Surveys commissioned by the Canned Food Alliance that was recently published in the last seven years point in the direction that over 80 percent of Americans either consume or prepare meals that consist of canned foods several times in a single month.
Americans who consume canned foods at least three times a week measure to be over 30 percent, which means that canned foods are a huge part of American household meals.
Depending on the product being canned, the canning process itself can vary, but it typically consists of three vital steps.
The three steps listed above permits canned food to be edible from anywhere between one to five years. Sometimes the canned food can last even longer, so it all depends on the food being preserved.
For those who have doubts that canned foods may be healthy for you and your family, you may want to think again.
Numerous studies all prove that some of the most commonly consumed canned legumes and vegetables are not only more affordable than its fresh counterpart, but are also healthier as well.
Since the canning process requires heating as a necessary step, it helps bring out certain nutrients that otherwise go unnoticed by your daily American household. In fact, certain compounds in the vegetables and legumes increase due to the heating exposure.
Raw vegetables such as tomatoes and corn end up releasing more antioxidants during the canning process than if you had decided to eat them raw.
For those who want to make a pumpkin pie, but don’t have the time on their hands to spend hours carving a pumpkin should seriously consider using the canned version.
Raw pumpkin is already known to be a rich source of carotenoids, which effectively reduces your chance of developing certain cancers and eye diseases. However, if you were to use the canned version of pumpkin, the carotenoid content is significantly increased.
Other than the increase in carotenoid content, concentrated pumpkin that’s been canned has reported increased levels of vitamin K, calcium, iron, as well as magnesium.
All sorts of beans from pinto to kidney to black are excellent ways to add a little bit of flavor, protein, and fiber to your daily soup or stews. Even though beans lose folate during the canning process, it does receive an increase in both calcium and iron content.
Since canned beans come loaded with a lot more sodium than is necessary for a single dish, nutritionists recommend washing them before cooking. This washing step alone will remove over 30 percent of the sodium present.
For families that are low in cash but still want to eat healthy, canned foods are a viable option that you should take advantage of. In regards to price, canned vegetables will cost as low as 50 percent less than the cost of its frozen equivalent.
When comparing the prices of fresh to canned produce, canned produce will save you a whopping 20 percent on groceries. Keep in mind that there is virtually no difference between the two when it comes to nutritional value.
Canned foods that are high in sodium content to absurd amounts can be bad for you and your family. Americans already consume too much sodium as it is, so you want to stay away from consuming canned foods that load their vegetables with sodium to enhance the taste.
The answer to “is can food bad?” depends on the study you read up on. Bisphenol A, otherwise known as BPA, is an ingredient that’s commonly utilized to coat cans. Numerous studies point to the fact the BPA is a well-known endocrine disruptor.
Even though the EPA classifies BPA coated cans as being perfectly safe, studies recommend you buy cans that are coated with other ingredients.
If you ever catch yourself asking the question, “is canned food healthy?” then remember the information you discovered here today.
Canned food is always an excellent alternative to the more expensive organic fresh produce that makes it impossible to eat well and maintain a healthy lifestyle.
For those who still have further questions about canned foods and its healthy qualities, you should feel free to leave them below. We will make sure to answer in as quickly as we can.


Driving factors such as the demand for fiber-rich foods, consumer preference for natural food additives, and health consciousness contribute to the accelerating growth of the dried fruit ingredients market. Dried fruit ingredients are highly consumed in the European region, expected to account for around Increased market penetration in developing and developed economies makes the dried fruit ingredients market a highly competitive one, thereby resulting in consistent launch and expansion of products by the key market players of dried fruit ingredients.
Etymology[ edit ] The name coconut derives from seafarers during the 16th and 17th century for its resemblance to a head. One of the earliest mentions of the coconut dates back to the " One Thousand and One Nights " story of Sinbad the Sailor ; he is known to have bought and sold coconut during his fifth voyage.
He explained how at Guam "they eat coconuts" "mangiano cochi" and that the natives there also "anoint the body and the hair with coconut and beniseed oil" "ongieno el corpo et li capili co oleo de cocho et de giongioli". For example, the Polynesian and Melanesian term niu and the Tagalog and Chamorro term niyog is said to be based on the Malay word nyiur or nyior.
Cook was one of the earliest modern researchers to draw conclusions about the location of origin of Cocos nucifera based on its current-day worldwide distribution.
Thor Heyerdahl later used this as one part of his hypothesis to support his theory that the Pacific Islanders originated as two migration streams from the Canadian Pacific coast themselves recent migrants from Asia to Hawaiiand on to Tahiti and New Zealand in a series of hops, and another migration from South America via sailing balsa -wood rafts.
Sincethe work on tracing the probable origin and dispersal of Cocos nucifera  has only recently been augmented by a publication on the germination rate of the coconut seednut  and another on the importance of the coral atoll ecosystem. Coconuts are generally classified into two general types: Botanicallythe coconut fruit is a drupenot a true nut.
The exocarp and mesocarp make up the "husk" of the coconuts. Coconuts sold in the shops of nontropical countries often have had the exocarp outermost layer removed.
The mesocarp is composed of a fibercalled coir, which has many traditional and commercial uses. The shell has three germination pores micropyles or "eyes" that are clearly visible on its outside surface once the husk is removed. A full-sized coconut weighs about 1.
It takes around 6, full-grown coconuts to produce one tonne of copra. Only a few of the roots penetrate deep into the soil for stability. This type of root system is known as fibrous or adventitious, and is a characteristic of grass species. Other types of large trees produce a single downward-growing tap root with a number of feeder roots growing from it.
Coconut palms continue to produce roots from the base of the stem throughout their lives. The number of roots produced depends on the age of the tree and the environment, with more than 3, roots possible on a tree that is 60 to 70 years old.
Inflorescence[ edit ] The palm produces both the female and male flowers on the same inflorescence ; thus, the palm is monoecious.
Coconut palms are believed to be largely cross- pollinatedalthough some[ which? Domestication[ edit ] Coconut plantation in India Coconuts could not reach inland locations without human intervention to carry seednuts, plant seedlings, etc.
Human cultivation of the coconut selected, not for larger size, but for thinner husks and increased volume of endosperm, the solid "meat" or liquid "water" that provides the fruit its food value. The first coconuts were of the niu kafa type, with thick husks to protect the seed, an angular, highly ridged shape to promote buoyancy during ocean dispersal, and a pointed base that allowed fruits to dig into the sand, preventing them from being washed away during germination on a new island.
As early human communities began to harvest coconuts for eating and planting, they perhaps unintentionally [ citation needed ] selected for a larger endosperm-to-husk ratio and a broader, spherical base, which rendered the fruit useful as a cup or bowl, thus creating the niu vai type.
The decreased buoyancy and increased fragility of this spherical, thin-husked fruit would not matter for a species that had started to be dispersed by humans and grown in plantations. The dwarf subspecies is thought to have mutated from the tall group under human selection pressure.According to “India Pet Food Market By Pet Type, By Food Type, By Point of Sales, By Region and Leading City, Competition Forecast & Opportunities, - ”, the market for pet food in India holds a lot of promise for the grupobittia.com: € There is huge international demand for dried mushroom and the farmers gets a farm gate price of around Rs per kg for dried oyster mushroom.
There are exporters in the market who are willing to supply the spawn (seed material) and also buy the dried mushrooms. The INC is the International source for information on nuts and dried fruits for Health, Nutrition, Food Safety, regulations and quality standards. International Nut and Dried Fruit Council.
Carrer de la Fruita Seca, 4 - Polígon Tecnoparc - REUS Spain +34 [email protected] the entire EU so that fruit and vegetables legally imported and distributed in one member country fresh or dried from to and* - CHERRIES - CRANBERRIES check the FAS website and organics report. The report will be published mid-February 4.
Certificate Phytosanitary certificate. The organic fruit market is expected to show the biggest growth, with interest in organic tropical fruits expected to be the biggest impetus for the overall growth of the fruit segment.
Consumers are interested in health, convenience and new products. In Asia Pacific region, India dominated the dried fruit market owing to the festival and gifting culture in India.
In North America, the booming retail market is adding fuel to the market growth due to increasing acceptance of packaged food containing nutritional ingredients.


Even though summer just officially started last week, if you’re like us you probably broke out the grill a couple months ago. After awhile, steaks, hamburgers and hot dogs can get a little old. We’ve come to the rescue! Here are six- or maybe seven, depending how you count- creative summer grilling ideas, plus a bonus summer cocktail, to help you mix things up.
Grilled avocados with salmon
This is one of our favorite recipes for the summer. It’s from the restaurant Electric Lemon in New York City. Electric Lemon is part of the fitness group Equinox so is dedicated to clean eating and locally sourced ingredients. They released this recipe for grilled avocados with salmon during the lockdown, and it is fantastic.
First, slice each avocado in half and remove its seed. Then, carefully peel off the skin. Spray with olive oil and season with salt and pepper. Place your avocados on the grill, cut side down. Once the avocados have a bit of char, flip and then grill for another minute. Remove from the grill and season with lime juice. Stuff the insides with smoked salmon and put on a plate with buttermilk dressing. Sprinkle with a mix of roasted flax, chia, sesame and sunflower seeds. Here is the recipe: Grilled avocado with buttermilk dressing. Note: they left out the buttermilk in the recipe for the dressing. We experimented and found two tablespoons work well.
Grilled asparagus is fantastic, healthy and less tricky on the grill than cooking in water.
Start by thoroughly rinsing the asparagus with water. It is important to be thorough because sand can accumulate in the tips. Then, lightly coat with olive oil and season with salt and pepper to taste. Place on the grill (high heat) and cook for 2-3 minutes, turning halfway. If you want it more tender, leave it on the grill a little longer.
For a really healthy meal, serve grilled asparagus with the above grilled avocado recipe. You can drizzle a little (or a lot!) of buttermilk dressing over the top of the asparagus.
Grilled Peruvian chicken with spicy Peruvian green sauce and cilantro rice
This is a delicious, full meal that is super fresh, flavorful and healthy. If you are a vegetarian (or cooking for one) you can substitute Portobello mushrooms for the chicken.
We skip the avocado tomato salad in the recipe and go straight for the cilantro rice bowl variation. We prefer to start preparations a day in advance so the chicken and marinate overnight. This gives more flavor to the chicken.
Grilled corn and quinoa salad with mango, tomato and herbs
This recipe is from Jamie Oliver’s Everyday Superfood Cookbook, which is filled with delicious, healthy recipes. It is a fresh way to use all that surplus corn on the cob you buy for your Fourth of July barbecue. Here are the ingredients:
- 1 1/2 cups of quinoa (you can use any color or just regular quinoa)
- 1 small ripe mango
- 1 ripe avocado
- 1 1/3 cups tomotoes
- 2 limes
- Extra virgin olive oil
- 2 corn on the cob
- 2 cloves of garlic
- 4 slices of bacon
- 1 fresh red chili
- 1 1/2 tablespoons feta cheese
- 1/2 a bunch of cilantro or mint
Cook the quinoa according to the instructions on the package and drain.
Peel and remove the seeds from the mango and avocado. Cut them into pieces and put in a bowl. Cut the tomatoes into pieces and add them to the bowl. Then, zest the limes and add the zest to the bowl, along with the juice from the limes. Toss with 2 tablespoons of extra virgin olive oil and a pinch of sea salt and a little black pepper. Cover and let this macerate while you grill the corn.
After you have prepared your grill, place the corn on the cob on the grill and cook for about 10 minutes until it is charred. Make sure to turn the cobs frequently while you are cooking it so it is evenly charred. Cool and carefully slice off the kernels.
Peel the garlic and finely slice it with the bacon and the chili. If you don’t want as much heat, you can de-seed the chili before slicing it. Place all three ingredients, plus 1 tablespoon of olive oil, in a small frying pan on medium heat. Cook into golden brown, stirring frequently.
When finished it is time to assemble the salads. Put the garlic/bacon/chili mix into the mango/avocado/tomato bowl. Add the quinoa and grilled corn. Toss and season to taste. Divide and individually plate according to your portion size preferences, crumble the feta over the individual salads and garnish with the fresh coriander or mint.
Pizza on the grill
Did you know you can make pizza on the grill? It’s like having your very own wood fired oven.
First, make the pizza dough. Here is a good recipe from the Food Network: Pizza Dough Recipe.
Next, decide upon your pizza toppings. Ironically, we like to go more traditional with this one of our creative grilling ideas: spread fresh tomato sauce on the dough, add some slices of fresh mozzarella and cooked Italian sausage. You can also add Canadian bacon, pepperoni, mushrooms and/or bell peppers if you like.
Place a pizza stone on your grill and preheat it for about five minutes. Put the pizza on top of the pizza stone and cook until crispy- 8 to 10 minutes. Remove the pizza from the stone. Using a pizza peel to do this makes it much easier and they are not that expensive. Garnish the pizza with sprigs of fresh basil.
Grilled salt crusted fish with aromatic herbs
This is the perfect dish for a summer dinner party. It is light and tastes delicious. Moreover, it is a really easy way to impress your guests.
You can use any kind of fish you like: red snapper, tilapia, striped bass and trout work well. Make sure the fish is cleaned, but leave the scales on (these help seal in the moisture and makes it easy to peel the skin off when cooked). Make sure you get a fish big enough to feed everyone attending your dinner party.
As your grill heats you can prepare the salt. In a large bowl, mix 3 pounds of kosher salt with 1/2 cup of water until it resembles moist sand. Mound half of your salt mixture on a large piece of foil.
Stuff the inside of your fish with aromatic herbs. A bunch of lemongrass is delicious, or you can use 6 rosemary sprigs, 10 thyme sprigs and 4 bay leaves for a Mediterranean flavor. Place the fish on top of your salt mound and cover the top and side with the remaining salt. Wrap the foil around it so the fish is completely packed in the salt.
Place on the grill and cook for roughly 30 minutes- it depends on the size of the fish. A three pound fish takes 25 minutes. If you have a meat thermometer, you can poke it through the salt crust after 20 minutes or so and get the temperature of the fish. It should be 130 degrees. When it is done, remove from the grill and cool for five minutes. Then, remove from the foil and crack open the salt dome- most guests find this VERY impressive!
Peel the skin off, de-bone, plate and serve.
Do you like lemon juice on your fish? Most people do. Here is our absolute favorite of our creative grilling ideas: slice your lemons in half and put on the grill (juicy side down). Grill about three minutes and remove- they will look a little gummy. Grilling caramelizes the lemons which adds a delicious depth to their taste. Squeeze over your fish and enjoy the bright acidity they add to the flavor of the fish. You might find these grilled lemons so delicious that you want to eat them on their own. Or, you can use them to make the following summer cocktail:
Bourbon cocktail with grilled lemon simple syrup
Looking for the perfect cocktail for your Fourth of July celebration? Nothing is more American than bourbon. Except maybe rye, which you can substitute for the bourbon to make this cocktail a little spicier. You can use your grilled lemons to make the simple syrup.


I bought a cookbook maybe 10 years ago in the discount section of the bookstore. It was only $5 and pretty big so I thought even if it wasn’t that great it was a good deal. Even then I couldn’t pass up a good deal on a cookbook! ha ha Skimming the recipes I found this gem. A delicious twist on one of my classic favorites. This recipe beautifully uses contrasting textures of the soft rice and bite of the coconut, with undertones of orange and cinnamon. Topped with toasted coconut and filled with golden raisins, this is one bowl of rice pudding that is anything but traditional. Enjoy this recipe!
Coconut Orange Rice Pudding
3 cups Water
1 1/2 cups uncooked Rice
Whole Peel of 1 Orange (pith removed)
2 Cinnamon Sticks
Pinch of Salt
1/4 cup Golden Raisins
3/4 cup Shredded Sweetened Coconut
5 cups Milk
1 cup Cocnut Milk – look in the Asian food Section of your grocery, that’s where I found mine after searching for a bit
1 1/4 cups Sugar
1 tsp Vanilla Extract
1. In a Large pot combine water, orange peel, cinnamon sticks and salt, Bring to a boil. Add Rice, stir, reduce heat to low, cover the pot and simmer until all the liquid is absorbed (about 20 min)
2. When Rice is ready, add milk, coconut milk, sugar, raisins and 1/2 cup of shredded coconut. Increase heat to Medium-Low and cook stirring every so often to prevent sticking. If liquid boils reduce heat to low. Cook about 50 minutes or until thick.
3. When pudding is done, remove from heat and discard orange peel and cinnamon sticks. Stir in the vanilla. Let cool.
4. While it’s cooling toast remaining coconut in oven at a temp of 350, takes about fives minutes, watch carefully!
5. Serve slighly chilled or at room temp, garnish with Toasted Coconut.


The restaurant, with four las vegas locations, has won prestigious titles more. Mastercard, discover, visa, amex wheelchair access. We are a locally owned and operated breakfast and lunch restaurant with 5 locations in the las vegas area. From the hostess to the waitstaff, the cracked egg on ann in north las vegas, nv is an outstanding choice for breakfast. Three egg scambled with seasoned grund beef spinach cream cheese jack and cheddar cheese. Order food online at the cracked egg, henderson with tripadvisor. Order with seamless to support your local restaurants.
The cracked egg in las vegas the cracked egg 7660 w. The menu includes favorites like eggs benedict along with signature dishes. The cracked egg delivery in las vegas, nv restaurant. For the most important meal of the day, make it a point to head over to the cracked egg, a locally owned breakfast hotspot in las vegas. Cracked egg 6435 s rainbow blvd ste 100, las vegas, nv. The cracked egg is a restaurant located in las vegas, nevada. Carissa meredith food server the cracked egg linkedin. Or book now at one of our other 2341 great restaurants in las vegas. The cracked egg, las vegas 5570 painted mirage rd menu. The cracked egg 5570 painted mirage rd las vegas, nv. The cracked egg is a las vegas american breakfast restaurant with two locations in southwest and northwest las vegas. Wear what you like when you dine at the cracked egg. Food is always delicious and service is quick and efficient. Location of this business 7660 w cheyenne ave ste 125, las vegas, nv 891296755.
Get menu, photos and location information for the cracked egg in las vegas, nv. Menus for the cracked egg las vegas singleplatform. All served with seasoned potatoes or hash browns, and choice of toast or coffee cake. The cracked egg las vegas, nevada american restaurant.
Find the cracked egg in las vegas with address, phone number from yahoo us local. Order online tickets tickets see availability directions. Delivered from the cracked egg at 9921 w charleston blvd, las vegas. Established in 2002 we are already a locals favorite. If youre in need of a booster seat, this restaurants got you covered. Find 5 listings related to the cracked egg coupon in las vegas on. Order food online at the cracked egg, las vegas with tripadvisor. Las vegas, nv temporarily closed the broken yolk cafe. Cracked egg coupons 7660 w cheyenne ave neighborhoods. The cracked egg restaurant las vegas, nv opentable. The cracked egg northwest las vegas menu view the menu for the cracked egg las vegas on zomato for delivery, dineout or takeaway, the cracked egg menu and prices.1376 1137 715 533 79 742 1034 377 771 464 670 1233 758 932 944 855 1250 944 935 229 1464 509 514 119 991 133 665 923 367 909 604 239


Professional Nutrition Services began in 2003 as a consultancy offering nutrition and diet expertise, advice, ideas and communication savvy to the food industry, the public and the media.
About the ‘fork and egg’ logo
The fork and egg are symbolic of food and eating, but also represent the many opportunities and strengths of Professional Nutrition Services. Eggs represent high quality; after all they contain perfect protein. They are a highly nutritious food representing great value. In a culinary sense, eggs are incredibly versatile and provide clever technical capabilities – witness the finesse of a soufflé, or the marvel of a pavlova, for example. Eggs are down-to-earth, representing a traditional basic foodstuff familiar, reliable and trustworthy. Yet for a simple food, the egg has evolved to keep pace with the modern world. We now have multiple sized eggs, free-range and high-omega eggs, as well as a product called “No-egg” for those with egg allergy. We now have an active communications program from the egg industry to manage misconceptions about eggs, and the egg now has the Heart Foundation Tick in an effort to improve the reputation of this misunderstood food. The egg can be seen as emblematic of food and nutrition in the modern era and thus a perfect symbol of what we do.
About Nicole Senior
Nicole has been swimming in the nutrition pond for 20 years and still loves it. She loves translating the complexity of nutrition into practical, do-able advice that makes sense to her audience.
Nicole and her colleagues are all Accredited Practising Dietitians and Nutritionists so you can be sure they are highly trained, up to date, and maintain professional standards. They also have marketing and public relations training, experience and skills.
The Professional Nutrition Services team have a broad range of experience, including clinical work and private practice, public health and health promotion, NGO health organisations, food industry, environmental sustainability, writing, editing and speaking. They are well networked, with their finger on the pulse of the food and nutrition world.
Dietitians Association of Australia (DAA)
The Nutrition Society of Australia (NSA)
The Obesity Society
Australian Lifestyle Medicine Association (ALMA)
Q&A with Nicole, Principal Nutrition Consultant
Q: What is your personal philosophy about food and health?
A: Food is life! Time spent growing it, finding it, preparing it, eating it and composting the scraps is time well spent – a kind of daily meditation for wellbeing and a social glue that keeps friends and family connected. Now more than ever, the way we eat has a profound effect on the planet and its people.
Q: What motivates you to keep going in the field of nutrition?
A: Food makes the world go around and affects everything in one way or another. I’m constantly amazed at the ability of the right foods to benefit individuals, communities, populations and the world. It’s also nice to have knowledge and experience that so many people are interested in; I know I’ll always be needed, and I try to use my power for good.
Q: Why do you think despite knowing about healthy eating, people keep eating badly?
A: Because it’s too hard. Unfortunately, healthy choices are not always the easiest or cheapest choices, and there is declining food literacy in the community - knowledge of food and how to cook it for health and enjoyment. An added factor is that food has lost some of its importance in our culture - many people ‘eat to live’ rather than place emphasis on food for living well. I’m hoping our hunger for cooking shows on TV translates to more cooking at home.
Q: What is a short, sweet and simple piece of advice for people wanting to eat for better health?
A: Eat as you wish to be. Sounds very guru-esque, but basically think about what you eat, and try to eat with good intentions.


Make time to visit the St. Lawrence Market. Voted the #1 street market in the world by National Geographic for its 120retailers. Filled with restaurants, artisans and specialty food vendors offering visitors the unique and lively atmosphere of an authentic farmers market; the Market Galley with changing exhibits dedicated to Toronto’s art, culture and history; and the Market Kitchen with cooking classes for all ages and abilities. Ritz-Carlton Recommends: Stop by the Carousel Bakery and try their famous Peameal Bacon Sandwich.
93 Front St E, Toronto, ON M5E 1C3, Canada


“Tea is more than an idealization of the form of drinking, it is a religion of the art of life.” – KAKUZO OKAKURA
on all orders over£30
Chinese Jasmine Pearls Green Tea
In Stock From £8.25
A rare, hand-rolled green tea from the Fujian province of China, infused with the delicate scent of night-blooming Jasmine.
A deliciously fragrant green tea which is easy to prepare - it is very difficult to make a bitter cup of Jasmine Pearls, a truly delightful experience.
To enjoy Jasmine Pearls at their best, put one teaspoon of tea per person in a pot or cup infuser. Pour on fresh, boiled water that has been allowed to cool for 2 minutes, steep for 3-5 minutes. The same leaves can be re-used for several brewings.


Food with Wine Part 3: Soft Cheeses
August 17, 2009
A PIECE OF CAMEMBERT
When people talk about food and wine matches one of the first thing that springs to mind is cheese. But what people don’t realise is there are nearly as many different styles of cheese as there are wines. This weeks food and wine pairings are going to focus on three well known soft cheeses.
Brie: Is a mild soft cheese with delicious savoury flavours and creaminess. It is delectable when served with Champagne or with Sherry. What type of sherry depends on personnel, a sweet Pedro Ximenez would probably be best, however many people prefer a dry Fino or Mazanilla.
Camembert: Is a soft cheese from Normandy and its full expression of flavour by pairing it with a full bodied Chilean Reserve or Grand Reserve Cabernet Sauvignon with this cheese or stay french with a nice Cabernet Sauvignon based Bordeaux. For those of you who drink white wine Chenin blanc is a good match with Camembert particular a full flavoured south African option.
Feta: This cheese is made using sheep’s milk and varying percentages of goat’s milk, it has a slight salty tangy flavour. Feta works fabulously well with Beaujoulais, the young vibrant fruit in the wine bringing out the full expression of the cheese.
Other Goat’s Cheeses: wines are a fantastic when partnered with a grassy Sancerre or a citrusy Vouvray. Another option to try would some of the barrel fermented New World Sauvignons from Chile and New Zealand.


If you haven’t tried it yet then you won’t have felt the satisfaction you get growing your own vegetables in your very own VegTrug. They are easy to grow, especially from seed and different varieties can be harvested all year round. My mum always said, “Eat your vegetables” and mum knows best. Vegetables are an essential source of vitamins & minerals that help keep body and mind healthy. If you grow your own it’s free too!
Beetroot is a great source of betain (one of the B vitamins) and helps to keep you healthy. They can be eaten raw in salads, cooked or pickled. They’re good whichever way you prepare them.
Sow beetroot in early summer, April and May. You only need a couple of seeds 2 to 3cm deep every 15cm in the row. As they grow thin them out as some will be multiples. Why not use the ones you thin in a sald?
Leave them in the VegTrug until the autumn, say September or October. Make sure that you twist the tops off but not too close to the roots. Store them in sand in a cool place and use over the winter.
Who said that carrots help you see in the dark? I’m not sure about that, but I am sure that I love carrot cake. Carrots have more vitamin A than any other vegetable we are likely to eat. They keep well through the winter and can be eaten raw or cooked with just about anything.
Sow your carrots in the late spring , March through May. Sow them quite shallow and tamp them down after sowing. Water the rows well to encourage germination and pull out any weeds straight away.
Harvest your carrots in late summer, as late as October, and before the first frost of winter. Store your carrots in a cool place in sand but make sure that you don’t wash them or you will need to eat them immediately.
Cauliflowers are a little bit more tricky to grow but by using the VegTrug and taking your time, you are off to a good start.
Sow your cauliflowers in the centre (deepest) part of the VegTrug in late spring, around April and May. Sow them approximately 60cm apart in rows. It’s very important to keep your cauliflowers moist and use fertiliser and nitrogen if needed. Harvest your cauliflowers in July and August, early in the morning is best.
Lettuce is the making of any salad. Sow your lettuce about 2cm deep in rows in the spring and then thin the plants out to about 30cm between the plants. You can use any lettuce you thin out to make new rows or replant in another VegTrug.
It’s a good idea to sow your lettuce over a few weeks, adding a few a week and keep the weeds out.
Peas can be grown easily in the VegTrug and can produce a great crop. Plant your peas in a small trench the length of the VegTrug in spring from February through May. Soak your peas for 2 to 3 days to encourage germination. Dig a small trench about 8cm deep and plant each pea 5 to 8cm apart. Cover the peas with soil. Pick them young to eat raw in salads. When the pods become tightly packed, use them for cooking.
Potatoes are one of the best sources of energy you can grow and our main source of vitamin C throughout the winter. Potatoes thrive in peat and are one of the few crops that love acid soil. put them straight in the VegTrug in the late spring. Plant your potatoes in the middle of the VegTrug in rows about 13cm deep and 45cm apart. As soon as the leaves show, lightly cover the potatoes in earth. Cover in earth again 3 weeks later and again 2 weeks after that.
Don’t lift the bulk of your crop until the tops have completely withered away. Fork them out carefully and let them lie on the ground for a day and a half to set the skins. Make sure that you don’t leave them longer than this as they may go green and become poisonous. Your potatoes can then be stored in the dark.
Radishes are very easy to grow in the VegTrug. Sow the large seeds in March and April in drills and simply pick them when they are ripe, usually within 6 weeks. It’s that easy!
Runner Beans are full of flavour. They need tall sticks to climb and they like rich, deep soil. Plant runner beans in a long row towards the centre of the VegTrug where it is deepest. They should be planted about 5cm below the surface and about 20-25cm apart. Plant your runner beans in May or June. Put tall sticks in early to give the runner beans a good start.
Keep your runner beans well watered, mulch with compost and spray the flowers with water occasionally. They should be ready in July, August and September.
Onions are very easy to grow. Plant you onion crop in late February through to early April. Sow the onion seeds in late February through to early April, very thinly into 2cm deep drills (holes). Plant the seeds in rows around 20 to 25cm apart. Carefully cover the onion seeds with soil and gently water. They will germinate in around 21 days.
Thin out your onion seedlings when they have pushed through the soil so they stand about 5cm apart and again later until they are about 10cm apart. Make sure that the soil is moist when you pull the onions and that you clear the thinning’s properly.
Make sure that you feed occasionally with a liquid fertiliser and water them only if the weather gets dry. Cut off any flower stems that appear and stop watering once the onions have swollen and begin to ripen.


This is a very common question that I get and one that actually surprises me. Not because it isn’t a very good question but often because it comes from parents who have never really analyzed their children’s diet before. Many parents are feeding their kids processed foods, a variety of cooked meals, meat and dairy, etc and yet they don’t think to ask if THAT diet is particularly healthy. They don’t analyze every food and wonder if their kids are getting adequate nutrition. Why? Because the majority are eating that way. If everyone else is doing it then it must be healthy right?
But when words like raw and vegan get tossed into the mix many parents will shy away and start asking: Is that healthy? Will my kids get adequate nutrition? Because it is unfamiliar and not the societal norm, it gets scrutinized as a potentially unhealthy or substandard way to eat.
Like I said these are good questions to ask but my question is…why are you waiting until NOW to ask that? Ideally this is something you should have already been studying and analyzing and you should already have a good idea of how to determine if your kids are malnourished. But yet when kids eating the Standard American Diet (SAD) put on a little too much weight, develop cavities, have behavioral problems, get colds often, or suffer from a chronic problem like asthma or eczema…parents don’t often associate that with malnourishment. But they can be. A raw vegan diet is closer to what their little bodies were designed to eat than ANYTHING else on this planet and any move in that direction is healthier for them. There are no essential nutrients found in meat, legumes, grains, or dairy products that are not also available in fruits, veggies, leafy greens, nuts, and seeds.
David Wolfe, one of the world’s leading authorities on nutrition, states, “A carefully chosen raw-food diet containing organic fruits, vegetables, sprouts, nuts, seeds, superfoods, and herbs with appropriate supplements works beautifully for both children and older adults.”
That said it is still important to look for signs of malnourishment in kids who eat lots or even ALL raw vegan foods. Not because the diet is risky but because you should be doing that anyway. Every parent should, and raw vegan parents are no exception. While a diet of fresh raw foods is optimal in my book we can’t just take for granted that all their needs are being met.
It is important that parents understand how to supplement and provide all the nutrient rich foods needed for the amounts of Vitamin D, B-12, Choline, Vitamin K, Iron, and DHA that a lot people, including raw foodies, tend to be deficient in due to lack of education. There are many rich sources like leafy greens, raw seeds, sprouts, and even the sun that will give you what you need; and in some cases there may be the need for supplements depending on how the food your kids consume if grown. Soil conditions, pollution, even hereditary problems can mean that vitamins and minerals are not being absorbed the way they should be.
Be observant! If you see dark sunken eyes, tooth decay, an underweight child, or any other symptoms that might mean their nutrition is less than optimal…fix it! Many raw parents have opted to use supplements just to make sure they are covering all their bases. Some possibilities include:
- Soya lecithin
- Vitamin K2
- Vitamin D
- Vegan DHA from seaweed
Supplementation may be especially important if your kids are not eating enough greens. Dark leafy greens are VERY important. I absolutely loved the book Green for Life as it explains this beautifully.
We share an amazing 99.4% of our DNA sequence with Chimpanzees. In fact, many scientists believe they actually should be classified as humans! They have the same A-B-O blood groupings as we do. We are also closely related to Gorillas. With all of the similarities between us why do they not also have our degenerative diseases? Their diet! A Chimpanzee’s diet consists of 50% fruit, 43% greens, 5% pith, bark, and seeds, and 3% insects and on rare occasions…small animals. Are we eating diets proportional or even remotely similar to that?
Plant proteins from leafy greens are an essential part of a healthy diet. Green Smoothies for Kids are very beneficial and nutritious.
I encourage all parents to help their child(ren) see the benefits and wonders of raw foods and rest assured that as long as they remain observant, the children will get everything they need.
The BEST book on this subject is Evie’s Kitchen. It is written by a raw mom who documented the first 4-5 years of her raw child’s life.


As we venture further into the enchanting embrace of the spooky season, let’s not forget the unsung hero that’s making waves in our wellness journey—pumpkins! 🎃
- Nutrient-Rich Goodness: These orange powerhouses are nothing short of a superfood, loaded with vital nutrients like vitamins A, C, and E, which help boost your immune system and keep your skin radiant. In addition, they’re loaded with fiber, which keeps you full and satisfied by assisting your digestion.
- Heart-Healthy Benefits: Now here’s the heart of the matter. It’s a well-known fact that pumpkins are packed with potassium, which has health benefits for your heart. Potassium regulates blood pressure, which reduces your risk of heart disease. So, enjoy your pumpkin dish, knowing that your heart gives you a silent high-five every time you do.
- Fall Flavors, Healthier Choices: Ah, the siren call of pumpkin spice! But instead of diving headfirst into sugary pumpkin treats, consider healthier options. Picture yourself sipping on a velvety pumpkin smoothie, cozying up to a bowl of pumpkin-infused oatmeal, or munching on roasted pumpkin seeds. Not only do they tantalize your taste buds, but they’re also packed with nutrition.
- Creative Pumpkin Workouts: It’s time to get inventive with your fitness routine. Ever tried pumpkin squats or pumpkin lunges? These quirky workouts infuse a dash of the season into your fitness regime, keeping you motivated and in high spirits.
- Mindful Fall Moments: Let’s not forget the mindfulness quotient. Take serene walks through pumpkin patches, and indulge in the mesmerizing art of carving your very own jack-o’-lantern. These activities are a treat for your mind and a remedy for stress.
- Spooky Self-Care: This season, pamper yourself. Sink into a warm bath infused with the soothing scent of pumpkin or savor a quiet evening with a cup of pumpkin spice tea. Self-care rituals like these are the elixir for your mind and body.
- Pumpkin Spice without Guilt: And yes, you can have your pumpkin spice and eat it too—without the guilt! Craft your very own pumpkin spice blend at home, then sprinkle it liberally on your coffee, yogurt, or oatmeal. It’s a guilt-free way to savor that beloved flavor.
Bonus: Pumpkin Protein Power Shake Recipe
- 1/2 cup canned pumpkin puree (unsweetened)
- 1/2 cup unsweetened almond milk (or your preferred milk)
- 1/2 cup plain greek yogurt
- 1 scoop of your favorite vanilla protein powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon honey or maple syrup (optional for sweetness)
- Ice cubes (optional, for thickness)
- Whipped cream and a sprinkle of cinnamon (optional, for topping)
- In a blender, combine the canned pumpkin, almond milk, greek yogurt, vanilla protein powder, pumpkin pie spice, vanilla extract, and sweetener (if desired)
- If you prefer a thicker shake, add a few ice cubes
- Blend until all ingredients are well combined and the shake reaches your desired consistency
- Taste the shake and adjust sweetness or spice levels as needed
- Pour the pumpkin protein shake into a glass
- If you like, top it off with a dollop of whipped cream and a sprinkle of cinnamon for that extra indulgence
- Enjoy your high-protein, low-calorie pumpkin protein shake!
Nutritional Information (approximate):
- Calories: 250-300 (varies with added sweetener)
- Protein: 25-30 grams
- Carbohydrates: 20-25 grams
- Fiber: 5-6 grams
- Fat: 8-10 grams
- Sugar: 10-15 grams (varies with added sweetener)
This delightful pumpkin protein shake is not only a tasty treat but also a great way to boost your protein intake while keeping those calories in check. Cheers to a healthy and pumpkin-spiced fall! 🎃💪
This article was written by Amanda Herlocker MS, RDN, LDN, The Queen City Dietitian, LLC @ ModernWeigh


I just looked up and realized that it is almost noon. Good grief! We've been up since 7:30am this morning and aside from walking the dog, having breakfast and cooking a bit, we haven't gotten much accomplished. I cannot believe how long it takes to do anything sometimes. It has been fun though.
Sydney and I took our soup scraps outside to the compost bin this morning. I decided to take a partial loaf of stale bread too. We crumbled it up outside the fence and are hoping the birds will eat them up. Syd and I had a lot of fun doing it. It isn't something we've take the time to really do before.
Today's soup, kale soup. I got my first produce delivery this week, which I may have mentioned, and we were so excited. I've got a lot to get used to when it comes to organic food though. I've noticed a few bugs in the fruit, which I'm attributing to the organic label. Also, the fruit and veggies are, of course, not perfect. I can actually appreciate that because the fruit seems to be sweeter. This week, we got a baby pineapple, white grapes, peaches and plums (fruit wise). I made a little fruit salad this morning for breakfast. Yummy! We had eggs and sausage too. I couldn't help myself. :)
Well, I'm off to check on the soup and play with Syd. Later! :) Marc is mowing the grass. At least it is beautiful outside. :)


We ship nationally in all of the U.S. territory
Choose Free Pick Up at Chelsea Market
Valentine's Day Tin Box
4 packs of PGI Gragnano pasta, 2 cans of Corbarino tomato sauce, 1 Chef apron
Special Edition Dolce&Gabbana
5 packs of Italian PGI Gragnano pasta, 2 Dolce&Gabbana placemats
Casa Italiana Dolce&Gabbana
5 packs of Italian PGI Gragnano pasta, 1 Dolce&Gabbana Apron
THE MET Tin Box
6 x 1lb bags of PGI Gragnano pasta
Corbarino Cherry tomatoes from the Lattari Mountains - Flash Sale
2.2 lb (1000g) or multipack
Moka Coffee Machine - Red
1 Moka Coffee Machine in Red
1.1 lb (500g) or multipack
Pastificio Di Martino
Get a 10% discount on your next purchase and don’t miss out on authentic Italian recipes, and lots of special promotions!
Thanks for signing up! Use the code Discount10 for 10% off.
This customer is already subscribed!
Your cart is currently empty.


This recipe for Sweet Potato Souffle submitted into our Thanksgiving recipe contest by Jane Barr is her son's favorite dish. It sounds so yummy, it just might become your favorite, too. Submit the recipe you crave the most each Thanksgiving in our contest, and you may win dinner for two at Longevity Restaurant!
1. Boil 6 sweet potatoes for 45 minutes or until soft.
2. Peel potatoes and mash. Mash into the potatoes
- 2 beaten eggs
- 1/2 cup of hot milk or cream.
3. Add to the mashed potatoe mixture,
- 1/2 cup of melted butter
- 1/2 cup of brown sugar
- 1/2 cup of pure maple syrup.
4. Beat all with an electric beater until smooth and fluffy.
5. Pour mixture into a lightly greased souffle dish
6. Bake at 400 for 40 minutes
7. Open oven and add topping (below) Place back in oven for approximately 5 minutes or until lightly browned.
6 tlb. butter (softened)
3/4 c. of brown sugar
1 cup of crushed cornflakes
1/2 cup of chopped pecans


4 Simple Food Trends But Easy to Cater For A Wedding
One of the highest and most expensive items in a wedding budget is food. In fact, in most cases, you may find so many interesting, dynamic and different catering styles for your wedding. Typically, you’d want to consider a small-sized budget for your wedding.
So, how do you choose a simple catering plan? Well, you need to first to identify the type of atmosphere you’d want for your wedding, since this helps you get the right wedding catering style.
- Use Color
Color is an important aspect of coordinating between linens and flowers and the food – why not include it in the menu then? There are many styles that include unique ways of infusing color to food to match the couple’s signature. For example, you may choose to serve ice cream sandwiches when you have a black-and-white wedding or a rich dark chocolate cake that compliments.
On the other hand, you may choose to bring up some contrasting color to the circle having a velvety white buttercream in a black and white wedding. Maybe add up some shots of glasses with layers of lobster or tuna.
- Use some Light Bites
Unlike in previous years, it is now much simpler to serve your guests with some light bites. For example, you may choose to serve them with some light antipasto skewers with a taste of tomato or an olive drizzle with fresh oil or a mini lettuce. Well, this serves you a ton of money as compared to serving them with some deep fried of double pork chops, right?
Additionally, you may spice up the healthy light bites with a piece of Thai peanut sauce or sweet savory pop with raisin and a speckle of honey or blue cheese. You might be surprised to hear your guests enjoy these healthy light bites.
- Green is Best
It’s healthier to go all organic using ingredients available. Well, these days you can serve something as simple and as fresh as a salad that has an organic taste. Nonetheless, going green doesn’t mean you stop eating food. You may also try to serve some free-range chicken.
In addition, you may spice it up with some organic tequila that is found in biodynamic wines. This ecofriendly trend is the way to go.
- Family Style Food is Best
Consider using family style technique when serving your guest with meals. This provides guests with opportunities to interact as they serve you with some gorgeous dishes. I mean, nothing is as good as some time to mingle and get to know each other better. Besides, most people get to fall in love during that process.
Picture heaping some sweet bright red lobster with mushrooms on different tables having some emmentaler cheese nestled with magenta and some chard. With this, you may need to add some more room when serving dishes so let the food and plates becomes a beautiful décor for your guests.


Spirulina Facts: Protein Content
Spirulina has is the highest protein content of any natural food Ã¢â‚¬â€� about 70%.
It is also the worldÃ¢â‚¬â„¢s most digestible natural source of high quality protein, far surpassing the protein bioavailability of beef.
The absorption of each ounce of protein in spirulina is four times greater than the same ounce of protein in beef.
Since it already contains three times more protein (by weight), that means that spirulina contains twelve times more digestible protein than beef.
The protein found in this algae superfood is complete, containing all eight essential amino acids, unlike beans and other plant-based foods that typically lack some of the essential amino acids.


I got a rotisserie chicken from the grocery store the other day. I love these things because I can get one and pretty much eat it all week. Sometimes I turn what’s left of it into soup, like so…
- one chicken carcass, skin, bones, and all–if there’s still huge chunks of good meat on it, like whole legs and whatever, that’s fine too
- Enough water to cover it in a big pot
- One can of Ro-Tel, drained
- One can of corn, drained
- A couple of carrots, sliced (or not)
- Garlic, minced
- Half an onion or so, chopped coarsely
- A handful of tortilla chips (get good ones, ffs don’t use Doritos–I like blue corn ones)
- Sour cream
- Shredded cheddar and/or Monterey Jack cheese
- Avocado chunks
Break up the chicken carcass if the wings and thighs are still attached and chuck it into a big pot. Add enough water to cover the chicken bits, turn the heat on medium-low, and let it simmer for a couple of hours. Taste the broth once in a while and salt or otherwise season as required.
When the broth is to your liking and whatever meat is left on your carcass is falling off it, there are two ways you can deal with the hunks of chicken carcass:
- Strain with a colander
- Fish everything that isn’t meat out with tongs–or at least attempt to, then get annoyed and just start grabbing everything and putting it in a big bowl
Either way, go to work with a fork or two to separate the meat from the things that aren’t meat. Put the meat back in the pot with the broth. Dispose of the bones, skin, gristly bits, and any other things you don’t want to eat.
Dump in the Ro-Tel, corn, carrots, garlic, and onion. Cover and simmer gently until the carrots are tender. Adjust seasoning as necessary.
Grab a bowl and a big handful of tortilla chips. Break the chips into bite-size pieces and put them in the bottom of the bowl. Ladle some soup on top of them. Add avocado chunks, a dollop of sour cream, and a sprinkle of cheese. Put it in your face.
BONUS RECIPE: the shameful MacGyver Cuisine version!
Pour chicken broth (or water and a chicken bouillon cube) in a bowl. Add a few heaping spoonfuls of chunky picante sauce. Nuke till hot. Add tortilla chips, avocado if you have it, sour cream, and cheese as in proper recipe.
…sacrificed, of course, to my tastebuds.
As you may recall, I’m growing mint plants outside. And the regular mint plant just ’sploded into leaves a couple of days ago, after I’d cut it back, and I needed something to do with those leaves that wasn’t a mojito or a mint julep or tea.
Enter one pound of ground lamb.
Mush ground lamb up with garlic, minced onion, and a small handful of fresh mint and basil and a little salt and pepper, let sit in the fridge for an hour, then crumble into a hot pan and brown. Slather some hummus on a pita, dump yummy browned lamb on it, and then top it with chopped olives and tomatoes and feta and a big blob of tzatziki sauce (and I am sort of but not really ashamed to admit I heard a chorus of angels singing when I discovered that Kroger does in fact have actual Greek yogurt and I would not have to settle for the lame watery shit you get with Dannon and the like) and om nom nom.
In other news, I’ve been doing my part to remedy the severe dearth of Hetalia gifs on the Internets.
The other day I was sitting at my mom’s house watching the Food Network while some clothes went through the washer, and Giada was making this farfalle with broccoli in a really simple olive oil-butter-garlic-red pepper flake-anchovy sauce.
A word about me and broccoli: when I was a child, as most children do, I would not have eaten broccoli if held at gunpoint and ordered to do so. Sometime in my teens, I acquired a taste for broccoli-cheese soup–but there would be a pile of stalky bits at the bottom of the bowl when I was done, as I could not deal with any broccoli parts that had to be chewed. And then this past Thanksgiving I was steaming up some broccoli to throw into the broccoli-rice casserole and all of a sudden it was all I could do to not open up the steamer and just start shoveling broccoli into my mouth. And ever since then, this has been me when faced with a plate of freshly-cooked broccoli:
Seriously, I don’t know what the hell happened, but all of a sudden the smell of cooking broccoli makes my stomach go OH HOLY SHIT WHERE IS IT SEND IT DOWN NOW NOW NOW.
…anyway, you can imagine my reaction to a dish involving pasta, broccoli, and parmesan cheese being prepared on TV right before my eyes.
The problem: this dish contained anchovies.
I do not do anchovies. Are they in Caesar dressing? I don’t know, but if they are I can deal with it in that form because there’s nothing that looks like fucking anchovies in it, but I do not do anchovies.
Also, I don’t have red pepper flakes. And I have goat cheese, which melts down into the most wonderful creamy sauce when it touches something warm.
So I altered the recipe. And added some things. As is always the case in the Chaobell Test Kitchens: serves one really hungry person or two nominally-hungry people, fuzzy measurements, add or omit shit to taste, your mileage may vary.
Farfalle with Veggies and Chicken in a Goat Cheese Sauce
- A cup or so of farfalle (bowtie pasta, or whatever kind you like)
- Two big handfuls of broccoli florets
- Plenty of salt or chicken soup base to add to the pasta water (I use mostly kosher salt, with a couple wee scoops of this neat sea salt with Italian herbs I found at Target–it has a teeny metal scoop in the jar)
- A few tablespoons of olive oil
- A pat of butter (or suitable substitute–for once my precious Brummel & Brown’s yogurt-based fakebutter actually works pretty well here)
- A clove or two of garlic, chopped up
- A small handful of chopped onion
- One diced Roma tomato
- About 1/4 - 1/2 cup crumbled goat cheese
- A sprinkle of fresh grated parmesan
- Meat, or not (preferably pre-cooked)
Set your pot of water to boiling and add plenty of salt or chicken soup base. When it’s at a good rolling boil, dump in your pasta. Let it boil while you chop up the broccoli–not too finely or it will sort of disappear, leave it nice and chunky. When the pasta is about five minutes along, dump in the broccoli.
While the broccoli and pasta boil, chop up your garlic, onion, and tomato. If you’re using a precooked meat like the rotisserie chicken Kroger had for $2.50 today, go ahead and chop that up too. If you need to cook your meat, now is the time.
When the pasta is tender, get it out of the water. The broccoli may still be a little crunchy. This is fine. It will finish cooking in the sauce. Save about a cup of pasta water.
Now throw the olive oil and butter in a pan over medium-high heat; when it’s nice and hot, add the garlic, onion, and tomato. Cook till the onions are clear and the tomatoes are bright and mushy, then dump in the broccoli and pasta. Cook till the broccoli is nice and tender, then turn the heat down to low and dump in the goat cheese and any meat you might be using. Watch as the goat cheese magically melts down into lovely sauce. If things get too stiff, add a splash of pasta water.
Dump into a bowl, sprinkle with a little parmesan, and eat.
And it’s supposed to stay a while! Now hopefully, it’ll stop just long enough for me to run and then ride to work tomorrow. And then again in the afternoon so I can go get a new brake cable and then go get some things to make Purple Taters Au Gratin and then go home.
Speaking of the purple taters, they taste about like regular potatoes. Except prettier. Last night I made some hash with one of them and some of that huge bell pepper and those yellow tomatoes and some prosciutto and some other stuff, and it was great. Tonight I made some veggie and shrimp curry with another purple tater. And I ate the last of the bacon chocolate. ;_;
In other news, I got Okami yesterday. It is so good and so , so pretty. ♥
So today Mom calls me. “I NEED VEGGIES,” she says. “Let’s go shopping!”
“…okay!” I say.
She comes to pick me up and goes “O HAY wanna go to Central Market?”
“EEEEEEEEEEEE,” I say, because I’ve never been there.
And so, off we go.
Let me tell you what I came home with:
- three white peaches
- one orange bell pepper bigger than Spazz’s head
- one bunch of bananas
- one pint of bright yellow cherry tomatoes (they had some awesome heirloom tomatoes, but they were a little pricey and I was afraid I wouldn’t be able to eat those huge motherfuckers before they went bad)
- Three purple potatoes (!!!)
- Two bottles of strawberry Ramune
- One can of wasabi peanuts
- Two boxes of wafer-thin little cookies (one chocolate, one cappuccino)
- one thing from the bakery that was labeled as a pizza crust; there were samples of it out there and it was really more like a really flat loaf of lovely soft white bread with cheese baked into it
- possibly some other shit I have forgotten about
I wish they would build one of these closer to home, oh man.
So I’ve been experimenting with smoothies as dinner for the last few days, mostly because we tend to eat Big Food for lunch at work and I really do not need Big Food for dinner and I get really tired of the standard bowl of soup, small sandwich, or bowl of leaves;partly because by the time I get home most days I don’t feel like cooking a fucking thing more complicated than scrambled eggs or the aforementioned soup, sandwich, or leaves, let alone something for dinner and something for lunch the next day.
I got this nifty little Hamilton Beach single-serving-size blender over the weekend. It is tiny, but it is mighty. When I first took it out of the box, just for shits and giggles, I threw four ice cubes straight from the freezer into it and hit the button, and in a matter of seconds I had a few spoonfuls of unflavored snow-cone. Nice. Also, when you’re finished blending whatever you’re blending, you just pop the cup off the blender and drink right out of it.
So here’s what I had for dinner tonight: a banana-chai smoothie.
- One banana, sliced and frozen (very important that it be frozen)
- About 1/4 cup plain almond milk (vanilla is fine too)
- A tablespoon or so of wheat germ
- One scoop of vanilla protein powder (I have this kind, it’s fairly cheap as tubs of protein powder go and it’s got other stuff that’s good for wimmens in it, and maybe it’s just all the other shit I’m whirling up with it but I don’t notice any weird taste with it like I sometimes get with other protein stuff–actually, it’s quite good)
- A tablespoon or so of Pacific Chai instant chai tea latte
- A good squirt of honey
Notice what isn’t on the list: ice cubes. With the frozen banana, you don’t need them. You don’t want them.
Throw everything in blender, buzz. You’ll know when it’s done because the frozen banana just kind of ’splodes into lovely ice-cream-like stuff. Frozen banana >>>>> ice cubes, seriously. You may need a spoon. It is delicious and surprisingly filling.
Aside from the chai experiment, I’ve also had a banana mocha smoothie (squirt of chocolate syrup and single-serve packet of instant coffee instead of honey and chai mix), a strawberry-banana malt, and a plain old vanilla-banana malt.
There was also a rather… strange concoction in the smoothie cookbook I picked up off the impulse buy rack at the grocery store: cucumbers+buttermilk+green onion+dill. Yes, as a smoothie. It was… well, I wouldn’t drink one every day, but it was interesting. Kind of like watery Ranch dressing.
So I haven’t really bothered making fun of the National Organization for Marriage, otherwise known as NOM, mostly because they practically parody themselves and they do it so masterfully you really have to wonder if at any given moment they’re going to bust out Guy Fawkes masks and go LOL J/K SUP /B/.
So as you might know, they decided to name their anti-gay-marriage campaign “Two Million For Marriage”… abbreviated 2M4M. Yeah, I know. If you are thinking that sounds like an abbreviation used in certain personal ads of which NOM would probably not approve, you’d be right.
Which is lulz-laden enough. But it gets even better. You see, NOM made one crucial error… they forgot to secure the domain name before they made that announcement.
For dinner tonight, I made ramen with green onions, avocado and boiled egg slices, and broth that did not come from that sodium bomb disguised as a flavor packet.
Fuzzy measurements as always; this is for one big bowl.
- Oil and mirin for sauteing onion and garlic
- A handful of sliced onion (fairly thin)
- About 1/2 tsp minced ginger (pickled is fine, that’s what I used)
- Minced garlic, up to a clove or so
- About 1 1/2 cups water
- Memmi soup base (or dashi if you have it), about 3-4 tbsp (more or less to taste)
- About 1/2 tbsp. miso
- 1 tsp sweet Thai chili sauce if you have some, if not just leave it out
- Half a sheet or so of nori
- 1 egg
- 1 package GOOD ramen (not the 10-for-$1 shit, look in the Asian food section and get the Sapporo Ichiban–it’s all of half a dollar more, good grief, you can splurge), throw the flavor packet away (or use it on something else later, whatever, you won’t be needing it here)
- 1/2 avocado
- Green onion, chopped
Heat up some oil in a pot and throw in your onion, garlic, and ginger; add a splash of mirin and saute until the onion goes a little brownish around the edges. Pour in water, scrape good brown residue off bottom of pot and mix it in. Add memmi/dashi, miso, and Thai chili sauce if you have it, stir well, bring to a boil. Put the whole, unbroken egg in the pot, throw some nori in (leave it in big pieces, you’re going to fish it out later) cover, reduce heat, and simmer gently for twenty minutes or so. Check on it once in a while to make sure there’s still plenty of liquid and roll the egg around a little.
After the twenty minutes or so, take out the nori, take out the egg and peel it (don’t cut it up yet), and return the whole naked boiled egg to the pot to soak up flavor. Go ahead and put in your ramen noodles now. While they’re cooking, slice up the avocado and chop up the green onion.
When the noodles are as done as you like, dump the soup into a bowl, slice up the egg and lay it and the avocado slices on top, and sprinkle green onion over it all. IT IS DELICIOUS.
WHOSE TURN WAS IT TO KEEP PETA FROM DOING STUPID SHIT ON THE INTERNET THIS WEEK
FESS UP NOW
Nah, I haven’t played it, but I’ve seen enough secondhand description of it to not feel like wasting my precious dialup tubes on waiting for it to load. I’ll poke it if I get bored at work tomorrow and have met my werdz quota on NaNo and SS*BB stuff.
- Go to store
- See packages of two little skewers with four bite-size chunks of bacon-wrapped beef tenderloin impaled on each skewer: $4
- Decide that gyudon sounds tasty tomorrow and these little chunks would be awesome for that
- See that rice cooker pot still needs soaked and washed
- Decide cooking rice the old-fashioned way sounds like too much trouble
- Decide to use noodles instead
- Grab a package of somen noodles
- Make gyudon
- Throw handful of somen noodles in
- Make faces at somen noodles, wish you had gotten soba or udon instead
- Pick out delicious onions and meat chunks, scrape lump of somen noodles off into trash
…by which I mean, I made gyudon for dinner and tomorrow’s lunch and it was delicious. I even posted my recipe. YES, I USED A DAMN FILET, THEY ARE JUST THE RIGHT SIZE AND $4 AND THE DELICIOUS BACON CHOPPED UP AND ADDED TO THE BROTH WAS AWESOME. (warning: I’m still farting around with some new templates there, site may be kind of butt-ugly)
And out of my $50 scratch-off prize, $40 of it went to putting a new tire and tube on the bike after a blowout on the way home Friday. :cuss:
Fortunately, the guys at the bike shop had not much going on yesterday and were able to change my tire in just a couple of minutes. And the new tire is the sort they put on police bikes. I’m going to take it back in next weekend and have one put on the front, too.
Because I am always the last person ever to try anything anywhere, I just discovered that mojitos are awesome.
And if you take Bacardi frozen mojito mix + 2 cans water and leave out the rum, half-fill a glass with the resulting mixture, and top that up with some sort of lime soda (my preference is for this “Crystal Clear” stuff they have at Kroger instead of Sprite or whatever, because they have actual Key Lime flavor), you have basically the best hot-weather drink EVER. I want to drink this by the gallon. :9
A second lime+minty goodness experiment has also gone well. 1-liter bottle of aforementioned Crystal Clear key lime soda (or equivalent) + 2 mint tea bags poked right into the bottle (herbal or actual tea, both seem to work fine) + an hour or two for the tea bags to soak = mojito soda. Not nearly as sweet as the Bacardi mix version, very light and tasty, zero calories.
Either way, yeah, just hook me up an IV of lime, mint, and ice. Rum optional.
I made two dishes from that silicone cup cookbook for dinner: the scalloped potatoes and the roasted butternut squash. Actually, I made the potatoes in miniature cake pans instead, because they were to be my main course.
On the potatoes, I ended up adding some onions and leaving the ham out (the recipe didn’t call for it anyway), and adding some asiago cheese and bread crumbs on top. The butternut squash recipe called for pine nuts to be sprinkled on just before serving. I left those off and gave them a sprinkle of cinnamon instead. I also added a little water to the bottom of the cups just in case the (yogurt-based) butter (substitute) wasn’t enough to keep the squash from drying out.
The potatoes could have probably used a little more liquid, but they were excellent.
But the squash… the squash…
Look, folks, I’m not a big squash person. I really don’t care for it that much. So when I tell you this squash was awesome, you have some perspective there. Seriously. I do not use the phrase “off the hook” often. This squash was off the fucking hook. In fact, here’s a diagram to show you just how far off the hook this squash was:
I could live on this squash. And then in researching things to see how else one might prepare it (pie, man, pie would be great), I found out that apparently butternut squash is actually pretty much interchangeable with pumpkin for a lot of things. Except it’s A HELL OF A LOT EASIER TO PREPARE.
But uh, anyway, yeah. SARAH HAS GAINED A LEVEL. SARAH HAS LEARNED NEW SKILL: “COOK BUTTERNUT SQUASH.” And now one little pan of scalloped potatoes and two little cups of pumpkin pie-candied squash are packed for lunch tomorrow. :9


Part 2 of Venice Travel Blog Series: Best Vegetarian Restaurants in Venice. Our guide will help you find the most authentic Italian food to devour while in Venice
Part 1: Exploring Venice in Winter
Food is my favorite topic and it has been our major focus in all our recent travels. Let’s be honest, we traveled to Italy in search of the finest pastas and wines that we had been dreaming of for months. So, food was our top priority. There are loads of authentic restaurants serving delicious sea food but finding good vegetarian food in Venice (and Europe as such) is hard. Our article will help you find the best vegetarian places in Venice along with some really cosy wine bars.
Where to Eat the best vegetarian Restaurants in Venice
We only want to recommend places that serve authentic Italian food, as you can easily find a good Indian or Mediterranean restaurant serving vegetarian dishes, but then what’s the point of traveling to Italy?
- Nevodi Venezia: We discovered this restaurant by chance and had the most delicious meal, in all our trips to Italy combined. This place has amazing reviews on google and Tripadvisor and was in the same street as our hotel. The folks at the restaurant were very patient and explained us everything in detail. They also happily prepared vegetarian dish for us outside of the menu. Everything here looked equally delicious. We really can’t recommend this restaurant enough.
- La Zacuza: This is the most famous restaurant in Venice, serving a variety of vegetarian food. If you manage to get a booking as soon as the restaurant opens for lunch / dinner, you will be guaranteed to get fresh hot food. What we realised that the food here wasn’t made to order but prepared beforehand and would be served to you within seconds. Our reservation was late at night, at around 9pm, so I guess that was the reason the food didn’t taste as delicious. It was very decent, but nothing compared to what we ate at Nevodi.
- Il Paradiso Pertudo: This is a sea food restaurant, away from the crowded areas in Venice and famous among the locals. There are very few vegetarian options here, but what stood out was the pasta they prepared in the big wheel of cheese right in front of us. Delicious! If you go here at around 12pm, there are high chances that you will get a place without making reservation in advance.
Some of the charming Wine bars and Cafes in Venice
- Wine Bar HK: Such a charming place with the most gorgeous view. Even though on the pricy end, the wines were delicious. Bonus, you can go right outside to the little canal dock for your instagram photos.
- Al Vecio Calice: We loved this little place away from the crowds and the owner was really sweet. The highlight for us was that he opened fresh wine bottles for every drink we asked. The wine bar is located on a street which is filled with loads of cute wine bars and restaurants.
- Torrefazione Cannaregio: This cafe is a must visit and we had the most delicious cups of cafe here. Very cool and trendy place to hang out as well. The barista definitely knows how to make the best cup of coffee.
- Gelateria Nico: You can’t go to Italy and not have the most delicious cone(s) of gelato. Gelateria Nico is the most authentic gelateria in Venice, but sadly we didn’t get a chance to visit. Instead we had good few scoops for delicious gelato from Venchi.
- Finding the best vegetarian restaurant in Jordan
- Amazing Tuscan wines and the road trip to remember
- The most amazing pizza from Naples
- Oh, the most amazing Pizza in Iceland!!
- Finest wines of France, and how to enjoy some!
- The most amazing authentic food in Turkey
Tips for dinning in Venice:
- Restaurants in Venice are small due to space constraint and open only for a short time during lunch and dinner. Make sure you are making a reservation at least a day in advance.
- You will pay a coperto of 2-3 euro per person, irrespective of what you eat. This is like a tip / seating charge in most of Italy and can’t be avoided.
- Most of the authentic restaurants in Venice have a new menu everyday based on their fresh seafood catch and the menu will definitely be in Italian. Be ready with google translator, but in most likelihood, you will struggle to translate the dishes and will need help from the waiter.
- Look for cute hole in the wine coffee shops or wine bars which are more like the authentic Italian cafes and bars that you want to experience. The rates here will be reasonably cheaper than other touristy places.
- Also, keep in mind that the rates of having breakfast and drink on the go i.e. standing near the counter top is much cheaper than enjoying breakfast and drink while sitting down. Very weird in our opinion but space and time seems to be premium property in Venice, and no one really has time for a proper breakfast.
Restaurants to avoid:
- Dal Moro’s: This fast food place claims to have the best fresh pasta in Venice and has over 5000 reviews on google. The food was very cheap but utter crap. We threw half of our dish and felt bloated the entire day after that.
- Avoid any restaurant that has a big menu with photos on it. Or the ones where the waiter stands outside and calls you to come in and have a meal. For sure, it is a touristy restaurant and you won’t be eating authentic Italian food. In all probability you will pay exorbitant price for food and high coperto. And you will be extremely disappointed.


Leicester University Study reveals Dangerous Molecules of Bacteria in Processed Foods.
A new study published in the journal of ‘Nutrition, Metabolism and Cardiovascular diseases’ headed by Dr C. Erridge at the University of Leicester has shed further light on the problems associated with consuming processed foods.
Analysis of processed foods done found majority of the products contained a bacteria that gives rise to PAMPS (Pathogen Associated Molecular Patterns) which is linked to various disease states including Cardiovascular diseases and Type 2 Diabetes.
The processed foods included:
- Burgers and sausages
- Ready chopped vegetables
- Ready meals especially Lasagne / Bolognese
- Certain cheeses and chocolates
Fresh meat, vegetables and fruit hardly have any PAMPS, but once the food is chopped finely and left for some time they appear and are thought to grow with refrigeration and processing.
A diet low in PAMPS tested on a group of people for one week showed:
- Lowering of body weight (average 0.6kg)
- Reduced weight circumference (1.5cm)
- 18% lowering of harmful cholesterol levels
The researchers say the risk to consumers can be greatly reduced by food manufacturers through detecting and eliminating the source of contamination in food production.
This would make the food healthier with hardly any change in taste or cost.
Call Dr Simi Khanna at 07805982533 or email firstname.lastname@example.org for a Free Consult.


Pauwels, your partner in sauces!
Excellent quality and delicious taste
Your label on your sauceREAD MORE
Your sauce overseasREAD MORE
Your brand in productionREAD MORE
Sauces in your dishesREAD MORE
News in the spotlight
Keep up to date with the news
Pauwels Sauces is the leading producer of delicious sauces
Pauwels is a highly versatile sauce-producing partner. The range of sauces we produce is very extensive: from mayonnaises, ketchups and all sorts of special sauces, such as samurai, andalouse or tartar, to pasta sauces, wok sauces and various vinaigrettes.
Quality and innovation
All Pauwels sauces meet the highest BRC and IFS quality requirements. The company continuously invests in its staff and in the quality and efficiency in its factories in order to satisfy the highest demands. Each production site has its own R&D and quality control departments, which continuously work on new developments to respond to market trends. We work alongside our customers and proactively propose new developments for sauces and packaging.
International and yet local
Pauwels sauces are appreciated worldwide, and yet we are known for our local approach. Thanks to our offices in London, Paris and Antwerp and collaboration with local traders in Africa and the Middle East, we speak the same language as our customers and know their expectations. In this way, we are always able to propose the tastiest sauces in the right packaging that satisfy local requirements.
We produce a very wide range of sauces, which we fill into a wide range of packaging in various sizes and formats, ranging from from jars, squeeze bottles and tubes to large cans, buckets, tubes, sachets and bags in a variety of sizes.


Her furry customer tries to sniff out the contents. Tetsuo is a Bernese Mountain Dog and he’s doing the raw food diet.
http://www.cbc.ca/news/business/raw-foo ... -1.2756938
Right now I have 2 cats and they eat a specialty Dental Kibble and a commercial brand of moist canned food. I have had dogs and cats before and back then it wasn't on anyone's radar. No one even thought about raw over commercial, now many are looking deeper into the subject.
Specialty Vet kibbles are costly compared to store brand kibbles and can't argue the fact that some of the ingredients in both are impossible to pronounce and we have no idea what they are. Can't argue that corn doesn't belong in pet food, it's just a filler and pets can have an allergic reaction to it or the other additives in the commercial brands.
We can say that about food that Humans consume as well. Many documented cases of the same problem and people dying from it, no matter how carefully we handle it. So what is a pet owner to do? I think that the USFDA is wise to remind people that it can happen in pet and human food and they can't stress it enough to take precautions when handling raw meat/fish. I think some vets and commercial food companies are seeing the trend shifting to the raw diet and only worried about their almighty bank account, nothing more.He believes the diet is in fact downright dangerous and he’s hardly alone. The U.S. Food and Drug Administration recently issued a warning that "raw pet food was more likely to be contaminated with disease-causing bacteria." The pathogens can include salmonella and listeria and, according to Joffe, find their way into a home no matter how carefully an owner handles raw meat.
I can see the benefits to the raw diet, and will do some research into it. Human and pet food is so processed, and the nutritional value is slipping. Food allergies are forcing the public to rethink their diet and their pets. If I like what I see, I would consider giving it a try with my cats.
Here are the ingredients in my cat's dental kibble -
Here are the ingredients in a can of moist fish cat food -Chicken By-Product Meal, Brewers Rice, Corn Gluten Meal, Whole Grain Corn, Powdered Cellulose, Pork Fat, Chicken Liver Flavor, Calcium Sulfate, Lactic Acid, Soybean Oil, Potassium Chloride, Choline Chloride, DL-Methionine, vitamins (Vitamin E Supplement, L-Ascorbyl-2-Polyphosphate (source of vitamin C), Niacin Supplement, Thiamine Mononitrate, Vitamin A Supplement, Calcium Pantothenate, Riboflavin Supplement, Biotin, Vitamin B12 Supplement, Pyridoxine Hydrochloride, Folic Acid, Vitamin D3 Supplement), Taurine, Iodized Salt, Calcium Carbonate, minerals (Ferrous Sulfate, Zinc Oxide, Copper Sulfate, Manganous Oxide, Calcium Iodate, Sodium Selenite), Mixed Tocopherols for freshness, Phosphoric Acid, Beta-Carotene, Natural Flavors.
I have been trying to find out what B-6051 is, but having no luck so far.Fish, poultry by-products, water sufficient for processing, meat by-products, liver, rice, shrimp, artificial and natural flavors, added color (Red 3 and other color), guar gum, calcium phosphate, potassium chloride, salt, carrageenan, magnesium sulfate, choline chloride, taurine, Vitamin E supplement, thiamine mononitrate, zinc sulfate, ferrous sulfate, niacin, sodium nitrite (to promote color retention), calcium pantothenate, Vitamin A supplement, copper sulfate, manganese sulfate, menadione sodium bisulfite complex (source of Vitamin K activity), pyridoxine hydrochloride, riboflavin supplement, Vitamin B-12 supplement, biotin, folic acid, Vitamin D-3 supplement, potassium iodide. B-6051


Starting baby on solids 4-6months
Solids can be added to baby's diet anywhere from 4-6 months of age. Each baby is different, and their little bodies will decide when they are needing to start. Hunter was showing me signs he was ready at 5 months. He was so curious every time I was eating something! But he also started waking in the night, and that could be a sign that they are ready for something more.
MOMMY TIP: This BUMBO is amazing, we didn't even need a highchair until Hunter was 6 months, we just used the Bumbo! CLICK to find it! …and don't forget the snack tray :)
This is how we started.
1 Teaspoon rice cereal mixed with formula or breast milk at morning feeding.
Increase to as much as baby wants up to 4-5 tablespoons in the coming weeks
The amount of liquid you add will depend on how soupy you want the rice cereal. The soupier the better for these beginners! Hunter loved the rice cereal. We are now doing 1 Tablespoon every morning.
Increase the frequency to 2-3 times a day AFTER bottle/breast feeding. To jump start the solids you can nurse one side (or offer half a bottle) then do solids, then finish nursing/the bottle after.
Add in Yellow Vegetables (Squash and Carrots) ***try one vegi for 3 days before adding in another***
Start with Yellow vegetables, preferably at the noon/lunchtime feeding (this give you the rest of the day to look for allergic reaction signs: rash, vomiting, diarrhea)
Vegetables should be introduced before fruits, because fruits are so sweet, babies usually have a hard time taking vegetables if they try the sweet stuff first! Wouldn't you?
I started with one tablespoon of homemade, purred butternut squash and Hunter LOVED it! I also do purred carrots. (Steam squash (remove seeds & skin) and carrots in steam basket until soft, then puree with added purified water for consistency, freeze leftovers)
Increased to 2-3 tablespoons at two separate feedings for a week. Let baby determine the amount. At this point (between 4-6 months) it's more for fun then nutritive.
Add in Green Vegetables (Peas, and green beans) ***try one vegi for 3 days before adding in another***
Add in fruits, start by mixing purred fruit with cereal. ***try one fruit for 3 days before adding in another***
Eventually baby's menu will look like this:
Breakfast: Cereal and Fruits
Lunch: Vegetables and fruits
Dinner: Cereal, vegetables and fruits.
MOMMY TIP! We stopped spending nearly $2 a pouch on those already made pureed pouches. I bought THESE amazing reusable pouches and let me tell you, they are AMAZING! Ill have recipes coming soon :)
ALSO some must haves:
These suction bowls, so your new eater won't throw the bowl ;) CLICK to view
& these are wonderful spoons for new eaters: CLICK HERE


Great taste is the name of the game and we're committed to stepping up to the plate. Our goal is to provide delicious, natural options. That's why we prepare all of our meals with fresh, locally sourced ingredients. located at 628 Main Street Longmont.
Planning an event? Our mobile restaurant is here for all your food related needs. We offer an extensive street menu with options for most dietary needs.
Are you looking for someone to provide the food at your next event? Large or small, we do it all! Get in touch to start planning the perfect meal for a business lunch, wedding, corporate
catering & lunches cocktail reception, and more!
Please contact us at email@example.com for more information and a custom quote.
We know you're busy, Let's take some time to talk about what you'd like to be eating. Everyone's dietary needs and styles are unique. Drop us a line, and we can figure out what sort of a meal plan works for your goals and lifestyle!


Dale Yacht Club is delighted to welcome Chris Vane who will be running the Restaurant and Bar in the Clubhouse. He brings a wealth of experience and successfully launched his restaurant Coco’s in Milford Haven earlier this year. The yacht club restaurant will be run as a sister to Coco’s in Milford and will be branded as
Coco’s @ Dale Yacht Club
Chris has some innovative ideas for the new branding; a promise of delicious menus and a warm welcome.
The Restaurant and Bar will be opening at the end of October 2018.


Dinner Bell vs. Doorbell: When Mom and Dad Cook, the Kids Send for DoorDash
Shelley Jones Davis was preparing a meal for a family gathering at her home in Tacoma, Wash., on a recent Sunday evening when the doorbell rang.
Ms. Davis was surprised—and annoyed—to find that her 15-year-old daughter, Maggie, had made her own dinner plans, featuring Thai food delivered by DoorDash Inc.
“But your cousins are coming over, and I’m making chili!” Ms. Davis told her teenager.
Ms. Davis, a sales manager for a mobile-phone maker, thought Maggie’s delivery habit had been curbed after frequent orders had drained Maggie’s debit-card account. But cash gifts during the holidays had restored her finances. Her mom imposed a new rule: No delivery orders without advance parental approval.
Companies such as DoorDash,
Uber Technologies Inc.’s
Uber Eats have opened up a smorgasbord of new cuisines for delivery, giving young people new ways to subvert parental efforts to organize family meals.
Rita George-Tvrtkovic, an associate professor of theology living in Chicago, recently offered to make bacon and eggs for her 15-year-old son and three friends of his who had stayed the night. They said they weren’t hungry. An hour later, an Uber Eats courier arrived with a load of tacos.
“Don’t they know mom’s food is better?” Ms. George-Tvrtkovic says.
Her son, Luka, says his friends prefer delivery. They paid for the order.
Teenagers say they love the sense of control of ordering up food from someone other than their parents.
“I can do it any hour. For sleepovers, we’ll have
at 1:30 in the morning,” says Michael Singer, a 17-year-old who lives in Wayne, N.J. He orders through accounts paid for by his mom, Dena Singer.
“They are all on these apps. Us parents are paying,” says Ms. Singer.
She came home one recent weekend to find Michael had used DoorDash to conjure up a date night of fettuccini Alfredo and penne alla vodka for his girlfriend.
Share Your Thoughts
Have you ever secretly ordered food even when there’s a homemade meal available? Join the conversation below.
The companies all have some age restrictions in their terms of service. Many teens order on their parents’ accounts.
Some parents say they don’t want their kids to have such ready access to restaurant food that federal studies show tends to contain more saturated fat, sodium and calories than food cooked at home.
Shavon Turner, 40, who lives in the Los Angeles area, said the meals she prepares for the seven kids in her household sometimes lose out to
“The younger generation of kids don’t appreciate home-cooked meals as much because they’re so addicted to the salt, sugar and oil that’s in the prepared foods of the world,” Ms. Turner says.
Chipotle’s chief marketing officer
said the chain’s customizable menu allows for meals that run from nutritious to indulgent.
“Some people load it up for this giant burrito or bowl that’s as big as your head. But you can eat as healthy as you want at Chipotle,” Mr. Brandt says.
Other adults being pulled into children’s delivery orders are worried about their own waistlines.
Cynthia Latson, a 40-year-old public-relations officer from Los Angeles, says she’s gained weight since moving in with her aunt and her aunt’s two teenagers. The kids order from restaurants roughly five times a week, spoiling Ms. Latson’s plans to make fish and vegetables.
“It’s the new laziness,” Ms. Latson says.
Food-delivery services say they offer a range of restaurants with a variety of healthy choices. A Grubhub spokeswoman says the company delivers many kinds of food including salads, soup and rice bowls.
Many schools across the country have banned food deliveries to individual students. Some students are finding workarounds to get their fix.
“It’s stupid because the school lunch is disgusting,” says 15-year-old Maggie Davis.
Students at a high school in Granite Bay, Calif., have tried to circumvent a ban on food delivery by instructing couriers to slip their orders through gaps in the school’s fence. Principal Jennifer Leighton has threatened those enterprising young learners with detention.
“We’re not going to allow strangers on our campus to deliver food to kids,” Ms. Leighton says.
Some people well past their teenage years have also found that their tech-enabled eating habits are out of step with those of their parents.
According to market-research firm NPD Group, food-delivery orders from the young members of Generation Z are growing the fastest, but the older millennial generation still generates the largest share of orders—622 million in the year ended in November.
At home in Old Bridge, N.J., for Thanksgiving this year, Zachary Shakked, 23, chose DoorDash instead of his dad’s traditional Thursday morning eggs. Mr. Shakked, who works as an app developer in New York, placed his order from bed: a Taylor ham, egg and cheese bagel, and a second with cream cheese in case he was still hungry.
His father, Avi Shakked, a 70-year-old engineer, was surprised to hear the doorbell ring while the pair were watching “Saturday Night Live” clips, announcing the arrival of his son’s bagels.
“I’m not used to waking up and ordering food,” the father says. “I just go get it.” He ate what he had in the house: toast, Brie and coffee.
Some parents are in no position to lecture their children about home cooking.
Jiao Bo, an executive for a U.S.-based maker of industrial gas detectors in Shanghai, says he and his wife, who works in a hospital, are so busy that they have become reliant on apps to summon precooked meals to their home. Mr. Jiao says they let their 12-year-old daughter, Jinghan, help decide what to order.
Recently, Jinghan made a surprising request: she wanted more home cooking.
Copyright ©2019 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8


If you've been diagnosed with Type 2 Diabetes, you've been told that you don't need to give up the foods you love entirely, but to keep your blood sugar in check, you have to exercise more or less strict portion control.
In other words, you get a taste and not much more. You can do better than that!
Making your choices according to how the food is prepared can give you a lot more to eat. For instance, a chicken thigh battered and fried contains approximately 7.8 carbs while a roasted thigh has no carbs at all. In other words, you can eat as many roasted thighs as you want with no increase in carbs. One cup raw, peeled cucumber has 2.57 carbs while the same one cup with the peel on has 3.78 carbs. While a fried egg has .38 carbs, the same size egg scrambled has about .50 carbs. 1/2 cup orange sherbet has 22.5 carbs while the same amount of vanilla ice cream has only 15.58 carbs.
ISBN 1-889206-28-8 Food Fax PDF eBook $9.95
Purchase the Kindle Edition or as a Nook Book at Barnes & Noble. Or order the PDF through Paypal below.
Back Contact Anita's new line eBooks


About the company
ТМ FOODinBOX is a Ukrainian producer of paper disposable eco-friendly tableware for fast food industry. It is a structural part of Univest holding and was founded in 2015.
The assortment of ТМ FOODinBOX includes the full range of disposable paper tableware for
fast food restaurants, delivery services, vending companies, retail networks, frozen foods manufacturers:
The assortment of ТМ FOODinBOX includes the full range of disposable paper tableware for fast food restaurants, delivery services, vending companies, retail networks, frozen foods manufacturers:
- Cups for hot and cold drinks, ice cream, soup, popcorn;
- Food containers for hamburgers, sushi & rolls, snacks, noodle and pasta;
- Accessories: tray-liners, waxed wrapping paper, thermo-belts for paper cups, plastic and carton lids.
Production capacities of TM FOODinBOX are allocated in Fastov. Industrial complex includes printing facilities (19 000 sq.m.) and logistics center (20 000 sq.m.). Modern equipment, quality raw materials and qualified personnel provide the highest quality of the end products.
Univest holding has introduced international quality management standards ISO 9001: 2015, FSC and FSSC 22000. All the products are manufactured in appliance with strict international rules of food safety.
History of the company
Univest started in 1994 from publishing business. The company has acquired and renovated its own office facilities in the center of Kiev in 1998. Printing house in Fastov town was built in 2001. In the same year the company has purchased and put into operation its own production capacities which gave the opportunity to manufacture printing stuff of any complexity and circulation.
The department for manufacturing package for FMCG sector was founded in 2011, and in 2015 TM Foodinbox was launched to produce high-quality food package and tableware for fast food industry.
Now the company has progressive social, corporate and business culture based on:
- More than 600 employees;
- Operation cycle 24/7/363;
- 19 000 sq. m. of production facilities in Fastov (75 km from Kiev);
- Office facilities in Kiev.
- TM Foodinbox – production of high-quality food package and tableware
- TM Univest Print - production of magazines: (periodicals, trade catalogues, collector’s editions);
- ТМ Univest Packaging - production of carton and blister packaging for FMCG industry;
- Univest Creative Agency – packaging design development, indoor and outdoor design for retail networks; corporate media;
- Univest Media Publishing House – periodicals of agricultural direction ("Propoziciya", "Ogorodnik", "Ovoschevodstvo");
- Avant Logistic – logistic services provider;
- Univest Advertising – outdoor advertising, large format printing
- Univest PrePress – reprocenter, pre-press works.


Vanilla Nut Granola
Raise your hand if you're a little bit crunchy? I am. There's this endearing verb that people sometimes like to use for those of us who are a little (or a lot) bit hippy...GRANOLA. Dude, I will own it. Give me some sulfite-free shampoo and 12-year-old moccasins and a dirty weekend in the woods any day. Also, I love me a tasty granola—by the handful or on a slightly sweet Greek yogurt parfait with fresh berries and honey. And you know what takes a granola from an 8 to a 10? When it's home-freakin-made. Let me tell you, the incredible scent that will emanate from your kitchen while you bake this 6-ingredient granola is pure heaven. You will feel like you just accomplished culinary wizardry, and it requires less than an hour of your time (10 min prep / 25 min bake / 10 min cool). I take it you're still here, still reading, and still interested. This is good! Let's get to snacking, friends.
Whole Rolled Oats (2 cups)
Cinnamon (1 tsp)
Walnuts (or another nut of your choice) (1 - 2 cups chopped)
Coconut Oil (1/4 cup)
Honey (1/4 cup)
Vanilla (1 tbsp)
Preheat the oven to 300 degrees.
Chop nuts into smaller pieces. Eat a few.
Combine oats, cinnamon and nuts in a large mixing bowl and set aside.
In a small, microwave-safe bowl, heat the coconut oil until just melted (30 seconds) and stir in any un-melted chunks. Add honey to the warm coconut oil. Mix to combine, and then stick back into the microwave for 30 more seconds. Add vanilla and mix again.
Add your honey-vanilla-coconut oil mixture to the oats-cinnamon-nuts mixture and stir until the dry ingredients are thoroughly dressed.
Pull out a baking sheet and line it with parchment paper (easiest cleanup ever).
Pour the oats mixture onto the parchment paper and spread into a thin layer across the sheet. Lick the spatula.
Stick the deliciosity into the oven for 25 minutes. Once baked, remove from oven and slide the parchment paper (with that granola goodness) off of the baking sheet and onto the counter to cool.
The granola will harden and stick together as it cools.
Once fully cooled, stick the granola into a large mason jar (or another airtight container) and keep it on the counter to consume within a week.
One of my FAVORITE ways to eat homemade granola is to fancy it up a bit in a yogurt parfait. Grab some plain Greek yogurt, add a spoonful of honey, and stir well. Then, top with that handsome granola and fresh berries of your choice! Perfect for a protein- and antioxidant-rich breakfast or light and breezy lunch or snack later in the day.
Your slightly crunchy photographer pal, Shelby


Here are some of our favourite winter takes on some delicious classic drinks! Curl up for a cosy evening with some friends with one of these in hand…
Vanilla Cranberry Mimosa
- 1 1⁄2 ounces of vanilla flavoured vodka
- 1 1⁄2 ounces of cranberry juice
- Sparkling wine
In a cocktail shaker, pour in the vanilla vodka, cranberry juice and some ice. Shake well and then strain into a champagne flute. Finally, fill the glass to the top with sparkling wine and serve.
- Cookie cutters
- Flat marshmallows
Press the cookie cutter through the marshmallow and gently push out the cut shape, and they’re all ready to float in the drink of your choice.
Mint Hot Chocolate
- 2 cups of milk
- 2 cups of half cream and half whole milk
- 12 ounces of white chocolate chips
- 1⁄2 teaspoon of peppermint extract or mint extract
- 1⁄4 teaspoon of vanilla extract
- Optional: A few drops of food colouring to give it a minty look.
First of all, in a large pot, add the milk and half cream and half milk, and put it over a medium heat until it’s hot but not boiling. Then, stir in the white chocolate chips. Continue stirring until the chocolate is completely melted and the mixture is creamy. Finally, stir in food colouring and extracts, and stir until smooth.
Suitable for a small party.
- 1 gallon of fresh apple cider
- 5 teaspoons of ground cinnamon
- 21⁄2 teaspoons of ground nutmeg
- 21⁄2 teaspoons of ground ginger
- 3 cups of bourbon
Firstly, in a stockpot, heat the apple cider, cinnamon, nutmeg, and ginger together. Then, when the mixture is hot but not boiling, remove from the heat and add the bourbon. Finally, stir to distribute the spices and divide the cider among twenty mugs.
Orange and Cranberry Spritz
- 500 ml of smooth orange juice
- 500 ml of smooth cranberry juice
- 400 ml of sparkling elderflower drink
First, mix together the orange juice and cranberry juice in a large jug. Gently pour in the sparkling elderflower, otherwise it will fizz. Lastly, mix together and serve in tall glasses with ice.
Recipes from BBC Good Food, Country Living, The Gracious Wife, Honey and Birch, and The Etsy Blog.
Written by: Ellen Dunkerton
Looking for an easy way to spruce up your garden this summer? ‘DIY’ usually sounds like a bit of a chore when it comes to doing it yourself. However, these ten ‘handmade’ garden furniture tricks are totally doable projects you’ll wanna steal. They will save you money...
Are you a small beauty business looking to increase your customer base? You don’t need the marketing budget of L’Oreal to attract a few more clients. In fact, there are plenty of marketing tricks that don’t involve spending a single penny, and are proven to bring in...
You might be looking for a bit of inspiration as to how to give your home a new lease of life. Or maybe you're looking to add in a few upgrades before putting your home on the market in order to get the best price possible. Here are ten renovation ideas that will help...