Awesome Place and Food
I added specific notes for my orders and none of them were followed. The General's chicken is dry so I asked for extra extra sauce. I didn't get it. I asked for chopsticks for 4 people, I got none.
Not the quality or taste that I have grown to expect from Japan 49 I'm sure Covid-19 shutdowns had something to do with it but disappointed nonetheless.
Was missing sauces
I absolutely love japan 49. Their hibachi is the best in town! Much better then kabuto/nakato.. the filet minion is so soft and cooked perfectly every time. So delicious!
Food was awesome!!!!!!!!!! Please add an option to order an extra side of plain or fried rice!
AMAZING food. More bang for your buck
Did not enjoy my food this time. The chicken was cooked too hard. I love this place but tonight, they let me down. (General Taos chicken) Egg roll was good as always. Fried dumpling was good.
The food was fresh, tasty and reasonably priced.
Salmon salad was not prepared as described. Ending up returning it for refund. Everything else was pretty good.
There is no process to let you know when your order is ready. I called the restaurant after 20 minutes to see if the food was ready and was told it was. I showed up three minutes later to pick up the food and had to reheat it when I returned to my house three minutes later. There should be a process where an email is sent or a phone call is made that the order will be ready within five minutes. Had that happened I would have given 5 stars. Other than that all was well.
I ordered the Steak Teriyaki Bento box and Crab Rangoon. It was prepped fast, it was ready when I arrived. Crab Rangoon was great though I'm not sure why it's listed as (8) because there were only 5 in the box. The pastry portion was thicker than I'm used to but it was very good. Nice crispy texture with a creamy filling. Wonton soup was good and still hot when I got home. Salad came with a weird orange colored dressing, texture was very gritty and not pleasing to eat. The canned pineapple was not good, had a strange flavor. Gyoza was incredibly dry. Teriyaki Beef was cooked very nicely, unfortunately the sauce it came in was very runny/watery. The meat had a nice pink color, somewhere between medium and medium well. Would've definitely preferred a little thicker sauce. Also came with a lot of onions that were quite strong, they definitely overwhelmed the flavor if you ate them together which was disappointing. The California Roll was just okay. Didn't have a fresh flavor to it. Overall the experience was just okay. Definitely doesn't feel like it was worth $22 though. Overall I don't recommend the Steak Teriyaki Bento box.
Food was delicious. Ready when I arrived
I gave them a four only because they are slow, and a little unorganized. The food is however delicious and always very good. I have had many things on the menu and never a complaint about the food.
Food was great! They are skimpy on the dressings and shrimp sauce for your meal. So unless they fix this you will need to order extra. However the food was outstanding!!!!!
Easy and fast ordering through this website. Great food!
I made a large takeout order online. Food was ready quickly and everything was great.
The food here is amazing!!!... order anything from the menu and you will not be disappointed
Vegetable Fried Rice: I asked for extra onions and no carrots or broccoli. There were no other veggies in it. The calamari was tough. The spring roll was horrible. However the wonton soup and hot kiss roll were great. But two of us ordered the hot kiss roll and they put them in one container.
Order was ready for pickup right on time. Food was great - I got the shrimp in garlic sauce and requested no mushrooms or bell peppers. Sometimes those requests get lost on online orders, but Japan 49 got it right! You get a ton of food for the money. Is it the best food around? Well no, but it's better than average, super convenient and a great value overall.
Sushi was really tasty and the folks at the restaurant are very nice. Will definitely be having food from here again.
Not only is the food as good as I remember, but when I went in to pick up my order, the host offered me a big glass of ice water. I will continue going back to this restaurant.
Great food and great service. My fiancée and I eat here all the time and highly recommend it!
Every item was excellent. New favorite Japanese restaurant. Portions are quite large.
Food is good, better in person but not bad as take out either! Love the hibachi filet mignon with noodles.
Awesome service and food.
Delicious food! Great service!
The service is good. The chicken Teriyaki could be less watery, don't get me wrong it was good but it would be great with a thicker teriyaki sauce.
Best Asian food , in our neighborhood Excellent quality 👍😎
Very Good food. Love the online ordering.
Any questions please call us.
10920 Winds Crossing Dr., Charlotte, NC 28273
All Rights Reserved


My definition of juicing up until the last 5 years was V8, Tropicana, or Juicy Juice. Juice is juice, right?
In college, me and 2 girlfriends even tried a “juice cleanse” for 3 days…which consisted of Juicy Juice, Jamba juice-like smoothies, and unlimited cafeteria Chrystal Light. Freshman 15 does crazy things to your judgment….
While I don’t remember experiencing any benefits, except an excuse to spend my puny college budget on $6 smoothies, I can’t help but think of that experience when people say they’re doing a juice cleanse now.
Juicing…all the craze and slowly making its way to middle-America.
Truth is, 95% of people I meet that are “juicing” are actually doing more harm to their bodies than good. So, actually yes, I am for “it” AND there’s a right and wrong way to juice.
Some guidelines and the why…
1. Not all juices are created equal. Liquid goodness all around, no?
Not even close. Just like Juicy Juice, juices you buy in general grocery stores, like Odwalla, Bolthouse Farms, and Naked Juice, are almost always pasteurized (heated to high temperatures to kill off bad bacteria and lengthen shelf life). That means all of those “good” vitamins and minerals are slashed in half, if not more, and the good bacteria (think healthy gut) are killed. So… what are you left with? Sugar bomb baby (see #5).
2. Side order of pesticides, please? No! You wouldn’t order pesticides, but unless your juice is 100% organic, you’re getting a heft dose of ‘em. An average fresh pressed juice contains 3 lbs. of produce – basically concentrating whatever pesticides were on those 3 lbs. into 12 oz. glass serving.
3. Protein & fats. In order to truly cleanse (or really just have your body operate optimally), we have to have protein and fats. Bottom line.
No fat means you don’t absorb vitamins A, E, D, and K. All necessary for hormones, skin, heart health, strong teeth/bones, and more.
No protein means you can’t support phase 2 of detoxification which means you can’t bind with toxins and actually get them out of your body (i.e. they recirculate, making your symptoms worse than before). Yes, there is protein in plants, but often people juice the wrong ingredients and don’t get ANY protein.
4. Gotta know YOUR body. If you’re dealing with adrenal fatigue, thyroid issues, diabetes, or taking anti-blood clotting medication… juicing or juicing large amounts of certain vegetables can be dangerous and cause more harm than good. Too much spinach and kale can change how anti-blood clotting medication works. Too much raw juice can cause strain on your adrenals and make you tired, jittery, and/or have headaches. Too much fruit in your juice can cause your blood sugar to skyrocket.
5. Sugar. This is hands-down my biggest concern with juicing – at least the wrong kind of juicing. Carrots, beets, apples, and every other fruit DO have vitamins and minerals AND they have a crap ton of sugar. Most people lean towards the juices that are heavy in the sugar because, well, it tastes so good.
You may say, “But Katie, it’s natural sugar?!” I don’t care if it’s straight from mother nature’s teet, that much sugar is straight up trouble. It causes your blood sugar to rise, insulin to be pumped out, and shortly after a crash in energy… only to leave you reaching for more food, sugar, or caffeine to boost you back up. If done for long periods of time, the sugar can also build insulin resistance (meaning you start to pack on pounds around the middle, increase wrinkles, and decrease immunity).
In fact, some of these popular juice cleanses contain 6 juices a day with anywhere from 8 to 45 grams of sugar in 1 bottle! That means you may be consuming 270 grams of sugar/day… over 1 c. of sugar in ONE day!
6. Decreased Metabolism, starvation mode. If you aren’t consuming enough energy (i.e. calories) for a length of time, you may lose weight at first, but after a short amount of time your body actually goes into starvation mode. Then it conserves fat and burns muscle, decreasing your lean muscle mass (boo!). Then, when you start eating food again and increase your calories, you’ll build more fat cells as it’s your bodies natural defense mechanism thinking that you are going to face starvation again soon and generally pack on more weight than before you started.
Don’t get me wrong… I’m not against juicing at all. I’m against juicing the wrong way.
3 Ways to Make Juicing Worth Your While
1. Add fats. Add flavored fish oil, a tablespoon of coconut oil, or avocado to the juice and blend in blender. Or eat a small handful of nuts with your juice. This helps to keep your blood sugar level stable and increase the absorbability of nutrients.
2. Reduce sugar. Keep you starchy vegetables and fruits to at least 1 serving or less per juice. That means 1 carrot or beet, or 1 pear, peach, or apple (green is better than red for sugar content). Try to refrain from high sugar fruits like pineapple all together. Still need a little more sweetness, add a couple drops of liquid stevia and you’ve got yourself an awesome recipe. Anything more than that and you’re asking for trouble. Check out my favorite recipe below.
3. Drink 1 juice a day. Eat the rest of your vitamins. Juice is a great addition… like a vitamin, but it can’t replace food, energy, and sustainability. Adding a juice to compensate for eating crap isn’t going to do you much good. Similarly, consuming straight juice for 3-10 days isn’t going to do you much good long term. Make it easy on yourself, love. Eat good tasting food. Add the extra. Feel amazing.
I’d love to know your experience with juicing, fav recipes, and/or additional tips you could provide. Leave a comment in the comments box below.
P.S. You can save your pocket book and your blood sugar from stress AND still get all the wanted benefits from juicing simply by learning how to eat and easing up to let your body cleanse a little bit with the right kinds of foods. Check out the 21-day REset Cleanse starting Oct. 19th. Real food. Real desserts. Over 300 women have already done it…Increasing their recipe stash, shedding the excess, AND loving life at the same time. Early bird registration for the 21-day REset Cleanse is open until this Friday (or until spots are filled).
Katie’s Green Lemonade
1 broccoli stock (florets removed)
2 stocks celery
3 kale leaves
4 leaves romaine
½ green apple
½” piece ginger root
5-7 drops liquid stevia
1 T. coconut oil
Directions: Juice all ingredients except stevia and coconut oil. Add juice to blender and add coconut oil and stevia. Blend for 5-10 seconds and enjoy!


Private tour. We do not share the vehicle with anyone else. Just your group and the driver. All boutique, small production wineries but not necessarily private. It includes all of the tasting fees, personalized tour to wineries that are open to the public, luxury private transportation, a very knowledgeable driver and a private gourmet picnic lunch served in a beautiful setting.
The Exclusive Tour offers a one on one experience and seated wine tastings at private wineries and vineyards. It includes all of the tasting fees, personalized tour to wineries that are by appointment only and not necessarily open to the public. Guests will have the opportunity to meet the owner, or the winemaker if they are available. They will also have the opportunity to do some barrel tasting if pre-arranged. Luxury private transportation, a very knowledgeable driver and a gourmet picnic lunch served in a beautiful setting.
Our gourmet picnic lunch includes:
Grilled chicken, a green salad with pear, blue or feta cheese, nuts and balsamic vinegar dressing, cheese board with fresh fruit and sliced fresh bread. Silverware, ceramic plates and linen napkins included. Bottle of water offered throughout the day.
Vegetarian, vegan and gluten free options are available at no extra cost. Grilled chicken can be replaced by salmon, or steak for $5 extra per person. Guests can opt to skip the picnic lunch and go to a restaurant instead. In this case, they would receive a $15 per person discount and they are responsible for their restaurant bill.


Do you know how important is milk for our body? It is something that our health better. Milk is an excellent source of vitamins and minerals, including “nutrients of concern” that are underutilized by many people.
Milk is also high in vitamin A, magnesium, zinc, and thiamine (B1). It is also high in protein and contains hundreds of different fatty acids, including conjugated linoleic acid (CLA) and omega-3s.
The article speaks of the milk proteins become something more energy.
Health benefits are linked with conjugated acid
Many health benefits have been linked to conjugated linoleic acid and omega-3 fatty acids, including a lower risk of diabetes and heart disease. It contains potassium, B12, calcium, and vitamin D, all of which are deficient in many diets.
High in nutrients includes vitamins, minerals & protein
Milk is high in nutrients such as vitamins, minerals, protein, healthy fats, and antioxidants. Keep in mind that the nutritional content of this food can vary depending on a variety of factors.
Milk is a rich high-protein food
Milk is a high-protein food, with one cup containing 8 grams. Protein is required for many vital bodily functions, including growth and development, cellular repair, and immune system regulation.
Milk is a complete protein
Milk is a “complete protein,” which means it contains all nine essential amino acids required for your body to function properly. Casein and whey protein are the two main types of protein found in milk. Both are regarded as high-quality proteins.
Majority of protein is in the milk of the cow
Casein accounts for the majority of the protein in the milk of cow. It only accounts for 70–80 percent of the total protein content. Whey accounts for approximately 20% of the total. Whey protein contains the branched-chain amino acids leucine, isoleucine, and valine, which are all associated with health benefits.
Milk contains calcium & vitamin D
Milk contains calcium, vitamin D, phosphorus, and magnesium, all of which are beneficial to bone health. According to research, drinking milk and eating dairy products may help prevent osteoporosis and lower the risk of fractures.
Lowers the risk of obesity
Many researches and studies have linked calcium-rich diets to a lower risk of obesity. Milk contains a number of nutrients that may aid in weight loss and prevent weight gain. For example, its high protein content keeps you feeling fuller for longer, which may help you avoid overeating.
Evidence shows that people who consume more dietary calcium have a lower risk of being overweight or obese. Furthermore, the conjugated linoleic acid found in milk has been studied for its ability to promote fat breakdown while inhibiting fat production.


Special occasions call for special desserts, and my dad’s surprise 50th birthday party was no exception. His favorite flavor combination is yellow cake with chocolate frosting, but my mom requested I make these chocolate cupcakes after they were a hit at another party she planned. This chocolate cake recipe is my go-to; they’re richly flavored and perfectly moist. Unfortunately, the recipe came from Ina Garten, a woman who can cook like hell but that I can’t stand. I’m sorry; she seems so snotty and unrelatable with her requirements of “good” ingredients. You can’t just use cocoa powder, you must use “good” cocoa powder. Really, Ina? Why would I want to use “bad” cocoa powder in my baking? If “good” is her synonym for “expensive”, she needs a reality check. I doubt many of her fans also reside in the Vineyard and have closets full of over-priced cashmere sweaters that are never actually worn, just draped around the shoulders. I digress.
Note: I was seriously lacking on time, so please excuse the lack of pictures and the quality of those I did manage to take. Also, I doubled the recipe (only for the cake), but this is not reflected in the ingredient picture. Just want to avoid confusion!
Also, I am a rebel cook. I rarely follow directions accurately and I don’t quite understand why some people use a timer to tell when something is done. I never sift dry ingredients together, and I generally fail to add ingredients in the “correct” order. All in all, I don’t think it matters very much. So, if my pictures don’t reflect what the recipe says word for word, it’s just because I’m doing my own thing. Feel free to follow suit.
That delicious liquid in the measuring cup is coffee. Hot, Moose Munch coffee from Harry & David (my favorite coffee). Please note my (affect a snotty tone) “good” cocoa powder. I even used a different brand of cocoa powder for the frosting, gasp!
This is a rather disgusting picture of vegetable oil (I used olive oil) and eggs. Yum.
The batter is very thin, but that’s what you’re going for here. Don’t fret.
I want one of those nifty (but not totally necessary) batter dispensers so I don’t end up with batter everywhere. I hate a mess.
Voila! These cupcakes are a gorgeous deep, chocolatey color.
I made the pastry cream filling next so it could have time to cool while I made the buttercream.
This is vaguely what it should look like when finished. I misread the recipe and used too much liquid, so hopefully yours thickens better than mine! Oh well, it was still tasty.
Time for my favorite part: buttercream frosting! I honestly make icing without measuring, I just taste as I go. It’s much more fun to do it that way!
Creamed butter is so pretty. Weird, I know. And yes, I use an ancient hand mixer from the 80’s that I got for $1 because I am a broke graduate student and I can’t afford a fancy stand mixer. I’m sure Ina would be impressed.
Finished buttercream! You can add more cocoa to deepen the flavor and give it a darker color if you’d like, but I was running out of time. Go ahead and lick the beaters; I won’t tell.
Sloppily filled cupcakes. This was my first time making filled cupcakes, so my inexperience combined with my horrible piping bag skills was a disaster. Towards the end, I had a pastry cream explosion and I gave up, leaving a few cupcakes without filling. No one seemed to notice, and I wasn’t about to waste more time trying again.
The finished product. I somehow managed to drive over two hours and walk through a very crowded Gatlin
hellberg without ruining too many cupcakes. One boy in the crowd did knock the corner of my box, but he’s still alive so it’s safe to assume he didn’t do much damage. Rude kids. I the end, my stressed, rushed baking turned out well and dad’s surprise party was fantastic. But next time, I’m giving myself more time to work. Oh, and investing in actual bakery boxes or a cupcake carrier. My plastic containers and filched shipping box from Walmart cause some of my beautiful buttercream swirls to be smushed.
Beatty’s Chocolate Cake Recipe (from Ina Garten)
(makes 20-ish cupcakes)
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups “good” cocoa powder (puh-lease)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (I generally sour milk with vinegar; outcome is the same)
- 1/2 cup vegetable oil
- 2 extra-large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- Preheat oven to 350 degrees F.
- Grease and/or line your pans.
- Sift together dry ingredients.
- Combine buttermilk, oil, eggs, and vanilla in a separate bowl.
- Slowly add wet ingredients to the dry ingredients while mixing on low speed. Add in the coffee and mix until just combined.
- Pour the batter into prepared pans and cook until a cake tester comes out clean, 35-40 minutes for two cake layers or 25-30 minutes for cupcakes.
- Cool completely before decorating.
Chocolate Buttercream (from SavorySweetLife)
(makes 3 cups)
- 1 cup unsalted butter, softened
- 3 1/2 cups confectioners sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons heavy cream
- Cream butter for a few minutes on medium speed. Turn off the mixer.
- Add confectioners sugar and cocoa powder.
- With mixer on low speed, let butter absorb the sugar and cocoa.
- Turn back to medium speed and add in wet ingredients.
- If the frosting needs to be stiffened, add more confectioners sugar. If the frosting needs to be thinned, add more heavy cream. More cocoa powder can also be added to adjust the level of chocolate flavor.
Pastry Cream Filling (from Wilton)
(makes 1 1/3 cups)
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 6 tablespoons sugar
- 1 cup half and half
- 4 egg yolks
- 1 teaspoon vanilla extract
- Blend all ingredients except vanilla in a saucepan.
- Cook on medium heat, stirring constantly until the consistency of medium cream sauce.
- Remove from heat; add vanilla extract.
- Stir occassionally to prevent skin from forming, or brush top with melted butter.
Note: I misread the recipe (I was in a hurry, remember?) and added 1 cup of half and half AND 1/2 cup of milk. It still tasted great, but the consistency was runny. Oops!


Billie Milburn opened Billie’s Restaurant at 309 S Mildred in 1968. The place had previously been a movie theater, but seeing potential in the location, Billie opened doors to a community to which she couldn’t give free coffee away.
As a grand opening special, Billie placed an ad in the local paper promising free coffee. Not getting the increase in business she expected, she ended the special. Weeks later, she decided to try a different approach. This time she would advertise a cup of coffee for a nickel. Soon customers were flooding the place to get their 5-cent coffee. It became a fun anecdote she enjoyed telling for many years later.
Though Billie passed away in 2006, her daughter keeps the same traditions that returning customers have come to expect, like pleasant service and good food.


Krasnodar, 12 July – Yug Times. At the last plenary session of the regional Legislative Assembly, the deputies adopted the regional law “On development of manufacture of organic products.” It is the first document of the kind in Russian regions, aimed at providing support to Kuban farmers on the production, sales and exports of organic food. The production of organic foods is known to require a completely different legal regulations, because the organic technologies differ much from conventional agriculture.
Presently, the national demand for organic products is dramatically higher than the offer, which in its turn causes high markups for ‘natural’ products which may reach as much as 300%. The main target audience for organic products is the well-off. Currently, over 50 Russian farms operate according to the international standards. They contribute to the growth of domestic production and, in the future, to the reduction of the markup to 30 – 50%.
One of the most difficult things for organic farmers is certification, which may cost minimum 300,000 roubles per farm. What is more, the certificates must be confirmed every year. Kuban is considered the most developed Russian region in terms of support of organic farmers. It has a regional law on organic agriculture, and the Union of Organic Farmers of the Kuban Region, the only structure of the kind in the country. The package of measures of governmental support of the agricultural complex include subsidised leasing, bank crediting, grain transportation tariffs, a unified regional subsidy, and partial reimbursement for the bank interest on investment credits taken before January 1, 2017.
Follow our news on Facebook


These are amongst the most popular items on the PF Chang’s menu, and for a good reason. “ Chicken Lettuce Wraps” with minced chicken, crunchy chestnuts and chewy mushrooms served on a bed of fried bean noodles, along with fresh and crisp lettuce leaves with a delicious sweetish dipping sauce. Mmm.. these wraps are super healthy and addictive!!
1cupfresh shitake mushrooms, roughly chopped or dry shitake mushrooms
18-ounce canwater chestnut, drained and finely chopped
1bunchgreen onions, white and green part, finely chopped
1largeiceberg lettuce, rinsed and separated in large bowls
Ingredients For Fried Noodles
1bunchbean threads (any brand)
Oil for deep frying
For Dipping Sauce
1tablespoonhot Asian mustard sauce
1tablespoonpot sticker sauce (Soya sauce, sugar, and water)
1teaspoonchili Asian garlic sauce
Step1: Combine ingredients for the Stir-fry sauce: In a mixing bowl combine hoisin sauce, soy sauce, vinegar, sherry, and ketchup, garlic sauce, 2 tablespoons sesame oil and corn starch. Keep it aside.Step2: Stri-fry Chicken with mushrooms:In a large wok heat the rest of 3 tablespoon sesame oil on high heat. Quickly add minced garlic and ginger. Sauté and immediately add minced chicken. Add 1 tablespoon soy sauce. Toss on high heat for 5 to 6 minutes until cooked and slightly browned. To the chicken add, shitake mushrooms and water chestnut and half of the green onions and cook on high for a minute.Step3: Add Sauce:Now add the cooking sauce mixture. Combine everything and cook until chicken is coated well with the sauce. Cook until the sauce reduces and coats the chicken well. There should be no runny sauce. Chicken should be coated with sauce but dry. Remove from the heat and keep it aside.Step4: Fry Noodles:Separate out the bean threads a little. In another wok, heat oil and fry the bean threads or rice noodle on high at 380 degrees F until they turn are cloudy white. This is a fast process so be quick and remove fast. Do not let it burn. Remove on a plate with a napkin to drain oil. Keep it asideStep5: Make Dipping Sauce: Combine all the ingredients of the dipping sauce.Step6: PlatingServe the stir-fried chicken on the bed of crispy fried bean threads, mounded on a platter. Scoop up the amount you want and put it in a lettuce leaf, and spoon on some dipping sauce and then just eat it like a taco. Enjoy.
You can replace the chili paste with any hot chili sauce that you can find.
You can also replace hoisin sauce with 2 tablespoons of brown sugar.
If you are using dry shiitake mushrooms, re-hydrate them. Bring two cups of water to a boil. Transfer it to a bowl and add the dried shiitake mushrooms to it. Soak for 45 minutes to an hour. Put a light weight on top to preventing them from coming afloat. Remove after an hour and chop them finely, the same size as the chicken pieces.


You can watch a Mexican man make Japanese sushi in an Irish bar during Oktoberfest in my little American town. And that’s not because some creative restaurant proprietor was searching for a gimmick. It’s all a result of poor planning and making do with what’s available. My point here is that my town is the antithesis of a culinary Mecca, and if you’re looking for good food, you usually look elsewhere. That’s why I was so surprised the first time I ate at Boon’s Thai Restaurant downtown.
The owner is a white man that traveled to Thailand and married one of the locals. The two of them moved back to New Mexico and brought a good portion of her family with them, and then they opened up an authentic little Thai restaurant. They import most of their ingredients from San Francisco and make offerings to miniature deities in a cloud of incense smoke before opening each morning and closing every night. It’s an eatery that simply doesn’t belong among all the others in this town; it’s like a perfect dumpling among egg McMuffins.
I used to eat there constantly and tell all my friends about what a treasure the place was. I’d faithfully order take-out and bring guests from out of town to the place to prove that there was a morsel of foreign culture hidden in this otherwise myopic oilfield town. Their noodle dishes were some of my favorites and I always made sure to pass along my compliments as I walked past the kitchen on my way out but I never really paid attention to what I was seeing because I was always in a spice and carbohydrate induced coma.
One day I did look and I wish that I hadn’t because ignorance truly is bliss. Right there in the kitchen by their bank of rice cookers was an enormous fucking stack of Top Ramen noodle packets. What happened to all the authentic fair from California? What happened to the secret family recipe list that I had always assumed I was enjoying? All of my pompous ramblings about “true” cuisine were now null and void. I had believed that I knew my ass from a traditional noodle and I was wrong. I’d like to say that I never went back but It’d be a lie. I started to make justifications for their shortcut that were nothing more than little lies to which I subscribed. Does it really matter? I don’t order anything with noodles any more, but I eat at Boon’s all the time; it’s better than anything else in town and that’s almost as depressing as my Top Ramen delusions.


Columbia - Coffee is in the family genes of Juan Carlos Ramirez.
Since 1909, his family has roasted and sold coffee beans in his native Venezuela.
Today, his company — Orinoco Coffee & Tea in Columbia — has 25 employees operating a 10,000-square-foot warehouse in the Howard County section of Laurel. And the company recently opened its first retail coffee store at 7190 Oakland Mills Road Suite 7 in Columbia.
That’s a long way from 1996 when Ramirez and his brother delivered coffee beans by bicycle in Washington, working out of his brother’s condominium.
Ramirez is vice president of the company, which also wholesales coffee beans to 350 customers, including two national clients.
“We decided we needed a retail front,” Ramirez said. “An opportunity came along to open a retail store in a good location.”
And he doesn’t fear taking on national chains such as Starbucks, which has a shop located a few blocks away.
“Starbucks has made it better for coffee companies. Because of Starbucks, the average customer thinks about coffee,” he said.
Meanwhile, Starbucks continues to open stores in the region.
The company recently announced it was opening a store in the Airmall section of the main terminal at Baltimore/Washington International Thurgood Marshall Airport.
“With a high-profile name like Starbucks, we are confident the Airmall location will have a constant traffic flow from travelers loyal to the brand,” said Mark Knight, vice president and regional director BAA Maryland, the developer and manager of retail programs at BWI. “Coffee has become such a staple in our lives, and we are pleased to offer this new location.”
And Starbucks recently signed a lease for 1,600 square feet of retail space in The Shops at Quarry Lake, a planned shopping center off Greenspring Avenue in Baltimore County. The shopping center is scheduled to open in late Spring 2007.
“Starbucks is a real draw,” said Tommy Obrecht, a principal with Obrecht Properties in Timonium, which is handling the project.
“People love Starbucks. It’s like a cult,” Obrecht said.
Thursday, December 07, 2006
Heres a chance to support a local business
From the Examiner:


Best of fine dining in Los Angeles
Fine dining places provide high-quality food to an upscale clientele. A fine dining restaurant or hotel has a formal atmosphere and a fancy menu compared to other restaurants. The following are some of the high-end restaurants and hotels in Los Angeles that provide you with fine dining;
- Musso & Frank Grill. This fine-dining spot has served its clients with Hollywood’s finest cuisine since 1919. Musso & Frank Grill is known for its fine food, original recipes, and ambiance and still looks the same way it used to be when Charlie Chaplin dined there. Once you visit this location, you will feel like a Hollywood superstar.
What’s more about Musso & Frank Grill is that it has one of America’s best bars and has 90 years of bartending experience. This bar has so many types of drinks that are prepared with revered perfection.
- Providence. For more than a decade, Providence, a fine dining restaurant, has improved the level of modern American seafood restaurants. Their delicious meals are prepared by Chef Michael Cimarusti, who is committed to sourcing the finest sustainable seafood from international waterbodies and regional costs, and he endeavors to treat those cuisine ingredients with utmost respect and technique.
Providence has won various accolades such as; “Best Seafood Restaurant” by Los Angeles Magazine, among other notable awards.
- Viale Dei Romani. This modern-day trattoria is located inside the LA Peer Hotel. It’s coastal-driven menu highlights raw fish preparations, wood-fired seafood, a rabbit sausage-and-fennel pizza, among others. At Viale Dei Romani, their take-out and delivery food is safe, securely packed, and clean.
They offer breakfast every day from 7:00 am to 11:00 am. All-day menu every day from 12:00 pm to 9:00 pm. Beverage service is offered from Sunday to Tuesday that closes at 9:00 pm, from Wednesday to Saturday. Between Wednesday and Saturday, the beverage service closes at 11:00 pm. During times of the COVID-19 pandemic, their staff regularly clean and sanitize high-touch areas, including; door handles and pick-up counters, at various intervals per day.
- Olivetta. This fine-dining restaurant has a bold-colored living and dining room, which is buzzing seven nights per week. Expect a DJ from Thursday to Sunday night. However, you can select a quieter accommodation inside the Sun Room that has Bougainvillea vines around it. Some unique dishes prepared at this restaurant include the Mediterranean menu, including the grilled branzino, roasted baby carrots, and yellowtail tartare.
- Pace. It is a rustic Italian restaurant, which is cozy and dimly lit. Their mouth-watering menu features ciabatta-crust pizzas, homemade pastas like the can’t miss tagliatelle, and other classic Italian dishes.
Feel free to place an order for their famous chocolate cake and wait for it for 20 minutes.
- Barbie. Here is an Eastside wine bar with European vibes. Kickstart your evening at Barbie with a glass of wine at the bar combined with a cheese and charcuterie plate alongside a homemade jam plus other trimmings. Next, request for a table outdoors underneath the twinkling lights and enjoy the European-influenced menu.
Why wait for another day? Visit the fine dining spots in Los Angeles today and enjoy your life to its fullest.


Manufacturer of a wide range of products which include popcorn box.
Product Price: Rs 2.75 / PieceGet Best Price
Minimum Order Quantity: 1000 Piece
Premium Popcorn Boxes:
|Brand||Sriyug Print Production|
|Size||133 mm x 95 mm|
|Usage/Application||Bakery and Restaurant|
|Box Capacity||1-5 Kg|
|Material Thickness||0-3 mm|
|Service Duration||3-5 Days|
- Is your business in great need of an ideal box to present your tasty treats? Well, we have come up with a wide selection of bakery boxes with an open customizable option. Our wholesale bakery box making include plain white box, natural craft box and our special designed box. Choose the product that suits your bakery. We give you variety in sizes that will help you to create your own chain of baked good from bagels and donuts to sheet cakes and pack them with your own satisfaction.
- Bakery box – an insight about our product We bring you a large array of pie boxes, cake boxes, donut boxes, cupcake boxes, pastry and bagel boxes – in fact every bakery item box on a whole sale basis. We keep our price very economical so that we can avail our service to the large section of the market.
- Creativity is seen in window cake bakery boxes and of course the most famous pie boxes. Our professionalized bakery boxcan be fold flat for storage but at the same time is easy to assemble.
- We are an ideal consideration for bakeries, coffee shops and school bake sale fundraisers. We are eco friendly. We manufacture our products from 100% post-consumer materials.
Customizing your own bakery box:
- We have provisions to let you customize your own bakery box. We have industry’s old experts to assist you in the process. You may also go through our fully layered template and then place your choice on using digital or real component. Our templates are provided as layered CDR, AI and PSD or TIF files. However, you may print out the same as png or jpeg files.
- We respect the hard work that our customers put in while the baking process. We, therefore put the same potentiality and enthusiasm into making the best bakery boxes in the market. We can guarantee you that you won’t find another premium and quality bakery boxes like ours at a price so cheap. We use only the sturdiest and high quality paper board to fulfill your demand.
- We have also come up with a different kind of bakery box making in our personalized section. This requires no folding and is completed in three steps – die cutting, windowing and folding. You may ask the manufacture to stop after the first or second step and complete the rest according to your own style.
- Item Code: SPPCB_074
- Production Capacity: 1000 Ton per week
- Packaging Details: As Per Customer Requirement
Get Best Quote Request Callback


Wide assortment of Dry Senior Cat Food and thousands of other foods delivered to your home or office by us. Save money on your first order. A protein-rich recipe packed with salmon and tuna, this wet food is designed to appeal to senior cats age 11 and older. It offers 25 essential vitamins and. Dry senior cat food from Blackwood promotes a lean and healthy cat with our slow-cooked and perfectly balanced meal! Hill's® Science Diet® Senior 11+ Dry Cat Food - Chicken at PetSmart. Shop all cat dry food online. Adult & Senior Cats · Homestead Turkey & Chicken Dry Cat Food · Wild-Caught Salmon Dry Cat Food · Harvest Chicken Rustic Blend Wet Cat Food · Wild-Caught Salmon.
Hill's™ Science Diet™ Indoor Adult 11+ dry cat food is specially formulated to fuel the energy needs of cats with an indoor lifestyle during their golden. As Cindy says, I strongly advise against dry cat food for older cats, for exactly her reasons. This is the food I recommend: Obtained through the vet's. Shop a selection of wet & dry senior cat food meals available at Petco. Browse recipes made especially for mature adult cats. Hill's™ Science Diet™ Indoor Adult 11+ dry cat food is specially formulated to fuel the energy needs of cats with an indoor lifestyle during their golden. Wysong Geriatrx™ is a premium, healthy cat food designed to fulfill the important nutritional needs of senior cats. Geriatrx™ is proven effective over. Help your cats feel their best as they age with IAMS PROACTIVE HEALTH Healthy Senior Dry Cat Food with Chicken. This nutrient-rich senior cat food was. Senior Entrée. Dry Cat Food · Rich with 65% quality animal ingredients* like free-run** chicken and turkey. · High quality protein, fiber and a probiotic blend. NOW FRESH Recipe for senior cats is made simply with only the highest-quality ingredients, like fresh turkey, salmon & duck, antioxidant-rich superfoods. IAMS Healthy Senior cat food is formulated to meet the nutritional levels established by the AAFCO Cat Food Nutrient Profiles for adult maintenance. Senior 11+. Purina ONE Indoor Advantage Senior 7+ is a dry cat food that supports the health of indoor cats age 7+. Made with real chicken, this food helps keep your. Give your senior cat the nutrition they need in a hearty cat food to live long and stay strong. IAMS PROACTIVE HEALTH Lively Senior (11 Years Old and Older).
Hill's Science Diet Adult 11+ dry cat food supports healthy aging during the golden years. Contains a special ingredient blend to help keep older cats agile. IAMS PROACTIVE HEALTH Healthy Senior Dry Cat Food with Chicken Cat Kibble, 7 lb. · Purina ONE High Protein, Natural Senior Dry Cat Food, Indoor Advantage. Guardian Senior is a nourishing food specially formulated to address 8 common cat ailments for the health of your senior cat. Details. NutriSource Senior / Weight Management Cat is a dry cat food that is formulated specifically for less-active adult cats, senior cats, or overweight. happy cat. My cat looks healthier since it's eating this dry food. She enjoys every meal. I have nothing more to. Royal Canin offers cat food specific to the needs of senior and geriatric cats. Featured Products. Aging Spayed / Neutered 12+ Dry Cat Food · Indoor 7+ Dry. Shop for Senior Cat Food in Cat Food. Buy products such as [Multiple Sizes] Iams Proactive Health Healthy Senior with Chicken Dry Cat Food at Walmart and. Your senior cat deserves the best. Explore all our senior cat food products here to find quality nutrition to help keep your feline healthy. Purina ONE Vibrant Maturity Premium Senior Chicken Flavor Dry Cat Food - 7lbs.
Perfectly made to fit the needs of older and heavier cats, NutriSource Senior Weight Management Chicken and Rice Dry Cat Food offers a holistic and easy to. Each NUTRO WHOLESOME ESSENTIALS Dry Cat Food recipe starts with a high-quality protein source and is made with non-GMO ingredients.* This senior dry food. Browse Senior Cat Food ; Grain Free Beef Bone Broth · Grain Free Beef Bone Broth. Grain Free Beef Bone Broth. out of 5 stars. 41 reviews ; Grain Free Chicken. Perfectly made to fit the needs of older and heavier cats, NutriSource Senior Weight Management Chicken and Rice Dry Cat Food offers a holistic and easy to. Most senior cat diets are formulated with appropriate nutrient limits and are less calorie-dense (fewer calories per cup/can) than rations for kittens and young.
Dry senior cat food from Blackwood promotes a lean and healthy cat with our slow-cooked and perfectly balanced meal! If you're looking for senior cat food for your lively senior, get your paws on this—and keep your cats happy, healthy, and ready to pounce with IAMS Healthy. Help your cats feel their best at any age with IAMS Proactive Health Healthy Senior Dry Cat Food with Chicken—designed to support senior cats 11 years old. Nutrience food for senior cats helps meet the enhanced protein and nutrient needs of your aging pet. Take a look at available formulas.


If you were to order a "Vuelta wrap" from
your local sandwich shop you'd probably expect something with a rather tired
and dry filling.
It would be made with the remnants of the kitchen
cupboard, throwing in bits from the back of the fridge together with some
ingredients which had clearly seen better days, alongside others that were
undeniably tasty - but unproven in the sandwich wrap stakes.
The whole thing would be a totally maverick operation
- the chef would be making things up as he went along, while the waitering
staff would often change orders at the last minute depending on who was on


Lun – Sáb de 8:30 a.m. a 9:00 p.m. | Dom – Fest de 9:00 a.m. a 8:00 p.m. :+57 – (4) 605 02 69 - +57 301 448 92 97
I choose Organic products!
When you choose the consumption of organic foods you help yourself and your family. In addition, you support local farmers and producers who work hard to bring quality, sustainability and health to your table.
De la huerta a tu puerta
We deliver to your door from Monday to Sunday. You can use any payment method be credit, debit or cash
Discover the exquisita taste of authentic italian gelato
In our gelateria you can find unique flavors made in an artisanal way and with the best products of best quality, our recipes are 100% of Italian origin.
Fresh bread and artisanal
coffee every day
The magic of our bakery and our coffee of origin in essence is that all our products are fresh and prepared day by day in a 100% handmade way, with natural and organic quality raw materials
100% Organic products, plantea by local farmers.
We offer the best organic products in the city, bringing to the pantry of our customers fresher and healthier foods..


CHAI LATTE CONCENTRATE - 500ml x 10 Bottles
A South African twist on an Indian classic. Our easy-to-use chai concentrate is the real deal.
No powders, syrups, or dairy.
Our recipes is preservative free and includes organic rooibos, ginger, cinnamon, cardamom, clove, and nutmeg, slowly micro brewed to create the perfect balance of sweet, spicy, and soothing with every sip.
Simply mix this handy concentrate with milk or non-dairy milk of your choice. Depending on how strong you like it, 25-50% chai versus milk will do the trick depending on your taste buds.
Use an espresso wand to heat up a latte or pour over ice for an iced latte option. This drink is naturally caffeine free but also great with a shot of espresso to make a “dirty chai”.
Ingredients: Organic Rooibos Tea (Water, Rooibos), Unbleached Brown Cane Sugar, Ginger, Spices, Citric Acid.
Directions: Shake to mix. Combine equal parts concentrate and milk of choice. Heat using stove, microwave, or steaming wand (Chai Latte). Or, pour over ice (Iced Chai). Dirty Chai: add espresso to either. Store in a cool dry place. Refrigerate after opening.
Units per case: 10


Reduktion von Escherichia coli durch den Einsatz von Bakteriozinen
Reduction of Escherichia coli by bacteriocins
Contaminated food containing pathogenic microorganisms can lead to serious illnesses and pose a risk for consumers. Food of animal origin has a high transmission potential for food pathogens. Food-related pathogens such as Escherichia (E.) coli play an important role in causing food infections in humans. This has resulted in an increasing use of antibiotics which led to a higher rate of antibiotic resistance. Bacteriocins are antimicrobial proteins produced by bacteria. They are a promising alternative to antibiotics because they lyse their own or closely related species. They have no toxic effects on eukaryotic cells and are ubiquitous in the environment and therefore naturally present in food. Colicins and microcins, produced by E. coli, are a promising alternative to reduce pathogenic E. coli in food.
The aim of this study was to examine E. coli isolates from food samples for their ability to produce bacteriocins. The bacteriocin production was tested in a spot assay and the bacteriocin producers were then further characterized by PCR for the presence of known colicin and microcin genes. Furthermore, a phylogroup determination was carried out by PCR and the molecular weight of the bacteriocin extracts was determined by SDS-PAGE.
E. coli was isolated from different food matrices and 97,5 % of the isolates were confirmed by MALDI-TOF MS analysis. Most of the isolates (51,3 %) were found in meat samples. At least one reference strain was lysed bei 52,5 % of the E. coli isolates in the spot assay, in which the reference strain E. coli K-12 DH5 showed the highest sensitivity. The colicin genes B, E7 and Ia were the most frequently detected genes and the E. coli isolates were mainly assigned to phylogroups A (37,5 %) and B1 (36,3 %). Nine out of 33 protein extracts showed a lysis band between 55 and 75 kDa on the overlay agar of the incubated SDS-PAGE-gel.
After the detection of bacteriocin producers and characterization of the bacteriocins, a bacteriocin concentrate was produced. Tests were then carried out to determine whether this concentrate is able to reduce the reference strain E. coli K-12 DH5 defined conditions.
The concentrate was prepared from the overnight culture of the E. coli 2116 isolate. The isolate showed genes for the colicins E2 and K as well as for the microcin B17.
The E. coli 2116 overnight culture was filtered by tangential flow filtration at a cut off of 100 kDa and concentrated at a cut off of 30 kDa in order to obtain the colicin concentrate. After the immediate application of the E. coli 2116 colicin concentrate, the cell number of E. coli K-12 DH5 (107 CFU/ml) was reduced by six log units at 37°C and at 4°C. At 37°C, the cell number increased again within 24 h to 108 CFU/ml. At 4°C, the cell number remained constant at 101 CFU/ml for the entire test period. The usage of bacteriocins to reduce E. coli cell numbers in culture medium is possible at storage temperatures around 4°C. Using E. coli 2116 colicin concentrate in minced meat led to a reduction from one log unit till a reduction below the detection limit. The effect was dependent on the applied volume of the E. coli 2116 colicin concentrate. The more diluted the concentrate is being used, the fewer bacteriocins might be available. It is reasonable to assume that there might be interactions between bacteriocins and meat components. In future studies, different bacteriocin concentrates should be tested on various food matrices. Furthermore, their mechanisms and interactions with food matrices should be examined in detail.


Changes are afoot in management of organic wastes with proposed mandatory household food waste collections and regulatory reforms. This event, organised by CIWM, will consider how the organics market will evolve over the coming years, and will also look at how local authorities, waste management service providers, and the wider waste sector should be preparing for change.
Ben will be speaking at the event to give a market and regulatory update on the management of food and garden wastes whilst Mark will elaborate on how to prepare a local authority strategy for mandatory food waste collections.
When 05/09/2019 09:00 – 14:00
The event is open to members and non-members. For further information and to register please click here.


Okay, I think I may get 30 minutes before the baby gets up! Let's hurry.
So, here we go:
This will make 2 9" loaves.
Preheat the oven to 350 degrees.
You will need:
6-8 very ripe bananas (They need to be very ripe because then they are the sweetest. If your bananas aren't very ripe then stick them on a pan in the oven while you are preheating it. They will turn a nice black color on the outside, but the inside will be perfect. Be careful about the insides, they're hot!)
3 c. All Purpose Flour (I use unbleached, you can also use wheat, though it makes the loaf a bit denser. It's very filling.)
1 c. Cake Flour (This makes for a much lighter, better loaf. Trust me.)
1 T. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 c. Agave Nectar Syrup (I like the darker amber variety as opposed to the lighter syrup. Think of it as dark brown vs. light brown sugar.)
1/2 c. of lowfat yogurt (Use your discretion here. You can use, plain, vanilla, churros, whatever you have on hand that you can imagine would be good in banana bread! You can use Greek or regular, but that will make it contain a bit more fat. DO NOT USE LIGHT YOGURT VARIETIES!!! They contain artificial sweeteners, like sucrose, and will make your bread taste NASTY! Phew, glad we got that out in the open. My cooking angst is satisfied.)
1 T. Vanilla extract
6 T. Butter, softened (The real stuff always tastes the best. And compared to how much butter is regularly in 2 loaves, this isn't very much.)
4 large eggs or 2 large eggs & 4 egg whites
2 tsp. of cinnamon (optional)
1/2 tsp. of nutmeg (optional)
You can also sprinkle walnuts on top of the loaves just before baking. This way you add much less nuts than if you had put them in the batter, therefor reducing the amount of fat in your loaves. And putting the nuts on top roasts them as the bread cooks, making them taste even more flavorful!
Prepare your 2 pans by either spraying them generously with Vegetable Oil or rubbing it down with a tablespoon of butter. I like the way the butter makes the crust taste. This is worth the tad bit of extra fat, I think.
Whisk all your dry ingredients together in a very large bowl. In a separate bowl mash up your bananas and mix all the wet ingredients into it. When the wet ingredients are well combined, mix them into your dry ingredients in the very large bowl. (Do it by hand because over mixing it will cause little tunnels of air to form as it is baking. Not a pretty loaf and a bit rubbery in texture. You won't have a problem if you mix it by hand.) Divide the mixture evenly between the 2 pans. Bake for 50-55 minutes on the second to the top shelf because the will rise above the pan lip. You can insert a tooth pick in to test if it is ready, if you like. It will come out clean or with a few crumbs on it when the loaf is ready.
We dump ours out immediately onto the table and take a slice. So good!


available in store
our quality Meat products
We have all types of meat products fresh, frozen, and smoked. With over 10 types of meat sticks and 6 types of bacon, you are sure to find something you will love! We also carry many jams, pickled items, baking mixes, canned meat, seasonings, salsas, horseradishes, spreads, sliced meats, and cheeses.
Iowa Based Products
We carry an array of products made in the state of Iowa. They include items such as: Amana Sauerkraut, Phat Daddy’s BBQ Sauce, Grubb’s Popcorn, Clear Creek Amana Jams, Cookie’s Seasoning, Local Honey, Praireland Dips and Bread Mixes, & Susan’s Canned Meats.


EVERY DAY 8AM-4PM
At the heart of Spur is people, and we love the way coffee connects us: the growers, the shippers, the roasters, the makers and the drinkers.
Whether you're enjoying a coffee in our café or brewing Spur coffee at home, we want you to take a moment to pause and appreciate that this coffee has brought us together from around the world, and given us a reason to celebrate and savor — not just coffee, but also life.
The delicious cakes you have at Spur are now available for order. Order a whole cake and be the hero at your next event.
Spur at Home
Delivered to your door.
Fresh roasted Spur whole bean coffee every 4 weeks.
Check out our current menu. Please remember to ask the baristas about food options and seasonal drinks.


Stop in and try one of our delicious sweet crepe or an authentic Belgian waffle
Coffee to go and hot chocolate
At Bel Gelato we bring you the authentic Italian coffee. Try our espresso, cappuccino, latte or thick hot chocolate.
Have a cone or cup with our homemade gelato, made with natural ingredients and Irish milk, or sorbets, dairy free and made with real fruit, purified water and sugar (ideal for vegans and those intolerant tolactose).
Enjoy Bel Gelato at home with our “Take home tubs”, filled with the flavours of your choice. These special containers are insulated and they would give you 30 minutes chilled protection.
We produce ice-cream cakes for every taste at the highest standards. Our cakes are made fresh to order and available in 4 different sizes. Tell us your favourite flavours and we will make it for you!
Ranging from gourmet pasta and extra virgin oil, through to nougat ad fine chocolates, we import only the best that Italy has to offer. We also specialize in Sardinian artisan products.
Our highest quality frozen yoghurt is 100% natural and simply delicious. To be enjoyed with fresh fruit.
* Available in summer only*


HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - If you’re looking for some awesome food and a great atmosphere this weekend, then look no further than the Taste of Soul Family Festival happening at the Orion Amphitheater.
This event is all about celebrating the heart and soul of Huntsville through food and music! Carlos and Sarah from Sac’s Kitchen gave a sneak peek of what to expect at the festival when it comes to some great eats.
Local restaurants, food trucks and many more food vendors will be on site to provide visitors some unique choices. Tickets are $25 and the festival starts at noon on Saturday.
Click here to subscribe to our newsletter!
Copyright 2023 WAFF. All rights reserved.


Simple resources that can be a real game-changer in your well-being and life.
“I engage clients and encourage them to take an active role in their health providing them with the tools necessary to make healthy choices and adopt life-long term healthy behaviors.”
Ultimate guide to overcome IBS
Find the lifestyle tips that will be a life-changer for your problem and will make you feel awesome.
Discover the best foods to eat so that you can get rid of this condition, not spending money on ingredients that make you worse, which means you will feel healthier and happier.
The IBS causes and symptoms so you can solve the underlying problem, once for all, and recover your best performance
7-day meal plan for IBS relief
Here, you will find 28 amazing recipes (breakfast, lunch, dinner, and snacks) that could restore the joy of eating delicious foods!
The recipes are flexitarian (including fish, vegetarian, meat) but are gluten-free and dairy-free.
After 7-days you will feel less bloated and full of energy to embrace all your projects!
Receive my FREE ultimate guide to start this journey and empower you to achieve fulfilling and lasting well-being.
It´s time to elevate your life!
“If you commit to nothing, you´ll be distracted by everything.“
– James Clear


Being invited to be part of your expanding families is an honor that we find very humbling. To respect that honor, we firmly believe that the food at your wedding should be just as special as the dress, the venue, and the ring. That is why we offer meals that are unique but also trigger culinary call-backs to earlier times. The food must be interesting and different, yet comforting, approachable, and always delicious. It must be as unique as you are while connecting with those with whom you've invited to share this moment. It is great food that helps you make great memories.


While this blog is dedicated more toward outdoor recreation, the vigorous lifestyle, and the various sports I enjoy like hiking, biking, skiing, kitesurfing, I thought to take a post in order to shed some light on Maui dining options or at least what I have learned of dining on the island over my travels. I am the first to admit I am not much of a foodie but am certainly always on the lookout for good healthy food that is also filling and flavorful. I am generally not very price sensitive but am looking for quality ingredients that are fresh and if possible vegetarian based. There is no shortage of these options on Maui. Most travelers to the island come prepared to spend quite a bit of money and indulge at some of the marquee restaurants that are concentrated around the hotels and resorts in Hawaii. The west and south side of Maui have no shortage of such options. Be forewarned, however, that Maui is one of the most expensive places for fine dining in the United States. These menus can be extremely pricey and not for every traveler. Moreover, dining at the hotels themselves (i.e. room service, cafes, or casual dining options) offer very unremarkable food at high prices.
First, let me say I think the best option for travelers is to resist the temptation and eat in. There are quite a few short term vacation rental options all over the island and the vast majority of these come equipped with full kitchens so one can cook and dine at the rental. There are a slew of great grocery stores on Maui including natural options like Whole Foods. There is also a Costco a few hundred feet from the airport in Kahului that has a wide selection of grocery products at the equivalent of mainland prices. You can also find many local items they have included to their inventory with fresh fish options like Opah and Ono. I have seen dragon fruit, rambutan, and various other fresh fruit options as well. I would encourage travelers to stop in upon arrival and load up on provision for their trip. Certainly things like snacks for the car rides as well as breakfast and lunch items can be purchased at the Costco and for many traveling the Maui on a budget this will be a significant cost reducer. (As an aside, the Costco is also the only one I have seen in the chain that includes a ahi tuna bar in the store.)
For those intent on eating out, what I generally suggest is for travelers to spend some time traveling to the North Shore in order to experience some of the restaurants and dining options. These restaurants will be substantially less expensive and offer some incredible culinary options. In fact there is a food culture rapidly growing on the North Shore with smaller, more intimate restaurants that are generally owner operated that offer some amazing dishes.
One enclave of great restaurants is in the Haiku Marketplace. My favorites includes Colleens which offers a variety of options at reasonable prices. The menu can be described as American fare, and the options range from $15 upcountry beef burgers to $30 fish specials. I would strongly suggest looking at the daily special options as the difference in price is negligible but my feeling is they provide daily specials as good as many of the entrees one would find at the trendy resort restaurants.
The Haiku Marketplace is also blooming its own outdoor food scene with food trucks and kiosks that offer some great options as well. Prices are very down to earth and outdoor seating is offered so one can dine al fresco. I suggest this options for folks looking for good food without spending a lot of time on their meal.
The other North Shore options you don’t want to miss is Maui Kombucha, a small hole in the wall eatery that offers raw food options that are true culinary ambrosia. While they are famed for the probiotic drink they brew at their location (claimed to have essential amino acids and possibly even anit cancer properties) I would strongly suggest looking at their food options as well. Look for their Hawaiian Toast and the salads they offer with fresh local ingredients. You also can’t miss with their hearty filling soup options as well.
I also suggest exploring the many dining options that are centered in Paia. This spans the range – from great pizza to locally made gelato to Mexican and Mediterranean food. It is always fun to go explore these options and one typically can’t go wrong as the competition in this small town to attract diners can be fierce. Happy Hawaiian dining!


Food and Drinks that can make your skin worse
High in caffeine, coffee is a natural diuretic which can cause dehydration in the skin. Caffeine can also alter natural sleeping patterns and prevents the natural cycle of skin rejuvenation as you sleep – resulting in dull, dry and lacklustre skin.
Simple Swap: Try swapping your umpteenth cup of coffee with a herbal tea bursting with natural flavour and goodness!
- Gluten-Free Foods
Many gluten-free or substitute foods have more than usual additives and preservatives to make up for the lack of gluten present in the items. High in sugar, fats and preservatives to help better their flavour and texture, gluten free foods can lead to congested, spot-prone skin.
Simple-Swap: Always read the ingredients labels on gluten free foods to better understand which items to avoid and opt for organic produce or even home-made if you have the time just to ensure you know exactly what’s going into your foods.
- Low-Protein Options
If you are vegetarian or vegan, the exclusion of meat and fish in your diet can mean your skin is missing out on protein and natural oils such as omega-3; leading to dull, dry or even irritated skin. It’s important to understand that protein in the diet helps skin rejuvenate and heal itself whilst natural, healthy oils help keep skin looking resilient and plump.
Simple Swap: Less of a swap and more of an addition; opt for foods rich in natural oils like avocados in your diet along with Nut butters are also a great option to up the protein as well the good fats!


Sheep's cheese made with raw milk.
In raw cheese, the temperature of the milk never rises above 36º, thus the fermentation is carried out with natural bacteria, avoiding adding artificial ferments.
The physicochemical changes, which in the end are responsible for the flavor, texture and aroma, are carried out by microorganisms and enzymes in a slow and natural way accompanied by the loss of water and the migration of salt towards the center of the cheese.
What is our cheese like?
We have achieved homogeneity in the product throughout the year, using artisanal but very controlled manufacturing. And applying technical parameters based on the evolution of the raw material throughout the year.
A CHEESE WITH CHARACTER
Through a long pressing and exhaustive drying we achieve a unique product as the final result.
INTENSE FLAVOR WITH PERSONALITY
This flavor is the result of the high quality of our raw materials and our care in the production process..
FIRM AND COMPACT TEXTURE
Hard cheese with significant consistency and not rough or brittle.
ciudad de sansueña
Ciudad Sansueña Cheese is a unique cheese, and this is not only evident when it is tasted
if not also, in its morphological conditions, in its external appearance, where its
rind, its eye... which also make this cheese a different product.
No paint or plastic treatments are used. This crust is obtained naturally after Constantly brush the cheese.
It is minimal, being a cheese that has been cured for one year. This is because healing is very slow.
It is a solid cut with hardly any eyes.
Continuous non-brittle texture.
Very fine eye, evenly distributed and with irregular “partridge's eye” shapes


A couple weeks ago at work, I was talking about how good Craft Burger is (now known as Big Smoke Burger) when a colleague started telling me about this amazing place called Five Guys that I have to try out.
So I did… And, to tell you the truth, I was left scratching my head wondering what all the hype was about. In and of itself, the burger is good and worth trying – I just wouldn’t have high expectations.
The Menu & Prices…
…are straight forward. You have plenty of free toppings to accompany your choice of a “Hamburger” or “Cheeseburger”. Both versions have a “little” version which consists of one patty instead of two.
…was juicy and tasty and would easily put other established joints like Johnny’s and Harvey’s to shame. I’m not a man of excess, so I went with the little cheeseburger topped with mayo, ketchup, mustard, lettuce, tomato, grilled onions and hot sauce.
I’ve begun to classify burgers into two categories, those that need ketchup and those that don’t. Typically, gourmet burgers such as those from Big Smoke or BQM, don’t need ketchup whereas burgers from Licks, Johnny’s, or the highly-overrated Hero burger, do.
This burger definitely falls into the category that requires ketchup and I can confidently tell you that this burger has nothing on Lick’s, where the patty is fresher, larger and tastier (you shouldn’t need TWO patties to have a decent portion). Even the shredded cheddar cheese from Lick’s runs laps around the processed slice of unmelted cheese I got @ Five Guys.
Lick’s continues to reign supreme in its category as far as I’m concerned.
…are good and potato-y, no complaints here. They do serve a lot of fries though. Think of a regular fountain cup of soda full + another cup full thrown into the paper bag for good measure… except the 2nd cup of fries aren’t in any container so the paper bag turns into a grease cloth.
…this joint is a slice of Americana where you get good food and bigger portions. If you’re in the area and looking for a good burger, stop by but at the end of the day, I’d rather drive a bit further in search of Lick’s.
|Licks > Five Guys
Five Guys > Hero
Five Guys > Johnny’s Burgers
Five Guys > South St. Burger Co.
Five Guys > Harveys


Breakfast is served in the elegant dining room, which overlooks the gardens and the River Rothay. Our acclaimed and varied breakfast options provide extensive continental and English choices.
The dining room is available for special occasions. Menus for meals or buffets can be prepared to suit most tastes and budgets.
Packed lunches can be ordered in advance for the following day.
The Garden Coffee Bar is adjacent to the restaurant and serves all the popular espresso coffee variations as well as snacks, pastries and gateaux.


Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply. Build your knowledge of the processes used by farmers and food producers. On this course, you’ll gain a better understanding of where our food comes from, how it is produced, and the associated environmental, social and sustainability challenges for farmers.
You’ll explore horticulture and arable farming, as well as meat, dairy, and egg production, as you examine different farming systems and issues that farmers face.
You’ll also look at the innovative technologies available to farmers that can boost sustainability. This knowledge will help you empathise with farming challenges, and better understand farming in relation to your food purchases.
What topics will you cover?
– What ‘sustainability’ means and how it applies to farming.
– How crops are grown in the EU – both arable and horticultural.
– How livestock is farmed in the EU to produce meat, dairy products and eggs.
– The challenges of feeding a rapidly expanding global population.
– The trade-offs involved in financially viable organic, environmentally sustainable and socially acceptable production methods.
– Which technologies are providing the most sustainable solutions.
What will you achieve?
By the end of the course, you’ll be able to…
– Develop an informed and balanced understanding of the complexities of sustainable food production in the EU within the context of the global food supply chain.
– Investigate how food is produced by EU farmers and explore the trade offs required when considering organic, environmentally sustainable and socially acceptable production methods.
– Reflect on the challenges faced by farmers and how innovative technologies help them to provide a secure and sustainable food supply for a growing population.
– Evaluate the benefits of different farming methods and apply what you’ve learned to your food-buying choices and working priorities.
ENROLL IN COURSE


Singapore Gin Night
Menu & food from local Chef 'Ting Ting Mokume' who brings South East Asian style food to Cheltenham & the Cotswold's.
Ting's cooking style is inspired by nostalgic flavours and aromas from her Singapore childhood, recipes from family members like her mum, and dishes taught to her by beloved Nan, who lived in a Buddhist temple, and where Temple Mama forms its name.
Temple Mama's distinctive heady combinations of textures and well-flavoured dishes are influenced by Singapore’s rich heritage, reflected by its cultural thread of several ethnic groups such as the Peranakans, Indians, Thais, Indonesians and native Malaysians. Together, they have made Singapore their home since the colonial past in the 1930s, and their combined influence has ultimately produced wondrous food throughout its history.
The menu is paired with our range of Gin's to bring the flavours from the food and the Gin together to deliver a fabulous taste experience!
Hosted with Brennen & Brown: 28th July 2018 @ 7.30pm
Welcome Gin Cocktail on arrival
Moorish parcels of homemade pastry filled with curry leaves, potatoes, tomatoes, fresh fenugreek leaves and spices that is deep fried until golden brown.
Grilled Soya Braised Pork Belly Skewers
Served with a slightly spicy sweet and sour tamarind dipping sauce.
Assam Laksa Bisque
Rich sour and spicy coconut bisque served with fish and prawn dumplings, mangoes, coriander and a deep fried mantou (steam bun) to dunk.
First of our Gin Flight Gin's
Beef Rendang Short Ribs
Melt in your mouth free range beef, marinaded and slow cooked for 48 hours in fresh herbs and spices, giving this South East Asian curry a rich and complex flavour Finished off with toasted fresh coconut and served with blue pea coconut rice.
Second of our Gin Flight Gin's
Rose Sago Kuih "Turkish Delight"
Served with coconut ice and gula melaka syrup
Third of our Gin Flight Gin's
The full range of Brennen & Brown Gin's will be available at the bar until 11pm. The menu does contain soya, fish and wheat.
£47 Per Person
We have just a limited number of places for this event with Temple Mama. Be quick to book your place with just 24 available!


exposion of tastes
Coffee & Brunch
Menu of drinks
Check our Coffee
♡ favorite blends: Colombia, Ethiopia, Guatemala, Costa Rica
with 2 poached eggs, hollandaise sauce, smoked ham, toasted country bread and seasonal salad.
Croque madame 6,50€
with toasted country bread, ham, grated gouda cheese, fried egg, bechamel sauce and seasonal salad.
with scrambled eggs, tomato sauce, feta, toasted country bread, seasonal salad, sausage (optionally).
with 3 eggs, ham, gouda cheese and seasonal salad.
Egg Pancake 6,50€
with gouda cheese, bacon, fried egg, feta sauce and seasonal salad.
with toasted country bread, grilled chicken, parmesan flakes, mixed leaf salad, tomato, bacon, triple mustard sauce and seasonal salad.
with toasted country bread, prosciutto, grated gouda cheese, tomato, mixed leaf salad, feta sauce, seasonal salad and parsley oil.
with fresh breaded chicken breast, gouda cheese, lettuce, tomato, corn, pepper and homemade paprika sauce. Served with chips.
slow – roasted pork collar for 4 hours in a brioche with BBQ sauce and melted gouda cheese. Served with salad.
100% authentic beef mince in a brioche, caramelized onions, cheddar, bacon, tomato and peekaboo sauce. Served with fresh fries.
fresh breaded chicken breast in a brioche, bacon, pickles, mayo, cheddar sauce, tomato and lettuce. Served with fresh fries.
with mixed leaf salad, grilled chicken, cherry tomatoes, parmesan flakes, orange fillet and spearmint vinaigrette.
with mixed leaf salad, prosciutto, poached figs, ground rusk, caramelized hazelnuts, cherry tomatoes, mozzarella and balsamic vinegar.
with pralina or pastry cream (crème patisserie) homemade strawberry marmalade.
with philladelphia, cheese, gouda, ham, tomato, lettuse salad.
with granola, honey, seasonal fruit.
with mixed berries and crumbled biscuits.
Choices: white chocolate.


I’m so excited to introduce you to this fun, easy way to take steps toward a more sustainable, natural lifestyle! Would you like a FREE box overflowing with pure, natural products delivered to your doorstep? Visit ConsciousBox.com and use code FIRSTBOXFREE when you subscribe. (You can cancel your subscription at any time if you’d like, but I think you’ll love it!) Types of products may include healthy personal care, food, green cleaning and home & garden. Brands have included Seventh Generation, Yogi Tea and Rockin Green Soap. You can even specify vegan or gluten-free options.
With your subscription, you’ll receive a box of different goodies every month along with discounts to buy your favorites. It’s a great way to take the guessing game out of searching for healthy products, since the experts at Conscious Box hand select the most sustainable, natural and non-toxic ones on the planet for you. They research how each item is made, its ingredients and more to select which ones they trust.
I hope you’ll enjoy Conscious Box as much as I do…the subscription is fun because it’s like having a birthday every month. Everything inside the box truly pampers our health.
By applying the FIRSTBOXFREE code when you sign up for a monthly subscription, you’ll receive your first box free. All you’ll need to do is pay $7.95 for shipping. You can cancel your subscription at any time. I was asked by Conscious Box to share this promotion code with my readers, and was not monetarily compensated.
At the store, dried organic chives cost at least $6.00 for a little .14-ounce bottle, and fresh ones are at least $4.00 for a tiny bunch. I’ll show you how you can grow your own chives and preserve them for a year-round staple in your kitchen for a fraction of the cost. I put chives on everything so I can’t even imagine how much money I would spend if I bought them all the time. I cook with chives and pile fresh ones on everything from soups and salads to pizzas and potatoes.
Chives are extremely easy to grow in the garden and they’re a perennial, so they grow back after the winter. In fact, they may even be invasive if they’re not divided at some point during the late summer or early fall. You can then plant them in containers or give them as gifts. Here are some quick tips from Organic Gardening on planting chives.
If you’re overwhelmed with fresh chives, you don’t have to let any of them go to waste. You can preserve them to use year-round…and you’re not going to be spending $6.00 for a .14-ounce bottle! My uncle gave me the tip of freezing them as opposed to drying them because their flavor is retained even better that way. Here’s how to do it!
To harvest chives, simply take a bunch of about a dozen stems in your fist and cut two inches above the ground using a pair of sharp scissors. Leaving at least two inches at the bottom of the plant allows for the best regrowth. You just want to keep an eye on your plants and harvest them while the stems are still soft and hollow. It’s also important to remove flowers as soon as they appear to encourage regrowth.
Wash your chives thoroughly immediately after harvesting. I just put them in a colander and spray them with cold water. I shake the water out and blot them gently with a clean towel to remove most of the excess water.
3. Air Dry
These last two tips are my uncle’s. Using your sharp scissors, trim the chives into 1/4″ pieces or smaller if you desire. Place them in a single layer on a cookie sheet lined with parchment paper. Put the cookie sheet outside in the fresh air for an hour or two to air dry the chives. The goal here is to make sure the moisture evaporates so the chives don’t stick together when you freeze them. They will still be fresh.
Place the chives into a freezer bag. Try to keep them in a single layer. Press all of the air out of the bag, then seal it. You can roll the bag up or keep it flat in the freezer; whichever way you prefer in order to reserve space. We usually use them within six months. Just remove the amount you need from the freezer; there’s no need to thaw before cooking because the skin is so thin.
Keep harvesting and preserving your chives for as long as your garden’s growing season lasts!
This is one of my family’s favorite chicken recipes because they love its savory-sweet flavor. I love it because it literally takes five minutes to prepare and it’s super healthy. It’s a good source lean protein from chicken, as well as healthy fats from olive oil and coconut oil from the marinade. It’s a great recipe to have on hand for busy weeknights! Serve it up with vegetables and a salad for a hearty but light meal.
- 3 tablespoons organic lime juice
- 4 organic chicken breasts
- Zest from 1 organic lime
- 3 tablespoons olive oil
- 3 tablespoons melted organic coconut oil or butter (I use virgin coconut oil for a healthy alternative to butter, and I like the subtle coconut flavor combined with lime)
- 1 teaspoon dried organic thyme leaves
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- Add lime juice, lime zest, olive oil, melted coconut oil or butter, thyme, garlic and black pepper to a large measuring cup and stir well.
- Place chicken breasts in a small baking dish.
- Pour marinade over chicken breasts, making sure they're coated well.
- Bake for 40 minutes or until chicken is thoroughly cooked to 165 degrees F.
The chicken can also be prepared on the grill. Just coat the chicken breasts with marinade and periodically brush with remaining marinade while grilling.


Introduction To Children's Health
Support Your Children's Health
Beyond that, you can look to supplements to support children's health. Supplements like multi-vitamins, essential fatty acids (Omega fatty acids), other vitamins and even healthy snacks and cereals made from balanced proteins and carbs.
Make Every Day Healthy
Children's multivitamins come in a variety of different flavors and forms like chewable, gummy or liquid. With benefits like convenience, full spectrum of micronutrients, and support for overall health - what's holding you back from helping your children start off right?
Balanced Nutrition For All
- Heart and brain function*
- Nervous system health*
- Immune system health*
Make Snack Time Healthy
The options you can consider are: nuts, jerky, egg whites, and chips and cereals that are made with protein. Whether you like sweet or savory, we have more products in this section to help your children get the delicious meals they beg you for while setting them up with for fitness and health success.
Quick 'N Easy Nutrition Solution
Protein bars and other snack bars are another great option for a well-balanced snack on the go. Try and select one that contains between 100 and 200 calories so that the snack bar fits in with daily calorie needs but doesn't lead to unnecessary overeating.
Develop Healthier Habits
Always be sure to choose moderate amounts of healthy snacks and follow the directions on the packaging for all vitamins and other health supplements. That way, your kids will be sure to get the best results from health support products. And remember that a daily balance of nutrition, exercise, and supplements paves the road to success for people of all ages.


Meet the Nom Pot team!
Hello everybody! We are Ed, Kasey, Neha, and Zach. Nice to meet you! We met last year while attending graduate school. We immediately bonded over our love of food and hosting dinners for friends. We really enjoyed bringing people together, sharing our food, and talking well into the evening (with the help of some bottles of wine).
As we ate, we often voiced our frustrations with the food industry today. In particular, we discussed the never-ending disappointing trade-off between health and convenience. As students, we had a keen understanding of the speed of food delivery. But we were always unsatisfied with how unhealthy the options were. However, we also struggled finding the time to make healthy meals at home.
As these conversations continued, we decided we wanted to be part of the solution. At Zach’s apartment, we held a brainstorming session aided by Kasey’s color-coded sticky notes and turned the apartment wall into spider web of big ideas. To this day, we still laugh at some of Ed’s silly ideas. But between all the noise, the idea for frozen, fully prepped, healthy meals stood out. The beginnings of Nom Pot was born.
The team started spending countless hours together in the kitchen. We learned a lot about each other! Kasey and Neha were already extremely skilled home chefs and put their heads together on recipe development. Those two really turned our idea into true (and delicious!!) meals. Zach showed off his chopping skills too early and secured his spot in the kitchen as the dedicated vegetable cutter. Through all the meal testing, he has gotten even better! Ed got himself banished from the kitchen early after an early mishap, but he focused his energy of helping develop our packaging and delivering our very first meals to customers.
The initial feedback we received was amazing and the team could not have been prouder. Our energy continues to come from you. We are so passionate about making something that people love. We are still pretty shocked that it has come this far since Zach’s apartment wall and the sticky notes, but we could not be more excited about what is to come.
Thanks for reading!
Ed, Kasey, Neha, and Zach


Meet some of our partners across the United States.
Erv's on Beekman
Erv’s on Beekman is a neighborhood bar pouring craft cocktails and barista coffee drinks in a hip, low-key setting.
Hermosa Beach, CA
Hi-Fi serves the highest fidelity in both coffee and fine goods on the scenic Pacific Coast Highway. The shop pays homage to the cinema, fashion and vibes of the 1970s.
Fat Cat Kitchen
New York, NY
Fat Cat Kitchen is a sandwich shop and bakery drawing rave reviews for their Swedish-inspired scratch-made food.
Kona Coffee & Company
57 2nd Avenue, New York
Kona offers up a modern take on the Hawaiian coffee trend, with a clean and minimal interior. The menu features specialty lattes and coffee from beans grown on small family farms in Kona, plus tasty smoothies and pastries.
1592 3rd Avenue, New York
Yours Truly focuses on creating the drink that will make the customer happy, following the poetic concept of simply 'Espresso + Milk.'
160 Broadway, New York
Inventive lattes are the name of the game at this membership cafe within a busy kosher eatery.


Cucumber is a famous fruit has many benefits for our bodies. The fruit of cucumbers can be used to treat the face, made ??drinks, decorations, or for cooking. As for the recipe which I will this time.
I will share Strawberry-Cucumber Salad with Almonds and Mint recipe. A lovely fresh cucumber salad with fresh strawberries almonds get decorations divisive and fresh mint leaves.
Strawberry-Cucumber Salad with Almonds and Mint Ingredients
- 1/3 cup slivered almonds
- Salt and freshly ground black pepper
- Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce
- 1 tablespoon olive oil
- 1 cup sliced fresh strawberries (or frozen, thawed strawberries, halved)
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh mint
- 2 teaspoons balsamic vinegar
- 2 tablespoons seedless strawberry preserves or strawberry jam
- 3 cups diced English (seedless) cucumber
Strawberry-Cucumber Salad with Almonds and Mint Photos Gallery
Strawberry-Cucumber Salad with Almonds and Mint Directions
- At first, place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
- Then, in a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.
Strawberry-Cucumber Salad with Almonds and Mint Video
Strawberry-Cucumber Salad with Almonds and Mint is presented on leaf lettuce with balsamic strawberry sauce sharp.


Some food is famous worldwide, like pizza and pasta, and often we get the question: what is typical Dutch food? Traditionally, Dutch cuisine is simple with vegetables, potatoes and meat or fish. Nowadays, mostly thanks to all the different nationalities in the Netherlands, we eat more cosmopolitan and ‘exotic’. Italian and Asian food is especially popular, but our cuisine has been also influenced by the former Dutch colony of Indonesia. The Dutch even eat their French fries with peanut sauce! Or with a combination of mayonnaise and peanut sauce, called ‘patatje oorlog’ (French fries war). Some Indonesian food is so integrated into the Netherlands that a lot of people see nasi, bami and peanut sauce/satay sauce as typical Dutch food.
The following dishes are in general eaten in winter. Stews, such as hachee, a stew of onions, beef and a thick gravy, and stamppot (Mash Pot), a traditional Dutch dish made of mashed potatoes with vegetables like sauerkraut, curly kale and endive. Another type of stamppot is hutspot, a combination of potatoes, carrots and onion. Stamppot is usually served with sausage or meat balls. Many Dutch people make a small puddle of gravy in the middle of their stamppot. Another typical meal when it’s cold outside is draadjesvlees (slow-braised beef that is tender and literally falls apart), with traditional accompaniments such as mashed or boiled potatoes and red cabbage with pieces of apple. Erwtensoep, also called “snert”, is the Dutch version of pea soup, a thick stew of green split peas, different cuts of pork, celeriac, carrots and potato. Slices of rookworst (smoked sausage) are added a few minutes before serving. A lot of the Dutch love to eat a bowl of hot Erwtensoep, particularly after ice-skating.
Poffertjes (mini pancakes) topped with powder sugar are very popular with children. Furthermore, the Dutch eat pancakes with maple syrup, or even in a more ‘hearty’ manner – with bacon and cheese. And of course every province and region in the Netherlands has its specialties. For example, dried sausages from Groningen, cheese from Edam, sugar bread from Friesland, and vlaai (a cake) from Limburg.
Dutch breakfast and lunch
For breakfast and lunch most Dutch eat a piece of bread with a variety of cold cuts, different types of cheese, peanut butter, or sweet toppings such as hagelslag (chocolate sprinkles), chocolate spread or marmalade. Usually combined with a cup of tea or coffee and a glass of milk. With two meals a day using bread, this baked commodity comes in many varieties. The dominant type is whole grain bread, with additional sunflower or pumpkin seeds. Don’t forget to try a broodje kroket for lunch: a soft white bun with a deep-fried croquette filled with ragout. Try a classic first, such as a veal or beef kroket with a bit of mustard, and then taste some other flavors like chicken satay, goulash or shrimp.
Top 3 dishes that the Dutch miss when they are abroad:
There is not an English word for bitterballen. They are small crunchy balls with meat ragout inside. Be careful, they are deep-fried and served hot! Bitterballen are generally eaten with some mustard, as savoury snacks to go with drinks.
A stroopwafel is a sweet waffle made of two thin layers of baked batter with a caramel syrup filling in the middle. The best ones are the big warm stroopwafels, freshly prepared right in front of you on a waffle iron or the classic stroopwafels in packets at the supermarket Albert Heijn.
Salted herring seems to be raw fish but actually it’s ‘cooked’ by the salting. After salting, the herring is cleaned in a specific way: the head, the inside and the skin are removed, but the tail is left on, which is often used as a handle to hold the fish when lowering it into your mouth. The salted herring can be eaten with or without raw onions and pickles, sometimes on a soft roll. The best herring is the new herring served in June; it’s so tender that it melts in your mouth.
Dutch restaurants in Amsterdam
Recently more and more chefs have been rediscovering traditional Dutch recipes and cooking with local fresh ingredients that each season brings. A good example is
Restaurant De Kas, located in a wonderful renovated greenhouse in the East of Amsterdam. The chef creates one daily menu, based on the organic harvest of their own nursery. For a typical Dutch food experience, we can also recommend the following restaurants in the city centre of Amsterdam:
Restaurant Greetje, where the menu is composed of Dutch specialities, cooked with daily fresh and organic ingredients, and
Restaurant Moeders – a reasonably priced cosy place to enjoy Dutch food in an informal, homey atmosphere.
Here is a list of more Brown Cafes, Pancake Houses, and Restaurants in Amsterdam.


The conference organizeers hereby invites the submission of abstracts on or more of the following topics:
(I) Challenges of population growth and fluctuating demands, water shortages and temperature changes,
(II) Development of irrigation as a sustainable approach to increase food production
(III) Increasing productivity while reducing environmental impacts, and maintaining food safety and quality assurance.
(IV) Building environmentally aware watershed models, considering the balance of food, water, and energy usage in developing countries seeking to adapt to climate change.
(V) Provide infrastructure, logistics and institutions needed to reduce post-harvest losses
(VI) Applications of precision agriculture in rural communities.
(VII) Engineering controlled environments for agriculture for a sustainable future.
(VIII) Quality assurance and food safety.
Contributions are invited to address the above topics in one of the following fields:
- Energy conservation and sustainable energy
- Food processing, preservation and post-harvest losses
- Soil and water engineering, including irrigation, hydrology and water management
- Agricultural structures
- Agricultural machinery and mechanization
- Development and applications of precision agricultural technologies
- Environmental engineering


Come by and check out the Hive Lavender’s Pop-Up Booth in collaboration with FABA Food!
Enjoy a month of delicious, ready-to-eat gourmet plant-based food. Experience the dishes driving change and learn about how we can eat better for ourselves, and the world!
📅 When: Wednesday, 1 June 2022
🕒Time: 12PM onwards
📍Where: the Hive Lavender
*Sales start at 12PM and will be available all month long (members only).
About FABA Food:
FABA wants to create a world where plant-based food is an exciting, sought after meal choice, every day.
They believe that the desire to eat a plant-based diet is not matched with enough convenient solutions, which is why they have worked with chefs to design meals that are tasty, healthy, affordable, convenient, and green.


Have you had the chance to enjoyed a nice and refreshing iced tea today? We thought that you would all love an easy to make Cherry Ice Tea recipe that the kids will also want to drink!
• 1 gallon brewed Lipton Tea (this is our favorite)
• 1 cup sugar
• Maraschino cherries (for garnish)
1. Add 8 ounces of Lipton Tea to a glass of ice
2. Stir in 1 ½ tbsp. of grenadine
3. Garnish with Maraschino cherries
Feel free to share with us your favorite ice tea recipes. We would love to hear them! Have a refreshing Iced Tea Day!


I wanted to try something new for dinner. I rarely try new restaurants around the campus since it is very risky. number 1: Yes, we can now read the menu, but we don’t know yet what’s in the dish (even we already consulted our phone dictionary). number 2: the dish could be very very spicy (there are dishes that even if you request for it to be less spicy, they can’t do anything anymore).
So we tried this restaurant near the subway station, it has 5 to 6 types of korean soup (국: guk). Sometimes it is helpful when there are photos of the dish in the menu or in the restaurant wall, it helps us to decide what to eat .
We usually eat Kamjatang (감자탕), a pork bone soup with potato or kamja (감자). It reminds me of “Beef Nilaga” of “Pork Nilaga” , which is ofcourse spicy. by the way, it was our first lunch here in South Korea, when our group came in February 2010.
So from the usual kamjatang, we want to try something new, so we ordered Pyohaejangguk (뼈해장국). Until I realized that I had this dish the other day with a friend, but I just forgot the name of the dish, so I went to the ajuma to cancel my order, and change it to kamjatang, a single serving. (Kamjatang is usually in a big pot where 3 – 4 persons can share). To my surprise, the ajuma told me not to worry, because she said, Pyohaejangguk is just the same as kamjatang, but without kamja…
so we didnt really try something new, but it was a satisfying meal though. Korean serving size is always big. I could even eat all in my bowl. It is very reasonable for a 4,500 won meal.


Proper nutrition is essential for athletes to perform at their best and achieve optimal results in sports. The right fuel can enhance endurance, support muscle recovery, and improve overall performance. In this article, we will explore the top 10 sports nutrition tips to help athletes maximize their potential and fuel their bodies for success.
1. Hydrate, Hydrate, Hydrate!
- Stay adequately hydrated throughout the day, not just during exercise.
- Consume water before, during, and after workouts to maintain optimal hydration levels.
- For intense or prolonged workouts, consider sports drinks that provide electrolytes to replenish lost minerals.
2. Prioritize Carbohydrates for Energy
- Include carbohydrates in your pre-exercise meals to provide the necessary fuel for sustained energy.
- Opt for complex carbohydrates such as whole grains, fruits, and vegetables, which release energy gradually.
- Refuel with easily digestible carbohydrates immediately after exercise to replenish glycogen stores.
3. Protein for Muscle Repair and Growth
- Consume protein-rich foods such as lean meats, poultry, fish, dairy products, and plant-based protein sources.
- Distribute protein intake throughout the day to support muscle repair and growth.
- Aim for approximately 20-30 grams of protein within 30 minutes after exercise to optimize recovery.
4. Include Healthy Fats for Energy and Nutrient Absorption
- Choose sources of healthy fats, including avocados, nuts, seeds, and olive oil.
- Healthy fats provide sustained energy and aid in the absorption of fat-soluble vitamins.
- Avoid excessive consumption of saturated and trans fats, commonly found in processed foods.
5. Don’t Forget About Micronutrients
- Ensure an adequate intake of vitamins and minerals through a balanced diet.
- Consume a variety of fruits, vegetables, and whole grains to obtain essential micronutrients.
- Consider consulting a healthcare professional or registered dietitian for personalized guidance.
6. Time Your Meals and Snacks Strategically
- Eat a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.
- Consume a small snack 30-60 minutes before workouts for an extra energy boost.
- Refuel within 30-60 minutes after exercise to optimize muscle recovery and replenish energy stores.
7. Be Mindful of Portion Sizes
- Pay attention to portion sizes to maintain healthy body weight and optimize nutrient intake.
- Use visual cues or measuring tools to gauge appropriate portions of different food groups.
- Seek guidance from a registered dietitian to create a personalized meal plan based on your specific needs.
8. Plan for Adequate Pre-Workout Fuel
- Consume a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.
- Avoid heavy, high-fat meals close to the workout, as they may cause discomfort and hinder performance.
- Experiment with different pre-workout snacks to find what works best for your body and preferences.
9. Recovery Nutrition: Refuel and Repair
- Consume a mix of carbohydrates and protein within 30 minutes after exercise to kickstart muscle recovery.
- Include foods such as chocolate milk, yogurt with fruits, or a protein shake for quick and convenient recovery nutrition.
- Aim for a carbohydrate-to-protein ratio of 3:1 or 4:1 for optimal muscle glycogen replenishment.
10. Listen to Your Body
- Pay attention to your body’s signals and adjust your nutrition accordingly.
- Experiment with different foods and timing to find what makes you feel energized and perform at your best.
- Consult with a registered dietitian for personalized advice and guidance based on your unique needs.
Proper sports nutrition is a vital component of athletic performance. By following these top 10 sports nutrition tips, athletes can fuel their bodies effectively, optimize performance, and enhance recovery.
Remember, nutrition is a personal journey, and it’s important to listen to your body’s needs and consult with professionals for tailored guidance.
With a well-rounded nutrition plan, athletes can unlock their full potential and achieve their goals in the world of sports.