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I have the best experts in this area, this is how I lost a lot of weight and kept it off. A common misconception is that eating natural foods or unprocessed food is hard. It’s doesn’t have to be! I’m really passionate about this and love sharing this knowledge with others.
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In 60 minutes, we will go through some of your favorite foods in your pantry/fridge and using my 3 step process, we will unprocess your kitchen! I will leave you with knowledge and tools to make this a habit. All things in moderation as they say. This doesn't mean you will not be tempted by foods you shouldn't have NOT does it mean you should never have a treat now and then either. Eating healthy is a lifestyle of being willing to change your ways and improve your health.
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Eats for the Streets
Here at Rolling Soul, we want to bring an alternative to fast food. We believe that there is nothing like a southern classic, but we put our own twists on some of our favorites. We believe that soon they will also be your favorites.
We want to provide the very best on the go experience for our customers! We believe that at the heart of a great experience are great ingredients. Sourcing our ingredients from local vendors and apply them to our tried and tested family recipes we have a combination that will keep you coming back for more.
There is a movement in Columbus. It’s a do what feels good, do what tastes good vibe. We want quality food, and we want it on the go. The company slogan embodies this feel. We are bringing a straight from the kitchen stove taste from a convenient on the go place.


& bon appetit
So happy to say we have been designated as an approved supplier of the Super Bowl LVI Business Connect program. We are one of 225 local, diverse businesses in the Los Angeles area identified as a certified, experienced company approved to compete for contracts related to the Super Bowl.
Redefining Food & Event Production
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Locally sourced produce and the freshest ingredients means food
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Hello. For my very first blog post I thought I would do one on a common chore that every farm wife was well acquainted with; baking bread. Today I am going to be making bread using my #4 Universal Bread Bucket. This bread bucket was made by the Landers, Frary and Clark Co. in New Britain, CT. They started making these about 1900 and they won a Gold Medal at the 1904 Chicago Exposition. This accomplishment is proudly displayed on an emblem on the front of the bucket. I have two of these buckets and I found them both on Ebay. They are known as the 3 minute bread maker. Lets get started and make some homemade bread.
First I rinse out the bucket with warm water to make sure it is clean and to warm the metal. Today I am making 4 loaves so I next measure out and add to the bucket 37 oz. of warm water approx. 105 degrees F. Don’t go over 110 degrees F or it will kill the yeast. Add 1/4 cup of yeast and 5 tbs. of sugar to the water in the bucket and gently stir. Allow it to proof while you measure out 13 cups of flour in a separate bowl, add in 3 1/2 tsp. of salt and mix it in with the flour. Dump half of the flour and salt mixture into the bucket and attach the dough hook and handle and mix it in fairly well. Now add the rest of the flour and crank the handle a few more rounds to start mixing it together.
Now is the time to attach the bucket to a solid surface so it doesn’t move around. I attach mine to a wooden kitchen chair. You attach it with the bread bucket clamp by tightening it down to the seat of a chair or counter top. I find it much easier to use a chair as the counter is too high to use comfortably.
Once the mixture forms into dough you will crank it around for at least 3 minutes; hence the 3 minute bread maker, this is the kneading process. Now put the lid on the bread bucket and place it in a warm place to rise. It usually takes about an hour until the dough has doubled in size. Once it has risen crank the handle around until the dough forms into a ball and then let it rest for 20 minutes.
During this time you should butter your bread pans so they are ready to go. After the rest period the dough will have risen some again. Crank the handle around to punch the dough back down to form a ball. Next remove the dough hook from the bucket and dump the dough onto a buttered or floured surface.
Divide the dough evenly into 4 pieces and form each one into a loaf to fit into the bread pans. Cover the bread pans with a clean towel and set in a warm place to rise. It usually takes 25 minutes or so to rise and it should be about double in size. You will want to preheat your oven to 425 degrees F before the dough has fully risen. I’ll be baking the bread in my vintage Tappan Deluxe oven; it bakes like a dream. Don’t make your dough wait on your oven or it will over rise and collapse. Once the dough is ready place the pans in the oven and bake for 25 to 28 minutes. When it’s done the bread should have a hollow sound when you tap on it and it should be a nice light golden brown. When done immediately remove bread from the pans and place on rack to cool.
Now for the good part. Cut yourself a warm slice and slather it with butter and enjoy. There’s nothing like a fresh warm slice of homemade bread. The smell in your kitchen alone is worth the effort.
Thanks for stopping by.
Go, eat your bread with joy, And drink your wine with a merry heart; For God has already accepted your works.
41 Replies to “Baking Bread using a Vintage Universal Bread Bucket”
Your blog brought back warm memories of my mother baking bread and the wonderful smells in her kitchen. Rich and Jack would just happen to stop in when she baked. She would set a loaf of warm bread on the table along with a large knife, and the butter dish. They would slice off both ends and eat them. Then slice off both sides and eat them. Then slice the middle in half and eat them. One loaf, gone! Well, I am going to try to find her recipe. She used a big metal dish pan to mix her bread dough in. Keep those memories coming. Loved your first blog. Sue
ps. I hardly recognized you until I got to the pic of you with the bucket on the chair. You are one gorgeous chick.
Thanks so much for the kind comment. What a fun way to eat a loaf of bread! I’ll be putting new posts on as often as I can. Check back and hopefully I’ll stir up more great memories.
I was just gifted with a Universal #4 (tin) Bread Bucket with all the parts! I can’t wait to try it out. A couple questions: What is the best way to clean it….hasn’t been used in years? And, is the material it’s made out of still considered “food safe”. Just wondering. Thank you for any info.
Congratulations on receiving a bread bucket! Just clean it with dish soap and warm water dry well. Apply a bit of olive oil to the crank pivot for lubrication. Since they are made of tin they are food safe. I’ve been using mine for years and I love it. I now get 5 loaves out of one batch of dough. If you have any other questions feel free to ask. Have fun with your bucket!
Jeanne, Thank you for providing the recipe. I grew up with my dad using his to make bread only at holiday time. He stopped making and using his bread bucket about 15 years ago. I have been able to find one on ebay and will begin making bread in it this week. I appreciate that you shared the recipe. Have a lovely day. Catherine
Hi Catherine, congratulations on finding a bread bucket. I’m sure you will enjoy using it and making bread like your Dad used to. One thing that I found is that I like to grease my bread pans with butter as this works best. It doesn’t absorb into the dough like shortening or oil will. The bread loosens easier when the pans are greased with butter. Happy baking!
I have my grandmother’s bread bucket from about 70 years ago when I was little. She used to boil a few potatoes and use the mashed potatoes and potato water in the dough. Do you have a recipe for the bucket like that? I have never used the bucket. Looking forward to trying.
Hi Diane, so wonderful that you have your grandmother’s bread bucket! Sorry I don’t have a recipe for the potato water bread. I’ve heard of using potato water to make a sourdough starter for making sourdough bread. There’s no reason that I know of why you couldn’t use potato water in any bread recipe. I’d be curious to see what it adds to it. Probably a different flavor and some nutrition from the potatoes. I might have to try it!
Hello! I’m buying my first bread bucket, and I’m curious if I can use it to make less than 4 loaves? Will it still properly knead if the amount of dough is for 2 loaves? Thank you so much!
Hi Katie, Congrats on getting a bread bucket! If the bucket you have is one of the vintage bread buckets that I discuss in my post then no I don’t believe you can only do 2 loaves. There won’t be sufficient enough dough in the bucket for proper mixing. I have done 3 loaves in mine when I first got it. I am currently doing 5 loaves in mine. I just keep one loaf out and freeze the rest until we need them. They keep just fine in the freezer and taste great! Best of luck! Jeanne
Thank you so much!
Hello again! I was wondering, would you reccomend using food grade mineral oil to keep the tin from rusting between uses? Thanks again!
Hi Katie, I don’t oil mine down between uses as I don’t want anything left on the surface to be absorbed into the dough. I just rinse the bucket out in warm water and wipe it clean and dry. It keeps just fine this way. The only thing I oil is the crank pivot to keep it from squeaking and for that I use olive oil, mineral oil would be fine too. Thanks, Jeanne
Katie:I have used the bread bucket to make just 2 loaves. Never had any issues with regular bread or making large loaves of French Bread. Makes beautiful loaves of bread, and again never any issues in using reduced amounts of baking ingredients.
Does it matter what kind of flour or yeast you use? I grew up with a universal # 4 and it was always such a treat when she made bread and you can guess who was at the crank! Due to the pandemic there is no yeast on the grocery store shelves. I bought some on line, but is it the right kind? Thank you for the directions and wish me luck!
Hi Terri, I’ve used both instant dry yeast or regular active dry yeast. Any brand should work fine. The only real difference is that the instant dry yeast works quicker than the active dry yeast. Best of luck! Jeanne
How long should you have to crank to make first dough ball and how fast do you crank and do you crank constantly?
Hi Terri, After putting in all the ingredients crank until everything is well mixed and starting to form into dough. Then continue cranking for at least three minutes until it forms a dough ball, smooth and well formed. Just crank at a comfortable moderate speed, not real fast or real slow. After doing it a few times you’ll get the feel for it. Happy baking! Jeanne
Jeanne, thanks for the recipe. I saw the bread bucket being used on a chuck wagon cooking video on You Tube. I decided right then I had to get one!! I found one in really good condition on Ebay. I have had it for a couple of years now and have never used it because I wasn’t sure about quantities and times. Now I have a place to start, thanks to your blog! Can’t wait till the weekend to try it out. Thanks again!
Hi Eric, Congratulations on purchasing a bread bucket. I think you’ll really enjoy using it to make bread. I have found that you usually need enough ingredients to make at least 3 loaves for the bucket to mix properly and I do a maximum of 5 loaves. I hope it all works out well for you and if I can be of any help just let me know. Thanks, Jeanne
Jeanne after my 7th try my bread is still dense and coming out like bricks, not like my mama used to make, any idea what I’m doing wrong?
Hi Terri, Make sure that your yeast is good, it should be foamy in the bucket after it proofs. Make sure that you add the flour to the yeast before adding the salt as the salt will kill the yeast if it comes into direct contact with it. I now do 5 loaves and the dough raises to within an inch of the top of the bucket before I crank it back down. It should at least double in size. When you put the dough into the pans they should raise until at least double. I let them raise until they crown over the top of the pan. Make sure they raise in a warm place; I put mine on top of the stove while it is preheating. I hope this helps and if you have any other questions don’t hesitate to ask. Thanks, Jeanne
Hi Jeanne: I am so very happy to find your blog! My husband just brought me home my very own Universal! I cant wait to try it out so I appreciate your recipe.
However, I am missing one piece. The piece that keeps it in place on the table. I havent searched for it yet but will. My question to you is, do you think that will hinder the mixing process? also, if you know where I might find the missing piece, that would be a bonus 🙂
Thanks for your Blog – Robin
Hi Robin, I too am glad you found my blog! It would be much more difficult to hold the bucket without the clamp. There’s lot of force there when the dough starts to form. I usually clamp mine to a wooden chair with a towel between the bucket and chair so it doesn’t mark up the chair. I just had a look on Ebay today and noticed a few of the clamps for sale there. Your experience with the bucket will definitely be better with a clamp.
J – while scrolling back up I noticed your encouraging Scripture! Praise the Lord!
Glad you enjoy the scripture! It’s an important part of my day!
Where can I buy a universal bread maker?
Hi Beth, do a search on Ebay as there are usually a few on there at any given time. They sometimes show up at estate auctions as well. I just picked up a rare #2 bucket at an auction. Nobody knew what it was!
My wife picked up a bread bucket at an estate sale, and I tried it out with your recipe. The bread came out pretty good for a first-timer. The grain is very fine, perhaps the yeast was too old, but it was a fun adventure.
Now what am I going to do with 4 loaves of homemade bread?
Congratulations on getting and using the bread bucket! You can freeze your bread and thaw it out as you need more. It keeps in the freezer wonderfully. I’ve now increased my recipe to 5 loaves and I always keep one out and freeze the rest.
We haven’t had home made bread for a long time. do you have any tips or tricks to get nice flat, consistent slices?
The best way is to use a sharp bread knife and saw it back and forth with a slight downward pressure. Don’t press too hard though, let the knife do the work. Practice will make your slices more even. I have seen bread cutting guides also but I have never used one.
Jeanne, I have one of the bread cutting guides. Been using it for years. Works great, especially with an electric knife.
I am so glad that I found your blog about making 5 breads at once in the pail with a crank. My mother used to make bread this way. It was the best bread ever made. My brother in Fla. Inherited this pail, but I think he never used it. I remember going to the store to get the large bags of flour with the flyer wagon. Thanks for your blog.
So glad you enjoyed the bread bucket post. Maybe you can talk your brother out of your mother’s bread bucket!
Hello! I just picked up a #4 bread bucket on a whim at a thrift store. I never knew such a thing existed and, as an avid bread baker, grabbed it mostly just for display because it’s so lovely. Of course now I want to use it! The inside of my bucket has a little bit of fine rust powder. Is there a way for me to get rid of that so my bucket is useable?
Congratulations on your bread bucket purchase. You will really enjoy using it. If it just has a fine bit of rust I would just wash it well and scrub the rust out with a scotch brite pad and soapy water. Afterwards just be sure and dry it well. You can always apply a light coating of vegetable oil. Put some vegetable oil on the pivot as well so it doesn’t squeak when you’re cranking the handle. After I’m done mixing up my bread dough I rinse my bucket and dry it then I put it on top of the stove while the bread is baking and let the heat completely dry the bucket. I’ve never had any problem with it rusting then.
Best of luck.
Hi Jeanne, di you think it is safe to use the #4 bread bucket if the scotch Brite pad and soapy water doesn’t remove the etching caused by the rust spots?
Thank you for your blog and I would appreciate any suggestions!
Hi Joyce, Yes it should be completely safe to use. Make sure you dry it well after using so the spots don’t start rusting again. The rust will be more harmful to the bread bucket than it will be to you!
The bread bucket I have looks like it has been soldered. Is this the way they were made?
Yes the buckets were originally soldered together. They were also covered in tin. The tin on many is worn away but they are still serviceable.


We are a small team who live in the wonderful mystical place of Pai .Taking inspiration from the beautiful natural surroundings as you can see in the colorful clothing .
My team has one more passion that we all share together FOOD .We want to share it with you too .It will be true home recipes the way it is prepared for our families .No thrills just plain and simple .We will try to share a recipe every one to two weeks .So remember to pop back for a look .
These tools are a must in any Thai cooking .
Long Bean Salad.
•Long Green Beans 10
•Cherry Tomatoes 9
•Toasted Peanuts Handful
•Thai Chilies 8
•Garlic Clove 1
Lets Get Started
Place the garlic and the chilies in the clay mortar and start bashing until a lumpy paste .Now add one table spoon of palm sugar and bash until all is combined together. Break the beans into 1 inch lengths add and bash until broken and flat .Now add the tomatoes squeeze down with the pestle to release all their juice .Cut the lime into 4 pieces and squeeze in the juice and finish off with 1 table spoon of fish sauce and the last of the nuts .Mix it up well with a spoon and serve with sticky rice and BBQ chicken or fried squid .
Red Curry Paste
- 8 dry chili’s
- 20 thai chili’s
- 5 cloves garlic
- 1 tablespoon fresh coriander roots
- 2 x 3”inch pieces lemon grass
- sliced lemongrass
- 10 x shallots
- 1 3”inch piece galangal can swap for ginger
- 4 kaffir lime
- 1/2 table spoon shrimp paste
- 2”inch turmeric
Let’s Get Started
This is really simple .Add all the ingredient accept the shrimp paste to the mortal and them bash until a smooth pulp.Then mix in the shrimp paste with a spoon till all is incorporated .
This paste is great base for many dishes .Stay tuned for a stunning Curry dish next .


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Welcome to Baked on Oceanview
Taste the Baked on Oceanview Difference
At Baked on Oceanview, each recipe is a personal expression of our dedication to using old world principles to create modern day delights. From our hearty and satisfying bread varieties, baked fresh every morning, to our delectable pastries, we bake all of our products entirely from scratch using only the freshest and finest natural ingredients. We also craft a selection of salads and sandwiches.
Our ever-changing menu of seasonal offerings will continually entice you to come in and experience our latest creations and reflects our passion for baking with what is fresh and best right now in the present season. Don’t worry though; we also have our regular favorites available year-round. We’ve developed menu options for those with alternative diets as well, and we are currently working to expand this list in addition to developing additional gluten-free and vegan recipes.
At Baked, you won’t get any product that comes from a prepackaged mix, and we don’t use any preservatives. We make all of our products ourselves with an aim to enhancing the health as well as delighting the senses of all of our customers.


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You want to ensure your cake designer has experience with specialty cakes, including wedding cakes. Baking a wedding cake is much different that baking a cake at home!
What is your range of costs per slice?
Typically, each guest will receive one slice, so the price of your cake will depend upon how many people you want to serve. If you want your guests to be able to take a slice home with them (maybe as a favor), you will need to factor this in as well.
Are you able to design a cake from a photo?
Have you run across a picture on Pinterest of a cake that you absolutely must have? Bring it with you to your initial appointment and ask if they can design it from a picture.
What kinds of cake flavors are available?
In addition to the availability of cake flavors, you’ll want to know if you can have different flavors for different layers of the cake…just in case you and your fiancé can’t decide on one!
What kind of fillings and icing are available?
Do you know the difference between buttercream and fondant icing? Do you know which would be better for a warmer climate or an outdoor wedding? Ask the cake designer what they have available and what they recommend for the setting of your reception.
Do you have liability insurance?
Every wedding vendor should have liability insurance, just in case something happens.
Do you offer a tasting?
Cake tastings can be fun (and filling)! Find out how many people can attend a tasting, and how many types of cakes you can try.
How far in advance do I need to book your services?
The most popular cake designers book quickly, so don’t wait until the last minute to choose your cake vendor.
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Most times, the answer to this question is yes, so be sure to understand what to expect.
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You may be able to get your cake and cake topper from the same vendor (one less thing for you to worry about). If not, invitation companies, gift companies (like Things Remembered) have them as well.


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From country cookouts to elegant receptions, Trail’s End’s catering staff is ready to impress you and your guests with creative cuisine and modern takes on your favorite comfort foods.
During our preparation process, you will have an opportunity to share your thoughts and needs with your experienced event coordinator to ensure a menu that fits your needs. We understand that food will help create a unique and memorable experience and therefore our menus are 100% customizable.
First Class Catering
While we have sample menus to help get you started, these are just guides. We will customize your menu to meet your specific vision and needs. Nothing is out of bounds and creativity is our specialty!
At Trail’s End, you have the ability to impress your guests with our wonderful catering options. Please use these menu options as a guide, keeping in mind that our talented staff can accommodate any special requests you may have.
Exquisite dining and catering menus for your group
Just think of the possibilities.


Don’t want to scroll through a novel before you get to the recipe? Click here to view the Vegetable_Broth_Recipe.pdf. If you don’t mind a little reading first, carry on 🙂
If there’s one thing people learned last year it’s new skills in the kitchen from making focaccia bread to whipped coffee. If you haven’t tried making your own vegetable broth yet, I definitely recommend adding homemade broth to your “cooking-knowledge toolbox”.
Broth adds flavors, aromas, and nutrients and can be added to a wide variety of dishes and foods. Sometimes adding broth to a recipe can give it an extra bit of flavor to make a normally bland dish much more rich and flavorful. Plus you can use it in soup and dip the bread you learned how to make in 2020 in it.
Would your meals benefit from broth?
Think about some of the meals you make now.
- What are some of your go-to meals and what veggies do you cook the most?
- What sauces, soups, pastas, grains do you eat now?
- What vegetable scraps do you find yourself throwing out?
- Are there any savory meals you use water in that you could substitute broth for instead?
Broth could be added to rice, quinoa, lentils, gravies, soups, sauces, ramen, or just drank on its own as a soothing, healthful beverage, just to name a few uses.
Obviously you could just buy vegetable stock or broth, but I’m going to walk you through a cost-effective way to make it yourself for almost no cost. You could use fresh, whole vegetables, but if you want to be really frugal, you can do what I do, which is save edible vegetable trimmings from cooking other meals. For example, if I chop the leafy tops off celery, or skin some carrots, I’ll wash them and store them in the freezer. Trimmings like these are edible, just not what I wanted to include in the meal I was cooking. Rather than throwing them out or composting them, they can be saved and used to make broth/stock.
Here are a couple things to remember when saving and storing vegetable scraps and trimmings…
- Do not store anything that is:
- Some vegetables are better for broth than others. Some things to consider when choosing which vegetables you should save for your broth:
- Starchy vegetables, such as potatoes and yams tend to make broth cloudy
- Some vegetables add a more bitter taste, such as cabbage, broccoli, Brussels sprouts, and cauliflower.
- Here are some great veggies and items to start with:
- Onions, green onions, leeks, shallots
Another thing I want to mention, especially if you’re reading this as someone still learning to cook, don’t forget to have fun with it. I know, “it’s just broth”, what’s fun about that? What I mean is, try to go into any new recipe seeing it as an experiment that you get to develop. Just because I said broccoli can make your broth bitter, doesn’t mean you can’t try! We all have different taste preferences, eating habits, likes, and dislikes so if you have a ton of broccoli stalks, then give it a go. This is not a precise recipe and every time you make it, it’s going to be a little different based on what scraps you’ve accumulated.
Saving Your Scraps
As you’re cooking meals, wash your vegetables well, set aside your clean scraps, chop them up into small pieces and store them in a clean container (I usually store mine in a zip-lock bag, but a Tupperware would work too). Keep the container of scraps in the freezer and continue adding to it until you have enough volume and enough variety to make some broth.
I recommend chopping the trimmings/scraps up before freezing because I have a bad habit of just putting them directly into the freezer whole, which makes things a little challenging when I try to chop them up later while they’re frozen (I usually have to let the larger chunks thaw for a while first).
The purpose of chopping up the veggie scraps into smaller pieces is to increase the surface area to allow for more nutrients to leach from the plant cells into the water.
You can use your stovetop or a crockpot for making your broth. I tend to do stovetop because it’s easier and quicker for me. Since you, in theory, did all the prep work before this, you should only need to put your scraps/trimmings into your cooking vessel, add water and turn up the heat. If you’re like me and didn’t chop first, do that.
Add water to your vegetable scraps at about a 1.5 to 1 or 2 to 1 ratio, meaning if you have 4 cups of vegetable scraps, add about 6 to 8 cups of water.
Bring your mixture to a boil, then turn down to simmer with the lid off. The longer you simmer, the more bitter your broth can become, so if you’re cooking on a stove top, usually about an hour is long enough. You want to leave the lid off to allow some of the water to evaporate, making your broth more concentrated.
If you’re making the broth in a crockpot, you can leave the broth covered on low to high for anywhere from 4 to 10 hours, depending on your crockpot’s settings.
The video below gives a quick overview of how to make the above recipe (Turn on closed captions for directions).
One other thing I want to mention is salt. I don’t typically add salt to my broth or stock, but if I do, I don’t add much. I tend to leave the salting until I make my final meal so I don’t over-salt. For example, I used some broth recently to make bean soup and there was plenty of salt from the ham I included to perfectly salt the soup. If I had salted my broth, it would have been extra salty, which I personally don’t prefer. It’s up to you, your taste preferences, and your health needs if you want to add salt or not.
Storing your broth
After cooking, remove it from the heat and let it sit for a while or strain the broth into temperature-safe containers for storing. Think about what sorts of dishes you might want to use this for, since that may help you decide how best to store it. For example, if you want to use if for a large batch of soup, maybe a large plastic container would be appropriate. If you want to use it this week, maybe a mason jar in the fridge. If you want to add it to small, individual meals over the next month, maybe freeze some in ice cube trays then transfer the cubes into a container so you can pull out a small amount at a time.
Depending on the scraps you used, you could use a high-powered blender to blend up the used scraps and use this as a soup-base thickener. You could also compost them, or if you have no other options, throw them out. 🙁
It’s as simple as that! Broth is a really flavorful and nutritious addition for lots of dishes so I highly recommend giving it a try, even if you start by just buying a carton and adding it to meals.
Was this a new skill for you? Did you try it? Leave a comment below about why you decided to try making your own broth and how it went. What meals did you use it in?
Once again, you can download the recipe here: Vegetable_Broth_Recipe.pdf and remember it’s a guide, not a set of rules – make it your own! 🙂


Let's roar for a yummy Simba Cookies! Great for baby shower and birthday party!
Getting kids to eat is not an easy task! Prawns Egg Roll is a colorful and full of nutrients food. Pack with proteins, high in vitamins and fibers.
Peas and carrots contain a variety of nutrients such as vitamin A and beta carotene. Try varying the ratio of peas to carrots for your little one to see what they like best and to bring out different flavors.
Sea Kelp also known as Seaweed, contains vitamins A and C, and is also a source of calcium which is most important during the growing years when bones are building.


Travis Phillips: Chef de Cuisine
Travis has Southern cooking in his bones. A graduate of The Art Institute in Charleston, he has worked his way through some of the best kitchens in South Carolina including Amen St. Fish & Raw Bar, Stars Restaurant, and FIG. In 2014, he moved to Denver and worked for The Squeaky Bean, Old Major, and The Pig and The Sprout.
Travis can trace his desire to make food for others to one Mother’s Day when he was six years old. He prepared scrambled eggs, toast, hot teas and orange juice, delivered on a tray. Seeing the surprise and delight on his mother’s face is something he still carries with him today.
Travis strives to provide his guests with honest food and wants his guests to feel like they are long-lost friends visiting his home. He wants them to experience a comfortable and vibrant atmosphere and feels the refined Southern cuisine of LOW is a perfect way to make this happen.
He values a strong kitchen team and looks to hire people who share his joy and desire to bring others satisfaction through delicious food. Travis treats every bite of food as if it were the last meal he would ever serve his grandma. In other words, he says, “it better be bad ass!”


Our Breakfast Buffet
Enjoy to your heart’s content from savory to sweet, from basic to gluten-free to low carb. There is something for every taste and need.
If you have any intolerances, we will be happy to help you with the selection.
Raw & Vegan Food
Our homemade raw food creations (vegan & gluten-free):
- Carrot sesame crackers
- Cashew mango cream
- Pecan nut crunchy granola
- Granola bar
- Caramel slices
- Freshly squeezed juices
- Scrambled and boiled eggs
- Sausage from the local butcher
- Various types of cheese
- Grained cream cheese
- Feta cheese with olives
- Healthy oils and grains
- Seasonal vegetables
- Bircher muesli
- Fruit salad
- Green smoothies & fruit smoothies
- Various mueslis & cornflakes
- Porridge (according to Dr. Jentschura’s morning hour)
- Yoghurt (Natural / Strawberry / Peach)
- milk / soy milk / almond milk / coconut milk
Monday – Friday: 6:30 – 10:00 a.m.
Saturday/Sunday/Holiday: 7:00 – 10:30 a.m.


Winters are usually a time to stuff ourselves and indulge our culinary cravings – given that one naturally feels hungrier during winters. Hence it is important to detoxify our bodies.
Detoxification eliminates wastes and harmful toxins from our bodies. It keeps our metabolism going and thus keeps us fit.
Here I’ll share a quick and simple detox juice recipe.
- 1/2 Beet Root
- 1/2 Carrot
- 1/2 Apple
- Lemon juice to taste (optional)
- Mint leav...


Three Ways With
Throughout the past 5 years, there’s been a superfoodsâ€ craze sweeping across the nation. They could assist weight loss and help cut back inflammation, blood cholesterol and triglycerides. Chia seeds as a part of balanced healthy diet aid the load loss but adding chia seeds to your meals will not cause you to shed some pounds by itself. Water-soaked chia seeds are easily digested and vitamins could be rapidly assimilated into the body. Chia seeds comprise almost 5 grams of fiber per tablesoon , and their high ranges of omega-3-fatty acids and alpha-linoleic acid may be useful for weight loss.
Chia seeds include soluble and insoluble fiber. Most people consume less than half the recommended each day quantity of fiber, and including Chia seeds to your regular weight loss program can help you get more of the fiber you want. A 2017 examine discovered that people who ate 30 grams or more (just over 2 tablespoons) of chia seed each day for six months diminished their waist circumference by about three.5 centimeters in comparison with those that ate a comparable amount of oat bran as an alternative.
In only 28 grams (one ounce or two tablespoons) of chia seeds, there areÂ eleven grams of fiber,Â 4 grams of protein, 5 grams of omega-three fatty acids, in addition to B vitamins, and potassium. Chia seeds will provide help to find your perfect weight. Given the highly effective dietary worth of chia seeds and the lengthy checklist of health advantages of chia seeds, it ought to come as no shock that they have been used for his or her potent healing properties in lots of branches of conventional drugs.
Chia seeds may be easily added to many foods and drinks. It seems that many people don’t chew whole chia seeds enough to interrupt them down absolutely. Atlas of Florida Vegetation ( ). S. M. Landry and Okay. N. Campbell (application development), USF Water Institute. An explanation for this superiority shouldn’t be clear however could must do with the type of fiber inside chia seeds and their capability to advertise satiety.
Many nutritionists suggest consuming water-soaked Chia seeds to assist relieve power constipation and to clear toxins from the intestines. Cahill J.P. (2005) Human Choice and Domestication of Chia (Salvia hispanica L.). Journal of Ethnobiology 25(2): 155-174. Some wild S. hispanica plant seeds had been collected within the municipalities of Teotitlan de Flores MagÃ³n (Oaxaca), Ciudad Hidalgo (MichoacÃ¡n) and Leonardo Bravo (Guerrero).
Specifically, up-regulated genes concerned in lipid breakdown in wild accessions may very well be direct targets of choice to enhance oil content in seeds 15 Expression adjustments in these transcripts counsel that wild accessions have an energetic fatty acid breakdown that reduces accumulation of yourpillstore.com triacylglycerols. Chia seeds have a gentle, nutty taste and can be eaten complete or floor.
Some of their health benefits embrace boosting power, stabilizing blood sugar, aiding digestion, and decreasing ldl cholesterol. In 2007, researchers from the College of Toronto looked at chia’s benefits to coronary heart health. A wonderful source of fiber supporting a feeling of fullness; might assist these trying to cut back the energy in their weight loss program.
Porridge – Add a handful of chia seeds to the milk and boil the combination for a while to have a healthy porridge. Chia seeds are high inÂ calcium, protein, fiber and antioxidants. And have been branded â€˜superfood status’ by numerous health consultants and dieticians. If fiber is subtracted from this calorie depend (as fiber performs no important role as usable calories), then chia seeds supply solely a hundred and one energy per one ounce.
Because of their hydrophilic (water-absorbing) properties, you need to drink loads of water when consuming dry chia seeds so they do not pull water out of your system as they expand. There aren’t any precise guidelines on what number of chia seeds you should eat every day. An explanation for the superiority of chia seeds in comparison with the oat bran and inulin combination is just not clear.
They’re used as a binder in meals like puddingsâ€”see Chocolate Chia Seed Pudding recipe underâ€”and as a gelatinous substance in some chia fruit drinks. Rich in all kinds of beneficial vitamins, hemp seeds are extraordinarily helpful for individuals of all ages and genders. Due to their capacity to thicken, you can add chia seeds to sauces or used them in some recipes as an alternative choice to eggs.
Modifications in fatty acid breakdown may result in a larger accumulation of triacyglycerols and changes in fatty acids content material 24 , 25 As well as, it is usually recognized that active fatty acid degradation might suggest an energetic fatty acid biosynthesis 15 We also discovered elevated expression of transcripts promoting fatty acid biosynthesis in wild accessions like ROD1.
They cultivated chia as one of their most important food crops even earlier than Columbus, using chia seeds as a staple food in medicine and in ritual ceremonies. Research in people and animals have proven that chia seeds might increase blood ranges of ALA as much as 138%, and EPA as much as 39%. In view of these findings, chia seeds might be considered an necessary part of a cardioprotective weight loss program.
Salad dressing – You may as well make you personal salad dressing and add chia seeds to it. The seed coat comprises a polysaccharide that swells in touch with water, forming a gelatinous capsule around the seed that thickens chia drinks. Salvia hispanica seed usually accommodates 20% protein, 34% oil, 25% dietary fibre (largely soluble with high molecular weight), amino acids and vital ranges of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols).
Chia seeds are enriched with fiber. These seeds will add some crunch and healthfulness to any salad you include it to it. Nieman et al. assessed the effectiveness of chia seed in selling weight reduction and altering illness danger components in 76 overweight or obese women and men ( , 2009). Chia seeds with nutty-candy Lucuma powder, mesquite powder and naturally sweetening dates – what a combo!.
Chia seeds actually are a wonderful protein source â€” especially for individuals who eat little or no animal products. Because the water absorbed by the seed is considerably difficult to take away, it takes the digestive process some time to break down the soluble fiber and take in the water. Chia seeds are promoted as a superfood for a variety of causes, however the evidence is simply pretty robust for their fiber content material.
At this time, chia seed affords an enormous potential within the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional parts. The insoluble fiber in chia seeds helps to slow the absorption of glucose into your bloodstream, which might help regulate and balance blood sugar ranges, sure. Cal properties of fibrous fraction from chia (Salvia hispanica L.).
Then, they analyzed the seed and located its health properties, together with its excessive fiber content material, its excessive ratio of the anti-inflammatory omega-three to the inflammatory omega-6 fatty acids, and its spectacular amounts of antioxidants. They are often added to various drinks, juices, protein shakes, and milkshakes as a wholesome part.
Chia seeds produce the top-notch vitality boost you want during the workday because of a powerful trifecta of vitamins. Mixed with a wholesome, balanced weight-reduction plan and regular train, chia seeds may play a role in reaching a wholesome weight. Within the space of the current United States, the seeds had been roasted, floor, and blended with water to organize a nutritious soup, accepted regardless that ailments restricted tolerance to other meals.
In addition, chia seeds can solidify smoothies or jam, which then requires much less sugar for gelling. Protein has various health advantages and is by far probably the most weight loss friendly dietary nutrient. Chia seeds include roughly 18% of your beneficial daily value of calcium consumption. Chia seeds are edible seeds procured from the Salvia hispanica plantâ€”a flowering species native to Central America.
Chia seeds contain 27% of the water of its complete weight. But hey, I am not asking you to stop eating chia seeds forever, but it’s in all probability secure to concentrate on these unintended effects earlier than closely relying on chia seeds in your weight-reduction plan. Abstract Chia seeds are high in protein and fiber, each of which have been shown to assist weight loss.
Chia seeds are tiny black seeds from the plant Salvia Hispanica, which is related to the plant grows natively in South seeds had been an necessary meals for the Aztecs and Mayans back in the prized them for their capacity to supply sustainable vitalityâ€¦ in fact, chiaâ€ is the ancient Mayan phrase forÂ power.â€Regardless of their historical historical past as a dietary staple, only just lately did chia seeds develop into recognized as a modern-day superfood.
Chia seeds comprise excessive quantities of fiber, omega-3 fatty acids, protein, and antioxidants. Historic civilizations believed that the chia seed promoted supernatural powers â€” probably due to the enhance of power these seeds supplied. Chia seeds deliver high quality proteins paired with strong urge for food-suppressant effects to your system. Although they do contain anti-nutrients, they don’t include as high of levels as many different nuts and seeds.
That’s not essentially a nasty factorâ€”until you’re loading up on chia seeds in favor of different foods. You’ve gotten in all probability heard how vital it’s to get sufficient necessities fatty acids (EFAs) in your eating regimen. In actual fact, of the 12 grams of carbohydratesâ€ found in chia seeds, 11 are from fiber, which is indigestible to the body and which doesn’t increase blood sugar or have an effect on insulin ranges like different types of carbohydrates.
The culinary uses of chia seed have been as an entire seed, seed flour, seed mucilage, and seed oil. Lengthy answer: The fat-burning rep of chia seeds probably comes from a study revealed in 2009 by which scientists fed rats a high-sucrose food regimen to induce insulin resistance. You can even throw in a couple of extra chia seeds on top for good measure if you wish to.
One ounce of chia seeds provides a whopping 9.8 grams of fiber, going a great distance towards the recommended 25 to 38 grams per day for adults age 50 or younger or 21 to 30 grams per day for adults over age 50. Chia seeds are a nutritious pseudo grain that may be part of a wholesome weight loss plan. Two tablespoons of chia weigh round 28 grams, so if you want to work out the quantity of nutrients in a tablespoon of chia seeds, just divide the beneath by six (only a tough estimate) to make it easier for your self.
Dietitians and nutritionist agree that a supportive effect on losing weight has not but been confirmed, but chia seeds can nonetheless be part of a wholesome weight loss diet plan because of their useful results on your digestive and normal health. Chia seeds, which have a impartial flavor and a little bit of a crunch, are native to Mexico and had been a staple meals of Mayan and Aztec cultures, who considered them as an vitality booster.
Chia seeds are a source of iron, zinc, magnesium, manganese B vitamins, phosphorus and vitamin C. Whereas most People get enough phosphorus, many Americans may be lacking on a number of of iron, zinc, magnesium and manganese. Consuming a healthful, fiber-crammed weight-reduction plan with plenty of fruit and vegetables can cut back strain and irritation in the colon.
No matter what kind of chia you decide to purchase, go for natural chia seeds at any time when possible and buy from a good retailer to ensure you’re getting the very best bang in your buck. The truth is, healthy fats like those present in chia seeds are important to maintaining a wholesome weight. In a research of inheritance of three qualitative traits in chia, Cahill and Provance ( 2002 ) discovered that genes for open calyces, charcoal seed shade, and pigmented stems are dominant over genes for closed calyces, white seed coloration, and nonpigmented stems.
Chia seed benefits embrace selling wholesome skin, decreasing signs of ageing, starvation control and weight loss, supporting the center and digestive system, building stronger bones and muscular tissues and more. Lastly, a 2018 systematic overview on the well being results of consuming chia seeds used 12 obtainable high quality managed trials and showed that at increased dosages, chia seeds assist control blood sugar ranges, lower excessive density lipoproteins and decrease diastolic strain.
These organic black chia seeds are excessive in Omega-three, dietary fiber, iron, and different vitamins. Listed here are 4 health benefits of chia seeds that everybody must find out about. Chia seeds aren’t just for chia pets. For these causes, many people have found Chia fairly useful in weight reduction and weight upkeep. In Mayan, the phrase chiaâ€ means strength, which is suitable as a result of these little powerhouses are full of nutrients that have been trusted by warriors for added vitality.
Protein-wise, chia seeds even have the advantage compared to most crops. Chia seeds, being wealthy in calcium, phosphorus, and zinc, are an incredible dietary addition for helping to preserve the tooth. Initially grown in Central and South America, chia seeds have gained the world’s attention and dominated North America’s health business thanks to a strong nutrient profile.
Because of chia seeds’ excessive source of Omega-3 fatty acids, they will really trigger your blood to thin out. Owing to the rich nutritional profile, chia seeds present numerous health advantages similar to; cardiac protective and hepatic protective effects, anti-ageing and anti-carcinogenic properties. Chia, thought of a superfood, is believed to reinforce your temper upon common consumption ( 25 ). As per a Pittsburgh research, omega-three fatty acids are related to improved temper and conduct ( 26 ). Consuming chia seeds may also assist you to combat melancholy.
Chia seeds present roughly 22% of protein, an amount much larger than in other crops like oat (15%), wheat (14%), corn (14%), barley (9%) and rice (8%) 3 , 12 The globulins fraction (mainly eleven S and seven S proteins) is probably the most ample in chia (52%), followed by albumins (17%), glutelins (14%) and prolamins (12%) 12 , 13 Storage proteins and fatty acid contents are affected by totally different development circumstances; elevation for example decreased palmitic, stearic, oleic and linoleic fatty acids content material 10 but the genetic element of this variation will not be nicely understood.
Chia incorporates boron that helps to metabolize vitamins like manganese and calcium for development of wholesome muscles and bones. Using microscopy, spectroscopy, and picture evaluation in a study performed by de la Paz Salgado-Cruz et al. ( 2013 ) reveals that chia mucilage might be relevant to nanotechnology analysis and purposes since it’s fashioned by a community of microfibrils of 18-45Â nm width.
Although the European Meals Security Authority 20 has stated that chia most likely has no unwanted effects, Garcia and this study’s analysis workforce have discovered that it may indeed cause side effects; more just lately, GarcÃa-JimÃ©nez et al. 21 reported a severe anaphylactic reaction induced by chia seeds, and this study’s analysis crew demonstrated an aggravation within the prognosis of experimental Alzheimer’s disease with chia supplementation 22 The aforementioned study served as an alert on doable unexpected penalties of the consumption of chia seeds.
Omega-3 FA-enriched eggs are now broadly accessible in all kinds of supermarkets and have been marketed successfully, and plenty of farmers are switching to chia as a supply of Ï‰-three FAs as a dietary complement in egg-laying hens (Simopoulos and De Meester, 2009). In addition to the well being advantages of Chia, the small seed can also be ideal as an ingredient in many different dishes.
Epithelial cells intoxicated with Clostridium sp. produce proinflammatory mediators reminiscent of TNF-Î± and the inflammatory protein of macrophage 2, to initiate an inflammatory response of the intestinal mucosa ( KÃ¼hl et al. 2015 ). All this underlies the benefits provided by CSR, an agricultural waste that can be used as animal feed, with advantages to the health of domestic animals, and offers a source of omega 3 of plant origin.
Its seeds are soaked in water overnight and drunk in water or fruit juice or eaten with cereal. To obtain the most vitamins out of the seeds, soak 1.5 tablespoons in 1 cup of water for half-hour to 2 hours. Chia seeds are wealthy in fibre – which helps with satiety, the sensation of fullness. Chia seeds are such a flexible ingredient you may incorporate them into so many recipes, meal and wholesome snacks.
Floor chia seeds could overcome this limitation, however no research have investigated the bioavailability of chia seed nutrients. They gained superfoodâ€ standing as soon as researchers discovered that flaxseeds contained significant quantities of important fatty acids, antioxidants referred to as lignans, fiber, magnesium, manganese and thiamine while additionally being another plant-based mostly protein.
The European Fee authorizes the sale of chia seeds within the Union as a novel meals ingredient with a each day intake of as much as 15 grams, and chia seeds can be used in baked merchandise, breakfast cereals, and fruit, nut and seed mixes in levels of as much as 10% 8 The seeds might be eaten uncooked as complete or floor seeds or as sprouts.


An unexpected Christmas present changed Michael Williams’ life in more ways than one. A little effort produced remarkable results on his bank statements and turned him into a budding Gordon Ramsay too.
A couple of years ago I opened a hefty looking Christmas gift fully expecting to find a games console, only to discover a copy of The Silver Spoon, a collection of traditional Italian recipes that have been passed down for generations between Mamas and their bambini. The book sat on the shelf gathering dust for a while but eventually my curiosity got the better of me and I decided to try my hand at something a little more adventurous than cheese on toast, my usual signature dish.
Avoid the supermarket – It pays to shop around
After perfecting a couple of easy antipasti recipes, I progressed to more adventurous dishes. Soon, Roast Pork with Orange, Chicken Cacciatore and Sea Bass with Fennel were all miraculously appearing from my kitchen. In my quest for the freshest ingredients I found myself visiting farmer’s markets, butchers, fishmongers and greengrocers, and without even trying I found myself shaving pounds off of my weekly food bills. Now I’m even considering turning half of my garden into a vegetable patch for bigger savings and the ultimate fresh produce.
Shop later in the day for bigger bargains
I soon learnt that building a rapport with the various traders gave me the opportunity to try a spot of haggling, particularly if I shopped just before they were about to pack away. Best of all, I noticed that the food I’d bought at the markets didn’t go off as quickly. Even the fish and meat lasted longer, and as I could choose exactly which cuts I wanted, there was virtually no waste. Although the supermarket produce seemed cheaper it was actually costing me more in the long run.
A little effort in the kitchen can save you a lot
The advantages of real home cooking didn’t end there. Dishes such as Pot Roast Chicken were so big they couldn’t be finished in one sitting, so they were left to cool and put away in the fridge to be reheated a couple of days later, when they tasted even better. An hour or so of cooking produced enough food for two big meals. I virtually stopped eating out at lunchtimes, preferring to take my own creations into work. A few slices of leftover home-braised beef in a sandwich were heaven compared to what I’d been buying on the run.
The icing on the cake
I’ve now turned my hand to creating desserts and cakes. A few pieces of fruit, some flour, butter and caster sugar produces a cake that lasts for days – healthier, tastier and far cheaper than packets of biscuits or chocolate.
If you get a recipe book as a gift this year, get stuck in and make the time to shop around rather than take the easy option. You’ll notice the difference in your taste buds and your pocket. Who knows, one day your cooking prowess might not just be saving you some cash, but making you pots.


Raw to Processed Series
The Raw to Processed series considers food and its relationship to our health. Historically, plants and food were used to treat illness, as illustrated in ancient herbals. Much of the recent dialogue on food centers on eating processed foods and their role in developing disease in the human body.
I examine the structure of food with the aid of a scanning electron microscope. The ink drawings investigate the relationship between the elements of raw food (left panel) to a processed counterpart (right panel). Pattern recognition and structural differences in the drawings explore the nature of exactly what our food has become.


It's blueberry season! There are so many ways to use blueberries: cereal topper, yogurt mix-in, pies, cakes, muffins, cobblers, on a salad, in a fruit salad... the list goes on! While we freeze many of the berries we pick for use during non-blueberry season, it's hard not use lots of them fresh. One of Kim's favs is Lemon Blueberry Muffins - gluten and dairy free, of course. This recipe is easily converted back to gluten-full by switching to regular flour and dairy can go back in by using regular butter and yogurt instead of coconut milk.
Minka Farm Lemon Blueberry Muffins Recipe (gluten and dairy- free)
2 cups gluten free flour mix (our flour mix contains cornstarch, tapioca, rice, garbanzo bean, fava bean, millet & guar gum, but yours will be dictated by your dietary needs)
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp nutmeg
1/4 cup salted margarine (add 1/2 tsp salt if using unsalted)
1 1/4 cup coconut milk (the canned type - not the kind for drinking)
1 tsp lemon juice
1 duck egg or 1 extra large chicken egg
1 tbsp. grated lemon rind
1 cup blueberries
1 tbsp. fresh lemon juice
1/2 cup powdered sugar
Preheat oven to 400 degrees F.
Combine flour and next 4 ingredients (through nutmeg) in a medium bowl. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine coconut milk, 1 tsp lemon juice, egg and rind; stir well with a whisk. Add to flour mixture; stir until well mixed. Gently fold in blueberries. If using frozen, keep them frozen until ready to use and then work quickly to prevent purple muffins.
Spoon batter into 12 muffin cup tins lined with paper cupcake liners. Bake for 20 minutes or until the muffins spring back when lightly touched.
Remove muffins from pans immediately and place on a wire rack to cool.
Combine 1 tbsp. lemon juice with powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.


Check out many of our retail items.
Tasty bakery treats are here! Many of our customers have commented how delicious they look. It is such a treat to enrich our furry student’s diet with something that is yummy and good for them – they just love it and we love making them happy.
From the Bosco and Roxy’s website: “Bosco and Roxy’s present our Gourmet Hand Cut, Baked and Decorated Cookies and Frozen Treats just for DOGS. You won’t believe your eyes when you see the love and detail that has gone into creating these doggie masterpieces. Only suitable for dogs who are truly loved and spoiled rotten, so scrumptious you’ll want to take a bite yourself”.


Garden for Life Farm is an educational urban farm located in Jacksonville, Florida, dedicated to improving local access to fresh produce, building a healthy community and environment, and promoting a just and sustainable food system.
Our vision is a world in which everyone has access to affordable, healthy, and culturally appropriate food. We strive to empower communities to work collaboratively to build a food system that is socially just and environmentally and economically sustainable. Our goal is to educate the community to become more conscious of their food while reaping the rewards of local, sustainable, and conscientious farming. We believe food should have a short pathway from the yard
to the table.
Jacksonville has an abundance of food deserts and dismal health statistics. A disproportionately high number of infants don’t make it to their first birthday and obesity-related maladies are high. The U.S. Department of Agriculture reports that in nearly two dozen neighborhoods in Jacksonville, it’s easier to get a beer than to get a banana.
Garden for Life Farm brings something new to Jacksonville by making gardening/farming techniques and education easily accessible to all. The Garden for Life Farm includes courses on the following:
- Permaculture Hydroponics
- Herbal Nutrition
- Traditional Gardening/Farming Techniques
- Hands-on and Classroom-style Farming
- Food Preservation and Nutrition
We are expanding our project to help train and feed needy families in Jacksonville. Our four-year plan includes a three-acre “Food Park” with over 180 edible plants, nuts, fruit, herbs, vegetables, and fish. We will initiate a volunteer work-for-food program where people who lack the resources to eat nutritious food can come out and volunteer to receive a box of food based on time served. This is an educational model that provides organic food through sustainability while garnering community support.


Eating well is very important in order to lead a healthy lifestyle especially during pregnancy.
What you eat affects the growth and development of the baby making it essential to do some modifications to your diet.
Here are seven tips to get you started.
- Don’t skip your nutrient-rich breakfast.
Try to focus on adding whole grains and cooked cereals to breakfast, especially those rich in Vitamin B and Calcium.
To get more nutrients add colourful fresh and dried fruits and low-fat dairy products like yogurt. If you are suffering from heartburn
or morning sickness, try to eat small nibbles for an extended time rather than eat the whole meal all at once. No matter what, don’t skip that breakfast!
- Drink enough fluids.
It is important to consume enough liquids during pregnancy to supply for the expanding blood volume and to prevent constipation.
Make sure to always have that bottle of water next to you and drink in between meals and snacks. Natural juices and low-fat milk also help in providing the body with the required fluids.
- Consume more iron-rich foods
Blood volume increases during pregnancy which demands more iron for maintaining normal oxygen flow to the baby and the mother.
Iron deficiency is the most common deficiency in pregnant women especially in the last trimester and might lead to premature birth.
To prevent deficiency, eat more protein-rich food like lean red meat, chicken, fish, dried fruits, and green leafy vegetables.
To increase absorption of iron from vegetables, add a squeeze of lemon or drink citrus juice.
- Reduce caffeine-rich drinks, carbonated drinks and soft cheeses.
Studies have shown that the consuming large amounts of caffeinated drinks is related to an increased risk of miscarriage, low birth weight, and premature delivery.
Soft and unpasteurized cheese can be a great risk for causing bacterial infection in pregnant women; thus inducing miscarriages, high fevers, and other pregnancy complications.
- Cut off uncooked meat and fish completely.
Sushi lovers might have to be extra patient with cutting off their favourite food but raw meat and fish contain bacteria that cause a great risk for infection.
Semi-cooked meat and fish liked smoked salmon are also not recommended.
- Eat 2 meals a week of seafood.
The fats in fish like omega-3 are essential for brain and vision development in babies. Omega-3s also help in preventing premature birth, allergies and asthma later in life.
However, it is important to prevent food high in the toxic metal, Mercury, which causes serious nervous problems. Avoid eating seafood high in Mercury like tuna, mackerel, and swordfish.
- Always go for a balanced diet.
Pregnancy is not the right time to experiment with fad diets like low-carb diets and combined food diets. Stick instead to a variable balanced diet recommended for a normal healthy development for the baby with no diet-related pregnancy complications. Always remember that bad eating habits might show adverse health complications later in life.


I really love connecting with people. I love the stories of their lives. Everyone is interesting to me, and I have never failed in finding some common connection with anyone. A love of good food is a good bonding moment.
I’ve become more active on Twitter (@LJWriter) and through it, I’ve reached people all over the world.
Including Karen from Twitter @AwesomeMartiniG . Who’s now in Korea. She’s sharing about her journey.
Please meet Karen Knowles.
Hello everyone, I’m coming to you from Seoul, South Korea; working for the United States Army.
This is the view from my kitchen!
We are living in a high-rise apartment overlooking the Han River. Seoul is beautiful and we are enjoying it very much. Cooking here is a challenge due to the differences in power between the US and here. I have a gas range and an electric oven. Electricity is expensive here so I do not use my oven often so we have a George Foreman Grill that I use in place of the oven.
It works pretty well!
I have shared this recipe with family and friends. It is an all-time favorite. I found the recipe on the back of a bag of chocolate chips almost 30 years ago and as you can see, it is very well loved! It is super easy and once you try it, you will never by a box mix again! I hope you enjoy it as much as we do!
Double Chocolate Brownies
The ingredients list:
3/4 Cup Flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter or margarine (I use Butter Flavored Crisco)
2 tablespoons water
1 teaspoon vanilla
1 – 12 ounce package semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees. In a small bowl combine flour, baking soda and salt, set aside.
In a small saucepan combine sugar, butter and water over medium heat. Bring to a boil, stirring occasionally, until sugar melts. Remove from heat and add ½ bag (1 cup) chocolate chips. Stir until smooth.
Remove chocolate mixture to a bowl and add vanilla. Beat in eggs one at a time quickly so the eggs do not cook. Stir in flour mixture remaining ½ bag chocolate chips and nuts if used.
Bake for 30 to 35 minutes until toothpick inserted comes out clean. Allow to cool 10 to 15 minutes before cutting.
Have you ever cooked brownies or other goodies like this? Let us know. Share a recipe with us!
Thank you Karen for expanding our world and showing us how ingenuity and creativity create a wonderful life.


I made this recipe for Valentine’s Day but unfortunately was not able to get fresh scallops so I made it with frozen ones. That was a mistake – never use frozen scallops they reduce about 50% in size during cooking and do not have much flavor. The next week I made this recipe again but using fresh scallops and they came out excellent!
I live in California, the so-called Golden State. Under the bright Sun, food seems abundant all year around. A few months ago, some of my neighbors just let all those persimmons and apples go rotten on the trees, now lemons are everywhere, not to mention coveys of quails and gray hares dashing across roads and into the bushes... That's what you will see if you are here.
Having Fructose Malabsorption I've been living for so long with the mindset of "Can't have that, never eat this..." that it just about blew my mind when I discovered that I could eat marshmallows. Homemade, of course. And making them was a breeze! Or relatively easy, anyway.
The texture is a bit more jiggly than grocery-store marshmallows, but the taste is great!
3 March 2013
It's Coach Sophia here, and today I made and enjoyed the best pancakes ever. No lie. For realsies. Perhaps you might say I was inspired by The Games Surprise Event 13.0, or perhaps you can say I'm just a culinary genius. (The former is false, the latter is an unofficial declaration;). Most often when I cook, I use a recipe as a loose guideline, picking and choosing what I think sounds good, what I know mixes well, and in the end I come up with a hybrid between my own opinions and someone else's.
When provisioning the boat I headed to the market to get some fresh veg as the supermarket didnt seem to have any the night before, well the market certainly did... and here are some photos to proove it, the place was wonderful and so colourful and sold possibly the best tomatoes we have eaten all trip!
Just look at all those colours, unfortunatly all of these were taken on my mobile phone as my camera was safely back on ship (there wouldnt have been room for it once I bought all the shopping anyways) but I will keep my eye out for the rest of thr trip and get some more proper ones.
Okay, so after the drinks I'll talk a little bit about the different kinds of foods I ate during my trip to Brazil (yes I know - I'm already back here in Germany, time passed so fast!). First of all, there's the banana. Well, everybody knows that kind of fruit, obviously, but in Brazil there are two different types of bananas: The ones you eat right away and the ones you have to cook or fry first before you can eat them.


PICKLED HABANERO ONIONS
- 1 medium red onion
- 2 cups (or more to fill Mason jar) apple cider vinegar
- 1 fresh habanero pepper, sliced thinly
- ⅛ cup salt
- 1 teaspoon oregano
Thinly slice red onion and habanero pepper. Be extremely careful when messing with habanero pepper. Do not touch your skin, eyes or mouth, and wash hands immediately. Place sliced onions and habaneros inside a glass pickling jar/Mason jar with lid. Add the salt, oregano and enough apple cider vinegar to cover the vegetables. Put lid on pickling jar, shake and mix well until all the ingredients combine. Place in the refrigerator for a minimum 6 hours.


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Gastronomy is the study of the existing relationship between food and culture. The term gastronomy is familiar among chefs and normally forms the indispensable part of their culinary education. Gastronomy is composed of both science and the art of food and cookery such as culinary chemistry, physiological perceptions of flavor, food safety and nutrition. More significantly, it works to identify how food nutrition interfaces broadly with various cultures in the world (Aguilera 2018). Gastronomy as a field of study has various branches such as practical gastronomy, theoretical gastronomy, technical gastronomy as well as food gastronomy. Food gastronomy as a component of gastronomy deals with food and beverages in relation to their origin (Okumus, Koseoglu and Ma 2018). Theoretical and practical gastronomy supports each other and is associated with the production techniques, menu research and service of various types of food and beverages from various cultures all over the planet. In summary, gastronomy can be defined as the established rules and practices guiding eating and drinking based on culture. The content of this paper views gastronomy as product of tourism (Caporaso and Formisano 2016). Further, the content of this is a study report discusses the importance of food truck in as well as the importance of farmer financial markets in gastronomy as a product of tourism. The paper then ends with a summary of the report in conclusion.
Importance if the farmers market in gastronomy as a tourism product
Farmers markets play vital roles in gastronomy as a product of tourism all over the continent. Farmers markets are physical retail marketplace which are intended to sell directly to the consumers. Farmers markets consist of tables, booths as well as stands where customers sell their fresh farm produce (Hall 2015). A part from the farm produce, farers in the farmers markets also sell prepared beverages and foods to their customers. Such markets exist in most countries of the world and always reflects the local culture of the community where the market is located. Farmers markets form the most vital apart of gastronomy based on various aspects.
Farmers markets helps with the maintenance of vital societal ties by linking rural and urban population as well as close neighbors. Since gastronomy is the study of the link between food and culture, farmers markets offer the best place where food and culture can be studied (Mathew’s et.al 2014). People come from various places to acquire fresh food and also to enjoy various local sample prepared by the farmers and the local community. In this manner farmers markets are important in gastronomy as a tourism product as it brings people together from diverse places in one place to acquire cultural food products.
Another important contribution of farmers markets in gastronomy is the local experience existing in the farmers markets. Farmers markets are always organized in a way that they happen twice a week and sales of farm produce are accompanied by various practices that attract tourists (Lucan et.al 2015). Farmers in these markets are in most cases involved with the preparation of their local produce and in this manner people are attracted to enjoy such types of food and beverages prepared in the market. According to a recent research study on farmers market and gastronomy, pork and cheese forms the basic part of farm produce in the United States and this has been and important contributor to the tourist economy as many guests attend market days in order to have a taste these local foods (Brace, Matthews, Finkelstein and Beall 2016).
Farmers markets also form an important part of gastronomy as local farmers as well as people from outside the community present their diverse skills in cookery. Since gastronomy is associated with the process of food production and food preparation techniques, tourist are able to learn on how local farmers present in the farmers markets prepare the local meals. This is attracts more and more tourists who are interested in the preparation of the local foods and beverages as well as to enjoy authentic local cuisine. According to Frank 2005, indeed through this farmers markets are important in gastronomy.
Evidence from various research studies from this topic indicates an accentuating worth of local farmers explaining the origin of various types of food they sell in the farmers markets. Through such interactions, tourist get to learn about the valuable aspects of the local culture based on the type of food. This compared to other sectors of tourism in well organized and provide tourist with a verity of choices based on the existing cultures within the market (Wang, Qiu and Swallow 2014). Additionally, farmers markets are important to gastronomy as a sector of tourism at it forms the main source of cultural food and a platform to perform menu research important for cultural food and beverage preparation.
Moreover, farmers markets occurs in a recurrent manner thereby forming an important social event where the community meet together to practice their food culture. Through such practices, the communal food culture is preserved and becomes attractive to outsiders thus encouraging and increasing food and cultural tourism. In addition, farmers markets provide a platform where members of the community can meet together and discuss matters relating to food policies and food safety which is also an important part of gastronomy as a product of tourism. According to Raymond Saul in his 2011 studies, preparation of healthy local food is crucial in gastronomy as it encourages many guests trying local foods and beverages. Therefore, farmers market is crucial in gastronomy in relation to food safety policies discussion (Pozo and da Silva 2018). Farmers markets also provide customers and guests with variety of products and an authentic local cuisine that leads to customer satisfaction thus playing and important role in culinary tourism which is part of gastronomy. Finally, farmers markets also enable members of the community to present their culture to tourists inform of food and beverages thus an important component of gastronomy.
Importance of food truck in gastronomy as a tourism product
Gastronomy as a tourism products aims at providing customers with an experience based on food and culture. Food trucks just as farmers markets provide tourist with as an opportunity to enjoy local food as well as the opportunity to try local cuisine in a more authentic manner. Over the recent past, a notable increase of interest in street food has been witnessed all over the world. This has led to an increase of food trucks where both customers can get local food (Nash 2017). Based on the above facts, food trucks have formed a vital part of gastronomy as a product of tourism.
The immediate significance of food trucks in facilitating gastronomy is the opportunity which is presented by food trucks to both community and tourists. Food trucks do not only offer services to the local members of the community but also provide tourist with an opportunity to enjoy the local food experience and culture. Most of the food truck owners prepare food based on the rules and laws of the local community thereby resulting to tourist attractions (Stone, Soulard, Migacz and Wolf 2017). The local cuisine offered by food trucks as already mentioned are authentic thus promoting gastronomy. Since gastronomy is an experience based on food and beverages culminated with culture, food trucks offer this experience in a more affordable way and with ease of access as customers are able to enjoy such experience without reservation as in restaurants.
As discussed by various culinary experts such as Frank in his 2005 school of thought, the presence of food trucks within the streets shows knowledge of the diversity that is existing between the people residing in urban areas and those in rural areas. The existence and the presence of food trucks in the streets also recognizes the mobility of people thereby creating a link between the people in the rural area and urban areas thereby promoting food and cultural economics experience and such and experience is gastronomy (Frost et.al 2016). Moreover, food trucks bring about the link by enabling local communities to enjoy various types of food made by individual in urban areas and at the same time allow rural communities to have a taste of what is prepared through the application of food and beverage rules in the urban communities.
Food trucks also promote development of gastronomy by attracting tourists who have interest in sampling traditional recipes as well as the local samples in a an reliable way that excludes various stringent regulations existing in cafes and restaurants. Furthermore, the a report done on the importance of food trucks in gastronomy in Portland and Los Angeles indicate that tourists enjoy homogenous, local and authentic fast food from food trucks in a more affordable prices leading to an increase in the number of tourists visiting these two cities. In this way tourists are attracted by food and culture which in other terms is gastronomy (Grey and Newman 2018).
Food trucks is further important in gastronomy as food truck owners underline their value and provide information about a particular region regarding culture and the origin of the type of food they eat. By engaging in such conversations with tourists, these vendors promote cultural aesthetics related to them as well as the inference of authenticity which are always regarded so high across food tourism demographics. Food trucks owners and cities in the United States according to the recent news article have come up with a way to state manage food trucks. This is based on the fact that local food offered by food trucks to tourists create a sense of local identity, place as well as culture. In this manner food trucks help promote local food experience which is gastronomy (Grey and Newman 2018). Finally, food trucks food trucks present tourists with more authentic cultural dining options during their visits and this has resulted into growth of gastronomy in the world today. With the above it can be noted that food trucks from the most essential part of gastronomy. Gastronomy is all about communities “eating what they are” and this is also the main aim of food trucks owners who help with the preservation of food culture.
The report text has discussed about the importance of food truck and farmers markets in gastronomy. According to the content of the paper, food trucks and farmers markets to gastronomy as a force that connects beverages, food and culture. The content of the paper has revealed various significance of food trucks and farmers markets in gastronomy by analyzing how food and beverage preparation by food truck owners and famers market are linked to gastronomy as a product of tourism and how they promote food cultural preservation. Therefore it can be noted from the report that food trucks and famers markets have various significance in gastronomy. Food trucks preserve food culture trough provision of information to the customers as well as bringing together rural and urban communities together through culturally prepared foods and beverages. Farmers markets just as food trucks also creates a link between the diversities through cultural food and locally produced and prepared foods and beverages among other factors. Finally, it can be concluded the food trucks and farmers markets are important to gastronomy as they provide tourists with a satisfying experience through authentic and local cuisine and such satisfying cultural and food experience is gastronomy.
1. Aguilera, J.M., 2018. Relating Food Engineering to Cooking and Gastronomy. Comprehensive Reviews in Food Science and Food Safety.
2. Baldwin, W., 2018. Chef's Sabbatical: An analysis of chef's gastronomic research through culinary tourism. International Journal of Gastronomy and Food Science.
3. Brace, A., Matthews, T., Finkelstein, B. and Beall, D., 2016. The relationship between food deserts, farmers’ markets and food assistance in Georgia census tracts. J Ga Public Health Assoc, 5, p.8.
4. Caporaso, N. and Formisano, D., 2016. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, 32(4), pp.417-435.
5. Frost, W., Laing, J., Best, G., Williams, K., Strickland, P. and Lade, C., 2016. Gastronomy, Tourism and the Media. Channel View Publications.
6. Grey, S. and Newman, L., 2018. Beyond culinary colonialism: indigenous food sovereignty, liberal multiculturalism, and the control of gastronomic capital. Agriculture and Human Values, pp.1-14.
7. Hall, C.M., 2015. Heirloom products in heritage places: Farmers’ markets, local food and food diversity. In Heritage Cuisines (pp. 100-115). Routledge.
8. Lucan, S.C., Maroko, A.R., Sanon, O., Frias, R. and Schechter, C.B., 2015. Urban farmers' markets: Accessibility, offerings, and produce variety, quality, and price compared to nearby stores. Appetite, 90, pp.23-30.
9. Mathews, L.G., Carson, R., Baylor, R., Hamel, Z. and Giarrocco, K., 2014. Do Farmers Markets Change Consumer Behavior? Evidence from the Southern Appalachians.
10. Nash, A., 2017. 12 Breach, Bridgehead, or Trojan Horse? An Exploration of the Role ofFast Food IndustryTrucks in Montreal’s Changing Foodscape. Food Trucks, Cultural Identity, and Social Justice: From Loncheras to Lobsta Love, p.225.
11. Okumus, B., Koseoglu, M.A. and Ma, F., 2018. Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, pp.64-74.
12. Pozo, H. and da Silva, L.M., 2018. An Analysis of Factors Leading Gastronomy Students in Brazil to Attend Food Parks. IJAME.
13. Stone, M.J., Soulard, J., Migacz, S. and Wolf, E., 2017. Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, p.0047287517729758.
14. Wang, H., Qiu, F. and Swallow, B., 2014. Can community gardens and farmers' markets relieve food desert problems? A study of Edmonton, Canada. Applied Geography, 55, pp.127-137.


Our life is too demanding and our stomach is too big to store lot of stuff which is just wasteful for our health. If you compare contemporary lifestyle with that of the past few decades, you will find a lot of difference. As you move deep in the past, you can find more healthy dietary habits but if you see the present, it becomes almost unhealthy. Do you think this is due to food scarcity? We always say that resources are limited as this earth’s population is multiplying at a faster pace. Still, we have enough to eat from natural resources of the earth for many generations.
Consequences of good and bad food together
The issue is that we have become demanding and actually demand what we shouldn’t. Our taste buds have grown in a different way. On one hand, we talk of healthy lifestyle and make propaganda against non-veg diet but on the other hand, we fill our tummy with unwanted food stuff.
People are gaining consciousness for vegan diet, organic foods and more. In countries like United States, organic stuff and vegetables are hot selling on grocery stores and their counters go empty before the meat stuff. But sale of processed stuff is also mounting. Quitting non-veg food and switching over to vegan is a good idea, and a step ahead towards healthy lifestyle, but you are omitting the consequences of processed foods. Let’s browse through www.znaturalfoods.com to find what you can have in your dietary regime.
Way to be balanced in food habits
We are always enthusiastic to try new foods and recipes, but do we pay heed to their nutritional value. You can find natural foods with nutritional value and recipes from these natural or organic foods offered by znaturalfoods. You can try them for new taste. You taste buds will be happy in this way and your body will be much happier to receive nutrients for its survival.


We’re well and truly in the thrust of summer, and where I live, the mornings are balmy. Some days, it’s hard to find breakfast inspiration when it’s just so darn hot! I’m a major porridge fan, and I can’t wait until I can get back into it in winter, but for now, I’ve come up with this cold coconut rice pudding. This summer breakfast recipe is super fresh and tropical tasting, and fills me up without making me feel slow and sluggish in the heat.
I was inspired to use coconut water as the cooking liquid after trying one of Gwyneth Paltrow’s recipes in her book It’s All Good (one of my absolute favourites, by the way). In her recipe, black rice is cooked in coconut water and served savoury with lime, peas and coriander (cilantro), and it’s delicious.
The coconut water lends a sweet and slightly creamy dimension to the rice, so I knew it would work well as a breakfast too, swapping out the black rice for arborio.
What’s more, this is a seriously easy dish to make. Just prepare it the day before, store in the fridge, and wake up to a bright bowl of tropical yumminess in the morning!
Coconut Rice Pudding
WHAT YOU'LL NEED
3/4 cup arborio (risotto) rice
2 cups coconut water + extra (I used a 510ml can of JT’s Coconut Essence)
Coconut milk beverage (I used Coco Quench)
WHAT TO DO
Place rice and 2 cups of coconut water in a saucepan, and bring to boil. Once it starts boiling, reduce to medium heat then stir rice continuously with a wooden spoon for about 3 minutes.
Reduce again to medium-low heat (to a simmer), stirring occasionally. Don’t leave the stove, keep an eye on your rice so it doesn’t stick to the bottom! Add extra coconut water if the mix becomes dry – you want the rice to be smooth and creamy like oat porridge. Continue stirring and adding water as necessary until the rice is cooked, but still a little nutty/resistant, about 10-15 minutes.
Make sure the mix isn’t dry and that there’s a little extra liquid remaining, as the rice will continue to absorb on its own.
Transfer to a bowl and leave to cool slightly before covering and putting in the fridge.
IN THE MORNING...
Spoon the rice into bowls and top with berries, chia seeds, mint leaves, a little coconut syrup and a splash of coconut milk.
Devour, then hit the beach.


Eating a fiber-rich diet is associated with better gastrointestinal health and a reduced risk of heart attacks, strokes, high cholesterol, obesity, type 2 diabetes, even some cancers. Each of our GoodWheat™ Fiberal ingredients contain up to 5 times the dietary fiber of traditional wheat, enough fiber to meet US Food and Drug Administration thresholds for a “Good Source” of fiber or “High in Fiber” designation on packaging. We have two varieties: one made from hard red spring wheat and the other from durum wheat.
GoodWheat™ Fiberal varieties contain up to 94% amylose– the highest available in the industry – compared to between 25-30 percent amylose in traditional wheat. Because resistant starch digests more slowly, it has a lower glycemic index than traditional wheat, meaning it doesn’t cause a rapid increase in blood glucose levels.
We’re proud to partner with Bay State Milling and offer our GoodWheat Fiberal; it can be used in a variety of applications such as pasta, flour, crackers and cookies without any compromise on taste or texture.


THE Original Polish Sausage Stand from Maxwell Street
July 11, 1901 Jim is born in a small village outside of Duf, Macedonia (formerly
Jim arrives in the United States and travels to Chicago. Jim begins to sell Taffy
Apples on Maxwell Street. Jim starts working for his sick aunt at her hot dog stand
located on the Northwest corner of Maxwell and Halsted Streets.
Jim buys the hot dog stand from his aunt.
Jim creates the "Maxwell Street Polish Sausage Sandwich" with grilled onions, mustard,
and a specially prepared polish sausage (made by Slotkowski).
Jim creates the Pork Chop Sandwich "with the bone on a bun." Jim introduces a hamburger
to the menu.
Jim passes away. Jim's family takes over the operation of the stand.
French fries are added to the menu – FREE with any sandwich.
The chicken sandwich is added to the menu. Jim's Original moves to the Northwest
corner of Union Avenue and James Rochford Street.
The fish sandwich is added to the menu.
Jim's Original moves to the Southwest corner of Union Avenue and James Rochford
Jim's Original celebrates 70 years of serving Chicagoland.


Eliminate production, reduce costs, and have more time to focus on what you do best - growing your business.
The juice is cold pressed, bottled and labeled per your specifications. We offer a variety of bottle shapes and sizes. After you provide your label artwork, we send it off to be printed and then applied in house to the bottle of your choosing.
HPP Technology is applied within hours, not days, to lock in freshness and nutrition while extending the shelf life to 90 days. This ensures food safety compliance without sacrificing taste or nutritional benefits.
Established warehouses in 23 top metropolitan cities allow for coast to coast distribution. We carefully pack and ship to you in temperature controlled trucks.
To easily add flavor options to your menu while increasing profitability, we also offer private label juices. Inquire below to learn more about our offerings.


Executive Chef Glenn Matusik dazzles members and guests with exquisite original dishes, and the dining staff work tirelessly to provide the highest quality atmosphere and service. Click on the following links for some sample menus.
Coffee, bagels, and accoutrements daily from 7:30 - 10:30 am.
Expansive soup and salad bar, cold buffet, carving station, and full grill from 11:30 am - 2:00 pm in season; 11:30 am - 1:30 pm during summer.
Tuesday, Wednesday, Friday, Saturday and Sunday in season; Tuesday, Wednesday, Friday and Sunday during summer; additional holiday evenings during both.
Sample Dining Menus
Please note that our menus change often.
This quick video spotlights some of the delectable offerings on "Hors D'Oeuvres Night":


I'm back again!
I know.. I've been a bit slack lately. My life has just been crazy lately.
Between starting a new job, my research project kicking off, trying to start a literature review, training for the Irish Student Trampoline Open (ISTO) and also attempting to have some kind of social life.
If anyone wants to be my personal assistant that would be great. I'll pay you in cookies and cupcakes. Diabetics need not apply, I don't want a law suit.
So to say sorry for being AWOL, I gives you a fuzzy.
I WANTS HIM.
And as another sorry, I'm going to show you how to be a fancypants i.e. how to make your own peanut butter.
Now, as per Facebook correspondence, making your own peanut butter is still fancy regardless what some people might say:
"Uh, you can buy peanut butter in the supermarket.. awkward." (Joyce, 2012).
It's still fancy, it's also super easy, so you can pretend to everyone that you're being fancy and say stuff like "Oh, I only eat my own peanut butter" or as a friend of mine enjoys to say about EVERYTHING "I don't do <insert thing here>." (Anderson, 2010).
So when someone offers you Tesco Peanut Butter, just follow the similar steps of my friend and say something like "I don't do Tesco peanut butter, don't you have any home-made peanut butter? I usually only eat the peanut butter that I make." Or a phrase which is equally as fancy. You may also wear a moustache and monocle for added fanciness. A top hat and cane would be taking it a bit too far, we're not snobs.
Moustache + Monocle = Fancy
Top Hat + Cane = Snobby
I'm glad we cleared that up.
So get to it, this peanut butter is delicious and I really am not a big fan of peanut butter. We'll also be using this peanut butter in an upcoming DELICIOUS recipe. It cured my hangover, however, it also made me feel enormous. Sacrifices must be made for the greater good.
Home-made Peanut Butter
15 oz Roasted Peanuts
1 tsp Salt (if they're salted peanuts just omit this)
1 1/2 tsp Honey
1 1/2 tbsp Peanut Oil (I didn't have this so I used olive oil, worked just as well)
Add the peanuts, honey and salt to a food processor and blitz for one minute.
Scrape down the sides of the food processor.
Continue to process whilst pouring the oil down the feed tube, I had to add more oil to reach the consistency I wanted which resulted in a slightly oily peanut butter. Still delicious though!
Store in fridge for up to 2 months.
Stay tuned for an upcoming recipe using peanut butter. Five words: Chocolate.Peanut. Butter.Crispie.Bars.


Ramen is a noodle dish that combines Chinese noodles and soup, various items (chashu, menma, seasoned egg, shredded onion).
Variety of taste is abundant, and it is also one of the charms that there are lots of taste such as soy sauce, miso, salt, pork bones.
It is not Chinese food, and it is famous in France and the USA as one of Japanese cuisines.
Sushi (sushi) is Japanese cuisine that mainly combines rice with seafood.
The most well-known sushi is nigiri sushi (Edo-mae sushi), a dish commonly known as "sushi" in many foreign countries.
The video featuring Hitamichi Yasuda, the owner chef of SUSHI BAR YASUDA, telling foreigners how to eat the right sushi is well known abroad and has been known to attract foreign tourists to visit Japan.
Sukiyaki is a Japanese dish that uses thinly sliced meat and other ingredients, cooked by baking and boiling in a shallow iron plate. For seasoning, soy sauce and sugar are used.
Some foreigners hesitate to eat raw eggs, but please try to challenge for those who have not eaten this dish yet!
Tempura (Tempura, Tempura) is Japanese cuisine made of fish, shellfish and vegetables, coated with flour and egg, and fried in oil.
It is one of "Three Tastes of Edo's", a regional dish of Edo (Tokyo), that has spread all over Japan.
"Momiji tempura" that can be said as a scene of autumn has been covered by overseas media!
Gyoza or grilled dumpling is popular in Japan, and in recent years many frozen foods and chilled items wrapped in gyoza skin are available in the market.
It is also widely popular as a side menu in various eating and drinking establishments. Baked dumplings are very popular in France, because of a famous "GYOZA BAR" in Paris. Paris style is to eat dumplings with champagne!


The restaurant welcomes you from Wednesday noon to Sunday evening, barring exceptions.
From 12 p.m. to 2 p.m. and from 7 p.m. to 9 p.m.
Our dishes are prepared according to the market and seasonal products.
We offer you our Market menu
3 courses € 36.00, served everyday
and 2 courses € 26.00 (for lunch only)
And always the Pitchoune menu (child under 12 years old) dish, dessert and syrup € 18.00


A grill plays a significant part in determining how great your barbecue will turn out. It means that you have to go for the best that you can afford if you wish to have success in your food preparation. There are many factors that you have to put into consideration when choosing a grill to buy. For starters, you have to decide between the gas and charcoal grill types.
Here is a breakdown of the factors that you need to consider when shopping for a gas grill.
You can cook foods such as hot dogs and burgers on a basic gas grill. However, if you intend to cook foods such as steaks and fish, you have to consider the temperature range of the grill. A higher temperature range will be a great choice as it allows for cooking a wider variety of foods. Grills that employ an indirect cooking approach are also a great idea as they allow for slow-cooking of tough or massive cuts of meat.
Another vital consideration to make is how much gas the grill uses within a given time as well as the amount of heat that it can create. You can also check the amount of time that it takes for the grill to heat up. The idea is to look for one which is fuel efficient such that you can generate the required heat using the least amount of gas.
Burners are generally the most replaced parts of gas grills. You should thus consider the availability of the burner spares and ease of replacing them. You should also go for a model that offers a warranty for the burners to avoid repair costs.
For charcoal grills, the considerations are quite different. Here are some factors to consider when buying a charcoal grill.
In a charcoal grill, heat is regulated using air flow. The more the air that moves over the charcoal, the hotter the burner will burn. Limiting the air flow reduces the heat, which is excellent for slow cooking. When choosing, go for one that has a tight-fitting lid and adjustable vents.
Size and Shape
The size of a grill may determine the amount of charcoal that you have to use to get the entire grill to the desired temperature. It also determines how the heat will be diffused or concentrated as well as the amount of food that you can cook at once. The shape of the grill also plays a role in determining heat concentration. Broader models have a thinner coal bed, which makes them suitable for fast-cooking foods such as buggers. Those that have narrower and deeper coal beds can concentrate heat better, which makes them great for searing.…