We all love pulao. Though it is mildly flavoured compared to its counterpart biryani this dish sure does top it to favourite food lists of many especially the vegetarians and people who prefer mild flavours.
The mint peas pulao is actually a variation of my mint rice with cooked peas being an additional ingredient.
Cooking is all about experimenting. I love adding in new ingredients to existing dishes. When you succeed you have a brand new dish. Voila !!
At the same time you need to be careful while experimenting. The ingredient that you chose to add or substitute shouldn’t overpower and spoil the dish on the whole.
For the same mint rice, I cannot add peanuts . But I can alternate the peas or chhole or chickpeas. So experiment but know how and what.
This mint pulao is made with seeraga samba rice variant. The grains are much shorter but the aroma and flavours are to die for. Also you would require more quantity of rice than basmati because of the size.
Mint pulao recipe
- Mint leaves 1 cup
- Chilli -2 long
- Poppy seed -1 tbsp
- Small onions-3-4
- Ginger -1′ piece
- Garlic – 2 pods
- Cinnamon -1′ stick
- Cloves -2
- Star anise -1
- Bay leaf-1
- Coconut shredded- 2 tbsp
The whole spices must be soaked in hot water for about 15 mins before being grounded.
- Seeraga samba rice -1 cup (200 GM’s)
- Oil as required
- Green peas -100 GM’s
- Salt as required
- Ghee – 2 tbsp
- One potato boiled and cubed
- Soak the rice for 30 mins.
- Grind the paste and keep ready.
- In a cooker add ghee and oil.
- Add in the ground paste , green peas and cubed potato.
- Add little salt, stir and cook for 5 mins until raw smell goes off.
- Add soaked rice mix.
- For 1 cup of rice add 1 cup of water.
- Adjust salt and cook for 1 Whistle.
- Cook in simmer for 3 mins and turn off.
- Release pressure, fluff with fork and add ghee.
- Mix ghee and serve hot with raitha.
Sweet potato sticks
An absolutely perfect side for mint peas pulao. This can be made spicy or just mild depending on your need. This is also a healthy snacking option. Did you know that this can also be offered as snack post 9 months for baby.
- Sweet potato -3
- Salt as required
- Oil for shallow frying
- Chill powder -2 tbsp
- Cumin powder -1 tbsp
- Chat masala-1 tbsp
- Corn flour to coat the sticks
- Boil the sweet potato for one whistle.
- Peel skin and cut into sticks or strips
- They would be damp so quickly add in corn flour and the spice excluding chat masala.
- Leave aside for about ten minutes.
- Heat oil in a pan
- Add the sticks and fry till golden brown.
- Take out cool and add chat masala
Lipsmacking sweet potato sticks is ready to be eaten with mint peas pulao or even as snack.
You could also try the same recipe with raw banana, yam and potato. Like I said substitute and play. I’m sure you will definitely keep this recipe safer. Kids will definitely bug you for this snack.
On a healthier note, you could choose to bake the sticks instead of frying them.
I’m taking my blog to the next level with Blogchatter’s #MyFriendAlexa.


As some of you know, I recently (unsuccessfully) attempted to start my own wild yeast starter. For those of you who don't know, a "starter" is what you use when you want yeast risen food without using yeast you purchased at the store. I first heard of this via reading about San Francisco Sourdough bread. The yeast is "caught" locally in San Francisco, and that's what gives their bread its distinctively yummy taste. The yeast makes its home in the flour and water mixture and "ferments." "Fermented" bread (sourdough) is supposed to be better for you because the starches are more easily digestible and the phytase has been activated to dissolve the phytates, which means minerals in the bread are more easily absorbed. For more info in this area, check out:
How do you catch wild yeast? Wild yeast is floating around in the air all around us, (some websites said there is speculation that the yeast is actually IN the flour - who knows) and all you need to do to "catch" it is mix flour and water together in equal parts - and wait.
… and wait.
Though it's not difficult, it does take some time. I had some confidence that I would succeed in eventually "catching" some wild yeast because in the past, I've noticed the telltale bubbles in my flour and water mixtures when I make paper mache. I just knew Long Island had hearty wild yeast.
I scanned a lot of Pinterest pages and chose one to follow that had great pictures and clear descriptions. My starter (Bertha - from my last post) produced bubbles very quickly, but just as quickly turned horribly smelly and died (I'm just guessing it died, but I'm not an expert in yeast life…). I read though a bunch more Pinterest posts and searched some bread making websites and decided a few days ago to try again, and I met with success!! This time instead of feeding my starter every 24 hours, I fed it every 12 hours. I threw out slightly less than half the starter every time I fed it, and I think this resulted in more available "food" for the active yeast organisms to eat. I eventually want to transition to making whole wheat bread, so in addition, I used a small portion (roughly 25%) of whole wheat flour right from the beginning with this starter.
Here is the website that I found the most helpful. I can't seem to get links into this blog, but if you cut and paste this, I'm sure you'll get there...
I started with 4 weighed ounces of flour, and 4 fluid ounces of filtered water. I mixed, covered and let sit for 12 hours. Then I added another 4 ounces of flour and 4 ounces of water, waited 12 hours again. My starter looked like this:
I took some out, put in another 4 ounces of flour and 4 ounces of flour, mixed and waited another 12+ hours - probably more like 20 hours. It looked like this:
I was excited! And this time, it smelled a little yeasty, like beer, but not terribly singe-your-nose-hairs-sour, like last time. Last time I had the bowl sitting near the wood stove. Even though it was covered, maybe that had something to do with it…
It had pretty much doubled in size. I decided I should attempt the bread. I needed to bulk up this starter, but I didn't want to ruin my good luck with taking some out each time, so I removed one cup of starter, and added 2 cups of flour and 2 cups of water. I put it in a slightly warm oven (that had been turned off) and left it overnight. The website called for 5 cups of starter - 4 for the bread, and one to save in the fridge for next time.
In the morning I had this:
As per the directions on the website I listed above, I removed 4 cups of this starter for my bread, and put the rest in a covered (but NOT airtight) container in my fridge. I had a little more than a cup leftover.
I took out my KitchenAid mixer and used it to mix the starter with the olive oil, salt, warmed milk and sugar and dried herbs (I used rosemary, thyme and sage). Then I slowly added the flour.
It took almost all of the 5 cups of flour. I didn't want it to be too dry, and the bread seemed moist enough, so I left the last 1/4 of a cup or so out. I cut my dough in half, made 2 loaves and set them aside to rise for 3 hours.
…and they did double in size!
I transferred one to my clay baker and let it sit for a while longer, to recover from being moved.
Here it is, ready for the oven.
Here is is after I baked it at 375 for about 30 minutes.
The family was afraid of the starter when they saw it sitting out on the counter.
"Iewwwww!! that looks nasty! You're gonna BAKE with that??"
But when the bread came out of the oven, all they could say was,
"Where's the butter?"
I gave my second loaf to my parents and they loved it. My dad thinks I should have left out the herbs and put in raisins and cinnamon instead, so that tells you he sour taste is not overpowering.
Here's my remaining starter, ready for next time…


Thursday, 27 August 2009
Apple A Day Keeps The Doctor Away
The Greek and Roman mythology refer to apples as symbols of love and beauty but Apple contain vitamins like Vitamin C, Beta-Carotene, iron and potassium.
Apples have long been considered healthy, as indicated by the proverb "an apple a day keeps the doctor away". Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Like many fruits, Apples contain Vitamin C as well as a host of other antioxidant compounds, which explains the reduced risk of cancer.


They say the way to a man’s heart is through his stomach. Now I’m no heart surgeon, but I think that there’s better ways to get a to man’s heart. Not once I have seen anything where a heart surgeon begins an operation by trying to stick his fist through a man’s belly button.
However, notwithstanding the complexities of heart surgery, there is some truth to the saying.
It goes without saying that a lot of men like food. Some really love it; others love it, but only as friends; and then there are those that love their food way to much, as Chef Skinner once said in Ratatouille – “One can get to familiar with vegetables, you know!”.
While it is possible to win a man over with food, its also important to ensure that said food isn’t going to kill them one day.
Additionally, some men, like myself are the cooks in the house. Some of us even cook using the traditional methods of the Swedish Chef. My cooking is certainly done in this fashion, classic Muppet face and characteristics included. As a result, I can never replicate the results, so if I cook something nice, its only ever a fluke if I do it again. The upside to this style is that my cooking a rarely boring, with some cooking experiences providing dinner and a show!
More importantly, I have recently started putting extra effort into more healthy cooking, along with limiting my portion sizes to help with a bit of weight loss.
Naturally, one would assume that when I talk about healthy food that it must be tasteless and as boring as a blank piece of paper (and probably taste just the same). But, with a bit of imagination and a moderate dose of random chaos, heathy can be tasty and satisfying.
One thing I found recently is that there is a big difference between how much you think you should eat and how much you should actually eat each day. And as it turns out, I wasn’t eating enough. It’s an odd concept, but you can under eat.
Either way, what you eat will always be more important than how much you eat.
Agreed, you could die from eating too much salad. But, that will because all your friends have left you and you die of loneliness and nothing else (it’s a joke kid, I’m not being serious).
Healthy eating also doesn’t mean that you can’t splurge every now and then. Don’t believe me, then check out the work of Josiah Novak at the True Transformation. His book Diets Suck has helped me greatly in getting these ideas into my head.
Yes, exercise plays it part in weight loss, but you know that already, so don’t use that old chestnut!
One key thing that I’ve found with changing my cooking techniques is that it isn’t any harder, or to be fair easier, to cook something healthy than it is to cook junk. Yeah, you’ll have to buy different ingredients, but honestly, that’s a first world problem.
Trust when I say this; if you have to diet for surgery because of a health issue, then you’ll need to buy a whole different lot of foodstuffs and it will be disgusting. So, make the change to more healthy eating while the choice is still yours, because someday the choice won’t be yours.
At the end of the day, like all things, the choice is yours (for now). Eating better isn’t hard, you’ve just got to want to eat a better way.
‘til next time….. Cheers!


For those who are looking for a new family favorite or those who are just stopping in Phoenix for the weekend, here are some of the most famous restaurants in the area that deserve a spot in your schedule.
People who are moving to a new area often do some digging into the attractions in the area to make sure they’ll be kept entertained while living there. Good restaurants, in particular, can make living in a certain area fun and fulfilling. Thankfully, a major metro area like Phoenix, Arizona has plenty of restaurants. People who move to Phoenix have plenty of choices for whatever cuisine they’re craving. For those who are looking for a new family favorite or those who are just stopping in Phoenix for the weekend, here are some of the most famous restaurants in the area that deserve a spot in your schedule:
Cuisine: American Southwest
The first stop is a local favorite located in what was once a dance hall. Now, the establishment stands as a roadhouse restaurant next to the serene Arizona Canal. With a menu full of Southwest favorites, Chelsea’s Kitchen stands true to its Arizona heritage.
They have a wide selection of dishes that use regional ingredients. From the nearby farms, ocean, and pastures, they source everything they need to prepare and serve all sorts of salads, steaks, barbecues, taco platters, and burgers. They also have a full bar offering wine and craft beer. Sipping these refreshing drinks next to the water is simply a delight.
Cuisine: Grilled and Fried American Fare
The Bobby-Q BBQ Restaurant and Steakhouse is another homegrown business in Arizona, with their most popular location in Phoenix. The restaurant was once called Bobby McGee, and they’ve been serving delicious grilled meats since 2005. A visit will definitely make new residents feel like they're right at home.
Their fried chicken is a must. It’s been recognized as the best fried chicken in Arizona by three different publications, which is quite a testament to the restaurant’s quality ingredients and skilled chefs. They also have the juiciest steaks, grilled using only almond and mesquite wood. The wood’s gorgeous aromas elevate the meat to a new level of flavor.
Cuisine: Classic American
For more than seven decades, Durant’s has remained one of the most beloved restaurants in Phoenix. They’ve stayed on top thanks to their exceptional service, mouthwatering dishes, and upscale setting that makes them stand out from the rest. For those who are looking for a great spot for date night, this restaurant is a must-visit.
Their menu consists of mouthwatering seafood dishes and premium steaks. They also have a selection of desserts, all made in-house by their skilled chefs. For those who love their food paired with premium wines, Durant’s has a wide selection of premium bottles served by the glass.
Cuisine: Cajun Seafood
While Pappadeaux Seafood Kitchen is a part of the larger Pappas family of restaurants, it has made its imprint among the residents of Arizona. This restaurant is a go-to place for scrumptious and fresh Cajun seafood dishes. If you’re craving the heat and spice of the bayous, save a seat at Pappadeaux.
Their Louisiana gumbo hits all the right spots, with homey goodness that will make diners feel warm and full. They also have two kinds of étouffées, a dozen fish entrees, and shellfish appetizers. Since all of the ingredients are sourced fresh, diners will enjoy robust flavors and aromas characteristic of good old Cajun cuisine.
Established in 2002 by award-winning Chef Silvana Salcido Esparza, Barrio Cafe is a bustling eatery for casual diners and lovers of Mexican cuisine. Their dishes are based on regional cuisines from the neighboring country, with a few twists that make them stand out among the other Mexican restaurants in town.
For those who aren’t sure what to pick during their first visit, try their iconic Cochinita Pibil and Chiles en Nogada. The Chef's tableside Guacamole is also a safe bet, serving as a flavorful complement to the other menu items.
Cuisine: Classic American
Set in the heart of Phoenix, Steak 44 is an upscale restaurant and steakhouse. They’re well-known for their attentive service, which leaves customers feeling satisfied and cared for.
With ingredients like USDA Prime Grade Beef and domestic Wagyu, their dishes are made to be a unique experience.
The homey and comforting goodness of Southern cuisine comes to life at the famed Southern Rail restaurant. With the deft hand and culinary skills of Chef Beckett, he and his team are able to prepare dishes steeped in tradition with an updated twist. Dinners will definitely feel right at home.
Their menu consists of classic burgers, Southern-style fried chicken, and Cajun dishes. They also have some fusion items that incorporate the best of the cuisines from the region, resulting in diverse textures with familiar flavors. Some of them have even won awards — testaments to Chef Beckett’s skills and passion.
Cuisine: Seasonal American & Southern Comfort
Welcome to Chef Beckett’s Table, where renowned Chef and rising star in Phoenix’s culinary scene, Justin Beckett, whips up a sophisticated menu full of seasonal American and southern comfort style dishes that provoke reminiscent feelings of beloved nights of home cooked meals and hand-picked wines.
Boasting a long list of excellent awards for their craftsmanship, including the Foodist Top Chef, Top 50 Restaurants in AZ, and the Ripe Award, Beckett’s Table is especially well-known for their fresh, locally-sourced ingredients arriving from farms no further than 30 miles away from their kitchen doors.
Cuisine: New American
The Arrogant Butcher can be considered an iconic landmark in Phoenix, with a very recognizable facade smack dab in the middle of downtown. It’s one of the most visited restaurants in the area owing to its tasty dishes, buzzing atmosphere, and exceptional service.
The selection consists of premium steaks, fusion seafood, an assortment of sandwiches, and many other New American dishes. Aside from its menu, The Arrogant Butcher is known for its bourbons and cocktails. Make sure to try their drinks and see what the hype is all about.
Cuisine: Globally Inspired Arizona Fare
Known as one of the top rated restaurants in Paradise Valley, LON’s at The Hermosa is one of two incredible dining experiences located at The Hermosa Inn — the other being Lon’s Last Drop. LON’s unique and inviting gathering spots delights guests with memorable and imaginative settings, which include tables by outdoor adobe fireplaces and a rustic Wine Cellar capable of accommodating twelve guests for private, candle-lit dinners. While creatively blending cutting-edge trends, local ingredients, and age-old cooking traditions, such as roasting, smoking, and wood-grilled, the inspired chefs at LON’s have been able to serve up a unique experience of flavors that is known as globally-inspired Arizona Fare. Additionally, LON’s offers a new Chef’s Tasting Menu every week and has an expert sommelier for their eccentric selection of wine pairings.
These are just some of the most well-known restaurants in Phoenix, AZ. New residents will find more new favorites as they explore the bustling metropolitan area, but the ones above can serve as a solid foundation for what to expect when moving into the city. Grab your fork and discover a new taste of home.
Looking for a perfect summer weekend getaway? Discover the vibrant city of Phoenix, Arizona, filled with stunning landscapes, delicious food, and endless activities for all ages to enjoy!
Learn about the best springtime activities in Phoenix, Arizona, including MLB Spring Training, wildflower hikes, rooftop dining, Lake Pleasant, and golf at the Boulders Resort and Spa. Discover why Phoenix is the ideal location to enjoy the perfect spring season in the Greater Phoenix Metro Area with beautiful weather and endless fun.
Learn more about the top activities in Phoenix, AZ that are completely free to do with your friends and family in this blog.
We would love to hear from you!


this is the second time i tried a recipe from a BuzzFeed video, and i should’ve learned from the first time (the apple roses) that i should never trust it… yet, here i was again, so sure that i could do it. :p
i think it must have been A’s blog post that made me think of egg tarts at first. i mean i’ve of course tried one or two versions of it, a long time ago, and not in Hong Kong. so when i went to Bali last December and we had a transit in Hong Kong for a mere 3 hours, i thought i would try getting my hands on one of those “original ones”. but in reality, we were so tired from the flight and there were long queues everywhere in the restaurants at the airport that in the end there was barely any time for us to hunt for an egg tart.
so when i came upon this recipe, i was delighted! i thought i was being smart and would just make them on my own. i even bought a new mould to make the tartlets.
already when i made the pastry dough, i encountered the first problem. i don’t know where i went wrong, but with the measurement according to the recipe, what i got was a very dry dough that could barely stay together. it’s like trying to make a ball out of dry sand. i mean, 2 tablespoons of egg sounds… very little. in the end, i added another slice of butter and a whole egg. NOW we’re talking. the texture of the dough finally became just like in the video.
then it was time to make the custard filling… and since the recipe said “evaporated milk”, i bought a can of that, remembering that the difference between evaporated milk and condensed milk is just that the other one is unsweetened (evaporated) and the other one is sweetened (condensed). however, after i did everything by the recipe i started to wonder if it was supposed to use the condensed milk instead, because…
… when the tarts were done, i tried it, and was disappointed with the fact that it wasn’t nearly as sweet as i remembered/thought it should be.
to give a little credit to myself, i guess i can say that the texture was otherwise okay. in these pictures the pastry just looked a bit burnt because i used regular butter to grease the mould pan.
nevertheless, i ate a bunch of them already (while drinking some sweet blueberry juice). i might give it a second try one day.
also another “mistake” in the recipe (or maybe it was how i did it) was that even though i made 16 tartlets like the recipe said, i was still left with about 3/4 part of the whole custard filling after pouring it to all 16 tartlets. what a waste! okay, so i used the whole eggs, but the one who made the recipe said that it should work fine whether we use whole eggs or just the yolks.
so if there is going to be a next time i would just use 1 whole egg for the pastry dough and 3 egg yolks for the filling. i have now seen many other recipes of egg tarts, they all use evaporated milk instead of condensed milk, so i suppose that part is correct. ah well, there’s no way of finding it out for sure until i’ve tried it again next time (& hopefully succeeded!).


Film Screening: Rotten
Learn about the food supply chain in this film screening
Join Urban Greens for a film screening of Rotten, a docuseries on the food supply chain.
Date & Time
November 4, 2019
6:00PM - 7:30PM
Urban Greens Co-Op 93 Cranston St Providence 02907 RI US https://www.rinaturalawakenings.com/businesses/ri-providence-urban-greens-co-op


FitnessGenes Food: Vegetarian Kibbeh
Monday, December 05, 2016. Author Leilah Isaac
Ingredients (makes 9)
- 2 cups (500g) strained canned tomatoes
- 1 cup (250g) onion
- 3 egg whites
- 1 Tbsp (15ml) olive oil
- 1 cup (250g) semolina
- 1/2 cup (125ml) water
- 1 cup (250g) white mushrooms
- 1/2 cup (125g) frozen peas
- 1/2 chili pepper
- 2 garlic cloves
- 1/2 tsp (2.5g) turmeric
- 1/2 tsp (2.5g) garam masala
- Pinch of salt and pepper
- Mix the semolina and water in a bowl to form a dough. Put aside.
- Finely chop the mushrooms, onions, garlic cloves and chilli. In a pan heat the olive oil over a medium. Once it sizzles, add the garlic, chilli and onions.
- As the onions start to soften (about 10 mins), add the mushrooms, frozen peas, turmeric, garam masala, and salt and pepper. Allow to cook on a low heat for 15 mins.
- Add the egg whites to the pan of vegetables and scramble together for a few minutes, then turn off the heat and allow to cool.
- Tear off a walnut size of the semolina dough and fill it with the mushroom mixture to form a a ball. Continue until you have used all of the dough.
- In a separate pot mix the water and tomatoes and bring to boil.
- Add the semolina stuffed balls, cover and cook for 30 mins.
Want to know the many health benefits of turmeric, and which genotypes benefit most from this powder? Take a look at our blog post by clicking here.


California is a melting pot of cultures. With so many cultures coming together comes a wide selection of fantastic restaurants to choose from that boast flavors from around the world. Whether you’re planning a trip to San Diego or are moving to the area, finding delicious places to eat is usually a top priority. Check out some of the best restaurants San Diego has to offer.
Cowboy Star Restaurant and Butcher Shop
Cowboy Star is a restaurant that boasts American cuisine with a western flare. Located in the East Village, the Cowboy star has an open view of the kitchen from almost everywhere in the restaurant. With a kitchen view, patrons can see how much care the chefs put into their meals. All the meat offered to their patrons comes from a Certified Humane Angus herd and seafood from local fishers to ensure freshness. While everything on their menu is fantastic, you have to try one of their steak dinners.
Dija Mara Oceanside
If you’re craving Southeast Asian and Western flavors, head over to Oceanside to find Dija Mara. Every dish that chefs at Dija Mara create is made with sustainably sourced ingredients. They have a variety of beef and pork dishes as well as vegetarian options. Regardless of what you order, be sure to check out their wine list. Dija Mara only serves “all-natural” wine from around the world.
Island Prime sits in the perfect location; on the water with a view of the San Diego skyline. At Island Prime, you’ll find one of the largest and best seafood selections in the city. But not to worry if you don’t like seafood or aren’t in the mood for it, they have plenty of chicken, vegetarian, and beef options. The seafood platter is perfect for sharing with friends while taking in the views. They also have an impressive cocktail menu that’s worth taking a looking at.
The Lion’s Share
This restaurant has an eclectic atmosphere that’s perfect for relaxing after work with a cocktail, great food, and better company. The Lion’s Share is perfect for those who love meat and trying exotic meat. For a sampling of meat you’ve probably never tried before, their sausage board is the perfect appetizer. You’ll be able to taste rabbit, buffalo, and wild boar. All of their cocktails are handcrafted by mixologists that love their craft. Their staff is incredibly accommodating, and patrons are encouraged to ask questions about the food and beverage menu.
Baci Ristorante has been a fan favorite in San Diego since 1979. The owner of Baci serves only the most authentic Italian recipes in a warm and comforting atmosphere. The pasta dishes are some of the best in the city, whether you’re celebrating something or just craving the taste of Italy. You can’t have pasta without wine. Well, you can, but why would you want to? They have a large selection of red and white wines that will pair perfectly with any dish you choose.
Meze Greek Fusion
Meze Greek Fusion is a modern restaurant that will surely impress you. The downtown building the restaurant is located in almost looks like a dance club inside, but it’s an elegant dining experience. Meze is the perfect spot in town to gather with friends to catch up or celebrate a birthday or other life milestone. You can share several of their mouthwatering appetizers with friends surrounded by the bustling nightlife San Diego has.
La Puertas has some of the best authentic Mexican cuisine in San Diego. And that’s saying a lot since you can find excellent Mexican restaurants all over town. This classy yet semi-casual restaurant is all about tequila, tacos, and tunes. All the recipes you’ll find on their menu are inspired by Sinaloa recipes that only use the freshest ingredients. For example, all of their margaritas are made how they are in Mexico, with freshly squeezed lime juice. You can enjoy La Puertas for lunch and dinner as well as brunch on the weekends.
Richard Walker’s Pancake House
The Walker family is well known in the San Diego and California community for serving some of the best breakfast dishes in town. Richard Walker’s Pancake House opened back in 2006, but the Walker family has many successful restaurants in Illinois and other cities in California. Their pancake recipes range from classic buttermilk to banana, Georgia pecan. If you can’t choose just one flavor, you have the option to select three pancake recipes to create your own pancake platter. You can still enjoy eating here if pancakes aren’t the move. They have plenty of classic breakfast dishes and lunch sandwiches to choose from.
The Fish Market
San Diego is a coastal city, so it’s no surprise that there are a number of excellent seafood restaurants in the area. The Fish Market has a wide selection of high-quality, freshly caught seafood at a relatively affordable price. Their selection of seafood ranges from oysters to shellfish and the freshest catches of the day. If you want to try one of The Fish Market’s specialties, check out the panko-crusted calamari steak or Dungeness crab cioppino. This joint is another favorite for residents and visitors alike to dine in a relaxing and friendly environment while taking in the ocean breeze.
Juniper and Ivy
Juniper and Ivy is a rustic yet modern restaurant that focuses on chef-driven menu items. The menu at this spot is rotating, meaning they work with in-season ingredients to ensure the freshest possible dish. Juniper and Ivy works with local fishermen and farmers so that there’s less travel time from the farm to your plate. You’ll want to visit this restaurant over and over again because you’ll always be able to try something new. Their patio offers patrons the option to enjoy their imaginative meal under the San Diego stars.
Whether you’re in the mood for seafood, a juicy steak, or authentic Italian cuisine, you’ll find something you love in San Diego. These ten restaurants are popular among locals for multiple reasons, so you’ll want to check them out sooner rather than later.


In a world flooded with dietary supplements and wellness products, consumers are increasingly concerned about the safety and quality of what they put into their bodies. LivPure, a supplement that claims to support liver health and weight loss, has gained popularity in recent years. But amidst the marketing claims and promises, a critical question arises: Is LivPure a GMP (Good Manufacturing Practices) certified supplement? In this in-depth exploration, we will delve into the significance of GMP certification, the importance of quality in dietary supplements, and what experts have to say about LivPure’s certification status.
Understanding GMP Certification
Before we investigate LivPure’s certification status, let’s establish a clear understanding of what GMP certification entails. GMP, or Good Manufacturing Practices, is a set of guidelines and standards that ensure the quality, safety, and consistency of products, particularly in industries such as pharmaceuticals, food, and dietary supplements.
In the context of dietary supplements, GMP certification is a rigorous process that manufacturers voluntarily undergo to demonstrate their commitment to producing safe and effective products. These standards cover various aspects of manufacturing, including ingredient sourcing, product formulation, quality control, cleanliness, and labeling.
GMP certification provides several important benefits:
- Quality Assurance: GMP-certified manufacturers adhere to strict quality control measures, reducing the risk of contamination or subpar products.
- Safety: GMP guidelines prioritize the safety of consumers by implementing practices that minimize potential hazards.
- Consistency: GMP standards ensure that each batch of a product is consistent in terms of ingredients and quality.
- Compliance: GMP certification is often required by regulatory agencies, including the FDA (Food and Drug Administration), to meet compliance standards.
The Significance of GMP Certification in Dietary Supplements
For consumers, the presence of a GMP certification on a dietary supplement label can be a reassuring sign that the product is manufactured with the utmost care and attention to quality and safety. It implies that the manufacturer has invested in proper facilities, equipment, and personnel training to meet or exceed the established standards.
When it comes to dietary supplements, GMP certification is especially crucial. Unlike pharmaceuticals, which must undergo rigorous clinical trials before reaching the market, dietary supplements are subject to less stringent regulatory oversight. This means that consumers often rely on the manufacturer’s reputation and certifications to gauge the product’s quality and efficacy.
LivPure and Its GMP Certification
To determine whether LivPure official is a GMP-certified supplement, we conducted a thorough investigation into the product and its manufacturer’s claims. LivPure is marketed as a dietary supplement formulated to support liver health and assist with weight management. It contains a blend of natural ingredients, including milk thistle, artichoke extract, dandelion extract, turmeric extract, beetroot extract, chanca piedra extract, and yarrow extract.
Upon reviewing LivPure’s official website and product labeling, we did not find any explicit mention of GMP certification. This lack of information raised concerns among consumers who prioritize the quality and safety of the supplements they consume.
To gain clarity on this matter, we reached out to LivPure’s customer support for information regarding their GMP certification status. The response we received confirmed that LivPure is indeed produced in a GMP-certified facility. While this information is reassuring, some consumers may still seek expert opinions to validate these claims.
Expert Insights on GMP Certification and LivPure
To provide expert insights into the importance of GMP certification in dietary supplements and LivPure’s certification status, we consulted with Dr. Emily Roberts, a clinical nutritionist with expertise in dietary supplements.
Dr. Roberts emphasizes, “GMP certification is a vital aspect of ensuring the quality and safety of dietary supplements. It’s a sign that the manufacturer has taken the necessary steps to maintain high production standards. For consumers, this certification can instill confidence in the product.”
Regarding LivPure’s GMP certification, Dr. Roberts explains, “The confirmation of GMP certification for LivPure is a positive sign. It suggests that the manufacturer is committed to producing a high-quality product. However, it’s important for consumers to exercise due diligence and ensure that the certification is valid and up to date.”
Dr. Roberts also advises consumers to verify GMP certification through independent sources, if possible. “While LivPure’s claim of GMP certification is encouraging, it’s always wise to double-check with third-party organizations or regulatory agencies to ensure compliance,” she advises.
The Importance of Independent Verification
As Dr. Roberts mentioned, independent verification of GMP certification is a prudent step for consumers concerned about the quality and safety of dietary supplements. While LivPure’s claim of GMP certification is a positive indicator, consumers can take additional measures to ensure the authenticity of this certification.
- Contact Regulatory Agencies: Consumers can reach out to relevant regulatory agencies, such as the FDA, to verify the GMP certification status of LivPure’s manufacturer. These agencies often maintain databases of certified facilities.
- Third-Party Testing: Some dietary supplement manufacturers undergo third-party testing by organizations like NSF International or the United States Pharmacopeia (USP). These organizations assess and certify products for quality and safety. Consumers can look for these certifications on product labels.
- Customer Reviews and Ratings: Online reviews and ratings from other consumers who have used LivPure can provide insights into the product’s quality and effectiveness. Look for feedback related to GMP certification and overall satisfaction with the product.
Conclusion: GMP Certification and LivPure
In conclusion, GMP certification plays a pivotal role in assuring the quality and safety of dietary supplements. LivPure, a supplement marketed for liver health and weight management, claims to be produced in a GMP-certified facility. While this claim is reassuring, consumers are encouraged to conduct independent verification through regulatory agencies or third-party testing organizations to ensure the validity of the certification.
Experts in the field of nutrition and dietary supplements emphasize the significance of GMP certification and encourage consumers to prioritize products that adhere to these rigorous standards. GMP certification is a valuable indicator of a manufacturer’s commitment to producing safe and high-quality supplements.
Ultimately, LivPure’s GMP certification is a positive attribute, but consumers should continue to exercise diligence and consider other factors, such as ingredient transparency, independent testing, and expert reviews, when evaluating the suitability of this or any dietary supplement for their individual needs and health goals.


Pie You Should Make, Based on Your Zodiac Sign
Capricorn: Pie: Classic Apple Pie with a Cinnamon Twist Why: Capricorns appreciate tradition with a touch of sophistication.
Sagittarius: Pie: Exotic Mango Coconut Pie Why: Sagittarians love adventure and exotic flavors.
Scorpio: Pie: Rich Dark Chocolate Pie Why: Scorpios are known for their intensity. A rich dark chocolate pie captures the depth and complexity
Libra: Pie: Elegant Pear and Almond Tart Why: Libras appreciate elegance and balance. A pear and almond tart offers a sophisticated
Virgo: Pie: Healthy Pumpkin Pie with Oat Crust Why: Virgos appreciate health-conscious choices. A pumpkin pie with an oat crust adds a nutritious
Leo: Pie: Glamorous Chocolate Silk Pie Why: Leos love to indulge in luxury. A decadent chocolate silk pie is both glamorous and delicious
Cancer: Pie: Traditional Lemon Meringue Pie Why: Cancers are often associated with the moon, and the bright and comforting flavors of lemon meringue pie
Gemini: Pie: Mixed Berry Galette Why: Geminis are versatile and adaptable. A mixed berry galette captures the variety and energy of this sign.
Taurus: Pie: Classic Pecan Pie Why: Taurus appreciates the finer things in life, and a rich and indulgent pecan pie with a buttery crust satisfies their taste for luxury.
Aries: Pie: Spicy Apple Ginger Pie Why: Aries individuals are known for their bold and dynamic personalities. The kick of ginger adds an extra element


1. The import of processed food and food appliances is regulated by AVA, Quarantine and Inspection Department (QID), Import & Export Regulation Division (IERD), Food Section. Processed food products refer to all food products and supplements of food nature except meat products and fish products, fresh fruits and fresh vegetables. First-time or new importers are advised to download a "Question and Answer Guide for First Time Food Importers" to familiarize themselves with the import requirements for food product(http://www.ava.gov.sg/NR/rdonlyres/B911AC69-7E1C-45FC-93D7-5992E06A8C5E/16861/QnAGuidefor1sttimeFoodImporters.pdf)
2. Import requirements for processed food and food appliances are as follows:
a) Traders are required to register with AVA (Processed food) to obtain a Registration Number. More information on the registration process is available on the AVA website at http://www.ava.gov.sg/FoodSector/FoodTradersAndEst/LicRegFoodTraders/
b) Food products identified through trend studies to be of high potential health risk, or have a history of poor food safety record are placed under strict import control (high risk). You are required to submit the supporting documents such as health certificates or laboratory analytical reports to certify the safety of the products when you submit your import permit application. For more details on the test parameters and import requirements of these processed food items, please visit the AVA website (Go to www.ava.gov.sg>>Food Sector>>Import, export and transshipment of food>>Import requirements of specific food products, (http://www.ava.gov.sg/NR/rdonlyres/B911AC69-7E1C-45FC-93D7-5992E06A8C5E/18116/ImportRequirementsofSpecificFoodProducts1.pdf)
c) When you prepare your Import Permit Application
3. When you apply for the import permit, you must declare the following in the permit application apart from other details:
i) AVA (Processed food) Registration Number in the Licence/Certificate no. field.
ii) Product Information - Product information is required for all food products and food appliances under AVA (processed food)'s control. You need to declare the -
CA/SC Product code field
CA/SC Product Quantity field
CA/SC Product Unit of Quantity field
Brand Name field - Brand Name of the food products must be declared. Otherwise,
the name of the manufacturer of the product or the intended brand name of the product
has to be filled up.
4. A list of AVA (processed food) product codes are available at website: http://www.ava.gov.sg/Resources/PrdCodesForTradeNet/
a)Please use the most appropriate product codes when making declaration for import permits.
b)Follow-up action with AVA (Processed Food)
In addition, you are required to comply with the conditional approval message stated in the import permit and contact AVA if the message states that inspection of your products is required.
Refer to link for AVA (Processed Food) product codes.


Six special edition purple-sugared cinnamon sourdough donuts.
Celebrating all the purple-ness that is Jacaranda with our hand made sourdough donuts. Six of our classic sourdough cinnamon donuts with a special edition mauve sugar sprinkle.
We are delivering to Grafton FREE OF CHARGE to celebrate an unusual Jacaranda Thursday.
PRE-Orders only, as our donuts are made to order and require at least 24 hours for our sourdough mixture to work it’s special magic.
Orders close at 12pm sharp on WEDNESDAY 4th November.
We will have a pick up point at See Park, Turf Street Grafton from 10-11am on Thursday 5th November. (TBC – follow Instagram and Facebook for updates) Sorry, no refunds for orders not collected before 11am.
Donuts contain eggs, dairy and wheat.
Prepared in a kitchen where nuts and other allergens are used.


Ietsugu Ohara’s architectural practice STILE has won the Best Restaurant Design in Asia category at the 2013 Restaurant & Bar Design Awards for a ramen shop called Shyo Ryu Ken Kyobashi in Osaka, Japan.
Ohara’s winning design was announced at the Restaurant & Bar Design Awards ceremony, which took place in London on 12 September 2013. The restaurant in Kyobashi, Osaka, is a branch of a well-known Japanese chain of ramen shops called Shyo Ryu Ken. The design draws inspiration from the triangular-shaped roofs of Japanese tenement housing called Nagaya.
At Shyo Ryu Ken, the space was partitioned into separate dining areas using canopies with the same shape. The design provides semi-private enclosures with views through one open side to the restaurant’s bustling kitchen and the other diners, creating the atmosphere of a Nagaya community street scene.
The design conveys the idea that the restaurant is a gathering place for the local community. The restaurant is located in the busy downtown business district of Osaka. Unlike most Japanese restaurants, which have closed entrances, Shyro Ryu Ken has a hardened glass and steel door that slides sideways, opening the restaurant to the street, which reinforces its function as a community meeting space. Materials for the interior were limited to plywood boarding and plastering, giving the restaurant a modern-looking interior that’s strikingly different to other restaurants in the area.
Photography: Hirokazu Matsuoka


A superpower spice
Well-known for its golden yellow powder that adds vibrant colour to curry dishes around the world, turmeric is a plant native to Southeast Asia and is cultivated in almost every part of Asia. After going through drying and grinding processes, its thick underground stem – the rhizome – produces this multi-use, age-old powder. A sacred spice to Hindus, who use it in their religious ceremonies, turmeric has a bitter, slightly spicy, and peppery taste. Reputed for its use as a dye for clothing and food, turmeric also possesses therapeutic benefits. It was prescribed in traditional Indian and Chinese medicine to treat digestive and inflammatory disorders, and studies carried out in recent decades have revealed that it contains powerful antioxidants.


Fish come in many shapes and sizes. They are exploited by fishkeepers, and are exhibited in public aquaria. Fish have had a role in many cultures through the ages, ranging from deities and religious symbols to the subjects of books and popular movies. Food prepared from fish is also called fish, and it is an important food source for humans. Over 97% of all known fishes are oviparous, that is, the eggs develop outside the mother's body. Examples of oviparous fishes include salmon, tuna, goldfish and eels.


An Easter Brunch favorite is even better when made with farm-fresh eggs.
For the hollandaise sauce:
3 large egg yolks
2 sticks plus 5 Tbsp. butter, diced, at room temperature
Salt and pepper, to taste
Squeeze fresh lemon juice
For the eggs Florentine:
2 Tbsp. butter
¼ cup heavy cream
10 cups baby spinach leaves, washed
Salt and pepper, to taste
¼ tsp. ground nutmeg
2 Tbsp. distilled white vinegar
4 large eggs
4 slices buttered toast
Chives, finely chopped, for garnish
To make the hollandaise sauce:
Place a saucepan of water over medium heat. You want the water to be simmering, not boiling. Place a heatproof bowl containing the egg yolks over but not touching the pan of water. Start whisking immediately. Slowly add the butter to the egg yolks, a few pieces at a time, whisking vigorously until it’s incorporated before adding more butter. Keep the temperature beneath the butter on low and take your time, adding the butter s-l-o-w-l-y. The key thing here is low and slow so the eggs do not scramble. Instead, you want to emulsify the egg and butter together. (Basically, you want to melt the butter without scrambling the eggs.) Keep cooking and stirring until the hollandaise sauce has thickened enough to coat the back of a wooden spoon. If it gets too thick, add a splash of cold water. Season to taste with salt and pepper and add a squeeze lemon juice for a touch of sharpness to smooth out that creamy richness. Serve as soon as possible, as hollandaise does not reheat well.
To make and assemble the eggs Florentine:
Melt the butter in a large skillet over medium heat. Pour in the heavy cream, and let simmer for a minute or so, until it starts to reduce and thicken. Throw in the spinach leaves and cook 2 to 3 minutes, until the leaves have wilted. Pull the skillet from the heat and season the spinach with salt, pepper, and the nutmeg. Fill a deepish saucepan with about 3 inches water and bring it to a gentle, not rolling, boil. Add the vinegar and stir to make a whirlpool effect. Crack the 4 eggs carefully into the pot. The whirlpool and the vinegar will help each egg white stay together rather than stretch into some ghastly amoeba-like shape. Allow the eggs to gently simmer for 2 to 3 minutes. You’re aiming for a wobbly but well-cooked white with a runny yolk. Using a slotted spoon, gently transfer the eggs to a paper towel-lined plate to soak up the excess water. Top the buttered toast with the creamed spinach. If you’ve got the time and the inclination, you can cut the toast into circles just slightly larger than the egg using a biscuit cutter. Carefully place an egg on top of each stack and spoon a generous helping of hollandaise on top. Garnish the eggs Florentine with the cress or chives.
Enjoy your Easter Weekend…
Until Next time


How our food became less nutritious over time.
Let food be thy medicine and medicine be thy food.– Hippocrates
In the days of yore, it was simple. Farmers would grow crops, harvest them and take them to market to sell. But that became a tough row to hoe. While heavily subsidized, these small family farms spent decades in steep decline – struggling and failing and struggling and failing. Between 1935 and 2012, we lost 67% of all farms in the US. At the same time, the size of farms increased until, eventually, our food system transformed into a centralized industrial “agri-business.”
Today, bringing food to market can involve a near-endless parade of microbiologists, chemists, engineers, agronomists, biotechnologists, material scientists, economists, behavioral scientists, sensory scientists (aka tasters) and food technologists. Then there’s the regular cast of conglomerati like marketing, human resources, logistics and so on.
These big corporations have a much different mindset about growing and making food than ‘ol McDonald. They’re not merely trying to earn an honest living, raise some sturdy kids and pass the farm down to the next generation. Like all big companies, they worship at the shrine of shareholder value and pray for a hockey stick of steady growth. Now we’re all eating that hockey stick. Sorta.
Farms: where profits are grown
As farming became big business, we started to see an increase in the use of chemical fertilizers designed to increase crop yields. Lots and lots of nitrogen. The crops flourished. However, as it turns out, crop yields and nutritional value are inversely linked. Bigger crops = less nutritious.
For example, wheat grown today has half the protein that it did 100 years ago and broccoli has one-third the calcium than it did in 1950. As a 2004 landmark study put it, “We suggest that any real declines (in nutritional values) are most easily explained by changes in cultivated varieties between 1950 and 1999, in which there may be trade-offs between yield and nutrient content.” Translation: “profit over health.” The research found that 130 varieties of plants and more than 15,000 samples collected from experiments over the previous three decades, the overall concentration of minerals like calcium, magnesium, potassium, zinc and iron had dropped by 8 percent on average and that the ratio of carbohydrates to minerals was going up.
Research from the DC-based Council for Responsible Nutrition claims that most Americans fall short of the average requirements of many nutrients.
Incidentally, not everyone is a fan of this theory. Some take issue with the study, saying that changes in data sources, crop varieties, geographic origin, ripeness, sample size, sampling methods, and lab analysis affect reported nutrient levels. Others disagree about whether the decline in nutritional values is significant enough to impact human health. Still others point to the relatively robust nutraceutical industry and nutrition-enhanced GMOs. Needless to say, It’s hard for us regular eaters to parse all of these competing arguments and come to a conclusion about the healthfulness of our foods. But it’s something to keep an eye on and stay curious about.
Also important to note: buying organic doesn’t net you more nutrients. Also surprisingly, there’s little evidence that GMOs have fewer nutrients than non-GMOs (though they can increase your exposure to harmful toxins).
Food-makers: betcha can’t eat just one
Science and technology have enabled lots of positive changes in the food business. Drones help farmers keep a closer eye on their crops. Sensors can analyze soil content in real time. Apps are minimizing food waste. But they have also helped us manipulate our food in ways we shouldn’t. The healthy part of wheat, for example, is the bran and the germ. So of course we remove them with automated steel cylinders and gobble the yummy, white, carb-y stuff which then turns to sugar. It’s great for the producers because people love it and it can last on the shelf indefinitely. But highly processed foods like this are missing the nutrients that fresh produce and whole grains once provided.
Food producers are washing, peeling, milling, heating, pasteurizing, freezing, drying, dehydrating, packaging, and adding preservatives, flavors, colors, salt, sugar and fat. The final products are lab-designed, thoroughly focus-grouped and positively scrumptious. They’re also safe, convenient, inexpensive, and available year-round. But for your body, it’s a heaping helping of meh. The foodstuffs Kraft, Frito-Lay, Pillsbury, and Unilever produce are highly affordable, well-preserved and, to put it mildly, lacking in nutritional value.
Acknowledging their lack of nutritional value, some food makers spike their little bundles of joy with synthetic vitamins and minerals, but evidence shows these are poor substitutes for the nutrients one would get from real food. Worse, fortified foods make it easy to overdose on vitamins.
crop yields and nutritional value are inversely linked
The planet: climate change strikes again
If you love hockey stick growth charts, you’ll get a real kick out of the one on CO2. To summarize: carbon dioxide levels today are higher than at any point in at least the past 800,000 years. The plants love it, but elevated CO2 has been shown to drive down protein and important minerals like calcium, potassium, zinc and iron.
It may not sound like a big deal to Americans, but these declines in essential nutrients could lead to deficiencies in people in places like India and Bangladesh. Nearly 2 billion people in the world already suffer from a thing called “hidden hunger.” In other words, malnutrition caused by a lack of micronutrients in their diet. They’re getting the calories they need but are starving for vitamins and minerals. On top of that, climate change is causing droughts and flooding which threaten stable food crops all across the world – further endangering human health.
Restaurants: we’re eating out WAY too much
Cooking is tiring, everyone’s too busy for it and restaurants are convenient. The portions are big, the food is delicious and the kids don’t complain (as much). So it’s no surprise that Americans are spending more than half (53.8%) of their food budget on restaurant food and getting 20% of their calories there. That’s 20% more of their budget than they were spending 50 years ago, and the trend is only going up. Our health has suffered from it.
A recent study analyzed the dietary selections of more than 35,000 U.S. adults from 2003-2016 and found that between 70-75% of fast food meals consumed were of poor dietary quality and 50% of full-service restaurant meals were of poor nutritional quality. Dariush Mozaffarian, the study’s lead author, notes, “Our findings show dining out is a recipe for unhealthy eating most of the time.” This has had a significant impact on our waistlines.
What should you do?
The food we eat is one of the leading causes of poor health in the country. Yet, for the most part, it’s something that individuals can control. Journalist and author Michael Pollen’s mantra is a good, memorable way to live: “Eat food, not too much, mostly plants.”
This comes down to a distinction between packaged foodstuffs and natural food. Many of the best foods only have one ingredient and can be found in the vegetable section at your local grocer. Most packaged, canned or restaurant foods have been heavily manipulated and are loaded with too much sodium, sugar, corn syrup, trans fats, (sometimes poisonous) chemicals like BPA, and other artificial ingredients. They often lack the fiber and nutrients that your body craves. These food-like items taste delicious and can be addicting (by design), yet they don’t completely satisfy our hunger. So we gorge ourselves on them and wind up overfed, overweight, and chemically unbalanced as a result. What our bodies truly crave is food items that grow. The fewer ingredients the better, and preferably words that you recognize, like lemon juice and chicory extract. Not carageenan, maltodextrin and such things.
…not too much…
Scientists have been investigating the quantity of food we eat as a factor in lifespans. What they’ve found is that restricting caloric intake while maintaining the number of nutrients may prolong life. Until recently, however, nobody knew why.
A relatively new theory suggests that reducing caloric intake can slow the changes that your body makes to the way your genes are interpreted and expressed. These changes happen throughout your lifetime and are referred to as “epigenetic drift,” which is characterized by changes in the activity of a DNA segment. The more epigenetic drift you have, the faster your age and the sooner you die. “The impacts of calorie restriction on lifespan have been known for decades, but thanks to quantitative techniques, we are able to show for the first time a striking slowing down of epigenetic drift as lifespan increases,” says Jean-Pierre Issa, MD, Director of the Fels Institute for Cancer Research at LKSOM, and senior investigator on the new study.
Pennington Biomedical Research in Baton Rouge conducted a small clinical study to look at whether a 25% reduction in caloric intake might contribute to healthier aging in humans. And it did. Tests showed changes in metabolism and body processes mirroring those that have been linked to longer life span in animals and people. It also showed a significant reduction in oxidative stress, or damage to the cells.
“Great,” you’re thinking, “but cutting calories by 25, 30 or 40% over the long term is incredibly difficult.” It is, but maybe it’s just a matter of not eating “too much.” Researchers from the Department of Biochemistry and Cell Biology at the University of Rzeszow in Poland state that, “…it’s not that calorie restriction prolongs life, but that the excess of calories shortens it.” Robert Melamede, a Ph.D. who studies in Molecular Biology and Biochemistry agrees: “…the general quality of the living system is destabilized by excess energy production, which influenced the rate of senescence and longevity.”
It should be possible to eat less than we currently do, or simply not eat “too much” if we tweak some of our eating habits. Processed foods are chemically engineered to be both delicious and addictive. Restaurants serve dishes that are, in fact, multiple portions. Carbs can be addictive. Plates are too big. We eat thoughtlessly, impulsively… and quickly. We squeeze it in between other activities.
Hacks to help you start eating less include using smaller plates and bowls, chewing each bite until it has the consistency of baby food, and eating more protein and fiber. Also, try to memorize what real portion sizes look like. Veggies should be the size of a baseball, cheese should be no more than four dice, and meat should fit into the palm of your hand.
The emphasis here is on the “mostly.” Variety is good, and meat, dairy and grains have their place in a healthy diet. But think about it like this: cut your plate in half. One of the halves should be veggies. Now cut the empty half in half again so that you have two empty quarters of a plate. One of those empty quarter spots should be filled with meats and/or other proteins and the other should contain grains (the less processed the better).
The bottom line is that if you care about your health, then the number one thing you can do to get and/or stay healthy is to put MORE of the nutrient-rich healthiest stuff in your body and LESS of the additive-infused unhealthiest stuff. It also means buying local when you can, preferably from the remaining family farms.


Home of Losehill Lamb and Beef
for over 200 years
A Cut Above the Rest
We are an established family run business in Hope, Hope Valley. In the heart of the Peak District National Park. Five generations of the Watson family have farmed on the slopes of Losehill where we rear Aberdeen Angus and Hereford Cattle. We also have a flock of Mule, Masham and Jacob sheep.
All the Lamb and Beef we sell in the farm shop is reared on our farm. The Beef is hung traditionally for a minimum of 3 weeks to improve quality and flavour.
We sell a range of cooked meats, all prepared and cooked ourselves on the premises. We also stock a range of fine English Cheeses, Quiches, Meat Pies, Pork Pies, Pasties, Home Made Biscuits and Cakes.
Robert cures his own bacon and is renowned for his famous Black Pudding.
WHY NOT VISIT US TODAY?
100% Fresh Daily
From the heart of the Peak District National Park.
Losehill Lamb Mutton and Beef
Variety At Its Finest
the finest Lamb, Beef and Pork
Try a tasty Joint or succulent Steaks and Chops or why not have a Whole or Half Lamb for your freezer to enjoy anytime. Whole or Half Lamb packed to go straight in your freezer.
Diced Mutton to casserole, Leg Steaks to braise slowly or Leg Joints to pot roast.
Aberdeen Angus and Hereford Beef joints, including Rib, Sirloin, Topside & Silverside. Rump Steaks, Sirloin Steaks, T-Bone Steaks & Fillet Steak. Shin Beef, Braising Steak, Brisket, Ox Tails.
Free Range Pork
Leg or Loin Joints, Belly Pork, Chops, Steaks.
Venison joints, Venison Steaks and Diced Venison.
Whole or half Chickens, Chicken Fillets, Drumsticks, Wings or Diced Thigh Meat
Home Reared Turkeys for Christmas
Home Cured Bacon
Robert cures a range of bacon from the free range pork. We also smoke a selection of home cured bacon.
Gammon Joints and Gammon Steaks For the Barbeque
Home made Sausages, Burgers, Kebabs, Ribs, Minty Lamb Chops
Bread, Milk, Butter, Fruit Juices, Yoghurts, Cakes, Biscuits, Eggs, Cook in Sauces, Marinades, Jams, Preserves.
Pre Cooked Foods
Cooked Meat Pies, Pasties, Quiche, Cottage Pies, Lasagne, Puddings.
Whole and portioned Chicken and Home Reared Turkeys
Grass Fed & Home Reared
Home Made Sausages
Our sausages are made to a very high standard using only top quality free range meats. Choose from our many varieties; Traditional Pork, Cumberland, Pork & Sage, Pork & Leek, Pork with Sweet Chilli, Pork with Rosemary & Cranberry, Pork with Lemon & Thyme, Pork & Mustard, Hot & Spicey Pork, Beef & Tomato, Lamb & Mint, Lamb with Tomato & Basil, Venison & Garlic. Gluten Free Sausages.
Home Made Burgers
Again our burgers are made to a very high standard using only top quality free range meats. Try Aberdeen Angus Steak & Onion Burgers, Free Range Pork & Apple Burgers or Minty Losehill Lamb Burgers. Also Gluten Free Beefy Burgers.
Fresh seasonal fruit and produce
Get yours now
and a range of
Bread, Milk, Butter, Fruit Juices, Yoghurts, Cakes, Biscuits, Eggs, Cook in Sauces, Marinades, Jams, Preserves and much more.
Straight From The Peak District
We Believe in Quality
At Watson’s we pride ourselves on the traditional family values of Quality, Reliability, Service and Value for Money.
We are proud of our farming heritage and we want you to enjoy the fruits of our labour.
We understand that food is always at its best when it is in season. This is why we are proud to offer a selection of the finest seasonal goods including fruits, vegetables, and meats.
We use our own local, seasonal produce in our takeaways so you will find that there is always something new and exciting to try.
Watson’s Farm Shop look forward to welcoming you!
We are Here
Leacroft, Edale Road
Hope, Hope Valley. S33 6ZF


[caption id="attachment_1922" align="alignright" width="300"] Mirza ghassemi at Kadbanu[/caption]
The young immigrants living in Canada are looking for restaurants where they can gather and experience the familiar flavors of Iran that they love so much but with a cosmopolitan touch to them.
The restaurant Kadbanu has become a popular choice for them, in a cheery atmosphere with some great food and great prices!
The owner, Salome Mohyeddin, has created an open, airy space with a huge skylight and interiors painted in white. Gorgeous blue accents fill the room and are seen in the hand-painted pottery and stacked Persian alphabet blocks.
Here the flavors are fresh and light on the stomach. Each day they prepare fresh sandwiches made from a crisp, sesame seed barbari. Their sandwich fillings are just superb, especially the beef tongue sandwich with its salty dill pickles, as well as the delicious of sheep's milk cheese, fresh mint and ripe tomatoes in their veggie sandwich.
If you're dining at Kadbanu, you have got to try one of their stews. Their mirza ghassemi is a wonderful smoked eggplant and tomato stew, with garlic flavors coming through and a sunny-side up egg to top it. The gheymeh stew is a comforting stew for winter and includes yellow split peas and beef shank as the main ingredients which are flavored with sour limes, so tasty!
[caption id="attachment_1923" align="alignleft" width="300"] Kadbanu is a great place to relax and enjoy some authentic Persian food[/caption]
Some additional bits on the menu which you can enjoy are the pickled vegetables or a bowl of herb yogurt which are great as side dishes. The Tahchin is cooked using a combination of basmati rice, yogurt, and sliced chicken. In an attempt to bring out the flavors and create an amazing dish, it is baked in a mold so that the inside is nice and steamy and the outside is browned and crunchy. The tahchin is then served in slices with tart butter-fried barberries on top and is one of the chef's specialties. The cherry juice is always on the drinks menu, as are a selection of teas. There is nothing like a classic tea served with cardamom.


Join us to be inspired, uplifted, get results and sip on some awesome smoothies and tea!
Nutrition made simple
What is Wake Up Nutrition?
We are a nutrition club that offers quick and convenient Healthy meals, Antioxidant-rich Green Teas, Nutritional Coaching, Weight Loss Challenges, Fit Challenges, Run Clubs and more.
No membership needed. Come and get a healthy meal anytime!
CHECK US OUT
Monday – Friday 7am – 4pm
Saturday 9am – 1pm
Sunday 9am – 1pm


Wimpy | Matlosana Mall
Our story starts in 1967, two years before man first walked on the moon. This is when we opened our first restaurant in Murchies Passage, Durban and 1000 people visited the restaurant on opening day! Since then, we’ve inspired families and friends to come together for shared and quality moments over meals. What followed were many memorable moments. From succulent chicken combos to sticky rib racks, there’s a famous grill for everyone at Wimpy.
- Ground Level - Shop 73
- 018 462 0627
- Monday - Friday: 08:00am - 18:00pmSaturday: 08:00am - 18:00pmSunday 08:00am - 15:00pm


“School’s out for summer. School’s out Forever!” Well, if you’ve got kids home with you, it may sometimes feel like it’s going to last forever, especially if you’re working hard to come up with healthy meals and snacks. But, it doesn’t have to be difficult. There are so many resources available for parents that want to feed their kids healthy, balanced meals. The most common resource available is the USDA MyPlate. The MyPlate icon provides a visual of what every plate should look like for every meal. With basic tips like filling half your plate with fresh fruits and vegetables, MyPlate makes nutrition easy both at home and on the go!
Based around the MyPlate concept, NCES has developed a line of Right-Sized portion products, including educational handouts and portion plates. For tots and kids, you can use the NCES handouts, A Healthy S.T.A.R.T. for Tiny Tots and A Healthy S.T.A.R.T. for Cool Kids. These handouts are packed full of super snack ideas, fantastic family meal must-haves and a table of healthy calorie intake ranges for children ages 2-12. They also focus on teaching the NCES S.T.A.R.T. concept for health and nutrition. And, let’s not forget food safety. While the kids are home with you this summer, it’s a great time to get them involved in preparing meals. When kids understand the foods they’re eating, they are more likely to choose healthy foods.
Portion plates are also an easy way to encourage healthy eating at every meal. Divided out to make sure that kids fill their plates with the right amount of foods from each food group, these plates make healthy meals an easy choice! Around the edge of the plate, kids can read about how to fit physical activity in to their day, as well as tips about choosing the right foods to fill each section of their plate.
So, there it is! A few simple tricks to make healthy meal planning an easy chore this summer. So, stop stressing about what to feed your kids and start enjoying the beautiful sunshine that comes with summer!
Are you ready to order your NCES Healthy S.T.A.R.T. handouts? Here are a few snack ideas that we pulled out for you to use until yours arrive! As always, if you have any questions, visit us at www.ncescatalog.com. Write on our wall at www.facebook.com/ncescatalog, or call us at 877.NCES.BOOKS.
- Dry Whole Grain Cereal
- Fun Fruit
- String Cheese
- Baked Tortilla Chips & Salsa


HEYTEA: A unique journey for Chinese brands to go global
Time： 2024-01-09 17:05
With Chinese catering brands stepping onto the international stage, names such as Haidilao, Meizhou Dongpo, and Da Dong have already shone in foreign countries.
Compared with hot pot and roast duck, tea drinks, with their profound cultural heritage and brand characteristics, are embarking on a unique overseas adventure.
Today, Ai Fan will take you to see the overseas journey of HEYTEA.
Chinese tea brands go global
Currently, the domestic tea beverage market is approaching saturation, and future competition will mainly focus on the stock market of zero-sum games, which is also the reason why many brands are currently engaged in price wars.
For the tea industry, overseas markets provide greater imagination space, because new tea drinks have matured in supply chain and business model after years of development, which is enough to support new tea drinks to export their own brands, products and culture.
Mixue Bingcheng continues to open stores in 11 countries including South East Asia and Australia, with nearly 4,000 overseas stores. Nayuki chose Bangkok, Thailand as its first overseas destination and opened its first overseas direct store in early 2023.
Chabaidao has opened stores in Thailand and South Korea; Bawang Chaji has entered MY and Thailand; CoCo has nearly 100 stores in the Philippines; Luckin Coffee has opened 23 stores in Singapore as its first overseas destination.
As an emerging tea brand leader in China, HEYTEA has also begun the process of internationalization.
The unique overseas journey of HEYTEA
In the second half of 2023, HEYTEA's overseas business entered a new stage of accelerated development. HEYTEA has expanded from Asia to Europe, Oceania, North America and other places.After entering the new country, HEYTEA's popularity far exceeded expectations.By savoring the journey of HEYTEA's overseas expansion, we can see its unique features.
1. A modern interpretation of tea culture
As we all know, tea culture is an important traditional cultural carrier in China, and the success of HEYTEA brand in going global is due to the modern interpretation of Chinese tea culture.
In the past, tea culture was more associated with the elderly and was regarded as traditional and conservative, but HEYTEA took the lead in making tea drinks a trendy choice for young people, finding a combination of traditional culture and trendy culture.
In terms of brand connotation, HEYTEA integrates elements such as coolness, inspiration, and Zen, conveying recognition and innovation of Chinese tea culture wisdom.
At the same time, through innovative modern interpretations, the tea culture is inherited and promoted overseas, making it a fashionable and trendy choice that attracts young consumers.
2. Locate in the local core business district to quickly connect with the mainstream market
Most Chinese tea drink brands go global, mainly focusing on regional markets close to China such as South East Asia, adopting a strategy of small-scale pilot projects before gradually expanding; while HEYTEA chooses to directly enter major urban markets in economically developed countries such as Europe, the US, and Australia.
Most Chinese tea drink brands go global, mainly targeting regional markets close to China such as South East Asia, adopting a strategy of starting with small regional pilots and gradually expanding.
HEYTEA chooses to directly enter the major city markets of economically developed countries such as Europe, the US, and Australia.
HEYTEA's first store in Canada is located in the downtown shopping mall of Burnaby in the Vancouver area.
Entering the United Kingdom, HEYTEA's first store was chosen in the famous commercial district of SOHO in the West End of London, which is located in Chinatown and is the cultural center area of the West End of London.
In the Swanston pedestrian street in the center of Melbourne, Australia, HEYTEA has opened its first store in Australia, located near landmarks such as Chinatown and shopping centers.
Through this way, HEYTEA can learn and summarize the operation methods of different international markets more quickly, understand the overall context of different markets, and prepare for future expansion. HEYTEA's single-store model has matured, and the main difficulty in going global lies in the compliance requirements of different countries.
By piloting in major developed cities, HEYTEA can adapt to the international market faster and accumulate experience for large-scale expansion.
3. Adhere to the original flavor while also adapting to local conditions
HEYTEA insists on using natural ingredients to make tea drinks, which is significantly different from the common instant tea drinks in Europe and America, and is easy to form product selling points.
However, the product structure of HEYTEA's overseas stores has been simplified compared to domestic stores, retaining only some basic and common flavors.
This is mainly due to the fact that after the freshly made tea beverage companies go global, it is difficult to maintain the same high frequency of new product launches as domestic stores due to the differences in fresh products such as fruits in different regions. There are also certain difficulties in overseas procurement and localization of various ingredients.
Faced with this situation, HEYTEA adjusts its menu by selecting ingredients that are easier to purchase based on local conditions to adapt to different markets.
For example, the United Kingdom will add more mulberries and strawberries to its products, Australia will use more kiwi fruits, and in the US, it will replace domestic summer black grapes with US red grapes.
Localization adaptation of products and ingredients is a handy tool for HEYTEA.
4. Integrate local cultural symbols
Promoting HEYTEA's peripheral products can also bring unique brand experiences to overseas users.
Like the opening of new stores in China, HEYTEA will launch local limited refrigerator stickers while entering new cities overseas.
These refrigerator stickers combine local iconic cultural and geographical elements with HEYTEA's Axi image, which is popular among local consumers and has sparked a "clock in" craze on social media.
This creative peripheral product design not only enhances the interactivity and brand stickiness of HEYTEA in overseas markets, but also provides consumers with a fresher cultural experience.
5. Keen to collaborate with major IPs
HEYTEA is known for launching new product collaborations every week in the domestic market. If this innovative product strategy is replicated in overseas markets, it will also help attract more groups and expand HEYTEA's popularity and influence.
The new tea beverage industry has entered the stage of stock breakthrough and brand premium development, forcing more new tea beverage brands to turn their attention to foreign countries.
This is not only a self-rescue measure for enterprises to cope with fierce competition in the domestic market, but also a way to adapt to the environment of globalization and economic integration .


Lisbon is most certainly a foodie city, it is packed with great restaurants offering local cuisine and pastry shops which makes it surprising that Portuguese food isn’t more talked about. Below are some of our finds on our weekend visit to the city in October.
Santo Antonio pastry shop
R. Milagre de Santo António, N.10, 1100-351, Lisboa, Portugal
The most popular sweet treat and delicacy in Lisbon are their famous Portuguese tarts known as ‘Pastel Del Nata’. These custard-filled pastry tarts can be found all over the city in most cafes and pastry shops and they are a must-try while visiting. A local guide recommended ‘Santo António’ pastry shop for some of the best tasting Pastel Del Nata. Of course, due to its great reputation, it was packed out the door with queues of tourists, like ourselves, waiting to order. These tarts are so in demand they bake batches upon batches, which means they are hot out of the oven and melt in the mouth once you get your hands on them. They were so delicious here that no other tart we tried elsewhere even compared! I highly recommend Santo Antonio for your Pastel Del Nata fix.
R. Does Remédios 98, 1100-345 Lisboa, Portugal.
Visit Taberna Salmoura if you want to properly experience Portuguese cuisine. This restaurant, located in the oldest neighbourhood of Alfama specialises in tapas-style dishes with meat, fish and vegetarian options. The menu which is curated by the owner (who was also our server) changes daily with some quirky offerings such as octopus rice, blood stew rabbit, wild boar and chicken gizzards, it is almost a guarantee that there will be something on the menu you have never tried before. Due to its popularity, I recommend booking your table in advance, you can do so through Facebook messenger. Click here for their Facebook page.
Time Out Market Lisbon
Time Out Market is Lisbon’s largest food hall where an impressive amount of local restaurants, bakeries and other food businesses have congregated to showcase their offerings in one place. There is so much choice here it’s hard to decide! You can choose from more casual take away offerings or sit down restaurants options. Click here for the full list of options.
O Surf n’ Turf
O Surf & Turf is a sit down restaurant located in the Timeout Market. It specialises in meat and fish dishes, what makes this restaurant so great is that the seated bar surrounds the kitchen so you can watch the chefs prepare your food, which was delicious and full of flavour.
If you are looking for a decent brunch spot in an Instagram worthy setting, Basilico is your place. We came across this place accidentally while wandering around and it looked too inviting to not sit down. The menu has a great selection of fruit smoothies, acai bowls, pancakes, fruit bowls as well as eggs Benny options.
Boqueira Savor a Brasil – LX Factory
Located in the LX factory which can be best described as the Camden market of Lisbon. Boqueira is a Mexican BBQ restaurant with BBQ kebab options and also had a live reggae band playing while we were there.


Wash rice trice then soaked in water for ½ an hour. By the time wash and cut cauliflower, carrots, beans, tomatoes in big pieces. Keep aside.
Now chopped onion finely then grate ginger. Keep them separately in bowls
Put rice in strainer so excessive water will drain.
Heat a heavy bottom kadai on high flame then put oil and 1/2 tbsp ghee in kadai and heat till smoke comes out. In this process mustard punching flavor will be reduced
Now drop cinnamon,green cardamom, cloves, peppercorn, cumin seeds, bayleaf one by one and fry till aroma comes out.
Put onion in kadai and stir very well. After a minute add 2 pinch of salt and stir very well. Fry Onion for 2-3 min.on high flame
Once its colour reaches to pink colour add ginger, garlic paste and stir well and cook for 1min.
After a minute of cooking onion turns into brown colour then add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder then stir very well. Cover it with the lid and cook for 2 minutes
After 2 minutes remove lid, now we'll add carrot pieces as it takes more time to cook and stir very well. Cook it for a minute with lid on low medium heat.
After one minute of cooking carrot now it's time to add cauliflower, french beans ; mix well.
Cover it with a lid and cook them for 5 minutes on low flame so that veggies will become tender ; absorbed spices aroma and flavor.
Now it's time to add soaked rice and stir well. Increase heat on medium. We'll cook rice for another 5 minutes. Stir 3-4 times so that rice will evenly fry and coated with spices
By the time put 3 cup water(double to rice quantity) in a pressure cooker ; boil it on high flame.
Put fried rice with veggies, salt, garam masala in the cooker then stir once.
Close the lid of the cooker and cook it on medium high flame till one whistle. Switch off the gas station, cool down naturally.
Open the lid. Serve hot TAHRI with salted curd / any raita as per your preference.


Treat yourself as you start off the day with the most important meal of the day.
Take the afternoon off as you come dine with us enjoying an amazing lunch.
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We take pride in our commitment to Cleanliness, Quality and Prompt Service. Our lean cooking methods such as Broiling, Grilling and Steaming allow our Fresh Foods to stay Fresh.
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Real Milk Shakes... prepared only from REAL foods... come taste what food is meant to taste today!
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Lunches made with only the best and finest foods around! Real potato's for our French Fries... Real beef hamburgers...
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Freshly made to order breakfast's of all types make just for you! Why not get a dessert for breakfast?
We accept MasterCard, Visa and American Express. Sorry, no checks cashed. Sales tax will be added to the retail price on all taxable items. We reserve the right to refuse service to anyone. Not responsible for lost or stolen items. (.30 additional charge per meal on orders packaged to take-out) Gratuity will be added to parties of 6 or more.


Breakfast is served every morning in our dining room by an open fire. Wake up to the smell of home-made soda bread and freshly ground coffee. For our Irish breakfast, our eggs, rashers, sausages, black and white pudding and award-winning jams are all organic and home-made or sourced locally.
For those who prefer a Continental breakfast, there is also plenty of choice. We offer freshly baked rolls, croissants and a choice of cereals. Boiled organic eggs, locally sourced cheeses, ham, toast, yogurts, fresh fruit, juices and of course freshly ground coffee or tea is all included in our Bed & Breakfast rate.
We cater for gluten-free diets too with gluten-free home-made scones, bread, sausages, cereals, etc. available. Every care is taken to prevent cross-contamination. Please do let us know in advance should you have a gluten-free or vegan diet or any other special dietary requirements.
You will find tea/coffee and home baking awaits you on arrival at Dollardstown House!


So you’ve spent an hour working out to get fitter on the bike. Or you’ve just finished a long ride and really made those legs work. And you just know you’re going to feel it tomorrow.
That muscle ache is a good sign that you’ve pushed yourself and your muscles. But what do you do now? You’re probably hungry at this stage. But instead of plowing into the first thing you find in your cupboard, or grabbing a big take away, why not help your muscles recover and grow making the most of all that effort you’ve just put in?
Enter the homemade protein smoothie. Lots of protein to help rebuild those muscles, and plenty of carbs to help satisfy that hunger.
This recipe is for a relatively simple and easy to make smoothie that is one of my gotos immediately after a workout. It uses only a small number of ingredients which I tend to have in my cupboards most of the time. Simply whack all the ingredients into a blender and blitz until smooth.
It is also very versatile and makes a great base for what ever flavour variation you prefer. Swap out the chocolate for some frozen berries for example.
I use milk in this recipe to aid with the consistency, but you could use a low fat or Greek yoghurt if you prefer. You could also use a nut or oat milk if you want to avoid dairy products.
The 100% peanut butter is simply one from Aldi, and can be substituted by any peanut butter you have available. I prefer the 100%, personally, because it has no added sugar and contains the most protein for your buck.
If I really want to boost my protein intake, I’ll also add some vanilla flavoured protein powder, usually half a scoop to keep an easier to drink consistency, but that’s a personal preference.
If you want to get really technical and need to measure your daily protein requirements based on activity, Fitness Volt have a very useful protein intake calculator.
This article was originally published in 2019


What is Sesame Oil?
Sesame oil is definitely not an impartial oil. Its smell doesn’t synchronize well with different fixings in numerous dishes. It can change the taste gravely.
Sesame oil is obtained from the seeds of Sesamum indicum DC. It belongs to the family Pedaliaceae and can be used in cooking. Furthermore as a segment in the corrective business. Perfect for medication making.
Sesame oil is very famous all over the world. It is produced in different areas, including the Mediterranean locales, Asia. Sesame oil is now spread over the world.
In spite of the fact that it is assumed sesame seeds may be absolutely rare. The likelihood of its lessening numbers cannot end completely. In this light, it ends up important to discover its choices. Aside from this, there likewise exist different elements like the hypersensitivity that it causes in a few people. Also, its calories being on the higher side of the chart.
7 Perfect Sesame Oil Substitutes in 2019
Peanut oil is the substitute for sesame oil. It comes with numerous benefits. Peanut oil is great for people with cholesterol and heart issues. Peanut oil is great for cancer prevention as well. It lowers the blood pressure and also great for use on the skin.
Perilla oil is famous among Koreans. They use this oil frequently in cooking. The unique point of Perilla oil is its smell. The smell and taste are similar to sesame oil, thus making it a great substitute. In fact, Perilla oil is used in Chinese dishes.
This oil is abundant in omega-3 fatty acids. Perilla Oil is known to ward off the symptoms of breast cancer, asthma, obesity and also blood clotting.
It improves memory and great cure mental disorders. However, it is not a good option for pregnant women and lactating mothers.
Walnuts are famous from the times of Greek and Persians. Later, it passed onto Europe and the world at large. However, it became very famous in Mediterranean countries. Walnut oil is also considered as “holy” in some parts of the world. This nutty oil is the next best substitute you would use as sesame seed oil with.
Olive oil is recommended by so many doctors due to its numerous benefits. The roots of olive oil can be found in Mediterranean areas, dating back to thousands of years ago. Olive is another great option to go for substitute of sesame oil. Olive oil can be used for cooking purposes, frying items (not deep fry) etc. and also give strength to hair. It can also be used for skin.
The olive oil is obtained in many varieties that may range from virgin to extra virgin level. Olive oil is said to be one of the safest to use and it is better to for extra-virgin version of it. This oil is great for dressing the salad or use it in meals where it can be drizzled over instead of sesame oil. However, make sure to never use it for roasting or deep frying purposes.
Above we mentioned the benefits of olive oil but sadly had to warn for your own sake not to use olive oil for deep frying. Well, don’t worry! If you want sesame oil substitute that can also be used for deep frying purposes other than cooking then go for Avocado oil. Avocado oil can easily be used on high temperatures. It does not have any harmful effects. Avocado oil is very similar to olive oil. Hence it can be used as a substitute for both sesame and also olive if needed in daily cooking.
Also Read: 10 Perfect Butter Substitutes in 2019
Canola Oil is a plant-based oil that is an easy substitute for sesame oil. It is ideal for deep frying or heavy frying. The oil is rich in unsaturated fats hence making it a good for health. Canola oil is basically a modified version of rapeseed oil. It was introduced to replace the rapeseed oil. Rapeseed oil is not good for human consumption.
Canola Oil comes at a very economical price and can be used for various purposes. But be careful it is highly reactive with heat and may cause heart-related issues and even obesity. Hence, it is advised to keep the consumption moderate.
Another good substitute for sesame oil is the grapeseed oil. I will not call it the most appropriate one but yes due to similar flavor to sesame oil, it does fall in the substitute category. Grape seed oil comes with a long list of health benefits. This oil is great for people with diabetes and heart problems. Grape seed oil said to reduce pain and also keeps you younger.
Grape-seed oil is to be taken in moderate amount. The oil is very rich in omega-6 fatty acids and hence is better to take it with gaps, not regularly.
Sesame Oil Substitutes For Vegetable Oil:
Many wonder about whether to go for sesame oil in place of vegetable oil. So before doing so know that:
- Sesame oil tends to have a stronger taste and this is one of the major reason why it is loved by Asians.
- Sesame Oil is used at the end of cooking right before serving due to low smoke point
The case of vegetable oil is different. The vegetable is a combination of different oils with a moderate level of taste/flavor and high smoke point. You can use it for baking, stir-fries, and salad dressings. It is great to use in places where you want moisture oil with the absence of strong taste. Vegetable oil is more economical and less expensive than sesame oil.
Substitute for sesame oil in fried rice:
In fried rice, the substitute for sesame oil can be a vegetable oil, canola, and even olive oil. Olive oil and sesame almost taste same and are rich in unsaturated fats. Do not forget that sesame oil is low smoking flame and comparatively has a strong taste. This is one of the major reasons why it is loved by Asians more.
Toasted Sesame Oil Substitute:
Toasted sesame oil is a typical fixing in Asian and Indian food. The crushing procedure separates oil from toasted sesame seeds through. Notwithstanding its flexibility in cooking, sesame oil serves as an antioxidant, anti-inflammatory and also has pain-relieving benefits. as well as cancer prevention agent.
Nut oils such as peanut oil, walnut oil are great alternatives for toasted sesame oil. The toasted sesame oil is strong in taste hence it is not that much suitable for some dishes. In case you don’t have nut oils, there is another option of light sesame oil. The light sesame oil has a nutty flavor and works fine in place of toasted sesame oil.
Hello! I’m Tauseeq Magsi. I am SEO Expert, content writer, and Freelancer at Fiverr. I am a practicing Chef and nutritionist as well. If you have any personal message email me at firstname.lastname@example.org!
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In Spanish and Portuguese cuisines migas is a breakfast dish using stale bread, and in Tunisian cuisine leblebi is a soup of chickpeas and stale bread. Stale bread can be used to "stretch" meat in dishes such as haslet a type of meatloaf in American cuisine and garbure a stew in French cuisine. The sentence contains offensive content.
Cubes of stale bread can be dipped in cheese fondue , or seasoned and baked in the oven to become croutons , suitable for scattering in salads or on top of soups. If an internal link led you here, you may wish to change that link to point directly to the intended article. Main meanings of stale in English.
Main meanings of stale in English. There was a problem sending your report. It can be a subsidiary ingredient in dishes such as fattoush a type of salad in Levantine cuisine. Your feedback will be reviewed.
Larisa riquelme. Test your vocabulary with our fun image quizzes
The sentence contains offensive content. Main meanings of stale in English. Stale bread can be used to "stretch" meat in dishes such as haslet a type of meatloaf in American cuisine and garbure a stew in French cuisine. It can be a subsidiary ingredient in dishes such as fattoush a type of salad in Levantine cuisine. In medieval cuisine , slices of stale bread, called trenchers , were used instead of plates. Examples include bread sauce , bread dumplings , and flummadiddle , an early American savoury pudding. A sweet dish is bread pudding.
Perspiration, newsprint, tobacco, Stale stale. Su flujo Stale, elimina el sabor a rancio del agua estancada. But Stalf may seem a bit Syale to surprise veteran victims. Pero pueden parecer un poco duro para sorprender a las víctimas de veteranos. Or try stale Stald bruschetta topped with chopped tomatoes, onion and olives on the grill. O pruebe una brocheta de pan duro Exploradores p2p la parrilla, cubierta con tomate, cebolla y aceitunas bien picados.
Elimination of stale Stale smell on clothing and hair eliminación del olor a cigarrillo viejo en las prendas y el cabello; The competition has become a bit stale. La competencia se ha vuelto un poco vieja. I Harry potter drogado want it to go stale. No quiero Musica dance 2014 se quede Stale. The Stale were lit by weak emergency lights and smelled stale. Stake pasillos estaban iluminadas por luces de emergencia y débil Stale a rancio.
It is better to eat slightly stale. Es mejor comer un poco rancio. At home I have nicknamed Shrimp stale tea. En casa me han apodado Camarones Stale rancio. Oxidized creams taste rancid, stale, Stale, or cardboardy. In this way they rejuvenate a stale plot, and the Show goes on. The Stale getting kind of stale in here. He was widely Stale for his Sharemusic style.
El fue ampliamente criticado por su estilo rancio. I remember stale smell of dark corridors. Recuerdo el olor rancio de corredores oscuros. The stale smell of a cheated woman. It feels an eternity I've been trapped in this stale place. Siento que llevo Stape eternidad Stale en este rancio Los demonios. Remember, you told me that Luna smelled like stale smoke.
Recuerda, me dijiste que el Luna Stalle a Stale rancio. They all taste like stale, cheap drugstore soda. Todas saben a soda rancia y barata Urbanismo sevilla farmacia. Because this leads to oxidation which makes the beer flat and stale. Esto conduce a la oxidación, Stae hace que la cerveza se quede sin espuma y rancia.
Posible contenido inapropiado Desbloquear Los Embarcadero torrent se utilizan solo para ayudarte a traducir la palabra o Stal en diversos contextos.
Nosotros no los seleccionamos ni los validamos y pueden contener términos o ideas inapropiados. Las traducciones vulgares o familiares suelen estar marcadas con rojo o naranja. Sugerir un ejemplo..
In medieval cuisine , slices of stale bread, called trenchers , were used instead of plates. McMahon is not the character he used to be. Slices of stale bread soaked in an egg and milk mixture and then fried turn into French toast known in French as pain perdu - lost bread.
In medieval cuisine , slices of stale bread, called trenchers , were used instead of plates. Cubes of stale bread can be dipped in cheese fondue , or seasoned and baked in the oven to become croutons , suitable for scattering in salads or on top of soups. Main meanings of stale in English.


The Best Salsa in the SoutheastBirmingham, Alabama
Welcome to Tarez Kitchen
The home of the best-selling Kick’n Black-eye Salsa Dip
MEET THE FOUNDER
The man behind the amazing southern salsa dip is, Marieo Kinion, Sr. Marieo is a native of Birmingham, Alabama and proud father of 5 children (three boys and two girls). His love for culinary began at a very young age. He enjoyed helping his mother cook southern dishes, learning about the many different herbs and spices, and how to create unique combinations and flavors.
As a teenager, he enjoyed working in the food industry as a Line Cook at the well-known Nikki’s West Restaurant of Birmingham, AL. Always creating something new in the kitchen, Marieo was destined to create a great product that can be enjoyed by many. This is by far his greatest culinary creation!
ABOUT TAREZ KITCHEN
In 2006, Marieo started making fresh, all natural salsa so outrageously good, it was demanded for all family gatherings. Thus the
Tarez Kitchen brand was born. The mix of fresh ingredients, twist of fresh fruits and heat created a beautiful and tasty dish that can be served anywhere. Kick’n Black-Eye Salsa Dip is unlike your regular soupy salsa making it less acidic and messy, but brings out the robust flavors. It is known as the healthy party food, but without the guilt!
Tarez Kitchen’s Kick’n Black-Eye Salsa Dip is available for weddings, sporting events, corporate events etc.
Kick’n Black-Eye Salsa Dip
Popular mouthwatering flavors
Description of salsa
This has a special blend of peppers (hot)
HINT OF LIME
This one is for the tangy lovers
Made with fresh organic mangoes
HIT’N IT HARD MANGO
Fresh organic mangoes and special blend of peppers (sweet heat)
Made with organic black bean
Check out what our customers are saying!


I decided to make turkey with cornbread stuffing, mashed potatoes and gravy, and that strawberry pretzel salad. Allison offered to bring coleslaw and a relish tray. Mom decided to make homemade buns and a German chocolate cake. Yum!
Thursday morning, Joe texted me and asked if they were still invited Sunday. Their host family got the flu and cancelled their dinner. I told him of course they were still invited and could he please bring a card table and chairs. He said he'd be happy to and they would also bring the deviled eggs and a ham. Fantastic! So, I added buttered corn to my previous menu and called it good.
I got busy in the kitchen early this morning, frying bacon and getting the cornbread stuffing together. That done, I pulled the turkey out of the frig, unwrapped it and started to wash it only to realize that it was too old. The color was off and I couldn't risk making my company sick by cooking it. Into the trash it went. Now what? We're supposed to eat at 1:30.
Now Joe & Shari always make waaaaay too much food so with bated breath I called Joe at 8:30 this morning to ask what size ham they had. Thankfully they again overbought and got a 9 pounder. SAVED!! Joe called back a few minutes later and said he'd be happy to make a roaster full of his homemade meatballs and brown gravy as well. Niiiice! Now my mashed potatoes will have gravy and we'll have another meat option :)
The moral of this tale is to always invite people who think nothing of bringing furniture and providing the food for your dinner :)