Throughout the week, we offer you several classes. You will participate in one of these workshops based on the timetable provided by our head pastry chef:
- Cannelés and Basque cake workshop: leave with 2 individual Basque cakes and 3 cannelés.
- Lemon puff or lemon meringue pie & lemon cake workshop: leave with 1 small 150g lemon cake and 2 individual lemon puffs or 2 individual lemon meringue tarts.
- Traditional brioche and babka workshop: leave with 1 babka 150g, 1 braided brioche and at least 4 individual brioche cakes.
- Filled Arcachon chouqettes: leave with around fifteen filled chouqettes.
- Seasonal choux pastry workshop: take home 2 large choux pastries or 4 small choux pastries or 8 macaroons from early September.
- Please specify any allergies.
- On Saturdays:
- Maximum of 8 people per group
- In English or French only
- During the Week
- Maximum of 6 people per group
- English and French
WHAT IS INCLUDED
- All the ingredients and cooking equipment.
- The recipes we will send you.
- Our Chef follows health regulations.
The pastry class will be managed by Sandra, who is a pastry chef based in Bordeaux.
Une activité que je recommande à 100% pour visiter Bordeaux !
Merci encore pour ce FoodTour!


The Trussell Trust runs the largest network of food banks in the UK, giving emergency food and support to people in crisis. Fourteen million people live below the poverty line and in the last year 2,5 million three-day emergency food supplies were distributed to people in crisis.
Today we collected the keys to our new warehouse. Until now food has been stored at a variety of sites. All food will now be stored in the one place. The emergency food parcels will be put together here before being delivered to the distribution centres.
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For your dinner time, we have the restaurant service located on the top floor of the hotel.
It is available for our hotel guests from 17:00 to 22:00.
Our restaurant serves a variety of food and drink menus including traditional dinner set
in a relaxed atmosphere with views of the old city from the balcony.
And for those who want to experience the authentic taste of the Northern dishes during lunch,
it is available at the Huen Phen Restaurant which is very close from the hotel just 100 meters away.
Huen Phen Restaurant
It has proudly served Lanna-style foods in Chiang Mai for more than 40 years
from generations to generations through its original tastes. The famous foods include
Khanom Chin Nam Ngiao (Rice Noodle Served with Spicy Soup) and Khao Soi.
Upon your visit to this city, it is a must to try these local foods with international acclaims
such as Hang Lay Curry, Northern-style Pounded Jackfruit, Aeb Pla (Fish with Chili Paste and Herbs),
and other delicious menus. You will surely be impressed with this restaurant.


Milk Booster Cookies
12 dozen (if you make them small) - recommended to eat at least 4 a day
4-5 dozen if you do teaspoon size drops - recommended at least 2 per day
- 3C Thick cut oats (not quick cook or instant)
- 2C flour
- 1C butter
- 1C sugar
- 1C brown sugar
- 4 Tbsp water
- 2 Tbsp flaxseed meal (no substitutions)
- 2 Tbsp Brewer's Yeast (no substitutions)
- 2 Lg eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1 C chocolate chips (substitute dried cranberries, raisins, butterscotch chips or whatever you like
in your oatmeal cookies; I just make mine plain)
Preparation: Preheat oven at 375F
- Mix flaxseed meal and water, set aside 3-5 min.
- Cream butter, sugar, and brown sugar.
- Add Eggs, stir in flaxseed mix and vanilla.
- Beat until well blended.
- In a separate bowl sift dry ingredients, except oats and choc chips.
- Add butter mix to dry ingredients.
- Stir in oats and then the choc chips.
Drop onto parchment paper or non-stick cookie sheet.
Bake 8-12 min for crunchy cookies, slightly less for soft cookies.
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When I was a kid, my grandma would make us a special treat every now and then that she called “Chocolate Gravy.” She learned most of her recipes from my great grandmother who traveled across the country in a covered wagon. Grandma died about twelve years ago and I assumed the recipe died with her.
About a year ago, my favorite Uncle Mike died, and as the family was sorting through his things they found a box full of recipes. It turns out that whenever my uncle stopped by to see his mom ( my grandma), he would ask her about some old recipes that she had memorized and he would write them down. He preserved a lot of family favorites that would have otherwise been lost. One of those favorites was Chocolate Gravy.
I took the time the other night to make this recipe and good lord was it sinful! You can dip biscuits in it or simply eat it like pudding. I’m posting the recipe here for posterity’s sake.
3/4 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons flour
pinch of salt
2 cups milk
2 tablespoons butter
1 teaspoon vanilla extract
Stir dry ingredients together. Mix in milk slowly. Cook over medium heat, stirring constantly until thick and smooth. Add butter and vanilla. Let cool for a few minutes, then serve. This recipe makes two bowls like the one in the photo.


The last 10 months I have been trying to do small things to save time and money, like the rest of the world. I went to Nail School from January to March, and was without a job until August. During those months, my husband worked full time and took care of all the bills, bless is heart. He never complained, and never made me feel rushed to get a job even though I knew I really needed one. He was diagnosed with diabetes the beginning of January, thus increasing our medical bills so the sooner I found a job the better.
While searching for a job, I came up with a few ways to save some money on groceries. I started with creating a dinner menu. With me wanting to eat healthier and my husband needing to watch his carb intake it was the perfect. I planned healthy, filling dinners and it made it easier to not eat out. I would write down the days of the week and plan what we would eat for dinner every night for 2 weeks. This helped so that when making a grocery list I ONLY bought what I knew we needed. I wasn’t buying any extra and I wasn’t putting food in the cart that sounded good. I would always add some healthy breakfast cereals, yogurt, string cheese, fruit and protein bars to the list. Since every meal was planned out we almost never threw away food that had gone bad, and because I didn’t buy junk we didn’t eat junk.
The second thing I started doing was making our mornings less hectic and expensive by making my own frozen burritos. My husband refuses to wake up 10 minutes earlier than needed to make his breakfast (can’t say I blame him), so he would spend those 10 minutes in a drive thru. While its a no brainer that fast food is unhealthy and definitely not diabetic friendly, I knew that I needed to come up with a quick healthy breakfast for him. I finally decided on breakfast burritos, seeing how those seem to be his go to at Mcdonalds anyway! I would scramble some eggs, brown some sausage and wrap in tortillas with pace salsa and cheese. To keep them from getting freezer burnt I wrapped them in plastic wrap and tinfoil to stay fresh for 2 weeks. Now instead of breakfast at Mickey Dee’s, he throws a burrito in the microwave for a minute and a half, and eats it on the way to work! Perfect!
Thirdly, I stock up on canned good at Maceys Case Lot Sale. Cream of chicken, chicken broth, vegetables, soups, flour and sugar. I usually spend between $100 and $150 a year at these case lot sales and it saves us so much! Each can is about 50 cents compared $1.50 at the grocery store. It might cost a little more upfront to purchase all of it, but it saves money every time I go grocery shopping! Its also a plus that my pantry is full and I feel a little more prepared in the event of an emergency.
So there you have it! My 3 simple ways to save money on groceries!


It is absolutely pure, naturally crystal white salt, as it has been traded ounce for ounce for gold from 8000 years ago.
Unprocessed / no additives
Exactly as nature intended - free from additives, anti-clumping agents & preservatives. Unrefined and unprocessed, non-iodised. Sun-dried.
Vital minerals & trace elements
From its ancient underground source ORYX desert SALT has all the minerals and trace elements that salt is supposed to have in the right proportion for your body to absorb and utilise for optimal functioning, vitality and health.
Three underground streams converge in an ancient underground lake. The lake holds +- 55million tons of brine and has a +- 111% saturation, which allows the salt to crystallize in +- 4 weeks in the hot summer months. The salt is collected and packed in bags. This process is not depleting the natural source.
The Dwyka rock formations through which the underground streams flow leach the Sodium Chloride (NaCl), minerals and trace elements. The rock strata are geoscientifically tested between 250-300 million years old. Ancient and pure.
The 50 km2 salt pan is situated in the Kalahari Desert basin reaching over 2,5million km2. It is a remote, pristine and uninhabitable area and is as pollution free as one can get.
ORYX desert SALT has a unique and exceptional taste, which doesn’t change only enhances and enriches the flavour of your food.
We believe in giving back to the community, so for every bag of salt sold, a percentage is donated to various indigenious communities who live in the region our products our sourced from. All of our products are hand packed and our cotton bags are manufactured by various home industry groups.
The following list will give you sixty uses of salt, many of which you probably didn't realize:
1. Soak stained hankies in salt water before washing.
2. Sprinkle salt on your shelves to keep ants away.
3. Soak fish in salt water before descaling; the scales will come off easier.
4. Put a few grains of rice in your salt shaker for easier pouring.
5. Add salt to green salads to prevent wilting.
6. Test the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float.
7. Add a little salt to your boiling water when cooking eggs; a cracked egg will
stay in its shell this way.
8. A tiny pinch of salt with egg whites makes them beat up fluffier.
9. Soak wrinkled apples in a mildly salted water solution to perk them up.
10. Rub salt on your pancake griddle and your flapjacks won't stick.
11. Soak toothbrushes in salt water before you first use them; they will last longer.
12. Use salt to clean your discolored coffee pot.
13. Mix salt with turpentine to whiten you bathtub and toilet bowl.
14. Soak your nuts in salt brine overnight and they will crack out of their shells whole.
Just tap the end of the shell with a hammer to break it open easily.
15. Boil clothespins in salt water before using them and they will last longer.
16. Clean brass, copper and pewter with paste made of salt and vinegar, thickened
17. Add a little salt to the water your cut flowers will stand in for a longer life.
18. Pour a mound of salt on an ink spot on your carpet; let the salt soak up the stain.
19. Clean you iron by rubbing some salt on the damp cloth on the ironing surface.
20. Adding a little salt to the water when cooking foods in a double boiler will
make the food cook faster.
21. Use a mixture of salt and lemon juice to clean piano keys.
22. To fill plaster holes in your walls, use equal parts of salt and starch, with just
enough water to make a stiff putty.
23. Rinse a sore eye with a little salt water.
24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat
25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.
26. Use salt for killing weeds in your lawn.
27. Eliminate excess suds with a sprinkle of salt.
28. A dash of salt in warm milk makes a more relaxing beverage.
29. Before using new glasses, soak them in warm salty water for awhile.
30. A dash of salt enhances the taste of tea.
31. Salt improves the taste of cooking apples.
32. Soak your clothes line in salt water to prevent your clothes from freezing to the
line; likewise, use salt in your final rinse to prevent the clothes from freezing.
33. Rub any wicker furniture you may have with salt water to prevent yellowing.
34. Freshen sponges by soaking them in salt water.
35. Add raw potatoes to stews and soups that are too salty.
36. Soak enamel pans in salt water overnight and boil salt water in them next
day to remove burned-on stains.
37. Clean your greens in salt water for easier removal of dirt.
38. Gelatin sets more quickly when a dash of salt is added.
39. Fruits put in mildly salted water after peeling will not discolor.
40. Fabric colors hold fast in salty water wash.
41. Milk stays fresh longer when a little salt is added.
42. Use equal parts of salt and baking soda for brushing your teeth.
43. Sprinkle salt in your oven before scrubbing clean.
44. Soaked discolored glass in a salt and vinegar solution to remove stains.
45. Clean greasy pans with a paper towel and salt.
46. Salty water boils faster when cooking eggs.
47. Add a pinch of salt to whipping cream to make it whip more quickly.
48. Sprinkle salt in milk-scorched pans to remove odour.
49. A dash of salt improves the taste of coffee.
50. Boil mismatched hose in salty water and they will come out matched.
51. Salt and baking soda will sweeten the odor of your refrigerator.
52. Cover wine-stained fabric with salt; rinse in cool water later.
53. Remove offensive odors from stove with salt and cinnamon.
54. A pinch of salt improves the flavor of cocoa.
55. To remove grease stains in clothing, mix one part salt to four parts alcohol.
56. Salt and lemon juice removes mildew.
57. Sprinkle salt between sidewalk bricks where you don't want grass growing.
58. Polish your old kerosene lamp with salt for a brighter look.
59. Remove odors from sink drainpipes with a strong, hot solution of salt water.
Without salt and water we could not act or think. Salt also triggers the production of saliva, the gastric juices and is essential for good food digestion.
Our body requires a daily intake of pure, natural salt as well as water to build our cells and maintain a healthy body. Unprocessed salt promotes healthy cell growth and maintains the electrolyte balance inside and outside of the cells.
Some more interesting facts about salt:
Greeks exchanged slaves for salt, therefore the expression “he is not worth his salt”
Napoleon’s troops died during his retreat from Russia, because their wounds did not heal as a result of a lack of salt.
In medieval European times, Venice had a great economy through its salt monopoly.
Salt played a key role in the history of West Africa, particularly during the great trading empire of Mali (13th – 16th centuries)
In the 15th century, when European fishing fleets discovered the Great Banks of Newfoundland, they used the dry or shore salting method of drying their catch racks onshore.
In ancient times salt was often called: “life-salt”, or “salt of the king”.
British monarchs have long supported salt taxes and many were imprisoned for smuggling salt, even French kings developed a salt monopoly selling exclusive rights to a few who made salt very difficult to obtain.
A significant cause of the French revolution was the salt tax La Gabelle. It increased over a period of eighty years about a hundred fold.
December 1864 in the Civil War of the US, Union Forces fought a battle to capture Saltville Virginia, a site of a very important salt processing plant thought essential to sustaining the South Armies.
In Tibet, tiny cakes of salt were pressed and used as coins.
Roman Legionnaires were paid in salt (Salarium, the Latin origin of the word salary)
Salt is still being used today as money in Ethiopia’s Nomads
In spiritual and religious practices salt was and still is regarded as incorruptible immutable purity.
In 1933, the Dalai Lama was buried sitting up in a bed of salt.
In Buddhist and western spiritual traditions, salt repels evil spirits
Shinto religion uses salt to purify an area
In spiritual tradition one uses salt to cleanse crystals of negative vibrations
In India, a gift of salt marks a potent symbol of good luck.
This shows quite clearly the importance of the substance of salt, which is essential to our life.


We believe that everyone should be able to eat organic and bio-dynamic food and we keep our prices as affordable as possible, so that everyone can enjoy food the way that Mother Nature intended it - without pesticides and chemicals and grown with love and care.
*Certified by NASAA, we maintain the highest integrity in sourcing and displaying our organic and bio-dynamic products. What you see is what you get... with no hidden nasties.
Our tradition of supplying organic and bio-dynamic fruit and vegetables, meat, cheese, groceries, wine, bulk dry goods, health supplements, cleaning products, bodycare, cosmetics and pet care continues to grow and expand.
We invite you to come to our store in the eastern suburbs of Melbourne at Croydon South and experience our oasis of organics for the body and soul.


…and the very medical reason behind my coffee choices!
A wonderful Saturday morning breakfast to satisfy your sweet tooth! Originally inspired by this lovely lady, with just a few minor changes, these pancakes are super filling, healthy, and keep well in the fridge for leftovers. I’ve made these a couple times, and with a touch of organic maple syrup and some frozen blueberries, these pancakes are to die for! As for the coffee, there is a reason I drink the coffee that I do, my health comes first, always!
My coffee of choice is usually on the fancier side but there are some reasons for that. Having struggled with abnormal cell changes in various areas of my body, I’ve really tried to stay on an anti-inflammatory diet when I can, and consume cell-changing foods in moderation.
Some examples of cell changing foods are things like:
Unfortunately, coffee has been known to have estrogenic properties, making it difficult for the liver to expel estrogen. (FYI this is why I chose to do my liver/GI cleanse back in December!) Excess estrogen in the body can be one of the factors that leads to abnormal cell changes (read more about it here!)
My coffee is limited to 16 oz. a day (which is still a lot, I’m trying to cut back!) and I choose to only drink high quality, organic coffee. It’s a better option, as the roasting process is quite a bit different than the cheaper coffees. My favorites are Monogram Coffee, Kicking Horse Coffee, or OneCoffee when I’m in a rush!
On top of all of this, I make sure to still go for the appropriate tests with my family doctor, and stay on top of all my inner healing work.
Enjoy the pancakes and coffee suggestions! If you have questions, you guys know where to find me!