High Fat Ketogenic Diet
Therapeutic diet with high fat, moderate protein and low carbs.
“Ketogenic low-carbohydrate diet has been in use since the 1920s as a therapy for epilepsy and can, in some cases, completely remove the need for medication. From the 1960s onwards they have become widely known as one of the most common methods for obesity treatment.
Recent work over the last decade or so has provided evidence of the therapeutic potential of ketogenic diets in many pathological conditions, such as diabetes, polycystic ovary syndrome, acne, neurological diseases, cancer and the amelioration of respiratory and cardiovascular disease risk factors. The possibility that modifying food intake can be useful for reducing or eliminating pharmaceutical methods of treatment, which are often lifelong with significant side effects, calls for serious investigation.” Abstract from European Journal of Clinical Nutrition (2013)
Specific Health Benefits Of The Ketogenic Diet
According to Maria Emmerich the author of Ketogenic Cooking the specific health benefits of the Ketogenic diet are as follows.
- Improves brain health and mitochondrial energy
- Eliminates migraines
- Improves moods and lowers depression
- Controls seizures, autism, epilepsy, and Alzheimer’s
- Decreases risk of coronary artery disease
- Eliminates chronic pain
- Eliminates candida (yeast overgrowth)
- Eliminates acne
- Eliminates eczema, psoriasis, rosacea, and dandruff
- Eliminates sinus issues and asthma
- Eliminates acid reflux
- Improves fertility and optimizes pregnancy
- Starves cancer cells
Ketogenic Food Pyramid
The ketogenic food pyramid is filled with healthy fats, fatty meats and low carb vegetables.
- Eats lots of healthy fats ~ 70 to 80% of daily intake.
- Reduce protein to moderate levels ~ ranging from 20 grams a meal and up, depending on how much you’re working out.
- Cut way down on sugar ~ average 30 grams of carbs a day to begin.
- Intermittent fasting ~ 6-8 hours of intake a day, for instance from 11 am to 7 pm
- Two meals a day plus snack. Snacks can be eggs, butter sweet treats, blueberries, 85% chocolate, or veggie sticks with sour cream herbed dip.
People who are sensitive to dairy and beef will find a Ketogenic diet very doable. Some people may also have allergies to eggs either the whites or the yolks. If one experiences constipation on the Ketogenic diet it’s best to review what allergies you may have to new foods or foods you are eating much more of. Always use pasture-raised eggs and grass-fed beef.
Learn About Natural Sweeteners & MCT Oil
Natural sweeteners in moderation can provide the much-needed sweet treats. Stevia Glycerite does not give the usual after-bite that Stevia does. Confectioners blended sweetener like Swerve provides a good overall flavor of sweetness to homemade ice creams. Avoid recipes that use over 1/4 cup of sweetener and add less to begin, taste for sweetness. 1/4 cup is three tablespoons. Begin with 1 or 2 and taste. It adds a texture that you may not like. Use stevia glycerite to avoid the added texture.
MCT oil can provide rich fatty acids that prompt the body to produce more ketones, which is essential to being keto. If you don’t favor fatty meats you can include MCT oil salad dressings with you meals. Makes the dressing on greens so filling.
Learn some rich keto sauces, sweet recipes and salad dressings you can make at home. Appreciate the fine art of dunking your food in rich sauces and enjoy fat rich desserts. Amp your mayo using MCT oil. Amp your boiled eggs by deviling them. Enjoy hollandaise and alfredo sauce on lean fish. Make raw grass fed butter with swerve sweet treats for some extra fat.
For those that crave fats the Ketogenic diet brings you home to what your body wants for the health of your brain and cells.
Ketogenic Smoothie Recipe ~ 2 servings
- 1 cup of organic homemade almond, pumpkin, hazelnut, hemp seed milk with vanilla bean extract or seeds. Alternate milks to avoid building sensitivity to nuts and seeds.
- 1/2 cup organic coconut cream
- 4-5 drops stevia glycerite
- pinch camu camu powder (Organic Vitamin C, Optional)
- 1 teaspoon or more of cinnamon powder or mint extract
- 1/2 to 1 scoop pure egg white powder (Optional)
- 1 cup ice cubes or 1/2 cup cold water
- 1-2 teaspoons organic chia seeds. When you add chia seeds after blending it helps you chew your drink. Add seeds stir and let sit for 5 minutes.
Given that egg whites are a very common food sensitivity don’t create one in yourself by overdoing eggs. This diet is not for everyone, if you feel good on it, it may be the perfect fit. One scoop of egg white protein powder provides approximately 24 grams of protein, four times the amount found in one whole egg. Often used for bodybuilding and muscle repairing. Whole egg powder vs egg white powder.
Video of Dr Mercola and Dr D’Agostino on Ketogenic Diet.


This restaurant Profile Page is brought to you courtesy of the DiningGuide.com service. Campus Kitchen is located in Kalamazoo.
|Address:||909 South Howard Street|
Kalamazoo, MI 49006
|Good Fast Food Chinese - Member, Valerie, Kalamazoo|
|Adjacent Links:||DiningGuide DetroitDiningGuide Grand Rapids||DiningGuide Lansing|
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Vincent’s steak arrived, it was a beautiful T-bone, served with steamed broccoli, and a baked potato with butter, sour cream and bacon. As Vincent was about to take his first bite of the steak he looked up again at the spectacular view in front of him. Through the huge windows he could see the Earth hanging over the Lunar plain, and while it was hard to tell it looked like dusk was falling back home in North Carolina.
It was August of 2068 and Vincent was having dinner in the Earthlight Room of the Luna City Hilton. The meal he was eating was made with real meat, fresh vegetables, and real butter and sour cream. The vegetables had been grown on the moon, and nothing had been brought up from Earth.
Around the turn of the century scientists had started working on growing meat in the laboratory. Eventually that research led to being able to make hamburgers that were made with real meat, but without the need for cattle.
It took a while, but by 2020 factory produced ground beef was hitting the market, followed very shortly by ground pork, chicken and turkey.
After some initial reluctance the products took off. They were cheaper than conventionally produced meats, healthier and were much more environmentally friendly.
But people still wanted their pork chops, steaks, and roasts, so the scientists kept working.
In the 1980’s work had begun on 3D printing, and early in the new century 3D printers started becoming commercially available.
In the 2010s 3D food printers started showing up on the market, devices such as the ChefJet and Foodini, which could print things like fancy desserts and even pizzas.
By the late 2020s the technologies started to converge, first with 3D printed pork loins and beef roasts. Experiments were tried making steaks with ceramic or plastic bones but consumers (and their dogs) didn’t like them.
Meanwhile the medical industry had been working on 3D printing real bones for implanting into humans. Food scientists adapted that technology and by 2025 the first commercially successful factory made steaks hit the market.
In the mid 21st century humans started getting serious about going into space, driven at first by the need to harvest Helium 3 from the Moon. Naturally it made sense to produce as much food as possible in space rather than bring it up from Earth so food factories were set up on the Moon. In addition to making the meats Vincent enjoyed the Moon’s food vats also produce large quantities of milk, cheese and other dairy products, even ice cream.
Vincent didn’t think much about any of that, he just enjoyed his meal and the view, and made sure to keep the bone for his dog.
*The technologies described here are real, future dates, and of course Luna City are conjectures.


(Image courgesy of epicurious.blogs.com)
I was really zealous last year and made many different kinds of Jams and Jellies. I have the the belief that if Heavenly Father makes items available to you, it is incumbent upon you to be grateful and to find a way to use them. Thus....I had a lot of Jam and Jelly.
So, I have found several ways to use it besides on yummy PBJ sandwiches...which I still love.
Glazes: As noted above, you can use some Jellies and some Jams as Glazes on meat before roasting. Try Peach Jelly on a Pork Ham.....yum.
Ice Cream: You can put a dollop on top of Ice Cream....or use some to flavor your Ice Cream when you make it from scratch.
Yogurt: Use it to flavor plain Yogurt. And, if/when you make your own, flavor your own Yogurt.
Cheesecake: You can swirl them into Cheesecake batter. They look beautiful and it will taste wonderful! You might even consider putting some on top of a slice.
Crepes: You could mix Jam or Jelly with Cream Cheese or Yogurt and fill a homemade Crepe with it.
Pudding: Mix in with some Vanilla Flavored Pudding to create your own fruit flavor.
Turnovers: Put a dollop in between your pastry dough and bake.
I'm sure there are more ideas, but consider these. I think I gained 5 pounds just thinking about the Cheesecake idea........


We value our chains for obtaining and distributing fish products. We do this with international certifications such as the BRC, the MSC, the ASC and with the Iberland Group’s own, the green seal Seafood for life that identifies products that meet the basic requirements of quality and responsible use of resources derived from fishing.
British Retail Consortium
A certificate that provides a framework for managing product safety, integrity, legality, and quality, and operational controls for these criteria in the food manufacturing, processing, and packaging industry. Certification of BRC standards is a fundamental requirement of leading retailers, manufacturers, and food service organizations.
Marine Stewardship Council
This certification is used to determine if a fishery is being managed properly and is sustainable, based on current and internationally accepted knowledge in the field of fisheries science and management.
Aquaculture Sterwardship Council
Farms with this certification are committed to acting to high standards in the food industry to ensure the preservation of the environment, biodiversity and water resources and to ensure good working conditions for their professionals.
One of our pillars as a company is to create a sustainable environment and that is why we set strict guidelines to do so. Companies have a very important role in this goal (Sustainable development goals – SDG): encouraging industrial processes that do not impact the environment, incorporating companies as business partners in their value chain, encouraging the expansion of sustainable and resilient infrastructures.


Yesterday I spent the afternoon watching football with my girlfriend – how American of me, right? When the game was over, my stomach started to rumble, so I thought, “Hmm, it’s time for supper!” Now throwing together a meal is usually not a problem for me as my refrigerator and cupboards are almost always packed with ingredients I can combine to make a balanced meal. However, as with anyone who has experienced the “I need to buy groceries” phenomena, I felt like I didn’t possibly have enough food to make myself a healthy meal. After a little bit of rummaging through my refrigerator/freezer and cupboards, though, I realized I had one last meal up my sleeves.
Pulling my “Simply Balanced Garlic and Olive Oil Quinoa” from my top shelf, I thought, “This would taste great with black beans and veggies!” After throwing everything together, I added a few spices and…BOOSH! I had a delicious and nutritious meal.
So for the first time ever, I’d like to share a Joan original recipe.
Garlic Quinoa Extravaganza
Makes 3 generous servings
1 Bag Simply Balanced Garlic and Olive Oil Quinoa (From Target)
1 15 oz. Can Low-Sodium Black Beans, rinsed
1 15 oz. Can Low Sodium Canned Corn
1 Bag Frozen Vegetables (I used a stir-fry type mix with peppers, etc.)
1 teaspoon Chili Powder
1/2 teaspoon Cumin
Steam quinoa in bag as directed on package. Steam frozen vegetables as indicated on package, drain.
In a pot, combine the black beans, corn, and prepared quinoa and frozen vegetables cooking over a medium heat.
Add seasonings, stir.
Serve and divide into 3 servings, enjoy 1 serving for now, and 2 for later!
***Salsa and shredded cheese would make excellent additions to this Mexican-inspired dish.
Nutrition content per 1 serving
Fat: 7 grams
Sodium: 595 mg
Carbohydrates: 65 grams
Fiber: 11 grams
Protein: 15 grams


Foods That Contain CLA
Conjugated Linoleic Acid is a natural and an essential fatty acid which has a long list of health benefits. Though it is 100 % natural and beneficial for our body, that does not mean our body produces it. It comes from a variety of food sources and we are lucky to have an abundance of natural foods that contain CLA but they are not the only source as numerous supplements also contain CLA, but here we focus on the foods that contain CLA.
Which Foods Contain CLA?
Nature is generous enough to provide a long list of foods that are source stream of CLA, following is the list of foods that contain CLA.
Milk has an excessive quantity of CLA, especially if milked from grass bred cows. According to a report published in 2004, grass fed cows contains more concentration of CLA than the cows fed on the grain because there is a natural chemical found in grass that stimulates the production of CLA in the cow’s body. Remember CLA is found in the fat portion of the milk, so skimmed milk, low fat milk and no-fat milk will have a very small amount of CLA. On average a cow’s milk has 5.5 mg of CLA per one gram fat.
Cheese obtained from grass fed dairy animals contains a small concentration of CLA. A study done by Rowett Research Institute Aberdeen suggested that the animals fed on grass contain nearly 500 % of CLA than the animals fed on processed food and grains. Hence the dairy items obtained from these grass fed animals have higher concentrations of CLA. 3.5 kg of cheese per day will be enough to reach the desired level of CLA needed per day (3.5 kg only if you consume cheese for CLA and use no other food, supplement and pills etc).
Milk, being a primary source for producing butter, contains amount of CLA so butter automatically has concentration of CLA. Same is the case here, milk from grass bred animals has high level of CLA so the butter produced by the same milk will have better percentage in contrast to low fat butter and no-fat versions of butter.
Next food item from the dairy category is Beef. Beef is the biggest sources of CLA but the amount of CLA found in the beef depends upon the type of food the animals are raised by. According to a study published in “Journal of Animal Sciences” (1999), the grass fed cows have a high level of CLA as compared to the cows raised on corn. The reason behind this increased quantity is the presence of omega-3 fatty acids found in grass that is absent in corn and grain. A single gram of meat contains 4.3 milligrams of Conjugated linoleic acid.
Meat (Turkey, Lamb):
Apart from beef, dairy animals such as lambs and turkey are another major natural source of CLA. The dairy animals raised by grass have 300 % more amount of fatty acids than the ones fed by grain. The choice of animals for CLA intake largely depends upon the type of food the animals are fed.
Kangaroo meat has a high concentration of protein and a low concentration of fat, but has a very high concentration of CLA as compared to cattle. Back in 2004, Clare Engleke researched on bush kangaroo and found that it contains 5 times more CLA than the lambs.
Meat and dairy product are by far the biggest source of CLA but there are few types of mushrooms that contain the fatty acid. If you follow a strict diet plan or use vegan foods then button mushrooms are the best source to get the best of CLA.
Eggs laid by grass fed chicken are another major source of CLA. The fatty acid is found in the egg yolk. The best part of egg is that even after you fry, there is no effect on CLA. A regular intake of egg yolk is a good option to consume CLA. A moderate size egg yolk has 0.7 grams of CLA.
Apart from the dairy sources, plants have a major contribution in supplying CLA. Certain oils are a very good source of CLA.
When it comes to oils, the biggest source of CLA is safflower oil. The safflower oil contains a surprising 65 % of CLA, more than any other oil.
Sunflower oil is basically a vegetable oil, and vegetable oils don’t usually have large amount of CLA present in them.
Corn oil contains a small amount of CLA, the natural corn oil contains 2 % of CLA.
Other sources of Conjugated Linoleic Acid are
· Flaxseed Oil
· Poppy Seed Oil
· Linseed Oil
· Soy Oil
· Cottonseed Oil
· Wheat germ Oil
· Walnut Oil
· Hemp Oil
· Soybean Oil (not practically recommended anymore)
Some Unheard Facts about CLA:
CLA and Cooking:
Quite to every one’s surprise, CLA is highly stable when cooked. It is not affected by cooking and heating, according to a book titled Cancer Chemoprevention the cooking may result in increased concentration of CLA.
CLA and Caffeine:
CLA and caffeine enjoy a unique compatibility relation, why? Because caffeine excites and accelerates the usefulness and efficiency of CLA, which is really helpful in weight loss practice.
Natural Sources vs. CLA Supplements:
Although people prefer natural sources to consume CLA but many people recommend food supplements to meet the daily requirement of CLA. The reason behind this difference of choice is the amount of other fats present in natural sources (cheese, beef, milk, meat) that can result in weight gain. Although this opinion is a bit valid but only if the natural sources are used excessively. Following a proper diet plan proposed by physician will never result in weight gain even if you consume CLA by natural sources. Most people would blindly go for natural sources but athletes and body builders always prefer CLA food supplements to meet their requirements.
No matter what source you choose, CLA will always be beneficial. Do you have anything to add to foods that contain CLA? Comment below!


What's an Ugly Crust Pie?
The MidPoint Cafe on Route 66 has always been lucky to have accomplished bakers work at the cafe, turning out pies just like Grandma used to make. Gwen Snyder of Vega, who worked in cafes all along Route 66 from Amarillo, Texas to San Jon, New Mexico, worked in the cafe for years until arthritis took its toll and she could no longer bake.
As a friendly gesture, Joann H. offered to help with baking duties. Joann had always enjoyed baking and the opportunity to do something she loved was an attractive offer. Little did she know that “baking pies” meant making from 10 to 20 pies per day!
Joann had a recipe handed down to her from her Grandmother Glenn for the best pie crust ever; a recipe Grandma called “No-Fail Pie Crust.” The crust recipe did not fail…it was consistently great. The only problem was that Joann could NOT seem to make her crusts as beautifully shaped as she remembered her grandmother doing…they were misshapen, lumpy, and UGLY.
Instead of taking the time to learn the art of pie-crust shaping (after all, we have to turn out a lot of pies!), Joann simply started calling her pies the “Ugly Crusts” and let it go as that…really ugly crusts, but really great tasting pies!
The name has stuck, and after many years of baking pies, the crusts have gotten a little less ugly, but they still are not as pretty as Grandma Glenn’s were!


Of course, onions and peppers would be a great addition as well, I just don’t like either one so I don’t add them to mine. A much healthier alternative to chips are Nut thins! They are made from almonds and have just the right salty crunch for salsa and guacamole! I’m pretty sure they aren’t raw, but at this point, I do what’s comfortable. If I make it too extreme I’m setting myself up for a huge fail! If you pair these dips with a green smoothie you will be getting a very good amount of your daily veggies!


Add a touch of theatre to your next dinner party with this 8-Piece non-stick stone raclette grill from Giles & Posner. Ideal for up to eight people, you can grill or toast a variety of foods to suit your tastes, including meat, cheese and vegetables. Complete with eight raclette pans and wooden spoons, you can also cook at a lower temperature under the handy grill. Whether entertaining guests, enjoying a festive holiday or throwing a family gathering, this versatile grill is the way to go.
To ensure your product arrives on time, we strongly advise you to order in advance to avoid any disappointments.
Delivery can take anything from 1-3 days depending on location.
There are no reviews for this product yet.


I'm not one to normally put fast food burger chains on this blog, however, when myself and the chaps from Primrose ventured for lunch, I couldn't resist snapping away. KFC is a huge chicken establishment, and if you've not heard of it, do you live under a rock?
Fillet Tower Burger - 100% chicken breast fillet, with cheese, hash brown and ketchup, I often opt for this choice when I go to KFC. It's less greasy than chicken you pick up i.e. wings, and in my opinion is a lot nicer; the hash brown really adds to the flavour and texture. It's not that this is a bad burger, it's a great burger, but it's still fast food so it's hard for the fillet tower to top the rankings.
I got a meal today, so a small portion of fries and lemonade. The fries were quite dry and lukewarm, and the sides at KFC are fairly average. Then again, it's only fast food, so it was never going to go off the scale.
Again, it's hard to judge in comparison to most restaurants, simply because of the fast food nature of KFC. The lady that served me was friendly, I can't fault her. The food also came really quickly. You get a receipt with a number on, they call out your number, and you pick up your food, it's all straightforward stuff.
The Oxford Road branch was refurbished roughly a year ago, and transformed from a tired looking KFC to a modern, fresh, bright one. Light oak decor, bright lights, wall art and comfy leather seating, it's certainly up there with one of the better looking KFC's I have seen.
£4.89 for the meal, you can't go too wrong for this price. You get what you pay for, and you know what to expect. This was never going to rank #1 in BBBs burger list, but if you are a fan of chicken and don't fancy splashing out, I'd definitely give this burger a go. They also do a spicy version for those who need a kick.
ALL THE BURGER YOU COULD NEED.


1. How did you first meet you wife?
Chef Mattoo: I met her first in the Kitchen of Best Western Surya Hotel in New Delhi; India. The hotel now is known as THE SURYAA. While we both were a part of the Food & Beverage department she was working in Room Service department and I was in the kitchen of the hotel.
2. Give us first hand details of your confessing your love to her.?
Chef Mattoo: Behind the scenes in hotel business the Service teams and production teams are constantly aiming to score over each other. Despite this love hate relationship; I noticed that unlike her other colleagues who would be placing orders from their desk; she was humble and would take efforts in coming and interacting with my team however our fights were over proving the fact that who was more efficient and hard working and they continued till long time. It was when both of us went on our annual leaves respectively that I first realised what she meant to me. Post our vacations when we met again; I was taken in by a surprise that she had brought me homemade wines from Goa her native place. And I too was not behind for it was first time that I had shopped for a lady in my life. I had bought Kashmir’s most popular attire” Kashmiri Embroidered salwar kameez (Women Shirt and loose pants). It was when we both gifted each other, we realised that there was something more in this relationship. In due course the challenge to come together started bothering us since we both hailed from two completely different backgrounds. It was her selfless love and conviction that brought us together forever. Our journey had no formal confessions of love; our feelings and expressions were spontaneous and the fondness grew with each day.
3. Tell us about your first foodie date? What did you cook for her?
Chef Mattoo: Well we didn’t have first date as such. But we are foodies and it was actually our food preferences and tastes that bonded us so well. As they say food is the way to a man’s heart; in our case it was cooking for each other and indulging in food over conversations that brought us closer.
I was mostly late from my work shifts and she would be early from work and would cook for me. She used to make this wonderful Masala Omelette (omelette loaded with veggies and chillies browned well) a recipe which was tailor-made for my taste buds; unlike what is served in most hotels.
I was impressed with her knack for culinary skills. That’s so far my favourite dish closer to my heart. It’s was not about how grand or unique the dish was but it was the sentiment and the gesture that cleaned bowled me.
4. Give us your most memorable romantic moment with her?
Chef Mattoo: Well it was when we both were away on vacations and came back buying gifts for each other despite the fact that we both were not lovers. The moment when she came to gift me those wines; I saw a spark in her eyes that confessed her love for me. And when I gifted her my gift, unfortunately the colour of fabric was what she never use to wear for some odd reason. She believed that wearing that colour would bring her misfortune; I was sad and probably she sensed it in my eyes. The next moment I hear her saying softly “but I shall wear this dress as you never know when misfortunes change to fortunes of one’s life.”
Our eyes met and there was pin drop of silence; I think we both knew it was Love.
We have walked life’s various terrains for 27 long years together and our love has grown stronger only. Our daughter is the focal point of our life; with her around we feel blessed.
5. Tell us her most favourite Dish? And what cooking this valentine?
Chef Mattoo: Hmm…It’s difficult to narrow down one single dish as we both are foodies and our love for street food is everlasting. Anita my wife loves Chinese Hakka Noodles made on street joints and other Indian Delicacies like Ram Ladoo (street specials).
In our times valentine was not so popular I guess we were lucky (laughs) we used to celebrate our love for food every day. For us spending time together over food is romantic.
Over years I must confession that Anita is a better cook. She has mastered the skills on Traditional Kashmiri Cuisine that makes me happy. There is another quality of her’s that inspires me and makes me proud; her humility, she cooks regularly for street kids. Kids adore her and look forward for her meals. There is no better service than serving mankind. I think that love is pure and selfless.
As far as the growing tradition of valentine goes well we both are cooking love for these kids as usual, the trend was started by my wife few years ago and we prefer to stay by it.
Other than that for my lovely wife in evening I am serving her “Kali Gajjar ka halwa with rum soaked raisins and honey glazed nuts topped with silver leaves.” (Black carrot dessert with rum soaked raisins, honey glazed nuts topped with silver leaves). She loves when I try new recipes and the fact that she is the one who gets to taste them first.
Here’s the recipe for your readers with a special message from both of us.
“Serving Love on a Plate is like rising in Love” while you celebrate love with your partners don’t forget to spread love and happiness around.
Anita and Chef Umesh Mattoo.
RECIPE: Indian Dessert
Black Carrot Halwa with Rum Soaked Raisins with Honey Glazed Nuts
|Black carrots||– 1 kg.|
|Sugar||– 150 gms.|
|Ghee (Clarified Butter)||– 70 gms|
|Almond Flakes||– 250 gms|
|Cashew Nuts||– 20 gms|
|Pistachio||– 15 gms|
|Honey||– 30 gms|
|Rum||– 30 ml|
|Raisins||– 20 gms.|
|Green cardamom powder||– 2 gms.|
|Silver leaf||– 05 Nos.|
|Khoya||– 100 gms.|
(Khoa (also khoya) is a milk food widely used in the Indian cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.)
• Grate the carrots with long shreds and put them in a heavy bottom pan kadai (Indian Wok).
• Add sugar and cook till the moisture of carrots is absorbed and water is evaporated.
• Add Ghee (clarified butter) to the cooked carrot and further cook on slow flame for about 5 minutes till ghee separates.
• Roast almond flakes, cashew nuts and pistachios.
• Heat honey in a small pan and add the roasted nuts. Cook till nuts are coated with honey.
• Soak raisins in rum for about 30 minutes.
• Mix soaked raisins with khoya and cardamom powder.
• Add the mixture in carrots.
• The dish is now ready to be served.
Serve hot garnished with silver leaves and honey glazed nuts.
[email protected] Umesh Mattoo#Gypsyescapade#Food&Chefs


By Linda Fisher Thornton
New research is turning conventional wisdom about healthy eating inside out. This new research radically changes the way we think about nutrition and wellness and will completely change “best practices” in food-related industries. Here is a sneak preview:
WHOLE FOODS (WITH THE FAT) TEND TO HAVE MORE FIBER AND A LOWER GLYCEMIC INDEX
“Fat and fiber tend to lower the GI of a food. As a general rule, the more cooked or processed a food, the higher the GI; however, this is not always true.”
Glycemic Index and Diabetes, American Diabetes Association
The reason it’s called “whole milk” has less to do with its fat content, than the fact that it’s comparatively unadulterated.
Roberto Ferdman, The whole truth about “whole milk”, The Washington Post
FOOD COMBINATIONS, LEVEL OF PROCESSING AND BRAIN RESPONSE ARE ALL IMPORTANT
“Processed foods have an altered food matrix, which impacts their bioavailability.”
Hiip.com, What is the Food Matrix?
“Foods high in fat and carbohydrate are, calorie for calorie, valued more than foods containing only fat or carbohydrate and that this effect is associated with greater recruitment of central reward circuits.”
Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward, Cell Metabolism
INDIVIDUAL NUTRIENTS DON’T TELL THE WHOLE STORY
“The food matrix may exhibit a different relation with health indicators compared to single nutrients studied in isolation.”
Thorning et al., “Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps,” American Journal of Clinical Nutrition
Applying the “food matrix” concept we learn that we can’t accurately assess nutritional impact based on breaking down individual nutrients in isolation from the whole. We have to consider what we added and what we left out. In other words, context matters.
We need to see the whole picture to understand human wellness. Whole foods from nature have complex nutritional combinations and protections built into them that vanish when you strip out the fiber and fat. As Aristotle recognized ages ago (and we’re just now rediscovering) “the whole is greater than the sum of its parts.”
Questions For Discussion
- How are we already contributing to health and well-being through our food choices?
- Where should we adjust our practices to reflect what researchers are learning about the complex food matrix?
- What should we stop doing or change to support the long-term health and wellness of our constituents?
Click the cover to read a free preview!
Unleash the Positive Power of Ethical Leadership®
©2018 Leading in Context LLC


Maker: Sunshine Mills, Inc.
Cause: Potential for salmonella contamination
Announcement: FDA report dated Aug. 24, 2020 (archived here)
What was recalled: 3 lb. and 13.5 lb. bags of Nature’s Menu Super Premium Dog Food With a Blend of Real Chicken & Quail, UPC numbers 7015514363 or 7015514365, with the following lot codes:
- TE1 20/April /2020
- TE1 21/April/2020
- TE1 22/April/2020
- TE2 20/April/2020
- TE2 21/April/2020
- TE2 22/April/2020
- TE3 20/April/2020
- TE3 21/April/2020
- TE3 22/April/2020
According to the recall announcement, the Georgia state agriculture department had tested a sample bag of this Nature’s Menu dry dog food, and the result was positive for salmonella. Therefore, Sunshine Mills opted to issue a voluntary recall of relevant lots of the dog food, out of an abundance of caution — “in furtherance of [our] commitment to the safety and quality,” according to the company.
The affected dog food was distributed in retail stores across the United States.
The company said no other Nature’s Menu products are part of this recall. Also, there were no reports of illnesses arising from feeding any of the food.
If you have the specific pet food listed above, do not feed it to your pet. Return it to the place of purchase for a full refund, or call Sunshine Mills at 800-705-2111 if you have any questions.
If you have not done so already, we urge you to sign up now for Petful’s FREE recall alerts by email. Our free alerts are saving pets’ lives.
There were more recalls in 2020. See the previous one:
(Or browse recalls by brand name)


Take advantage of these networking opportunities while enjoying all that Miami Beach, and ERA, have to offer.
Great Ideas Launch Party:
The launch party is the first opportunity to re-connect with old friends and make new contacts in a relaxed atmosphere.
Free drinks and appetizers will be served.
Just in case attendees have not had enough networking and fun already, you will have the opportunity to mix and mingle,
have free drinks and appetizers.
Coffee, Coffee and More Coffee:
Complimentary coffee will be served daily, featuring gourmet beans and desserts.
This is one event where you will not have to worry about where your next caffeine fix will come from.
Additionally, Eden Roc Resort offers multi-sensory culinary experiences featuring some of the best food, drinks, and views of Miami Beach. Enjoy farm-to-table freshness from the menu of Chef Helene Henderson’s Californian restaurant, Malibu Farm, or indulge in world-famous Japanese cuisine from Nobu Miami. When you’re ready to level-up, speak to our mixologists at Bar Nobu or enjoy a cold beer at our beachside bar, Aquatica. Whatever you choose, expect extraordinary.
Gather the details on all of the on-site food options.
Up-scale restaurants around Miami: Miami is not wanting for renowned restaurants, chefs, and dining experiences. Learn more about the options available for off-site meetings and networking.


The videogame world has always tried to reproduce (in its own way) what happens in everyday reality: it is no coincidence that many of us will remember a young person Dante Alighieri in devil may cry who calls a pizzeria to have his favorite dish delivered; Well, food has always been an element that somehow brings us and our heroes closer. However, it is possible to reproduce certain dishes seen in our favorite video games or is it really all fruit of the imagination of game designers and programmers? Let's find out together in this mega list of foods you may also want to prepare!
Not everyone likes vegetables but the chefs of Odin Sphere Leifthrasir have an innate creativity: in fact, while laying a fluffy fresh salad on a plate, they are covered with seafood such as octopus, shrimps, mussels, clams and seasoned the all with thinly sliced carrots and lemon. The result is a tasty dish that refreshes in the summer and makes the vegetable experience much more enjoyable.
Typical, big and tremendously good (or we could say bonito!). A burrito is typical of Tex-Mex cuisine and it is nothing more than a tortilla (the one that is also used for kebabs, you know?) stuffed, usually with beef and vegetables, but no one places limits on this filling: there are even those who stuff it entirely with vegetables and makes the dish vegan. Typically it can contain pork, red beans and chilli - a real delicacy both in the video game and in reality!
Hunting is hard work; Our Geralt of Rivia knows very well, who in the three video games dedicated to him has had to eliminate many prey ... but when he sits at the table, the Witcher certainly does not mind compromises. Mutton stew remains a typical dish of American cuisine. To prepare it properly you need different ingredients such as onions, bay leaf, extra virgin olive oil and of course mutton. It takes about four hours from the start to the final dish: good appetite!
Simple and with an irresistible taste also for Link who in the splendid video game The Legend of Zelda: Breath of the Wild (of which you can also read our review) finds a way to make even simple zucchini appetizing. Being a dish that is filled with another condiment, Basically this dish can also be prepared by those who prefer vegetarian cuisine, since by filling the zucchini with vegetables it is in fact possible to eat a dish without meat but just as tasty. The preparation varies from thirty to forty minutes while with just over 40 minutes you will have cooked your dish. Sure, Link takes a lot less time but he is a “magic” chef.
Complicated dish, for true connoisseurs and really tasty: the kaiser stuffed turkey is typical of American cuisine, not surprisingly they cook it for Thanksgiving, their national holiday. The Palico from Monster Hunter: World show us how very grown cats are able to prepare this delicacy (as well as helping us in battle). Put your heart in peace: to prepare this dish, valid for at least ten people, you need a lot of ingredients and a lot of patience: you are faced with a challenge of about four hours, three of which for cooking!
Final Fantasy XV is overflowing with recipes, it was a difficult task to choose one! The choice fell on a dish typical of that world but which is not exactly easy to reproduce in ours because in fact, Gysahl does not exist. Well, we can tell you that the smoothie goes very well with lettuce although this is tasteless; someone could do it with spinach and serve with cream and fresh mint. It is an ambiguous dish for us but it doesn't hurt to try!
Playing Super Mario Odyssey makes you hungry and believe it or not, Vulcan chefs prefer vegetables to meat: Bowser in the game steals this dish whenever he can, for us it is enough to stock up on vegetables, cut them into cubes and put them in broth, guernendo with cheese to taste: a real treat.
In the world of fantasy, eating salty ice cream may be unusual for us but it's not as absurd as you might think. Not surprisingly, many ice cream shops offer flavors such as peanut or salted caramel among their selections; well, if you want to test an ice cream similar to the one that appears in the Kingdom Hearts video games, we advise you to try one of the aforementioned flavors: it will not be like tasting the sea salt from which it takes its name but it will give you an idea of what the our heroes.
Yes, you could object that it is not a recipe to be prepared at home (and you would be absolutely right) but how could we exclude the most famous and recurring drink in Fallout video games? Think that you don't even have to prepare it and you won't suffer the negative effects of radiation with this version of Nuka-Cola. There are several versions that can be purchased on the web but we are sure that even if you buy it, you probably won't open it so as not to ruin the effect of having an intact bottle!
For the moment our list of foods ends here, obviously there are many others that you could try and find in the different video games, write us your favorites in the comments!


Recall Alert: Publix, Nestle recall Nestle Toll House cookie dough
Publix Supermarkets and Nestle USA have announced a recall for a Nestle cookie dough product that may contain plastic pieces.
The voluntary recall is for Nestle Toll House Stuffed Chocolate Chip Cookie Dough with Fudge Filling products that were produced between June and Sept. 2022. These products were distributed in the continental United States and Puerto Rico.
No other Nestle cookie dough products have been included in the recall.
Consumers who may have purchased the dough, should not prepare or consume it and should return the product to the retailer where it was purchased for a replacement or refund.
For any further support needed, please contact Nestlé USA at (800) 681-1676 Monday-Friday from 9 a.m.-6 p.m. EST.
For more details about this recall, click on this link.


At 30,000 feet above, when the cabin lights dim, and the hum of the engine’s signals begin the journey, we are all preparing for a culinary adventure. Airplane food is always the subject of fascination, discussion, and even criticism among travelers taking flights to India.
There are many facts and myths about airplane food in a traveler’s mind. For example, some travelers believe that their flight meal tray will contain only some tasteless and bland offerings.
But is it so? Let’s delve more into some information about your flight food and explore some facts and myths about your flight dine-in experience.
Does Airplane Food Taste Different?
Most people experience a difference in the taste of food on the airplane. But don’t blame the airplane chef for this! It’s your taste buds who are responsible for the change in taste.
In the airplane cabin on USA to India flights, your taste buds do not receive the usual taste. It happens because of low humidity, pressure, and huge engine noise.
Airline are well aware of this issue. So, their chefs work hard to improve the taste by adding seasoning. Interestingly, most airlines provide sound-canceling headphones onboard. Do you know why?
These headphones can minimize the effect of engine noise and improve the taste of food to some extent. That’s why you might not like paneer kofta or any Indian thali on your flights to India.
Myths About Airplane Food
Now that you know it’s your taste buds that are responsible for the bland taste of the food, let’s explore some common myths and facts about airplane food.
Myth #1 – Airplane Food Is Always Tasteless
Well, not all airlines serve you with tasteless foods. In fact, on some of your USA to India flights, you’ll taste the best food of your lifetime. Some airlines have world-class chefs. You only need to do a little research before you pick your choice of travel.
Myth #2 – Airplane Meals Are Unhealthy
If you are skeptical about traveling through the air because you believe you’ll not be served with something healthy, you’re wrong! You’ll be able to find your preferred meal choice on the plane.
Myth #3 – Airplane Food Gets Prepared On-Board
Most of the airlines have on-ground caterers. So, don’t be worried that your food on your flights to India will be prepared at a very high altitude.
Interesting Facts About Airplane Food
Let’s now take a look at some interesting facts about airplane food.
Fact #1 – Chefs Design In-flight Menus
You don’t need to consume only what’s served in your meal tray on your USA to India flights. As mentioned, most airlines have great chefs who prepare in-fight menus for you. So, you can always order what you like from the menu!
Fact #2 – Special Dietary Options Available
You’ll also have plenty of special dietary choices when it comes to ordering your meals. Many gourmet options give you a taste of luxury on your journey.
Since we are discussing the top facts and myths about airplane food, let’s also know if you should order your favorite food from the menu.
Does Champagne Taste Different On An Airplane?
The traveler’s excitement drops because their favorite champagne and beer don’t taste the same on their flights to India.
It’s a law that liquids expand and contract due to changing atmospheric pressure at different altitudes. For this, airlines spend dollars to test alcoholic beverages by professional testers. So, it might be worth ordering a glass of your favorite alcoholic beverage on the air.
Is Tomato Juice Unhealthy On The Airplane?
Tomato juice is something travelers love to drink. There’s a scientific reason behind it. In the aircraft cabins, passengers crave acidity and saltiness. Tomato juice is perfect for satisfying this craving.
You can consider tomato juice a healthier food option on the USA to India flights.
In-flight dining has come a long way from many stereotypical myths. Today, your flights no longer include tasteless or rubbery meals. There might be a little change in the taste of food on the airplane. These foods taste different because of changes in atmosphere, altitude, and many other logistical constraints.
However, airlines are actively working hard to make food more enjoyable and give you the best culinary experience. So the next time you take flights to India, take a moment and appreciate the efforts of your airline chef for creating your meals and making your journey more delightful.


Few things are as satisfying as cultivating plants for your own kitchen, and more and more of us are discovering the delight of preparing and eating freshly harvested homegrown food. For this growing band of gardener-cooks, RHS Herbs for the Gourmet Gardener is an insightful introduction to a range of new, curious and common herbs. Alongside familiar varieties are numerous novel options that offer a world of new shapes, colours and tastes.
Each herb has its own listing, with short headings providing easily accessible information on climate, size, origin, history, cultivation, storage and preparation. Practical growing tips, fascinating facts, nutritional information and classic recipes such as herbes Provencales, edible herb flowers, topiary, propagation as well as historic settings and uses.
Beautiful watercolour and engraved botanical illustrations feature throughout to make this a feast for both the eyes and the table.


The Moon serves local, holistic, organic fare in an environment of respectful, friendly service. Set in an upbeat, open, kitchen-friendly atmosphere, Blue Moon has been recognized and awarded with Billy Costa’s TV Diner Gold Plate Award, Taste of the Seacoast magazine’s Best of 2009-2014 awards and New Hampshire Magazine’s Best of NH 2005, 2013 & 2014, just to name a few. Our commitment to providing nutrient-dense, sumptuous fare has made us a beacon in the locavore movement.
Our deep-rooted philosophy is based on the inherent respect for the individual and the planet. Since 1995 we have had a close relationship with our local farmers and community members, and have maintained a focus of education, global awareness and constant learning. We strive to reduce our carbon footprint, know where our food comes from, respect the individual and honor the food and the farmer.


Today is national World Health Day, a day we can specifically spend making sure we are living the healthiest and happiest life we can. This year’s theme is Food Safety. Luckily, here in the UK most of us have quite consistent access to clean water and freshly sourced produce – something we may often take for granted when food-borne and water-borne diarrhoeal diseases are killing an estimated 2 million people each year, including many children.
Having said this, we are still at risk of falling down to food safety if our preparation or cooking skills aren’t up to scratch. To celebrate World Health Day we have created a handy guide for you to ensure your food safety skills are Michelin star worthy: get in touch and we’ll email it to you
Get those marigolds at the ready
Most people think the most contaminated part of our homes might be the toilet, but in actual fact, the kitchen sink typically contains 100,000 times more germs than the bathroom. Avoid preparing food nearby, and try to keep your sink squeaky clean for when you are washing any foods prior to cooking.
Spongebob must be a sickly kid!
A used kitchen sponge can contain thousands of bacteria per square inch, including E. coli and salmonella. The sponge’s moist micro-crevices are a hotbed for germs and are difficult to disinfect. Make sure you replace sponges regularly.
The average kitchen chopping board has around 200% more faecal bacteria on it than the average toilet seat – yikes! Hygiene experts advise you to use separate chopping boards for red meat, poultry, fish and vegetables to ensure you are cross-contaminating your food with nasty bacteria.
Hands are the biggest spreaders of germs in the home. Studies show that hand washing lowers the transmission of diarrhoea and colds, and targeted disinfection at critical sites reduces the spread of infection in the home. Wash your hands frequently during the day with hot water and soap to prevent spreading germs. Wash them every time you’ve been to the toilet, and always before and after preparing food.


Last Christmas my Aunt Eileen got me a little book called The Experience Passport. It’s meant to inspire me to go on new adventures and have new experiences. Well…I haven’t really used it!
This time last year I could not have known that I would be spending 2016 in South Korea. I am already far more adventurous than I was in my senior year of college, so I want to make a plan for myself. I have this cute little book with prompts, and I also have a blog that I do not update enough…Every week I will try to take a prompt and do what it tells me to do! I will write about them on this blog, and hopefully you all will have something to read about.
For example, the first prompt is “Eat two meals from every continent (except Antartica). What do the flavors tell you about each culture?”
I’ve only been to North America, Asia (just a small part of it), and Europe, so I will definitely need to update this post as I try new foods while travelling. Anyway, here we go:
In North America I can think of two foods I love so deeply…brisket, and breakfast. I know, I know, breakfast is a combination of foods, but there is no greater meal ON THIS PLANET than good ‘ol eggs and bacon…and gluten free toast. There isn’t much that can make me as happy as going to a diner and having breakfast.
The other is brisket, which is classically a southern BBQ beef dish. When my family lived in Texas my dad picked up a knack for smoking brisket after travelling far away for it became too much of a hassle. My dad’s brisket is not as good as the real stuff from the Lonestar state, but it’s pretty close! It’s always nice to remember that even in the suburbs of PA we can still have some crazy good brisket.
In Europe one of my favorite meals was Smoked Salmon Rosti. Specifically, I loved getting it from Cupan Tae in Galway. Smoked salmon is pretty overwhelming back home. It can taste overly fishy and I know that hesitate to eat it at all…but Galway knows how to make smoked salmon. The city is right on the ocean, and the fish is so fresh it’s really quite amazing. The rosti is topped with salmon, but starts with roasted potatoes, basil pesto sauce, and a poached egg. I wish I could make it here in Korea, it’s so tasty!
Let me tell you about the bread in France, oh my god! As you may know, I have celiacs and I am also extremely lactose intolerant. When I visited France in February 2014 I really didn’t know what exactly made me feel sick all of the time. My brief visit was partially amazing because I ate bread so freely and was not sick once. The French bread was made daily and obviously made with less processed flour, and I will never forget how wonderful it was to have four days of eating fresh bread.
When it comes to food in Korea I have learned that you should know your limits. This is true for red meat and spice in general, no matter where in the world you are…but Korea really likes its spices. I like to stay in my lane and eat the blandest food Korea has to offer! Just kidding, but they do have killer kimbap here, and I eat it almost every day for lunch.
I also really like getting BBQ here. It’s regular pork or beef, but the social aspect of it really draws me in. You gather with a few friends at a table with a grill and you cook the meat yourself. Something about having an active part in making the food brings you closer to the people your with, and I really prefer it to other ways of dining.
So there you have it! A not-so-comprehensive list of my favorite foods from some parts of the world! I hope you liked it, and maybe you have different favorite foods from your area, actually I’m sure you do. Tell me about them!!!


Rachel Valli’s Eye Healthy Salmon and Spinach Curry
It’s National Eye Health Week and what better place to start than by eating healthily for your eyes.
There are lots of foods that can help to keep your eyes healthy and this eye healthy salmon and spinach curry is great!
Salmon is rich in omega 3 fats which help keep our retinas healthy and also protect eyes from Age Related Macular Degeneration (AMD), Glaucoma and Dry Eye.
Spinach is a great source of vitamins A & C. This leafy green is packed full of nutrients including carotenoids lutein which can lower the risk of long term eye diseases like AMD & Cataracts
So try Rachel Valli’s eye healthy curry recipe and SEE the benefits of eating healthy!


- This topic has 0 svar, 1 stemme, and was last updated 7 months, 1 week siden by Javierx4x4Ler.
19. oktober 2019 kl. 12:50 #213929Javierx4x4LerGæst
Why Dieting Can Lead To An Consuming Disorder
Instead of following a fad weight loss plan or a over-exercising in an try and drop pounds, there’s a a lot healthier answer: Incorporate meals into your weight loss plan that facilitate a high metabolism, constant vitality, and extended satiation. Numerous research show that meals and diets with a low vitality density make folks eat fewer calories general (). This is proven to make you lose up to 2-3 instances as much weight as a typical low-fats, calorie-restricted weight-reduction plan ( 38 , 39 , ). Slimming World focuses on Food Optimising, which consists of three steps: free meals, wholesome extras and Syns.\n\nFor those who’re on a low-carb eating regimen , feel free to eat fatty meats. Blood sugar tends to go method down on low-carb diets ( 31 ). All of those interventions included dietary changes, and the added weight-loss profit from activity was small. Research on low-carb diets present that you could even achieve a little bit of muscle while losing important quantities of physique fats ( thirteen ).\n\nHigh in potassium and vitamin C, leeks are present in many eating regimen plans to aid extra weight around the abdomen brought on by water retention. It is because a low-carb eating regimen lowers your ranges of the fats-storing hormone insulin , allowing your fat deposits to shrink and launch their stored energy. Folks usually regain weight after the weight-reduction plan and, overall, research suggests there’s little distinction between a VLCD and standard weight loss after 1 to 2 years.\n\nTwo days a week on a restricted weight loss plan can lead to larger reductions in body fats, insulin resistance and other chronic diseases. One other widespread mistake when eating a low-carb food regimen is getting fooled by the creative marketing of particular low-carb” merchandise. As mentioned above, meals and diets with a low vitality density are inclined to make individuals eat fewer calories.
The perfect canine weight-loss weight loss plan is high in protein, low in carbohydrates, and average in fat, which satisfies the urge for food. With its diet of red meat, butter, cream, cheese and mayonnaise, it’s one of many diets that appeals most to men. Extra carbs are introduced to your weight loss program with the aim of understanding what your splendid carb intake is to maintain a healthy weight for life.\n\nHow long you stay on the weight-reduction plan is dependent upon how a lot weight you have to lose. Greens are very tasty and are indispensable within our day by day eating regimen, these possess a low calorific value whereas increasing quantity and never contributing to weight gain. Abstract Salmon is excessive in both protein and omega-3 fatty acids, making it a good choice for a healthy weight reduction food plan.


In order to meet the various requirements of our esteemed clients, we are engaged in offering a qualitative range of Spices. The offered range is processed using the best quality ingredients and modern techniques as per the set industry norms at our processing unit. These spices are used to add pungency and flavor to various traditional and continental dishes. We offer these spices in various packaging options for delivery within assured schedules of delivery.
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Additional information Introduction Your child can continue breastfeeding just as often during the second year, but offer solid foods a few times a day. As baby slowly moves into eating more solids, your milk will fill any nutritional gaps nicely. Once you do start to breastfeed less often, remember that you must make a greater effort to ensure that your child eats several meals of nutritious food each day. There are many people in many parts of the world who do not drink milk and still manage to get all the calcium, protein, fats, vitamin D, etc. Good non-dairy sources of fats include soy and safflower oils, flax seed and flax seed oil, walnuts, fish and fish oils, avocado.
Which Kind is Right Updated: September 22, Here's how to figure out which kind of milk — whole or reduced-fat — to pour into your toddler's sippy cup. So now that your child has turned one hooray! But the question is, which kind of milk for toddlers should you choose? The gospel used to be that one-year-olds should get whole milk because the fat it contains was considered essential for proper brain and nervous-system development. Two-year-olds — whose bodies are more developed and no longer need the extra fat — were supposed to move on to two percent or one percent milk. In fact, research shows that toddlers who drink lower-fat milk develop just fine.
Use measuring cups to check amounts. Milk 2 cups 2 cups 1 cup equals: Milk Matters Milks is an important part of a toddler's diet. It provides calcium and vitamin D to help build strong bones. Toddlers should have milligrams of calcium and IU International Units of vitamin D which aids in calcium absorption a day.
Cow milk, almond milk, soy milk—oh my! Here's how to understand the differences between all the types of milk out there. Each month, they'll write about the latest AAP guidelines, studies and seasonal issues affecting babies and toddlers. Follow them on Instagram pediatriciansguide.


Add a rich and powerful apricot wine to your
With strong aromas and flavours of New Zealand Blueberries
Flavour packed cocktail wines
Delicious dragonfruit wine that promotes a healthy gut
Try our twist on the classic grape wine
Try a twist of lime
Oranges are a healthy source of fiber, vitamin C, thiamine, folate, and antioxidants. They have multiple health benefits.
Delicious raspberry wine to pair with your chocolate desserts
More research is needed, but some studies suggest vitamin C helps reduce the formation of cancer-causing substances in the body.
Berry-licious boysenberry wines
Cherries are an amazing superfruit with anti-inflammatory superpowers
Try something different
Grab a glass of ginger wine to pair with your asian style meal
Mangoes are loaded with vitamin A, making it a perfect fruit to improve eye sight. It also prevents night blindness and dry eyes.
Boost your immunity with a glass of passionfruit wine
Strawberries are bright red, juicy, and sweet. They're an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.
Try our antioxidant-rich blackberry wine
Lemon is known to aid in digestion, which is why this delicious beverage it is often served after lunch or dinner as a tasty treat.
Coffee can help people feel less tired and increase energy levels
Made with feijoas grown
There are so many health benefits of dancing tango, including weight loss, improved mood, better sleep and increased energy levels.
Enjoy the health benefits and sweetness of Manuka Honey
Freshly picked plums grown on site


Flavour explosion Tandoori chicken naan pizza
Today I want to share a really good recipe for a special pizza. A flavour explosion Tandoori chicken naan pizza!
Almost every Friday I make homemade pizza for the family and we are all very crazy about our own pizza here. But when we eat it every Friday, we also need some variation for the toppings, otherwise, we would get bored of it.
A while ago I tried looking for some new flavours and came across this recipe. It really amazed us all, because it came with an explosion of so many flavours and textures that at the same time combine so well together.
First, you have the soft naan bread with cumin and garlic. Then the quite spicy sauce and chicken with yoghurt and at last the sweetness and softness of the mango!!! Next to that you also get a taste of fresh cilantro here and there which gives an extra dimension to it all. We love this recipe and I will love to share it with you and hear what you think of it.
Flavour explosion Tandoori chicken naan pizza
This is what you need:
Tandoori chicken marina:
125 ml plain yoghurt, plus more to top
Juice of 1 lemon
2 tablespoons vegetable oil, plus more for brushing
4 cloves garlic
2 tablespoons ginger
1 tablespoon hot paprika
2 teaspoons ground cumin
2 teaspoons garam masala
½ teaspoon cayenne pepper
2 boneless skinless chicken thighs
Toppings Tandoori Chicken Naan Pizza:
2 tablespoons tomato paste
3 pieces Naan bread
½ red onion, sliced
1 mango sliced
200 gr. shredded mozzarella
Mint, to garnish
Cilantro, to garnish
Plain yoghurt, to top
500 gr all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
60 ml hot water (just hot tap water)
3/4 teaspoon active dry yeast
180 ml warm milk
250 ml Greek yoghurt
Melted butter for brushing may use olive oil
Fresh cilantro or other herbs for topping
This is what you do:
You begin with making the marinade for the chicken. (It needs to rest for minimum 2 hours in the fridge)
- Combine the yoghurt, lemon, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth to make the marinade.
- Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well.
- Reserve the remaining half of the marinade in a separate container.
- Refrigerate for 2 hours or overnight.
Secondly, you start making the dough for the Naan bread. (It also needs to rest before you can prepare it)
- Dissolve the sugar in the warm water in a medium-size bowl.
- Add the dry yeast to the warm water and stir until the yeast is dissolved.
- Let it sit for 10 minutes or until the mixture begins to froth and rise.
- When the yeast is foamy and smells like bread add the warm milk and yoghurt.
- Add the flour, salt, baking soda and baking powder to a large mixing bowl.
- Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula.
- When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky but should form a ball and be soft.
- Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
- When ready to cook divide the dough into 4 equal balls and using a rolling pin, roll each piece of dough into an oval shape.
- Warm a cast-iron skillet over medium-high heat (you want a hot pan).
- Brush both sides of the Naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic.
- Place the Naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form.
- Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.
- Brush with a bit more butter if desired, and then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs.
- Place the Naan in a tea towel-lined dish. Repeat with the rest of the Naans
Now you go back to the Chicken Tandoori and let all the ingredients come together for a delicious pizza.
- Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 70 degrees C.
- Remove from heat and cut into chunks.
- Brush the Naan with oil.
- Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yoghurt to thin, if necessary, to give a spreadable consistency.
- Spread the Naan with the tomato-yoghurt mixture.
- Top with the red onion, chicken, mango, and mozzarella.
- Turn down the heat on the grill and place the Naan pizzas on, or put the Naan pizzas on a shelf above the grill grate.
- Close the lid and grill until the cheese melts. Remove from heat
- Top the pizzas with mint leaves and cilantro, drizzle with yoghurt and serve.
For print version click here


So, this is my take on nutrition: it matters! It matters even more when you add the hard physical demands of a weight training program. Factors which can be improved by better food choices (to name just a few) are: reduced inflammation; decreased conversion of testosterone (T) to estrogen via the aromatase enzyme, improved insulin sensitivity, accelerated fat loss and recovery time, better brain function, improved blood lipid profile and decreased Sex hormone-binding globulin (SHBG), and better nitric oxide (NO) production. So, here are 30 of my top food and drinks which I would recommend to all male bodybuilders and athletes. The idea is not to go overboard with a particular food, but to try and add a varied choice of them into your diet. For example: Broccoli, spinach and brussel sprouts are great, but I wouldn’t suggest kilos of the stuff every day!
Rich in Indole-3-carbinol (I-3-C; a component of cruciferous vegetables) , broccoli may help to reduce estrogen levels and rid you of girlie hormones. By reducing your estrogen levels your T becomes more ‘effective’. Also, reduced estrogen levels in your blood signals your hypothalamic pituitary testes axis (HPTA) to actually increase T levels. Broccoli is also full of fibre and antioxidants to improve gastrointestinal health and protect against many diseases, like colon cancer.
2) Yams or sweet potatoes
For me yams are great, they contain slow release carbohydrates and taste great! They can be cooked in various ways and help maintain stable blood sugar levels, avoiding the blood sugar roller coaster. Mash them, put them in casseroles or oven bake and add to your favourite veggies.
3) Brown rice
Legendary stuff. Apart from being another great slower release carbohydrate, brown rice can increase NO production and the oil in brown rice can help lower LDL cholesterol. Couple the positive properties of NO with artery friendly LDL and here is a food which can help reduce strokes and heart attacks. Note: Rice is a common source of food allergy.
Another great source of I-3-C, Cauliflower is also fantastic for your digestive tract. This can reduce you risk of colon cancer, as anything that is good for your digestive tract generally does, as well as giving better nutrient uptake! A neat trick is to make low calorie, tasty ‘’cauliflower rice’’ instead of traditional higher calorie options when trying to lose body fat.
If your not to keen on cauliflower, or any of the other cruciferous veggies, then why not substitute them with this. Cabbage has more vitamin C than oranges and will help mop up free radicals, as well as helping the process of repairing after a workout. Cabbage is great at removing uric acid in the body and is full of sulphur which helps fight infections in ulcers and open wounds. Note: Raw cruciferous veggies contain goitrogenic compounds. These can slow down thyroid function if consumed raw and in large quantities. If you are concerned about slowing down thyroid function, already have slow thyroid function, then simply cook the vegetables for longer to remove more of the goitrogenic compounds.
This is the king of providing your body with antioxidants. Not only that they also taste fantastic blended in with your protein shakes, or in oatmeal. They’re rich in immune system building compounds like vitamin B, C, E plus copper and anthocyanins, which aid in reducing inflammation and helping with age related motor and memory function. Also the compounds present might help with skin conditions and damaged circulatory system by reducing injury to blood vessels.
Great for your prostate and erectile dysfunction (ED), plus it improves blood pressure (BP) due to the phyto nutrient citrulline.
If you could choose just one starchy carb source, I would have to recommend oatmeal! They contain beta glucan which may prevent your stomach and intestine from absorbing high levels of cholesterol. They also have a great mixture of carbs (77%), proteins (14%) and fats (9%). Try adding hemp seeds, egg whites, seeds, cinnamon, your favorite protein powder or honey for a tastier whole meal.
9) Orange juice
I love it just for the taste but orange juice also contains a flavonoid called hesperidin which, in a placebo and non-placebo test, was shown to aid in the endothelial repair process and also lower BP. Apart from being able to repair damaged endothelium, due to it’s ability to lower BP and improve damaged endothelium, it can also improve the quality of your hard erections too! It also contains high levels of vitamin C and decreases LDL levels.
10) Pomegranate juice
Where to start? It: reduces prostate cancer risk; decreases the destruction of NO from oxidative destruction; improves blood flow and decreases BP; it boosts your sperm quality and motility whilst improving erectile dysfunction; Oh, and pomegranate juice also decreased arterial plaque thickness over a multiyear period! Grab yourself a glass right away!
I love the bitter taste of high cocoa chocolate drink and chocolate, but I also found out that it’s an erection super food because of it’s ability to lower BP, which of course means dilated arteries equalling better erections. It may also help heal damaged endothelium because of its high content of Circulating Angiogenic cells (CAC’s), so cocoa may not just reduce the decline as you age but decrease some of the damage from the past!
12) Red Grapes
Contain a lot of resveratrol which has many benefits from helping to fight cancer and improve live span, to increasing testosterone.
is an activator of nitric oxide synthase (NOS) and the more NO you have the healthier your circulatory system is going to be; that goes from your heart and your family jewels. Garlic reduces cholesterol, helps reduce the risk of , decreases blood clots and prevents the oxidation of bad cholesterol that cause arteriosclerosis (a hardening of the arteries leading to increased risk of heart attack).
Protect against saturated fats and high BP. They’re also full of anti-oxidants (including vit E), when compared to other nuts, which helps repair the free radical damage after a workout providing improved recovery. A lower risk of Alzheimer’s, due to the natural vitamin E source, is another health benefit.
Another high nitrite food that aids in NO development. You don’t need to eat masses of it though as western men already have plenty of iron and copper accumulating in our bodies. As I said at the start, balance is key!
Has many great properties: it’s anti-bacterial; anti fungal and can help fight things like sinusitis; it’s been shown to increase NO metabolites in animals; improves sleep and is fantastic at maintaining glycogen levels; and it improves recovery time in athletes.
17) Beetroot juice
Can increase endurance in athletes and boost NO production and lower BP.
18) Cranberry Juice
Is great at increasing HDL and NO amounts, it attacks urinary tract infections (UTIs) and decreases TNF-alpha (an inflammatory cytokine) which can cause inflammation and endothelial damage. As a bodybuilder it is essential to get inflammation under control; stressing your body with weights will cause a lot of inflammation and long term chronic inflammation is NOT healthy, in fact it may be a better sign of bad health than being overweight.
Black tea is a remarkable stimulator of blood flow and NO production, while green tea can help combat c reactive protein (CRP) in smokers. CRP is a master of inflammation and endothelial damage. New evidence suggests that green tea may help increase HDL and decrease LDL too! In a Japanese study of over 40,000 people it was shown that drinking 5 plus cups a day lead to a reduction of cardiovascular disease related deaths by 26% and an overall reduction in all mortality rates by 16%. Although green tea may increase SHBG levels; I wouldn’t trade it for the other health benefits.
These can protect against undesirable blood platelet coagulation occurring and, are therefore great for your circulatory system and cardiovascular health. Onions can reduce the oxidization of fatty acids in the body which in turn leads to pro inflammatory messengers. The flavonoid quercetin in onions is also anti bacterial. Even small amounts of onions consumed daily have been shown to reduce colorectal cancer risk, oral, laryngeal and oesophageal cancer risk.
21) Lean Turkey
It’s a great source of tasty lean protein which will aid in fulfilling your protein needs without excess calories. Obviously your turkey should be cooked in a healthy way (not fried). Avoid the processed, pre packed rubbish that is full of binders, excess preservatives and water!
Can increase arterial dilation, increase NO, may help control cholesterol and fight arthritis due to its high levels of vitamin C. In a Japanese study (on 35,000 women) it was shown that increased pepper consumption reduced stroke risks and cardiovascular disease associated deaths, likely due to the folate and B6 in them.
23) White button mushrooms
These fungi have been shown to suppress aromatase activity (species agaricus bisphorus). Less aromatase can mean more testosterone or more ‘effective’ testosterone. For bodybuilders, controlling estrogen and testosterone is pretty important!
Pretty much the most bio-available form of complete protein available. Whole eggs taste great and provide the body with vitamins including K, E and A plus: Zinc, calcium, iron, riboflavin and vitamin B12, which are all essential in building muscle. Egg whites are zero fat and are the leanest protein you can get if you want to strip fat and gain muscle at the same time. That being said Egg yolks aren’t bad! In fact you can consume up to 3 a day with no ill effect and you DO need a certain amount of cholesterol to convert into testosterone and B12 for muscle contraction. If you’re consuming a lot of eggs I’d recommend 1 egg yolk for every 6-8 egg whites. I also love eggs because of their ability to combine with nearly every food imaginable! I typically consume around 2 egg yolks a day. Calorie for calorie you need a lot less from egg whites to get your all-important protein than from other sources like steak.
25) Fattier fish (e.g. salmon and mackerel)
These fishy friends can reduce cancer risk and provide minerals like Zinc and vitamin E for healthy sperm. Fatty fish help: manage diabetes, improve eye health, reduce cardiovascular risk and dementia risk, improve brain health and importantly REDUCE INFLAMMATION. I wouldn’t suggest eating masses of fish as there’s quite a lot of mercury floating about in today’s oceans. I’d suggest eating fatty fish a few times a week -you don’t want mercury building up in your brain!
26) Red meats
Bodybuilders love their red meat, maybe a bit too much! It’s high in creatine, B12 and iron which are great for muscle building but not all cuts are the same so go for the lower fat cuts or lean red meats like venison. Also try to go organic with most of the meat you buy. A vast proportion of non-organic animals are fed soy bean and soy, this results in animal meat full of estrogen, pesticides and other nasty chemicals!
Its low calorie and high in fibre; great for fat loss! It contains lutein and zeaxanthin which help keep your eyes in good shape. Celery also contains phthalides which have been shown in studies to reduce BP in hypertensive individuals.
28) Brussel sprouts
Full of the anti-estrogenic indole-3-carbinol, vitamin A, C, folate and beta carotene. Sprouts may also aid to reduce the DNA damage (that leads to cancer) and decrease the rates of heart disease and stroke via anti-inflammatory mechanisms. Remember, there’s no need to eat kilos of sprouts if you think you have too much estrogen.I-3-C may actually have some agonistic effects on the estrogen receptors if too much cruciferous veg is consumed! Balance is key.
This anti-oxidant fruit can reduce the risk of prostate cancer. They contain lycopene, which can reduce your risk of a heart attack by as much as 48%, and they’re packed full of natural anti-inflammatory agents plus vitamins including A,C and E. If you want to repair after a workout you need your vitamins, minerals and anti-oxidant compounds! Low in calories and great tasting it should be easy to add tomatoes to your diet.
30) Potatoes (Red and white)
Potatoes have a bad reputation-every time I speak about potatoes I hear the words ‘’high GI’’ or ‘’insulin spike’’. It’s silly really as I don’t know many people who eat ONLY a potato without adding tuna, chilli or cheese which slows down the insulin release. They’re a great carbohydrate and when you eat them as a part of a meal it LOWERS the GI of the whole meal. They’re relatively low calorie, nutrient dense and very satisfying. Add a lean meat or low fat cottage cheese and you can’t go wrong. Apart from vitamin A, a white potato has pretty much every nutrient you need. Eating potatoes never stopped me from getting ripped!
Andy Peters. Optimum Gains.


Unique Asheville Restaurants You’ll Love
From fine dining by candlelight to tasty tacos walking around downtown, Asheville chefs have what it takes to make your taste buds dance with delight. The local Asheville beer scene has received lots of media attention, but Asheville is also famous for our diverse eateries that’ll make your mouth water. Here are just a few of our favorites.
The South just wouldn't be the South without biscuits, and this West Asheville eatery (just 2.5 miles from the Yurt) boasts "cat head biscuits" — biscuits as big as a cats head! If the biscuits don't keep you coming back for more, their jam and butter bar will. Biscuit head makes their own in house jams with creative concoctions like "banana chocolate jam" and "strawberry rhubarb butter."


Join us again in 2016 for Eat Local Week! Get updates by submitting the form below.
Join Us September 10 - 17, 2016!
Eat Local Week is a statewide program that celebrates the regional harvest season by promoting local agriculture and food artisans, honoring the preservation of Utah’s agricultural heritage, and empowering the community to make conscious food choices. Eat Local Week aims to bring our community together through a series of educational activities and events focused on local food resources, agriculture and food production, environmental impact, and sustainable food practices.


Melanie Plowman, Tempo Editor
College students, rejoice: On Sept. 1, McDonald’s announced that it will be serving breakfast nationwide all day long, starting Oct. 6. This wonderful news means that hot cakes can now be enjoyed at dinner, hash browns can be eaten as a snack, and lunch can always feel more like “brunch.” It also means no more existential crises after getting to the fast food chain a minute late (re: the scene in “Big Daddy” where Adam Sandler flips out on the McDonald’s cashier for no longer serving breakfast past 10:30 a.m.)
The message comes after the fast food giant tested all-day breakfast menus in San Diego back in April 2015. The response was positive, and according to McDonald’s officials, may be what the franchise needs after its sales reportedly fell 11 quarters in a row through April 2015.
The move was approved by a franchisee leadership council, The Wall Street Journal reported. It marks the newest and biggest company motion under CEO Steve Easterbrook, who has vowed to boost sales.
“This is the consumers’ idea. This is what they want us to do,” Mike Andres, McDonald’s America president told the Wall Street Journal. “That’s why I think this could be the catalyst for our turnaround.”
However, economic and marketing professionals at Lewis are not so sure the menu change will be means for a drastic rebound in sales.
“I don’t think offering all-day breakfast would save McDonald’s plunging sales,” said Dr. Wei Chen, assistant professor of economics. “High demand for breakfast items in the morning does not necessarily mean that consumers want breakfast items all day. Demand for breakfast items may be much lower than expected.”
“Focusing only on revenues can be deceiving. To offer all-day breakfast, McDonald’s operational costs will be higher. If the operational costs increase more than the revenues, McDonald’s profits will be lower.”
Marketing Assistant Professor Robert Bergman has similar sentiments about McDonald’s potential comeback.
“I don’t think offering breakfast all day will significantly contribute to sinking sales in McDonald’s restaurants, because they aren’t attracting new customers. They are simply offering their existing customers more variety in their menu,” Bergman said. “On the other hand, it could boost profits. Breakfast items have a much higher profit margin than the burgers and fries.”
Aside from the economic standpoint, McDonald’s customers have been very vocal through Facebook and Twitter about their satisfaction with the company’s new breakfast initiative.
This announcement may be great news to most fast-food fans, but caution should be taken when venturing out to retrieve a McGriddle at 2 p.m. — that sandwich won’t be available. It has been revealed that the all-day menu will be limited to a couple of breakfast sandwiches, hot cakes, yogurt and oatmeal.
Business Insider reported that depending on local preferences, McDonald’s locations will either serve biscuit or McMuffin breakfast sandwiches, not both. Locations serving McMuffin sandwiches will offer sandwich options including egg, sausage with egg, and sausage. Consumers can pick from bacon with egg and cheese, sausage with egg, and sausage at the locations serving biscuit sandwiches.
Limited choices aside, Lewis students have mixed reactions about all-day breakfast.
“I think if people like McDonald’s, they usually like the breakfast options the most. It makes sense that they’re going to start serving it all day,” said Courtney Dallon, sophomore sociology major.
“Honestly, I prefer the lunch choices to the breakfast options, so I don’t really care,” senior organizational communications major Danielle Curtis said.
“It’s a good idea. It’ll be nice to be able to get a breakfast sandwich any time of day,” said Michael Curtis, senior journalism major.
According to McDonald’s website, the food chain did not serve breakfast all day previously because of its grills not being big enough to support breakfast and lunch items. Business Insider cited that the restaurants will now be installing large grills and more toasters to adjust accordingly to the company’s big breakfast announcement.
With the new McDonald’s in Romeoville opening up on Route 53 before the end of 2015, it will be easier than ever for Lewis students to indulge in all that is the Ronald McDonald empire. Except for McGriddles past 10:30 a.m…but we’ll take what we can get.


More people are carb conscious due to the popularity of the Atkins diet and South Beach. Many people blame their weight problems on carbohydrates. Not all carbohydrates are bad for you, though. Good carbs do exist. After all, there is a reason athletes load up on carbohydrates before an event. Good carbs are an excellent source of energy. It is not healthy to cut all carbohydrates out of your diet, despite what the Atkins books say. Eating a low carb diet, concentrating on getting good carbs, is a much healthier option. The following tips will help you do just that.
Opt for foods that have a vegetable base. Vegetables don’t have that many carbs. This is especially good advice when you go out to eat. Select your side dishes that are vegetable based. A lot of side dishes have a high amount of calories and are covered with foods rich in carbs. For instance, steamed veggies are a perfect selection for a side dish. They are also good snacks. One of the most difficult aspects of eating a low carb diet is picking good snacks. Carrots, Broccoli, Cauliflower all make great and carb free snacks. If there are any carbs found in these vegetables, then the levels are extremely low.
Another thing you can do to cut carbs is to use coconut flour. You can use the flour made from coconuts in place of both white and wheat flour and it is low in carbs. You can still enjoy baked goods, pancakes, and other baked goods that use flour this way. You can’t use refined flour if you’re following a low carb diet. Coconut flour is a great substitute for that. Another bonus is coconut is a nutrient rich food. Coconut water is a popular health drink. So, coconut flour is a great way to eat regular breakfasts and other meals without having to worry about eating lots of carbs.
Order only roasted instead of fried foods on restaurant menues. You’ll probably find that roasted veggies are a great side to any dish. Roasted potatoes, for example, are a great alternative to French fries. Cut carbs from bread by replacing it with salad. You can choose veggie main dish, and order meat as an appetizer or side dish. When eating out it is possible to cut the carbs. Just pay attention to what you are ordering.
Eating a low carb diet can be easily done in a variety of ways. It doesn’t need to be about eliminating foods from your diet.
Usually it is about finding low carb substitutions for the high carb stand-bys that you are used to. As you continue researching low carb diets, you may be surprised to find that they are actually fairly easy to follow. You will find that it is exactly like eating a well balanced diet.


Gebruik het om uw kennis van informatica te game bia 3d.jar. Deze lijst is nooit compleet, maar we doen wel ons best het zo compleet mogelijk te krijgen.
De auteursrechten van de woordenlijst informatica en de zoekengine berusten bij Ming Automatisering. Tik een term of afkorting en druk op Zoek. Tip: gebruik hoofdletters om alleen op woorden met hoofdletters te zoeken. Heeft u vragen of opmerkingen, dan kunt u hier een bericht sturen aan Ming Automatisering. You’ve reached a retired site page. PBS no longer has the rights to distribute the content that had been provided on this page.
Stay Connected to PBS Subscribe to our Previews newsletter for a sneak peek at your favorite programs. Check Out PBS Video Watch local and national programs from anywhere at anytime. This is the latest accepted revision, reviewed on 4 January 2019. Fruit preserves are preparations of fruits, vegetables and sugar, often stored in glass jam jars. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The term ‘preserves’ is usually interchangeable with ‘jams’.
In the English speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is ‘jam’. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used. A chutney is a relish of Indian origin made of fruit, spices and herbs. Mango chutney, for example, is mangoes reduced with sugar. While confit, the past participle of the French verb confire, “to preserve”, is most often applied to preservation of meats, it is also used for fruits or vegetables seasoned and cooked with honey or sugar till jam-like. A conserve, or whole fruit jam, is a preserve made of fruit stewed in sugar.


Tags: busted, camera, fillet, public
Categorised in: Top Chef Recipes
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.
For more information on these knives, contact David Holly at email@example.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
7887 Dunbrook Road
San Diego, CA 92126
To buy the absolute freshest quality sushi grade seafood delivered to your door, (US Residents only) visit www.catalinaop.com and visit their online store. Use code novefish16 at checkout to get 10% off your entire 1st order as a promotion.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…
Send fan mail and stuff to:
6815 Biscayne Blvd,
Miami, FL 33138
NoVe Kitchen & Bar
1750 N. Bayshore Drive
Miami, FL 33132
Facebook: NoVe Kitchen and Bar
Music by: Silent Partner


Dec 23, 2011
"Tonakai" is a basic meat in Alaska
Today, I have learned that reindeer is a basic meat in Alaska through the VOA Special English program. At first, I could not understand this part in it, "children might want to cover their ears for this part", but later I found out it.
"Why do children want to cover reindeer's ears?", first I thought. After considering it, I got to an idea that means "子供たちは、この部分については、耳を覆いたくなるかもしれない。＝子供たちは、このことは聞きたくないかも知れないが".
There are similar stories in the world. Those include that some people in Japan eat a meat of dolphin and some Korean eat dog's meat. And I have heard that people in Britain usually eat a meat of rabbit. They look very similar things to me, but there are many critics against eating dolphin and dog. I do not know why those differences happen on those issues.


Straight up Farm to Table
Ken and Gina's is your classic Girl Meets Boy love story - with a little cream and sugar thrown in. We met at a writers group and bonded over a love of words, and sinfully delicious ice cream. Ken had been making his own ice cream for years and harbored a secret dream to bring it to the people. With a sweet tooth the size of Massachusetts, Gina jumped on board, and the two began a magical journey to learn everything they could about making amazing ice cream. It started at Penn State's Ice Cream 101 and eventually brought them to the Minuteman Airport in Stow, MA when a friend saw a sign there for a commercial kitchen for lease.
Fast forward three years, two cats, one marrriage, and countless batches of ice cream, and Ken and Gina's is proud to offer a product that not only tastes amazing, but also supports local farmers and fosters a healthier planet.
302 Boxboro Road, Stow, MA 01775 (at the Minuteman Airfield) (978) 381-5801


Ramen’s boundaries are limitless.
With thousands of possible flavors and varieties, ramen is unique in that each dish is born from a chef’s individual and free, unconstrained idea and concept. Known as the Japanese “soul food,” a bowl of ramen contains that special something—the trifecta of soup, noodles and toppings—that brings forth the cosmos and transcends all culinary ethnicities and nationalities.
The basic ramen broth is derived from the essence of pork, chicken, beef or seafood, and is seasoned with soy sauce, salt, miso and other various ingredients, depending on the chef’s personal preference. The noodles are made with flour, eggs, kansui (an alkaline water that provides a chewy texture), among other ingredients, and can vary greatly in thickness, length, form and texture. Toppings such as chashu (simmered pork) and tamago (flavored boiled egg) are also commonly used, as well as a number of vegetables like sweet corn, bean sprouts or dried seaweed.
Tonkotsu, one of the most popular ramen varieties, derives from Hakata, Japan. Slow-boiled over 20 hours using a secret house specialty process, Ippudo’s signature tonkotsu pork-broth ramen features a distinctly silky and delectably savory broth unique to any other tonkotsu soup. The dish is served piping hot, so please indulge with caution.
The basic broth is derived from the essence of pork, chicken, beef, or seafood, and seasoned with soy sauce, salt, miso, and other important ingredients. It’s totally up to each individual chef to decide which ingredients and how much to use. Flour, eggs, kansui (an alkaline water) and other ingredients are used to make noodles. The chefs do not simply mix these ingredients together. Their own particular originality is infused into the thickness, length, form, and texture of noodles. Toppings such as chashu (simmered pork) and tamago (flavored boiled egg) are also selectively used according to the tastes, preference and individuality of the chef. Soup, noodles, and topping – the trinity brings forth the cosmos. Ramen is quite a creative dish with infinite potential for expansion and diversity.


This is going to be an uber quick post as this is such a simple dish. BUT it is packed with flavour, so don't worry about it tasting simple too.
Ingredients (makes 1 serving):
1 chicken leg or breast
1 serving of my chunky tomato, onion & carrot soup (here)
1.) Preheat the oven to 200 degrees.
2.) Season the chicken with salt and pepper. Place on a large sheet of foil.
3.) Pour the sauce over the chicken. Loosely wrap the foil up around the both of them. Cook for 45 minutes.
Any comments or questions are always welcome :)
Love and Light


- 1 lb. ground beef
- 1 medium onion, chopped
- 1 can(10.75oz) cream of celery soup
- 40-50 frozen tator tots
- 1 can corn
- 2 slices colby jack cheese
- 1/2 tablespoon reduced sodium Worcestershire sauce
- Sprinkle of garlic powder
- Salt, pepper to taste
Preheat oven to 425 degrees
- Brown ground beef and onion; drain. I use 85/15 because you want a little bit of fat when you're browning meat. If you use anything with a lesser fat content, just throw in a little olive oil.
- Add 1/2 tablespoon Worcestershire sauce. That's a total estimate. I just shake the bottle until I feel there is enough in there. You may want to add more or less depending on your taste(or none at all!)
- Add your seasonings. I use garlic powder, and Tony Chacere's cajun seanong.
- Stir in can of cream of celery(or whatever soup you prefer) in with the ground beef.
- Add 1 can of corn or whatever vegetable your family enjoys. This will get your veggies in AND make your dish look brighter.
- Spoon mixture into baking dish then add tator tots on top, bake at 425 degrees F for 25-30 minutes or until potatoes are done.
- Throw the cheese on top and once it's melted you're ready to dig in!