There is a saying: “You are what you eat”.
Blender: Recommend a commercial grade blender with variable or high power such as a VitaMix. Use of a standard blender may result in clogging or a stringy soup, however, cutting the vegetables into smaller pieces will often work.
Quantity: This recipe is for a 2 quart blender capacity. Reduce ingredients proportionally for blenders with a smaller capacity.
Serving: Serving size is generally 1/4 to 1 quart per person depending on appetite and whether other entrées are served with it.
The ingredients can certainly be added in any order; however, experience suggests that as the soup becomes thicker, some ingredients don’t blend as well. To thin the soup, simply add more water to your recipe. The following instructions are offered from experience.
Add water and spices (except salt and pepper) to empty blender and mix ingredients thoroughly. Add remaining ingredients one at a time, mixing thoroughly during the entire process or in between steps. Make sure to add each ingredient gradually and separately rather than stuffing them into the blender. This will allow the ingredients to get blended thoroughly. When adding the Swiss Chard, be sure to add only one leaf at a time to the blender with the stalk pointing up and the leafy part down into the blender. This helps to reduce splatter and allows the suction of the blender to pull the Chard leaf towards the blade.
Add Kale, Celery, Bok Choy, Swiss Chard (until blender is full), then add the Salt and Pepper, Avocado last
Taste soup and add additional spices as needed….. You are done!
The entire process of blending may take between 8 and 12 minutes, with the only cleanup being to wash the blender after serving.
Blender/Food Processor: Used to prepare pesto sauce.
Zucchini Pasta Maker: Use to convert raw zucchini into zucchini pasta noodles. Can use any other type of knife, peeler, or slicer that can convert zucchini into edible slices, slivers, or curls.
Quantity: This recipe will make about 1 quart of pasta and can be doubled or trippled as necessary.
Serving: Serving size is generally 1/4 to 1/2 quart per person depending on appetite and whether other entrées are served with it.
Wash and peel zucchini, then use zucchini pasta maker to convert zucchini into pasta noodles. Wash and separate basil leaves from stems. Add 1/2 of basil leaves along with pesto sauce spices to blender or processor as appropriate. Once spices are properly blended, add remaining 1/2 basil leaves and blend for desired consistency.
Place zucchini into bowl or vessel and use a knife to cut pasta noodles to desired length. Pour pesto sauce over noodles and mix contents together.
Food Processor: Used to prepare all ingredients in recipe.
Cake Pan: Spring-form type or other appropriate cake mold.
Quantity: This recipe will make 1 large cheese cake.
Serving: Serving size is generally a 1/16 to 1/8 slice per person.
Sprinkle coconut evenly on the bottom of cake pan. Blend crust ingredients to create a granular paste (you'll see when it starts to get 'crusty') in food processor and spread evenly on top of coconut layer. Blend cake filling ingredients in food processor and spread evenly on top of crust layer. Blend topping ingredients in food processor and then spread on top of cheesecake layer immediately or store for use when serving. Place raw vegan cheesecake in refrigerator or freezer until firm. It can take up to 45 minutes in the freezer to become firm.
For serving, remove cake from refrigerator or freezer, remove metal cake mold, and cut into desired slice size. Apply fresh topping if not already applied to cake.
Community Type: Sustainable
Conscious Principles: Spiritual
Construction Start: TBD
Construction End: TBD
Open to New Members: Yes
Application Required: Yes
Population Limits: none
Age Limits: none
Kids Without Adults: Yes
Community Decisions: Committees
Leadership Core: 100 to 200
Governance Rules: Yes
Financial Requirement: Voluntary
Labor Contribution: Mutual
Specific Skill Requirement: No
Living Quarters: Shared
Personal Pets: No
Food Production: Growing
Dietary Practice: Raw Vegan
Dining: Cafeteria Style
Disallowed Substances: Yes
Prescription Meds Allowed: No
Weapons Allowed: No
Education Style: Waldorf/Steiner
Economic: Compassionate Consum


Le pitstop suprême du Tour de France, Yorkshire
En Route of Stage 1 @ the 110km mark, Swaledale's best cafe is just East of Reeth less than 1km along the B6270 at Fremington
Call in, sit down relax and refuel!
We have a passion for really good food using local produce to offer great quality caf food ie. Soups, sandwiches, panninis and some simple favourites! We serve fantastic coffee, tea and a range of home made cakes that will have you mesmerised and struggling to decide on just one!
From our famous fantastic Bacon Sandwich to Bren's scrumptious Brownie there's many delights to choose from
This is what we mean by local:
Fruit and veg comes from our local Reeth market.
Our cheese supplier (again at Reeth market) has over 100 cheeses for us to choose from.
Pickles and jams are made here by us.
All our meat comes from a fantastic butcher in Wensleydale and cooked right here.
All our dry goods come from a Yorkshire Dales based food supply company.
All our cakes are made on site, our love is put into every serving
Our food is served in cyclist friendly relaxing environment with stunning views across Swaledale.
We are open daily from 9.30am to 5pm
Group enquiries are welcome, just give us a call on 01748 884908
email us: firstname.lastname@example.org
Dales Bike Centre is listed in:-
Cycling Weekly Top 10 Cycle Cafe's
'Bike Hub' top 20 cycle cafe stops in the UK
Homemade soup and a roll
A slice of our famous cake
A hot drink of your choice!
All for just £6.00
Every week Brenda bakes up a storm
with a 'Showstopper' of a cake
Regular Cakes you will see on our shelves:-
Chocolate Brownie (ours is renowned)
Coffee & Walnut
Brenda's home made Scones!
Fruity, seedy, spicy Flapjack
Sticky Plum Flapjack
Marrow & Pecan


NOW Foods Slimaluma® Plus Description
With Green Tea and Yerba Mate
Clinically Tested Caralluma Extract
Quality GMP Assured
NOW® Slimaluma Plus is a patented extract of Caralluma fimbriata, an edible succulent native to India. Slimaluma has been clinically tested for use in appetite control and weight management in conjunction with a sensible diet and exercise program. NOW Slimaluma Plus also includes Green Tea Extract and Yerba Mate for their energizing effects.
Suggested Usage: Take 2 capsules twice daily 45 minutes before meals.
Wheat, gluten free, soy free, milk free, egg free, fish free, shellfish free, tree nut free. Produced in a GMP facility that processes other ingredients containing these allergens.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 2 Vegetarian Capsules
Servings per Container: 30
Amount Per Serving % Daily Value
Slimaluma® Extract (Caralluma fimbriata) (Aerials) 500 mg *
Green Tea Extract (Camellia sinensis) (Leaf)
(min. 80% Total Catechins and 50% EGCg) (up to 2 mg of naturally occurring caffeine) 200 mg *
Yerba Mate Extract (llex paraguariensis) (Leaf)
(16 mg of naturally occurring caffeine) 200 mg *
*Daily value not established.
Other Ingredients: Cellulose (capsule), stearic acid (vegetable source), silica and magnesium stearate (vegetable source).
For adults only. Consult physician if pregnant/nursing, taking medication, or have a medical condition.
Do Not Eat Freshness Packet. Keep in Bottle


The Office of the Assistant President for Community Affairs at AAUP organized a workshop about culinary culture and French food, in partnership with the French Cultural Center of the French Consulate, the workshop hosted French media chef specialists Francois Roboth and Philippe Bourguignon, and the former general manager of Paris' most famous restaurants.
The workshop is part of the French Cooking Week in the Palestinian territories in its fifth edition.
The workshop was opened by the Assistant President of Community Affairs Dr. Iyad Dalbah, in a speech he welcomed the attendance, pointing out the importance of other cultures knowledge, assuring the benefit of networking between various international institutions and the university.
Francois Roboth gave a presentation about the French traditional and how it development in the last century, which witnessed the expansion of serving dishes, based on the different nationalities and multiplicity, which migrated from different parts of the world and settled in France, which has enriched the French kitchen and the variety of dishes and tastes, He said that the French dish was ranked the highest in the world, according to UNESCO reports, for their commitment of three meals a day in specific periods, in addition that the dishes include variety of essential ingredients, and exclude processed foods, low sugars, fats and salts that harm the health.
General Manager of the most famous restaurants in the Paris Mr. Philippe Bourguignon, talked about the distinctive taste and unique experience in food. He recalled his experience in hosting the world's most famous political figures, including the martyr Yasser Arafat, and the challenge he faced in the difficulty of bringing high-profile figures to one table and satisfying all tastes at a celebration where the Paris Economic Agreement was signed.
It is noteworthy that the French media delegation that’s specialized in cooking has a series of meetings and events in Palestinian cities, and will be followed by a series of workshops about the French bread, tasting cheese, French chocolate, and the preparation of a French dinner with a French and Palestinian chef.


Meal Plan & Restaurants
Week-Long Meal Plan At The University Club
The meal plan offered as part of the Summer Jazz Workshop Week-long Package is at The University Club. It is located about 1 block from the School of Music (very close and on campus).
Participants on the week-long meal plan can enjoy an all-you-care-to-eat catered experience.
Each menu will vary from day to day, and there will be various options offered. Having reviewed the venue and experiencing the food, we believe the menu should suit most people. There will be vegetarian and gluten free options for those with special dietary needs.
In addition to great meals, each day during lunch, you will have the opportunity to hear different jazz groups made up of the Jamey Aebersold Workshop Faculty. This is also a great opportunity to dine with the faculty and get to know them better as individuals, not just teachers.
The first meal will be Sunday evening, and the last meal will be Friday evening (the plan includes every breakfast, lunch, and dinner in between – 16 meals!). If you are arriving early or leaving late, be sure to bring some extra money for any meals not covered by the plan. If you choose to not sign up for the meal plan, you will still be able to buy your meals at The University Club. You can pay cash or use a credit card at the door, and eat with everyone else.
2-Day Sessions & 3-Day Mini-Workshops
There are no official meal plans offered for the 2-Day Sessions or the 3-Day Mini-Workshops. If you are looking for a place to get those meals on the weekends, there are several local restaurants located on the University of Louisville campus. all within walking distance.
Restaurants Near The University
If you choose not to dine at the University Club, or are looking for a place to get those meals on the weekends, there are several local restaurants located on the University of Louisville campus. all within walking distance.
• Noodles & Company
• Maria Mediterranean Grill
• The Comfy Cow (Desserts & Ice Cream)
• Home Run Burgers & Fries (very much like Five Guys Burgers & Fries)
• Qdoba Mexican Grill
• Jimmy Johns (Sandwiches & Subs)
• Quills Coffee
• China Inn
• Topp’t (Pizza & Salads)
• Mt. Fuji (Japanese)
• Taco Bell
• Papa John’s Pizza
• Twisted Taco


We had one of the few bid boards in the Seattle area that provided an opportunity for our customers to trade their collectables conveniently and securely. We no longer have the bid board because we can not have crowds of people at any one time in the store. We still have the buy it now board.
No More Saturday Coffee Klatch
Since memory serves us, we have always had a Saturday group that would meetup at the store for coffee, donuts, and comradery. After the Bid Board moved to Saturdays, the group got larger. Of course, this too had to discontinue because of complications of crowds during COVID-19.
Food Bank Dropoff
We are still collecting food items for the Burien Food Bank. Check your shelves for food items nearing their expiration date before comming in. You can drop them off in our store and we will make sure it gets to the food bank, The food bank will get it to someone who won't be letting anything set on their shelves for long.


SUMPTUOUS ASIAN & INDIAN CATERING SERVICES FOR WEDDINGS & EVENTS
“A DELICIOUS VARIETY OF CUISINE. EACH DISH WAS DISTINCTIVELY UNIQUE AND SERVED, WITH STYLE AND ELEGANCE.”
Exquisite Asian & Indian Catering in London,
Manchester & Across The UK.
When it comes to hiring eye-catching, flavoursome Asian & Indian catering services for weddings and events – Payal Events are renowned worldwide for providing such a variety of incredible Asian & Indian food that is as visually stunning as it is divine to the tastebuds.
Using fresh and locally sourced ingredients and incorporating all of our skill and expertise, our gourmet food is deliciously authentic. It is also prepared to the very highest of standards and cooked by our talented in-house chefs.
Specialists in Gourmet Asian & Indian Catering.
Classic favourites lie alongside contemporary creations. Chicken Makhani and Tawa King Prawns- one of our legendary signature Indian dishes-combine beautifully with a on-trend dishes like Masala Lamb Chops with Zeera Mash.
We also offer;
- a wide range of traditional vegetarian dishes,
- an impressive selection of breads
- a delectable array of sweets and confections,
You can rest assured that our menu is extensive and satisfies the most discerning palates – whatever the occasion.
Find out more about just some of the Asian-inspired cuisines available;
Asian & Indian Catering For Any Special Occasion
We especially delight in providing luxury Asian & Indian catering services to the various communities; our wealth of experience enables us to deliver regional and religious variations in these fine and rich cuisines and the subtle nuances that differentiate them.
If you have a wedding or special occasion coming up and you would like to find out more about our luxurious Asian and Indian catering options, then we would love to hear from you. You can contact us using the form below, or by visiting our contact page.


The Best Restaurants In Milan – A Guide For The 1st Time Visitor
A city of giant closed doors and spectacular interior courtyards, Milan is a maze and one has to live it both literally and figuratively to solve it. Round the year Milan has been a place to wrap up an extended Italy trip for many travellers. A country with its finest cuisines boasted globally, the restaurants in Milan offers some exceptional culinary experiences of their own.
Whether you’re on a long vacation or just to spend your weekend, the below mentioned restaurants in Milan have something unique on plates for you. Here you’ll find all from Italian cuisine to sumptuous surroundings.
Address – Via Gaetano de Castillia, 28, 20124 Milano MI, Italy
Housed in a 19th-century industrial building Ratanà is the only reminiscent of historical construction surrounded by a futuristic razed to the ground buildings. Contrasting its name that is a tribute to the old times and a nickname of a half-healer who cured the poor people is the restaurant’s modernistic menu.
Curated by a Milanese chef Cesare Battisti is Lombardy’s traditional recipes with modern tweak. The top highlights of the restaurant include arguably the best saffron risotto in the city and the often neglected freshwater fish that’s has turned out to be a mini-revolution in the city.
Address – Viale Vittorio Veneto, 28, 20124 Milano MI, Italy
If I say finding a good pizza is a tough task in Italy, then you would take it mockingly. Pizza is all about the number-one rule, the dough and not the toppings. This is what makes the Dry Milano’s delicate, flavourful stand out when it comes to pizza dough.
Go for a “less is more” approach and try the marinara, with just tomato sauce. Apart from pizza, the other half of its fame of this sleek, industrial-chic venue comes from the exquisite cocktails from the prohibition-era. Call ahead for you don’t wish to go people-watching as you wait in a line of beautiful Milanese.
Address – Via Pasquale Sottocorno, 6, 20129 Milano MI, Italy
At just 15 minutes from the historical centre, this understated yet stylish restaurant is where fashion meets local business. Its popularity can be estimated from the fact that every time you ask a local about where to eat, you will be directed to Giacomo.
Don’t be surprised if you are joined by celebrities like Giorgio Armani or Orlando Bloom enjoying Milan’s elegant cuisine. The restaurants celadon-coloured walls, bookshelves and a striking mosaic floor provide exquisite surroundings and create an ambiance worth to be marvelled.
On the menu is Italian inspired simplistic seafood that includes the linguine tossed with scampi and zucchini flowers.
Address – Via Panfilo Castaldi, 18, 20124 Milano MI, Italy
Joia opened its doors some 25 years back when even the idea of a gourmet vegetarian restaurants in Milan sounded like pure folly. In today’s fast blooming eateries Joia is still going strong proves a Michelin star holder.
Taking a path towards a vegan cuisine Chef Pietro Leemann’s recipes are inspired by the philosophy of “cooking as medicine” and tweaks it with some Buddhist wisdom. On the menu one can expect some usual delicacies but with a quirky twist making it exquisite.
Mangiari di Strada
Address – 20147 Milan, Metropolitan City of Milan, Italy
An onerous trek to the dreary outskirts of the city of Milan leads you to Mangiari di Strada. But believe or not your efforts to reach here will be well paid off at this paradise of street-food. On the menu is Chef Giuseppe Zen’s delicious gamut of street-food specialties that run all through the streets of Italy.
The top highlights include panino con lampredotto (a cow’s fourth stomach), Tuscany originated fried Neapolitan pizza, and a bean-and-sauerkraut soup from Trieste. Arrive early at this lunch only eatery as seats fill faster, particularly during the cooler months.
Ending with this food trail with many more still left to be uncovered I hope that these few restaurants in Milan shared were intriguing enough to set your feet on the land on Milan.


Coast Coffee Shop
An independent family-run coffee shop and café based in the village of Ewenny, a stones-throw from the beautiful Heritage coastline.
We're passionate about using high quality locally-sourced Welsh ingredients. Our food is freshly prepared, and our cakes are home-made daily complimented perfectly with our own speciality Coast coffee beans.
Welcome to Coast Coffee - East, Drink and Enjoy.
Get the latest updates
Follow us on social media for the latest updates, news and offers
Coast Coffee Opening Hours
Monday - Friday: 9.00am - 4.30pm
(Kitchen Closes at 3pm, Coffee & Cake available til 4.30pm)


Garlic Powder Vs. Garlic Salt – The Difference Plus Easy Recipes
Garlic powder and salt let you incorporate garlic into your food in a convenient and quick manner. They’re both easily found, and for that, they’re popular in American cooking.
But, you might be wondering, “What is the difference between garlic powder and garlic salt?”
The major difference between the two is that garlic salt contains salt, while garlic powder does not. I will help you understand the two forms of garlic and help you see the difference even more in a few seconds.
what is the difference between garlic powder and garlic salt in flavor?
Looking for the full flavor of pure garlic? Go for the powder. Garlic salt on the other hand, offers you more flavor than just plain garlic; it offers you the flavor of salt.
Can I use them interchangeably?
Garlic powder makes a fine garlic salt substitute; you can convert it to garlic salt. Remember, garlic powder has a pure garlic flavor. You can decide to add some salt of whatever kind, even table salt and soy sauce or miso paste.
Garlic salt, on the contrary, is not as adaptable as the powder. It has more than the flavor of pure garlic, and therefore you can’t use it as a substitute for garlic powder. If you add too much garlic salt looking to give the dish a potent garlic flavor, it might become a little too salty.
Between garlic salt and garlic powder, which one is healthier?
Keep in mind that garlic salt contains salt while garlic powder does not.
The problem with salt is that it’s associated with various health issues. First, high salt levels elevate the blood pressure and increase your risks of developing heart ailments and stroke. Furthermore, it has been associated with stomach cancers.
Apart from that, doctors believe that salt increases bones’ calcium loss, causing osteoporosis.
Now that garlic powder doesn’t contain salt, it’s viewed as the healthier option.
Which meals are more suited for garlic salt and which ones are more suited for garlic powder?
Garlic powder is an awesome garlic alternative and keeping in mind that garlic is one of the world’s most popular flavors, the powder provides a convenient means of adding garlic flavor to food. Garlic powder is perfect for meat (smoked or grilled) and thin soups. You can also use it as part of a salad dressing.
With salt, garlic salt is less adaptable. Nonetheless, you can scatter it over cooked food as a finishing salt. Garlic salt is also a great seasoning for popcorn, veggies, and fries.
How to Make Garlic Powder at Home
Making garlic powder at home is amazingly easy and quick. Whether you buy whole garlic or grow it at home, making it into powder is a fine means of preserving it and adding flavor to food swiftly.
The best part is that it’s easy to store it. All you need is a jar and a good lid.
So, here’s how to make garlic powder at home:
- Garlic cloves
- Peel the cloves and slice them.
- Put the slices into a food dehydrator or into an oven and set it to 150 °F. Let them heat till they’re dry. If you can crush the garlic effortlessly with your fingers, then you know it’s really dry.
- Let the garlic cool down before grinding it with a spice or coffee grinder. A mortar and pestle or a food processor would also do.
- Transfer the powdered garlic to an airtight jar and store it in a cool, dry place. Ensure that you shake the container every day for a week after making it. That way, you will distribute any remaining moisture uniformly through the powder so mold does not grow.
Additional Tips for Making Garlic Powder at Home
- Garlic powder is a spice that’s worth having at hand and very soon, you will find that making some at home is easy, and it saves both time and cash. Here are a few tips to help you get the best results:
- Make it when it’s garlic season. Though you can get garlic throughout the year, the finest, freshest sort is found only at the end of summer and at the beginning of autumn.
- Prepping the cloves is the part that consumes most time. To make the process a bit easier and quicker, just cut out the cloves’ tough ends first then peel the garlic.
- Looking to keep the smell of garlic out of your house? Make the powder out on the porch.
- If possible, avoid using your coffee grinder to crush the garlic, as it’s hard to clean and expel the smell of garlic afterwards. Consider purchasing a separate grinder for spices or use a different equipment all together.
- Reuse your old spice jars rather than purchasing new spice jars for the garlic. This way, you’ll save some cash. All you need to do is stamp a sticker on the jar with the spice’s name (garlic powder) and the date of manufacture (the date you made it).
How to Make Garlic Salt at Home
Do you have some garlic powder and some salt in your cupboard? Then there’s no need to waste money buying garlic salt. In this article, I will show you how to make it easily at home using just salt and garlic powder as ingredients.
Mix up 3 parts of food salt of whatever kind with 1 part of garlic powder in an airtight jar. Store the jar in a cool, dry place. Don’t forget to label the container so you don’t confuse it with other spices.
It’s as easy as that, and you can make as much or little as you like while definitely saving lots of cash.
You may also like our other articles:
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Dozens of Tex-Mex restaurants sprang up in Paris, and the trend spread across Europe and on to Bangkok, Buenos Aires and Abu Dhabi.
Tortilla chips, margaritas and chili con carne are now well-known around the world." --- Houston Post, 6 part series, all online: Los Angeles Times Cookbook: Old Time California, Mexican and Spanish Recipes  History & evolution: Recommended books: America's First Cuisines, Sophie D.
329-330) About churros "At every Spanish festival or carnival, one is sure to find a huge cauldron of bubbling oil where Churros are quickly fried, shaped into loops, and threaded into reeds that are then knotted for easy carrying.
They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.
About bunuelos "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America.
In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.
80-1) [1970s] "In the good old days, Texans went to "Mexican restaurants" and ate "Mexican food." Then in 1972, The Cuisines of Mexico, an influential cookbook by food authority Diana Kennedy, drew the line between authentic interior Mexican food and the "mixed plates" we ate at "so-called Mexican restaurants" in the United States.
Kennedy and her friends in the food community began referring to Americanized Mexican food as "Tex-Mex," a term previously used to describe anything that was half-Texan and half-Mexican.
With the help of her friends, she quickly identifies a few possibilities: Need a cuddle?
For the rest of the world, "Tex-Mex" had an exciting ring.
It evoked images of cantinas, cowboys and the Wild West.
Food historians tell us Tex Mex cuisine originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare.
Tex Mex, as we Americans know it today, is a twentieth century phenomenon.
In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.


About Yemen Ramadan Food Baskets
HELP PROVIDE RAMADAN FOOD BASKETS TO SUFFERING FAMILIES
The people of Yemen are experiencing the world’s largest humanitarian crisis. Famine and malnutrition affect 17 of the 30 million population. For just $35, we are providing sustenance for a family of six for one month; reaching places like Raymah and Hajjah, Saada and Aljawf - difficult to access geographically, or due to security issues. It costs only 21 cents a day to provide 3 meals for someone. 7 cents for 1 meal.
Blessed by the Mercy of Allah SWT, we can feed people at an extremely manageable cost. The food baskets contain flour, rice, sugar, cooking oil, powdered milk, and dates. Please give generously. This is Zakat-eligible.


Establishing good habits can help your child avoid oral health problems, such as tooth decay and gum disease. Our Liverpool Dentist have listed a helpful question and answers list below to help you identify ways in which you can protect your children's teeth.
Caring for teeth from a young age can mean trouble free teeth for life
Can I let my child have sweets?
Most children want sweets, but you can help prevent problems by making sure they don’t eat them often and encouraging them only to eat their sweets with a meal. This way, your child avoids the extra acid caused by eating sweets between meals. Try not to give sweets or sweet drinks as rewards.
What are the best snacks to give my child?
The best snacks are fruit and raw vegetables. Try tangerines, bananas, pieces of cucumber or carrot sticks. Other good snacks include breadsticks, crackers, rice cakes and plain popcorn.
Should I let me child have fizzy drinks?
No. Fizzy drinks contain acids that can affect the enamel on your child's teeth, making it thinner.
What are the best drinks for my child's teeth?
The best drinks for children over one year old are water or milk. Cows' milk is not suitable as a drink until your baby is 12 months old. Use full-fat milk (whole milk) from the age of 12 months to two years. Semi-skimmed milk can be introduced from the age of two, as long as your child is a good eater and growing well for their age. Skimmed milk doesn't contain enough fat, so is not recommended for children under five. Fruit juices contain sugars and acids, so it's best to have these only at mealtimes and use a straw. If your child is thirsty, it's better to give them water than to encourage a taste for sweet drinks. Try to avoid giving babies fruit-flavoured 'baby juices', and never give them in feeding bottles. Fruit juice is not suitable for babies under six months.
Will milk at bedtime damage my child's teeth?
Water is the best drink to give at bedtime, but if you do give milk, don't add anything to it. Chocolate-flavoured drinks and milkshake powder usually contain sugars, which can increase the risk of decay if given at bedtime.
Our Liverpool Dentist is happy to discuss any concerns you may have about your child's oral health. Please contact us.


According to the Centers for Disease Control, more than one-third (36.5%) of U.S. adults have obesity. Being obese is defined as a health issue, not a personal flaw. There are good reasons for that. Obesity-related conditions include heart disease, stroke, type 2 diabetes and certain types of cancer, some of the leading causes of preventable death.
The estimated annual medical cost of obesity in the U.S. in 2008 (the most recent published study I could find) was $147 billion; the medical costs for people who are obese were $1,429 higher than those of normal weight.
It isn’t any surprise that obesity is linked to over consumption of sodas, high fat fast foods, and most of the processed foods you pull off the grocery shelf, coupled with sedentary life styles. Everything you read indicates the trend is to eat more and exercise less. In the name of convenience we load up our grocery carts without spending five seconds figuring out what we will be putting on our family’s dinner plates or in their lunch boxes. Convenient rarely adds up to healthy.
According to reports by the National Institute on Health, obesity in the U.S. has soared from four percent to more than 34 percent in the last 50 years. In an age when we can have whatever we want if we’re willing to work for it, the one problem we can’t seem to solve is obesity.
Some analysts project that in 20 years the cost to taxpayers for obesity-related illnesses will exceed $550 billion. Why? Because many of those who overeat unhealthy foods are in lower income brackets. They live in urban areas considered food deserts where access to fresh fruits and vegetables is limited. Fast food and convenience stores dominate the landscape. Even though many chain restaurants, like McDonalds, offer healthy choices, the big sellers continue to be fat and salt loaded burgers and fries, served with high-sugar sodas large enough to bathe in.
There are those who say, “People who eat too much have a choice; nobody is holding a gun to their heads to force them to eat a bag of chips instead of an apple.” Perhaps, but only if you can find an apple to buy. Yes, self-restraint is up to the individual. The reality is a generation of people who grew up on super-sized everything from burgers to Big Gulps. One eight-ounce serving of Coke may have only 97 calories, but the double or triple sized version has double or triple the calories. A single serving of chips (and what that constitutes varies from brand to brand) might be listed as 150 calories, but if you look closer there are 24 servings in a bag. Multiply that out and see what you get. How many times have you sat down to eat a “handful of chips” and before you know it, consumed half or more of the bag? This, by the way, is the very reason I rarely buy chips. The allure of that salty goodness is too hard to ignore, and allure is what the food manufactures are selling, from the packaging to the fat-laden contents. The more you eat, the more you want. Remember the commercial that challenges the consumer to “just eat one,” followed by the assertion that no one can eat just one? The hidden message is, “Eat all you want.” When we trick ourselves into believing the bigger version is just one serving we’re paving the road ahead with poor health and bigger waistlines.
Food and beverage conglomerates do have an interest in nutrition, I’m sure, but their bottom line is to sell you and me on buying more and consuming more. The consequence is a surge in the number of people — young and old — with health problems. Children 11 and 12 have the arteries of 45 year old men, and many are showing symptoms of type 2 diabetes. Efforts to control behavior through legislation are doomed to fail. Fighting obesity requires moderation in consumption, better food choices, regular exercise and a commitment to good health. The added benefit is a longer life.
Despite being in a rural area, Las Vegas (New Mexico) is not a food desert. Most people have access to fresh fruits and vegetables. Whether that is the choice made is another matter. San Miguel County has a high rate of people diagnosed with type 2 diabetes in a state that ranks number 10 across the country in that category.
Living a healthy lifestyle is a personal choice. There is plenty of help for those who want to take charge of their well being. Whether you are tuning in to an exercise video on www.sparkpeople.tv or trying out the Mediterranean Diet, making good choices will lead to better health.
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Our retreats are designed to be suitable for complete beginners, as well as regular yoga practitioners.
We will give you the support and encouragement to bring these practices home with you to integrate into your daily life.
During the retreat we encourage consideration and respect for everybody who is here, and there is a sense of community, consideration and fun within the group.
All classes, meals and outings are optional, and it is perfectly fine if you would like to spend some or more time just by yourself.
However, it is difficult to resist the enticing social aspect on our retreats.
Our vegetarian food is of the highest standards, and Dave hand picks very talented chefs to prepare our food with fresh locally sourced organic ingredients, and using creative ways to prepare our famous vegetarian food.


With extensive experience, both Donato and Mimi have delighted our guests with their skill in a wide range of cuisines. Special dietary requirements are welcome and catered for upon request.
At The Grand Ballroom we are dedicated to not meeting, but exceeding our customer expectations. We source only the highest quality of food and produce to ensure the finest food is delivered to the plate every time. All of our package prices are based on your menu selections. By tailoring your menus we can make sure that you get the best price possible without compromising on either the quality of food or service.
Surround yourself with elegance and exceptional service that will give your wedding that extra touch. Blending modern sophistication and the traditional values of hospitality, in a welcoming environment, the team at the Grand Ballroom will make sure you have a truly amazing day, whether your wedding is an intimate ceremony or a lavish family celebration, a relaxed cocktail party or a fully-seated formal event.


About Al Mandi & Al Madhbi House
Al Mandi & Al Madhbi house restaurant is an Arabian cuisine which is considered as one of the leading Restaurant in Abu Dhabi. Our creative meals are not only Arab-inspired , but also encompasses savory tastes of Arab culture.
Interestingly, you can grab and gather with friends to bide your time in our traditional dining services in all of our branches. Further more, our restaurants offer family style food such as Mandi chicken, grilled chicken, rice, desserts and classic salads.
The restaurants sponsor around 130 employees with different nationalities. Our staff and attentive servers hail from international backgrounds, and are fluent in Arabic, English, Urdu, Malayalam and Hindi. We welcome guests from all over the world at Al Mandi & Al Madhbi House and we offer wide variety of authentic meals.
• Being Mindful of our Customers and our staff Coinciding with our family values, we will treat both our customers and staff in a manner in which we ourselves would want to be treated (or better!)
• Gratitude “An attitude of gratitude” shown to our customers, employees and vendors because without their input, service, labor and time, our business would not be here without them!
• Our Service Provide the warm and friendly service expected from a family-style restaurant creating an informal, comfortable environment which will make the customers satisfied and want to return again and again.
The primary objectives of the business plan of our restaurant are:
- To be the premier home-style restaurant in Abu Dhabi.
- To provide quality meals at reasonable prices with exemplary services.
- Keeping the restaurant tidy in our consideration.
- Offer delivery services for the surrounding areas.
Our Mission is to provide a unique and relaxing dining experience – similar to dining at home. We will strive to achieve this goal by:
- Providing menu items incorporating with quality ingredients at reasonable prices.
- Treating each and every one with dignity and respect.


Credit to Anik for the idea of using fat-free cottage cheese instead of fat-free ricotta (which we couldn't find), and to Adele for making me a Ciabatta of different design last week, which inspired me :)
Later will come a proper update, of recent events and things, but now I have to study, so this is all you get for today!
2 servings (and 5 Weightwatchers Points, if you're interested)
- Sundried tomatoes (a small handful per person), strained and chopped up into bite-sized chunks (save the oil on the side, and capers if desired)
- 1/2 Ciabatta loaf (about 5-6 inches long)
- 2-3 cups Baby spinach leaves, washed and dried
- 1/3 cup Pine nuts
- 3 Tbsp fat free cottage cheese
- 1 tsp ground basil
- Preheat oven to 350 degrees Farenheit. Cut Ciabatta loaf like a sandwich, and spread open-faced onto a baking sheet.
- Mash basil into cottage cheese, until chunks of cheese are small and basil is mixed throughout. Drizzle oil from strained tomatoes over loaves. Pile on top spinach (removing stems if desired), and distribute tomato chunks, (capers if desired), and small dollops of cottage cheese mixture evenly over tops.
- Place on middle rack of oven for 15-20 minutes (when bread has just started to toast around the edges, and spinach has wilted)
- While baking, toast pine nuts over low-medium heat, stirring constantly, until light brown on both sides. IMMEDIATELY remove from heat and set aside. (Note: these burn VERY easily, so you must stir constantly and remove no more than 60 seconds after nuts begin to darken).
- Remove ciabatta from oven and sprinkle with pine nuts. Serve!


Yes, today is our 4th wedding anniversary! We went out to dinner at Outback, where the meal took forever. The cook didn't receive it, so we were offered soup or a salad, which we really didn't want. we finally got our meal, which was very good. I got a fillet and Kevin got the fish of the day, mahi mahi. When we got home I was surprised to find a bouquet of roses on the kitchen table. They are gorgeous as you can see. I can't decide which picture is better, so I'll post them all.
Also, here is a picture of us that was taken last month at my cousin Amanda's wedding.


If you haven’t tried raw red cabbage slaw before, now is the time to do so! This crunchy and slightly sweet side is perfect during the winter and will keep you coming back for more.
Red cabbage is one of my favourite surprise discoveries so far. Sure, I was familiar with the cooked dish that is frequently seen on German lunch tables.
But beyond that, I was at a complete loss about how to use up a big head of red cabbage.
In this article, I will show you a delicious way of using up extra red cabbage as a crunchy red cabbage slaw. Mixed with delicious walnuts and sweet raisins, it’ll keep you coming back for more.
Red cabbage slaw
The original recipe recommends blue cheese as a topping. But so far, I haven’t been brave enough to even buy it. Hence, my recommendation is making this recipe without the cheese.
But if you would really like to up the protein in this crunchy and delightful slaw then feta cheese is a great option. Or blue cheese, if you like it.
This beautiful salad with its vibrant colors keeps really well for quite a few days, even when mixed with the dressing. My husband feels it actually gets better after a few days.
Red cabbage slaw in a jar
You can easily turn this recipe into a salad in a jar: Add a quarter of the dressing ingredients to each four 16-oz, wide-mouth mason jars. Now add the raisins and walnuts. Finally, fill up the jar with shredded red cabbage. If you like, top with blue cheese or feta.
Now you have a quick grab-n-go lunch sitting in your fridge, ready to take to work. Just shake it vigorously for a minute to mix up the ingredients and lunch is served.
However, this slaw gets even better once it had a chance to sit and marinate for a while. So you might as well mix up a big batch (minus the optional cheese) and then divide it up between your jars. Add the cheese as a separate topping to extend its life in the fridge.
You might also enjoy:
Massaged kale salad with apples & cranberries
The Simple Balance Tip
If your food processor comes with a blade for thin slices, shred the entire head of cabbage in one go. Packed into resealable freezer bags, this shredded cabbage will keep for a few days.
Use it to whip up a single portion of this crisp and delightful slaw. Or just add a handful of the colorful shreds to any other salad you prepare.
There are, however, seasons in life when there’s no energy left for that sort of undertaking. In this case, buy pre-shredded red cabbage. And enjoy the fact that someone else made a living by shredding it for you.
Either way, if you are looking for a break from your regular side dishes and good old green salads, go ahead and give this beautiful slaw a shot.
I promise you won’t regret it.
Are you interested in more articles that aim to help you take some of the pressure off of everyday life and be able to enjoy it more fully? Then go ahead and sign up for my newsletter:
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Our customers tell us that we offer delicious food, excellent service & punctual deliveries!
Our food is made using only the finest fresh ingredients and everything is prepared on the morning of your delivery.
You can choose from a stunning selection of sandwich platters, roll and wrap platters, buffet, canapés, salads and much more.
We also have a selection of gluten free, dairy free and vegan options.
We deliver throughout Edinburgh to large and small businesses, private functions, corporate offices, charities, and hospitals.


45 Taiwanese foods we can't live without
From mountains of flavored shaved ice to chicken cutlets as big as your face, Taiwanese eating always comes with superlatives
Taipei travel essentials: passport, cash, extra stomach.
Small eats, and a lot of them, are the big thing in Taiwan.
The culinary philosophy here is eat often and eat well.Sure, there's the internationally accepted three-meals-a-day dining format,but why be so limited when you can make like the Taiwanese and indulge in gourmet snacking at any time of the day?
The Taiwanese capital, Taipei, has around 20 streets dedicated to snacking.
Every time you think you've found the best streetside bao, the most incredible stinky tofu or mind-blowing beef noodle soup,there's always another Taiwanese food shop that surpasses it.
The island's food is a mash-up of the cuisine of the Min Nan, Teochew and Hokkien Chinese communities, along with Japanese cooking.It's a culinary love-in with diversely delicious offspring.
Arguments about the best food on Taiwan risk ruining relationships and lifelong friendships.
Food: it's serious, it's respected, it's all excellent in Taiwan.
Food that's almost as big as your face.
35. Hot-star large fried chicken (豪大大雞排)
According to a Taipei Times’ report of 2011, Taiwanese devour more than 250,000 fried chicken cutlets a day.
Piled atop each other, that would make a chicken cutlet tower 10 times as tall as Taipei 101, the island’s tallest skyscraper at 508 meters.
Go to Hot-star for the original oversized chicken cutlet.
The enormous slice of meat, as big as your face, is very moist with a crispy crust. A generous coating of five-spice powder and pepper gives it a kick.
Starting as a small counter at Shilin night market, Hot-star is now a Taiwanese food franchise present in Hong Kong, Malaysia and Singapore.
Hot-star Large Fried Chicken (豪大大雞扒), Shilin Night Market, Jīhé Rd, Shilin District, Taipei City


Culinary and Food Production
• The Culinary Arts Program and the student-run Culinary Arts Cafe is a comprehensive, hands-on approach for students interested in pursuing an education in the culinary arts or obtaining a job in the food service industry.
• Prerequisites to the program are as follows; completion of Food and Nutrition and Careers in Food and Nutrition; a strong desire and willingness to participate in a small group environment, working closely with classmates and on an individual basis to complete all aspects of a working, professional, kitchen.
• Students learn basic food preparation techniques, safety and sanitation procedures, food costing, ordering/purchasing and menu design. In addition dining room etiquette, different service techniques and customer service are covered.
• The school community can order meals to go and request catered events via the Culinary Café program.
• The Culinary Class Room is truly a hands-on learning environment. We welcome constructive feedback from our customers and respect special requests and criticism. Come down, relax and enjoy an affordable, delectable meal.


Slow-cooked Lamb Tagine: DELIVERY FRIDAY 22nd JANUARY
Organic West Country lamb marinaded for 24 hours in Moroccan spices then slow-cooked with squash, carrots, tomatoes, chick peas and dates. Serves one very hungry person or two lighter meals.
Serving suggestion in the photo is with cous cous with toasted almond, pomegranate and herbs, sold separately.
Mustard (please note that despite highest production standards this product is not produced in an allergen-free environment)
Can be refrigerated until expiry date. Freeze on day of delivery for up to three months and defrost before heating
Oven or microwave until piping hot, let rest before serving
Goes well with…
Cous cous with toasted almond, pomegranate and herb (order separately, not included)


What better way to excite your party guests than to serve yummy Spider Web Dip with Spooky Tortilla Chips? I have yet to try this recipe, but I might just do it this GPD, it sounds delicious and looks so easy.
Spider Web Dip
1 package (8 ounces) cream cheese, softened
1 jar (8 ounces) prepared salsa
1/2 cup guacamole
2 tablespoons sour cream
*Place cream cheese and salsa in blender or food processor container; blend until almost smooth.
*Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2 inch border. Place sour cream in small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in circles over guacamole. Run tip of knife through sour cream to make "spider web".
Spooky Tortilla Chips
3 packages (12 ounces each) 8-inch plain or flavored flour tortillas
Salt to taste
* Preheat oven to 350 degrees. Spray baking sheet with olive oil nonstick cooking spray.
* Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Discard scraps.
* Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt.
* Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
Makes about 90 chips.
Recipes from Frightfully Fun Halloween Crafts & Cooking


Aug 30, 2015· These Butter Crunch Cookies are an all time favorite my mom used to make! They’re buttery, chewy and loaded with homemade toffee! So you guys, these cooki They are so so good They’re, thin, chewy, buttery and basically perfect I know ,
Make your own cashew butter with just a few simple ingredients, a food processor and 10 minutes! Plus, we’ll walk you through how to make it creamy or crunchy in this cashew butter recipe And best of all, no added sugar or other additives involved Enjoy! With a spoon, spread on a piece of bread .
Butter a baking sheet, and set aside Melt margarine in 2 quart saucepan Add sugar, and stir over medium heat until sugar dissolv Stir in water and the corn syrup Cook ,
Apr 03, 2019· Crunchy peanut butter fans are more likely to have skydived, ran a marathon, and filed their taxes late, while smooth peanut butter stalwarts have booked more spontaneous trips, gotten more .
To make the butter crunch mixture, melt the butter in a saucepan Remove from heat and stir in sugar, corn syrup, and water Cook, stirring occasionally, until the mixture reaches 300 degrees on a .
Old-Time Butter Crunch Candy Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare This one's ,
MaraNatha No-Stir Crunchy Almond Butter, 2 pack, 12 Ounce MaraNatha No-Stir Almond Butter is the perfect way to enjoy the great taste and natural goodness of almonds - no need to stir! We pick only the finest almonds from select California orchards, roast them in small batches to perfection, then grind them to a chunky texture
Jul 10, 2018· CRUNCHY SLIME - Most Satisfying Slime ASMR !! * This video is purely fan-made, if you (owners) want to remove this video, please contact me through email "[email protected]" or the YouTube .
This flaky candy, from Nicole Haley of Mirracole Morsels, combines layers of crisp caramel, creamy peanut butter and crunchy peanuts Incredibly, it takes just 20 minutes to make and the only .
Innovative Butter Crunch #ImpossiblyCrunchy Fairytale 0:16 48,339 Views Innovative Butter Crunch Innovative Butter Crunch 0:13 48,041 Views Snow Tha Product BUTTER , Innovative Butter Crunch Videos Innovative Butter Crunch English (US) Español Português (Brasil) .
Homemade Bread and Butter Pickles Recipe Of course not all bread and butter pickles are the same Most all have a good flavor, some just varying in sweetness or maybe given a spicy kick But the real test for me is the crunch The make-or-break factor for my favorite pickles is all about a great crunch
Butter Almond Crunch I always draw rave reviews for this buttery, melt-in-your-mouth candy From the coconut bottom layer to the chocolate drizzled on top, it's a winner all year-round
Loading Video, Butter Pecan Donuts Recipe courtesy of Sarah Sanneh , Roll the donut in the butter crunch, making sure to completely cover all sid This recipe was provided by a chef .
Watch the video to learn how to make Reese’s Peanut Butter Captain Crunch Bars! Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Mar 23, 2019· Café Tips for making this Easy Buttermilk Butter Crunch Cake Because this is a one-bowl, no-mixer recipe, the butter should be VERY soft Leave it sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter
May 28, 2017· Wondering how to make peanut butter? You only need one ingredient and a food processor or high-powered blender to make this homemade peanut butter! So much cheaper than store-bought peanut butter and only takes a few minut With a how-to recipe video
Jan 04, 2018· It’s crunch time! Butter Crunch Ice Cream returns to stores beginning today Enjoy a bowl of this tasty vanilla ice cream loaded with chunks of crunchy chocolate peanut butter candy Available in the half gallon and pint siz # bluebellicecream # bluebell # icecream # buttercrunch
Aug 29, 2018· Butter slime - Most Satisfying slime ASMR Video Compilation subscribe to this channel for more satisfying slime asmr videos compilations I made this ,
In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly Set aside 1/2 cup Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened Beat on high for 2 minut Stir in 1/4 cup each chocolate and peanut butter ,
Mar 31, 2019· Peanut Butter Crunch Cupcake ($549) It’s not terribly exciting to look at on the outside It does come in a cute little cardboard sleeve, though, to give it a bit of color Peanut Butter Crunch Cupcake ($549) The top certainly smells like Butterfingers Peanut Butter Crunch Cupcake ($549)
Classic Crunchy Peanut Butter Cookies are slightly soft in the center but loaded with roasted peanuts They’re a must for anyone’s cookie repertoire and are perfectly easy and transportable for ,
Oct 13, 2011· Nana makes this delicious holiday candy every year during the Christmas season and it's well-loved by all who have been lucky enough to try it Now you can m.
GLUTEN FREE NUTS & SEEDS: NutZo Keto Butter is a crunchy blend of coconut, Brazil nuts, almonds, pecans, macadamia nuts, flax seeds, chia seeds & a hint of Celtic Sea Salt Perfect for low-carb, vegan, paleo & keto lifestyle VEGAN NUT BUTTER: Our keto butters have no added sugar & ,
Nov 23, 2015· Instructions to make Miracle Peanut Butter Crunch, which taste just like Butterfinger candy Get the recipe at Food & Wine
Add a crunchy kick to your morning toast or afternoon snack with the Extra Crunchy Peanut Butter from Jif With 7 grams of protein per serving, you'll feel great about indulging in this classic peanut spread Spread the crunchiness onto toast, enjoy alongside apples or add to ,
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Apr 30, 2019· How to Make 3 Ingredient Peanut Butter Cooki My 3 Ingredient Peanut Butter Cookie recipe is truly as easy as 1, 2, 3, meaning you can whip up some happiness on any old day This recipe is pretty much magic, made with just 1 cup of peanut butter, 1 cup of sugar, and 1 egg The 1 to 1 to 1 ratio really makes this recipe easy to remember
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Our cattle feeding operation, where the Woodview Wagyu cattle are hosted, is ISO 22000 accredited, ensuring that our cattle are treated humanely and mitigating the risk associated with feeding and medicating of animals. At the core of this accreditation is our world-class Electronic Identification System (EID), which records every detail during the life cycle of every animal, facilitating the traceability of the meat from farm to consumer.
Our Sparta Beef plant, where all Woodview Wagyu cattle are slaughtered and processed, is FSSC 22000 accredited and subjected to stringent health and safety measures. Fully recognised by the Global Food Safety Initiative, the FSSC 22000 accreditation demonstrates Sparta’s and Woodview’s commitment to ensuring world-class health and safety standards. Traceability through our EID system continues throughout our vertically integrated operation up to the deboned packaged product. The Sparta beef plant is certified Halaal by SANHA and NIHT.


Are Electric Cookers Better than Manual Cookers? The term electronic defines technology being used to make less human efforts. Technology upgrades the way to cook, way to eat healthy food and provides so many other benefits.
It took time, extra work, and extra precautions to cook food perfectly in a manual or old-fashioned cooker that had to be maintained and kept off the gas fire for close to 15 to 30 minutes.
If you are purchasing a pressure cooker always and wondering about the craze for an electric pressure cooker, then we are here to let you know the reality difference between an Electric Pressure Cooker and a Regular (normal) Pressure Cooker, so you can form the right decision for your modern kitchen.
Table of Contents
Are Electric Cookers Better than Manual Cookers in India?
Whereas a digital electronic cooker has a digital interface with some feature buttons that allow you to program the cooker yourself to choose from a variety of cooking methods.
Cooking methods include pressure cooking, slow cooking, browning, sautéing, and even keeping warm. You select the appropriate cooking methods and the cooker will automatically start performing the method.
So, follow these steps to choose between an Electric Cooker and a Pressure Cooker.
- Pick a cooker that is simple to operate and clean.
- Always go for options that require less time and energy to prepare food.
- Is the electric cooker more energy-intensive than the gas pressure cooker?
- Taste both meals prepared by both cookers and go after the healthy one.
It is considered that manual cookers are easy to use & more risky, whereas electric pressure cookers or electric cookers are hard to use & less risky. So, before using this pressure cooker, follow the instructions to disassemble the units and installations, etc.
So, when it comes to electric cookers versus normal pressure cookers, it is our responsibility to check which one is better in terms of features, cooking process, use, and most importantly cleaning process.
So, electric pressure cooker versus a regular (traditional) pressure cooker, what are the common cooking differences?
Check the cleaning section in the user manual or watch the YouTube videos that show the cleaning process of the electrical pressure cooker.
So, before you judge a cooker in terms of greatness, it is important to read to instructions and become familiar with various cooker parts.
Electric digital pressure cooker Versus Normal Pressure Cooker
The crucial question, though, is whether to choose an electric pressure cooker or a stovetop cooker.
We wish we could just tell you as straightforward the answer like yes; you should buy this or that. But, it depends on what you cook and how experienced a person are you in the kitchen.
Because of its many features, you are requested to learn before using the cooker. Many advanced features keep cooking to the next level. Additional features such as levels of warming food, time cooking, and alarm cooking.
An electric pressure cooker is a full-featured kitchen appliance. It sautés or browns the food, pressure cooks it, and keeps it warm; some do much more. The cooker may be positioned at any height for simple access and automatically turns off after cooking. Some models come equipped with a cooking delay timer that starts the meal before anyone gets home.
Pressure normal Cooker features that electrics cooker can endure for years, pressure cookers can last for decades since they can withstand more heat and pressure than electrics.
Electric cookers have warm levels, High, Medium, and Low, just like stovetop cookers do. But, they are different in aspects of safety & risk.
A stovetop or normal cooker Pressurize food by storing gas & letting it escape through the whistle. However, the electric pressure cooker uses heating elements, temperature, inner pot, and electricity to heat food.
A pressure cooker does not have any safety safeguards that could stop it from exploding. The safety feature of the Instant Pot or an electric Pressure Cooker prevents explosions and keeps your kitchen smelling deliciously of food.
FAQ, that Represents an Electric Cooker Versus a Normal Pressure Cooker.
While these are common cooking questions, you might find that electric pressure cookers are more advantageous than normal gas pressure cookers. But, going through these frequently asked questions about which cooker is better in terms of cooking, safety, and taste of foods, you will be sure which to buy and which do not.
Which makes a healthy & tasty food?
It’s an obvious reason for purchasing a cooker. Because we purchase cooker for quickly cooking but in keeping it tasty and healthy.
Normally, foods that are cooked with the help of steam, gases, or reek are well in taste, properly cooked, and high in nutrition. And, now those foods are cooked with electric heating elements that turn food’s nutrition burned.
Which is safer and easier to use, the Electric Cooker or the Pressure Cooker?
When using a regular cooker to prepare food that contains gases or steam process, the cooker can explode if the whistle used to release the gases is broken.
A pressure cooker can be used anywhere in the kitchen whereas an electric cooker can be utilized where the socket is.
However, it’s crucial to know which to choose before making purchases: an Electric Cooker or a Pressure Cooker.
Does an electric cooker destroy nutrition? Like Wonderchef Instant Post Electric Cookers are normally made with Stainless steel metal and use the steaming method to cook your meals, which is a healthy technique to preserve nutrients. Since it is built of stainless steel rather than the aluminum used in conventional or regular cookers, it does not react with hot water, resulting in food with a good taste.
Even though both cookers offer essentially the same cooking methods, they can have one thing in common that determines a better choice for you.
An electric cooker ensures fast cooking in less time. Using an electronic cooker, people can speed & level up their cooking methods. It is convenient and more pleasurable when it comes to the modern kitchen. An electric cooker uses less energy than a regular cooker and uses an amount of gas to cook quickly.
In summary, an electric cooker consumes less energy (electricity) while producing eatable foods as opposed to a traditional cooker, which consumes more energy (gas) while producing a nutritious, delicious, and healthy meal.
Is there any meal different or taste different when cooking in an Electronic Cooker or Pressure Cooker?
The Prestige Electric Cooker is wise to purchase. Unlike an electric pressure cooker, which uses electricity to cook food, a regular cooker uses natural gas and boiled water. Many researchers found that cooked food is healthier than boiled food.
It is wise to purchase goods. Unlike an electric pressure cooker, which uses electricity to cook food, a conventional cooker uses natural gas and boiled water. Cooked food is healthier than boiled food, according to many researchers.
The heat is important for cooking. The heat level in an Electric Cooker is limitless and can achieve a high heat level whereas a pressure cooker gets heat from a stove’s limited fire burner resulting in cooking taking longer.
So let’s conclude the topic or debate that shows Electric Cookers versus Regular Pressure Cookers in India, which is the right choice for your modern kitchen. We are glad to show the important aspect of these two small kitchen cookers and hopefully you able to make an intelligent decision whether you buy an Electric one or go for a Manual cooker.


Address: 2 Scott St, Branxholm TAS 7261
Book Direct with the Owner at Casa Pinocchio with Restaurant Gold Coast in Branxholm, for all your restaurant and Food Reservations.
Best Italian food in Tassie
Recommended by friends to go here and have been back twice in my visit to Tassie. The ambience and service could not fault. Loved all the homemade food,the antipasto is a must to start. Very surprised to find a restaurant of this standard in such a small town. Could not fault the whole experience and recommend anyone who enjoys Italian food this place is a must visit whilst in Branxholm! Thanks again for a wonderful experience!
Restaurant Gold Coast welcomes Casa Pinocchio in Branxholm TAS 7261, we provide a friendly relaxing restaurant and bar. Casa Pinocchio is a great place to unwind with a cold drink, an ideal place to watch and forget about the hustle and bustle while you enjoy a freshly brewed coffee or a snack from our specials menu.
Is Casa Pinocchio in Branxholm your property on Restaurant Gold Coast, please claim your listing and subscribe to update your contact details and receive your phone calls and emails from your clients.


What Are The Popular Japanese Foods? Japanese cuisine is a rich and diverse one, with many different foods that are popular in Japan. In this article, we will take a look at the most celebrated dishes from the country’s history and introduce you to some of the best-tasting foods from its shores.
Japanese cuisine is a rich and diverse one, with many different foods that are popular in Japan. In this article, we will take a look at the most celebrated dishes from the country’s history and introduce you to some of the best-tasting foods from its shores.?
The first thing to know about Japanese food is that it is incredibly diverse. There are regional styles of cooking all over the country, and even within regions there can be pronounced differences in what is popular. Some of the most well-known Japanese dishes include sushi, ramen noodles, tempura, udon noodles, and yakitori skewers. Each has its own unique flavor profile and can be enjoyed in a variety of ways.
1: Sushi The Popular Japanese Food
As a sushi lover, there are few things in this world that can make my mouth water more than the sight of a fresh piece of sushi. And while there are many types of sushi to enjoy, some of the most popular Japanese foods include:
Sashimi- This is simply raw fish sliced very thin and served with soy sauce and wasabi. It’s an incredibly delicious way to start your meal and is often paired with rice and pickled ginger.
Umeboshi- These are plump, sour plum-sized balls made from pickled ume fruit. They’re usually served cold with rice and soy sauce, but can also be used in soups or as a condiment for sushi rolls.
Inari Sushi- This type of sushi is made from sweetened bean curd filled doughnut shapes that are then rolled in shredded nori seaweed. The filling can be anything from cooked chicken or vegetables to ice cream or chocolate sauce.
2: Tempura The Popular Japanese Food
Tempura is a popular Japanese food that is made from battered and fried seafood or vegetables. It can be enjoyed as a snack or as an entrée. Tempura is often served with dipping sauces, such as soy sauce or wasabi paste.
The batter for tempura is made of flour, water, and salt. The batter is poured into a deep fryer and then heated until it begins to thicken. Next, the seafood or vegetables are added and battered until they are coated in the batter. Finally, they are fried until they are crispy. Tempura can be enjoyed both cold and hot.?
Tempura is often served with dipping sauces, such as soy sauce or wasabi paste.? Soy sauce is typically used as a dipping sauce for tempura because it has a mild flavor and doesn’t overpower the other flavors in the dish.? Wasabi paste can also be used as a dipping sauce for tempura because it has a strong flavor that complements the other ingredients in the dish.
3: Yakitori The Popular Japanese Food
Japanese cuisine is known for its variety and innovation, and yakitori is no exception. Yakitori is a type of Japanese grilled chicken that typically consists of small pieces that are skewered on a stick and then grilled over an open flame. Yakitori can be eaten as a snack, as part of a meal, or as part of a drinking ritual.
Become increasingly popular in the United States in recent years, with establishments such as Yakitoriya Los Angeles and Torisoya Seattle serving up some of the best examples available. While yakitori can be found at many different restaurants, the best ones are definitely worth seeking out.
4: Ramen The Popular Japanese Food
Ramen is one of the most popular Japanese foods and it is easy to see why. It is cheap, filling, and easy to make. Ramen can be made with a variety of toppings, including chicken, shrimp, pork belly, and vegetables. Some people even add eggs to their ramen for an additional layer of flavor and texture. Ramen is a great option for a quick meal on a budget or for when you want something simple and nutritious.
5: Yakisoba The Popular Japanese Food
Yakisoba is a popular Japanese food that is made of wheat flour, salt, and water. The food is traditionally served with soy sauce, vinegar, and chopsticks.
Yakisoba is a popular Japanese food that is made of wheat flour, salt, and water. The food is traditionally served with soy sauce, vinegar, and chopsticks. The dish originates from the northern region of Japan, specifically from the city of Matsumoto. Yakisoba typically consists of a thin layer of seasoned dough that is simmered in a broth until tender. Some variations include adding vegetables or meats to the soup before boiling it down. After cooking, the noodles are typically served chilled with soy sauce and vinegar on the side.
6: Okonomiyaki The Popular Japanese Food
Okonomiyaki is a savory pancake made from flour, water, and a variety of ingredients such as cabbage, pork, shrimp, and egg. The pancake is cooked on a griddle or frying pan until it is golden brown and bubbly. Okonomiyaki can be served with a variety of toppings such as mayonnaise, ketchup, seaweed flakes, bonito flakes, and tempura bits.
In Japan, okonomiyaki restaurants are common and often crowded. Many people order the pancake as part of an entree rather than as a separate item.
7: Tonkatsu The Popular Japanese Food
Tonkatsu is a Japanese dish that is made from pork cutlets that are breaded and fried. The dish is most popular in the Kansai region, but it can be found nationwide in Japanese restaurants. Other popular Japanese foods include sushi, ramen, yakitori, and oden.
Tonkatsu is often compared to the French classic, steak tartare, as both dishes involve finely sliced meat that is then seasoned and served raw or cooked. Tonkatsu has a delicate flavor that can be enhanced by dipping it into soy sauce or wasabi prior to frying.
8: Tsukemen The Popular Japanese Food
Tsukemen, which literally means “dipping”, is a popular Japanese food. It consists of noodles dipped in a soup or broth, and typically served with toppings such as chicken, beef, shrimp, vegetables, and eggs. Tsukemen can be found at most Japanese restaurants, and is also popular at home.
9: Ika-Soba (Squid Rice) The Popular Japanese Food
There is no one definitive answer to this question as different people have different preferences, but some of the most popular Japanese foods include sushi, sashimi, tempura, and ika-soba (squid rice). Ika-soba is a type of soup that typically contains boiled squid in a soy sauce and dashi broth base. It can be served hot or cold and is often eaten as part of a meal. Although not all people are fans of ika-soba, it remains one of the most popular Japanese foods due to its simplicity and versatility.
10: Menchi Katsu Curry The Popular Japanese Food
When it comes to Japanese food, there are many options that are popular. From sushi to ramen, there is something for everyone. But when it comes to the most popular Japanese food, it has to be menchi katsu curry. This dish is made up of pork cutlets that have been breaded and then deep-fried until they are crispy and delicious.
It is then served with a creamy sauce made from onions, garlic, and curry powder. Menchi katsu curry is a popular dish not only in Japan but all over the world as well. It is always a hit at any gathering because people can enjoy the delicious flavors without having to worry about anything else except for their meal.
These are some of the most famous and widely enjoyed dishes from Japan. If you’re ever in the country, be sure to try them for yourself!


Fruit Juice Homogenizer
Leveraging on the capabilities of our skilled workforce, we are continuously manufacturing & exporting Fruit Juice Homogenizer that is developed with stainless steel. Our offered products are used at food and beverages industry to mix the suspended particles of fruit juice. These products are inspected on well-defined parameters of quality, in order to offer flawless products at the customers end. Further, clients can avail these products from us in various specifications. The pot body of this Fruit Juice Homogenizer is welded by imported three-layer stainless steel plate.
12-A, Chinai Baug Estate, Dudheshwar Road, Ahmedabad, Gujarat, 380004, India


The various Neemrana properties, located all over India, offer fresh products available in that region. Our local cuisines with a different palate experience are for gourmets who travel with their taste buds – and also enjoy eating with their eyes!
At The Verandah in the Forest, broadly, we serve Indian cuisine with a few Continental or Oriental dishes at random, to suit a range of tastes and palates. Italian and Chinese dishes are often added to enrich the range of buffet spreads.
The meats and vegetables are procured on a regular basis. We prefer not to deep freeze our foods for long durations or for non-seasonal offering.
Should you desire to taste a special dish or have a particular preference, you can certainly make a request at the previous meal, and the chefs will try and please you.
“The Verandah also bakes its own biscuits – which are flower-shaped and with just the right amount of sweetness. If you are staying there for a while, do give the cook a day’s notice to prepare a chocolate cake. He can whip up the most delicious delights – in the creamy and sponge varieties, something all Verandah loyalists have patronized again.”
- Upper Crust Magazine
“Our delicious three-course dinner awaited in the connecting room, Malet Hall. It was served on a candle-laden dining table which could have seated at least 23 more people. The Barr House is probably the nicest place to stay in Matheran and, given its British and Parsi history, the most appropriate. It has super food, and excellent service. ”
- Ashima Narain
“If one ever designed to live the life of a Merchant Ivory film this is the place to come....! The service was wonderful. The four course meals were splendid. Compliments to the Chef.”
- Anay & Gul Goswamy
“Came here for the second time. Wonderful experience. The dinner was the high point of the stay, Would love to come back for a longer stay.”
- Kedar Sohani
“Enjoyed my stay very much. Food was excellent, especially the Indian lunch. Keep up the good work to maintain the property and the beauty of the building. Will recommend you!”
- Miriam Forestier
“The care we received at this wonderful colonial bungalow has really made our week-long stay a special experience. The continental dinners were particularly excellent. The Chef and his team did a fantastic job. We hope to visit again.”
- Rinku Dutta
“We had the bestest Italian food ever! The service was extremely personal, yet not very intrusive. The staff was great and the property the best we could get in Matheran. Please stay the same, and do not ever spoil the place by having a TV in the premises! God bless you guys!”
“Thank you for a wonderful stay. We greatly appreciated the excellent food and attentive service. We will recommend The Verandah to our friends, and we look forward to returning.”
- Paul Smith
“Thank you for a great stay. The location and building are lovely and it’s very peaceful. The service has been excellent and the food amazing – lots of it too! Thank you!”
- Emily & Philip Brown
“An excellent preservation of architectural style which is rare to see let alone stay in. Very courteous staff and great food. Compliments to the Chef. Please maintain the place the way it is.”
- S. Ramann
“Leaving with a heavy heart. Can’t have enough of the place......it’s so wonderful. The staff is very efficient and courteous. Would love to come back and stay longer. The food was also outstanding. Half tempted to eat a meal before leaving! Fantastic experience. All the best! Cheers!”
- Shuchi & Kapil Seth


Making gefilte fish is, quite frankly, a pain in the ass. I've done it, so I know of what I speak.
Even my grandmother z"l would agree.
She & I both got lazy in our old age and re-cooked the store-bought stuff,
which turned out surprisingly well & fooled everyone. Basically,
you prepare the pot as though you were making the fish from scratch,
but dump in the contents of a couple jars of Manischewitz's finest.
Re-cooking fixes the flavors enough to make the pre-made fish palatable.
Start by putting six cups of chopped onions at the bottom of a large pot. Save the peels.
Add six carrots, sliced.
Then add one sweet potato, peeled & quartered.
With no one watching, retrieve a couple of jars of gefilte fish in jelly from their hiding place.
Dump the contents into your pot.
Appreciate how modern technology has just saved you hours of grueling, smelly work. Think of the generations of
women before you who started with carps in their bathtubs.
Now comes the tricky part: You must slip out of your house to dispose of the empty jars without getting anyone's attention.
With the evidence disposed of, now is a good time to invite your family into the kitchen to see what a balabusta you are. Making
gefilte fish from scratch—could you be more of an eishet chayil?
OK, you've been flattered enough. Back to work! Just a few more steps remain:
Salt & pepper the fish cakes.
Tie up leftover soup greens (dill & parsnip—you did make your own matzo ball soup, right?) and add to pot.
Add the onion peels, wrapped up into compact packages.
Finally, add water.
Cover the pot and cook for two hours.
After about an hour of cooking, take off the lid and baste the fish cakes. Rotate which cakes are on top so all have a chance to brown.
Remove the fish cakes and arrange in a flat container with the carrots, sweet potato, and liquid.
Put the container in the refrigerator until cold.
Serve to your appreciative family. Let them heap more praise on you.


By Hank Poore, PRC Blogger
I went to Chicago last Wednesday through Saturday for the beginning of Spring Break. I was there for a doctor’s appointment but we had fun also.I went with my mom and my sister.The first day we went up to the Willis Tower. I went out on something called the Sky Deck. It was all glass and it sticks out from the side of the building. But our favorite thing to do in Chicago is eat. We ate at Quartino’s, Yolk, Doc B’s and RPM Italian, which is my favorite.
Yolk is a breakfast place and I always get the Oreo pancakes. We go there every time we are in Chicago and we always have to wait. It’s that good! Doc B’s had some killer guacamole and I had a noodle bowl with shrimp that was really good.But my favorite of all time is RPM Italian-this is our third time eating here! I had truffled garlic bread, bucatini and some of my mom’s and sister’s food. Their favorites are the crispy artichokes, King Crab bruschetta and other pasta dishes. It is so good – it’s like Italian on drugs!
Communicators In Action


Coffee, coffee, coffee. Our premier roasting partner has the knowledge and has been small batch roasting for a combined 45 years of experience. We have the capability to roast 10 million pounds annually, with the ability to match your quality specifications. We’re proud of what we do and are dedicated to providing the richest aromatic and flavorful coffee for your enjoyment.
"Roasting coffee is an art form and we continually challenge ourselves to perfect our craft."
We believe in roasting coffee and having fun! And National Coffee Roasters is a unique concept in the industry. In the end you, the customer, have control of your coffee program. From marketing, to pricing, to quality control. We will work with you every step of the way.
Roasting coffee is an art form and we continually challenge ourselves to perfect our craft. Our coffees are cooled and hand packed immediately after roasting to ensure freshness. Our 100% Arabica beans are carefully selected and purchased directly from plantations around the world. We have been buying, grading, roasting and cupping for 45 years. The result is “The Finest Coffee in America” awarded by the Fine Food and Beverage Federation.
We utilize Probat roasters to slow roast our coffees. We air cool (and never quench) the beans and run them through a de-stoner to remove foreign articles that are inherent in green coffee.
We employ 5 form/fill/seal machines that produce fractional packs – .5 oz to 16 oz, and square to round and rectangular filter packs – .4oz to 2.5oz that satisfies a myriad of applications. We also feature 2 Rossi pod machines capable of producing 45mm espresso pods and 61mm brew pods.
Why National Coffee Roasters?
Customers judge coffee by the packaging, even before they taste it. A professional looking product will not only increase sales by evoking confidence, but also presents a polished impression.
Marketing, marketing, marketing. Professional marketing tools boost enthusiasm and confidence. Plus, our sales tools have been proven to dramatically reduce the time it takes to close deals. Through our experience, and with local and national companies, three truths consistently prove themselves invaluable.
- Coffee Packaging
- Product Menu
Buyers want quality, flexibility and simplicity. We will develop a custom product for you, whether it is private label, Café Classics, Donut Shop Classic, Marley Coffee, or our premier roaster coffee; we have the exact product that will work for you. We are excited about building a long term partnership with your company.
Over 45 years roasting, sales, service and operations. Our expert cuppers can match blends and profiles to existing specifications for easier transitions.
NCR has what you are looking for: origins, exotics, blends, flavors, fair trade organics, decaf, whole bean, pods, frac pack, vending, in-room and espresso.
National Coffee Roasters are private label experts with national branding and marketing services.
C-Market basis and NCR contract pricing available.
A coffee roaster you can trust must has the proper certifications. It is necessary for the confidence and credibility you need in a roasting partner.
It starts with being passionate about coffee...to us that is foundational. We not only enjoy it as a beverage but we want to understand it from the tree to the cup.
It's not enough to just be passionate though....you have to have the experience and knowledge to create great coffees. That means sourcing the right coffees, creating the perfect blends for our family of coffees and then roasting them to perfection. To be expert at this craft demands a commitment to consistency and excellence.
Otherwise it is just....coffee.
WE ARE PASSIONATE ABOUT COFFEE!


Add some seasonal flavor and aroma to your drinks with our Mulling Spices during the Autumn and Winter seasons. Some beverages you can add your mulling spices to are hot apple cider, mulled wine, red wine, glögg, wassail, hippocras. You can also make mulled maple syrup or mulled apple cider vinaigrette!
Our Mulling Spices are Organic and come in a 4 oz glass jar with high quality, beautifully designed labels. These spices make a great holiday gift! There’s a lot you can make with mulling spices.
Mulled Maple Syrup:
Simmer 12 oz of maple syrup in a saucepan. Add 1 Tbs. of our organic mulling spices to a tea bag (make sure to close it). Place the tea bag in the saucepan and simmer for 5 minutes. If you don’t have a tea bag, you can pour the mulling spices directly into the saucepan with the maple syrup, then strain the spices after they are done simmering. Store spiced maple syrup in the refrigerator up to 2 weeks. Serve warm with your favorite breakfast, pancakes, waffles, oatmeal etc.
Mulled Spiced Tea:
Add 6 oz of water and boil to 212° Fahrenheit. Pour desired amount of our mulling spices to the boiling water. Steep for 4-5 minutes.
Mulled Apple Cider Vinaigrette:
Simmer 16 oz of apple cider vinegar in a saucepan. Add 1 Tbs. of our organic mulling spices to a tea bag (make sure to close it). Place tea bag in the saucepan and simmer for 1 minute. Remove saucepan from heat and let it stand for 3 hours. Remove the tea bag, then serve the apple cider as a Vinaigrette for your salads. Store up to two weeks (no refrigeration necessary). If you don’t have a tea bag, you can pour the mulling spices directly into the saucepan with the apple cider vinegar, then strain the spices after their done simmering.
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As we have said before, anything is a piece of art!…even food! Just make your plate look nice and it will look like a painting doen by an artist!…
A huge thanks you to the blog: Things I’ve Learned http://katzbe.wordpress.com/ 🙂
I have been a college student for three years, and through my eating habits, it shows. During college I have learned how to live off of lunch meat sandwiches, canned ravioli and Chipotle. Though I love all three of those things, I was kind of scared that if I didn’t start learning how to feed myself like a grown-up soon, my habits of living off of two-minute meals and takeout would carry on until the point where it was far past socially acceptable. With that in mind, I came up with my first skill I wanted to learn in my Things I’ve Learned challenge: how to not cook like a college student.
- Cook a home-cooked meal at least once a week
- Try to cook a variety of different styles/dishes
I want to emphasize that my cooking goal was to learn how to make reasonable homemade meals. With that in…
View original post 89 more words


Gibson, Dunn & Crutcher has advised Japan’s Zensho Holdings on its $621 million acquisition of UK-based restaurant chain Snowfox Group, which was represented by DLA Piper.
According to Nikkei, this is the largest acquisition for Zensho, a holding company that owns several restaurant chains in Japan. Snowfox is a global sushi platform offering Japanese food under four brands: Snowfox, Bento, Taiko, and YO!. The company primarily operates restaurants in the UK and North America.
The Gibson Dunn team was led by partners Scott Jalowayski, Till Lefranc, Michelle Gourley, Rachel Brass, Sebastien Evrard, and Sandy Bhogal.
Meanwhile, the DLA team was led by partner Yunus Maka, supported by partners David Smith, Matt Duncombe, Ruth Williamson, David Richardson, Paolo Morante, and Rachel Hamilton.


Pannela is sweet the way nature intended…
What is Pannela?
Pannela is a unique, healthy and refreshing drink made from panela (unrefined cane juice). To obtain panela, sugar canes are carefully washed and squeezed in tropical valley farms in Central and South America. This juice is gently evaporated with a natural process that involves no refinement or additives. The result is a natural, unrefined product that preserves all its minerals and vitamins and is naturally sweet.
Then panela is mixed with water, natural lime to obtain this great tasting and healthy drink. Pannela is 100% natural with no preservatives, no refined sugar or sweeteners added as well as caffeine and sodium free.
Pannela was inspired by a local beverage homemade in South and Central America. Also known as Aguapanela, Papelón con Limón, Raspadura or Agua de Sapo.
For decades cyclists in Colombia have used panela as their secrect energy source to excel in high demanding competitions worldwide.


The Dynamic Duo: Healthy Eating with Provinal® Purified Palmitoleic Acid (Omega-7) for Optimal Wellness
When it comes to nourishing our bodies, the significance of a well-rounded, healthy diet cannot be overstated. In the pursuit of optimal wellness, we often seek nutritional allies that can complement our dietary choices. Enter purified palmitoleic acid, a powerful monounsaturated fatty acid that, when combined with healthy eating habits, creates a dynamic duo to support overall well-being. Let’s discuss the harmonious relationship between healthy eating and Omega-7 supplementation.