The so-called Tallinn diet is perfect for quick weight loss. But in order to achieve the desired result, it is important to know the subtleties and some of the rules of this diet.
Tallinn Diet is a rather tough method of losing weight, which allows you to get rid of excess weight in a fairly short time. Its duration is six days. Throughout this time, it is necessary to observe an abundant drinking regime - at least 2 liters of still water per day. You can also drink teas, but only without sugar. To provide the body with the necessary elements, it is recommended to take a vitamin and mineral complex.
It is important to exclude salt, sugar and fatty foods from the diet. It is highly advisable to go in for sports every day, or at least walk more in the fresh air. You can repeat the diet every six months. During the diet, you can lose an average of 3-6 kilograms.
ImportantSince the diet is very strict, you should definitely consult with your doctor if you have any diseases of the gastrointestinal tract.
Tallinn Diet Ration
1st day: 5-6 hard boiled chicken eggs
2nd day: 500 grams of grainy curd.
3rd day: 700 grams of boiled white meat without skin.
4th day: 1 cup boiled brown rice without salt and oil.
5th day: 6 potatoes cooked in their jacket.
6th day: green apples without limits.
The pros and cons of the Tallinn diet
The main advantage of the Tallinn diet is that it guarantees weight loss in a fairly short period of time.
The disadvantages include a "hungry" and limited diet. Despite the fact that eggs, potatoes, rice, cottage cheese and meat are quite satisfying foods, their daily portion does not allow you to achieve full saturation, with the exception of a rice day. However, unsalted porridge is unlikely to seem tasty to anyone.
In addition, for people suffering from digestive problems, it is better not to experiment and not risk eating only boiled eggs during the day. Another disadvantage of this method of losing weight is an unstable result, that is, upon returning to a regular diet, the lost kilograms can return, and even more than that.
The correct way out of the diet
In order to maintain the achieved results, it is recommended to resort to diet after diet. For 2-3 weeks after completing the Tallinn diet, you need to try to eat more than modestly, excluding simple carbohydrates from the diet - confectionery, flour products, sweets, alcoholic and carbonated drinks. The priority positions should be occupied by lean proteins - lean meats and fish and low-fat dairy products. You should not give up complex carbohydrates, the sources of which are cereals and plant foods.
Tallinn diet is contraindicated for people suffering from any acute and chronic diseases, the elderly, adolescents, pregnant and lactating women. And once again we recall: before resorting to this method of losing weight, it is important to seek the advice of a specialist to make sure that there are no individual contraindications.
The Tallinn Diet is extremely extreme, but very effective, so if you want to quickly get in shape, you can safely sit on it.


1 ) In a large pan begin by roasting the ground moong with some of the ghee on a low heat for about 15 minutes until this begins to brown.
2 ) Put that aside in a large bowl.
3 ) Now add more butter and the ground channa dahl slow cooking again in small amounts so that it cooks well and now add this to the large bowl too.
4 ) Now return both cooked browned lentils to the pan.
5) Add the sugar or sweetener and the crushed nuts.
6) Add to this the raisins, poppy seeds and grated coconut.
7) Stir everything equally and add the melted remining ghee and keep on a low heat until absorbed.
8) Now prepare balls ready to store in an airtight container which will keep for up to 3 months.


Making small, specific goals is key to losing weight long-term — but how can you get motivated now? Check out our favorite, no-fail jump-starts to feeling like your old self (i.e., back in your skinny jeans) ASAP!
1. Build a better breakfast.
All meals are important, but breakfast is what helps you start the day on the right path. The best and most abundant breakfasts are those that will fill you up, keep you satisfied and avoid cravings later in the day. Try to eat between 400 and 500 calories for the morning meal and be sure to include a source of lean protein plus fat (eg, eggs, beans, Greek yogurt without sugar, walnuts or nut butters) and fiber (vegetables), fruit or whole grains 100%). Starting the day with a mixture of nutrients that stabilizes blood sugar will help you lose weight without sacrifice.
2. Prioritize real, whole foods.
Make sure everything you are eating is complete, as if it has not been processed or packaged. As salt is a preservative, these are the foods with the highest sodium content, something to take into account when planning your meals. Make plans to make sure that all the items you choose are fresh. That means they are filled with fresh fruits and vegetables, whole grains, low-fat dairy and lean proteins.
3. Know your limits with salt.
When it comes to buying snacks, a “low sodium” product has to be 140 mg or less per serving, so if you REALLY are in a bind, you can follow that guide to know what to put in your cart.
4. Go for that cup of joe.
Start the day with a cup of coffee. Caffeine is a natural diuretic and an excellent source of antioxidants, which protects your cells from damage. You can get up to 400 mg, about one Venti Starbucks coffee, every day, according to the 2015 Dietary Guidelines for Americans.
There is not much of a coffee drinker? Tea is also a natural diuretic, and types of herbal teas such as dandelion or fennel root can also lend a hand. In fact: when a recent study compared the metabolic effect of green tea (in extract) with that of a placebo, the researchers found that green tea drinkers burned about 70 additional calories in a 24-hour period.
5. Skip sugary beverages.
Plain and simple: we just do not feel full of liquid calories in the same way we do real food. For example, drinking a juice or a coffee beverage with caramel will not make you feel satisfied in the same way as eating a plate of sautéed vegetables and protein. So control your consumption of juices, soft drinks, coffee and sweetened tea and alcoholic beverages. If you consume each of those drinks during the day, you will have consumed at least 800 extra calories during the night, and you will still be hungry. (By the way, alcohol can suppress the metabolism of fat, making it more difficult to burn those calories.) Are there other ways to skip sugar? Check them out here.
6. Buy a set of 5-pound weights.
It is a one-time investment that you will never regret. Here’s why: strength training builds lean muscle tissue, which Burns more calories, at work or at rest, 24 hours a day, seven days a week. The more lean muscle you have, the faster you will lose weight. How do you start strength training? Try some push-ups or some squats or lunges. Use your Free weights to perform simple bicep curls or triceps pull right at your home or office. Do these exercises three to four times a week, and you will soon see a rapid improvement in your physique.
7. Eat spicy foods — seriously!
Actually, it can help you reduce your calories. That’s because capsaicin, a compound found in jalapeño and pepper peppers, can (slightly) increase the release of stress hormones such as adrenaline, which can accelerate your ability to burn calories What’s more, eating hot peppers can help delay it. You are less likely to devour That spicy spaghetti dish, and therefore, keep that in mind when you’re full. Some good additions: Ginger,turmeric, black pepper, oregano and jalapeños.
8. Go to bed.
As funny as it sounds, lack of sleep can make you fat, and not just because you’re susceptible to cases of Snacks late at night (although there is also that). There are tons of research that show you get less than the Desired amount – around 7 hours – of sleep per night can slow down your metabolism. Also, when you’re awake by For a longer time, naturally we are more likely to do so. So do not skimp on your ZZZ, and you’ll be rewarded with an extra advantage when it comes to losing kilos quickly.
9. Write it down.
A lot of research shows that people record everything they eat, especially those who register while eating. They are more likely to lose weight and keep it long term. Start tracking in an application like MyFitnessPal when the pounds begin to sneak up on him. It will help you be responsible for what you have eaten. Also, you can easily Identify some other areas of your daily meals that might improve a little when written in front of you.
10. Take a hike — or a walk!
Do not get me wrong: exercising at any time is good for you. But nocturnal activity can be particularly beneficial because many people’s metabolism slows down towards the end of the day. Thirty minutes of aerobic activity before dinner increases your metabolic rate and can keep it elevated for another two or three hours, even after He stopped moving. What that means to you: you’re less likely to come back for a few seconds or thirds. Also, it will help you Relax after the meal so as not to be tempted by stress-induced grazing that can accumulate calories quickly.


TOWN OF NISKAYUNA FARMERS MARKET OPENS 5TH SEASONIt’s back! The Niskayuna Farmers’ Market will return to the Town Hall for a 5th season on Saturdays, July 8 through October 14, from 8:30 am to 12:30 pm.
Event organizers are excited to continue growing the Market with a greater selection of farmers, food makers, and crafters. The Market will continue to offer engaging special events, community organizations and town committees.
The Farmer’s Market plans to provide free entertainment that showcases local talent. The Market will continue to participate in the Farmer’s Market Nutrition Program (FMNP) and Supplemental Nutrition Assistance Program (SNAP) for underserved and eligible local citizens.
The Market typically features 15-20 vendors that offer fresh local produce, custom baked goods, gluten free food, prepared foods, artisanal products, crafted soaps, candles, jewelry, tote bags, dog treats, and more. The setting is spacious, with family games offered, and ample parking.
Interested in participating in the Niskayuna Farmers Market as a volunteer, vendor, community organization, or entertainment? Contact Market Committee co-chairs, Libbie Cococcia and Beth Greenwood at NiskyFM@gmail.com.
Contact InfoHours of Operation:
Saturdays from 8:30 am to 12:30 pm, July 9 – October 15.
1 Niskayuna Circle
Niskayuna, NY 12309
See map: Google Maps


Kendamil Organic milk contains the very best of nature.
100% British and don’t contain palm oil, fish oil or other additives.
Organic full cream nutrients, plant-based DHA and 3’-GL. Simple.
Kendamil Organic Stage 2 milk is suitable from six months.
IMPORTANT NOTICE: Breast feeding is best. Please consult a healthcare professional to make an informed choice on feeding your baby milks. Breastfeeding is best for babies and provides many benefits. It is important that, in preparation for and during breastfeeding, you eat a healthy, balanced diet. Combined breast and bottle feeding in the first weeks of life may reduce the supply of your own breast milk, and reversing the decision not to breastfeed is difficult. The social and financial implications of using an infant milk should be considered. Improper use of an infant milk or inappropriate foods or feeding methods may present a health hazard. If you use an infant milk, you should follow manufacturer’s instructions for use carefully – failure to follow the instructions may make your baby ill.


October 29, 2014
After Saturday, for the whole month of November, Sullivan Church of God will then be collecting food for the Giveaway. The church will be making up baskets of Thanksgiving food to give to needy families in this area. The goal is to provide over 50 families with all the fixings needed to make their family a thanksgiving feast. Items needed are stuffing mixes, cornbread mixes, cake mixes and icing, instant potatoes, canned green beans, yams, corn, gravy, and cranberry sauce. These items can be dropped off at the church at 321 North West Street. Businesses and individuals can make monetary donations as well, which are needed to offset the cost of purchasing turkeys for the baskets. For more information please contact Pastor Brandon Zoll at the Sullivan Church of God at 728 7855.


When we look for a place with delicious food, we tend to go for a place that is serving taste with quality and comfort. This something a person is a thing about when he say or hear about fine dining. With the most relaxing and comforting atmosphere restaurant provides privacy also. The interior of the restaurant is designed in such a way that its customer feeling welcoming essence immediately after entering. That is what we do here at Rocca’s. We take care of our customer’s happiness and enjoyment with comfort as well. We serve true Italian taste with true Italian essence in our food. Our customers are sure to experience the richest Italian taste they ever had and feel like roaming around in the streets of Italy.
If our customer is not able to come to us due to some reasons we will come to them. We are just a phone call away. We provide pizza delivery and pasta delivery and many other dishes. You can enjoy the true Italian taste at your home, offices, or any other place you may like. We serve pasta in many different styles. We serve them with red meat, seafood and vegetables as well. We have meals that are suitable for your children too. We have different styles of pizzas but we are critical about not losing the pure Italian taste in our food. This pure Italian taste is our identity and our chefs do not compromise on it. They make sure to serve and deliver what we are promising our dear customers about.
You can love the experience of fine dining with us because we know how to take care of our customers and what to provide them to give them a memorable time with their family friends with our best of abilities. We are sure once you dine here at Rocca’s you will definitely come back again and again. We are proud of what we do and how we do it. Delivering the real Italian taste to the world the best part of our food is it give feeling like it is made in a native Italian home. That is why we say our past is homemade, our pizza Blackburn are homemade and all our dishes are homemade. So, surely you will experience the best ever Italian taste with us like you are in Italy have food from one the normal house there.
We invite you to live the tasteful experience with us, the Rocca’s. Come with your family and friends to our place or order the food at your house and get submerged in a true Italian taste. You can reserve your table in advance so you can save your time waiting for a table and enjoy fine dining with us.


I have considered this transition away from cow’s milk for years. Well pretty much since R was a year old and started drinking cow’s milk in addition to breast milk. J is lactose intolerant so cannot drink milk at all. I however, was a milk-aholic. Seriously I loved milk. A tall glass of skim milk. Geez it still makes my mouth water. However, a few years ago when looking at what I was consuming, I gave up the delicious milk to save on calories each day.
Time passed. More wise than I parents, were realizing that cow’s milk just wasn’t what they were telling us it was. So why is it we believe that we must drink cow’s milk or we will not escape the wrath of osteoporosis, broken bones & gosh we will not look incredible like all those milk ads. My kids need milk … right? RIGHT?
googles err searches on Google (did you know Google does not wish to be a verb? Yet has been added to the dictionary as such anyway? Yeah me neither that is a random fact from J) “Is milk good for you?” one will get a whole range of experts claiming, gosh darn it, milk is good for you, drink it. Yet if one searches “Is milk bad for you?” one then gets a whole whack of experts claiming, holy smokes milk is so so not good for you, stay away from ALL dairy.
What is a parent to do?
We have three, calcium thirsty growing munchkins that we love so we must make the very best possible decision, ever.
I have been on the milk fence for a while as I previously mentioned. My ultra practical, budget minded husband has had his wallet firmly planted on the “milk is way cheaper than the alternative and they have yet to break any bones, besides too much soy isn’t good either” side of the fence. Then one fateful morning at our Mom’s group, I mentioned how yes I would like to switch but to give copious amount of soy to the kids wouldn’t work and egads it is expensive. That is when one gorgeous mom pointed out that Costco (insert harp sounds here) has Almond milk by the case and if one buts down the amount consumed it is quite a reasonable option.
Here it was the solution to my dilemma, now to convince the ever logical husband that we should do this. I was surprised that I was up against little resistance. It was time to switch and would not cost us more (whereas in fact because we reduced the amount given each day it is cheaper & perfect for camping). Besides if husband craves a bowl of cereal there is now an option for him. So the kids used to drink 3 glasses of cows milk a day (excessive) now instead they drink one glass of unsweetened Almond Milk at breakfast and water with every other meal (except on occasion they receive a juice).
Did you know almonds are not a nut? Yeah me neither. They are a fruit. Almond milk is said to have less fat and protein than cow’s milk so when substituting it for younger toddlers that is important to keep in mind. We have not swore off dairy (yet) completely and though were are very limited in the meat meals we are eating we are still carnivores so I worry not about the fats and proteins and have focused on the benefits instead.
In this modern world of an insane amount of information it is so difficult to always know what is best for our families. I have made peace with slowly making transitions, looking at not only one source and just doing the best we can. You will know what works for you and yours. I hope by me sharing our experience and choice you will be inspired to look at the choices you are making to ensure they are still working for your family.
I really liked the following video I stumbled across on Huffington Post, I hope you do too 🙂
Does your family drink cow’s milk? Have you made changes that go against convectional wisdom?


Cellulose ethers are used in the food industry as effective thickeners, emulsifiers, stabilizers and many other functions.
HPMC (Hydroxypropyl Methyl Cellulose / Hypromellose), MC (Methyl Cellulose) and EC (Ethyl Cellulose) are permitted to be used as a food additive for use within the European Union and they can be added to foods, such as milk & cream products, condiments, jams, jelly, canned food, syrup for meals and drinks.
How can HEAD Cellulose ether supports you?
Headcel prevents moisture from being evaporated during cooking, which results in increased product yield and more preferable texture. It has also excellent surface activity, which helps to provide smooth texture and maintain stable suspension in dressings and marinades, not only cooled but also when heated.
Headcel can help to get low concentration, high hardness, low friability and good disintegration properties, production pressure when the machine is small, extending equipment life.
Headcel reduces oil pickup and enhances shape retention. Headcel acts as an excellent barrier for moisture, helping to keep the juicy texture.
Headcel is well suited for bakery glazes, icings and coatings due to its excellent film forming properties as well as the moisture retention and thickening properties. It also provides elasticity, decreases crystallation and improves freeze-thaw stability.
Headcel acts as a binder and thickener for modified foodstuffs, such as reformed potatoes, modified onion rings and vegetarian products. The result is a firm texture with good mouthfeel and good freeze-thaw stability. Headcel also reduces the oil pickup as well as blow out of the product during frying.
Headcel is used as a thickener and stabilizer in smoothies, instant cappuccinos, shakes and vitamin drinks. Headcel provides smooth texture and good mouthfeel and also works efficiently in acidic drinks.
Headcel is used as a thickener and stabilizer in whipped toppings (also non-dairy creams and low fat creams), ice creams, puddings etc. It increases air entrainment and gives a creamy and smooth texture. Headcel also improves freeze-thaw stability by preventing coagulation of the individual ice-crystals during freeze-thaw cycles
Headcel improves water retentivity of dough and final product, and it also helps to keep soft texture and extends shelf life. In gluten free bread, Headcel gives good loaf volume with a proper texture. Furthermore, example for doughnuts, Headcel reduces oil absorption and helps to maintain the structure. Headcel provides all these properties without stiff texture.
Our Cellulose ether for food industry
HPMC – Hydroxypropyl Methyl Cellulose / Hypromellose (E464)
MC – Methyl Cellulose (E461)
EC – Ethyl Cellulose (E462)


EAT + DRINK
September 10, 2021-11, 2021
Known affectionately as Mass Ave, this five-block area is ripe with theaters, restaurants, art galleries, and, most attractively for shoppers, a number of eclectic, independent boutiques. Mass Ave features a number of great bars and restaurants along the race course.
500 Block of Mass Ave - On the Start/Finish!
400 Block of Mass Ave - Along the straightaway.
300 Block of Mass Ave - one block from the course
IU Health Indy Crit
The IU Health Indy Crit offers great food and beverage options for your festival experience! Check out all of the options on tap at the event!
Check out our line-up of food and beverage options:
Sun King Brewery - Beer
Chooo - Comfort foods
Crave Ice Cream
Union Jacks Pizza
Kona Ice - Shaved ice treats
Belly Up BBQ
3 in 1 Restaurant - Salvadorian cuisine


Basil plants are a staple in many of our dishes at home, but I bet you most commonly use an Italian basil. This is the bright green aromatic herb you most often see in local markets. It is one of the most popular herbs and has a delightful sweet taste when added to dishes.
But there are other varieties of basil, and we are here to talk about two in particular – Thai Basil vs. Holy Basil.
Here are some other common names for the two plants:
- Thai Basil – Ocimum basilicum var. Thyrsiflora (also known as licorice, anise basil, or Bai Horapa)
- Holy Basil – Ocimum tenuiflorum (also known as tulsi, tulasi, hot basil )
So what is the big difference between the two? Do they have different uses from the “regular basil” – also known as sweet basil – we have come to know and love?
Find out below as we dive into the ins and outs of these herbs and list the 5 major differences between the two.
By the end, you will be able to use these herbs like a champ in your cooking.
1. Physical Appearance
There are some pretty distinct differences in appearance between these two basil varieties. Take a look below to be sure you never confuse the two plants again.
Thai Basil (Ocimum basilicum var. Thyrsiflora)
One of the most notable differences between this plant and other common types of basil are the leaves of thai basil.
This plant often sports narrow leaves with purple stems.
Thai basil leaves tend to be dark green in color and also may have a matte style which is very much a contrast to the plump full leaves we most often see with common basil.
Finally, when it flowers, the petals are often purple and white, and it grows to about 12-18in height.
Holy Basil (Ocimum tenuiflorum)
The holy basil plant has lighter green leaves that are serrated at the edges. In addition, it has a green stem dotted with hairs and grows to about 20-24 inches tall.
Holy Basil is similar to Thai basil in that it produces purple flowers.
2. Flavor Profile/Culinary Uses
The best way to utilize both of these herbs is in Asian cuisines, specifically Thai and Indian.
Both are culinary herbs and each has a different flavor so pay close attention to the flavor profile to get a sense of how to use them.
Thai basil, as the name suggests, is most commonly used in Thai cuisine. It has a strong, anise flavor.
Some say it even has a licorice flavor that pairs nicely with Thai dishes like drunken noodles or other Southeast Asian cuisine like Vietnamese, Lao, or Cambodian.
This herb has a unique flavor. Depending on the variety, it has notes of lemon while also maintaining a spicy flavor.
Avoid eating it raw because it does have numbing qualities. This is a popular herb used in Indian cuisine and for making medicinal teas.
All basils are part of the Mint family (Lamiaceae) which tend to have robust smells. This makes them especially good for cooking (and keeping pests out of the garden).
These two herbs are no exception to the characteristics of this family.
The smell is strong and spicy, again showcasing the anise aroma.
Just like the flavor, this is a very aromatic herb with hints of peppermint, cloves, and a lemon scent.
4. Handling Temperature
This is an herb that can handle high temperatures when cooking which is why it is great in dishes like stir-fries.
While excellent for steaming and boiling, frying this herb can ruin its delicate fragrance.
Originally this herb is from Southeast Asia. It is a tropical plant that enjoys warm climates and, as we now know, is a common ingredient in dishes throughout the region.
Revered in ancient times for its medicinal purposes, sacred basil – as it was also commonly called – is a native of India, but was grown throughout Southeast Asia.
The plant is still revered to this day and is used for religious purposes, essential oils, and for improving overall general health.
Both of these herbs again have their roots in Southeast Asian cuisine which definitely means noodle dishes!
We will list a few of the most popular recipes to try out with fresh herbs, in addition to some that may not be on your cooking radar as of yet.
Want to Grow Your Own?
Looking to grow your own basil plant and save some money at the grocery store?
Growing your own fresh basil will taste even better than what you can get at an asian market and it’s fairly easy to do.
Here is a quick guide to see if you have the basics to grow these plants. Many of the requirements are similar. Here is a breakdown of them:
Where to Grow
You need a place with full sun and a warm environment. Holy Basil won’t mind a little bit of shade, though.
Fortunately, if you don’t have the space outside, both of these herbs make excellent container plants. Just be sure to place them in a sunny window or under grow lights indoors. If you need a guide to growing plants indoors without sun check out our article here.
Feed the Plant
All you really need for these plants is some compost. If you notice either is stunted, you could use a bit of a fish emulsion mixed with water to give it a boost (or another balanced fertilizer of your choice).
Both plants like well-drained, yet moist soil. Sounds like an oxymoron, I know.
Keep the plants pruned down to be bushy and prevent flowering. Holy Basil flowers have to be plucked several times a week because they bolt so quickly,
Main Growing Differences Between The Two Herbs
Thai Basil is an annual plant while Holy Basil is a perennial – if you have a warm enough climate or bring the plant indoors during the winter.
If you want to grow Holy Basil, you are probably going to have to start it from seed.
Many nurseries don’t house this magnificent plant. The most common variety you will find is Krishna Tulsi, but others include Rama, Amrita, and Vana Tulsi.
Different Types of Basil
Don’t stop with just these two. The possibilities are endless with all the options available for basil.
Growing a different variety or cultivar in your herb garden may be just the ticket you need to perk up your meals. See which kind of basil may be best for you. Many of these will be the most common types available:
- Cinnamon Basil – O. basilicum ‘Cinnamon’
- Sweet Basil – O. basilicum (also known as Italian Sweet Basil)
- Genovese Basil – O. basilicum ‘Genovese Gigante’
- Mammoth Basil – O. basilicum ‘Mammoth’
- Thai Lemon Basil – Ocimum × africanum (also known as Lemon Basil)
- American Basil – Ocimum americanum (also known as lime basil or hoary basil)
- Tree Basil – Ocimum gratissimum (also known as African basil or clove basil)
- Purple Basil – many different varieties are available but each are very notable for their purple leaves
I hope you all enjoyed learning all about the differences between these herbs that are packed with both taste and medicinal power. The best way to enjoy fresh Thai Basil and Holy Basil is really to grow your own so don’t wait! T
he sooner you plant them, the sooner you get to reap your bounty. If you are interested in having fresh vegetables as well, check out our article on how to start your own vegetable garden.
Even if you only grow your absolute favorite fruit or vegetable, it is totally worth it. The right-off-the-vine taste is undeniable in flavor.
And with that, I wish you all the best until next time!
[ 1 ] Aminian AR, Mohebbati R, Boskabady MH. The Effect of Ocimum basilicum L. and Its Main Ingredients on Respiratory Disorders: An Experimental, Preclinical, and Clinical Review. Front Pharmacol. 2022 Jan 3;12:805391. doi: 10.3389/fphar.2021.805391. PMID: 35046828; PMCID: PMC8762307.
[ 2 ] Jamshidi N, Cohen MM. The Clinical Efficacy and Safety of Tulsi in Humans: A Systematic Review of the Literature. Evid Based Complement Alternat Med. 2017;2017:9217567. doi: 10.1155/2017/9217567. Epub 2017 Mar 16. PMID: 28400848; PMCID: PMC5376420.


Sunday, February 14, 2010
400g of Lidl 40% chocolate grated
-- melt together --
2 eggs, wisk with
140g demarara sugar
Add melted chocolate/butter
Add 1 tsp cinnamon
Add chocolate chips
Add about 40g cup of flour pending on whether you want cookies or brownies. For brownies add flour until just pourable, for cookies add flour until they can be shaped.
Bake for about 12 mins in 170/180 oven until just cooked.
Keep eating one more but try and stop before you feel sick!


March 23, 2008
March 18, 2008
For an alternative to traditional restaurants, visit any bar or oste-ria in town and make a meal from the vast display of meat- and cheese-filled past-ries, tidbits of seafood, rice, meat, and tramezzini, triangular slices of soft white bread with any imaginable filling. Venetians have long cultivated the tradition of this between-meal repast, known as the cicchetto, always washed down by un’ombra, a glass of local wine. Good deals fill Dorsoduro, the university area.
Paradiso Perduto, Fondamenta della Misericordia, 2540 (tel. 041 72 05 81). Bar, jazz club, and restaurant. Well known among locals, this dark place is young and hip. Outdoor seating by the canal. Live jazz and salsa on Su. Typical Venetian fish dishes. Open Th-Tu 7:30am-late. Closed Jan. 6-20 and Aug. 1-5. Go to Restaurants in Venice for more reviews.


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Spring is a time of renewal. It’s when the country says goodbye to winter and welcomes new plant life. If you’re new to spring gardening and aren’t sure what to plant, don’t worry. Everyone who grows a garden for the first time encounters such questions. Knowing which spring vegetables to grow and when to plant them makes it, so you’re able to enjoy a more substantial bounty of fresh produce with every passing year.
This spring gardening Sydney guide goes over what to plant during September, October, and November. It also explains what makes the plants and vegetables ideal for growing. By the time you’re done reading it, you’ll have a much better understanding of what it means to be a successful spring gardener because you’ll no longer waste your time planting seeds that fail to sprout or produce as you anticipated them to.
Let’s jump into what to plant during the spring months of the year so you’ll know what to focus your attention on. Spring gardening Sydney isn’t as hard as it looks when you have access to the right knowledge. Here you will find information about when to harvest many of the vegetables and herbs you’ve planted throughout the spring.
It’s hard to know how spring plants fare when you’ve never grown them before. Luckily, you’ll learn as you go. Any mistakes made serve as valuable lessons for next year’s crops. You’ll only get better at gardening with time!
September provides the perfect weather for planting the following spring vegetables in your garden:
- Asparagus (Harvest in 24 Months)
- Basil (Harvest in January)
- Beetroot (Harvest in January)
- Broccoli (Harvest in January)
- Cabbage (Harvest in January)
- Carrots (Harvest in February)
- Celery (Harvest in March)
- Dill (Harvest in January)
- Eggplant (Harvest in February)
- Fennel (Harvest in February)
- Mint (Harvest in January)
- Mustard Greens (Harvest in December)
- Parsley (Harvest in January)
- Potato (Harvest in March)
- Spring Onions (Harvest in January)
- Zucchini (Harvest in January)
The slightly warmer temperatures in September provide the perfect climate for germinating seeds. If you want to watch your spring vegetables plants thrive, plant early to give them enough time to succeed. Adequate amounts of water, sunshine, and even fertilizer make the smallest seedling or starter plant grow to be large and healthy.
The best spring plants to grow this month include Asian greens, lettuce, pumpkin, snow peas, sugar snap peas, sweet corn, and zucchini. All of the vegetables listed as suitable for growing in September are great for planting throughout October. They’ll still have plenty of time to grow before its harvest time.
Having continuous access to fresh vegetables during mid-spring helps fill your fridge and your stomach. You’ll hang a wide range of options to choose from once your September plants have reached certain heights and produced accordingly. You’ll find the same type of results a short time later with the plants you put into the ground in October.
You’ll want to make sure that spring planting continues through November. Certain vegetables and herbs won’t grow under the wrong conditions. You’ll plant seeds that never sprout which is a waste of time and money not to mention frustrating.
You’ll find the following plants best to grow during the latter month of spring:
- Climbing Beans
- Sweet Potatoes
The list of vegetables that are right for planting in October is also good to plant in November. It’s the best time for planting root vegetables. It gives them plenty of time to grow through the winter.
Why Is It Good to Plant These Plants/Vegetables
Spring planting offers Australians a large variety of fresh produce to choose from. It’s best to plant according to a schedule so that the vegetables that you grow have the right conditions to thrive. Planting in September is an ideal time for many plants because it gives them the optimal number of months to grow big and produce lots to harvest when the time is right.
Many benefits come with spring gardening. Not only are you supplied with generous amounts of nutrients and vitamins because of the vegetables and herbs you chose to plant, you also reduce your monthly grocery bill, take on a hobby that has interested you for a while, lower your carbon footprint by eliminating the need to have food transported to you, and felt the deep satisfaction of growing food on your own. If that wasn’t a reason to roll up your sleeves and start planting, nothing is.
Sydney’s weather in spring creates ideal conditions for growing. Now that you know what to plant and when you can start thinking about which companion plants to grow alongside your main vegetables and herbs. In a matter of no time, you’ll have developed a green thumb and increased the amount of fresh produce you eat thanks to your newly acquired gardening skills.


The question of “Does protein make you taller?” has intrigued many who are looking to optimize their growth potential through their diet. This introduction sets the stage for a comprehensive examination of how dietary proteins, particularly whey protein, influence height. We’ll dissect common myths, explore the role of protein in growth and development, and provide guidance on creating a diet plan to grow taller. Our goal is to offer a balanced perspective on the impact of nutrition on height, equipping readers with the knowledge to make informed dietary choices.
Table of Contents
Can Consuming More Protein Really Make You Taller?
Understanding the Role of Protein in Growth and Development
Protein is an essential nutrient vital for the growth and development of the human body. It plays a critical role in building, maintaining, and repairing tissues, including bones and muscles. Proteins are made up of amino acids, some of which are known as the building blocks for growth hormone production. This hormone is directly involved in determining the growth rate of bones and muscles, which can influence height. Therefore, adequate protein intake is crucial for children and adolescents as they go through their growth spurts.
Debunking Myths: Protein Intake and Its Direct Effects on Height
While protein is a key nutrient for growth and development, the belief that increasing protein intake alone can significantly make you taller is a myth. Height growth is influenced by a combination of genetics, nutrition, and environmental factors. Although a healthy diet rich in essential nutrients, including protein, may help support growth, it cannot override genetic predispositions. Research indicates that protein intake had no direct effect on increasing adult height beyond genetic limits.
Recommended Daily Protein Intake for Optimum Growth
The recommended daily protein intake varies by age, sex, and activity level. Generally, children and adolescents are advised to consume about 0.85 grams of protein per kilogram of body weight daily. For example, a child weighing 50 kilograms should aim for approximately 42.5 grams of protein each day. This intake supports the normal growth and development processes, helping them reach their full height potential within their genetic predisposition.
The Impact of Whey Protein on Height Growth
Whey Protein: A Magic Potion for Height Growth?
Whey protein, a high-quality protein derived from milk, is often touted for its potential to support muscle growth and recovery. However, labeling whey protein as a magic potion for height growth is misleading. While it is a rich source of amino acids necessary for producing growth hormone, whey protein alone does not guarantee an increase in height. Its benefits are more pronounced in supporting overall muscle health and recovery, contributing to a well-rounded diet.
How to Effectively Integrate Whey Protein into Your Diet for Maximum Growth
Incorporating whey protein into a balanced diet can be beneficial for children and adolescents in their growth phases. Adding whey protein shakes or supplements can help meet the daily protein requirements, especially for those with higher activity levels or difficulty consuming enough protein through their diet. However, it’s essential to maintain a balanced intake of other nutrients, as a varied diet is crucial for optimal growth and development.
Understanding the Limitations of Whey Protein in Affecting Height
It’s important to recognize the limitations of whey protein in directly influencing height growth. Genetics play the primary role in determining one’s height, and no amount of whey protein can alter this genetic blueprint. While a diet high in protein can support growth and development, expecting whey protein to significantly increase height may lead to disappointment. It’s more effective to view whey protein as part of a comprehensive approach to a healthy diet that supports a child’s overall growth and development rather than a singular solution to increase height.
Top Foods That Can Help You Grow Taller
Nutritional Strategies for Height Increase: Beyond Just Protein
Achieving maximum height potential goes beyond protein intake, encompassing a variety of nutrients essential for bone health and strength. Calcium, vitamin D, magnesium, and phosphorus are crucial for developing strong bones, which can impact stature. Foods rich in these nutrients include dairy products, leafy greens, nuts, seeds, and fish.
Eating Habits That Support Height Growth in Children and Adults
Consistent, nutrient-rich eating habits are key for supporting height increase. Frequent meals packed with fruits, vegetables, whole grains, and lean proteins can provide the necessary vitamins and minerals to fuel growth. Hydration and adequate sleep are also important, as they facilitate the release of growth hormone.
How Certain Foods Promote Growth and Development in Children
The Critical Role of Nutrition in Children’s Growth
Proper nutrition is fundamental for enabling children to reach their height potential. It supports the body’s natural growth processes and helps prevent nutritional deficiencies that could hinder bone development.
Specific Dietary Choices to Help Children Grow Taller
Incorporating foods high in protein, calcium, vitamin D, and other growth-supporting nutrients into a child’s diet can make a significant difference. Dairy products, fish, soybeans, and fortified cereals are excellent choices.
Creating a Balanced Diet Plan to Support Height Increase
A balanced diet plan for height increase should include a wide range of nutrients. It involves not only selecting the right foods but also ensuring they are consumed in appropriate quantities to meet the individual needs of growing bodies. Consulting a healthcare provider or a dietitian can help tailor a diet plan that supports optimal growth outcomes.
While the question “Does protein make you taller?” captures the interest of many seeking to maximize their height potential, it’s clear that protein alone is not the silver bullet. A balanced approach, incorporating a variety of nutrients and healthy lifestyle habits, plays a more definitive role in supporting optimal growth outcomes. It’s essential to focus on a well-rounded diet and maintain a healthy lifestyle to enable individuals to reach their full height potential, within the boundaries set by their genetic makeup.


With its long, narrow and steep-sided sides, the coffee machine is the ideal vehicle for transporting your daily brew of coffee and milk.
In recent years, there have been more and more espresso-only machines popping up across the world.
But where do you store them?
Vending machines are no longer just a niche market.
And they are no stranger to the coffee and tea scene.
Vending machine manufacturers and operators have been selling vending machines since at least the 1800s.
They are also well known for their long, steep sides and sturdy metal construction.
Vendors typically place a machine in a central location and offer a small selection of beverages for customers to try.
Most of these machines have a large, upright counter to make them easier to handle.
A large portion of vending machine vending is done by vending machines.
In some countries, the number of vending machines in use is increasing.
What are the benefits of a coffee and a vending system?
Coffee machines can be used for a wide range of products, from coffee to tea.
The average coffee machine sells for about $200.
For the sake of argument, let’s assume that you can purchase a coffee mug at $3.50.
You could purchase a large mug of coffee for $20 or a small mug for $10.
Using the vending machine’s capacity, you could purchase about 100 cups of coffee.
If you want to purchase a tea, you might purchase about 1 cup.
That means you could save a total of about $50 over purchasing a regular coffee machine.
What is the difference between a coffee dispenser and a coffee cart?
The coffee dispensers are used to dispense beverages.
Many coffee dispensing machines use an espresso machine and use a small coffee machine to make their coffee.
Coffees sold in vending machines are not generally sold in coffee shops.
So, how do they compare to coffee bars and espresso machines?
A coffee dispensor is a large glass container with a lid that opens with a push of a button.
The coffee machine uses an espresso timer that can be controlled remotely via a smartphone app.
The vending machine uses a drip coffee machine that is more complicated than a coffee station, and can be operated remotely.
Caffeine machines are also often sold as coffee accessories.
These products are used in the vending machines, and the product name and the brand are usually the same.
Some coffee accessories are sold as single units.
These include drip cups and drip coffee filters.
Which coffee vending machine is best for you?
If the coffee you buy at a coffee shop is a drip bar, you will probably prefer a coffee vending device.
The coffee vending machines offered by coffee makers tend to be more expensive than a regular barista, and are usually larger and more expensive.
These coffee vending devices usually offer an espresso-based coffee, or espresso-heavy drinks like cappuccinos and cappucinos flavored with coffee.
What do you do if you don’t want to buy a coffee or tea machine?
Vending coffee machines are convenient, and many customers enjoy the convenience of ordering from a menu of a variety of beverages.


Bulgaria is a European country with a rich cultural heritage, warm sea, sandy beaches and picturesque mountain peaks. The mild climate contributes to the fact that it is pleasant to relax here almost at any time of the year. And even if sandy beaches are not so attractive in winter, but ski resorts are able to give a full rest to both lovers of active pastime and connoisseurs of natural beauty. Increasingly, our compatriots associate Bulgaria with an inexpensive, but high-quality vacation.
Separately, it is worth telling about Bulgarian cuisine. Traditional cooking recipes here have their own unique national flavor. The presence of a large number of vegetables, fragrant spices and seasonings, fruits and cereals — without all this it is impossible to imagine traditional Bulgarian cuisine. In addition to sweet desserts, sheep’s cheese with a glass of red wine is served as an appetizer.


As a country surrounded by water, with long growing seasons and endless fields, it’s not surprising New Zealand has the environment to cultivate some delicious food. Drawing inspiration from Europe, Asia and Polynesia, New Zealand offers a wide range of mouth-watering dishes to enjoy!
Being a ‘foodie’ myself, my favourite part of exploring a new country is getting to taste it’s culture through it’s food and drinks – so here’s a list of my favourite ‘Tastes of New Zealand’!
Fish ‘n Chips
Although the origins of Fish ‘n chips came from England, the early European settlers introduced this tasty dish and is now a popular take-away meal usually enjoyed along the beach on a hot summer day. Fish ‘n chip shops are so popular they are on nearly every street corner in the country, contributing to New Zealand being near the top of the list for fish consumption per capita in the world. My new favorite shop is Mt Vic Chippery – they offer a variety of options allowing you to choose your fish, batter, sauce and fries! Their beer battered Moke and kumara (sweet potato) chips are TO DIE FOR! (P.S. I’ve eaten more fish ‘n chips in the last 9 months than what I have in my entire life!)
One thing to note, most shops charge for dipping sauces, and considering New Zealand’s version of Ketchup (called ‘Tomato Sauce’) is much sweeter and less tart, I personally don’t think is worth the extra $0.50-$1.50 – so I go without!
New Zealand is the world leader for commercially grown feijoas. A small green fruit about the size of an egg, the Feijoa is sweet with a unique aromatic flavour. It is often enjoyed by slicing in half and scooping out the soft, juicy flesh (similar to a Kiwifruit) or slightly boiled and served hot with a scoop of icecream. Feijoa flavored foods can be found all over New Zealand from ciders, to lollies (candy) and even icecream and chocolate. With feijoa season in full swing, I have been enjoying my fair share of these delicious treats – I have to say these may be my new favorite fruit!
Lemon & Paeroa, also known as L&P, is a “World Famous in New Zealand” soft drink popular with the locals. Traditionally made by combining lemon juice with carbonated mineral water from the town of Paeroa, it is now manufactured by multi-national Coca-Cola. A perfect refreshment on a hot summer day!
New Zealand whitebait are tiny young freshwater fish (galaxiids) that are caught along rivers mainly on the west coast of the South Island. These juvenile fish are quite tender, making the entire fish edible – head, fins, gills and all! Typically served as a whitebait fritter, is it mixed with eggs and fried on a grill, often served with lemon, spices and mint sauce. This delicious snack is seen as a delicacy as it is the most costly fish on the market, garnering between $50-$70/kg! Curly Tree along the road to Haast Pass serves these delicious fritters out of their garage for $8 right in front of the river where they are caught each year! Definitely worth the stop not only for the unique treat but to hear the history of whitebait fishing in the area from the lovely owner Moana.
No quintessential Kiwi dinner or BBQ would be complete without a pavlova. The meringue-based dessert is crispy on the outside, fluffy on the inside and is usually served with a mountain of whipped cream and fresh fruit. It’s origins are hotly debated with Australia, however a pavlova recipe found in a 1929 New Zealand magazine appears to have settled the argument. Believed to be created by a Wellington hotel chef, he named his creation after the Russian ballet star Anna Pavlova who visited New Zealand in 1926.
This sticky, dark brown food paste has a distinct, powerful flavour. Produced by Sanitarium, the New Zealand version of this salty spread is described as having a “weaker” or “less tangy” flavour than the original British version. Made from yeast extract, a by-product of beer brewing, it is often enjoyed as a thin spread over toast. Other similar products include the Australian Vegemite (lighter in taste), the Swiss Cenovis and the German Vitam-R. No matter what variety, I can’t seem to acquire a taste for this stuff!
Hailed as a ‘super food‘, New Zealand’s world-famous green-lipped mussels are not only known for their delicious taste but also their health benefits. One of the largest mussel species in the world, they can reach up to 240mm in length! Best enjoyed with a glass of Sauvignon Blanc, the Mussel Pot in Havelock is known to offer an authentic mussel experience. At a price of ~$2/dozen at Pak-n-Sav these have become a staple item in our diet as they are cheaper than most foods you can buy in New Zealand!
Hokey Pokey Icecream
Hokey Pokey became a national favourite when the Tip Top Ice Cream company began heavily marketing it in the 1950’s. New Zealand’s most popular icecream flavor, Hokey Pokey consists of plain vanilla icecream with small pieces of honeycomb. New Zealanders love it so much 5 million litres of hokey pokey ice-cream are devoured each year! I still prefer chocolate, but I opt for this flavor every once in a while for a change-up.
Lollies – Chocolate Fish, Pineapple Lumps & Jaffas
A Kiwi favourite, the Chocolate Fish is a pink or white fish-shaped marshmallow dipped in a thin layer of rippled milk chocolate to resembles fish scales. A common reward or token of thanks, it has coined the expression “Give that man a Chocolate Fish!”
A confectionery chef at the Regina Confectionery Company in Omarau created Pineapple Lumps from the leftovers of an early banana flavored version of the Chocolate Fish. A soft, chewy pineapple flavored center smothered in a semi-brittle coating of chocolate make these treats a national favourite!
Derived from the Jaffa orange, Jaffa’s have a soft chocolate centre with a hard covering of orange flavoured, red coloured confectionery. A must-have for movie goers in New Zealand! Kiwis sure love their lollies!
Pāua is the Māori name for large edible sea snails known in North America as Abalone. Considered a treasure in the Māori culture, the shells often represent the eyes in Māori carvings and are polished for use in jewellery. Pāua are gathered recreationally and commercially but strict catch limits are set for both. Amateur fisherman can only harvest 10 Pāua per day by free diving – using scuba equipment is illegal! The meat is typically sliced and fried with spices, or minced into a patty, and has a chewy texture similar to squid. Surprisingly good when it’s seasoned up!
Although the origins of Lamingtons are from Australia, a strawberry variety – or Pink Lamginton – is popular at ‘bring a plate’ functions throughout New Zealand. A square of soft sponge cake, it is traditionally coated in chocolate and topped with a layer of desiccated coconut. The essential ingredient in New Zealand’s variety – Strawberry Essence – is produced by Kiwi owned company Hansell’s giving it the unique strawberry flavour. A regular item in the ‘morning teas’ at my work, these have become a favorite of mine!
A traditional cooking method with the Māori, to ‘lay a hangi’, involves digging a hole in the ground, heating stones with a large fire, placing a basket of food on top of the heated stones and covering it with a wet cloth and a layer of earth. Food such as fish, chicken and root vegetables (such as kumara or sweet potato) are wrapped in leaves (tinfoil today) and left to cook in the ground for several hours. This cooking method produces tender, ‘fall off the bone’ meat and delicious vegetables infused with a smoky, earthy fragrance. This method of cooking is still used today and in thermal areas like Rotorua, you can take in an authentic Māori hangi experience!
Similar to Fish ‘n chips, Meat Pies are a popular take-away item and can be found in every petro station, dairy (convenience store) and take-away shop. New Zealanders enjoy these so much, the average consumption of meat pies is 15 per person per year – that’s over 60 million pies!! The annual Bakels New Zealand Supreme Pie Awards aims to recognise the best pie manufacturers in the country and encourages innovation, resulting in a wide variety of flavours like Mince & Gravy, Butter Chicken, Steak & Cheese, Curry Chicken and Beef & Oyster (believe me that last one tastes as bad as it sounds :P) Trisha’s Pies in Island Bay is a local favorite pie shop of mine!
New Zealand has a wide range of Craft Brewery’s from all across the country offering a full range of ale & lager styles. Located in an ideal latitude for barley and hops cultivation, New Zealand’s breeding program has developed new unique hop varieties, many of which are used in craft beers around the country. If you’re a premium brew fan, check out this interactive map of New Zealand’s craft breweries, designed for you to print and take with you on the most EPIC beer tour across the country! My favorite craft beer is Moa simply for the name as the giant extinct flightless bird has become a fascination for us since we learned of its existence.
ANZAC and Afghan Biscuits
The history of the ANZAC biscuit is often assumed that wives had sent these brittle biscuits over to solders during World War I. However, the real story is they were sold as fundraisers for the war effort, thus creating their connection to the Australian and New Zealand Army Corp (ANZAC). Made with simple ingredients like oats, flour and sugar, they lack a usual key ingredient – eggs – due to the shortage during the war and the ability to extend it’s shelf life.
The origins of Afghan Biscuits is a bit of a mystery as the name is thought to have nothing to do with the country Afghanistan, but with the dark colour of the biscuit. It’s distinct crunchy texture is due to the staple ingredient – corn flakes – and is topped with chocolate icing and a single walnut. These cookies make me a frequent visitor to the cafe in my office building when I’m craving something sweet!
Roast Lamb with Mint Sauce
With a sheep to person ratio of 20:1 it’s not surprising lamb is an iconic meat in New Zealand. As one of the country’s top meat exports, New Zealand ‘s world renowned lamb is known for its distinct, succulent flavour – a result of being raised on open green pastures. Paired to compliment the meat’s distinct flavour, mint sauce is a popular dipping sauce served at many Sunday Roasts around the country. The Ranch in Te Anau serves this dish up and believe me it is DELICIOUS!
One of New Zealand’s top seafood delicacies, Bluff Oysters, are world famous for their large, juicy flavour. Caught in the Foveaux Strait, based around the town of Bluff at the bottom of the South Island, these oysters garner a high price at ~$23 a dozen in supermarkets during their season from March to August. Despite the high price, for those who enjoy oysters as much as we do, they are worth it as a special treat! What I found unique about New Zealand is, it is extremely difficult to find a place that serves them on the half shell. In grocery stores they are also pre-shucked and sold in a small plastic container. Sort of takes away from the fun on shucking them yourself and eating it off the shell, but I guess it also takes away the mess!
Ordering a coffee in New Zealand requires a whole new language. Long Black, Flat White and Short Black are just a few of the terms used within New Zealand’s dedicated coffee culture. Priding themselves in high quality coffee, no where can you find a cafe serving plain drip brew – everything is carefully crafted to your order. So if you’re visiting New Zealand and looking for your caffeine fix, check out these translations to help get you through your order.
World Famous Wine
New Zealand’s unique combination of soil and climate make it possible to produce wine of superior quality and distinct taste. New Zealand wine received world-wide attention in 1985 when David Hohnen released his first vintage of Cloudy Bay that quickly gained popularity in the UK and America. The wine industry has exploded since then with 10 wine regions across the country producing 250 million litres a year across 9 varieties. Known for its full bodied Otago Pinot Noir and a light and tasty Marlborough Sauvignon Blanc, New Zealand wines continue to gain world wide attention with 7 brands making the Top 50 Most Admired List. I like to pair my wine with one of New Zealand’s delicious cheeses – my favorite so far is the Moeraki Blue Cheese from the Whitestone Cheese factory we found in Omarau.
Typically shortened to just ‘kiwi’ outside New Zealand, with the name ‘kiwi’ being associated with its loveable flightless bird, the delicious fruit and it’s people – it’s important to make the distinction when talking about kiwifruit here. Originally called the ‘Chinese Gooseberry’, kiwifruit was first planted in 1904 and due to the unique volcanic mineral rich soil and endless sunlight, the fruit has flourished in New Zealand becoming one of it’s most important exports. While visiting the Kiwi 360 exhibit in the Bay of Plenty, it was amazing to see the variety of products that could be made with kiwifruit. From chocolate, to juice and even wine and liquor, Kiwis have come up with some great ways to use this superfruit!
What are your favourite New Zealand cuisines? Leave a comment below so I can try it myself! 🙂


People are looking to make daily tasks more streamlined. Everything from grocery delivery, selling goods online to home decorating. It is no surprise that meal kits are on the rise. These prep kits make dinnertime less stressful. You can customize the kits to suit your needs with the number of deliveries you choose to receive, to healthy options for specific diets like Keto or vegan, as well as the number of servings. These companies require a subscription and usually have a shipping cost associated with it.
What is motivating this service?
Convenience, quality, value, and healthier options. The kits can allow you variety and ensure that you are meeting your daily nutrient intake. The ability to customize these kits is very valuable. For example, if you have a food allergy or are trying to lose weight you can be very specific about your needs.
Some things to consider when shopping for which service is best suited to your needs are:
- Subscription cost
- Type of food
- Meal specific, most offer dinner but breakfast and lunch options are available
- Price per person/serving
- Level of difficulty
- Locally sourced food
Meal Kit Industry Statistics
Just being launched over thirteen years ago, the meal kit industry and its chefs rapidly adapted to changing customer food choices and became a multi-billion dollar business. Meal kit companies and their chefs have grown and failed and grown again. Top companies like Blue Apron lost nearly 14% of customers in a single quarter, while HelloFresh is anticipating revenue to increase as much as 70% in 2021.
The evolution of meal kits over the past eight years in the United States has progressed in meeting the constantly changing needs of its current customers while expanding its’ overall customer base. The market demands more meals which:
- Fit their specific dietary and lifestyle needs
- Multiple choices each week.
- Can be made quickly
- Are being designed to meet the needs of the whole family
- Pricing that is lower and more affordable
Companies like Marley Spoon and HelloFresh have had the foresight and capabilities to adapt to the needs mentioned above by mixing up the menus and creating new brands that appeal to the more budget-conscious consumer.
A good example is how HelloFresh launched EveryPlate and Marley Spoon launched Dinnerly as simple, low-cost meals with simpler recipes and fewer ingredients. Sun Basket and Home Chef have added meal kits which that require minimal prep time as well as the company Gobble who successfully built their business on the “15-minute meal kit,”.
Additionally, there are more kits targeted for special dietary needs such as those changing their lifestyles by eating more plant-based food. Green Chef and Purple Carrot are a couple of companies who deliver vegan meal options.
The market has even seen a jump in meal kits aimed at certain holidays and events such as:
- Easter and Thanksgiving
- Big Game night
- Date Night
Grocery store meal kits have also increased significantly in the past two years with examples like the acquisition of Plated by Albertsons, Home Chef by Kroger, and the partnership between HelloFresh and Giant and Blue Apron and Costco. As a result, grocery stores are in the production of their own kits with the increased demand.
COVID’s Impact of the Meal Kit Industry
- New Trends
Several trends that have been seen during the pandemic that will affect the meal kit industry going forward is still unknown but is showing positive results with more consumers in the kitchen, due to stay-at-home orders and the closure of in-restaurant dining, more people are cooking at home.
- Broader Customer Base
According to two popular meal kit companies, Home Chef and Purple Carrot, the demographics of consumers using meal kit services has expanded to a broader audience, including older populations who are not inclined to go to the grocery store as well as younger consumers who are tired of takeout and are not choosing to eat inside restaurants.
- Rise in restaurant meal kits
Many restaurants that were forced to close during some or all of the pandemic are pivoting to stay afloat; these locations are offering meal kits or take-and-bake meals in addition to takeout. This is a great way for some restaurants to stay relevant, offer an alternative to in-person dining or takeout, and empower customers to continue supporting local businesses.
Who is the target market for meal kits?
Image result for meal kit industry statistics
Consumers aged 35-44 are also heading to the grocery store for meal kits and showing similar growth in purchases. With this added point of distribution and consumers’ continued demand for fresh, fast, and easy home-cooked meals, demand is only expected to continue to rise.
Meal kit industry trends
The industry has flourished over the past few years; so much that it’s expected to be worth $11.6 billion by 2022 in the United States alone – and it’s certainly not confined to the US.
- Organic Foods
Kits make it easier for people who want to eat organic-only to find ingredients they would not necessarily find in a supermarket.
- Catering to Different Lifestyles
There is a growing number of recipe boxes that are dedicated to specific lifestyles
- Dietary Specialization
Some delivery services focus on catering for specific diets (as mentioned earlier)
- A Foodie Trend That is Here to Stay
The meal kit industry undoubtedly is getting bigger and better. The scope for exciting and creative ideas is huge, and ‘eating out the box’ has never been tastier.
The Grand View Research Meal Kit Delivery Services Market Share Report 2021 – 2028 valued the global market at $10.26 billion in 2020. The report predicts the market will see a 13% compound annual growth rate from 2021 to 2028. Some reasons may include:
- Millennials prefer homemade meals to dining out
- The benefits of kits offer value for money
- Lockdown-related restaurant shutdowns worked in the kit industry’s favor
- The pandemic made more people health-conscious, resulting in greater interest in healthy, balanced dietary choices


Episode 169: How do you Choose Between Losing Weight and Building Muscle?Jul 15, 2022
In today’s episode, Ashleigh and I are answering how to both build muscle and lose body fat. We go over specific tools for tracking food, choosing which macronutrients to focus on whether or not you’re physically active, and how supplementation isn’t the answer.
Ashleigh is an author, speaker, podcast host, health coach, and leading authority on understanding the nutrient density of animal protein: she’s the author of one of the only nose-to-tail, organ-meat centric cookbooks in existence, called It Takes Guts. She also co-wrote another cookbook called Carnivore-ish.
Ashleigh is my co-host on (the new!) The Muscle Science for Women Podcast and long-time friend. We teamed up to create The Muscle Science for Women Program to help explain what to do to build muscle and strength, but also providing the research-backed, tested information on how to do it practically and efficiently.
Where to find Ashleigh:
Where to find Rachel:
To learn more and apply to work one-on-one with Rachel, visit her website: https://www.metflexlife.com/apply
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We have been ordering from Papa John’s Pizza for over a couple of years now. I order from them online almost everytime. I use my online account when I am visiting relatives and they want to order pizzas and I also use my Papa John’s online account when ordering for my office in Tacoma. I would say over the 4 locations that I regularly order from I have probably ordered from Papa John’s about 100-150 times in the past 2 years. Our average order is about $30.00. We usually order two large pizzas with extra cheese and the other toppings vary. Lately, we have also been adding a chocolate chip cookie pizza with our order, we really have enjoyed Papa John’s pizza. Our family is very busy and we order pizza at least once if not twice a week. I would estimate our total orders from our house, my two relatives homes, and my office total approximately $4500.00 that’s about $2250.00 in gross profits to Papa John Schnatter’s Pizza establishment. We also order from Pizza Hut and a local pizza carrier Steph’s Pizza but the totals I previously stated were not including these other pizza company orders. Just think Papa John’s could potentially have even more of our business if they could convince us through their customer service efforts that they value their customers.
Unfortunately, this was not the case this evening. we ordered online AGAIN and I entered all of the info for our order. Apparently, I forgot to save one of the changes I made on one of our pizzas prior to going to the shopping cart. Instead of getting a large pepperoni pizza with extra cheese and sausage on half of it like we had asked we ended up with a stock pepperoni pizza, not even extra cheese on it, and it was cold when it got here. I immediately called the local Papa John’s restaurant that we had ordered from and the gentleman that answered this evening at about 8pm told me that they made the pizza the way that it came through the online order. I explained to him that it was not what I had entered on the website and he advised me that I call the online ordering customer service line at 1-877-542-7272. I did this and spoke to a rep that told me the order was sent to the restaurant the way that it was entered, she offered the idea that perhaps I had made some changes to a “quick pick” item and then failed to save the changes. I admitted that I had used a “quick pick” selection and then “modified” it, she confirmed that I may not have saved it, I agreed that was probably what had occurred but that the system did allow me to go straight to check out without saving. I suggested to her that the system wasn’t as user friendly as it could be since it allowed me to continue without prompting me to save my changes. The system is somewhat flawed in that respect although I admit I did not notice the save button. I asked her if anything could be done to compensate us since now my family was being forced to eat a pizza that they didn’t want. I told her that I have ordered from Papa John’s many times in the past and have never encountered this phenomenon with the save button. She just kept repeating the same thing to me that it was not a restaurant error nor was it an error on the website’s part, she said that it was “user error.” I agreed with her that I had made that mistake but that in the spirit of customer service something should be done to compensate me for the inconvenience as well as the fact that the pizza that was delivered to me did not even have extra cheese on it. She offered to place a formal complaint to the restaurant about the extra chees missing, but I felt she had a tone in her voice that sounded like, “Oh my God you’re complaining about extra cheese?” I told her to please file that complaint and that I would call my local Papa John’s restaurant in the morning to speak to the manager. She discouraged me from doing so by saying, “Well, they are just going to tell you the same thing that I did, that it was a user error and not an error on the website or the restaurant.” Again, there was a tone in her voice as if what she had really said to me was, “Look lady, I told you that it was your fault and the restaurant is not going to do anything for you because you screwed up.” She may be right, Papa John’s may not do anything to make this right, the best the local guy wanted to do tonite is send me the pizza I wanted for a “discount”. That is NOT good enough. If John Schnatter has his employees being trained to not so much as apologize for a customer’s inconvenience (which by the way neither rep did offer me an apology) then I don’t foresee any future pizza dollars flying out of my wallet and into Papa John’s pockets. We even gave the driver a $5.00 tip, can we at least get our tip back since the pizza wasn’t right? Maybe if we pooled our tip with the “discount” the restaurant offered us on the right pizza maybe then it would cover the amount of the pizza we actually ordered. If you live in University Place WA and order pizza I would suggest you DO NOT ORDER FROM Papa John’s.
If you are looking for a good pizza in University Place WA you should try Steph’s Pizza-253-474-4000 or Pizza Hut 253-565-1500


If you take a 15-minute drive along the A9, you will find the House of Bruar. It's the perfect destination for anyone who loves to shop. It is a must-visit during your Scottish getaway so that you can get a taste of true Scottish shopping and bring back plenty of souvenirs.
The House of Bruar is an independent department store. The building that houses the store is beautifully designed. With its glass-sided staircase, the views into and out of the building are stunning. The House of Bruar aims to provide a unique rural shopping experience. The store is named for its location at the Falls of Bruar. With its picturesque locale, the store is a perfect location to showcase the best of Scottish clothing, art, fashion, and produce.
The House of Bruar specialises in luxury country clothing. They have some great choices in local Tweeds and cashmere. The choices in Ladieswear and Menswear are extensive. There are also sporting, home, and kitchen sections. You can also find a delicatessen and a food hall which stock a wide selection of local food and drinks, including an exclusive range of locally produced Sloe gins and Scottish Raspberry liqueurs.
You can buy a wide range of quality food and drink in the food hall. However, there is also a restaurant on site. The restaurant is the perfect place to refuel after browsing the wide selection of goods in the store.
The self-service restaurant is house is a stunning Victorian-style conservatory. The wide range of options means that there is something for everyone. Lighter mean options include then there are gourmet sandwiches, soups, and even traditional haggis. If you have worked up a larger appetite, then you can try the expertly prepared local lamb and pork, which are available from the carvery. For those with a sweet tooth, you'll find that the cakes and biscuits do not disappoint.


Florida is the nation’s largest producer of cane sugar accounting for one in every five teaspoons consumed. The Florida sugar industry has a $2 billion economic impact and generates tens of thousands of jobs.
The Cooperative generates more than 550 full time and seasonal jobs with an annual payroll of over $30 million.
Glades Sugar House is a zero-discharge facility that recycles 850,000 gallons of water a day.
Each day during the 150-day harvest season, the Cooperative harvests 500 acres of sugarcane and delivers 1,200 truckloads of sugarcane to the processing facility, producing three million tons of sugarcane and 350,000 tons of raw sugar.
Each stalk of sugarcane contains 30 teaspoons of sugar, six teaspoons of molasses, a quart of water, and six ounces of solid fuel called bagasse. Every portion of the sugarcane stalk is used.
Approximately 20 million gallons of blackstrap molasses, primarily used as cattle feed, and produced annually. This product is marketed east of the Mississippi River and in Europe.
Farmers have achieved a long-term average annual reduction of 55 percent in nutrients leaving the farming region through the implementation of on-farm best management practices. The farming region absorbs more phosphorus, the nutrient of concern, than it receives from external sources.


Rose Tea is not only a fragrant and delicious beverage but also offers numerous health benefits. This article explores the history, nutritional composition, and various health advantages of rose tea. Whether you’re a tea lover or simply curious about alternative remedies for maintaining good health, read on to discover the amazing benefits this floral infusion can provide.
For centuries, roses have been admired for their beauty and sweet aroma. However, their petals are not just aesthetically pleasing; they also possess therapeutic properties. Rose tea, made from the petals of the rose plant, is a soothing and rejuvenating beverage. It is consumed worldwide for its delightful taste and the health benefits it offers.
History of Rose Tea
The use of roses for medicinal purposes dates back to ancient times. Rose tea originated in China, where it was traditionally used to promote health and well-being. Its popularity gradually spread to other parts of Asia, Europe, and the Middle East. Today, rose tea is enjoyed by people all over the world for its exquisite flavor and the positive impact it has on health.
Nutritional Composition of Rose Tea
Rose tea is packed with essential vitamins and minerals that contribute to its health-promoting properties. It contains vitamin C, which boosts the immune system and aids in collagen production. Additionally, rose tea provides small amounts of vitamins A, E, and B vitamins, as well as minerals such as calcium, magnesium, and potassium.
Health Benefits of Rose Tea
Rich in Antioxidants
Rose tea is rich in antioxidants, which help protect the body from harmful free radicals. These antioxidants, such as polyphenols and flavonoids, combat oxidative stress and reduce the risk of chronic diseases like cancer and heart disease.
The high vitamin C content in rose tea strengthens the immune system, making it more resilient against infections and illnesses. Regular consumption of rose tea can help ward off common colds, flu, and other respiratory infections.
Promotes Digestive Health
Rose tea has gentle laxative properties that aid in digestion and promote a healthy gut. It can relieve constipation, bloating, and indigestion, allowing for better nutrient absorption and overall digestive well-being.
Supports Weight Management
Rose tea can be a valuable addition to a weight management regimen. It is a low-calorie beverage that can help control appetite and reduce cravings. Furthermore, the natural diuretic properties of rose tea can assist in eliminating excess water weight.
Enhances Skin Health
The beauty benefits of rose tea extend beyond its consumption. When applied topically, rose tea can help soothe and tone the skin. It possesses anti-inflammatory properties that reduce redness and irritation, while its antioxidants combat signs of aging, keeping the skin youthful and radiant.
Reduces Stress and Anxiety
The aroma of rose tea has calming effects on the mind and body. Sipping a cup of rose tea can alleviate stress and anxiety, promoting relaxation and a sense of well-being. It is an ideal beverage to enjoy after a long and hectic day.
Improves Heart Health
Regular consumption of rose tea may contribute to improved heart health. The antioxidants in rose tea help reduce inflammation and protect the heart from oxidative damage. Additionally, rose tea can help maintain healthy blood pressure levels and reduce the risk of cardiovascular diseases.
Aids in Detoxification
Rose tea acts as a mild diuretic, stimulating the kidneys and promoting detoxification. By flushing out toxins and impurities from the body, it supports overall detoxification processes and helps maintain a healthy urinary system.
Alleviates Menstrual Pain
Rose tea has been traditionally used to alleviate menstrual cramps and discomfort. It possesses mild analgesic properties that can provide relief from menstrual pain when consumed during menstruation.
How to Make Rose Tea
Making rose tea is a simple process that can be done at home. Here’s a basic recipe to prepare a cup of soothing rose tea:
- Boil water in a kettle.
- Add dried rose petals or fresh rose petals to a teapot or mug.
- Pour the hot water over the petals.
- Allow the tea to steep for about 5-10 minutes.
- Strain the tea to remove the petals.
- Optionally, sweeten with honey or a natural sweetener of your choice.
- Enjoy the fragrant and comforting cup of rose tea.
Side Effects and Precautions
While rose tea is generally safe for consumption, it is important to exercise caution in certain situations. Some individuals may experience allergic reactions to roses, so it is advisable to test for any allergies before consuming rose tea. Additionally, pregnant women should consult their healthcare provider before incorporating rose tea into their diet.
Rose tea is more than just a delightful beverage; it is a treasure trove of health benefits. From boosting immunity to promoting digestion and enhancing skin health, this floral infusion offers a range of advantages. By incorporating rose tea into your daily routine, you can experience the wonders of this natural remedy and improve your overall well-being.
1. Is rose tea safe for children?
Rose tea is generally safe for children to consume. However, it is recommended to serve it in moderation and consult a pediatrician if you have any concerns.
2. Can rose tea help with insomnia?
Rose tea’s calming properties can aid in relaxation and promote better sleep. Enjoying a cup of rose tea before bedtime may help improve sleep quality.
3. How often should I drink rose tea?
There are no strict guidelines on how often you should drink rose tea. It can be consumed daily as part of a balanced diet, but moderation is key.
4. Can rose tea be consumed during pregnancy?
Pregnant women should consult their healthcare provider before consuming rose tea or any herbal tea, as some herbs may have adverse effects during pregnancy.
5. Where can I buy rose tea?
Rose tea is widely available in health food stores, specialty tea shops, and online retailers. Ensure to purchase from reputable sources to ensure the quality and purity of the tea.


The Kiki's Way
Our philosophy is as simple as our menu. Offer (1) Great Food, (2) Friendly Service, (3) A Clean Environment. Our customers are our number one priority while creating an awesome work place where our employees enjoy being part of the team.
What's In The Butter?
Can You say Maple Butter! Our Chicken and Waffles are served with our very own Maple Bacon Butter that we make fresh in house. Chicken & Waffles are becoming a real favorite at Kiki's. No shortcuts, just great food.
All About The Flavor
At Kiki's we strive to serve the best fried chicken in the area. No-Frills! Just plain and simple great Fried Chicken with our unique homade family recipe that will keep you coming back for more. Simple. Kiki's


Description: On June 16, the COBS Bread at Humbertown Plaza held their 6th Annual Father's Day BBQ. For this yearâs event, monies raised went to support the Women's Habitat of Etobicoke. Throughout the day, a constant flow of customers dropped in to pick up their baked breads and goods. Many took advantage of the BBQ in front of the store to grab a delicious hot dog or sausage and drink. The team from Women's Habitat were on hand to help with the BBQ, and they would like to thank COBS Bread and all the guests for their support!
Start Time: June 16th, 2018 at 12:00am End Time: June 16th, 2018 at 4:00pm Location: Cobs Bread Humbertown Address: 270 The Kingsway


Keeping you informed with all company news and updates
Hospitality Development Company & Michelin-Star Chef Akrame Benallal Inaugurate Fine Dining Restaurant ‘Shirvan Métisse Doha’ at The Pearl-Qatar
Hospitality Development Company, a wholly owned subsidiary of United Development Company (UDC) a leading Qatari shareholding company and master developer of The Pearl-Qatar and Gewan Island, hosted a ribbon cutting ceremony for the grand opening of Shirvan Métisse Doha, their newest fine gastronomy restaurant at The Pearl-Qatar.
The restaurant introduces an entirely new fusion concept to Doha inspired by Old Silk Road food cultures and curated by Michelin-Star Chef Akrame Benallal. Set in an elegant and lively ambiance, Shirvan Métisse Doha offers both indoor and outdoor dining experiences enhanced by the air-cooled terrace with views of Porto Arabia marina.
Chef Akrame Benallal has crafted an extensive menu full of generous dishes inspired by food cultures along the old Silk Road. The menu features generous sharing platters, homemade breads, innovative vegetarian offerings including the signature ‘Black Hummus’, mouthwatering mains, delightful desserts and a wide assortment of handcrafted specialty drinks.
In addition, restaurant guests will enjoy supreme items including ‘The Unmissable Slow Braised Lamb Shoulder’ and the ‘Wagyu Beef Prime Rib’ as well as the signature ‘Sahara Lamb’ marinated for 24h and slow cooked in a Sealine sand crust as a tribute from the Chef to Qatari heritage.
Shirvan Métisse Doha is open daily from 12:00 to 23:30 in 7 La Croisette, Porto Arabia. For reservations, please call: 44095303 or 31578387.
HDC currently operates several successful restaurants at The Pearl-Qatar including MEGU, Burj Al Hamam, Arabesque, Chocolate Jar, and Isla Mexican Kitchen.
UDC’s mission is to identify and invest in long-term projects contributing to Qatar’s growth and providing good shareholder value. Its activities cover a multitude of vital investment sectors including real estate development, property management, infrastructure and utilities, maritime & hospitality related businesses.


With the passage of the Healthy Hunger Free Kids Act, there are many changes in the National School Lunch Program. One of the major provisions is that a student must take a serving of a fruit or a vegetable to qualify for a reimbursable lunch and breakfast. While we are still an offer vs. serve district, the refusal of either a fruit or vegetable will now result in a student being charged a la carte pricing for his or her lunch. Please talk to your child(ren) about the importance of choosing a fruit or vegetable everyday. There will be a wide selection of fresh and cooked vegetables available every day beyond those that are printed on the menu. If you have any questions, please don't hesitate to call or email.
We recognize that proper nutrition and physical activity contribute to student performance by improving student alertness, social, emotional and physical wellbeing. Our Wellness Policy encourages the school community to participate and model positive dietary and lifestyle practices.
The school menus are planned by a Registered Dietitian to reflect the Dietary Guidelines for Americans
and the new United States Department of Agriculture (USDA) myPlate. http://www.choosemyplate.gov/
We offer Breakfast and Lunch at each of our schools, which include a variety of: main entrees, fruits, vegetables, whole grains, and a variety of milk selections.
We participate in the National School Lunch Program
, which is regulated by the United States Departemnt of Agriculture (USDA) and implemented by The Pennsylvania Department of Education (PDE).
We use computerized nutrient analysis to meet the standards for specific age/grade groups. Our meals meet one third of the RDA (Recommended Dietary Allowances) of calcium, protein, iron, vitamin A and vitam C for specific age groups.
We encourage our customers' involvement in the planning of our meals. Please contact one of the managers if you have comments, ideas, or suggestions.
We look forward to serving you.


Probiotic literally means supports life.
Probiotics are the natural flora that should inhabit your intestines. Ideally, 85% of the flora in our guts should be probiotics and 15% e-coli. But, most American’s have this ratio reversed!
Why is this so? Primarily due to our life styles. Stress will alter the natural balance. High intake of processed foods and alcohol will as well. Meats from animals who have consumed antibiotics, hormones and steroids will negatively affect the flora. Fruits and vegetables treated with pesticide and herbicide will kill beneficial flora. Antibiotics indiscriminately kill both the infectious agents as well as the beneficial flora. If our diets do not contain enough fiber the normal flora becomes imbalanced.
Impaired immunity, altered pH (acid/base balance) and intestinal infections can all interfere with a healthy balance of flora in the intestines. When the flora becomes imbalanced, we are predisposed to malabsorption of nutrients, celiac disease (sensitivity to glutens), lactose intolerance, diarrhea, constipation, appendicitis, hemorrhoids, leaky gut syndrome, hormonal imbalances and food sensitivities.
Healthy flora helps to remove putrefied food residues from the intestines thereby removing pathogens. Probiotics help prevent cancer by enhancing the immune system function. Immunity is enhanced because anti-bodies, interferon, B lymphocytes, lactoferrin and immunoglobulin productions is increased. Nutrients absorption is improved and the elimination of waste enhanced. Cholesterol regulation is improved. B vitamins and neurotransmitters are also made in the intestines when the flora is balanced. Also, Vitamin K is made in the gut. Probiotics compete with pathogens for nutrients and reduce the number of pathogens which can leave toxic end products. Bowel function is improved when probiotics are present in normal numbers. Allergic reactions including asthma are reduced with normal intestinal flora. Conditions such as irritable bowel syndrome (IBS), Crohn’s and colitis can benefit from probiotics support. Probiotics support vitamin and fatty acid synthesis and assimilation.
Probiotics are found naturally in fermented foods such as kefir, yogurt, sauerkraut kim chi and miso. We are a culture that tries to sanitize everything with antiseptics and antibiotic soaps. We don’t eat fermented foods frequently, in large enough quantities, we take antibiotics or exposed to them through our food supply often, eat poorly and have high stress life styles. Given the importance of balanced intestinal flora and the threats our lifestyles create to keeping the balances, supplementation makes sense.
There are over 400 strains of probiotics. The most studied are lactobacillis and bifidus. When supplementing, the probiotics must survive the stomach acid and must be found in large numbers, 10-15 million. A natural sugar derivative fructoligosaccarides (FOS for short) found in plants, helps support growth of the probiotics in the intestines. There is disagreement about how to take probiotics. I recommend taking them either ½ hour before food or 2 hours after so the probiotics can be undiluted when interfacing with the intestines. If you are taking antibiotics, probiotics are a must because the antibiotics kill organisms randomly including the normal flora. Take probiotics 2 hours after the antibiotics. Once treatment is complete, increase probiotic intake to 3 times per day for one week. A quality probiotic must be refridgerated to prevent a decrease the number of live organisms viable (alive.)
Probiotics increase strength, vitality and immunity. Normal flora is under siege by our lifestyle. Maintain your health, supplement with quality probiotics. Not all probiotic supplements are equal. Call me if you have any questions.


- 1 baguette, cut into slices
- 2 tubs of Sobrasada de IVERICOS®
- Honey or agave syrup
- Brie cheese
- Quail eggs
- Flaky salt
Pintxos de Sobrasada
Discover the versatility of sobrasada with these three irresistible pintxos. Honey, brie or quail eggs create an explosion of flavor in every bite.
Irresistible croquettes: crunchy on the outside, creamy on the inside, with that incredible sobrasada flavor in every bite.
Sobrasada and Caramelized Onion Empanadas
Surprising empanadas with crunchy dough and an irresistible filling that combines the intensity of sobrassada with the sweetness and softness of caramelized onion. You will love the contrast of flavors.
Want to sell or cook with us?
Would you like to spice up the menu at your restaurant/bar? Or sell IVERICOS at/in? your shop or deli? Maybe you’d like to offer new plant-based options at your client’s wedding...


Soba noodle redux
Here’s what I learned this week: Even a challenge that forces me to try new things doesn’t mean I won’t et into ruts. I’ll just come out of those ruts with several different recipes for beans and greens or, in this case, cold soba noodles.
The weather in DC can’t make up its mind; one day (usually during the week), it’s in the 70s with blazing sun, and the next (usually over the weekend) it’s in the 50s and raining. The problem is that I’m usually shopping when it’s chilly and all I want is a comforting plate of something warm — and then cooking on a hot day, when I want something cool and refreshing.
In this case, I tossed it all out and made this cold soba noodle dish from Orangette. I doubled the number of vegetables, and the result was crunchy, fresh, healthy and delicious. Next week, I’ll try something new for real.
Soba Noodles With Peanut-Citrus Sauce
Adapted from Orangette, mostly by adding a few new vegetables.
For the noodles:
½ lb soba noodles
3 red radishes, very thinly sliced
2 small (or 1 large) carrots, cut into matchsticks
1 medium baby bok choy, sliced from tip to root into ¼-inch-thick ribbons
1 bunch asparagus, chopped into one-inch pieces
8 oz. firm (or firmer or extra-firm) tofu, cut into cubes
Handful of sugar-snap peas, chopped
Fresh cilantro or basil leaves, for serving
Combine all ingredients for the dressing in a blender and purée until smooth. Meanwhile, heat a large pot of salted water over high heat until boiling. Add the soba noodles and boil for five minutes, then add the chopped asparagus and sugar-snap peas. Boil the noodles and vegetables for another 2 minutes, then drain in a colander and rinse with cold water.
While the noodles are boiling, heat about a quarter inch of frying oil (canola, grapeseed or anything neutral with a high smoke point) in a skillet over medium-high heat. Add the tofu and fry until just golden. Blot with paper towels to absorb excess oil; let drain on the towels.
Layer about a third of the vegetables, followed by a third of the noodles and tofu, in a large bowl. Drizzle with sauce. Repeat, veggies-noodles-tofu-sauce, until all ingredients are in the bowl. (Layering makes the eventual mixing easier.) Using two forks or tongs, toss the noodles and vegetables to coat with the sauce.
Serve at room temperature or cold. Recipe says it serves 2, but I think it’s more like 4.


Livermore, California, is a haven for food enthusiasts, offering a diverse dining scene that caters to every palate. From farm-to-table establishments to international cuisine, the city is brimming with culinary delights waiting to be savored. In this blog post, we will take you on a culinary journey through Livermore, highlighting the must-visit restaurants and eateries that will satisfy your taste buds.
Range Life is a farm-to-table restaurant that celebrates the flavors of California. Led by talented chefs who prioritize locally sourced ingredients, Range Life offers a seasonal menu that showcases the region's finest produce and artisanal products. Indulge in dishes that reflect the bounty of the Livermore Valley and experience the true essence of California cuisine.
Vasco Restaurant is a hidden gem that brings the flavors of Italy to Livermore. This family-owned establishment offers authentic Italian dishes crafted with love and care. From handmade pasta to traditional meat and seafood preparations, Vasco Restaurant takes you on a culinary journey to the streets of Italy. Don't forget to save room for their delectable desserts, which are the perfect way to end your meal.
Experience the vibrant flavors of Latin America at Pura Vida Cocina Latina. This lively restaurant offers a menu inspired by the diverse cuisines of Central and South America. Indulge in mouthwatering dishes such as ceviche, empanadas, and grilled meats, all prepared with traditional recipes and authentic ingredients. Pair your meal with a refreshing cocktail or a Latin American-inspired craft beer for the ultimate dining experience.
If you're looking for a casual and inviting atmosphere, head to First Street Alehouse. This local favorite is known for its wide selection of craft beers on tap and hearty pub fare. Savor classic comfort foods like burgers, sandwiches, and hand-cut fries while enjoying the friendly ambiance. With its extensive beer menu and delicious food options, First Street Alehouse is the perfect place to unwind and enjoy a laid-back meal.
For a truly memorable dining experience, visit the Wente Vineyards Restaurant. Nestled among the scenic vineyards, this restaurant offers a farm-to-table menu that perfectly complements the wines produced by the Wente family. Indulge in seasonal dishes made with locally sourced ingredients and paired with award-winning wines. The beautiful setting, delicious food, and impeccable service combine to create an unforgettable dining experience.
Livermore, CA, is a culinary destination that will delight food lovers from near and far. From farm-to-table establishments to international flavors, the city's diverse dining scene offers something for every palate. Embark on a culinary journey through Livermore, indulge in the local flavors, and savor the unique and delicious creations that make this city a true gastronomic gem.