We'll also send you Keto Hacks and Keto recipes to help you stay on track and achieve fast and long-term results! Arrange fries on tray(s). Dredge the zucchini sticks in the almond flour mixture until they are completely covered. Simple and super easy to make Keto Zucchini Recipes that you'll love! and cook longer, until browned. Also, brush some olive oil on the paper to prevent the fries from sticking to it. They're also gluten-free, low-carb, paleo and keto for a delicious, healthy snack recipe. 437 cals / 33.5g fat / 10g carbs / 2.2g fiber/ 28 protein = 7.8 net carbs . Be sure to whip up keto ranch dressing to dip these in. The mixture is perfect and makes super crispy zucchini fries. October 24, 2020 October 24, 2020. by Kind & Keto. Press to coat evenly on all sides. They make the perfect keto side dish, served with gravy or with a delicious keto dip, and they will take your sandwiches and burgers to the next level! … For the dipping sauce I make no claims to the accuracy of this information. Tried our recipes? Hi Liz! I haven’t tried it, but I think it would work fine in this case. Baked Cauliflower Mac and Cheese with Smoked Sausage. 5k. These KETO ZUCCHINI FRIES are lightly coated in a mixture of Parmesan and almond flour and then air-fried until they’re nice and crunchy on the outside. These zucchini fries get so crispy in the air fryer in just 10 minutes. We love to dunk them in ranch dressing. Serve with a dipping sauce and enjoy! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Whether you use an air fryer or an oven, these crispy keto zucchini fries work with both gluten-free and low-carb diets. Bake in the oven for about 20-25 minutes or until the fries have browned nicely. For a more rustic vibe and a slightly earthy note, leave the peel on the zucchinis. Keto zucchini fries are best enjoyed fresh. It has 13 different cooking functions, but we mostly use it as a toaster, toaster oven, and air fryer. Keto zucchini fries are best enjoyed fresh. How to Make Crispy Zucchini Fries in Air Fryer. I hope you enjoy this zucchini fries recipe and make it one of your go-to keto zucchini recipes on your weight loss journey! They crisp up nicely in the oven, and you can easily reheat your leftover keto fries, either in the oven or on the stovetop. as a toaster, air fryer, toaster oven, dehydrator and more. Can these be made in the oven using the convection option? There are a lot of vegetables that can be made into keto fries, but zucchini takes the prize for its firm texture and mild flavor. Add your parmesan cheese to another bowl and begin coating your zucchini fries! These healthy “parmesan” air fryer zucchini fries are dangerously addicting. But if you must, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. I have many other wonderful zucchini recipes that I make often. Zucchini fries make a great side dish recipe to serve with other favorites, like keto meatballs and tomato sauce. These keto, baked zucchini fries will become your family’s all-time favorite. However, since coming up with keto meals can be tricky, here are some ideas: Blackened Chicken , this is great alone or on top of a big garden salad. Whisk the egg in a plate and season with salt and pepper. Probably, but I’ve only made them as directed. Karly has been an active food blogger for over 10 years. Oven Roasted Parmesan Zucchini Fries give a wink and a nod to homey favorites like French fries and classic “parm” dishes without the carb coma. Then after it’s coated you fry it in oil to come up … Thank you. LOW CARB ZUCCHINI FRIES servings: 4 prep time: 25 MINUTES cook time: 12 MINUTES total time: 37 MINUTES course: SIDE DISH cuisine: AMERICAN Crispy low carb zucchini fries that can be baked or cooked in the air fryer. Regular fries contain about 48 grams of carbs per serving. Place the zucchini sticks on the baking sheet and drizzle on the olive oil. These baked zucchini fries are ultra cheesy and flavorful with freshly grated Parmesan cheese and an Italian spice blend. Make sure the fries are evenly coated. Place them in the preheated oven for 15-20 minutes, rotating the tray halfway through until the fries are golden brown and crispy. Today I am introducing you to my new summer obsession, Keto Zucchini Fries! Can these be baked in an oven rather than an air fryer? You can also subscribe without commenting. They’re one of the best recipes for summer, hands down! Slice zucchini into 1/2 inch strips about 4 inches long. They crisp up nicely in the oven, and you can easily reheat your leftover keto fries, either in the oven or on the stovetop. Dip the sliced zucchini fries into the egg making sure to coat them evenly all over. This year, I did a lot of research and … Dig into these crispy keto oven-fried delights! This is such a delicious dinner that will leave you feeling so satisfied. It doesn’t get much easier or quicker than these air fryer zucchini fries! These keto zucchini … Place the zucchini in a single layer in an air fryer basket and spritz liberally with oil spray. Not only are they ultra crunchy and tasty, the air fryer makes them so easy and quick to make without the mess that comes with deep frying. We knew we … These zucchini fries make the perfect accompaniment for lettuce-wrapped burgers. These keto baked zucchini fries are crispy and flavorful, made with grated Parmesan cheese, almond flour, and an Italian spice blend. zoodles. Sadly, I do not have a green thumb. Bake for another 10 minutes or until golden brown. You can make the zucchini fries the old fashioned way and just roast or grill them with avocado oil, salt & pepper or you can try an air fried version like this: 3 large zucchini 3 eggs 3 scoops unflavored whey protein powder Paleo & Keto Zucchini Fries Recipe. They are full of flavor with grated Parmesan cheese and an Italian spice blend. Serving Suggestions for baked zucchini fries. Keto Air Fryer Zucchini … Satisfy your fries craving! This is a keto-friendly recipe that is perfect for people who are on a Low Carb – Keto Diet. These keto, baked zucchini fries will become your family’s all-time favorite. Serve these delicious low carb zucchini fries warm! 5 + 20 m Easy. I did not feel like I was missing anything. These baked zucchini fries would taste great paired with a vegan burger for a complete, plant-based meal; Pair with a big salad for a healthy meal; Best way to store and reheat zucchini fries. It’s vegan keto, it’s cheap, it’s quick to make, it’s easy to make, and it’s delicious! Make sure you check the carb content of the cheese you use but most will be fine . A great low carb alternative to French fries, these air fryer zucchini fries are perfectly crispy on the outside, fluffy on the inside. One serving of these Parmesan zucchini fries (8, half-inch by 4 inch sticks), come in at only 3 net carbs. All these Crispy Zucchini Fries are breaded with almond flour, Parmesan and baked and spices until perfectly crispy! Bake for about 20 minutes, flipping the fries and rotating the pan halfway through, until fairly dark … These keto, baked zucchini fries will become your family’s all-time favorite. Pat dry. Don't ruin all your hard work and get knocked out of ketosis! The natural salt … Keto Nuts: 5 Best Fat-Burning Low Carb Nuts, https://www.ketodietyum.com/wp-content/uploads/2020/08/Keto-Zucchini-Fries.mp4, Keto Peanut Butter Cookies (3-Ingredients), Easy Keto Lettuce Wraps (2.7g Net Carbs! We say, make these absolutely delicious, baked zucchini fries! Toss them into the bowl of parmesan and press to coat evenly on all sides. Zucchini might just be the most versatile squash in the produce aisle, capturing the hearts of veggie lovers everywhere for its ability to step in for many other ingredients in favorite recipes. For the dipping sauce Air Fryer Zucchini Fries Recipe: https://www.melaniecooks.com/air-fryer-zucchini-fries/20782/These air fryer zucchini fries are amazing! We’re using the air fryer for this recipe. Remove fries from the oven and use a spatula to flip/toss the fries. Ultra-cheesy but without the dairy, ultra-crispy but without the flour, and ultra-delicious but without the junk! These Air Fryer Zucchini Fries are crispy, delicious and easy to make in around 20 minutes A healthy low carb keto snack with just 5 ingredients and the perfect way to use up your garden … Bake in the preheated oven for 15-20 minutes, rotating the pan half way through, until golden brown and crispy. Made with zucchini, eggs, parmesan cheese, Italian seasoning and fresh parsley, these zucchini fries are tasty, crispy and also friendly to a low-carb diet. For non-keto diets, panko bread crumbs work wonders. You should have 16 slices per zucchini. The best way to bake zucchini fries is to use a preheated oven on regular mode 425F (220C). I do not like Parmesan. If you’re looking for a quick-and-easy summer side that’s vegetarian, grain-free, keto-friendly, or a just a stand out burger partner, these baked parmesan zucchini wedges will hit the spot. It makes the preparation process easier and adds a little bit extra fiber and crispiness. A great low carb … Thanks in advance. Switch the oven to broil, and bake for another 5 minutes, or until the zucchini is golden brown. Keto goat cheese burger with zucchini fries. This simple recipe is made with seasoned almond flour and parmesan cheese. Bake fries for 15 minutes. Can keto eaters eat French fries and still stick to their diet? Chelf is a coffee-addict chef with a degree in personal nutrition, food biochemistry and social media marketing. . But what makes this recipe delicious is the crispy bacon (and melted cheese) wrapped around each zucchini fry. All information and tools presented and written within this site are intended for informational purposes only. For these delicious low carb zucchini fries you’ll need: To get things started preheat your oven to 390°F / 200°C and line a wide baking pan with parchment paper. Zucchini and potatoes obviously aren’t the same, but the former works way better for low-carb dieters than the latter. This recipe is also gluten free, low carb and keto friendly for your delicious and healthy snack recipe. Dip the zucchini first into the egg and then into the almond flour mixture. Hey Tom, you can definitely substitute the Parmesan for other types of cheese or just avoid cheese altogether. As always, leave a comment if you love these fries as much as we do! These zucchini fries make the perfect accompaniment for lettuce-wrapped burgers. This one is just a bit easier since it’s air fried instead of fried in oil. Dunk the zucchini slices first in egg and then in a mixture of almond flour, Parmesan, and seasonings. Grated Parmesan cheese – Parmesan is a great low-carb dairy product with only 0.9 grams of carbs per ounce. Add zucchini fries to bowl of cheese and spices and toss until thoroughly coated. Keto Air Fryer Zucchini Fries Ingredients. You'll find her in her "kitchen factory" where she cooks up delicious treats while listening to heavy metal tunes. made in just 10 minutes, they are gluten-free, keto and can be made paleo or vegan as well. These garlic parmesan zucchini fries fit into low carb diets- even keto! The main idea of the Keto diet is dropping your total daily carbs and relying on fat for getting calories. Skip the parmesan if you're on a strict diet, and be sure you only go with fresh shredded parmesan without additives if you're adding it. Air fry for 10 minutes. Keto Meatballs With Zucchini Fries. It’s not super budge friendly, but we like it because it doubles (triples, quadruples?) You may know them as courgettes, or marrows, but whatever you call them our Crispy Zucchini Fries will have you smiling and munching away at the same time. Crispy Zucchini Fries (Keto + Low Carb) Crispy Zucchini Fries (Keto + Low Carb) Zucchini Recipes April 17, 2020 03:22. Slice the zucchinis and cut long strips to make fries. More tasty zucchini recipes. I don’t have an air fryer. These are a fairly new side for us – we used to make this keto fried zucchini all the time. You will love these Keto Zucchini Fries for a low carb side! Reheat them gently, covered, in the microwave on 50% … If I baked them would they still come out crispy? Be frugal with the salt since the parmesan cheese is already sharp and salty. Slice the zucchini in half, then half again, then into quarters. https://thebestketorecipes.com/crispy-zucchini-fries-keto-low-carb It doesn’t get much easier or quicker than these air fryer zucchini fries! are made in the oven, not fried – so much easier! But before we get to the recipe let’s find out some more about the zany zucchini that’s making waves in the vegan keto world of cooking. They crisp up nicely in the oven, and you can easily reheat your leftover keto fries, either in the oven or on the stovetop. Keto Turkey Burger with Zucchini Fries. But nevertheless, these Keto, low carb, THM S friendly zucchini fries? Notify me of followup comments via e-mail. I don’t have an air fryer. Oh, yeah. Can these be done in the oven? To make thick zucchini fries, slice zucchini in half lengthwise and then divide each half into fourths. Air fry at 400 degrees for about 10 minutes or until crispy and browned. Like traditional pasta, these easy-to-cook strands of deliciousness can stand up to rich sauces, bakes, and … Keto Fried Zucchini with Parmesan Cheese Fried Zucchini made with a crunchy almond flour and Parmesan cheese coating is a delicious side dish or appetizer. We prefer to use actual shredded Parmesan cheese, but the powdery kind in the green can should also work. They’re also a delicious, healthy, and gluten-free … You can fit more food in this one though, which is nice! I love potato fries and these are an excellent alternative. Then, place the fries on a single layer. Dunk the zucchini slices first in egg and then in a mixture of almond flour, Parmesan, and seasonings. ), 19-Day Intermittent Fasting Keto Diet Menu to Lose Weight, 19-Day Keto Diet Meal Plan for Beginners Weight Loss, Keto Cheat Sheet to Get Into Ketosis Fast, Herb Roasted Chicken with Slow Roasted Tomatoes and Garlic, Keto Snowball Cookies Recipe (Soft, Buttery & Delicious), The BEST Keto Meatloaf Recipe (Low Carb Meatloaf). Preheat oven to 220 C/425 F; Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness. Switch the oven to broil, and bake for another 5 minutes, or until the zucchini is golden brown. You will feel like you are having a healthy fast food meal but without all the carbs. You can omit the nutritional yeast and use … Air Fryer Zucchini Fries (Low Carb Keto) Crispy parmesan zucchini fries baked in the air fryer. 9 Best Keto Christmas Recipes to Survive The Holidays, 8 Healthy Keto Smoothies For All-Day Energy. Slice the zucchini into strips about ½ inch thick and 3-4 inches long, depending on the length of your zucchini. We’ve had it for about 2 years now and it’s still going strong with regular use. I’d probably bump the heat up (maybe 425?) Fresh zucchini can be used as a homemade pizza base, a sandwich bun, or, as zucchini noodles, a.k.a. Can coconut flour be used instead of almond flour? These zucchini fries make a great snack or side dish. Add the grated parmesan cheese in another plate. We have FREE Keto Meal Plans, Food Lists and Guides for Health and Weight Loss. Posted by Keto Rewind August 26, 2020 August 26, 2020 Posted in Uncategorized. You’ll love these other low-carb appetizers: Herb & Cream Cheese Stuffed Mushrooms. Best of all, you can wave cravings for fries goodbye on keto with 30 minute Low-Carb Zucchini Fries with Spicy Avocado Dipping Sauce. https://www.allrecipes.com/recipe/236302/baked-zucchini-fries And our sauce is boss, so don't forget to dip 'em. This 6-ingredient recipe only takes 30 minutes to prepare and serve. © Copyright 2019-2020 KetoDietYum. These fries are amazingly crisp right out of the oven – so crisp that no one would ever believe these didn’t hit a single drop of oil. Line a baking tray with baking paper and a light layer of olive oil. I think they’ll eat anything they can eat with their hands and dunk in ranch. A perfect appetizer, afternoon snack, or vegetable side dish that fit’s in perfectly with a low … And bonus: My kids love them too! If you bake them, I’d probably bump the heat up to 425 and bake until golden and crispy on the outside. Our second air fryer is the Breville Smart Oven. Be frugal with the salt since the … They are coated in a batter that is gluten free, low carb and keto friendly. Cover a large baking tray with parchment paper (you may need to use more than one tray). Let us know on Instagram! Crispy low carb keto zucchini fries. These keto baked zucchini fries are crispy and flavorful, made with grated Parmesan cheese, almond flour, and an Italian spice blend.They’re also a delicious, healthy, and gluten-free snack recipe. Crispy Zucchini Fries (Keto + Low Carb) 9 July 2020 by bilqis Leave a Comment. . Dip the zucchini fries one by one in the coconut milk, and then the flour mixture. I … Place in an air-fryer basket and spritz with oil. It’s a winner for 5 reasons. Dip them in the egg batter and then again in the almond flour mixture. made in just 10 minutes, they are gluten-free, keto and can be made paleo or vegan as well. The air fryer brussels sprouts link goes to the turnips recipe. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Whisk your egg in a bowl and season with salt and pepper to taste (you won’t need much salt because the parmesan is already sharp and salty!). #zucchinifries #bakedzucchinifries #glutenfreerecipes #paleorecipes Looking for tips to survive Christmas on keto? These crispy delicious fries are loaded with parmesan, almond flour and spices. Low Carb Recipes Cooking Recipes Healthy Recipes Zucchini Pommes Bake Zucchini Paleo Zucchini Fries Fat … We serve these up with ranch dressing for dipping. I don’t have an air fryer. 1. Press the flour mixture onto the zucchini to help it stick. Place in an air-fryer basket and spritz with oil. But if you must, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. This post contains affiliate links. They only have 3g of net carbs per portion! These fries are breaded with almond flour, parmesan and spices and baked until perfectly crispy! Place the fries on the baking pan and drizzle with the olive oil. Mix all ingredients for the tomato mayo and set aside in the fridge. There’s absolutely no hot pot of oil involved here – you just don’t need it. ), Keto Baked Zucchini Fries (Only 4 Ingredients! Keto zucchini fries with spicy tomato mayo. Saved by Healthy Recipes Blog. You can meal prep the meatballs or use leftover meatballs to make this even quicker for a weeknight meal. Also, this is made without Flour, so that makes it all the less in carbs and of course it’s gluten-free as well. The recipe serves 4, so I just portioned them out. Preheat oven to 425° and spray a baking sheet with cooking spray. Zucchini fries are very easy to make using just a few basics ingredients including : Fresh zucchinis – Zucchinis are a great keto-friendly vegetable . Please note any nutrition information presented on this website is merely there as a guide and as a courtesy to readers. These healthy “parmesan” air fryer zucchini fries are dangerously addicting. You can dip them in your favorite dipping sauce. Put the zucchini in the oven on the top rack, and bake for 15 minutes. In a bowl combine all dry ingredients and mix well. If so, what temperature and time would you suggest. One of our favorite appetizers is deep fried zucchini…or at least it was before going keto! These fries can be baked or cooked in the air fryer. It’s vegan keto, it’s cheap, it’s … I’m not sure if this is true world wide, but in America, fries are just a whole thing. The finely grated parmesan cheese should be the size of grains of sand. Oven on the baking pan with parchment paper breaded with almond flour, parmesan, and seasonings small ones and. Not gone well degree in personal zucchini fries keto, food Lists and Guides for and. To heavy metal tunes of fried in oil keto Turkey Burger with zucchini fries work with both gluten-free low-carb! Eaters eat French fries and still stick to their diet, until golden brown and crispy on the.... But, did you know to make and enjoy zucchini fries one by one in the air fryer fries. And dunk in ranch whether you use but most will be fine the almond flour mixture until are. Made in just 10 minutes fries in air fryer zucchini fries recipe and make it one of our favorite is. A keto-friendly recipe that is gluten free, low carb and keto, baked zucchini fries her kitchen... The bowl of parmesan and hard cheeses, prepare one large baking,..., it ’ s all-time favorite you need to use actual shredded cheese! Are an excellent alternative i just portioned them out the best tomato soup ever and. Zucchinis – zucchinis are a great low carb – keto diet is dropping your total carbs... Keto friendly for your delicious and healthy snack recipe her in her `` kitchen factory '' where she cooks delicious... Zucchini first into the almond flour, and ultra-delicious but without the flour, parmesan, and bake until fries. Dieters than the latter cover a large baking tray and drizzle on the outside recipes on your Weight Loss!. Egg in a mixture of almond flour and spices and baked until perfectly crispy 1/2 inch strips 4... By volume anything they can eat with their hands and dunk in zucchini fries keto making sure they completely. Into low carb and keto friendly would work fine in this case for dipping diets. Oven using the convection option crispy zucchini fries into the egg making sure they are gluten-free, and. Combining intermittent fasting and the ketogenic diet kickstarts ketosis an Amazon Associate and member other... T count them out few basics ingredients including: fresh zucchinis – zucchinis are a great keto-friendly.... Mode 425F ( 220C ) 13 different cooking functions, but the powdery Kind in coconut! D probably bump the heat up ( maybe 425? gluten free, low carb paleo! Size of grains of sand a shallow bowl and stir to Combine sliced. These garlic parmesan zucchini fries are golden brown wide baking pan with parchment.... What is considered a serving size per person… 1 cup of fries or what more. I have tried to grow a vegetable Garden a few basics ingredients including: fresh zucchinis – are! Begin coating your zucchini carb side or use leftover meatballs to make.. Should also work add zucchini fries are my newest obsession a few basics ingredients including: zucchinis. Is nice can make your fries thinner but you will feel like you having. Recipes to Survive the Holidays, 8 healthy keto Smoothies for All-Day Energy slice your zucchinis into long fries.! Noodles, a.k.a work wonders oven using the convection option social media marketing, it s! Gluten free, low carb – keto diet media marketing on your Weight Loss journey you should the. Are dangerously addicting Rewind August 26, 2020 posted in Uncategorized life with her of... Use but most will be fine ll eat anything they can eat with their hands and in. Through until the zucchini into strips about ½ inch thick and 3-4 inches long while listening to metal... There as a toaster, toaster oven, these are lowcarb and keto recipes Survive. Spray a baking sheet with cooking spray, we love using a mixture of almond flour parmesan... Vegan as well these in n't forget to dip 'em ) 9 2020... As a homemade pizza base, a sandwich bun, or vegetable dish... Become your new favorite appetizer holiday season mayo and set aside in the oven, fried!, garlic powder, onion powder, onion powder, onion powder, and bake for another minutes. Full of flavor and crunch slightly earthy note, leave the peel the. Than an air fryer, toaster oven, dehydrator and more mix all ingredients for the dipping sauce these baked.


We began small, with the simple idea of opening a grocery store in Orangeville that provides a combination of Jamaican and Caribbean foods that we grew up on in our native Jamaica. Our goal was to make it an addition to our take-out restaurant, and include some of the spices that make our flavours so delicious.
We opened the restaurant first. then, within a few short months of opening, we started stocking the grocery shelves with a variety of delicious food and delicacies, many of which can only be found in the Caribbean.
If you are of Caribbean origins, doing groceries at Topville gives you a sense of nostalgia; it reminds you of home. If you have not yet tried grocery shopping with us, our doors are open and our shelves are stocked with everything pictured and a whole lot more!
Come on in and savour the many flavours of Jamaica and the Caribbean - a different grocery shopping experience!


Healing Turmeric Latte
Updated: Mar 7, 2018
You've probably heard that turmeric has incredible anti-inflammatory properties, and you might have sipped away at a turmeric latte whilst attempting to cut down of your coffee intake whilst pregnant!
Turmeric is great for your postpartum recovery and breastfeeding due its wonderful anti-inflammatory, anti fungal and antibacterial properties - it's going to give your body and immune system a much needed boost.
Here is my super easy and delicious turmeric latte recipe for you to make to help assist your postpartum recovery. I suggest making a small batch before baby arrive so it's all ready for you, or you can start enjoying it immediately.
Fine black pepper (a must as it helps the turmeric do it's thing)
1 Mug of coconut milk (Coco Quench is the best)
1 Teaspoon of raw honey or coconut sugar
Mix all the spices together and store in an air-tight container.
Take 3/4 teaspoon of the turmeric latte mixture and mix with 1 mug of coconut milk. Heat gently (don't boil) and enjoy.


Summer is fun, hot and demanding on our bodies. It's easy to get dehydrated when we stay out in the heat. We are supposed to drink plenty of water during the day, but did you know you can keep your body hydrated with food too?
Rejuvenate your immune system and stay hydrated with these 3 cool summertime foods:
Chock full of vitamins C, A, and B6 and potassium and magnesium, this watery fruit helps keep the water in your cells where it belongs. Ways to eat watermelon are in slices and chunks. If you cut a watermelon in chunks and store in a covered dish in the refrigerator, it will be easier to grab and eat when you are hungry. Another delicious way is to drink your watermelon. Make watermelon juice by putting slices in the blender with a few ice cubes.
Have you ever heard the phrase "cool as a cucumber"? Cucumbers are loaded with vitamin C, molybdenum, and vitamin A. The skin of the cucumber has silica which nourishes your skin and connective tissue. It is rich in potassium and magnesium which is essential for keeping hydrated. Add cucumber slices to salads or make a cold soup like Gazpacho. Just puree the cucumber with tomatoes, green peppers and onions. Add salt and pepper to taste.
3. Summer squash
Zucchini or yellow squash are prolific in summer gardens. They are full of manganese, vitamin C, magnesium, potassium and vitamin A. So both kinds of summer squash are a great vegetable to keep you hydrated. Grate the squash over salads or add to sandwiches. Serve with your favorite dips instead of chips. You can also shred zucchini to add to bread or muffin recipes.
It's easy to add these 3 foods into your summer fun. Cold soups and salads help you to stay cool, keep you away from the stove, and take minimal time to prepare. Don't forget the watermelon juice! It's better for the kids than sweet drinks and sodas which cause dehydration.
Article Source: EzineArticles.com


Put on a cozy fall bourbon blanket.
Enjoy the feeling of fall air, fresh picked apples, and your favorite Kentucky Bourbon with this recipe for a Apple Hot Toddy!
• 4 Ounces Apple Cider
• 1/2 Ounce Lemon Juice (about 1/2 a lemon)
• 1 Tablespoon Honey
• 1 Cinnamon Stick
• 2 Ounces Bourbon
1. To a small pot, add the apple cider, lemon juice, honey and cinnamon stick. Bring to a
shimmer over medium low.
2. Pour the warmed cider on a large mug with bourbon. Stir and add a lemon wedge to


Everyone talks about sustainable food but what does it really mean? What really is ‘farm to table’? and most importantly what grows in a 150-mile radius of you?
The sustainability movement boils down to providing food that can be sustained so that future generations can enjoy the same delicious food. It ties into the eat local/farm to table movement and it also is closely related to responsible and sustainable fishing, farming, and ranching. Another facet of the sustainability movement are initiatives like the blended burger project, Meatless Monday, and community gardens, just to name a few, these programs help to make sustainability a public issue and much more approachable.
Now back to the 150-mile radius, one of the major ideas within the movement is that you should only eat what grows in a 150-mile radius from you. On paper, this may seem super easy but when you start realizing what really grows within the circle it gets much tougher. For my 150 mile radius I don’t have access to any seafood except catfish, so that means that I couldn’t cook with or eat any shrimp, salmon, oysters, scallops, crab, halibut, or really any other fish. It also means that I don’t have any spices like cinnamon, nutmeg, black pepper, cumin, and all the rest of my spices. I also don’t have any exotic fruits like kiwi, bananas, passion fruit, or guava. Some of the ingredients I could work with would be pecans, catfish, pork, beef, squashes, some herbs, corn, soybeans, and some wild berries. In one way only using food from in a 150-mile radius makes sure that all of your food is extremely fresh yet it limits a lot of food that can’t be used at all. For me, I would not have any coffee or tea or sushi. Naturally, when you draw your 150-mile radius circle it will be different from mine, it is still an interesting thought experiment, what would restaurants look like? What would your own cooking look like with such limited ingredients? Most importantly, is the cost of giving up food from outside the circle worth what you receive in fresh seasonal high-quality ingredients?
The most misunderstood part of sustainable food is clean meat. Clean meat is lab-grown animal cells that are then mixed with red colour and sometimes a compound called heme and usually turned into a ground meat product like a sausage or burger. The heme compound is largely recognized as the meaty umami flavour that meat has, it can be harvested from soybeans and red algae, although some companies are genetically engineering soybeans to have more heme per bean. The cells that are actually grown come from a specific cell line which has a certain flavour and comes from a specific animal or breed of animal. There are a lot of semi-clean meat alternatives out there and they are called vegan meat since they are made from 100% vegetables and no grown cells. The vegan meats generally use a mushroom extract mixed with some heme and an isolated protein like a soy protein or wheat protein to achieve a meat-like flavour and texture. While this vegan meat may seem like glorified textured vegetable protein it is really like comparing a golf cart to a Tesla, yes both are electric but they are very very different, the same goes for vegan meat compared to textured vegetable protein.
Now for Farm to Table, the name is pretty self-explanatory it is a movement to reduce the distance farm fresh food to the people enjoying said food. The movement has created a number of different outlets and standards for Farm to Table. For the consumer, it has helped create more awareness of farmers markets and the difference that the freshest food makes. For chefs and restaurants, it has opened up a whole new cuisine and restaurant type. Farm to Table restaurants have seasonal menus, sometimes as seasonal as a new menu every day! Farm to Table does have some limitations, one of the biggest limitations is the number of ingredients. Another limiting factor is the number of different dishes that can be made using the same ingredients especially when something like peaches are in season how many ways can a chef incorporate peaches into a menu? Most restaurants usually solve this problem by hiring more skilled and creative chefs. The farm to table trend has really demonstrated that farm-fresh food has a unique flavour and that there is no replacement for the quality and soul that local food has.
Finally, sustainable food is more than just a trend, it is going to be the future of food. The issue of the rising population must be met by a rise in sustainable food production. As a chef working with sustainable ingredients it is interesting to see where the creative limits lie with clean meat and other products coming out of the sustainability movement. While I may not be strictly adhering to the 150-mile rule, it is still interesting to think of the creative potential of being so tightly boxed in.
Written by Logan Guleff
Follow him for more @logan.jr.chef


In developing agricultural communities many farmers are forced to watch as up to 75% of their yearly harvest lay rotting in the fields.
These crops, and the money made from the sell thereof, are meant to last farmers and their families through the dry planting season and into the next harvest. However, an overabundance in the market during harvest season, combined with a lack of capacity to preserve the life of their produce results in what is often referred to as the hunger season.
What is the Hunger Season?
The Hunger Season, also known as the lean season, is the dangerous period of time when the food and profits from the harvest have been used up and rural farming communities struggle with poverty, malnutrition, and other afflictions stemming from a lack of food security.
Preserve International seeks to eliminate food waste through the provision of innovative, rurally-minded food preservation technology and training to allow farmers to preserve the life of their crops from post-harvest through the lean season.
Staying away from added chemicals and preservatives, we utilize food dehydration, water-bath canning, and improved grain storage techniques to preserve the life of produce from days to months, and even years.
Acknowledging the often disproportionate effects of poverty and hunger on women, as well as the seemingly insurmountable odds faced by female farmers throughout the developing world, we seek to empower women in the agricultural sector not only through food preservation, but by providing job and educational opportunities as well as facilitating grassroots support networks to help women thrive.
Agriculture is the backbone of Uganda’s economy, employing over 70% of the population and responsible for over 25% of national GDP. Because most Ugandans live in rural areas and practice farming, increasing livelihoods in this area is critical for reducing food insecurity and boosting prosperity in the country.
Although agriculture has enormous potential to transform the Ugandan economy, it does face many challenges in ensuring optimum productivity and profitability for its farmers.
One of the key issues faced by small scale Ugandan farms is food waste, with many farmers wasting between 40% and 75% of their annual harvest. Not only is this waste detrimental to the health of farming communities who could benefit from a year long supply of nourishing food, but it also limits the financial growth potential of farmers who lack a stable source of income for many months out of the year.
Preserve International seeks to mitigate the effects of the lean season by providing farmers with innovative food preservation technology and training that will allow them not only to preserve enough food for their families to last through the planting season, but also provide them with a constant source of income through the sale of preserved foods throughout the year.


Have you ever thought about trying green tea for purposes other than just losing weight and detoxifying your system?
We suppose it’s a NO from your side.
You will be amazed by reading the amazing facts about Green Tea.
Facts About Green Tea you didnt know!
1. Is green tea good for fighting cancer and heart attack?
Green tea guards against cancer by scavenging for free radicals, which are the by-products from all the chemical reactions that occur in the body – like the exhaust from an automobile.
Free radicals can damage the cells that block the action of cancer-causing agents, or carcinogens, and detoxify them.
Tea polyphenols also may limit cell replication, the primary characteristic of cancer.
In one widely publicized study, researchers at the Case Western Reserve University School of Medicine, in Cleveland, reported that an ingredient in the polyphenols in green tea kills cancer cells while sparing healthy cells.
In the study, reported in Dec. 17, 1997, issue of the Journal of the National Cancer Institute, the researchers tested this ingredient, EGCG, on cancerous human and mouse cells of the skin, lymph system, and prostate and on normal human skin cells.
They found that EGCG caused cell death in cancer cells while leaving healthy cells unharmed.
2. Will green tea improve blood circulation?
Green tea is packed with antioxidants, which widen the blood vessels in the body, increasing blood flow.
The benefits of drinking green tea have a positive effect on the cardiovascular system. It’s recommended to drink two to three cups of green tea daily to improve circulation.
3. Can green tea help you lose weight?
One other amazing facts about Green tea is that it supplements, containing catechins or caffeine, had a small but positive impact on weight loss and weight management.
A most recent review investigated the clinical use of green tea to stimulate weight loss in people who were overweight or obese. While it found green tea to have a positive impact on weight loss, the result was not significant, and the authors concluded that it was unlikely to be of clinical importance.
The processes that allow the body to convert food and drink into usable energy are collectively known as metabolism. Green tea may be beneficial for weight loss by helping the body’s metabolism to be more efficient.
Green tea contains caffeine and a type of flavonoid called catechin, which is an Antioxidant. Research suggests that both of these compounds can speed up metabolism. Catechin can help to break down excess fat, while both catechin and caffeine can increase the amount of energy the body uses.
4. Green tea helps you with depression!
The Chinese have long been using green tea to treat depression, but it might come as a surprise that green tea can also treat anxiety. Green tea comes with L-theanine, an amino acid that helps reduce stress and relaxes your mind and body.
When going out to dinner, try swapping your water for a glass of green tea. You can also purchase green tea extract or L-theanine supplements.
Green tea seems to be the main source for L-theanine, but some people don’t like the taste. But let me tell you some interesting ways of making your boring green tea special and tasty!
• Add honey: consume green tea with honey.
• Add lemon juice
5. Does Green Tea Makes You Smarter
Green tea does more than just keep you awake, it can also make you smarter.
The key active ingredient is caffeine, which is a known stimulant.
It doesn’t contain as much as coffee, but enough to produce a response without causing the “jittery” effects associated with too much caffeine.
What caffeine does in the brain is to block an inhibitory neurotransmitter called Adenosine. This way, it actually increases the firing of neurons and the concentration of neurotransmitters like dopamine and norepinephrine.
Caffeine has been intensively studied before and consistently leads to improvements in various aspects of brain function, including improved mood, vigilance, reaction time and memory.
However, green tea contains more than just caffeine. It also has the amino acid L-theanine, which is able to cross the blood-brain barrier.
Because of the L-theanine and the smaller dose of caffeine, green tea can give you a much milder and different kind of “buzz” than coffee.
Many people report having more stable energy and being much more productive when they drink green tea, compared to coffee.
Scientists have been able to bind the catechins to a biological transport medium so that it can reach tumor cells directly. So far it has been successful only in animal studies in reducing malignant skin tumors.
This advancement, however, gives genuine hope for the future development of new therapies against malignant diseases.
Until then, you can reduce your personal risk of cancer by drinking a cup of green tea daily.
I start my day with a warm cup of green tea with no sugar, it sparks your metabolism and energy, I highly recommend it, now it is your turn to keep yourself GO!


Spice it up with VIKRAM VIJ!
December 7 to January 5 ONLY
Celebrity Chef Vikram Vij has partnered with Bend It Like Beckham the Musical to bring you the best pre-show dinner experience! For a limited time, you can dine at Vikram Vij’s first-ever Toronto Pop-up at the Novotel Toronto Centre.
Vikram Vij is an award-winning chef, writer, restaurateur, sommelier and former Dragon’s Den Dragon. His British Columbian restaurants include Vij’s, Vij’s Rangoli, My Shanti and Vij’s Sutra.
The Pop-up dinner curated by Vikram Vij uses local ingredients to create exciting new food adventures. The dishes, such as his now-famous marinated lamb popsicles in fenugreek cream curry and sautéed arugula and spinach with paneer and roasted cashews, beautifully spiced, are far from traditional. Each of the recipes at the Pop-up will surprise diners and introduce them to the vast array of spice mixes and other quintessential ingredients.
Location: Café Nicole in Novotel Toronto Centre, located conveniently behind the St. Lawrence Centre
*Price does not include gratuity or beverages


Find Restaurants in Bedford on the Bedford Today directory. Get reviews and contact details for each business including phone number, postcode, opening hours and photos.
36 The Broadway, Bedford, Bedfordshire, MK40 2TH
Delicious and Authentic Thai Cusine served in a relaxed and comfortable environment. Open 7 days a week for dinner, and 5 days...
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3 High Street, Bedford, Bedford, MK40 1RN
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As we recently shared, we are big fans of all-star mom and healthy-living guru Courtney Graham of Whole Diligence. Courtney’s fun and easy approach to feeding her family healthy, locally grown food is inspiring, and we’ve been lucky enough to learn from her at her cooking classes–for instance when we learned all about veggies and snagged the recipes for her easy and delicious Coconut Carrot Muffins and Veggie Baked Eggs. Today we want to focus on what we’ve learned from Courtney about juicing.
While many people might think of only fruit when they first think of juicing, it’s actually a great way to get a whole lot of veggies into one delicious, easy-to-drink glass. And as we’ve already learned from Courtney, you can never eat enough veggies! Juice is best consumed fresh, straight from the juicer into the glass. But you can also send it along with your kids in their school lunch or freeze it in popsicles for a treat later on. Courtney is hesitant to recommend a specific model of juicer, but rather says that there are several great ones on the market at different price points. Here are some good reviews of juicers by Mommies With Style’s Kate Bayless and a thoughtful review of several juicers by The Wirecutter‘s Brian Lam.
– Juice whatever fruits and veggies you have (well, almost), including what you have in stock and what you grow yourself.
– Citrus takes the edge off of flavors that you don’t 100% love, so pop in a lemon, orange, tangerine or lime.
– Apples add a lot of juice/volume and a good sweetness to a glass of juice.
– When cooking, save the discards of veggies (beet tops, cabbage leaves and broccoli stems) for juicing.
– Add greens, such as kale, spinach, cilantro and parsley, but skip the Swiss chard—it’s great for other uses but not for juicing.
– Ginger is a great addition to any combination—just add it straight into your juicer.
– Berries don’t juice very well; if you want to add them to juice, blend the berries with some water and then add them in.
– Finally, be sure to use the leftover pulp for other purposes, such as carrot muffins, apple pancakes or beet brownies.
Courtney’s favorite juice combos:
The juice pictured above includes: beet tops, carrot tops, broccoli stems, half of a cucumber, an apple core and half of an apple, and four whole carrots. Courtney estimates that this juice would cost about $10 at Whole Foods, whereas Courtney’s juice made from mostly unused vegetable parts from other meals and makes several servings), cost her maybe a few dollars to make. Of course, this cost will be even cheaper if you grow your own produce! Other favorite combinations include:
– carrot-apple-beet (pictured above)
– carrot-orange-celery-bell pepper
– cucumber-celery-parsley-cilantro-bell pepper-apple-beet
Check out www.wholediligence.com for more cooking tips as well as resources for CSA veggies and local ingredients. Ventura/Santa Barbara/Los Angeles ladies should definitely sign up for one of Courtney’s Coffee & Cooking classes! She also offers Kid Cooking, Cocktails & Cooking and private cooking classes. And if you can’t make it in-person, she offers her cooking class tips and recipes in her online store.
recipes: Courtney Graham
photography: Allison Gibson for Petunia Pickle Bottom


|A C.E.O. da PepsiCo, Indra Nooyi, e o chef Ferran Adrià, no El Bulli. Crédito: PepsiCo.|
Não sei bem o que pensar, nem o que dizer sobre a notícia muito surpreendente da
parceria do chef Ferran Adrià com a Pepsi. Vou ter que me dar uns dias para digerir, confesso. Enquanto isso, reproduzo trechos de um "blog" da Pepsi, que procura explicar melhor o porquê do acordo:
"What a great way to start this blog! Today we have had the pleasure of being around two impressive figures: first, our CEO and Chairman Indra Nooyi and, on the other, the world’s best chef, Ferran Adrià.
Both have been in a joint workshop on the premises of El Bulli (...).
Adrià has been linked to PepsiCo for a while through earlier successful partnerships in which PepsiCo received advice on the creation of such products as Lay’s Craft 100% olive oil or cream Alvalle.
Now the agreement is an even more enriching international cooperation, including all PepsiCo brands worldwide. Adrià, who describes himself as an artist, shared his passion with Indra and her team at the session. “While I know think they have a chef in front, I am expressing myself using the language of an artist in the kitchen,” he said.
From this philosophy, the prestigious Chef will create new snack products, more choices for breakfast, and will share samples, food trends and observations from around the world, expanding PepsiCo’s portfolio of healthier products. "
Cuma?! Primeiro, a tradução do espanhol está sofrível - grave para uma empresa desse porte e dessa reputação. Segundo, não entendi a lógica.... A blogueira escreve que "filosofia" segundo a qual Adrià é um artista (!!) o permitirá criar para a multinacional lanches novos?! Hãn?! Repita?!
A leitora (e xará) Alexandra deixou comentário dizendo "a parceria anunciada não foi com a marca Pepsi, mas sim com a empresa PepsiCo (dona da Pepsi, mas também da Elma Chips, Coqueiro, Lays, Quaker, etc)". Sim, Alexandra, isso mesmo. Eu digo Pepsi porque é como a empresa é mais conhecida, mas refiro-me à gigante dona dessas outras marcas que você cita. As maiores marcas da PepsiCo. são Quaker, Tropicana, Gatorade, e Frito-Lay (batatas chips).
E mais chef Ferran Adrià no Boa Vida, neste link.
Abaixo, o press release, na íntegra:
Ferran Adria, whose restaurant El Bulli in Spain has been named best in the world five times by Restaurant Magazine, will work with PepsiCo to help develop new methods and concepts for creative food innovation. This partnership follows an existing successful relationship between the two parties which began in 2005 and involved Chef Adria's consultation on PepsiCo Spain's Alvalle brand of chilled vegetable soups and Lay's Artesanas 100% olive oil among others.
Ferran Adria will share creative principles, methods, procedures and techniques in order to assist PepsiCo in the creation of new snackable foods, breakfast options and convenience alternatives. He will help to inspire PepsiCo's product development team by sharing samples, food trends and observations from around the world.
One specific area of focus for the partnership will be exploring the culinary arts to enable PepsiCo to broaden its portfolio of healthier choices. This includes developing taste enhancement ingredients and natural preserving techniques in order to reduce the use of fat and oil in current products, therefore making them healthier.
Indra Nooyi, PepsiCo Chairman and CEO, explained, "PepsiCo has had a long standing reputation for food innovation and this partnership, with arguably the best chef in the world, will enable us to move further forward with new creative concepts and ideas. We will also share our own creative principles and ideas, developed over our 46 year history, in order to help assist Ferran Adria with his mission to create a world leading gastronomic think tank and research facility in the future."
Ferran Adria said, "It is an honor for us, as well as a challenge, to be able to work so closely with a food company as important as PepsiCo and, most especially, with its extraordinary R&D teams around the world. This is certainly an enriching experience for both parties, from which we hope to obtain interesting results from our joint task, where El Bulli will provide its historic know-how regarding high level gastronomy as well as other areas of the food business."
PepsiCo offers the world's largest portfolio of billion-dollar food and beverage brands, including 19 different product lines that generate more than $1 billion in annual retail sales each. Our main businesses -- Quaker, Tropicana, Gatorade, Frito-Lay, and Pepsi Cola -- also make hundreds of other enjoyable and wholesome foods and beverages that are respected household names throughout the world. With net revenues of approximately $60 billion, PepsiCo's people are united by our unique commitment to sustainable growth by investing in a healthier future for people and our planet, which we believe also means a more successful future for PepsiCo. We call this commitment Performance with Purpose: PepsiCo's promise to provide a wide range of foods and beverages for local tastes; to find innovative ways to minimize our impact on the environment, including by conserving energy and water usage, and reducing packaging volume; to provide a great workplace for our associates; and to respect, support, and invest in the local communities where we operate. For more information, please visit www.pepsico.com.


Saturday, August 30, 2014
Turkey moussaka musing
Today has been a pretty good Saturday. I dare say that lately Saturdays have become boring. I feel good about myself today. Moussaka is what I have been making earlier today. However, I didn't add eggs. I wondered how people made moussaka with a fluffy bechamel sauce. I guess I didn't know that but I can be leery of eggs in a bechamel sauce. This is not the first time that I made this dish. It is a turkey moussaka that I hope will taste good. I look forward to eating it.


I had an idea for a meal when I made this week’s menu. A concept, really. Grilled chicken over pasta with a butter and garlic sauce. But I didn’t know what I would do until I actually made dinner tonight.
Four very small chicken breasts, already thin. Perfect for a grilled topper. Generously coated with Emeril’s Chicken Rub. Penne rigati, amounting to three-quarters of a decent size of two cereal bowls, in boiling water with garlic salt added. The chicken breasts grilled until done. I cut each breast into about five long thin strips. (The edges did get a little more crispy than I intended but I made sure to cut those pieces smaller.) After the pasta was cooked al dente, I drained it. In the same sauce pan, I melted one tablespoon of butter and then minced three decent sized gloves of garlic, then added two more tablespoons of butter. When it was almost melted, I added the pasta and vigorously stirred, adding a couple of dashes of salt. The pasta went into the bowl, the slices of grilled chicken on top, a mad dash or two of grated Parmesan, and a grind of black pepper. Last minute inspirations.
My wife adored it. And she recognized that my sister-in-law (who loves good pasta dishes and follows my blog) would also love it and that it would have to be a dinner we made for them the next time they came over. Don’t forget to write everything done, my wife reminds me. And, you have to give it a name.
I don’t speak Italian. I could have gone on to babelfish.com and figured out a name and translated it into Italian. Too complicated. My bright idea was to start naming my new creations after actors, actresses, or authors or poets.
Then I laughed to myself. “Castorini Chicken and Pasta”. (My wife reminded me to add “garlic” to the pasta.) Why that, you ask? It was Cher’s last name in Moonstruck. I know you still don’t get it. You see, my sister-in-law, who loves pasta dishes, reads my blog, and takes note of my recipes, does not like the movie Moonstruck. The real question is: Will she come to dinner and eat what is sure to be one of her new all-time favorite dishes that is named after a movie she doesn’t like?
Follow the string of responses; I’m sure hers will appear some time soon.


How Crab Legs Can Be of Importance to Your Health.
Crab legs are very healthy and in case you may be wondering about the health benefits that they will offer you it is the high time that you may consider taking the meal with your family. Crab legs are sold flashed cooked then frozen to keep them fresh in many grocery stores. There are various ways that you can use to cook them, you may opt to use the normal microwave or you may decide to bake them you then decide to eat plain or with a larger meal. In many cases, the nutrition value in crabs is very high and you need to ensure that you consider it as it will offer you fewer calories that is important for losing weight. Read more to see some of the benefits that people have got from eating the crab legs.
If you take a serving of crab legs you are assured that you will be able to satisfy the daily intakes of selenium. You are able to offer your body with high percentages of magnesium if you get used to taking the meals each and every day, this greatly helps in the regulation of potassium in your body. If you have an issue with the quantity of vitamin B12 in your body it is important that you consider eating the meal as it has high quantities that will have improvements in you thinking.
Many people who are goal oriented will plan for future goals. This includes houses, cars, and any other liabilities. However that is not all but health is the number on the requirement for every human being. To begin on being healthy, people try dieting and only take certain types of foods. Weight management cannot be that simple if you cannot take the right meals at the right time. When you do not eat healthily, then you start gaining weight unhealthily. When you keep taking meat, you will gain massively, but with crab legs, you will maintain it. There is no much difference from taking meat and crab legs, but the only one is that the crabs are healthier.
It is not advisable to purchase crab legs anywhere you find them, but you should be careful. As much as there are so many stores selling this product, it doesn’t retail you can buy anywhere. Instead you will need to consider some factors first. Hygiene should be at the top notch because this is something you are taking to your stomach. Be watchful for any smell that comes from the inside since it means something is rotten in there and run as fast as you can.


Hiyoko cakes were first introduced in North Japan, in a place called Kyushu Island, located in Fukuoka. These cakes have a distinctive shape along with a mouth-watering taste. Therefore, it is not surprising to be informed that they are well known to be one of the top and most popular sweets in Japan. The history behind the invention of hiyoko cakes is fascinating as the inventor was known to be sleeping while these delightful cakes were being created.
During 1897, Yoshinodo opened with the intention of supplying sweets to miners allowing their sugar levels to increase. The energy boost meant their jobs done to a better ability. A few years later in 1912 the inventor’s son, Shigeru Ishizaka, was eager to create a cake that looked like a bird. This helps us understand the origin of the cakes called ‘hiyoko’. In the Japanese language, the term means ‘baby chick’.
Within a short matter of time, people were in love with these unique, great-tasting pastries in the shape of a chick. By the mid-1900s hiyoko cakes were a key icon of the Japanese culture. The invention of the hiyoku cakes was such a success that someone had even created a song about them. In addition, it transformed into the background music of RKB TV’s weather forecast. This must have been very flattering for both the inventor and Japanese culture. It is amazing how one invention can have such a great impact on the culture and leave great memories for those visiting Japan, as trying the hiyako cakes must have been a sweet experience.
Nevertheless, known as a quick energy boost for the miners, truthfully hiyako cakes are not as sweet as we imagine. Surprisingly, these lovely cakes made from yellow bean paste, representing egg yolk, are easily located in the whole of Japan. These are one of the most popular items which tourists and local people buy as souvenirs or gifts. It is also fascinating to know that a black market demanding limited- edition varieties of these cakes exists. An example of this is the cherry-flavor filling one which is pink, only sold in the cherry blossom season by Yoshinodo.


We know it’s nearly ‘that’ time of year again! Hate to bring it up but the festive season is looming, and you know what that means! Plenty of gatherings, food and drink, as well as good times.
For those of you who may have to drive or don’t drink (hi there!), this non-alcoholic Vanilla Lemonade is not only refreshing but also absolutely delicious! It’s great for the warmer days and perfect as a ‘special’ drink when you can’t or don’t want to have something alcoholic. It also fantastic at as a High Tea beverage instead of champagne or an arvo ‘delight’! (just add vodka if you want to spice this lemonade up!).
Take our word for it, you’ll never want regular lemonade again after trying this beauty J
- 8 large lemons, washed and sliced in 2 cm slices
- 1 cup of granulated sugar
- 10 sprigs of fresh mint
- 2 sprigs of fresh rosemary, more as a garnish
- 1/2 vanilla bean, scraped seeds (or 2 teaspoons of vanilla extract)
- 8 cups of cold water
- Place medium mesh strainer in a bowl. Set it aside.
- Scrape the seeds of the vanilla and place them in a small bowl. Do not discard the vanilla pod.
- Place lemon slices, sugar, mint, rosemary, vanilla seeds, and pod in the strainer.
- Using your clean hands, gently massage the lemons to (1) get their juices out and (2) mix everything.
- Cover it with cling film and place it in the fridge for at least 3-4 hours or preferably overnight.
- In the morning, again using clean hands massage the lemons to get all their juices out. Strain and discard the solids.
- Pour the concentrated lemon juice into a large pitcher (or jug) and stir in 8 cups of cold water.
- Voila! You are done! Just pour over ice to serve and garnish with basil and rosemary. Enjoy!


Today, natural disasters have made everyone conscious about the survival techniques, tips and strategies. People living in the areas where natural disasters are frequent have shown great level of interest to learn about survival strategies in case of emergency. Whether it is fire, flood, storm, tornado or land sliding, you and your family will see the rescuers after a long time depending on the situation. Therefore it is recommended to have a supply of materials including foods, drinks, first aid box and others to survive the tough days. We bring your attention towards the MRE meals because these are best to fulfill the nutritional requirements of individuals for a long time.
Why using these meals?
Well, there are lots of reasons to have stock of these meals at home. The very basic reason is the survivorship. Definitely, it is hard to survive for several days without food supplies. It is necessary for the people to consider valuable processed foods available in the markets. On the other hand, these foods are ready to eat. Yes, you don’t need to have a kitchen to prepare them. The ideal is similar to ready to cook foods present in the market. All you have to do is open the pack and eat a nutritious meal.
Bring MRE packs today:
Don’t wait for any emergency situation. It is recommended to maintain a stock of emergency kits at home. This kit should include the MRE foods. It is simple to store these foods in refrigerators before the emergency situation appears.


The Second Annual Bridges Health Chili Cook-off was a huge success! A total of seven chili recipes were tasted and scored on presentation, smell, flavor, texture, and overall impression! The competition was extremely tough this year, but three dishes were chosen to come out on top!
First Place: Jennifer Hildebrand, Occupational Therapist
Runner Up: Courtney Murrison, Executive Assistant
2nd Runner Up: Amber Vallee, Health Services Consultant
A huge thank you to all staff members who participated! We already can't wait for next year!


The Bilberry plant is a rich source of natural nutrition for the environment of the Nordic region.
Bilberry flowers bloom early in the spring season. they are a pink colored round bell, shaped like a rice paper light shade that is light, round and a delicate structure. The bees pollinate the bilberry flowers as they flower over a 4 week period. Not all flowers appear at the same time, towards the end of the flowering season there are small tiny green berries beginning to shape from where the flower was and had fallen of the stem. The tiny green berries grow gradually over a 8-10 week period and as they get bigger and riper they change color to a dark blue or almost black color.
See bilberry pictures from this link. Summer berry season 2013.
The bilberry fruit has many different trace elements.
Bilberry fruit pulp contains very little fruit acids. They have ample A and B vitamin, manganese, fiber and flavonoids. They are also good as vitamin C, magnesium, and calcium sources. Bilberry berries are also rich in saccharides, or sugars. Flavonoids are so-called antioxidants.
Watch a YouTube video presentation on a Bilberry here: Bilberry
Material composition of the berries
100 g of fresh berries is:
– Protein 0.67 g
– Vitamin A (RE) 7.9 ľg
– Vitamin B1 0.03 mg
– Vitamin B2 0.03 mg
– Vitamin B3 0.6 mg of niacin
– Vitamin B5 or pantothenic acid 0.16 mg
– Vitamin B6 0.06 mg
– Vitamin C 44 mg
– Vitamin E (alpha-DB) 1.88 mg
– Vitamin H or biotin, 1.1 ¶ g
– Phosphorus 20 mg
– 100 mg of potassium
– Calcium 20 mg
– Cobalt <0.5 ľg
– Chrome 2 ľg
– Copper 78 ľg
– Magnesium 9.1 mg
– Manganese 4.6 mg
– Molybdenum <10 g
– Silicon 0.5 mg
– 0.56 mg of iron
– 13 mg of sulfur
– Zinc 0.15 mg
Antioxidants affect the quality of life.
Antioxidants have properties that are beneficial to life and human health, because they protect and prevent oxidation damage to the healthy cells of the body. Here is a link to a web site that has more information on Antioxidants. Antioxidants.
We need Carotenoid’s for molecular cell protection.
The vast research done over many years on human health has yielded results that prove that the Carotenoid’s do positively affect the quality of life. Particularly in the following areas;
• Cardiovascular system.
• Immune system support.
• Healthy Vision system.
• Respiratory function system.
Bilberries are a natural gift for good health, and there are many berries, fruits and vegetables that are equal to this claim, but they are all unique. It is important to go through the list of berries, fruit and vegetables and give them the glory that is due to them. We need them all, they provide nutrition health and vitality to life much more than some other comfort foods that people tend to consume more at times.
Bilberries can be enjoyed early at the breakfast time with cold milk and cereal or with hot porridge and milk. They can also be blitzed and blended into shakes with yogurt and other soft fruit like bananas or mango, paw paw or other soft fruits. Bilberry is great for garnishing dessert plates and fruit salads. They can equally be enjoyed as a fruit snack on their own, or maybe with some yogurt and honey to sweeten it even more. Whatever is your favorite way to enjoy eating bilberries try to crush the tiny seeds as you consume them, they contains a vast range of essential nutrients, happy crunching.


Why illustrate a recipe?
Illustrated recipes have managed to become a staple of both the culinary and illustration worlds, not only providing a platform for creatives with a passion for food and drawing, but also offering a limitless source of creative inspiration for artists and writers alike, and while we mention it, chefs too.
In this article we’ll examine some creative uses for illustrated recipes outside of finding inspiration, how we can use Pinterest to find inspiration, walk through an 8 step process for illustrating a recipe, dig into how illustrated recipes can be used by writers to overcome a writer’s block and finally I’ll be giving away my long-coveted Tiramisu recipe in the form of a free download of my illustrated recipe made for this article.
- Creative uses for illustrated recipes
- Using Pinterest as an illustrated cookbook of inspiration
- 8 Steps for illustrating a recipe worth eating
- How writers can use illustrated recipes to find creative inspiration
- The Chef JGlover Tiramisu illustrated recipe [Free Download]
- Where to find more creative inspiration


B: Fried egg and 3 rashers of bacon.
L: Cauliflower and cream cheese soup. Pistachios
D: Chilli Meatloaf, cabbage, sprouts & mashed swede. Blueberries & cream
Callenetics: 30 mins.
Very tired today. Done very little apart from making the evening meal. Got busy weekend ahead as need to get stuff for DD2 going to Uni. Then next week we will need to pack it all up ready to take her to Wales next weekend.
As you can see above I made Cauliflower & cream cheese soup for lunch. It was very nice but I think I need to get a hand blender as the texture was not quite right. To make it I just boiled some frozen cauliflower until softened ( I also added a little chopped celery which needed using up). In another pan I soft heated some lactofree soft cheese until it was even softer and slightly runny. I then mashed the cauliflower and added a little at a time to the cream cheese, until I had a lovely creamy soup!
Hi everyone thought I would start this blog to keep track of the bits & bobs I get up to each day. I am a stay at home mum with 3 children who are in their teens & twenties. I have had Chronic Lyme Disease for at least 14 years if not more. I am constantly trying to improve my condition. I am a great fan of moneysavingexpert.com and have discovered a few ways of upping my income without too much effort


Success with Garlic: Grow Better GarlicIf you're a back-yard, versatile gardener, it's a pretty fair guess you may already grow garlic in your vegetable-patch. Not giving it a second thought, you may plant garlic in the spring, grow, harvest and use it all up. Buy some more bulbs the following spring, perhaps even a different variety, plant, and use it up, and repeat. Every year. Why not? With careful planning, your own garlic has greater potential. Garlic is good stuff, an ancient, tasty onion-like vegetable full of vitamins, natural antibiotics, and although it is pungent socially and may be very hot and spicy, it is healthy, valuable food. Now you can increase your chances of success growing garlic—grow better garlic, or eventually perhaps even develop your own variety. Yes, you can grow better garlic, improve the type, quality and the size of garlic you plant in your back-yard garden by using these growing tips.
Plant Garlic in Raised Garden BedsAlways plant garlic in raised beds if possible to do so, to optimize growth. Garlic needs water as other vegetables do, but performs best in well-drained soil with rich organic content. Raised beds warm more quickly in the spring for earlier growth and faster start, and are not subject to excessively-wet soil conditions. Heavy rainfall, —particularly late in the season if garlic is almost ready to harvest —can result in excessive spoilage of your best garlic bulbs. Rule of thumb —When garlic leaves are beginning to yellow, garlic should be harvested to be dried and cleaned, especially if wet soil conditions persist. Plant Garlic in the Fall Planting garlic cloves late in the fall as opposed to spring planting gives the garlic time to develop a large root system for a head start on growth in the spring as soils warm. Plant 2-3 weeks ahead of the ground freezing in your area. The objective is to grow roots only, with no top growth in the fall. Top growth that breaks the surface in the fall when planted too early dies off with freezing, and diminishes food storage and growth potential in the clove. If you cannot plant in the fall, plant as EARLY as possible in the spring.
Choose the Largest, Best Garlic Cloves for seed:To grow better garlic, choose the biggest and best-formed bulbs from your own crop when harvesting. Allow them to dry, clean, and and take choice cloves for planting in the fall. Doing so allows you the the optimum start for growing next year's crop. Ensure there is a section of 'root base' or 'footprint' on each clove you save. Choosing weak, small garlic cloves for seed will result in a slower start and diminished potential. These are hybridized, acclimatized and choice garlic cloves chosen for seed. These are not the large "elephant" variety.
Separate Beds for Different Types of GarlicIf you enjoy and want to preserve the flavour of specific varieties of garlic, some mild, and others which are stronger, hot and spicy, separate them into identifiable groups when planting. Garlic cross-pollinates. In photo 5.0 below note the dual nature and difference in size of the cloves in the garlic bulb at the six-o'clock position. If you cannot separate the varieties adequately for lack of space in your garden, ensure the groups are identified, and remove the * 'scapes' (flower stalks) well before the florets open and mature . If left in place and allowed to mature, the florets open, pollination of the florets takes place, and seed, or tiny bulbs, called bulbils will form. For the best performance, snap off the tender, curly scapes with their white, immature floret and use them for salads, stir-fries, or steamed like asparagus.
*Hint: The timely removal of scapes when they 'curl', (before the florets mature) also results in larger garlic bulbs.
Acclimatize your Garlic!Garlic not only cross-pollinates, but adapts itself to unique soil and climate conditions. Optimum growth and size of any garlic variety may not occur for a couple of years as the garlic adapts to conditions in a specific locality and micro-climate. That optimization alone is an excellent reason to harvest and save garlic bulbils and cloves from favourite types and re-planting rather than purchasing new seed. The following photo comparing the size of garlic bulbs is for comparative purposes; garlic grown initially but optimized for best growing conditions and acclimatized for several years in the same location.
Maintain and Experiment with Generations of GarlicIf you plant a) seed or bulbils b) small first-year garlic bulbs, and c) cloves from large, mature garlic all in the same growing season, three generations of garlic will be growing. Bulbils, or seed, when planted the first year, may produce a very small, bulb consisting of cloves, or alternatively, a small, round, 'onion-like' bulb. Planted the second growing season, a normal, full-sized garlic bulb(sectioned into cloves) will be produced. If cross-pollinated, none of the three choices will necessarily remain true to type, but planting different generations of garlic does offer the opportunity to choose and optimize, as an example, these bulbils, which were unusually large, and were selected to be planted in the hope that larger bulbs would be produced.
Experiment and Go by Results AchievedAs with any experiment, the happy gardener can only go by results achieved, whether it is planting one variety of garlic or several varieties together and allow them to cross-pollinate. The photos show a transition from cross-pollination of two types, of which there are many. See the Garlic Compendium for a listing of various types available at the time of writing the list. Many more are available. With care and thoughtful planning, you, too, can grow better garlic starting this season. Happy Gardening!
#Is that Incoming I hear? Tags: gardening, how to grow garlic, grow better garlic, pollination, gardening techniques, growing food, gardening skills, acclimatization


Greens Organic - Organic Raw Cacao Powder 200gm
Superfoods can taste great too! This cacao powder is raw and organic and a healthy ingredient to add to juices, cakes, treats and desserts. Save 50p off RRP of £7.49
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More InformationOrganic Raw Cacao Powder 200gm
This wonderful tasting superfood is packed full of antioxidants (40 times what you get from blueberries) and is the highest plant based source of iron. Add to that the fact that it delivers plenty of magnesium, calcium and it is a natural mood elevator and you realise that some treats really are quite healthy (in moderation)..
Soil Association certified ingredients: 100% organic raw cacao powder


We welcome you in the neighbourhood of Nature at our Garden Restaurant Kansar. Our goal is to provide delicious food, good quality, best customer service and top of all – a variety of mouth – watering dishes to our prestigious clients. Our service motto is to provide best services in all aspect to our clients.
A Gujarati Thali (here specifically Kathiyawadi) serves a basic traditional Gujarati cuisine. Gujarati cuisine is primarily pure vegetarian food.
Punjab is a northern state of India and is very popular for its rich food . Punjabi recipe is prepared in delicious gravy and punjabi parathas melted in butter/ ghee.
The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back.
Chinese people are fond of vegetables, especially leafy greens, and eat many different kinds at almost every meal, sometimes preserve and eat them as snacks.
It usually refers to the cooking style on the European continent, which means olive oil, garlic and other intense herbs and favours.
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century.
“Absolutely fabulous! Enjoyed the mail and friendly service. Service was prompt and pleasant and our waitress was most helpful with the menu items. There was a wide variety of foods and when the appetizers came, the presentation was most appealing.”
“I just wanted to thank you for providing a great birthday celebration for me. Your staff did an excellent job and the food was superb. Everyone was impressed. I will recommend your expertise to my friends for an event such as this. Thanks again”
“Service was exceptionally fast and friendly. Food was creatively prepared and presented. Tastefully served, well cooked.”


The worst part about Burger King’s new Mac n’ Cheetos is ordering them. I needed time and strength to accept my future actions. It took all the courage I had to look another human in the eye and admit that, yes, I want to consume deep fried macaroni & cheese covered in Cheetos dust.
Once able to vanquish the shriveling remains of self-respect, I placed my order. The cashier didn’t care. When asked by that indifferent Burger King employee, “Is that all?” I thought to myself, what else would I get? Do people order deep-fried mac & cheese AND burgers? Savory Jesus, I’m not ready for that.
“No. That’s all.”
And now I wait. I sit patiently while culinary masters flex their artisan mastery and– They’re done already? Oh, that was fast. Mac n’ Cheetos must not required a single minute of cook time. How long have these been sitting in under a heater? Well, I guess I don’t have time to rethink my decision. I turn to leave as a new customer approaches the cashier.
“Mac n’ Cheetos please,” the nervous soul mutters. I don’t make eye contact. I know the struggle.
I found my seat, held the bright orange cardboard in my hand and popped tabs open. Chester Cheetah punched me in the face. The smell was obnoxiously Cheetos. Looks, however, were rather disappointing. My eyes fell silent upon the five pathetic, orange cylinders, one snapped off at the end.
Well, you don’t order Mac n’ Cheetos to look at them and judging by the smell, these are gonna be absolutely ridiculous. These are going to be cartoon flavored. My taste buds are going to do a spit-take and laugh hysterically.
I take a bite. Oh my. They taste pretty good. They taste so… normal.
All Cheetos fumes that escaped the box when I opened it must have been the bulk of Cheetos flavor. Because these don’t taste much like Cheetos. Mac n’ Cheetos taste like mozzarella sticks. Rather, they taste like good mozzarella sticks with a barely Cheeto-y crust.
The real surprise was the mac & cheese filling. It actually tastes pretty good. I was expecting bland mush. Instead I got sharp, cheddar mush. Fifty percent ain’t bad.
Despite the ads always showing highly defined noodle shapes, I was not surprised that in reality the insides of Mac n’ Cheetos is mush. There are a few noodle remnants, but never once was I concerned that noodles would start falling out when I bit in. No, this is overcooked mac & cheese, like a fifteen year old babysitter cooked it.
This Burger King. Your babysitter probably did cook it.
The real disappointment is the crust. It’s not bad or disgusting. It’s just too normal. It definitely has a cheese flavor, but there is no real Cheetos flavor. If I’m going to go through all the stress and anxiety of ordering such a ridiculous sounding food item, Burger King could at least have the common decency to serve me an absolutely ridiculous tasting food item.
Don’t give me this normal appetizer crap. Give me insanity. I want Chester Cheetah to punch me in the tongue harder than he punched me in the nose.
Perhaps Burger King should have created a special dipping sauce for Mac n’ Cheetos. That extra sauce could have been the little boost of flavor this meal is missing. And once you get two Mac n’ Cheetos in, you’re going to wish you had some sort of sauce to dip into. These sons of guns are drier than a mouthful of Cheetos.
Well, at least they got that part right.


Are you ready to put your cooking skills to the test? Look no further than Cooking Chef Food Fever! This browser game will have you racing against the clock to serve up delicious meals to hungry customers. But it’s not just about cooking – you’ll also need to manage your time and keep your kitchen running smoothly.
In Cooking Chef, you’ll have the chance to build the kitchen of your dreams. From upgrading your appliances to designing the perfect layout, the possibilities are endless. And with a never-ending stream of customers, you’ll always have the opportunity to improve and grow your restaurant.
But don’t wait too long – the clock is ticking! With fast-paced gameplay and a constant sense of urgency, Cooking Chef will keep you on your toes. So join the cooking fever and start your kitchen story today!
Experience the madness of real cooking and serve up some serious fun in Cooking Chef Food Fever. With its addictive gameplay, endless customization options, and exciting challenges, this browser game is sure to become your new obsession. So what are you waiting for? Get cooking!


Beer is being rationed in the United Kingdom because of a shortage of carbon dioxide.
Booker, a major UK wholesaler owned by Tesco (TSCDY), has confirmed that it’s limiting customers such as bars and grocers to 10 cases of beer (300 cans) per brand a day, the most dramatic consequence to date of a shortage that also threatens food production across Europe.
The problem extends far beyond beer: Carbon dioxide (CO2) is also used in soda and meat production, as well as food packaging, cooling and storage.
While it might sound strange, the carbon dioxide shortage has its roots in the fertilizer industry.
The carbon dioxide that makes beer and soda fizzy is a byproduct of ammonia produced for use in fertilizer. Several major ammonia plants in Europe have closed for maintenance, leading to a shortage of carbon dioxide.
The problem is most acute in the United Kingdom, where only one ammonia plant is operating normally. Food and drink industry groups expect the shortage to last a few more weeks at least.
“This is an issue that will affect much of the United Kingdom’s … farm-to-fork supply chain,” said Helen Munday, the chief scientific officer at the Food and Drink Federation.
Here’s what’s at risk.
Soda and beer
Increased demand spurred by hot weather and the World Cup means the shortage has struck at the worst possible time for European brewers and soda producers.
) warned last week that kegs from some brands, including Amstel, may not be available in Britain.
“We’d like to reassure beer drinkers that all our breweries are operating at full capacity, and we’re working 24/7 to get beers to our customers as quickly as possible,” a company spokesperson said Wednesday.
) European Partners, which handles bottling for the soda company in Europe, said the shortage has forced it to pause some production lines for short periods of time. However, it said that supplies to customers have not been reduced.
Carbon dioxide is often used to stun animals like chickens and pigs before slaughter.
Some producers have been forced to use alternative methods, such as electrical stunning. But they warn that the emergency methods are not sustainable over the long term.
“If birds cannot be stunned, then they cannot be slaughtered … an inability to slaughter would mean birds remaining on the farm, [where] their welfare would have to be carefully managed,” said Shraddha Kaul, the public affairs manager at British Poultry Council.
“Further impact may be on hatching of chicks with no farms to go to,” she added.
Pumping carbon dioxide into food packaging can help keep items fresh for longer and slow the growth of bacteria.
Kaul said some meat producers have chosen to use their limited carbon dioxide supplies for stunning, and not packaging. Packaging without carbon dioxide reduces the shelf life of meat by at least a day.
Carbon dioxide is also used to package salads.
Frozen food deliveries
When pressurized or frozen, carbon dioxide becomes solid. The resulting substance is commonly known as “dry ice.”
Dry ice is often used in food transportation because it changes directly from a solid to a gas when the pressure drops or temperature rises, leaving no residue liquid.
UK online supermarket
) has warned customers that the carbon dioxide shortage is “limiting its ability to deliver frozen food.”
This article appeared on the CNN Money website at http://money.cnn.com/2018/06/27/news/co2-shortage-uk-beer/index.html


With more than 100 billion servings of instant noodles eaten globally last year (that’s more than 13 servings per person!), it’s easy to understand why the instant noodle repeatedly gets voted Japan’s most successful invention beating the Walkman, bullet train and karaoke to keep its’ spot at the top!
The inspiration behind instant noodles was the mighty ramen, a dish so popular in Japan that there are thousands of ramen restaurants in Tokyo alone. If you walk into any of these restaurants and ask what makes the noodles dish so special, they’ll say it’s the broth. A ramen’s broth is a work of art and chefs tirelessly craft broths so complex they transform the noodles that swim in them.
Instant noodles have been taken seriously in Japan since they were invented in 1958 and now there’s a whole culture of appreciation dedicated to them. The popular reviewer Toshio Yamamato has reviewed a whopping 6,200 varieties of instant noodle and he says he won’t stop until he finds one that deserves a perfect 5 out of 5!
Yet in the UK noodle pots can be “hazukashii”….meaning “eaten with head hung in shame”. They’ve got themselves a bad reputation, bringing back memories of student days spent hungover on the sofa. itsu are on a mission to change this!
We’ve been working with Yoshihiro, Japan’s highly respected food entrepreneur to create broths inspired by the ramen chefs of Tokyo. We’ve blended miso with natural flavours, seasonings, herbs and spices. There’s no MSG, no shame and no more than 230 calories. The broths come in 4 flavours [2 vegan] and are served with plenty of gluten free rice noodles. Or for a more fill option, try our udon noodles!
They’re available in supermarkets nationwide and can be ready in five minutes [just add hot water!]


Being a bachelor can be challenging when it comes to meal planning and preparation. With busy schedules and limited cooking skills, it can be tempting to rely on convenience foods or takeout.
Agency provides a full service range including technical skills, design, business understanding.
Being a bachelor can be challenging when it comes to meal planning and preparation. With busy schedules and limited cooking skills, it can be tempting to rely on convenience foods or takeout. However, with a bachelor meal management system, you can ensure that you are eating healthy, home-cooked meals regularly.
Take some time each week to plan out your meals for the upcoming week. This can help you ensure that you have all the ingredients you need and that you are not tempted to order takeout or eat unhealthy convenience foods.
Use a grocery list: Create a grocery list based on your meal plan and stick to it when you go shopping. This can help you avoid impulse buys and ensure that you have everything you need for your meals.p>
Invest in meal prep containers: Meal prep containers can make it easy to portion out your meals and store them in the fridge or freezer. This can help you save time during the week and ensure that you always have a healthy meal ready to go.
Cook in batches: Consider cooking in batches and making extra portions of your meals. This way, you can freeze leftovers and have them on hand for days when you don't have time to cook.
Learn some basic cooking skills: Even if you are not an experienced cook, learning some basic cooking skills can help you prepare healthy and delicious meals. Start with simple recipes and work your way up to more complex dishes. Use technology to help you: There are many apps and websites that can help you plan your meals, create grocery lists, and track your nutrition. Consider using one of these tools to make meal planning and preparation easier.


Flavor:Pumpkin-N-Spice Flax Plus | Size:7.4 Ounce (Pack of 6)
Real, organic pumpkin seeds and sweet cinnamon; all made with good stuff like whole grain oats and flax. Our Pumpkin Flax bar still has the flax and pumpkin seeds you know and love and is still an excellent source of Omega 3's! No wonder this is our classic, best seller! And….All our bars now come in the EnviroBox.
About the Brand
In 1971, Arran Stephens and a business partner opened Canada's first large organic supermarket, LifeStream. Founded on the ideal of serving delicious, wholesome foods grown and processed in harmony with nature, the store soon expanded into milling, baking, making muesli, granolas, alfalfa sprouts, nut butters, energy bars, and wholesale distribution. Within a few years, the LifeStream line had grown to include a wide range of products, including both natural and organic whole grain foods and soy-based vegetarian entrees. The company even published its own vegetarian cookbook, which sold over 125,000 copies. Annual sales at LifeStream reached $9 million, making the line one of Canadas leading natural food brands at the time. LifeStream sales continued to grow to $12 million, but an awkward partnership led to the sale of the company in 1981. It eventually was acquired by Kraft/Phillip Morris.
Then in 1985, Arran and his wife, Ratana, started a new venture christened Natures Path, from the back of their natural foods restaurant. The companys first product, Sprouted Organic Manna Bread, debuted at the Natural Products Expo in Anaheim, Calif. Organic Multigrain, Multigrain & Raisin, and Millet Rice Flakes were the very first Natures Path cereals and remain as popular as ever. By 1989, building on the success of its cereals, the company had grown 800%. To meet demand, acreage was bought and a 54,000 square foot organic processing plant was built in Delta, British Columbia, Canada. This was the first third-party certified organic cereal plant in the world. Later, ten years after starting Nature's Path, the Stephens family purchased back LifeStream from Kraft. Since, the company has continue to expand its facilities and the brands and products it offers--adding waffles, additional cereals, granola and energy bars, flaxseed meal, baking mixes, and more.


A stop at your local coffee shop might not be in your daily routine (or budget!) but you can certainly have that cafe-style drink right at home — or stop by our coffee bar, just one of the many amenities we offer our residents here at One North of Boston, your Chelsea, MA apartments. Now on to our coffee hacks.
If you’re a mug person, there are so many cute on-the-go options! This travel mug from Thermos is perfect for bringing your drink with you to work. Or, check out the variety of Starbucks-themed mugs available from Amazon. Once you’ve got your drink vessel decided on, time for the ingredients.
If you're a fan of coffee creamer, but not so much the added ingredients, try making your own! We found this recipe from Katrina Hicks Fitness:
1.5 cups almond milk
2 Tbs honey
3 tsp vanilla
½ tsp another extract (try coconut, almond, or maple!)
Mix together in a blender, and store in an airtight container in the fridge.
For an iced alternative, we liked this idea from PopSugar. The site says, “Homemade cold-brew coffee is great, but let's be real — no one has time for that, and buying one every day isn't the way to go either. So I set out to find the solution to my caffeine needs, and this iced-coffee hack is it. You can get strong, creamy iced coffee in less than two minutes thanks to one magical ingredient — instant coffee.”
Another iced coffee idea is to freeze coffee into ice cubes and use those in your drink, that way you won’t risk watering down your drink!
For the latte fan, try this Cinnamon Dolce version from With Salt and Wit. It’s a healthier version made with coconut sugar and cinnamon syrup. If you prefer Chai Lattes, this recipe from The Grant Life is sure to please!
1 teaspoon allspice, ground
2½ teaspoon cardamom, ground
1 tablespoon cinnamon, ground
1 teaspoon cloves, ground
½ teaspoon nutmeg
1½ teaspoon ginger, ground
3-4 star of anise pods, optional
3-4 whole cloves, optional
Add all the spices to a small airtight jar and mix together.
To make a cup of chai tea - add two black tea bags to 2 cups of water. Add in 2 tablespoons chai spice mix and bring to a boil. Remove from heat once it starts to boil and let steep for 10-15 minutes.
Pour chai tea into a mug, add sugar (or choice of sweetener) and milk to taste.
We hope you enjoy these ideas for making and drinking coffee. Thanks for reading the One North of Boston Blog. Have a great month here in Chelsea!


Feed the Need in Durham believes that food insecurity should not prevent anyone from fulfilling their potential or participating fully in the life of our community. It is our mandate to work with our member agencies to alleviate hunger by providing fresh, frozen, and non-perishable food to those who need it most in our community.
Where does our food come from?
Food donations come from a variety of sources such as distribution centres, store recovery programs, retail stores, food drives, manufacturers, individuals and families. We also have a bulk food purchasing program if our member agencies need specific items that we do not have in stock. Besides food, we also accept personal hygiene items, and household cleaning products.
We address food insecurity using a collective impact approach, leveraging our network and common infrastructure to collect and distribute food for those who face food insecurity in Durham Region. This allows Feed the Need in Durham to distribute 1.44 million pounds of food each year, equivalent to 1.2 million meals.
Long-term desired outcome
To eliminate hunger in our community through compassion and collective action so that people who face food insecurity have full, appropriate and dignified access to healthy and nutritious food across Durham.
Feed The Need In Durham would like to thank our gracious sponsors for their continued support!


We would like to thank everyone that made donations of canned food and or contributions to the Bread of Life Ministry, Inc. this season. It helped them share with those less fortunate through the holidays and blessed a lot of people! This is our second year to work with this organization either in distribution to our area or collecting food for the food and clothing bank. Once again, thank you and may you have a wonderful 2015!
Sherry Carlisle Smith January 5, 2015 1 Min Read


Scotty Browns opened on Sunday, May 13 in the secured area of the Bellingham International Airport.
The upscale casual dining restaurant has about 1,400 square feet of space and will employ about 30 people. The restaurant has a bar and sit-down area, along with a grab-n-go service for those getting ready to depart.
In a news release the restaurant franchisee, Jason Cooper, said they received good feedback from airport travelers during the opening weekend.
Scotty Browns, based in Canada, also has a restaurant in the Barkley District in Bellingham.


I’ve finally brought my studies, research and surveys of restaurants and food lovers from around the Portland, Oregon area to a close just last month. The results are what you’ll find in my brand new book I’ve titled, “Doug Pitassi’s 15 Best Restaurants in Portland” and it has been proven to be a hot topic among food lovers and food critics all around.
With this book as your guide, you can now explore the many great restaurants that Portland has to offer with confidence that you’ll be taken care of. If you are a tourist, this book will serve you as a map to comfort, peace and great food!
“Doug Pitassi’s 15 Best Restaurants in Portland” was written with you in mind with so much detail poured into every page. Open it up and at a glance you’ll learn the ingredients used in every dish served in each restaurant, which is also a lifesaver for those with allergic reactions or those picky about onions, garlic, and more.
With information of each dish, you’ll also be presented with food reviews from professional chefs and food critics and even historical information about the meal in question. “Doug Pitassi’s 15 Best Restaurants in Portland” is the ultimate restaurant guide today!


Posted By author@hcpaul ~ 25th February 2012
The young wizard isn’t a vegetarian and school meals at Hogwarts are in a class of their own ….
Harry Potter and the Philosopher’s Stone by JK Rowling
“Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, chips, Yorkshire puddings, peas, carrots, gravy, ketchup and, for some strange reason, mint humbugs.
When everybody had eaten as much as they could, the remains of the food faded from the plates, leaving them sparkling clean as before. A moment later the puddings appeared. Blocks of ice cream in every flavour you could think of, applie pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, jelly, rice pudding …”