CELEBRATE SPRING WITH THE NEW WELLNESS AND GOURMET RITUAL OF FOUR SEASONS HOTEL GEORGE V, PARIS
Bringing together the talent and in-depth knowledge of the Hotel’s award-winning chefs and Spa therapists, Four Seasons has created a personalised wellness experience designed to restore and revitalise the body and mind with a combination of gastronomy and wellbeing in the city’s Golden Triangle
Located in the heart of France’s culinary capital, Four Seasons Hotel George V, Paris has created Wellness and Gourmet Ritual that combines wellness treatments with nourishing gourmet cuisine, with the aim of beautifying and preparing the body and mind for the warmer months of the year. The Hotel’s culinary team and spa therapists have come together to create a ritual that takes a holistic approach to wellbeing, combining the knowledge of award-winning chefs with the anti-ageing beauty expertise of Dr Burgener Switzerland. The ritual is personalised according to the nutritional and energetic needs of each individual, helping to boost health in the run up to the summer.
Carried out within the luxurious and serene atmosphere of Four Seasons Hotel George V, Paris, the Wellness and Gourmet Ritual complements a light and refreshing meal. Guests can choose a well-balanced breakfast, lunch or dinner at L’Orangerie, which offers a new nutritionally balanced menu designed to promote healthy eating.
At L’Orangerie*, Chef Alan Taudon’s Well-Balanced Cuisine Offers Light and Healthy Dishes
Bringing out the best of his Michelin-starred cuisine while taking a light and healthy approach to cooking, Chef Alain Taudon has created a new menu at L’Orangerie to offer a veritable journey of taste with plant- and fish-based dishes, as well as dairy. Successfully marrying contrasting tastes, the cuisine is balanced and light, with healthy dishes enhanced by bold flavours. The menu features coconut carpaccio and spicy herb tartar served with goji berries, known for their antioxidant properties. The focus is on plant-based dishes such as roasted mango with milk crust, and black rice with tofu served with seafood, drizzled with fat-free sauces that lend a tangy fresh-tasting flavour to the dish.
A Twist on Healthy Breakfast Classics
Created for the health-conscious, the Healthy Breakfast of George V is packed with vitamins, minerals and micronutrients that promote a healthy mind and body. Guests have a choice of hot beverages, with vegan hot chocolate, charcoal latte, golden turmeric milk, naturally high in antioxidant properties, and beetroot latte, a nourishing drink offering an abundance of healthy skin benefits, most notably unifying and illuminating complexion. A wide range of sweet and savoury dishes is available, including flavourful bowls of acai and homemade gluten-free bread served with almond butter and a carefully chosen selection of jams.
A Bespoke Pampering Treatment with Strong Antioxidant Properties Developed by Dr Burgener Switzerland
Effectively complementing nutritional therapy, Le Spa at Four Seasons Hotel George V, Paris offers a wellness treatment that embraces the antioxidant properties of chardonnay grapes. Designed to relax and revitalise, the treatment was created by leading expert in beauty rejuvenation Dr Burgener Switzerland. This refreshing and invigorating body scrub and massage uses crushed chardonnay grape seeds, used to make up some of the most prestigious Champagnes in the world and renowned for their powerful anti-ageing properties that leave the skin glowing and rejuvenated. The treatment stimulates drainage of toxins, resulting in visibly hydrated and silky smooth skin.
The Wellness and Gourmet Ritual includes:
- A healthy breakfast, lunch or dinner at L’Orangerie*
- A detoxifying 100 minute body scrub and massage using chardonnay grape seeds
- Access to the hammam and Spa lounge
Subject to availability, the package is priced as follows:
- EUR 335 for the Healthy Breakfast and 100 minute body scrub and massage
- EUR 360 for the Discovery Menu at L’Orangerie* (available for lunch only) and 100 minute body scrub and massage
- EUR 380 for the Tasting Menu at L’Orangerie* (available for dinner only) and 100 minute body scrub and massage


THE BACK-TO-SCHOOL HUSTLE:
NO TIME TO COOK SPECIAL DIET MEALS?
LAKE FOREST, CALIFORNIA – As the “lazy, hazy” days of summer come to a close, many families of school age children are bracing for the “insanely hectic” days of fall. In addition to back-to-school, there’s also back-to-soccer, back-to-scouts, back-to-art lessons, music lessons, football, karate, and all of the myriad extra curricular activities that children are involved in. Between working, driving carpools and keeping up with household chores, many parents give up on the notion of cooking dinner and opt for fast food or pizza instead.
For the millions of families with food allergic children, however, the only safe option is often a home cooked meal. But who has time to cook?
“What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” helps solve this problem. The book was written by Linda Coss, a busy mom who understands the challenges of getting a home cooked meal on the table in the midst of competing time demands. “What’s to Eat?” contains many options for quick and easy meals and entrees that the whole family will enjoy, including Simply Sensational Chicken Saute, Flank Steak with Mustard Sauce, Chicken and Rice Luau, Italian Style Turkey Meatballs, Heavenly Broiled Salmon, and Pasta Bella.
“What’s to Eat?” has received very positive reviews from across the country. “Cooking allergy free has actually become enjoyable for me,” says J. Nyiri of Ohio, “as so many of the recipes from this book seem to have become classics in our house.” “My daughter loves your recipes so much that yours is the only cookbook we are using,” writes S. Bishop of New York. S. Koger of Colorado states, “With this cookbook I am able to make delicious food we can all enjoy.” And from D. Rossetti in Washington: “Your cookbook, as the teenagers say, rules! The recipes are, as promised, tasty, delicious, and dairy/egg/nut free. Thanks again for a wonderful guide to good food in the world of food allergies.”
Ms. Coss states, “It’s not necessary to prepare a separate meal for your food allergic child and then pick up something else for the rest of the family. ‘What’s to Eat?’ contains over 145 recipes for regular food that does not look or taste like ‘special diet’ fare. Everything from baked goods to main dishes, side dishes, and breakfast foods are included.”
“What’s to Eat?” is available directly from the publisher at www.foodallergybooks.com or nationwide at various bookstores, natural foods stores, and online retailers.
# # #
To request a review copy of “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” and/or a press kit, please write to LindaCoss @FoodAllergyBooks.com or call 949-699-2749.


Have you ever pushed the limits of your car’s gas guage to the point of actually running of out gas? Unfortunately, I have. It was an embarassing experience. I should have taken the time to stop for gas instead of trying to run it on empty.
Our bodies are just like our cars. They don’t function well on empty. Breakfast is the meal that most people skip, yet it is one of the most important meals of the day.
In fact, people who eat breakfast are more likely to maintain a healthy weight. Whereas people who eat only 1 or 2 meals a day, have a tendancy to eat big heavy meals. This calorie loading leads to a coach potato lifestyle & weight gain.
Negative effects that can result from skipping meals:
- harder to focus
- slower at making decisions
- mood swings
- trouble regulating body heat
- weight gain
- decreased resistance to disease
- not as steady/off balance
When we skip meals our performance drops both physically & mentally. This is when accidents can happen.
I know people who skip meals. Most often I’ve heard them say that they just aren’t hungry. We can condition our bodies not to feel hungry. This doesn’t mean that our bodies wouldn’t perform better if we took the time to eat.
It is proven that it is better to consume sufficient calories than not to eat at all. It is also better to consume the nutrients that the body needs than to feul it with empty calories.
We eat a lot of healthy home cooked meals. Last week, however, we decided to eat out (nothing fancy). I ordered an appetizer plate. The deep-fried foods made me feel horrible. My body doesn't run well on greasy empty calories.
Home cooked meals are the best, but don’t worry if you don’t have the time to cook every meal. Just have plenty of quick & healthy snacks handy. It is best to fuel your body with timely nutritious snacks throughout the day.
Don’t run on empty. Fuel your body with nutritious foods like fruits & vegetables. You’ll have more energy & accomplish more. You’ll be alert & injuries will be prevented. You may even drop a few pounds. Eat well to look good, feel good & live well.


Here you will find the tastiest burgers in Gothenburg. Visit us at our foodtruck or order catering from our website.
We prepare really good burgers that you can eat directly via our food truck or order at home via catering. Burgers are always popular no matter what kind of party or event you are going to have.
We have Asturias burger, Fabrik burger and Halloumi burger which are all really popular.
You can buy burgers in Gothenburg from Tapas Fabrik food truck. You can follow us on Instagram and Facebook to see where our foodtruck is located. Here we serve burgers and tapas of high quality, well cooked with love and a minimum of additives. Our first choice of ingredients is always organic and fair trade. Here we prepare healthy and organic food for everyone with vegan, gluten-free and lactose-free alternatives.


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2 tablespoons olive oil
1 pound Alligator meat, cut into 2-inch strips
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 1/2 tablespoons minced garlic
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 bay leaf
2 1/2 cups peeled, seeded and chopped tomatoes
3 cups chicken stock
1/4 teaspoon of cayenne
Salt and black pepper to taste
2 tablespoons butter
2 cups cooked white rice
2 tablespoons chopped green onions
In a saucepan, heat the olive oil. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, and garlic. Sauté for 2 minutes. Add the herbs and continue sauté for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter and serve.
Makes enough for four people.
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Since June 2020, Centre Avenue YMCA residents have been eating delicious and nutritious meals prepared by a local non-profit, Community Kitchen (who operates out of another ACTION-owned property in Hazelwood.) This connection was a result of foundation support and Allegheny County Government’s emergency response to COVID-19 last year and has been a great success from the start. Residents receive two free meals per day: lunch and dinner. We are very grateful for this partnership and the opportunity to serve those who are facing barriers including achieving financial stability, food security, and more.
Centre Avenue YMCA Housing Coordinator, Lisa Reihl, explains the positive impact of this partnership–and also tells us some of the residents’ favorite dishes. Check out the video in this Facebook post:


- - Korean Red Ginseng Tea How To Use
Korean Red Ginseng Tea How To Use
The best korean red ginseng supplement is now in the form of koreselect wellness.Koreselect wellness is a supplement that is produced by the korean ginseng corp which focuses its production on products that promote health and wellness by implementing and incorporating a vertical integration system that allows for only the highest quality of korean red ginseng to be grown, cultivated.
Does Ginseng Tea Have Caffeine Naturazi
No, ginseng tea does not have caffeine.Due to its ability to improve the mental, cognitive and physical performance, it is often wrongly assumed that ginseng tea contains caffeine.However, it is an awesome herbal supplement and various studies have proven that consumption of ginseng tea improves the quality of life3.
What Is The Daily Recommended Intake Of Korean Red
Both korean red ginseng and american ginseng typically contain about the same level of ginsenosides, with extracts containing 4 to 7 percent.Based on this level of ginsenosides, the proper extract dose ranges from 100 to 400 milligrams daily, according to drugs.If youre using korean red ginseng root, possibly to make tea, the dosage of.
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Ginseng has been used in asia and north america for centuries.Many use it to improve thinking, concentration, memory and physical endurance.Its also utilized to help with depression, anxiety and as a chronic fatigue natural treatment.Its known to boost the immune system, fight infections and help men with erectile dysfunction.
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Korean red ginseng is a plant that grows in asia.Its sometimes known as asian ginseng, chinese ginseng, or panax ginseng.Korean red ginseng should not be confused with siberian ginseng or american ginseng.Siberian and american ginseng are different plants that serve different needs.The ginseng root is used as a na.
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2 korean red ginseng tea itu diklaim memiliki setidaknya tujuh khasiat bagi kesehatan tubuh.Di antaranya, memperbaiki sirkulasi darah, meningkatkan stamina, memperkuat fungsi jantung, serta detoksifikasi dan memperbaiki kondisi kulit.
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Find user ratings and reviews for ginseng tea oral on webmd including side effects and drug interactions, medication effectiveness, ease of use and satisfaction.
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Korean ginseng root extract, korean ginseng tea, and korean red ginseng are a few forms of ginseng available.These products claim to have a wealth of health benefits and be natural remedies.Korean ginseng-containing products are claimed to boost immunity by strengthening your cellular and chemical framework.
20 Surprising Health Benefits Of Ginseng Tea
Ginseng tea also reduces instances of premature skin aging.Why does it work.The consumption of korean red ginseng tea can reduce the signs of premature aging.This tea is a rich source of antioxidants that can halt free radical formation caused by overexposure to the sun.Free radicals are responsible for the early signs of aging like.
Korean Ginseng How Much Do You Need Daily
Korean ginseng how much do you need daily.Korean ginseng, also known as asian or panax ginseng, is most well-known for its role in nixing that fatigue feeling.Taking a korean ginseng supplement, or drinking tea made with the herb, can boost your mental clarity, help you ward off stress and even give you more.
10 Astounding Benefits Of Korean Ginseng For Your
Korean ginseng also called asian ginseng or panax ginseng is a traditional asian herb renowned around the world for its potential to prolong life, promote health and body vigor, and treat many.
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Korean ginseng teaid1768356, view quality korean ginseng, giseng tea details from sejong korean ginseng corporation storefront on ec21.Buy best korean ginseng tea.
3 Ways To Use Ginseng Root Wikihow
How to use ginseng root.Ginseng root is a popular herbal supplement that has been used for thousands of years to increase energy and boost the immune system.There are many different ways to consume ginseng.You can prepare fresh ginseng.
Korean Red Ginseng Panax Or Asian The Root Of
Liquid extracts of the korean red ginseng can also be purchased in capsules for easier consumption, but these capsules are not always readily available.Korean red ginseng side effects.While korean red ginseng has remarkable health benefits when taken in the correct doses, there are relatively minor dangers to taking the herb.
Korean Ginseng Tea Insam Cha Recipe The Spruce
In korea, ginseng tea is far more than a drink.The korean culture has a long history of treating food and drink as medicine spices and herbs are regularly used to treat sickness and ailments.Koreans have used ginseng as medicine for thousands of years and korea is currently the largest producer of ginseng.
Side Effects Of Red Ginseng Healthfully
Ginseng has been shown to have an effect on blood sugar by significantly lowering it.Those with diabetes should use extra caution if taking ginseng, especially if they are using blood sugar-lowering medications or similar herbs.As well, long-term use of red ginseng can produce gastrointestinal problems, including nausea and vomiting.
Korean Ginseng Oral Uses Side Effects Interactions
How to use korean ginseng.Take this product by mouth as directed.Follow all directions on the product package.Dosage is based on the condition the product is used for and the type of ginseng.
Benefits Of Korean Ginseng Tea Leaftv
Ginseng may also help with sexual dysfunction by improving sperm count and sexual performance at least it was shown to do so in one small trial.In addition, korean ginseng may help relieve symptoms of menopause, according to the medical center.Another traditional use of ginseng.
What Is Korean Red Ginseng And Where To Buy It
The korean red ginseng is readily available in the market and highly affordable.Ginseng can be quickly consumed in the form of powder, capsules, drinks or tea.The korean red ginseng is also available in the type of energy supplement.Cons fda does not approve the herb for.
How To Make Korean Red Ginseng Tea Erection Tea
Korean red ginseng tea bags direction.To make a simple erection tea, use one content of a korean red ginseng tea bag in a cup of hot or cold water, and stir well.You can also add sweetener or honey to boost the korean ginseng taste.Precautions and warning with panax ginseng.


The first fruits of the season will begin ripening next week, with the first pre-picked quarts available Sunday, June 12th. Pre-picked sales are made on a first come, first served basis and limited quantities will be available. Pre-orders are available to reserve your quarts today!
The patch will open for pick your own sales starting Monday, June 13th. We will be open for pick your own sales on Monday, Wednesday, Friday and Saturday from 7am-7pm Sundays 7am-2pm.
Pre-Picked - $4.50/Quart or $25 Flat (6 Quarts) Pick Your Own - $1.50/lb


Our organization is one of the leading suppliers and exporters of top quality Fresh Pomegranate that is rich in taste and beneficial for maintaining a healthy blood circulation level in the body. It is highly rich in Vitamins A,C and E and has antiviral, antioxidant and antitumor properties. We procure this fresh pomegranate from the trusted vendors, who grow the fruits with organic procedure without using harmful pesticides or chemicals. Furthermore, we offer this fruit to our clients in a varied amount, safely packed in corrugated cartons and at nominal rates.
- Lowers blood pressure, cholesterol and improves cardiac health
- High anti-oxident and phytonutrient content
- Prevents dental plaque and oral bacteria
- Rich in dietery fiber that helps to reduce overeating
- Helps to obtain healthy and glowing skin
- Source of vitamin C that aids to boost immunity
- Available in various hygienic and safe packaging options
- Lowers the risk of alzheimer and osteoporasis
- Counted amongst one of the prime cancer-fighting fruits
Pomegranates profits :
One cup of Pomegranate seeds (174 grams) contains :
- Fiber: 8 grams.
- Protein: 3 to 4 grams.
- Vitamin C: 32% of the RDA.
- Vitamin K: 37% of the RDA.
- Folate: 17% of the RDA.
- Potassium: 13% of the RDA
|Packing ||Net weight : 3.5kgs/carton |
|Load Ability || |
- 5000 cartons per container
- 20 pallets with 220 cartons per pallet
|Counts || |
- 9 Numbers packed per carton: 350-400gms
- 12 Numbers packed per carton: 275-325gms
- 15 Numbers packed per carton: 225-275gms
We are dealing in Fresh Pomegranates, which are procured from the farmers and other trusted vendors who grow the fruits with organic procedure. These fruits are grown in good weather conditions and have soft seeds, adequate sweetness are are richly juicy. Bestowed with impeccable sugar content these fruits are also appreciated for their healing and beautifying properties. Bestowed with numerous health benefits, these fruits are have antiviral, antioxidant and antitumor properties and are said to be good sources of Vitamins A, C and E. Pomegranates are known mostly for curing problems related to the heart and for maintaining effective and healthy blood circulation. Exported to numerous countries these Fresh Pomegranates, are packed in corrugated cartons, the minimum order quantity is 3000 Kilograms.


By Mary Boyle
For the fifth year, Port Washington's farm-to-table restaurant, Twisted Willow, hosted their Harvest Dinner, a six-course extravaganza featuring food from local producers, as well as Twisted Willow's own farm, benefiting the Ozaukee Family Sharing Food Pantry.
The restaurant was closed on Saturday, October 21st, to accommodate this special meal, which has grown so much in popularity that two seatings were offered: one at 5 p.m. and one at 7:45 p.m. The dinner is served over a leisurely pace, and guests may choose whether to include a pairing.
The First Course was a Gorgonzola Dome; a blend of gorgonzola and mascarpone cheeses served with pears, Little Mountain Apiaries honey, crushed hazelnuts, dried cherries, and a housemade rosemary cracker paired with Cynar Spritz, a bitter Italian liqueur made from artichokes that was complex, but still light and refreshing.
The Second Course was an excellent Wild Mushroom Chowder, featuring locally foraged wild mushrooms and TW Farm's rainbow chard, as well as fingerling potatoes, brandy cream, and a topping of walnut gremolata paired with a Pozi Willamette Valley Pinot Noir.
A Grilled Plum Salad with frisee, arugula, baby spinach, local dried honey crisp apples, roasted pecans with a sherry vinaigrette and topped with local Marieke young gouda, from Thorpe, WI, made for a sweet and delicious Third Course, paired with a New Glarus Staghorn Octoberfest.
A seared Alaskan halibut was served with TW Farm's roasted poblano creamed corn and delicata squash puree, carrot top, parsley oil, local bacon, and micro-cilantro, and paired with an Alain Normand Macon La Roche Vineuse for the Fourth Course.
A refreshing Palette Cleanser of Lemon Italian Ice with lavender and orange zest was made by The Amazing Ice Cream Co. in Port Washington, which is a recent venture by the owners of the Chocolate Chisel.
The Fifth Course was a roasted red deer loin, served with parsnip and yukon potato puree and a lingonberry demi-glaze. A little formed mound of locally foraged miatake mushroom bread pudding, which was reminiscent of turkey stuffing, and brown sugar baby carrots were served alongside, and this dish was paired with M. Chapoulier Petite Ruche - a sharp, peppery red.
Finally, the dessert: a warm TW Farm kabocha squash and olive oil cake, which was similar to a pumpkin bread, topped with The Amazing Ice Cream Co.'s Ginger Ice Cream and candied pumpkin seeds - the combination of which can only be described as "amazing." This was paired with a Mocha Manhattan, which had a wonderful chocolaty scent, but was quite strong.
As usual, Chef Dan Wiken and the team are masters at combining flavors, and the attention to detail - from food to drinks to decor - is outstanding. The staff are so inviting, and the restaurant has such a warm, indulgent ambiance, particularly with these large community dinners. If you missed your chance at the Harvest Dinner this year, I strongly encourage you to make your reservations for the next one. My advice: arrive hungry, or you will definitely run out of room before you hit dessert!


Fried bread mozzarella in a Francese sauce.
Add mozzarella for 1.00
filled with peas and meat
Served with either hot, mild, or BBQ sauce.
Fresh seafood tossed with garlic, extra virgin olive oil, and lemon.
Our regular, in house made antipasto with burrata, mushroom salad, fire roasted red peppers, shaved parmigiana, and topped with prosciutto in a vinaigrette.
Served over arugula, hearts of palm with roasted pine nuts, and crumbled feta in a lemon caper, olive oil dressing.
Add sausage for 2.00
Includes cold lettuce, tomato, onions, oil & vinegar.
With marinara or pink sauce( +1.00)
with lettuce, tomato, & mayo.
with roasted peppers, mozzarella & balsamic.
with lettuce, tomatoes, & mayo.
with peppers, onions, mushrooms.
Gluten free or Whole wheat pasta available ....+2.00 -- Add Chicken: 3.95 --Add Shrimp 2.50 per
In a light pink cream sauce with a touch of vodka.
A rich white cream sauce with Romano & Parmesan cheese.
With Meatballs.... + 2.00
Topped with our delicious homemade meat sauce alla cream.
Red or white clam sauce, served with fresh clams.
Made in a garlic, oil, white wine sauce.
Filled with lobster in a pink vodka sauce.
Broccoli Rabe, crumbled sausage, cannellini beans, olive oil, and garlic sauce.
Made with meat & ricotta.
Sauteed sausage, caramelized onions, and white mushrooms in a pink cream.
Served with or without riccota.
All entrees are served with salad
Francese, Marsala, Piccata, or Parmigiana.
Breast of chicken rolled and stuffed with prosciutto and mozzarella sautéed with shallots and carrots in a marsala wine sauce.
Breaded pan fried chicken with arugala, fresh mozzarella cheese, roasted peppers, onions,& tomatoes drizzled with balsamic glaze.
Breast of Chicken sautéed in a lemon,butter wine sauce, mozzarella cheese over a bed of spinach.
Chicken cutlet topped with eggplant & mozzarella in a vodka sauce.
Francese, Marsala, Piccata, Or Parmigiana.
Topped with imported prosciutto, spinach, mozzarella & Sherry white wine sauce.
Breaded pan-fried veal with arugala, fresh mozzarella cheese, roasted peppers, onion, tomatoes, and drizzled with balsamic.
Sautéed veal scallopini with portobello mushrooms, florida rock shrimp in a madeira demi glaze with a touch of cream.
Sauteed veal topped with prosciutto, eggplant and fresh mozzarella, served with vegetables & potatoes.
Scampi, Marinara, Fra Diavolo, or Francese. Served over linguini.
Served over sautéed spinach, diced tomatoes & green peas.
Sauteed shallots, sun dried tomatoes in a Sherry wine cream sauce over spinach risotto.
Shrimp, scallops, clams, calamari, and mussels in a light plum marinara sauce over linguini.
Toppings Include: Ham, Sausage, Meatballs, Pepperoni, Eggplant, Broccoli, Mushrooms, Hot Peppers, Green Peppers, Roasted Peppers, Sun Dried Tomatoes, Spinach, Artichokes, Black Olives, Onions, Bacons, Garlic, Anchovies, and Pineapple
Medium - 15.95
Medium - 17.95
Toppings are 1.00 each
Medium - 17.95
Medium - 17.95
Medium - 16.95
(Mushrooms, peppers, onion, spinach, broccoli, & tomato)
Medium - 18.95
Medium Plain- 13.95
Extra Sauce .50
All extra toppings.... .50
Sausage, peppers, and onions.
Chicken breast and mozzarella.
Ham, salami, pepperoni, sausage and mozzarella.
Served with your choice of pasta.
All wraps come with french fries for 9.95
Fresh mozzarella, roasted peppers, and balsamic
Grilled or Breaded chicken with lettuce tomato and caesar dressing
lettuce, tomato, onion and bleu cheese.
Fresh mozzarella and roasted peppers.
lettuce, tomato and onion
Mushrooms, peppers, onions and american cheese.
All paninis come with french fries for 9.95
Bacon, Lettuce, Tomato, & Mayo
Ham, Salami, provolone, & pesto
Prosciutto, roasted red peppers, fresh mozzarella, arugula & balsamic
Eggplant, spinach, onion, roasted red peppers, pesto, & mozzarella cheese
Grilled chicken, arugula, roasted red peppers, fresh mozzarella & pesto
Bacon, lettuce, tomato, american cheese, mayo & turkey


Because Fresh Tastes Best
Just as the ingredients in Ruby Jean’s home-cooked meals came locally from her family’s farm in the Bear Lake area, Ruby’s Pizzeria & Grill are proud to serve dishes containing ingredients from around Cache Valley and other parts of Utah.
Farm-grown foods are known for their benefits of being better tasting and more nutrient dense. Our veggies are sourced from local farms by season.
The bread we use for our burgers and sandwiches comes from Stone Ground Bakery located in Salt Lake City. They produce the best bread and buns using old-world baking techniques, and centuries-old family recipes, from grain farmed in Utah, Idaho and Montana.
The honey used in our dishes—such as the Asian sandwich—comes from Cox’s Honey Farm in Shelly, Idaho (which is of course where our potatoes come from!) Since 1927, the family business has focused on flavor and preserving the inherent healthful benefits nature provides.
Do you like the cheese in Fillmore? Our cheese sauces are made with premium cheese sourced directly from Great Lakes Cheese, in Fillmore, UT.
All of the fresh flour we use for our pizza dough is delivered twice weekly from Big J Milling located in Brigham City. Big J Milling has a long-standing family tradition of producing superb, high-quality wheat flour since 1909.
Our beef comes straight from legendary Main St. Quality Meats located in Salt Lake City. Now in their fourth generation as a family-owned business, Main St. Quality Meats produces the highest quality fresh meats and poultry in Utah. They are also committed to supplying safe, antibiotic-free meats from humanely-treated animals.


Open in summer 2010, Lighthouse Oyster Bar and Grill is proudly owned and operated by the Lopez and Faith Families.
Award winning Executive Chef Luis Lopez Sr. is the backbone to the operation creating a unique blend of Mexican/American seafood cuisine. His 30+ years of experience and passion for food has led him to create a menu that satisfies all. Our ability to provide a “feel at home” environment at our Harbor Location has led us to be a local favorite in the Oceanside community and we look forward to continue adding to our restaurant family.
Try us and you will walk away happy.


Thursday, January 28, 2010
Check out these facts from The Green Earth Institute:
1. Soft drink consumption rates among children have doubled in the last decade.
2. Soft drinks are currently the leading source of added sugars in the daily diet of young Americans. The
average teenager gets 15 to 20 teaspoons a day of added sugar from soft drinks alone.
3. Adolescents (aged 12-17) get 11 percent of their calories from soft drinks.
4. Carbonated sodas provide sugar, corn syrup, caffeine, and water and have been shown to cause
a decrease in vitamin A, calcium, and magnesium consumption in children. Juice and milk
provide important vitamins and minerals such as vitamins A, C, D, B-12, calcium, magnesium,
protein, and folate.
5. Frequently drinking or eating carbonated beverages, sweetened fruit drinks, fruit punches, and
high carbohydrate, starchy foods predisposes children and adolescents to tooth decay. 7
6. Scientists have suggested that caffeine – which is added to enhance the flavor of soft drinks -
induces nervousness, irritability, sleeplessness, and headaches, factors that can adversely
influence a child’s readiness to learn.
More Sodas Mean Less Calcium
1. The U.S. Department of Agriculture reports that American teens drink twice as much
carbonated soda as milk
2. Girls who drank more sodas got less calcium in their diets – a situation that could lead to
osteoporosis later in life.
3. A Harvard School of Public Health study of ninth and tenth grade girls found that those who
drank colas were three times more likely to develop bone fractures, and five times more likely
if they were regularly physically active.
4. The percentage of U.S. youth who met dietary recommendations for calcium intake has gone
from 88 percent in 1988 to 52 percent in 1994 for boys and 79 percent to 19 percent for girls.
5. School-aged children in the highest soft-drink consumption category consumed less milk and
fruit juice compared with those who do not consume soft drinks.
More Sodas Lead to Childhood Obesity
1. Research has shown that for every additional serving per day of soft drink consumed, the risk of becoming obese increases by 50 percent.
2. Obesity rates have doubled in children and tripled in adolescents over the last two decades. One in seven young people are obese and one in three are overweight. Obese children are twice aslikely as non-obese children to become obese adults.
3. The prevalence of obesity among children in the United States increased by 100% between 1980 and 1994. Consumption of sugar-sweetened drinks has been identified as a factor that
could contribute to obesity.
4. Between 1989 and 1996, children’s calorie intake increased by approximately 80 to 230 extra calories per day depending on the child’s age and activity level.18 The increases in calorie intake are driven by increased intakes of foods and beverages high in added sugars.
5. Obesity contributes to increases in diabetes, high blood pressure, and high cholesterol during childhood. Overweight and obesity can also result in negative social consequences, e.g., discrimination, depression, and lower self-esteem.
6. School-aged children who did not consume soft drinks took in an average of 1,830 calories per
day, while those who consumed an ave rage of 9 ounces or more of soda per day took in an
average of 2,018 calories a day – almost 200 more calories.
7. From 1979 to 1999, annual hospital costs for treating obesity-related diseases in children rose
threefold (from $35 million to $127 million).
8. A study by Boston researchers suggested that public health efforts aimed at limiting
consumption of soft drinks in children may help prevent and treat obesity.


Новый коттеджный поселок "Сестрорецкие дачи". 10 коттеджей в сегменте Luxury. Продажа коттеджей.
The Skandinavia Restaurant, housed in the main building of the Skandinavia Country Club & SPA attracts attention with its view of the pool and the coastline of the Baltic Sea. It is the oldest restaurant in the territory of the Skandinavia Country Club, offering Russian and European cuisine and top-class services. Here the guests of the Skandinavia Country Club have an opportunity to dine and to enjoy the fantastic view through the huge windows. Weather permitting, your order can be served on the terrace next to the pool area.
At Skandinavia restaurant guests have an opptunity to taste elegant desserts made by Skandinavia Country Club's pastry chef who was awarded first prize at the XI Turquise Recepe Professional Contest in the "Confectionary Art: Dessert Design and Architecture" nomination.


It is important to follow a regular cleaning routine for your pan to make sure you protect your investment. Here are the ways to take care of your quality food pan.
How to clean the tough stains?
- Clean the scorches or crust
If the food pan has food crusts, soak it in water preferably soapy water overnight. In the morning drain the water, and then scrub forcefully with a scrub pad. This will remove the most accumulated food layer.
Avoid using steel wool scrubs or copper based scrubbers as they will scratch the surface of your pan.
- Clean the burn Marks
If your cookware has heat burns, you may clean it by using baking soda. Make sure that it is completely dry, then sprinkle a small amount baking soda onto the burned surface. Rub the baking soda around the cookware thoroughly with a sponge.
You can also make a paste by adding little amount of water to the baking soda.
- Clean the water spots
Remove the water spots which are actually caused by the minerals in the water. You can clean it by soaking the pan in vinegar, then normally clean it as usual with a mild detergent.
Tips to maintain the pan
- Follow a regular routine to clean the pan and use quality materials that prevent the spots from forming during the cooking.
- Clean immediately after cooking as once they dry, they form the coating. Use a soft scrub to clean the cookware.
- Always wipe your cookware after washing to avoid the water spots to be formed on them.
- Avoid the use of dishwasher not only to increase their lifespan but also the bright appearance.
- Pour a small amount of oil or butter or fat etc. on a cold pan before you turn on the flame, and distribute it evenly on the pan. The idea is to maintain the layer over the nonstick surface.
- Try to use only wooden or plastic utensils to avoid the scratches on the surface of the cookware. Don’t use a metal spoon or utensil as it will form scratches on the surface of the cookware.
- Maintain the nonstick surface of the cookware by not washing it with dish soap.
- Always try to heat the cookware on the burner with medium high heat only till it becomes hot for 1 to 2 minutes only.
Follow these methods and tips to increase the life span of your pan and hassle free cooking.


Tomatoes – they could be Laikipia’s red gold . The soil is ideal and they’ve been cultivated in the region for decades. Yet , Laikipia tomatoes farms now stand empty and farmers are opting to leave tomatoes farming.
The reason is that tomatoes have become gambling chips in regional politics as have other products.
Kenya is a lucrative market. Shipments of imported tomatoes and fresh tomatoes products from neighboring countries like Uganda promise huge profits for middlemen and cartels.
County agricultural policies are destroying local markets and forcing people to leave their farms. These people are moving to urban centers in search of formal employment. They are forced to live under appalling conditions.
Agriculture Ministry – Laikipia
2018 ,the CEC comes in with empty promises. Promises to give life to the agriculture sector as soon as she assumes office. Farmers are assured that the government is seeking the support of the private sector to set up a tomato processing factory. The nearest yet farthest tomato processing factory is Kabaazi. Located hundreds of kilometers away.
The local farmers are keen to develop their economy and utilise the county’s own natural resources.
Today,all major projects that were launched by the Agriculture CEC have turned into white elephants including the program to support & protect tomato farmers.
For instance Mr. Kingori is a disturbed farmer. Despite his efforts to continue growing tomatoes despite the challenges, the future looks dim.For over 10 years ,he has faithfully grown tomatoes on his 10 acre piace of land in Wangwachi Village.
Farmers count losses
He is today among hundreds of tomato farmers who report losses as tons of crop rot on farms due to lack of demand.He borrowed Ksh 500,000 from a local bank earlier this year to invest in his tomato farm next to the Wangwachi dam, on whose waters he had been dependent for irrigation.
Soon came the rains and all his money went down the drain. He is today among hundreds of tomato farmers who report losses as tons of crop rot on farms due to lack of demand.
A tomato crate that had previously hunted Ksh. 6,000 is now selling for a few hundred shillings, if you’re lucky to find a willing buyer.
Tomato processing factory
It is not certain for now whether a private firm will come in and partner with the county on the concept of the tomato processing plant. What’s certain is, King’ori lost the Ksh. 500,000 that he had invested in his tomato farm.
There are many reasons; unstable farm extension services,corruption, unsuitable tomato varieties and regional trade policies.
The CEC introduced contract farming. Under this program farmers across the county thought they would benefit. Then came dam liners and water pans. Another huge scam.
Farmers here can’t bare the thought of giving up on farming.
Most are now turning farms into rental properties. Farming is no longer profitable under the current regime. Farming once provided a livelihood to an entire region. Frustration eats them up ,for those who are still interested in farming.
Even if the farmers continue to persevere , the situation is not changing anytime soon. Power wrangles , are at the highest competition and those close to power stand a better chance of accessing the most lucrative services. It’s the people on the ground who loose out.
Nearly half of laikipia’s population lives from agriculture. A robust Agriculture industry would boost growth even in rural areas.
For many day laborers looking to be hired during the harvest season, attest to widespread unemployment. Even during the busiest harvesting season ,some fail to find work.
Crops grow in abundance in Laikipia. The farmers could grow even more land and hire more workers, but they are lacking funds. If they want to buy seeds and fertilizers, and pay for irrigation water , they’ll have to take loans.
Now that the Ministry of Agriculture has broken down, farmers have to sell their produce to market brokers (middlemen) who sell it in the towns. There is a surplus of demand during the harvest season. Therefore the farmers have to sell at a rock bottom price.
Milk farmers, maize farmers, etc., are faced with the same problems as tomato farmers. Lack of funds and clear policies from the county government agriculture ministry are not the only calamities jeopardizing markets and threatening the livelihoods of farmers.
They can’t compete with meat and milk products from other regions. Imports are driving out local products. That 70 -80 percent of products coming from elsewhere, translates to job losses. It translates to poverty and hopelessness. It translates to the mass Exodus of farmers to urban areas and into other sectors of the economy away from farming.
Most farmers are experimenting with alternative sources of livelihoods. In Laikipia farming turns out to be slowly more difficult than the Corona virus.


We will continue to aim for the sustainable development of the areas along the railway lines by contributing to the revitalization of the region.
Vegetables from Ogawa Town (image)
[Outline of organic tourism development project centered on organic agriculture in Ogawa Town]
– Japan Tourism Agency, “Demonstration experiment for promoting regional cooperation through the polishing of local tourism resources” –
December 31, 2021 – January 31, 2022 (planned)
2 Demonstration experiment area
Ogawa-cho, Hiki-gun, Saitama (nearest station: Ogawamachi Station on the Tobu Tojo Line)
3 Affiliated organizations
Ogawa-cho NPO “Akarie” *An NPO in Ogawa-cho organized to work on regional revitalization and the promotion of traditional industries
4 Overview of business plan
(1) Round-trip map
We will make a map of vegetable stores where you can enjoy meals using vegetables from Ogawa Town.
Round-trip map (image)
(2) Monitoring tour (event: Tobu Top Tours)
Saturday, December 18, 2021
(2) Number of applicants
(3) Participation fee
(4) How to make a reservation
Web application from Tobu Top Tours website https://tobutoptours.jp/shop/3962/ogawa/
Vegetable harvesting experience
You can experience harvesting vegetables in the fields of local farmers while interacting with local farmers.
※ You can take home the harvested vegetables.
You can eat at a local farmer who has experienced harvesting and deepen your relationship with local farmers.
Sightseeing in the town
Sake brewery tour, shopping at Saitama Traditional Crafts Hall, vegetable dealer, etc.
(3) Online cooking class
We will hold an online cooking class where you can cook and taste Ogawa-cho vegetables while interacting with local farmers.
[Japan Tourism Agency “Demonstration project for promoting regional cooperation through the polishing of local tourism resources”
This project is adopted and implemented by the Public Offering of the Japan Tourism Agency’s “Demonstration Project for Promoting Regional Cooperation through The Polishing of Local Tourism Resources,” a demonstration project in which various local stakeholders, such as tourism-related businesses such as tourism operators, agriculture, and local industries, and local governments, work together to refine tourism resources.
Centering on vegetables from Ogawa Town, which is the fruit of the ingenuity of local farmers, we will promote monitoring tours including vegetable harvesting experiences, touring local vegetable shops in the town by making and distributing maps, holding cooking classes using vegetables from Ogawa Town, etc., and expanding awareness of Ogawa-cho as an “organic farming village” and promoting invitation to Ogawa Town.


Coffee Bean Grinders for the Home Use
Grinding one’s own coffee beans is quickly becoming a part of the home version of the coffee drinking experience. The choices for coffee bean grinders for home use available for purchase is mind-boggling, so you really do need to know a few things about coffee grinders before you purchase one of your very own.
The earliest version of coffee grinding was done with a bowl and a pestle. The beans were roasted first, then they were placed in a bowl and crushed or ground with a pestle. Then things got mechanized and changed quickly when coffee grinders that were hand-cranked came into being. If you have ever watched old western movies, there is always a hand-cranked coffee grinder in the local general store.
There has been a great improvement in technology and the look and feel of hand or manual coffee grinders since those days. The latest models we display below will give you evenly sized coffee grounds for a superb cup of coffee.
Manual or Hand Coffee Bean Grinders
The early domestic method for grinding coffee at home was the development of manual or hand coffee grinders. These were basic designs and very popular. The box hand grinder was practical and have become rather sought as a decorative item for a kitchen. Moder manual or hand coffee bean grinders are an economical buy and a good way to do the job.
With these manual coffee grinders, there are also different operating mechanisms that do the job of grinding the beans. These can be those that crush the coffee beans, blade grinders that chop the beans, or hand burr grinders.
If you are needing a manual coffee grinder, the burr grinder is the most efficient for producing the even grind to your satisfaction for your coffee making. In recent years hand coffee bean grinders have become very sophisticated and are of good quality. A manual coffee grinder is useful for grinding small quantities of coffee if you are into experimenting with making your own blended coffees at home.
Manual coffee grinders are very popular with people who travel. They are compact, so are easy to fit in your luggage, along with an Aeropress coffee maker. Both will fit in a backpack along with your belongings.
Electric Coffee Bean Grinders
Then along came electricity, and things just got easier. The first electrified coffee grinders actually operated on the same principle as the hand-cranked version. There were basically two flat plates (one stationary and the other moving) that the coffee beans were crushed between. Things have been much improved since then although the principle remains basically unchanged — only improved upon.
Today, you can buy coffee grinders for home, with blades that simply chop the beans into fine particles. However, these particles are not of identical size. These blade-type coffee grinders can be bought for as little as $20, but they are not the best choice.
The best choice for a coffee grinder is a “burr” grinder. The burr coffee grinders operate on the same basic principle as the old hand-cranked coffee grinders in that there are two plates. However, these plates have burrs on them, and the coffee particles of beans that have been ground in a burr grinder are all an identical size. Burr grinders are, of course, more expensive, but they are much better coffee bean grinders.
Take some time to have a look at the video below if you would like to see a demonstration of how these Burr Coffee Grinders work.
Latest Prices - Electric Burr Coffee Grinders
Below we have a selection of Burr Coffee Bean Grinders for you to consider. Should you make a purchase of one of the quality machines for your coffee making at home, we will receive a small commission from the supplier at no extra cost to yourself.


Sofrito and Red Kidney Beans
01/20/2013 Leave a comment
Sofrito is a blend of peppers, onions, garlic, spices and herbs used to flavor the food from Puerto Rico and many other Latin American countries. I always keep some in my freezer. When I make up a batch I freeze it in small pre-measured containers so it is ready to go when I am making rice and beans. I also use it to marinate meat.
This is the basic recipe I use to make my sofrito.
- 2 large green peppers (coarsely diced)
- 2 medium onions (coarsely diced)
- 6 cloves garlic
- 1 jalapeno pepper
- 1 tsp. black pepper
- 2 tsp. salt
- 3 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tsp. dried cilantro
- 1/2 cup vegetable oil or light olive oil
Place all ingredients in a food processor and puree for 10 seconds. Spoon 4 tablespoons of mixture into small plastic cups or into hole of ice cube tray and freeze. After freezing I place the cups or cubes into a large freezer bag until ready to use.
To make Red Kidney Beans I use :
- 1 plastic cup of sofrito or 1 cube from ice cube tray
- 3 tbsp. vegetable oil
- 2 – 15 oz. cans Red Kidney beans (do not drain liquid)
- 1 – 8 oz. can tomato sauce
Place sofrito and oil into medium sized sauce pan over low heat until thawed. Then raise the heat to medium low and continue to cook for 3 minutes. Add beans and sauce to pan and simmer for 20 minutes. Serve over white rice.
Espero que disfrute de esta receta.
(Translation: I hope you enjoy this recipe.)


Next Level Chef season 3 is almost upon us and fans of the television show are getting excited.
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Next Level Chef is a hit cooking show that is presented by Gordon Ramsay. The first series was aired in 2022 and season two of the famous cooking competition has just been released.
Fans are getting curious to find out about the season 3 release date and when it will be coming to screen. This article covers all fans need to know about Next Level Chef and when season 3 would be renewed.
Next Level Chef
Next Level Chef is an American competitive cooking television show. It features professional cooks from all over America. The chef tries to impress the host and mentors with their cooking skills.
The competition is highly competitive cooking in the kitchens and whoever wins a challenge would not be eliminated.
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The winner at the end is crowned the show winner.
Next Level Chef Season 3 Renewed Or Canceled?
Next Level Chef season 3 is yet to be announced. Season 2 of the show just started airing and it is early to speculate about the next season's renewal date. Fans can only wait for an official statement from the producers and fans are also advised to stay tuned for the next season of Renewal date.
When Is The Next Level Chef Season 3 Release Date?
The next Level Chef season 3 release date has not been officially announced yet. Gordon Ramsay is the anchor of the cooking show which was aired on Fox on January 2, 2022.
The second stint of the show has gained more fans and audience than the previous season.
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The famous cooking show debuted after Super Bowl VII on Sunday, February 12, 2023. The audience is still determined to know the release date of the third season.
Next Level Season 2 Summary
Next Level Chef Season 2 started on February 2, 2023, and only a few episodes have been released so far. The first episode was the introduction of the contestants of the show fans also got to see a glimpse into the background and lives of the contestants.
The Next Level Chef season 2 had eighteen contestants and most of them are professional Chefs who will prove to be difficult competition to the chefs. The second episode saw the challenge thrown at the contestants.
The first challenge to the contestants was to woo Gordan Ramsay and the other mentors with Mexican cuisine. Any Chef that fails to impress them would be disqualified. It would be interesting to see who will be the winner of the Next Level Chef Season 2.
The winner of the season 2 would receive a prize money of $250,000. The bonuses are also mouth-watering and the winner would enjoy a one-year mentorship under the mentors of the cooking show.
Next Level Season 2 Kitchen Staff
• Chef Gordon Ramsay
• Chef Richard Bias is also a Mentor
Next Level Chef has always featured the trio but features new contestants. Below is the list of Next Level Chef Season Contestants
• Cassie Yeung
• Mark McMillian
• Michelle Calcagni
• Preston Nguyen
• Tucker Riccho
• Vincent Vinnny Alia
• April Clayton
• Nuri Muhammad
• Omallys Omi Hopper
• Pilar Omega
• Shay Spence
• Christopher Spinsa
• Darryl Taylor
• Matt Groark
• Mehareen Karim
• Tineke Younget
• Kamahlai Stewart


Getting a good breakfast can make a huge difference if you are heading out for a morning ride. The perfect cycling breakfast should be a low fat, easily digestible food that gives you a slow release supply of energy throughout your ride.
Porridge (or Oatmeal to our American readers) is pretty damned close to the perfect cycling breakfast you can get. It is very low fat and delivers a good punch of slow release complex carbohydrates that will ensure you have a constant supply of slow release energy.
- 1 cup of plain porridge oats
- 1 cup of milk
- 1 cup of water
- 1 pinch of salt
Be sure to avoid some of the branded ‘ready made’ instant porridge/oatmeal mixes you can get as these often contain high levels of salt and sugar. Instead opt for plain rolled porridge oats.
While you can make porridge on the hob I find it far easier and more convenient to make it in the microwave. This saves valuable time as most of my training rides are very early on a weekend morning when time is scarce!
Mix the oats, water, milk and salt in a large microwavable bowl. Microwave on full power for 2 minutes before stirring thoroughly. Microwave for another 2 minutes, leave to rest for 3 minutes then stir again.
You may need to adjust the cooking time slightly depending on your microwave. If the porridge is too dry and stodgy just add a little cold water and stir through.
You can liven porridge up by adding chopped fruit (bananas are great) or nuts. A great tip is to keep some frozen mixed berries in the freezer and add these for the final 2 minutes of cooking.


1. Heat the olive oil in a large pan. Add in the onion and beef and sprinkle with salt and pepper. Cook for 8-10 mins until meat is browned. Stir in the eggplant, garlic, bay leaves, and thyme and sauté for an additional 15 minutes.
2. Cut lengthwise slices from courgette using a vegetable peeler (spiralizer if you have one), stopping when the seeds are reached. Turn courgette over and continue ‘peeling’ until all the courgette is in long strips; discard seeds. Slice the courgette into thinner strips resembling spaghetti.
3. Once eggplant is tender, stir in the tomato paste. Add wine. Stir in the tomatoes and slightly crush with a spoon. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
4. Heat olive oil in a skillet over medium heat; cook and stir courgette in the hot oil for 1 minute. Add water and cook until courgette is softened, 5 to 7 minutes. Season with salt and pepper.
5. Serve the meaty sauce over your paleo “courgette” and enjoy.


AFRICA'S STRANGE FOODS
By Ann Nyambura, published on 30 Sep 2020
When it comes to the different foods and delicacies in Africa your taste buds can only go on a roller-coaster of flavours.
Being home to over 1.2 billion people and over 3000 tribes and cultures you can only image the variety of dishes served on the continent.
But before we think of all the delicious and common foods why don’t we dive into the world of weird or uncommon dishes served in Africa. I must admit that this is one of the interesting researches I have worked on. If only you could only see my expressions to some of the findings, ooh Lord!
Let’s get to it.
Mopane is a largely edible CATAPILLAR! Yeah, you read that right, a caterpillar…
The spiky black and green worm is a popular snack in Zimbabwe, Botswana and parts of South Africa.
It full of proteins and calcium.
When well-cooked the delicacy tastes like chicken.
Mopane worm is mostly abundant during the rainy season.
For starters let’s get this right, this is not the normal frog you know. It is a giant bullfrog, a giant bullfrog my people!
Bullfrogs are sources of proteins.
Interestingly they are one of the world’s dangerous foods as its skin and organs contain harmful toxins.
If is taken before it’s maturity it can result to kidney failure or even death due to the toxins.
Unlike the French who prefer eating the lower half of the frog, Namibians prefer eating the entire frog.
3.Raw meat/Tera Sega
This dish is commonly served in Ethiopia. Tera Sega is an ancient meal that was prepared by soldiers who feared cooking the meat would alter their enemies of their location hence opting to have it raw.
The meal consists of raw meat strips served with fiery spice blend.
It is often eaten alongside Ethiopian’s traditional bread injera.
You should look up the disadvantages of eating raw meat to understand my surprise to this finding.
Before you freaked out let me clarify, we are speaking of cattle blood. No human blood here!
The Maasai of Kenya and Tanzania drink fresh, warm blood from their cattle.
The blood is usually taken mixed with milk. It is often given to the sick to nourish them and also drunk by the tribe during special celebrations.
The dark-coloured beetle is eaten as a crunchy mid-day snack mostly in Ivory coast, western Africa.
The little beetle is gutted, disembowelled and fried.
I think it is safe to conclude this research at this point. From frogs, caterpillars to raw meat I have learnt a lot to say the least. But you can learn more strange food in Africa HERE.


Once upon a time, in a kitchen far, far away I thought I couldn’t bake (an incident with some banana bread muffins gone terribly awry: plastic-y on the outside and completely liquid on the inside, how this happened is beyond me). Nowadays, making these bad boys has become a deliciously bad habit. I’ve found that the best way is certainly to use melted chocolate rather than powdered cocoa. It also looks infinitely cooler in pictures.
Recipe courtesy one of my favourite food blogs, the wonderful Smitten Kitchen!(http://smittenkitchen.com/)
*mildly adapted to suit my need for dark chocolate and London location*
3 ounces (85 grams) dark chocolate, coarsely chopped
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla (sometimes I use one vanilla pod if I’m feeling fancy!)
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour
Preheat oven to 176°C. Line an 8×8-inch square baking pan with parchment paper, with the ends extending over opposite sides of pan. Repeat with second piece of parchment paper in opposite direction. Butter the parchment paper.
Melt the dark chocolate and butter together in a large bowl over a simmering pot of water until it is 90% melted; remove from heat and stir the mixture until it is smooth. Whisk in the sugar, then the eggs (one at a time) then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes.
photo cred: Ciara Quilty-Harper (flatmates are excellent)


Food is always absolutely amazing especially the honey chicken. Literally the best I have ever had
Food was fantastic as always, service was swift and friendly. This is the BEST Chinese takeout in the area, just wish they offered delivery, too!
We also picked up a combination box with honey chicken, boneless ribs, chicken and vegs, and beef and vegs...the honey chicken was not as good...seemed dried out, like it had been sitting in the case too long. Aside from that, everything was good.
Even being super busy, the staff was great! And loved the food!
If you walk in they have a great deal where you can choose 3 or 4 items for less than $ 10.00. It's a good way to try something new and get you food you like.
First time I've ever ordered Chinese food and did not receive white rice and fortune cookies with it. Overall the food was okay maybe a little salty.
Any questions please call us.
Hong Kong Chef
3175 Cape Horn Rd, Red Lion, PA 17356
All Rights Reserved


Sprinkles On Top
87 John Muir Way
Motherwell, ML1 3GW
Telephone: 07708 534 197
At Sprinkles On Top I create bespoke celebration cakes and favours for all occasions
Using only the freshest, locally sourced, high quality ingredients, each cake is home-baked to order and hand-decorated to taste as good as it looks!
Your wedding cake is an important part of your big day, and I take pride in working closely with my couples to make sure, that together, we create the cake of your dreams. From simple, single tier cutting cakes to ornate, 6-tier show-stoppers, every cake is created with the same love and passion.
It is truly an honour to be involved with your big day, and I promise to provide every happy couple with a beautiful, delicious centrepiece.
Compliment your cake with beautiful cookies or cupcakes to wow your guests, even after the big day.
My aim is to give you the first class service your wedding deserves!


CHRISTMAS DAY CELEBRATION LUNCH AT THE HOVINGHAM INN, FRIDAY 25th DECEMBER
Scottish Salmon & apple, cucumber & dill crème fraiche
Slow butter poached and roast free-range Bronze Turkey served with traditional trimmings and our really good gravy!
Sticky Christmas sponge pudding, brandy custard, vanilla ice cream
£95.00 per person
We wish you a very Merry Christmas
Enjoy your lunch!
If you are interested, the cut-off day for bookings is Friday 18th Dec. For reservations please contact us on: +44 (0)1653 firstname.lastname@example.org


I’ve owned a slow cooker since finishing up maternity leave with Aidan almost three years ago. It was a present from the mammy. In those early days I thought it was the bees knees and in fairness it was so handy to throw the dinner on in the morning and come home to a cooked meal that evening.
Then, for a reason I can’t explain, the slow cooker got relegated to the back of the press for months. Actually, I think it was ignored for well over a year.
I don’t get home from work until 5.30pm and both Aidan and Sarah go to bed at 7pm so I don’t have time to be cooking meals from scratch when I get in. I usually just do a batch of their favourite meals every now and again and bung them in the freezer to have mid-week.
That’s all well and good, the kids’ bellies are full but then myself and Daddy Chambers have to tackle in to making our own dinner at about 8pm, which is a pain in the proverbial.
Alas, then I remembered the lonely slow cooker in the back of the press. It’s been up and running again now for the last few weeks and I remember now why I love it so much.
However, we haven’t been in the humour of traditional stews and curries from it so I’ve been testing out some new recipes that I thought I’d share with you. And I’m also looking for some new recipes so please feel free to send them my way. I need inspiration.
I have two favourite meals from the slow cooker at the moment. The first is traditional bacon, cabbage and potatoes. I cook the bacon over night in water in the slow cooker and in the morning I sieve the fat from the water and put it back in the slow cooker and throw in a bag of baby potatoes and a head of green cabbage. I cook it on high from around 8am until 5.30pm and sweet Jesus it’s divine. The ham just tears apart and thankfully Aidan and Sarah are big fans.
The other dish I’m loving from the slow cooker these days is an all in one chicken casserole. It’s not quite as easy as the bacon and cabbage, as there’s a bit of prep work to it, but it’s so worth it. Here’s the recipe:


One thing I tend to limit while I am working is my baking. It is something I love doing, especially with the boys. However, I normally do not have the time for gratuitous baking, nor do I want the added calories. Lately, for various reasons, we have been making many more treats.
We used fresh lemons from a generous neighbor to make lemon bars. Logan was in charge of the filling, while Hayden made the crumbly crust. As you can see by the picture, there were lemons and dry ingredients everywhere! Although they make a tremendous mess, it's worth the effort in the end. You can see by the picture that Hayden learned what sour means, while Logan was very busy in the background. They seem to really understand the process and enjoy the results.
For Shabbat dinner we made a chocolate and cheesecake swirled bundt cake, with M&M's of course. When it came to selecting a recipe, it was the picture of the cake with M&M's that sealed the deal. Since that particular recipe didn't look particularly fantastic, I selected a favorite swirled bundt cake of mine, adapted a chocolate glaze and let Picasso and Rembrandt add M&M's according to their own desgin. Because my bundt pan doesn't take a whole recipe, we used the overflow to make several mini-bundt cakes for the kids.
Last night, for Teacher Appreciation Week we made black and white red velvet cookies. This recipe was a bit more involved, and they seemed to lose interest when sifting the dry ingredients took too long. It was a bit tedious, but they came out so light and airy that I would do it again. The red food coloring added another element since two little
boys can make 1 tablespoon of red go a very long way. Somehow, I managed to contain the red to the baking area, while making dinner and getting Hayden to set the table. Since at one point he somehow got a huge blotch of red on his butt, he had to change his pants to avoid transferring it everything he sat on the rest of the evening, but that kid is super happy in sweatpants, so didn't mind at all. Once I finished glazing these, I thought they were so beautiful they needed to be photgraphed. Then, I had to taste one so I would know if they turned out ok. As much as I appreciate those teachers, these cookies aren't going anywhere!!! I guess we'll just have to make another sweet for school.


A delicious and flavorful vegetarian burger – jam packed with veggies, vegetarian sourced protein and TONS of flavor! Enjoy it over a salad, in a bun, wrapped in lettuce or even just on a plate with your favorite burger toppings! Yum!
A simple salmon recipe that never fails! A light, delicious dinner that is hearty and packed with spice and citrus flavors!
Comfort food at its finest without the guilt! A Mexican fiesta in a bowl that is perfect for large parties and family gatherings!
A delicious Italian favorite at a fraction of the calories! No guilt! Nothing fried! No breading!


I’ve been struggling to get back into the swing of meal planning after a month full of adventure with the family. When we’re trying to form a habit, consistency is key, right? As it goes, life rarely stays consistent for me. Especially when I want it to! Forming a good habit will sometimes take a little fight. It’s a good fight, but we often have to push through our own tendencies to make a worthwhile change.
This is exactly where I am at the moment. I’m pushing against my own bad habits and fighting to make good decisions.
On second thought, I really don’t want to call my current habits “bad”… necessarily. I have done what I could in different seasons of life. Some months (or years) I have cooked quick and easy meals that perhaps weren’t the healthiest. Another time I was attempting to feed my family on a smaller budget. Or I went through a drive through more often than I should have. While in another phase, I planned and cooked with a focus on healthy eating. My household has seen the gamut.
We are all doing the best we can, and when we realize we could be doing something better it can bring on guilt or shame. Don’t get stuck in that! It’s counterproductive and doesn’t serve any real purpose. Unless you’re using those feelings to kick yourself into gear and make positive changes in your life.
So, if you’re here looking for meal plans and keep seeing this Whole30 stuff thinking, “What the heck? I’m just trying to feed my family, not raise Olympians!” then stick around, or at least don’t go too far. I wont always share Whole30-only menus.
My seasons change as often as the seasons outside. And I think that’s okay. We’re meant to strive for the best we can – when we can.
This is a judgement-free zone.
As I’m planning my week (and realizing that 2 vacations in 1 month was not also the best time to attempt a blog launch…) I’m reflecting on how best to balance my own diet. I am still working towards less reliance on sugar in my household.
After a couple of weeks of indulgence, I am back at this Whole30 thing. It works better for me than any other thing I’ve tried, so I’m still striving for my picture of Food Freedom.
A note about lunches:
Most lunches, especially for my husband, are leftovers. We usually end up with just enough left over from dinner for him to take to work the next day. This will vary greatly on your family and portion sizes. For me personally, keeping lunch easy is essential to avoid burnout.
I prefer to have batches of things that keep in the fridge in which I can take out and make fast. Prepping beforehand makes a big difference here. I’d make batches of lunches based on your family. You can always freeze extras for another week!
One more note:
This is my first attempt at placing affiliate links through Amazon. If you happen to be in the market for any of the items linked, and purchase through my site, I’ll receive compensation. You won’t be charged anything extra!
Now for the details and links:
I made this casserole the first time at the writing of my first post. It was a hit! It made enough for my husband and me to last most the week and kept beautifully in the refrigerator. There are many casseroles out there that are perfect for prepping ahead, so just pick your favorite, or give this one from PaleOMG a try!
This was one of the first breakfasts I made on Whole30 that wasn’t eggs. I love eggs as much as the next egg-loving person but you will get tired of them on a Whole30 round. This fits the bill and tastes great! It also reheats well, making it another plus for meal prep. You could always sub out the pancetta with on-plan bacon, or even chicken would be a good fill in.
This is a favorite of ours, but if you are on a Whole30 round, stick with eggs and veggies. This doesn’t follow the template, having too much fruit and no vegetables.
This is a more involved breakfast for a slow weekend morning. Best for Saturday if you are busy getting ready for church on Sunday morning. I haven’t made this yet, but it looks delicious! I keep adding it to my meal plan hoping that I’ll get to it. If you’re typically busy both weekend mornings, I would plan something a little more simple.
I’ll be making a double batch of this, and probably wont get the roast garlic mayo made. This can be enjoyed in lettuce leaves, cabbage, in bell pepper or zucchini boats, on a bed of cauli rice. Get creative and mix it up each day so you don’t get bored. If you’re not on a round, I’m looking at these coconut wraps.
My husband loves curry and I love coconut squash soup. This looks like the best of both worlds. If you’re doing Whole30 leave out the honey and candied nuts (don’t forget to adjust the heat accordingly for your tastes).
Sausage with veggies
Aidells Chicken and Apple sausage is on plan! It can be found at most grocery stores, including Walmart. A great lunch is sliced sausage with your choice of chopped veggies cooked up in your favorite oil or ghee. I like the combo of mushrooms, onions, and zucchini. I throw in some salt, pepper, & garlic powder and fry up in coconut oil. Add avocado or black olives and you’ve got a complete meal.
This recipe is amazing in the Instant Pot! I have made it with a variety of cuts of meat (flank steak… omg) and it turns out perfect every time. If you’ve never heard of the Instant Pot, you must look into this miracle kitchen appliance pronto! Don’t let it intimidate you, as scary as it looks, it’s incredibly easy to use. I’ve found a lot of recipes can be easily adapted to work in the Instant Pot. I could write a whole post on it, and maybe someday I will. Believe it or not, this recipe from Nom Nom Paleo was the first thing I ever made in my Instant Pot and it was love at first bite.
This is a great make-ahead. Cook your spaghetti squash. <– In that Instant Pot we just talked about, perhaps? It was a game changer for my spaghetti squash game, if that’s even a game? Blend up your pesto, store in the refrigerator. And cook up some chicken. When you’re ready to prepare dinner, mix everything together and back for 10 minutes. Quick and easy… my kinda meal!
I first made Egg Roll in a Bowl while doing Trim Healthy Mama. Another one of those quick & easy meals with tons of flavor that the whole family loves. This one is comes together easier if you use pre-packaged cole slaw mix in the place of the cabbage and carrots. I use ground pork without anything added. You can also use ground turkey or chicken. I’ve even used cut up chicken that I sauteed in some cooking oil. Versatility at it’s finest.
Fall was in the air last week, but this week summer has made a comeback. This fresh and filling taco salad seems to fit the feel of the outdoors. One thing of note: store-bought plantain chips are no longer compliant. If you want the added crunch then you’ll need to slice some green plantains and fry them up.
I’m finding myself over at Jay’s Baking Me Crazy printing recipes more and more each week! I think this is my hands down favorite Whole30 dinner. The epitome of comfort food. So good and so easy when you make the spaghetti squash and chicken ahead of time. Even better, while prepping for the Chicken Pesto above, just make double and use half for that dish and half here. Two birds – one stone? Yes, please. You can even chop up carrots and onions during this time and store them in the fridge until ready to use.
Chocolate Chili with plantains
I grew up in Texas. When we had chili, it was usually on hot dogs or buried under Fritos and cheese. And it was Wolf brand chili. That other chili, with beans and chunks of tomatoes, was a whole other kind of chili. Make sense? Not to me either, but it’s all I knew! So, when I wanted to make homemade chili for my fellow Texan husband, I was a little unsure about the recipes I found.
Then I made this Chocolate Chili from the talented, Mel Jouwlan, and it was a big hit! I’m not trying to compare it to canned stuff, because it doesn’t compare. This blows that out of the water. This is the real deal and satisfies our vision of what chili is. It’s perfect for busy nights that you’re around the house. Throw everything in the dutch oven and simmer for hours. Fry some plantains or potatoes for a hearty dinner. A side salad rounds it out nicely.
Stir Fry Chicken
I’ll be making the recipe from the Whole30 book. So good! There are many recipe on pinterest. Also, if you have the Well Fed Weeknights cookbook from Mel Joulwan, there are over a dozen different stir fry recipes to choose from! I haven’t made them all, but anything I make from this book has been a success.
- This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation to support my efforts here.


– It has a small cup capacity that provides a perfect pour thermal carafe. Surprisingly, this carafe can still hold about 12 cups of coffee.
– The brewing process can be suspended for you to take a cup in case you are in a hurry. This is another important feature that allows you to sneak-a-cup while the machine is still brewing more coffee. There is no need to remove the carafe for this purpose because there is a device that can give you a quick pour.
– It also has a timer which can be programmed to make coffee while you prepare for work, helping you save time.
– It is very easy to install and does not require any technical abilities. It can be placed on the counter or under the cabinet. The coffee maker also has sleek designs that come in different colors.
So, if you have constraints for space with a rice cooker, blender, and oven, toaster all on the counter, an Under Cabinet coffee maker will be ideal for you.
The advantage of using a coffee maker
There are several benefits of using the best coffee maker over constant visits to the coffee shop or manual coffee brewing. Below are the most obvious benefits;
With a coffee maker, you are assured of fresh Coffee
If you appreciate the real flavor of coffee, you will definitely appreciate the flavor coming from fresh coffee. These machines produce, freshly made coffee unlike drinking from a pot of coffee that may be sitting there for hours. This affects the taste and overall quality of the coffee. But the best coffee maker brews your coffee exactly when you need it, providing 100% freshly made coffee.
It’s very convenient
A coffee maker brews directly into the travel mug or into a cup, making it more convenient than other larger size coffee makers that brew into a pot. It is just perfect for people who are in a hurry or seem to be running late for work. All you need to do is put your cup or mug under and push the fill button.
It Saves Cost
Making your own coffee with a coffee maker is quite cheaper than taking daily visits to a branded coffee shop. Although buying this machine may take a few dollars out of your pocket, it will be a cheaper option in the long run. Also, brewing just a cup of coffee at a time helps you save coffee and avoid waste.
It’s Easy to Clean
You don’t need to spend much time cleaning this machine. The single cup brewing method makes it simpler to clean than the conventional dip style model. It does not have many elements to clean, is less messy, and does not much. Overall, the compact size of the coffee maker makes it easier to maintain, unlike other larger and bulkier models.
Features of the best quality bean to cup coffee machines
Any seasoned coffee enthusiast will definitely want the highest quality coffee possible for their consumption. Moreover, coffee machines determine the quality and taste of coffee to a great degree. These machines have similar features and characteristics and also work in like manners. Below are common features you will normally see in the best bean to cup coffee machines.
They are designed very strong
Durability is one feature you will most likely find in the best bean to cup coffee machines. They are designed with high-quality steel material that can stand the test of time.
They can serve more than two cups at a time. Most machines in this category can fill up a single cup at a time. But the best ones have provisions for two-cup serving. The manufacturers recognize that most coffee enthusiasts don’t like drinking alone. So, the machines are made to serve two cups at once, ensuring convenience and saving time.
They have a stylish design and can be programmed
The best bean to cup coffee machines are designed stylishly and can be programmed to brew coffee even when you are not lurking around the machine. They have buttons that can be pressed to set the machines in programmable mode. This means that you can actually be doing something else while your machine brews coffee for you and automatically shuts down when it’s done.
They are faster
High-quality machines are very fast when producing coffee. This is quite ideal for those who are in haste and would want to have a taste of hot coffee before leaving. It takes few minutes to get your coffee ready for drinking. Also, the built-in grinder found in these machines ensures they grind and produce coffee faster. You can also adjust the temperature of the beverage to something very suitable for you. You don’t have to wait for the coffee to cool down in case you don’t want something hot. If you want it very hot, warm, or cold, the solution is just a single click away.
They are easy to install
The best bean to cup coffee machines is quite easy to install. You don’t need any technical skills to mount this coffee maker. Moreover, the user manual attached to the machine makes it easy to install and use.
Another feature you will see in a bean to cup coffee machine is the custom made conical burr grinder. This makes sure you don’t exceed or grind below the amount of beans needed to make your desired amount of coffee. The machine grinds only the amount needed by the specific cup.


I’m kind of picky about kale. I hear this from a lot of other people too. I think it depends on how it’s prepared, so I continue to try and find new recipes that it works well in, since I know it’s so good for you! IF and when it’s prepared right I love eating it! This is one of those times- I put it into the food processor and add it to my ‘spin off’ of PCC’s Emerald City Salad. Super yummy!
21 day fix containers: 1 red, 2 green, 1 orange, 1 yellow
1 cup wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
Salt and pepper, to taste
1/2 bunch kale
1/2 bunch chard
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 fennel bulb, thinly sliced
1 bunch green onions, chopped
1/2 cup chopped parsley
Optional (but how we like it) we add chicken. 🙂
Bring 3 cups salted water to a boil; add rice. Bring back to a boil, cover and reduce heat to simmer. Cook until the water is absorbed, 60 to 65 minutes; remove from the heat and let cool.
Whisk together oil, lemon juice, garlic, salt and pepper. When rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade (cut into ribbons). Combine with peppers, fennel, green onions and parsley. Just before serving, toss veggies with dressed rice. And add chicken as desired.


How many times have you heard of arabica coffee? If you want to know more, here is an article that will clarify all your doubts
What is Arabica coffee?
Arabica is native to the southwestern highlands of Ethiopia and is the most popular type of coffee in the world (it makes up 60% or more of world coffee production).
Why is it called that?
According to some sources it would seem that these beans, transported from Ethiopia, once they arrived in Arabia ended up in the hands of some scholars who gave life to coffee. Since then, the drink has spread all over the world.
If coffee beans were first brewed into a delicious beverage in Arabia, it is easy to understand why it is called arabica coffee and why it is also known as Arabian coffee.
What does arabica coffee taste like?
When you are lucky enough to try a high quality one, you are met with a slightly sweet taste, with hints of chocolate, nuts and caramel. There will be a light, pleasant sourness and some bitterness. These notes vary according to the degree of roasting of the beans.
The great diffusion of this particular type of coffee means that most of the beans on the market are Arabica coffee.
How is it grown?
Coffea arabica loves hot and humid climates and cannot stand the cold. It prefers temperatures between 15°C and 24°C and likes to grow in the shade. Its growth and maturation process is very slow, the plant can reach maturity at about 7 years and even grows up to 12 meters in height. In cultivation it is generally kept at a height of about 2 meters to facilitate harvesting.
The flowers are small and white and give off a sweetish scent similar to jasmine flowers.
The grains (which are actually the seeds of the plant) are found inside the berries (each berry generally contains two) and are harvested when they are red.
Where is it grown?
Arabica coffee grows best in tropical climates around the equator. Some of the best coffee comes from South America and Africa.
High quality arabica can be found in the following countries:
- Costa Rica
These are just some of the countries that grow this particular coffee bean. Brazil in particular is the largest producer of it in the world.
Now that you know a little more about this particular type of coffee, you might also be interested in learning about its great rival, Robusta coffee or learning about the differences between Arabica and Robusta .


4 Corners Ranch is committed to meeting the varied needs of our customers. We strive to offer unique services unlike other traditional beef sellers. Often times customers are looking to purchase in large amounts. Because of this, we offer special order for bulk orders, but we offer it with a twist: instead of ordering and receiving whatever cuts and combinations come with a half a beef (based on hanging weight), we offer the option to customize cuts and eliminate unwanted pieces up to the equivalent of the weight of a half beef. For instance, a customer ordering a half beef (approximately 175 pounds of processed meat) can customize their cuts to include various steaks, roasts and ground beef up to 175 pounds, all available for a very competitive price - USDA vacuum packaged and labeled. Traditionally beef sellers offer a price per pound on the hanging weight then leave the customer with the butcher bill. With 4 Corners Ranch, there is no additional fee to the customer for the “butcher bill”. This special service allows 4 Corners Ranch the ability to attract and maintain a return business customer base, because satisfied customers are repeat customers! Of course, we also offer the traditional cuts of beef ready for your consumption. Each cut comes fresh from our farm processing center, vacuum packed, frozen and ready to be added to your freezer.
"For every beast in the forest is mine and the cattle upon a thousand hills." Psalm 50:10


Why CHILEAN FOODS
Unique climate and soil advantages help Chile grow foods whose quality stands heads above the rest.
These include a Mediterranean climate, staggered production, reverse seasons relative to the Northern Hemisphere, and a unique geography that shields against pest and disease. Also, political and economic stability, state-of-the-art facilities and logistics, modern production and processing technologies, compliance with stringent global standards and certifications, and a network of freer trade arrangements with sixty countries.
The Economist Intelligence Unit’s Global Food Security Index 2012 ranks Chile as a food quality leader in Latin America.
The Chilean Export Lineup
Chile is the world’s largest exporter of blueberries, fresh grapes, plums, prunes, dried apples, trout, and Pacific salmon. It is also the world’s second-largest supplier of avocados, frozen raspberries, walnuts and Atlantic salmon, and the largest fresh cherry producer in the Southern Hemisphere. Chile also enjoys worldwide recognition as a producer of wines, extra virgin olive oil, mineral water, pisco, and nuts. These are just some of the components of the Chilean export lineup, which also features functional foods.
Technology, Innovation and Sustainability
The Chile, a Global Food Supplier
sector strategy centers on productivity increases achieved through innovation and technology, sustainable natural resource use, production chains linking small producers to vast agroindustrial concerns, competitive integration with international markets, an ongoing concern for plant and animal health and food safety, and alignment of the public and private sectors with the food agenda.
Significantly, 90 percent of Chilean exports travel by sea, a mode of transportation 3.2 times more efficient than the ground transportation prevailing across Europe and the United States. As such, greenhouse gas emissions from product transportation are substantially lower, while the carbon footprint is generally lower relative to products grown and distributed within Europe or the U.S.
Foods From Chile Exporters, download here


Useful tips for eating a balanced diet were given to Year 7 during a PHSE session. Laura Sanchez Behar, a nutritional therapist, stressed the importance of eating less sugar and making sure that at least half your plate consists of fruit and vegetables.
Her interesting power point presentation helped to explain the food’s journey through the body and the risks of obesity. Mario in 7K was shocked to learn that American children are not living as long as their parents.
Pupils also learned that 80% of American foods contain sugar disguised in 56 different names such as Maltose and Diatose. Given that in this country we tend to follow America, these are worrying trends! Laura finished with a clear warning to avoid energy drinks such as Red Bull which are diuretics and have worrying side effects.


Hope you had a great weekend!
Our grocery store had chicken legs and thighs on sale this week for $1.00 per pound, so I made the chicken recipe that I mentioned in my April 17th post for Roxie and Gypsy’s homemade dog food.
As side benefit, this recipe also results in homemade chicken broth for me to use in gravies, sauces, and soups. I let it cool overnight in the fridge, skim off the fat, pour it into a muffin pan, and stick the muffin pan in the freezer. Each “muffin” is about 1/4 cup, so once frozen, I pop them out into a freezer bag for later use.
I wanted to share a video I got in my email. It is from Dr. Andrew Jones, who is a veterinarian from Canada, a staunch animal advocate, and a strong believer in natural, holistic methods of pet care. Plus, I think he is kind of cute! He has a short demonstration of acupressure, homeopathy, massage, and the use of an herbal tonic. He uses his dog, Lewis, and his cat, Trent as subjects, and it is so sweet to see the obvious affection he has for his pets. Enjoy!
Have a good evening, and give your dogs a hug for me,
JeanApr 27, 2009 | 0 | Holistic, Homemade Dog Food