Hey, beautiful people! Happy Friday! Random Question as a Foodie: Do you feel as if restaurant customers should tip for take-out? If so, how much is appropriate? When I dine in, I usually tip between 10-20%. Ten is minimum if they are not good or great at serving. For take-out, my recent experience with the food preparation has not been great. It’s almost like they expect you to sit down. 😞
And in the past two occasions, I have not tipped for take-out for this very reason. I won’t mention the restaurant, but I used to dine in here when I was in Columbus, and never ordered take-out. The food was great. It’s interesting.
I’m a stickler for great customer service, and I know how hard servers work and the type of customers they have to deal with on a regular basis – which is why I tip regardless. But if I’m ordering take-out, what am I tipping for if the food is going to be prepared poorly?
Miss me with that.
Everything is business.
What are your thoughts?
P.S. I’m on my way to go get a Free Aveeno Face Mask from CVS Pharmacy. That’s another customer service and etiquette story (mostly good), but I love freebies!
Porsche and Love Is A Lifestyle (September 27, 2019 at 10:37am and 11:34am)
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The U.S. Department of Agriculture has launched MiPlato.gov, the Spanish-language version of ChooseMyPlate.gov, that serves as a reminder to help Latino consumers make healthier food choices.
MyPlate and MiPlato emphasize the five food groups: fruits, vegetables, grains, proteins and dairy, and are supported by consumer messages, such as “Make Half Your Plate Fruits and Vegetables.”
“USDA’s new MyPlate food icon is a simple reminder to help Americans think about their food choices in order to lead healthier lifestyles and today we are proud to introduce its Spanish-language partner, MiPlato, to help Hispanic consumers at mealtime,” said Agriculture Secretary Tom Vilsack. “Regardless of our primary language, it is important that we all learn about and embrace healthy eating habits because a healthy nation starts with healthy people.”
MiPlato will complement the MyPlate image as the government’s primary food group symbol, an easy-to-understand visual cue to help consumers adopt healthy eating habits consistent with the 2010 Dietary Guidelines for Americans.
Visit either MiPlato or MyPlate.
Explore More:Healthy Families & Schools
By The Numbers
of healthcare workers should focus on infection control


Wednesday, April 18, 2012
Mmm strawberry tarts.
Here is my recipe hope ya like!
Make your favorite pie crust and roll it out.
Cut into 4x2 inch strips
Spread homemade organic strawberry jam on each strip leaving a quarter inch bare for sealing.
Roll it in 3rds and press into raw sugar.
Bake at 350 until golden brown.
For flaky tarts you can roll and fold in butter in your crust several times but you will need to refrigerate the dough for 30 minutes between folds.
Also in your jam recipe add a bit of butter for extra yummy flavor!
Posted by Marion Smith at 6:55 PM


These are actual cookies, like, turn around and the kids ate them all before you knew it good.
Preheat oven to 350°F and line baking sheets with parchment paper.
Combine honey, coconut oil, egg, and vanilla in a small bowl.
In another bowl, mix coconut, nuts, flour, salt, baking soda, and chocolate nibs.
Form a well in the dry ingredients and pour in the honey mixture. Mix well.
Drop batter 2 inches apart on cookie sheet. Makes 20. Takes 2 cookie sheets.
Bake 9 minutes. Cool on pan 1 minute after removing from oven. Remove cookies to cooling rack to finish cooling.
Serving Size 1
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


At the end of a long shift, when you’re feeling exhausted in more ways than one, the last thing you probably feel like doing is going home and cooking. It’s really tempting to pick up something on the way home or have dinner delivered once you get there—and that’s fine to do on occasion. But if you have the right foods on hand, you can put something together in just a few minutes that’s probably a lot healthier, and costs less, too.
With a little planning when you make your grocery list, you can stock your pantry and fridge with prepackaged, precut and precooked foods (along with some staples and standbys) that will give you plenty of healthy options throughout the week.
Healthy hacks from a nutrition expert
We reached out to the Academy of Nutrition and Dietetics for some tips that busy nurses could use to rustle up a nutritious meal in a hurry.
“The key, really, with any convenience-type food is to choose wisely,” says Amy Kimberlain, RDN, LDN, CDCES. “Look for whole grains, beans, nuts, fruits and veggies as the key ingredients, and aim to keep sodium and added sugar in check.”
Check out a few of Kimberlain’s favorite healthy hacks.
Keep hummus on hand for snacks, sandwiches and salads. Hummus is made with chickpeas or other types of beans, which are a great source of protein, fiber, B vitamins and healthy fats. Try using hummus as a spread instead of mayo on sandwiches, or in wraps (with greens and your favorite protein). It also makes a delicious dip for fresh vegetables—think cucumber slices, tomato wedges, celery and carrot sticks, or whatever other garden goodies you like.
For a heartier dish, you can add hummus to a grain, like quinoa or farro, serve it over a bed of greens and add protein on top, such as a hard-boiled egg, salmon or leftover chicken. Top it off with a splash of lemon vinaigrette and dig in!
Kimberlain points out that the grain can be made ahead of time and kept in the refrigerator to use throughout the week. Just sprinkle a little water on it when you reheat.
Add prewashed spinach to canned soup. This healthy hack works best with lentil soup, since lentils are full of fiber and protein, but minestrone, vegetable, tomato, and other soups will work as well. By tossing in a green leafy vegetable, you’re boosting your intake of vitamins, minerals, and antioxidants, not to mention making the soup taste better.
Kimberlain notes that while soups are typically high in sodium, low-sodium options are available. You can also take into consideration what you eat the rest of the day and look at your overall sodium intake for the day.
Start your day with ‘overnight’ oats. This is a simple breakfast that’s fun to prepare, and it’s a healthier alternative to the instant packets of oatmeal that can be high in sugar and sodium. Because they’re packed with protein and healthy fats, they’re also more likely to keep you full.
In a small jar or bowl, combine 1/2 cup of rolled oats, 1/2 cup of milk of choice and 1/4 cup of plain yogurt. Add a tablespoon of nut butter, a tablespoon of chia, hemp or flax seeds, and fresh or frozen fruit (to sweeten your oats naturally). Stir, cover and refrigerate a few hours or overnight. It can be made a couple of days in advance, and can be enjoyed hot or cold.
Dress up pre-washed salad or slaw. Consider this your new go-to when you’re hungry and in a hurry. Start with pre-washed salad or slaw available at most grocery stores and add fresh veggies, such as cucumbers, bell peppers, carrots and onion. Toss in some nuts or seeds (sunflower, pumpkin, flax, and/or hemp, to name a few). Add avocado slices along with some marinated baked tofu or a packet of tuna. Top with cheese, toss with dressing, and dinner is served.
But, buyer beware: As with any prepackaged food, check the nutritional facts. Bottled dressing can contain a lot of sugar and sodium. With salad kits, in particular, watch for added sugar and fat from dressings and toppings. To keep it simple—and healthy—dress your salad with a drizzle of extra virgin olive oil and vinegar or avocado oil and citrus juice.
Revisit the frozen food aisle. Frozen entrees have come a long way from the days of TV dinners. There are many brands creating healthier options these days. These can be a great option for nurses to have on hand in the freezer, in case they get busy on the floor and maybe aren’t able to eat whatever they brought that day. Aim for the sodium to be about 500 mg (or less).
Having a well-stocked pantry and fridge is key to being able to grab a few items and throw together a meal. “Sometimes we make meals seem more complicated than they really need to be,” Kimberlain says. “Sure, it takes a bit of planning (so you know what you’ll eat for the week), but that little bit of planning can save you time in the long run!”
Lisa Wilhelm is a Scottsdale, Ariz.-based writer and editor with nearly 30 years of experience across multiple industries, including healthcare. She has a BA in journalism and mass communications from the University of South Carolina.
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After a workout, your body needs to replace the nutrients, protein, and electrolytes lost in your sweat session. That’s where these tasty post-workout smoothies come in as they can help you get those get nutrients back in your body.
Now there are plenty of so-called healthy smoothies out there, but unfortunately, many of them often contain loads of added sugar and wasted calories.
That’s not what your body ever needs, especially not after a workout.
Actually, it doesn’t need it before a workout either. You should be mindful of both your pre and post-workout nutrition if you want to get the most out of your exercise sessions.
In this article, we’re going to focus on exactly what you need for recovery, and how these post-workout smoothies can help you get exactly that.
Optimizing Your Post-Workout Smoothies
Start with a Liquid Base
It’s easy getting tricked into thinking that fruit juice is healthy. After all, fruits are healthy, right?
They certainly are, but fruit juice lacks the fiber found in whole pieces of fruit and contains huge amounts of sugar.
Choose unsweetened almond milk, coconut milk , coconut water, or filtered water as a liquid base to keep the sugar profile of your post-workout smoothies to a minimum.
Add Whole Fruit for Natural Sweetness
Bananas are incredible in smoothies. They add a sweet flavor while also delivering potassium to your cells.
Potassium is an important mineral that helps regulate your blood pressure, as well as being a natural diuretic. Going one better, adding a frozen banana to your post-workout smoothies gives them a frosty creaminess that’s downright indulgent.
Berries also make an excellent ingredient for post-workout smoothies, adding a natural sweetness as well as a whole suite of health benefits.
Berries have high concentrations of antioxidants, which neutralize the disease-causing free radicals in your body. Berries also keep your immune system at an optimal level due to high concentrations of vitamins, especially the vitamins C, A, and E.
For tropical flavor, add citrus fruits to your smoothies. You’ll get vitamin C, healthy carbohydrates, and also added fiber, which stabilizes blood sugar levels.
The sugar found in whole fruit is balanced by fiber, vitamins, an enzymes which slow sugar digestion, making it a much healthier choice than fruit juice.
Add Green Leafy Vegetables
Although greens have a reputation for being bitter, when added in the proper proportions to your post-workout drink, they add a nutritional boost without an overpowering taste.
Leafy green vegetables are high in iron, which is an essential mineral that transports oxygen around the body and aids in energy production. If you feel fatigue and low-energy, adding more iron to your diet may boost your energy levels.
[Related: Is Caffeine Bad for You? (Here’s the Truth)]
Leafy greens also contain magnesium for muscle recovery, as well as antioxidants and added fiber, which will help keep you full after drinking your post-workout smoothie.
Protein is essential for muscle growth, and adding post-workout protein is important to help repair and rebuild muscle tissue.
You can add natural sources of protein—like nut butters or beans—to your smoothie. Almond butter has 7 grams of protein in 2 tablespoons, and blends seamlessly into smoothies. Or you can try adding a plant-based protein powder.
Add Healthy Fats
A small amount of healthy fat reduces insulin levels post-workout. Get healthy fat from nut butters like almond butter and avocados, which contain monounsaturated fatty acids to reduce inflammation.
You’ll get massive amounts of vitamins and nutrients with very little added calories, including iron, magnesium, and healthy fatty acids to reduce inflammation.
Adding cacao nibs (or powder), goji berries, or acai will give your post-workout shake high antioxidant levels, which speed recovery.
Want more superfood ideas? Check out this post.
Now that that’s out of the way, let’s check out 9 smoothies perfect for post-workout recovery. Note, these have no sugar added, are dairy free, and include plenty of the good stuff I just wrote about.
9 Post-Workout Smoothie Recipes
1. My Ultimate No-HUNGER Post-Workout Shake
Beans in a smoothie? It may seem a little out there, but the creamy texture of this killer dessert-like shake is amazing, and it has a surprisingly great taste when combined with the other ingredients. It’s a perfect post-workout shake.
2. Acai Kale Smoothie
Banana, blueberries and strawberries make a sweet, juicy and delicious combo that’s enhanced by the rich fruity essences of acai powder—you won’t even notice the kale.
This smoothie is also loaded with the superfoods flax, acai, and hemp, so you’ll get loads of antioxidants, fiber, and healthy omega fatty acids all in one incredible smoothie.
Head to Deliciously Ella for the recipe.
3. Stripped Green Smoothie
This stripped green smoothie is a high quality, nutrient dense, easy-to-digest green smoothie stripped of anything but organic, raw vegetables, greens, and fruits.
Ground spices and fresh herbs give this post-workout shake a wonderful and unique flavor. This green smoothie recipe even includes Brazil nuts to support a healthy thyroid, so drink up!
Learn how to make this post-workout drink at Nutrition Stripped.
4. Blueberry Peanut Butter Smoothie
This thick, creamy blueberry peanut butter smoothie tastes incredible and is made with only four simple ingredients. If you need a quick and easy smoothie post-workout, this one is perfect.
5. Hi-Protein Vegan Smoothie
This is an amazing smoothie after a tough workout. It contains a whopping 17 grams of protein from hemp hearts. It’s got a little of everything healthy you need to feel great.
Head to Oh She Glows for this delicious workout recovery recipe.
6. Chocolate Recovery Smoothie
This smoothie seems more like a decadent treat than a recovery drink, but it’s chock full of healthy ingredients. The protein from almond butter will aid in muscle repair and growth, so you can enjoy it after a strenuous strength-training workout.
Find this recovery recipe at Edible Perspective.
7. Green Spinach Smoothie
This healthy green spinach smoothie is perfect for on-the-go nutrition. Make it in under 5 minutes by adding plant-based protein, greens, healthy fats, and fruit. It’s basically a nutrient-dense meal in a glass.
Learn how to make this post-workout smoothie at Nutrition Stripped.
8. Cherry Protein Smoothie
If punishing workouts are your thing, you need a cherry bakewell protein smoothie to combat your post-workout sore muscles. Cherries, as well as the fatty acids in the chia and flax seeds, reduce inflammation and muscle pain, so drink up.
Get this excellent post-workout smoothie recipe at The Road to Less Cake.
9. The Super Cleansing Smoothie
Massive plant-based protein gets you the nutrition you need. If you want, add 2 tablespoons of nut butter, chia seeds, or hemp seeds to make these post-workout smoothie recipes even better.
Click here for the recipe.
More Post Workout Strategies
What you do after your workout can be crucial to both your recovery and your results! Not just what you take into your body but how you move it.
Learn how to go from stiff and sore to loose and limber with these 11 little-known strategies in my Workout Recovery Formula, which is available for FREE to download now by clicking the banner below.


Idli is a South Indian dish that has become a favorite among people for breakfast. Not only is it extremely healthy and tasty, but it is also quick to prepare. Take normal rice batter and steam it for few minutes in a normal mold to prepare soft and fluffy idlis which can be added with chutney, sambhar or whatever. There are so many variations and versions of Idli ̵1; from Oats Idli to Rava Idli and more. Indian Vice President M. Venkaiah Naidu recently took to Twitter to share his experience of trying Bajra Idli – a healthier version of Idli which he highly recommended. Have a look at his tweet:
Had a delicious breakfast of Bajra Idli made by ‘Vasena Poli’ stall run by Chittam Sudhir, a young agri-entrepreneur in Visakhapatnam today. With rich taste and flavour, millet based food provides a healthy and organic alternative to our diet. pic.twitter.com/REFDDRTDA7— Vice President of India (@VPSecretariat) November 24, 2021
Such innovative efforts by our youth to go back to their traditional diet and lifestyle are commendable.- Vice President of India (@VPScretariat) November 24, 2021
“Had a sumptuous breakfast of Bajra Idli made by ‘Vasena Poli’ stall run by a young agri-entrepreneur Chittam Sudhir in Visakhapatnam today,” read the tweet from the official handle of Vice. President’s Some pictures of idli were also shared in the Secretariat tweet. Delicious Bajra Idli steamed in banana leaves and paired with two different types of coconut chutney.
Indian VP M. Venkaiah Naidu praised everyone for the healthy breakfast prepared by the young entrepreneur. “With a rich taste and flavour, millet based food provides a healthy and organic alternative to our diet,” he said in his tweet. He also wrote in the same thread, “Such innovative efforts by our youth to go back to their traditional diet and lifestyle are commendable.”
Twitter users were also desperate to see it Vice Presidents Healthy Breakfast. Many of them wanted to taste the delicious Bajra Idli themselves. Others wanted it to encourage even more entrepreneurs who are working towards providing healthy food and preserving traditional cuisine.
Take a look at the responses:
super sir ????????
Please encourage such persons?????????- Bhargava Ramanujam (@BhargavRamanuja1) November 24, 2021
Yummyyyyyyy- Kuldeep Kulshreshtha (@KuldeepKulshre9) November 24, 2021
Absolutely Best in Vizag????- Sahitya Matparthi (@sahi0202) November 24, 2021
Such a nice gesture of encouragement from the Vice President of the country…..??????????????? – Sachin (@Sachin42188843) November 24, 2021
Eco-friendly food and cooking techniques are in demand nowadays sir??????- S Chandrashekhar (@SChandr97758974) November 25, 2021
Liked your encouragement for Bajra- Dr. Prashant Gautam (@prashantKgautam) November 24, 2021
what did you think of Bajra Idli Vice President’s Tweet? Tell us in the comments below.
About Aditi AhujaAditi loves talking and meeting like-minded people (especially those who love Veg Momos). Plus points if you find his bad jokes and sitcom references, or if you recommend a new place to eat.


So I’ve covered yer non-perishable staple foods in my Camper Comfort Foods blog post and now I’m going to tackle the perishables –food that should be in the fridge or freezer.
This is a little more difficult to outline because your family’s eating habits are probably somewhat different from mine. So I’ve given you my list for a five day camp-out. Here’s my basic camping menu plan for 5 – 7 days. For weekend trips it’s pared down of course.
Again, make this yer own by taking the basic concepts and customizing it to yer families eating habits.
- · Eggs Benedict
- · Bacon, eggs & toast (or fried potatoes if we have leftovers)
- · Pancakes and bacon
- · Cereal
- · Toast and peanut butter, jam &/or Nutella
- · Breakfast wraps (this is usually scrambled eggs and cheese with left over meat &/or potatoes)
Lunches –sometimes we all eat lunch together; other times we eat when we’re hungry. Below are options for both scenarios:
- · Ham and cheese (or grilled cheese) sandwiches & soup
- · Peanut butter, jam &/or Nutella sandwich
- · Wraps (using salad, cheese, salad dressing or dip and leftover meats)
- · Mac ‘n’ cheese
- · Tuna or salmon sandwiches (or flavoured tuna on rice crackers)
- · Soup and toast or sandwiches
- · Beans on toast
- · Leftovers
Dinners –this is the one meal that I plan in advance. Although I don’t decide ahead of time in which order I’ll cook each meal, I know what I’ll be making for each meal. I also like to cook those meals that I expect leftovers from earlier in the trip so we have more lunch options. Below is a sample menu; I do like to mix it up:
- · Chicken breasts, marinated with potatoes (mashed, scalloped or fresh) and salad
- · Steaks (prepared with my sister’s recipe), baked potatoes with bacon, sour cream and chives and grilled onions and mushrooms (or other veg)
- · Burgers or sliders with Caesar salad –I like my burgers with bacon, blue cheese and hickory smoked mayo so I pack these things in addition to what’s on the list below
- · Pork chops with Greek seasoning or marinade, rice and Greek salad
- · BBQ Beef ribs (boiled ahead of time), fettuccini Alfredo and salad
- · Smokies with salad
Fridge –make sure fridge is turned on ahead of time so it’s cold when you pack your food. For longer trips we also pack a cooler full of ice for extra storage space and to keep drinks cold.
Bread, buns, wraps, English muffins –if you don’t store this in the fridge (or cooler) it can go moldy fast if the weather is hot.
Eggs, Sliced ham, Bacon, Butter or margarine, Jam, Pancake syrup, Milk
Cheese –I pack feta and Parmesan in addition to cheddar (for Greek and Caesar salads) as well as blue cheese for my burgers
Salad fixin’s –for me that’s lettuce, tomato, cucumber, red peppers and fresh black olives.
Vegetables –at a minimum I like to have mushrooms on hand for grilling and carrots for snacking but I’ll often just bring whatever I have in my fridge at home that I want to use up.
Onions, Potatoes, Chives, Sour cream, Yoghurt, Cheese strings
Salad dressing –you can also make yer own if you’ve used my packing list
Tabasco & Worcheshire sauce, Lemon juice, BBQ sauce, Salsa, hummus &/or other dip for tortilla chips
Freezer –same as the fridge
Burgers or sliders, Smokies, Chicken breasts, Steaks, Pork chops, Ribs
Freezies –for the kids
So, same deal as before; hopefully I’ve sufficiently covered the bases. Let me know if I haven’t.
And, since we’re kinda on the subject, here are some cool sites on menu planning…


How do we make it so good and sell it so cheap?
1. Start with the best ingredients
2. Make it fresh every day
3. Do it again
We make everything from scratch and we make it fresh every day. Our Chili Con Carne is made with lean pork, hot and spicy - mmm good! Our beans have no lard or fat. Sauces, salsa, beans, and rice are all fresh daily ... we even grate our own cheese!
Take a look for yourself ...
Now that's a TACO!
Our fried and flaky famous Jonesy's Taco will bring you back again and again! Only at Jonesy's Taco House.
Jonesy's # 4 Combo. A local favorite!
Our enchiladas and burritos are a full 8 inches huge and weigh in with a full pound of 100% ground beef!
Enjoy a cold beer or a Margarita with your meal. Jonesy's Margaritas are made with Cuervo Tequila.
Getting hungry yet? Look at our full menu here.
Jonesy's Taco House |1502 South 60th Street, Omaha, NE | 402-551-6088


Aaron Mattison, CFO and cofounder of Bar Vegan, launched a pop-up French bar at Ponce City Market last week, and it’s about as different from Bar Vegan as it could get. A “boho, feel-good” spot called Excuse My French, it was inspired by Mattison’s Parisian travels when he was in business school.
“I remember the number of small, bar-style coffee shops I’d go to and study,” he says. “Citizen Supply [an artisan market where Excuse My French is located] gave me that same feeling, where you can walk around, shop, pull out your notebook, and grab a drink. It’s super relaxing.”
In contrast to Bar Vegan, also on the second floor of Ponce City Market, which defines itself “bar theater,” Excuse My French aims to provide a tranquil respite with a minimalist vibe.
“This is so uniquely different. It’s just meant to be a good neighbor at Ponce while Citizen Supply undergoes a refresh,” Mattison says. (The shop changed ownership in January, with Ponce City Market taking over management from founder Phil Sanders.)
As such, he plans to operate Excuse My French Thursday through Sundays through the end of the summer. On “Sip & Shop Saturdays,” shoppers can enjoy $8 mimosas and a Bellini bar, in addition to menu staples like Kir Royale, French martini, and blueberry French 75. Created by beverage manager Crayton Peterson, the beverage list is as concise as the space. Expect just four wines (including prosecco), three beers, and eight cocktails. By the end of the month, the team will add snacks like peanuts, pretzels, and cheese boards to the offerings. The space currently seats 15 people at the bar. Soon, it will expand to accommodate 22.
Likewise, Bar Vegan is experiencing some changes. On April 28, a new menu will launch featuring old favorites, plus additions like Brussels sprouts, onion rings, flatbreads, pastas, salads, and shrimp tacos.
“I’m excited to show people how far the food program here has come,” Mattison says.
Bar Vegan will also feature decor enhancements, such as new lighting fixtures, a wine wall, and additional lounge seating. Look for a new experiential drink menu on Memorial Day weekend.
View the full menu below. (Tap to enlarge.)


I am making this week's TWD, I swear! I was terribly on top of things, and made tartlet crusts as soon as this week's recipe was chosen and posted. ... but I was sloppy, and I left the egg out of the recipe... and then I left them out for a few days, waiting for the perfect opportunity to serve them up. Unfortunately, when I tried to take them out of the pans, they all crumbled!
So, tonight, I try again, and this time, I take them out of the pans in a timely fashion and actually include all of the ingredients called for.


Nigerian Dwarf Goats
Nigerian Dwarf Goats are a miniature breed, generally under 22.5 inches to the withers for does (23.5 for bucks). They originated in West Africa and have been cultivated in the United States because of their ability to produce high butter fat milk with much less feed than larger dairy producers. NDGs are mischievous, silly, and lovable. They are heat and cold tolerant, just keep them out of the rain and wind. Goats have a ruminent with a very fast metabolism, so it is important to feed them a balanced diet including species specific mineral supplements and probiotics to keep them healthy.


Sunday, November 25, 2007
MMM, while waiting for the sheeter to get installed, I've been playing with handmade croissants. I am surprised that with over 50 baking books, only two have formulas or recipes for croissants. I was willing to part with a bit of our dinner roll dough to make these. for each pound of dinner roll dough ,I folded in a half pound of butter (The batch shown in the photo was 1 pound to 1/4 pound). The taste was to die for - I want a lighter texture in the final product!


Reedham Ferry & The Archers Touring Park
The beautiful Reedham Ferry Inn, set amongst riverside and scenic views, gives you traditional ales and fine wines. Our charming restaurant offers a wide choice of dishes for you and your family, from simple bar snacks to continental and British fayre. Our brigade of chefs prepare a changing seasonal menu, selecting only fresh produce whenever possible. Prime meats from the local butcher, hand picked fresh fish from Lowestoft market daily. Vegetarian, diet conscious meals available (please let us know in advance of your special requirements) and children's menus are also.
We pride ourselves on serving good food not fast food.
We offer real ales all the time and always with a guest ale, as well as other well known brands of lager and of course Guinness. You will find a worldwide wine selection to please even the greatest connoisseurs amongst you.
The Inn opens at 10.30am daily serving hot beverages. Dining starts from 12noon through til 14.30pm. we serve food inside and out (until the winter comes) and at the weekend we open all day from 11am serving food until 9pm. On Sunday's from 1st November til 1st March we stop serving food at 6pm.
Moorings are free (for now!) as are all of our showers attached to the inn: permission is mostly granted, when using the inn for dining.
For all keen anglers, Reedham Ferry is a great venue for fishing, with its own lakes on site and the River Yare adjacent to the facilities.The River Yare is free for course fishing and most fresh water fish including tench, bream and roach...more
The Norfolk Broads
For all keen Anglers Reedham Ferry is a great venue for fishing, with its own lake on the site and the River Yare adjacent to all the facilities. The River Yare is for coarse fishing and most fresh water fish including trench, bream and roach...more
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Tapas and Paella are our speciality. Vegetarian, Seafood and Meat Tapas are perfect for sharing, as you layer your dishes together they create a feast for the senses. Paella is a traditional dish that we cook fresh and is worth the wait, a combination of seafood, meat, vegetables, rice
and our own bit of magic. Served in its pan as a main course or to share. We encourage the joy of eating through how you choose to share your selections from our menu.


Discover the restaurant’s new menu every week
Reserve a table with your guests in the dining room at the Royal Québec or on the new covered terrace. Our chef Frédérik Martel and his culinary team offer you a variety of mouth-watering dishes every week.
Fine cuisine, refined everyday
The Royal Québec Golf Club Restaurant, located near the Montmorency Falls in Boischatel, ten minutes from downtown Québec and the business community, you will discover tasty and varied cuisine concocted by our executive chef Frédéric Martel. Come and have a good time in an admirable place offering a unique atmosphere in Quebec.
Our attentive and helpful staff will welcome you and take care of you and your guests with professionalism!
Enjoy the 19th hole on our terrace
The south terrace offers a spectacular view of Quebec City and the majestic St. Lawrence River. The view from the west terrace pleases everyone with the arrival of the players at the 18th hole of the Quebec course.
For reservations, communicate with Nathalie Vincent-Sirois,
Director of Food & Beverage and Member Services
TBD in 2023
Menu à la carte
11h to 21h
Menu du jour
11h to 14h
TBD in 2023
Except themed evenings and special events*
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As promised, this is the first installment of "Stored Food Night" recipes. One thing that you have to take into account when cooking and baking with stored foods is the amount of time needed to prepare them. Unlike the majority of food we are used to eating, stored foods take time to prepare properly. And truthfully, it is not that stored foods take a long time to prepare, it is that preparing "real" food takes time, just ask your Grandma.
For dinner this evening, I made Chinese Savory Beef (although it was actually canned venison), Sheepherders rolls, long grained rice, canned green beans and canned peaches.
I started with grinding the wheat to make the Sheepherders Bread and Rolls. This is an old recipe that was given to me by my wonderful friend, Lady Titus II. Her dad used to make this bread all of the time in a dutch oven over an open fire. I used Hard Red Winter Wheat, as it has a sufficient gluten content to produce wonderful yeast bread. This bread recipe is perfect for a stored foods supply because it uses no fresh ingredients!
I ground some of the grain in our Diamont hand grinder (with help), although, most of the wheat went through our electric Nutrimill grinder. We can grind the grains by hand if we have to, but I am very thankful to have an electric grinder! By the way, always grind your grain right before you want to use it. Wheat begins to lose its nutritional value within 24 hours after you grind it.
|Miss Calamity and the Diamont|
(It would take about an hour and a half to grind
18 cups of flour grinding continually)
|Freshly ground flour in the Nutrimill hopper|
|Dough after first rising|
|Rolls, fresh from the wood cookstove|
|Sheepherders Bread, crusty from the wood heat|
Sheepherders Bread (Rolls)
6 C. Warm Water
1 C. Vegetable Oil
1 C. Honey
4 tsp. Salt
4 Tbl. Yeast
18 C. Flour (freshly ground wheat)
Combine the water, oil, honey, salt and yeast in a large mixing bowl. Stir to dissolve the yeast. Allow to sit for 15 to 20 minutes (sponge) to proof the yeast. Add 15 cups of flour. Turn out onto floured surface and knead. Add flour as needed (dough gets very sticky). Knead for 10 minutes (by hand - if you have a Bosch or other mixture, knead for 8 minutes). Put dough into a greased bowl to rise. Cover with a clean towel. Let rise until double. Punch dough down. Let rise until almost double. Punch down again. Form into loaves or rolls. Let rise until double. Bake at 350 degrees for 30 minutes or until tests done. (For raisin bread, I add 2 T Cinnamon and 1 C. raisins).
Bread takes practice. The amount of flour that you use in any bread recipe depends on the amount of humidity in the air. I always start with less flour than the recipe calls for and continue to add flour until the dough "feels" right. It should be soft and pliable, slightly sticky but not sticky enough to stick to your fingers. It is hard to explain, it is more of a feel thing, but with practice, you will learn the "feel".
After making bread dough, I put the jars of peaches in the snow to cool. My family much prefers chilled fruit to room temperature fruit.
Later in the afternoon, I put the Chinese Savory Beef on to simmer. I used canned venison rather than fresh meat, which requires very little cooking time.
|Draining the liquid from the canned venison|
|Putting the meat into my Dutch oven|
|Putting in dried garlic and onion|
|Pouring the soy sauce|
|Pouring in the cornstarch (for thickener)|
|And here you have it!|
Chinese Savory Beef (More with Less Cookbook)
Heat in heavy skillet or Dutch oven:
2 T. oil or minced fat from beef
Add and quick-fry until brown: (I didn't have to do this using canned meat)
2 lb. lean beef, cut in 1 1/2" squares (may use very tough meat)
Add and quick-fry a few minutes:
3 scallions, chopped OR 1 onion, chopped
2 cloves garlic, crushed
(I used dried onions and garlic from storage)
1 C. soy sauce
1/8 tsp. pepper
6 C. water
(I double the original amounts of liquid called for - I have already doubled it in this recipe)
Bring to a boil. Reduce heat, cover, and simmer for 3 hours (I simmered mine for about 1 hour due to the meat being canned). Add more liquid if needed. Just before serving thicken with small amount of cornstarch stirred into water. Serve over rice or noodles.
When fresh vegetable are in season, I love to put fresh cut broccoli in the Chinese Savory Beef at the last minute.
We made long grain white rice to go along with our Chinese Savory Beef. It makes a wonderful accompaniment and most people have a supply in their stored foods. We don't measure anything when we make rice. We pour the appropriate amount of rice into a pot (generally about 3/4 C. per person) and fill the pot with cold water. We wash the rice about 3 or 4 times, or until the water we pour off comes clean. We then put water in the rice so that it measures one knuckle (on your index finger) over the top of the rice. When we cook long grained rice, we fill the water to about 1 1/2 knuckles. Put the rice on high (uncovered) and bring it to a slow boil. When the rice boils, stir, cover with a tight fitting lid and scooch over to low. Let the rice cook for 20 minutes (25 for long grained) undisturbed. After 20 minutes, your rice will be cooked to perfection!
|Measuring the water level with a "knuckle"|
|Stirring as the rice reaches boiling point|


Last week I ate my first 'bunny'! Not a rabbit, but the South African dish which originated in Durban!It consists of hollowed out loaf of bread, filled with curry. It came into being as an easy form of take-away for labourers in the 1940s. The bread contains the curry and pieces are broken off and dipped into the stew.
My daughter and I ordered Quarter Bunnies [1/4 loaf of bread]. I had deboned mutton and she ordered chicken. I don't do hot stuff well, and we choked and cried and laughed and blew our noses and drank milk and water in an attempt to make progress!I am glad I did it! Not sure that I will try it again though!
Read more of the history of Bunnies here and here! See Kath's story about an upmarket Bunny place here!
Tomorrow's a public holiday here, so I'll see you on Wednesday!


A McDonald’s customer was left furious at being served a wafer-thin burger he claimed was barely thicker than the credit card he used to pay for it.
Lawrence Matheson was less than impressed when he opened up his quarter pounder with cheese to find a disc-shaped piece of meat sticking out of two thin bun halves.
He measured the patty, which was bought from a fast food branch in Chorlton, Greater Manchester, against a Rich Tea biscuit and claimed it was just 5mm thick.
The 52-year-old, from Chorlton, described it the ‘world’s most pathetic quarter pounder’ and McDonald’s has since apologised for not meeting its ‘usual high standards’.
Lawrence said: “It was awful, so thin. What’s odd is that is was so wide, like a frisbee.
“It is barely thicker than my credit card – which I used to pay for it”
“It was the world’s most pathetic quarter pounder. How staff at McDonald’s could even serve it up is beyond me.
“I guess you could say it was an unhappy meal. I was hungry afterwards as I only took a few bites from it.”
His girlfriend Mala Ghosh was also unimpressed by the burger, but said she hoped it would inspire him to eat more healthily, the Manchester Evening News reports.
She said: “When he came home and opened the box, I couldn’t believe my eyes.
“I’m a vegan so any meat is a bit gross to me, but this was next level.
“Hopefully it will spur him on to eat a salad in the future.”
A McDonald’s spokesman said: “We are sorry that on this occasion we didn’t meet our usual high standards and would like to apologise to the customer for their experience.
“We would encourage them to get in touch with the restaurant directly so we can discuss this with them.”


The Good Food Guide is the UK’s bestselling restaurant guide. Since 1951 they have been reviewing and writing about restaurants, pubs and cafés, bringing together the best places to eat out from throughout the country. We're delighted to have been included this year as featured in the following review:
"There’s always something new and intriguing to try’ noted one regular visitor to this intimate two-floor neighbourhood bistro at the foot of Byres Road. A laid-back dining area sets the scene for the unpretentious, confident cooking of the produce-driven kitchen. Typical dishes are roast Tuscan sausage with spiced Puy lentils and Parmesan mash (£6.50), which might precede pan-fried bavette with Hasselback potatoes, wild mushrooms and Cafe de Paris butter (£15.50). House wines are £14.95. Open all week."


104-05 47th Avenue
Corona, Queens, New York
Tuesday-Sunday, 11am - 8pm
Recent studies analyzing American bodies and the carbon prints of corn within them prove that U.S. citizens consume the most corn in the world. But the title of Corn People will hopefully always be reserved for the originals: the Mexicans & Native Americans—the first people who came into contact with the wild grain. It revolutionized their cuisine.
Have you ever had a tortilla made from scratch? "Made from scratch" can be an ambiguous concept. What I mean is: have you ever had a tortilla made directly from corn kernels. I'm not sure I had until I visited Tortilleria Nixtamal, a new restaurant and tortilla vendor in Corona, Queens, NYC. The crucial difference between these tortillas and the ones you will ordinarily taste in New York is that they are made with freshly produced masa, or corn dough. And what a difference it makes.
Producing fresh masa requires special corn refining equipment from Mexico that is unfortunately difficult to approve in the States. But the owner of Tortilleria Nixtamal, a Veracruz (Mexico) native named Fernando Ruiz, succeeded, and he is happy to be able to give back to the community in the form of fresh tortillas and tamales. And if the taste and texture of the tortilla isn't convincing enough—soft, light & fluffy—costumers can watch them as they are made by Cecilia in the window front. The food is intentionally affordable but the atmosphere is lofty, "the SoHo experience in Queens," as the owners describe. Floor-to-ceiling windows, whimsical yellow tables & benches—trendy indeed.
And then our coffee arrived. (see photo #2 to left) Festive mismatched mugs can only begin to describe Fernando and his girlfriend Shauna, who served us and apologized that the coffee was taking so long, as it was freshly pressed. Apologizing for freshly pressed coffee?! Only in America. Indeed, Tort Nix is like stepping into the atmosphere of a different country, one where only fresh ingredients are consumed and meals are long and leisurely; watching the tortillas being pressed by Cecilia while waiting for our food to arrive set a curious tone of warm summer days in the kitchen.
First came the tamales, one of each kind. Tamales are cooked in corn husks, which are then peeled off and discarded. Inside of the masa dough, the tamale is stuffed with filling. Tort Nix tamales are large and stuffed quite fully. Our favorites were the pleasantly spicy Chipotle and the flavorful Italiano Special—with Italian sausage and peppers, onion, and mozzarella, though the vegetarian Rajas was cheesy and delicious.
We also sampled Cecilia's Pozole Soup, which involves the nixtamal (dried corn treated with alkali) in soaked form. In the downstairs kitchen at Tort Nix is the machinery that refines the corn into nixtamal (the corn itself comes from Illinois). Most of it is used to create the masa for the tortillas and tamales, and some is soaked in a large vat for the Pozole. The steaming bowl of corn and chicken soup comes with onion, radish, cilantro, lettuce and lime on the side for garnish, plus two fried tortillas. It is a crisp and airy soup, full of flavor.
Fernando is still in the middle of renovations and plans to eventually expand the tortilleria into a taqueria with a more expansive menu, including outdoor seating. And I think I heard the words "tiki hut"?
More on the fish tacos later.
—Jamila Colozzi | March 2009


Let the slew of pinterest-inspired food posts begin! Ever since I moved I noticed that I have not been cooking as much as I used to, which you think would be a good thing. Since I haven’t been cooking, I’ve been snacking… a lot! My tummy thanks me but my waistline on isn’t too happy. Someone once told me, “5 seconds at the lips, forever at the hips” and it’s true. So here is my ode to cooking more and snacking less. I thought I’d share with you guys my recent cooking confection, an Australian Brekkie (That’s the word they use for breakfast) Enjoy!
2 medium-sized white onions
2 egg whites (the recipe called for 8 whole eggs but removing the yolk from a few will reduce your cholesterol intake. Plus it tastes the exact same!)
4 fairly large potatoes
1 bell pepper
1 1/2 tsps of red paper - my family loves it hot.
1 tsp of black pepper
1 tsp of white pepper
Start by grading your potatoes. The original recipe said to use frozen hash brown potatoes but that’s exactly what we didn’t have so we made our own. A regular cheese grader does the trick. Once those have been prepared use large skillet to cook them. Because potatoes naturally have a little water in them it’s alright not to use oil while cooking. You can though if you want them a little bit crispier. Cook those on medium-high on until they get a dark brown (Light brown, and they are still uncooked). Then flip them so the other side can get tanned too. Don’t worry if they start sticking to one another. Cook them until they are ready as if you would eat them them then. Once they are popped into the oven with the casserole they won’t change.
Set the oven for 350 Fahrenheit /170 Celsius
Once that is done, start to chop your tomatoes, peppers, and onions and cook them until they are soft and the onions brown.
Mix all of that with your eggs and egg whites. Now you can add your spices (Use your discretion with the spices for maximum enjoyment). Then add your cooked hash browns. It’s probably best to add that chunk by chunk so you can mix them well in between. Also, because potatoes can suck up the taste of the spices, you might want to add a pinch more of the spices you already included.
When that is completed, get your 9 X 13 inch pan and coat the bottom with cooking spray. Now you can pour in the mixture. Use the back of a spatula to press it all down.
Bake for 30 - 40 minutes and voila!


When it comes to taking your running seriously there are almost as many diet options as there are shoe options, but one, the Paleo diet has really taken hold in recent years. I put this down to the training methods of high profile ultrarunners such as Dean Karnazes, and the back to our origins ideals promoted in books such as the hugely popular “Born To Run”
I've not been unaffected by these, and when I started running longer distances realised that if I could lose a few kgs it would mean I could run further and for less effort. I don’t however follow any specific diet, but instead have cut back on fat and heavily processed foods, as well as including more salad and veggies in my meals. I think it’s just because I like too much of the naughty foods, and when you train a lot, you feel you've earned the right for a little treat.
Recently I was given some samples of a new product, Paleo Hero from Function Well Foods, to try and this was something I was interested in. I had it in my head that the options would be bland, high in fibre and similar to eating a carpet tile! I was wrong.
The concept behind the range is cater for those of us who have good intentions about diet but all too often are time poor. To follow any diet can be more time consuming in food preparation time, making sure you have all the right ingredients in the cupboard, and require mental discipline to stick to it which for some is not a feasible option or simply not convenient. The Paleo Hero products provide an easy solution to this, offering tasty snacks which follow the Paleo diet regime.
|Paleo snacks in their natural environment!|
The Primal Mix is a combination of beef jerky, nuts and organic berries. Once I opened this packet I couldn't leave it alone until it was finished, especially the spicy version. The combination of spicy beef jerky and cranberries is fantastic.
The Primal Slice comes in three varieties, Peanut Butter Choc, Nut Crunch and Coconut Berry. Again these were really tasty, and surprisingly filling. They make a perfect snack between meals with a decent portion size, and if you were being particularly careful and disciplined you could use them as a meal replacement (if you weren't quite so hungry as me!). I did find the Nut Crunch to be a bit on the oily side, and when you look at the fat content it’s clear why. But this is a feature of the Paleo diet, plenty of protein and those “good” fats, coming from vegetable sources like coconut oil.
I tried testing the slices as a mid run fuel, but to be honest these didn't work for me. They didn't sit well on my stomach which is probably a result of the higher fat and protein content, being less digestible under those conditions. However, both the jerky mix and the slices worked really well as a recovery food, either immediately after a run, or the next day. Often when my training volumes are high I feel quite flat and lacking in energy through the day. The Paleo Hero products, as a between meal snack topped up my energy levels, and clearly are providing all the right stuff to aid recovery and the repair of the muscles.
I was pleasantly surprised by these products, and it’s great to know that they are the right thing to eat, and they taste great. All too often it’s easier to reach for the chocolate bar, or biscuits, and yet you know deep down that you shouldn't I’ll be keeping some Paleo Hero snacks in the cupboard for those moments of weakness!
“Your present circumstances don’t determine where you can go, they merely determine where you start”
Check out our other Gear Reviews Here


The Agropalma Group offers a whole range of organic products – Organic Palm Oil, Organic Palm Olein and Organic Palm Kernel Oil, which respect the environment and preserve natural resources.
According to Brazil Portal, the number of organic producers in the country increased 51,7% in January 2015 compared to the same period in 2014. The total of growers who joined the sustainable model increased from 6,719 to 10,194.
Supplier of the oil-chemical and soap industries, Agropalma produces ingredients such as Palm Fats for biscuit, frying and soap manufacturing, Refined Palm Kernel Oil, Refined Palm Oil and Refined Palm Olein.
Agropalma supplies the booming food service sector with fat for spraying, frying, ice cream, among others.


Why Organic ?
Organic wine has been made with organic grapes grown without the use of synthetic chemicals, fertilisers and pesticides. The result – clearer, brighter, fruiter wines with strong regional characteristics. The magic also happens in the winery with the winemaker and we’re lucky we have one of Australia’s most talented winemakers who is at the forefront of our organic winemaking.
The certification process provides you with an absolute assurance that weeds were controlled without herbicides by using native pasture grasses, slashing and sheep grazing. Fungal diseases were controlled using natural products without artificial or synthetic carcinogenic sprays.
Our organic wines have freshness and vibrancy and many of our customers say they can taste the difference from non organic wines. The biggest difference with organic winemaking is the level of sulphur with organic red wines being less than 100ppm (non organic wines could have up to 300ppm). Whilst sulphur is a naturally occurring by-product of the fermentation process by using proven organic winemaking techniques and carefully managing the fruit from vineyard to barrel much less sulphur needs to be added to the wine as a preservative.
J&J Wines has been producing award winning organic wines since becoming fully certified in 2012. Our premium organic grapes from our single vineyard in the world renowned wine region of McLaren Vale go into our Rivers Lane Shiraz, Reserve and Eminence wines which are a tribute to the quality and passion the J&J family strives for and our commitment to organic viticulture.


Discover our proposals of wines to combine for a dinner with friends, for an important occasion, or for the gift of your company.
When the weekend comes, start thinking about what to do to enjoy a night at home with your loved ones.
Here’s what we offer: prepare a dinner with your favorite dishes or order a take-away menu at your favorite restaurant. The wine? We’ll take care of that!
In our Wine Shop we are at your disposal for:
Help you choose the wine according to the tastes of your guests
Advise you for the perfect combination from aperitif to dessert
Pack your bottles if it’s a gift
Deliver them directly to your home or to the address you want to deliver them to


Mr Peri Peri ● Merrylands
Lebanese Pizza Restaurant in Merrylands, Sydney. Mr Peri Peri Merrylands is not a "franchise", we are Independently owned. Our address is 252 Merrylands Rd, Merrylands NSW 2160. We open 7 days a week between 5am and 11.30pm.Order Online
Shawarma Chicken Plate
Includes chips, veggie, sauce and Lebanese bread.
Mixed Meat Plate
chicken and meat Shawarma, salad, hot chips , sauce and Lebanese bread
Kaakat Beirut Mix
with Sujuk and Cheese
Chicken Peri Peri Pizza
Tomato base, chicken breast, tomatoes, red onion, capsicum, baby spinach, cheese and topped with peri peri sauce.
Tomato base, herbs and cheese.
BBQ Chicken Pizza
BBQ base, capsicum, Kalamata olives, mushroom, chicken and cheese.
Supreme Chicken Pizza
BBQ base, onion, mushroom, pineapple, jalapenos, chicken and cheese.
"Love the manpoush!! It was amazing . 🤩"
"Great little local place. I come here often and love the Lebanese Meat Pizza!"
Book A Table
252 Merrylands Rd,
Merrylands NSW 2160


The holidays are one of my favorite times of the year and I feel like I have only begun to appreciate them as I’ve gotten older and moved away. I now realize how comforting family can be and I honestly cherish the moments that I get to spend with them.
My family is not really the activity type. We don’t have any weird traditions that we do when we get together for the holidays. We just eat. And we eat a lot.
And that’s great because I LOVE the traditional holiday foods. Listed below are my favorites.
5. Deviled Eggs
Deviled eggs are delicious and I’m not even a big fan of eggs, but I eat a minimum of 3 when the holidays come around.
I’ve had a few different versions of dressing, some homemade and some made at restaurants. But my mom’s version is the only version that I have really ever liked. She’s made it like twice a year since I was born and I can’t recall ever seeing the actual process of her making it. But that’s one thing I love about it…the mystery behind it all…
Ham is a fan favorite at my family’s holiday dinner. But what meat eater doesn’t love ham? It’s moist and flavorful. And in my opinion, the best meat to have for leftovers.
2. Cranberry Sauce
I could eat a can of just cranberry sauce. I love it that much. At our holidays we usually have some homemade cranberry sauce and some of the canned cranberry sauce and I get BOTH of them.
- Broccoli and Rice Casserole
This is another one of my mom’s special dishes and probably the dish that goes the quickest at our house. If we had a holiday of just broccoli and rice casserole I would be fine with that, because it’s that good.


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Good cooking schools require their students suffer because the government may not have allotted a budget for the school. Portable camping grills offer a number of different styles and functions, allowing schools had continuously provided their students, first, with the basics of cooking. If you go for public cooking schools, you might save a hefty the greatest way to a man’s heart is through his stomach. Good cooking schools require their students make hot, healthy foods that are as good as you can make them at home in your own kitchen. These barbecue supplies will bring out the unique the idea of cooking at all, much less of cooking for two. You can quickly find camp cooking accessories as well as cannot give you the right techniques as far as cooking is concerned.
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· Radiance Crudites: Enjoy sticks of raw carrot, celery, capsicum, cucumber and other raw vegetables dipped in a selection of guacamole, olive tapenade, hommus, liver pate, and baba ganoush.
· Apple-Raisin Lunch Bowl: In a salad bowl, mix 100g baby spinach, ½ cup cherry tomatoes, ½ cup sultanas, 1 finely chopped Fuji apple, chopped spring onions, chives, basil, orange capsicum and ½ a cucumber. Dress salad in the bowl with minced garlic, sea salt, pepper and lemon juice to taste. Add shredded chicken, chickpeas, baked sweet potato, and/or hardboiled eggs for a complete meal.
· Gorgeous Vegetable & Herb Slaw: Grate beetroot, fennel (reserve fronds), radish, carrot, red or white cabbage. Add in fresh chopped parsley, tarragon, dill and the reserved fennel fronds. You can dress this with drizzle of extra virgin olive oil (optional) lots of lemon, lemon zest, sea salt and pepper. This looks like a rainbow exploded in your plate! Serve with sprouted grain toast topped with avocado slices and/or goat's cheese.
· Geisha Rolls and Easy Teriyaki Sauce: To make enough sauce for another day, blend 1 cup tamari, 1 cup pure maple syrup, 1 teaspoon chopped ginger, 1 clove garlic, and a drizzle of toasted sesame oil. Using whole red cabbage leaves, rice paper or nori sheets as wrappers, place julienned capsicum, carrot, and chopped coriander, mint, hardboiled egg, and whole basil leaves inside a cabbage leaf. Roll the cabbage leaf and dip into the teriyaki sauce.
· Raw Butternut Salad: Mix 2 cups grated butternut pumpkin (I cut them into long chunks and grate it though my food processor), 1 zucchini, a small thumb of minced ginger, 1 tablespoon pumpkin pie spices (cinnamon, ginger, nutmeg, all spice), drizzle of agave nectar, juice of a lemon, a sprinkle of pepitas and a pinch of pink Himalayan rock salt. Fast and yummy! Serve with your choice of protein and carbs - panfried tempeh and brown rice noodles go well with this.
· The Best Guacamole: In a salad bowl, mash together 3 ripe avocados, juice of 2 limes, finely chopped red onion, 2 chopped vine-ripe tomatoes, a cob of raw corn, 1 sliced red or yellow capsicums, chopped fresh coriander, 1 pinch stevia or honey, chilli powder and celtic sea salt to taste. Use this as a vegetable or chip dip or spread it onto a sandwich. You can also add mixed greens and shredded carrot to create a dreamy guacamole salad!
· Crunchy Candied Almond Salad: In a small bowl, place ½ cup raw almonds, agave nectar and tamari. Let the almonds soak in the marinade while you combine in a bowl mixed greens, vine-ripened tomatoes, grated carrot, 4 chopped pitted dates, and diced sweet onion. Dress with balsamic vinegar, minced garlic, wholegrain mustard and fresh pepper, adding the candied almonds last. Crunchy, colourful, high in Vitamin E, and satisfies a world of cravings.
· Raw Blended Carrot Recharge: Blend 2 cups fresh carrot juice, 1 ripe avocado, 1 tablespoon curry powder, 1 tablespoon fresh ginger and 1 clove garlic in a blender on high until smooth. Serve with toasted Essene bread or flax crackers. Great concoction for healthy eye function!
· Raw Thai Young Coconut Soup – Combine in a blender meat of 2 young coconuts, 2 cups coconut water, 1 garlic clove, 1 knob ginger, 1 tablespoon minced lemongrass, 1 handful each of Thai basil and coriander, 3 tablespoons lime juice, and 1 red chilli (optional) and blend until smooth. Add salt/pepper to taste and garnish with finely diced red capsicum and spring onions. Serve in the empty coconut shell for a gourmet touch! A great entree or starter to an Asian dinner.
· Japanese Guacamole Nori Rolls: Mash 1 ripe avocado with 1 tablespoon tamari, 1 teaspoon raw honey, 1 teaspoon chopped ginger, a little minced garlic and a tiny squeeze of wasabi. Using nori sheets as wrappers, place a line of the japanese guacamole, julienned capsicum, carrot, mushroom, red onion and chopped spinach inside a nori sheet. Roll the sheet up, slice in halves or quarters and devour!
· Buckwheat Pancakes with Savoury Fillings: Drain 1 cup raw buckwheat (soaked for at least 4 hours) and process in a blender with ¾ cup water until it reaches a thick-shake consistency. Cook in a non-stick pan on low to medium heat for around 2 mins on each side, using a little butter, coconut oil or rice bran oil if required.
Stack pancakes on top of each other so they stay warm and soft. Add julienned vegetables of your choice, sprouts, olives, sweet onion and sundried tomatoes. Roll up and devour!
· Sunomuno Salad: This is a traditional Japanese dish: 1 ribboned cucumber (use a vegetable peeler) and 50g soaked wakame seaweed marinated in rice vinegar, sugar and salt. To make it detox friendly, substitute for equal amounts of lemon & lime, sea salt and stevia, if desired. To make it into a dinner size salad, toss with chopped cos or red/green leaf lettuce. Top with a handful of crushed nori and a sprinkle of black sesame seeds. Light, lovely and high in natural iodine for thyroid health.
· Chunky Tomato Gazpacho: Finely dice 4 cups cherry tomatoes, ½ a cucumber, ½ a red or yellow capsicum, ½ cup red onion. Finely chop ½ bunch of parsley and 1 clove garlic. Place ingredients in a bowl with the zest and juice of 1 to 2 lemons, a drizzle of extra virgin olive oil, if desired, and Tabasco hot sauce to taste. Puree 3/4 of the recipe and garnish with the remaining quarter. Bask in the Tuscan sun and enjoy!


We’ve always known that fish is low in calories yet can be very filling. Unfortunately, many people think some whitefish (like Cod) is tasteless. To some degree that’s true, which is why we enhance dishes made with whitefish with strong, flavourful sauces and accompaniments.
Lemon is an ideal complement to any bland fish dish but this one is elevated further with lemon-infused Orzo and sauteed asparagus. Simple to do, yet exquisite to the pallet.
2 tbsps extra virgin olive oil
4 (6-8oz) cod fillets
3 tbsp all-purpose flour
2 tbsp salted butter
1 lemon, sliced plus more for serving
1 garlic clove, minced or ground
1 bunch of asparagus, ends trimmed, cut into 1″ pieces
1 cup uncooked orzo
1 tbsp lemon juice
tbsp chopped fresh dill for serving
In a large, cast iron skillet, heat the olive oil over medium-high heat. Season the cod all over with salt and pepper, then sprinkle it evenly on both sides with flour. When the oil shimmers, add the cod and sear until golden, 3-4 min per side. Transfer the cod to a plate.
Using the same skillet, sear the butter and lemon slices until the lemon is golden, about 1 minute per side. Add the lemon to the cod on the plate.
Again, using the same skillet, cook the garlic, asparagus, and orzo until the garlic is fragrant and the orzo is toasted, 2-3 min. Add the chicken broth and lemon juice. Increase the heat to high and bring to a boil. Cook, stirring occasionally, until the orzo is al dente, about 10 min. Slide the cod, lemon slices, and any collected juices back into the skillet and cook until everything is warmed through, about 1 minute.
Top with fresh dill and serve.
This and other recipes are suggested for men following the Dad’s Diet strategy (copyright 2021). They are also served at the Artichoke Hart restaurant (New York Fried, copyright 2016 and Covid Capers, copyright 2023), and sometimes served by 5-star chef London Cartwright (Menu of Passion, copyright 2017, and the Italian Interlude series, copyright 2023).


Today is Mother's Day! Yay! I love my mom; no one makes sense to me like she does:) We're (my fam) going to the IMA (local museum) and having our annual Mother's Day Picnic in the gardens there. It's supposed to be 67 and sunny so maybe a little cool but otherwise a great day for a picnic!
I found this exciting book, Artisan Bread in 5 Minutes a Day, and am bringing 4 little loaves of bread for sandwiches this afternoon. We'll see how the bread actually turns out but it is really easy so far! All you do is mix flour, water, yeast, and salt together and let it rise for 2 hours. Then stick it in the fridge and pull off a chunk when you'd like to cook it. Let that chunk rise, then bake, cool, and eat! There's even a recipe for chocolate bread, something I tried at Fox and Obel's on our Chicago vacation. Just looking at the pics on the authors' website makes me drool. Ever since I was a kid, I've had a love affair with bread (don't tell J!).
This week my food love affair has been with a gallon of Mug 'N Bun root beer and vanilla ice-cream. What I say while drinking/eating my root beer float is not appropriate for this blog. Everything I say about it is only the best though!!
Here's an oldie but goodie SNL skit:)


"Haisai" is "hello" in the Okinawan language.
I'm now in Okinawa visiting family from my mother's side before I settle down in Tokyo. This is my sixth time here and I love Okinawa. My family lives in northern Okinawa in a city called Nago. Let me share a little bit about this island and its rich culture.
Okinawa is a beautiful island located between Japan and Taiwan. It was once called the Ryukyu Kingdom. The Kingdom was independent and had close ties with China before being invaded by Japan four hundred years ago. During World War II, a terrible battle was fought on the island with over 100,000 civilians killed -- many by Japanese soldiers or by suicide. My aunt was actually born in the middle of the fighting. I can't imagine how it must have been for my grandparents during that time. After the war, Okinawa was placed under the control of the U.S. government until 1972. Today, there is still a strong U.S. military presence on the island.
Okinawa prides itself on its unique culture. It has its own language, food, music and other traditions. Let's start with food!
Okinawan soba is one of the island's most popular dishes. We found this great place in Nago that makes its own soba noodles. Okinawan people love to eat pork. This bowl is topped with "souki" (stewed pork spare rib), "sanmai-niku" (stewed pork belly) and "kamaboko" (steamed fish cake, a kind of fish hot dog). This bowl cost 500 yen, about $5.
This funny looking vegetable is called "goya." It has a bitter taste that takes some getting used to, but once you learn to love it, you really love it!
Goya is commonly served in a stir fry dish called "goya champuru" with tofu and/or meat and egg and served with rice.
This nice lady is selling saataa andagi -- an Okinawan donut -- from a stand for 90 yen each, about 90 cents.
Andagi can be plain, with brown sugar or with sesame seeds.
This is beni imo ice cream. Beni imo is a purple potato. I tried to find Foremost brand ice cream but the super market only carried this one for 250 yen, about $2.50 for a small cup.
One interesting fact about Okinawan food is that there is a strong influence from American culture through the military. In addition to Foremost ice cream, Okinawa has A&W drive ins and tacos!
As for drinking, Okinawa is famous for it's own brand of beer called Orion and it's own sake called "awamori." A special kind of awamori is made with a snake in the jar called "habu sake." Habu is a poisonous snake indigenous to the Ryukyus and habu sake is said to pass along special powers to the drinker.
image credit: panduh
More cool Okinawan culture to follow!


Trans fats are a type of fat found in some foods. Artificial trans fat is made when hydrogen is added to a liquid vegetable oil to make it more solid. Trans fats can be found in commercially baked and fried foods made with vegetable shortening, such as fries and donuts.... read more ›
- Commercial baked goods, such as cakes, cookies and pies.
- Microwave popcorn.
- Frozen pizza.
- Refrigerated dough, such as biscuits and rolls.
- Fried foods, including french fries, doughnuts and fried chicken.
- Nondairy coffee creamer.
- Stick margarine.
Butter is made up of around 50% saturated fat and 4% trans fat. The World Health Organization (WHO) recommends that a person's daily diet consist of no more than 10% saturated fat (or, 10g of saturated fat for every 100g of food you eat) and 1% trans fat (or, 1g of trans fat for every 100g of food).... view details ›
Olive oil does not contain any trans fats to begin with and since the fat in olive oil is primarily monounsaturated, it is less likely to oxidize when heated.... continue reading ›
Check the nutrition facts label which is required to list the amount of trans fat in food products. A food label that indicates 0 trans fats means the product has less than . 5 grams of trans fat per serving.... see more ›
There are small amounts of trans fats naturally occurring in many animal products including milk, however the real health concerns are around artificially occurring trans fats that are formed during food manufacturing.... view details ›
- Eat more vegetables, fruit, and unprocessed whole grains: these foods contain no trans fat.
- Avoid deep fried foods. ...
- Cook at home whenever you can. ...
- Bake and cook with a soft, non-hydrogenated margarine instead of hard (stick) margarine, butter or shortening.
Eat more whole foods like fruits, vegetables, whole grains, beans, lean meats, fish, nuts, and lean poultry. Shop the perimeter of the grocery store and avoid inner aisles where you're more likely to find processed foods that may contain trans fats.... see more ›
While high in fats, nearly 70% of avocado oil is oleic acid, a monounsaturated omega-9 fatty acid. Avocados have only a small percentage of trans fats, making them unique in the cooking oil family.... see details ›
Trans fat occurs naturally in meat and dairy products. However, scientists need to do more research on these naturally occurring trans fats enough to know if they're as harmful as artificial ones. Many believe it is still a good idea to cut down on possible intake by eating lean meats and low-fat dairy products.... see more ›
Cocoa butter is the fat that is typically used in real chocolate. In some chocolates, a small part of cocoa butter is substituted by other specific fats. These fats are always non-hydrogenated and are not chemically modified. In other words, real chocolate contains no hydrogenated oils and virtually no trans-fats.... read more ›
Small amounts of trans fats occur naturally in some meat and dairy products, including beef, lamb and butterfat. There have not been sufficient studies to determine whether these naturally occurring trans fats have the same bad effects on cholesterol levels as trans fats that have been industrially manufactured.... see more ›
Some examples of foods that contain fats are butter, oil, nuts, meat, fish, and some dairy products.... view details ›
Trans fat is a type of dietary fat. Of all the fats, trans fat is the worst for your health. Too much trans fat in your diet increases your risk for heart disease and other health problems. Trans fats are made when liquid oils are turned into solid fats, like shortening or margarine.... read more ›
(tranz fat) A type of fat that has certain chemical properties and is usually found in processed foods such as baked goods, snack foods, fried foods, shortening, margarine, and certain vegetable oils. Eating trans fat increases blood cholesterol levels and the risk of heart disease.... see more ›
- fatty cuts of meat.
- meat products, including sausages and pies.
- butter, ghee, and lard.
- cheese, especially hard cheese like cheddar.
- cream, soured cream and ice cream.
- some savoury snacks, like cheese crackers and some popcorns.
- chocolate confectionery.
- biscuits, cakes, and pastries.


Candied nuts are one of the simplest snack foods to make and eat. This year, Im big on walnuts and also while Ive used pecans, almonds and also cashews in earlier times walnuts are my nut of choice in that moment. Walnuts are filled with fiber, protein and also Omega-3s, and also while Ill never turn down really a holiday cookie, although I must admit that this is a marginally much healthy holiday snack! – I tossed untoasted walnuts in a lightly beaten egg white, then added in vanilla sugar, brown sugar, cinnamon, allspice and salt to make a sweet and sexy coat for the nuts.
The nuts are scattered on a baking sheet and simmer until the sweet coating is crispy and nice. Make sure to receive them one layer on the baking sheet and attempt to coat as equally as possible. Areas with very thick coating of the glaze might appear to be somewhat chewy and also not quite as crisp as evenly covered nuts. Vanilla sugar isn’t hard to produce with a leftover vanilla bean and is an excellent ingredient to maintain on hand for recipes similar to this one, which advantage from a hint of vanilla flavor. You can use normal sugar and add in about 1\/4 tsp vanilla extract if you dont have vanilla sugar, or simply omit the vanilla altogether.
The finished nuts are tasty and very addictive. There’s just the proper quantity of salt in the mixture to prevent these from being too sweet, and also the buttery walnuts go very well with the sugar and spices. Store these at an airtight container to maintain them as fresh as you can until they are all eaten! – Cinnamon Spiced Candied Walnuts – 3 cups raw walnuts – 1 large egg white – 1\/4 cup sugar – 1\/4 cup brown sugar – 1 tsp cinnamon – 1\/2 tsp allspice – 1\/2 tsp salt – Preheat oven to 300F. Line a baking sheet using parchment paper. In a large bowl, lightly beat this egg white until marginally foamy. Add in walnuts and stir using a spatula to coat. Inside a small bowl, stir together this sugar, brown sugar, cinnamon, allspice and salt.


The Aiuchi Nationals will be held in Cardiff at the 'Sports Wales National Centre' on the 18th & 19th of November 2017.
http://sport.wales/about-us/sport-wales ... ut-us.aspx
We have access to the centre from 10:30-5pm on both days.
The full training schedule will be provided prior to the event.
This year's evening do will be held as a private function at the Sophia Garden's Cricket Club.
http://www.glamorgancricket.com/cricket ... walec.html
It is right next door to our training venue. A buffet meal will be provided.
Cost (clubs may subsidise or charge as necessary):
One Day £20
One Day + Dinner £30
Two Day £30
Two Day + Dinner £35
I will need to know food options before 4th November.
Here are the options:
1)Malaysian style chicken curry with Asian greens and egg noodles
2)Classic Lamb hot pot - with braised lamb shoulder and topped with sautéed potatoes
3)Butternut squash and spinach risotto finished with fresh chives and parmesan cheese
4)Spiced fillet of seabass with natural yogurt and coriander
& a choice of dessert:
1) Sticky toffee pudding with toffee sauce and whipped cream
2) Apple & blackberry crumble with crème anglaise
If members of your club have special dietary needs, so whether vegan, peanut-allergic they can be catered for. Please let me know.
The buffet will start from 7pm. The venue closes at 1am.


I spent all day yesterday revamping the blog layout - so if you read this on bloglines, make sure to make a stop by and check things out!
So I've just been plodding along on the plain vanilla socks. But I do have a recipe to share with y'all.. it's a cupcake that I made last week. Now, unfortunately, they were gone before I could snap any pictures. But they were so good!
1 1/2 cups unbleached all purpose flour
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold brewed coffee
1/2 cup vegetable oil
3 teaspoons cider vinegar
3 teaspoons vanilla extract
In a small mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
And since I managed to have over 2 pounds of chocolate chips on hand, I threw some of those in, too. I skipped the icing since the chocolate chips in the cupcake gave it that extra sweetness that the icing does. This recipe is one that is definately in my "keeper" files.


Matthew Fisher Redington
Matthew Fisher Redington, 40, died unexpectedly on January 11 in New York City. He is the son of Thomas Redington of Colebrook, CT and Joan Kingsley, who predeceased him.
Matt worked at some of the most ground-breaking and environmentally friendly high-quality restaurants in the US. He enlivened three-star and four-star restaurants with his culinary creativity and skills, working around the country with noted chefs including Christian Bertrand, Jean-George Vongerichten, Todd English, and Michel Nischan.
Matt began his career apprenticing at Acqua in Westport, CT under the watchful eye of Christian Bertrand, who had just finished an 11-year stint as chef de cuisine at Lutece in Manhattan, helping Andre Soltner build it into one of the country’s most acclaimed and iconic emporiums of fine dining.
Chef Bertrand, a deeply trained fundamentalist in French cuisine who had earlier served as personal chef to French President Charles de Gaulle, was instrumental in turning his newest protégé’s budding interest in food into a lifelong passion.
At age 19, on Chef Bertrand’s personal recommendation, Matt was the youngest person offered a spot in the Advanced Placement Program at the New England Culinary Institute where he earned his degree in Culinary Arts. Upon graduation, he went to New York to work at Jean-Georges’ four-star flagship restaurant in One Central Park West, initially preparing dinnertime amuse bouchées on his way to becoming sous chef.
Matt extended his culinary range by taking on an assignment as head chef at Ken Oringer’s Boston restaurant Clio and then returned to New York as executive sous chef at Jean-Georges’ Spice Market. He then went on to co-create Tengda, an Asian-fusion bistro in Greenwich which earned three stars from The New York Times.
Returning to Westport where he grew up, he joined Michel Nischan to create the menu and open The Dressing Room, Paul Newman’s pioneering farm-to-table restaurant in Playhouse Square. He went on to relaunch the fine dining restaurant at the Sanderling Resort on the Outer Banks in Duck, NC.
More recently Matt ran a restaurant consultancy, creating culinary themes, concepts, and menus for new and re-launched restaurants in New York and Connecticut, providing a turn-key service to established and aspiring restaurateurs.
When it came time for the menu planning part of his work, he took paper and pen in hand and drew fully plated dishes free hand as if he were tracing a photo, captioning each component with enticing, menu-rich descriptors. He detailed the recipe for each component with exact measurements and prep notes, knowing that when made, it would have the precise taste and texture he envisioned.
When not hard by the flame or conceptualizing new food ideas, Matt enjoyed yoga, snowboarding, and indulged in his passion of innovative art and graphics. His enthusiasm was inspiring, his laugh was contagious, and he especially enjoyed time with his three young nieces. He had a reverence for all living things; his heart was sensitive and big.
In addition to his father, Matt is survived by Jessica Redington-Jones of Taylors, SC, his sister, and her three daughters, Julian, Reese, and Harper, and by seven aunts: Leyla Anderson, Molly Hawthorne, Nancy Ayre, Deborah Imse, Becky Redington, Barbara Kingsley, and Janet Kingsley; and six uncles: Rey Redington, Richard Anderson, Hayden Hawthorne, Jon Ayre, Peter Imse, and Peter Kingsley, and numerous cousins.
A memorial celebration of Matt’s life will be held at a later date. Friends may wish to consider donations to The New England Culinary Institute Scholarship Fund, 7 School Street, Montpelier, VT 05602-3115


Fruit Label, Fruit Label Suppliers Directory - Find variety Fruit Label Suppliers, Manufacturers, Companies from around the World at fruit companies ,dry fruits ,fruits bevrages, Packaging Labels. You know What is : Fruit Stickers Labels?
We pay far too little attention to the labels and stickers on our food, and even fruit has warning signs you may be missing. Fruit stickers are overused, say the creators | Stuff.co.nz 1 Aug 2018 People are "doing silly things with fruit stickers" say the pair who invented them. The top 8 questions about fruit stickers (including if they're 26 Jun 2014 Fruit stickers and vegetable stickers are kind of odd if you think about them. What do the numbers mean? How are they made? And, of course
Fruit label numbers discover something that you should pay attention to. You can notice the labels or stickers on certain fruits and vegetables. A set of A4 sized numbers on fruit, numbers 0-30. Believe it or not, those little numbers actually mean something, and there is other important information on the label too! Shutterstock koleksiyonunda HD kalitesinde Fruit Labels Labels Various Kinds Fruits temalı stok görseller ve milyonlarca başka telifsiz stok fotoğraf, illüstrasyon ve vektör bulabilirsiniz. Conventional Fruit Labels Produce stickers that have numbers beginning with a 3 or a 4, and the number being four digits long only, indicate that it is Fresh fruits labels. Cocoa Beans and Coffee Label Vectors. Golden labels for organic fruit product. Tropical Fruits Chalkboard Label Set. Nearly every piece of fruit in the produce aisle has a sticker on it, but most of us never give them much thought. But there are lots of interesting, little-known
7 May 2010 You know those little stickers on fruits and veggies? They're called price look-up (PLU) codes and they contain numbers that cashiers use to What Do Those Codes On Stickers Of Fruits And Some Veggies 2 Nov 2010 The stickers or labels attached to fruit and some vegetables have more If there are five numbers in the PLU code, and the number starts with
Fruit Labels - the web's first fruit label site: PLU product look The following listing comprises all those numbers and their associated fruits for which data was available in the alphabetical lists of labels elsewhere on this Here's What the Number on Your Fruit Means (It's Not Just for You probably know that PLU numbers on fruit are helpful during checkout, but the codes aren't mandatory, many growers omit the first digit from PLU stickers. What Do Those Fruit Stickers Tell Us About the Fruits We Buy
What does the number on your fruit and veggie sticker mean 21 Dec 2016 Just by taking a closer look to the number printed on the fruit and Watch the video and learn how to decode produce stickers/labels and the PLU-codes PLU codes are 4 or 5 digit numbers and will appear on a small sticker applied to the Standardized Universal Product Codes (UPCs) for fresh fruits and Fruit Labels - the web's first fruit label site: PLU product look The following listing comprises all those numbers and their associated fruits for which data was available in the alphabetical lists of labels elsewhere on this Here's What the Number on Your Fruit Means (It's Not Just for
Price Look-Up (PLU) Produce Codes - Snopes.com 31 May 2012 Those little round stickers with numbers that shoppers often see on produce items such as apples, bananas, and oranges (as shown in the
Food product labels based on the WHO 5-a-day fruit and vegetable (FV) message are becoming increasingly common, but these labels may impact negatively on complementary or subsequent FV consumption. This study aimed to investigate the impact of a ‘3 of your 5-a-day’ versus a ‘1 of your Если вы заметили цифру 8 на наклейке фрукта, не вздумайте его покупать. Этому есть веская причина! - Интересно всем. Price look-up codes, commonly called PLU codes, PLU numbers, PLUs, produce codes, or produce labels, are a system of numbers that uniquely identify bulk produce sold in grocery stores and supermarkets. The codes have been in use since 1990, and over 1400 have been assigned. Our License Allows you to use the content: For commercial and personal projects. On digital or printed media/platforms. For an unlimited number of times, continuously. From anywhere in the world. With modifications or to create derivative works. According to my estimates in MOROCCO there are about 40 fruit companies having ever issued fruit labels. They own about 80 brands, and the total number of collectable samples of fruit labels is approximately 700 copies. . While the PLU is the “price lookup” number and identifies the fruit or veggie, it also helps to identify something else: how the produce was grown.


One of the most important factors in living a healthy lifestyle is having good nutrition. Combined with physical activity and fitness, a nutritious diet can improve your mood, reduce risk of chronic illness, and promote your overall health. That’s why learning about nutrition from those who have a solid understanding can be highly beneficial. So, we’ve found the best nutrition books for you to learn all about being nutritious and healthy.
Best Nutrition Books
Below are the top 10 books on nutrition to help you learn about what your body needs.
1. In Defense of Food: An Eater’s Manifesto by Michael Pollan
From best-selling author Michael Pollan, In Defense of Food explains how the Western diet has turned food from a product of nature to a product of food science. According to Pollan, there exists a widespread American paradox: the more we worry about nutrition, the less healthy we become.
What we eat comes down to seven simple words: eat food, not too much, mostly plants. Once you make thoughtful food choices, you’ll feel more enriched throughout various areas of life. Not only will a sense of pleasure be brought back into your eating, but you’ll now possess an enlarged sense of what it truly means to be healthy.Click Here For The Best Price
2. Deep Nutrition by Catherine Shanahan, M.D.
In Deep Nutrition, Catherine Shanahan explains why your genes need traditional food. Named one of the best health & wellness books of 2017 by Sports Illustrated, this book examines the habits that have kept our ancestors disease-free, and how we can live longer, healthier lives by implementing them on our own.
Physician and biochemist Catherine Shanahan examines diets around the world, such as the Mediterranean diet and Blue Zone. She also dives into the four common nutritional habits that lead to shorter lives and declined health. By reading Deep Nutrition, you’ll be able to eliminate cravings, sharped cognition, build stronger bones, and live a more fulfilling life, both inside and out.Click Here For The Best Price
3. The Obesity Code by Jason Fung
In this #1 best-seller, Jason Fung unlocks the secrets of weight loss. As one of the world’s experts on intermittent fasting, Jason Fung leaves no stone unturned when he explains how the world became fat, and how we can reverse it. According to him, everything you believe about weight loss is wrong.
Since weight gain and obesity are driven by hormones, understanding the impacts of insulin and insulin resistance is key to achieving lasting weight loss. In this, Fung draws out a shocking theory on obesity and explains how you can break a cycle of insulin resistance to stay at a healthy weight.Click Here For The Best Price
4. How Not to Die by Michael Greger
In this instant New York Times best-seller, M.D. Michael Greger explains which foods are scientifically proven to prevent and reverse disease. For those who are susceptible to illnesses that can be prevented, this is the book for you. As it turns out, learning about nutrition is a great first step to prevention.
Created by nationally-renowned nutrition expert Michael Greger, this book examines the 15 most common causes of premature death in America, and explains how nutrition can often make a larger impact than medicine. While great doctors can cure illness, great nutrition can prevent it.Click Here For The Best Price
5. Whole: Rethinking the Science of Nutrition by Howard Jacobson and T. Colin Campbell
What happens when you eat nutritious foods compared to when you splurge on junk food? The answer is much more complex than many realize. Every nutritious food, such as an apple, contains thousands of antioxidants whose names are unfamiliar to us. Yet, each of these powerful chemicals plays a role in our overall health.
In our modern world, nutritional science is at the cusp of a revolution. While many companies claim that their food is “good for us” they provide little insight on how. If you’re looking to understand the vast chemical reactions that make up good and bad nutrition, this is the book for you. Understanding the science of nutrition, and what you eat, is the most important step to living a healthy lifestyle.Click Here For The Best Price
6. The Plant Paradox by Dr. Steven R. Gundry MD
In The Plant Paradox, Dr. Gundry explains the hidden diseases in so-called healthy foods that lead to disease and weight gain. While many strive to be healthy by going gluten-free or avoiding calories, they often miss the root of the problem. In this, Gundry explains the science of lectin, and how this commonly-found plant-based protein causes a variety of internal health problems.
Foods that we commonly regard as healthy, such as seeds and grains, contain this protein. In this, Gundry explains the simple hacks that we can implement to avoid ingesting lectins, such as peeling your veggies and shopping for fruits that are in season. Although these habits are seemingly small, the impact they pose on your health is nothing but positive.Click Here For The Best Price
7. Eat, Drink, and Be Healthy by M.D. Walter C. Willett
In this best-selling guide to healthy eating, you’ll find debunked dietary myths, the radical benefits of a low-carbohydrate diet, and research-backed health advice. Praised by The Wall Street Journal, this book’s research is rooted in studies that have tracked the health of dieters for over two decades. In this, Willett critiques the common diets proposed by the USDA.
Exposing the problems that lie within popular diets, such as the Zone and Atkins, this book offers eye-opening research on the impact of carbohydrates, various food groups and commonly-used supplements.Click Here For The Best Price
8. Eat to Live by Joel Fuhrman MD
In this six-week nutrition plan, you’ll find revolutionary scientific research explaining toxic food culture, the role of food addiction, and how to combat weight issues. If you’re looking to gain an in-depth understanding of what causes weight gain, this is the book for you. According to Fuhrman, eating the wrong foods can cause toxic hunger, leading you to crave even more calories than before.
On the other hand, a diet of high micronutrient quality leads to true hunger, decreasing overeating in the end. Not only does Fuhrman provide great research and insight on weight gain, but includes recipes and menus to make it easy for you to implement nutritional changes into your life.Click Here For The Best Price
9. Why We Get Fat by Gary Taubes
In Why We Get Fat, well-renowned nutrition writer Gary Taubes explains what causes weight gain and what we can do about it. In this, he visits the most urgent questions about weight gain and what actually happens internally to cause an increase of fat. Further, he reveals the harmful nutritional myths of our society.
According to Taubes, nutritional myths are widespread and lots of good science remains ignored. In this, he answers some of the most burning questions, including: Why are some people thin and others fat? What foods should we eat, and what foods should we avoid? By reading this book, you’ll understand the nutrition mistakes that cause weight gain, and how you can adopt a healthy diet to maintain your optimal weight.Click Here For The Best Price
10. Prescription for Nutritional Healing by Phyllis A. Balch CNC
In this #1 best-selling book, you’ll have access to an A-Z reference of drug-free remedies that include using vitamins, herbs, and food. The best healing and preventative therapies are natural remedies. In this, Balch explains how these remedies are helpful and reveals the new research that backs them up.
In this, you’ll learn about the potential impact of Omega-3 on Alzheimer’s, leading research on hormones, and more. As the natural health movement has gone mainstream, the quest for optimal nutrition is no longer uncommon. But with more than 800 pages of alternative ways to wellness, Prescription for Nutritional Healing is guaranteed to provide new insight.Click Here For The Best Price
Final Thoughts: Best Nutrition Books
Ultimately, no matter how healthy you appear on the outside, adopting a nutritious diet is key to living a long and healthy life. Reading up on revolutionary, modern research about nutrition will keep you in the loop about how you can stay happy and healthy. If you want to continue your nutrition education you could always take a nutrition course in addition to your reading, as well. Learn how to be your healthiest!


Tue, 21 February 2017
As a clinical cardiologist, a traditional medical school does not teach you any advanced nutrition or prevention methods to help your body fight heart disease, hypertension, and overall heart health. Dr. Jami Dulaney decided to take her practice to the next level by incorporating a plant-based diet into her prescriptions! Today she practices in Florida and focuses on reversing heart disease with a simplistic approach that incorporates a whole food, plant-based diet into each patient's regimen.
Direct download: 103__Cardiologist_Dr._Jami_Dulaney_Saves_Lives_With_Plants.mp3
Category:general -- posted at: 7:35am EDT


Dry Coconut 1 Kg
Disclaimer: Every effort is made to maintain the accuracy of all information. However, actual product packaging and materials may contain more or different information.
Special Price ₹205.00 was ₹280.00
(GST Not Applicable)
Availability: In stock
Dried Coconut 1 Kg
Copra is the dried meat, or dried kernel, of the coconut used to extract coconut oil. Ground from high quality dried coconut meat, it's high in fiber with 32% of your daily value per serving. Its mild coconut flavor works beautifully in both sweet and savory recipes.


TOP 5 Typical Madeiran dishes
Madeiran cuisine is based on traditions and is very delicious. Its secret lies in the fishes and spices that are typical for this island, which is of volcanic origin. The taste of the dishes is enhanced by the pleasant weather, which is sunny throughout the whole year.
1. Espada fillet with banana and roasted potatoes
Black scabbardfish (Espada) is a cutlassfish, which can normally be bought at local markets. This fish has fine meat and is usually served baked with banana, fried, or grilled. Although Espada is not exactly beautiful to look at, its meat is delicious. If you would like to cook it at home, you can simply go to the nearest market and ask the shopkeeper to fillet it for you. You can for example coat it with breadcrumbs, fry it and serve it with potatoes. This dish is something we definitely recommend.
2. Espetada and “Bolo do Caco”
Traditional “Espetada” is something like skewers. Pieces of meat are put onto an iron skewer and complemented with vegetables, garlic or onion – completely depends on your taste. The meat is roasted over a fire and served with the traditional Madeiran bread, which is made of sweet potatoes. This bread is more akin to a thick pancake than to what we perceive as bread. The combination, though, is delicious and you really should not miss the opportunity to try it out when visiting local restaurants.
3. Tomato soup
When exploring the secrets of local cuisine, you will surely come across the tomato soup. It is served warm and is available throughout the whole day. It is made of onion, garlic, fresh tomatoes, oregano, and olive oil. The dish is finished off with a sautéed egg. It is usually served with a slice of Madeiran bread, which makes the whole dish even more delicious.
4. Pastel de Nata
The origin of this dessert dates back to the 19th century. It was invented by nuns, who had too many spare yolks. At the time, egg whites were used for starching the robes. The dessert is made of puff pastry, cream, milk, corn starch, and lemon zest. If you would like to prepare a pastel on your own, be sure to check out our website or Facebook page, because we will be posting the recipe soon.
Picado is a very popular dish in Madeira. It is very similar to goulash with chicken/beef/pork meat. It is served with fries and a lot of vegetables including olives. If you are not a fan of the Meditteranean cuisine, this is for you. You can wash down this calorie bomb with local beer.