This is my favourite cake of all time. It has a complex grown-up flavour with the fresh brightness of lemons, zesty ginger, earthy parsnips and sweet pears. It practically screams autumn. This recipe was adapted from one of my baking heroes, Lily Vanilli, but I’ve replaced the spelt flour she uses with buckwheat flour to make the cake gluten free. I’ve also topped it with a creamy icing, flavoured with goat cheese and honey that compliments it pretty well, if I do say so myself.
If you do decide to go the fancy route, I like to bake the cakes and make the toppings the day before, and then ice and decorate the cakes the next day. I find it easiest to work with icing that’s just been made or at room temperature, and cakes that are just out of the fridge, or even slightly frozen.
Now, go make this cake while everything’s in season – you won’t regret it!
Parsnip Pear and Ginger Layer Cake with Honey Goat Cheese Icing
- Preheat oven to 350 degrees.
- Butter/oil your pans and line with parchment paper - I did a three layer 6" cake, but this also works well as a two layer 8" cake.
- Use paper towel to soak up any excess moisture from the grated pears and parsnips, and then combine with the raisins, ginger, lemon juice and zest. Put aside.
- Combine dry ingredients in a separate bowl and put aside.
- Beat the eggs and sugar in a stand mixer on high speed for five minutes. Add olive oil and beat for two minutes more.
- Fold in dry ingredients, and then the fruit mixture. Transfer mixture to prepared cake tins. I like to weigh them to ensure that the mixture is pretty much evenly divided.
- Bake for 25 - 30 minutes, or until a cake tester comes out with only a few crumbs.
- Cool in the tins for 10 minutes, and then turn out on a wire rack to cool completely.
- Once cooled, wrap cakes well in plastic wrap and refrigerate (or freeze) until you are prepared to ice them.
- Beat the butter on high speed in a stand mixer for five minutes. The butter should be light, airy and pale in colour.
- Add cream cheese and goat cheese and beat to combine well. A minute or so should do it - any longer and you risk a grainy icing.
- Add honey, and then icing sugar, mixing well. Add more icing sugar for a stiffer and sweeter icing.
- Store covered in refrigerator if you are not decorating your cake right away.
- Preheat the oven to 230 degrees.
- Bring the water, sugar and lemon juice to boil in a saucepan and remove from heat.
- Dip the pear slices in to the sugar water, and transfer to a baking sheet lined with parchment paper.
- Bake for one hour, or until slices are dry and crisp. Once cool, store in an airtight container.
- Preheat oven to 350 degrees.
- Combine sugar and water in a large bowl, and then toss with hazelnuts.
- Spread on a baking sheet lined with parchment paper and bake for 15 - 20 minutes, stirring every five minutes or so.
- Cool on baking sheet and store in an airtight container.
- Spread icing - it should be room temperature - on the first cake layer, sandwich the next on top and repeat.
- If you want to be fancy - do a crumb coat - spread only a thin layer of icing on the top and sides of your cake, and then refrigerate until slightly hardened. This will seal in the crumbs, and provide a nicer result in the finished icing.
- Once your crumb coat has hardened, coat the rest of your cake with a nice thick layer of icing.
- Top with chopped candied hazelnuts and pear crisps. It's best to do this as close to serving as possible, as they will soften from the moisture in the icing.
- Slice, eat and enjoy!


Meal planning is always a good idea even if you don’t live a hectic lifestyle.
Having your meals already planned out for the entire week sounds great however would you stick to them?
Often, especially after a hard day all you want to do is chill out with a take away or something convenient.
A lot of us prepare a big batch of food and freeze it until we need it which is a good idea.
However cooking something from scratch always seems to taste better .
We have recently downloaded an app called Mealime, it’s a meal planner app.
We haven’t fully tested it as yet but to be honest so far so good, the features look great!
It goes to such lengths as giving you dietary options and intolerances and once you’ve picked those it gives you a whole host of meal choices suited to your needs.
It asks how many you want to cater for, then it shows you the meal options.
When you pick a meal choice, it shows you the cooking utensils that you’ll need.
Along with the ingredients and the instructions on how to cook it.
The developers of this app have really pushed the boat out with incredible details to everyone’s needs.
The beauty of this app is that everything is there for you and it even reminds you to set a weekly meal plan.
Another good thing about this app is that it’s free but also comes with the option to upgrade to a paid version.
Summary – Meal Planning
I think the thought of eating healthy and having yours meals planned for the week is a huge benefit.
Plus the thought that these meals look nice on the picture but it’s up to you to make it taste nice.
This is a good way to challenge yourself and when you’ve cooked it you can look at it with pride and say “I made that from scratch”.
Having that little ego boost has got to be worth it.
If you try the app I hope it works for you! Happy cooking!
Check out our Gift Ideas page for inspiration.


We are a traditional American brew-pub, offering some of the best handcrafted beers available and surprisingly good food. With our motto of "Local Beer - Local Flavor", we believe in supporting our fellow local businesses. We source our Black Angus beef from right here in Kansas.
Bricktown Brewery Coupons
We are the perfect place for lunch or an evening with with family and friends. In addition to our signature handcrafted beers, we offer a full service bar that includes many of your favorite local and micro brews. This ones not at the top of list.
Wasn't very spicy. Going to try something different on next visit. We made reservations for a large group but the group before us wasn't leaving so they put us in an unheated side room. Not as comfortable as we would have liked but the guy did his best to accommodate.
- Bricktown Brewery.
- You always get these at Bricktown Restaurants.?
- Red Beans Bayou Grill, Wichita.
He brought in an extra little I was expecting some good Cajun seafood here. I ordered gumbo and fried catfish but it was far from my expectations.
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Restaurant is quite rundown The ambiance of this restaurant is truly Cajun. It's one of very few Cajun type restaurants in Wichita. Service is very good. Some of the music can become a little annoying after awhile. The menu has a good variety of Cajun food as well as Very good Cajun food - for Kansas. Whenever I get to Wichita once a year this is a have to stop for lunch or dinner.
I have been going for the last 5 years but never thought to review. Done with the right amount of Great place for breakfast. They can normally get you seated quickly and the food and service are very good. Most people think of a Cajun place for dinner, but give their breakfasts a try. Don't think you will be disappointed. We started with the Sweet Corn Fritters and a side of ranch dressing.
My friend and I both had the chicken salad on wheat toast with a side of Gumbo. Enough sandwich to bring back to my husband for his lunch. I would recommend all Flights Vacation Rentals Restaurants Things to do.
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Profile JOIN. Log in to get trip updates and message other travelers. Red Beans Bayou Grill, Wichita. See all restaurants in Wichita. All photos 3.
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Ratings and reviews 3. Breakfast, Lunch, Dinner. View all details. Location and contact. Try one of our delicious breakfast specialties. Charles Crepes. Three delicate crepes filled with scrambled eggs, country ham, sauteed mushrooms, cheese and more, then garnished with New Orleans butter cream sauce, and served with biscuits and tomatoes. A sterling silver 5 oz top sirloin served with two eggs, choice of cottage fries or jalapeno cheese grits, and choice of toast or biscuits. Huevos Rancheros.
A mix of potatoes, sausage, pico de gallo, diced green chiles, and a blend of cheeses topped with two over medium eggs, salsa, and sour cream. Our omelette are made with three country fresh eggs and served with choice of cottage fries or jalapeno cheese grits, and choice of toast or two of our fresh baked biscuits. New Orleans Omelette. Bacon, mushrooms and Swiss cheese with new orleans butter creme sauce.
Acadia Omelette. Andouille sausage, onions, peppers, and cheese with spicy creole sauce.
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Red Mesa Omelette. Ham and Cheese Omelette. Vegetarian Omelette. Peppers, onions, mushrooms and a blend of cheeses. Bayou Country Breakfast. Two eggs cooked to order, a sampler of bacon and sausage, choice of cottage fries or jalapeno cheese grits, two fresh baked biscuits, and sausage gravy. The meal was very good in taste and quantity. Very different spice, almost like Thai!
Which is my favorite. The sweet potato fries were a generous portion to accompany the pulled pork sandwich. My neighbor had the Kitchen Burger. Huge and done exactly right! Our testing of the tap brews was very good with the Bluesberry ranked in the top 2. In the glass, you get a blueberry in it!
Wichita Brewing Company & Pizzeria
Our meal was finished and the manager, Chris talked with us for a short while. Very good to know that each customer is appreciated. We will be back, see you there! Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more. Profile Sign in. Log in to get trip updates and message other travellers. Review of Bricktown Brewery Restaurant. Bricktown Brewery Restaurant.
Improve this listing. Order Online. Ranked 39 of 1, Restaurants in Wichita. Certificate of Excellence. Restaurant details. Reviewed 11 May Bricktown Brewery Drop the Ball. Date of visit: May Write a review Reviews Traveller rating. Show reviews that mention.
All reviews meatloaf cheese curds turkey pot pie pizza blueberries sandwiches salad chilli the boom boom shrimp sports bar feel broad menu beer selection oklahoma city service was a little slow early dinner to go box on tap. Review tags are currently only available for English language reviews. Read reviews in English Go back. Reviewed 25 April Great beer, food and affordable prices.
Date of visit: April Thank MonTues. Reviewed 22 April Great Food. Ask dvldog about Bricktown Brewery Restaurant.


Hungry travelers and foodies can get their fill on the Central Illinois Chili Trail, located in and around Springfield. Chili hot spots, such as Joe Rogers’ Original Recipe Chili Parlor, Joe’s Chili Bowl and Paul’s Confectionery, put their own unique spin on the spicy and hearty dish. Trail-goers can taste their way through the ultimate chili lineup and pick a favorite bowl!
Joe Rogers’ Original Recipe Chili Parlor is famed as the No. 2 “Best Chili Spot in the Country” according to Bon Appétit magazine. Locals and visitors flock to the chili joint to try the flavor-filled masterpiece, served your way to suit individual tastes. With heat levels ranging from mid to firebrand, customers can satisfy their taste buds any way they’d like. In fact, Adam Richman of Travel Channel’s “Man v. Food” took on is Joe Rogers’ Firebrand chili challenge back in 2009.
Another well-known chili spot in Springfield is Joe’s Chili Bowl, a counter-service-only spot that also provides patrons with a range of spice options. What makes Joe’s Chili Bowl a true standout are the locally-made Art’s tamales served with the famous chili. The chili and tamale combination results in a mouth-watering explosion of flavor.
A trip on Central Illinois Chili Trail is not complete without a visit to Paul’s Confectionery in Decatur. The bustling chili destination has been a town favorite since 1945. The recipe dates back to 1924 and takes three days to complete one batch of the meaty perfection.
Click here to view a complete list of locations. Try one or visit all stops! When you’ve had your fill, tell us what chili bowl is your favorite. To learn about great attractions to visit while in the Springfield area, visit EnjoyIllinois.com.
–The Illinois Office of Tourism


So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.
As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.
I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.
These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂
Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!
1½ cups gluten-free oats
1 cup cooked & cooled quinoa
1/4 cup organic flax seeds, or flax seed powder
1 teaspoon baking powder
⅓ cup coconut sugar
1 cup mashed bananas – the more ripe, the sweeter they’ll be
2/3 cup unsweetened applesauce
2 tablespoons creamy almond butter
1 teaspoon vanilla
Pint of fresh blueberries – bonus points if they come from a farmer’s market!
Cook quinoa over the stove per the directions on the box, let it cool
In a medium bowl, combine quinoa & dry ingredients – mix together; set aside
In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.
Beat until well mixed
Add dry ingredients to bowl with the mashed banana mixture; beat until combined
Wash blueberries and hand mix in
Scoop mixture into a muffin tin
You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.
Bake at 350 degrees for 18-20 minutes, or until edges start to brown
Totally up to you, but I like to eat these piping hot (but that’s how I eat everything!)
These would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.
These would be great with strawberries, cherries, blackberries…the list is endless!
Give them a shot with some different fruit and let me know what you think! Happy breakfasting!
When I was younger, pretty much the only fruit I would eat was apples. Other than that, no thanks! Now, I have at least an apple a day (my doctor would be so proud!) so I thought it might be fun to bake them into some healthy cookies.
These are clean and could almost pass for breakfast cookies, since they’re packed with nuts, oatmeal and fruit!
Like my other recipes, these are pretty simple and come together in about 15 minutes. The toughest part is chopping the apples. After that, it’s smooth sailing.
1 cup oatmeal (gluten-free works fine!)
3/4 cup of almond flour or coconut flour
1 ½ teaspoons baking powder
2 teaspoons of cinnamon (you can do more or less depending on your preference, but I LOVE cinnamon so the more the better!)
1/2 cup of chopped nuts (I used pecans)
Dash of Himalayan sea salt
2 tbsp melted coconut oil
1 large egg
1 tsp vanilla extract
1/2 cup agave or honey (I used honey)
2 cups diced red crisp apple
Prepare a piece of parchment paper and preheat oven to 350 degrees.
In a medium bowl, mix together all dry ingredients and set aside.
Separately, beat egg in a small bowl. Add in vanilla & honey and mix well.
Dice red apple into small chunks.
Add wet ingredients to bowl with dry ingredients and mix well.
Add apple pieces of mixture and combine well.
Scoop into 1 inch balls and bake for 12-15 minutes.
Let cool for a minute or two after you take them out of the oven, but I liked these best warm! These are not the most beautiful, I admit, but they taste good!
These can totally pass as breakfast cookies, right!?
Umm.. YUM. Seriously, what is be better than a warm, gooey, homemade oatmeal cookie? I don’t know if there’s anything better – except for maybe when the recipe is a clean one!
No butter. No oil. YES.
Obviously, this is a cookie so should be consumed as a treat. Just because it’s clean doesn’t mean it’s a diet food!
These cookies, though…they will be hard to resist. So good my husband took one bite of one and said “you have to take these to work with you tomorrow or they’ll be gone when you get home”. I guess that’s a good sign 😉
These are pretty basic. You really can’t mess them up. Also, I put chocolate chips and walnuts in mine but you really could put whatever you wanted in here. I thought about doing pistachios, but decided to just go more basic. And…yum.
1 cup of oats
3/4 cup of almond flour or oat flour
1 tablespoon of baking powder
1 teaspoon cinnamon
1/4 teaspoon pink Himalayan sea salt
1 egg white
1/4 cup of almond butter (any or any kind of nut butter)
1 teaspoon vanilla
Any “mix-ins”you desire – chocolate chips, walnuts, pecans, dried fruit…etc!
Preheat oven to 365 degrees and prepare parchment paper on a cookie sheet. Set aside.
Mix all dry ingredients together (minus the mix-ins) and set aside.
In a medium bowl, mix together all wet ingredients until well combined & almond butter is no longer chunky.
While stirring, add the wet mixture to the dry. Combine well.
Stir in mix-ins!
Scoop large balls of dough onto the parchment paper and bake for 12-15 minutes, until you start to notice the cookies becoming golden brown.
Guys, summer may actually be coming! I know this because my kitchen was HOT while I was baking. To be clear, I am no where near complaining, espeically since we only get a small handful of warm days in Chicago each spring. However, if this keeps up next week may be a no-bake week 🙂
One of my summer addictions is iced coffee with hazelnut flavored syrup. Not the cleanest of treats, I realize, but I just LOVE me some hazelnut.
I decided to combine a few of my favorite things so I could have an excuse to bake with something Hazelnut flavored. The recipe itself is pretty basic and forward, and if you don’t like hazelnut you can easily swap out regular peanut butter, cashew butter, almond butter, or anything else! However, Justin’s Chocolate Hazelnut Butter really is the jam. I would even say it makes the recipe worth it.
This recipe is suitable for almost anyone – no flour, no eggs, no butter, and no dairy! Not too shabby.
Let’s do it!
2 1/2 cups of gluten free oats ground into flour, or almond flour
Preheat oven to 350 degrees, and spray a 8×8 pan with EVOO spray.
In a medium bowl, mix together dry ingredients (flour, baking powder, baking soda + salt) and set aside.
In a Vitamix or food processor, blend together bananas, agave, vanilla and applesauce.
Combine wet + dry ingredients in a medium bowl and mix well.
Spread batter into pan and bake for 15 minutes, or until edges are golden brown.
Make chocolate drizzle by combining coconut oil with cocoa and drizzle over the pan. (This part is optional, but I feel like the bitterness of the chocolate is actually a nice compliment to the sweetness of the hazelnut butter.)
Also optional (but definitely worth it!) cut the corner of the Hazelnut Butter packet and spread across the bars.
At my job, we’re lucky enough to have tons of snacks. They’re not healthy snacks, but tons of snacks in general.
At least, though, they drop off a huge basket full of bananas every week. By the end of the week, there are always a few left over. Rather than tossing them sometimes I take them home to use for baking. (Hey, work…I hope thats ok).
I woke up this morning thinking I wanted to make some type of break or breakfast bar and this one hits the spot. With peanut butter as a main ingredient, how could it not?
1-2 ripe bananas (Fun fact: if you have non-ripe bananas, you can put them in the oven for 30 min. at 350 degrees and they’ll brown right up!)
1/2 cup coconut or oat flour
1 cup of rolled oats
1/2 cup peanut butter (can use almond butter or any other nut butter if you’d like!)
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon maple syrup
Extra banana slices as you’d like!
Preheat oven to 350 degrees. Spray a pan with coconut oil spray and set aside.
Mash bananas until they are a weird gross mush.
Add eggs and mix well.
Add peanut butter to the mixture and combine well. Add maple syrup and vanilla and mix well.
In a seperate bowl, mix together flour, oats and baking powder. Slowly, add the dry ingredients to the we ingredients.
Pour mixture into a prepared 8×8 pan to make breakfast bars, or a bread pan to make bread. (Note: bread will be thick! And you’ll need to bake it for an additional 5-6 minutes)
Bake for 35 minutes or until edges are slightly browned.
I’m using oats again – are you surprised? Didn’t think so.
This recipe brings together a few of my favorites – oats, coffee, and coconut! Coconuts are one of my favorite superfoods and they add some extra fiber, which is always welcome in my book. If you don’t like coconut, feel free to omit it from this recipe, but I find it helps bind the clusters together better and you can hardly taste it.
Warning: This stuff is addictive. Also, you can easily customize it to almost any flavor you like.
2 heaping cups of your favorite oats (gluten free optional!)
1/2 cup oat flour
1/2 cup shredded coconut
1 tsp cinnamon
1/4 tsp sea salt
1 large egg
1 large egg white
1/4 cup melted coconut oil
1/4 cup pure maple syrup (Or Agave – depends on your taste)
1/3 cup of instant coffee (optional, if you want that breakfast-y taste)
Preheat oven to 350 and cover a cookie sheet with Parchment paper
Mix together dry ingredients (Oats, flour, cinnamon, coconut, seasalt and instant coffee) in a large bowl
Separately, beat together eggs and egg white in a smaller bowl
Add melted coconut oil and maple syrup to the egg mixture
Add the wet mixture to the bowl with the oats and mix together until all of the oat appear covered with the mixture and clumps start to form
Spread the mixture out over the parchment paper
Bake for 15-18 minutes, depending on how crunchy you like your granola
Remember the granola will continue to harden after you take it out of the oven, so let it cook until it’s about 90% where you like it then let it sit to harden even more
Once cooled, pour it into a Mason jar or airtight container to keep
Granola will only last a few days, so sprinkle over yogurt, mix with fruit, or eat it by the handful (like I do!) right away!
Note: you can omit the instant coffee and add dried fruit, if you prefer sweet over savory.
I have always been a cookie dough fan. Usually, whenever I bake I’m more excited about the dough than the final products. And we already know that I’m a big fan of oatmeal, so when I can eat RAW oatmeal cookie dough, I’m in heaven.
This is a super easy dip to make and you can really customize it however you want. I chose to add chocolate chips & oatmeal to replicate my favorite type of cookie, but you could easily add sprinkles to make this taste more like sugar cookies, raisins, nuts, the possibilities are endless!
The base of the cookie is completely clean and secretly healthy – great for us bouncing back from Christmas binging. The chocolate chips are obviously the exception here, so make sure you leave those out if you are strictly a clean eater. Also, you probably already have all of these ingredients in your pantry so you can make this TODAY. You will NOT regret it. Now, how am I supposed to distract myself from knowing this sitting in the fridge waiting for me to finish it off!? Ah!
1 can of chickpeas (Make sure you wash & strain well!)
2 tablespoons of vanilla
1/4 teaspoon of salt
1/4 cup of nut butter – I used almond, but you could really use any kind of nut butter
1/8 teaspoon of baking soda
1 cup of pitted dates
Almond milk – only if consistency is thick
Any mixings of your choice – I used oatmeal & dark chocolate chips
Throw everything (except for milk and toppings) into the blender or food processor and mix together!
Once it reaches a cookie dough consistency, move everything to a bowl and hand mix in any of the toppings you want to add.
Eat with a spoon, smooth onto apple slices or crackers, or mix into oatmeal. You really can eat this however you’d like!
This can be stored in the fridge for a few days, if you’re able to make it last that long!
What are your favorite toppings? I’d love any suggestions or ideas for how to use this delish dip!


Our GrowIt! project, which ran in 2011, aimed to bring food production back to where it belongs – the backyard. Participants purchased a fully installed and ready-to-grow vegetable box and were supported by workshops and fun events. By the end of the project, we had installed over 100 veggie plots around the community.
- reduce carbon emissions in food production and transport
- capture carbon by building healthy soil
- increase community connectivity by creating a new group of local home food producers
- increase community resilience by bringing food closer to the kitchen


Our Store Policies during the continuation of the Covid 19 Pandemic
Because of the Delta and Omicron variant of the Covid 19 virus, and the suggested guidelines from the state of Illinois, The GIft Box is requiring that all of our customers continue to wear masks while shopping whether you are vaccinated or not. We should all continue to social distance, and keep our hands clean. We have hand sanitizer at our front desk if you would like to use it coming into the store and when leaving. We want to assure our customers that we are taking every precaution possible to inhibit the spread of the virus. If you are feeling sick, please don't come in. We are all so tired of this pandemic, but we must be vigilant and continue to try and beat it. If you would like to call in an order by phone and prepay, you can pick up your purchases curbside. Please be carefuly as we all gather together responsibly this holiday season.
We put the health of our customers and our employees first.
We appreciate your continued support.
Thank you, Maria and Hans Jonsson, Jeanne and Tessa.
Ingrid's Swedish Meatball Recipe:
1/2 lb ground beef
1/2 lb ground lean pork
1/2 cup bread crumbs
1 1/4 cups of milk
1 small onion (chopped)
1 1/2 tsp salt
1/2 tsp white pepper
2-3 tbsp butter (to fry)
Mix ground meat with egg. Soak bread crumbs in milk. Add to the meat the chopped onion, salt, pepper, milk and bread crumbs. Mix thoroughly until smooth. If you want more spicy meat balls add more salt and pepper (Season All is good too, that is what I use). Shape into balls the size of a walnut, using your clean hands dipped in cold water.
Brown butter in skillet and fry meatballs in batches of about 15-20 until evenly brown, shaking pan continuously to make balls round. Serve with boiled or mashed potatoes and Swedish lingonberries.


Freshco is one of the most amazing retail chain businesses that has been supervised by Sobeys incorporated. It is one of the most established Canadian companies whose origin could be traced back to 1907. It was launched in 2010 and the commitment of freshco is to give the best discount when it comes to grocery shopping. It was the best of organic food products at incomparable prices so that you do not have to compromise with the quality as well. Right now freshco has about 90 to distributed all across 50 towns and cities so that there is no compromise with the commitment.
What are the advantages and best segments about freshco?
- Low price guarantee
At freshco, you will get the best fresh products which are organic but which does not have to be specifically expensive. Freshco makes it the mission and vision to give the best grocery discount every week. Not only that over thousands of stop selling items are checked with the computers stores so that the price is right. Also, you will be able to find the number of products which will help you in saving a lot of time and money. In case any other store gives the price match you just have to show the flyer and the money will be refunded to you. Check the latest deals on freshco flyer
There are a number of products which can be categorised into the following segments.
- At freshco, you will be able to find the best of fresh and organic products and it is mostly known for supporting all the Ontario farmers. Each and every seasonal Ontario fruits and vegetables are organic which is why the relationship with the local farmers as well as the producers are absolutely amazing. You will be able to get a collection of all the seasonal fruits and vegetables so that the customers will not have to do any compromise with the quality.
- There are a number of bag and fresh salads as well as cut fruits and vegetables which does not have any percentage of contamination. Therefore we will be able to save a lot of time and money as you will not have to cut and prepare them.
- Also, you will be able to get an international variety of products so that all the multicultural customers can return back satisfied. In the official website will be able to get a collection of international food section which is of premium quality. And all of these products are available at a price match promise.
- Not only that you will also be able to get a number of meat and deli products. All of them are amazingly tasty and each one of the products is absolutely assaulted and processed with care. Also, you will be able to get a number of baked products like fresh bread and pastries. You will also be able to get an assortment of all your favourite sandwiches as well as sweet products for every occasion.
- Apart from the formation product will also be able to indulge in grocery International foods as well as pharmaceutical products.
- It is always a good option to go for a gift card when you are shopping from freshco so that all the products are original and absolutely affordable. This will help you in getting the best shopping experience from freshco. The most impressive factories that you can get the shopping done in both online and offline mode. Getting assistance from the customer care is absolutely easy when it is about freshco. You will be able to find the best Store on the official website and also grabber weekly flyer to get the best of coupons and discounts.


Look at this! When I say Apple, do you think "apple"? When I say, "Macintosh," do you think, "apple"?
Jim Hamm says he's going to see if Zee will make him this pie. He wrote, so I wrote back that he could try to make it himself and let us know. He responded with "I can't cook at all. That's why I whine and plead like a real man to get Zee to cook a pie like this."
Here from SmallDog.com is the one you'll want if you like apple pie.
The link above takes you to the archives of every newsletter since August 2008. Now here's the actual page link.
Actually, they call this "Grace's Vermont Apple Pie," by Grace Mayer
- 2 cups flour
- 1/4 teaspoon salt
- 2 tablespoons very cold butter
- Grated rind 1/2 lemon
- 2 eggs
- 2 tablespoons ice water
Place the flour, salt, and sugar in a mixing bowl. Cut the butter into small bits and add to flour mixture. Using your fingers, cut in the butter until it has the texture of coarse cornmeal. Add the lemon rind. Separate the eggs and set the whites aside. Beat the yolks with the water and add to the mixture, stirring quickly with a fork.
Gather the dough into a ball and place in the refrigerator while you prepare the filling.
- 8-12 McIntosh Apples
- 1 tablespoon butter
- 1/2 cut brown sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
Take one quarter of the dough and put it back in the refrigerator. The remaining piece will be the bottom crust. Roll out the crust between two pieces of wax paper. The crust should be as round as possible and should fit into the pie plate with the edges hanging over.
Carefully peel the wax paper off one side and lightly lay the paper back on. Flip the dough over and carefully peel the wax paper off this side. Place in the pie plate and carefully peel off the remaining paper. Fit the dough into the plate and cut off any extra from the edges.
Preheat the oven to 400 degrees. Pare the apples and cut them into thick slices. One apple should yield only about 8-10 slices. Place the sliced apples into the crust. Dot the top with the butter. Sprinkle the brown sugar, flower and cinnamon over the top. Set aside.
Roll out the remaining dough between two new pieces of wax paper. Make this piece as square as possible. Peel the paper off the bottom crust. Use a fork to flatten the edges.
Brush the top of the pie with the leftover egg white and sprinkle lightly with some sugar. Place in the preheated oven for about 30 minutes. Watch the pie for the last five minutes. It may need a little more or less time. depending on your oven. When it is evenly browned, remove and cool before slicing.
(No, we won't publish everyone's recipe in our PMUG news blog. But, hey, this is Apple, and it is Macintosh!)


TOPIC: Poor food choices affect our long-term health
‘Eat Healthy. Be Healthy at Any Age’ isn’t like other diet and well being books you’ve read in the past. The ideas and principles in this book are based on Falke’s sound experience as a microscopist, certified plant-based nutritionist from eCornell University/T. Colin Campbell Foundation (Dr. Campbell is a professor at Cornell University and wrote the well documented/researched book on nutrition called ‘The China Study’), certified raw food nutrition and raw food preparation instructor, and her Master in Holistic Nutrition.
The author has practiced the teachings in the book to great success. So much so Jane Falke enjoys fantastic health at the age of 71, and is physically and mentally healthy without the need for medication.


Street food is a way of life in Accra. In fact, it’s the only fast food you’ll find in town. Easy and convenient, affordable and ready to eat, street food for many Accra city people is the way to do it.
Street food is for the occasional cook or those on the move in the city – battling traffic on the way to work or back home – and you can’t resist the lingering smells of kelewele, red red or fried fish all around. Or maybe your light dey off [chale, Ghana dey be!]. Street food is everyone’s friend – it won’t break the poor man or rich man’s pocket.
Nima is a great place to sample a smorgasbord of Accra’s finest street food. Warm your taste buds and check out this enticing photo stroll of our favorite eats on the go.
GARI AND BEANS—-
Gari is the West African name for roasted cassava shavings. It is mixed with cooked beans, pepper and palm oil and served with kokorr – an Akan name for fried ripe plantain.
This popular meal is made of rice and beans mixed together. The fresh waakye leaves cooked with the rice and beans gives the meal it’s distinctive brown color. Waakye is mostly eaten with shito (black pepper), meat or fish. For those who like to get down, you can add pasta, a boiled egg or gari. For extra zest, add some fried plantain.
Koose refers to beans, vegetables and pepper fried together in vegetable oil. It is used to eat Hausa Koko – a sweet brown porridge made from millet cereal. This is a breakfast meal for folks on the go.
This addictive porridge is made from millet cereal and mixed with local spices, pepper and sugar. This is a standard breakfast meal for many communities across Ghana.
This delectable dish is made of fermented corn dough cooked in dry plantain leaves and shaped into a textured cornball. Kenkey is eaten with chilli sauce, fish, vegetables or soup.
Waa Gashi is the Hausa word for delicious, fried milk. The snack tastes quite similar to thick slices of cheese pizza. Waa Gashi is mostly eaten with rice & peas and an assortment of meat and fish. It is best served piping hot and with barbecue pepper.
This scrumptious doughnut ball is made of flour, nutmeg and sugar and fried in vegetable oil. Lightly sweet fried goodness! For breakfast on the run, pair with koko, marmalade or honey. TÒÒGBεε is Ga for “goat’s balls” which looks quite similar to the delicacy eaten throughout Ghana. Also popularly referred to as Boflot.
Stay tuned for more street food chronicles right here.
Reblogged this on 360º, Around The World and commented:
Reblogged this on Cray Tales.


Lisbon is an ancient capital where the rich Portuguese cuisine with its traditions and culinary recipes persists. Portuguese gastronomy is famous for its abundance of fish and seafood dishes. What better than the city’s restaurants to discover the gastronomic culture of the Portuguese capital?
I present below the TOP 10 of the best restaurants in Lisbon. It’s only personal, there are many other rankings available all over the internet and it depends on what you are looking for specifically: location, atmosphere, type of cuisine, etc… Each restaurant on this list stands out for me from hundreds of others present in the capital and will be an excellent choice if you come to visit Lisbon.
Restaurant Eleven in Lisbon
The restaurant is located in the business center of Lisbon, surrounded by the lush vegetation of the Eduardo VII Park. Huge panoramic windows offer a beautiful view of the city and the Tagus. It is particularly pleasant to dine at a table near the windows when Lisbon is flooded with lights in the evening. Beautiful curtains, white tablecloths, soft light, music: everything here is made to make you have a great time.
The menu is no less attractive. The Michelin-starred chef Joachim Koerper appreciates traditional Portuguese cuisine and prepares very original dishes:
- Assortments of fish caught in the Atlantic Ocean in different parts of Portugal: Continental, Azores and Madeira (cost – 46 €).
- The restaurant offers a tasting menu (€115), Atlantic (€94) and lobster (€175) in which all dishes are of course based on lobster.
- Original dishes such as “the stone soup”, inspired by an old Portuguese legend: soup, bacon or chorizo, potatoes and beans.
Restaurant Eleven: practical information
- Menu : click HERE
- Adress : Jardim Amália Rodrigues, Rua Marquês Fronteira, Parque Eduardo VII, 1070-051 Lisboa
Restaurant BaixaMar Lisboa — Mariscos e Petiscos in Lisbon
This relatively new Lisbon fish restaurant opened its doors in the summer of 2018. It has already become popular with tourists and residents alike. Visitors are welcomed by the host himself and friendly waiters are happy to help you make your choice.
The menu is dominated by seafood and fish dishes. Some of the dishes that you can enjoy:
- Octopus with mashed potatoes, salad and olives (17,5 €)
- Oysters (3 € per piece)
- Cod from the chef (18,5 €)
Wines included, it will still be necessary to count between 80-100 € for two people.
Restaurant BaixaMar Lisboa: practical information
- Menu : cliqk HERE
- Adres : Rua dos Bacalhoeiros 28 B, 1100-071 Lisboa
Restaurant Alma in Lisbon
It is one of the most famous Michelin restaurants in Lisbon, which in November 2018 received a second star thanks to its equally famous chef Henrique Sá Pessoa.
The restaurant is located in an old 18th century building but opened in 2009. The interior is dominated by walnut wood, decorated with paintings by contemporary artists, several mirrors and shelves with a collection of fine wines. The restaurant has two rooms, each separated from the kitchen by a glass wall, so that you can watch the virtuoso chefs in action.
Special attention is paid to the restaurant’s cuisine, which is based on classic Portuguese dishes that have been brought up to date. The wine list is ideally chosen. The chef’s tasting menu consists of 5 courses and costs 110 €.
The first Michelin star in Lisbon was awarded in 2013 to the Belcanto restaurant with chef José Avilles. In 2015, he was awarded 2 stars and has kept them until today. There are 5 Michelin restaurants in the capital of Portugal in 2019.
Restaurant Alma: practical informations
- Menu : click HERE
- Adress : R. Anchieta 15, 1200-224 Lisboa
Topo Restaurant in Lisbon
This restaurant and bar is located on the roof of the Centro Ethnic Shopping Centre in Martim Moniz Square in Lisbon. It is a comfortable restaurant with beautiful views over the city. The terrace overlooks the picturesque districts of Castelo de São Jorge, the narrow and steep streets of Mouraria, the church of Graça and the old castle of Alfama.
The cuisine is international, probably because the region welcomes many visitors from different countries. There are also traditional Portuguese dishes such as Bacalhau À Brás, the Portuguese favourite codfish with fried potatoes and olives (15 €). For dessert you can choose a lemon cake (4 €) and after dinner it is nice to enjoy the beautiful view while sipping a cocktail or a good typical Portuguese wine.
Restaurant Topo: practical informations
- What you will eat: click HERE
- Adress : Centro Comercial Martim Moniz 6 Esq, Praça Martim Moniz, 1100-341 Lisboa
Restaurant Mar Ao Carmo in Lisbon
The Mar Ao Carmo restaurant is a seafood restaurant located in the historical centre of Lisbon, with a spacious terrace overlooking the ruins of the “Convento do Carmo” monastery and a small patio and aquarium at the entrance.
Here you can watch lobsters and crabs, which will follow you into the kitchen. There is also a counter with different kinds of fish, oysters and shrimps.
On the menu you will find traditional seafood dishes such as cheap oysters (2 € each) and a mixture of grilled seafood (110 € for two people).
Restaurant Mar ao carmo: practical informations
Restaurant Tavares (Rico) in Lisbon
The Tavares is a restaurant of reference, one of the oldest in Lisbon, Portugal but also in Europe. Its doors were first opened in 1784 when it was called Talão by the brothers Antonio and Manuel Tavaresa. Later they were arrested on suspicion of conspiracy and in 1861 the restaurant obtained a new owner, who renamed it Tavares.
All the nobility of Lisbon began to gather here. To this day, the restaurant has retained its luxurious rococo style. The walls are decorated with huge Venetian and gold mirrors. This restaurant has been visited by Jean Paul Gaultier, Madonna, Sidoniou Pais, Cary Grant and other celebrities. In the main hall, you can reserve a table that used to host celebrities. Each table has a sign with the name of the guest of honour.
There are two kinds of tastings in Lisbon’s Tavares restaurant: 4 courses (€70) and 6 (€85). These are mainly reworked national dishes. You can also order à la carte dishes of course. This restaurant serves very good wines but you will have to add 40 or 60 € to the bill (90 € for premium wines).
Restaurant Tavares: practical information
- Menu: click HERE / Menu (New Year’s) : click HERE
- Adress : R. da Misericórdia 37 R/C, 1200-270 Lisboa
Restaurant Chafariz do Vinho in Lisbon
This is Lisbon’s famous wine restaurant. The cellar contains more than 300 brands of Portuguese wine from all over the country, from Alentejo red to Douro white.
It is believed that the best Chardonnay and Sauvignon wines from Portugal are stored here and of course you will find a collection of rare wines. The wine cellar is located inside the city’s aqueduct and you can sit down at the bar and visit Lisbon.
Not only will you be able to drink wine here but also eat on the go at very affordable prices:
- The smoked cod carpaccio costs 6 €.
- Marinated mussels and squid in wine sauce 7 €
- The average price of a glass of wine is 10 €.
Restaurant Chafariz do vinho : practical informations
- Wines list : click HERE
- Adress : Rua da Mãe d’Água à Praça da Alegria, 1250-000 Lisboa
Restaurant A Travessa in Lisbon
This restaurant is located close to the Belgian and French embassies in Lisbon. The modest appearance of the door does not immediately convey the atmosphere of the restaurant, but a little patience! This ground floor of a building that once housed a convent is one of the best restaurants in Lisbon.
At the entrance you can feel a special aura, as this restaurant has partially preserved its old interior and you will even find a medieval fireplace in the lobby. It is very pleasant to dine in this restaurant in winter under the measured crackling of the logs.
The restaurant is run by the Belgian Vivian Durieu and the Portuguese Antonio Moita, so the cuisine can be described as Portuguese with a Belgian influence. There is plenty of fish and seafood. The wine list is mainly composed of the best Portuguese wines. Count on average 150€ to eat in this restaurant in the Portuguese capital.
Restaurant A Travessa: practical informations
- Menu : click HERE
- Adress : Madragoa, Tv. do Convento das Bernardas 12, 1200-638 Lisboa
Restaurant Adega das Gravatas in Lisbon
Very unusual restaurant that is not in the tourist area of Lisbon but near the Pontina metro station. At the entrance, on the walls of the hall and even under the ceiling, a large number of ties of different colors. The fact is that Manuel Araujo, who in 1940 transformed the institution this tavern into a restaurant, wrote on the wall a sentence close to : “Come into this house, take off your tie and leave it”. Our wine will make your life easier.”
Since then, more than 3,000 ties have gathered here, and the number continues to grow. The locals like to go to restaurants and there are few tourists, so many regulars know each other: if you are looking for authenticity, this is the place to eat in Lisbon.
The restaurant is always crowded and noisy, like the Parisian brasseries and the cuisine is typically Portuguese, especially the roast octopus which is delicious. The prices are very correct and the portions are quite large (Portuguese characteristic). You can eat properly for 25 to 30 €.
Restaurant Adega das Gravatas: practical informations
- Menu : click HERE
- Adress : Tv. Pregoeiro 15, 1600-588 Lisboa
Restaurant Versículo d’o Faia in Lisbon
Small but very comfortable restaurant in the centre of Lisbon with typical Portuguese cuisine. There are only 16 seats in the room, so it is best to book a table in advance. About the same number of people can be seated outside. The atmosphere is very warm and the service perfect, which will certainly make you want to come back again and again.
Here you can get acquainted with traditional Portuguese dishes at reasonable prices :
- The famous national soup Caldo verde costs 4 €.
- Codfish in cream sauce 12 € €
- For sweetness, you can choose the Papo d’Anjo, a Portuguese dessert made with eggs and lemon sorbet 6 €
- The tasting menu, consisting of five courses, snacks and wine, costs 70 €.
Restaurant Versiculo d’o Faia: practical informations
- Menu : click HERE
- Adress : R. da Barroca 60A, 1200-050 Lisboa


Now that it is officially the first day of spring, it’s time to start thinking about all of the brunch events that might be on the calendar. Whether you are hosting Easter brunch, a baby shower, wedding shower, Mother’s Day brunch or graduation, it’s time to think about what wines will pair nicely with your food selections. Many of the foods served at these events will include ham, egg dishes, fruit, vegetables and light desserts. Some of our top recommendations for wines that will pair nicely during your spring events include:
- Sparkling wine– you can’t go wrong with bubbles! Sparkling wine pairs nicely with Triple cream (Brie-style) cheese, buttercream sauce, shrimp and shellfish, smoked salmon, oysters, veggies, stuffed mushrooms, and egg dishes.
- Rose– a great all-purpose wine. This crowd pleaser pairs well with ham, cheese soufflés, flatbreads, blue cheese, grapes, and honey.
- Viognier– a favorite white wine. Viognier is a perfect spring wine that pairs nicely with a variety of food including seafood and shellfish, roasted or grilled chicken, veal, pork, and anything spicy.
Email us at firstname.lastname@example.org you would like some specific recommendations on these spring wines. We are always happy to help!


Does Pumpkin Pie Need to Be Refrigerated?
Whether you make it from scratch or you purchase it from your favorite bakery, pumpkin pie should absolutely be refrigerated. This is because pumpkin pie is a custard pie, made with milk and eggs, two ingredients that you don’t want to leave out at room temperature. According to the FDA, your pumpkin pie is safe at room temperature for up to two hours, which should give you plenty of time for dessert!
This two-hour window doesn’t include the time it takes for your pie to cool down after coming out of the oven. If you’re baking your own pumpkin pie, let it cool before you put it in the fridge to prevent a soggy crust.


I picked a mess of wax beans from our garden yesterday. Today I snapped beans all morning and froze 6 quarts of them. The remaining 2 quarts I put in a pot with new red potatoes from our garden and put some smoked pork chops in the pot with them. That's what we're having for supper tonight along with sliced cucumbers from our garden in sour cream with cherry tomatoes from our garden on the side.
I just took a deep-dish blueberry pie out of the oven I made from the blueberries we picked the other day. We're going to be eating high on the hog tonight! lol


Keeping Mealworms Alive
Your mealworms will arrive with enough food for at least a week and probably much longer, but if you need to keep them long- term then they will need extra feed and a source of moisture.
Add a small piece of Banana skin about a couple of inches long or a segment of apple, carrot or potato, as a source of moisture. Place within the container with the lid left off. Please assure nothing added gives the mealworms a “bridge” to the top edge or they will use it and be gone! Replace the source of moisture every couple of days and do not allow it to go mouldy and contaminate the dry food matter.
As the mealworms feed, the original food will become very fine and sand-like. At this point, sieve off and replace with new food such as bran, porridge oats or similar dried cereal. Keep the container in a cool place – not a refrigerator.


Thanks for checking out Caitie’s Cooking today on the official launch, which is starting with a delicious Smoothie! To receive updates, please follow me on Twitter and Instagram @CaitiesCooking, or on Pinterest!
So today we have the Strawberry & Mango Sunrise Smoothie, containing Strawberries, Mango, Banana, Calcium & Vitamin D fortified Orange Juice, Vanilla Yogourt, and No-Sugar-Added Cranberry Juice, making it perfect for breakfast and loaded with a ton of nutrients!
It’s also suitable for those of you who are lactose intolerant, and may be consuming a lactose free or even a vegetarian diet, depending on your level of tolerance and the type of yogourt you use. (Note that bacteria in yogourt consume the lactose in order to ferment the dairy, thus the majority of yogourt is technically low lactose or lactose free! If you don’t want to use it, you can also leave it out – you’ll still have a delicious smoothie!)
The biggest thing you’ll notice with this smoothie is it’s packed with fruit, so it will be full of Vitamin C. Even better? It’s full of calcium! (Oh and Antioxidants, but we’ll touch on that another day!)
So why are these two things good for you?
Vitamin C plays a huge role in repairing cells in your body. It primarily is used to make collagen, which your body uses to repair your skin, muscles, ligaments, etc. While many products provide you with Vitamin C, it is water soluble, meaning you eliminate extra in your urine daily. This means you need to replenish and consume 45mg/day (for adults). It also is used to maintain healthy teeth and bones. This smoothie contains strawberries and mangoes, and just one cup of strawberries has over 150% of your daily value of Vitamin C (approximately 67mg). One cup of mango contains almost 75% of your daily value for Vitamin C. Add in the orange juice, banana, and cranberry juice, and you’re looking at a ton more! Wow!
Calcium is well known for its bone strengthening properties, and is the primary reason why Canada’s Food Guide and the United States’ Healthy Plate Model recommend consuming milk and dairy products. In conjunction with weight bearing activities (such as weight lifting, where your muscles use resistance to strengthen them), calcium has been found to decrease one’s risk of osteoporosis. Unfortunately, many people are lactose intolerant, which has led to the development of calcium and Vitamin D fortified beverages. Yogourt also has a bad rep, because many people believe that all dairy contains lactose, which is entirely false. As previously mentioned, the majority of yogourt actually has little to no lactose in it at all, making it suitable for all but the most sensitive of those who are lactose intolerant. All together, a cup of calcium and Vitamin D fortified orange juice contains over 30% of your daily requirement for calcium, and enough Vitamin D to help your body absorb and use it (they work together!). On top of this, one cup of yogourt contains over 40% of your daily value for Calcium, meaning this smoothie will have close to half of your daily calcium requirements (approximately 1000mg). That’s incredible!
Overall, this smoothie is tasty, made with a ton of fresh ingredients, and is quick and easy to whip up in the morning. On top of it, I think the presentation is beautiful, don’t you?
Get the recipe below!
Interested in learning more about how your body uses Calcium and Vitamin D? Check back for an informative post, coming to the Q & A page soon!
Strawberry & Mango Sunrise Smoothie
Serves 2 – 4
- 1/4 Cup Vanilla Yogourt
- 1/2 Cup No-Sugar Added Cranberry Juice
- 1/2 Cup Calcium & Vitamin D Fortified Orange Juice
- 1 Medium Banana
- 1 Cup Fresh or Frozen Strawberries (stems removed)
- 1 Cup Fresh or Frozen Mango
- 2 – 4 Fresh Strawberries for Garnish
- Put the mangoes, banana, and orange juice in a blender, and blend on low for 20 – 30 seconds, then liquify or blend on high for another 20 – 30 seconds.
- Pour into glasses, filling the glass half way. Place in the freezer.
- Put the yogourt, cranberry juice, and strawberries in the blender next. Blend on low for 20 – 30 seconds, then liquify or blend on high for another 20 – 30 seconds.
- Remove glasses from the freezer, and pour the strawberry mixture on top until glasses are full.
- Garnish with one fresh strawberry on the rim of each glass and serve.


On March 24, Thursday, the Compton YAL was privileged to welcome celebrity Chef Curtis Aikens. Chef Aikens is a native Georgian who began his career working for produce companies.
In 1988, Curtis returned to Georgia to begin Aiken’s Family Produce, Inc., a wholesale and retail supplier of produce for clients which ranged from the Rockdale County School System to the TV series “In the Heat of the Night” and the feature film “Glory”.
His career as a television personality and author also began in 1988. He has been with the Food Network since its inception, previously as the host of Pick of the day, From My Garden, Meals Without Meat, and Food In A Flash. Curtis is quick to point out that his expertise with produce does not mean that he is “anti-meat.” “I just love fruits and vegetables,” he says.
The children of the YAL were very interested in Chef Aiken’s farm to table approach to healthy eating. He instructed them on how you can take the vegetables straight from the YAL garden and construct a healthy meal. On the day of his demonstration, he showed them how to make turkey burgers. Everyone in attendance had a great time.


These pizza sandwiches are super easy to throw together, let cook all day and enjoy after a long day of work!!!
1 lb of ground beef (I used beef sausage)
1 green pepper (chopped)
1 onion (chopped in long thin slices)
1 can of pizza sauce or spaghetti sauce (I used my homemade veggi spaghetti sauce which I'll share tomorrow)
and some Italian seasoning
Throw it all in the crock-pot on low for 6-8 hours or on high for 4 hours. Then serve on bread with shredded mozzarella cheese!! Easy to make, delicious and messy!!


One of the oldest culinary delights of India, Gujarati Cuisine reflects the strong influence of the Jains and the Vaishnavas and is known for its vegetarian fare and its mild use of spices. A veritable mix of flavors with the sweet dominating, here is creative cooking at its best.
The traditional Gujarati Thali is known for its lipsmacking food with each dish having a different cooking style. No mean feat! Rotli, Daal or Kadhi, sabzi and rice make for the sumptuous thali. The flavor of the daal is further enhanced by ‘Vaghaar’, a blend of spices purified in hot oil. Home to coastal climate, Gujarat’s food is known for its use of sugar, lemon and tomatoes, to keep the body hydrated.
Most Gujarati thalis are incomplete without farsan, a host of mouth watering snacks that serve as side dishes while some are eaten as snacks in their own right. Khaman, khandvi, kachori, mini-samosa, dhokla, the list is simply endless. Also home to savouries such as Matthias and Namkeens, Gujarati food is every food lover’s haven.
If you have a sweet tooth, Gujarati food pampers you no end. Popular sweets include jalebi, shrikhand, doodhpak, gulab jamun, malpuas and more. During summer, Gujarati food isnt complete without the customary aam ras.
Vegetarian Gourmet food got a whole new meaning with Gujarati food; Or as the cookbook writer Madhur Jaffrey calls it, it is “the haute cuisine of vegetarianism” . Go ahead and give your taste buds the treatment they deserve with a Gujarati Thali. They wont be able to thank you enough!Read more >
POSTED BY Manish 2962 comments
There is no denying the sheer variety and sumptuosness of Indian Food. Before you get ready to partake of these gastronomical delights, here is a quick overview of Dining etiquettes in India.While table manners vary from culture to culture, dining etiquette is considered an extremely important aspect of Indian tradition.
Traditionally, meals in India are eaten while seated either on the floor or on very low stools or cushions. This tradition continues to co-exist with the more modern Dining Table set up prevalent in urban India.
Hands or silver?
A typical Indian meal is best eaten with your hands as you relish its feel and warmth. While eating Indian breads, the food is best scooped on to the bread and brought to your mouth. Irrespective of being referred to as use of hands, in effect you are only to use your fingertips to eat; an art that you master with some practice. For watery food, however, it is perfectly fine to use a spoon. The more important bit to remember is that irrespective of whether one is using cutlery or one’s hand, hands are supposed to be washed before and after each meal. Also, food is eaten with the right hand while the left is used to serve oneself.
Sacredness of food
Many an Indian meal begins with a short prayer thanking the almighty. In keeping with the sacredness of food, one is expected to finish everything on the plate as a mark of respect for served food.For the same reason, playing with food or distorting it in any way is also considered disrespectful. Other than food, respect is also to be shown towards the host to begin eating before starting to eat. Similarly, one is expected not to leave the table until the host or the eldest person has finished their food.
Just remember these basics as you get ready to undertake a lipsmacking journey!Read more >
POSTED BY Samantha 1937 comments
There is nothing quite like the aroma of freshly cooked Indian food wafting through your nostrils. From sweet, fragrant cardamom to the world’s spiciest chili pepper, from smoky cumin to pungent mustard seeds, bold, aromatic spices add that unmistakable character. An integral part of Indian culture and food for more than 3,000 years, spices used in Indian cooking are famous not just for their flavor but also their food-preserving powers.
Used abundantly in Indian cooking, most outsiders not familiar with Indian cooking assume that the main purpose of spices is to render the food spicy and fiery hot. Indian spices, however,serve a number of functions primary among them, to add flavor to the food to give it its distinctive taste and aroma. Other than flavoring the food, spices serve in bringing out the nutrients in each food, thereby adding to its health benefits. From turmeric’s anti-inflammatory properties to ginger’s digestive ones, the list of benefits is simply endless.Spices like cloves and cardamom are even known to act as preservatives, keeping the food from spoiling for a long time
While there is a great variety of spices, there are 6- 8 spices that occupy pride of place in every Indian kitchen. Typically used in grounded form these spices are stored in rounded containers with 6-8 small bowls to store each spice or masala as they are also referred to in colloquial language. Stored in the ubiquitous Masala Dabba, typically a stainless steel box,it makes it easy to access all the main spices at one go while cooking. More than just a prosaic storage space, most gourmet cooks would tell you that this dabba serves like an artist’s palette, allowing them to experiment with their creation with ease. Chilli Powder, cumin, turmeric, fenugreek are some of the commonly used grounded spices that give Indian food the authentic taste.
Other than this, an Indian kitchen sees the use of a range of fresh spices (ginger, garlic, curry leaves) as well as whole dried spices (cumin seeds, coriander seeds, mustard seeds and more).
If there was one tip to use Indian spices, it perhaps would be to allow them to blend together before you add the other ingredients. While each spice has its own unique flavor but when blended with other spices, it acquires a new, enticing aroma and flavor. Years of experience of creating gastronomical delights, tells you exactly how much of each spice to add to the dish to give it its characteristic taste.
A word of caution on their storage though- glass bottles enhance their shelf life! Keep them away from moisture, air and heat and see yourself craving that unmistakable aroma they add to food every single time.Read more >
POSTED BY Maharaja Bhog 2917 comments
India is clearly a land of gastronomical delights. Not without reason. The food of India is as diverse as its population. Heavily influenced by myriad factors- (history, trade partners, religious and cultural practices of the region, to name just a few), each region has its own lip smacking delicacies to offer.
The best way to explore the food of a state is to try out the local Thali. The genesis of the Thali owes its roots to the ancient Indian tradition of serving up a wholesome family meal enjoyed with all family members sitting together. Ancient Indian cultures used a clever and innovative mix of spices, grains, pulses, fruits and vegetables grown natively to serve up a delicious array of dishes. Food cooked was traditionally served in a huge round plate called the Thali, which was big enough to contain all the delicacies cooked for the day from appetizers to desserts. Small round bowls filled with the delicacies of the day were arranged in meticulous order in the Thali with the rest of the space reserved for rice and roti. The thali, in its modern avatar, is the best way to taste a little bit of everything a region’s cuisine has to offer.
Although the variety of dishes served in a thali, vary from region to region depending on cooking style and taste, the primary constituents served mostly include Dal, Rice, Roti, Salad and Sweets or their regional equivalents. Local geography and cultures have a huge bearing on the constituents of a thali. For instance Rajasthan being a desert state, milk and milk products like curd, cream and buttermilk are very heavily used as a substitute for water and also as coolant. On the other hand thalis of beach states like Goa, West Bengal and Tamil Nadu typically include fish and rice cooked in a variety of ways. Each region also uses its own unique blend of spices to give each dish a distinctive and unique taste. With so much variety to choose from, a Thali is the best way to savor the local cuisine. Simply spoon up each dish individually and eat it with rice or roti and appreciate the individual flavors and textures.
Not just in the taste department, a thali also excels when it comes to providing wholesome food. A balanced mix of protein, vitamins, minerals and carbohydrates, it is one nutritious meal.Despite the lip smacking food, that you can benefit from the portion control and avoid overeating, is an added perk!
If you haven’t tasted a Thali yet, it’s about time you made it a mandatory part of your to do list. And we understand it’s not possible to travel every time to taste the delicacies and hence we have 30 items in a single thali and different menu for 30 days. With so much to savor all you need to ensure is a good appetite before you embark on mouthwatering journey.Read more >


Cake decorating concepts are not just enjoyable to do, but they can be a wonderful way to include visual charm to your treat. From fruit and blossoms to candies and also fondant numbers, there are plenty of methods to enhance your cake. Including fruit is an excellent way to maintain points fresh as well as seasonal, while candies make a terrific option for a quick and also easy cake design.
Whether you’re preparing an unique dish for your family members, or you intend to excite your friends, utilizing easy cake enhancing suggestions is a great way to reveal your imagination. Much of these enhancing ideas call for just a handful of fundamental products, as well as are simple enough to adjust for anyone’s preference.
If you’re preparing to embellish your cake with sweets, make sure to collect the required devices and also devices. Candies can be conveniently broken right into small pieces, as well as you can even mix them with an alcohol drink aroma for a fun layout. If you’re seeking something that’s a bit more elaborate, edible flowers are an excellent selection. These flowers are available in a selection of shades, so they can be included into your cake decoration scheme. You can likewise obtain a complete flower, which can be pressed into buttercream to include a touch of floral zest to your cake.
For a colorful and wayward addition to your dessert, take into consideration embellishing your cake with jimmies, nonpareils, or a mix of all 3. These tiny, opaque balls are offered in solitary or combined shade bundles, making them the ideal selection for a distinct cake design. They can be utilized as a covering, or they can be contributed to the frosting prior to spreading out.
If you’re searching for an extra sophisticated way to embellish your cake, you may like to experiment with the strategies made use of by Ree Drummond. She has developed numerous scrumptious cakes, and also her step-by-step guides teem with tips as well as tricks for embellishing. As an example, you can include a slim layer of royal topping to your cake, which will stop the layers from moving around. After that you can embellish it with a variety of fruit, candies, and also sprinkles.
The essential to making gorgeous cake designs is to practice a little bit. You can use a rolling pin to develop edible fondant figures, or you can acquire a prefabricated cake topper in many grocery stores. You can also use patterns to develop forms and also layouts. If you have the patience, you might be able to produce your very own one-of-a-kind design.
To decorate a cake with sweets, you’ll require a bread bag or piping bag. A pastry bag will aid you apply the candies in a streamlined fashion. Nevertheless, you can additionally make use of a spoon to spread the sweets into form. If you’re not comfy with a pastry bag, you can try using the sweets with a palette knife.
For a classic appearance, you may choose to make use of a simple icing. You can utilize a buttercream, which is a typical buttery confection, or you can attempt your hand at a mirror polish cake, which is an American bread. Both of these are very easy to make. If you pick a cake with buttercream, make certain to spread it uniformly throughout the cake. This will certainly help it stay from gliding around and also smearing on the top. If you have any sort of inquiries regarding where and the best ways to make use of restaurant equipment near me https://ald.kitchen, you can contact us at our own web-page.
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What is biltong?
Biltong is a marinated and dried meat that South Africans love.
Redesigned from the famous Angus breed of Scottish origin, selected for its higtj quantity fat, its reputed high-end meat and its taste qualities.
The selected beef is fed exclusively on grass.
When to eat?
The biltong is usually savored as an aperitif, accompanied by a glass of wine or a beer.
Some like it cooked because it sublimates easily a dish or a salad.
How is the biltong great?
Biltong has the advantage of being very low fat (2.6% fat), which makes it a healthier aperitif than traditional sausages.
This is a new product that will easily surprise your guests to discover or offer.


Full tummies and empty plates. That’s what we aim for. Feeding our children healthy and nutritious meals is a responsibility we take very seriously, especially since a majority of the meals many children eat through the week will be prepared by us. We have a simple ethos - fresh ingredients, prepared onsite and whenever possible locally sourced.
We have fresh bread delivered everyday from the bakery on the hight street and we use the local butchers in the village to deliver fresh meat - fresh food as well as supporting our local community
We are ideally placed to have a positive influence - not only on the nutrition of young children, but also in developing the attitudes they have towards food and healthy eating.
For us, meal times provide fantastic opportunities for children to try new foods and to develop their social skills. These are habits that children will take with them into their school years along with the social aspects of sitting and eating together.


Nature’s finest is affordably positioned within the group of natural food supplements, superfoods, organic foods and functional foods. We use strategically the performance marketing as a tool to scale the brand recognition and sales performance at the same time.
Babe’s Vitamins is the perfect line of all natural vitamins, supplements and superfoods that help babes around the world shape their bodies naturally, boost their health and overcome daily challenges! Made only of the highest quality ingredients that are tailored to meet the unique needs of women.
Malie is a brand aimed at children foods and suppelemnts withing the group of natural food supplements, superfoods and organic foods.
Naturz is affordably positioned within the group of natural food supplements, superfoods, organic foods and functional foods.
Detox & health
A natural blend of green superfoods for body detoxification
7 effective products that are designed to solve specific problems, and help you detoxify your whole body
Functional products that solve specific problems such as stress, insomnia, holesterol, menopause.
Make yourself healthier, while enjoying a cup of coffee
Tean infustions with detox, slimming, heatlh and beauty benefits.
Vitamins & minerals
Vitamins and minerals to support your health
Functionable collagen powders with hyaluronic acid, q10 and much more!
Hair care and growth
Hair vitamins with collagen and biotin, anti gair loss supplements and more.
Teeth whitening strips, tanning mist, hair mask and derma rollers.
Fat burning suppelements that help you bun of excess body weight.
Supplements for appetite supression
Supplements for weight control
Sugar & Fat blockers, that help remove calories from meals, and helps you lose weight without strick diets.
Healthy food & superfoods
Bio Rice drink
Ready-made rice drink powder with an exceptional taste and always freshly prepared
Flavoured peanut butters enriched with vegetable proteins
Natural premixed powders with specific functional effect
Enjoy a tasty and healthy breakfast
With a variety of over 100 super foods, our range is one of the largest you can get.
Functional breakfast cereals
Enjoy a tasty and healthy breakfast.
Vitamin waters ready to be prepared, delicious and refreshing.
Blend of plant-based proteins with all the best superfoods packed with nutrients to nourish and support the body.
Why protein powders, protein oatmeal porridges and calorie-friendly desserts.
Brand chain amino acids for maximum sports performance.
Isotonic drink for sports hydration and endurance.


If you’re looking for something to spice up your life, then you’ve come to the right place. Here at Julio’s Burn Center we carry over 350 types of hot sauces, rubs, marinades and spicy condiments. We stock something for every heat level from mild to wild and everything in between. Our selection includes a wide array of sauces from sweet and fruity to garlic and vinegar, from a slight tingle to an intense burn. If you’re looking for a great sauce to cook with or you’re looking for pure scoville units, we’ve got what you’re looking for. We also carry a large selection of out of the ordinary barbeque sauces, mustards, and gourmet spicy potato chips. Of course we can’t forget about our zesty salsa selection, because what’s a party without good fresh salsa. And for those chili heads out there, remember about our hot sauce discount program. With any six selections receive a 10% discount on those items. It’s a good way of trying out sauces and saving money. If you don’t happen to find what you’re looking for we also cater to special request orders. So if you’re in the mood to give your taste buds a kick, come on down to Julio’s Liquors Burn Center.


WE ARE THE BEST
Anise Sapa Restaurant
When, while the lovely valley teems with vapour around me, and the meridian sun strikes the upper surface.
The Perfect Offer For You
FROM OUR MASTER CHEF
Black chicken hotpot
Not picky as many other dishes but Anise sapa’s Black Chicken Hot Pot gives customers incredible charm. Black chicken, also known as “Evil Chicken,” is bought by the people in the village to be prepared and combined with the sophisticated recipe of the hotpot broth will create a great taste when enjoying this dish. In addition, black chickens are very good for health such as regulating blood flow, treating weak kidneys, often used for female postpartum spray and those with weak health.
Pumpkin soup is a delicious, nutritious dish that is often used as an appetizer in parties or snack foods for children. Besides, the simple ingredients, how to cook pumpkin soup quickly are also factors that make this soup popular with many people.
Crispy pork knuckle
Balan-style crispy spring rolls served with potatoes, pickles and sauces: this is the perfect combination of western food combined with Vietnamese pickles to create a perfect balance of taste, medium dish ripe soft inside, crunchy outside.
Our Awesome Restaurant
DISCOVER OUR STORY
We call our nice restaurant Sapa Cuisine. The purpose is to introduce to our clients the result of passionate local chefs offering traditional home style cooked cuisine through that our clients can “get more from the local life”. The restaurant and outdoor terrace are decorated with the local collected ornament plants giving the harmony with the nature, that provide the perfect settings for relaxing and socializing after a great day of your trekking in the Sapa regions.
Inside, the restaurant is decorated in luxury style, getting the sunlight in summer and always heated in winter time with a cozy wood fire.
Operating hours: 09:30 to 22:00
Tasty Menu Today
Baggette & Burgers
Baggette Pate 80.000 VND
Baggette with smoked meats 99.000 VND
Buffalo Burger 175.000 VND
Chichen Berger with Bacon 150.000 VND
Egges Berger with Bacon 220.000 VND
Hot Pot (for 2 guests)
Vegeterian Hot Pot 350.000 VND/2 người
Sapa Trout & Sturgeon Hot Pot 550.000 VND/2 người
Black Chicken Hot Pot 500.000 VND/2 người
Mix Hot Pot 600.000 VND/2 người
Good Food Is Our Passion
Each season, we serve the best organic produce available from local suppliers. We work closely with our local suppliers to ensure both quality and variety of the food is healthy in the dishes we serve our guests. Our menu changes regularly to feature the season’s produce while maintaining a broad selection of local food from Sapa and the surrounding regions.


BUN-JOUR Beautiful Burgers
Gatlinburg, Tennessee is gearing up for an aBUNdance of burger lovers visiting the city for it’s inaugural GatlinBURGER Week! It’s part of a large effort to continue to support local restaurants in the heart of Gatlinburg and bring out the burger lover in you.
For one week only, 16 restaurants are serving up a slice of heaven with “off-the-menu” burgers for only $7. Yes, you read that right, SEVEN BUCKS! It’s a steal and I got to sample nearly every burger from the participating restaurants competing for the title of “Burger Meister” during GatlinBURGER Week.
...SO MANY BURGERS, SO LITTLE TIME.
I had a blast in Gatlinburg for three days sampling these incredible burgers, and to top it all off, I didn’t gain any weight, so it’s a win in my book!
(DISCLAIMER: This is a recap of my experience filming in Gatlinburg, ahead of GatlinBURGER Week, as a Lifestyle Reporter for Living East Tennessee on WATE-TV).
I kicked off the week from the Greenbrier kitchen. Chef Aaron Ward of the Greenbrier and Chef Glen Morris of Greenbrier’s sister restaurant, Smith & Son, presented their burgers affectionately known as the “Ghost Rider” and the “Italian Job,” respectively.
The “Ghost Rider” boasts two, dry-aged steak trimmed patties, Stilton and cheddar cheeses, house-cured brown sugar bacon, pickled heirloom tomato, grilled Spanish onion and ghost pepper aioli served on a house made roll.
The “Italian Job” contends with two brisket blend patties topped with creamy melted gruyere, caramelized onions, thin crispy pastrami wedges and mouthwatering dill pickles, finished off with a roasted red pepper garlic aioli, on a perfectly toasted brioche bun.
Competition was heating up in the Greenbrier kitchen between these two burger offerings. Whether you like brisket on your buns or bleu [Stilton] cheese, both of these burgers are sure to make any burger lover happy.
Next stop on the burger tail was Shoney’s, on the Parkway, with the “Sunrise Cheeseburger.” This breakfast burger puts a spin on the classic All-American burger with a Shoney’s breakfast specialty of fried eggs.
Now, if country fried steak is your go-to at Southern restaurants, this next one's for you! The “Country Fried Steak Burger” from Crystelle Creek features one country fried steak topped with fried potato wedges and onion gravy, garnished with a crisp onion ring.
Crystelle Creek offers live music every night, and this former trout house, sits on a beautiful creek that provides soothing ambient sounds as you enjoy your meal, with the water whistling by.
This concluded day one of the GatlinBURGER Week Tour. Woo!
GatlinBURGER Week is September 13- September 19, but if you’re itching to channel those German Oktoberfest flavors, you can start a few weeks early at the Seasons of Ober Restaurant.
This “Schnitzel Burger” combines Angus Beef and pork, pressed thin and fried with a coating of assorted German breadcrumbs, topped with sweet and tangy sautéed onions, bacon and a dill-infused mayo, all served on a toasted pretzel bun.
This was the first burger I tried on day two, and it was kostlich. Translation? Delicious in German. Anything with caramelized onions awakens my palette!
Another burger competing in the realm of German food is on the menu at the Rampant Lion Pub. This ‘’Octoburger,’’ combines a beef patty and bratwurst for a hearty combination.
If you love brews, make sure to stop by the Smoky Mountain Brewery. The brewery’s “Hungry Hiker Burger” brings the heat to a half-pound beef patty, with jalapeño cream sauce, sliced avocado, pepper jack cheese and bacon to be enjoyed with an original brew.
The next three burger spots are three-for-one all under the Kennedy Concepts Restaurant Group, highlighting three of its restaurants: Loco Burro, Crawdaddy’s and Pucker’s.
Loco Burro’s “Go Loco Burger” channels all of the Latin American flavors with this half-pound, Black Angus Burger topped with green chile queso, guacamole, pico de gallo and crispy tortilla strips.
“Daddy’s Creole Burger” from Crawdaddy’s Restaurant & Oyster Bar is a half-pound Black Angus burger blackened and smothered in house made seafood gumbo.


Cosy restaurant on the shores of Lake Saimaa
Located on the shores of Lake Saimaa, the unique Kota Restaurant is a full-service catering restaurant open all year round. The restaurant offers a unique atmosphere for meetings, training events and parties.
Experiences by the live fire
It is nice to hang out by the fireplace and enjoy the laid-back atmosphere and the hearty rustic food. Over the years, these log walls have seen a lot of rejoicing, from karaoke-filled corporate events to family gatherings.
- toilet facilities
- underfloor heating
- open fireplace and large hearth
- meeting equipment, including a screen
- karaoke equipment
Full service catering restaurant
Open fireplace and a large hearth
Facilities for 20-60 people


Some call it "pizza". We prefer to call it the Circle of Life.
Pure, fresh, nourishing - prep yourself for a good time.
Find your perfect pizza on the Holy Menu, or build your own Unholy Creation.
We don't judge.
ADD HOLY SAUCE - 12
We challenge you not to smile while eating our Holy Sauce on your holy creation.
It’s a super lite chili sauce, perfect for that extra bite. Try it, and let us know what you think.
Everyone has different tastes. We hear that. Unholy Creations are always welcome in our kitchen, especially good ones. Maybe we add it to the menu, who knows?
BASE: TOMATO BASE + ANY 4 ELEMENTS FOR 105
Mozzarella, Feta, Goats Cheese, Parmesan, Olives, Caramelized Onions, Cherry Tomato, Butternut, Sautéed Mushroom & Red Onion, Parma Ham, Salami, Free Range Bacon, Chorizo, Pineapple, Pepperoni, Basil, Wild Rocket
Grass-Fed Sirloin: ADD 39
Free Range Chicken: ADD 28
Avocado: ADD SQ
Fior Di Latte: ADD 35
Vegan Cheese: ADD 39
FEATURE OF THE MONTH
New Pizza Experiments
Speak to the suave man behind the counter to find out about our Feature of the Month (FotM).
Each month, we’ll be trying our hand at fresh ideas and new pie experiments —so you can look forward to even more holy creations to whet and satisfy your appetite.
PS. If you show enough love for one of our Feature of the Month creations, we’ll add it to our menu as a permanent fixture, so go wild.
We accept affection in the form of Instagram shoutouts and Facebook check-ins.


One whole chicken cut into pieces. 2 cups of low cultured buttermilk. 2 cups of flour 1/3 cup of Grandma's Hands Seasoning. 2 cups of vegetable oil or enough to cover the chicken halfway.
Take chicken pieces and rinse shake off excess water place in a container take the two cups of buttermilk and pour over the chicken. Place in refrigerator for 4hrs. Get a container large enough for the two cups of flour and mix the 1/3 cup of grandmas hands seasoning mix 2tbs of black pepper mix 2tbs of cayenne pepper to flour and set aside.
Take the 2 cups of vegetable oil or more if needed place in skillet heat oil to 325. Remove chicken pieces from buttermilk and season front and back with grandmas hands seasoning and place in flour mixture take chicken from flour mixture shake off excess flour place chicken pieces in skillet fry until golden brown or internal temperature is 165 degrees.
Have a recipe with our seasoning?
We know the joy our seasoning brings to those who cook with it, please share your joys with others!


Food sensitivities are delayed reactions to specific foods that are triggered by IgG antibodies. There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet. IgG food sensitivities have been implicated in migraine headaches and irritable bowel syndrome. Bloating and indigestion are also common food sensitivity reactions. Continued consumption of reactive foods may contribute to mood disorders such as depression, anxiety, and hyperactivity. Food sensitivities lead to inflammation and may contribute to weight gain or difficulty losing weight as well as fatigue. Eczema is also commonly associated with food reactions. Because IgG food reactions take hours or days to develop, it makes it difficult to determine which food are causing your symptoms. This is where testing can be helpful. Naturopathic physicians at Living Wellness frequently perform a simple in-office finger prick test which measures IgG levels against 120+ different foods.
Please manifest my allergies into human form so I can punch them in the face.
We must pay greater attention to keeping our bodies and minds healthy and able to heal. Yet we are making it difficult for our defences to work. We allow things to be sold that should not be called food. Many have no nutritive value and lead to obesity, salt imbalance, and allergies.
The art of healing comes from nature, not from the physician. Therefore, the physician must start from nature with an open mind.


I’m a twenty one year old woman in the land of plenty eating like a diabetic and I FEEL AMAZING! Recently, I read the book Fat Chance by Robert Lustig and through this book, I was convinced by a friend to give up sugar and most complex carbs (like bread and potatoes). I was seeing the results happen to this friend before my eyes. With each Skype conversation he seemed to look healthier and seemed to feel better so I figured I would give it a try. I had the evidence, theoretical and practical. Nothing was stopping me. Eating “well” leads to having a healthy body, and since the mind and the body are one and the same, a healthy body leads to a healthy mind. All of this is crucial to self care, one of my biggest personal priorities.
Sugar is a major addiction that most of us have in the United States; this addiction is growing world wide. Cutting that addiction out has been difficult and I haven’t been perfect. One cheat day and six days of “clean” eating per week has opened my eyes to the possibilities for my physical health and overall well being. It’s been three weeks since I started this new lifestyle and my diligence has increased over time. I don’t have the cravings and I don’t sneak bites of dessert anymore. I’m well on my way to cutting sugar completely out of my life, as well as these extra pounds.
Cutting sugar out of my life has been difficult mostly because of my environment. Since I’m on my school’s meal plan, I’m forced to eat what’s in the dining hall and often, the options are not pretty. For example, today as a part of my breakfast I shaved off apple peels to dip in natural peanut butter just to avoid the available food that was jam packed with high fructose corn syrup and sugar.
I’ve always found eating healthy so much easier in the Caribbean. We complain that our grocery stores don’t have options. We fantasize and dream of a world where we can access all the McDonalds, Cocoa Puffs and Cadbury chocolate that we could ever possibly need. Maybe our lack of access to these unhealthy options isn’t such a bad thing. Healthy food is relatively affordable in the Caribbean compared to fast food (even with VAT). The cost of burger doesn’t beat out the cost of lentils and chicken. You can’t say the same for many regions of the United States.
As I’ve traveled from home to the United States a number of times over the past nine years, I’ve noticed changes in the health of the population. Metabolic syndrome, hypertension and diabetes seem to be on the rise and I can’t help but wonder if a part of it is an increase in unhealthy eating. If healthy eating is easier in the Caribbean than it is in the United States, why do we still make the unhealthy choices? Perhaps, we associate these unhealthy foods with the sought after American lifestyle. We associate the American lifestyle with wealth. So in our quest for wealth or perceived wealth, we forget something much more important: our health.
In the coming years, what we need more than anything isn’t to give West Indians more access to fast food chains or cheap sugary foods. These glorified American foods are not necessary! We need to work on ensuring that the population is encouraged and enabled to make the right choices when it comes to health and eating. This doesn’t mean increasing education about health. That relies on the faulty assumption that people want to and choose to be unhealthy. They don’t always. We need to make sure there’s access to the healthy foods so that making the right choices is easy and automatic. Rather than fighting heart disease or diabetes as it comes, it would be wise to focus on prevention to make sure our population is spared these harmful effects of unhealthy eating.


February 8, 2023
By Katie Bandurski
We’ll tell you how often you should be cleaning each of these common kitchen tools, plus useful, clever tips for getting rid of harmful bacteria and germs.
Whether it’s for heating a cup of soup or defrosting dinner, chances are you use your microwave every day. Over time, food spills and splatters can lead to funky smells and unsanitary conditions. Stay ahead of future problems by cleaning your microwave once a week and wiping up any spills as soon as they happen. To clean your microwave, simply heat a combination of water, vinegar, and lemon slices for a few minutes. The steam will loosen any stuck-on gunk, making it easier to scrub off. Finish the job by washing the turntable with a wet sponge.
Frequency: Wipe up spills as they happen; deep clean once a week
Although a dishwasher is designed to clean other items, the appliance itself still needs to be cleaned every few weeks. Aim for a monthly schedule that includes wiping down the door, sanitizing the tub, and washing any accessories. Dishwasher maintenance is important not only for sanitary purposes but also to keep the appliance running smoothly. A buildup of food debris, rust stains, and other grime could compromise your dishwasher’s performance.
Frequency: Clean once a month.
Nothing’s worse than heating your oven to cook dinner, only to be met with the stinky fumes and trace of smoke that signify burned-on food. Prevent this smelly situation by regularly cleaning your oven. After each use, look for food remnants on the oven floor, sides, and grates. Always use a baking sheet, and be especially careful when cooking drip-prone foods, such as pies. To deep clean your oven, use heat to loosen up the debris. Then attack the remains with baking soda, vinegar, and soapy water.
Frequency: Wipe up spills as they happen; deep clean every 6 months.
Your refrigerator might be the most important appliance in your kitchen. Keep it in tip-top shape with frequent cleanings. Aim for weekly wipe-downs of both the interior and exterior, then give it a deep clean every month. To make the job easier, focus on preventative measures. Don’t leave sticky, leaking, or sloppy containers in your fridge. Wrap raw meats and produce in plastic wrap. And keep odor under control with a box of baking soda.
Frequency: Wipe down every week; deep clean once a month.


Author(s): M. M. Ilchuk, I. A. Donoval, V. D. Yevtushenko
Title: Competitiveness Increase of Milk Production in Ukraine
Source: International Scientific Days 2018 :: Towards Productive, Sustainable and Resilient Global Agriculture and Food Systems :: Proceedings
Publisher: Wolters Kluwer ČR, Prague
PY, pages: 2018, 779-788
Published on-line: 2018-11-09
Abstract: The current state of milk production in Ukraine has been analyzed and the main directions of products competitiveness increase have been determined. It has established that
the highest level of competitiveness of milk production in Ukraine belongs to enterprises with number of cows 500 to 1500 and their annual productivity of over 6000 kg of milk. The main directions of milk
production competitiveness increase in Ukraineare introduction of innovative technologies of milk production, further development of international markets and implementation of international quality standards
in the process of production, processing and products marketing.
Keywords: competitiveness, production, milk, agricultural enterprises, costs, market, estimation
JEL Classification: E23, Q56, Q57
Rights:Open Access :: Creative Commons BY-NC-SA 4.0 International Licence
Toto dielo je publikované pod/This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International Licence.
Plný text/Fulltext (PDF)


Anna’s @BreadinBlaine, a Blaine micro bakery that started selling sourdough bread last November, has partnered with Birch Bay farm stand Home Farm to offer fresh bread to Birch Bay residents.
Every Thursday at 2 p.m., co-owner Anna Johnson brings 30 loaves of sourdough, half rosemary and half original flavors, to Home Farm’s farm stand at 8020 Kickerville Road. Johnson said the $7 bread has sold out every Thursday since the partnership started mid-July. Home Farm will also offer the sourdough bread every Tuesday now, too.
“We are thankful to be part of the community and offer more bread out in Birch Bay,” she said.
Johnson’s husband Mark Johnson, head chef at the Vault Wine Bar & Bistro, makes the European-style no-knead bread while Johnson organizes pickup and delivery for the bread Tuesdays through Fridays.
The couple hoped to transition the home bakery to a brick-and-mortar business on Peace Portal Drive once their children started school in the fall, but Covid-19 has delayed the opening. To make the bread more accessible for the community, Johnson said she has been brainstorming other places where she can sell the bread so customers don’t need to do pre-orders.
The couple doesn’t offer deliveries to Birch Bay so the farm stand is the first time residents can get the bread without driving to Blaine.
“People love it,” said Bridgette DiMonda, who is the co-owner of Home Farm with her husband, Daniel Burdick. “A lot of people don’t know about her bread so they’re getting introduced to it here.”
DiMonda asks that people who visit the farm wear masks when they are at the farm stand and physically distance.
In addition to carrying Johnson’s bread, Home Farm will host its fourth pop-up market on Saturday, August 29. The farm started the pop-up market this year after canceling its yearly sunflower festival due to Covid-19 and physical distancing guidelines. Find more details about the market at homefarm.farm.
The farm stand, which sells other local items like cheese, honey and vegetables, has an honor-system cash box that allows customers to purchase their items from 8 a.m. to 7 p.m., seven days a week. The stand accepts U.S. cash, local checks and Venmo, a money transaction app.
For more information on Anna’s @BreadinBlaine, read a previous The Northern Light article at bit.ly/3kspm8h.


Here are a few feeding recommendations we have:
This is our general reccomendation for a feeding as your puppy grows. This was adopted from the "Great Dane Lady" website and we have had great success with it:
- 2 months or 8 weeks = 2-4 cups per day - (divided into 3 meals daily)
- 3 months or 12 weeks = 3-5 cups per day - (divided into 2 meals daily)
- 4 months or 16 weeks = 4-6 cups per day - (divided into 2 meals daily)
- 5 months or 20 weeks = 5-7 cups per day - (divided into 2 meals daily
- 6 months or 24 weeks = 6-8 cups per day - (divided into 2 meals daily)
- 7 months 6-9 cups per day - (divided into 2 meals daily)
- 8 months..... 6-9 cups per day - (divided into 2 meals daily)
- 9 months..... 7-10 cups per day- (divided into 2 meals daily)
- 10 - 12 months....7-10 cups per day - (divided into 2 meals daily)
- 12 -18 months males - 8-10 cups a day (divided into 2 meals daily)
- 12 -18 month females -6-9 cups a day (divided into w meals daily
*Feed in the same place every feeding.
*Use stainless steal dishes. It prevents chewing and they are easy to sanitise.
*Be sure to handle the puppy during eating, take the dish away, pet their face..etc while they eat. It helps to prevent food aggression from developing.
*Always have fresh water available.
*Feed and water in elevated dishes to help reduce the risk of bloat.
*Do not change the puppy/dog's food brand if you can help it. It upsets the digestive tract and can cause long term complications. Even if you don't choose to feed what we recommend, find another high quality brand and stick with it.
* There is a million and one opinions out there on the internet and with different vets on how and what to feed these giant breeds. My general rule of thumb is to feed high quality, meat based kibble that has this information on the bag:
- It must be a Holistic or Super Premium level dog food (read the bag for those words)
- Company is owned by a family or individual NOT a large corporation.
- USDA or Human Grade are necessary words to look for on the website and pamphlets about the food. They are not allowed to put some words on the bags of foods so check the websites.
- You want PROBIOTICS on the food
- Protein levels 23-26%
- Fat 12%-16%
- Moderate calories per cup 350 - 400
- Calcium - 1.2% - 1.5%
- Multiple proteins - at least 2 - in food (meats/eggs/fish)- so all amino acid bases are covered: chicken/fish/eggs or pork/chicken/fish or turkey/fish/beef (get the drift).
- Trace minerals- 68-72 trace or micro minerals