Refined Palm Oil Manufacturer In Andhra Pradesh
Gold Mohar Palm Oil carries the main components of nutrition and taste including Vitamin "A" and "E" and is trans-fat free fat. This makes Gold Mohar Palm Oil, a inexpensive replacement for butter in prepared foods and baked goods. Further, with an ideal balance of Saturated and Unsaturated fatty acids, and great oxidative stability, refined Palm Oil manufacturers in Andhra Pradesh has broad application of use for the manufacture of food items.
A fatty edible vegetable oil, yellowish in color, Palm Oil is derived from the flesh and the kernel of the fruit of the oil palm tree. This Palm Oil is crude. So as with all crude vegetable oils, crude Palm Oil has non-glyceride components including trace metals, kernel shell pieces and oxidation products. A refining and purification process helps remove these impurities and once the process is successfully done, the crude Palm Oil becomes edible and is called Refined Palm Oil.
Fresh and pure, Gold Mohar from Agarwal Industries Ltd, one of the leading refined Palm Oil manufacturers in Andhra Pradesh, is free from foreign particles, impurities and adulterants.
In addition to being used as a cooking oil, Refined Palm Oil is also used in the manufacturing of soaps, ointments, cosmetics, detergents, and lubricants. India is the largest consumer of refined palm oil in the world, consuming around 17 per cent of total world consumption. Further, India is also the largest importer of refined palm oil amounting to 44 per cent of world imports.
Andhra Pradesh is the leading palm oil producing state in India contributing approximately 86 per cent of country's production followed by Kerala (10 per cent) and Karnataka (2 per cent). Agarwal Industries Ltd is one of the biggest refined Palm Oil manufacturers in Andhra Pradesh.
Palm Oil Suppliers In Andhra Pradesh
Edible Oils is the core-area of Agarwal Industries Limited product portfolio. In terms of quality and customer satisfaction in entire South India, the edible oil products offered by Agarwal Industries, one of the leading Palm Oil Suppliers in Andhra Pradesh, is unchallenged.
Gold Mohar, a popular refined palm oil from Agarwal Industries Ltd, one of the best Palm Oil Suppliers in Andhra Pradesh, is a leading brand-name in every household of Andhra Pradesh, Tamil Nadu, Kerala and Karnataka.
Packaged in high quality packing material to preserve the quality of the oil, Gold Mohar's unique composition makes it versatile in its application in food manufacturing as well as in the chemical, cosmetic and pharmaceutical industries. Its non-cholesterol quality and digestibility further makes it a immensely popular choice.
The Palm Oil offered by Agarwal Industries Ltd, Palm Oil Suppliers in Andhra Pradesh is used as a popular cooking oil and also in the production of vegetable ghee or vanaspati, in shortening for bakery products and as an ingredient in ice-creams.


Torc Hotel Bistro & Sport Bar
Flexible options for eating in Killarney, you'll find something to suit all tastes.
Our newly re-furbished Bistro is gaining an enviable reputation as one of Killarney’s best restaurants for the quality of food and superb service. Soft lighting and warm décor offer an intimate environment to enjoy a superb selection of Irish and international cuisine.
With an emphasis on using the best quality, fresh produce for which the Kerry region is renowned, Chef and his team create exceptional and flavoursome dishes - all beautifully presented. Our Chef’s high standard of culinary expertise is reflected in the great reviews we receive, with many stating the quality of food produced is more often to be found in a 4* star hotel.
Our comfortable lounge bar offers a relaxed atmosphere, ideal for grabbing a morning coffee or for enjoying brunch, lunch and ‘LITE BITES’. Serving food from noon till 9pm daily with a varied menu ranging from sandwiches, snacks and scones, through to delicious Crostinis or our Prime Irish Steak or Handmade Torc burger with home-cut fries and much more! And why not round-off your meal with an after-dinner tipple, whatever your preference may be? Choose from our selection of speciality coffees, wines from around the world, spirits or draught and bottled beers. Our Bars & Bistro provide a great opportunity for hotel guests to mingle with our local clientele, enjoying ‘the craic’ together in true Killarney style.
If you’re staying with us at the Torc Hotel, after a restful night you can enjoy a sumptuous breakfast cooked to order, whether your preference is a ‘Full Irish’ or something more modest & light.
We’re always delighted to welcome you and your friends and family to the Torc Bistro & Bars for special occasions too. Birthdays, anniversaries, family occasions, engagement celebrations, retirement parties, christenings and confirmations… Whatever the occasion, our friendly approach will make you feel very welcome and our staff will see to it that you’re well looked after.
If you’d like something a bit more formal, we’ll set-up our function suite to suit your needs.
Breakfast Served 8am -10.30am
Room Service Breakfast 8am -10am
Mid-Morning Snack & Late Breakfast 10.30am -12 noon
Bistro (Bistro Menu & Lite Bites) 12 noon – 8pm Monday to Thursday & till 9pm Friday to Sunday
Lunch Specials 12 noon – 4pm
Dinner Specials & Table D’hote Menu 4pm - 8pm Monday to Thursday & till 9pm Friday to Sunday
Hot Room Service Menu 12noon – 8pm
Snack Room Service Menu 12noon - 8pm
We have 2 bars to choose from at the Torc Hotel. Our lounge bar, with comfortable seating and a warm, inviting feel, provides a relaxing atmosphere in which to savour a fine selection of wines, specialty & Irish beers or a wee spirit to warm the cockles, after a day’s activities. Tea & various coffees are also available to enjoy, maybe while unwinding with a good book in hand or catching up with friends.
At the weekends, live entertainment brings a fantastic atmosphere and vibe to the bar area, with a range of music from traditional Irish songs to sing along to, through to rock and pop.
Both bars offer our hotel guests and locals alike a place where you can mingle and really enjoy the Irish 'craic'.


Joining Hands firmly believes in nourishing the body and soul of our community.
In that spirit, we moved to our new location with food ministry as our top priority. Due to Covid-19 precautions, we are distributing meals drive-thru style.
This is our current meal schedule:
- Tuesday Dinner – 5:15-6:00 PM
- Thursday Dinner – 5:15-6:00 PM
- Sunday Breakfast – 8:30-9:15 AM
Groceries are also distributed once a month as supplies last.
When you come by, if you would like someone to pray with you, please let us know.
For I was hungry and you gave me food, I was thirsty and you gave me a drink, I was a stranger and you welcomed me. (Matthew 25:35)


Buffalo Kosher Gourmet
@The Myers family tel aviv cafe
Serving Buffalo and Niagara falls with your kosher needs
At BK Gourmet, we believe that every occasion is special, and we strive to make sure that our food is always of the highest quality. Our menu is full of delicious and creative dishes, from light salads and dips to hearty mains and scrumptious desserts. With 10 years of experience in the catering industry, we have the skills and expertise to make your event a success. We offer custom catering services to create a menu tailored to your needs and provide excellent service. Whether you’re looking for weekly Shabbat meals, corporate lunches, or catering for a special event, we’ve got you covered.


I began my culinary career at the Samoset Resort in Rockport. I worked my way through the kitchen starting as a dishwasher and ending as the Banquet Chef. I worked for MBNA as the Catering Chef for a number of years and then started my own catering business that I owned and operated for 8 years. I am a student of the industry and have had the good fortune of working with many great chefs from our area. I have a great relationship with area chefs and restaurateurs’ and work very closely with that community to train our students to be prepared to enter the workforce or continue on to culinary school. I grew up in Rockland and have lived here for most of my life so I know the challenges and opportunities that come with growing up in wonderful Mid Coast Maine.


This is one of the most popular recipes on @thebourgielife and thankfully, Chef Belle Nnorom of Food Ace has blessed us with a recipe video.
Here are some of the things she used:
- Goat meat
- King-sized prawns
- Habanero peppers
- Sunflower Oil
- Seasoning cubes
- Scotch Bonnet
Watch the video to see how she made it:
Don’t forget to tag us on Instagram when you try out the Kale stew recipe.


Rooftop Farms and Adapted Seeds for Urban Agriculture
We have been involved in building a series of rooftop farms in the East Bay. And now we are launching a crowdfunding campaign with Barnraiser and are asking you to join us in our efforts to build an urban seed farm and facility that will produce climate-adapted seeds and train a new crew of urban farmers.
Our food system has become more and more industrialized and commercialized.and our planet has undergone major climate changes. Today we need more local organic food and less fossil fuels in it. We are building just that we need a little extra help to get it growing!
Top Leaf Farms is growing food where people live and our urban adapted seed project will help supply seeds to a new generation of urban farmers. We plan to create a robust catalogue of seeds adapted to the urban environment in order to generate delicious and wholesome food. Our project is designed to create a model of hyper-local food security through the growing, selecting, processing and local distribution of organic heirloom foods and open-pollinated seeds as well as the training of a new kind of farmer--one trained specifically in producing the volume and quality of organic food required in the city.
We need YOU to join us in this endeavor by raising $25,000 to help build an urban seed farm in Oakland!
Click here to support our project if you can or spread the word to others. We have some amazing rewards and an incredible team of people working together on this.
Help us build our farm and our efforts to create locally adapted seeds for the urban grower. Support us as we work toward a hyperlocal and ultra-fresh fossil fuel free food!
In growing, in sowing
“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” ― Masanobu Fukuoka
Benjamin Fahrer is the owner and operator of Top Leaf Farms and has over 18 years of organic farming experience, building, design work and teaching in natural resource management.


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In the beginning, the farm was a hobby developed by my parents with the idea that it would keep their three kids out of trouble and give them a job while attending school. Established in 1980, our family-owned business sold organic vegetables and cut flowers at the local farmers market.
Since then, we have evolved from selling a few products on the weekends to a full-blown year-round business that ships holiday wreaths in the winter to all 50 states and locally sells dahlias in the spring-summer months.
We have thoroughly enjoyed making a living from growing and hand-harvesting the fruits of our labor over the years. We hope you enjoy the results as much as we do!
Owner, Lynch Creek Farm


At Thomas Lowndes we like to offer a unique service, which includes technical assistance, advice on dosage levels, recipe concepts and product development.
Our team of food experts can act as an extension of your team by creating concepts, lending development support and advice on alcohol dosage, always with the end product’s interest in mind. All our spirits and liqueurs are supplied at high strength or as an extract in order to deliver impact of flavour even at low dosage levels.
To enhance the premium nature of your range, we encourage the use of trademarks on products and are more than happy to make the process of putting brands on your packaging an easy and straightforward one.
We only select the most premium unbranded spirits to be part of our portfolio. Our uniquely superior spirits are specifically chosen on taste to ensure that they deliver the quality of flavour required from each distinguishable profile.
For all NPD enquiries, technical assistance, advice on dosage levels or recipe concepts, please get in contact with us – one of our food experts will be happy to help.


Food & Beverage
Delicious Food and Premium Catering Services for your Wedding
Food & Beverage Services For Weddings
All of us have heard that The way to a man’s heart is through food, and when it is about wedding who does not want to win hearts! Food & Beverage is a vitally important part of any wedding and needs to be paid the utmost care. With different palatable international cuisines making entry into the Indian land of already a vast variety of foods, spices and ways of cooking them, there is absolutely so much to choose from that you may get tired but the list won’t end. Moreover, the menu you choose reflects a lot about your personal style, your experience about what goes best with what, the special attention you put in hand-picking crockery and tableware according to the theme of the function, and it is something that the guests does not forget for a long long time.
Our idea is to give your family and friends a wedding menu whose lip-smacking taste stays for them for quite long and specially hand-picked beverages that stirs every nook and corner of their body.
Therefore, to help you choose everything with a slice of perfection in it, Team BTS is here to get you onboard with some most delectable food and the beforemath to it. Beforemath because besides the taste of the food, there are several other considerations that should be kept in mind to make your delicious food all the way more worthwhile and satisfying.
Process Of Finalizing Food And Beverage Service For Weddings
LET TEAM BTS PLAN YOUR DREAM WEDDING
From Where It All Starts!


Not a lot of Americans have ever tried bulgogi, which is a shame because it is the most delicious protein ever and would be part of my selection for a last meal. Also, it’s one of those dishes that you wouldn’t get sick of if you had to eat it everyday.
I would eat bulgogi everyday of my life for breakfast, lunch and dinner if I could.
Bulgogi (불고기) is grill marinated beef that is thinly sliced and extremely tender. More often than not, bulgogi is wrapped in a lettuce leaf with rice or kimchi or really whatever you’d like.
Sorry so short but in just 9 hours I’ll be leaving for Korea so I should probably try and sleep!


Dear Shoshi and Lazar,
We recently celebrated the wedding of our son Rubin Winograd to Mel Horin.
We would like to say thank you for catering so superbly at the kiddush after Rubin’s call-up, and for the delicious meal you provided us and our guests at the wedding.
The food tasted delicious and was beautifully presented. We found our meetings with you very relaxed and appreciate your willingness to make alterations to some of the menu items.
Thank you once again,
Robyn and David Winograd


Camp Kitchen 101
August 20, 2020
Everyone knows that food tastes best when eaten around a campfire. And it’s even better when it comes with a side of nostalgia. Remember the camping meals from your childhood? We do, and we love recreating them as adults. Here are 10 campsite meals (and a few bonus desserts) you enjoyed as a kid:
1. Breakfast Burritos
In Minnesota in the 80s these consisted of scrambled eggs, bacon, potatoes, and cheese, all fried up in the cast iron pan, then wrapped in a warm flour tortilla.
2. Cast Iron Pancakes
We love how the cast iron pan gives pancakes those delicious crispy edges. Pancakes in a cast iron pan get that little crispy edge that tastes so satisfying. For campsite simpliciy’s sake, we use a “just add water” mix.
Fry up the pancakes in butter. Add blueberries or bananas for an extra treat.
3. Single Serve Cereals
Sometimes you just don’t want to light up the cookstove. That’s where Cap'n Crunch and Fruity Pebbles in a tiny cardboard box come in. Stock up on your childhood favorites and just add milk.
Want the childhood nostalgia hit without the grown-up sugar crash? We love Magic Spoon cereals, which taste like your favorite classics, but with less sugar and more protein. https://magicspoon.com/
4. Foil Packet Meals
A camping tradition, the entire meal cooks up in one tin foil packet. Any combination of meat, potatoes, and veggies, will do. Season, and wrap in tin foil. Set on the grill and cook until ready (usually 30-40 minutes).
5. Chili Dogs
Who doesn’t love to roast a hot dog over an open fire? Add a bunch of gooey toppings and you have one of the most satisfying campsite meals of all time. Here in Minnesota, we eat ours with a side of Old Dutch potato chips and a tub of Top the Tater dip.
6. Steak and Ranch PotatoesGrill up a steak, fry up diced potatoes in the cast iron pan sprinkled with a ranch dressing packet. This is a simple dinner. After a long day of hiking this is a hearty meal that satisfies.
7. Pie Iron Meals
There are lots of meals, snacks, and desserts you can make in this midwestern camp cooking staple. Some of your childhood favorites were pizza, sandwiches, pie.
We especially love this meal when the weather starts to get cold in Minnesota. So, September. To save time at the campsite, you can even pre-make your chili or stew at home and reheat over the fire.
9. Walking Tacos
That’s right - as the name suggests, you can eat these tacos while walking. That’s because everything goes right into a portable snack sized bag of chips. Rustic? Yes. Tasty? You betcha! Bonus: We guarantee these will be a big hit with any kids who might be at the campsite with you.
10. Womp 'Ems
AKA - Campfire Biscuits. To make Womp 'Ems you need a thick dowel or stick, biscuit dough and fillings. Wrap the biscuit dough around the end of the stick and cook over the fire. Once it's fully cooked slide the biscuit off the stick and fill with toppings of your choice.
You can use sweet or savory fillings. Some sweet favorites are pudding, jam, strawberries and whipped cream. For a savory meal try sausage and gravy, or eggs and bacon.
Bonus: Camping Desserts
It’s not a camping trip if there aren’t s’mores. Use the chocolate, graham cracker, and marshmallow brands you did as a kid and you’ll be instantly transported back to your childhood. Or, for an updated twist, try dark chocolate, homemade marshmallows, and Pamela's Honey Grahams (they're gluten-free and super buttery).
Berries and Whipped Cream
We’re keeping it simple with this one. Take berries, add a spritz of Redi-Whip. Or, if yours was a Cool Whip family, go ahead and use that.
Campsite Ice Cream
You don’t need a freezer to enjoy ice cream while camping. Make your own freshly churned ice cream with just a few ingredients and some muscle power. Kids and kids-at-heart will both get a kick out of eating and making this dessert.
You need half and half, sugar, vanilla, large and small Ziplock baggies, rock salt, and ice.
In small baggie mix:
1 cup half and half
1 tsp vanilla
1 tbsp sugar
get all the air out and seal tightly
In large baggie mix:
1/4 rock salt
Fill large baggie half way with ice
Add small baggie to large baggie, making sure each bag is sealed tightly. Shake until ice cream hardens (about 10 minutes). Eat right from the baggie.
August 27, 2019
The Chuck Box Camp Kitchen isn’t just for camping. We’ve taken ours overlanding, roadtrip-ing, and picnic-ing. And it doesn’t end there. Here are 9 times when your Chuck Box Camp Kitchen will come in handy:
1. At the Tailgate Party
The MVP of any pre-game cookout is the Chuck Box Camp Kitchen. It transports your brats, burgers and grilling tools in one spot, and looks rad sitting on your truck’s tailgate. Slap your team’s logo on the side and make it part of the cheering section.
2. Traveling in an RV
Your RV might have a kitchen and storage space, but the Chuck Box Camp Kitchen comes into play when you want to set up cooking and eating outside the rig. You won’t have to scramble to find what you need, or worry about putting it all back, when you keep your outdoor gear in the box.
3. On an Overland Trek
Overlanding builds up an appetite. Set up your cooking space in short order with the Chuck Box Camp Kitchen. It handily stores tough equipment like a cast iron pan and utility knife, plus the roto-molded plastic is extra durable and will hold up during even the roughest of rides.
4. While Camping
Obviously. We love that the top can be quickly removed from the box to serve as a s’mores station, dishwashing sink, or card table.
5. During a Road Trip
You might not always find yourself within driving distance of suitable food options. Pull the Chuck Box Camp Kitchen out at a rest stop or picnic site and prepare your own meals.
6. On a Boy Scouts/Girl Scouts Excursion
Help prepare the next generation outdoorsmen and outdoorswomen for a lifetime of outdoor cooking. Organizing your gear, proper set-up and clean-up are all life skills that will serve them well. The Chuck Box Camp Kitchen is your perfect self-reliability teaching tool.
7. Preparing for an Emergency
Natural and man-made disasters can strike anywhere at any time. Make the Chuck Box Camp Kitchen part of your go-bag to ensure you and your family have the right gear in one easy-to-pack spot in case of emergency. Safety first.
8. On a Fishing Trip (or ice fishing in Minnesota!)
The Chuck Box Camp Kitchen holds up great in an ice fishing house on a frozen Minnesota lake. Bring it along on your next fishing adventure to store fishing and eating/cooking supplies.
9. Anytime you want to cook outdoors
Picnic-ing, hunting, geo-tagging... Whatever your outdoor adventure entails, and wherever it takes you, you’ll need sustenance to keep you going. Power up your next excursion with the Chuck Box Camp Kitchen.
Tanya is a travel blogger specializing in upgrading your travel experience. Find her on her travel blog, Travel Upgraded.
June 14, 2019
Best Camp Kitchen Gear
Outdoor cooking should be easy and relaxing. That’s why we introduced the Chuck Box Camp Kitchen – an all-in-one storage, transport, and organization tool for wherever you cook outdoors. Multiple compartments give you plenty of space to hold and organize your gear, but what gear, exactly, should you get? We created this starter camp kitchen checklist to help you stock your new chuck box.
This 12-piece enamelware set contains four plates, four bowls, and four mugs. It’s the only tableware you’ll need to start enjoying your outdoor meals. GSI’s kit is durable, stackable, and maintains a low profile in the Chuck Box Camp Kitchen, leaving plenty of room for more active gear.
You need fire, and the Coleman Classic Propane Stove is the best portable option out there. The slim design makes it easy to store and transport. And while you shouldn’t store propane inside the Chuck Box, you can place this propane stove on its flat interior top to keep it elevated for easy, level cooking.
This multi-purpose knife is foldable and light, making it a perfect addition to your Chuck Box Camp Kitchen. We love that this tool does double-duty as a bottle opener, and that it comes with a 25-year warranty.
There’s no better way to enjoy your morning coffee than in the great outdoors. We use the Farberware stainless steel percolator to prepare our campsite brews, and have never been disappointed. It fits upright in the large compartment of the Chuck Box.
This classic American cookware brand still makes the best skillets around. It will last you a lifetime and get better with age. We like the 8” skillet for the perfect combo of usability and size. Slide it into one of the narrow compartments of the Chuck Box and get ready for perfectly crispy bacon at the campsite.
We keep a number of useful items in our chuck box to assist with cooking, eating, and cleanup. This includes:
- Cutting board
- Pot with strainer
- Paper towels
- Dish soap
- Salt and Pepper
- Dish drying towels
February 11, 2019
Remember your dad being stressed out on family camping trips? Now that you’re in the parenting role, it’s easy to understand. Camping, with kids, is wildly stressful. And you thought camping was supposed to feel like a restful break from your 9-5.
Meal planning, food prep, cooking and washing dishes in the woods are stressful enough to raise your blood pressure.
But what if cooking while camping didn’t need to be stressful?
What if there was an easy way to pack, use and store all your camping kitchen tools?
That’s where The Chuck Box Camp Kitchen steps in and becomes the hero of the camping trip.
We were on a multi-family camping weekend with 8 other families, all with kids in tow. It could have been a disastrous trip filled with over-packing, stressy meal times and lots of dirty dishes brought home (nothing worse than scraping off 3 day old baked beans from your camping dishes).
But for this trip, we brought our Chuck Box Camp Kitchen.
It was already pre-packed with all our kitchen gear - stove, dishes, silverware, dish soap, towels, and spices. So we grabbed it from the garage, shoved it in the back of the pick-up and headed up north.
At the campground, setting up the kitchen was as simple as setting The Chuck Box Camp Kitchen on the picnic table.
We were ready to make dinner the moment we arrived. That night we served up mac n cheese for 14 kids and steak, hot dogs and burgers to compliment the cheap beer and wine the adults were enjoying.
The set-up of The Chuck Box Camp Kitchen made cooking and clean-up for 25+ people easy peasey. And, my husband secured the weekend title “camp chef hero”.
So what is The Chuck Box Camp Kitchen?
It’s a solid plastic box that’s perfectly molded to fit your propane stove on top, and stores all your kitchen tools in the organized storage box below. It has a pull out silverware tray, pull out utility drawer and compartments that fit your dishes, pans and everything else you need for outdoor cooking. Plus, each Chuck Box is roto-molded for durability.
What does roto-molded mean?
It’s a superior manufacturing process used to make each Chuck Box Camp Kitchen.
Your Camp Kitchen needs to survive the wilderness, so it's made with a superior manufacturing process called roto-molding. Roto-molding produces sturdy walls and strong corners for lasting durability. The box is one solid piece so it's easier to clean and won't crack or separate.
Plus, it creates less waste than other plastic manufacturing processes.
What makes The Chuck Box different than other camp kitchens?
This is an all-in-one box camp kitchen. There’s no flimsy legs or shaky counters, and it’s set up the second you take it out of your trunk. It’s compact and won’t take up space at your campsite. It’s easy to pack, easy to cary and easy to store.
Because it’s made from durable plastic, it’s so easy to clean. Wipe it down with a damp cloth or spray it with the hose if it gets real dirty.
The Chuck Box Camp Kitchen has many uses:
- Emergency Preparedness
- Road Trips
- Outdoor cooking
You can get yours with our special discount code for $25. Use code: CHUCKBOX25
This is a super limited time offer so get yours today.


Do you want to make pumpkin pie? Are you a little unsure about your crust-making abilities? This is the perfect recipe for you!
I used to make this fairly frequently for fall scrapbooking get togethers. Then the big pumpkin crunch catastrophe happened.
Before it is baked, pumpkin crunch batter is very thin, almost watery. It thickens once it bakes. As I leaned over to slide it into my pre-heated oven, the cake pan slipped out of my hands. Most of the batter went into the oven. The smell was terrible as it hit the heating element on bottom of the the oven and burned. Some of the batter escaped the heat by dripping into the drawer below the oven. The drawer had a liner in it, but that didn’t stop the pumpkin crunch. It took hours to clean up the oven, the drawer, the drawer liner, and the skillets and lids that were stored in the drawer. I didn’t want to look at pumpkin crunch again!
It has been about 6 years now, and I have a new oven with covered heating elements and no drawer underneath. I brought out my old recipe and made it again. I’m so glad I did! And my family was happy too!
Now I am sharing it with you…
First mix pumpkin, evaporated milk, eggs, sugar, and cinnamon in a large bowl. Pour it into a 13×9 in pan lined with foil that has been sprayed with cooking spray (or use non-stick foil).
Sprinkle a boxed yellow cake mix (dry) over the pumpkin mixture.
Pat the mix down with a spoon. Sprinkle it with nuts if you want (I don’t always.) Then drizzle melted butter over top.
CAREFULLY slide it into a pre-heated oven and bake it for an hour. Let it stand for at least 10 minutes or put it in the refrigerator to cool. Then put a cutting board or large platter on top of the pan, flip it over, and peel off the foil.
Slice it and serve it with whipped cream of vanilla ice cream.


For the 6th consecutive year, Pacific Sotheby’s Realty agent Jim Diggins, has canvassed his Mission Hills neighborhood, calling on his neighbors, friends and clients, to help him collect food to support the San Diego Food Bank’s Holiday Food Drive. “The holidays can be an especially difficult time for many who are struggling with just putting food on the table,” says Diggins. “The San Diego Food Bank depends on the support that each one of us can give to help meet the growing needs of these families in our community.” Jim has collected an estimated total of 500lbs. of non-perishable food items for the San Diego Food Bank. “On behalf of Pacific Sotheby’s International Realty we would like to personally thank Jim for his effort to make a difference in our community. Agents like him give us a great reputation,” adds General Manager Mike Marmion.


Conagra Foods, Inc.. The Group's principal activities are to manufacture and market processed and packaged foods. It operates in four segments. The Consumer Foods segment includes branded, private label and customized food products which are sold in various retail and foodservice channels. The products include a variety of categories across frozen, refrigerated and shelf-stable temperature classes. The Food and Ingredients segment includes commercially branded foods and ingredients, which are sold principally to foodservice, food manufacturing and industrial customers. The Trading and Merchandising segment includes the sourcing, merchandising, trading, marketing and distribution of agricultural and energy commodities. The International Foods segment includes branded food products which are sold principally in retail channels in North America, Europe and Asia. The primary products include specialty potato products, milled grain ingredients, dehydrated vegetables and seasoning.


It is believed that oolong tea is less bitter than green tea, so some people prefer it. There are also those who prefer oolong tea because it is sweeter than black and green tea. The leaf used to make oolong is called Camellia sinensis, which is also used to make most other types of tea.
Catechin, an antioxidant compound in oolong tea, may help prevent Alzheimer's disease and certain cancers. Caffeine is also present in oolong tea, but not as much as it is in black or green tea. Compared to coffee, oolong contains about five milligrams less caffeine per cup.
Oolong Tea Types
Oolong tea comes in many varieties, but the most popular are Tie Guan Yin, Ceylon, and Ti Kuan Yin.
Chinese oolong tea Tie Guan Yin is a dark tea. Aromatically, it has hints of chocolate and roasted chestnuts. It has a sweet, earthy taste with an astringent aftertaste that lingers for a while.
Known as a lighter oolong tea from China, Ti Kuan Yin has a light body, a mild flavor and smells like flowers. Because it has less body than other types of oolong, some people say it tastes like green or white tea.
Sri Lankan Ceylon tea is a rich cup of tea that can be enjoyed hot or iced.
Origin of Oolong Tea
It can be broad-leafed or meticulously rolled. Some believe it originated in Taiwan's Wuyi Mountains during the Qing Dynasty.
Oolong Tea’s Health Benefits
Teas like oolong are less well-known, but they are just as healthy as their more popular counterparts.
Green tea and black tea are both made from the same plant as oolong. Oolong teas are between green and black teas in that they are fermented for about half as long as green tea and about twice as long as black tea. Therefore, oolong tea has many health benefits, but also some drawbacks that make it less desirable than other types of tea.
A rich source of antioxidants, oolong can help fight free radicals. Additionally, it reduces cholesterol and prevents aging and certain diseases like cancer. Oolong tea promotes a healthier lifestyle and promotes longevity when consumed regularly.
Is Oolong Tea Good for Your Health?
From lowering cholesterol to reducing cancer risk, oolong tea has a wide range of health benefits. Despite not being a miracle drink, oolong tea is beneficial for people who are looking for something that will help them stay healthy and energized.
Oolong tea is believed to have a positive effect on the body's metabolism, which can help with weight loss. Furthermore, it prevents chronic diseases such as diabetes and promotes clear skin and healthy teeth.
The health benefits of oolong tea are numerous. You will not become healthier by drinking one cup a day, but drinking two cups or more may have a noticeable effect on your wellbeing.


Banh Mi, a Vietnamese culinary gem, has taken the worldwide food scene using typhoons with its fusion of French and Southeast Asian flavors.
This beloved sandwich, commonly offering a baguette packed with a medley of savory and vibrant ingredients, has stimulated a satisfying fashion—the Banh Mi Charcuterie Board.
Consider a suave association of crusty baguettes, succulent meats, pickled vegetables, and zesty condiments, permitting lovers to customize their Banh Mi revel.
This innovative board concept not only celebrates the various flavors of Banh Mi but also transforms casual gatherings into a sensory exploration of this iconic Vietnamese pleasure.
Setting the Degree: Crafting the Suitable Banh Mi Charcuterie Board
Choosing a Selection of Banh Mi Components:
Dive into the wealthy tapestry of Banh Mi flavors by curating a various selection of elements. Opt for classic elements like lemongrass-infused grilled pork, savory Vietnamese sausage (Lap Xuong), crisp pickled daikon and carrots, fresh cilantro, jalapeños, and a diffusion of pâté.
This variety ensures a symphony of tastes and textures, permitting every guest to customize their Banh Mi masterpiece.
Selecting an Appropriate Serving Board or Platter:
Decorate the visual appeal of your Banh Mi Charcuterie Board by deciding on an appropriate serving board or platter. A wooden board or an elegant ceramic platter can supplement the vibrant hues of the Banh Mi substances, developing an inviting canvas for this culinary exhibit.
Release the epitome of class in pleasing with the aid of acquiring your Charcuterie forums from us. Our curated selection boasts a variety of notable substances, from timeless wood to highly-priced marble, ensuring an ideal match for your aesthetic choices.
These boards are more than just serving platforms; they may be a testimony to your dedication to culinary excellence. Raise your hosting recreation, turning normal gatherings into super-reviews.
With our Charcuterie boards, you do not just invest in purposeful elegance but also open the door to infinite opportunities for growing visually beautiful and palate-attractive presentations.
Significance of Fresh and First-class Ingredients:
Raise the Banh Mi experience by prioritizing fresh and tremendous substances. Vibrant herbs, locally sourced meats, and authentic condiments contribute to the authenticity and basic leisure of the board. Freshness no longer best complements flavors however additionally reflects a dedication to crafting a memorable and scrumptious Banh Mi Charcuterie Board.
Banh Mi Components
Conventional Banh Mi elements:
Pick a crusty and airy baguette, offering the perfect vessel for Banh Mi’s delectable fillings.
- Grilled Pork: Infused with lemongrass and spices, supplying a savory and aromatic profile.
- Chicken: Marinated and grilled for a soft and flavorful alternative.
- Tofu: perfect for a vegetarian or vegan twist, absorbing the formidable Banh Mi flavors.
- Carrots: Julienned and pickled to feature a candy and tangy crunch.
- Daikon: Pickled alongside carrots, imparting a crisp and refreshing comparison.
- Cucumbers: Thinly sliced for a fab and crisp detail.
- Cilantro: A fragrant herb that adds brightness and intensity to each chew.
- Mint: Introduces a refreshing note, improving the overall taste profile.
- Mayonnaise: Creamy and indulgent, presenting a smooth texture.
- Sriracha: adds a spicy kick, best for those looking for an additional layer of heat.
- Hoisin Sauce: sweet and savory, contributing to the complex flavor concord.
Every detail plays an important position in developing the critical Banh Mi experience. Gather these components thoughtfully on your chosen serving board, allowing guests to delight in the diverse textures and flavors of this iconic Vietnamese satisfaction.
Charcuterie Board Assembly
Arranging Banh Mi components Creatively:
- Baguette Base: Start by artfully placing the crusty baguette slices as the inspiration for your Banh Mi Charcuterie Board.
- Protein harmony: arrange grilled red meat, chook, and tofu sections in an appealing sample, making sure of a visually enticing display.
- Colorful Pickled Palette: Distribute pickled carrots, daikon, and cucumbers strategically to add bursts of shade and texture.
- Natural Beauty: Scatter fresh cilantro and mint leaves across the board, improving each aesthetic and taste.
- Condiment Corners: integrate bowls or jars for mayonnaise, Sriracha, and hoisin sauce, growing wonderful stations for customizable condiments.
Balancing Flavors and Textures:
- Savory meets candy: Put the savory proteins alongside the candy pickled veggies, putting a balance that defines Banh Mi’s different taste profile.
- Crunch and Creaminess: ensure a harmonious combination by juxtaposing the crunch of clean veggies with the creaminess of condiments and proteins.
- Natural Accessory: Sprinkle cilantro and mint generously to impart a burst of freshness that complements the savory elements.
Incorporating Cheese and Pâté:
- Cheese Range: Introduce a modern twist by way of including a ramification of cheeses, consisting of creamy Brie or a slight Havarti, supplying a pleasing contrast to the ambitious Banh Mi flavors.
- Pâté Elegance: Raise the board’s sophistication with a ramification of pâté, allowing visitors to experiment with wealthy and lavish combos.
Bring together your Banh Mi Charcuterie Board with artistry, ensuring a harmonious arrangement that captivates each of the eyes and the palate. Balancing flavors, and textures, and introducing complementary elements enriches the culinary journey and elevates the Banh Mi enjoy.
Garnishes and Accoutrements
- Flowers: Beautify visible attraction with the aid of delicately setting fit for human consumption flowers like nasturtiums or pansies for a hint of elegance.
- Microgreens: Sprinkle vibrant microgreens over the board, no longer simplest as a garnish but additionally to bring freshness.
Including Dipping Sauces for Flavor:
- Spicy Aioli: Create a highly spiced aioli by mixing mayonnaise with Sriracha for a creamy, tangy kick.
- SoyGinger Dip: Craft a savory soy ginger dipping sauce, supplying an excellent accompaniment for Banh Mi proteins.
- Hoisin Peanut Sauce: raise the experience with a hoisin peanut sauce, combining sweetness and nuttiness.
Guidelines for Presentation and Aesthetic Enchantment:
- Sauces in Small Bowls: Present dipping sauces in small, appealing bowls, strategically placed for smooth entry.
- Colorful Array: Use garnishes and accouterments to introduce pops of color, growing a visually dynamic and inviting unfold.
- Symmetrical Arrangement: Keep in mind a symmetrical layout, ensuring a balanced and aesthetically appealing presentation.
- Utensils: contain ornamental utensils like mini tongs or spreaders for a further touch of refinement.
- Clean Areas for Visual Stability: Depart strategically placed empty spaces to keep away from overcrowding, permitting each element to shine.
By way of incorporating those garnishes and accouterments, you no longer simply raise the visual enchantment but additionally decorate the overall taste experience of your Banh Mi Charcuterie Board. Considerate presentation and complementary dipping sauces make contributions to a culinary adventure this is as pleasant to the eyes as it’s miles to the palate.
Vietnamese Iced Espresso:
Embody the Vietnamese culinary tradition with the aid of serving wealthy and candy Vietnamese iced espresso, balancing the savory Banh Mi elements with a lovely sweetness.
Herbal Tea Infusions:
Raise the enjoyment with natural tea infusions. Consider lemongrass or jasmine tea, presenting an aromatic and soothing supplement to the colorful flavors.
Ensure that the selected beverages enhance the Banh Mi enjoyment, growing a harmonious pairing that elevates the overall enjoyment of the charcuterie board. Whether it is a traditional desire or a modern infusion, the proper drink choice contributes to a properly-rounded culinary journey.
Banh Mi Charcuterie Board: A Flavorful Introduction
- Crusty baguette
- Lemongrass-infused grilled red meat slices
- Marinated chook or tofu
- Pickled carrots and daikon
- Fresh cilantro and mint leaves
- Mayonnaise, Sriracha, hoisin sauce
- Nonobligatory: Brie or Havarti cheese, pâté
- Prepare the components:
- Slice the baguette into chew-sized portions.
- Grill the lemongrass-infused pork until golden and flavorful.
- Marinate bird or tofu with preferred spices and grill till cooked.
- Julienne carrots and daikon, then pickle in a combination of vinegar, sugar, and salt.
- Wash and dry fresh cilantro and mint leaves.
Set the Board Creatively:
- Set up baguette slices because of the base.
- Position grilled proteins, ensuring an appealing display.
- Distribute pickled carrots and daikon for a colorful evaluation.
- Scatter fresh cilantro and mint leaves for natural freshness.
- Place small bowls or jars for mayonnaise, Sriracha, and hoisin sauce.
Comprise More Factors:
- Upload slices of Brie or Havarti cheese for a creamy touch.
- Combine a spread of pâté for improved enjoyment.
Garnish and Serve:
- Sprinkle fit for human consumption flowers or microgreens for extra flair.
- Place dipping sauces in small bowls for stronger flavor.
- Make certain a visually appealing association for an Instagram-worthy presentation.
Pair with Appropriate Liquids:
- Pick Vietnamese iced coffee for a nicely matched experience.
Experience the Culinary journey:
- Inspire visitors to customize their Banh Mi creations and get pleasure from the various flavors.
Craft your Banh Mi Charcuterie Board with these simple steps, reworking a conventional Vietnamese sandwich into a clever and delectable spread for any occasion.
Am I able to make a vegetarian Banh Mi Charcuterie Board?
Encompass marinated tofu, a diffusion of sparkling greens, and vegan condiments for a scrumptious vegetarian choice.
How do I balance flavors on the Banh Mi board?
Balance savory proteins with sweet pickled greens, and add fresh herbs like cilantro and mint for a harmonious taste profile.
What drinks pair properly with a Banh Mi Charcuterie Board?
Vietnamese iced espresso or herbal tea are remarkable selections to complement the numerous flavors.
Can I make a gluten-free version of the Banh Mi board?
You can offer gluten-free bread or wraps to deal with guests with gluten sensitivities, ensuring all and sundry can revel in the ceremonial dinner.
Crafting a memorable Banh Mi Charcuterie Board is a celebration of numerous flavors and culinary artistry. From traditional elements to innovative adaptations, the possibilities are infinite. Inspire experimentation, allowing each guest to personalize their Banh Mi experience.
Whether or not it’s the balance of flavors, suave presentation, or considerate nutritional concerns, let your culinary creativity shine. Create a Banh Mi masterpiece that not just tantalizes taste buds but additionally will become a unique expression of your culinary ardor.
Cheers to savoring the thrill of a nicely crafted Banh Mi Charcuterie Board!


After I read a little post about a sugar-free cereal that actually tastes good on schoolrunbeauty.com, I had a tiny splurge on granola! This is not the kind of post I normally do, it’s normally all about beauty and babies (!) but I thought I would share my love of granola and my new discovery of a great brand!
So I’ve been in love with oats forever! I’m not a healthy girl at heart, I hate vegetables, salad is one of my worst nightmares! The only vaguely healthy thing I really enjoy other than fruit, is oats and especially granola! I’ll happily munch on granola for my supper as well as my breakfast. My only reservation with some brands of granola is the inclusion of nuts! I love the taste of nuts, but not the texture! (Finikerty eater much?!). Anyhow after reading School Run Beauty’s review, and checking with her that this brand doesn’t contain huge chunks of nuts, I ordered myself some boxes of lovely fruity granola from www.cereallovers.co.uk
Other than not containing nasty nuts (!) what’s so special about this granola? Well they are made from pure fruit juices, oats (big tick!), malt, real fruit pieces and rapeseed oil. They are particularly good for children, vegans and veggies as well as diabetics. Basically they contain absolutely no nastiness, are super high in fibre and are fantastic for heart health. Not only do I generally love granola as a staple breakfast and snack, but I’m also thinking that post pregnancy it will be great for helping me to be a little healthier and lose some of this baby weight.
I ordered my granolas in Apple, Banana and Chocolate (beyond amazing!), Blackcurrant and Apple and Orange. Big boxes cost £3.95 each. They also do a range of ‘Crunch Granolas’ which have lots of yummy seeds in them. My mum is diabetic so I’ve given her my orange box which she loves!
The Banana Chocolate is the absolute best of the bunch! It’s really chocolatey without being bad for you! Banana and chocolate was always going to be a winning combination for me, but this stuff is seriously delicious! I like to eat my granola with a spoonful of Greek yoghurt, but they are pretty good with milk or just on their own as a snack.
The other great thing about this brand is you can buy all the granolas in little sample size boxes. I’m very lucky that they sent me some little samples with my order and I will be taking these in my hospital bag for when I finally (!) go into labour to give me an extra boost of energy, or help with recovery! What a great product, and you’re welcome for the great idea!!


The Harvard Heart Letter has focused its entire November issue on nutrition, and offers advice aimed at unscrambling the mixed messages about what constitutes healthy eating.
Among its perspectives, the issue highlights:
- Fruits and vegetables: Along with exercise, fruits and vegetables are the closest thing to “a magic bullet” against heart disease. To get the most phytonutrients, choose foods in all colors. The Letter notes that a growing variety of frozen fruits and vegetables makes it easier to partake in the power of produce.
- Choose healthful sources of fat, carbohydrate, and protein: Many people are confused by widely promoted diet claims and contradictory research. The Letter’s bottom line: choose unsaturated fats and carbs with a low glycemic index.
- Four diets that have been tested in clinical trials: These are the dietary approaches to stop hyphenation (DASH) diet, a higher-protein diet called the OmniHeart diet, the cholesterol-lowering portfolio diet created by University of Toronto researchers and a Mediterranean-type diet. These four diets are much better for the heart than the average American diet, and each has its own subtle effects on various heart disease risk factors.


For over 15 years the well known Tal Kaptan Qawra, situated just across the road from the Seashells Resort at Suncrest, has been renowned for the high level of service and delicious food. Tal-Kaptan Qawra and Valletta Waterfront are the most popular casual Malta Restaurants with an established clientele. At Tal-Kaptan we offer a large variety of pizzas, pasta, home made desserts and other appetizing dishes, with spacious open-air terraces overlooking the sea. Tal-Kaptan also serves a wide selection of hot and cold snacks and a limited buffet. Children will also enjoy their visit at Tal-Kaptan with our Kid’s Menu that includes a choice of a pizza, pasta dish or nuggets. At Tal-Kaptan we also cater for hens and bachelors parties.
Due to the Restaurant's popularity over the years Tal-Kaptan has expanded its horizons and has opended another outlet at the Valletta Waterfront.
Click here for more details
Tal-Kaptan is not operated by the Seashells Resort at Suncrest but by Quayside Catering Limited.
Daily for lunch 12pm – 3.00pm and dinner 7pm till late (Tal-Kaptna Valletta Waterfront);
Daily for dinner 6pm till late and Sunday lunches 12pm onwards (Tal-Kaptan Qawra)


Benefits of Green Tea
Green tea originated in China, but its production and manufacture has spread to other countries in East Asia. Green tea is touted to be one of the healthiest beverages on the planet. It is loaded with antioxidants that have many health benefits. it is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas.
✓ Green Tea is strong astringent, antioxidant and anti-ageing.
✓ Its antioxidant properties help remove lines and wrinkles while improving skin elasticity. Its antimicrobial content helps to treat acne, while as an astringent it tightens the skin.
Reduce sebum, so it is helpful for oily skin.
✓ It penetrates quickly and deeply into the inner layers of the skin, providing hydration without feeling oily.


It can seem really difficult to diet if you have a busy lifestyle because coming up with nutritious meal ideas and cooking them can be time consuming. It’s not like you can order a quick calorie laden takeaway because this can affect the diet in a bad way. Let’s take a look at some ways you can make dieting easier, in addition to some healthy food ideas, no matter how busy you are.
General Tips and Tricks
- Planning is everything when it comes to dieting and pretty much everything else in life. As the saying goes – “fail to prepare and prepare to fail”. Making a meal plan and shopping list will ensure that you know exactly what to eat and when to eat it. This means you are less likely to give in and eat processed/quick food, mainly because you won’t have it in the house! Meal plan every week and do a big shop where you buy everything that you need. You might need to do a “top up shop” during the week for fresh fruits and vegetables but that’s pretty much it.
- Finding a few staple healthy meals that you like, cooking them in bulk and freezing them is a really good idea. It means that you will always have food on hand if you have a particular busy day and you just need to heat it up. So many people waste food because they don’t realize that many meals can be frozen and eat at a later date, so this is definitely worth doing if you are trying to lead a healthier lifestyle.
- Meals do not need to be complicated and filled with fancy ingredients to be nutritious. In fact, usually the fewer ingredients the better because this means there are less additives. For lunch and dinner, you should always try and get some kind of vegetable into your dish but vegetables require very little preparation anyway. Cutting up your portion of veg beforehand and storing them in airtight containers mean that you know exactly how much you need for every meal. You can do this kind of portion control with other food too including nuts, seeds, yogurt and the occasional treat (like dark chocolate or frozen sorbet). If calorie counting appeals to you then go for it but if you are busy, you probably won’t have time for this. It’s really a question of using your common sense when preparing foods and not overeating.
- Wake up a little earlier and prepare whatever you are going to eat for the day. This will drastically cut down the cooking/preparation time of the meals and snacks in question, which will make healthy eating more appealing to you.
- Water is so important when you are dieting, it has so many benefits including suppressing the appetite and flushing out bad toxins from your body. Make sure that you take a bottle of water with you wherever you go, drink from it and refill it regularly to ensure that you are getting several liters every day.
You can now find some quick breakfast, lunch, dinner and snack ideas for when you are dieting but have a busy lifestyle, so need to make it quick. These are just examples, you might not like any of them or want to own your own dishes. You can also look online for inspiration because there are lots of healthy but delicious recipes on the web.
- Breakfast ideas – Whole wheat toast with a boiled egg, Greek yogurt or a fruit smoothie.
- Lunch ideas – Grilled salmon and vegetables, chicken stir fry or a vegetable curry with brown rice.
- Snacks – Fruit, nuts, seeds, dark chocolate, granola and boiled eggs.
- Dinner ideas – Chicken salad, soup (which you can cook and freeze in bulk) or ham and egg pitta bread.
Now that you know that it is possible to diet and come up with a proper plan no matter how busy you are, you really have no excuses. Coming up with a meal-plan is definitely a good starting point and healthy foods really don’t take as long to prepare/cook as what you would think. If you really want to lose weight and become a healthier person, you will put in the effort and after a while, this will become like second nature to you.


As a Western physician, I’ve watched an endless stream of fad diets and weight loss schemes come and go over the past 30 years. The questions I am asked the most are: “What are the keys to natural weight loss?” and “What type of diet do you recommend?”
My answer is not a diet at all. It is Ayurvedic Lifestyle Management, ALM. ALM guides us gently toward successful weight management by giving us knowledge — the knowledge of what foods to eat and when, the knowledge of life and longevity, the knowledge of self-healing.
For optimal weight management, you need knowledge of the right foods to eat, the right lifestyle to follow and the right herbal supplements to use. It’s also critical to know your body-mind type, or dosha. Each of the three doshas, Vata, Pitta and Kapha, comes with a different food plan.
In this blog, you will find Ayurveda’s bottom line in 3 easy steps — 3 keys to a lifestyle of realistic weight management and optimal health.
Many patients have told me that they have “tried everything” in the weight loss department from Atkins to the Beverly Hills Diet to the South Beach Diet. Yet weight management remains an elusive goal. Some of the more humorous fads that have come and gone include the the the Grapefruit Diet, the Chocolate Cake Diet, the Blood Type Diet, the Baby Food Diet and the Morning Banana Diet.
Diets don’t work. Period.
Fad diets make the same promises — easy, effortless weight loss. Unfortunately, the weight usually comes back, often worse than before. Dietary fads are backed up more by celebrity endorsements than solid science.
The National Institute of Health tells us that 99 percent of all people who go on a diet gain all the weight back in three to five years. In addition, many diets leave us craving — often craving what the previous diet told us we shouldn’t eat if we want to lose weight.
For many who have tried unsuccessfully to manage their weight, a change in lifestyle is required. That’s where Ayurveda comes in, with its secrets for natural weight loss.
Ayurvedic Secret # 1 What To Eat
An Ayurvedic lifestyle begins with treating food as medicine. Choose wisely. Stop all junk foods immediately. Stop all fast foods and processed foods. Eating junk food is like putting sand into your gas tank.
Instead, start a new habit of eating, the Ayurvedic way. Have a light breakfast of fruits and/or cereal (like oatmeal) and hot lemon water. Then, drink hot water throughout the day, which helps to lower weight. As an energizer two to three times daily, you can drink lukewarm water with one spoon of aged honey and a few drops of lemon juice for taste. This will give you lots of energy, so that you may not even feel like eating much. Then eat when you really feel hunger.
A yummy Ayurvedic lunch or dinner is vegetarian, loaded with fresh organic fresh fruits and vegetables, with beans and soy products for protein. For example, try a nourishing vegetable soup as an appetizer, followed by an entree of veggies, tofu and rice. Other classic Ayurvedic dishes from India include rice and dahl and kitchari. Spices like turmeric and ginger are used liberally for their healing properties.
Vegetarian doesn’t have to be boring.
Ayurvedic Secret # 2: The Six Tastes
Another thing unique about Ayurvedic cuisine is its use of all six tastes in at mealtime: sweet, sour, salty, spicy, bitter and astringent. A meal that contains all six is another Ayurvedic secret for reducing cravings in between meals. Those cravings are often the downfall of the well-intended dieter.
Too many sweet and salty tastes, as seen in the standard American diet (hamburger, fries and coke) cause rapid weight gain. To lose weight, emphasize pungent (spicy) foods, bitter (leafy greens) and astringent (pomegranate) in your diet — especially for Kaphas. These tastes help reduce heaviness in the body. They offer healthy counterpoints to the weight gaining nature of the sweet and salty tastes.
When to Eat
Eat three meals a day, without snacks, to encourage more fat burning. Have lunch, your largest meal, between 11:00 am and 2:00 pm. Have dinner, your smallest meal, between 5:30 pm and 8:00 pm, when your digestion is weakest.
End Part 1
Join me next week for Part 2 of “Ayurveda and Natural Weight Loss.”
In this blog we have introduced Ayurvedic Lifestyle Management as an effective way to lose weight and keep it off. We covered what to eat and when, and highlighted the importance of eating according to one’s dosha and of incorporating the six tastes to reduce cravings.
The ultimate goal of Ayurveda is a healthy physical body, a calm (sattvic) mind and a heart connection with Spirit.
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Dear Saint Nectarios Parish Members,
You are all invited! Our Greek School is hosting a Greek Independence Day Celebration & Luncheon this Sunday, March 22nd, after Liturgy.
The teachers, children, parents and friends of our Greek School have been preparing for some time. We hope you will join us to see our children’s Greek performances and share in the luncheon meal.
On the menu is calamari and shrimp in a tomato wine sauce with spinach and rice. Homemade baklava and samali with coffee is for dessert. The cost per meal is $15.00 and all proceeds will benefit the Greek School. The tickets are available for pre-sale this Friday during Greek School hours, 4PM – 6PM.
You may contact the Greek School PTA with any questions at firstname.lastname@example.org or by calling the church office.
Like this Greek event? Please share below:


After a cryolipolysis treatment with CoolSculpting and in the days that follow (during the apoptosis phase), eating in a healthy and balanced way is as important as doing regular physical activity to optimize the results.
After the cryolipolysis session, the lipids are released, and the lymphatic system is responsible for eliminating them. Fats and sugars are therefore not recommended during this period. The best way to improve the results of Coolsculpting is to maintain a healthy lifestyle and exercise regularly.
You have to eat more whole foods, which means you should avoid frozen meals and processed foods. Forget about midnight snacks and sugary treats. Instead, opt for fresh vegetables, fruits, whole grains, and protein.
Lymphatic drainers may also be prescribed to you to promote the elimination of destroyed fat.


There are perhaps times when baking can get complicated. Too many ingredients in a dish, where several less would give you something similar. Perhaps just for the sake of adding them or to be different. And half the time getting hold of some of the ingredients can be a bind. Don’t get me wrong complicated can be good, tasty and fabulous. But you can’t go wrong with a simple pie, simple pastry and a simple filling, baked simply and served with a dollop of custard. But even that could get complicated, if it wasn’t for ‘Birds’ 😀😀 This is only a 7″ plate pie, using a simple 7″ foil plate tin tray. Simple. Did I say it was simple? 😂
I’ve said before I do try to make these recipes easy enough for everyone to make, using foods that are ready-made. There are times when I need a challenge and I probably make it up as I go along. 😀
But for now a simple pie, using up some cooked apples I’ve had in the freezer for British Pie Week and my Twitter pals for the #TwitterBakeAlong. Pie should be for everyone. Here is my gluten free Apple and Raspberry Pie.
If you don’t have some spare cooked Apple in the freezer….
Peel, core and chop 2 cooking apples and put in a saucepan with 2 tablespoons of granulated sugar and a 1/4 teaspoon of cinnamon. Heat for about 7-8 minutes until the apples are soft. Put to one side to cool completely. Before putting it in the pie.
For the pastry;
– 200g gluten free plain flour (I used Dove Farm)
– 100g cold diced butter
1/3 teaspoon xanthum gum
1 egg yolk
1 tablespoon of icing sugar
cold water to bind
couple of tablespoons of milk to finish and 2 tablespoons of caster sugar.
Raspberry jam (optional)
50g sultanas (optional)
Using a food processor blend the flour and the butter until fine breadcrumbs. Add in the egg yolk and sugar, mix, then add 5 – 8 tablespoons of cold water to bind. You can do this in the processor, but dependant on your machine, you may need to turn it out onto the surface and bring it together by hand into a soft firm dough. Wrap in cling film and pop in the fridge for about 20 minutes.
Preheat the oven to Gas 4 and 180c, and put a tray in the oven, so that you don’t get a soggy bottom!
Cut the dough into 2 pieces, 1 a little larger than the other. With the larger piece, roll out to the size of the pie dish and roughly the height of a pound coin. Cover the base of the dish.
If you are feeling fancy spread the base of the dish with the jam and then cover with the cooled, cooked apple. Sprinkle on the sultanas if desired. Trim the pastry edges so it’s flush with the tin/tray and then brush the edges of the pastry, with milk.
Roll out the 2nd piece of dough to the same thickness and cover the pie. Press the edges together to seal the pie and trim again the edges of the pie lid. Crimp a little design to the rim of the pastry, cut 2 holes into the middle of the lid, brush with milk, sprinkle with the sugar.
Place onto the hot tray in the oven and bake until bronzed for about 20 – 25 minutes. Remove from the oven, and serve immediately with custard (or your choice of accompaniment). Or leave to cool and heat in the oven later. It should be good for a day. I’ve served the pie on a plate designed by my daughter at Emma Bridgewater.
Ad – ever needed more room in the oven for baking? A slow cooker could be the answer. You could put a meat joint or stew in the slow cooker, leaving plenty of room in the oven for baking.


Hello Citizens of Holmes Town!
My name is Tasha and I am the Chef in charge of creating magnificent desserts for you all to enjoy! Today I was up bright an early hopping around the kitchen preparing this delicious applesauce cake! The streets of Holmes Town are coated in the sweet aroma from my Bakery! We only have a limited amount of slices of Applesauce Cake so I am sharing my recipe with all of you!
Hopefully you will make our Applesauce Cake and share it with your family and friends!
Before I began this morning, I went to our local farmers market to fill my basket with the ingredients needed for the cake! I was just about to fly off to the bakery when I spotted Ethan with a fresh batch of Holmes Mouthwatering Applesauce jars! I thought the Apple Pie Cinnamon would be the perfect applesauce for our Applesauce Cake!
My basket was filled with so many delicious ingredients
1 ½ c of Holmes Mouthering Apple Pie Applesauce
¾ c of butter
¾ c of honey
3 eggs beaten lightly
¾ c of chopped nuts
1 ½ c of Raisins or Chocolate Chips
3 c of sifted flour
1 ½ tsp of baking soda
¾ tsp of nutmeg
1 ½ tsp of cinnamon
I grabbed both raisins and chocolate chips! Sometimes you have to wing it! Once I got back to the bakery, I preheated the oven to 325 and started mixing the ingredients together
Mix the butter & honey together
Add eggs (lightly beaten), nuts, and raisins or chocolate chips
Sift all of the dry ingredients together.
Alternating between the the creamed (wet ingredients) mixture & applesauce, you’ll want to add both to the dry ingredients!
Place in a bundt pan and bake for 25 minutes
After baking, let your cake sit outside to cool for about 10 minutes. This is the hardest part because your applesauce cake will smell so delicious you may not be able to control yourself. Rest assured and have faith, your hardwork will pay off shortly if you wait it out.
If you happen to make this recipe at home please share your results with me on social media by tagging @holmesapplesauce or using the hashtag #tashathecardinalrecipes
Thank you for taking the time to read my recipe in the Treehouse times!
Tweet to you later!


Can’t recommend this place enough and special shout out to Cha’lee who was the waitress and couldn’t do enough to make this a great night. Well Done Cha’lee. 100% coming back and will ask for Cha’lee to look after us again.
Ate dinner at lone star tonight I would like to take the time to give a shout out to Mel who served us. She went above and beyond for our table of 12. Thank you so much Mel we will be back!!
Considering it was a busy Saturday dinner service, we received our drinks, entrees and mains quickly and cooked to perfection. Have always experienced great service here and highly recommend for a nice dinner or lunch out


Quality and hygiene management
Agriculture Corporation Cheonnyeon Red Ginseng Co., Ltd manages products of quality assurance that consumers can safely consume, by inspecting every requirement about quality of all items, ranging from raw materials to products, administering, and conforming to quality control, in a systemic way.
Hazard Analysis and Critical Control Points (HACCP) Designated Businesses
HACCP (Hazard Analysis Critical Control Point) is an English abbreviation for Food Hazard Analysis Critical Control Point, a preventive food safety management system to prevent food hazards.
ISO9001 designated business
ISO (International Organization for Standardization) is a quality management standard established by the International Organization for Standardization. It is a quality assurance system covering product design, development, manufacturing, and service.
ISO14001 designated business
ISO (INTERNATIONAL ORGANIZATION FOR STANDARDIZATION) is an environmental management system established by international standards organizations. To unify environmental management methods and systems ranging from organization/structure, responsibility, procedures, processes and management resources for environmental management as standards It is an international standard established for
ISO22000 designated business
ISO (International Organization for Standardization) This is an international standard that can be applied by all stakeholders in the food supply chain. Mutual communication, system management, prerequisite programs (PRP’s) and HACCP principles are stipulated as key elements to ensure food safety throughout the food supply chain.
ISO45001 designated business
International Organization for Standardization (ISO) An international standard for occupational health and safety management management systems that provides practical solutions for worker safety. It establishes a global foundation of worker safety standards and inspections that can be used by contractors and subcontractors in every supply chain, every industry and every country that supplies those supply chains worldwide.


Did you know that cucumber is a part of the gourd family? Cucumbers are packed with bioavailable nutrients (especially minerals.) It is traditionally known as a “cool” food which can be helpful to maintain water balance on hot days.
It is another favorite summer snack around here.
What are cucumbers good for?
Cardiovascular Health (aka Heart Health)
Cucumbers contain a variety of phytoestrogens (plant hormones) that can be helpful in reducing the risk of cardiovascular disease.
Cucumbers can be so helpful in supporting the kidney and the heart, thanks to their ability to help balance water in the body.
Cucumbers contain an enzyme called erepsin that is helpful in breaking down protein. Cucumber seeds are also known to be antiparasitic and help cleanse the intestines.
Cucumbers are rich in caffeic which helps prevent water retention. It also contains nutrients that can be helpful in treating kidney (or bladder) stones.
How to get the most from your cucumbers?
♦ Eat the seeds. Cucumber seeds are antiparasitic and their diuretic properties make them worth eating,
♦ Eat the skin A lot of nutrients like silicon, chlorophyll, and bitters are concentrated in the skin.
Disclaimer: This article is not intended to provide medical advice, diagnosis, or treatment.


Internets! On this episode of the Premium Pete Show, Pete sits down with owner of the Legendary Katz Deli, Jake Dell.
Jake discusses the legacy of Katz Deli and how he was able to evolve the business to remain relevant in today’s climate. He talks about countless celebs that have dined at Katz Deli from Robert De Niro to Kramer from Seinfeld and how the infamous scene in When Harry Met Sally came to be.
Jake explains the difficulties of maintaining a restaurant in New York City, selling 20,000 lbs of pastrami per week, why NYC water makes everything taste better and so much more.
Grab yourself a corned beef sandwich and Press Play!


Gobble This: Little Known Turkey Facts
The first Thanksgiving may be significant for bringing together the Pilgrims and Native American Indians. But the feast we celebrate today wasn’t recognized as a holiday until Honest Abe took office.
President Abraham Lincoln established Thanksgiving as a national holiday on October 3, 1863, hoping to bring two warring factions to the table. Lincoln hoped all Americans, from both the North and South, would use the holiday to “heal the wounds of the nation”, caught up in the Civil War.
For most people today, Thanksgiving marks the start of the holiday season of eating and socializing with family and friends.
The turkey takes center stage at most Thanksgiving dinners, and most recipes are passed down through generations. After all, who can resist their mother’s traditional bird, bursting with grandma’s chestnut stuffing – surrounded by bogs of cranberries, veggies and the rest?
The Pilgrims didn’t fill their plates with stuffing on the first Thanksgiving, opting to use vegetables, fruit and dry herbs to fill the bird because they never thought to use bread. Bread stuffing was introduced to the first Pilgrims years later; by more “sophisticated” settlers who shared family recipes.
Retail experts estimate that more than seven million turkeys are sold in New York City in the weeks and days leading to Thanksgiving. The average family, with three children and two adults, typically carves up a turkey weighing between 20 and 22 pounds.
Americans nationwide will consume approximately 500 million 20-24 pound turkeys this Thanksgiving, bursting with 535 million pounds of stuffing.
Professional chefs recommend that cooks use sliced bread, rather than whole loaves, to stuff their birds. Chefs also recommend that you use only fresh bread, not day-old bread that can change the taste of the stuffing.
By the way, stuffing is only stuffing when it’s cooked outside the bird, and it’s known as dressing when it cooks inside the turkey.
Did you know that the typical meal gobbled down on Thanksgiving could tally more than 3,000 calories?


The Nutrition component allows us to track your child’s growth and to ensure that the meals your children receive are in compliance with the USDA guidelines. Tracking children’s growth is important as we can see if there are any concerns such as overweight, underweight or borderline obesity. We can also check to make sure your child is in the percentile of growth that they need to be in for his or her age or if they are considered above or below their growth percentile. For meals children get a diverse menu of meals. They eat various fruits and vegetables as well as breads and meats. Children receive traditional meals to their culture as well as meals they may have never eaten before in their homes. However, it helps us expand their acquired tastes as well as their eating habits.


Hearts of palm are one of the most beloved Brazilian ingredients. As a tropical country, we have a few different palm trees that provide tender and delicious hearts. The indigenous people that lived in Brazil before the Portuguese arrival at the beginning of the 16th century used to eat these hearts of palm, mostly from “juçara tree”. They introduced it to the Portuguese, and it was love at first sight.
For about five centuries, people used to simply cut down the palm trees in exchange for their hearts in the middle of the stem, a process that killed the root. After some time, people realized the importance of the preservation of the palm trees and now the legalized production is well structured, with certified proprieties that are allowed only to explore the species that sprout again after having their stems partially cut.
The quality of the most popular and commercial hearts of palms, usually “pupunha” and “açaí” (from the same palm tree that gives us the dark fruit that produces the energetic pulp that conquered the world), is amazing. It is tender, delicate and very versatile.
The pupunha heart may be used fresh, just quickly boiled and seasoned, or grilled, but the preserved ones, just in water and salt, are the most popular and we can find them almost anywhere. We usually find them to buy in sticks, sliced or chopped, but the sticks are the most tender.
The preserved ones are used in salads, stews, stir-fries, soups and fillings of “pastel” (a delicious fried turnover), pies and much more.
I ended up choosing a recipe with a heart of palm filling for delicious little pies, named “empadas”. These empadas may be eaten as a snack, and may be found at any cafés, bars and “padarias”, our corner stores that sell bread, snacks and other quick meals. People love to eat them with chilled beer, as they make a pretty relaxed and homey get-together meal.
If you prefer, or don’t have the little pans, you may use one large springform (about 26 cm) and bake a double crusted pie.
Yields: 6 portions
Total time: 2 hours
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 200 g cold butter, diced
- 1 egg
- flour to dust
- 1 egg yolk to brush
heart of palm filling
- 25 g butter
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 300 g hearts of palm (about 1 jar), thinly sliced
- 2 tbsp ketchup or tomato sauce
- ½ vegetable bouillon cube
- 2 tbsp cornstarch
- 1 ½ cup milk
- 2 tbsp parsley leaves, finely chopped
- olive oil
- salt and black pepper
Crust – Combine flour, salt and butter in a large bowl, rub with your finger tips until the mixture resembles breadcrumbs, and then add egg and work until the dough is smooth and no longer sticky (as needed, add cold water, little by little). Divide dough into 2 parts (1/3 for the top and 2/3 for the bottom), seal with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
Filling, – Heat butter and a drizzle of olive oil in a medium saucepan, add onion and, when it begins to brown, add garlic, and fry until fragrant. Mix in sliced hearts of palm, ketchup or tomato sauce, vegetable bouillon cube, cornstarch – previously dissolved in milk – and, stirring constantly, cook until thickened. Adjust salt and pepper and, if necessary, correct acidity by adding a pinch of sugar; fold in chopped parsley and let cool.
Assembling – Set aside 12 medium little pans (about 6 cm). Dust a working surface with flour and, using a rolling pin, roll out the dough until thin. Cut 12 circles a little bigger of the top of the pans and set them aside. Line the bottom and sides of pan with the other part of the dough. Spoon the prepared fillings into each cavity, cover with the tops and press borders to seal. If you want, decorate the top with the dough trimming. Brush the top crusts with egg yolk, and refrigerate for about 15 minutes, while you preheat the oven to 180ºC (moderate).
Bake the little pies for about 25 minutes, until crust is deep golden brown.
Remove from heat, wait 10 minutes, unmold on serving platter and serve (or refrigerate and heat thoroughly in the oven right before serving).
Heloisa Bacellar is not only a constant celebrity in the Brazilian gastronomy scene.
Meanwhile she passes on her recipes and her passion for good food all over the world.
At first, she graduated with a law degree from the Pontificia Universidade catolica in Sao Paolo. But instead of working as a lawyer, she went to Paris where she earned the Grand Diplôme de Cuisine at the legendary Cordon blue Academy. So, it’s highly official: Heloisa Bacellar is one of the best chefs you can find.


|Montreal, August 15, 2004 / No 145|
by Harry Valentine
Recent announcements emanating from Ottawa have suggested major changes in government involvement in Canadian agriculture. These announcements may also be trial balloons intended to gauge domestic reaction to proposed major revisions to Canada's supply management of the dairy, poultry and wheat sectors. Canada intends to present these revisions to the World Trade Organization in response to the high level of direct and indirect subsidies provided by European and American governments to their farmers. The adverse effects of recent changing weather patterns have impacted agricultural areas in Western Canada as well as the Western and South-Western USA. These changes have the potential not only to severely restrict future agricultural output in these regions over the long term; they can also restrict the American government's ability to provide an abundant supply of low-cost water to the politically-favoured farmers.
The water-intensive farming practices that prevail in the usually drought-stricken
regions of the South-Western USA are the result of a massive government-funded
water diversion schemes instituted during the early/mid 20th century. Studies
into the long-term (400-year) weather patterns in these regions have revealed
that during the 20th century, rainfall exceeded the levels of the long-term
weather pattern. Recent consecutive summer droughts throughout the western
regions of both Canada and the USA indicate a possible return to more traditional
long-term weather patterns of less summer rainfall. This may be despite
the cooler, wetter summer weather experienced in parts of Canada during
2004. If North-Western Canada receives less rainfall in the future, Americans
looking to Canada for alternate sources of water to sustain water-intensive
agricultural production may have to abandon plans to divert Canadian water
via the proposed Garrison Diversion.
A future long-term decrease in summer-time precipitation would require that major change occur in farming practices in the affected regions of both Canada and the US. A cessation of government involvement in agriculture, including the indirect subsidies as well as the economic regulation of that sector, would encourage more competition as well as the more efficient use of resources. Continued indirect government assistance such as providing farmers in drought-stricken regions with an abundance of water at low-cost, reduces incentives for farmers located in other regions having more rainfall from growing the same kinds of crops at lower cost. Government action in this regard merely sustains inefficient production and a waste of resources. Consumers and taxpayers ultimately pay for such waste through increased taxes and higher food prices.
Agricultural tribunals and marketing boards, which have traditionally acted to protect producers from both foreign and domestic competition, maintained higher than market rate food prices. They did this by forcibly restricting the number of domestic producers allowed to sell to the market, a violation of Canada's Charter of Rights and Freedoms which states that "all citizens are equal before and under the law." Artificially higher food prices along with unfavourable economic conditions in some regions have compelled a segment of the population known as the working poor, to increase their dependence on food banks to supplement their grocery supplies. A more competitive food production regime would result in lower food prices.
Government involvement in and control over numerous other aspects of the food production industry has also had a downside. It has encouraged the production and increased human consumption of food products derived from soybeans. The safety of soy has recently been questioned after the emergence of soy-related health problems. Government involvement in the dairy industry has discouraged consumption of raw, unpasteurised milk (from grass-fed cattle), despite recent research indicating its potential health benefit to young children. While government programs encourage the consumption of grain products (carbohydrates), programs such as the South Beach Diet and the Atkins Diet have promoted the benefits of carbohydrate-reduced diets.
Almost consistently, government involvement in the food industry has achieved something other than what was originally intended, including the production of higher priced food of lower nutritional value. For example, it encouraged the feeding of grain, soy and rendered animal carcasses to livestock. Despite this, grass-fed beef from Australia, Brazil and Argentina have replaced Canadian beef exports to the USA and Japan, following the mad-cow case in Alberta. Information pertaining to the health benefits of grass-fed beef has been circulating in the USA, advising that unlike soy or grain-fed beef, it contains higher levels of the essential omega-3 fatty acid needed to sustain human cardiovascular health (see "Why Grassfed Animal Products Are Better For You" or "Science Underscores the Grassfed Story").
The shortcomings of government involvement in the food industry makes an exit by government from the food industry highly desirable. One group of Western Canadian wheat farmers who wish to operate independently of the Canadian Wheat Board have shown repeatedly that they can locate customers outside of Canada all on their own (all the Wheat Board does is collect a hefty fee from members of this group). A previous article in this series indicated that over 80% of Western Canadian wheat is produced by less than 20% of the wheat farmers, which just happens to be the group which wants to market their produce independently of any governmental tribunals (see: MARKETING BOARDS SUBVERT DEMOCRACY, le QL, no 119). Farmers who hold membership in the Canadian Agri-Food Trade Alliance do operate outside of any quota system and are quite willing to compete in a regulatory-free, subsidy-free, tariff-free international food trade market. This group represents over 80% of Canada's for-export food production, but their membership involves less than 20% of the exporting farmers.
Government officials choose to disregard the interests and abilities of this small number of highly efficient and productive farmers, instead favouring the commercial interests of a large number of less efficient marginal producers. A small percentage of efficient producers invariably carry the bulk of the cost of maintaining the government regime of market regulation, supply-management and guaranteed quotas. This system not only extends protection to the smaller, less-efficient producers, it also provides secure jobs to a cadre of government bureaucrats, officials and appointees. This is not merely a case of regulated players "capturing" their regulators (as theorized by Dr George Stigler, 1981 Nobel laureate of Economics), but an example of how marginal producers along with their regulators can actually "capture" higher level government officials to act in their combined best interests.
Of trial balloons
In view of this, Ottawa's announcement that agriculture will be deregulated and the food market opened to free trade, needs to be viewed as government officials flying a lead balloon. In an unrestricted free-trade food market, 20% of exporting Canadian farmers whose effort accounts for over 80% of the food production will remain in business. The remaining 80% would have the power to create an unpalatable scandal for the minority government, a debacle it may prefer to avoid. The government may leave no other choice to marginal producers located in Canada's drought stricken regions but to either sell their farms or remain in business by growing drought-resistant crops. Groups of owners of large farms in drought stricken areas may be able to afford the costs of transporting water in railway tanker cars and distributing water be road tanker trucks.
Quebec's unique summer weather patterns would enable agricultural production to prevail even when parts of Western Canada and the America South-West endure summer droughts. Projected future weather patterns have the potential to give Quebec farmers a competitive advantage in a competitive marketplace; however, this group would likely prefer to avoid such a marketplace despite having a competitive edge and having ready export markets. Future projected weather patterns could give parts of Quebec the potential to greatly increase future food production, allowing more outdoor summer crops to be grown further north, including food production destined for export. Quebec is home to some of the largest commercial food-growing hot houses in Canada, a trend that could expand in the future. Despite an evolving competitive advantage developing in Quebec's food production capabilities, the province's farmers remain among the most fervent supporters of the quota system, supply-side regulation and protected markets. However, Quebec farmers may eventually realize their ability to compete in an open, free market.


So, what’s a smoothie? In Wikipedia: A smoothie (sometimes spelled plain or smoothie ) is a thick, cold beverage made from puree raw fruit (and occasionally vegetable) mixed with ice-cream or frozen yogurt together with other ingredients like water, crushed ice, fruit juice, sweeteners, (e.g. honey, sugar, Styria, syrup) dairy products ( e,g. milk, yogurt or cottage cheese, whey powder) plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements or nutritional supplements.
A smoothie containing dairy products is like a vegetable milkshake, although the latter typically has less fruit and frequently has ice-cream or frozen yogurt.
As you can tell by the definition you are ready to perform a lot about the components you choose to place in your smoothie. But not all components blend well together. Acid fruits such as grapefruit and other citrus pineapples, pomegranates, sour apples, plums, Squirrel Poop, strawberries, and tomatoes don’t blend well with sweet fruits such as grapes, prunes and dates. Ingredients may very as much as the aim of the smoothie you have chosen to make. For a protein energy increase, weight loss, wellness, breakfast drink or simply refreshment.
Here are a few delicious quick and easy recipes that you and your family can enjoy.
16 whole almonds
1 tbsp. flaxseed meal
1 cup 1 percent butter milk
Put the almonds, oats and flaxseed meal into a blender; pulse until finely ground. Add frozen banana, frozen blueberries, yogurt, grape juice, and buttermilk; mix until smooth. Enjoy!
1/2 cup of frozen strawberry skillet yogurt
1/3 cup of Post bran flakes
1/4 cup bananas
Put yogurt, milk, bran flakes berries and bananas in the blender high-speed until smooth.
Lemon berry Crush Smoothie
1 1/2 cups milk or fat-free milk
1 1/2 tsp. Crystal light lemonade flavor drink mix
8 ounces Breyer’s Smooth & Creamy Vanilla Cream yogurt
1 cup frozen or fresh blueberries
1 cup ice cubes
Blend ice and then the remainder of ingredients in the blender on high-speed until smooth. Yum!
Mix the remainder of the Crystal mild soft drink mix with 4 cups of water to make an easy and delicious pitcher drink.


Tavolo means table in Italian! This word will be used a lot where you live. The Italian culture centers around food, so the dining room table (Tavolo della sala da pranzo) is talked about often.
Pasta means, well, pasta in Italian! I thought I would give you an easy one today. If you want to cook pasta one night with a roommate and you don’t know where the pasta is, you can ask,
“Dove è la pasta?”
Caffè means coffee in Italian. You can ask, “May I have a coffee?” Or in Italian you say, “Posso avere un caffè?” Italians love their coffee so it is important that get this down. If you don’t drink coffee, it is still good to know. Someone might ask you if you have guests where you stay!
Cucina means kitchen in Italian. You can ask, “Where is the kitchen?” Or in Italian you say, “Dov’è la cucina?” I don’t know about you, but this makes me hungry! Vado in cucina!


Summer is all about spending time outdoors. Whether hanging out in the backyard, the campground, or on the waterfront, there is a good chance people will be dragging out their old grill. BBQs and outdoor family dinners are as much a part of American culture as baseball.
People congregate around the grill for Memorial Day, 4th of July, Labor Day, and many weekends and weekdays. This year trade in your old grill and upgrade to a new charcoal grill. If you are looking for a new best charcoal grill, then check out these 5 great options.
If you are looking to take your grilling on the road, then you are going to need the Weber Smokey Joe Gold Charcoal Grill. This ultra-light, ultra-compact grill is great for camping or for people who have limited storage space. Coming in at just under 10 pounds this mighty little grill has a black porcelain-enamel bowl and lid, a heavy-duty plated steel grate, and a 10 year limited warranty.
It has a 14″ grill diameter and 150 square inches of cooking surface. This is the only downfall to the Weber Smokey Joe Gold Charcoal Grill. If you are looking to cook for a large group, you will need a different grill.
With the Char-Griller Smokin’ Pro, you will look for reasons to have get-togethers and BBQs. This grill comes with a large 830 inch cooking area (which includes the side smoking box), cast iron grates, and an air flanged hood with a heat gauge. It also comes with a 1 year limited; 5 year limited body warranty.
This grill is for serious grillers. The only disadvantage it has is its size. While this makes it advantageous for cooking large quantities of meat, the Char-Griller Smokin’ Pro is pretty large to be transported to various functions. So if you are planning on having a get together then you better do it at your house and not volunteer to bring your grill to other people’s parties.
The Sungmor Rectangle Charcoal Grill is a perfect grill for those who plan to cook on the holidays or every weekend. This super affordable grill features a 410 square inch cooking surface and a 193 square inch warming rack. It also has adjustable dampers for airflow control, a foldable plastic side shelf for utensils and condiments, and wheels for easy moving.
There is also a steel bottom for additional storage. This grill is perfect for anyone because it is large enough to cook for the company while at the same time compact enough to transport or store around the house with minimal hassle.
The Round Rock Fire Pit & Grill is unlike your average charcoal BBQ pit. This all in one unit can be used as a charcoal grill, a rotisserie, or a fire pit. It boasts a whopping 36″ grill with 1403 square inches of cooking surface. It comes with a swing-out pothook and accessory grate, adjustable meat hooks, and a hand crank rotisserie unit. Once the BBQ is over, you can remove the grill apparatus and throw in some wood so you and your guests can sit around an open flame.
This really is a must-have unit for anyone who has considered purchasing a new grill or a fire pit.
The Weber Performer Charcoal Grill With Gas Ignition is a top-of-the-line grill. It has a large 22.5″ porcelain-enamel bowl and lid, a tuck-away lid holder, a charcoal bin with 20 pound capacity, heavy-duty steel cart with a wire bottom shelf, and a thermostat work table for food prep. If you purchase the Weber Performer charcoal grill then you can throw out your lighter fluid, because this grill uses gas to ignite the flame.
If you have got all of the BBQ accessories, chef hat, and your own personalized apron then the only logical step is to purchase a Weber Performer Charcoal Grill. The only downside I can see to this grill is the gas ignition. You have to purchase a 14.1 ounce or a 16 ounce propane bottle, which gives you something else to do instead of just throwing in the charcoal and lighter fluid. If you are not deterred by the propane bottles then this grill will afford you many fine cookouts.