Your teen comes home from school and says she is no longer eating meat. And she isn't eating milk or eggs. Don't panic! A vegan or vegetarian teen can be a healthy teen, but you need to know a few basic facts. Learning about a vegetarianism can enable you to help your teen have a balanced and nutritious diet.
So your teen wants to become a vegan or vegetarian?
First, you need to know your teen's motivations for becoming a vegetarian teen. There are many reasons why someone would choose a meat-free, egg-free or dairy-free diet.
- Animal rights – From the way animals are treated in factory farms to just objecting to the killing of an animal for food, being an animal rights supporter sometimes leads to adopting a vegetarian lifestyle.
- Environment – The production of food from animal sources takes more energy and land mass than producing animal-based foods. Choosing a vegetarian diet can be seen as a step towards reducing global warming.
- Health – Many animal sources of food are also sources of saturated fat and cholesterol. Eliminating those foods can be a move towards a more heart-healthy diet.
- Religious restrictions – Various religions suggest not eating various foods, including animal products.
- Taste – Some teens just don't care for the taste of meat, poultry, fish, cheese or eggs.
- Lactose intolerance – Drinking milk or eating dairy products is something that many people living in the United States take for granted. In many countries, though, diary products are not well tolerated. African Americans, certain Asian groups, and other ethnic and racial groups are often deficient in the enzyme that is needed to digest milk.
What is she calling herself?
Depending upon your teen's motivation, he may eat no animal products, or may eat eggs or milk. Each choice has a different name.
- Vegan – Eats no animal products. This diet excludes meat, poultry, seafood, milk, eggs and sometimes honey.
- Lacto-ovo-vegetarian – This diet typically excludes meat, poultry and seafood but includes milk and eggs.
- Lacto-vegetarian – This diet excludes meat, poultry, seafood and eggs but includes milk.
- Ovo-vegetarian – This diet excludes meat, poultry, seafood and milk but includes eggs.
When someone calls himself a vegetarian, it can mean any of the above classifications. Some people will call themselves a vegetarian while including fish or even poultry to their diet. If fish or poultry is included, many “true” vegetarians might object to the use of the title vegetarian. The use of the term has been flexible, but being a vegetarian usually means, at a minimum, that the person doesn't eat meat, poultry or seafood.
Is a vegetarian diet safe for my teen?
In a word -– yes. But teens are notorious for having poor diets in general, so it is good to be interested in your teen's diet, no matter if she is a vegetarian or not. Our culture is not vegan or vegetarian friendly, so adopting this lifestyle takes work. These are the five things that your teen could be missing in a vegetarian diet. Knowing what they are will help you and your teen be able to plan healthy vegetarian or vegan meals and snacks.
Protein. Most people ask about protein intake, and about getting “complete” proteins in a vegetarian diet. Proteins are made up of amino acids. Many plant sources of amino acids do not provide all of the amino acids that are needed to make up a complete protein. The way to get complete proteins is by having a varied diet throughout the day with protein-containing foods. Good sources of protein for vegetarians are beans, legumes, nuts, tofu, commercially-available meat substitutes (some contain milk or eggs so look at the labels), whole grain foods and vegetables. Milk products and eggs are also sources of protein, but it will depend upon your teen whether or not he will eat them.
Iron. Some of the richest sources of iron are animal-based, so vegetarians can have issues with getting enough iron in their diets. Dried beans, green leafy vegetables, iron-fortified foods like cereal and bread, tofu and even broccoli are good non-animal sources of iron.
Vitamin B12. This important vitamin has only one non-animal source -– nutritional yeast. You can also find vitamin B12 in vitamin-fortified soy milk or vitamin-fortified cereals.
Calcium. If your teen chooses to drink milk or eat milk products, calcium isn't as much of an issue, although teen girls tend to not get enough of this mineral regardless of diet. Good sources of calcium for vegetarians are soy milk and other soy products, green leafy vegetables, broccoli, calcium-fortified cereals or breads and even calcium-fortified orange juice.
Zinc. Rarely talked about, this important mineral is needed for many processes in the body and is essential for the functioning of our immune system. Zinc is readily available in shellfish, but if your teen doesn't eat that, there are other sources. Nuts, seeds, beans and zinc-fortified foods are all excellent sources of zinc for a vegetarian or vegan.
What about a multivitamin?
Teens often make poor dietary choices. A well-balanced vitamin can help make up for the things that your teen isn't eating. If your teen is going vegetarian or vegan, a vitamin might be even more important to your child's health.
Most commercially-available vitamins use animal sources for some of their nutrients. Your teen may want to choose a multivitamin that is suitable for vegetarians or vegans. Ask someone at your local healthcare store about vegetarian multivitamins, or look online for these specialized supplements.
A vegetarian diet can be healthy and even better than the average diet of an American teen. With a little knowledge, and a few new recipes, your teen can be on his way to a new and healthful way of life.
Iron in the Vegan Diet. The Vegetarian Resource Group. February 22, 2009. http://www.vrg.org/nutrition/iron.htm
Vegetarian Diets. American Heart Association. February 22, 2009. http://www.americanheart.org/presenter.jhtml?identifier=4777
Vegetarian Diets. United States Department of Agriculture. February 23, 2009. http://www.mypyramid.gov/tips_resources/vegetarian_diets.html


What is a sugar detox?
A sugar detox is when you abstain from eating sugar, specifically added sugar, for at least a week and up to a month in order to reduce sugar intake, curb sugar cravings, and improve overall health.
There are no hard or fast rules when it comes to sugar detoxes, but your focus should be on cutting out added sugars from your diet: that means paying attention to nutritional facts and avoiding sugary sodas, most desserts, processed foods, and even some condiments like ketchup, which can include four grams of sugar per tablespoon.
"There's now lots of emerging research that too much sugar can lead to heart disease and cancer and inflammation," says Lisa Young, RDN, an adjunct professor in the Department of Nutrition and Food Studies at New York University. "So while you might not see the results of cutting out added sugar tomorrow, over time, it's a very big positive for your health."
In fact, a 2017 study estimated if Americans cut their added sugar intake by 20% for 20 years, about 20 fewer people per 100,000 would develop type 2 diabetes, and 10 fewer per 100,000 would develop heart disease. These effects increased the more added sugar was cut.
Will my “Brain Fog” clear up with Sugar Detox Formula?
Is Sugar Detox Formula safe?
What if the Sugar Detox Formula doesn’t work for me?
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WHETHER IT’S OUR THIN CRUST PIZZA, PASTA, WRAPS, BURGERS OR MOCK TAILS. THERE IS ALWAYS SOMETHING TASTY AND SATISFYING TO TRY AT.
“Moji's Pizza” deliver the highest quality authentic Italian food on your table. Our commitment to excellent ingredients, traditional recipes, and treating our customers like family is what has allowed us to serve delicious food to our community.
Ever since we launched the Tastiest Pan Pizza, ever, people have not been able to resist the softest, cheesiest, crunchiest, butteriest Moji’s Fresh Pan Pizza.


2 edition of The cooking of Emilia-Romagna found in the catalog.
The cooking of Emilia-Romagna
Giovanna Bellia La Marca
Includes bibliographical references and index.
|Statement||Giovanna Bellia La Marca|
|LC Classifications||TX723.2.N65 L36 2011|
|The Physical Object|
|LC Control Number||2010047152|
Sweeping north from the Apennines to the fertile Po valley, Emilia-Romagna boasts some of Italy’s most hospitable people, some of its most productive land, some of its fastest vehicles (Ferrari, Ducati, Maserati and Lamborghini call Emilia-Romagna home) and most soul-satisfying food. Since antiquity, the verdant Po lowlands have sown enough agricultural riches to feed a nation and finance an. Local chocolate maker Majani, founded in Emilia-Romagna in , seems the perfect choice. The cake is also called “Torta Montenegro” or “Torta Regina del Montenegro” in honor of Elena of Montenegro, who in assended to the throne of Italy with her husband Victor Emmanuel III.
The cooking of Emilia-Romagna: culinary treasures of northern Italy. [Giovanna Bellia La Marca] Home. WorldCat Home About WorldCat Help. Search. Search for Library Items Search for Lists Search for Book\/a>, schema:CreativeWork\/a> ; \u00A0\u00A0\u00A0 library. The book is an authoritative and imaginative celebration of the food of the little-known region of Emilia-Romagna. "There are four cornerstones of Italian cuisine," Ms. Kaper noted.
Boiardi, 37, has compiled a collection of the family's recipes--many from the Emilia Romagna food mecca Piacenza, the family's home city. She even gives up the tomato sauce that launched the brand. Italian cooking expert Valentina Harris examines each area in turn, with a carefully curated selection of recipes, and detailed instructions and photographs to help you achieve an authentic, and completely delicious, end result. This comprehensive book is a must-have reference for anyone who is passionate about cooking authentic Italian food.
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Published in Emilia Romagna Recipes Cappelletti pasta, or 'caplèt' in local dialect, are typical of the province of Reggio Emilia.
The origins of their shape can be traced to verses of a poem called the " Secchia Rapita " and a tale of a night of love making between Bacco, Venus and Mars in a tavern in Castelfranco Emilia.
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy (Hippocrene Cookbook Library) Hardcover – April 1, by Giovanna LaMarca (Author) out of 5 stars 3 ratings.
See all formats and editions Hide other formats and editions. Price 5/5(3). The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy (Hippocrene Cookbook Library) - Kindle edition by Giovanna Bellia La Marca. Download it once and read it on your Kindle device, PC, phones or tablets.
Use features like bookmarks, note taking and highlighting while reading The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy (Hippocrene 5/5(3).
Do you have a love for cooking or just want to learn something new in the kitchen. Hone your cooking skills and find some of Emilia-Romagna's top-rated cooking classes on Tripadvisor. From baking classes to pasta making & much more. Book effortlessly online with Tripadvisor.
Cook until golden on the bottom, about 2 minutes; turn. Cook on the other side until golden, about 2 minutes.
Remove to a platter; cover with foil to keep warm. Add the shallots and garlic to the skillet; cook, stirring, for 1 minute. Add the broth and reduce over high heat for 1 minute, scraping up any browned bits from the bottom of the skillet.
Best Seller The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy (Hippocrene. The Food Traveler’s Guide to Emilia Romagna. If you are serious about traveling to Emilia Romagna in search of the best food in Italy, check out my book: The Food Traveler’s Guide to Emilia Romagna: How to taste the history and tradition of Italy.
My new book The Food Traveler’s Guide to Emilia Romagna can help you plan the perfect trip through the breadbasket of Italy.
This month, the Italian region of Emilia Romagna is celebrating the bicentenary of the birth of Pellegrino Artusi, author of the world's first recipe book. For this reason, Casa Artusi Cookery School is carrying out a series of online cooking classes for everyone to learn and enjoy the dishes of the acknowledged father of Italian domestic cuisine on the th anniversary of his birth.
Emilia-Romagna is widely regarded as the home of the finest food traditions found in all of Europe, let alone Italy. Scanning a list of regional food products and dishes reveals a ‘who’s who’ of Italian food – Parmigiano Reggiano, balsamic vinegar from Modena and Prosciutto di Parma all originated in Emilia-Romagna and legally can only be made in their respective areas.
Patrizia Cantini's Patrizia's Italian Cookbook: recipes from Tuscany and Emilia Romagna. In Patrizia Cantini’s opinion, fresh pasta is the true secret of happiness in the family and making it is an act of pure creativity.
This is why there is plenty of fresh pasta in her recently published ebook, collecting recipes mostly hailing from. Confession over, I have to admit that this is one of the better American cook books that I have come across, providing some detail of the culture and history of Emilia-Romagna as well as several recipes.
Northern Italian food (especially that from Piedmont) is probably my very favourite cuisine, and there are few books in English that deal with /5(24). The cuisine of Emilia-Romagna relies heavily on generous seasonings, olives, meats, fish, salumi, and cheeses. The region contains famous foods and ingredients such as Parmigiano Reggiano, balsamic vinegar, prosciutto and well-known pasta like lasagne, tagliatelle, cappelletti, tortellini and stuffed gastronomic customs and ingenuities of the region stand removed from the habits.
Reads Read Book The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy (Hippocrene New E-Books. Report. Browse more videos. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, $ on Amazon.
Parmigiano-Reggiano with Fresh Fennel The Alice B. Toklas Cook Book. Take a Bologna cooking class and learn the art of fresh egg pasta. Bologna’s typical fresh egg pasta style that was invented in northern Italy. Bologna is the capital of the Emilia Romagna region, and it’s this region that can boast some of the worlds most famous pasta.
Home of classic Italian dishes like Bolognese ragù, tortellini in brodo and peperonata, few regions are as important to the Italian culinary tradition as Emilia-Romagna. Check out our collection of Emillia-Romagna recipes right here.
If there was but one word to describe the food of Italy’s northern regions, it would be “rich.” This territory, which tumbles from the snow-peaked dolomites down to the vast Po River Valley, is Italy’s butter belt, where dairy trumps olive oil, fresh egg pasta beats dried, and meat is supreme.
There’s a whole chapter just on variations of ragu, and many recipes of the Renaissance, which profited Emilia-Romagna greatly and lay the foundation for its elaborate cooking traditions.
And yet, for as good as I say this book is, it’s that much better. Every time I. Bolognese sauce (Ragù alla Bolognese) is a famous sauce of Emilia Romagna, made with ground meat, soffritto and tomato passata. It can be cooked in different ways; all depends on the choice of the meat, that affects the cooking timing.
There is an official recipe for Bolognese sauce: inthe Academia Italiana della Cucina officially. James Beard Award Winner for Photography"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna.
It's bold in its simplicity and focus." — Missy Robbins, chef/owner of. Immerse yourself in Italian cuisine on a day tour from Bologna to the regions of Emilia-Romagna, Veneto, Tuscany, and Umbria. With a gourmet guide eager to share the food of his homeland, you'll take private cooking classes in different locations each day; taste local wines; visit farms, wine cellars, and markets; and discover towns and villages off the beaten path.The best food in Italy is in Emilia-Romagna.
Period. Long known as the home of parmesan cheese, prosciutto, and traditional aged balsamic vinegar, even Italians from other regions will grudgingly admit that yes, Emilia-Romagna is home to Italy’s best food.
Emilia-Romagna, a northern region consisting of the western inland region of Emilia and the eastern seaside 25 Best Food Experiences. Generally speaking, it’s a meaty and cheesy pasta dish with layers of noodles, meat sauce, ricotta, and mozzarella cheese.
Well, lasagne is also made in Emilia-Romagna, but it’s a different version entirely and it’s absolutely delicious. The typical lasagne that you’ll encounter in Emilia-Romagna is called Lasagne Verdi, or green lasagne.


When the Jews were freed from slavery in Egypt, they had to make haste and flee as fast as they could. There was no time to allow their unleavened bread to rise. They put the bread in their baskets and it was baked hard by the desert sun as they journeyed to freedom. This thin, flat cracker-like bread is a traditional part of the Passover feast and is served on a matzah plate. Our beautiful handcrafted matzah plates make an inspirational gift that can be handed down for generations. Learn more about Jewish Passover Traditions.


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We are dedicated to bringing you variety and experiences each month!
Autumn Mist Green Tea
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We are currently building and training a new dinner menu for the New Year!
We are working towards getting a new pie (Gluten-free, of course!) every day for you to enjoy!
Herbal Teas, fragrant black leaf iced tea, artisan lemonade, and more!
Medium Roast, Dark Expresso, or Mild Decaf french pressed and served with steamed milk, iced or hot as you prefer. Soy milk alternative is available upon request.
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Every soup made from scratch and gluten free!
Made fresh every day & served with a 1/2 grilled cheese. Can be changed to gluten free bread at no additional charge.
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Croissant crown grilled in house herb butter, layered with prosciutto, soft scrambled egg, gruyere cheese & chives with choice of sausage links or bacon strips.
Croissant nest with an over medium egg, choice of sausage or bacon crumble, melted with white cheddar & served with pico or guacamole.
Vanilla Greek yogurt, Makai acai puree, artisan coconut granola, fresh cut strawberries & bananas with a drizzle of agave nectar.
Vanilla Greek yogurt, cranberry puree, vanilla granola, apple bits, craisins, cinnamon dusting & agave nectar.
Two Gluten-free Waffle cakes, house whipped cream, strawberries, & syrup.
Grilled ciabatta, sautee spinach & tomato, grilled salami, mozzarella, over medium egg & roasted garlic hollandaise.
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Add an egg to any lunch sandwich for $1!
Fresh cut and made to order, all served with dressing made from scratch!
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Chopped prosciutto salad with Kalamata Olives and fresh veggies, topped with a drizzle of balsamic vinaigrette.
Apples & dried cranberries with a cranberry dressing and goat cheese crumble.
Bacon bits, roasted bell peppers, onions, jalapenos, tomatoes, smoked gouda & chipotle sauce.
A classic BLT put into a salad with white cheddar, avocado and jalapeno ranch.
Havarti cheese, mozzarella, prosciutto, ham, salami, tomato, onion, basil & house Tzatziki sauce.
Add chicken to any salad for a full, balanced meal.
Made to order, a gluten free option for bread is available upon request at no extra charge.
House chicken salad with cashews served on a croissant bun.
Classic BLT with extra bacon, topped with avocado, and served on gluten free bread.
Lettuce, tomato, onion, sliced roast beef topped with Tzatziki sauce and feta cheese in a pita pocket.
Cole's favorite mix of salami, ham, prosciutto with mozzarella, Havarti, pesto mayo and a drizzle of Balsamic Vinaigrette on a French Demi.
Turkey, bacon, provolone, tomato and romaine with house Jalapeno Ranch on a French Demi.
Roasted turkey, swiss, honey mustard with cucumber slices, apple slices & romaine on croissant.
Fresh pressed and cooked to order.
Havarti cheese melted on our shredded grilled chicken with house jalapeno ranch & slices of roasted jalapenos and onions.
A healthier Monte Cristo, as a panini! Ham, turkey, havarti pressed in house sweet butter & served with Cranberry sauce or raspberry puree.
Chicken, bacon, roasted jalapenos, bell peppers, & onions with our house chipotle sauce and smoked gouda.
Thinly sliced roast beef with roasted onion & swiss on grilled french bread, served with house blended Au Jus.
Grilled Ciabatta bread, leafy greens, onions, tomato, swiss, Applewood bacon, jerk spice chicken breast, & our very own BBQ sauce!
Fresh baked chicken breast, sun dried tomato spread, fresh mozzarella & onions pressed on sourdough bread in house herb butter.
Hearty slices of roasted turkey, roasted peppers and mozzarella cheese pressed into a panini.
Roast Beef, provolone cheese, roasted bell peppers & onions with house Tzatziki sauce pressed into a panini.
Meal comes with your choice of side or half sized menu item and 24 oz drink.
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Our parmesan wedges topped with sausage chili, hot sauce, white cheddar & onions, melted.
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The results of the British Beekeepers Association’s annual Honey Survey reveal that the average beekeeper in England produced 23.8 lbs (10.8 kilos) of honey this year – a decrease of 2.3 lbs over last year’s crop.
The two most productive regions in England continue to be the South East, producing 30.1 lbs of honey and the East with 29.3 lbs of honey per hive, while those areas which suffered a particularly wet summer, Wales and the South West, both saw their honey crop drop to 18 lbs per hive.
Britain differs from the rest of Europe in that most of its beekeeping is carried out by amateur beekeepers, whereas in much of the rest of Europe it is carried out by bee farmers. In common with the EU as whole, Britain does not produce enough honey to meet demand.
Beekeeper for 60 years
“A honey crop of fifty to a hundred pounds was typical when I started beekeeping in the 1950’s,” said John Hobrough who was recently awarded his BBKA certificate for sixty years of beekeeping and is the BBKA’s Adopt a Beehive representative for the North East region.
“In those days farmers under-planted crops with clover to nourish the land, nowadays there just isn’t time or space for this style of farming. I think it is having a huge impact on the honey crop, by reducing the forage available not just to honey bees, but all our insects.
“I warn new beekeepers not to expect a big crop of honey, and to be fair many people aren’t in it nowadays for the honey.”
While weather conditions will always cause variations in the honey crop, for example the cold winter of 2014 saw the honey crop drop to just 8lb a colony, it is the steady overall decline in quantity which is worrying.
The top five factors worrying beekeepers about the future of the honey bees are:
- use of pesticides including neonicotinoids 62%;
- loss of forage from agricultural development 31%;
- Asian hornet 32%;
- Varroa mite 28%’
- climate change 28%.
Gardening style counts
Margaret Murdin, BBKA Chairman, concludes:
“Everyone can play a part in helping honey bees and all the other insects they love such as butterflies and bumble bees by planting the right sort of flowers and shrubs. Check the label to see that anything you plant will be rich in nectar and pollen, as not all plants are equal in this respect. A crocus is so much better for bees than a daffodil, for example.
“Our survey shows that suburban gardens and urban roof tops produce some of the best honey crops, so how we garden really can make a difference.” -ends-


Gujranwala Pakistan Shopping
Railway Bazaar - The Railway Bazaar is the oldest bazaar in Gujranwala, but it is coping with changing times by introducing new trends in the business world. railway bazaars and It has coped with the changes of time and is one of the old bazaars of Gu jranWala and has introduced the new trend of business in its own way. Railway Bazaar The question RailBazaar is an older bazaar in Gujranswalas, but it is adapting to changing times by introducing new trends in its stores.
The store has created an attractive environment where customers can enjoy their products such as Alaichi, Sherbet and Marraba. Junaid Jimshed - Jun aidaid Jamshed has built his business in the name of goodwill and his products give a unique flavor that never fails to please.
Mango salads, which are baked in stuffed parathas, and mango salads, which are stuffed, are very popular with customers, as are a variety of other fruits and vegetables.
Picking - Picking is a new addition to the culinary market in Gujranwala, and Meraj Deen serves it. Chinese dishes are served in the Sardar restaurant, but there are other seafood specialists in the Sardar restaurant. P-Picking - Picking, it is the latest addition to the kitchen on the market of guJranWala. Merj Dean served it at Sardara Restaurant and there were other sea food specialists at Sassa Restaurant in Gujrran Wala and other sea food specialists in Gurdwara, Gurgaon, Jammu & Kashmir. Pick - Kicks - Grapes from the sea, p pick - Kicks , they are the new additions to this kitchen on this market, gu jrwanwalas. Panting: Picking - garpies, kiwis, pumpkins, mangoes, peaches, tomatoes, cucumbers, onions, peppers, etc. are served by mer-jaggery, Chinese things, meraj deen served it, there were other seafood experts in this restaurant.
Shabaz - tikka, here you will find a variety of dishes, including grilled, chicken, beef, pork, lamb, fish, poultry, meat, vegetables, etc. Visit this place with the Pakistani Director of Trade Development's menu, which offers various types of cuisine, including beef and pork, chicken and lamb and beef. Shelton - Hotel, besides its traditional location, it also offers banquets and other services and offers various types of cuisine. Shabz - tika - here you can find them with various dishes, including grilled dishes, chickens, turkeys, sheep, cattle, goats, pigs, horses, cows and chickens. Visit it with the Trade Development Authority of Pakistan; the menu includes various types of food such as meat and turkey and buffalo and sheep and cattle and meat.
Shelton - Hotel offers in addition to its traditional restaurant also banquets and other hotel services and various types of cuisine. There is also a fried chicken restaurant, whose famous name is Restaurant, and whose branches are spread throughout the city, bringing international flavors. The Shelton Hotel offers a menu for the upper floors of the market, hotels like Shelston and Marian's, but there are also restaurants with their famous names in the restaurants.
There is an extensive menu, and meat and vegetarian dishes are prepared in different ways to give an exotic, finger-licking flavor and consistency, while the sauce is heavily seasoned with spice mixture. There is naan, filled with cheese, herbs and tandoori roti, with a variety of vegetables, fruits, vegetables and spices.
Sometimes there is not enough masala in the rice, but it is not usually - hot, and there are usually some places to sit. Sometimes the rice does not contain enough masalas or too many of them. There is usually a place to sit, although not always in the same place as in other places, such as a restaurant or bar. Sometimes the rice rices of masalsas are not enough, although it is rice. Usually, the number of spice mixtures is not sufficient, except in restaurants or even in cafes.
The good thing is that pickpockets, common in most busy shopping streets, are very rare here, or at least not many. The good habit is cultivated among citizens, and the good thing is that pickpocketing is widespread in the busiest shopping streets, here it is very rare. The JINNAH Library and the jinnah Library are located on the upper floor of the Trust Square and provide a great service to the citizens of Gujranwala. Membership in the Young Business Forum is completely free of charge for all people connected with the economy or interested in this area, who would like to join the community and can call us.
OSFA members enjoy a monthly Gaza night, to which a well-known Qawal singer is invited. In the air-conditioned and well-maintained hall you can also watch a film with a great view of the city skyline.
Sialkoti Gate is the centre of traditional Pakistani cuisine and there is something for every taste. There are many grocery stores that offer fish samosa and sweet chile, and they also throw some fun streets in the middle of the city. The railway bazaar is a good place to look for costumes and jewelry, but there are also many other shops and restaurants in the area, such as the Bazaar and Dera Ghazi Khan. SIALKOTI Gate, the best place for traditional Pakistani cuisine, with a variety of different dishes, from fish and meat to sweets and sweets. Many grocery stores serving fish, samosas, sweets and chirays also throw away some of those fun downtown streets.


Harvest Trail, July 5-6 and 12-13, 2014
the Texas Bluebonnet Wine Trail on the Harvest Trail is your opportunity to
celebrate grape harvest and crush in southeast Texas. On the first two weekends
in July, the Seven member wineries along the trail will offer a select pairing
of two wine tastings and a fabulous food appetizer to each ticketed guest. When
you arrive at your first winery, you will receive a 12 oz. commemorative wine
glass to use and keep for all of your tastings, PLUS, a unique, commemorative
2014 wine glass charm at each winery thereafter. Visit SEVEN member wineries,
and each ticket holder receives additional "2014 Texas Bluebonnet Wine
Trail" charm. Charms will be distributed while
supplies last. The value of this
ticket, with goodies is over $85 per person, so take this opportunity to visit
local Texas wineries at half the price.
One Person Ticket: $30 or Two Person Ticket:
$50 plus taxes and handling fees. Save $$$ when you buy one Two Person Ticket (TICKETS
VALID ALL DATES and includes a commemorative tasting glass)
tickets are good on any of the dates, July 5-6 and July 12-13, 2014, regardless
of when you purchase them. Blaze your own trail and pick where you want to
start and where you want to end. You
have four days over two weekends to visit all SEVEN wineries. The official
hours for this event are 11:00 a.m. to 6:00 p.m. on Saturday and Noon to 5:00
p.m. on Sunday for each trail weekend and all wineries will be open during
these hours; however several wineries open earlier or close later than the
official hours, so please check the Texas Bluebonnet Wine Trail website for
specific winery hours. The Texas Bluebonnet Wine Trail wineries remind you to
drink responsibly and designate a driver.
Seven member wineries include, Bernhardt Winery, Plantersville, Texas, Cork
This! Winery, Montgomery, Texas, Messina Hof Winery, Bryan, Texas, Peach Creek
Vineyards , College Station, Texas, Pleasant Hill Winery, Brenham, Texas,
Saddlehorn Winery, Burton, Texas and Windy Winery, Brenham, Texas. All of the
member wineries are located in close proximity to the greater Houston area.
Harvest Trail Wine and Food Pairings
Bernhardt Winery: "Fruit
Pizza" a buttery sugar cookie with a sweet
mascarpone cheese spread topped with fresh fruit drizzled with a chocolate
Grenache paired with sweet Blanc Du Bois and Cab Reserve.
This! Winery: Chicken Salad Sandwiches paired with "Staycation?
Chardonnay and "Senoritas Locos? Sangria.
Hof Winery: Grilled chicken
and pineapple skewer soaked in a Pinot Grigio pineapple marinade, topped with a
roasted pineapple salsa. Served with a smoked gouda cheese crisp. Paired
with Messina Hof Texas Pinot Grigio and Messina Hof Beau.
Peach Creek Vineyards: Bruschetta, Fresh
Tomato, Basil, & Grated Mozzarella Cheese tossed in Balsamic Vinegar and
Garlic Infused Texas Olive Oil atop a French Bread Crostini paired with White
Heron, an off-dry Chenin Blanc, and your choice of Fireside, a semi-sweet Cab
blend, or Trailrider, an off-dry Chambourcin.
Winery: Your choice of Collina Rossa or Sweet Collina
Rossa plus Blanc du Bois served with berries marinated in Blanc du Bois over
pound cake with cream.
Saddlehorn Winery: "Gourmet Hot Dog bar" served with
Blanc du Bois (Semi) and First Rodeo, Sweet Red.
Windy Winery: Fire & Ice
Salsa paired with Saucy Red (Semi Sweet Lenoir) and Brenham Blush.


Garri is a staple food in most homes in Nigeria. It is gluten free flour made from cassava. Garri is rich in carbohydrate. Even though I knew people of different ethnic groups prepared different meals from it, I never thought a snack could be made from this food. Until last weekend. It was raining heavily.
Cassava flour and the cassva roots.In Nigeria, there are many cassava planation. cassava can be made different food,and if you want to make the delicious food, you need to the machine,we can provide the cassva flour processing machine,cassava starch machine,garri making machine and cassava haveatering machine,any questions of the cassava processing machine,weclome to contact me, you can send.
Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri. Refer to Tapioca Flour. Cassava is the third-largest source of food carbohydrates in the tropics. Cassava is a major staple food in the developing world, providing a basic diet for around 500 million people.
Cassava with Garlic and Citrus In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats.
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Garri is healthy too, this is if you buy the classic Garri that handed through the entire method of creating real Garri. Garri is crafted from Cassava tubers which might be excessive in carbohydrates but the technique of changing the cassava tubers into Garri makes Garri a wholesome meal. The cassava tuber is peeled and floor right into a paste.
Place sliced cassava on paper towels, and blot to remove excess moisture. In a high-sided pot, heat oil to 375 degrees. Cook chips in batches, without crowding the pan, until crisp and slightly golden.
Garri (Fine Cassava Granules) 2 x 1.5KG (Gluten Free by Jollofe. 5.0 out of 5 stars 3 ratings. Currently unavailable. We don't know when or if this item will be back in stock. Customers who viewed this item also viewed. Page 1 of 1 Start over Page 1 of 1. This shopping feature will continue to load items when the Enter key is pressed. In order to navigate out of this carousel please use your.
Overlooked by many and regarded as a poor man's food particularly by those born with a silver or gold spoon, it remains unknown to them how enjoyable this native and simple meal combination can be. Trust me, a spoon load of the mix (In cold water) and a bite of fish on a hot afternoon will impress you. That I am a lover of drinking Garri is an understatement. As a young boy, I could go days.
Gari or Garri is a fermented and roasted food made from Cassava. It is one of the most popular foods derived from Cassava. There are about 200 million people Across West Africa consuming Gari. Other Cassava products include Fufu, Pupuru, Lafun. The word Gari or Garri is said to be of Hausa origin meaning flour or grinded grain.
Cassava is a long, tapered tuber, cassava has a pinkish brown-skin with milky white flesh. It is the third greatest source of carbohydrate in the world and an essential part of Brazilian cuisine.
Cassava Flour Recipes Black Eyed Pea Stew with Faux Feta and Cassava Flour Messy Vegan Cook liquid smoke, small yellow onion, garlic, flour, dried oregano and 15 more.
Preparing Cassava for home cooking is simply easy. But, precautions must be taken since, in its simplest and purest form, it contains cyanide. In general, the cassava root vegetable is affiliated to several medical and health benefits. Not to mention, cassava is widely being consumed in developing countries.
The traditional processing of cassava into lafun, garri and fufu unsure that most of this HCN is removed. Apart from acute toxicity that may result in death, consumption of sub-lethal dose of cyanide from cassava production over a long period of time results in chronic cyanide toxicity. That increases the prevalence of goitre and cretinism in iodine deficient area.
Overview Information Cassava is a root vegetable. People use the root as a food and to make medicine. Cassava is used for tiredness, dehydration in people with diarrhea, sepsis, and to induce.
Cassava recipes 291. cassava dessert dinner shrimp pork loin roast slow cooker cassava savory cassava fry meh503. Prol Tape (Fermented Cassava Cake) 20cm square pan; This cake is very fudgy, not cakey type. Using fermented cassava which is very easy to find in our area. As it is quite sweet, it will be great with simple tea or coffee in the afternoon. Frydaykitchen. Cassava masala. 10 mins; 3.
Because it has saved lives. Garri is the most popular foodstuff in the whole of West Africa. It is eaten by almost every Nigerian (especially the single boys and girls). It can be eaten anyhow and anytime. Garri is a fine or coarse flour of different texture made from cassava tubers. When prepared with boiled water it is called Eba. Eba is a very.
Cassava recipes. Also known as manioc or yuca, cassava is a root vegetable native to Central and South America, and popular throughout the tropics, where it’s used in many of the same ways as.
These crops are also called cassava roots. Once harvested, cleaned, grated and finally squeezed out of the water. And then, it is fermented. And then fried. It is fried with or without palm oil. It is a major staple food in West Africa.


10 Foods that should not miss in Your Daily Diet to Cleanse the Liver Power
Among the benefits of making a detox naturally are eliminating headaches, fatigue, bad breath, high cholesterol, poor digestion, white spots on the skin and premature aging.
These are the foods that should not be missed in the daily diet to cleanse the liver:
1-Garlic : with a small amount you can activate enzymes of this body and remove toxins. In turn, it contains selenium and allicin, which allow better cleanse the liver.
2-grapefruit : because they are high in vitamin C and antioxidants, it helps increase natural detoxification mechanism. You can take a glass of freshly squeezed grapefruit juice in the morning before breakfast to excrete carcinogens.
3- The carrot and beet : because of its great contribution of beta-carotene and flavonoids, stimulating liver function.
4-Green Tea : is an ally to the liver for their compounds such as catechin, which assists in the functions of this body, it is also a natural slimming.
5-green leafy vegetables (spinach, chard) can be eaten raw, cooked or juice, providing chlorophyll and in turn, absorbing toxins from the bloodstream. Neutralize toxic metals, pesticides and chemicals in food and protect the liver.
6-Avocado : helps in the production of glutathione, a vital element for the liver cleanse and eliminate toxins. It should be regularly consumed raw.
7-Apple : contain pectin and other good components for the release of toxins from the digestive tract.
8-olive oil : can also be others like flax or hemp (cold pressed), because thanks to its lipid eliminate toxins and reduces toxic overload of the liver.
9-Grains : can be brown rice for example. Rich in B vitamins help metabolize fat and decongestant the liver.Should not eat white flour.
10-cruciferous vegetables (broccoli and cauliflower), which increases the glucosinolate and enzyme production, while eliminating carcinogens.


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We eat. All firefighters take in all of the major food groups (and a few others also) to convert into sugars, proteins and other nutrients that our bodies need to function. We are on duty for 24 hours, sometimes longer, and need sustenance. I smile when people comment on us being at the store. I can’t think of a job that you don’t get a lunch break. Prisoners are fed. Astronauts eat out of toothpaste tubes in space. We do not get a guaranteed meal break.


It is that time of year again when grilling recipes take over the hearts and minds of BBQ’ers. This usually includes some very tasty veggies, but also the rise of the ever-prominent red meat on the barbeque.
Pregnant and new mothers are hesitant to put any weirdness in their bodies-that would include antibiotics, steroids, additives, preservatives or risk of contamination from undercooked meat. Everyone should want to eat healthier, but what is the skinny on red meat and how does one incorporate it into the diet?
Grain-Fed versus Grass-Fed Beef
The biggest debate in beef this year seems to be the grain-fed or grass-fed discussion. This is an easy one: grass-fed beef is beef that is fed…grass. Since that is what cows eat, this sounds like a pretty good idea. They also eat clover, a little shrubbery, rushes, bamboo, but for the most part, some combination of grasses.
This is how they get their vitamins, and we eat the beef, and that is how we get some of ours key vitamins and necessary proteins.
Vegetarians and vegans, this is certainly not your conversation if you have chosen that dietary lifestyle, but I will caution you to make sure you ARE getting sufficient vitamins, minerals, and proteins, especially in pregnancy and post-partum and MAKE SURE YOUR BODY RECOGNIZES THE PROTEIN SOURCES SO THAT IT CAN ABSORB THEM PROPERLY.
Major blood work is required, but it is a priceless investment to ensure that what you eat can actually be used by your body. Otherwise, you may be consuming food that is not utilized by your body and you will pay a very hefty health price for that later. Bodies need protein; and for many, a red meat source can be the difference between health and not so much.
Now, grain-fed beef…can be fed any of the following and still call it ‘grain-fed beef’:
Concentrated feed (that can be a number of ingredients, see below)
- Corn byproducts that can include husks and cob
- Soybeans (including the hull)
- Cereals (various)
- Cotton by-products
- Old candy (there is no discretion on the candy; it could be made with HFCS, dyes, additives, etc. Oh, by the way, they also eat the wrappers)
- Peanut shells
- Spent grains from the brewing and the distillation process
- Fruit pulp (1)
Now, I don’t know about you, but choice A just sounds better to me. I have a personal gripe about trying to feed animals things they didn’t naturally eat intuitively. I am of the opinion that it can contribute to instability in the animal’s immune system (lots of data on that, hence the overuse of antibiotics which the industry is now trying to reduce) and cause susceptibility to illnesses that are not only very bad for the animal, but can be for those who consume the animal.
There is also the issue of quality of life for the animal. Grass-fed cattle live out their lives in pasture. Grain-fed cattle will go to feedlots…which can be not so nice places. Maybe they are well-kept feedlots; in my career, I haven’t seen any I am completely comfortable with…just saying.
Nutritionally, grass-fed beef is more nutritionally complete and has both omega-3 and omega-6 fatty acids, essential to good health. Grain-fed beef is nearly absent of all omega-3s.
Concerned about cholesterol? Well, red meat does have saturated fat, no question. The difference between grain-fed and grass-fed is worth noting. The three main types of saturated fat are palmitic acid, myristic acid, and stearic acid.
This last type is found in higher amount in grass-fed beef which does not raise blood cholesterol levels. (4) Because there is more stearic acid, there is less proportionally of the other two.
Conjugated linoleic acid (CLA) is found naturally in milk and meat products, and has potent antioxidant activity, and research indicates that CLA might be protective against heart disease, diabetes, and cancer. Beef is one of the best dietary sources of CLA, and grass-fed beef contains an average of 2 to 3 times more CLA than grain-fed beef. (4)
What are great grass-fed choices? Two of my favorites (as intelligent and beautiful animals): Angus and Bison
Angus Beef – What’s the Difference?
Introduced to the US in 1873, the Black Angus hasn’t changed a lot. Yes, you can now just use the term “Angus” to those that don’t have the completely black dress, but the beef hasn’t changed all that much. There is an American Angus Association and the breed is registered and tracked, much like cattle of European countries and some South American nations.
What you DO want to watch is grass-fed vs. grain-fed. Yes, even beautiful Black Angus come in both varieties. I had a great lengthy conversation with a gentleman at the American Angus Association about this subject, and I expressed my concerns that there were actually grain-fed Angus; I thought they were all grass-fed.
Obviously, some areas have more grass-fed than others, and I have included some links to some of those organic Angus sites in the source sections below.
Angus are actually very docile and great mothers. Their offspring nurse longer than other cattle, and because of their excellent coat, they aren’t susceptible to sunburn on their tits like many cattle. Their coat and coloring also protects their eyes from many forms of cancer.
As our nation’s weather changes, this could be a very important factor where temperatures can climb and drop and put animals at risk. Angus calves are generally smaller at birth than other cattle…and in this case, this is a good thing. Calf mortality is high in many cattle because genetic altering has meant bigger calves, and that has taken its toll on mothers and their offspring. Angus have not had this challenge, so they have greater success with healthy offspring who after a nice diet of mother’s milk will frolic on grassy pastures.
When you see the seal “Certified Angus Beef-Natural” in your grocery store, these are, among others, the qualification that has been met, including grass-fed diet:
- 51% Angus stock with solid black hair coat
- Modest degree of marbling
- Less than 1,000 lbs. (carcass)
- Less than 1’ fat thickness
- Superior muscling
- Nearly free of all capillary rupture (3)
Since some Angus nurse longer and are grass-fed exclusively, those are considered organic. Now, ranchers are being very careful to make sure they reduce the presence of poisonous plants in their pastures (growing problem in drought challenged areas).
It is also important to note that just like anything else that we grow that is green, it can accumulate vitamins, nutrients…and toxins. However, I would prefer my food to come from places that are actually paying attention to the pasture constituents rather than those who are feeding their cattle (or their crops) complicated slurry of things that may not benefit anyone’s diet.
No one can tell me there is nutritional benefit to eating paper-wrapped candy, especially if you are cattle. Cattles eat grass, not corn and old candy.
Bison or Buffalo
A long time indigenous favorite for thousands of years for every aspect of their being, the bison is truly a magnificent animal.
Buffalo (bison) is nutritionally unique in many ways; you get more protein and nutrients with fewer calories and less fat. Meat from bison is highly nutrient dense because of the proportion of protein, fat, minerals, and fatty acids to caloric value. It has a greater concentration of iron as well as the essential fatty acids.
The American Diabetes Association, the American Heart Association, and the American Dietetic Association all endorse the consumption of buffalo meat as part of healthy, low-fat, low-cholesterol diets. That is pretty cool, especially if you need a protein source that is high in so many other nutrients, yet you don’t have to eat very much to feel full and have your nutritional needs met.
Bison has fewer calories than chicken or fish and less fat than beef or chicken (76% less fat than beef and 68% less fat than chicken). There is research on people lowering their LDL cholesterol by simply eating buffalo 3-4 times per week (5). Buffalo tastes great: burgers, roast, steaks…they are all delicious.
Bison cooks faster than other red meat which is great for grilling. A buffalo roast (3lb) can cook in an hour in an oven set at 375 degrees. If you have a smoker, that beautiful roast can be done in about an HOUR! Cut thin medallions along with your grilled veggies and you have yourself a great meal for a big group fast.
Ground buffalo is great in chili and soups. Bison ribs are a truly special experience, and should be shared with very special people that you enjoy having around. After they have this treat off your grill, you may never get rid of them.
Buffalo has a down side: It’s really expensive. Is it all grass-fed? No. Some is ‘finished’ in its last two weeks on grain as well. It doesn’t seem to impact its overall healthfulness, though.
I have listed some sources of grass-fed bison below. (6) (7) I have also included absolutely organic, grass-fed no foreign anything bison sources with wholesale prices (8). Take advantage of free shipping where you can. Buy with friends: order together and get bigger discounts and save money while getting great quality meats.
So this summer season, if you see Angus or bison hot dogs in your grocer’s meat case, read the labels carefully. If you don’t like what you see, call the company and tell them what you want…or don’t want in your products. IT DOES MATTER.
Many saw what McDonald’s did recently as nearly criminal when they took their entire line of Angus burgers and wraps off the menu. The issue for many is that they were increasing profit margins at the expense of the health of average Americans, since Angus is a superior beef. I didn’t like it, either, and I let them know that.
This was an extremely high selling item in some markets and the ‘let them eat quarter-pounders’ did hit them on stocks immediately following the decision. What you think as a consumer matters. Even if a particular restaurant isn’t your favorite, let them know what you think anyway.
I had a road trip recently and found myself at a TGIFridays and realized all of their red meat offerings on the menu were Angus. That impressed me. Is that what I ordered that night? No, I had a big leafy saladJI was glad the option was there, however.
What you eat is important, and knowing what is available and what goes in to bringing meat to market is another important tool to living and eating healthy. The more information you have, the better choices you can make. Make choices that keep your bodies healthy for you and your babies. (Written by Stephanie Simmons)


August 18, 2020
What better way to celebrate the summer than to feast on barbecue? Join us in our regular meeting room at The Gardens at Heather Farms for baby back ribs, boneless chicken breast, baked beans, fresh fruit salad, potato and Caesar salads, rolls, and a dessert selection of cookies and brownies. Beer and wine are included in the price of admission.
We kick things off with a wine toss and silent auction at 6 p.m. Dinner is be served at 7:15 p.m. Every dinner admission includes one raffle ticket. You can purchase your tickets on this registration page. (You must be logged into make your purchase.)
DVFF 2018 Barbecue Retrospective
Video Courtesy Luong Tam, Photos Courtesy Ted Shapas


About the Party:
We will be gathering together in person to hang out and discuss astronomy, astrophotography and the night sky in general. Dinner will be served:
Dinner Buffet $15.95 per person
Tuscan Chicken with Penne Pasta
Honey Roasted Pork Tenderloin
Southern Green Beans
Orange Glazed Carrots
Yeast Roll & Butter Sweet Tea, Unsweet Tea
Bring a dessert to share!
Special NOTE:This event will be held at a special location, AND at a special time: 6:30pm! Please register early so that we can get an accurate count for dinner.
230 Trade St.
Greer, SC 29651
Google PIN: https://g.page/DavenportGreer
CLICK HERE for a Parking Map. Parking is free and allowed in any of the yellow or burgundy lots.
Written directions can be found at the link below:https://eventsatthedavenport.com/directions-to-davenport.cfm


More control over refrigerated transport - the role of temperature indicators
Just recently, there have been many more newspaper stories of police checks on refrigerated transports. Indeed, vans and trucks are increasingly stopped to check the documentation of the transported goods, driver rest times and the condition of food products requiring controlled temperatures. Considering the climate of the summer season we are experiencing, it is essential that such checks are carried out in order to guarantee to end-consumers that the cold supply chain is uninterrupted and the integrity of the food is maintained.
To ensure that such perishable foods are always transported at the right temperature, Propagroup proposes the use of temperature indicators, which can be used to monitor the entire transported load, indicating when any part of it is below the required temperature.
The use of temperature indicators is a great benefit for the producer, the transporter and end-consumers, since:
- The producer can guarantee the freshness of their food all the way to the consumer’s table, and therefore make significant savings in terms of non-perished food. For example, it can often happen that one of a refrigerated truck’s sensors is broken. Since it is impossible to know how much of the goods around the sensor may have been damaged by the wrong temperature conditions, all the goods in the vicinity will have to be discarded. With the use of temperature indicators, it is possible to identify the individual boxes of goods that may have been damaged and only discard these, thus saving the rest of the load.
- The transporter can prove that the load has been transported correctly at the right temperature indicated by the producer.
- End-consumers are guaranteed fresh produce that has been well-preserved throughout the entire supply and delivery chain.
The use of temperature indicators is therefore extremely advantageous for all and guarantees greater safety in the fresh food we consume.
For more information on Propagroup’s temperature indicators, click here.


The potential to develop a vibrant Horticulture industry in Rwanda is undoubtedly on the move.
Rwanda has a strong competitive base that hinges on its comparative advantages such as soil, abundant water resource, and abundant cheap labor force that are used to produce quality and competitive horticulture products sold on the regional and international markets.
There are several types of horticultural products grown in Rwanda, they include:
Vegetables: Tomatoes, green pepper, french beans, chilli pepper, carrots, hot paper, onion, etc.
Fruits: major fruit export products include avocado, mangoe, pineapple, passion fruit, bananas, and strawberry.
Nuts: macadamia nuts and ground nuts.
Herbs and Spices: these include lemon, parsley, spicy, grass, ginger, and garlic, and pyrethrum.
Rwanda’s horticultural exports are mostly exported to regional and European markets.
This has become an important sector in the Rwandan economy and contributes about 50% of non-traditional exports.
The sector is bound to continue growing as the government continues operations under the plan for modernization of agriculture.
Products: Rose Flowers
Tel: +250 784 442 711
Export to: Netherlands, Japan
Products: Cut Flowers
Tel: +250 786 802 950
Exports to: Netherlands
Product: Dried pineapples
Tel: (+250)0788613 618
Certification: Organic IMO
Export to: Belgium, France
Products: Chilli, French beans
Tel: (+250)781 181 460
Exports to: UK
Products: Extra fine beans, snow peas, sugar snaps and passion fruits
Tel: (+250) 784 868 997
Export to: France, Maurtius, South Africa
Product: Cut Flowers
Tel: (+250) 736 698 032
Export to: Netherlands
Products: Pepper, banana desert, Avocado, hot pepper
Tel: (+250) 788 534 846
Export to: Belgium, Netherlands
Products: French beans
Tel: (+250)782 424 639
Exports to: UAE, UK
Products: Bird eye chillies
Tel: (+250) 788 301 519
Export to: India, Spain


Fast food is rapidly gaining popularity nowadays due to its quick availability and on spot delivery. A study conducted in the UK shows that approximately 16% of the 18 to 24-year-old respondents said that they often went to fast food outlets once a week, at the minimum. And if that isn’t all, fast food companies now also provide customers the facility of home delivery, so you can order a pizza while stretching out and relaxing in your home. According to a survey, nearly 400 thousand 14-year-old and older Germans made multiple uses of pizza delivery services in a week.
Healthy Alternatives to Fast Food
While it doesn’t hurt to enjoy a burger or pizza now and then, however, repeatedly consuming fast food can cause many diseases such as type 2 diabetes, stroke, and in some extreme cases, heart disease, leading to an early death. Therefore, it is necessary to find healthy alternatives to fast food such as:
- Kale chips, vegetable fries made from parsnips
- It is best to leave donuts in favor of Power balls, which not only possess a similar soft texture such as donuts but are also full of protein and nutrients.
- Homemade smoothies such as Peanut Butter Oat smoothie are an excellent alternative to traditional milkshakes and are healthy, nutritional, and energy-packed food.
- A combination of sparkling water and fresh fruit is the perfect fizzy drink to ward off the heat of the sun or to enjoy a movie on your T.V.
- Lemon water is an ideal drink to have with your food as it provides both the satisfaction of drinking a cold drink as well as fulfilling your daily vitamin C requirements.
How to change your junk food diet to a healthier diet?
Fast Food Requires Less Cooking Time
Suppose you are a worker and employee who has to report to his office very early in the morning. More often than not, getting dressed up properly and getting together your office equipment takes all of your time. This means that there isn’t enough time to cook up a proper breakfast or to whip up even healthy fast food. In such cases, people tend to dine at restaurants or food outlets that provide a quick service and cheap, healthy fast food that can be eaten quickly. Moreover, it is important to be fully aware of the large varieties of healthy fast food that are being introduced on a day to day basis, it is necessary to have maximum knowledge of healthy fast food 2019 if you want to keep up with the times and eat cheap, healthy fast food that suits your mood.
How to find which fast food to eat
Nowadays, people are busy trying to find ways to reduce the time spent on eating hence they turn towards fast food as a time-saving alternative. However, most people do not know what type of fast food is healthy and jam-packed with nutrition. Therefore, it is best if you discuss this topic with your dietician who can tell you all that you need to know or if you wish to avoid the trouble of getting an appointment or wasting your money, then it is best if you search for a fast food guide on the internet. Low carbon fast food is good for health and is easily available in nearby restaurants.
Fast-food Diet plan to Follow
- You can improve your diet and health by eating fast food that is low in calories and contains unsaturated fats.
- Ensure that your daily fast food calorie intake does not exceed 500 calories.
- If you like to eat sandwiches, burgers and other similar types of fast food, refrain from choosing family offers or large orders, rather, choose the smallest size.
- For fewer calories, it is recommended that you order off the kid’s menu.
- Instead of eating fried chicken, go for roasted meat for decreased calories.
- Preferably eat only a single burger patty.
- Avoid bacon as it is a calorie saturated diet.
Healthy fast food that you should eat
There is a list of fast food which you can eat on the go and which provide your body with nutrients and proteins that you need such as
- Burger King’s veggie burger is a storehouse of fiber, nutrition, and proteins and is also a low-calorie fast food having only 390 calories.
- Subway’s tuna salad sub would be the perfect fast food for you and you can add as many veggie toppings as you want, it wouldn’t affect the calorie rate of the meal significantly.
- If you are a sandwich fan who is looking for low-calorie sandwiches then KFC’s Honey BBQ sandwich is just the thing for you as it contains only 3.5 grams of fat with only 280 calories.
And if you want to try something sweet, then check out the oatmeal available at Starbucks Not only does it provide you with the proteins and fiber you need daily but it is also an ideal choice if you are in a hurry to go somewhere and just wanted to grab a quick bite. And if that isn’t enough, restaurants such as McDonald’s not only providing healthy fast food but, due to their large popularity, have outlets in many countries around the globe hence they are easily accessible to anyone wanting a quick and healthy snack before heading off to work. However, consuming fast food regularly can cause obesity and increase your body fat dramatically which can cause heart disease and other illnesses in the long run so you shouldn’t make eating fast food your daily habit.
The internet can help you with finding fast food outlets in your area
Nowadays, the internet is often the best solution for many problems, and searching for healthy fast food options is no exception. If you want to enjoy healthy fast food at a nearby restaurant then all that you have to do is search “Healthy fast food near me” or if you want to be more specific in knowing the types of the fast-food available, you can search “Healthy food options near me” which will bring you straight to all the restaurants and food outlets that provide healthy food to customers. Healthy food options are necessary for good physical and mental growth but nowadays due to busy life and workload, many people do not have the time to enjoy a full breakfast, therefore, they should check out some of the fast-food diets mentioned above.
Frequently Asked Questions
Who has the healthiest fast food?
Chipotle, Chick fil A and Wendy’s provide healthy fast food that is locally manufactured and in the case of Chick fil A, doesn’t contain Trans fat
What is the healthiest take-out food?
To decrease the calorie intake, choose a veggie burger, beans which can provide you with fiber and seafood instead of other meats.
How can I eat healthily at a fast-food restaurant?
Avoid French fries or similar side dishes, rather eat fruits and salad. Only eat roasted meats, avoid bacon and beverages such as soda. Don’t use mayonnaise and if eating pizza, prefer thin crust with veggie toppings.
What is the lowest calorie fast food?
Honey Mustard coated grilled snack wrap at McDonald’s (260 calories),
Roasted chicken garden salad at Chick fil A (180 calories)
The chargrilled Chicken sandwich at Chick fil A (270 calories)


Protein is one of the most important nutrients that you must include in your daily diet. In this post, I will give you reasons why you should follow a protein diet while you are losing weight.
1. Protein helps in building muscles
Proteins are the best source of energy that we require for our daily activities. The protein is the main ingredient for building our muscles and the faster we eat, the faster the protein will enter into the body. As it enters into the body the muscles start to build, so that you can perform the strenuous activities without any hesitation.
2. Helps to repair muscle cells
Muscle cells are the fastest repairing cells in the body. If you are eating a healthy and balanced diet then you will easily repair your muscle cell and make them grow stronger. In case if you have to lose weight then this is the best solution that you can follow.
3. Protein will reduce the risk of heart diseases
The foods that contain high protein will easily reduce the risk of heart disease. As the protein increases, the cholesterol will fall and it is the best way to reduce cholesterol in the body. It is not necessary that you need to follow a protein diet for weight loss, you just need to increase the quantity of proteins in your diet to reduce cholesterol.
4. Boosts your immune system
If you are eating a healthy diet then you will easily boost your immunity and fight against diseases like cancer, etc. The best thing is that if you have low-fat diet then you will easily burn fat and if you want to lose weight then this is the best option that you can follow.
5. Helps in burning fats
The body needs protein for burning fats and it is the best way to burn fats. As soon as you start eating protein then the body will start burning fats and this will reduce the belly fats. It is not necessary that you need to follow a specific diet for weight loss, just make sure that you are eating the best foods that will help you to lose weight.
6. Protein helps in detoxification
You need to detoxify your body by drinking green tea and eating organic vegetables and fruits. The foods that are rich in protein will help in detoxifying your body and remove toxins from the body.
7. Protein helps in controlling blood sugar levels
If you are eating a healthy diet then you will easily control your blood sugar levels. You don’t need to do anything special for this; you can simply eat protein that is easily digestible.
8. Protein helps to boost energy
You will feel energetic and active when you are eating protein. This is the best solution for people who want to burn fat and get slim. As protein is easily digestible, your body will easily absorb the energy and you will feel energetic.
9. Protein reduces appetite
As soon as you eat protein then you won’t feel hungry and you will easily resist hunger. You don’t need to eat heavy food items to stay away from hunger, you just need to add protein to your diet and it will help you to lose weight.
10. Protein keeps you full for a long time
If you are eating a high protein diet then you will stay fuller for a long time, you will easily avoid hunger pangs and this will help you to lose weight. You don’t need to eat the heavy meals to stay away from hunger, you just need to eat small quantities of protein and this will help you to stay away from hunger.
I hope this article on “10 Reasons Why Protein Diet Is Necessary In Weight Loss Journey” helped you to get an idea about why you need a protein diet. I have also shared with you some tips that will help you to enjoy the benefits of a protein diet.
Interested in Reading My Article On 3 Reasons Why People Buy Organic Food


A cheeseburger really is not healthy, right? Well, in a recent news report, a survey claimed that the food chain Whataburger (we have no restaurants around here) has the “healthiest” cheeseburger in America.
The wildly popular food website called Mashed (they have 25 monthly readers worldwide) reached out for my comment on this. You can probably guess what I said about it. But, I invite you to click on the full article entitled “Expert Claims Whataburger Cheese Burger Isn’t Actually That Healthy” on the Mashed website. Enjoy!


Snacks are a core part of today’s lifestyle, and snack brands face fierce competition in capturing the attention of consumers and driving sales for their products. To succeed in this highly competitive market, snack brands must develop effective marketing strategies that resonate with their target audience and create a strong brand presence.
Reaching the target audience
The first step in developing an effective marketing strategy for snack brands is to understand the target audience. Brands need to analyze their audience’s demographics, preferences, and consumption habits. By gaining deep insights into the behaviors and motivations of the target audience, brands can tailor marketing efforts to resonate with their needs and preferences.
Building brand identity
In the crowded snack market, having a strong and differentiated brand identity is crucial. Companies should develop a brand story that communicates their values, mission, and unique selling propositions. Create a compelling brand logo, packaging, and visual identity that stands out on store shelves and online platforms. Consistently reinforcing the brand identity and messaging across channels can build brand recognition. It can also establish an emotional connection with consumers.
The benefits of advertisements for snacks
Snack consumers value taste, quality, and the perceived benefits of the products they choose. Companies can highlight the unique qualities and benefits of their snacks in their snack food advertising campaigns. Emphasize natural ingredients, health benefits, low-calorie options, or unique flavor combinations. Use high-quality visuals and mouth-watering descriptions to evoke cravings and entice consumers to try the snacks.
How to market snacks on social media
Social media platforms offer snack brands a powerful tool for engaging with consumers and building brand awareness. Companies should develop a strong social media presence where snack-related content thrives. Share visually appealing images, videos, and user-generated content. The content should showcase the snacks in tempting and creative ways. Encourage the followers to tag the brand and create buzz around the products through contests, giveaways, and influencer partnerships.
Making use of collaboration
Influencer marketing can be highly effective in marketing snacks. Identify influencers with a strong online presence and a genuine connection to the target audience. Companies can then collaborate with these personalities to create engaging content featuring their snacks. This could include recipe tutorials, taste tests, or snack pairing ideas.
Creating engaging content is key to capturing the attention of consumers and building brand loyalty. Companies can develop snack-related content that goes beyond traditional snack food advertising. Provide recipe ideas, snack hacks, or entertaining snack facts through blog posts, videos, or social media content. Engage the audience by asking questions, running polls, and encouraging them to share their own snack experiences.
Snacks are often associated with enjoyable experiences and moments of indulgence. Companies should embrace experiential marketing tactics to connect with consumers on a deeper level. Host tasting events, pop-up shops, or food festivals where people can sample the snacks and engage with the brand. Create memorable experiences that leave a positive impression. They can encourage consumers to share their experiences on social media too. This will help in generating organic word-of-mouth promotion.
Measuring and adapting
Finally, regularly monitor and measure the effectiveness of the snack food advertising efforts. Companies should analyze key metrics such as website traffic, social media engagement, and sales data to evaluate the success of their marketing snacks strategies. Then, they can use this data to refine their approach, identify areas for improvement, and adapt their snack food advertising tactics accordingly.


About Blue Apron: Blue Apron Inc. is an American ingredient-and-recipe meal kit service. It exclusively operates in the United States. The weekly boxes contain ingredients and also include suggested recipes that must be cooked by hand by the customer using the pre-ordered ingredients.
This Blue Apron coupon is valid for first-time meal-plan subscriptions for a $20 discount off each of your first 3 deliveries. Payment card required to redeem. Limit one redemption per household. Not valid with other offers.


NOTE: I’m pausing registration for this class because there is a chance I will not be here to teach it! If I end up needing to cancel the 3rd, we will combine Pizza Day with our Leaf Rubbing day. We can do the leaf rubbings while pizza cooks! ♥
Let’s start the year off with one of our all-time favorite classes. Cooking!
We’ll be exploring different styles of making Pizza! We’ll make dough from scratch, we’ll try it out on different breads, and we’ll even see about making some gluten-free!
We’ll learn some pizza-history and turn our space into a celebration of this Italian favorite.


Making the dough
Make sure to visit our “The10 Minutes Magical Dough” recipe
Making the zaatar spread
This is the easiest step and only requires two ingredients: zaatar (Thyme) and extra virgin olive oil. You want to mix the two ingredients in a bowl until they form a spread similar to the consistency of pesto.
You can always start pouring olive oil slowly over the zaatar, and find the consistency that works for you, remember it is a spread and not a paste.
Assembling and baking the Man’oushet
When the dough rises, divide it into 6-8 equal parts.Then you’ll spread the zaatar mix on the round small flatbread. Spread in a circular motion evenly throughout the center of the dough, leaving the edges dry.
Bake them in a preheated oven until they’re lightly golden on the edges and underneath. They will puff up and spread slightly while baking in the oven. The result is a chewy and crisp zaatar bread that is full of warm spices and amazing flavor.


Our variety selected food for trekking and climbing expeditions
We have a great selection for you ranging from traditional Peruvian to international dishes. Whether you are a vegetarian, gluten-free or whatever, we are sure that you will find what you are looking for. We provide food that is as close as possible to its natural state. Our meals are minimally processed and focus on wholesome Peruvian products like grains, vegetables, and lean proteins – a good variety of foods supplemented by daily vitamins, proteins, carbohydrates, and fats.
Our gourmet meals are made from scratch with a constantly rotating menu day by day. includes specific three main meals (B=breakfast, L=lunch, D=dinner), ordered by day (6-7 am breakfast, mid-morning snacks, lunch at midday and hot tea on arrival at the campsite, afternoon snacks, dinner, desserts and hot drinks)
Our manner of preparing and preserving food
We care about keeping the food in good condition and the conservation during the expeditions, generally for long expeditions for which we use modern and traditional methods for each products. Our cook performs a general check every time. the food is supervised and prepared in a very hygienic way
Our local professional mountain cooks come from top backgrounds, including executive chefs. They are responsible for all culinary activities, for the consistency and quality of our food as well as preparing interesting and delicious food. They bring passion and a very unique style of cooking to our menu options. To see who our cooks are, click here on COOKS


ROCKFORD, Ill. (WTVO) — Food pantries are bracing for a possible up-tick in demand as SNAP benefits in Illinois decrease.
Benefits will go back to pre-pandemic levels starting in March. About two million people in Illinois receive SNAP benefits, and families will see their benefits lowered anywhere between $90-$250 per person each month, depending on their household size and finances.
That is leaving people and pantries with big concerns.
“We are expecting to be impacted come March,” said Kim Adams-Bakke, executive director of the Rock River Valley Pantry. “For some people, they are losing maybe 40% of their SNAP benefits, and that has a really large impact on families.”
Adams-Bakke said that, as one of the food pantries in the stateline, they are preparing now for March. They are looking at where they can get additional food and buy from food brokers that big stores use.
“Hearing that one thing that we thought we could count on for shopping is being reduced means we are going to have to rethink how he is going to eat every month,” said local residents Jeff and Dusahn Volk.
The Volks said that they are retired. Their disabled son is on SNAP benefits, and they are concerned for him.
“How he is going to eat and get food that is nutritious throughout the month will be a big concern for him, and it’s a huge concern for us,” Jeff said.
“I look at our wonderful food pantries and I know they will be inundated with people who no longer have SNAP funds,” Dusahn added.
Adams-Bakke said that she knows this is going to force people to turn to food pantries across the stateline, and the area is already seeing it.
“Our new clients have increased by 89% from a year ago, and that is with SNAP benefits,” she said. “I’m going to leave you with the question; What kind of increase will we see come March?”
The Volk family said that this is not how people should live.
“I’m disappointed, because I think with some good brainstorming, we could have found better ways than to look at this community of people and say, ‘they’ll do fine, we can cut funds here and they’ll figure out a way to make it,’” Dusahn said. “I don’t know if that’s true.”
Rock River Valley Pantry encourages the community to help if they can.
Read More: Rockford food bank braces for end of extra SNAP benefits


Chicken with apricots is something I make a lot. Usually with dried apricots, or once in a while with apricot jam, and usually with cubed boneless chicken. But today, I followed a different path. I used stewed apricots from the freezer, since they need to be used up, and bone in, skin on chicken thighs, also from the freezer. And this is the best chicken with apricots I have ever made. Ever. It’s possibly the best chicken with apricots anyone has ever made. Maybe.
Bill is out tonight and Thomas was in a foul mood with me by teatime, so only Nico and I ate it in the end. Funnily enough it was so good that a small portion of the chicken was plenty, so there’s lots of leftovers for the other half of the family to have another night.
I used “Flafl spice” because I needed to use it for something. Here it is:
I have never bought it intentionally, but I have twice brought it home in amongst a few packets of this:
Easy done. (The citric acid is for making orange squash, and lime cordial, etc.) At least now I’m not regretting it as a waste of money! Here’s how I did it. Oh, and, wear an apron. trust me on this. Fast frying chicken spatters like mad.
Chicken with Apricots
8 chicken thighs, skin on, bone in
4 cloves garlic, finely chopped or crushed
1 tbs Flafl spices*
100gm stewed apricots
100ml dry white wine
100ml chicken or veg stock
Preheat a large frying pan until very hot. Lay the chicken thighs in, skin down, a few at a time, do not add any oil. Do not crowd the pan or they will stew instead of fry. Cook on a high heat until the skin is crisp and nicely browned. Set aside and brown the rest of the chicken. Remove to a plate and keep warm.
Pour off all but a couple of tablespoons of the fat and toss in the chopped garlic and the flafl spice. Fry for a couple of minutes, don’t let it catch, but it should be very aromatic. Pour in the wine and stirring constantly, cook on a high heat until the alcohol burns off, then add the apricots. Stir gently until it returns to the boil, then lay the chicken pieces back in the pan, and pour over the stock. Return to the boil again, then turn down as low as you can (I use a heat diffuser). Leave more or less untouched for 30 minutes.
I served it over couscous, with frozen green beans, since you can’t get good fresh ones here.
I make my couscous by measuring one US cup by volume and then adding 1 1/2 cups of stock. So tonight I used 2 low salt veg stock cubes and 500ml of water. I put 375ml of the stock in the couscous, and the rest in the chicken.
*I’m not sure what is in the flafl spices but the internet tells me this is common, so I assume it’s what I’ve got – no idea of the proportions though: ground black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, cardamon.
In other news, Jackie and I have started to plan our Huerta. Under our terrace, and next to the window of my basement sewing room is probably the dampest and shadiest part of our garden. So we have asked Elias the gardener to dig up all the shrubs and dig it over, leaving just the strawberries. And we will plant herbs, and cherry tomatoes, and more strawberries. And see what happens. I have had very little luck growing herbs in pots here in Chile, and I miss fresh sage in particular. Wish us luck. We will have to dog and chicken-proof though, or there will be nothing left for us!


But across cultures, there are some widespread food tips for helping us lead more healthy, longer lives. Whatever your New Year’s Resolution, a wholesome and balanced diet will present many benefits into 2019 and past.
If you don’t really feel glad on the end of a meal, add more leafy greens or spherical off the meal with fruit. Water helps flush our methods of waste products and toxins, but many of us undergo life dehydrated—causing tiredness, low vitality, and complications. It’s frequent to mistake thirst for hunger, so staying nicely hydrated will also allow you to make more healthy meals decisions.
If the color contrast between the two is decrease, we are inclined to eat more. For occasion, should you eat pasta with alfredo sauce on a white plate, you’ll most likely eat more as compared to consuming in, say, a blue plate.
Margaret Mead had rightly said, “It is simpler to change a person’s religion than to vary his diet.” For most of us, changing unhealthy consuming habits is a Herculean task.
Use recent, frozen, and canned fruits and vegetables. Just be sure to watch the sodium on canned vegetables and search for fruits packed in water or one hundred% juice (not syrup). There’s some evidence that nitrates can result in the formation of compounds which are carcinogenic to us. In specific, eating a lot of bacon is linked to the next threat of colorectal cancer.
Balancing your meals plate with the right amount of meals, selection, and diet is important in staying wholesome. Fad or quick-term diets may promise that will help you shed pounds quick. However, they’re hard to maintain up with and might be unhealthy. Balanced nutrition and regular train are good in your well being.
And when you’ve diabetes, you’re already extra susceptible to all of these circumstances. If you could have Type 2 and also you’re obese, finding a way to shed weight is essential because it actually improves diabetes administration. This is as a result of it could possibly help to lower your blood glucose and cut back your risk of other problems.
Protein-rich meals like meat, poultry, fish, milk and eggs are the best sources of phosphorus. Try to restrict yourself to a maximum of 6g (one teaspoonful) of salt a day. Lots of pre-packaged foods already contain salt so keep in mind to examine meals labels and choose these with less salt. Cooking from scratch will assist you to regulate how a lot salt you’re consuming.


Inspired by BonAppetit.com’s recipe
Makes 1 drink
¼ cup fresh grapefruit juice
1tablespoon fresh lime juice
¼ cupDoña Loca Espadin Mezcal
¼ cup Topo Chico
- Pour some kosher salt on a plate.
- Rub half of rim of a highball glass with grapefruit wedge; dip rim of glass in salt.
- Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved.
- Stir in mezcal, add ice, and top off with club soda.
- Garnish with grapefruit wedge.


Health & Nutrition
Enjoy Peaches as a Key Ingredient to a Healthy Diet
Peaches are not only a tasty, juicy summertime treat but they are also good for you. In fact, peaches contain many important nutrients, including vitamin A, in the form of beta carotene which has been linked to a reduced risk of some forms of cancer and riboflavin which is good for the eyes.
Peaches are also a good source of fiber. And, they are a sweet low-calorie alternative as a healthy snack with virtually no fat, sodium or cholesterol.
Fresh peaches are good sources of healthy carbohydrates which are the nutrients known to be a vital source of energy for the body. All these healthful components make peaches a key ingredient to a well-balanced diet.
According to the Produce for Better Health Foundation, eating 5 or more servings of colorful fruits and vegetables a day is part of an important plan for healthier living.
Thatís because deeply hued fruits and vegetables provide the wide range of vitamins, minerals, fiber, and phytochemicals your body needs to maintain good health and energy levels, protect against the effects of aging, and reduce the risk of cancer and heart disease.


Our June 2015 Value Seekers Club Best $5 Recipe Photo Contest was deliciously fun! Since then, we've been anxiously awaiting the moment that we could share the winners — and other top entries — with you.
With so many tasty (and beautiful!) recipe submissions, we decided to create our first-ever Value Seekers Club Recipe Look Book! Take a peek at some of our favorite recipes and try them out today for snack time, dinner... or dessert.
Congratulations to the Best $5 Recipe Photo Contest Winners:
Lindsey A. from St. Paul, MN – Carmelized Bananas
Winston L. from Gilroy, CA – Cauliflower-Mac-N-Cheese
Lauren M. from Jacksonville, AL – Frozen Peach & Yogurt Treats


Horse people in Aiken have a new place get their coffee. Ridgecrest Coffee Bar at the corner of Wagener Road (302) and Pine Log Road on the East side of town opened the day after Christmas and is already popular with the equestrian crowd. It’s not just coffee, either. You can have breakfast and lunch as well as smoothies and espresso drinks. For horse people, convenience is key, and the location and set-up couldn’t be much better. It’s a great place to stop between downtown and the 302 eventing and polo areas. There’s even a drive-through designed to accommodate smaller trucks and trailers – if you have a big rig you might not fit.
“We wanted the coffee to be really special,” says Melanie Bortmas, the owner. Melanie drives to Ravenel regularly to pick up beans that are fresh roasted to order there by Low Country Coffee Roasters. “Otherwise what is the point of a coffee bar?”
Breakfast muffins and other pastries are made in-house daily in a variety of flavors. For lunch, you can choose a hot hand-pressed panini sandwich or a salad. “Our lettuce is hand-washed and prepped,” Melanie says, “We don’t use bagged lettuce, because even at very nice restaurants you can tell – sometimes the salad is not fresh and I didn’t want that.”
Melanie, who comes from northeast Ohio, began wintering in Aiken five years ago along with her daughter, Marina, who is an event rider. They came for the horses, fell in love with the area, and are now fulltime residents. Marina, 20, is competing regularly, with Advanced ambitions. When she is not on a horse, she can often be seen helping her mom behind the counter at Ridgecrest.


Happy Friday BESTSers,
A Dutch company, Ingregro, plans on using digester effluent
to produce algae for jet fuel. One of the sources for the
anaerobic digestion is waste from the potato industry.
Biogas-algae integration produces two types of bioenergy fuel:
liquid and gaseous. It also makes both processes more economical.
By using food waste as a nutrient and energy source for algae and
biogas, it is a win-win-win-win.... situation. This is truly the
future of food waste anaerobic digestion.
Have a great weekend,


Michelin Star Chef Heiko Antoniewicz cooks exclusively for lunch and dinner guests at Elements, the home of modern, international cuisine at The Okura Prestige Bangkok, from October 7-11, 2014.
Known throughout the world for his use of molecular cuisine to create innovative dishes, Chef Heiko has devised a set lunch menu priced at 1,800 Baht. The set dinner, priced at 4,800 Baht, includes Scottish smoked salmon; essence of heirloom tomatoes with Brittany lobster, and diver scallops. The main course choices are top blade Wagyu beef and line-caught loup de mer. Chef Heiko’s amazing presentation concludes with his own very special carrot cake tinged with orange and curry that will delight the taste buds.
Elements is located on the 25th Floor of The Okura Prestige Bangkok where you can enjoy stunning views of downtown Bangkok from the alfresco cantilevered deck before dining in comfort and style in our culinary theatre complete with open kitchen.
The special set menus are available for lunch and dinner from 12 noon to 2:30 p.m. and 6 p.m. to 10:30 p.m. For reservation, visit The Okura Prestige Bangkok.
For more stories on DINE, click here.
Photos Courtesy of The Okura Prestige Bangkok


Surely there are many more ways to cook trout, but these are the only three that I know and use-- frying, baking and grilling.
Frying... dust the trout with flour and pepper and put in a skillet with a little hot oil. Fry until it flakes and doesn't look raw. Pretty easy. Don't forget to turn the fish over.
Baking...make an aluminum foil boat and set the trout inside with some Italian salad dressing and maybe some chopped up vegetables to look good. Close it up and bake. When in doubt, cook a little longer. Not too hard to do.
Grilling... put the fish on the grill and cook. You might rest it on a piece of aluminum foil. Cook until it is flaky and it doesn't look raw. Not too tough. I don't have any pictures of grilled fish.
The last time we used the outdoor grill was in March 2009. We found some rodent droppings inside the grill on the fake rocks. (It is...er... it was a natural gas grill). The animal must have gotten in through one of the rust holes. I decided it was time to get rid of it, so we did. It hasn't been replaced since fishing season started. Here's a picture of the hamburgers we went ahead and cooked on the grill one last time for old time's sake. (Everybody is still alive). That grill got a lot of use.
Add something else. Unless you are just going to eat fish, you might add something else, like a piece of bread or some healthy vegetables like these. Save room for ice cream.


Located just steps away from the beautiful sands of Avila Beach, the oceanfront Mr. Rick’s is an ideal setting for enjoying the coastal scenery while sipping on your favorite beverage, or nibbling on delicious appetizers.
Items and prices subject to change without notice
Tempura battered items may be breaded upon request.
Add beef or chicken for $4
Basket of Fries
Chicken or Shrimp Quesadilla
Tempura Prawns & Chips
Tempura Calamari Tubes & Tentacles with Chips
Tempura Calamari Strips & Chips
Tempura Mahi Mahi Fish Soft Tacos
Small Fish & Chips
Large Fish & Chips
Old Custom House Clam Chowder
Our New England style homemade chowder is thick, creamy and delicious! Cup $5 Bowl $6 Bread Bowl $8
½ Pound Cheese Burger
Angus Beef patty grilled and served with fries. Sub a Garden burger at no charge. Add bacon or avocado for $2 or ortega chiles or mushrooms for $1
Grilled croissant with slow roasted turkey, avocado, applewood smoked bacon, lettuce, tomato and melted Jack cheese. Served with fries.
Seasoned and grilled fish fillet on garlic parmesan sourdough with green leaf lettuce, tomato, onion and tartar sauce. Served with fries.
Hot Dog Split & Grilled
Served with fries.
Your choice of house prepared Ranch, Bleu Cheese, Thousand Island, Honey Mustard or Custom House Garlic Balsamic. Add shrimp, seared ahi, smoked salmon or crab for $4 or chicken for $3
Fresh Mixed Greens
Romaine hearts, green leaf lettuce, baby greens, grape tomatoes, cucumber, garbanzo beans, sweet red onion and Custom House garlic parmesan croutons.
Sliced egg, mushrooms, grape tomatoes, pecan pieces, red onion and applewood smoked bacon tossed with a bacon shallot vinaigrette.
Custom House Cobb
Turkey, bacon, mixed greens, grape tomatoes, zucchini, broccoli, sweet red onion, black olives, sliced egg and cauliflower sprinkled with bleu cheese crumbles.
Crisp romaine hearts tossed in our housemade caesar dressing, freshly grated parmesan and Custom House garlic parmesan croutons.
Mixed greens, grape tomatoes, zucchini, broccoli, sweet red onions, cauliflower, sliced egg, lemon, Jack and cheddar cheese. Sub shrimp for crab for $1.
Baby Iceberg Wedge
Red pears, roasted pecans, hass avocado, green onions topped with roquefort blue cheese dressing.
Asian Chicken Salad
Crisp romaine hearts, grilled chicken, Mandarin oranges, sugar snap peas, almond pieces and sunflower sprouts tossed in Custom House sesame vinaigrette.