Reducing the chyawanprash to a thick paste.
Last winter we decided to attempt a home-grown version of what is possibly the oldest recipe in the world – chyawanprash. “Prash” means jam, and Chyawan was an ancient Indian yogi, as the legend goes, from 10,000 years ago. Yes, four zeroes there, and don’t laugh. Increasing evidence is being found of large sophisticated urban areas that now lie underwater off India’s coasts. They may very well date back to the last Ice Age, before sea levels rose as the great glaciers melted.
But, I digress. Chyawan was getting on in years, and was given a young bride in marriage. A pair of herbalists concocted a rasayana, a blend of herbs in a fruit base to rejuvenate him so that he would be a suitable companion for a young woman.
Chyawanprash is a staple condiment in India, and the most popular ayurvedic product in the world. At first I was very skeptical about jam that cost around $15 a pound, but we purchased some, and were very impressed.
The purchased chyawanprash has a really bizarre texture, kind of like slightly sticky silly putty. It actually fights back when you insert a spoon and try to get it out of the jar. The flavor is unusual, but very pleasant in my opinion, rather like mincemeat pie with a whole lot of other stuff going on, including a lot of pepper.
Black currant was substituted for amla as the fruit base.
The primary ingredient in classical chyawanprash is amla (Indian gooseberry, Phyllanthus emblica), which is a very strong antioxidant, and has many other attributes beneficial to human health. I am sure there are folks who will say that without amla, chyawanprash is not chyawanprash. Whatever. Our goal was to develop an approximation – a rasayana in a fruit base with as many home-grown ingredients as possible, and amla is a tropical plant and simply does not grow here. However, we do have abundant black currants, which have much in common with amla – for instance, a high concentration of vitamin C and tannin. I picked and froze a gallon or so of black currants in July to wait for the other ingredients to be ready.
Worden grapes, hit by frost, and ready for jam. Yes, they live in a balsam tree. It was an accident.
The other fruit ingredient in the purchased chyawanprash (which we used as a rough guide) was grapes. By Equinox our Worden grapes were ripe enough for a batch. They are not seedless, but that’s a virtue, I think, for this application. I ran the grapes and frozen currants through the blender, skin, seeds and all until all particles were pulverized enough to be palatable in a paste. A lot of the nutritive value of these fruits is in the skin and seeds, so this way we keep all that in the mix. I have always preferred to not peel or strain fruits and vegetables unless it’s really necessary.
Ashwaganda can be grown here as an annual. It is perennial in milder climates.
The pulverized fruit was slowly simmered on the lowest heat possible, and the other ingredients prepared.
Chyawanprash typically has from 15 to 80 ingredients. Ours ended up with 20 ingredients. We found that we could easily grow or were already growing some of the major herbs involved: ashwaganda (Withania somnifera), tulsi (holy basil, Ocimum tenuiflorum), brahmi (Bacopa monnieri), tribulus (Tribulus terrestris). We make ghee (clarified butter) regularly from a neighbor’s raw milk, so that was easy, though we preferred go light on the ghee. We used purchased long pepper (Piper longum – this is a really important ingredient, though black pepper could be substituted), honey (we’ve not yet recovered from a bear devastating our bees), organic cane sugar, kudzu, cardamon, cinnamon, and clove.
Brahmi also can be grown as an annual here. It grows well in wet conditions. The photo was taken early in the season.
Tulsi or holy basil
Ashwaganda roots, tulsi leaves and flowers, brahmi leaves and stem tips, and green tribulus fruits were gathered fresh in early September, in anticipation of frost, which I feared might damage these herbs. The ashwaganda root was chopped up and tossed into the blender with the tulsi, brahmi and tribulus, with enough water to be able to blend them into a thick liquid. This was frozen in glass canning jars, then later (when the grapes were ready) added to the simmering fruit mixture.
Long pepper (Piper longum)
The purchased spices ground up and added to the mix were long pepper (in great quantity), cardamon, cinnamon and clove. We made substitutions for some of the herbal ingredients. Instead of the root of Indian elecampane (Inula racemosa) we used Inula helenium which we have growing. Foraged wild ginger (Asarum Canadense) was substituted for regular ginger (Zingiber officinale).
Elixir jam seems a perfect venue for other adaptogens and tonic plants and fungi, so to this batch we added the mushrooms turkey tail (Trametes versicolor) and chaga (Inonotus obliquus), and my own favorite, Siberian ginseng root (Eleutherococcus senticosus). These three we have growing in abundance.
In the future, we may add some others that are not yet as well established in our gardens (but show some promise), including fo-ti (Polygonum multiflorum), Schisandra chinensis, Rhodiola rosea, and Maral-root (Rhaponticum carthamoides).
The chaga was wrapped in a cloth, pounded with a hammer into small chunks, then soaked overnight with the turkey tails, chopped fresh eleutherococcus root and nigella sativa seed. Then I ran all these through the blender until smooth, and added the mix to the simmering pot.
Above, chaga, Inonotus obliquus
If you’re familiar with the flavors of some of these ingredients, I know it sounds like it would taste like a train-wreck in your mouth. But somehow there’s a synergy there that works. It tastes great. We sweetened it just enough to take the very sour edge off the fruit. The consistency is like apple butter, and the cooking of it is similar – it is reduced very slowly on very low heat, then when sufficiently thick, poured into glass canning jars.
Chyawanprash can be eaten simply as is (you only need a teaspoon or two a day), diluted with water for a beverage (hot or cold), eaten with yogurt, spread on bread, whatever – essentially you can consume it any way that you would use any other jam or chutney. It’s definitely more fun than swallowing a lot of capsules of dried powdered herbs!


I didn't think it was coming this year, but it's finally here...FALL! All of those wonderful feelings of the season are slowly making their way to the south - there's a slight nip in the air, leaves are rustling overhead and beginning to have that earthy crunch underfoot. We're outfitting our homes in cozy colors and layers, and kitchens can once again come alive with the flavors and scents of Autumn. One of the very best parts of fall in our home is the nostalgic and savory aroma of a roast, soup, or stew - drawing us to gather in the kitchen and around the table!
Whether you've got several hours to linger or need to get a hearty and satisfying meal on the table in about an hour, nothing is more rewarding or nourishing than a whole chicken, roasted to perfection with a bounty of root vegetables.
The humble chicken is transformed into a delicacy in none other than our Smithey Cast Iron Skillet.* By emitting and retaining a high, even heat, the Smithey helps our bird stay moist and delicious, while creating this beautiful golden, crispy skin.
And let's talk about those vegetables. The combination of chicken drippings, a little stock, and a splash of wine produce the sweetest, softest, most caramelized carrots, parsnips, and mushrooms.
Ok, so we've got the quintessential fall meal, perfect for a weeknight or weekend, now we need to pair it with the perfect wine.
Chicken has a pretty mild flavor and seems to pair well with a variety of wines, both white and red. But as Food & Wine points out, there is one wine that stands out above others - the Pinot Noir.
We paired our beautiful skillet creation with a 2017 Pinot Noir out of Monterey County, California. This Pinot's bright, fruity notes and underlying spiciness are an ideal match for the chicken's layered herbiness and vegetables' sweet caramelization.
This Pinot Noir is bottled exclusively by Dove Hunt Dog Winery for Scout & Cellar. Scout & Cellar is an e-commerce wine club dedicated to delivering 'clean-crafted' wine - wines produced from fruit grown naturally without synthetic pesticides and vinifed without modifications or added sugars. Those pesky additives are what alters wines' tastes and causes headaches and other adverse health effects. You can learn more about the 'clean-crafted wine' difference on Scout & Cellar's website. Or come out to our Sip-and-Shop on Thursday, October 25th, where we'll be tasting this Pinot Noir and three other wines from Scout & Cellars monthly sample set.
To take this dish to the next level and really play off the wine's sweet and spicy notes, we also made a grape agrodolce. Agrodolce is a sweet and sour Italian condiment made by reducing sugar or honey with vinegar and fruit. We added red grapes and yellow raisins (Figs would also be to die for...) some of our savory herbs, and bay to create an out-of-this world accompaniment for our already impressive chicken and roasted vegetable dinner.
Agrodolce is incredibly versatile. It's works wonders with similar dishes such as roasted pork, but it's sticky-sweet nature makes a great glaze for chicken wings. You can also serve it app style drizzled over fruit and cheese or as a dipper with a baguette.
And speaking of versatile, you need one of these handmade wheel-turned cheese stone's in your life. Talk about a beautiful way to serve appetizers or desserts! This stone is designed to heat evenly, too (Perfect for an oven-to-table brie).
*A Smithey Cast Iron Skillet ain't your big box or grocery store skillet. Compared to other mass-produced cast iron which has a rough, sandpaper-like cooking surface, Smitheys are honed down to a glassy. satin-smooth finish, making them virtually non-stick, right out of the box. Just an initial "seasoning" with a little oil over high heat, and you'll be on your way to great cooking. Sear steaks or fish, fry eggs, caramelize vegetables, bake a cornbread, and whip up a one-skillet wonders with abandon. Tonight, it's the perfect vessel for our chicken dinner.
- 1 whole roasting chicken, about 4-5lbs
- 4 carrots, sliced diagonally into even pieces
- 4 parsnips, sliced diagonally into even pieces
- 8-10 mushrooms, sliced
- 2-3 garlic cloves, minced
- olive oil
- Course sea salt
- Fresh black pepper
- 1 - 1 1/2 cups chicken broth
- 1/2 cup wine. We went with the Dove Hunt Dog Pinot Noir since that is what we're pairing with this dish.
- A handful (a few sprigs of each) of fresh savory herbs, including rosemary, sage, and thyme, roughly chopped.
- Preheat oven to 400F, convection roast (Or 425F, in standard ovens)
- Place carrots, parsnips, mushrooms, garlic, and half of the chopped herbs in the bottom of the Smithey. Sprinkle with sea salt and fresh pepper. Place the whole chicken on top of the vegetables.
- Drizzle and rub olive oil over exposed chicken skin. Sprinkle liberally with salt and pepper.
- Add stock and wine to the pan with the vegetables; pour a little over the chicken too.
- Transfer the Smithey to the oven. Roast for 45-50 minutes until meat thermometer reads 165F. (Insert thermometer into the thickest part of the chicken - usually the leg). Cover with foil to prevent excess browning while chicken finishes cooking.
- Remove Smithey from oven. Let rest for 10 minutes before carving. Garnish with remaining herbs.
- Serve with agrodolce sauce and Dove Hunt Dog Pinot Noir.


- This event has passed.
July 8 @ 8:00 am - 12:00 pm
ASPIRE TRP will host its annual fundraising breakfast Sunday July 8th from 8am to 12pm at the UAW Hall, 2615 Washington St., Waterloo. The breakfast includes pancakes, eggs, ham, sausage, biscuits and gravy, fresh fruit, coffee, milk and orange juice, just $10 for adults, $5 for children and children under age 4 are free. All proceeds from the Cowboy Breakfast will benefit ASPIRE TRP’s Camp Hope day camp program for children and adults with and without disabilities. For more information, or to purchase advance tickets, contact ASPIRE Therapeutic Riding Program at 296-0964.


Do we believe we are doing more than we really are?
By: Jai Faith
But I eat healthy! I exercise! I am just not getting results!
Is it possible to do all of the right things and not get results? Well, let’s take a look at “right things”. About two weeks ago, I ran into an associate while she was having lunch. Typically, I don’t pay attention to what a person is eating. Their choice is theirs as mine is mine. It wasn’t until she said, “ I am doing all of the right things including eating healthy but not getting results.” I just witnessed her eat a plate that was loaded to the edges with white rice and topped with about five pieces of chicken covered in gravy and washed down with juice. I confirmed she typically eats portions like that three times a day and attends a one hour group fitness class about 4-5 times a week. Her perspective was that rice is healthy and she was not starving herself so her body won’t store fat.
Perspective can get in the way of us truly achieving the goals we desire. We see a cup and think it is half full while the other thinks it is half empty. The same is true for creating a healthy lifestyle. Let’s address Misled Action. Thinking we are acting in a healthy way but misled by our perspective of healthy. Example: Not supersizing a meal at a fast food place. My friends, I hate to break this to you but it is still a fast food joint where the quality of food is just that… fast, cheap and quickly prepared. .
After that encounter, I did more research and I came across a study by CNBC’s Dan Mangan. He stated that Americans are less healthy than they think. He shared that Milennials (those between 18 and 34) think that having good eating habits and exercising regularly equals being healthy, however, 37% of them remedy stress through alcohol consumption. GenXers (those between 18 – 48) reach for unhealthy food when they are stressed.
When speaking with clients, I hear this perspective often. Where they share how they worked out, ate healthy and not sure why they are not hitting their goal. I dig and find that misled action has taken place down. Whether they ate out all week due to business meetings, even down to… “ I worked out more then usual so I deserve a few extra treats from Uber Eats.” We must take our blinders off. We cannot have a misled perspective.
Let’s combat some Misled Actions that are hindering your results!
Between Meal Snacks Gone Wrong: A mini meal should be less than 200 calories and light in sugar. An apple with 1 TBSP Natural Peanut Butter. Avoid endless bag syndrome where we are eating the apple but scooping the peanut butter out of the jar. It is easy to over consume the serving size that way. Let’s face it. 2 TBSP of Peanut Butter averages 190 calories where 140 of those calories come from fat.
Not including Alcohol Calories to Daily Calorie Intake: Unfortunately, a high percentage of people do great during the week and then sabotage their work but living it up on the weekends. Add the nightly glass of wine while cooking dinner and that is an self-inflicted ambush.
“I eat salad everyday” and cook with olive oil. What is in the salad? Creamy dressing? Olive Oil (1 serving of Olive Oil is 1 TBSP which averages 130 calories in that TBSP and 14 Grams of fat)? Don’t be misled by a few pieces of lettuce underneath dressings, croutons.
I believe looking truthfully at our daily and weekend habits will help us take small steps to clear up our perspective. Don’t mislead yourself or be misled by another’s perspective of living healthy. Research proper portions, learn to read nutrition labels or do what I do… get Legacy Fit Doral’s very own Nicolle on speed dial who knows all things healthy food. 🙂


GSNED is GMP+ certified
What is GMP + certification?
Animal feeding companies can switch to Good Manufacturing / Managing Practice. This regulation, better known as the GMP regulation, makes it demonstrable for companies that feeds and ingredients for food meet the legal requirements and extra-legal requirements agreed with chain parties. This scheme is particularly intended for food companies that sell residual products in the animal feed sector.
In order to be able to supply foodd companies and raw material traders, suppliers of food materials or raw materials established in the Netherlands must at least meet the conditions of the GMP regulation. GMP + is the certification for the animal feeding industry. It is not required by law, but the industry has opted for this certification to safeguard risks and to avoid risks to consumers. GMP + requires a quality system within the animal feeding company that ensures feed safety.
GMP + certification is possible for all links in the chain. From production to trade, storage, affreightment and transport. In this way, it is guaranteed at every step that the food continues to meet the safety requirements. In the case of GSNED, this concerns the GMP + B4 certification for our transport department. Through this certification we can demonstrate that we meet all conditions set by the certification authority and we guarantee quality for every load again so that you can leave the transport to us with confidence.


Your support and contributions will enable us to meet our goals and improve conditions. Your generous donation will fund our mission.
Zia is staffed by generous and caring volunteers who ensure our programs run
smoothly and provide nutritious and delicious food to Philadelphia schoolchildren. Head to our Contact Us page if you wish to volunteer, donate or partner with Zia, Inc.
Zia was started in 2015 when its founder partnered with a local elementary
school to cook for families in need. Zia has expanded to opening a food pantry in
that same school, providing 8-10 meals a month to almost forty member families.
Children who face food insecurity do not perform as well in school as their food-
secure counterparts. Zia (which means “auntie” in Italian) is a charitable
organization that aims to combat the food insecurity of children in an urban
educational setting so they have even more tools to get a great education,
launching them into successful and happy lives.
Our volunteers are able to deliver nutritious food weekly in a safe, socially-distanced manner. Now, more than ever, our member families face even greater food insecurity and your donations are invaluable.
Sign up to hear from us about specials, sales, and events.


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I may or may not have previously mentioned that I’m a sucker for chocolate made from Venezuelan cacao. Assuming it’s not poorly done. I’ll almost always pick up a Venezuelan-origin bar when I see one, and after hearing Candice discuss how divine Amedei’s bars are, I had to pick up the Amedei 70% Venezuelan single origin bar when I spied it at Biagio.
The bar features simple packaging, with appreciably more information about Amedei’s other offerings inside.
But for now, let’s focus on the chocolate inside this carefully wrapped package, a light-colored bar – so light that it nearly resembled milk chocolate – with a very strong aroma of bananas and smoke.
The flavor of this bar builds nicely, beginning with citrus and a hint of cherry, giving way to a notable banana flavor later on and a slightly bitter earthy note near the end. This complex, slowly-developing harmony of flavors is made possible by the long, slow melt that is quite smooth. No flavor is overwhelming, and the bar is just sweet enough to prevent the citrus notes from being overly sour.
Balanced and smooth. Divine. Find some of this.
Have you ever had a bar by Amedei? How was it?


Recipes for a Medieval Christmas Dinner
Holidays ("holy days") were times of great celebration and freedom from work in the Middle Ages. Although our forefathers often celebrated in ways very different from our modern traditions, the Feast of the Nativity, or Christmas, was second only to Easter in importance in the Church calendar.
As a thank you to all of the support and enthusiasm our patrons have shown us this year, we at Revival wanted to put together something fun and a little different for the holidays. And although an essay on medieval Christmas traditions would * no doubt * have been fascinating, it didn't really seem terribly festive. Since, our business is about relating to history through re-living it we decided that we could best relate the seasonal merriment of medieval people to ourselves through a medium that has always been mankind's way of celebrating good time - through his stomach!
With a little help from our resident medieval cookery maven, Jorg Bellinghausen, we are pleased to offer the following recipes for a medieval-style Christmas dinner. If your tired of turkey, ham or that same old roast, why not try a meal that would have brought a smile to the face of your Christmas guest six hundred years ago. Actually, if you and your guests are fans of good food and just a titch adventurous, we're pretty sure it will bring a smile to your faces today!
A very Merry Christmas to all and bon apetit!
Warm hypocras (medieval spiced wine)
1 bottle of really good quality red wine (Burgundy preferred; or use dry white wine, such as sauvignon blanc)
3/4 cup sugar (brown cane sugar preferred)
1 1/2 teaspoons fresh or dried ground cinnamon
1 1/2 teaspoons fresh or dried ground ginger
1 1/2 teaspoons round fresh or dried ground galangal (or, if you can't get galangal, an additional equal amount of ginger)
2 tablespoons of rose water (made from 1 drop purified essence of Roses on a cup of water)
Mix wine with sugar in a glass or stainless steel bowl, and add the spices. Let stand for at least two hours (over night is even better). Strain the wine through a double layer of cheesecloth; repeat several times until clear (However, if the hypocras remains opaque, this will not affect the taste) and rebottle the wine. Keep the hypocras in the refrigerator, and wait a couple of days before pouring.
Before serving, warm gently (be careful, do not allow it to boil)
I. Eggs in yellow sauce
8 large eggs, hard-boiled
8 tablespoons marmalade (get an English style bitter orange marmalade)
6 tablespoons hot Dijon mustard
4 tablespoons red wine
1 small shallot, peeled and finely chopped
Combine all ingredients except the eggs in a sauce pan, mix well and let simmer gently over low heat for about 10 minutes. If it gets too thick, add a tablespoon of water.
Peel and halve the eggs, put them on small plates and douse them with the sauce and serve.
II. Fish soup
1 whole pike or walleye (ca. 2.2 lbs), gutted, scaled and filleted (reserve head and bones)
1 quart of water
1 onion, peeled, halved and sliced
2 bay leaves
1 bunch of greens, coarsely chopped
2-3 tablespoons of butter
2 tablespoons flour
1 cup of tart white wine
1/2 cup cream
1 egg yolk
Sea salt and whole black peppercorns
Parsley for garnishing
In a pot, combine water, the fish's head and bones, onion, bay leaves, the chopped greens, salt and peppercorns. Bring to a boil and let it boil down for about 30 minutes until reduced to ca. 50% of its original volume. Strain broth through a fine sieve into a bowl, discard the rest.
In a large saucepan, melt butter over medium heat; add flour and cook for a 1-2 minutes, stirring constantly, until the roux is just starting to take up some light color. Add the fish broth; stir well to dissolve any clots. Bring to a boil, turn heat down immediately and let simmer on low heat for about 10 minutes. Cut the fillets into bite-sized chunks and add them to the soup together with the wine. Simmer for another 5 minutes. Remove from the heat. Whisk the egg yolk and the cream thoroughly and stir into the soup.
Adjust seasoning and serve immediately garnished with some freshly chopped parsley.
III. Venison pie with spicy morello cherry sauce
For the dough:
2 cups flour
2-3 eggs, depending on size
2 oz lard
2 tablespoons water
For the filling:
1 lbs venison
1/2 lbs veal
1/2 lbs bacon
1/4 lbs calf's liver
1 oz butter
3-4 tablespoons Armagnac or Cognac
4-5 tablespoons red wine
2 onions, chopped
2 oz unsalted pistachios, chopped
Sea salt and freshly ground black pepper
Butter for greasing
1 egg yolk
For the dough, combine all ingredients in a bowl and knead until you have a rather dry dough (It's important that the lard is *very* soft, almost liquid.) Cover the bowl and place the dough in the refrigerator for at least 1 hour.
Meanwhile, put half of the venison, the veal and the bacon through a meat-grinder set on medium-fine. Set aside. Cut the remaining venison into rather fine stripes.
Preheat oven to 390 F to 430 F.
In a pan, sauté the liver in the butter until slightly browned. Deglaze the pan with Armagnac and remove the liver (reserving the jus in the pan)and set aside. In the same pan, sauté the venison stripes, deglaze with red wine, remove the venison (reserving the jus in the pan) and set aside. In the same pan, sauté the onions until they are colored. Remove from the pan, reserving the jus.
Cut venison stripes and liver into small cubes and season with salt and pepper.
In a bowl, combine all the ingredients for the filling and the jus, mix well and generously season with salt, pepper and marjoram.
On a surface dusted with flour, roll out the dough and place into a buttered pastry pan, reserving some dough for the lid. Add filling and spread evenly. Moisten the rim of the dough with water, put on the lid and press the rims together well.
Pierce the lid several times with a fork and brush it with the whisked egg yolk.
Bake on the middle rail of the oven for about 90 minutes. Check whether it's done by sticking a wooden toothpick through the lid; if it comes out dry the pastry is done. Remove from the oven and let cool over night. Remove the pastry from the pan, cut into slices and serve with the sauce listed below.
Morello cherry sauce
1 glass of sour cherries (about 7 oz), drained (reserving the juice) and pitted
1 oz butter
1 tablespoon mild mustard
1 cup cherry juice
1 teaspoon cornstarch
Sea salt and freshly ground black pepper
In a saucepan heat the butter, add the cherries and stew for five minutes. Strain through a sieve into another saucepan, add cherry juice and mustard and let it boil up briefly while stirring constantly. Thicken with the cornstarch mixed with a bit of water, season with salt, a generous amount of pepper and a whiff of cinnamon. Serve hot or cold.
Dessert - Baked apples in wine:
4 large, sour cooking apples (if you can get Boskoop,
that's the way to go, Granny Smith is a no-no)
4 tablespoons red currant jelly
10 whole almonds, skinned and cut into slivers
4 teaspoons unsalted butter
1 cup white wine
4 teaspoons sugar thoroughly mixed with
1 teaspoon ground cinnamon
Wash apples thoroughly, don't peel them. Remove the core so that the bottom of the apples remains intact. Mix the jelly, sultanas and the almonds and stuff the apples with the mixture. Place a tablespoon of butter on each apple. Pour the wine into a casserole just large enough for all four apples, place the apples into the casserole and bake in the oven (pre-heated to 390 F/ 200 C) for about 20 minutes until the peel burst.
Remove from the oven, place each apple on a plate, sprinkle with the sugar-cinnamon mix and serve while still steaming hot.


by Overseas Development Group, University of East Anglia] in [Norwich, Eng .
Bibliography: p. 63-65.
|Statement||D. G. R. Belshaw.|
|Series||Discussion paper ;, no. 7, Discussion paper (University of East Anglia. School of Development Studies) ;, no. 7.|
|LC Classifications||S494.5.E8 B46|
|The Physical Object|
|Pagination||68 p. ;|
|Number of Pages||68|
|LC Control Number||78318341|
In this paper, the relationship between climate variation and crop output in Uganda for the period to is examined. The time-varying ARCH model of the crop production function is used to estimate the relationships. Analysis of the incidence of rainfall and temperature variation from the long-term average indicates that it is insignificant. The report analyzes economic and social conditions of Uganda and provides the forecast for the production data of major crops relevant to Ugandan agriculture, in addition to export and import prospects over the forecast period. The study clarifies that, currently, Uganda is not facing an acute food shortage or crop production crisis. Information from collected literature for Uganda to be used for crop modelling for Uganda A. Crop calendar, TSUM, sowing date and growth duration crop production, mainly sorghum. 01/04 30/04 5 days 30/0 6 30/09 Idem 01/0Sorghu m Mostly nomadic pastoralism, limited rainfed crop production, mainly. Area under crop production. Of the estimated Mha of land owned, only Mha arable, and only about 58% of the total arable land was under crop production in . Major food crops. Cereals. Cereal crops grown in Uganda include; maize, finger millet, sorghum, rice, pearl millet and wheat in that order of importance.
“Uganda’s agriculture sector may not be transformed overnight. But making the right adjustments now will be critical to realize the Vision ” With access to more finance, more efficient farming and climate-smart practices, the report says Uganda will be able to reach its potential in agricultural returns. Uganda Multi-Sectoral Food Security and Nutrition Project The overall Objective is to increase production and consumption of micro-nutrient rich foods and utilization community based nutrition services in smallholder households in project areas. Agriculture Cluster Development Project The overall objective is to raise on-farm productivity, production and marketable volumes of selected. Based on data from government sources, the estimated production is million tons of cereals, million tons of pulses, million tons of roots and tubers, and million tons of plantains. The Mission forecasts for an increased production of roots and. Outbreaks and prevalence of crop pests and diseases in Uganda and including neighboring countries monitored Surveillance, collection, collation and dissemination of epidemiological data conducted MAAIF, Local Governments & other stakeholders guided on crop pests and disease control strategy.
Additional Physical Format: Online version: Hyde, R.J. Patterns of food crop production and nutrition in Uganda. Kampala, Uganda: Dept. of Geography, Makerere. Functioning of agricultural foodstuff markets in Uganda 26 Food production and consumption – general overview 26 Seasonality and shocks 30 Marketing channels for Uganda’s foodstuff 34 Types of traders, market boundaries covered and market competition 37 crops to other consumer goods in the consumer price index (CPI. With less than 3% of agricultural cropland under irrigation, subsistence farmers in Uganda are dependent on seasonal precipitation for crop production. The majority of crops grown in the country—especially staple food crops like Matooke (Plantains)—are sensitive to the availability of water throughout their growing period and hence vulnerable to climatic impacts. HDX Data Team Bot updated the dataset Uganda - Crop production in kasese over 2 years ago HDX - Joseph Marindi added the resource Kasese Crop to the dataset Uganda - Crop production in kasese over 4 years ago.


- This event has passed.
Health Workshop: Canada’s Food Guide
April 2 @ 6:00 PM - 8:00 PM
Join us for a free workshop to learn about the new Canada’s Food Guide.
In this session, you will:
- Hear from a registered dietician
- Discover how the food guide can help you achieve a healthy weight
- Receive practical tips on how to use the guide to plan meals for you and your family
Childcare and interpreters are available upon request.
For more information, or to register, please contact:
Candice Albright | 902-406-3680 | email@example.com


Azienda Agricola San Benedetto Chianti Tradizione
New Vintage! Some people say "Chianti is just pizza wine." It's true that Chianti's a natural with pizza, but when it's medium-bodied, with good acidity and ripe fruit flavors, there are plenty of other things to eat with it too.
The Gianelli family runs Azienda Agricola San Benedetto, a producer of wine and olive oil in the Chianti region of Tuscany. The family has nearly a century of history growing wine grapes and olives, beginning in the 1920s. For years prior, the family had been sharecroppers for a farm called Casaccia. As the tenant farmers began to buy their lands, the Gianellis -- brothers Dario and Guiseppe -- bought land near San Benedetto. They built a winery on their property in 1975. The farm and agriturismo is now owned by Giovanni Marinaro (Giuseppe's son) and Andrea and Marco Gianelli (Dario's grandsons).
San Benedetto has 25 hectares of vineyards and 2 of olive groves. Eighty percent of the grapes are red grapes, mostly Sangiovese with some Canaiolo, Malvasia, Colorino, and Ciliegiolo (which mostly add color to the red wine), along with a bit of Merlot, Cabernet Sauvignon, and Montepulciano. Seventy percent of the white grapes are Vernaccia di San Gimignano, and the rest are Trebbiano, Malvasia, Vermentino, and Sancolombano. The red grapes go into Chianti Tradizione and Chianti Riserva, plus an everyday and a more elegant red blends, and Vin Santo and Grappa. San Bendetto also produces Vernaccia and Vermentino whites.
The Chianti Tradizione reflects the proportions of red grapes grown at San Benedetto. It's 80% Sangiovese, and the remainder is Colorino, Canaiolo, Ciliegiolo, and Malvasia. It's a light- to medium-bodied red wine with good acidity and flavors of cherries and plums. Everyone thinks "Pizza Wine" for Chianti and it is -- but it's also a favorite with heartier fish dishes, too.
||Lighter Red Wine
||Azienda Agricola San Benedetto
Pizza, burger, snacks, salmon and other hearty fish, tomato-based dishes


The Deming Logging Show has the best BBQ. The meats to choose from are Salmon, Chicken or Roast Beef. Your other choices are Baked Potato, Potato Salad, or Cole Slaw…you also get baked beans, garlic bread and your choice of juice, coffee or tea…If you are really hungry, you can even get a combo plate and have two meats….Check out the pictures below…doesn’t it make you hungry? All the workers on the grounds during log show weekend, are all volunteers. If you would like to volunteer during log show weekend, just come on down to the BBQ area, they would appreciate your help!
Menu and Prices
The BBQ starts serving at 11 am
Seniors (62) & Kids $10.00
1 meat plate beef or chicken $15.00
Combo (2 meats) $20.00


Fruits and Veggies ordered at Jagsfresh is subsequently procured as and when freshly arrived from the orchards making sure that produce received by customers is fresher than any other retail channel.Our fruits and veggies are not picked up at the road side vendors and delivered or are not stocked up like other retail channels, hence making the delivered produce freshest.All fruits and veggies delivered by Jagsfresh is almost pollution free simply by its process.Whatever ordered at Jagsfresh is picked after the order has been placed off of the produce which arrives freshly from the farms.Veggies are not picked from road side vendors or not stocked unlike other traditional retail channels.This ensures that fruits, veggies are not exposed to the harmful city pollution, making the produce delivered by Jagsfresh freshest and healthiest.We have a no questions asked replacement policy at Jagsfresh.If you are not satisfied with any item delivered, we will replace that item without any hassle for you.Fruits, veggies, breads and other perishable items are replaceable with 24 hours of delivery.Whereas non perishables are replaceable up to 3 days of delivery.At Jagsfresh we wanted to ensure that whatever daily need products is required by you is available with us.You can shop for thousand's of products from kitchen needs to bathroom accessories to household items with the touch of a button.With an order amount of 500 or less the minimal shipping charges are 35 for Delhi, 45 for Gurgaon/Noida, whereas orders with value above Rs 500 are delivered with no shipping charges.Free shipping in North Delhi, No minimum order amount.Jagsfresh Brings Quality Based Grocery Items At Best Prices To Make Shopping more fun Why should you spare time from your busy schedule to go to the market and collect grocery if the option of Online Grocery Shoppingis available in front of you?Jagsfreshis dedicated to make your life a bit more easy by serving you all sorts of groceries at the best and most reasonable prices.It is time to give thumbs up to Buy Grocery Online.Why Should You Choose Us We are here to serve you Grocery Delivery Online on time without being late.We are widely known to cater Grocery Home Delivery since we understand the value of your precious time.Having a legion of satisfied customers makes us feel one of the best Grocery Shop Online in Delhi, Noida and Gurgaon.We bring everything to you to make shopping very easy for you.Since there is a gigantic collection to choose, you will not get disappointed.Being the most renowned Online Grocery Store, our burning desire is to bring you maximum number of quality based products.At this platform, we bring all sorts of seasonal items that will take care of your health.We bring a wide collection to cater to your needs and requirements.What About The Delivery - Grocery Shopping Delivery will not remain tough to you if you choose us.We are adhered to serve you the best Grocery Shopping Online Delivery experience without making you face any sort of hassles.The reputed brand Jagsfresh is one of the best Grocery Websites and comesfirst in mind when it comes to choose best to get timely Home Grocery Delivery. It will add a memorable experience to your Shopping Online Grocery task.
Items 1 - 60 of 271. Shop for and buy Fruits and Vegetables Store online at Browse the aisles and order your groceries!Seasonal Roots is your online farmers market, home-delivering local produce, grassfed dairy, meat, and eggs, plus wholesome artisan fare -- all fresh.Buy Fruit Seeds at India's Best Online Shopping Store. Explore a wide range of fruits seeds like grapes, orange, raspberry & more. COD!You can enjoy your favorite fruits all year long if you buy dried fruits. A convenient and economical way to buy them is to purchase dried fruit for sale online and.Arnold's Online. Arnold's has supplied fresh fruit and vegetables to the people of the Albury Wodonga region since 1892. J. G Arnold began a small business.Products. Shop Fruit products online and money-saving specials with the click of a mouse. More savings on your Fruit favourites. Many ways to pay.Fresh fruit & vegetables delivered direct to your door. Newcastle home delivery servicing Newcastle. Log in · Sign up. OK. Fruit Brothers Online Home Delivery.Produce delivery right to your home or office from our farmers.Jagsfresh - buy fresh fruits, vegetables & groceries shopping store online in delhi, noida, gurgaon and ncr. We provide a free shipping and delivered directly to.The Diggers Club has Australia's largest range of incredible edible plants for your backyard. From heirloom mini-plot dwarf fruit trees, drought tolerant Mediterranean fruits to sub-tropicals and cool climate berries; we have gardens from Hobart to Cairns covered.Peel and slice your banana and put it into a blender with your frozen fruit and the yoghurt. Whiz it up and add the oats and nuts. Add the soya milk, skimmed milk, or apple juice and whiz again, until nice and smooth.


The PTA offers a variety of lunches during the weekdays. You can sign up for them at the beginning and halfway through the year by using the ´Lunch signup forms´ we will send home and to be found on this site.
** Please note **
We need volunteers to be able to do five days of lunches so if you are able to be at school for one hour a week (11:30-12:30), please let us know which day works best for you. You must complete the SafeSchools training in order to participate. Note that if we do not have enough volunteers (or orders) for any of the lunch options, we will have to cancel that day.
Sign up here to help out! >>>
This year, the Midland School PTA is happy to offer five days of lunch options! Ordering lunch is optional but all orders have to be filled out, payed and returned before Wednesday, January 22, 2020.
This year’s options are:
Monday: BAGELS! We’ll be offering mini and regular bagels with cream cheese/butter plus the option of a yogurt parfait. Prices start at $1.75 (Beginning Feb 3)
Tuesday: MIDLAND DELI! Pick chicken nuggets/grilled cheese/hot dog with French fries (or salad) and macaroni and cheese option. $5 per meal (Beginning Feb 4)
Wednesday: JERSEY MIKES! We’ll have a few options available of deli sandwiches and you can choose the toppings! $6 per sandwich (Beginning Feb 5)
Thursday: MOE’S! Moe’s is back with tacos, quesadillas and more! Prices begin at $3 (Beginning Feb 6)
Friday: PIZZA! It’s PIZZA FRIDAY at Midland! $2.50 per slice (Beginning Feb 7)


Check out the full recipe here: https://www.drberg.com/blog/keto-frappuccino
You don’t need to go to Starbucks for a frappuccino. You can make this incredible Keto frappuccino at home, and it’s completely sugar-free!
0:00 Keto frappuccino
0:44 Tasting the keto frappuccino
1:03 How to make a frappuccino
In this video, we’re going to share a delicious keto frappuccino recipe. Most frappuccinos are filled with tons of sugar. But, this frappuccino recipe is completely keto-friendly, which means it’s completely sugar-free.
This beautiful drink has a little bit of coffee, cocoa, heavy cream, and collagen (which is optional). It’s sweetened with monk fruit, and it tastes like the real deal. Skip all of the sugar and give this delicious frozen drink a try!
We hope you enjoy this delicious keto frappuccino recipe. Thanks for watching!


I have been getting A LOT of zucchini’s lately from a friends garden, so thought I would link up a few recipes I have been using to wade through these monsters.
Zucchini Lasagna is a huge favorite of ours. It is more of a weekend or company dish due to the prep time, but it is DEFINITELY worth the effort. Any guests I have made it for always ask when they can come over for the next round.
I have now tested pre-cooking and freezing batches with great success. I have done both full batches or just cutting them up into single servings. Great for a work lunch or in my case when the hubby is off on another trip.
Be sure to degorge your zucchini especially if you plan on freezing, and I don’t use the center seed sections on the super large squash. This is not a dairy free recipe I am afraid, but a great gluten free low carb dish.
An easy one pot dish that is dairy free is Zucchini Ribbon Goulash. This can be made in about 30 minutes or less, provides plenty of leftovers, and a great way to sneak in veggies for picky kids (or significant others..).
Pancakes & Fritters
Grated zucchini pancakes/fritters are quick, versatile and easy as a dinner side or even breakfast.
For 1-2 servings, I scramble one egg, 1-2 teaspoons coconut oil, combine with a cup of grated and well squeezed/drained zucchini, add a dash of salt and then sprinkle enough coconut flour in just to bring it together. Cook like a small pancake in ghee, butter or coconut oil. In the batter you can add various herbs, spices, onions, scallions, whatever flavors you like.
I top them with a bit of butter myself, but you can use salsa, diced tomatoes, or if you do dairy goat cheese, greek yogurt sauce with herbs, sour cream and so on.
I used grated zucchini and almond butter to make these paleo muffins the other day and they came out great.
These are really filling with the nut butter, great addition to say a hike or travel where you want a portable higher fat snack.
Baking at high altitude and grain free has been a serious challenge for me, but for some reason my almond butter concoctions have worked better then anything. Who knew almond butter equals light and fluffy baked goodness?! I currently have several of these in my freezer, will have to see how they hold up when thawed.
Grating and freezing zucchini is pretty much the only long term storage I have found that works for these guys. I have tried slicing, blanching and freezing but all I end up with is mush in the end.
I clean and grate my raw zucchinis, skipping the center sections for the large pithy guys (peel on optional). I then squeeze the shredded zuchs REALLY well using a tea towel. I measure it out in one and two cup servings and wrap in wax paper. Place on a cookie sheet in the freezer until solid, then I place in labeled gallon freezer bags. I use these mostly for pancakes/fritters, but that new muffin recipe is likely to come around a time or two.
Hopefully that gives you an idea or two if you are battling the summer zucchini overload. If you have any additional ideas for paleo or primal recipes please add to the comments!!


The Gold of the Incas
- Rich in beta-carotene and antioxidants
- Sweet flavor with low glycemic index
- Anti-inflammatory, antiviral and antibacterial
Grown primarily in Peru at altitudes between 4,500 and 10,000 feet, the lucuma fruit has been prized for generations by Peruvians as a resource for longevity and virility. In ancient times, lucuma was a symbol of fertility to the Incas, which is why it’s often referred to as the “gold of the Incas.” The fruit itself looks like a cross between a mango and a pear, with golden flesh bursting with healthy beta carotene and B vitamins. vitamins. Its naturally sweet flavor is often described as a mix of sweet potato and maple.
Zint Organic Lucuma Powder is sourced from family-owned farms in the Andes mountains of Peru, who harvest and sell their produce in accordance with global fair trade values. Once picked, peeled and pitted, the fruit is slow-dried at low temperatures and gently milled into a fine powder to preserve lucuma’s amazing health benefits in their purest and most bioavailable form.


in Woodstock, NY, creates and decorates simple yet beautiful wedding and special occasion cakes. Sweet Nothings can help make your wedding day or event spectacular. Sweet Nothings can fully cater your event with attention to detail and caring customer service.
Her cuisine is, quite simply, fabulous. Her menus are inspired and designed to blend the tastes, textures and presentation that best compliment each other. Her cakes and desserts are delicious, beautiful and uniquely designed. Her chocolates are velvety and luscious with the ultimate in chocolate intensity.
A native of Sweden, Linda has been working as a pastry chef in some of the finest restaurants in New York City, San Francisco and Sweden for the past fifteen years.
Linda recommends that, for summer weddings, you start thinking about the cake in January or February. She will work with the bride and groom to come up with the perfect wedding cake and/or catering menu. For more information:
call Sweet Nothings at 917.300.4604


Fast Food Restaurant in Broomfield
- Laura L
Had a nice day at the mall. Got my toddler a burger and fries. Good customer service today. Respectful men working the counter. Keep doing a great job.
- Christine C
Best place for a good old fashioned grilled cheese! The picky kid loves the burgers too! Very respectful staff.
- Janine M
Love the burgers. So good. French fries are good also.
- Street Burgers has the best classic burger. It’s simple, we use real ingredients, cooked to order always fresh. Paired with the best fries.
1 W Flatiron Crossing Dr
Broomfield, CO 80021
|Mon:||11:00 AM – 8:00 PM|
|Tue:||11:00 AM – 8:00 PM|
|Wed:||11:00 AM – 8:00 PM|
|Thu:||11:00 AM – 8:00 PM|
|Fri:||11:00 AM – 8:00 PM|
|Sat:||11:00 AM – 8:00 PM|
|Sun:||11:00 AM – 6:00 PM|
Message sent. We'll get back to you soon.


Breakfast. It's delicious! It's one of my favourite meals of the day. And yet, it's probably the most commonly skipped meal for most people.
Breakfast is so important (in case you hadn't heard already ...). Skipping breakfast has been tied to being overweight. Eating breakfast can promote healthy weight loss. If you eat breakfast, you'll have more energy, and you're less likely to cheat on your diet.
Think about it, it's important to parents everywhere that their kids get a healthy breakfast to set up their day and help them have a productive day of learning at school.
Why do we skip breakfast ourselves so often? We need to set up our days for success ... starting with breakfast!
One easy breakfast that I've been making a few times the last week is a simple omelette. Here's my recipe!
Chive & Goat Cheese Egg-White Omelette:
4 egg whites (buy the cartons of egg whites - it's easier. 1/2 cup = 4 egg whites)
A handful of chives, chopped as finely as you need
1 chunk of goat cheese (I buy the log of it at Costco, and use about a centimetre thick slice)
Salt & Pepper to taste
1. 'PAM' a frying pan, and put on med-high heat. Pour in the egg whites. Sprinkle with salt and pepper.
2. While the egg whites cook slightly, chop the chives. Sprinkle them over the eggs.
3. Slice your goat cheese and crumble it on one half of the eggs. Once the egg base starts to bubble away from the pan, fold it in half over the cheese.
4. Flip your omelette as needed until it's cooked as much as you like.
Serve this with one slice of multigrain toast (with 1 tsp. of butter!). Including toast and butter, this breakfast meal is filling and only 315 calories!
AND it's fast!! NO EXCUSES!!!
Stay tuned tomorrow for a easy make-ahead breakfast bar recipe!


Business is booming for street food van vendors. With over 3.5 billion people eating it, and search volumes increasing by up to 80% between 2014 and 2016, the UK is finally getting a slice of the delicious action.
Street food now comes in almost all cuisines – think Chinese, Thai food or even burritos. There is something for everyone.
With so much demand in the market, could you be the next hot shot? If you are looking for a new challenge, street food could be the answer. Used van specialist Van Monster has produced a visual that looks at the revolution of street food, and how you can create your own van vendor business and get amongst the latest food trends.


For someone who so often just grabs snack items because cooking is too time-consuming, especially when you're cooking for one, I was not happy to make changes. However, I think I've changed my tune. Here are some things I've learned since 3 weeks ago:
It's super hard at first. Mostly because you don't know what to eat when you're so limited! And anything besides a handful of carrots requires time and effort. But Pinterest and Google are your friends. With a little effort, you can find recipes that you like and that fit your diet. And with a willingness to take some time to cook and prepare and try new recipes, you're sure to find what works for you.
- Giant chicken salads (with boiled eggs, avocado, mushrooms, carrots, cucumber, corn, and/or sunflower seeds)
- Omelets (eggs, bell peppers, and turkey)
- Paleo pancakes (banana, eggs, and cinnamon)
- Fruit (especially peaches right now OMG)
- Nuts (mainly cashews)
- Yam fries (I don't know why everyone calls them sweet potatoes. They're yams.).
It's kind of expensive. I think I've spent a lot more on groceries than usual since I started this thing. Fresh produce, almond milk, and chicken can be kind of costly, but I'm sure I'll get better at preparing more things and shopping the deals better with time.
People are supportive. My friends have been understanding and not tried to tempt me. Thank you to everyone who did not invite me to The Pie. Or Chocolat. Or Bruges. Or any other delicious place.
It's easier to say no when you are motivated and have a set outline for what you can and cannot eat. When you are simply trying to "eat healthier" it's hard to stick with it because there are no real boundaries. And it's hard to say no to friends. The kind of diet that I am on is kind of nice because I can eat as much as I want, but only certain kinds of foods. I don't have to decide if it's worth the calories or not. If it's on the list, I'll eat it. If it's not, I won't.
You're less likely to overeat. When you go out to a restaurant, they give you a giant mound of food. Our societal eating habits are just bad. When you eat only what you prepare, you eat to satisfy. Plus, when you can only eat so many things, you just eat less because there are fewer options and temptations.
Lots of protein keeps you satisfied. I have paleo pancakes or omelets for breakfast every morning. I don't have to eat that much to feel satisfied and I don't feel starving an hour later like I do when I eat cereal. Cereal is so yummy, but it doesn't have much substance.
You can lose weight—fast. I've dropped 10 pounds in 3 weeks. That's almost 1 pound every 2 days. That is really fast. Of course, I've been working out a lot as well, but I was doing that before this diet.
I have a huge sweet tooth. I've never wanted cookies so badly in my life. This is one thing about the diet that is totally unsustainable. I will probably have a cookie at the exact 4-week mark. Even though it's nice in the short term to have black & white rules, I think healthiness and weight management is about balance. It's okay to have some sweets or a burger sometimes, but it should be a small part of your diet.


Scary Facts About Food
I talk a lot about saving the planet, but I am also interested in saving the humans! Since Halloween is here and other holidays filled with treats are near, I have one frightening question...Do you know what is in the food we are eating? I try my best to read labels and eat whole. I love learning about a natural, healthy lifestyle (like the time I was in Costa Rica making coffee and chocolate from the actual plants!) However, I have some upsetting information (if you dare to read it.) Below is just an example of some super scary things I learned from a quick search on the internet that led me down a rabbit hole. Speaking of rabbits, that leads me to scary fact number one:
1) The average jar of peanut butter may contain 4 or more rodent hairs.
2) The vanilla flavoring in some foods comes from a secretion made by beavers.
3) Many gummy candies are made from pigskin, cattle bones, and cattle hide.
4) Figs aren't fruits, they're flowers, and many figs have at least one dead wasp trapped inside of them.
5) Canned mushrooms may contain maggots.
6) Food processors use ammonia to kill bacteria in low-grade beef and the resulting product, often referred to as "pink slime," is sometimes used as a filler in common beef products.
7) Hot dogs can contain traces of hair, skin, nails, and different meats.
8) Jelly beans and other glazed candies are commonly coated in hardened insect secretions.
9) Red food dye is often made out of crushed beetles.
10) Think this is a trick? I got all of this information directly from the Insider.com and there is even more out there for us to share. Take care my fellow mermaids and warn your loved ones.


Invite friends and coworkers to join you in your order.
It’s easy and everyone earns points.
Chocolate chip cookie milk shake made with Mama D's cookies.
Limoncello mascarpone cake.
Oreo cake with white chocolate and chunks of real Oreo.
Vanilla ice cream, your choice of root beer or orange soda.
Fried Hershey's kisses.
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I know a lot of people will brag about their bestie. And maybe they have a legit reason to. But mine is effing awesome. Like forrealsies.
I spent a couple days with her this week and, as usual, she fed me and fed me and fed me! One of the things she made was this chocolate zucchini bread, and it is so damn good. We are both cake and chocolate lovers but I tell you, I wasn’t sure I wanted any parts of zucchini mixed with chocolate.
This is probably a good time to note, I long ago vowed I would NEVER put zucchini into my mouth EVERRRR! I love a lot of veggies, but zucchini AINT one of them! Quite honestly, I steer clear of the entire squash family. I know…that’s quite controversial, but…I likes what I likes, and I hates what I hates. And this girl HATES zucchini! lol.
OK, so back to my bestie trying to force feed me a veggie I hate… She covered it in chocolate and baked it, and told me “no really, you HAVE to try this!!” I felt like an animal being tricked…like…I know you’re just trying to make me do something I don’t want to do, but you covered it in something that I love and now I’m completely confused. GAAAAHHH!!
OK yall, long story short…I fell for it. I took the bait. The chocolate was just too enticing and I gave in. It. Was. DELICIOUS!!!! I don’t know what happened to the zucchini, and I started wondering if I completely misunderstood what she said about zucchini being in it, but she confirmed, YES it has zucchini in it! It tasted like chocolate cake with chocolate chips on it. lol. Like…you would not know there was any veggie involved in the recipe at all.
So I thought my mother, who loves chocolate but is extremely health conscious, would also love to try this magic veggie cake, so bestie made some for her. And she allowed me to film her doing it so here we go!
She actually told me that she uses a recipe that she found online on the Two Peas and Their Pod blog. She loves their site and owes all of the credit to their recipe. (I won’t rehash their recipe. Definitely go to their site for the ingredients and steps!). I even asked if she altered it in any way, and she said nope! So that’s where she found this decadent trick veggie chocolate cake recipe.
So here’s a little recap here of her baking one.
Literally the ONLY thing I would MAYBE change is use milk chocolate chips instead of semi sweet. Or maybe use a mix of the two. But that’s literally the only thing. This recipe is a banger!
It seems like it would be a million calories and just an entire plate full of sin, but it’s legit zucchini, so you can eat it and not feel guilty. At least that’s what I did…lol.
Have you made chocolate zucchini bread? How did it come out? Do you have something that seems like it should not taste good but actually tastes amazing?? Lemme know!!


Tuesday-Saturday: 8am - 3pm
Sunday & Monday Closed
Monday-Friday: 7:30am - 3pm
Saturday: 8am - 3pm (small bites)
We serve Five Senses specialty coffee. A well balanced blend with chocolate flavours & heavy body.
We serve a delicious variety of house-made pastries. Our specialty is babka, a dense brioche-like cake filled with savoury or sweet layers like cinnamon, chocolate, spice chai, mocha ...


3 Popular Top End Dining Options In Mombasa, Kenya
The Kenyan coast has great hotels. The next time you’re visiting, sample these dining options.
At the reception area of the hotel is the Karibuni bar. This area is frequented by guests who await their friends, taxi driver of tour operator.
The Poolside Bar, open from 10am to midnight, is the main place to socialize and enjoy entertainment after dinner. Guests may also swim up to the bar while relaxing at the swimming pool.
Next to the poolside bar is the Tanga Grill restaurant that overlooks the ocean.
Also open from 10am to midnight is the Voodoo Lounge and Shisha. This is an ideal location to catch sporting events while enjoying your cocktail, shisha, smoking pipe and pool table and dart games.
For a taste of oriental meals, Sake Japanese and Oriental restaurant is the place to visit. Enjoy serene music as a personal chef prepares the delicacies of the night.
Along the white sands of Diani, Leopard Beach Resort and Spa offers a wide variety of cuisine options. Visit Mario’s bar in the evenings for sporting events and a broad selection of wines, spirits and beers. It is said that Mario’s is the place to be seen while at Diani.
Chui Grill is the hotel’s a la carte restaurant. This restaurant that is built al-fresco is a member of Chaines des Rotisseurs. They specialize in seafood and customized grill. Their wine list is as remarkable as their large variety of vegetarian dishes. Prior booking is recommended.
The resort’s main table is the Horizon restaurant that serves an international buffet. The restaurant often has themed dinners such as candle light, Arabian night, curio night, and African. The weekly highlight is the Barbecue by the beach under the starts whilst being entertained by acrobats.
For an escape from the midday sun, visit the Pool Bistro and Bar that has a full a la carte menu offering everything from burgers to vegetarian plates. Their drinks range is enviable. Also available is a healthy kids menu and the Tutti Frutti bar that serves a wide selection of ice creams, smoothies and juices.
The Pizza ‘n’ Pasta Tornati is a n al fresco restaurant on the ocean edge. The servings include home-baked pizzas, pastas, fresh salad and Italian and continental recipes.
Coco Mchana is a barefoot lunch venue a few meters away from the shore. Chinese and Thai cuisines are the specialties while you enjoy live band music.
Within Almanara is probably the most the stunning dining ambiences courtesy of the Sails Beach Bar and Restaurant. The structure of beams of wood and wind sails by the seashore gives an exquisite seaside appeal. The restaurant offers international cuisine. Fresh seafood is delivered daily by the local fishermen.


We help students gain valuable experience and competitive skills by marketing cooking knives. But not just any knives. We represent CUTCO, The World’s Finest Cutlery. Our sales representatives have managed to fill 17 million homes with CUTCO because it’s an amazing product that families will love forever. Whether you’re preparing everyday meals or gourmet cuisines, CUTCO knife sets will fit any family’s needs. Since 1949, these exquisite, American-made kitchen knives have made preparing meals fast and easy. CUTCO’s high quality knife sets are guaranteed forever and can be passed down for generations.


As a young man I could take, or leave, chicken of just about any kind: grilled, barbecued, or baked.
On a 45-day guided tour of Europe in 1970, I had fried chicken 23 times. It was years before I could eat it again, and enjoy it.
However, as I accumulate more and more years, I am finding I like chicken better and better - fixed just about any way.
This is a super easy recipe from "Simply Recipes" by Elise Bauer, which we found today, and put it together this evening for a very flavorful dinner.
4 chicken thighs
1/4 C spicy mustard
1/4 C honey
1tbl olive oil
3 or 4 springs fresh rosemary
freshly ground pepper
Set the oven for 350 degrees.
Mix the mustard, honey, olive oil and salt in a small mixing bowl. Further add ingredients to taste. I added a bit more mustard and salt.
Place the thighs in a roasting pan and pour the mixture over the top. Add the rosemary springs between the pieces and bake for 45 mins to an hour. We removed ours at 45 mins, but it could have gone just a few more minutes for added browning and crisping of the skin. Done when the juices run clear, or at 170 degrees.


AVEEM International Ltd. carries out global investments, primarily in Africa and the GCC region, focusing specifically on industrial and agricultural development.
AVEEM International Ltd. is a major investor in Sri Sarvaswati Investments Nigeria Ltd, the developer behind five completely integrated agricultural plants in Badagry, Nigeria. The objective of this combined industrial and agricultural project is to create industries that support and feed into each other for cost effective solutions, independence, and vertical integration.
Spread across over 350 acres of land and encompassing five industrial and agricultural facilities, this operation includes an Edible Oil plant, Cashew Nut plant, Rice Mill, Sugar Mill and Woven Sack factory, bringing every stage of the process together to achieve absolute convenience for buyers and distributors.
Our completely integrated Edible Oil production plant specializes in the processing of palm kernels, the edible seed of the oil palm tree. This processing not only creates Edible Oils, but in turn supports a secondary project; The pulp residue from processing the kernels is formed into palm kernel cake, used as a protein feed for animals (such as cattle, goats, and sheep).
The Rice Mill conducts complete cultivation of the grains from the early stages of growing, processing, polishing and then packaging with the support of the Woven Sack production facility. Similarly, the Sugar Mill is completely integrated from plantation, to crushing, refining and finally packaging of the product into woven bags, ready for bulk supply.
Through efficient and ingenious integration of these processing elements, AVEEM International Ltd. represents the complete solution for buyers and distributors of these staple products.


I am obsessed with iced coffee. So today I am rounding up the best of the best iced coffee recipes to get you through the holiday season.
- This adult iced coffee with Bailey's sound perfect for Christmas morning.
- For another adult alternative, try this Rumchata Iced Latte.
- This Peppermint Frappe is half coffee and half dessert. But hey, it's the holidays. If you can't have ice cream in your coffee then when can you?
- Not ready to add the ice cream to your morning coffee? Try this Peppermint Foam instead!
- One last peppermint drink! Grab this Starbuck's Peppermint Mocha copycat recipe and pour it over ice!
- If you're a little less experimental or new the game, this Iced Vanilla Latte is the perfect place to start!
- This Gingerbread Cold Brew sounds delicious for a fun seasonal twist.
- Snickerdoodle Iced Coffee? Yes, please!
- I love creme brulee but definitely don't get it very often. This Burnt Sugar and Cold Brew recipe is an easy way to have it every morning!
- Anyone else do cinnamon rolls on Christmas morning? This Cinnamon Roll iced coffee is super easy and is a perfect treat with a little whipped cream.
Which recipe are you going to try first? Pick one or two then grab a holiday can glass to make it pretty and festive!


There are so many blenders available these days and many people don’t realise it. If you like making quick and easy drinks of any kind, then you may have used a blender at element in your life. I wish to take a look in the various types of Hamilton Beach blenders that could certainly get as well for their uses in the laundry room.
Smoothie Blender – This kind of of blender is designed for ninja pro system 1100 making smoothies and dependant your combination of ingredients it can be a nutritious option. You can add your choice of fruit to make a tasty healthy shake or healthy morning drink. Hamilton Beach has a range of smoothie blenders that are durable, have a high crush cycle and however dishwasher safe.
Frozen Drink Blender – Hamilton Beach’s frozen drink blender is durable this is strong enough to crush ice. That means in order to can create interesting cocktails such as margaritas, daiquiris and pina coladas very easily. The blender is designed to tug the mixture to backside for an even distribution of crushed ice. Task quite a party blender still that is really be the star any kind of party or bar.
Food Chopper Blender – With this blender you’ve the option to either chop or blend foodstuff and vegetables. Hamilton Beach food chopper blenders are produced with powerful blending blades as well as chopper blades to accommodate 2 distinct functions. You can make soup, chop onions and more.
Commercial Blender – If you a greater professional blender as part of your restaurant catering equipment, started to be commercial blender was better. A Hamilton Beach commercial quality blender is durable and made to be used daily associated with its three horsepower capacity. It could be used to make soup, grind nuts, blend vegetables showcase sauces with easiness.
Handheld Blender – This is ideal if you want to blend or mix your ingredients towards the mixing run. It has an easy grip handle with attachments that can be removed and easily cleaned. Because it’s very handheld this gives you more room to manoeuver. Therefore is usually suitable for whipping, mixing, blending and pureeing.
Multifunction Blenders – Then you get multifunction blenders that can blend almost point. Hamilton Beach’s multifunction blenders developed with powerful blades that can crush ice, chop vegetables, mix, dice and even puree. With its durability, power and versatility, this will be the ultimate catering equipment to have.


OUR GOAL AT MAGNOLIA MIXES IS TO PROVIDE YOU WITH AFFORDABLE, ALL NATURAL, GLUTEN FREE DRY MIXES THAT ARE SIMPLE TO USE AND THAT ENABLE YOU TO CREATE DELICIOUS, BAKERY QUALITY GLUTEN FREE BAKED GOODS RIGHT IN YOUR OWN KITCHEN
Have questions about our Mixes or how to prepare them?
Looking to Bake without Dairy?
Looking for new ideas?
Fun ways to celebrate?
"Our goal for Magnolia Mixes is simple, to provide delicious, safe baking mixes to the allergen community. We aim for our mixes to enable anyone, regardless of baking experience, to bake a delicious, bakery-quality product right in their own home!"


EVERYONE LOVES AN UGLY DOGSpanky's famous deep fried hot dogs.
Brooke Zak cleaning up
Line to the door
(typical summer Saturday)
Anna Zak and her cousin
setting up for a busy day
Spanky's Grille was a long time dream of Ben Zak. On May 16th, 1999 Jennifer Cooper married him anyway.
The couple bought a commercial lot in 2001and in 2002 Narrow Shores started construction. On July 19th, 2003 Spanky's grille opened
for business. The restaurant has been a favorite of locals and visitors ever since.
Spankys feels their
success is based on one word; value. Every day of the week they serve .79 all beef hot dogs, $2 sandwiches, and on Friday nights
they offer a choice of homemade meatloaf, open face turkey, or a 1/2 pound hamburger steak with gravy and one side for only
What do people think about Spankys? The Urban Spoon ranked Spanky's
as one of the top 10 cheap eats in North Carolina (2012, 2013, & 2014), the people voted Spankys as the #1 restaurant on
the Outer Banks 'OBXE' 2012, trip Advisor named Spankys as one of the top 20 restaurants on the East Coast (2012 & 2013) and the
Urban Spoon ranked Spankys as one of the top 40 hot dog stands across America (2013).
We will admit that Spanky's isn't for everyone with our casual (order at the counter) atmosphere, but for customers looking for fresh
food served fast at a low price...Spanky's is your restaurant. If you want to see what we're really about, click on
our (SPANKY'S FOOD) video below!!!


2022 Lily Flanagan's Group Fall Food Fest
2022 Lily Flanagan’s Restaurant Group Fall Food Fest
Join us at the second annual Lily Flanagan’s Fall Food Fest on Saturday, October 15, 12-5 pm, 345 Deer Park Avenue in Babylon, NY.
Includes food trucks, live music, raffles and t-shirt sales. Proceeds benefit breast cancer research and the Carol M. Baldwin Breast Center. Unable to attend?
Please make an online donation to support the fight against breast cancer.