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Class 1: Food as a Business
Sweetgreen co-founder Nic Jammet introduces the topic of “Food as a Business.” His presentation explores the guiding principles of Sweetgreen and the business decisions used to drive this food business. Sweetgreen started in Georgetown and is now located in 4 states on the East Coast.
Class 3: The Science of Food
GW Professor Kim Robien (School of Public Health and Health Services) provides an overview of basic concepts in nutritional science as a foundation for understanding nutrition-related terminology throughout the course. Dr. Robien is joined by Ms. Alanna Moshfegh, Supervisory Nutritionist with the Food Surveys Research Group at the USDA's Beltsville Human Nutrition Research Center, who describes how dietary intake data is collected and what that data tells us about American dietary patterns.
Class 4: The History of Food
Professor Brooks described the diet of early civilization as it evolved with the Columbian exchange. Alice Kamps of the National Archives gave a lecture on the United States' efforts to build agriculture and protect its citizens through food research.
Class 1: How Food Has Shaped the World
Internationally renowned chef José Andrés kicked off his George Washington University food course, “The World on a Plate: How Food Shapes Civilization,” on Monday, January 14 with an overview of the class syllabus, which includes classes on “Food as an Industry,” the “Science of Food,” “Food and Politics,” “Food and Public Health,” and “Food and Culture.”
To follow along with the video, view the How Food Has Shaped the World class presentation.
Class 2: Food as an Industry
Restaurateur Danny Meyer joined José Andrés for the second "The World on a Plate" food class to discuss the food industry. Meyer, who is the CEO of Union Square Hospitality Group in New York, told students about his experiences and how the food industry has evolved. "Hospitality is being on the other person's side," said Meyer. "And food is love."
To follow along with the video, view the Food as an Industry class presentation.
Class 3: The Craft of Cooking
In his third class, The Craft of Cooking, José Andrés spanned the globe looking at unique foods—"eating crickets is weird to us for the same reason that eating hot dogs is weird to people in other countries"—and cooking techniques from smoking to fermentation to molecular gastronomy. Students got to see videos of the molecular gastronomy that goes into Andrés' dishes at his restaurant minibar as well as the history of how the craft of cooking has evolved. But he boiled the lecture down to one creed, "From pure fire, to molecular gastronomy, the craft of cooking is simply to make things taste good."
To follow along with the video, view the the Craft of Cooking class presentation.
Class 4: The Science of Food
Author Harold McGee and Harvard professor Michael Brenner led a discussion of the science of food, including sterilization, fermentation, chemistry, and the history of science in the food industry. McGee, author of On Food & Cooking: The Science & Lore of the Kitchen, brought the class through a history of science and food. Brenner, a professor of applied mathematics and applied physics at Harvard University joined the class virtually to explain the chemistry behind molecular gastronomy.
To follow along with the video, view the the Science of Food class presentation.
Class 5: Food Supply Chain
Food scholar Warren Belasco joined GW economist James Foster in discussion about the national and international food supply. Belasco discussed the hopes and fears of our food future, from his book "Meals to Come: A History of the Future of Food." He presented the stark facts of population and food requirements and motivated his lecture with the key questions: Will we starve? How will we feed future generations? James Foster continued with a discussion of the billion or so who are facing these same questions now amidst plenty. He explained how food consumption is the very basis for the definition of the poor and traced how the link between poverty and food and policy has developed over time. He then considered a recent avenue for creating change through what we buy, which he calls "provenance" - the information on the history of products that consumers need to make informed decisions.
Class 6: Food & Politics
National Archivist Alice Kamps joined GW Law Professor John Banzhaf to discuss how the government affects they way we eat, both purposefully and inadvertently. Kamps started by looking at the government's historical involvement in the production, regulation, research, innovation, and economics of our food supply as well as its attempts to change our eating habits. Banzhaf began with a discussion of America's number one health problem -- smoking -- and showed that as a result of a wide variety of governmental actions, including legislation, regulation, and litigation, the incidence of smoking has now been slashed. He then discussed to what extent the same is also true for obesity -- explaining how almost a dozen lawsuits, and several regulatory actions, are already playing a significant role in fighting the epidemic.
Class 7: The History of Food
Renowned American chef Chris Kimball led a discussion in the seventh "The World on a Plate" course on the history of food. Kimball, the author of The Cook's Bible and several other books and publications, walked students through the evolution of cooking and how technological progress has changed the way food is handled, stored and prepared.
Class 8: Food and Public Health
USDA Deputy Administrator for Food Safety and Inspection Service Philip Derfler and GW Assistant Professor Uriyoan Colon-Ramos lead a discussion on public health concerns and how it has helped shaped the food industry around the world.
Class 9: Food and Security
Rear Admiral Jamie Barnett of Mission Readiness and and Department of State's Special Representive for Global Food Security Jonathan Shrier led a discussion on security and food. Barnett focused on nutrition and the roll it plays in a healthy nation while Shrier discussed the Feed The Future Intiative and global food security.
Class 10: Hunger and Obesity
Kim Robien, from GW's School of Public Health, and Ellen Gustafason, co-founder of FEED Projects, join José Andrés for a discussion on how environmental factors play a roll in dictating our food selection.
Class 11: Food and Culture
Andrew Zimmern, host of the Travel Channel series Bizarre Foods with Andrew Zimmern, and Clay Warren, GW Chauncey M. Depew Professor of Communication, join José Andrés for a discussion about food and cultural influences. Zimmern spoke of his travel experiences all across the globe and how we can learn from different cultures. Dr. Warren talked about the persuasion tactics, including logos, ethos and pathos, used by advertisers, encouraging students to be skeptical consumers.
Class 12: Food Crisis and International Aid
John Forrer from the Trachtenberg School of Public Policy and Administation and Michael Elliott, CEO of ONE campaign, lead a discussion on food crisises around the world and international aid.


Pizza ovens are a great addition to any outdoor kitchen and come in many different types to suit different needs and preferences. Simply put —why go anywhere else for a quality pizza when you can make it in the comforts of your own backyard? R.E. MacDonald offers a wide range of Ooni pizza ovens, so contact us to learn more!
Shop Our Outdoor Kitchen Products
Pellet pizza ovens are becoming increasingly popular among pizza enthusiasts. They use compressed sawdust or wood pellets as fuel to provide a wood-fired taste to the pizza. Pellet pizza ovens are great for infusing food with an authentic wood-fired flavor. These ovens are known for their high-quality construction and ability to reach high temperatures.
Pellet pizza ovens are perfect for those who want a wood-fired taste in their pizza, but also want the convenience of gas. Pellet ovens are easy to light and maintain, and they can reach high temperatures quickly.
Propane pizza ovens are another popular option, and they’re powered by a propane tank. These ovens are easy to use, heat up quickly, and are easy to clean. They are also a great option for those who want to take their oven on the go or just have a smaller outdoor kitchen space.
Our propane pizza ovens can reach temperatures of up to 950°F (500°C) so you can have a quality pizza fired within 60 seconds. Talk about fast food!
Homemade Pizza At Home?
Pizza ovens are a great addition to any outdoor kitchen and come in many different types to suit different needs and preferences. No matter which type you choose, R.E. MacDonald has the perfect option to elevate your outdoor kitchen area to the next level with a quality pizza oven. Contact us today to learn more!


Hand blended from smoked sweet paprika, coriander, onion, black pepper, garlic, spearmint, cayenne, ajwain, lemon peel, sea salt and cilantro.
Use Chermoula to bring a delightful level of flavor to couscous, chicken, fish, meat kebabs, grilled and roasted vegetables, pasta, rice, tagines and stuffing.
Net Weight 1/2 cup jar (2.1 oz)
Questions about using a product or a recipe?
ASK RISH ABOUT A DISH
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Saturday night Gabe and I had a very enjoyable experience at Restaurant Eve in Old Town Alexandria. Eve is the crown jewel of the restaurant group owner Cathal Armstrong and his wife Meshelle have built in Alexandria over the past three years. http://www.restauranteve.com/home/index.html
We’ve eaten there once before, and originally intended to just have a drink in the bar prior to dinner elsewhere. The bar at Eve is small but has a very nice atmosphere, and talented bartenders who go the extra mile to put out some impressive cocktails. A sudden summer storm made leaving inconvenient, and we were already having a good time so we stayed and ate at the bar.
It’s a sure sign of a quality place when you can eat at the bar and the service doesn’t suffer. We had a wonderful steak tartare as an appetizer, and then red snapper and veal specials for dinner. The entrees took a while to arrive, but we were told that was due partly to a brief loss of power. And supposedly, the editor of Bon Appetit magazine was there with a large party, backing up the kitchen.
With dinner we had an enjoyable Oregon Pinot Noir, a 2006 Jezebel. Jezebel is a second label of Daedalus Cellars, and was highly drinkable with lots of fruit without being simplistic. It had just enough spiciness and complexity to stand up to the tartare and veal, and still be good with the snapper. But the fun new experience came after dinner.
Gabe likes dessert wine more than I do, and she wanted something to go with the banana creme brulee we were sharing. The bartender immediately suggested a “Tokaji”, which neither of us were familiar with. It was Oremus Tokaji 2004, a Hungarian late harvest dessert wine. It was a great combination. The Tokaji was obviously sweet, but with more acidity than most dessert wines we’ve had. So the wine didn’t add sweet on top of sweet, but in a way cleansed the palate and provided good flavor very distinct from the dessert. An inspired pairing and great suggestion.
Next time you’re in the mood for a dessert wine, I recommend you give it a try. We were happy to discovery that Total Wine carries 375ml bottles for $24.
Other stories you might like:
- Nice Meal at Tempo Restaurant Last weekend Gabriele and I had a very nice experience at Tempo, on Duke Street...
- Eating Good in the Neighborhood — Restaurant Group That Is WINE & DINE COLUMN My latest Wine and Dine column was published by WashingtonExec yesterday....
- La Provence Restaurant Saves the Day in Prague Gabriele and I just got back from a very fun trip to Prague, where my...


At the Creole Creamery, our goal is to offer you a unique ice cream experience. We take pride in our assortment of diverse and unusual flavors. While some flavors are staples — you can always find vanilla, chocolate, strawberry, cookies and cream, mint chocolate chip and a few others — many of our flavors change. Not only does this keep our menu fresh, it also gives us a chance to create new and exciting flavors.
If your favorite flavor has gone missing we would like to encourage you to try one of those “unusual” flavors. After all, you might find a new favorite!


Fairtrade Milk Chocolate 180g Bar
Regular price £4.20
Tax included. Shipping calculated at checkout.
Marcella's Meadow are over the moon to be stocking Fairtrade chocolate by Tony's Chocolonely.
Not just a classic milk chocolate bar, but Tony's classic chocolate bar. It was the first bar they ever made, back in 2005. Tony's gave it a screaming red wrapper to attract attention to our main mission - 100% slave-free chocolate.
Belgian Fairtrade milk chocolate. cocoa solids: 32% minimum. made in Belgium.
sugar, dried whole milk, cocoa butter, cocoa mass, emulsifier (soya lecithin)
May contain traces of Nuts, Peanuts, Eggs and Gluten.
per 100 grams:
Energy - 2,280 kJ / 545 kcal
Total Fat - 33 g
of which saturated - 20.0 g
Total Carb. - 51.9 g
of which sugar - 50.7 g
Protein - 7.7 g
Salt - 0.21 g


Here is a video of the dangers of eating pork. What does this have to do with the Bible? A lot! We are told in the Old Testament that we should not eat certain foods, including pig, YET, the Judeo-Christians say ‘That the Law was done away with.’ That is a lie, as what we should not eat is part of the Law.
Also, notice that people use the word ‘pork’ instead of pig. Why? Because it sounds nicer, yet pork is a part of the pig. Using euphemism is part of the propaganda we are exposed to.
Find more videos on YouTube by doing a search: dangers of eating pork


Gluten-free Bread Making — What I’ve Learned
Eight months ago I bought the T-fal Actibread machine on amazon (mostly because it was cheap, but it also had really good reviews) because I wanted to see if I could make a good Paleo/ Gluten-free bread for my toddler son. I’ve lived mostly without bread for a long time, and didn’t really mind it. We typically follow the 80/20 rule — 80% of what we eat is what I consider “conscious food” meaning it’s organic/ biodynamic, paleo/primal, raised with love, care, kind treatment, and environmental sustainability.
Unfortunately, making a good gluten-free bread that’s NOT full of rice flour has been a gigantic pain. I couldn’t find any recipes that seemed worth the effort, so I’ve spent these last 8 months trying a variety of combinations of flours and liquids to get one that was worth the effort and had reliable results.
If you’re using a bread machine, it’s useful to have one with gluten-free settings. If you don’t have gluten-free settings on your bread machine, you’ll need to adjust the settings. Gluten-based breads go through 2 rises (the dough is kneaded, then sits in a warm place to rise, then is “punched down” or kneaded a second time, then let rise again). Gluten-free dough however, will not survive a second kneading, so you need a setting that only has one rise cycle.
If you don’t have a bread machine, first, turn your oven on to the lowest setting for 1-2 minutes, then turn it off (this provides a warm place for the dough to rise). Knead the dough by hand and shape into a loaf or place in loaf pan. Let it rise for 45 minutes at 80-90 degrees (F). Remove from oven, bring oven temperature to 350 degrees (F). Bake at 350 for 45-75 minutes and check temperature for doneness (internal temp of 205 degrees). Baking time depends on the recipe, so the first time you make it, you’ll need to watch it and start checking the bake times at around 45 minutes.
Since I started working on gluten-/grain-free bread recipes, my mom Diana has been working on her own (wheat-based) bread recipes. It’s been great for me because she was my original culinary inspiration and I always go to either her or my soul sister Colleen for advice about kitchen matters. Since Mom has been working with einkorn wheat, an heirloom wheat (non-GMO) that is denser than “normal” wheat flour, she’s been having similar problems with her baking as I’ve had.
Gluten-/ Grain-free Bread Ingredients
The ingredients that go into bread all have specific purposes. Unfortunately, they don’t interact with gluten-free and grain-free flours the same way they do with wheat flour. (If you use a rice-based gluten-free flour mix you’ll get the closest result to wheat flour, but since we try to avoid grains as much as possible, I wanted another alternative. That said, Pamela’s G-F Bread Mix is easy and great in a pinch if you include grains in your diet.)
Some basic breads can be made simply with water, flour, and salt. From my understanding, in olden times, you’d leave the bread out to rise and wait for naturally occurring yeast to colonize on the dough (or use a sourdough starter from previous breads) and make it rise. The above combination can also be used to make unleavened (flat) breads. Everything else that is added is there to make the bread softer, less dense, tastier, etc..
Here’s what I’ve learned about adding these different ingredients:
EGGS: These help bread rise. They’re not necessary, but really helpful in baking breads with alternative flours. One thing to be aware of is that bread makers work best when you start with warm ingredients (approximately 80 degrees Fahrenheit). My favorite way to quickly bring refrigerated eggs to room temperature is: shake them in a shaker cup then place the cup in warm water (see photo).
FLOUR: I’ve tried store-bought paleo flour blends, combining paleo flours on my own (like almond, coconut, tapioca, arrowroot, etc.), and every recipe that claims to be the “best paleo/keto/primal/ gluten-free” bread recipe out there. To me, for a recipe will be useful, it needs to be as simple as possible while still producing excellent results. That left me with cassava flour.
Despite claims that cassava flour can be substituted 1:1 for wheat flour, I’ve found this to be completely untrue in bread-making. I’ve used cassava flour successfully in my Crowd-Pleasing Apple Struesel Coffee Cake and other baked goods, but my first (several months of) attempts to find or create a good cassava flour recipe were gummy messes. I had decent results with blending flours, but it was more complicated than I wanted and didn’t produce results that were worth the extra effort.
OIL/ BUTTER: The oil or butter in the recipe adds flavor, makes dough lighter and more moist, and “lubricates” dough. That sounds weird, right? From my reading, that means it coats the protein, inhibiting gluten formation in wheat-based doughs so the rise is more controlled. It also makes the dough easier to handle. If substituting butter or coconut oil for other liquid oils, make sure its melted before you add it.
SALT: Salt helps your bread in two ways. First, it’s a flavor enhancer, so it brings out the flavors of the other ingredients. Second, it helps stabilize traditional doughs by slowing the rising process, giving the gluten time to strengthen within the dough. Be aware though, this is the accepted wisdom for gluten-containing breads. However, all of the gluten-free recipes I’ve seen call for salt as well, so I’m curious about its chemical effect in gluten-free breads. I’m guessing this is for it’s flavor-enhancing benefits, but I’m not sure. From my reading, it doesn’t slow the rising enough to be problematic (you wouldn’t want to limit the rise since g-f dough rises less anyway).
WATER/ MILK/ CREAM: Obviously, water in a dough is used to wet the flour and turn it into a pliable dough. But what about other liquids (excluding eggs since I discussed those above)?
I originally learned that brioche (a delicious sweet treat disguised as bread) is bread made with additional sugar, egg, and milk. But when my breads were coming out drier than I wanted, my mom suggested adding milk. Milk is one of the things that makes bread softer and keeps it staying soft longer (i.e. so it hopefully doesn’t go stale on day 3). From my reading, it appears this is due to the fat in milk, but I don’t think that is completely right, since nonfat milk powder is used in a lot of bread recipes. It could be something in the milk itself, but I’m just not sure.
I haven’t tried these options, but from my reading you can substitute any full-fat milk substitute (i.e. canned coconut milk, nut milk, oat milk, etc.) 1:1 for milk in a recipe. I also read you can substitute water 1:1 for milk, provided you add 1.5 tsp butter (or coconut oil) to compensate for the missing fat.
As I mentioned above, bread makers work best when you start with warm ingredients (approximately 80 degrees Fahrenheit). You can get warm water out of your tap, but for milk or milk substitutes, you can use the method listed in the eggs section above.
YEAST: According to Sarah Ballantyne, PhD (aka The Paleo Mom), yeast is fine in Paleo diets if you’re allowing gluten-free beer and wine. She explains it all here. Bread making is a science, and yeast is a big part of that. Red Star yeast has a phenomenal amount of resources on their website that has been invaluable in my quest to understand the chemistry of bread making. Check it out if you want to learn more.
The purpose of yeast in bread is to react with the sugar and other ingredients and cause bubbles of carbon dioxide (CO2) that make the bread rise and result in those little air pockets in finished bread.
If you don’t want to use yeast (or don’t have any), you can substitute baking powder in a 1:1 ratio, according to this article from The Spruce Eats. That means if the recipe calls for 2.25 tsp of yeast, use 2.25 tsp of baking powder instead. With baking powder you don’t have to add anything else to the recipe since it combines the acid and the base in one product.
The above article also says you can also substitute baking soda and vinegar (or lemon juice) in a 50:50 ratio for the yeast. For example, if the recipe calls for 2.25 tsp of yeast, you would use 1.125 (1 and an eighth) tsp of baking soda and 1.125 tsp of vinegar. This won’t give results that are as good as yeast, so personally, I’d round up for convenience and do 1.25 tsp each. Basically the combination of the alkaline baking soda and acidic vinegar (or lemon juice) creates the same chemical reaction that produces CO2 and causes the bread to rise that yeast does.
NOTE: It’s important not to confuse baking powder with baking soda. If you look at the ingredients, you’ll see that baking powder consists of baking soda (alkaline) and cream of tartar (acidic). Baking soda should just contain itself.
Homemade Bread Storage:
Homemade bread goes stale much faster than store-bought due to the lack of preservatives. Therefore, it’s not worth it to make more bread than you will use. I know you can freeze regular bread dough (here’s how), but I don’t know how well it would work for gluten-/grain-free dough. Since we make ours in the bread machine, it’s never seemed worth it to me to try.
DO NOT store bread in the refrigerator. It will go stale FAST (within 12-24 hours).
Here’s the best way to keep it:
- in a room temperature breadbox, possibly wrapped in a flour sack towel.
You CAN store bread in the freezer, but make sure you slice it first, so you don’t have to defrost a whole loaf when you want more. Personally, I don’t think it’s great this way, but it’s better than wasting what you’re not going to eat.
My favorite option (which I can’t believe I didn’t think of sooner) is to cut it into cubes and freeze them for the holidays when you want some gluten-free stuffing mix. This way, you KNOW your stuffing won’t be made of fillers, preservatives, or other unsavory ingredients.
I’m also thinking about making a gluten- and grain-free french toast casserole and I think these would be perfect for that too!
The other bonus with freezing the stale bits is that you can pull it out next time you get a hankering for (yes, I just said that) fried chicken, homemade chicken nuggets, or something else covered in breading. Just pull out however much you need, pulse it in the food processor and voila! Bread crumbs.
Troubleshooting Homemade Bread:
GUMMY BREAD (i.e. undercooked): Gluten-free bread is not always fully cooked when the breadmaker says it should be. The best way to learn if your bread is done is to test the internal bread temperature. Finished bread should be at least 205 degrees Fahrenheit and when you pull the thermometer out of the bread it should come out clean (like the traditional toothpick test).
TASTE/ AFTERTASTE: Cassava has a slightly different aftertaste than wheat flour. If you don’t like it, adding herbs (like my rosemary olive oil bread, my “imposter rye bread” with caraway seeds, or my garlic bread recipes) easily covers up the cassava flavor.
TOO DENSE: When homemade bread is too dense, it can mean there’s too much flour in the recipe. You can tell it’s dense when the holes in the finished bread (caused by the CO2 that escapes when the yeast eats the sugar) are oblong or squished-looking rather than round. (See photo at right.) It’s difficult to adjust the amount of flour though when using cassava because it absorbs water differently than wheat flour and the balance is a delicate one.
NOT SOFT: The softness of the bread is different from its density. When my bread was a good density but still tasted kind of dry, that’s when my mom suggested adding milk. See ingredient notes above regarding milk.
An intriguing option that doesn’t require any additional ingredients is to make a roux and add that to your wet ingredients. I haven’t tried this yet with the cassava flour, since it frequently comes out gummy, but it’s an interesting idea that comes from Asian baking techniques (called a tangzhong roux). Basically, you take 1/2 cup of water and 3 tbsp flour from your original recipe measurements, mix them together so there are no lumps, and heat them until they combine into a gelatinous goo. Then you add this to the wet ingredients and continue the recipe as normal.
STICKS TO BEATER PIN: If your finished bread sticks to the little metal pin that the beater attaches to, pour the oil in first, coating the beater pin before you place the beater in the pan. Normally the beaters have a nonstick coating, but if you like to pull out the beater so the hole in the bottom of the loaf is smaller (like I do), the beater pin typically holds onto the bread and still leaves a rough hole. Coating it with the oil that’s already called for in the recipe lubricates the pin so it doesn’t stick as much.


Restricted entry of food items in under specific ports
Subject: Restricted entry of food items in under specific ports – reg.
Reference is invited to F. No. TIC-B02/5/2022-Imports-FSSAI dated 17th October, 2022 both issued by Food Safety and Standards Authority of India, New Delhi on the above-mentioned subject (copy enclosed).
- Vide order dated 17.10.2022 FSSAI has decided that with effect from 1st February, 2023, import of below specified high-risk products shall be permitted only through 61 ports (copy attached), which are directly manned and managed by FSSAI office/officials. The list of such high-risk food products is as specified below:- (i) Milk and Milk Products; (ii) Egg powder. (iii) Meat and Meat Products including Poultry, Fish and their products (iv) Food for Infant nutrition / Infant Foods. (v) Nutraceuticals. Health supplements, Food for Dietary uses. Probiotic and prebiotic foods. Foods for Special Medical Purpose.
- In this regard, FSSAI has also sought comments/suggestions to facilitate ease of doing business while ensuring the mandate of safe food import in India within 30 days from the date of publication of that order at email id – firstname.lastname@example.org and email@example.com
- It is also requested to sensitize the officers and trade under your jurisdiction on the above orders of FSSAI by way of issue of suitable public notice/ standing order .
- The difficulties, if any, in the implementation of this Instruction may be brought to the notice of the Board
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- Let’s get it over with …
May I have your recipe?
- Who is the Savvy Girl?
This letter is on the label of every Savvy Girl brownie. Read between the lines. You’ll figure it out.
Dear Savvy Girl,
Can a brownie change your life? You bet it can. Savvy Girl Baking Company exists because you suggested that I sell my “awesome brownies” when I faced some, um, challenges. Thanks for the advice. I’m having a blast baking the world’s best brownies (and more) from scratch, batch by batch, and selling them everywhere. When you were little, I called you Sweet Girl. Now you’re all grown up, wise to the world, and a daily inspiration. Of course I named the company after you! I’d love to have you join the family business someday . . . but finish college first.
Stay sweet, my savvy girl,
- Why do you ship via U.S. Postal Service Priority Mail?
Two words: freshness and value. We want you to enjoy Savvy Girl Brownies at their freshest. And experience has taught us that U.S. Postal Service Priority Mail is the most cost-effective way (for you, and for us) to get your brownies to you safely, quickly, and reliably.
- Do you offer gluten-free brownies?
Why, yes! Our delicious brownies are gluten-free. We use brown rice flour in place of wheat flour. Bet you can’t tell the difference.
- What is a ginger brownie? And what’s a blondie?
Savvy Girl ginger brownies are subtly spiced with two kinds of ginger and a smidgeon of cardamom. Aromatic and scrumptious! A Savvy Girl blondie is a brownie without the cocoa. Think of chocolate-chip cookie dough … with two kinds of chocolate chips, and a dash of kosher salt to enhance the chocolate. Savvy Girl brownies and blondies are moist, chewy, and bursting with chocolate. And — yes, all are gluten-free.
- Are your brownies available to wholesale customers?
Absolutely. Click Contact, above, to request more information.
My oh my, you shouldn’t have! But we’re glad you did. Yes, a beautifully wrapped box of brownies is a thoughtful way to send greetings to your family and friends, and to thank your customers, clients, and more. We offer quarterly and monthly Brownie Subscriptions too!
- What if I don’t eat them all right away?
No problem. Place your well-wrapped brownies in an airtight container and put them in the freezer. Our brownies freeze well for at least three months. Shelf life at room temperature is 60 days.
- Do your brownies contain nuts? And are your brownies kosher?
No, but some of the ingredients in our brownies are processed in facilities that process nuts. And no, our brownies are not kosher.
- Any plans for more products?
Glad you asked! Last summer we introduced two new gluten-free treats: a ginger brownie (subtly spiced with two kinds of aromatic ginger, plus a touch of cardamom), and a chocolate-chip blondie (think of chocolate-chip cookie batter, but better! with a touch of kosher salt to enhance the chocolate chips). And we’re working on several more delicious gluten-free confections. Stay tuned …


Q. After years of eating oil-rich food, I’m trying to shift towards a healthy diet. I want to start by eliminating cooking oil from my meals. I am used to cooking my delicious Goan curries with generous amounts of oil and coconut milk. How can I make the ‘bagar’ of onions/tomatoes (needed for curries) without oil? I would also like to know some alternatives to making fried rice, fried fish and fried eggs without oil.
A. Let me begin by elucidating upon the benefits of oils and fats! For everybody who thinks that “fats & oils” are the bad boys of the kitchen, you ought to recognise the importance of this essential nutrient in the human body. Besides being a much-needed storage form of energy (for all those times when we fats or starve), fats are required for the absorption of the fat-soluble vitamins A, D, E, and K. You could eat as much carrot as you want on a daily basis and yet suffer from all the deficiency symptoms of vitamin A such as dry skin, acne, infertility, and increased infections – all because your diet lacks the fat necessary to enable the absorption of the vital vitamin A! Fat is the structural component of cellular membranes; they are required for hormone synthesis, body temperature regulation, soft organ protection and insulation. Hence, although fats have been tainted due to their link with cardiovascular disease and obesity, one should not go to the extreme of dunking it out of your cooking. Being mindful of the quantity and quality of fat you use in cooking should be the lesson for you.
Unsaturated fats – cooking oils – should be preferred over saturated fats – ghee, butter, margarine – as the former are known to have a cardioprotective effect. The maximum suggested amount of visible fat per adult per day is 15 g (1 tablespoon), allowing for an additional 15-20 g to come from the fat naturally present in foods. However, if you have made up your mind to stay off the oil as much as possible, my suggestion would be to allow yourself at least 1 teaspoon (5 ml) of oil through the day, and try doing the following:
- Cook all foods in non-stick cookware; they necessitate the use of extremely small amounts of oil (and even no oil at times)
- Use a spoon for pouring out the oil into your pan (instead of pouring it straight from the oil can into the vessel)
- Invest in oil sprays
- Add water (instead of oil) to the vessel to keep it moist when cooking
- Begin cooking processes with tomatoes and then add the onions – that way the onions can cook in the moisture provided by the tomatoes!
- Poached eggs taste just as good as fried eggs – if not better! You can also enjoy fried eggs by frying them (2 eggs max per frying session) in a drop of oil on a non-stick pan.
- Avoid coating fish with breadcrumbs or semolina prior to frying; it is this that causes maximum oil absorption during frying. Instead, add a drop of oil to your frying pan, place the fish on it, and cover – allowing it to steam in its own delicious juices!
- Begin the frying process with ½ teaspoon oil, and continuously sauté your vegetables on a high flame when making fried rice. Do not leave the pan unattended for too long. Add taste to the fried rice by mixing in scrambled eggs (scrambled on a heated pan with no oil added).
- Discover healthier methods of cooking such as baking (baked fish or chicken or vegetables), steaming (Goan vegetables), poaching (eggs and even fish and thin slices of chicken), roasting (chicken and meats), toasting (bread – instead of adding butter or jam to make it palatable), and grilling.
- And finally, do not make the mistake of frying in olive oil; it is an oil that cannot (and should not) be heated. Use rice bran or groundnut or soybean oil instead. And carefully measure out the amounts you need to use per day.
SHERYL AFONSO e D’SOUZA
CLINICAL NUTRITIONIST (NORBERT’S FITNESS STUDIO) & COURSE COORDINATOR/ASST. PROFESSOR (M.Sc. FOOD TECHNOLOGY – CARMEL COLLEGE)


As we all are missing CHS School dinners, Sodexo are sharing some of their delicious recipes. Here you will be able to find all of the recipes in one place. We will be updating this post each time Sodexo share a new recipe with us.
- 250g butter/marg
- 250g chocolate
- 4 eggs
- 1/2 tsp salt
- 250g caster sugar
- 2tsp vanilla
- 130g plain flour
- Melt chocolate and butter together.
- Mix together the eggs, salt, caster sugar and vanilla and then add the melted butter and chocolate.
- Add flour to wet chocolate mix.
- Put mix in lined baking dish and bake at 175 c for approximately 35 minutes. When testing skewer should come out gooey!
- 250g dried chickpeas – soaked in water overnight
- 4 tablespoons rapeseed oil
- 2 tablespoons garlic and ginger paste
- 1⁄2 teaspoon bicarbonate soda
- 1 generous tablespoon cumin seeds
- 1⁄2 teaspoon ajwain seeds
- 1 onion – finely chopped
- 1⁄2 teaspoon chilli powder
- Chopped green chillies and coriander to serve
- Heat on tablespoon of the oil in a saucepan over medium high heat until visibly hot. Stir in the garlic and ginger paste and fry for about a minute. Now add the chickpeas and bicarbonate soda and cover with water. Simmer for about 70 minutes, adding a little water when necessary, until the chickpeas are tender. This is quite a thick curry so keep the water to a minimum when the chickpeas are close to fork tender.
- In a separate frying pan, heat the remaining oil over medium high heat and temper the cumin seeds and ajwain in the oil for about 40 seconds. Add the chilli powder and chopped onion and fry until the onion is lightly browned and soft. Pour this over your finished chickpeas and give it all a good stir.
- Season with salt to taste and serve with chopped green chillies and coriander which can be added to taste at the table.
CHICKEN KATSU CURRY:
For the chicken:
- 4 skinless chicken breasts (around 150g/5oz each)
- 50 g (2oz) plain flour
- 1 large egg, lightly beaten
- 100 g (3 1⁄2oz) panko breadcrumbs (or use white breadcrumbs)
- Sunflower oil, to shallow fry
For the curry sauce:
- 1 tsp. sunflower oil
- 1 onion, finely chopped
- 2 1/2 cm (1 in) piece fresh root ginger, peeled and grated 2 garlic
- Cloves, crushed
- 1 tbsp. medium curry powder
- 2 tbsp. plain flour
- 500 ml (17 fl 0z) chicken stock
- 1 tbsp. soy sauce
- 2 tsp. honey
For the salad
- 1 carrot
- 75 (3oz) sugar snap peas, sliced into thin strips
- 2 spring onions, sliced
- Small handful each mint and coriander
- Juice 1⁄2 lime
For the sticky rice:
- 3 cups long-grain Thai sticky rice
- Bash chicken breasts between two sheets of baking paper or cling film with a rolling pin to flatten them to an even thickness.
- Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.
- For the sauce, heat oil in a saucepan and fry onion over medium heat for 5min to soften and start to turn golden. Add ginger and garlic and cook for a further min, then stir in curry powder and flour. Cook for 1min, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15min to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.
- Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
- For the salad, peel carrot into ribbons, mix with sugar snaps, spring onions, herbs, a squeeze of lime to taste and seasoning. Serve with rice, chicken and the sauce.
- Soak the rice in a container that holds at least twice the volume of the rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100°F) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.Drain the rice and place in a conical steamer basket or alternative steaming arrangement (see Equipment Note). Set the steamer basket or steamer over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water.
- Cover and steam for 25 minutes, or until the rice is shiny and tender
- If using an alternative steaming arrangement, turn the rice over after about 20 minutes, so the top layer is on the bottom.
- Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
- Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump.
- Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid.
- Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.


Don’t forget to stop by for your local produce from the Farmer’s Market every Thursday located in Downtown Bluffton from 12-5pm! This weekly community event gives locals and tourists the chance to not only buy and enjoy fresh, locally grown fruits and vegetables but also taste the best foods we offer here in the Low Country. This event is what the locals look forward to every week. Walk along Calhoun street, enjoy delicious food, listen to live entertainment, relax with friends, and look out on the May River all at once! It’s a wonderful opportunity to get to know your neighbors in the community who own small businesses and produce goods for our families!
If you’d like more information on things to do while you’re visiting the Low Country or would like to learn about real estate opportunities here on Hilton Head Island & Bluffton, SC, give Colleen Sullivan a call at 843.338.1708.


The perfect gift to say thank you to our mums and tell them how much we love them
You can mix and match your favourite biscuits and create your very own biscuit gift box.
Box of 4 biscuits (2 larger ones + 2 mini ones) is £16
Box of 4 biscuits (3 larger ones + 1 mini) is £19
Box of 4 biscuits (all medium/large size) is £22
Box of 6 biscuits is £25.95
Box of 4 biscuit sticks is £16
Complimentary personalised message to add on the box.
Pictures of boxes below are for suggestion/example only.
To order simply send us an email
Should you not find anything you like here, please get in touch and let us know your ideas :)
Afternoon Tea themed
Biscuit: Organic Butter (contains Milk, Dairy), Organic Free Range Eggs, Sugar, Organic Fortified Wheat flour (contains Wheat flour, containing Gluten, Calcium Carbonate, Iron, Niacin, Thiamin, Cereals containing Gluten), Organic Vanilla Bean Paste (contains vanilla extract with seeds, water, ethanol, vanilla extract, vanilla seeds, sugar, inulin, tapioca starch, thickeners, xanthan gum, guar gum).
Sugar paste/Fondant Icing: We may use different sugar paste/fondant icings according to availability. We may use one or two types of the fondant icings listed below:
Fondant Icing 1: Sugar, Wheat glucose syrup, palm oil, water, humectant (vegetable glycerine), emulsifier (mono and diglycerides of fatty acids), stabilisers (xanthan gum, carboxylate methyl cellulose), preservative (potassium sorbate), flavouring. May contain Nuts and Peanuts
Fondant Icing 2: Sugar, glucose syrup, potato starch, vegetable fats (coconut, hydrogenates palm seed), water, xanthan, aroma, potassium sorbate, carboxymethyl cellulose, citric acid. May contain Nuts and Peanuts.
Embellishments (including edible glue, sugar pearls/sprinkles, royal icing): contain Milk, Dairy, Eggs, Wheat, Wheat Starch, Nuts, Tree Nuts, Sulphites/Sulphur Dioxide, Soy/Soya, Peanuts, Cereals containing Gluten, Barley. Sprinkles/Sugar pearls (also include gelatine: Fish). Please contact us for full embellishments list of ingredients if required. May contain traces of Sesame, Celery, Rye, Oats and Lupin.
Colours: may include E422 vegetable glycerine, E1520 propylene glycol, E551 silicon dioxide, E171 titanium dioxide, E172 iron oxide, E904 shellac, E132, E133, E153, E155, E159, E124*, E129*, E104*, E122*, E110*, E102*
*may have an adverse effect on activity and attention in children.
Please see allergens in bold.
Please note that all biscuits are made in an environment where all allergens are used and are therefore not suitable for food allergy sufferers (including allergies to Sesame, Rye, Barley, Oats, Lupin and seed allergies). Therefore we cannot guarantee our products to be allergen free. Please note that at present we do not cater for any specific dietary/allergy requirements.
Please enquire for more information: firstname.lastname@example.org
Biscuits will last for approx 2 weeks from day of dispatch or by the best before date indicated on the label. Please store them at room temperature in an airtight container.
All our biscuits are freshly baked and decorated to order.
Please place your order as soon as possible to avoid disappointments.
Mother's Day orders will be shipped week commencing 21st March 2022.
Packaging - what is included
- Your biscuits, individually wrapped
- Ingredients/Allergens on the box
- Personalised message on top of your box
- Colourful shredded paper
Shipping: all biscuit boxes are sent via Royal Mail Guaranteed Delivery.
How to order
Please send us an email to email@example.com


We are able to render a tremendous selection of Streptococcus Thermophilus. It is well known for its gram positive bacterium. This powder is used to test negative for oxidase, catalase and positive for alpha haemolytic. Streptococcus Thermophilus is a non-motile which doesn't form endospores. It grows symbiotically and produce lactic acid. It is mainly suitable in food fermentations and to produce yogurt, cheese and other diary items for many years. It is available from us in various packaging sizes.


Crockpots, also known as slow cookers, are a delightful and essential kitchen staple. You can use them during the cold winter months to create warm stews and soups easily. In the summer months, they allow you to create recipes without adding the extra heat from your kitchen stove into your home. They are pretty much foolproof and require little to no effort to make delicious meals. Here are three crockpot recipes that you can make for the entire family to enjoy.
Ooey Gooey Chocolate Lava Cake
- 1 box of store bought brownie mix
- 1 large egg
- 1 cup of water
- 1/3 cup vegetable oil
- 1 package of instant chocolate fudge pudding
- 2 cups whole milk
- Spray your crockpot with non-stick spray.
- Prepare the brownie mix per the box instructions.
- Pour the batter into crock pot.
- Mix the pudding with milk until smooth and pour over the brownie mix.
5. Cover the top of crockpot with a paper towel then the lid. (This prevents condensation (water in the cake)).
6. Cook on high for three hours. You will know that it’s ready because the edges of the brownie will have formed. The top SHOULD be soft.
7. Serve with vanilla ice cream
Spicy Latin Beef Stew
- 2 pounds of ground beef
- ½ cup all-purpose flour
- 1 tablespoon adobo seasoning
- 1 packet of Sazon seasoning
- 2 tablespoons vegetable oil
- ½ teaspoon black pepper
- 1 large onion
- 2 bay leaves
- ¼ cup Worcestershire sauce
- 2 cups beef stock
- 2 Yuca root vegetables peeled and cut into 2-inch pieces
- 3 large carrots peeled and cut into 1 ½ inch pieces
- 1 stalk of celery
- 4 cloves of garlic, diced
- ½ cup red wine
- ¼ cup cilantro
- 3 sprigs of thyme
- 1 jalapeno pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- In a large zip lock bag, add cubed beef and add seasoning (Adobo, Sazon, salt, garlic powder and black pepper). Shake bag to ensure seasoning is distributed over meat evenly.
2. Add flour and shake the bag around to ensure the beef is coated.
3. In a large, heavy bottomed skillet over medium-high heat, add vegetable oil. Add pieces of beef while cooking until brown on all sides. Remove and place aside.
4. Add chopped onion and cook for about two minutes.
5. Add jalapeno and garlic and sauté for an additional minute. Add wine and scrape up bits on the bottom of the skillet. Let cook until reduced to medium low, for 3 to 4 minutes.
Pour into crockpot and then add, Worcestershire sauce, beef stock, carrots, celery, and yucca. Add sprigs of thyme and bay leaves. Cover and cook on low for 8 hours. Add cilantro right before serving.
Written by: Cashay Chanel, Staff Writer Modern Domestic


This week was supposed to look like this:
Monday January 28: Butter Chicken and Lentils (Spilling the Beans)
Tuesday January 29: Black Bean Quesadillas (Spilling the Beans – not that you really need a recipe)
Wednesday January 30: Leftovers
Thursday January 31: Miso tofu fried rice with stir fry veg
Friday February 1: Pizza
Saturday February 2: Leftovers
Sunday February 3: Three Bean and Beef Chili (Canadian Living)
Reality was a little more free form.
Monday – Leftovers
Tuesday – I got hit hard by a cold and combined with the sleepless nights (thank you dog) I was in no shape to make supper so breakfast for dinner it is! Kids had oatmeal with brown sugar, blueberries, and chia seeds. No complaints from anyone.
Wednesday – stuffed chicken (from Costco), green beans, and rice.
Thursday – we had tofu but it wasn’t in fried rice or a stir fry. I fried it and tossed it in BBQ sauce instead. Served with a side of green beans and rice.
Friday – Check! Pepperoni pizza and Ranch Cheese pizza using my standby crust recipe from PW.
Saturday – out to dinner with friends instead. Fantastic dinner at the Orchard Family Restaurant. Excellent value.
Sunday – Woohoo! I did it! I unknowingly planned chili for Superbowl Sunday. Mr. Bubbly Meadow was impressed. 😉
It’s hard to believe that I had planned suppers for this week at all. Lets hope we are more successful next week. Cross your fingers for me, please!


FIRE PITA GRILL
Indulge in traditional tastes with a modern ambiance!
Welcome to Fire Pita Mediterranean Grill, the finest Mediterranean Restaurant in Schaumburg. We offer authentic Mediterranean flavors in an atmosphere that includes a sleek interior design and unique open kitchen. Our distinctive atmosphere offers a clean, comfortable environment for families, friends and business guests to enjoy our classic Middle Eastern Cuisine.
THE BEST MEDITERRANEAN RESTAURANT IN SCHAUMBURG
We endeavor to be the finest Mediterranean Restaurant in Schaumburg. Our menu includes authentic tasting Shawarma, kabob, and skewers plus a variety of choices for the entire family. Our exclusive recipes are made only from the freshest ingredients. Our friendly staff is eager to provide professional service, and our welcoming atmosphere makes our restaurant a delicious destination for our friends in the Northwestern Suburbs.
TREAT YOUR TASTBUDS!
Be sure to try our irresistible Middle East-inspired grilled selections that include freshly sliced meats which are expertly prepared and spiced to perfection!
ENTREES / OBIADY
2. CHICKEN SHAWARMA WITH CHEESE / SHAWARMA DROBIOWA Z SEREM
4. CHICKEN SHAWARMA WITH VEGETABLES ANF CHEESE / DROBIOWA SHAWARMA Z WARZYWAMI I SEREM
6. PORK SHAWARMA WITH CHEESE / SHAWARMA WIEPRZOWA Z SEREM
8. PORK SHAWARMA WITH VEGETABLES AND CHEESE / SHAWARMA WIEPRZOWA Z WARZYWAMI I SEREM
10. BEEF SHAWARMA WITH CHEESE / SHAWARMA WOŁOWA Z SEREM
12. BEEF SHAWARMA WITH VEGETABLES AND CHEESE / SHAWARMA WOŁOWA Z WARZYWAMI I SEREM
14. SHAWARMA MIX 3 / SHAWARMA MIESZANA 3
CLASSIC/ OBIADY KLASYCZNE
2. KABOB WITH CHEESE / KEBAB Z SEREM
4. GRILLED CHICKEN BREAST / FILET Z KURCZAKA
6. CHICKEN SKEWER / SZASZŁYK Z KURCZAKA
8. GRILLED PORK BUTT / KARCZEK Z GRILLA
10. GRILLED PORK RIBS
12. FIRE PITA MIX 2
14. PORTOBELLO MUSHROOM / GRZYB PORTOBELLO
16. GRILLED TROUT / PSTRĄG TĘCZOWY
Blog All About Food
Fire Pita Grill offers several specialty meals, such as vegetarian food, vegan food, and foods based on a typical Middle Eastern diet. You can choose from many healthier options that fit your lifestyle.
They did said:
I took my Nana out for dinner this is our first time here the food was so delicious. I had the pork shawarma sandwich and a hot tea my Nana had the salmon that was so nicely grilled and flaky. I am happy we decided to sit and eat definitely going to take her back for dinner .
Best food in Schaumburg area! I love the variety of delicious entrees and how amazing the service is. I recommend for a fun lunch and a nice dinner for the family!
Great food and equally great service. I had a very delicious pita sandwich for lunch and am already in the mood for another. Great job guys!


The Rookery Restaurant has opened in Carnoustie, Scotland. The menu at The Rookery Carnoustie showcases some of the best Scottish produce. There is a choice of fish, meat, or vegetarian dishes, and the team is renowned for its excellent service. You can eat at the Rookery in the Two’s Club, too, and its entry fee includes a tasting menu.
Located on the first floor of Links House in Carnoustie, the Rookery serves a range of delicious dishes using local Scottish produce. The Rookery offers both lunch and dinner in a relaxing atmosphere. The full-length glass windows provide panoramic views of the famous championship golf course. The Rookery is a top-10 award winner on Tripadvisor, a website that rewards top restaurants worldwide.
The Rookery also has a private dining room available for functions and special events. You can book a table for up to 12 people in the room, which has a balcony overlooking the iconic fairway. The Rookery also has a comprehensive social media presence, including Facebook and Twitter. They regularly update their menus on these platforms, so you’re sure to find something delicious.


Come check it out!
We bring fresh ideas and quality cuisine to Anna Maria Island to create an experience like no other. Offering the area’s best live entertainment and a relaxed tropical setting is what allows us to set the standard for Island dining.
OUR CONCEPT IS SIMPLE; GREAT MUSIC, GREAT FOOD, GREAT SERVICE AND GREAT DRINKS, IN A WORD FUN!
Our varied menu includes all the best from the beach with fresh ingredients and made from scratch recipes from our chef Jimmy Lopatinski. You won’t find a better margarita on the island or a colder beer. Live music nightly from 7-10pm with some of the best local acts.


As part of their public health nutrition class, students in the Institute of Human Nutrition helped assess the effectiveness of City Harvest’s Mobile Markets.
Institute of Human Nutrition certification program teaches health professionals about nutrition and how to start conversations with their patients about eating right.
Take advantage of summer greenmarket produce with these recipes approved by CUMC nutrition expert Dr. Wahida Karmally.
David S. Seres, MD, emphasizes the need for scientific evaluation, as well as greater regulation, of dietary supplements.
Dr. Wahida Karmally offers guidance on how to safely incorporate fats into a healthy diet.
Study finds vitamin D has little to no effect on depression.


Agriculture plays a vital role in Indian economy both in terms of significant contribution in GDP and potential employment to more than 70% of country’s rural population. As per NSDC’s agriculture skill gap study, there is a projected workforce requirement of 215.6 million in agriculture sector by 2022. LabourNet in partnership with Apollo Tyres Foundation and Mahindra&Mahindra has trained 2866 farmers in various trades such as Dairy Worker, Animal Health Worker ,Broiler Farm Worker , Dairy Farmer/ Entrepreneur and Marine Capture Fisherman. The training locations for agriculture has been across four locations- Tamil Nadu, Andhra Pradesh, Orissa and Karnataka. Under agriculture training, focus is on good agriculture practices along with exposure to market which enables a farmer to have increased productivity with optimum inputs.


43 & 45, Changkat Bukit Bintang, 50200 Kuala Lumpur.
Tel: +603 2145 0511 | +6013 309 4197
El Cerdo specializes in home-cooked pork flavours from all over the world like Europe, the Caribbean and Mexico. This highly popular restaurant on Changkat Bukit Bintang is the result of perfected pork cooking that took 9 years in the making. Chef Werner Kuhn, has spent days and nights nurturing his baby and now has grown to become the best porky pork restaurant Kuala Lumpur has to offer.We recommend you to try our crispy pork knuckle or Spanish Paella since everyone who has tried it has come back for more ! Trust us, it’s good food. So strap up because you’re in for a super delicious porky ride !
Monday: 12:00 pm – 2:30 pm, 6:00 pm – 11:00 pm
Tuesday: 12:00 pm – 2:30 pm, 6:00 pm – 11:00 pm
Wednesday: 12:00 pm – 2:30 pm, 6:00 pm – 11:00 pm
Thursday: 12:00 pm – 2:30 pm, 6:00 pm – 11:00 pm
Friday: 12:00 pm – 2:30 pm, 6:00 pm – 11:00 pm
Saturday: 6:00 pm – 11:00 pm
Sunday: 12:00 pm – 2:30 pm, 6:00 pm – 11:00 pm
Every Sunday, El Cerdo opens its doors for a wholesome and memorable Bubblylicious Brunch, a Sunday-only (12pm – 2.30pm) session for all-you-can-eat pork dishes and free flow beverage. Kindly refer to the table below. All you have to do is select your Beverage category (with or without beer) and be prepared to enjoy an awesome meal!
|Price||What You Get|
|RM148++||Free Flow Cava (Noche Y Dia Brute Nature Sparkling Wine) + Tiger Draft, Soft Drinks + Chilled Juices|
|RM99++||Free Flow Soft Drinks + Chilled Juices|
|RM49++||For Children 6-12 Years Old|
Love is in the air everywhere we look around! Celebrate Valentine’s Day with your loved ones this 14th February and enjoy one of the most memorable dinner you’ll ever have! Prepared with Tender Loving Care, the whole experience includes:
+ El Cerdo’s Special Valentine’s Day Couple Set Dinner
+ Instant Couple Photo & Handmade Photo Frame
+ Special ESP condoms
+ Clinelle Professional Care products
+ A chance to win Comme des Garçons couple t-shirt from Luxurious Craving
We’re committed to bring the best for you and your loved ones. Start your own love chapter with us!
+603 2145 0511 / +6013 309 4197
43 & 45, Changkat Bukit Bintang, 50200 Kuala Lumpur, Malaysia.


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07 Apr 2020
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18 Mar 2020
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10 Mar 2020
7 of the best heart-healthy foods to include in your diet
05 Mar 2020
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Exclusive Insights on Benefits of Green Tea Yuve Team January 2, 2015 Health & Beauty 1 Comment Green Tea has a wonderful effect on the body. A hot cup of tea warms you up on a cold rainy day, and the pleasant aroma gives a charge of vivacity and good mood. This magic drink reduces the level of cholesterol in blood, prevents diseases of the cardiovascular system and activates the immune system. It saturates the body with lots of moisture and perfectly quenches thirst. Moreover, green tea helps to strengthen tooth enamel and gums, while antioxidants help fight tooth decay (if drank without sugar). Holding tea in our mouths can prevent oral diseases. This healthy beverage is an ideal way to diet because it contains no calories. Drinking green tea regularly accelerates your metabolic processes and helps you to get rid of extra pounds. The antibacterial and anti-aging properties of green tea have been widely applied in the production of various skin products. Adding green tea in cosmetics helps eliminate inflammation, heal wounds, tone, moisturize, reduce swelling, and increase skin elasticity. Washing or wiping our faces with a green tea ice cube refreshes our skin and makes it look younger. Now that you know all the benefits of this amazing drink, you will enjoy its rich flavor and aroma more. You can buy green tea in stores or simply make your own delicious healthy drink. Enjoy it! Photo Credit: Shutterstock The following two tabs change content below.BioLatest Posts Yuve Team Yuve is a New York City based brand of premium natural health products. Its goal is to provide a natural solution for busy people to maintain a complete diet without compromising on time. Made from non-GMO plant-based ingredients, Yuve’s wholesome products help improving overall health and natural beauty. Yuve has a complete nutritional profile. It contains high amount of plant-based protein, fiber, digestive enzymes, low sugar, very low fat, vitamins, minerals, antioxidants and anti-aging agents. Latest posts by Yuve Team (see all) Vegan Protein Coconut Rice Pudding - March 20, 2017 Black Currant Protein Cookies with Seeds - March 20, 2017 Chocolate Protein Energy Bites - March 20, 2017 Marianela Pereyra I totally agree =) Green tea has numerous benefits and even aids in weight loss. Thanks for sharing!


In gratitude for their service as frontline responders in the fight against COVID-19 and for all they do in protecting us and our loved ones, we would like to help by doing what we do best... continue feeding our community and those who need our support at this time.
Jonnie G’s Food Truck has been a part of the food community for almost 20 years and our plan is to serve a hot meal consisting of our award winning Burger, Veggie Burger or Chicken Sandwich with Crispy Fries- cooked on board and packaged for contact-less service. All proceeds will go towards serving as many people as possible - whatever we bring in will determine how many meals we're able to serve. We will not be making a profit on these donations - every dollar that goes in will go towards serving another essential worker.
Anything will help and no donation is too big or small: the more we receive, the more meals we will be able to provide and we will start with the staff at Monmouth Medical Center and then to other local hospitals. Even if it's just a share - you're helping us get the word out! We appreciate your support :)


Inflammation in the body is natural and isn’t always a bad thing. When you get a cut or are fighting a cold, your body’s natural response is to protect itself from harm and heal. However, chronic inflammation from lack of sleep, being under stress, a poor diet, smoking, environmental pollution and even from vigorous exercise can lead to a myriad of health issues such as heart disease, arthritis, diabetes and cancer.
Other than practicing daily stress-reducing exercises such as deep breathing and yoga, decreasing your consumption of sugar and following a diet that prioritizes healthy fats, fruits and vegetables is your greatest weapon against fighting inflammation. The role of antioxidants in the body is crucial when looking at inflammation and free radicals. When foods packed with antioxidants are consumed, the number of free radicals is significantly lowered, resulting in decreased symptoms of inflammation and improved overall wellbeing. Incorporating these six foods into your diet will help alleviate these symptoms and prevent disease.
Cruciferous vegetables such as broccoli, cauliflower, red cabbage and kale are best and contain tons of vitamins and nutrients with anti-inflammatory properties. Try to eat them raw in a big salad or slightly cooked to get the most nutritional benefits.
Omega 3’s are your best friend and are essential for everyone when banishing inflammation. It’s important to keep your omega 3 to omega 6 ratio more in favor of omega 3’s and salmon is a great source. Make sure you go for wild caught salmon over farmed salmon because farmed is full of contaminants and doesn’t offer the same nutritional value. More reason to up your sushi game!
Turmeric, cinnamon and ginger are loaded with polyphenols, great for decreasing inflammation and free radicals in the body. Some studies have shown that turmeric in particular can help decrease joint pain better than some prescription medications. Sprinkle cinnamon on top of your morning bowl of oats or add turmeric to a fresh vegetable salad for an unexpected twist.
Guac lovers rejoice! Touting more potassium than a banana, this superfood should be a staple in your diet. Thanks to the poly and mono-unsaturated fats, research has shown that avocados can reduce inflammation and decrease pain that is typically associated with arthritis. There is a reason why avocado toast is the latest craze!
Blueberries, strawberries and blackberries are all great options and a perfect way to get in a substantial amount of antioxidants. Mix into yogurt or blend in a smoothie.
Almonds and walnuts are rich in alpha-linoleic acid, which has been shown to calm inflammation in the body. Just don’t go nuts on the nuts, as they are a calorically dense food.
Improving your health and healing your body begins with nutrition. Starting with a diet that is filled primarily with whole, minimally processed foods will make it that much easier. Food is the best medicine there is and has the vitamins and nutrients that help our bodies thrive. Supplements can be added in for additional support, as long as your diet is on point.


5 Must Try Foods in Hikkaduwa
When it comes to Eating in Hikkaduwa, you got to love street food and meals by the beach. The flavours of food along with the sounds of waves crashing are just invincible. Here is our Top 5 must try foods in Hikkaduwa
Hikka Special Rotty; a wide stretch with over 50 varieties to pick from, Hikkaduwa is well known for its special mouth-watering rotis. Each little shop has its own way of serving this local fast food but most of them have a wide variety between sweet and spicy flavours to choose from. While waiting you can sit and watch them prepare this for you or get in to some live cooking-station action with them. Although they are ever so busy they do maintain to plate orders very quickly with a cheerful smile. These little food joints are open till 7 AM sometimes during the season to grab something to eat after a heavy night of Partying. The price is definitely worth the taste and portions that will leave you full and satisfied and we would….nom nom nom, pardon! We got our mouths full there for a moment! Well we definitely recommend the chocolate-banana-honey roti for something sweet and a chicken-cheese roti with a dash of the side gravy - a real steal. This unique experience is simple, cheap and a definite gastronomic adventure.
Kothu Roti; A fusion of flavours available at almost all joints along the stretch of Hikkaduwa. Once served with this mouth-watering dish, dig in and discover the amazing tastes buried underneath all that melting cheese, it never fails to satisfy. Most of these restaurants are family run businesses and the staff is very energetic and graceful despite their efforts and low income. If you are looking for a posh and super clean place it is not exactly what you are looking for but then again, where’s the fun in that? The food at these shacks however are very safe to eat and you can ask them to hold the spice if you are not the one for hot stuff but would still like to give it a shot. This unique street food dish is a great example of “love at first bite” and will definitely uplift your taste buds to a whole new level. Must try: Chicken or Cheese Kothu with a Lime Soda, definitely worth a try for the price.
Seafood; a fresh catch daily from the local harbour is served at many local restaurants. You can choose to have the dish prepared according to your taste as they master them in many culinary styles. Many Locals travel to Hikkaduwa not just to party but also to enjoy a true seafood meal by the Beach. Now the best way to enjoy seafood such as crabs is to use your hands, all that shell cracking is fun and sound to the ears and also because they are finger licking good! Some really good places to enjoy Seafood are: Refresh, JLH and if you are really trying to impress someone, Crab at the Chaya Tranz Hotel is your place for a fancy and expensive dinner date.
Traditional Rice and Curry;You cannot board that flight back home without having a good plate of Traditional Rice & Curry. Period! It is easy to find many places that serve rice and curry during lunch time around Hikkaduwa. Rice is served along with various side dishes of curry such as contain Dhal, Coconut (Pol) Sambol, a few vegetable curries along with some crunchy papadam. This mouth-watering and very filling lunch is a staple to all locals and you’d be surprised at how enjoyable is it when eaten using hands, so don’t forget to wash up before eating. Some of the many good places that serve Rice & Curry are; Curry Bowl, Bookworm Library and if you want to get away from the Beach, a quaint hidden treasure away from the town is Mangrovia Lagoon Restaurant that serve Authentic Rice & Curry where you can also learn to cook Sri Lankan food if you would like to try cooking yourself when you get home.
Hoppers: Ever woken up to something crispy and crunchy other than the regular cornflakes? No? Let us introduce you to the Sri Lankan Hopper, locally known as “Aappa”. This delicate wafer-thin meal is prepared in a mini wok and found all over Sri Lanka. While you can eat it plain, it is well complimented by a sweet and spicy onion relish also known as “seeni sambol” or gravy as you prefer. You can opt for a plain or egg hopper topped with salt and pepper for seasoning (Really Yum), or a sweet honey coconut hopper if you have a sweet tooth. This delight can be found at various restaurants during the early mornings or evenings, be sure to grab yours soon as they sell out pretty fast, Also be prepared to eat it right off the pan as they are best when hot & crunchy. We recommend you try an Egg Hopper or 2 with seeni sambol and some fish curry for a good morning. You could also try String hoppers, a dough mesh which is a bit more filling than plain or egg hoppers and is best with more curries served, also a Sri Lankan Breakfast Favourite!
Lion Beer; Not exactly “food or strictly local” but here’s how the two combine to give an experience that we couldn’t resist adding this to the List. There is no better way to enjoy a sunset than sit by the beach with an ice cold Lion Lager! The refreshing crisp of the beer and aroma really adds flavour to that Sun down. You can enjoy this crystal experience at any of the many beach side bars while it is also a great chance to make new friends as well. A great way to beat the heat and start the evening although any time is Beer O’clock here in Hikkaduwa. Well, Cheers to that!
There is much more to try in this small town, with a variety of Cuisines to choose from. For Cuisines and Restaurants do check out our Restaurant Guide.


HEALTHY EATING FOR LIFE
REGISTERED DIETICIAN SERVICES
HEALTHIER CHOICES, LIFELONG RESULTS
Our registered dietitian can offer dietary based interventions that will help you meet your nutritional needs. She covers most nutrition related topics including: healthy eating, weight loss/gain, digestive health, food allergies/intolerances, specialized diets (e.g. vegetarian), pediatric nutrition, nutrition intervention/treatment for diabetes, heart disease, and inflammatory disease (e.g. Crohn’s and Colitis). Our dietitian lead weight loss program involves a nutrition assessment, setting SMART goals, customized meal plans as well as continued support and monitoring of your food intake.
Additional support is available for those interested and may include support via phone and electronic follow ups. Our dietitian believes in a lifestyle change that utilizes proper nutritional education to help build a strong foundation. This will help you make the necessary changes to ensure long- lasting results. Contact us, to find out more about our nutrition services and to meet our dietitian. Did you know: You may have private insurance coverage for dietitian services?


So I’ve been doing something a little weird today.
The New York Times website has a page that shows you how to make Pommes Anne, a delicious looking potato recipe from France. I’ve been obsessing over that page today.
If you’re interested, the page can be found here. It’s behind a subscription wall, but it’s a free signup. They don’t email me anything and they don’t ask for money. If you’re willing to sign up for a login, you can see the page yourself.
If you’re unable or unwilling to sign up to see for yourself, here’s the basic gist of how to make the dish. It’s labor intensive, using simple ingredients, but the end result looks delicious.
Start by preheating your oven and placing a rimmed baking sheet on the rack so it will heat up with the oven. Cut Russet potatoes into roughly evenly sized and shaped cylinders, then use a mandoline to slice each potato into thin slices. (If you like, you can add slices of garlic to the dish, but the traditional recipe doesn’t include the garlic. Slice the garlic cloves with the mandoline just as you did the potatoes.) Blot the potatoes dry.
Put a cast iron skillet on the stove and turn it to medium. Add clarified butter and begin placing the potato slices in concentric, overlapping circles to fill the bottom of the skillet. Add salt and pepper to taste, then drizzle more clarified butter over the potatoes. Add a second layer of potatoes (adding the garlic slices evenly spaced across the top of the layer, if you chose to add garlic), salt, pepper, and clarified butter. Continue adding layers like this until the skillet is full – potatoes, garlic, salt, pepper, clarified butter. This will eventually form a dome. Occasionally shake the skillet to prevent the potatoes from sticking to it.
Butter the bottom of a pan and use it to press down firmly on the potatoes. Cover with foil, then cover the foil with a lid. Bake for 20 minutes.
Remove the skillet from the oven, remove the lid and the foil, and press down firmly on the potatoes again with the pan. Return the skillet to the oven, uncovered, and bake for 20-25 minutes, or until the sides are dark brown when lifted away from the skillet.
Remove the skillet from the oven and press down firmly on the potatoes with the pan, then use the pan to hold the potatoes in place while you drain any excess butter off the dish. Use a thin offset spatula to carefully run around the sides and bottom of the skillet to release anything that’s stuck on, then turn out onto a serving dish. Slice into wedges and serve. The end result will be crisp on the outside with a mashed potato-like interior.
I haven’t actually tried this recipe, but it sound absolutely fantastic. We’re short the cast iron skillet, the mandoline, and the thin offset spatula, but as soon as we can pick these items up – and can figure out where we’ll store them in our tiny kitchen – I want to try this dish.
There are secrets to this dish to make it turn out perfect, and the webpage goes into detail about those. There’s even a video that shows you the process, and that video is magic.
Most cooking videos available on the internet tend to rush you through the whole process of cooking, using time-lapse photography to compress the whole thing down to an easily digested TL;DR-like nugget of a minute or so. The video for Pommes Anna is somewhat longer, but the process is unhurried, and the shots are shown in real time. Doing this shows the complexity of preparing the dish and also gives the video a respectful feeling to it – you can tell that preparing this dish is a labor of love, not a quick meal on the go. It’s amazing to watch and the finished dish has a lovely presentation. The video is as much a work of art as the dish itself.
I don’t know why I’ve been obsessing over this recipe today. It’s done nothing but make me hungry for something I can’t eat for some time. But it’s gotten me looking forward to the day that we have everything we need to make it.


3/4 c. water
2 Tbsp fish sauce
1 Tbsp brown sugar
1 pound skinless chicken breasts (about 3 med), sliced in strips ¼”w x 1 ½ “long
1 - 14 oz can coconut milk
½ c. packed fr. Thai basil leaves
½ c. loosely packed fr. cilantro leaves
2 Tbsp juice from lime
1 ¼” c. zucchini, sliced thick then quartered
1 ½ c. chopped red pepper (large dice)
Cook curry paste for 2 mins. Add water, fish sauce & sugar. Stir. Add chicken, peppers & zucchini. Simmer 10 mins. Shake the can of coconut oil 10 seconds in case the contents have separated then add it to the pot. Simmer 5-10 mins. Take off heat and stir in lime juice. Stir then add cilantro & basil. Ladle over white rice and sprinkle with fresh cilantro and Thai basil.
Note: If you want more meat and no vegetables increase the chicken to 1 ½ pounds and eliminate the peppers and zucchini.
And remember .... ไม่กินเท้าไก่เพราะจะทำให้คุณเสียลายมือ
(Don't eat chicken feet because it will give you bad handwriting.)
Furthermore .... ปลาตัวเดียวเน่าเหม็นหมดทั้งข้อง
(One rotten fish makes the whole catch stink.)


Where we are
Unit 3 Chapel Place
Denton Holme Trade Centre
Get in touch
Contact Kath Routledge
Tel : 01228 521886
Mobile: 07811 246252
Send an email
Corporate Events / Business Lunches
We specialise in catering for business lunches and corporate events. We can provide hot and cold buffets of any size to suit any business’ needs. We will bring fresh locally sourced, tasty foods to your workplace or meeting venue, present it appealingly and serve any hot food, allowing you and your colleagues to concentrate on your business.
Click here to enquire about our corporate catering service.
Weddings & Functions
We are always proud to provide the catering for weddings and work closely with the bride and groom to provide a hot and/or cold buffet which includes all their favourite foods and will delight the wedding party.
So if your planning to have your wedding day in a private venue, outdoors or in a marquee allow us to concentrate on the food, while you focus on enjoying your special day.
We can also cater for birthday parties or any other special events.
Click here to enquire about our wedding catering service.
Mobile Catering Service
We provide a daily mobile catering service to businesses in the Carlisle and surrounding areas. We have a fleet of three vans which travel to local workplaces, providing freshly prepared sandwiches, baguettes, pastries and confectionary to workers to save them the hassle of travelling to the shop for their lunch.
Do you have an important business meeting coming up and need a caterer?
Let Colmore Catering Services take care of everything for you so all you need to worry about is the business. Contact us now.


pimento cheese burger.jpg
Billy and Tommy hard at work
First paying customer!!!
Billy and Tommy still hard at work!!
Billy Boy's Grille 723 West Rowan St. Fayetteville, NC 28301
Billy Boy's Grille is a unique concept that combines fresh ingredients, fresh meats and freshly prepared sauces with a southern spice and recipes that are all our own. Whether you come in for the hand breaded fish and chicken or for our thin sliced, breaded to order onion rings you can never go wrong. So get the friends and family together and join us at
Billy Boy's Grille!
Call Ahead and We'll Have It Waiting On You When You Get Here
We're open 11am - 4pm
Mon - Fri


Campus Exceeds Water Buffalo Goal
Penn State York’s fundraising activities have included selling scoops of ice cream and animal crackers at the noon hour, selling pins with photos of animals on them such as Love a Llama, and just collecting general donations. The Lusime Women’s Draft Cattle Project in Zambia will be the beneficiaries of the campus’ efforts. . The goal of this project is to provide 20 women and their families with 43 draft cattle and training to improve household food security and income through sustainable animal management.
Penn State York will begin its peanut butter and jelly challenge following the Thanksgiving holiday. The great peanut butter and jelly challenge begins on campus Nov. 27 and Penn State York students are taking on faculty and staff to see who can gather the most jars and tubs of the ingredients for one of America’s favorite sandwiches, peanut butter and jelly. Last year’s efforts brought in more than 400 pounds of pb and j for the York Salvation Army.
Collection boxes will be located throughout the campus.


This will be a 1.5 mile walk, which can be walked twice if so desired. Registration starts at 1:00 pm, with a send off to the walk at 1:25 pm and the walk itself starts approximately at 1:30 pm.
Download Route Map and Instructions
Local Agencies it supports are:
Northeast Area Food Pantry
Norris Area Food Pantry
St. Mark's on the Campus Food Pantry
Eastridge Emergency Food Pantry
Indian Center, Inc.


I was lucky enough to attend a fabulous Thai cooking class the other day in Phuket. The Phuket Thai Cookery School provided an amazing morning for us beginners by showing us around a local market, introducing us to the exotic fruits, veggies, and spices common to Thai food. Then we headed to the beachside school to learn the tricks to each dish, presented by professionals. They then let us loose at our individual stations to give it all a shot. I had a great time and the view is spectacular! Plus now I can rock a killer Thai dish or two. I highly recommend the experience! It was so user friendly that ANYONE can do it!
My vegetarian versions of Tom Kha Kai (tofu coconut soup), Laab Kai (spicy minced vegetable salad), and Phad Thai, YUM!


AREAS OF RESPONSIBILITIES:
-Greet guests and presents them with the menu.
-Inform guests about the special items for the day and menu changes if any.
-Suggest food and beverages to the guest and also try to upsell.
-Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale ( POS ) system.
-Obtain revenues, issue receipts, accept payments, and return the change.
-Perform basic cleaning tasks as needed or directed by supervisor.
-Fill in for absent staff as needed
-Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc., without egg etc.
-Communicate to the guest and provide assistance with their queries.
-Co-ordinate with kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
-Serve food and beverage to the guest as per the course of order.
-Observe guests and ensure their satisfaction with the food and service.
-Promptly respond to guest with any additional request.
-Maintain proper dining experience, deliver items, fulfil customer needs, offer Desserts and drinks, remove courses, replenish utensils, refill glasses.
-Prepare mixed drinks for service to the customers table.
-Properly open and pour wine at the tableside.
-Adhere to grooming and appearance standards consistently.
-Understand and communicate products and services available at the resort.
-Must have some familiarity with basic cooking skills.
-Assist bus persons with stocking and maintain the restaurant par stock levels and side station.
-Help other areas of the restaurant such as answering telephones and completing financial transactions.
-Print closing report and drop the cash with the front office / accounts department.
-Tally the Credit Card settlements for the day with the batch closing report from EDC machine.
Statements in this Description are intended to reflect, in general, the duties and
responsibilities of the position, but are not to be interpreted as totally inclusive.


We create our pies with sweet vine-ripened tomatoes, fresh basil
and quality cheeses all from right here in the USA. Yup, that’s right!
We combine a good value and the freshest ingredients and you
get the perfect pie.
HUNGRY FOR MORE? SIGN UP FOR OUR WEEKLY COUPON EMAILS!
PieZoni’s takes pride in offering the freshest and healthiest pizza, salads, and subs in the marketplace.
In 2015, we began improving upon the fresh food practices we were already committed to. We expect this
process to take some time as we search the food service industry for the tastiest and cleanest ingredients
we can find, but we think you’ll agree we are well on our way.


Shrimp is delicious because it has an extremely low-fat content. It also has high levels of selenium which helps to protect against heart disease. Shrimp is a very versatile food that can be enjoyed in tons of dishes. It can be used in pasta, salads, or even eaten on its own. Shrimp comes in many sizes and can range from small to large. Shrimp is a popular food because it tastes great and has many health benefits, which include lower cholesterol and reduced risk of heart disease.
Tuna is a very rich source of protein and vitamins, such as B12 and thiamine (B-vitamin). Tuna can be very high in protein and omega-three fatty acids which help lower cholesterol levels. It’s also extremely low calorie so you don’t have to feel guilty about enjoying some every now and then. It also contains minerals like selenium which help to protect against cardiovascular diseases. Tuna fish oil is very beneficial as well since it helps lower cholesterol level by preventing plaque build-up inside your arteries which reduces your risk for heart disease or stroke significantly. Many Americans love tuna as part of their lunch or dinner at home or work. It comes pre-packed making it easy to eat on the go too. There are so many different ways you can prepare tuna such as baking, grilling, cooking with vegetables.
The possibilities for eating tuna are endless, and you cannot forget about all those tasty recipes that use canned tuna from fresh tuna suppliers, like salads and sandwiches. One popular way that tuna is enjoyed in the USA includes it being used to make sushi rolls with rice and vegetables wrapped around them. Another way people enjoy eating tuna involves using canned varieties instead of fresh ones because they can be stored for long periods without an issue or refrigeration needed. Whatever way you choose to eat your tuna, we guarantee you’ll love its taste while enjoying all of its health benefits too.
Salmon contains nutrients like vitamin B12, selenium, iron, potassium, phosphorus, zinc, calcium, Vitamin D etc., making it one of the most nutritious foods available today. It contains high levels of Vitamin B12 and other essential nutrients that are necessary for our body to work properly. Salmon offers many other health benefits including reducing the risk for heart disease by boosting good cholesterol (high-density lipoprotein) while lowering bad cholesterol (low-density lipoprotein). Eating salmon also helps keep our brain cells functioning. In addition to its nutrients, it is a very versatile and tasty fish. You can roast it, grill it, poach it or even stuff the fillets with healthy ingredients like spinach and feta cheese to add some extra flavour. Fresh water salmon is one of the most popular seafood types.
In recent years, Americans have been increasingly eating lobster as a special dinner option. Lobster is also very healthy and offers many nutrients, including selenium and vitamin B12, which help keep our red blood cells in good health. It offers other health benefits, such as omega-three fatty acids, which help reduce the risk of cardiovascular diseases. Lobster helps protect the body against diseases such as thyroid disease, depression, and anaemia. This delicious seafood can be cooked in many different ways, such as boiling, baking, and roasting. It offers a delicate flavour and is considered to be a very high-end meal. Lobster is also a great meal for special occasions such as weddings, graduations, or New Year’s Eve celebrations. Lobsters are very popular in American restaurants and are even in high demand by customers who enjoy them at home as well.
While these are the more popular types of seafood in USA, many people also like eating squid, mussels and octopus. Squid provides many health benefits such as lowering cholesterol levels, improving heart conditions and even providing good skin care. It is also a very healthy food because it contains no saturated fats or trans-fat at all. While most seafoods have to be cooked for a long time in order to make them tender enough for consumption, this is not the case with squid which can be cooked within minutes of being caught making it available on dinner tables faster than other types of seafoods.
There is no doubt about it that seafood is a favourite food, not only in the USA but everywhere in the world. It is good for your health, easily available, and delicious. However, most seafoods have a higher cost than other types of meat so they are not affordable to everyone.
Consumers should be very careful when buying their favourite type of seafood from grocery stores or from restaurants. Make sure that it has been properly stored during transportation and storage, check if it smells fresh without any foul odours. Make sure that you choose your fish carefully because some species appear similar but taste differently others which means choosing the wrong one might spoil your appetite completely.


||Experience family-friendly dining in a warm atmosphere at Mitty's Ristorante in Newport News, Virginia. Located in the Omni Hotel, our Italian restaurant serves breakfast, lunch, and dinner 7 days a week. From our extraordinary breakfast bar to our famous brick oven pizza, we truly have something for everyone.
A Different Kind of Restaurant Experience
At Mitty's Ristorante, we serve more than just hot, delicious meals. We provide our guests with personalized attention and genuinely friendly service. Whether joining us for Sunday brunch or relaxing in our lounge, you will always feel welcome.
If you have a birthday party, corporate function, rehearsal dinner, or other special event coming up, contact us immediately. We can accommodate as many people as you need for your group reservation.
Contact our Italian restaurant to place your reservations today.


New Year brings a lot of joy, hopes, aspirations, and of course, New Year resolutions. Most of it is (Uhem!) related to weight loss and eating healthy, and undoubtedly, I am one of them! I was tired of having those instant soups every other day, and so, I thought of making some desi recipe at home for this winter instead of the Chicken parmesan recipe. Daal or lentils, also offer a good amount of protein that can be savored as a vegetarian alternative to chicken at times.
Of all the Indian soup recipes I know, daal/lentil forms a major part of it. I am a daal lover and so wondered how it would be to make some daal shorba at home with a twist.
While it’s high in protein, it also makes for a great comfort food in the winters especially, at dinner. All you need is a handful of ingredients and this winter recipe is ready to serve in minutes. Here goes my list of ingredients for the yummy daal shorba.
Soup Recipe Ingredients
- ½ cup chana daal
- ½ cup moong dal
- 1 tspn ginger paste
- 1 medium-sized onion
- 1 or 2 medium-sized tomatoes (as per taste)
Tadka Ingredients for the Dal Shorba:
- 1 tbspn butter
- 1tspn garlic paste
Making of the Indian Soup
Soak the chana dal and the moong dal for 30 minutes in water. Cut the onion and the tomatoes in 4 equal halves. This helps them get cooked fast. Now, pressure cook both the lentils along with the other soup recipe ingredients for 3 whistles. Once the pressure cooker has cooled down and the lid is open, take out the soup ingredients, let it cool for sometime and then blend it in the Mixer. You can keep the consistency of the mixture as per your taste. I prefer it in a fine soup-like consistency, so I whisk it for a while.
Now take a deep wok or a kadhai and add the butter. Once it’s heated up, add the garlic paste and fry it for a few seconds. Avoid frying for long as the Garlic may burn. As soon it starts leaving aroma, pour the whisked soup ingredients and add some water to get the right consistency.
Cool it down and serve hot. You can also add spinach to the soup ingredients for a twist. For variation in the tadka, you can also add cumin seeds and asafoetida (hing).
So, start your New Year with this yummy and healthy Desi soup recipe, and get set with your weight loss regime.


Palmitic acid (IUPAC
name Hexadecanoic acid
) is a
saturated fatty acid with the molecular formula CH3
It is one of the most common saturated fatty acids found in animals and plants. As its name indicates, it is a major component of the oil from palm trees
palm kernel oil
The word palmitic is from the French "palmitique", the pith of the palm tree.
also contain this fatty acid.
Palmitate is an antioxidant and a vitamin A compound added to
to replace the vitamin content lost through the removal of milk fat.
Palmitate is attached to the alcohol form of vitamin A, retinol, in order to make vitamin A stable in milk.
Derivatives of palmitic acid were used in combination with naphtha during World War II to produce napalm (naphthenic and palmitic acids).
The World Health Organization reports "convincing" evidence that dietary intake of palmitic acid increases risk of developing cardiovascular
diseases. However, possibly less-disinterested studies have shown no ill effect, or even a favorable effect, of dietary consumption of palmitic
acid on blood lipids and cardiovascular disease, so that the WHO finding may be deemed controversial. However, another study showed that palmitic
acid has no hypercholesterolaemic effect if intake of linoleic acid is greater than 4.5% of energy. On the other hand, it was shown that, if the
diet contains trans fatty acids, the health effects are negative, causing an Low Density Lipoprotein (LDL) cholesterol increase and High Density
Lipoprotein (HDL) cholesterol decrease.
Not normally synthesized by animals. Pentadecanoic acid is found in dairy products/milk fats.


Most important tip for a healthy body is to have healthy food and eat them at proper time. Avoid eating junk food. None of the nutrients are available in these junks foods so no point in having them. Your diet should contain food which has more nutrients. Try to include leafy vegetables, fresh vegetables, fruits, milk, and fish in your daily diet. Make sure you are having your breakfast.
Healthy eating is not only important for your diet, it's also important as a part of your personal well-being. Eating healthy can drastically improve your physical fitness, allow you to feel better about yourself, and do wonders for you health. Healthy eating doesn't mean you have to follow a strict diet, or give up foods you love. You just need to balance the amount of types of foods you eat.
Benefits Of Healthy Lifestyle Essay. A healthy lifestyle requires persistence and dedication in order to acquire a fitness objective. When it comes to fitness, misperceptions surge as to what is the adequate technique to achieve the level of fitness. In order to attain positive results, a mixture of exercises and a balanced healthy diet are the primary steps in commencing a fitness strategy.Benefits of Living a Healthy Lifestyle What is a healthy lifestyle? A healthy lifestyle is a way of living that lowers the risk of being seriously ill or dying early. Not all diseases are preventable, but a large proportion of deaths, particularly those from coronary heart disease and lung cancer, can be avoided. It can be broken up into three different categories; Physical health, mental.The Importance of a healthy Life style A recent study shows a large portion of Americans are still confused about what It means to have an healthy diet and regular exercise routine. According to the Center for disease control and Prevention (CDC), roughly two-thirds of Americans are overweight, and nearly one-third are obese. The most recent research indicates that good health comes from a.
Balanced Diet Vs. Exercise. Model Answer. Some individuals are of the opinion that exercising is the best way to stay fit and healthy; however, others opine that having a balanced and nutritional diet is essential. I agree with the former view. In this essay, I will discuss some points to support my opinion.
Eating a balanced diet is the most important factor for a healthy life. To what extent do you agree? obesity is the health issue that increasing in number, especially in developed countries, which draws people's attention to stay healthy by adopting balanced diet. some people believe well organised diet is the most important factor contributes to healthy life but i have different point of view.
Eating healthy means more than consuming the recommended fruits and vegetables, but it also means having a balanced diet that is right for the body; for eating healthy is not one size fits all. By eating healthy, people are able to: supply their bodies with the nutrients needed to grow and develop; reduce their chances of developing chronic illnesses and diseases; and maintain a healthy weight.
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Diet and Health Essay. This model diet and health essay examines the extent to which individuals or governments should be responsible for health. Some people believe that it is the responsibility of individuals to take care of their own health and diet. Others however believe that governments should make sure that their citizens have a healthy diet.
The benefits of a healthy diet will include a lower risk of colon problems, heart disease, and diabetes. A properly nourished body can resist germs and bacteria better than a body that is relying on an unhealthy diet regimen. This is difficult to do when going out to eat at the average restaurants on a regular basis. Although there are restaurants that serve healthy menus and are conscious of.
A balanced diet is one that provides an adequate intake of energy and nutrients for maintenance of the body and therefore good health. A diet can easily be adequate for normal bodily functioning, yet may not be a balanced diet. An ideal human diet contains fat, protein, carbohydrates, vitamins, minerals, water and fibre all in correct proportions. These proportions vary for each individual.
Healthy diet is important to maintain good health, to prevent chronic diseases, and to overall sense of wellbeing and vitality. Nutrition plays a crucial role in processes connected to bone formation and maintenance of bone mineral density. The amount of calcium in the body is subject to a dynamic balancing process, including calcium levels in food consumed, the ability of the intestines to.
Pt3 english essay healthy this will help to maintain good to maintains good health of a living a healthy weight and diseases. A finalist in a person can do for their body to stay healthy weight and it is usually much more comfortable. In a healthy diet essay healthy. If you important things you important things a family and it is undeniably the article in a healthy eating essay. Welcome to.
Healthy Living; Healthy diet recommendations; Healthy diet recommendations This section is designed for people who want to find out more about healthy eating. With so much conflicting information out there, it is easy to become confused about healthy eating. In this section we will take a look at what, based on the latest scientific research, the UK government recommendations are for the.
With so many diet options to choose from, it can be hard to find a weight loss plan to suit you. To help, the British Dietetic Association (BDA) has taken a look at the pros and cons of, and given its verdict on, some of the most popular diets. 5:2 diet. The 5:2 diet is based on a principle known as intermittent fasting (IF), where you eat normally for 5 days a week and fast on the other 2.