It was one of my most memorable meals in Canada: fried, profoundly sweet local beets; a spicy stir-fried mélange of brussel sprouts and cauliflower; and British Columbia haddock served with naan and rice in a coconut curry. And it all came from a truck — actually, two trucks, to be precise, Le Tigre and Vij’s Railway Express, both of which were parked in a vacant lot just off Vancouver’s False Creek, where around 20 food stalls assemble each Sunday for the Food Cart Fest.
It was one of those impossibly clear, sunny days that make BC summers so spectacular, and as I sat on a curb, plastic fork plunging into styrofoam container, I thought about how improbable these trucks really were. Like most Canadian cities, street food in Vancouver was for years limited to precooked sausages reheated on a barbecue. Serviceable enough, but this was food to fill your belly, not stimulate your appetite, the unfortunate byproduct of health regulations that saw sodium-packed, industrially-processed cylinders of beef as somehow safer than freshly-prepared meats and vegetables. Then came the first sign of innovation, in 2007, when recent Japanese transplant Noriki Tamura began serving seaweed-laden hot dogs at his Burrard Street stall, Japadog. At the time, Vancouver had 120 street food carts, all of which were restricted to selling hot dogs, ice cream and soft drinks. Japadog pushed the limits of that regime as far as they would go. In 2010, they finally gave way. Following in the footsteps of the gourmet food truck boom in Los Angeles, San Francisco and Portland, Vancouver opened its streets to a panoply of delights normally reserved for bricks-and-mortar restaurants: Taiwanese pork belly sliders, fresh Pacific seafood, Australian meat pies.
I spent most of the past month in Canada, travelling not quite from coast to coast, but at least from the Georgia Strait to the shores of the St. Lawrence. (“What are you, on a fucking grand tour of Canada?” asked Steve Welch when I walked into his bookstore last week.) Food trucks followed me wherever I went. In Parksville, a small beach town on Vancouver Island, I passed by a wood-fired pizza truck. I got a milkshake from the dubiously-named Mr. Soft and Delight in downtown Toronto. And I scouted out the new fleet of food trucks that are cruising the streets of Montreal, the first time in 66 years that street food has been allowed in the city.
There’s a good case to be made that food trucks have jumped the shark (or perhaps more accurately, rolled right over it). “Despite the inherent attractiveness of cute trucks and clever food options, the business stinks,” noted Adam Davidson in the New York Times earlier this year. And while the financial equation differs from city to city, depending on the local market and regulatory environment — New York seems like an especially bad place for food truck entrepreneurs, while Portland is much more fertile ground — there’s also the sense that food trucks have become the punchline to an oft-repeated joke, from Stu’s Stews in Portlandia to a throwaway gag about “Nutella-and-peanut-butter fries” in a recent episode of Dexter. Still, even with all of that in mind, the basic conceit of good food served in a mobile device — be it a truck, a pushcart or on the back of a motorcycle — seems pretty universally loved. It’s the details that matter.
And in Canada, the details that count are in the fine print of city bylaws. The success of street food depends largely on how its purveyors are allowed to operate. Vancouver is a success because it has adopted a policy of encouraging rather than limiting the expansion of street food options: you can sell waffles out of a small trailer on West Georgia or dim sum from a truck on Burrard. Montreal’s new food trucks are beset by a more restrictive attitude, owing in large part to pressure from the restaurant industry, which is the biggest reason why street food was absent from the city for so long. 27 trucks have been issued permits to sell food at nine locations around the central Ville-Marie borough; there are another 17 unlicenced trucks and stalls that ply their trade at street fairs, festivals and locations like the Lachine Canal, which is managed by Parks Canada.
Many trucks have an innovative local spin — there are a couple of cheese trucks, a truck serving ployes, a type of buckwheat pancake from the Madawaska, a truck serving meat and fish tartares. Unfortunately, the flip side to that coin is that only food trucks deemed sufficiently gourmet by a seven-member jury are allowed. That, combined with a maze of red tape, has limited the food truck market to established players; most of Montreal’s licenced trucks area affiliated with bricks-and-mortar restaurants. The 17 unlicenced ones aren’t any less worthy, but they have been arbitrarily relegated to second-class status. All of this has conspired to create a situation that Vice branded, in typical fashion, as “a symbolic ‘fuck you’ to poor people and immigrants.”
It reminds me in some ways of Toronto’s disastrous experiment with expanding street food options. Launched in 2009 in an effort to bring more diverse food options to the streets of a very diverse city, a street food pilot project went so badly it drove some of its 15 participants bankrupt. Part of the problem was that the program was run by Toronto’s health department, which imposed onerous restrictions on vendors: ingredients had to be local and “sustainably produced,” no signage was allowed on the uniform food carts — which weighed 360 kilograms and were, astonishingly, immobile — and cart owners had to be present 70 percent of the time. Vendors were also limited to a handful of poorly-trafficked locations and charged up to $15,000 a year in location fees. By the end of its two year run, even the city councillor who pioneered the project said it had become “ridiculously formalized.” Now things are back to square one: Toronto is filled with trucks selling oily junk food and nothing else.
Given the enthusiastic response to its introduction of food trucks, Montreal seems more inclined to take the path of Vancouver than of Toronto, especially if it reduces the number of hoops vendors must jump through to become licenced by the city. But I can’t help but feel that, as usual, Canadian cities are being far too fussy about the whole thing. One of the most memorable food trucks I encountered last month was in Bellingham, a small city in Washington less than an hour’s drive south of Vancouver. Parked just outside the cinderblock office of a locksmith was that most American of street food institutions: a taco truck. I had already had lunch, but was curious to try their tacos de lengua, so I ordered one for $1.25. It was ready a few minutes later, the beef tongue as tender as any I’ve had, sprinkled with fresh cilantro. Simple, fresh and cheap: street food as street food should be.
Tags: Food Trucks, Informal Space, Montreal, Regulation, Small Towns, Street Food, Toronto, Vancouver


There is nothing like delicious homemade bread on a chilly fall day! I love this bread with a warming soup or just on it's own with a generous slab of butter. I am sure you have seen a "no-knead" bread recipe before but this one is a little bit different. I doesn't require the 19 hour rise time and can be made in as little as 3 hours total. Perfect if you decide to make it on a whim like I sometimes do!
- 4 1/2 Cups bread flour
- 2 Tablespoons yeast
- 2 Cups warm water
- 1 Tablespoons sugar
- 1 Tablespoon salt
1. Proof yeast by combining the yeast and sugar in the bottom of a stand mixer and pour the warm water over top. Whisk lightly and let rest for 10 minutes.
2. In a separate bowl, mix 3 cups of the flour with the salt.
3. Add flour mixture one cup at a time to the yeast mixture. With the dough hook attached, stir on low. The dough will start to come together but will still be sticky at this point.
4. Add the remaining flour 1/2 cup at a time until the dough forms into a ball. Continue to mix for a few minutes.
5. On a lightly floured surface, knead the dough for about 5 minutes or until smooth.
6. Place dough in a greased bowl. Cover with a lightly damp towel. Let the dough rise for 20-30 minutes.
7. Pre-heat oven to 400 degrees with the dutch oven inside.
8. Take the ball of dough out of the bowl and lightly coat with flour. Carefully pull out the dutch oven and drop the dough inside. If it doesn't look pretty, that's ok. It will even out as it cooks!
9. Using a knife, score three lines into the top to create the artisan look.
10. Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes until the top is golden and crunchy.
11. Remove from the dutch oven and onto a cutting board. Allow to cool slightly and enjoy!
Recipe adapted from Larissa Another Day


There’s always a possibility.
Available in Spanish and English. #gypsystory
What to Know About Starting a Food Truck Business So, you want to start a food truck business? This business endeavor is not for the faint of heart. Many rookie cooks and chefs often think that starting a food truck business will be easier than starting up a storefront restaurant. While the food truck business…
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Author Spotlight: Meet Billy P. Jones – Miami, Florida #indieauthors
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While vegan, I was convinced that it was the key to optimal health. I thought eating plant-based foods would transform me into a ‘better’ version of my former self. My desire to become vegan was to improve the quality of my skin and to become stronger mentally/emotionally. During the first year, my skin appeared to…
Self-awareness on a darker type of crazy. #dysfunctional
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The West Sports Bar is located next to Stratford Springs Restaurant on WV North off of Rt.88.
Our Restaurant & Bar is the place for Sports, Food & Entertainment. Kick back and watch a sporting event outside on the Tiki Deck, on our Big Screen or one of our other 25 Televisions. Offering drink and food specials daily, The West is a great place for good food, good times & good people! Planning an Event or Special Occasion? The West Event Hall is the perfect choice! Our Banquet Hall has a built in sound and lighting system and can accommodate parties up to 250 guests.
Thank for visiting The West Sports Bar.com located next to Stratford Springs Restaurant on WV North Rt.88 just before Oglebay State Park. Our family oriented restaurant offers a unique atmosphere, that’s appropriate for all ages. We serve our full menu till close, so check out our full menu here online and give us a call for carry out.
The West Event Hall


This classic Italian pasta salad recipe is so simple to put together! It's filled with chilled rotini, plenty of veggies, mozzarella cheese, and our. It is made with no meat but instead with extra veggies, cheese, and herby Italian dressing, which is a simple variation of our homemade zesty Italian dressing.
1 pound uncooked pasta ; 3 cups cherry tomatoes, cut in half ; 8 ounces fresh mozzarella cheese balls, cut in half ; 1 lb. salami or summer sausage, cut into cubes. Ingredients · 3 cups uncooked fusilli pasta · 2 heaping cups halved cherry tomatoes · 1 ½ cups cooked chickpeas, drained and rinsed · 2 cups arugula · 1 cup Persian. Pasta: Cook pasta according to package instructions to al dente. Drain and rinse until cold water. Assemble: Pour pasta into a bowl, add tomatoes, bell pepper.


GreatGrubforKids Recipe Book Available on GOOGLE BOOKS starting 03.15.2018! The Craziest, Healthiest, Funniest, Wildest Recipes for Kids EVER now available right here, now! Our DIY nutritional improvement is easy to use for your entire family! End the confusion on what to feed your kids, jump into the best possible and quickest recipes for every meal!
GreatGrubforKids.com works well with kids ages 5-18 and up! Bring some fun and giggles into meal time and give your kids the information they need to build a strong foundation nutritionally!
If your short on time, tired of making another boring meal, or want new options for lunch, breakfast, dinner or side plates give GreatGrubforKids.com a try!
We even have clients successfully use our book for their husbands/wives who are resistant to eating healthier meals!
"Make it Taste Good and They Will Eat It! GreatGrubforKids.com "Where Taste Buds Play with Food!


A dark roast single-origin coffee grown in the Mandheling region of Sumatra. Our Sumatra Mandheling coffee is our primary dark roast offering and produces a full-bodied cup with low acidity. Sumatra coffee beans are some of the most popular in the world, and this single origin coffee will not disappoint.
Tasting notes of clove, dark chocolate, and molasses.
Process: Natural | Elevation: 1000-1500m | Varietal: Gayo
Available in Whole Bean or Ground
Recommended Brew Method: Drip, Espresso, or Cold Brew
It's the way coffee should be.


Canine Starter Pak (12 oz.): 3 oz. of four canine formulas (beef, chicken, duck, lamb). Individually vacuum-packed bags of three 1 oz. frozen nuggets.
Primal Starter Pak Benefits:
- An introduction to raw at an affordable price.
- Tips on transitioning your animal to a raw-food diet.
- Instructions on how much to feed and how often.
- Background on the BARF diet andPrimal products.
- Detailed safe handling instructions.
The Primal Starter Pak...
Education. Transition. Results.
It's a great way to start!


There are plenty of methods to support with excess weight loss. You require to experiment to locate what functions best for you. These ideas are positive to contain some items that will be effective for you.
Steer clear of fat-decline shakes, bars and other foods. A whole lot of these items are not able to exchange genuine foods and they have far more calories than you could issue. You will want to take in right away pursuing the “meal”. Some of these have plenty of sugar which can result in your sugar to spike.
A crucial excess weight reduction method is to not try to eat prior to mattress. When you try to eat ahead of bed, the calories you eat are not burned off and are very likely to flip into body fat. Devote your night several hours undertaking something successful, like reading, and you won’t be as tempted to eat at night.
Change up your routine and take in your largest food at lunch time instead of at night. Rather of obtaining a sandwich for your lunch, consume it for meal, and have the larger food midday. Much more energy are burned during daylight hrs, so it really is smarter to eat the bulk of your calories before in the working day.
Whole grains are an crucial element of a healthier excess weight reduction program. Audio advice about whole grains is offered from a lot of resources. Keep away from acquiring objects with refined or enriched on them. Firms frequently permit you know if their merchandise incorporate whole grains, so maintain an eye out when you are grocery shopping.
Using your lunch to function or university is an superb way to control energy. Considering that you are packing your own lunch, you will make a decision what you are heading to consume and how huge your portion will be. If you want to get rid of fat, it truly is crucial to management your portions.
When you use these hints and get determined, you can be healthy when dropping excess weight and it will function for you above time. You have to be geared up for the difficult days, when you are sensation low or when temptation strikes. Just maintain functioning to enhance your health.


Discover What’s Trending.
Every day brings something new and exciting when you're merging technology and restaurants. Explore the day’s most popular wines, foods, and restaurants with our live trending dashboard…
The iPad was my favorite part and I thought it was a great and comprehensive way to browse our options.
I love that the drink menu and wine list are given to us on an iPad.
The iPad used for the menu is not only forward thinking, but is presented in such a great way that does not intrude on the low light, romantic, luxurious atmosphere of the restaurant.
The wine list on the iPad is brilliant.
I was impressed with the technology…So visual! Great sales strategy!
The menu is an iPad and excuse me but I was so blown away – it was totally interactive! Wines sorted by region, varietal, food pairings? Yes, please!
“As we reopen the restaurant I’m excited to partner with Uptown to bring our guests a safer experience. Using your own device to view the menu eliminates a touchpoint and is one of the many ways we are addressing safety for both our team members and guests.”
“A big thank you to our friends at @uptown_network for helping us deploy this solution so easily!”
“You need to go. Outstanding service (per usual), exceptional food (per usual), and I felt incredibly safe dining (in this not-so-usual world). Thank you to Collin our server, the hostesses, the manager on duty, for being so kind and friendly. And I LOVE that the menu is on your phone!”
“They explained all of the safety processes that the restaurant was doing. I loved that the menu was on my phone. Everything was clean and safe.”
“They now have the menu on your phone by just scanning it with your camera on the host stand to avoid giving out menus and having to worry if someone else touched it or if they were cleaned.”
“Wonderful experience from check in- which was electronic, electronic menus (server and host showed us how to use it), got food super-fast, wonderful & cheerful server!”


These are the professional or measured versions of our favorite recipes used at home. For more info, follow the links at the bottom of each recipe.
Salmon Salmon Dip
This is a party favorite. You can even modify the recipe to make sandwiches with just the mayonnaise. Great Tip: Try using canned salmon and add liquid smoke.
Image Taste of Home
6 ounces smoked salmon, roughly chopped
4 ounces cream cheese, warmed
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon Tabasco sauce
1 clove garlic, finely minced
1/2 bunch green onion, finely chopped
Warm cream cheese in the microwave until slightly runny.
Mix cream cheese with chopped smoked salmon until combined.
Stir in tobasco, sour cream and mayonnaise until smoothly combined.
Stir in garlic and green onions.
Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!
Crab Stuffed Halibut
Best recipe in the world! So, so good! I pestered the lead chef/owner at Chinook’s restaurant for this recipe years ago. I’ve tried a few variations at home, one with diced apple and bacon mixed with the crab. Imitation crab can also be used as a substitute.
Eight 6-7 ounce halibut fillets (Do not cut all the way through)
1/2 – 1 cup of white wine
Ingredients For Crab Recipe:
1 1/2 cups crab meat, moisture gently squeezed out (I use Dungeness crab)
2 tablespoons chopped green onion
6 tablespoons chopped celery
1/4 teaspoon coarse black pepper
Crab mix dressing
Directions For Crab Mix:
In a mixing bowl, combine crab, onion, celery and black pepper
Add only enough crab dressing to moisten
Cover and refrigerate unless using immediately
Ingredients For Crab Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice (fresh squeezed is great)
1/4 teaspoon salt (Do Not add if crab meat is already salty)
3 drops of Tabasco sauce
Directions For Crab Dressing:
In a bowl, combine all crab dressing ingredients with a whip (whisk) or fork
Instructions For Crab Stuffed Halibut
Pre-heat oven to 350 degrees F
Using a sharp kitchen knife, cut a pocket in the middle of each fillet
With a spoon, stuff each fillet with about two tablespoons of the crab mixture
Brush each fish fillet with clarified butter
Season fish with a little sea salt
Place crab stuffed halibut fillets in a baking dish and pour enough wine in the pan to cover the bottom of the pan (do not pour the wine over the fish – pour around the fillets)
Bake a 350 degrees F for about 25-30 minutes, checking for doneness at the 25 minute mark (allow 12-13 minutes per inch of fillet thickness, testing for doneness at the thickest part – fish will flake easily when tested with a knife)
Remove from oven and plate
(Real Restaurant Recipes, 2012 http://www.real-restaurant-recipes.com/crab-stuffed-halibut.html )
Poor Man’s Lobster
I love Lingcod. I love it better than halibut believe it or not. It has a complex flavor that is brought over very well with simplistic recipes. Lots of butter helps too.
Burbot (Lingcod), cut in 1-2 inch chunks
2 quarts water
1/2 cup sugar
1/4 cup salt
Juice from 1 lemon
Melted butter and lemon juice for dipping
Combine water, salt, sugar and lemon juice in large pot. Bring pot to boil. Drop in the burbot and boil, just until fish rises to the surface. Serve with melted butter and lemon juice. Leftovers make a great “lobster” salad.
(Hook and Cook – Recipes for Better Burbot, 2012 http://www.fishingrssfeeds.com/node/5789 )
To get your own Alaskan fish recipes try Suzette’s Alaskan Cooking


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They pore over every detail of our coffee at every step, so if it's not rich enough, or smooth enough, or bold enough, it doesn’t get their family name. Share their commitment to quality coffee with your audience!
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Graze is a smarter way to snack with snacks made from healthier ingredients and delivered directly to the consumer.
Omaha Steaks is world-famous for its premium steaks and other gourmet foods. Products are custom cut and packaged to serve the needs of various markets. Promote the Omaha Steaks affiliate program on your website using sales-driven marketing tools and materials.
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When we think of healthy snacks , popcorn does not usually make the list. We think of popcorn and we think of butter, salt and sometimes sugar. However, popcorn can be a very healthy snack by choosing healthy popcorn toppings like a salt free popcorn seasoning .Popcorn is a whole grain snack that is naturally high in fiber, low in calories, no sodium and 1 gram of fat (from the corn) . It's the popcorn toppings and how we pop the popcorn that turns this otherwise healthy snack into a high sodium, high calorie, high fat, not so healthy snack.
One serving is quite a bit, about 2 tablespoons of popcorn kernels yields about 5 cups of popped popcorn at only 110 calories and 7 grams of fiber. That is a lot of munching with not a lot of calories.Here are some tips to help make popcorn a healthy snack:
Tip # 1 Choose organic popcorn which means no pesticide residues. Non-organic or regular popcorn was listed on the FDA's top ten of the most commonly contaminated foods with pesticides and chemicals.
Tip # 2 Learn to pop your own popcorn and avoid the microwave packets. There are still health concerns about microwave popcorn packets and the chemicals added to promote popping and less sticking.
Use an air popper to eliminate the need for fat. There are many electric air popcorn poppers and there are also popcorn poppers for the microwave .
Another way to pop popcorn is in a paper bag, in the microwave . Use about 1/4 cup of popcorn kernels in a paper lunch bag . Fold over top of bag a couple of times at the very top of the bag. Leave plenty of room for popping. Allow about 3 minutes for popping depending upon the wattage of your microwave oven. Stop when the popping sounds slow way down but not finished, or the popcorn may start to burn. That's it. Pour popcorn into a bowl, add popcorn toppings and you can re-use the bag.
You can learn to pop popcorn the old-fashioned way. Heat a skillet or pan on top of the stove dry or (with a little oil works better), add popcorn, place a lid on it, and shake the pan back and forth (with one hand on the pan and one hand on the lid to keep them together). Keep the lid a little to the side to let steam escape but not the popcorn. Pop over medium-high heat until it has finished popping. Immediately pour into a bowl. This is not only makes a healthier popcorn but you can actually burn some calories in the process, especially if you are making several batches for everybody.T ip # 3 Choose healthier popcorn toppings.
Lower sodium popcorn: Instead of adding salt, or a popcorn salt, try adding a salt substitute, a low sodium seasoning or a salt free popcorn seasoning. This will help turn an otherwise high sodium snack into a much more heart healthy snack.
Chili popcorn or a spicy popcorn is popular and flavorful: Add cayenne or a salt free chili seasoningand try a chili flavored oil.Use unsalted versions of butter, margarines, or butter substitutes and oils in moderation. No hydrogenated oils or trans fats . Try other oils like olive oil (some even taste buttery). Try heart healthy nut oils like a macadamia nut oil which has a nice buttery taste. Tip # 4 Healthy snacks to go.
Make your popcorn snack and take it with you. Here is a different healthy snack idea. Create a popcorn trail mix by adding nuts, raisins, coconut, dried fruits even vegan chocolate chips and make this healthy snack even healthier, more flavorful and it's delicious. Also, try adding popcorn to granola.
When eating popcorn choose healthier options. Be creative and try other ways to flavor your popcorn with healthier flavored oils, healthy seasonings , and lower your sodium intake with a salt substitute or a salt free popcorn seasoning. Now you can put popcorn on your list of healthy snacks.
For more low sodium tips I invite you to sign up for our FREE Season It Newsletter when you visit Benson's Gourmet Seasonings athttp://www.BensonsGourmetSeasonings.com Learn more about a low sodium diet , cooking tips , popcorn seasoning and recipes. Debbie Benson has been promoting salt free seasoning over 30 years.
Factor 75 in an online, personal chef service that delivers chef-crafted, nutritionist-designed, freshly prepared meals directly to customers weekly. The company offers customizable meal plans and subscription services for easy scheduling.
At Mackenzie Limited, we source the finest gourmet food from around the world. All of our frozen prepared foods require little to no preparation and are delivered to your doorstep, making entertaining or everyday meal preparation effortless.
At Grapeswine.com we specialize in finding only the best wines from different wine regions of the world. Because of our high standards, integrity and valued relationships in the industry we can secure great wine deals, even on hard-to-find wines
Join Vitamin Packs affiliate program and tap into cutting-edge innovation in health and nutrition - and the $ 121 Billion supplement industry. Affiliates can earn top commissions: up to 50% pay-out on subscription sales. Start earning today!
World Port Seafood is an Omaha Steaks® brand offering the finest raw and prepared frozen seafood options with year-round availability.
Blue Apron changed the way people cook by sending them all the
ingredients for inventive yet simple weeknight meals to their customers
on a weekly basis. From pork buns to chicken tsukune ramen to farmer's
egg and kale hash, people are getting back into the kitchen.
Diet programs revolve around a proven principle: if you burn more calories than you consume, you will lose weight. The calorie is the defining metric. And so, in the interest of public health, the Food and Drug Administration requires most packaged foods to list their calories, among other data, on labels. To help combat obesity in New York City, the Department of Health requires most chain restaurants to post calorie content on their menus and fines those who don’t comply. Thanks to the Affordable Care Act, a national program will soon follow.
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Click the item you are looking for in 'CATEGORIES'. You'll get the best sites for your item.
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WagJag is an online deal community with a mission to provide
deal-seeking Canadians and their families with discounts on high quality
products and services from reputable merchants. They offer deals in
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Amora Coffee is a Coffee Subscription. We offer Freshly Roasted Coffee
within 9 different blends to choose from. We hand pack our coffee in
foil-lined bags, and ship direct to home or office by 2-day Priority
Mail to assure superior freshness and taste.
Thrive Market is an online shopping club offering some of the world's best wholesome, organic foods and products at significant discounts. Committed to making healthy living easy and affordable for everyone, the company donates a free membership to a family in need for every new paid member.
MCHEF US: Discover Trendy & Delicious Healthy Allergen Free Rubs, Aromates and Cocktail Toppings made with love by MCHEF from Montreal, Canada. Spice it up with the MCHEF Best International Flavors for all your recipes! Cuisine - Dessert - Cocktail
The Crab Place is dedicated to delivering the freshest, award-winning Maryland seafood from our docks to our customer's door. We can deliver everything you need for a delicious seafood feast including blue crabs, lobsters, lobster tails, king crab legs, snow crab legs, crab cakes, crab meat, soft shell crabs, gulf shrimp, fresh fish, crawfish, sea scallops, oysters, clams, soups, sauces, seasonings, cookbooks, breaded seafood, gourmet seafood, gift cards and gift certificates are also available.
Making cocktails at home is no longer a hassle. SaloonBox gives you one box each month, which contains two new cocktail recipes and includes all the ingredients needed. No need to run to the store for bitters or other hard to find items. And our recipe cards provide step-by-step instructions. We'll also give you a short background about each featured mixologist, their recipe and the ingredients you'll be using.
Vegin' Out is a vegan meal delivery company delivering weekly vegan meals to client's home or office nationwide. Our in-house chef, who'd written several volumes of vegan cookbooks, and his team prepares all the vegan meals with the freshest organic produce and ingredients when available. Meals are well balanced, preservative free, no MSG and wholesome. Prices are affordable for the clients. We do like to concentrate on the Los Angeles market if possible.


Used with chicken breasts, pots and veg. Lovely taste
Barry from Anonymous on 11/06/2018
Since the Good Food Show in 2017, these are the 'turn to' Sauces that we always rely on. However, due to the experience of all the other sauces, we are now trying this one. looking forward to trying it.
Excellent from Anonymous on 08/06/2018
This sauce is a stable in my cupboard. Makes a delicious base sauce for making a pie or for smothering over chicken or fish. We love it and the delicate tarragon flavour has us all coming back for more!!!


The following is meant as a guideline as to what natural foods and remedies a person can use for certain ailing problems. These protocols are meant as a helpful guide and are not meant to diagnose or treat. In office recommendations are not included.
It is said that a thousand diseases begin in the colon. There are generally five important ingredients that help with the proper functioning of the colon. These include, salt, essential fatty acids, probiotics, water and fiber. One or more daily bowel eliminations is vitally important, otherwise, toxin accumulation sits in the colon and is re-absorbed into the bloodstream.
Solutions for Colon Problems
Indications – constipation, sluggish appetite with low energy, skin eruptions, digestive disturbances, depression, mental confusion, gas, gastrointestinal irregularities, hay fever, arteriosclerosis, cancer, arthritis, hypertension, diabetes, malabsorption, autointoxication, irritable bowl, nutritional deficiency (even with nutritional supplementation), a toxic colon can be a causative factor for nearly any disease.
Causes – processed food diet, frequent diet of red meat, eating processed meats such as salami, parasites, protozoa, lead poisoning, arsenic poisoning, not drinking enough pure water, not exercising, lack of digestive enzymes, lack of fiber in diet
Good foods – emphasis on a whole food diet including fresh fruits and vegetables, legumes, oat bran, psyllium seeds, green leafy vegetables, salads, ground flax seeds, whole grains, breads and cereals, cabbage, carrots, apples, papaya, emphasis on raw fruits and vegetables, kefir, yogurt, lots of water and limit protein intake to 15-20% of diet, garlic
Harmful foods – white sugar, white flour, white rice, fried foods, coffee, black tea, colas, alcohol, tobacco, aspirin, chocolate, cocoa, dairy products, charcoaled meats and vegetables
Alternative treatment for colon therapy – drink lots of water, do a colon cleanse, eat fiber foods, take magnesium 800 mg/day, add 2 tsp of ground flax seed or psyllium seed every morning to breakfast or glass of water, rhubarb root 2 capsules 500 mg 3 times/day, dandelion root 2 capsules 500 mg 3 times/day, yellow dock 2 capsules 500 mg 2 times/day, triphala, probiotics, aloe vera juice, calcium 1200 mg daily with meals at night, slippery elm
Colon cleanse – doing a minimum of a yearly colon cleanse is highly recommended in order to cleanse and detoxify the colon. A good cleanse will include both a powder and capsules with various ingredients including, cascara sagrada, fennel, rhubarb, psyllium seeds, bentonite clay, zeolite and activated charcoal. Make sure to drink a minimum of 8-10 glasses of pure water daily while on a colon cleanse
Constipation – boil organic orange peels in water and drink juice, drink alfalfa tea, eat 2 tsp of ground flax or sesame seeds, eat bananas, eat thyme, hydrochloric acid, probiotics
Homeopathic – Abies Nigra, Aconitum Napellus, Senna, Ferrum Metallicum
Emotion linked to colon – holding emotions in stomach area, stress affects colon, can’t “digest”, can’t “stomach” something
Easy colon solutions
Take a daily quality probiotic, digestive enzymes, cleanse blend fiber and hydrochloric acid


SHIO KOJI: The Natural umami enhancer
Shio Koji is an ancient Japanese umami seasoning. Umami, sometimes characterized as the 5th taste, gives a savory taste to food and is prized by chefs for its ability to bring out the richness. Made of fermented rice (koji), salt, and water, Shio Koji was long forgotten to history and was recently rediscovered from a 17th-century culinary encyclopedia only a decade ago. Ever since its re-introduction to the modern day kitchen, it has been a "cultural" sensation among professional and domestic chefs in Japan and around the world.
Shio Koji belongs to a culinary family of Japanese fermented foods and drinks such as soy sauce, miso, mirin, rice vinegar and sake, which are all made with koji-cultured rice and grains. It is believed that the rich enzymes created from koji are the key to the deep umami of these foods and drinks.
Shio Koji is most commonly used as a lower-sodium alternative for salt in cooking, but it also instantly adds depth of umami in the food you cook. Unlike miso and soy sauce, Shio Koji does not have a bold flavor profile. As a result, it can add umami into any type of cuisine, complementing and even enhancing the flavor of the dish.
Another popular application of Shio Koji is as marinade. When you marinade any type of protein (meat, poultry, fish and even tofu!), the natural enzymes of Shio Koji break down the protein, making them juicy and tender. It also helps intensify umami of the protein by releasing its amino acids to your taste buds.


|Carrot cake for my dear mom's birthday.|
Another cake for another celebration.
It was my mom's 36th birthday yesterday, 10th of November. And she had this little request for me; to bake anything for her. Thus, I did the much-anticipated (for me, that is), ever popular, carrot cake.
I am never a fan of vegetables, let alone carrots; so I was really intrigued on how this piece of cake, with a vegetable in it, would taste. Not wanting to let my curiosity kill me any more, I decided to give this a try since as I have promised before that I would make something 'not-chocolate' and is somewhat healthy. And believe me, this cake does not taste anything like carrots at all. The cake itself is moist and full of spice, while the frosting just melts into your mouth, with your buds savouring its sweet, tangy, sour taste. I undeniably fell in love with this cake right away.
Recipe by: Stephanie Jaworski
- 1 cup (100 grams) pecans or walnuts
- 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/2 cups (300 grams) granulated white sugar
- 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
- 2 teaspoons pure vanilla extract
Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.
Serves 10 - 12.
Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
And that was it! This cake is actually easier to make than I thought it would be. The only crucial part for me was grating the carrots as it took me a lot of time and had the skin of my finger peeled too. But forget about that, this cake is just heavenly. I just never knew that carrots would taste this good. And now, I think I'm a bit of a fan of this vegetable.
Happy 11/11/11 to everyone, may all of our wishes come true.


Table of Contents
- What Is Organic Food?
- The Essence of Organic Agriculture
- Buy Organic Food paper online
- The History of the Development of Organic Food
- Production of Organic Food in the World
- The Reasons that Facilitated Interest to the Problems of Modern Methods of Food Production
- Certification of Organic Agriculture
- Related Informative essays
In the modern world, the use of most products from supermarkets is highly questionable in terms of consumers’ health. Industrial ways of growing fruits and vegetables, mushrooms, meat and poultry do not always meet the standards. If you go to the modern supermarket, you will see a great number of foods. However, among all the diversity, there is virtually no product created by nature. All products are made by human hands, or rather created by the food industry. Taking into account that the residents of big cities eat mainly this particular production, it is necessary to know what kind of negative impact it has on the human organism. Thus, more and more natural products named “organic food” in the Western countries are gaining popularity. Nutritionists are sympathetic to organic food and consider it natural and safe. De Laurentiis stated, “Generally defined, “natural” and “organic” mean close to nature and imply a suspicion of factory farming and chemical engineering” (1). This paper will discuss the history of organic food development and its impact on all living beings all over the world.
What Is Organic Food?
The Essence of Organic Agriculture
Organic products are considered to be a new category of products, the production of which does not imply the use of chemical fertilizers, genetic engineering technology, artificial additives and other dubious methods. However, the scientists have not proved yet that organic food is safe for humans and environment. Carroll wrote, “The analysis showed that there was a significantly higher level of antioxidants in organic foods than in conventionally grown foods” (1). A very long time ago fruits and vegetables were grown in the natural environment using natural fertilizers and relying not on the volume of harvest, but on the taste and benefits. But the great industrial revolution armed manufacturers with new means of pest control, growth, ripening accelerators, and other tools of food growth. A lot of farmers have started using food preservatives, colorants and flavor enhancers in order to increase sales of products. As a result, people do not eat natural fruits and vegetables. If consumers knew the truth about the products that they buy, they would probably agree to starve than eat them. However, it is necessary to note that companies should certify all organic foods at least once a year. This procedure is confirmed by a special symbol on the packaging. Due to this legalization, rates of production and consumption of organic products are rapidly increasing around the world. Kroger wrote, “Most people, understandably, claim that they want to eat healthy food, and that organic is a good way to go about it” (1). People are trying to take care of their health more and more, so such kind of food is the best solution for them.
Taking into account scientists’ experiments related to organic food, it is necessary to emphasize that this food supports the state of soils, environment and people. It is obvious because organic food is based on the processes adapted to the local conditions, as well as methods of trying to avoid the adverse effects. Kahl stated, “Organic plant products within the European Union are produced according to a specific set of regulations, which e.g. implicate that organic plants are cultivated without pesticides and synthetically produced nitrogen fertilizers” (26). Thus, the fact that this food is natural and does not have repugnant substances is very important.
Also, organic agriculture joins innovation, tradition, and science in order to benefit from the environment and spread reasonable relationships and a good life quality for all those involved in this system. Moreover, the organic market offers not only organic drinks and foods, but also organic children’s goods, clothes, medical devices, cosmetics, food and pet toys, organic furniture, flowers and so on. According to the Market Research, “The European organic food market had total revenues of $34,800.7m in 2014, representing a compound annual growth rate (CAGR) of 7.4% between 2010 and 2014” (1). It is necessary to note that the first organic hotels, where all kinds of food, bed linen and a range of other products were organic, were established in Switzerland, Austria, Italy and Germany in the end of the 1990s. However, organic foods remain the main categories of organic products. All production units of organic food are annually certificated following strict regulations. Both the reduced production of chemical additives, genetic engineering, and a range of other requirements for organic products are inspected. For example, there is a strict regulation concerning the area of residence, special types of food, and everyday walk in the fresh air for organic pets. It is possible to determine organic products by a special marking on the package. In most developed countries there is a widely recognized symbol that certifies the correspondence of production methods to the national requirements. There are several signs on the products which indicate the certification by several organizations.
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The History of the Development of Organic Food
In order to know when the first organic agriculture appeared it is necessary to deeply investigate this subject. There are a lot of facts that confirm the invention of this concept a long time ago. However, it was formed as an independent direction of organic agriculture at the beginning of XX century. Lord Northbourne, the expert on agriculture, was first to introduce the concept of organic agriculture. He described it in his book Take Care of the Earth. Fromartz said, “For most of us, the reason is simple: We want natural food that’s better for us and for the environment” (1). Thus, the natural and healthy food was the main reason why this concept had quickly developed.
Hayes said, “The secret to healthy, organic veggies lies in the soil” (1). All his words were proven by Howard Albert’s researches. This British botanist was one of the organic agriculture founders. His book Agricultural Testament had a great impact on many scientists and farmers. He described the negative impact of chemical fertilizers on the health of animals and plants. Also, he proposed a system of fertilization based on the use of compost from plant residues and manure.
The first experiment was carried out by Eve Balfour in the UK. By comparing conventional and organic agriculture she wanted to show a perceptible difference between them. Four years later she published her famous book Living Soil. Due to this work the most well-known organizations specializing on organic agriculture, namely the Soil Association, were founded. According to the article “Facts about Organic Food”, “There is an extremely strict list of permitted ingredients to ensure that nothing harmful or potentially harmful will be found in organic food” (1). Thus, this organization could allay fears concerning this food.
It is necessary to note that Rudolph Steiner made an important contribution to the development of organic farming and created the first comprehensive work devoted to organic agriculture “Spiritual and scientific basis of the successful development of agriculture”. He favored the development of biodynamic agriculture. It is a kind of organic agriculture that includes all the principles and standards of organic farming, and affects the cosmic rhythms and spiritual aspects.
In order to save soil Louis Bromfield conducted an experiment and published his book Pleasant Valley. He described his agrarian experience in Ohio, USA. Bromfield was an active supporter of the farming practices that were aimed at promoting soil conservation. Due to his research, it was real to support ideas given by Howard. Moreover, he described his experience concerning organic agriculture on his farm in the book The Farm in Malabar, published in 1948.
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However, Jerome Irving Rodale was the most influential discoverer of new ideas concerning organic food in the US. Rodale was one of the first scientists who popularized the term “organic agriculture”. In 1942, he founded the magazine Organic Farming and Gardening. Then, he published a very interesting magazine Prevent, which was one of the popular publications. Due to this research, the philosophy of organic farming was set out. In 1954 his son, Robert Rodale, became the head of his father’s business. Unlike his father, he put emphasis on the fact that organic products were very healthy. He also considered social and environmental benefits of such kind of production. In 1971 Robert founded a research center, which is currently called the “Rodale Institute Experimental Farm”. Furthermore, according to DeCostole, “Organic agriculture is a production method that emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality” (1). This statement also proves the importance of development in this direction.
In Japan, organic agriculture was developed about 100 years ago. Mokichi Okada, the Japanese philosopher, contributed to its development. He paid special attention to the so-called “natural agriculture”. Its principles largely correspond to the current organic farming. Masanobu Fukuoka, the Japanese farmer, was one of the initiators of organic agriculture. He practiced new farming techniques, where he did not use fertilizers and pesticides”. Sometimes, this method is perceived as the one that has no effect in terms of subsistence agriculture. Imus wrote, “A Stanford University study published in the Annals of Internal Medicine last week showed that eating organic products and meat reduces the consumer’s level of pesticide ingestion and exposure to antibiotic-resistant bacteria” (1). This statement is the second confirmation of this theory. Also, he found a natural approach in agriculture and created a revolution of one straw.
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Production of Organic Food in the World
Robinson stated, “Instead of synthetic pesticides or fertilizers, organic farmers rely on biological diversity in the field to naturally reduce habitat for pest organisms” (1). Therefore, organic agriculture is practiced in almost 140 countries around the world. In 1998, there were about 8 million hectares of organic farmland, and in 2006, this number was increased to more than 30 million hectares. Now there are more than 700 thousand organic farms in Australia, China, Argentina, the USA, Italy, Uruguay, Spain, Brazil, Germany, and the UK. All these countries are considered to be leaders in the area of organic farmland.
According to the research of the Mayo Clinic Staff, “The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards” (1). That is why there are a lot of hectares of land under the certified organic wild plants in Asia and Africa, while in Africa the area of organic agricultural land without wild plants equals to one million hectares. The wild plants play the most significant role among the organic berries, mushrooms and medicinal plants. Wild plants, not being a part of the agriculture, are included in the analysis of the global market for organic food.
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The share of organic land as a part of the total agricultural land occupies a low level of the total area of agricultural land in the world. The states of Western Europe are the leaders in this regard. Taking into account the percentage rating, Liechtenstein occupies the first place by far, as in this country every three hectares of agriculture are organic. It is necessary to note that such countries as Austria, Switzerland, Italy, Estonia, Greece, Portugal, Sweden, Latvia and the Czech Republic have a very developed system of this kind of food.
The structure of the organic land is similar to the structure of the agricultural land in the world. Pastures occupy most part of the land, and permanent crops occupy the rest of it. Willer wrote:
According to the latest survey, almost 31 million hectares of agricultural land are managed organically (data as of end 2005). This constitutes 0.7 % of the agricultural land of the countries (123) covered by the survey. In total, Oceania holds 39% of the world’s organic land, followed by Europe (23%) and Latin America (19%). (1)
Thus, the amount of land occupied by organic food is quite significant.
The Reasons that Facilitated Interest to the Problems of Modern Methods of Food Production
The concept of sustainable development covering various spheres of human activity is also related to the world agriculture to some extent. The phenomenon of organic agriculture is a direct evidence of this fact. Problems of environmental management and the provision of safe and healthy food products are especially relevant in today’s society. In XX century owing the emergence of new technologies it was possible to increase productivity in agriculture, reduce production costs, improve quality and significantly increase the shelf life of products. However, many aspects of these achievements remain insufficiently studied. They can be hazardous for human health and cause irreversible changes in the environment.
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There were a number of negative impacts of agricultural pesticides and other chemicals in the 1970s-80s. It has become clear that pesticides kill useful insects, and sometimes create excellent conditions for breeding new pests. When applying pesticides, the farmer’s health is at risk. It is estimated that each year agricultural chemicals kill 200 thousand men. Some pesticides remain in food and are absorbed by the human body. Many of them are very resistant to degradation, getting into the environment. Anyway, they are in the human body and negative effects become obvious only after some time. Some pesticides can cause chronic diseases, abnormalities in newborns, cancer and other diseases. Pesticides contaminate ground water and drinking water. Thus, their spread can become uncontrolled. These circumstances lead to the fact that some pesticides have already been banned in developed countries. However, their use is practically unlimited in developing countries.
In the 80-s of the previous century the world saw the development of genetic engineering technologies, which immediately found their way into the US agriculture, and later in other developed and developing countries. Currently, there is much debate about the safety of transgenic plants and animals in agriculture. However, Wright said, “According to the Organic Trade Association, 78 percent of American families purchase organic foods” (1). Taking into account the data of the international concern Monsanto, a leader in the field of genetically modified plants, there are no scientific cases that would confirm the negative impact of transgenic plants on human health, despite almost a 20-year history of their use in the United States and other developed countries. However, many experts believe that enough time has not passed yet so it is not possible to draw definitive conclusions about their safety. It is possible that the negative consequences will affect future generations.
These and many other examples of the problems of modern methods of food production indicate that people are more likely to be forced to take into account the quality of consumed food. In developed countries, where the consumer has enough financial resources and are willing to pay for his/her health and environmental safety of the planet, a new direction, namely organic farming is being actively developed.
Certification of Organic Agriculture
Over the past 10-12 years, organic food has become a separate business sector. It appeared in the developed countries as an important economic and political factor. Currently, major producers of organic products are Australia and the European Union. Speaking about Eastern Europe, Hungary, Czech Republic and Poland have become leading producers of organic products. In Europe, organic products are very popular and are in great demand. In most countries, a lot of organic foods are sold in shops. However, in Japan there is a system of direct deliveries, according to which about a million customers have signed contracts implying constant supply of organic products bypassing the shops.
In the modern society, an ordinary consumer is faced with a huge challenge of what food to choose. Therefore, it becomes difficult to make a choice: which products are useful and which ones are of poor quality; what products are suitable, and what products cannot be eaten because of personal or religious beliefs. For this reason, some of the products have their marking, which means that these products have been tested. Currently, most countries have their own regulatory system in the field of organic agriculture, which includes not only the requirements for methods of production, but also processing, packaging, and storage of products. Nowadays, there is a wide range of organizations for certification of products, all of which issue a certificate for products with specific requirements for production. Thus, certification is a certain safety factor ensuring that the customer receives exactly the product he/she expects to receive. The demand for organic products is still being developed in some countries. Countries where their own rules of organic agriculture are absent can certify organic food with the help of foreign authorities with the ability to use their sign on the package.
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In 1972, the International Federation of Organic Agricultural Movements was established. In 1980, this organization published its first standards, which became a basis for the creation of state standards and inspection systems. Many organic products with different signs of certification have an additional inscription IFOAM ACCREDITED, which confirms the fulfillment of basic international requirements in the field of organic farming, though it is not a requirement. In 1963, the governments around the world also established an international organization, namely the Codex Alimentarius Commission.
The label must have a certain indicator with a sign including a code of controlling authority and the place of cultivation of agricultural raw materials from which these products have been made, as well as the name of the certification body. A code of control body consists of: a country code following the international standards, the concept of “organic production” and a cipher assigned by an empowered authority. This organic logo of the EU can be found in the relevant European production standards regarding organic products. If a company tries to violate the use of such a mark, it will entail responsibility for the violation of not only the national legislation regulating organic production, but also the intellectual property rights. In addition to the European system of certification of organic products, similar certification is available in English and Japanese. The US National Organic Program certifies and monitors organic producers. Label requirements are applied to raw, fresh and processed foods that contain organic agricultural ingredients.
Related Informative essays


If you are like many Americans, you probably enjoy starting your morning off with a hot cup of coffee. According to a survey commissioned by the National Coffee Association, 64% of American adults reported having a cup of coffee the previous day, the highest level in six years. However, coffee has evolved a lot in the past 20 years. Today, depending on what you order, you may not only be getting a jolt of caffeine with your coffee but a big dose of sugar as well. All that sugar can have serious consequences when it comes to keeping your teeth healthy. Thankfully, a dentist in Greenfield is here with 3 tips on how to order your coffee.
Why Sugary Coffee Drinks are Bad for Your Teeth
Most people are aware that treats like cake, ice cream or candy contain large amounts of sugar. However, although it may be less obvious, today’s sweet coffee drinks can also easily lead to tooth decay. Bacteria inside your mouth feeds on the sugar from sweet foods and drinks to create acids that destroy the tooth enamel. Without the protective outer layer of your tooth, cavities can more easily form and progress deeper, causing pain and potentially leading to tooth loss.
3 Tips to Follow When Ordering Coffee
The next time you are standing in line at your local coffee shop, keep these 3 tips from your dentist in mind to help prevent cavities:
- Skip the Syrup – Vanilla, caramel, cinnamon, hazelnut – the list goes on and on when it comes to syrups available today that you can add to your coffee. However, did you know that the primary ingredient of many coffee syrups is sugar? Skip the syrups if you want to protect your teeth from cavities. If you can’t imagine giving up the extra flavor boost, stick to sugar-free syrup options only.
- Less is More – This may seem like simple advice, but consider switching to a smaller cup size. Today’s cups have grown to be enormous – do you really need 20 or even 30 ounces of coffee each morning? If you drink coffee with sugar, switching to a smaller cup size means you will automatically be consuming less sugar. Less sugar means less of a chance that cavities will form on your teeth.
- Back to Basics – The creative coffee concoctions enjoyed today are visually appealing and light up your taste buds – for good reason! All that whipped cream, chocolate curls, molasses drizzle and more are loaded with sugar. Sometimes, the original version is also the best. The next time you visit your local barista, opt for regular black coffee or a traditional latte with low-fat or soy milk instead of the latest extravagant coffee trend.
By following this practical advice when you order your morning cup of coffee, you can help keep your smile cavity-free!
About the Practice
The qualified and caring team at Advanced Dental Treatment Center is committed to creating healthy teeth and gums by promoting dental prevention. If you want more tips on how to keep your teeth healthy in between dental checkups, visit their website today or call the office at +1 414-209-7463.


Iffy-Jiffy Prawn Curry
The name says it all: Cocofly's Iffy-jiffy Prawn Curry is a no-nonsense, ready-in-a-jiffy curry that is perfect for a last minute dinner party or a spur of the moment meal for a lazy night in.
Serves: 2 | Time: 20 mins | Difficulty: Easy
- Two tablespoons curry powder.
- Two tablespoons of Cocofly Edible Oil.
- One onion, finely chopped.
- One tablespoon ginger-garlic paste.
- One can of Cocofly Coconut Milk.
- 250 grams medium-sized prawns, de-veined and shelled.
- One tablespoon tomato puree.
- A small bunch of coriander leaves and stalks, chopped.
- Salt to taste.
In a large pan, heat some Edible Oil & fry the onions till translucent.
Add the ginger-garlic paste, stir.
Add the prawns and cook on low with the lid on for a few minutes.
Add the Coconut Milk, the tomato puree, stir.
Cover and cook till prawns are done thoroughly.
Garnish with coriander.
Serve warm with rice or flaky parathas.
Image Courtesy: myfoodstory.com


Now is the time to purchase Purple Martin Bird Houses. Finally, purple Martins make their way back to Texas in early to mid-February. If you are planning to keep a Purple Martin house now is the time to get ready and raised in the backyard. If you already have a house, make sure you clean […]
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New BLUE Carnivora
New BLUE Carnivora takes prey feeding to the next level. Created to cater to a puppy’s natural instinct to consume a variety of prey, this blend derives 85% of its protein from 11 different animal sources including fresh, raw and dried chicken, turkey, saltwater fish and duck.
In addition to poultry, Carnivora includes […]
By Kent Tjardes
If you’re using a mineral form of fly control, like Wind and Rain Storm Fly Control Mineral, consistent intake is key. Calculate consumption to know if cattle are eating enough mineral to control the flies. Aim to hit the target intake listen on your feed tag. Target intake for loose mineral is two […]
Consistency is important for free-range chickens. Before opening the backyard chicken coop for the day, offer a complete chicken feed like Purina® Layena®, Purina® Layena® Plus Omega-3, or Purina® Organic crumbles or pellets. A complete chicken feed should comprise at least 90 percent of their overall diet. Make sure they eat their breakfast before foraging in the yard for dessert.
If you […]
It won’t be long before a cool breeze fills the air and deer hunting season in Texas will be back in full swing, that is why deer season preparation is important. If you’re like us, you’ve been awaiting the commencement of this year’s hunting season since last years came to a screeching halt. With much […]


I’m so excited that summer is here. My schedule has changed and I will have some extra time to bake! I wanted to make something that my boyfriend and I haven’t had for awhile so I decided on making some pancakes for us over the weekend. I’m not the kind of person who can come up with my own recipe on the spot for something like that. I did some digging around the internet and finally found a recipe that I wanted to try.
I like to cook as ‘clean’ or ‘raw’ as I can get so I got a recipe with little ingredients. This recipe only has 8 ingredients, pretty cool. This recipe also calls for 2 tablespoons of baking powder, not 2 teaspoons of baking powder. Don’t worry that is not a typo, the pancakes are just light and fluffy. Over all this recipe was super easy to follow and very tasty. My boyfriend and I loved them. I will be adding this recipe to my baking rotation.
Vanilla Vegan Pancakes
This recipe makes about 8 to 10 pancakes – perfect for the 2 of us
What you will need:
- 1 cup of all purpose flour
- 1 tablespoon of sugar – I used what I had in the cupboard, Coconut Sugar
- 2 tablespoon baking powder
- pinch of salt
- 1 cup soy milk – I used original almond milk
- 1 tablespoon oil
- 1 tablespoon applesauce
- 2 teaspoons vanilla extract
I used a cast iron pan so I let it heat up while I mixed in the ingredients. I did about 3 on my oven, which would be light to medium heat.
Combine all dry ingredients in a large bowl.
Combine all wet ingredients in a separate bowl, and then add them into the dry ingredients.
Stir all ingredients together until you have a creamy texture and with no lumps from the flour.
You are now ready to make some pancakes.
Pour as much as you want into the pan, however big or small you like your pancakes. As soon as the edges look dry and when lots of little bubbles apear at the top gently flip it over. It should only take about 1-2 minutes per pancake.
Serve with vegan butter and maple syrup! Enjoy!!
Original recipe here | Very Vanilla Vegan Pancakes


Húngaros is a traditional biscuit sold in every bakery or coffee shop in Portugal. This is my gluten free recipe. Hope you all enjoy.
- 200g of gluten-free flour
- 100g of ground almond
- 200g og butter
- 85g of caster sugar
- 1 egg
- 1 tsp of grated orange zest
- 200g of dark chocolate
Put together the flour and the ground almond in a mixing bowl. Mix the butter and then add sugar, egg and orange zest until you have a smooth dough. Wrap with cling film and let it chill for 30 min.
Stretch the dough and cut it in small round pieces or use cookie cutters, and then put them in a baking tray. Bake for 10-12 minutes, or until golden, in a pre-heated oven to 180˚C. Let it cool.
To decorate, melt the chocolate in bain-marie. Let it cool slightly.
Dip one side of each cookie in the chocolate and place in a sheet of baking paper and leave the cookies there to set. Húngaros can be kept in the fridge for about a week. Enjoy them with a latte, hot chocolate or a cup of tea.


The scary truth about Genetically Modified Organisms (GMOs) is being deliberately kept from you… Fact: Your food has been unnaturally changed. These changes have very SERIOUS consequences.
We’re going to share with you the true effects of genetically engineered food on human health and the environment. You’re invited to join our panel of experts, researchers and activists in an inspirational and free, 3-day GMO Summit October 25-27, 2013.
To register click on http://gmosummit.org/?orid=169225&opid=56
This is a virtual event you can enjoy at no cost from the comfort and convenience of your own home.
If you want to know the TRUTH about GMOs and the risks that Monsanto, the government, their paid advisors and the media are deliberately hiding from you, then join in this unique, free summit.
The GMO Mini Summit is for you if:
You’re unsure what Genetically Modified Foods are and you’re worried you may have already been affected.
You’re anxious about GMOs and the future of our food.
While you prioritize your health, and are diligent about eating wisely, you’re still experiencing allergies, food sensitivities, weight or intestinal issues, and you wonder if GMO foods might be to blame.
You’ve read articles and maybe even seen documentaries about GMOs, but you feel even more confused from all the conflicting evidence.
You do your best to eat unprocessed, organic food, but you’re not sure if you’re still unintentionally consuming GMOs.
You’d like to be able to explain GMOs to family and friends in a quick way anyone can understand.
You’re outraged at Monsanto’s irresponsible corporate behavior and want to know how to take action in a way that will make the biggest impact.
You’re on a budget or live where organic foods aren’t available, and would like to know how to avoid GMOs without necessarily having to buy “organic”.
You want to know how to avoid GMO foods in grocery stores and restaurants.
You want to support labeling initiatives like Washington’s I-522, and you want to become better informed so you can be an effective spokesperson and advocate.
You care about healthy food for a healthy and thriving planet.
Posted on 15 October 2013
Read about the uptake of GMO food in South African Supermarkets at : http://greenaudits.co.za/gmo-foods-what-is-the-role-of-our-supermarkets/
EXTRACT: GMO Foods! What is the role of our Supermarkets? The ease with which GMOs (Genetically Engineered food) is being mainstreamed into our diet without our knowledge, in spite of increasing public concern about the health risks and without being consistently labelled as a GMO, raises alarm bells regarding the role of supermarkets as distributors of good food.


Welcome to Taberna La Boca, the new gathering spot open since September 2012. Learn more about our delicious food, check out Chef’s Blog on our la boca website.
Saturday April 20th
12 to 6pm
Tapas taste great anywhere, but there is a special delight to enjoying them under the sun or stars. We are so excited that it will soon be warm enough to take our tapas back outside that we’re throwing a party to celebrate the opening of the Taberna patio.
We invite you to join us for free samples of paella, fresh from the giant olla, all afternoon. Come by for a quick bite or stay into the night to hear the Nacha Mendez duo live on the patio.
May 22nd – 26th
The first annual World Sherry Day has been declared, and La Boca and Taberna are eager participants. We are celebrating with a whole week of events, culminating with the Fiesta de Andalucia, a day of celebrating food, sherry, and Flamenco! See below for details on all the events, and check out Chef James’s blog on Jerez to learn how sherry is made, the different varieties, and how to pair it with food.
May 22 ~ Sherry seminar and tasting with Chef James at Taberna, 4pm
& 5-course sherry tasting menu , at both restaurants
May 23 ~ 3-course tapas and sherry pairing at La Boca
May 24 ~ Sherry cocktail happy hour at Taberna on the patio from 4-6pm
May 25 ~ 3-course sherry and tapas pairing at Taberna
May 26 ~ Fiesta de Andalucia, a festival of tapas, sherry and flamenco all day from noon until 6 pm, followed by a flamenco dinner show at 9pm.
Taberna Uncorked, (aka Wino Wednesdays) Three Wednesdays a month 4-course tapa and wine pairing menu for $60 per person.
Every Tuesday choose between 3 different paellas, salad and dessert for only $20 per person.


Many of us have probably heard about the hospitality of the Armenian people. The secrets of the recipe of many dishes passed on from generation to generation for thousands of years. Each region of Armenia is famous for its traditional dishes and wines. During our gastronomic excursions You will get acquainted with the secrets of traditional Armenian cuisine, visit ancient wineries and take part in tastings.
A gastronomic tour in Armenia, developed by “Bravo Armenia”, will appeal to true gourmets and lovers to try new dishes. The program of the gastronomic tour includes tasting various dishes of local cuisine. Going on our culinary tour in Armenia You will get acquainted with the secrets of traditional Armenian cuisine, taste dishes typical of different regions of Armenia, and of course, try dishes made with Your own hands. The gastronomic tours programs include master classes from the best chefs who will gladly share with You the secrets of cooking this or that dish.
Many Armenian dishes are associated with holidays and traditions, so tastings are often accompanied by stories of local people about the history of the particular dish. The program of the gastronomic tour also includes excursions to local attractions. Wine tours are often combined with gastronomic ones. As part of the wine tour, You will get acquainted with the process of producing the famous Armenian brandy and wines, as well as give an opportunity to taste them. Come to sunny hospitable Armenia to go on an unforgettable gastronomic journey that will not only please Your taste buds, but also give Your trip a special gastronomic savour.
‘’Bravo Armenia’’ travel agency organizes wine and gastronomic group tours in Armenia. If you love wine, delicious food and fun company – experience one of our wine-gastronomic group tours!
Group tours are organized by requests of groups containing 5 or more people. The date decides the person, who ordered the tour. Tourist companies, different organizations can also send requests for organizing group tours. Individuals can also order tours; the only condition is that the group should be consisted of not less than 5 people.
For forming the order for the tour you can contact with the managers of our company via (+ 374) 55 344 347 phone number or email: firstname.lastname@example.org


Summary: ArashHadipourNiktarash explains how the growing focus of consumers on nutrition, fitness, and diet is leading. To a boost in the sale of supplements.
Experts project the market size of dietary supplements to cross $349.2 billion valuations by 2026. As the fitness industry leapfrogs into new heights, thanks to a social media blitzkrieg. There has been a significant change in consumer lifestyles in the last few years.
The past decade an increasing number of obesities across almost all parts of the world. The need for a fitness schedule and diet regimen is calling for a demand for health supplements. It’s in sync with the wellness market.
- Additionally, the per capita income has risen exponentially over the years and the growing awareness. About health, nutrition, and fitness have caused a boom in the supplement market.
- To top it all, governments have invested immensely in the market and taken extensive initiatives. To augment and increase the market share of dietary supplements.
Growing health concerns and mounting focus on proper and timely nutritional intake is propelling a new wave of consumers. To adopt dietary supplements. Mean supplementation is the new buzzword and the recent upsurge in the number of health club and gym memberships. Have fueled the consumption of dietary products (retail).
Evaluating the current situation with ArashHadipourNiktarash
To begin with, a dietary supplement like protein shake or protein bar is a manufactured product. It seeks to supplement your diet when you consume it as liquid, tablet, capsule, powder, or pill.
- A supplement provides nutrients, which it extracts from synthetic or food sources. It could be a combination or individual sources.
- The category of nutrient compounds entails amino acids, fatty acids, minerals, fiber, and vitamins. Protein supplements sell like hotcakes. They have become more of a fad these days.
- Dietary supplements can also have non-essential substances. However, big brands market them as biologically beneficial products. Polyphenols or plant pigments are the latest buzzwords.
- Animals can be an ingredient source as well, such as fish or chicken collagen. The rise in the country’s aging population is the main attributor here.
- With a sedentary lifestyle, markets closing down or open irregularly due to lockdowns, and disruption. In the supply of organic foods, people are relying more on dietary supplements to complete their nutritional profile, says ArashHadipourNiktarash.
In a nutshell byArashHadipourNiktarash
With cases of cardiovascular disorders and obesity mounting across the globe. The demands for health supplements will grow exponentially in the coming years. They are more in demand as they also help improve and safeguard your immune system. They also help in achieving good health.
You can also use dietary supplements in place of prescription medications. As they help in reducing the severe fatigue among the elderly. That’s why experts predict their lucrative growth in the coming years, especially in the forecast period.
With rising fitness and health concerns, the global demand for these products is at its peak. Increasing demand for healthy and wholesome medicinal products can boost the dietary supplements industry. Additionally, it also has huge demand in the sport industry.


Sometimes I can't begin to think rationally about politics. I have a good idea, a rant and then I get a little too emotional to write rationally. That's a good thing, sometimes, but...
When it happens too often, I realize it is time to write about the cheese of the month!
And here is this month's cheese, and a handsome cheese it is! A good old Vielle Mimolette!
My first impression of Mimolette was in the supermarket, here in France. I like to make Mexican Food and one important element in recreational Mexican cuisine is cheese.
You need a cheese for nachos, a cheese that melts well over the enchiladas, a cheese that resembles the cheese of Mexico....
When I saw Mimolette in it's commercial wrapper, it looked perfect. In fact, a young Mimolette is perfect, in flavor, color and texture and price. It is a great artificial shade of deep yellow/orange and the mild flavor resembles a mild, young commercial cheddar. Mimolette is the cheese I use for Mexican cuisine.
Bur the diference between a young Mimolette and the cheese that is referred to as a Vielle Mimolette ends abrubtly. A young cheese, which is a cows milk cheese, has a orange red waxy covering. The cheese is intensely colored with anchiote, the yellow food dye thta colors many cheeses.
The history of the cheese begins with Louis XIV, who admired Dutch Edam, another cheese covered with red/orange wax. The waxy cover is a story in itself. There was quite a wine trade with Holland. The boats would take casks of wine to Holland and then fill the holds up with Dutch Edam for the voyage back. There was always a lot of leakage from the wine and the holds of the ships were stained with the wine and the cheese skins always picked up the red coloring. The color was adopted as tradition and remains to this day.
Because of the wars of the 15th and 16th century, this trade was disrupted often, but the taste for the cheese was so popular that the King ordered a cheese made in the tradition of Edam to be made in France but colored with anchiote to differenciate the two.
Mimolette is made in North Eastern France, in the vicinity of Lille, where it is sometimes called Boule de Lille.
The red wax coated cheese is sold young and mass produced, but the same cheese, made with the same techniques, uncoated and aged becomes something very different.
The Vielle Mimolette could be mistaken for a cantaloupe. They are about the same size, but a boule of Mimolette weighs about 2 kilos. The outside rind is grey and textured like a melon due to the action of intentionally introduced cheese mites. The cheese mites, which are little arachnids, actually cause some varieties of cheese to change flavor...it becomes sweeter. The flavor of an aged Mimolette is deep, sharp and sweet. It has a hazelnut like tones. It is an absolutely delicious cheese. The action of the aging also makes it become a hard cheese.While young Mimolette is a relatively inexpensive cheese, Vielle Mimolette, due to the strictly controlled technique, is a much rarer and pricey matter, but to me, well worth it.


The recipe for success is the same as the recipe for great cuisine...
Thackers was established in 1960. We did not start Thackers to become the largest or the most famous food destination. Instead, we strive to offer a homely dining experience, that touches your soul with every bite. We knew our competition was not other restaurants or caterers but the love and heart of a wife and mother who provide simple, hearty and nourishing meals for their family.
Thackers has grown leaps and bounds from its early days when it pioneered Marine Catering by catering to industry leaders such as Shipping Corporation of India and Scindia Steam Navigation Company and to reputed clubs and hotels in Mumbai, Pune and Matheran and we are always looking for innovation and styles to ensure your dining experience is never compromised and your taste buds are always satisfied.
For years after an event, we want you to look back and reminisce happy memories of Thackers Signature Cuisine at our Luxurious Indoor Hall or All-season Outdoor Area accompanied by one of the most snug venues, with an unforgettable view of the Mumbai sea and the great depth and expansive horizon.
The Thackers Signature Banquet Menu is a connoisseur's delight with cuisines from India like Gujarati, Jain, North Indian and fusion as well as hot international favourites like Italian, Chinese, Thai, Malay, Japanese and Asian!
Patrons having a grand event at our banquets are invited for our legendary Tasting Menu where they can sample from an endless variety of beverages, starters and farsans, Indian and international sweets and desserts, main course choices of pan-Indian, Asian and continental cuisines as well as our own seasonal and signature specialities. We endeavour to offer spacious and beautiful banquet, delicious food and warm customer service to make your function a memorable one.
Turf Banquet & Lawns, Turf Club Enclosures,
Mahalaxmi Race Course, Mumbai - 400034
Phone No - 022 23071401/23071396, Direct line - 022 23006204
Shashi Patel 8291983107, Sushant Kundu 8291983105
Birla Kreeda Kendra
Chowpatty, Mumbai - 400007
Phone no - 022 23649300
Lala Lajpatrai Marg
Worli, Mumbai - 400018
Princess Victoria Mary Gymkhana M. Karve Road,
Opp. Cooperage, Mumbai - 400021
Phone No - +91-22-22025246
Garware Sabhagrih, Haji Ali, Mumbai - 400034
Phone No - +91-22-23538476, +91-22-22548490
If you can't come to our food, our food will come to you.
We have a separate team of Cuisine Consultants, Banquet Managers, Chefs and Service Personnel that is in charge of Outdoor Catering who are here for you, to recreate the Thackers experience at the venue of your choice.
Given that our very first foray into food was catering to some of the most prestigious industrial houses, clubs and gymkhanas in the city of Mumbai, catering has always been our traditional strength and nothing would please us more than serving you our food, and giving your event the taste it deserves.
Thackers Caterers Birla Kreeda Kendra Girgaum, Chowpatty,
Mumbai – 400007
022-23649300 / 01 / 02 / 04 / 05


Many people think that fats should be avoided because they are associated with an unhealthy diet and many believe that “eating fat will make you fat”. This could not be further from the truth. In this article, we will show you how including healthy fats in your diet can make a huge difference in your health!
Our body uses the 3 major macronutrients: proteins, carbohydrates and fats for fuel and for different important functions within the body. It is important that we do not exclude any whole macronutrient group from our diet, but rather learn how to select healthier options as each of them have both healthy and unhealthy choices.
Looking specifically at fats, most of us would be consuming a combination of different kinds of fats depending on our lifestyle and diet. Fats are classified based on their molecular structures and here are the major dietary fats that we consume:
Saturated fat is solid at room temperature and is mostly found from animal sources such as butter, cheese and meat. Tropical oils such as coconut oil, palm oil and cocoa butter are also forms of saturated fat.
Found in avocados, nuts and vegetable oils such as olive oil, monounsaturated fat is generally recommended as a healthy form of dietary fat. Monounsaturated fat is liquid at room temperature.
Polyunsaturated fat is found in both plant and animal foods such as vegetable oils, nuts, seeds and salmon. They are also the kind of fat that include essential fatty acids Omega 3 and Omega 6. Polyunsaturated fat is also liquid at room temperature.
Trans fats are unsaturated fats that have undergone the process of hydrogenation, which turns liquid oil into solid fat. Shortening and margarine are both trans fats that are commonly found in fried, baked, packaged, and processed foods. Trans fats are less likely to spoil, so foods made with them have a longer shelf life. Some restaurants use partially hydrogenated vegetable oil in their deep fryers because it doesn’t have to be changed as often as do other oils.
Out of the four different types of fats above, trans fats are the worst fats that we should try to totally exclude from our diet because they are hazardous to our health. Trans fats increase LDL cholesterol levels and reduce HDL cholesterol, while promoting chronic inflammation in the body, which has been linked to heart disease, stroke, diabetes and other chronic diseases. In addition to this lethal combination, trans fats also reduce the normal, healthy responsiveness of the cells that line all of our blood vessels (endothelial cells). Besides, trans fats do not offer any nutritional benefits to the body.
Many studies on both humans and animals have demonstrated the harmful effects of trans fats. In one study, researchers found that replacing trans fats with healthy fats would decrease the risk of coronary heart disease by about one-third.
Another bad news is that it takes longer for our body to metabolize trans fats than it does other fats.
Omega 3 & Omega 6
Known as essential fatty acids, Omega 3 and Omega 6 cannot be made in the body and need to be consumed through our diet. They are found in polyunsaturated fats such as vegetable, nut, seed and fish oils. Although we need both Omega 3 and Omega 6 in our diet, there is some general misconception when it comes to how to supplement with essential fatty acids properly. One thing to remember is that Omega 3 is anti-inflammatory and Omega 6 is pro-inflammatory. This is part of the balance of nature.
Inflammation is a natural immune response in the body and it is important for wound healing and for when the body needs an increase in immunity. This does not mean that we should be adding Omega 6 to our diet. Why? Two reasons: (1) Almost all of us should be trying to reduce chronic inflammation caused by factors such as our diet, stress, and pollution; (2) Most of us are already consuming a lot more Omega 6 than Omega 3 in our diet because of the vegetable oils that are commonly used in cooking and food preparation.
Our naturally high consumption of Omega 6 could also be one of the contributors towards the low-grade, long-term inflammation that most of us suffer from. Omega 3, on the other hand, is known for its ability to promote heart health, reduce inflammation, improve skin and joint health, and lower both blood pressure and triglyceride levels.
Understanding this, it then becomes clear that we should be supplementing with oils that are rich in Omega 3 instead of Omega 6. There are some oils in the market that have Omega 6 oils combined with Omega 3. These would be less beneficial for the reasons above, as most of us should be reducing our consumption of Omega 6 oils.
The Healing Power of NewLife™ Oils
Flaxseed Oil is our recommended source for Omega 3. Flaxseed oil is so rich in Omega 3 that just 1 tablespoon (15ml) contains an impressive 7,196 mg of Omega 3 fatty acids. Flaxseed oil is also a rich source of alpha linolenic acid (ALA), which has been used to help prevent heart attacks, lower high blood pressure, lower cholesterol, and reverse “hardening of the blood vessels” (atherosclerosis).
Omega 3 is also useful for reducing symptoms of inflammatory conditions of all kinds such as rheumatoid arthritis, hepatitis, pancreatitis, etc.
Flaxseed oil has also been researched for its ability to prevent cancer, with some studies demonstrating its remarkable ability to slow the proliferation of cancer cells.
Like other unsaturated oils, flaxseed oil oxidizes quickly when exposed to light, air, or heat. Care should be taken when storing flaxseed oil and it should not be used for cooking.
NewLife™ Omega Gold Flaxseed Oil is certified organic, sourced from New Zealand, cold-pressed in the absence of light and heat, and packed in a dark bottle with an inert gas blanket in order to deliver the highest quality of flaxseed oil. We pack our flaxseed oil with dry ice and ship them by air from New Zealand directly to Malaysia and Singapore. Upon reaching our stores, they are immediately stored in a refrigerator to keep the oil freshest possible.
Extra Virgin Coconut Oil was considered an “unhealthy fat” for decades due to misconceptions on saturated fats, however, new research has shown that the high amount of lauric acid found in coconut oil actually helps to reduce total cholesterol and increase “good” HDL cholesterol levels—contributing to better cardiovascular health.
Additional benefits from coconut oil include its antimicrobial and antioxidant properties and its ability to improve skin and oral health. It is also useful for promoting weight loss when used in combination with a healthy diet and exercise. Other benefits include stronger immunity as well as better focus and memory.
Coconut oil is a rich source of medium-chain triglycerides, also known as “MCTs” for short. MCTs provide the body with a quick supply of energy and actually help to promote fat burning in the body. Instead of being stored in the body, MCTs go straight to the liver to be used as energy.
Coconut oil can be taken directly, mixed in salads or other dishes, or used for cooking as it is very stable and has a high smoke point.
NewLife™ Extra Virgin Coconut Oil is cold-pressed, certified organic, Halal and Kosher, and has no added chemicals or preservatives.
Castor Oil is a vegetable oil pressed from castor seeds, used for a wide range of cosmetic, medicinal and pharmaceutical purposes. It is rich in vitamin E, linoleic and oleic acids.
Castor oil has dozens of therapeutic uses that range from skin, hair, nails, arthritic pain relief and lymphatic drainage. In fact, it is also very useful for improving the health of your household plants! Castor oil can be used to treat a variety of skin conditions and improve hair growth. Check out our Lifeline September & October 2021 issue for a complete article on the many things you can do with castor oil.
In terms of consumption, castor oil can be used as a stimulant laxative—it increases the movement of muscles that push material through the intestines. Castor oil can be used in small doses to provide a short-term solution to constipation. However, caution should be taken not to consume it in large doses or for long periods of time.
NewLife™ Organic Castor Oil is USDA Certified Organic and of British Pharmacopoeia quality. It is cold-pressed, unrefined and not solvent extracted, providing maximum nutritional and therapeutic benefits.
You are strongly encouraged to read Dr. Lynn’s latest book Cholesterol: Guilty or Innocent? to understand more about fats and how they affect your body and health. If you would like to order a copy of Dr. Lynn’s book, or contact us at email@example.com or firstname.lastname@example.org!


Manuel Antonio restaurant for sale $350,000
Victorias Gourmet Italian Restaurant – Cash-Flow, Cash-Flow, Cash-Flow
Victoria’s is recognized as one of the top 5 restaurants in Manuel Antonio, the No1 most visited area in Costa Rica. The atmosphere is second to none sporting a warm family fun environment combined with a fusion of Italian recipes unlike any you have ever experienced. From December to May it is “reservation only” or anticipate an hour wait to be seated. This recent TripAdvisor review summarizes Victoria’s perfectly;
“Best Food in Manuel Antonio” We started off by just wanting a Pizza, but found out that Victoria’s was much, much more than that. The owner let us try the tuna appetizer and it was to die for. The next night we came back and started off with the NY pizza as an appetizer because we couldn’t forget the great flavor. The shrimp & sausage pasta was just like the menu said (plate licking good). I highly recommend Victoria’s for the food, service and the owner makes you feel home.
Victoria’s is a four year old restaurant and already considered a Costa Rican Pacific Coast Destination, voted No1 for Gourmet Pizza and Pasta for the past 3 of 4 years with repeat customers and annual sales that continue to grow. Whether it’s a wedding, family outing or romantic night out, Victoria’s is usually the restaurant of choice. Victoria’s management consist of a professional staff of 8 in low season and 9 in high season, 6 of which have been a part of the team for 3 or more of our 4 years. Unlike most restaurants, the owners can leave for months on end and the restaurant continues as though they were there – in the restaurant ownership industry, this is unheard of.
From an income and cash-flow level, Victoria’s ranks in the top three of the 65 restaurants.
This once in a lifetime opportunity to own an Iconic Restaurant and retire in Manuel Antonio will not last.