Harrachov 95, Harrachov
- Tel.: +420 481 529 395
- Fax: +420 481 528 221
- E-mail: firstname.lastname@example.org
Brewery and Restaurant Novosad in Harrachov is part of the oldest, privately owned glass factory in Czech - Novosad & Son, founded in 1712. This typical micro brewery restaurant is mainly interesting because of it's own beer making, but also as a part of glass factory you can peak into glass making while enjoing tasty beer.
Restaurant with capacity of 180 seats offers both traditional Czech and international cuisine with a wide selection of beer specialities, eg. home-made beer cheese, baked sausages in bock beer, traditional pork knee or marinated pork ribs.
Individual guests, groups or company parties will certainly appreciate the restaurant stylish interior, typical atmosphere and meals and service of high quality. In case of company party there are balanced offers ready to be shaped according to the guest´s demand.
Brewery Harrachov - Photogallery
Brewery Harrachov - Location at the map
[ zpět ]


Himalayan Heirloom Harvests
In the summer of 2016 amidst the mighty snow-capped Himalayas, we discovered its hidden treasures that changed our lives forever - indigenous local produces. These were one of its kind, unique food items that are medicinal, nutritious, and extremely delicious.
Sitting in the cosy Spitian kitchen of our homestay in Kibber, we discovered the soul-warming Sattu for the first time. And then, one thing led to another, the conversation became deeper and we explored a whole lot of local staples of the Himalayan Range like Sea Buckthorn, Kullu Jattao Red Rice, Spiti Barley Sattu, Spiti Black Peas, Morel Mushrooms, Rosehip to name a few.
Our conversations with the local farmers made us realise the gap in the food market for such indigenous ingredients that only grow in these regions. While the city dwellers are unaware of these nutritional produces, the local farmers lack guidance in creating a system to make their products accessible to the bigger market. Lack of awareness and demand for these foods has led the farmers to shift to modern in-demand crops. We saw this as a problem of losing the age-old cultivation techniques of these indigenous foods. That’s when Thapasu was born.
To get connected, email@example.com
Thapasu is a supply-chain integrator of native agricultural produces of Himachal Pradesh based out of Manali, Himachal Pradesh. We aim to preserve ancient knowledge of indigenous food and farming techniques of the numerous tribes from Himachal Pradesh that we work with.
We set up a one-stage sales & distribution channel between the rural farmers in the region and the consumers by acting as the only platform in between their heirloom and forest produces and the market. Our company is created with the vision of giving back to the rural agricultural community, generating employment opportunities and helping them improve their overall standard of living through our farmer map system. We work with native and tribal farmers and women's self-help groups to bring the best of their heirloom produces to your plate.
An assortment of heirloom produces from the Western Himalayan ranges packed with nutrients. Cultivated the old way from carefully selected seeds, handed down through generations, lending a greater diversity and colour to our plates.
Buy our range of native produces from the Himalayas sent from the fields of our tribal farmers here!
“Its amazing to see I am able to access the food from the mountains right to my door step.”


This cinnamon roll recipe is my take on cinnamon rolls. While most cinnamon rolls are simply leavened via yeast over 1-2 hours, I prefer to let the yeast ferment the flour overnight. This recipe is not traditional in this regard, but the fermented dough adds a nice depth of flavor to the dough that would otherwise be missing. The overnight fermentation requires planning ahead, but it is well worth it. Not only will you have better flavor, but you’ll also have less work in the morning when you go to make these.


Notes from Rujuta Divekar's book - Indian Superfoods
Cane derived Sugar is a superfood. It's unjustly vilified in the west and that's having a damaging effect in Indian diets.
History of Sugar use in India
There are references to crystalline sugar from the Gupta period (320–550 ce) and even earlier to sugar mills in Buddhist texts. These are some of the earliest evidence of sugar use in the world.
Charaka used sugar to cure digestion-related ailments, improve complexion and even increase sperm production. The Arthashastra describes how sugar can be used to increase the strength and vigour of elephants. Sugar was traditionally used in India without many documented harmful effects.
How Sugar got westernised
The use of sugar spread to western civilisations and became a huge factor in colonisation. The West changed the way they were eating following the two world wars. Due to rapid and forced industrialisation, women also had to step out to work. There was less time to cook. Sugar made way for beet sugar and HFCS, or high fructose corn syrup. They were easy to procure, easy to handle and, most important, cheaper.
What you get as sugar in the West is mostly beet sugar. A lot of beet sugar is derived from the GMO variety. HFCS is a chemically derived form of sugar that comes from corn. The US has hefty taxes on sugar but big subsidies for corn making HFCS very profitable for the food industry.
Why is sugar vilified?
A lot of the press, reports and research that you read about the evils of sugar include information about beet sugar and HFCS and not the cane-derived sugar used in India.
Guidelines for sugar have been changing too and dramatically at that. In 1999, fat was the major villain, sugar was okay. By 2015, we had swung around to arguing that fat was not responsible for obesity and obesity-related diseases, it was sugar.
Is sugar derived from sugar cane good?
We (in India) have been using cane-derived products for a very long time. They are even known to have good effects on our health -
- Mishri mixed with spices is used as an effective aid against sinus and headaches.
- Mishri mixed with clove is used for fighting tooth decay and even motion sickness.
- Jaggery or Gud Effectively prevents cold, cough and flu.
- Jaggery Ayurvedic medicine for improving haemoglobin levels and part of traditional pregnancy diets.
- Kakvi or Molasses before Turning into Jaggery. Rich in minerals, can fight off the free radical effect of ageing on organs.
- Sugar cane is used in Ayurvedic medicine for a deep cleanse and detox. That’s one reason why this is what you chew on or drink as medicine for jaundice. It actually helps in the recovery and rejuvenation of the liver
- Stalks of sugar cane are chewed across India during the winters. It's good for teeth health.
- Sugar cane and all its derivatives also have glycolic acid. It helps prevent skin damage of all kinds, from tanning to freckles to wrinkles.
- Sugar cane provides fibre, minerals and even vitamin B
- Sugar cane puts your body in a positive nitrogen balance. That is a state where the body is not sacrificing muscle to meet its energy demands and it could well be the reason why its juice has been used to break fasts right from the Buddha’s time
- Folk medicine for kidney stones.
- It’s a native version of an ‘alkaline’ diet. Known as a digestive aid, reduce acidity in the body.
- Promotes a healthier, more diverse ecosystem of gut-friendly bacteria 4.
Do's and Dont's
- Jaggery adds to the warmth of the body and is consumed as winter food along with ghee. It also takes away sharp odours from cooking. Sugar on the other hand is a coolant, to be used in summers even as a digestive aid. It enhances flavours in cooking. In chai or coffee, if you used jaggery instead of sugar, it would make it even hotter for the body and take away their distinct aromas.
- Sugar is often mixed with ghee so that the rise in blood sugars is slower.


Welcome To Biedouw Valley Rooibos|
Thank you for visiting the Biedouw Valley Rooibos website. We supply a wide selection of Biedouw Valley Rooibos tea.
Our tea is a unique Cedarberg product with no additives, colourants or preservatives.
Biedouw Valley Rooibos Tea is cultivated on the plateau of the surrounding Cedarberg mountains which overlooks the Biedouw Valley, world famous for its breathtaking wild flowers.
The Rooibos plant Aspalathus Linearis is indigenous to the Cedarberg mountains surrounding Clanwilliam in the Western Cape, South Atlantic Coastal Region of South Africa. It is the only area in the world where Rooibos Tea is grown.
Biedouw Valley Rooibos is proudly a leader in the field of quality, taste and hygiene to ensure the best quality to tea drinkers world-wide.
Powered by Create


The best culinary torch is a device that can turn ordinary food into luxury and look more expensive. Moreover this tool can help you add flavor to the dish.
The apple cake will be more fragrant when using the culinary torch, the meat or fish will retain the most original flavor thanks to this device. Therefore, you should own a best kitchen torch for your kitchen.
Why not try new ways to refresh your family’s meals? If you are planning to buy a kitchen torch, consider some of the following factors:
For any kitchen appliance, the safety factor is always the most important factor when you choose. Especially with a strong fire source such as the culinary torch, you need to put more attention to this factor.
A good culinary torch should have safety components such as a safety lock or a heat shield. These characteristics must ensure that children cannot easily use it, and the risk of flame explosion should also be minimized.
The next factor you should consider is whether the flame of the torch can be easily adjusted. Because each dish has its own unique way of cooking and heat, you cannot use a single fire for the entire dish.
Check if that kitchen torch can adjust the shape of the fire. If that is not possible then you should find another one right away.
The handle needs to provide comfort when you hold it, otherwise you may find it difficult to adjust as desired.
Besides, the handle needs to be sure to ensure your safety. If the handle is not sure, it may fall off while you are using it. This could result in burns or, more seriously, a fire.
In general, kitchen torch is not a tool that costs you too much budget. A kitchen torch costs between $ 15- $ 30, some are more advanced with extra features.
You can invest in a torch with an average price, it has enough durability and features necessary for a best kitchen torch. If you can afford it, invest in a more expensive kitchen torch with upgraded features, which is also a good choice.


Schneller Versand nach AT & DE
Nuclear Nutrition Axis Joint Complex 120 Tabletten
inkl. MwSt. zzgl. Versand
SCHNELLE Lieferung bis den , wenn Sie noch heute bestellen.
The product supplements the diet with vitamins, glucosamine and chondroitin. It is especially recommended for physically active persons. Vitamin C assists in the correct production of collagen to ensure proper bone and cartilage function.
It contains up to 14 ingredients that support normal joint function
Up to 1200mg MSM (methylsulfonylmethane) in each dose
Protects and lubricates joints
Supports regeneration of articular cartilage
Take 1 tablet four times a day with or after food.
Do not exceed the recommended daily dose of the product.
Food supplements should not be used as a substitute for a varied and balanced diet.
|CONTENT||1 TABLETS (% DDD)||4 TABLETS (% DDD)|
|Glucosamine hydrochloride (including glucosamine)||360 mg (298.5 mg)||1440 mg|
|Chondroitin sulphate||26 mg||104 mg|
% DDD - recommended daily dose
Glucosamine hydrochloride, fillers (E460 (i) E341), methylsulfonylmethane (MSM), maltodextrin, stabilizer (E1202), an extract of the roots of ginger (Zingiber officinale Roscoe, 5% gingerol), anti-caking agents (E470b, E551), vitamin E (DL-alpha-tocopheryl acetate), chondroitin sulfate, vitamin C (L-ascorbic acid), Boswellia serrata bark extract (Boswellia serrata Roxb. Ex Colebr.), Quercetin, curcuma extract (Curcuma longa L., 20% curcumin), bromelain, zinc oxide, sodium selenite, manganese sulphate, vitamin D (cholecalciferol), thickener (E464), polishing agents (E1200, E553b), paints (E171, E172), hyaluronic acid.
Do not consume if you are allergic to any of the ingredients.
This product should not be used during pregnancy and breast-feeding.
Store in a cool, dry place out of the reach of small children.
Keep away from direct sunlight.
Made in a facility processing milk, soy, eggs, shellfish, nuts, peanuts, gluten and products made from them.


About the restaurant
OBEDBUFET on New Arbat street - the result of cooperative efforts of co-owners of the biggest restaurant holding companies Ginza Project and Restart Brothers , Dmitriy Sergeev and Aleksey Vasilchuk. At the entrance it will seem to you that you got into a magical country – a land of milk and honey with gingerbread trees, mountains of burgers and sushi. A real treasure trove! More than 350 dishes every day, 7 cuisines of the world. There is a buffet lunch and separate stations: pizza, pasta, sushi, Wok, a zone of grill and a pastry-shop, and also a bar with cocktails and alcohol for any taste and for every budget.
If you want to take the food away, you can find pretty take-away boxes at every station. There is a take-away area where you can grab something healthy and nutritious, e.g. fresh vegetables with the blue cheese sauce. All the disposable tableware, including flatware, is made of ecologically clean organic starch, it is not harmful to the environment and it is easily utilized. We don't add flavour enhancers to the dishes, we stew our own fruit juice beverages and make organic sour kefir and yoghurt. There are a lot of interesting and balanced meals in the menu even for those who are not on a diet or for vegeterians. All the dishes that are made in OBEDBUFET are only one day for sale. And don't forget - you can have breakfast here from Monday to Friday, from 8 a.m. to 11.30 a.m., and from 10 a.m. to 11.30 a.m. at the weekends.


Recently I got the new NutriBullet for making quick healthy shakes. I wanted to share one of the recipes and also remind folks of the Green Goddess Shake recipe which I have advocated in the past as well. These shakes are a great way to start you morning- controlled, highly nutritious breakfast that serves as your starting meal. When I take dietary histories I find that most people don’t get enough protein especially at breakfast time. These recipes also lack my recommended 25-40 grams of protein per meal. Regardless of the recipe I recommend you add 20- 25 grams of protein per serving. I recommend you consider one of these three protein product sources, assuming you have no food allergies.
- NuSkin’s My Vitality– this product has the best palatability and mixability of the three (vanilla or chocolate). If you use the ADR program you will over time net a 25-29% cost savings as you can “cash in” ADR points for future free product. There are more servings per bag than the other products I mention.
- PureLean Basics or one of the other PureLean protein powder options.
- Care Nutrition’s GMO free natural whey protein powder (different flavors)
Regular mealtime protein optimizes your basal metabolic rate and allows you the building block amino acids to build and maintain more muscle mass. More muscle means higher metabolic rates. This means you can get away with eating a bit more without putting on body fat. I like the idea of meal replacements to optimize and maintain your weight . It has worked for me personally and I know using the R90 program and now the recently available TR 90 program folks can make a big dent in getting their weight optimized. Earlier this year I had blogged about the dramatic benefits noted in a trial looking at managing Obesity In The Setting of Atrial Fibrillation. By using an aggressive up front meal replacement program combined with dietary counseling the treatment group had a dramatic improved weight measured 15 months (over a year past the study start). Now for the recipes: I keep many of the ingredients in the freezer if I can’t keep up with the purchased quantity to avoid spoilage. Remember if you are on warfarin (special blood thinner) you don’t want to use these recipes due to the spinach/kale/avocado interactions with warfarin. Toxin Cleansing Blast (from the NutriBullet recipe book) 1-2 Handfuls of cleansed spinach 1 cored pear 1 banana 1 cored apple 1 cup of pineapple water/almond mild/skim milk/soy milk 1 scoop of protein supplement of choice Green Goddess Shake (multiple sites options)
- 1 C baby spinach or kale 1 C cucumber chunks 1/2 avocado, halved, pitted, and peeled 1 lg kiwifruit, peeled and chopped 1/2 of a fresh orange or one tangerine 1/2 apple
- 1 scoop of protein
Blenderize in blender of choice or NutriBullet (follow their instructions on use).


The Emergency Food Pantry opened its doors in 1983. Since then, we have been serving those in need in the Chickasha area every Monday through Thursday from 1:00- 4:00 PM. We are located on the north side of the First Presbyterian Church. Our pantry contains well balanced, mostly non-perishable groceries that are intended to serve a family for a period of weeks. Items provided include bread, butter, juice, canned fruit, vegetables, pork and beans, canned meat and tuna, beans, rice, cereal, crackers, soap, and toilet paper. The Pantry is staffed by volunteers who donate their time once a week or monthly.
We are a tax-exempt (501 C3) organization and are supported by individual contributors, civic organizations, and grants. We welcome you to become a donor and/or volunteer.
- Conrad Duprez, President
- Audrey Smith, Secretary
- Veda Bush, Treasurer
- Deneva Chaney, Food Manager
- Luellen Wittenbach & Zarah Virgin , Volunteer Coordinator
The mission of the Emergency Food Pantry is to assist and provide supplemental food to the needy in Grady County who have been impacted by financial problems as a result of: unemployment (lay-offs & downsizing), divorce, disability, health, domestic violence, homelessness, disaster, aging and rising cost of living. We gather, store and distribute goods to those who find themselves in time of special need and crisis. Our mission is based on a compassionate hand out and hand up as we respect the dignity of each person we serve. The Emergency Food Pantry seeks to collaborate with those who share our mission. The Emergency Food Pantry has a 501c3 status.


How Local Nonprofits are Fighting Food Insecurity During the Pandemic
A volunteer for Second Helpings Atlanta transports rescued food to partner agencies. Photo posted on May 1, 2020 on Facebook (@SecondHelpingsATL).
The impacts of the coronavirus pandemic on food waste and food insecurity in the United States are severe, as the Guardian and the New York Times have reported. In Georgia, which has one of the country’s highest rates of food insecurity, food recovery organizations and food banks have been forced to adapt quickly to unprecedented challenges like the disruption of the food supply chain and the sharp increase in food insecurity caused by unemployment, school closures, and other factors.
For example, the nonprofit Second Helpings Atlanta has recently implemented new measures to fulfill its twofold mission of providing meals to those in need and reducing the environmental impacts of food waste.
Typically, volunteers transport donations of excess food from businesses like Costco, Whole Foods, Mercedes-Benz Stadium, and Cox Communications to partner agencies that distribute meals directly to clients. But the coronavirus pandemic introduced “competing moral obligations” of feeding people while protecting at-risk populations, says Stephen Opler, president of Second Helpings Atlanta. Furthermore, many businesses could no longer donate food once their doors closed, and even several partner agencies have reduced their hours or shut down entirely.
In response to these challenges, Second Helpings shifted from its primary reliance on volunteers, about 40% of whom are over the age of 60, to truck drivers whose routes include multiple pickups and dropoffs to maximize efficiency and reduce people’s exposure to the virus. Businesses in the Atlanta community have helped the organization make this transition.
According to Opler, Goldbergs Deli donated several drivers to Second Helpings Atlanta, Mercedes-Benz loaned it three sprinter vans through the end of June, and kitchens at Truist Park and Mercedes-Benz have agreed to remain open so that Second Helpings can distribute thousands of meals per week to its partner agencies, which include homeless shelters, churches, food pantries, and other nonprofits.
Food banks have also adjusted to the pandemic. After closing its facilities to all but a select group of volunteers, the Food Bank of Northeast Georgia, which serves 14 counties, now receives online orders from partner agencies and makes the orders available for pickup. The food bank also holds 30 mobile pantries per month across the region, which operate like restaurant drive-throughs: volunteers load boxes of food into individuals’ cars, minimizing human contact.
Fortunately, the food bank’s supply network has been mostly consistent. According to Tracey Massey, the community outreach manager at the Food Bank of Northeast Georgia, the U.S. Department of Agriculture continues to send daily shipments of food, and after a period of shortages “when everyone panicked and stockpiled food,” grocery stores now have excess food to donate.
The biggest challenge the food bank faces is “getting (food) out safely and trying to get the people to come for the help,” says Massey, since many individuals currently experiencing food insecurity “have never had to use this service before.” A negative effect of social distancing, then, is the absence of personal connection. As Massey says, “I can’t go up and put my arm around somebody and say, ‘Hey, you’re not the first one. We’re here to help you.’”
Second Helpings Atlanta and the Food Bank of Northeast Georgia have seen outpourings of support from their communities, but Opler, twarns against the “false sense of security” among people who are “insulated because of the lockdowns.”
Both he and Massey encourage people to donate money to organizations fighting food waste and food insecurity, and Opler also encourages people to “be creative. Where do you have influence? Who do you know?” To help those most negatively affected by the pandemic, “connecting people to resources,” says Opler, is paramount.


Fruit flies, nutrition, adult health and lifespan
Food quantity and nutrient quality affect the behaviour, health and lifespan of all organisms. We use the fruit fly Drosophila melanogaster to investigate the molecular mechanisms that mediate these effects, with the goal of understanding these processes in humans.
Due to recent discoveries, the research focuses on the role of dietary protein in shaping appetite, continuing health and length of life. A major focus of our work is on dietary restriction (DR or calorie restriction), which is an evolutionarily conserved intervention that extends healthy lifespan. I am interested in how the relative proportion of protein in an organism’s diet modifies this effect. Knowledge of these interactions will aid our understanding of the role of nutrient balance in adult health, appetite and longevity.


Our rotating line of Signature Cakes is perfect for when you want a handmade cake without the custom price tag.
Vanilla Almond Cake with loads of Sprinkles and layers of Funfetti crumb and Vanilla Buttercream.
White Velvet Cake paired with Vanilla Buttercream.
Chocolate Cake paired with Chocolate Buttercream.
Alternating layers of white velvet and chocolate buttermilk cake and local strawberry buttercream. Finished with chocolate, vanilla and strawberry buttercream.
White velvet cake infused with lime zest and filled with local blackberry buttercream. Topped with a white chocolate ganache drip.
Milk & Cookies
Vanilla buttermilk cake with chocolate chip edible cookie dough frosting. Finished with vanilla buttercream and chocolate chip edible cookie dough truffles.


Starring: Good Nutrition!
Healthy cooking and eating star in many of our programs. Community Works clients deliver Meals on Wheels every Friday throughout Brunswick and Topsham. Our Community Living clients enjoy sharing a healthy dinner of their own creation most months. And at EnvisionME, located in our Topsham Founders Building, Tuesday and Wednesday are the regular days for shopping and then cooking a healthy lunch.
Recently, Hannafords Dietician Hillary Pride took the EnvisionME crew for a “Guiding Stars” tour of the store.
The Guiding Star system is a simple way to identify foods with higher nutrition. Foods may receive no star, or up to 3 stars, depending on a range of nutritional factors considered scientifically important by the US Food and Drug Administration.
About one-third of the foods that have been reviewed receive at least one star; three stars represent foods with higher nutritional value. Meats, soups, and yogurts are among the foods that least often earn even one star; seafood, cereals, and fresh fruits and vegetables tend to rate well.
The Guiding Star system makes it easy for anyone to make wiser food choices at the supermarket.


This summer, the Ohio Department of Education is sponsoring the Summer Food Service Program, providing children with free, healthy meals.
It’s easy to participate and no sign up is required. Simply call 1-866-3-HUNGRY or visit education.ohio.gov/KidsEat for meal times and locations.
The Summer Food Service Program ensures children ages 18 and under continue to receive nutritious meals during the summer break from school, when they do not have access to school breakfast or lunch. Children with disabilities and approved individualized education programs may participate through age 21.
“Giving children access to a healthy meal during the summer months is very important,” said Dr. Lonny J. Rivera, interim superintendent of public instruction. “The Summer Food Service Program brings communities together in making sure children have the nourishment they need to remain healthy.”
Many Ohio parents and caregivers continue to make difficult choices every day in order to provide for their families. In many cases, this leaves Ohio’s most vulnerable citizens, our children and youth, struggling with hunger daily.
In 2015, more than 50,000 Ohio children received free daily meals last year through the Summer Food Service Program with the help of 201 sponsoring agencies and 1,781 feeding sites.
The program is funded by the U.S. Department of Education and administered by the Ohio Department of Education.


Many people ask me about protein supplements and which protein powders they should use. It really is a personal decision when you decide to use supplements. I hope the information below will help you decipher which is best for you should you chose the protein powder course. There are many types of protein powders, made from a variety of sources. It can be confusing to figure out which will provide the best results. I'd like to start with the basics of protein powders to help you on your nutrition journey. Not everyone will benefit from taking supplements but it will help to have some basic understanding.
What Are Protein Powders?
Protein powders are concentrated sources of protein from animal or plant foods.
Here are three common forms of protein powders on the market today:
I am sure you've seen these different types of protein powders in the super markets and nutrition shops around town. Now for the decision of which to use and why I should use them anyway.
Why add a Protein Powder to my diet?
Athletes and people who regularly lift weights may find that using protein powder supplements helps them maximize muscle gain and fat loss. It also benefits individuals who find it difficult to meet protein needs with food alone during the course of their day.
Here are seven common types of protein powders:
1. Whey Protein
Whey protein comes from milk.
2. Casein Protein
Like whey, casein is a protein found in milk. However, it is digested and absorbed much more slowly.
3. Egg Protein
Eggs are well-known for being an excellent source of high-quality protein.
4. Pea Protein
Pea protein powder is relatively new and especially popular among vegetarians, vegans and people with allergies or sensitivities to dairy or egg proteins. This protein is made from the yellow split pea.
5. Hemp Protein
Hemp protein powder is another plant-based supplement.
6. Brown Rice Protein
Protein powders made from brown rice have been around for years. They have been considered inferior to whey protein for muscle building.
7. Mixed Plant Proteins
Some protein powders contain a blend of plant sources.
Mixed plant protein powders usually contain a combination of the following:
-Brown rice, Pea, Hemp, Alfalfa, Chia seeds, Flax-seeds, Artichoke and Quinoa
Protein powders can provide high-quality protein in a concentrated form. In many cases the phrase “I don't have time to eat” is diminished by having these protein supplements ready to go during the day.
It's important for you to calculate how much protein you individually need before starting any protein powder. They can benefit those who strength train or find it difficult to meet protein needs with food alone. I personally use them to make sure I reach my daily protein goals and have them ready to go on the fly when I need them during a busy day.
Here's to a week of health and feeling full of energy!


Tip #4 Control Your Portions
8 Tips to Lose Weight and Prevent Obesity
Develop healthy habits by making small changes to your routine. Consider the following tips to prevent obesity and improve your health.
#4 Control Your Portions
Portion control is a big issue in the United States and not just for truck drivers. Approximately one-third of children and 60% of adults are either overweight or obese, and large portions are partially to blame. Especially when on-the-go, it can be difficult to judge how much you’re really eating and whether the portion itself is too large.
An easy way to keep portions under control is to first divide your food into groups: protein, vegetables, starch (potatoes, pasta, etc.) and fruit. Your goal should be to consume portions of each food group no larger than your fist. Reduce temptation to eat more by drinking a glass of water prior to your meal or ordering a half portion if at a restaurant.
For more information or if you have any questions, contact coach Claudia by email at, Claudia.email@example.com.
Drive for MVT
Replace that Junk Food with Healthy Snacking What exactly is "junk food"? Junk food is a term that we use to describe foods that are not healthy for us. We generally use it to describe processed snack foods such as chips, cakes, cookies, sugary drinks, candy,...
Driver Instructor, Cesar Atilano shares everything a truck driver needs to know about cell phone usage laws for commercial motor vehicle drivers. Don't let your mobile device cost you hefty fines, your career, or your life! Drive for MVT ...
The transportation industry is 24/7 and it’s the drivers that keep the industry moving. In today’s world team driving has become more popular among drivers because they are able to run more miles while they are out on the road. To be a team, two drivers agree to sign...


If you are searching for Basmati Rice Recipe after that you will absolutely not be let down. I matured in the North of India and as soon as a month my mama would send me to my nearby town for some fresh basmati rice from Bamiyal. The town has a large Basmati neighborhood and also we would always have the ability to discover fresh basmati rice there. When I asked why they never ever made rice there, my mommy told me that they didn’t have anyone that can cook Basmati rice. That’s just how my mom discovered just how to prepare this famous Indian rice. Basmati rice recipe started with ordinary rice, as well as it was later transformed by including some completely dry fruits and also spices to give it a sweet taste. The initial dish was made with ordinary water from wells, but in the future completely dry machine made basmati was found and this provided it a pleasant taste and more flavor. There was likewise an event in which a completely dry fruit mix was sent out to your home of each house to ensure that they would have their loved ones constantly with them. To make sure that is where we obtain our maintained rice now! Basmati rice recipe cooking has actually been appreciated by my member of the family for generations. Whenever there was any emergency situation in my home, my mama would certainly rush to the pantry and generate the dish of rice prepared perfectly with little sazon. The story goes that when my uncle was away on a company journey, my mom would look after preparing Basmati rice for all the meals throughout that time. Already she is the one who recognizes the secret recipes of Indian food preparation as well as serves basmati rice every single time. This Basmati rice dish requires ingredients like cardamom husks, cumin seeds, fennel seeds as well as cloves. Cardamom vessels can be roasted to make them a bit stronger flavored and cumin seeds can be fried till they end up being a little transparent. Cloves can be ground to make a paste out of them and also these are mixed with fennel seeds as well as sazon. Include some oil to the frying pan as well as mix fry the active ingredients together for a couple of mins before finishing off with a rinse of water. The reason I like Indian food preparation so much is because the food is naturally filled with aroma, flavor and also scent. You will never think you are eating a common dish or food, yet whenever you consume it you will scent the all-natural scent it has. The fragrance goes deep right into your body and is really enjoyable. This is one more reason that I like to prepare basmati rice recipe and it’s fantastic for making normal dishes along with having during special occasions. It has a very abundant aroma and also taste that you will not locate anywhere else. This is just one of my favorite ways to prepare basmati rice. When you pour the cooked rice into the filter and after that gather cool water as well as wring out the mix, you will get a clear solution that has the fragrance of the rice, cinnamon, cloves, cardamom and also fennel in it. If you want to add a little bit more taste to the cooking liquid after that you can include a little bit of sugar or honey to it. The mix will certainly drain pipes quickly and you can utilize it right now. The amount of times you put the fluid in the strainer depends upon how much of the fragrance you intend to include.


What does a gluten-free gal miss? Pizza! I am a sucker for a slice of New York style pizza with a thin gooey crust, zesty sauce, and lots of stringy cheese. After many fails with frozen GF brands, we finally opted to make our own with Bob’s red mill GF pizza crust. It is okay, but it just is not the same. So, I chose to take a different path…since I know it is impossible to recreate a NY pizza without gluten. I decided to try a cauliflower crust, to see if something different would satisfy my pizza palate.
I googled and read dozens of recipes, and although some looked good they seemed like a lot of work! So, I put on my “chef hat” and created my own version – and it was Damn Good! Sorry Bob, but your pizza mix has been removed and replaced with a big white fluffy vegetable!
Yes, I know you want the recipe!
So here is what you need: 1 large head of cauliflower, fresh mozzarella cheese, your favorite pizza sauce (I like Organicville), basil, oregano, garlic, olive oil, eggs, and almond flour. Cut the cauliflower into small pieces and wash thoroughly. Allow to air dry as much as possible.
Run cauliflower through the juicer to make your “flour”. If you do not have a juicer, you can either grate it or put it in the food processor. However, this will not remove as much of the moisture so other recipes recommend pre-cooking the cauliflower first to dry it out. My suggestion would be to toss it on a cookie sheet and roast it at 350 for a few minutes first.
Next comes the most time important step – wringing out the excess water. I separate it a little at a time, place it in a piece of cheese cloth, and squeeze and wring out as much moisture as possible. When this is complete, it will resemble “dough”. In a mixing bowl, add dough to a lightly beaten room temperature egg, a few sprinkles of basil, oregano, and garlic, and use your hands to mix. The dough will be moist, so sprinkle in almond flour as needed to absorb some of the moisture, usually 1-2 tablespoons is enough.
Place the crust mix onto a piece of parchment paper, greased generously with olive oil. Now is a good time to preheat your cookie sheet or pizza pan for about 5 minutes at 425 degrees. Use your hands to mold pizza into a crust, and use paper towels to absorb any excess moisture. Bake the crust at 425 until the edges turn a light golden brown (approx. 15 minutes).
Remove from oven, reduce temperature to 375…and it is time for toppings!
Keep it simple, this crust is more delicate then a dough crust and too many toppings will leech to mush moisture and yield a soggy crust. Generally I do a organic sauce, fresh mozzarella, and maybe a few slices of pepperoni.
After adding your toppings, return to oven and bake until the cheese starts to brown and bubble…usually 15-25 min depending on your oven. Enjoy!


“When I opened Frenchie, it was to create a place I would want to go to myself and, more importantly, one I would want to go back to again and again. It’s a micro-restaurant, an intimate place where you feel at home. The staff is like a little family. Here, the ingredient has carte blanche. The products we use are what determine the menu, which changes with the seasons. Our ceaselessly evolving cuisine is very instinctive, unstinting and authentic.”
In a menu set by the seasons, the dishes are based on French fundamentals, energised by inspirations from an international repertoire. Every ingredient, from the simplest to the most sophisticated, is meticulously selected from trusted suppliers and transformed in the Frenchie kitchens through impeccable preparation, balanced textures and perfect seasoning. Introducing guests to a world of culinary wonder, a flavourful place of pleasure, discovery and sharing – that’s our mission at Frenchie.


3 edition of Cooking without found in the catalog.
|Statement||by Barbara Cousins.|
|The Physical Object|
|Number of Pages||176|
Alfred, the war horse
International bibliography of graphological journal articles, 1968-1988
comparison of the course content of sandwich first degrees in the UK in the area of Hotel and Catering Managementwith the expressed needs of practitioners.
Possibility for wood-molasses production in Arizona
Mobile and wireless communication networks
Co-operation between medical and other health professions
Sermons seldom heard
Infant-baptism no institution of Christ, and the rejection of it justified from scripture and antiquity
What does futures market interest tell us about the macroeconomy and asset prices?
Curriculum building for the continuum in social welfare education.
Administrative adjudication, the hearing officer/administrative judge
Practical truths, plainly delivered
Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast.
Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients /5().
Pam Anderson is a New York Times bestselling author of seven cookbooks, including the Julia Child Award-winning The Perfect Recipe, the James Beard-nominated first edition of How to Cook Without a Book and Perfect Recipes for Having People Over, and the IACP-nominated The Perfect Recipe for Losing Weight and Eating Great/5(39).
About How to Cook Without a Book, Completely Updated and Revised New York Times bestselling author Pam Anderson updates her classic cookbook—which put “cooking by heart” on the map—to include modern flavors and new techniques that today’s home cooks will love, with new and original full-color photographs.
Cooking without recipes was one of the biggest and loudest things we heard in your Cure requests. We’ve been talking about stocking your pantry well, which is the first step in cooking without your nose in a book.
Improvisation and new creations with familiar elements can only happen when your pantry is well-stocked. Buy Cooking Without: All recipes free from Cooking without book gluten, sugar, dairy produce, yeast, salt and saturated fat New edition by Cousins, Barbara (ISBN: ) from Amazon's Book Store.
Cooking without book low prices and free delivery on eligible orders/5(79). Cook With No Books A record of my kitchen adventures with its hits and misses. There are many different recipes that go into the cavity of the crown and I was befuddled.
The grand scheme of things is to cook the filling and crown in stages. Not Without Salt. Cranberry Sticky Toffee Pudding 4 months ago Pinch My Salt.
Fig Scones 5 months. Find and share everyday cooking inspiration on Allrecipes. Discover recipes, cooks, videos, and how-tos Cooking without book on the food you love and the friends you follow. Bake up a batch of these tender, tasty Italian-seasoned meatballs with hints of Romano Find all the newest recipes published on Make it, review it, and post a photo to.
Casserole & Pot Pies. Slow Cooker Chili. Slow Cooker Chicken. Slow Cooker Soup. Slow Cooker Stew. Slow Cooker Italian. Breakfast & Brunch. Sandwich and Wraps. Super Moist™ Bars. Ooey-Gooey Bars. Frosted Brownies. Chocolate Brownies.
Brownie Cookies. Peanut Butter Brownies. Caramel Brownies. Introduction This is a listing of sites that legally offer free Cooking, Food & Wine ebooks, recipes online and food blogs.
There is also a listing here of Places For Free Cooking, Food & Wine Audiobooks & Videos All of these sites listed have content that is legal for them to distribute. If you find that any site listed is offering content that can not be legally transferred, please let /5(18).
This is a cooking book I made for my cooking class. This book includes: 2 Appetizers, 2 Beans / Rice / Grains, 2 Beverages, 3 Desserts, 6 Main Dishes, 1 Soup, 2 Vegtables 1 Sauce, 2 Salads, 2 Family Favorites, 3 Kid Friendly.
Find Cooking Without Recipes ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
No cooking Sandwiches Quick, no-cooking recipes are not necessarily simple. They can be stunningly exotic and innovative too. Try the Pinwheel Sandwiches to get a taste of such innovativeness.
Sweet and spicy with a very attractive appearance, this snack cum starter is made of flattened slices of bread layered with jam, cheese and green chutney, and rolled up into pinwheels.5/5. Book review copyright by Cheri Sicard.
About the Author Cheri Sicard is the editor of Fabulous Foods where you will find recipes, online cooking school, celebrity chefs, travel, holidays, camping cooking and more. To Order "How to Cook Without a Book" Amazon carries How to Cook Without a Book with a 24 hour shipping time. OIL-FREE COOKING AND BAKING To promote optimum health, many in the plant-based community recommend eating very little or no processed oil.
I agree with this so cooking without oil is a great skill to have. Even olive oil is partially saturated and contains Onions and garlic are very high in fructan, one of the FODMAP groups of carbohydrates that are believed to contribute to symptoms of irritable bowel syndrome.
People on a low-FODMAP diet try to avoid them. Other people may find they have food intolerances that can be triggered by these foods. Cooking without them can be difficult. with Tomato Dipping Sauce. Za’atar White Bean & Rice Bowls. with Zucchini, Sweet Peppers & Marinated Feta. Smoky Brussels Sprout & Black Bean Tacos.
with Roasted Sweet Potatoes. Garlic & Olive Tilapia. over Stewed Chickpeas & Vegetables. Spanish-Spiced Salmon & Vegetable Quinoa. with Almond-Date Topping. Pimento Cheeseburgers.
Many would reach for a takeaway menu, but a new book shows how to cook tasty, nutritious meals with no more than boiling water and imagination.
Ellen Author: Ellen Manning. Escarole and Bean Soup –– For any season, a slow simmered flavorful authentic Italian soup. Salads and Salad Dressings –– Whether you're looking for a light summer menu for a sultry evening or just cutting calories, salads are an easy to prepare, cool and healthful alternative to everyday meat-and-potatoes fare.
Homemade Yogurt –– Yogurt making is a fun and creative experience and. Good food is one of life’s great joys. And good meals are a shared pleasure at the heart of African American family life and special celebrations. This recipe book brings together many African American favorite recipes, prepared in a heart healthy way, lower in saturated fat, cholesterol, and sodium.
From our kitchens to yours, all the tips, advice and recipes you need to make life more delicious, from everyday dinners and desserts to special occasion feasts. Explore this huge selection of delicious recipes that includes easy desserts, delicious vegan and vegetarian dinner ideas, gorgeous pastas, easy bakes, and gluten-free recipes.
Buy Cooking Without Made Easy: All recipes free from added gluten, sugar, yeast and dairy produce UK ed. by Cousins, Barbara (ISBN: ) from Amazon's Book Store.
Everyday low prices and free delivery on eligible orders/5(). Find quick and healthy recipes, nutrition tips, entertaining menus, and fitness guides to help you make smart choices for a healthy lifestyle from Cooking Light magazine.
Q: I have a friend that I’ll be cooking for once a week or so for the next several months, and I need some help. You see, he has a garlic/onion allergy, and terrible acid reflux. So — no garlic, onion, peppers (even bell), spicy foods, cream-based sauces, tomato-based sauces.
No acidic or overly greasy food of any kind. Oh — plus, just to make it extra fun, he hates all seafood. Search recipes for your favorite desserts, appetizers, main dish recipes, and more. Find an array of easy recipes as well as home cooking tips, kitchen design insights and diet and nutrition information at Taste of Home Magazine.
Cooking Without Looking TV Show. K likes. The First TV Show Featuring Blind/Visually Impaired Hosts/Guests in the kitchen, giving cooking tips for people, both sighted and visually ers: K.
On this Recipe Index page, you will find all my recipes displayed in different categories. The best way to look for a specific recipe or ingredient. Simply use the recipe filter on the left to find it.
Looking for gluten-free recipes. Just click on the Dietary box and you’ll find all my gluten-free recipes. Then you put your food in a big pot and boil/bake the entire thing (it is important that the pot is hot).
Line the bottom of the box with hay, then put in your pot. Surround the pot with more hay. Now close it up. You can also use other linings, such as sweaters or blankets.
Cover the hay box with a lid. Come back about hours later and you. How to Cook Without Onions and Garlic Yesterday I got an interesting question about cooking without onions and garlic from Dorothy in Canberra “My husband is allergic to onions and garlic so it is difficult to buy anything ready-made.
Shop for Books at and browse categories like Young Adult Books, Children's Books, Mystery Books, Adult Coloring Books and Cook Books. Save money. Live better. Learning to Cook Without Oil. At first it might seem a little crazy or scary to think of cooking without oil.
Thankfully, learning to cook delicious oil-free recipes is not difficult. It might take a little practice to get things just right, but soon you’ll wonder how you ever tolerated the. Creating a cookbook is super easy with our user-friendly designer.
Customize fonts, add images, and more. Getting Started. What’s a cookbook without any recipes. Get the ball rolling by filling up your recipe box. Type recipes yourself, invite friends and family to contribute, or use our typing service WeTypeIt.
Start Your Cookbook Today. Read it and cook it. Previous Next. Fun and engaging cooking experiences are a great way to expand on literacy in your preschool classroom. I discovered blueberries for sal in a cooking with children book sorry cant recall the name right now.
Love the other ideas you have for cooking with kids and books thanks for your list. Cooking without electricity isn’t as hard as you might think, and it is a vital survival skill. Cooking Off The Grid. Preparing food can be a challenge when there is no electricity.
In addition to the darkness making things difficult, cooking without an electric stove, oven, or microwave is challenging.


- Bite-sized pieces of green and white asparagus gently pre-cooked in its own juice
- Ready to cook
- Harvested and produced in Germany
- Best before from stock 14 days when stored refrigerated in a vacuum bag
The perfect asparagus dish when it has to be quick or simply different. Due to the gentle cooking in its own juice, the taste is even more intense!
Can be varied as desired and is therefore even more versatile in the kitchen: your customers have the opportunity to prepare a high-quality pan-fried meal very conveniently and in a short time. The sous-vide process preserves the nutrients and flavors, so that the asparagus cooked under vacuum remains particularly aromatic!
“We have our asparagus fi elds in the south of Berlin, where you find the perfect conditions and a long tradition for the famous spring vegetable. To make it easier to relish asparagus, we offer you our Sous-Vide asparagus varieties. Please enjoy it!”Ernst-August Winkelmann, Spargelhof Klaistow


We host local Chefs for special themed feasts a few times a year. Tickets are Sold a few months in advance.
Join us for a magical evening on the farm. Appetizers, entre, deserts, and beverages will be crafted from food produced on the farm and from other local vendors. Did we mention you will be dining with our resident emus?
Want to learn how to build your own plant hanger? How to grow your own herbs? Follow our monthly agenda
It is our hope that in the next few years we will have the capacity to host farming and gardening workshops. Check back later for more info.


You’d think that, with as many minions as I have, and being married to Wolf, that subject matter for my blog would be easy to come by.
I found myself announcing to my family, “You’re acting normal! Be funny, darn it!”
Even things at the Non Stepford home can be mundane.
I mean, sure, we tell Terror Toddler not to bite the dog. Or drive cars into her ear.
Cubby has decided that attempting to stand was a good idea, and I suggested pushing him over each time he tries…which Wolf objected to. Spoil sport.
So, I find myself struggling for something to write about. And, I wonder, how about a recipe? Then I realize, I don’t actually measure anything. Kind of hard to post a recipe when you can’t give exact measurements on anything, isn’t it?
Well, I’m going to try anyways.
Cooking for a crew this size means searching out decent cost food, that’s filling and nutritious. It can definitely be a challenge.
So, here’s one recipe that I’ve come up with. It originally started out as ‘Baked Potato Soup’, but it’s been modified, repeatedly over time. Now, we simply call it, “Potato Soup” or, “Potato Chowder”. I purposefully make extra mashed potatoes so I can either put them in the freezer, or make this soup the next day. Please keep in mind that this recipe can/should be halved, or even quartered, if you’re not feeding the crowd that I do.
Left over mashed potatoes
2 cups of frozen mixed veggies
One package of bacon
4 boxes of chicken broth
Heavy cream (whipping cream) 500 mL
Optional: cheddar cheese, sour cream, celery
OK. Start by chopping up the raw bacon, toss it in the bottom of your soup pot. As it’s cooking, add in one onion, chopped. I prefer it chopped finely, but do what you find best. In the last batch I made, I had some celery that was on it’s last legs, so that was chopped and tossed in with the onion and bacon.
Looks nummy, doesn’t it?
Once bacon is cooked (I prefer it chewy, not crispy) drain it. Trust me, soup with bacon grease floating on the top of it is gross. Add about half a box of broth, stirring with a whisk, to get all of the browned bacon off the bottom of the pot. Return the bacon and onion to the pot, and add in the rest of the broth.
Add in two tablespoon of poultry seasoning. Garlic, about 2 teaspoons. I taste test it after these additions, and add in more if need be. Same with salt and pepper. A few twists of the pepper mill, and taste test it. Then I add in the left over mashed potatoes, and whisk the heck out of it. This thickens the soup to a ‘chowder’ consistency, and whisking it ensures that there aren’t odd lumps of mashed potatoes lurking about.
With this recipe, there are options. I like options. One of the options is what to do with the potatoes. If you’re making this soup hours ahead of when you plan to eat it, I peel them, chop them, and toss them in raw, because they’re going to cook anyways. (OK, technically, I get someone else to peel and chop, but you know what I mean). If I’m putting it together an hour before eating, I bake the potatoes in microwave first. Peel them, chop them up. Into the pot they go.
Once soup is simmering, I dump in about two cups of frozen mixed veggies. You can probably add in any veggies in the fridge that appeal to you, that need to be used up. I’ve never tried tomatoes, but celery, carrots, broccoli…they’ve all been added at some point or another, and worked well. Stir it up, cover.
From then on, I stir about every 20 minutes or so, and keep it on low.
15 minutes prior to serving, I add in the whipping cream. Heat it through, and ta da! Potato soup!
Some folks like to add in sour cream, and/or grated cheddar cheese, either in the serving itself, or to the soup pot. Personally, I don’t, because a) it’s a budget thing and b) the soup is fantastic on it’s own, and really doesn’t need anything more.
Now, here’s the thing: this recipe makes enough to feed MY crew for 3 meals, and even then have a bit left over. So, unless you’re feeding the amount of folks I am, halve the recipe. Even quarter it, depending on how many folks you’re feeding, and how many meals you want to be eating soup for.
I’ve never frozen this soup. I suspect the cream content wouldn’t freeze well, so I haven’t risked it yet. If you make this and freeze it, let me know how it goes!
Oh, here’s a rough cost break down:
Potatoes: I get 10 lbs for about $6. So, between the mashed and the baked, I’m going to guess about $2 for that.
Boxed broth: I stock up on sale. At *most* I pay $2 each. So, $8
Frozen veggies: I buy the huge bags, again, on sale, so I pay about $5….I’m going to round up and say I use about $1 worth of frozen veggies.
Bacon: again, I stock up on sale, and that’s about $4
Onion: maybe $.50?
Whipping cream: $3
So, the entire recipe, as is…$18.50. And, it feeds 3 adults (Diva’s taller than I am), 2.5 children (Boo is about .5 of a kidlet when it comes to eating, compared to the Middle Minions) at LEAST 3 times.
So, breaking it down further, that equals roughly $3 a serving. Not bad! Actually, thinking about it, it’s more like $3 per meal, as folks often have seconds at a meal.


Bread. I'm starting to think it's one of those eye of the beholder things. Tons of low-carb recipes are out there for "bread-like" objects, but a lot of them are not really bready. There are only a few recipes I have made that impressed me enough to make more than once or twice, or that I'm willing to pass on to others. I don't know, call me a bread-snob, but when it comes to bread, I'm really picky.
This recipe, I've made a bunch of times, and I really truly enjoy it. It doesn't have that much room for error since it doesn't need any fancy equipment or techniques, and the only substitution I made was for the creme fraiche. Sour cream works in here just fine. One small adjustment I made was to the temperature and the timing. I increased the temp to 400 since 390 didn't seem to do the trick, and I leave them in for 20-25 minutes, until the outside is well done and the inside is set.
So, what does it taste like? Well, it's not a sweet bread, but the flavor reminds me somewhat of a sourdough, and the seeds make this feel like a really great multi-grain bread, without all that added sugar and coloring. It has a great crust that is chewy, but the inside is fluffy and lovely. Excellent with a little no sugar added jam, cream cheese, butter, or sliced cheese, these rustic little buns are very hearty and super filling. This is definitely one of my favorites. Oh, and as an extra bonus, they freeze well too! I wrap them in a little plastic wrap, then store them in a freezer bag.
**8/25/13 UPDATE: It was brought to my attention that, sadly, The Swedish Diet blog has been removed. I originally posted this with the following link to the recipe and directions- Swedish-Diet Breakfast Buns, but as you can see it is no longer there. Fortunately I have the recipe printed out, and will share the entire recipe here, with my above noted changes worked in. It's unfortunate her blog is no longer there, she had great recipes!**
For 4 Low Carb Swedish Breakfast Buns-
3/4 cup almond flour
1 Tbsp flax seeds
1 Tbsp sunflower seeds (shelled)
2 Tbsp psyllium husk powder
1 tsp baking powder
1/2 tsp salt
2 Tbsp olive oil (extra virgin, or light)
1/2 cup sour cream (or creme fraiche)
Preheat oven to 400 degrees. Mix almond flour, seeds, psyllium, salt, and baking powder in a bowl. Add eggs, olive oil, and sour cream and mix it carefully. Let it sit for 5 minutes.
Cut the dough into 4 pieces. Shape into balls and put in a cake pan (I use a 9 inch circular pan, but anything really will work here so long as it has sides). Bake for approximately 20-25 minutes.
** 6/7/14 UPDATE ** While I haven't had any problems with the dough, if your dough is sticky and difficult to shape, make sure it has sat for at least 5 minutes before trying to work with it. Also, while it is sticky, it should be fairly easy to shape. After allowing it to sit for 5 minutes after mixing, divide the dough into 4 parts. Pick up a part and lightly shape it into a circle, and place it into your pan. You could also use a drop or two of oil on your hands, if you feel it's still just a bit too sticky for you. I would also recommend using parchment paper underneath these versus spray or grease on the pan to prevent sticking, just for good measure. Thanks!
Labels: almond flour, bread, breakfast


The word “Diet” has become synonymous with weight loss. Dr. Tony Ganem customizes the types of foods one should eat, not for the purpose of limiting calories (or energy into the body), but rather to assure that the proper nutrients you might be missing are being provided and
Dr. Tony Ganem is well-known for prescribing a natural, anti-inflammatory diet as a starting point for many of his patients. Upon receiving labs and observing your positive changes, he makes modifications to your diet to expand your food list to ultimately provide you with a list that leaves you healthy and happy. This food list is uniquely designed for every individual member whose health issues require diet customization.


I am a disciplined eater and always have been. Even since my retirement from competitive running, I still eat the same kind of diet that I did when training hard.
In saying that I like to keep things simple. Growing up on a farm we were self sufficient. We had our own meat, chickens, lamb, eggs, milk, vegetables and some fruit. I felt this good diet help build up my immune system and this kept me healthy and strong for the long endurance training and racing that I did.
I have a routine, and the same go-to foods that make it onto my shopping list every week! This might sound boring – but I know my body very well, and I know the foods that fuel it properly. Eating junk food makes me feel awful, and impact my energy levels and my mood. Who needs that? I’d prefer to fuel myself with the foods that do good for me and make me feel good.
So what’s a typical day’s meal plan look like?
First thing in the morning I have a glass of warm water with freshly squeezed lemon, lime and orange. This is a cleansing and refreshing drink and also great for energy before running.
I follow this with some fruit. I eat most of my fruit in the morning and always before food. It’s not good to eat fruit after food as it causes fermentation in the stomach.
I’m a big believer in porridge oats and have been since I was a child. I was not crazy about it then but now oatmeal is my staple breakfast food. I jazz it up a little with a handful of nuts, which might be walnuts or chopped almonds, and then I flavour it with maple syrup. Oats are a slow release carbohydrate and are fantastic before training and racing.
I have never been a fan of tea or coffee as it is not good for our joints. I like to drink herbal teas, like lemon and ginger or camomile.
I typically run in the morning, after the children have left for school, and before I go to visit any of my business partners for a lunchtime Fit For Business training program. Before running, I hydrate with at least a pint of water – sometimes warm, and sometimes cold – depending on the weather. In recent months, I add a scoop of Heart Essentials, which is an Irish made supplement from Health Essentials, that has nitric oxide and l-arginine, in it, along with lots of other vitamins and minerals. This is designed to support the cardiovascular system, and thank God – my own heart health is good – but this gives me a circulatory boost and great energy before I run, and greater flexibility as well.
Back from my run, I am now in recovery mode. Muscles that have exercised need repair – and repair calls for protein.
I’ll eat a little salad, with sardines or an egg on top. Sardines are the unsung heros of athlete’s diets. They are really high in omega-3 fatty acids EPA and DHA (to help manage cholesterol), an excellent source of vitamin B12, and bone-building vitamin D, and most importantly for me – an excellent source of lean protein! Proteins form the basis of muscles and connective tissues – and I am all in favour of anything that keeps these joints of mine going.
I said in a recent interview that my joints must have racked up hundreds of thousands of miles between training and racing and they have carried me this far – so I owe it to them to mind them 🙂
Along with my protein rich lunch, I’ll always re-hydrate after my run. Through the course of the day, I definitely consume 5 litres of water or herbal tea, at a minimum. After my run, I’ll add a scoop of my other daily supplement – Joint Essentials, which is packed full of collagen, chondroitin, glucosamine and other vitamins and minerals to maintain supple, flexible joints and strong bones. The collagen doesn’t do the skin any harm either!
Dinner for me, is typically eaten with the children. They are fast growing, and both into sports of their own, and believe me – race career or not – I Often have trouble keeping up with them! For the most part, I eat what they eat – we’ll always have vegetables, fish or meat, and potato or rice.
I am not a drinker, and never have been. In my early adult life, between training and racing there was always a reason to avoid it, because it definitely impacts performance in an athlete. I was not interested in choosing to consume something that would make me feel less well or train less effectively in the build up to a race or while participating in a competition. so, I never developed a taste for it and now I’m grateful for that! I certainly don’t judge anyone who does take a drink, for many people it’s a way to relax and part of enjoying a nice meal for example. There are even studies now to suggest that having a glass of red wine every evening is very good for you, and it boosts antioxidants in the system, so perhaps I will take it up yet!!
I think of my diet and eating habits as well-balanced and normal, for me at least. I always advise people to find what feels right and promotes well-being for them – because it’s a very individual thing. We should all consume everything in moderation – even exercise, and a piece of cake or some chocolate does you no harm at all every now and again. A little bit of what you fancy does you good!


Are you a retailer? Where can I buy your treats?
We are manufacturing-only, with no retail outlets. You can find out complete list of awesome distributors on our STORE LOCATOR page!
What is in your product?
For the most part, the ingredient and nutritional information can be found on this site. We do not use preservatives, additives, or chemicals in the manufacturing and processing of our treats.
What is freeze drying?
Freeze drying is a food preparation technique that is used to maintain the colour, shape, and flavour of the meats used. This process does not require cooking, therefore there is no loss of nutrients or health benefits.
How many treats should dogs and cats have per day?
- Small Dogs: 1-2 treats per day (generally)
- Medium Dogs: 3-4 treats per day (generally)
- Large Breed Dogs: 4-5 treats per day (generally)
- Cats: 1-2 treats per day.
Always discuss your pet’s nutritional needs with their vet, and ensure you are offering both a balanced diet and sufficient daily access to water.


Anyway, the restaurant has this written along the ceiling: "What's Your Favorite Thing?" I'm sure they are referring to the food, but the girls and I went around the table and answered that question. And because we're a household of girls, we actually answered it several times using several categories.
In the Frisch's food category:
- Hannah: Big Boy sandwich
- Ashley: Vegetable Soup
- Amy: Kid's Chili Spaghetti
- Mom: Big Boy sandwich
In the general life stuff category:
- Hannah: Jolly Ranchers (Note: I said this wasn't a dessert, but she swears that's what she'd order if they served it in restaurants. I may have called her a weirdo.)
- Ashley: Cheesecake
- Amy: Apple Pie
- Mom: Chocolate cake without icing
It was a fun conversation as we all contemplated those things that we enjoy. Talking during meals is one of the best ways to learn about each other. It gives little insights into their days, their likes, their dislikes. This summer let's eat together at the table, ask about each other's favorite things, and thanks, Frisch's Big Boy, for the nice little reminder on the wall.


Per Dr. Weil a healthy diet can help the body in its efforts to heal itself, and in some cases particular foods can help protect against the development of serious illness. To help reduce your risk of some types of cancer, try the following dietary steps:
1. Avoid polyunsaturated vegetable oils, margarine, vegetable shortening, all partially hydrogenated oils, and all foods that might contain trans-fatty acids (such as deep-fried foods).
2. Increase omega-3 fatty acids by eating more cold water oily fish, freshly ground flaxseeds, and walnuts.
3. Reduce consumption of animal foods and try to replace them with vegetable proteins such as whole soy products.
4. Use hormone-free, organically produced products whenever possible.
5. Eat plenty of fresh fruits and vegetables.
6. Eat shiitake, enokitake, maitake, and oyster mushrooms frequently.
7. Drink green tea daily.
This may seem like a lot of things to keep track of but to simplify your life you can take Vemma and that will give you your daily dose of Vitamins, Minerals, Antioxidants, Organic Aloe Vera and as recommended by Dr. Weil, Green Tea and in Vemma it is Organic Green Tea even better. For more information go here.
Monday, April 12, 2010
Saturday, April 10, 2010
The Vemma Clinical Trials were conducted by one of the industry's most widely-recognized experts in Independent Clinical Testing, Brunswick Laboratories in Norton, MA. The intention of these studies was to evaluate the efficacy and overall bioavailability of a mangosteen product containing multivitamins, essential minerals and antioxidants (Vemma) on immune function and well-being in adults. This was done by subjecting the product to the gold standard of clinical research, the independent double-blind, placebo controlled study that follows a specific set of procedures to ensure that the results are dependable and free from bias. The studies confirmed Vemma showed significant improvements in immune markers, superior antioxidant absorption and a lowering of C-reactive protein (CRP), which points to its beneficial effects on overall health and wellness.
To order Vemma go to http://www.drinksupplements.com/
Friday, April 9, 2010
Effect of Mangosteen Dietary Supplement on Human Immune Function: A Randomized, Double-Blind, Placebo-Controlled Trial
The purpose of the first independent randomized, double blind placebo study evaluated how Vemma enhanced immune function and well-being in humans. Participants were randomly divided into two groups and received 2 ounces of Vemma or placebo each morning for 30 days. After the 30-day evaluation, the study showed favorable results in immune markers and a lowering of C-reactive protein (CRP) while taking Vemma.


We grow wholesome food
A wide variety of delicious and commercially popular edible crops can be grown using indoor farming. The technology is particularly well-suited to soft fruits, leafy greens and herbs. It can also be utilised to grow beautiful varieties of fresh flowers.
IAG’s cutting-edge aeroponic vertical farming technology dramatically reduces the lead times on crops, as well as vastly increasing the yield per equivalent area. Taking lettuce as an example: one square metre of agricultural field will yield an average of 3.9kg of lettuce per year, whereas the same small area of indoor farm can yield up to 41kg of lettuce in the same period of time. Using conventional agricultural practices, it takes between 70 and 90 days after lettuce is sown before it can be harvested. With indoor farming, it can be grown from seed to harvest in just three weeks.
In other words, indoor farming can produce over 10 times the crop yields of conventional agriculture, with crop cycles that are between 3.3 and 4.2 times faster.
One of the most significant benefits of IAG’s indoor farming technologies is the extremely high quality of its produce. Crops grown in these precisely controlled conditions are renowned for their delicious flavour and rich nutritional content. By removing the unpredictable variables of pests, soil composition, unstable temperatures etc, IAG can guarantee its customers a level of consistency and reliability that is unmatched by traditional farming practices. These qualities make the food grown in indoor farms very attractive to professional chefs, who also value the freshness one can achieve by growing within urban centres, perhaps only a few streets away from their restaurants or hotels.
In terms of food health and hygiene, indoor farming offers huge advantages. It involves only minimal human intervention as so many of its processes are automated and administered robotically, meaning that produce grown indoors does not need to be washed with chlorine before sale, as its outdoor equivalent often is. It also eliminates the risk of diseases like E. coli, which is a particular risk in leafy greens grown under conventional circumstances.


LLE HARI restaurant in Llanrwst
The Dragon Hotel offers excellent food and wine that are both local and foreign with
our staff who are always friendly and welcoming. In both the Restaurant and the Bar visitors can enjoy a variety of dishes offered in our Al a Carte Menu and specials board. Also ... read more
We serve a seasonal Welsh menu including variations on traditional recepies, as well as our own modern dishes using suppliers of produce from the Conwy Valley and surrounding area.
Lamb, wild pigeon ,and local meat from local butchers.Fish from the River Conwy and estuary.
... read more
Tu Hwnt I'r Bont
Tu Hwnt Ir Bont is a unique award winning tearooms and restaurant situated on the west bank of the river Conwy beside the famous Inigo Jones Bridge in the picturesque market town of Llanrwst, at the gate way to Snowdonia. ... read more
Ty Gwyn Inn and Restaurant
The Ty Gwyn Inn enjoys a stunning location overlooking the river Conwy on the edge of the famous Welsh village of Betws-y-Coed, in the heavily wooded Conwy Valley. This Coaching Inn is centuries old, watch your step and mind your head! Ty Gwyn has 12 attractive bedrooms, 8 with ... read more


By: Natasha Lowe Osho MD, NASM CPT, Pre/Postnatal Performance Training Specialist
Eating for two is a common misconception about nutrition during pregnancy. In fact, this belief will most likely lead to unhealthy weight gain. Instead of “eating for two” based solely on the number of calories, let’s discuss “eating for two” based on making quality food choices. Given that the body uses food to support both mom and baby, it is important to focus on eating the right amount of quality food.
Our diets play a key role in managing weight. You have probably heard the saying “weight loss happens in the kitchen” or you “can’t work off a bad diet.” This is so true! When I first got serious about getting healthy and exercising, I would literally spend time in the gym or with my trainer then go to McDonald’s or Chick-fil-a to grab dinner on the way home. I had two excuses to justify my actions.
- Excuse #1: I was a busy doctor who barely had time to exercise, but at least I was doing it.
- Excuse #2: I felt like I was making “quality” food choices because some trips to Chick-fil-a involved grilled chicken and salads.
I was so wrong! My dad always says, “when you know better, do better.” So, my better came when I learned about food quantity AND quality. How can we make better nutritional choices to help our body support both mom and baby?
Nutrition must be addressed both in terms of quantity and quality of food choices. Most pregnant women only need an additional 300 calories per day. That’s the equivalent of an extra snack depending on what food you choose. For expectant moms with twins, its 600 calories per day. For expectant moms with triplets, its 900 calories per day. If you experienced some weight loss in early pregnancy due to food aversion or nausea/vomiting, you don’t have to overeat to “make up ground.” Remember, you only need about 300 calories more each day. The body is an amazing machine and if you power it with the right foods, it will take care of everything! How can we make balanced and nutritious food choices?
According to MyPlate, there are five major food groups: fruits, vegetables, grains, protein, and dairy. Portion sizes can vary from person to person based on stage of pregnancy and activity levels, but generally the following is recommended:
- Fruits = 1.5 cups per day
- Vegetables = 2.5 cups per day
- Grains = 5-6 ounces per day
- Protein: 5-6 ounces per day
- Dairy: 3 cups per day
If you are like me, I need to make this as simple as possible. Harvard University’s Healthy Eating Plate offers a simple way to improve quality and quantity of food choices. They recommend two easy steps:
- Step 1: Dividing your plate into four quadrants for portion control.
- Step 2: Making quality food choices.
According to the Healthy Eating Plate, aim for the following:
- Vegetables and fruits = ½ plate (Chose a variety of colors. These are excellent sources of vitamins and minerals.)
- Grains = ¼ of plate (Whole grains such as whole wheat, oats, quinoa, brown rice, whole wheat pasta are preferred over refined grains such as white rice, white bread, and ready to eat cereals.)
- Protein = ¼ of plate (Limit the amount of red and processed meats. Remember nuts, seeds, and beans count as protein.)
- Healthy plant oils should be used in moderation (examples are olive, canola, soy, corn, sunflower, and peanut oil.
Pregnancy is an incredibly unique experience from person to person. We can strive to achieve healthy weight gain by being aware of portion sizes and making quality food choices. Our body knows exactly what to do to support both mom and baby, so make sure it’s powered by good nutrition.
Disclaimer: This article is meant to provide general nutrition advice for a healthy, low risk pregnancy. If you have specific nutritional needs, please discuss an individualized plan with your healthcare provider.
ACOG Frequently Asked Questions, “Nutrition During Pregnancy,” June 2020
Natasha Lowe Osho MD is a Board Certified OB/GYN, National Academy of Sports Medicine (NASM) Certified Personal Trainer, Pre/Postnatal Performance Training Specialist, and Owner of Bump Fitness Club. Bump Fitness Club is a boutique fitness studio offering Prenatal and Postpartum Small Group Strength Training, Prenatal and Postpartum Yoga, and Nutrition guidance. Bump Fitness Club was started to help women have healthier pregnancies. Our mission is to provide a safe, supportive, and supervised environment to encourage exercise during pregnancy with the goals of helping women perform their daily activities, build strength and stamina for the physical demands of labor and delivery, and assist with postpartum recovery while building relationships and providing encouragement throughout the pregnancy journey. For more information, visit bumpfitnessclub.com or email email@example.com.


1 small eggplant, sliced
1 medium zucchini, sliced
1 fennel, stalks removed, sliced
1 capsicum half
Pre-heat oven to 180 degrees Celsius and line a baking tray with baking paper.
Place sliced eggplant, zucchini and fennel onto the baking tray and coat with olive oil and a dash of salt. Place in the oven for 30-40min, or until vegetables are soft and tender.
(Note: There will be more vegetables than needed to make one sandwich)
Leave vegetables to cool slightly, then place as many as desired into the capsicum half.


In this workshop we’ll be walking you through how to make clean and healthy energy balls, along with tips for choosing super foods that help fuel your body and taste good.
There will also be a focus on selecting a clean, good quality protein, and why protein is a critical component to our diet.
- Learn how to make clean, healthy snacks WITHOUT artificial sweeteners that taste great!
- Receive two recipes for easy to make, no bake protein balls that you can whip up in your kitchen in 15 minutes or less
- Come for a fun, informal and informative workshop.
- Leave with a batch of energy balls made from clean, wholesome ingredients like gogi berries, nut butter, and more to take home!
Healthy Nibbles is the UK’s award-winning healthy snack service for corporates and community, delivered through vending, snack boxes,
wholesale and white label.


We went back to Tagaytay for the food tasting at the Steakhouse. On the way there we had to swing by Brother’s Burger at Nuvali, Sta. Rosa, because I was sooo hungry! Eat a burger before a food tasting? I know! What was I thinking? Anyhoo, when we got to the Steakhouse, Sieg and I were not disappointed with the food. The salad, Sliced Lyoner Sausages with Pickles, was great! It had olives (which is always a big plus for me). The soup, Cream of Potato and Leeks, was creamy, yet light. They even gave us extra croutons, how nice. The entrée they served was Roast Caraway Pork on Braised Cabbage; at first I thought the meat would be tough and rubbery, on the contrary, it was nice and tender and very flavorful! Almost as tender as the Lengua Estofado which they also served. Sieg, with his love of Chinese food, had to have the Stir-Fried Oriental Noodles with Chicken and Veggies. Of course, we can’t have a food tasting without the dessert! I had to have them change the Mocha Rolls for the Chocolate Éclairs. All in all, it was a very successful food tasting. I also got to meet the AE who helped me (and still helping me) with all of the planning. She was really easy to talk to and very accommodating. One of the best things at Tagaytay Highlands is that they give A+ service.
Sliced Lyoner Sausages with Pickles, Cream of Potato and Leeks, Roast Caraway Pork on Braised Cabbage, Stir-Fried Oriental Noodles with Chicken and Vegetables.


We do our best to support local farmers by purchasing the majority of our produce here in Colorado. Doing so helps to reduce our carbon footprint by minimizing the amount of transportation needed to bring the vegetable from the farm to your table. We don't necessarily purchase 100% organic produce however we do what we can to insure that the quality of nutrients in our produce isn't jeopardized by harmful growth hormones.
Our homemade Coloardo Navajo tacos are truly one of a kind. Enriched with quality ingredients and built from scratch, our frybread is made fresh daily. Warm, hearty and flavorful.


I’m going to tell you about one of my secret weapons. Evidence Based Birth has an amazing website with tons of birth information. I just love it. I learn so much from it.
During one of my prenatal visits with mama’s we generally discuss nutrition and some of the foods and beverages that have been proven to help with labor or the postpartum period. One of those foods is dates. It is weirdly wonderful that these sweet little fruits can ease your birth, and it seems to be true. But don’t take my word for it. Check this out.


THE DINE CLUB EXCLUSIVE HALF-BOARD PROGRAMME 2020
Grecotel introduces the DINE CLUB in Crete, Corfu and the Peloponnese. A new experience in half-board dining featuring a variety of selected venues at the neighbouring Grecotel restaurants, lunch option, two free dinners, and free kids dining.
Simple and practical in use, the DINE CLUB programme offers: as lunch option a meal allowance in place of dinner, whereas our guests can choose between our set-menu with no extra charge or dine à la carte with a credit allowance. Enjoy two free dinners at a restaurant of your choice including ‘Danilia’ village in Corfu and ‘AgrecoFarms’ in Crete. Also, enjoy a choice of à la carte restaurants and embark on a culinary journey dining at circa 15 selected restaurants with a credit allowance of 20€ per adult and 10€ per child. Kids go for free! The DINE CLUB offers exclusively to children up to 12 years old an all in-dining experience as part of the half-board offer: all day at Grecoland with free food and drinks -snacks, fresh fruits, cakes, biscuits, ice creams, juices, water, Tasty-corner lunch at the main restaurants and à la carte kids dining in designated restaurants with special kid’s menu including juices and refreshments.
Dear gourmands culinary experience can’t get better, pick a cuisine and make your choice…


In February 2013 the Danish food and wine magazine, Gastro, brought a report from Ilulissat entitled “The World’s Wildest Kitchen". Here, an enthusiastic critic wrote about Hotel Arctic’s Restaurant Ulo, where the guests have views of the colossal icebergs drifting from the inland ice out into Disko Bay:
A view of the world’s biggest sculpture park
“The restaurant is tastefully decorated in Nordic style and it has one of the most spectacular views in the world.
This evening, the gourmet menu offers a selection of flavour experiences based on the very special ingredients that belong to the fells and fjord: consommé of local prawns with Greenlandic thyme, Greenland halibut tartar, compressed cucumber and apple with cauliflower purée, poached musk-ox in its own soufflé with smoked Spanish paprika, swede, musk-ox glace served with pearl barley folded with salted musk-ox heart, sorrel and parsley, red-wine poached pear with dehydrated marshmallow, Labrador tea, mazarine tart, lemon crème brûlée, artificial sand, honey and vanilla ice cream.”
In the article in Gastro, former restaurant chef Jeppe Ejvind Nielsen expresses how much he enjoys working with Greenlandic ingredients: “They have a pure flavour. Nothing is cultivated. Everything is wild and it comes straight from nature. Everything is therefore always 100 per cent organic".
Innovation and development
After examples of the kitchen’s bold use of local ingredients, Gastro brings this conclusion:
“This gourmet restaurant, which is located 250 kilometres north of the Arctic Circle, keeps the gastronomic banner flying high, although there are not many competing gourmet restaurants at these latitudes. Innovation and development are apparently part of Jeppe Ejvind Nielsen’s nature and professionalism", wrote the critic and gave the chef the last word:
“I think it is important that our kitchen is in a constant state of development and that we experiment, so we don’t come to a standstill. We cook a lot of classic dishes, but we are constantly developing our techniques and testing new ingredients. For example, at the moment we are experimenting with Greenlandic herbs in our desserts".
Read former chef Jeppe Ejvind Nielsen’s thoughts on philosophy, ambitions and practices below.
This page contains a thorough introduction to the development of the kitchen at Hotel Arctic. The focus is on innovation and inquisitiveness in the use of local produce – and on the training of new cooks at a high, professional level. The text is written as a recommendation for Brugsen’s 2012 award for the use of Greenlandic ingredients:
Upon arrival at Hotel Arctic, the first thing you notice is that you come into a reception where the receptionist’s desk is covered with sealskin and shaped like an Ulo, which is also featured in the restaurant’s logo. If you look around the hotel, you will see Greenlandic art decorating the walls and you will be greeted by a receptionist, who masters the Greenlandic language. Guests who enjoy a meat dish in Restaurant Ulo, are introduced to our special steak knives which have reindeer-bone handles and are engraved with the restaurant’s logo. . . . but all this is just the beginning.
In the kitchen we have made a conscious choice to concentrate our efforts on developing products with Greenlandic ingredients. Our cooks are constantly developing new dishes with a view to global sales, but with their feet planted firmly in the Greenlandic fells and fjords. This was apparent in 2007, when chef Jeppe Ejvind Nielsen published the cookbook “Grønland – til lands, til vands and i luften” (Greenland, on Land, at Sea and in the Air), and this is illustrated in his blog on Royal Greenland’s home page, where he writes about the opportunities and challenges involved in being a cook in Greenland.
The organization “New Nordic Food” under the Nordic Council of Ministers, gave its prestigious award to Hotel Arctic in 2009. Other restaurants in the running included Copenhagen restaurant Noma with two Michelin stars.
Cooking ambassadors abroad
Our cooks are always taking part in international food events. At the time of writing, our sous-chef for the kitchen is in Italy, taking part in a slow-food fair. He is also chairman of this organization in Greenland. Last December, the chef was in Washington at the Danish Embassy to cook for a reception, where the theme was Greenland. Furthermore, the chef has been invited to go to Korea in December this year to make a presentation of Greenlandic ingredients in connection with prime minister Kuupik Kleist’s visit to the country.
In the winter period, about half of the main ingredients we use are of local origin. In the summer, from the middle of May until September, when many tourists come here from all over the world, they can experience Greenlandic food presented in the best possible way every day. Our work is focused on the strategy of serving as much local produce as possible and we make the major part ourselves. The smoked Greenland halibut that is served at our breakfast buffet every day has been salted and smoked in our own smoker. The breakfast buffet also serves honey from Ole Guldager in South Greenland. Ingredients such as musk-ox, reindeer, Greenland halibut, Arctic hare, ptarmigan, wolffish, mussels, sea urchins, redfish and much more are included daily in our repertoire.
Greenlandic herbs instead of foreign – a new brand for Hotel Arctic
This summer, we chose not to use foreign herbs. Anyone who has dined in a restaurant knows how important the green element is for the presentation of the food. We tasked ourselves with exploring what we could find on our own doorstep. Through this, we discovered some herbs that were new to us, such as sheep sorrel, knot weed, mountain sorrel, lousewort, northern marsh yellowcress, common mouse ear, knotted pearlwort and many more. In a very short time, this philosophy has become a brand for us. Throughout the summer of 2012, our guests and others have had the opportunity of joining us on these excursions. For us, this has not been a commercial business, but an opportunity for guests to gain some degree of insight into what nature in Greenland also has to offer. We have now extended the herb season by growing several local plants indoors, so we can use them even when the snow lies heavily on the fells.
Greenlandic lichen – teaching our cooks
We work a lot with lichen, which is widespread all over Greenland. In the summer of 2012 we were paid a visit by professor Eric Steen Hansen, who specializes in lichen. He has devoted himself to this subject in the book : “Grønlandske lav” (Greenlandic Lichens). The Professor taught our cooks about lichen and its uses and took several trips to the fells with the cooks to teach and to collect samples.
Greenlandic vegetables, strawberries and seaweed
During the summer we have vegetables flown in from Nuuk that are grown in the Ameralik Fjord by hobby farmer Steen Pedersen. On old Norse land he grows onions, carrots, kale, potatoes, broccoli and turnips, to mention just some of the unique products our guests meet, when they dine at Hotel Arctic. Finally, we have had Greenlandic strawberries from Uperniassuvik. At present, we have a larger portion of Greenlandic banana potatoes in stock which we are working with this autumn.
In the winter we dry our own Greenland halibut for year-round use. Since 2011 we have worked at developing our own winter-dried musk-ox. The background for this project is that we want to use our dry air and unique resources to make dried meat of the same high quality as Serrano Ham. This project has attracted a great deal of interest with regard to commercial exploitation from companies such Arctic Greenfood.
Our refrigerator is filled with preserved angelica and turnips. Our freezer contains crowberries, blueberries, Labrador tea and thyme. Our dry stores contain “dried fells”, angelica leaves, crowberry heather and much more. All these products, most of which we have collected ourselves, are used during the winter when it is impossible to get them from anywhere else.
Seaweed has been up in the media recently as a potential natural resource that could be used for export. At Hotel Arctic we have worked with this resource for many years and we can only endorse the enthusiasm surrounding this product. Seaweed is included in salads, ground as a seasoning, in emulsions and in soups and much more.
Fish and seawater from Disko Bay
We work closely with several local hunters. Most of the fish and game we serve is delivered straight to the “kitchen door” almost daily by the fishermen. For us, it is specifically the fishermen who possess a wealth of knowledge about local conditions. In the kitchen, we contribute with our knowledge of the best way to handle these unique ingredients during preparation and cooking. Several of our cooks and trainees sometimes go out and catch the fish we serve.
Here in Greenland we are blessed with some of the purest seawater on earth, so it borders on being a crime not to exploit this opportunity in our kitchen. Sea water is a regular ingredient when we bake bread each day and blanche vegetables etc. We also use seawater to poach fish. Furthermore, we developed dishes using this technique already last year and therefore we chose to undersalt the whole dish. This allows our guests to savour the flavour of Greenland halibut poached in its natural element. It is the undersalting that is important, because the seawater in Disko Bay contains much less salt due to the melting icebergs.
A different Greenlandic resource: Talented trainee cooks
It is imperative for us to train as many young people from this country as possible. The aim is to ensure that the special skill of using Greenlandic produce becomes rooted in the community.
Alone in 2012, Hotel Arctic completed the training of two cooks, one of whom was awarded a fine bronze medal. At the beginning of 2013, three more trainee cooks acquired their Certificates of Completed Apprenticeship. By the end of the year we will have five trainee cooks in the kitchen. In order to give them the best possible foundation, we send them out to work in other restaurant kitchens on their own initiative. This year, two trainees have each had a one-month internship at the renowned restaurant “Mielcke and Hurtigkarl” in Copenhagen and one trainee will spend over a month’s internship at restaurant “Gammel Mønt” in Copenhagen.
In connection with the trainees’ school periods at Food College in Aalborg, we also send them out to the Danish farmer Søren Wiuff in Lammefjord to give them an understanding of what grows in the ground. Wiuff supplies vegetables to e.g. Restaurant Noma in Copenhagen.
All this is done on the assumption that the young people will one day return to Greenland and hopefully continue the development we at Hotel Arctic, in all modesty, hopefully contribute to, in our daily work.
We use local resources:
Fruits of the sea, mammals, vegetables, sea water and herbs are used daily.
We provide information:
We write blogs, articles and books about Greenlandic ingredients. We take guests into the fells to teach them how to collect and use what they can find. We work together with the hunters to ensure the best possible quality in our ingredients.
Our philosophy is that each year, we do things a little bit better than we did last year. This means that we are constantly developing new dishes and discovering many new ways in which we can use our ingredients. Winter-dried musk-ox and lichen are examples of this.
We safeguard the future:
By teaching our trainees how to exploit the plants and herbs they can collect on our doorstep, we are making a contribution to increasing the focus on these products. By teaching them how to use the local fish and mammals, we give the trainees the courage to develop these resources.
We are committed, nationally and internationally:
By training our trainees and through close contact to hunters and growers, we seek to influence the development of an increased focus on quality. And by sending our cooks and trainees out into the world, we are making a contribution to the promotion of our flavourful and unique ingredients.
Managing Director Morten Nielsen


Don’t Knock It Till You’ve Tried It
Honestly most people that I know, grimace whenever I mention fish roe in sushi. I use to be one of those people haha, but now I find it an interesting addition to the sushi I eat. They are like popping boba that taste like the sea. It’s quite interesting.
In my opinion, the only reason people don’t like it at first is the whole mind thing, with the visualization of baby fish definitely not helping. What helps me is thinking of it as just regular eggs, nothing special. At any rate, if you want to be semi-adventurous when it comes to food, trying fish roe is a must.


After our 15-year old daughter Natasha died after having a severe allergic reaction to a pre-packed sandwich – which contained hidden sesame seeds baked into the dough of the baguette – we campaigned successfully to bring about change.
Natasha’s Law requires food retailers in England to include full allergens and ingredients labelling on pre-packed foods for sale, such as sandwiches, salads and cakes. The law was introduced in September last year and retailers have until October 2021 to implement the new rules. Currently, food prepared on the premises in which it is sold is not required to display allergen information on the label.
The new law brings ‘greater transparency about what people are buying and eating’ and sets new standards for food companies at a time when food allergies are rising at epidemic levels.


|Native Tree and Plant Descriptions|
|Critical Dune Vegetation Removal Assurance|
|Groundwater Stewardship Program / MAEAP|
|Invasive Species Control|
|Spacing:||20’ in rows, 25’ between rows|
|Habitat:||Full sun. Moist, well-drained soil.|
|Average Picking Dates:||Late September-Early October|
Smoothee is a semi-dwarf strain of Golden Delicious. It is an excellent eating apple. Requires cross-pollination for optimal fruit production.