Looking for some holiday recipes to make this season with your family and friends? Nothing says holidays (or smells like the holidays) more than gingerbread cookies. Bake them while sipping on White Christmas Margaritas to really get into the holiday spirit!
- 3cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1tablespoon ground ginger
- 1 3⁄4teaspoons ground cinnamon
- 1⁄4teaspoon ground cloves
- 6tablespoons unsalted butter
- 3⁄4cup dark brown sugar
- 1large egg
- 1⁄2cup molasses
- 2teaspoons vanilla
- 1teaspoon finely grated lemon zest (optional)
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
White Christmas Margaritas
- 1 (14-oz.) can coconut milk
- 12 oz. silver tequila
- 8 oz. triple sec
- 1/2 c. lime juice
- 2 c. ice
- 1/2 c. Mint, for garnish
- 1 lime, sliced into rounds for garnish
- Lime wedge, for rimming glass
- Sanding sugar, for rimming glass
- Cranberries, for garnish
- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.
- Serve cold and ENJOY!


As many of you know by now, I loooove to cook, I love to eat, I love to bake, and most of all I love to try out new recipes…
Sick of the same old same old in the poultry world, I recalled a chicken recipe I had several years ago – some (Italians) call it a Rollatini, and some (everyone else, ha) call it stuffed chicken.
I had originally set out to make brocolli and cheddar stuffed chicken, but after reading so many variations of this one recipe, I settled for goat cheese and sundried tomatoes.
I have two new favorite food blogs (aside from Ruth Bourdain) that have been my go-tos lately. A dear family friend surprised me with her blog, A Muse In An Apron…(How can you be brilliant, beautiful, successful AND witty – she’s amazing) and a blog that I most recently came upon, Bakin’ and Eggs.
For this evening, I chose a recipe from the latter, and changed very few steps of the process – and had I had the time, rather than using sundried tomaotes, I would have used Shirelle’s roasted cherry tomatoes. Next time, for sure!
I served my stuffed chicken with cous cous and a cold cucumber salad – ENJOY…and please please please, share ANY food blogs that you love!
Edits to the recipe by GBJ…
1. I did not use basil – I had none on hand (my sad garden will be another post)
2. I omitted the broth for double the wine. I chose a Portuguese Vinho Verde for the job and it was perfect.
3. I did not reconstitute the dried tomatoes as I rather enjoy the naturally tangy flavor and dry texture. (…but like I said, next time I will use the roasted tomatoes)
4. To ensure a moist final product, after I seared the breasts in the pan, I set them into a baking dish with a couple of lemon slices, ~1.5 cups of white wine, a tsp of capers, a tsp of whole black pepper corns and a pinch of savory. (your favorite seasonings will work just fine)


The Pulse Kitchen believes that every meal should be healthful joy, nothing less. So, taking inspiration from bears, don’t worry we’ll get to why, they’ve crafted an alternative approach that doesn’t involve any dieting.
Their promise is: to enhance the quality of life by promoting a more conscious way of eating that’s good for you, without compromising for flavour, with the added benefit of a clean conscience. Menus are conceived following the Eat Like A Bear formula. The eat like a bear formula has four overall elements:
PULSES + WHOLE GRAINS + FRUIT & VEG + SEEDS & NUTS
Changing our mindset about meat (meat for flavour rather than being the main thing)
Why seasonality is so important (nutrition, cost, climate)
The Eat Like A Bear healthy eating formula
Lentil & Mushroom bolognese slow simmered with fava bean miso, red wine, tomato and herbs
Warm pasta salad with roasted broccoli, beetroot, and olives
Celeriac and savoy cabbage slaw with toasted fennel seeds
Homemade chilli sauce
Rocket, parsley & walnut pesto
Everything is 100% plant-based with the optional add-on being parmesan in this instance.
Please get in touch with Tori for any dietary requirements.


Mondays to Fridays from 7.00 am to 10.00 am
Saturdays, Sundays and public holidays from 08.00 am to 10.30 am
In consultation with the reception an "early-bird-breakfast" or "breakfast to go" is possible.
Snacks and drinks
For the little hunger in between we serve snacks and beverage at our bar.
You would like to eat out? We are pleased to recommend you a choice of restaurants in the area. Please contact the reception.


A South East Asian restaurant is offering customers a twist on traditional festive dishes with its Christmas menu.
The team at Electric East in St James’ Boulevard have crafted a new festive menu that will be available from December 5, including tapas choices such as winter vegetable salad with chestnuts and hoisin dressing, or Singapore pork and crab roll with Amai sauce.
For diners eager to try a new take on turkey, the menu features a breaded turkey escalope Kapitan curry– a mild Malaysian curry with galangal, coriander and turmeric. A range of other curry dishes served with steamed rice will also be on offer.
Red meat dishes such as sweet, twice-cooked duck leg with plums and star anise will be available, while vegetarian main dishes will include sweet potato and root vegetable pavé with crispy tofu and coriander cream.
Diners can indulge in such desserts as cranberry and white chocolate cheesecake and Christmas pudding crème brûlée.
Manager Mark Lagun said: “We want to show that diners don’t have to settle for an unimaginative meal for their Christmas parties with colleagues, family or friends. We pride ourselves on being different by serving a delicious range of Asian tastes and flavours in a lively, friendly atmosphere.”
The restaurant is open for lunch on Fridays, Saturdays and Sundays, taking orders from 12 -2.30pm, as well as the usual Monday – Saturday evenings, taking orders from 6 – 9.45pm.
The eatery, which features in the Michelin Guide 2013, features Vietnamese furnishings and artwork, a luxurious lounge and an extensive outside dining area, and is available for private functions.
Electric East often hosts themed nights such as its popular goat curry evenings.
To book a table, call 0191 221 1000.


- 15 delicious, healthy and tasty recipes including breakfast, lunch, dinner and snack options.
- A full shopping list to help you get organised so you know exactly what you need
- A weekly planner to help schedule out your meals.
- MyFitness Pal barcode so you can scan directly into the app to keep track of your protein, fat and carbohydrate intake.
Each recipe is clearly laid out with details on how many servings, prep time and cooking time. The ingredients are listed and easy to follow step by step instructions. There is also nutritional information for each serving and a key to help guide your meal choices.


We believe that children should receive healthy snacks and well-balanced meals with plenty of opportunities throughout the day to enjoy active play. Childcare providers are important partners with parents to ensure this happens.
In Alliance settings, food options should be available that meet a range of dietary requirements and daily and weekly menus displayed clearly on the website and main noticeboard. We believe that all children are given a choice about what and how much they would like to eat. They are gently encouraged to try different foods and eat things they like.
In partnership with the Infant and Toddler Forum, Alliance settings participate in the Ten Steps for Health Toddlers programme. It aims to promote best practice amongst practitioners and offers simple, consistent advice on healthy eating and physical activity.
Information from Pre-School Learning Alliance


Mapping of Tehranto Continued . . .
Sima Sahar Zerehi – In the past few weeks we began our section titled Mapping Tehranto by introducing you to some of our community’s media outlets via our feature Tehranto’s Fourth Estate. As we await responses to our questionnaire from the remaining media outlets we will proceed with our next feature – Tastes of Tehranto.
Tastes of Tehranto
One of the main pillars of any community is their culinary tradition. Food brings people together, meals shared with family and friends and memories sparked over the familiar tastes of home.
For me the aromatic flavour of Iranian black tea, the smell of charbroiled kabobs, the distinct salty flavour of Iranian feta, and the sweet nectar of a pomegranate are just some of the familiar tastes of home that draw me to the Iranian shops and restaurants. Regardless of how my palette develops with exposure to new culinary traditions, nothing has the same nostalgic pull on my senses than basmati rice or fresh baked Barbari bread.
So it’s no surprise that much of the Iranian community in Toronto is centered on the restaurants, bakeries, patisseries and shops that offer residents of Tehranto the familiar tastes of homeland and childhood. As such, one of the segments of Mapping Tehranto will undertake the project of introducing some of our community’s culinary gems. We’ll bring you interviews, profiles, and stories of the cooks, grocers, and bakers that have devoted their lives and careers to creating the tastes of Tehranto.
The Master Bakers at Shirini Sara
Vida Malek gently rolls a small ball of dough on the prep table in the cavernous kitchen behind Shirini Sara’s pastry shop. Although it’s a cold and rainy November morning, the patisserie, which is tucked away in a remote plaza on Leslie Street, is warm with the smell of baked goods; hints of vanilla, cinnamon, cardamom, rosewater and orange blossom fill the air, smells of freshly baking cookies and cakes.
Vida is dressed in what appears more like a lab coat than an apron with a look of focused determination on her face; the matriarch of the pastry shop resembles a scientist undertaking serious research rather than someone making delectable sugary treats. Intermittently she adds a few drops of coffee and sprinkles of coco powder; “is this the colour brown that you were thinking of?” she asks Vanessa in Farsi while holding up what’s now a brick coloured ball of dough. “No I want a more chocolate brown,” responds the striking young woman with dark almond shaped eyes and long mahogany hair in a Farsi laced with a distinct French accent.
Mother-in-law Vida Malek and daughter-in-law Vanessa Malek are working on a marzipan gateaux, made from almonds and pistachios for a prominent customer at Pusateri’s. Vanessa the creative mind behind the operation has a vision of a pistachio coloured cake with a decorative chocolate trim and adored with their now signature triple berry arrangement.
The design is chic, modern and understated as per young Vanessa’s French/Persian sensibilities and Vida is the baker who’ll make this creation come to life as an edible work of art infused subtly with traditional Iranian flavours and a French culinary flare.
The order is of special significance to the Shirini Sara team not only because the customer is a VIP, a millionaire flying to Canada for a birthday celebration, but also because their relationship with the elite grocery store Pusateri’s is only a few months old.
Vida Malek founded Shirin Sara in 1978 in Tehran’s affluent northern suburb as a deluxe patisserie catering to elite customers such as the Persian imperial household. Supported by her mother Talat Alai, who is still a vital resource to the operation in her 90’s, Vita became Iran’s first female patisière. Her signature was to create French-influenced Persian culinary pastries subtly flavoured with the traditional tastes of Iran.
“Unfortunately, when people think of Iranian pastries they think rosewater, but that’s not how we do things,” states Nader Malek the man in charge of the bakery’s front-of-house operations.
“Yes we use cardamom, rosewater, orange flower water, and saffron but not in every pastry, cookie or cake and never too much. Our flavours are subtle and sophisticated,” explains Nader.
Nader Malek is the type of storeowner who always greets customers with a free sample and guests with a freshly brewed cup of tea. He has a gentle disposition and a friendly mannerism that makes him an ideal candidate for customer service. Like most small business owners Nader Malek takes on multiple roles in the operation and also acts as Shirini Sara’s accountant. For years he’s also been the public face of the operation an honour that he now most willingly shares with daughter-in-law Vanessa.
For decades Shirini Sara has been a hidden gem catering almost exclusively to the Iranian community in Toronto. In Toronto the patisserie began as a small operation out of the Malek’s home when they first immigrated to Canada in 1989.
“When Vida and I arrived in Canada many of our friends knew about our bakery in Iran. So they would come to us and order pastries, cookies and cakes. That’s how we started in Canada, by baking orders in our home,” explains Nader Malek.
“In 1990 we opened a store near Sheppard but we had to move soon because of the subway construction, so we came here to Leslie, we picked this location because it has a very large kitchen and we always had plans to distribute our pastries to other retailers. This location was ideal for that but it took Vanessa joining our family and business for that plan to come to life,” explains the doting father-in-law.
While Shirini Sara or Pastry House to Canadian customers has been a Tehranto icon for almost two decades, it is just recently expanding into a supplier of high-end pastries to some of Toronto’s most discerning fine food markets such as Whole Foods and Pusateri’s.
“This was one of my missions to bring Shirini Sara closer to the customers, not only Iranian customers but Canadian customers as well,” chimes in Vanessa.
“I was taking the pastries and cookies with me wherever I was going and people were always asking where is this pastry shop and when I would say on Leslie people would just say oh forget about it, so I said I’m going to do something about this,” explains Vanessa.
“My mission was the distribution part,” adds Vanessa. “It was the job of the new generation to do it, and it was so simple for me, the products are so perfect, everything is all natural, it is so easy to sell. I went straight to Pusateri’s and other high-end stores and they were just amazed.”
Vanessa brought new ideas and energy to the operation, adding a website, and modernizing the look and packaging of the products.
“I have also always been obsessed with nutrition,” recounts Vanessa, “the way that we make the pastries, everything is all natural, the cream is just cream and icing sugar, nothing is added, its just pure, the sponge is so light, it’s all natural, there’s no margarine, or oil or butter, our pastries are never over sweet. Never too much, the perfect balance of flavours.”
She explains that Shirini Sara pastries also met a need in the market. “The market has a lack of gluten-free products so when I approached retailers they were amazed to see high quality glutton-free products.”
How Shirini Sara is able to make their delectable treats glutton-free is a closely held trade secret but Victoria did hint that the secret was rooted in using traditional Persian ingredients foreign to most western bakers.
Today Shirini Sara’s shirini khoshk (‘dry’ cookies) and shirini tar (fresh cream patisseries) and cakes can be purchased not only at their flagship store but also at the Pusateri stores on Yorkville, Avenue Road and Bayview Village. In the near future the gluten-free treats will also be available at Whole Foods and the Malek’s are negotiating with two other high-end retailers who may also feature the Iranian delicacies on their shelves in the new year.
But for those who want the authentic Shirini Sara experience I would recommend taking the cumbersome trip to their store at 1875 Leslie Street where you’ll be sure to be met by Mr. Malek’s friendly smile and the smell of Vida’s fresh baked treats.


We are now offering grass fed, boer goat meat by the cut this winter.
Boer goat has its origins in South Africa in the early 1900s. They were bred for meat production and are one of the most popular breeds in the world. Boer goats commonly have white and brown bodies. They are prized for their excelent mothering skills, fast growth, high fertility rates and being docile. We have a small breeding herd that we rotate throughout the farm to graze. They also benifit from our Non- GMO feed produced naturally on our farm. #growyourfoodsfood


The good (and bad) news about coffee.
In this blog posting Original Wavelength: Drink More Coffee and Save the Environment! the blogger points to recent research showing that used coffee grounds can be turned into biodiesel fuel. That’s the good news. We could certainly use more non-fossil fuel, especially when it’s made from a waste product like coffee grounds intead of from a crop like corn grown just for that purpose.
Unfortunately for our concerns about water, the downside to coffee is that it takes approximately 140 liters (37 gallons) of water to bring you one cup of coffee. Now you might think that would create a very weak brew, but the fact is that most of the water goes into growing the crop and processing the beans before they ever make it to your local Starbucks or your kitchen. This is sometimes known as virtual water, water that is used in the production of some consumer goods that do not become a part of those goods. The water is consumed in some faraway place and is only virtually contained in the end product.
So next time you’re standing in line waiting for your latte and reading about the latest water restrictions, remember the 37 gallons of water you’re about to consume. Do you really want to make that many trips to the restroom later?
Save water….drink water!


Episode | May 31st, 2017 | 24 mins 49 secs
food, humor, memorial day, pork, sheep
Happy birthday, Jessica! We eat pork, drink fernet, and talk about slaughtering animals.
Episode | May 24th, 2017 | 58 mins 43 secs
allyoucaneat, crabs, food, humor, pork
A transmission from the Intergalactic Federation of Biscuits. Big azz burgers. An orgasm of pork.
Episode | May 17th, 2017 | 43 mins 12 secs
bambi, food, humor, rusk, seafood, toast
We visit Bambi's mom, eat stale bread, and meet Otto Tuna for the first time


Organic farming is growing in one of Fiji’s biggest province i.e. Rewa. Rewa is largely known as an agricultural place that is engaged in the cultivation of crops. Organic farming was first introduced in the province in 2015 by the Grace Road Food company Limited. The farmers were demonstrated how to carry out organic rice farming, they were trained and were also offered 10 percent of production profit in exchange for a piece of land that was used by the Grace road to carry out organic rice farming. The president of Grace Road Food Company Limited told the farmers that Rewa has fertile soil and the perfect conditions to support the rice farming industry and therefore they must take full advantage of this opportunity as nowadays it is rare to find fertile soil and right conditions to carry out farming.
Since then, organic farming has expanded in Rewa and has not been limited to only rice farming but also ginger, dalo, kava, turmeric and other crops. Organic farming has greatly helped the people of Rewa in many ways and some of this includes: saves cost from buying fertilizers and pesticides and is a healthier and sustainable choice of food production. Organic farming ensures that the biodiversity around us stays healthy and our waters do not get contaminated.


Davidson Marketing Week 2023
Apr 21, 2023
Davidson Restaurant Group and Sourcing wanted to create an event that encouraged collaboration, education, and innovation for our Chefs.
We are planning to product more of these types of events in 2023 in order to encourage our teams to take advantage of our partners and programs.
For this recent workshop with Cuisine Solutions, the global sous vide experts, we invited a number of Chefs from properties that have large banquet space, since the product can assist with menu innovation and improve labor needs. Chefs were able to work with Cuisine Solutions R&D and Culinary Chef teams to learn more about the products, process, and potential benefits for their properties.
Chef participants included:
Chef Andres Bustamante – Corporate Chef
Chef Tim Graham – Corporate Chef
Chef Ron Paredes – Exec Sous Chef – Grand Hotel Mackinac
Chef Evan Davis – Exec Chef – Marriott Little Rock
Chef Alex Reyes – Exec Chef – The Don CeSar
Chef Phillip Jackson – Exec Chef – Newport Harbor Island Resort
Chef Glen Urso – Exec Chef – Westin Indianapolis
Chef Brian Hatfield – Exec Chef – Thompson DC
We can’t wait for the next event!
Take a peek at the final dishes below:
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At The Table With…Jenny Carr
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Dinningroom in the Main Lodge at Blue Lake
We serve three meals/day in the dinningroom in a buffet style
Costs: See pricing page.
Blue Lake Centre has a liquor license so we can offer wine or beer with your meal.
- Served at 8 AM, with full choice of international or continental food
- Nutritious breakfasts are served. We offer two hot tables as well as cereals, yogurt, toast, muffins, jams, fresh fruit in season. juices, tea, freshly brewed coffee and hot chocolate.
- Served at 12 ,
- We offer two hot tables with a variety of vegetables, juice, tea, freshly brewed coffee and hot chocolate.
- It's possible to bag your own lunch at breakfast.
- Served 5:30 PM.
- Buffet style
- Home cooked style diner of fresh (seasonal) ingredients,
- On request a Special Event Menu for a group.
If you are not accommodated at the Blue Lake Centre, tables in the dinningroom can also be reserved by groups from 10 up to 88 people.|
How to Contact us
-------------------------------------- Ownership & General Directors Margriet & Hans Kamperman The Netherlands) Phone +31544 466958, Cell phone +316 39560961
at the Blue Lake Centre


The modern foodie’s answer to a wholesome – Ridiculously good looking & delicious food.
We at PizzaOne20 are dedicated to becoming your number one choice, known for the freshest, tastiest and heathiest food – be it Pizza, Indian or Mediterranean.
Nourishing, wholesome and completely irresistible, PizzaOne20 offers mouth watering, wholesome and unique products in a space that reflects our positive and uplifting values.
PizzaOne20’s location houses the central kitchen for our speedy deliveries, ensuring your food is piping hot when it arrives at your door.
Thanks to our health-conscious recipes, PizzaOne20 is the perfect fuel for Canada’s non- stop lifestyle. Choose your organic toppings from one of our in-house specialities, or customize with your favorites to create a new go-to. The result? A fresh and wholesome Pizza, just the way you like it.
Bring some Twist in your life
WEDNESDAY TO MONDAY 2.00 pm to 10:00 pm
Some Good Reviews


Mix the filling ingredients, divide into four equal portions. Place on half of each circle of crust. Dot with 2 Tbls. of butter. Fold over to form a half circle. Seal tightly by neatly rolling the edges or crimping them with a fork or your fingers. Prick the top to allow steam to escape while baking. Combine the egg and milk and brush on the top of each pasty to create a shine. Bake on a greased cookie sheet in a pre-heated 400° oven for 15 minutes. Reduce the heat to 350° and bake an additional 45 minutes.
What a great time we had at Lauren's home on Monday and Fran's on Wednesday! Thanks, ladies, for hosting such a fun luncheon. Both of your homes are beautfully decorated!
Bake at 375 degrees for 30 minutes. Makes about 16 two-inch squares.
1. Sprinkle chilies and cheese in the bottom of a lightly greased
9-inch square baking pan.
2. Combine biscuit baking mix, cream, eggs and salt in a medium-size
bowl; beat until thoroughly blended. Pour over chili-cheese mixture.
3. Bake in a moderate over (375) for 30 minutes or until puffed, golden and skewer inserted in center comes out clean. Garnish with olive slices, if you wish. Let stand 10 minutes before cutting into squares to serve.
TO FREEZE AHEAD; Freeze squares in a single layer on a jelly-roll pan or large baking set. Transfer to a plastic bag when frozen. To reheat: Arrange squares in a single layer on a large baking sheet and bake in a moderate oven (350) for 15 minutes.
Mix sll of the ingredients together thoroughtly. Pour into a greased 1 1/2 casserole and bake for 30-35 minutes at 375 degrees. Serves 8 to 10
Penny L., Katy TX
Mix together until mushy
Unroll 2 cans of crescent rolls. To make large packets pinch the seams of 2 rolls together to make a rectangle. For small packets separate rolls individually. Divide chicken evenly on rolls. Roll up dough around chicken and seal edges of packets. Roll each packet in seasoned bread crumbs. Packets can be frozen at this point.
Bake following instructions on dough package (375 for 12 min)
Flatten biscuit and shape into a muffin tin. For the mini tins I cut each biscuit into 3 pieces. Fill with bbq meat or sloppy joe. Top with cheese. Bake following package directions.
Preheat oven to 350 degrees. Spray a 13 by 9 baking dish with Pam.
In a large skillet, melt butter over medium heat. Add asparagus, onion and mushrooms. Cook for 5 to 6 minutes or until vegetables are tender. Add flour and cook for two minutes stirring constantly. Add milk and cook for 5 minutes stirring frequently until mixture is thickened. Stir in cheese, sour cream, salt, lemon zest and pepper. Spoon mixture into prepared pan and bake for 30 minutes or until hot and bubbly. Top with French-fried onions and bake for 5 minutes longer.
Tommy Dixon - Katy, TX


While today’s weather in South Florida is not the sunny variety, don’t let that spoil your plans. The grand opening of Best French Fries is scheduled today for 5-8pm in the parking lot of Nippers located at 21069 S. Military Trail, Boca Raton, Florida.
The Best French Fries food truck will be parked near the front door to Nippers, so even if it is raining, you’ll be able to place your order and then walk inside to enjoy your fries inside the spacious Nippers sports bar (pictured below).
Nippers will be open to serve drinks (including adult beverages such as beer, wine and liquor). The sports bar has plenty of seating with tables and booths.
Stay dry, eat some great french fries and have a drink or two.
We look forward to serving you!


Kuku sabzi is an herb-packed frittata that is traditionally eaten to welcome the arrival of spring in Iran. This version adds some cruciferous leafy greens to maximize the nutrient density. You can easily adapt this recipe to suit your tastes and experiment with using different herbs and different greens. Plus it is perfect for Paleo, Whole30, or low-carb eaters!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Looking for something that's not just the same ol', same ol' paleo dishes you've been eating? These Persian Kefta Lamb Kebabs from Mediterranean Paleo Cooking will make you feel like you are eating an exotic restaurant meal right at home. Don't worry - they are super easy to prep :) Come grab the recipe in this sneak peek into this amazing cookbook!


Danes hoarded food before the tax went into effect Saturday, emptying grocery store shelves. Some butter lovers may even resort to stocking up during trips abroad.
The new tax of 16 kroner ($2.90) per kilogram (2.2 pounds) of saturated fat in a product will be levied on foods like butter, milk, cheese, pizza, oils and meat.
“Higher fees on sugar, fat and tobacco is an important step on the way toward a higher average life expectancy in Denmark,” health minister Jakob Axel Nielsen said when he introduced the idea in 2009, according to The Associated Press, because “saturated fats can cause cardiovascular disease and cancer.”
But some Danes are not happy about the ‘big brother’ feeling that comes with the tax.
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So, I have to admit, I can’t stand horseradish. It is stinky! Horseradish and Swiss cheese are just too stinky to eat. They even taste stinky. Why would I make horseradish hummus, then? My husband loves it. I bought it at Trader Joe’s once and I thought, well I could make that! Here is my recipe.
In your food processor or blender, put one 15 oz. can of drained and rinsed garbanzo bean. Add two or three garlic cloves, the juice of half a lemon, 3 tablespoons jarred, minced horseradish, and 1 tablespoon tahini (To be honest, I used to make hummus without tahini all the time. It was hard to find in my area. Finally got some, but if you don’t have it, you can skip it.) Pulse until everything is combined. Take the insert out of your food processor so you can stream in some extra virgin olive oil. It will probably be around 1/4 cup but use as much as you need until you get the consistency you prefer.
The hummus is naturally gluten free. I like to eat hummus on a rice cracker or carrots, but you can see this was for my husband because he is eating it on a pita chip! (Slight jealously)


Hamer Ginseng Coffee Candy – the Perfect Combination of Health and Sweetness
Hamer Candy is developed by Sino-USA Technology using excellent technology
to perfectly combine the extraction of Cynomorium songaricum polysaccharide
with hydrolyzed amino acids to accomplish the best curative effect. The
therapeutic effect of Cynomorium songaricum extracted from this advanced
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Hamer Ginseng & Coffee Candy contains Cynomorium songaricum which is rich
in 15 types of amino acids, triterpene sapogenin, natural glucocorticoid
hormone, 23 types of trace elements and various types of antioxidant.
Sufficient intake of amino acids will improve our body’s function and
maintain a healty and happy life. Amino acid will be consumed during daily
metabolism. Using supplement of amino acid from Hamer especially during
exercise, will quickly make your body more active and strong.
It’s hard to find a person that doesn’t like candies. However, we often
hear that eating candies can negatively affect our health. That is why
Hamer Candy provides a revolutionary formula that will both indulge your
sweet tooth and promote overall health and well-being!
The unique combination of ingredients makes this product not only tasty but
also filled with nutrients. Take a look at the detailed Hamer Candy review
to learn more about the product and discover why it is worth trying.


Vegetarian and Vegan Eats at Mainstream Restaurants
Vegetarians and vegans—those who avoid dairy and eggs as well as meat—are not a rare breed in Southern California, but restaurants that cater specifically to herbivores are scarce in Pasadena.
Orean’s Health Express (817 N. Lake Ave., Pasadena, 626/794-0861) is a vegetarian fast food favorite, with soy versions of burgers, hot dogs and other classics.
Though Chipotle (246 S. Lake Ave., Pasadena, 626/229-9173; 3409 E. Foothill Blvd., Pasadena, 626/351-6017) serves chicken, beef and pork, the majority of its other ingredients are vegan and vegetarian-friendly and the chain prides itself on hormone-free dairy (as well as pork) items.
But what are vegetarians and vegans to do when carnivorous friends want to grab a meal at a popular, local restaurant? If the thought of another salad evokes images of growing rabbit ears, discover these different choices and leave worries of being a starving outcast behind.
Pasadena mainstay Mi Piace (25 E. Colorado Blvd., Pasadena, 626/795-3131) transports diners to Italy, where non-meat eaters are welcome. Vegetarians can feast on vegetarian lasagna, ravioli with butternut squash and ricotta cheese filling, or ravioli with spinach and ricotta cheese in marinara sauce. The marinara sauce is made mostly of vegetables and is free of any dairy or meat ingredients.
Vegans can enjoy the large grilled vegetable plate, comprised of shitake mushrooms, Maui onions, asparagus, bell peppers, zucchini and more, topped with rosemary.
The penne arrabiata pasta has a red pepper flake tomato sauce and is free of eggs or dairy. Spaghetti aglio olio is simply delicious with extra virgin olive oil, shallots, chili flakes, garlic, salt, pepper, and lemon. Just ask that pastas not be topped with cheese.
“We can accommodate almost everything the customer needs,” says executive chef Gil Saulnie.
Minestrone soup is a safe bet since it’s made from vegetable broth and combines carrots, celery, beans leeks and potatoes. Most Mi Piace soup du jours are vegetarian but some may use chicken or beef stock so ask your server.
Barney’s Beanery (99 E. Colorado Blvd., Pasadena, 626/405-9777) is a lively destination to hang out or refuel after a late night, especially since they recently revamped their large menu.
“We have a 12 page menu so it makes things a little easier,” says food and beverage director Jacque Duryee.
Vegetarian selections include their homemade veggie patty or spicy black bean patty that can be substituted in a burger, grilled vegetable pizza, grilled vegetable sandwich with pesto on a warm French roll, grilled vegetable quesadilla, pasta New Orleans without the meat, and spicy garlic noodles with vegetables. For those in the mood for breakfast anytime, try an omelette, breakfast burrito, pancakes or new bananas foster waffle.
Vegans can devour vegetarian chili—in a sourdough bread bowl if they’d like—pizza without cheese, the vegetable sandwich without cheese and appetizers like fried zucchini, fried pickle chips, or fried mushrooms.
Tropical getaway Islands (Paseo Colorado-330 E. Colorado Blvd., Pasadena, 626/304-9050; 3533 E. Foothill Blvd., Pasadena, 626/351-6543), accommodates vegetarians with its veggie patty that can be substituted in any of their 11 burgers. The quesadilla or nachos are a good, filling appetizer.
The grilled veggie tacos served with island slaw are vegan if you specify not including cheese and butter. It’s the same drill with the California tacos—an off-menu item with cold veggies instead. Vegans can modify a sandwich by removing the meat, cheese and mayonnaise, though there won’t be much left, but thankfully the bun contains no eggs or dairy.
Kabuki (88 W. Colorado Blvd., Pasadena, 626/568-9310; 3539 E. Foothill Blvd., Pasadena, 626/351-8963), known for delicious Japanese fare and reasonable prices, provides dishes for vegetarians and vegans such as the mushroom miso soup, asparagus roll, cucumber roll, avocado roll, vegetable roll and oshinko (yellow pickled radish) roll. Vegetarians can also choose from three types of noodles: Mori soba (chilled buckwheat noodle with dipping sauce), cha soba (Chilled green tea noodle with dipping sauce), and soy ramen.
Regardless of diet restrictions, many can enjoy a trip to legendary Mexican eatery El Cholo (958 S. Fair Oaks Ave., Pasadena, 626/441-4353), so no need to miss out on a culinary fiesta.
Annie’s enchilada is popular with vegetarians, as are vegetable fajitas or nachos without meat.
“Lots of people ask about our [vegetarian] green corn tamales,” says host Rick Ventura. The tasty dish is made through October, but Ventura suggests calling to ask about availability.
Solve the vegan predicament at El Cholo by ordering the vegetarian items without cheese.
Cheesecake Factory (2 W. Colorado Blvd., Pasadena, 626/584-6000) produces a lot more than their signature dessert—as if they need to.
Senior manager Andrew Manila recommends vegetarian dishes like Evelyn’s favorite pasta (veggies, pine nuts and parmesan cheese), marinara pasta, arrabiata pasta, garlic noodles without chicken or shrimp, the eggplant sandwich, and grilled cheese sandwich.
Vegans can modify the “grilled portabella on a bun” to be wrapped in lettuce and nix the cheese and mayonnaise. Substitute mushrooms for the chicken in the Thai lettuce wraps and you’re in business.
Hopefully the menus at these Pasadena favorites have been demystified a bit. Since menu options and ingredients are always subject to change, it is a good idea before ordering to ask about a dish.
So go forth and dine in harmony, veggie and meat lovers!


Detox in practice
In principle, we detox our body when we avoid sugar, white flour products, processed foods, and acid forming foods including animal products and drinks while consuming only whole fresh vegetables and low sugar fruits.
When it comes to detoxifying the body, we often think that we need medication or special foods and drinks to remove toxins from the body. Actually, foods, drinks and herbs used for cleansing do not themselves eliminate toxins from the body but only support or facilitate the body’s detoxification process. Detoxification is the daily built-in function of the liver, colon, kidneys, lymphatic and skin. However they can not accomplish their function properly when there are too much toxins created in the body by unhealthy foods, drinks, living environment and stress (such as grief, anxiety, jealousy, hatred). As a result, toxins that are not eliminated would accumulate, weaken the immune system and cause all kinds of diseases. We need to help the body accomplish its detoxification function by stopping toxins from entering the body while providing the body with enough detox enhancers, such as fiber-rich vegetables, alkaline forming foods, adequate sleep and rest. I am going to analyse the pros and cons of seven currently popular detox programs and list some basic detox principles so that every one can choose a plan or a combined plan that suits his/her needs and availability of local vegetables/foods, either in Vietnam or in other regions.
- Robyn Openshaw’s detox programme
For four weeks, I followed this detox plan myself to see if it works.
The first four days I am allowed to have only vegetable juice or smoothie without fruits. I had however cooked oats with or without with stevia for breakfast and baked potato chips for lunch. For dinners I had mixed salad with tomato, cucumber, onion and apple cider vinegar , celery, garlic, parsley and a little salt spice.
Before starting this detox plan, I still suffered itchy and scaly patches on my legs and back. But after a few days into this detox protocol, my skin clearly improved. Psoriatic skin patches seem to heal with less inflammation, fewer scales and less pruritic (itching).
The first four days with bland food and drink was a torture. From the fifth to the seventh day, I was allowed only vegetable smoothie or juice . No other food was allowed. But, being able to add fruits like bananas, apples and berries smoothie became more tasty and palatable.
Over the second week, for breakfast I had millet porridge with coconut cream and maple syrup, or vegetable smoothie including strawberries, carrots, coconut milk, dates, sunflower seeds. For lunch I could choose barley or rye bread and vegetable smoothie . In the evening baked sweet potatoes, vegetable juice, cabbage salad or chopped vegetables were in the menu.
During the third week, the first two days I could have only watermelon and celery tea. The next three days I had to drink apple juice or apple puree on an empty stomach for dissolving kidney stones, then consume more vegetable juice, barley bread and mixed salad with legumes, fruit and a few nuts. After 2 o’clock in the afternoon, no more food was allowed but I was supposed to drink water mixed with a tablespoon of Epson salt and olive oil before bed. (I did not try this part)
Fourth week I had vegetable smoothie, barley bread, fried sweet potato or corn tortilla chips and mixed salad.
In general, this program of detoxification is not difficult because it requires no fasting. But recommended foods seems too bland for me. Shopping and preparing foods and drink also took longer than I liked. This program is more difficult than I thought. Eating fruits and carbohydrates such as barley, millet, potatoes too early could slow down the detoxification process. Therefore if you have rheumatic arthritis, rheumatism, depression, diabetes, heart failure, fatigue or cancer, this program is not powerful enough. In addition, this program requires daily colon cleansing, which takes just over an hour, and may remove most of friendly bacteria from the colon, thereby weakening the digestive system. After 4 weeks following this plan I lost 5 kilos but still could not have my psoriasis cleared. However, we have to remember detoxing is not magic . It may take many months to eliminate toxins and and reverse health disorders if the disorders have been there for years.
- The detox plan in Bollinger’s 31 day Home Cancer Cure needs
- 1 container of LivingFuel Supergreens and 1 container of LivingFuel’s Superberry available at www.living fuel.com. Both containers cost $ US 150.00.
- 2 bottles of Aloe Soothe powder costing $ US 50,
- One bottle of Natren’s Healthy Trinity probiotics at Natren.com costing $ US 180
- A set of Dr Hulda Clark’s parasite Cleanse for $ US 50.
- 5 boxes of herbal remover, liver, blood and large intestine for $ 180.00.
A total of $ 610 is needed under this program on top of vegetables.
The plan is simple for the first 22 days when only fresh vegetable juice mixed with filtered water with 1:1 ratio is allowed, as much as needed when hungry or thirsty. From day 23, solid foods are gradually allowed back starting with vegetables, nuts and seeds. According to Bollinger, the program has helped thousands of people get rid of cancer, including those in terminal stages. However, detoxification is only part of a comprehensive cancer treatment program. Bollinger’s anti-cancer program also requires intestinal cleansing, dry skin brushing, Apricot seeds and Budwig protocol.
- Brett Elliott’s Ultimate Herbal Detox
Brett Elliott’s Ultmate Herbal Detox program in New Zealand is promoted as the world’s best herbal remedy and has sold over 100,000 packages around the world. It costs only $ 160 New Zealand ($US 120) and consists of Colonaid, Digezaid, Symlax and Livefood, each with 120 capsules (available at brettelliott.com and healthy.co.nz). ). A Herbal Detox guide is available free at brettelliott.com. Colon-aid contains all of Dr Hulda’s herbs (in Bollinger’s detox program), in addition to herbs with mucus lining healing and peristalsis enhancing properties. Digezaid consists of 7 herbs to strengthen digestion and absorption of nutrients. Symlax consists of four herbs – psyllium, chia seeds, aloe vera a& slippery elm bark) to help the bowel discharge waste (without need for enema). Livafood has seven herbs rich in nutrients, supporting the liver and digestion, including cilantro (coriander) and chlorella, which have toxin binders to prevent toxins from being reabsorbed thus facilitating the removal of toxins through the intestine. This program can be either 7 days for healthy people, 14 days for people with average health with minor disorders or 1 month for people with chronic diseases, obesity or the elderly. Before starting this program, it takes 3 days of preparation. During these 3 days, we have to avoid wheat products, cereals, sugar, protein, meat, processed foods and sweet fruits such as bananas and pineapple. Only fresh vegetable juice, vegetable soup, sugar-free yogurt and water are allowed. The diet continues to apply throughout the detox period.
After detoxing (1 week, 2 weeks or 1 month depending on the selection from the beginning), we can slowly eat whole food (unprocessed) and fresh fish. By adding each type of food for a few days, we can know what foods are not good (such as itching, headaches, difficulty falling asleep) and are eliminated from our diet.
Brett Eliott said the Ultimate Herbal Detox program has been effective to address the following conditions: Allergies, acne, arthritis, asthma, bloating, diabetes Hypertension, celiac disease, boils / water, candida, enteritis, indigestion, gout, headache, heartburn, edema, fatigue, haemorrhoids, high cholesterol, digestive diseases, memory loss, fast heart beat, parasitic diseases, obesity, candlelight, sinusitis, belching ( Reflux), stomach cancer, toxemia … With its 26 herbs and restricted diet, the list is not surprising.
- Caruso’s quick 15-day cleansing program, introduced by one of my friends, has a similar effect to Brett Elliott’s program except for skin problems, asthma, gastric and haemorrhoids. The program consists of 23 herbs, less than 26 Elliott herbs (lacking chia seeds, psyllium and slippery elm bark), but has four more minerals and billions of units of three intestinal friendly bacteria. This program started in 1988 in Australia and according to related promoters, with more than 1 million packages sold. In Australia vitaminking.com.au sells it at $AU 72 , while in New Zealand, the most affordable store Healthpost.co.nz prices it at $NZ 108 . This program does not require avoidance of grains and potato starch, but meat, fish, sugar, animal products and bovine, processed foods – including white flour – Coffee, tea and wine, beer are to be avoided.
- 10 day Cleanse with lemon juice and maple syrup (maple syrup) initiated by Stanley Burroughs in 1941. This method recommends drinking 5-6 glasses of lemon juice a day, each with 2 tablespoons pure lemon juice mixed with 1.5 tablespoons of maple syrup, 1/10 tsp of chilli powder and a glass of filtered water. Lemon juice, maple syrup and chilli are all detoxifying, antioxidant. In particular, chilli is said to help remove carbon dioxide from fats and thoroughly cleanse the colon. (If you are not used to eat chili, then drink immediately after mixing). This method can be used in three ways:
– Option 1: Only drink lemon juice / syrup / chilli for 10 days to cleanse the whole body,
- Option 2: Drink 2-3 glasses of lemon juice instead of breakfast and dinner while take a snack for lunch.
- Option 3: Combine the first and the second options:drink only lemon juice for 3 days and then the next 3 days drink lemon juice in the morning and evening with a snack at lunch. Then repeat the process again from day 7 to day 12.
Many people use this method to lose weight, but it actually has a very powerful cleansing effect. However, many people who can not put up with hunger in the first few days usually give up.
I experienced detoxification with lemon juice 36 years ago when in the Phan Dang Lưu re-education camp . I fasted and only drank lemon juice with a little sugar for a week. Luckily a friend joined me so we could support one another to complete it over the week. Thanks to this body cleanse protocol, my severe allergy to shrimps and fish was totally cleared. It might also help me become immune to Hepatitis B as told by my doctor 10 years later.
Experience convinced me that cleansing the body with lemon juice is quite effective if you can tolerate hunger for the first few days and it is helpful to have a partner to do it with you.
- Hot Detox by Julie Daniluk , a nutritionist and therapist for Heathy Gourmet UK, is also the author of the popular “Meals that heal” book. This method aims to cleanse the body and heal the intestines with warm food and anti inflammatory foods. Julie experienced water fast, lemonade master cleanse fast, macrobiotic brown rice cleanse, cold juice fast, the candida diet, the gall bladderflush, parasite programs, herbal cleanses even Ayurvedic cleanse with a salt water purge. She noted that in these popular detox programs there is a lack of nutrition making the detoxification unsafe. Hot Detox was cerated to ensure that the body always has the nutrition it requires to run the detoxification pathways effectively.
Here, the principal foods are also vegetables, but you can eat a little chicken, eggs and fish if you want. This method encourages cooking before eating for easy digestion, so even the vegetable juice is hot, not cold, and some small amount of salt is allowed even though only natural sugar (stevia) and small amount of raw honey are permitted. A bit more complicated are detoxing teas with dry hibiscus flowers, dry elderberries, dried schisandra berries, dried nettle leaves, ginger powder, dried apples, sugar beets and aloe vera powder.
This plan includes many simple recipes for delicious dishes with vegetables, fruits, nuts, spices popular. Julie uses the plan herself and many praised its effect and the foods made with her recipes . In addition, consumption of fermented vegetables is encouraged in this plan.
Julie’s book “Hot Detox” sells for just $ 12, showing the detoxification process of the liver and the nutrients it needs to filter out toxins, the reason why she chose this detoxification. Single day recipes for 21 days of detox with various options and cooking methods. The plan can be for 10 days or 3 days, but 21 days is said to be the best. I will put up google drive for you to know better.
7. “Total Wellness Cleanse” of Yuri Elkaim, the founder of the Super Nutrition Academy. This program aims to create an alkaline environment for the body, reduce sugar intake and improve the functioning of vital organs and body systems. The duration is 14 days. Menus and recipes for 14 days of detoxification are provided including a list of what to eat and to avoid in these 14 days. Mainly animal food, white rice, wheat, barley, potatoes, bananas, oranges and pineapples are to be avoided. Brown rice, canned black beans, green beans, almonds, kernels, walnuts, pumpkin seeds, sunflower seeds, sesame seeds, coconut oil, flax oil, lily oil, fish oil, sesame oil, hemp oil, walnut oil … all types of green leafy vegetables are encouraged. Based on the alkaline nature of these foods, the program easy to implement and can easily continue. This program also includes measures to detox emotional and spiritual stresses. Morning menu starts with relaxing, deep breathing, giving thanks for everything one has with questions such as “What am I grateful for today?”, “Who is in my life that I can be grateful for?” and “What successes, achievments and moments of happiness can I be thankful for?” (Elkaim).
If you want to read the details of this program please use “Contact” on top menu and I can send you the documents or you can view his recipes here.
8. A detox plan of your choice
For cancer, Bollinger’s detox plan in his “31 day home care cancer cure” is the most suitable. For chronic diseases over many years, Brett Elliott’s Ultimate Herbal Detox seems the best.
In other cases, we can choose a detox plan appropriate for our circumstances. We can combine herbs, lemon juice, coconut milk, rainbow vegetables and non sweet fruits for detoxing, depending on the locality behind for convenient and affordable for a day plan or longer .
Instead of just drinking lemonade and chilli, we can add ginger and some honey to make it easy to drink. And we can drink coconut water when we are hungry. Coconut water is palatable with plenty of vitamins and minerals for the body and also help to cleanse the body. However, do not drink more than a few cups of coconut water a day if you are hypotensive (low blood pressure) because coconut water contains a lot of potassium and is hypotensive . We can neutralise its hypotensive effect by mixing a pinch of salt with coconut water before drinking.
In principle to cleanse the body is to stop feeding the body with acid forming foods (which are inflammatory), increase intake of alkaline forming and anti inflammatory foods . This Alkamind food guide is a good list of acid forming and alkaline forming foods. Green vegetables, coconut water and lemon juice all have these properties, although coconut water is slightly lighter than lemon juice. Maple syrup is expensive and not easily found in may regions. It could be substituted with raw honey or coconut nectar sugar. Coconut nectar and live honey also have a slightly acidic forming effect due to their sweet taste and therefore should be used sparingly for taste improvement.
I think we can best stick to only lemon juice, some coconut water and vegetable juice for the first 4 days. From dạy 5, we can add broccoli, rainbow vegetables such as kale, chards, red and green cabbage, carrots, white radish, sugar beets, sweet potatoes, green peas, okras, green beans, spinach, cilantro (coriander), onion, garlic, turmeric, ginger .. Fish bone broth, chicken bone broth, a little sea salt or fish sauce. It may help to see choose recipes from Julie’s Hot Detox and ElKaim’s recipes.
We have to absolutely avoid sweeteners or sugar. Eat one cup at a time. In addition, you can drink detox teas to reduce inflammation like bitter tea , chrysanthemum tea, dandelion tea – cinnamon tea, cayenne tea, papaya leaves tea (papaya leaves contain a lot of proteolytic enzymes that break down protein, toxins and kill cancer cells)
In Vietnam you can have fresh gotu kola juice, cucumber juice, avocado, bacopa greens, lettuce, watercress .. at least once a day during cleansing. These vegetables are detoxifying, liver tonic and effective parasiticide, and also rich in fibre and vitamins / minerals beneficial for body cleanse. At the same time every day we need fermented vegetables and kimchi to replenish friendly bacteria in our gut.
General principles after detoxification :
After cleansing, to prevent the body’s detoxification system from overloading, we need healthy eating, that is, eating plenty of fresh fruits and vegetables, good oils like coconut oil, live olive oil, fermented vegetables, kimchi and the most nutritious seeds such as almonds, chia seeds, flax seeds, walnuts, macadamia nuts, cashew nuts and pumpkin seeds. Remind ourselves to reduce meat consumption, avoid processed foods, white flour products and white sugar. And if we do body detox twice a year, we will be safe from cancer and many chronic health disorders.
In conclusion, as long as we avoid sugar, white flour products, processed foods, and acid forming foods including animal products and drinks while consuming only whole fresh vegetables and low sugar fruits, having good sleep and developing a grateful, loving, forgiving spirit, we are detoxing our body.
Nguyen Van Tu
Auckland 26 – 7 2017
Please note: This article is intended to provide information only. It is advisabe to ask or inform your physician for advice before undertaking any cleansing program.
- Bollinger, T. & Scholberg. A. (2012). The 31-day Home Cancer Cure . Online Publishing & Marketing LLC.
- Daniluk. J. (2017). The Hot Dertox Plan . Hay House Inc, UK.
- Elliott, B. (2015 ). Brett Elliott’s Ultimate Herbal Detox User Guide and Recipe B ook. IconHerb Ultimate Herbal Health. URL: www.brettelliott.com
- Openshaw, R. (2017). GreenSmoothieGirl26-day Detox Manual . Robyn OpenShaw / GreenSmoothieGirl.com
- Elkaim, Y. (2013) Total Wellness Cleanse. Totalwellnesscleanse.com


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APPETIZERS (KHAI VI)
A1. Shrimp Spring Rolls (2) (Gỏi Cuốn Tôm)
Rice paper wrapped lettuce, rice noodle and shrimp with peanut sauce.
A2. Grilled Pork Spring Rolls (2) (Gỏi Cuốn Heo Nướng)
Rice paper, wrapped lettuce, rice noodle and grilled pork with peanut sauce.
A3. Crispy Egg Rolls (3) (Chả Giò)
Rice paper wrapped taro, carrot, black mushroom, cellophane noodles, onion and pork.
S3. Shrimp Papaya Salad (Gỏi Tôm Đu Đủ)
Seasonal. Shrimp with papaya, jalapeno, cilantro, peanut and fried onion and special fish sauce.
S1. Chicken Salad (Gỏi Gà)
Steamed chicken with cucumber, tomatoes, onion and special fish sauce.
S2. Shrimp Mango Salad (Gỏi Xoài Tôm)
Seasonal. Prawn crackers, shrimp with mango, jalapeno, cilantro, peanut and fried onion and special fish sauce.
CS5. Spicy Dried Egg Noodles (Mì Cay Trộn)
Shrimp, char siu pork, fish ball, squid, lettuce, bean sprout and soup on the side
CS1. Shaken Beef Tenderloin (Bò Lúc Lắc)
Beef tenderloin with bell pepper, white onion and mushroom.
CS3. Wonton Egg Noodle Soup (Mì Hoành Thánh)
Egg noodle, char siu pork, shrimp, pork wonton, lettuce, dried onion and green onion
CS4. Phnom Penh Noodle Soup (Hủ Tiếu Nam Vang)
Choice of egg noodle or rice noodle. Comes with squid, shrimp, fish ball and char siu pork.
NOODLE SOUP (PHO)
P9. House Special Pho (Phở Đặc Biệt)
Beef noodle soup with eye round steak, tripe, brisket, beef ball and tendon.
VERMICELLI NOODLES (BUN)
STIR-FRIED NOODLES (MI XAO MEM)
M4. Seafood Crispy Egg Noodles (Mì Xào Giòn Hải Sản)
Shrimp, squid, fish ball, crab meat, black mushroom, carrots, onion, broccoli and snow peas.
FRIED RICE (COM CHIEN)
RICE DISHES (COM DIA)
SANDWICHES (BANH MI)
BM4. Cold Cut Sandwich (Bánh Mì Đặc Biệt)
Original Saigon style combination of pate, ham, jambon, pork roll, house mayonnaise and soy sauce.


Recently, Sons of Alchemy members Brian Keeney and Brad Moyer, who are also pro brewers at Liquid Noise Brewing Co., joined another pair of Sons members gone pro, Shane Sansone and Steve Anderson at Big Bottom Brewery (Home of Al’s Pizza) in Dillsburg, to craft a Hot Pizza Kvass Ale. This twist on a classic Kvass used fresh Italian bread in place of the traditional rye bread, as well as an addition of red pepper flakes. But why stop there? The boys also prepared a special one night only “Supreme Pie” firkin version, which added fresh basil and shiitake mushrooms to the cask. The firkin was tapped in the evening on Thursday, October 3rd, which happened to coincide with a Sons of Alchemy club meeting at Big Bottom. Gotta love it when a non-planned coincidence comes together! And to the surprise of some, the Supreme Pie Hot Pizza Kvass Ale (you read that correctly) was very tasty!
Pictured left to right at top: Brian Keeney (Liquid Noise), Steve Anderson (Big Bottom), Brad Moyer (Liquid Noise), Shane Sansone (Big Bottom), Bob Szajnuk (owner, Big Bottom Brewery)


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According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature.
7th Century A.D. – The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.
From the web site, How Sweet It Was: Cane Sugar from the Ancient World to the Elizabethian Period, by Brandy and Courtney Powers:
In 510 BC , hungry soldiers of the Emperor Darius were near the river Indus, when they discovered some “reeds which produce honey without bees.” Evidently this early contact with the Asian sources of sugar cane made no great impression, so it was left to be re-discovered in 327 BC by Alexander the Great, who spread it’s culture through Persia and introduced it in the Mediterranean. This was the beginning of one of the best documented products of the Middle Ages.
By the end of the 14th century, one could buy little filled wafers on the streets of Paris. Renaissance cookbooks were rich in cookie recipes.
1596 – From the 1596 cookbook called Goode Huswife’s Jewel by Thomas Dawson. One of the earliest cookery books for the growing middle classes in Elizabethan England. This is a square short-cookie enriched with egg yolks and spices, baked on parchment paper.
To make Fine Cakes.- Take fine flowre and good Damaske water you must have no other liqeur but that, then take sweet butter, two or three yolkes of eggs and a good quantity of Suger, and a few cloves, and mace, as your Cookes mouth shall serve him, and a lyttle saffron, and a little Gods good about a spoonful if you put in too much they shall arise, cutte them in squares lyke unto trenchers, and pricke them well, and let your oven be well swept and lay them uppon papers and so set them into the oven. Do not burne them if they be three or foure days olde they bee the better.
As people started to explore the globe, biscuits (hardtack) became the ideal traveling food, because they stayed fresh for long periods Hardtack proved a portable food that had a long storage life and was perfect for traveling. For centuries, a ship’s biscuit, an iron-like cracker, was aboard any ship that left port because it could last for months (even years under the right conditions).
During the 17th and 18th centuries in Europe, baking was a carefully controlled profession, managed through a series of Guilds or professional associations. To become a baker, people had to complete years of an apprenticeship – working through the ranks of apprentice, journeyman, and finally master baker. By having guilds, authorities could easily regulate the amount and quality of goods baked. As technology improved during the Industrial Revolution in the 19th century, so did the ability of bakers to make a wide range of sweet and savory biscuits for commercial consumption. Despite more varieties becoming available, the essential ingredients of biscuits didn’t change. These ingredients are ‘soft’ wheat flour, which contains less protein than the flour used to bake bread, sugar, and fats, such as butter and oil.
1615 – The English Hus-wife, by Gervase Markham, has two recipes for Jumbles:
To make the best jumbles, take the whites of three eggs and beat them well, and take off the veil; then take a little milk and a pound of fine wheat flour and sugar together finely sifted, and a few aniseeds well rubbed and dried; and then work all together as stiff as you can work it, and so make them in what forms you please, and bake them in a soft oven upon white papers.
To make jumbles more fine and curious than the former, and near to the taste of the macaroon; take a pound of sugar, beat it fine; then take as much fine wheat flour and mix them together, then take two whites and one yolk of an egg, half a quarter of a pound of blanched almonds; then beat them very fine all together with half a dish of sweet butter, and a spoonful of rose-water, and so work it with a little cream till it come to a very stiff paste, then roll them forth as you please: and hereto you shall also, if you please, add a few dried aniseeds finely rubbed and strewed into the paste, and also coriander seed.
1671 – In the 1671 edition of The Closet of the Eminently Learned Sir Kenelme Digbie Kt Opened: Whereby is Discovered Several ways for making of Metheglin, Sider, Cherry-Wine, & together with Excellent Directions for Cookery: As also for Preserving, Conserving, Candying, &c., by Sir Kenelme Digbie (NOTE: Actual Quote):
Excellent Small Cakes – Take three pound of very find flower well dryed by the fire, and put to it a pound and a half of loaf Sugar sifted in a very fine sieve and dryed; Three pounds of Currnats well washed and dryed in a cloth and set by the fire; When you flower is well mixed with the Sugar and Currants, you must put in it a pound and a half of unmelted butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, three spoonfuls of Sack. When you have wrought your paste well, you must put it in a cloth, and set it in a dish before the fire, til it be through warm. Then make then up in little cakes, and prick them full of holes; you muct bake them in a wuick oven unclosed. Afterwards Ice them over with Sugar. The Cakes should be about the bigness of a hand-breadth and thin: of the cise of the Sugar Cakes sold at Barnet.
The English, Scotch, and Dutch immigrants originally brought the first cookies to the United States. Our simple butter cookies strongly resemble the English teacakes and the Scotch shortbread. The Southern colonial housewife of America took great pride in her cookies, almost always called simply tea cakes. These were often flavored with nothing more than the finest butter, sometimes with the addition of a few drops of rose water.
In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such names as Jumbles, Plunkets, and Cry Babies. The names were extremely puzzling and whimsical
1796 – In the 1796 cookbook American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes for cookies. One simply called “Cookies” and the other called “Chriftmas Cookey.” This was the first cookbook authored by an American and published in the United States (NOTE: Actual Quotes).
Cookies – One pound fugar boiled flowly in half pint of water, fcum well and cool, add 1 tea fpoon perlafh, diffolved in milk, then two and a half pounds of four, rub in 4 ounces of butter, and two large fpoons of finely powdered coriander feed, wet with above; make rolls half an inch thick and cut to the fhape of pleafe; bake fifteen or twenty minutes in a flack oven – good three weeks.
Chriftmas Cookery – To three pound of flour, fprinkle a tea cup of fine powdered coriander feef, rub in one pound of butter, and one and half pound fugar, diffolve one tea fpoonful of pearlath in a tea cup of milk, kneed all together well, roll three quarter of an inch thick, and cut or ftamp into fhape and fize you pleafe, bake flowly fifteen or twenty minutes; tho’ hard and dry at firft, if put in an earthern pot, and dry cellar, or damp room, they will be finer, fofter and better when fix months old.
There are hundreds upon hundreds of cookie recipes in the United States. No one book could hold the recipes for all the various types of cookies. The geographic development of the United States was reflected in popular cookie recipes. The railroad’s expansion in the early 1800s gave cooks access to coconuts from the South. Later in the century, oranges from the West were included in many recipes. Around the turn of the century, the Kellogg brothers in Michigan invented cornflakes and cookies were made with cereal products. In the 1930s, with the advent of electric refrigerators, icebox cookies reached new heights of popularity. Today there are hundreds upon hundreds of cookie recipes in the United States. No one book could hold the recipes for all of the various types of cookies.


Written in EnglishRead online
|Statement||by Beth McMaster ; [lyrics by Monica Palmer]|
|LC Classifications||PS8574.M48 S75, PS8575.M262 S75|
|The Physical Object|
|Pagination||57 leaves. ;|
|Number of Pages||57|
Download Stick with molasses
COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.
Grandma's Original Molasses All Natural, Unsulphured - 12oz. out of 5 stars Golden Barrel Unsulfured Black Strap molasses, 32 oz. out of 5 stars Audible Listen to Books & Original Audio Performances: Book Depository Books With Free. 5. Wait a minute.
What exactly is molasses. Well, here’s an answer from Wikipedia: “a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and Stick with molasses book method of extraction.” 5.
Is that really molasses. 1/3 cup Crosby’s Fancy Molasses; 2 cups flour; 6 tablespoons cocoa; 2 teaspoons baking soda; ½ cup sugar for rolling cookies in; In large bowl, whisk butter with brown and white sugars, and salt.
Whisk in egg, vanilla, and gs: Molasses Sugar Cookies "This is the best molasses cookie recipe EVER. I bake them at for exactly 9 minutes and they are perfect." – Yummy.
Soft Molasses Cookies V "Best recipe I've used for molasses cookies—I'm making it my go-to recipe. Spicy and delicious." – Katherine Foss. In regards to molasses cookies, it really can’t get much better than this. Spiked with cinnamon, clove, ginger and allspice, these cookies get their deep, dark color and flavor from a 1/2 cup of unsulphered molasses.
I just love the way the molasses pours from. To play it safe, make sure you stick with unsulphured, organic molasses brands no matter if you buy light, dark, or blackstrap. How Stick with molasses book Enjoy Molasses. Any grade of unsulphured molasses is superior to refined sugars. These would include white.
Pour the molasses into a 2-cup (or more) measuring cup, add the boiling water, and stir to dissolve thoroughly. Set aside. Place the brown sugar and butter chunks in a large bowl and cream 3/5(8).
Choose from 7 drink recipes containing Molasses. Learn more about Molasses in the drink dictionary!. Agua Loja (Non-Alcoholic) Cinnamon Sticks, Ginger, Molasses, Water Black Stripe (Cocktail) Cinnamon Stick, Dark Rum, Molasses, Water.
Since I was making gingerbread pancakes, not plain pancakes, I wanted them to taste like gingerbread. The only way to make 1 cup of white flour and buttermilk taste like gingerbread cookies is through plentiful use of cinnamon, ginger, allspice, nutmeg, cloves, and molasses.
There’s 5 1/2 teaspoons of spices for 8 average-sized pancakes, along with 3 tablespoons of molasses. Blackstrap molasses is often used as a natural colouring agent in foods. Some prefer the more robust flavour of blackstrap molasses when preparing foods like baked beans or gingerbread.
Cooking molasses is a blend of blackstrap and fancy molasses. It is thicker and darker than fancy molasses, less sweet, and with a more “full-flavoured” taste. And then there’s this Dark Chocolate Molasses Pecan Pie.
That’s what this post was supposed to be about. It’s also incredibly special. Molasses adds intensity and depth to the sticky sweet filling, and the dark chocolate gives it deeper, richer, flavor. And extra gooeyness too. Also, a. Add the bananas, molasses, yogurt, and vanilla and mix well.
Sprinkle over the baking soda, salt, cinnamon and nutmeg and mix well. Add the flour 1/2 a cup at a. >Book Review – I survived the Great Molasses Flood, >I am an independent reviewer. This book is the 19th in the I Survived series and tells a true story with fictional characters.
This children’s book tells the story of Italian immigrant, Carmen and her BFF, Tony. They play around a massive metal tank filled with molasses/5(). Wholesome organic unsulphured blackstrap molasses has a shiny, fresh, and syrupy texture to it. The taste is delicious.
Pours with ease from the bottle. I tried it directly from the spoon and it does not stick in your throat like the other brand, goes down easily and has a beautiful taste and a fresh aroma to s: Old Fashioned Molasses Tea Cakes Ingredients: 5 c.
flour 2 tsp. soda 1 tsp. baking powder 1 tbsp. ginger 1 1/2 c. sugar 2 sticks softened oleo 1 egg 1 c. molasses (sorghum won't do) 3/4 tsp. warm water 1 c. plain flour Preparation: Sift together flour, soda, baking powder and ginger.
Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and is the author of numerous other books as well, including The Primal Blueprint.
Blackstrap molasses is the dark, viscous molasses that remains after maximum extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses.
This concentrated byproduct is left over after the sugar’s sucrose has been crystallized. It has a robust flavor described as bittersweet. sweet, buttery, maple &.
Before measuring your molasses, grease your measuring cup or spoon with oil, butter or non-stick cooking spray and the molasses will come out with ease.
For this recipe, I measured my butter first, then using the same spoon, I measured my molasses. What is molasses. Molasses is made from the juice extracted from mature sugar cane.
Combine molasses and remaining marinade ingredients and whisk together. Allow chicken to marinate for hours. You can leave it up to 24 hours in the refrigerator. Place chicken on an oiled baking sheet or non-stick baking sheet. Allow to cook for minutes on a side.
Remove chicken from oven and turn pieces over. 2/3 cup dark molasses 1 tsp cinnamon 1/2 tsp ginger 1 tsp salt 4 tbs butter. To scalded milk, add sugar, cornmeal, molasses, spices, salt and butter.
Cook until thickened. Put into greased baking dish. Bake at for 3 hours. Back to top. Blackstrap molasses makes a great binding agent for recipes such as homemade power bars or energy balls since it is so sticky.
Try replacing some or all of the honey or maple syrup in your recipe with blackstrap molasses to add a deeper flavor and a nutritional boost. It goes great with ingredients such as dates, cinnamon, almonds and raisins.
In many cases, the byproduct of a refining process is bad news. This is the case with petroleum jelly, vegetable oils, and many other r, one exception to this rule is blackstrap molasses.
My only childhood memories of this strongly flavored syrup involved making cookies or ornaments once a year, but it turns out that molasses is great for much more than.
Molasses Peanut Rewards Dog Treats Recipe - Peanut butter-molasses dog treats. Recipe for Saturday, August 2, Ingredients: 1/2 cup Peanut Butter. 1/4 cup Molasses. 2 teaspoons water. 6 eggs Gimborn Pro Treat All Natural Dog Biscuits Peanut Butter Blue Dog Bakery Peanut Butter & Molasses Flavor.
In a bowl attached to a stand mixer (or with hand mixer), cream together the other stick of softened butter, cooled brown butter, sugar, brown sugar, and molasses for several minutes. Add the eggs and vanilla and beat for several minutes until light and creamy. A strange and sticky piece of history.
Janustarted off as a normal day in Bostons North End. Workers took a break for lunch, children played in the park, trains made trips between North and South Stations.
Then all of a sudden a large tank of molasses exploded, sending. These moist, "bendy" molasses cookies are studded with chopped golden raisins. A crunchy coating of coarse sugar is a nice complement to their soft interior.
While we usually think of molasses cookies as winter/holiday fare, these are delicious with a glass of cold lemonade — perfect for summer. Prep. 15 mins. Bake. 7 to 9 mins. Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine.
Transfer to a baking tray lined with non-stick baking paper and roast for 4/5(5). 1 Tbsp. Grandma Fancy Molasses; ¾ cup + 1 Tbsp. stout beer; ¾ cup + 1 Tbsp. plain yogurt or buttermilk; Instructions. Preheat oven to F and line a baking sheet with parchment paper; In a large bowl combine the flour, oats, baking soda and salt.
Stir in yogurt (or buttermilk), molasses and stout, mixing until just combined. 1/2 cup blackstrap molasses -- unsulphured blackstrap molasses 1 pkg.
active dry yeast 5 cups unbleached flour. This partcular recipe uses blackstrap. I used an unsulphured molasses in my Anadama recipe and it worked out just fine. Should you find yourself with too much time on your hands, do an internet search for Anadama recipes.
Everything You Can Do With a Bottle of Molasses, a Sticky-Sweet Pantry Hero. This dark, complex syrup is good for a lot more than just Boston baked beans.
By Stacy Adimando. Janu Congrats to Lori for winning one of Maddie Day's Cozy Capers Book Group Mysteries. Congrats to Christi King, winner of Chai Another Day by Leslie Budewitz. Congrats to Riley who won a copy of A Sprinkling of Murder and a fairy tea towel from author Daryl Wood Gerber.
Molasses is also sticky and helps everything stick to the plant leaves. I mix it with water in a backpack sprayer or hose-end sprayer.
What Kind Of Molasses To Use. The unsulfured variety is preferred when using molasses as fertilizer because the form of sulfur used in most molasses is there to kill microbes, while we’re trying to feed microbes.
2 days ago Making molasses stick Americans didn’t suddenly sprout a sweet tooth when technology made sugar a commodity. European settlers started chasing. Molasses Books - Hart St, Brooklyn, New York - Rated based on 59 Reviews "An amazing breath of culture, with the mixed air of Parisian cafe.
" Molasses, Honey and other sugars are said to increase soil microbials, enhance regrowth and make the plant's use of nitrogen more effective. Molasses will raise the energy level of the plant and acts as a mild natural fungicide.
Molasses is the " secret ingredient " in many organic fertilizers". - Jorge Cervantes I am not saying one way or. Drizzle top with about one tablespoon of molasses. OH how I love molasses. Deep, dark, sweet and bitter molasses. Doesn’t that look good. Like a molasses sundae 🙂 If you don’t love molasses, this is also divine with a good drizzling of honey.
You CAN buy greek yogurt with honey on the bottom but that is just a big old mess. 2 days ago Congrats to Lori for winning one of Maddie Day's Cozy Capers Book Group Mysteries.
Congrats to Christi King, winner of Chai Another Day by Leslie Budewitz. Congrats to Riley who won a copy of A Sprinkling of Murder and a fairy tea towel from author Daryl Wood Gerber. Peel the bananas and slice thickly.
Arrange in a baking dish. Mix the cream with the brown sugar and pour this mixture over the bananas. Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and cinnamon. Combine the molasses and milk, whisking with a fork until the molasses has dissolved.
½ cup (1 stick) plus 2 tablespoons ¾ cup sugar 2 large eggs 1 cup molasses 4 shots espresso or 2/3 cup strong brewed coffee, plus whole milk to equal 1 cup, cooled. Candied Orange Peel 2 organic Seville or navel oranges 1 cup sugar 2 cups heavy cream, whipped just before serving. Molasses ginger cookies are one of my all-time favorites during the holiday season.
I LOVE the flavor and chew these cookies have. There is a surprise ingredient, but stick with me and add it – I promise it will deliver on the holiday-spice flavor packed into these cookies. You know the situation: you’re measuring honey, peanut butter, or molasses and it takes a whole lot of patience to get the thick stuff out of the jar into the measuring cup, and then again into the bowl.
Each time, a messy situation unfolds and you’re never quite sure whether you got everything you needed out of the cup. So what if there was a better way?- Explore Kimberly DiRienzo's board "Blackstrap molasses" on Pinterest.
See more ideas about Blackstrap molasses, Molasses, Blackstrap molasses benefits pins.


Know the right way to eat these five things, health will remain good
Digital Desk, New Delhi. Good food is also very important for good health. If your diet is good then your health will also be good. But all of you must keep in mind that whether you are eating food in wrong way and at wrong time. Due to the busy lifestyle of today, people are not able to eat food properly. Due to which their health has to bear the brunt. So today we are going to tell you about 5 such foods, which you eat wrongly in your day-to-day life, and which have an effect on your body.
We eat bread everyday in our food. People have trouble after eating it, that the roti is not being digested. One of the main reasons for this can also be that people do not cook it from inside in order to prepare the roti quickly. Eating raw roti causes many problems in your body. Therefore, from now on, you should eat only after cooking the roti.
2.Red Chili Powder
Do not consume red chili powder in food at all. If you use black pepper instead of red chili in food, then it will be more beneficial for you.
3.How to Eat Banana
Always available and full of nutrients, banana is considered a complete meal. The right way to eat banana is that banana should never be eaten raw. It can cause problems in your body. So now when you eat a banana, eat it only after cooking it.
To lose weight, onion should be eaten in salad because eating onions fried in more oil increases the amount of oil in your body, so eat onions without frying.
To lose weight, you must drink honey by adding honey to all the hot water. Do you know, when hot water mixes with honey, it becomes toxic, which can harm you instead of getting benefit. Therefore, if you are drinking honey mixed with warm water, then you should stop it today.


[AD] Last night I was invited to sample the offerings of one of Derby’s newest bars, The Buji Bar. Situated in the historic Royal Building on Victoria Street. If you are old like me, the best way to describe this is almost opposite the old Debenhams. Now this is a really up and coming area of the city. Just on the edge of the Cathedral Quarter, The Buji Bar is about halfway between The Cosy Club and Revolution de Cuba so could easily be incorporated into a night out.
As you’d expect from the name, there are highly Instagrammable interiors at The Buji Bar. I loved the neon signage and the wall of framed mirrors.
Derby’s newest cocktail bar
There’s a tempting cocktail menu at The Buji Bar. Some familiar classics, like Pornstar Martinis, Mojitos as well as more unique offerings such as a ‘Biscoffini’, a creamy mix of Baileys, whiskey, caramel, Biscoff sauce and crumbs.
I was immediately drawn to the Rosetta, an elegant, mix of vodka, lychee, guava, lime and rose petals served in a dainty martini glass. It was so delicious. It was great to see a similar version listed under the mocktails, obviously minus the vodka!
My friend ordered the Tony Montana, a blend of white rum, mango juice and mango fizz, strawberry, lime juice and fresh strawberry. The cocktails are priced at either £8 or £9 although there is currently an offer on for 2 for £12.
In addition to cocktails there is house red or white wine, a few beers and spirits. As well as plenty of soft drinks including some more unique options such as cherry crush. There’s also barista coffee, priced at just £2.50 which is some of the cheapest good quality coffee in the city!
Click here for other great places for cocktails and here for the best bottomless brunches.
Food at The Buji Bar
The menu is separated into small and large plates – which we (wrongly) assumed meant starters and main courses. Our food all arrived together – so whilst I’m sure you could do starters and then mains – just be aware you would need to specify that. Partly because of that, but we over ordered massively. This was far, far too much food for two people, but it does mean I can report back on lots of dishes! The portions here are huge. It’s all good quality food cooked freshly and excellent value.
Here’s what we ate….
From the small plates menu, “Azure chips” – seasoned, skin on chunky chips with garlic, soy, red chillies, spring onions and sesame seeds.
Perfectly crispy, thin slices of seasoned fried aubergines served with a deliciously piquant herb infused tomato salsa. These were so moreish! Both of these dishes were gluten free as well as obviously being vegetarian.
The absolute star of the show for me was the Korean BBQ chicken. We were brought this as a complimentary dish to try and I completely understand why the owner, Dan, wanted me to try it. It was insanely good! Genuinely the best fried chicken I’ve had anywhere – topped with the most incredibly tasty sauce.
The ‘large plates’ menu are complete meals – so come with a really big portion of rice (or chips with the burgers) and accompaniments.
My vegetarian friend ordered the Garbanzos curry made with chickpeas and aubergines served with Arabic rice and Lebanese bread.
I picked the Katsu chicken. This was the most amazingly crispy fried seasoned boneless chicken pieces with an authentic Katsu sauce, served with Arabic Rice and purple slaw. This dish was gluten free.
Everything we had was delicious. There’s also options of burgers (and from what I’ve seen on their social media, these are seriously good – in its previous incarnation the venue was Feed Me Burgers so they know their stuff), an incredible Argentinian steak dish and an interesting sounding fish dish.
Desserts at The Buji Bar Derby
We were far too full for a dessert at this point, but the very hospitable Dan sent over a portion of baklava to share. I love baklava. It reminds me of holidays and I’ve eaten my fair share of it over the years, and this was a really good version.
If you have room there is a small but very tempting dessert menu featuring freshly cooked waffles (both the Bueno and Biscoff options sound incredible), and on a Sunday they also serve French toast made from buttery brioche.
I’m hoping that The Buji Bar will eventually open as a brunch option, but in the meantime they open from 2pm on Friday, Saturday and Sunday. And actually I can’t imagine a better option on a Sunday than some freshly made French toast and a good coffee or cheeky cocktail.
Service was great throughout the evening. I’m afraid I didn’t catch the waitress’ name but she was so delightful. Really polite, charming and helpful… and she makes amazing cocktails!
We went on a Thursday night and it was pretty quiet which is a huge shame. This is exactly the sort of place Derby needs more of in my opinion. Cute, welcoming and serving some really unique, great quality food. Lovely people and a great concept – I really hope they do well.
Fabulously bougee cocktails (I can’t recommend the Rosetta enough!) and delicious, generously portioned fusion food. The Korean chicken in particular was amazing!
The Buji Bar is less than a two minute walk from Primark so would be a perfect option for a mid/post shop coffee or cheeky cocktail. (Just note the opening hours below). It’s also in between the Cosy Club and Revolution de Cuba so worth stopping by next time you’re in town for cocktails.
The Buji Bar, 6 Royal Building, Victoria Street, Derby, DE1 1ES, 01332 987 110
Currently shut Monday and Tuesday. Wednesday and Thursday – 5PM – 10PM, Friday, Saturday and Sunday 2PM – 11PM (food served until 9pm).
Fully accessible – no steps and fully accessible ground floor toilet.
Nearest car park is St James car park on St James Street. However, we parked in the Assembly Rooms and this was about a five minute walk away.
If you don’t want to dine in, there’s also an amazing takeaway menu – see their social media or website for more information.
Looking for more things to do in Derby?


WEDDINGS & LARGE EVENTS
Adaptability is at the core of the way we work. With our extensive knowledge and experience, we can provide a wide range of catering solutions for your corporate event so that, no matter the business, we work with you to create the perfect option.
Part of SNS’s founding ethos is their strong belief that a great party starts with fantastic food. They work with you to discern what will delight you and your guests, whether that’s finger food, bowl food, mini dishes, and canapé reception, and can always create a menu specific to your event.Delightful afternoon teas, clever canapés, bespoke buffets, or a luxury three course dinner we’re always happy to work with you to give you exactly what you are looking for.


PURA VIDA PATAGONIA follows a very good Argentine custom: the delicate preparation of each meal. Our outings feature a selected assortment of typical Patagonian meals, Argentine meat, vegetables, fruit, home-baked bread, and regional jams.
We take pride in the great culinary talent of our guides, who face the challenge of outdoor cooking head on. We place much significance in the health quality of our meals, in light of which all have low sodium content, and no frying is involved.
PURA VIDA PATAGONIA believes in the individuality of each of our passengers, and we have organized menus with special consideration to each diet. We can easily accommodate to your needs if you are vegetarian or have any other specific requirement in this regard.
No matter how far you may be from home, our guides will see that you leave behind all worries and blend into a natural world, enjoying a good meal at the end of the day, and in good company!
We appreciate the marvels of nature, and we are aware of the unique value of a good cup of coffee or mate by the lake soon after we get up, or of the loftiness of a simple but well-prepared lunch in the middle of the Andes.
Take a moment to read what our adventure-seekers have to say about our meals.


Shoreview at Lakewood Ranch Waterside is hosting its 2nd annual Shoreview Gobble Wobble Thanksgiving morning benefitting All Faiths Food Bank. Departing from the Shoreview amenity center.
Participants are asked to bring food donations or a check made out to All Faiths Food Bank to help those in need during the holidays.
A collection barrel will also be available in the Amenity Center starting November 22nd for non‐perishable food
For event flyer click here.


One cup coffee maker or often called as single cup coffee maker promises a piping hot and fresh coffee right when you need it. But will this type of coffee maker give you the cup of joe that you want and need to jump start your mornings? This is a good question that you need to answer.
Before you hurriedly go to the store and buy one for your home, you need to first know about the pros and cons of using this type of coffee maker.
One Cup Coffee Maker Disadvantages
Now, there are two things you need to consider before buying. One is that there are limited options when it comes to coffee. You have tons of available sources both online and offline if you choose to brew your own beans. But with the one cup coffee maker type, you will be restricted to coffees that are offered in pods, T-Disc, or K-cups. Are you up for this?
Second is that each cup of joe costs more. Did you know that brewing a cup of coffee with a single serve coffee maker costs more than $20? Just wow.
One Cup Coffee Maker Advantages
Those are just two disadvantages. The good thing is that the pros outweigh the cons. So let me enumerate the reasons why you need to buy a one cup coffee maker today.
- If you only need to drink just a cup of coffee every now and then or if you are not a heavy coffee drinker, then this is the type of coffee machine that will suit your needs. Why go for big and bulky machines if you only consume one to two cups per day? Right?
- Cleanup is a breeze. This is most suited to those who are always on the go or those who just hate to clean up after a mess. Well, who wants to take their time to clean after enjoying their coffee, right?
- If you don’t want to make a full pot of coffee or are just too busy to grind beans, then this is for you. You can still enjoy your fresh coffee even if it’s good for one anyway.
- Living alone? Not that addicted to coffee? Only want coffee in the morning? If you answered yes to these questions then, you know what you have to do.
- This is the best way to go if you live with others but each has different tastes in coffee. I mean, why make use of a 10-cup carafe if only one of you can stomach a particular coffee flavor or aroma?
In conclusion, starting your day does not have to be really tiring and messy. You don’t need to go to coffeehouses to get your morning jolt. Just take out your one cup coffee maker and brew for one. Less waste, less mess, and less hassle.
While it is true that there are setbacks to getting this type, its shortcomings are greatly outnumbered by its benefits.
Now that you know the advantages and disadvantages of owning a one cup coffee maker, are you considering buying one today?


Almond is one of the very popular nuts in the world. It is also called as king of nuts. It contains high nutritional value that other nuts. Especially for weak persons almonds make them strong and healthy. For students it helps to boost their brain power. It contains high medicinal value. Almonds are rich in copper, iron, phosphorus, and vitamin B. Many people common problem is eating almonds increase body weight. It is totally wrong thought. 25 grams of almond contains 16 k/cal. It will not increase your body weight. So add almonds in your daily menu are good for healthy life. I want to show you the most effective health benefits of almonds.
Effective Health Benefits of Almonds
Nutritional Value per 100 grams of Almonds
Protein – 19.5 g
Vitamin A – 2.0 g
Calcium – 250 mg
Sodium – 50 mg
Zinc – 3.7 mg
Iron – 3.9 mg
Magnesium – 260 mg
Manganese – 2.29 mg
Potassium – 740 mg
Vitamin E - 26.2 mg
Vitamin B1 (Thiamine) – 0.19 mg
Vitamin B2 (Riboflavin) – 1.4 mg
Vitamin B3 (Niacin) – 3.9 mg
Vitamin B5 (Panthothenic Acid) – 0.47 mg
Vitamin B6 (Pyridoxine) – 0.14 mg
Health Benefits of Almonds
Top seven health benefits of almonds for everyday healthy life.
Lower amount of insulin secretion is the major cause for diabetes. Chromium is important for insulin secretion. Almond contains higher amount of chromium. It helps to increase insulin secretion in our body. So Almond is very important to prevent and control diabetes.
Lack of memory power is the common problem for most of the people. Almond is rich in memory boosting minerals like Omega 3, Omega 6 and phosphorus. So almond is highly recommend for students and official workers to increase their memory power.
Take 10 almond nuts and soak it with water. Then paste the nuts and mixed it with milk. Add honey for taste. Drink every night regularly helps to increase sexual power for men.
Almond oil is suitable for all kinds of skins. It helps to cure dry skin, allergy and itching. Massage the particular part of affected area gives quick relief. Almond oil is best remedy for eczema and psoriasis.
Almond contains antioxidant that helps to destroy the cancer causing cells in our body. It also prevent from cancer.
Almond is rich in phosphorus and calcium that helps to increase bone growth for growing children. For children almond is the best food to neutralize their daily nutritional need.
Almond contains more amount of fiber that helps to prevent from digestive and gastric problems. It helps to increase the functioning of digestive system.
This post is helpful to you do not forget to share. Do you want add almond in your daily menu? How many of you realize the importance of health benefits of almond?


Organic Flax Seed - Super Food
Organic Flax Seed - Glutton free Super Food
Flaxseeds contain anti-inflammatory omega-3 fatty acids along with antioxidant substances called lignans that help promote hormonal balance in addition to several other benefits of flaxseed.
Benefits of flax seed include helping improve digestion, skin, cardiovascular health, cholesterol and hormone balance while fighting cancer and even sugar cravings — and that’s just the beginning!
Should you require larger quantity, please write to us at firstname.lastname@example.org