Monday, February 25, 2008
Marmaduke does not want to eat a bowl of Daug Food-brand dog food, which he considers to be distasteful. Marmaduke's owner-man tells Marmaduke it would be in his best interests to develop a taste for the food, as Owner-Man bought a very large quantity of the product and has thus committed Marmaduke to several weeks worth of Daug Food meals.
Posted by Joe Mathlete at 3:09 PM
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Mel’s Diner is a locally owned
and operated American-style restaurant with five locations in
Southwest Florida. This home-style diner has it all: steaks and
seafood, pasta and salads, chicken and lamb and pork, holiday
dishes, lunch offerings, drinks and desserts, and breakfast. Mel’s
Diner has locations in Naples, Golden Gate, Bonita Springs, Fort
Myers, and Cape Coral. The atmosphere at Mel’s is fun, casual, and
big on nostalgia.
The five Mel’s Diner locations
are all close to Tamiami Trail and are easy to get to. The Naples
location, pictured here, is right on Tamiami Trail, just a few
blocks east of the Gulf of Mexico. The address is 3650 Tamiami
Trail North. There’s an old Studebaker perched in the restaurant
lot, and there’s plenty of parking. The daily specials are posted
on the marquee sign, and there are more listed inside.
The door’s open, so come in.
Breakfast starts at 6:30 am everyday, and runs till 11:30 on
weekdays, and much later on the weekend. Mel’s is open till 9 pm
Sunday through Thursday, and til 9:30 pm on Friday and Saturday.
The breakfasts served here would make First Watch blush, as Mel’s
has all that and then some, plus a few extras like mimosas and a
Bloody Mary. Plus, there are coffee drinks too.
Mel’s Diner has seating areas
for parties large and small. This seating area is located just
off the waiting area. James Dean and Marilyn Monroe figure
largely into the decorative memorabilia at Mel’s. Overheard on
the restaurant speakers are popular songs from the 1950’s, 60’s,
and 70’s. While some of the food dishes and drinks are from this
bygone era, Mel’s uses the freshest ingredients in town.
posters are all over Mel’s, but you’ll find Audrey Hepburn and
other big stars from decades past. The hostess seated everyone
quickly, even when there was a wait. The booths and the
seating are comfortable at Mel’s, and the wait staff are
friendly and thoughtful. The server seen in this image always
made sure water glasses were filled and that there were always
fresh biscuits and butter on each table.
The shrimp and roasted corn
chowder came with Mel’s warm biscuits and butter. With the entree
dishes like the half-pound shrimp there’s a choice of a cup soup
or salad in addition to French fries; Mel’s has shrimp chowder as
part of its seasonal menu. A bowl is $4.99. The biscuits were a
tasty cross between buttermilk and yeast biscuits. The soups and
salads arrived less than fifteen minutes after ordering.
All-You-Can-Eat fish fry comes in at $9.99. This basket includes
cole slaw, Idaho-cut fries, and tartar sauce. The fish in the
basket is a mild white fish, which arrived hot, crispy, and
moist. The French fries were perfect in every way. The cole slaw
was not distinctive, but delicious nonetheless. Two servings of
fish are plenty for a hearty appetite. According to Mel’s
website, the food is fried in soybean oil, which is free of
cholesterol and trans fat.
Shrimp a la Roma Parmesan came in at $12.59. From the menu:
"Fire roasted shrimp tossed with linguini in a light and creamy
marinara sauce with grilled tomatoes, parsley and shredded
parmesan.” Sounds yummy and it was. The garlic toast was so good
that it was almost a side dish in itself. This dish is on Mel’s
regular menu and not the seasonal offerings. Dishes like this
make it easy and fun to trade bites with other people.
The lamb chop dinner
special was $15.99. It came with a huge baked potato and real
butter and sour cream, plus a salad. (A Caesar salad was
swapped out for an additional dollar.) The veggies added a lot
of flavor to the meat: carrots, tomatoes, and celery. The bay
leaf added a minty touch to this meal, as lamb dishes often
have mint sauce or mint jelly. Budget-concious diners should
know that tax on restaurant food at this location is seven
Mel’s Diner has
its own dessert guy and the desserts here look and taste
great. This is Mel’s homemade Key Lime Pie. (This lists for
$2.99 on the menu, but on the check-out receipt it was
billed as $3.99.) Mel’s has a dozen items on its dessert
menu, and ice cream can be added to some. Mel’s has desserts
of varying sizes, too. The Mini Creme-Brulee is $1.99, and
Rice Pudding is $2.99, while the Mile High Coconut Pie is
$6.99 a slice and is meant to be shared.
A slice of
chocolate cake is $5.99. This is steep for cake, but it’s
absolutely delicious. (The slice looks small in the photo
but it is indeed a thick slice.) Mel’s desserts are great,
but sometimes it’s a good idea to have one or two back-up
choices when ordering. For instance, on a
no-busier-than-usual Wednesday evening in mid-March during
the 2022 season, Mel’s was out of the Coconut Pie and the
Funnel Fries. The hand-dipped milkshakes are always a great
second choice, though.
As the evening of March 10th draws to a
close in Naples, Florida, so does the 2021-2022 snowbird
season. Food and beverage spending by tourists in Florida
amounted to $22.2 billion dollars in 2019. Figures for the
latest season remain to be seen, but Mel’s seemed to have
its fair share of guests. The wait at suppertime was about
15-20 minutes, but the host or hostess will be happy to
let folks peruse the menus in the lobby. (And yes, the
Prime Rib is really good.)
has been up and running for 33 years, according to its
website, which means it’s been in business since 1989.
Times have changed since then. Mel’s fans can order food
online and pick it up curbside; or, it can be delivered
through one of its four delivery partners. It began in
an old truck stop, and now has over 300 employees and
300 menu items. The food here is best described as fresh
and come-as-you-are home-cooked dining.


Food & Treats
Here at Squeakin' Pups we know that they best way to your ratties heart is through their stomach. We try to promote a healthy diet for your rats by offering some healthy food choices at a reasonable price.
Oxbow Rat Food
We offer both Oxbow Essentials Adult Rat food
Adult Rat Food - $3.25 per pound
We have a variety of rat treats available for purchase in the Etsy shop. We also sell a rat sampler box with a mix of most of our rat treats for your pet to try.


Este Cafe and Resto is a culinary destination that indulges the taste buds with an abundant selection of brunch menus. With a collection of as many as 40 diverse brunch options, this place offers a satisfying dining experience for customers. From authentic Asian flavors to the deliciousness of Western dishes, each meal is served with a creative touch and a commitment to high-quality ingredients.
In addition to the diversity of the brunch menu, Este Cafe and Resto is also known for creating a comfortable and casual dining atmosphere. The elegant yet friendly interior creates a relaxed atmosphere that is ideal for unwinding while enjoying delicious meals. The friendly and professional service from the staff further adds a positive value to the dining experience at this place.


Peanut butter chocolate chip cookies are my family’s favorite kind of cookie. But, if you are like us, when you bake a batch of cookies, well, you eat a batch of cookies. It is a shame to waste them, they are so good. I’m a sucker for the dough myself.
I thought about freezing a couple of big balls of dough, then my efficient husband suggested slicing them into cookie sized pieces and freezing them. Yesterday as I was making the dough I remembered that I have four ice cube trays that I bought for freezing baby food that I now use it for my pesto sauce. I filled all four trays with some dough, froze them and then popped the dough out into a freezer bag with the baking directions written on it.
When we want a few cookies I can just pull out however many we want, let them thaw, roll them in the sugar and bake them. Now there won’t be any of those huge piles of cookies out on the counter tempting me…
Peanut Butter Chocolate Chip Cookies
2 ½ cups flour (a combo of white and whole wheat flour is good)
1 ½ tsp baking soda
½ tsp salt
1 cup unsalted butter (room temp)
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 tsp vanilla
1 package milk chocolate chips
Preheat oven to 375 degrees.
Mix flour, baking soda and salt in a bowl.
In mixer beat butter for 30 seconds, add peanut butter and both sugars; beat for two minutes. Add eggs and vanilla, beat well. Slowly add flour mixture; beat to combine. Add chocolate chips and mix again.
Roll dough in balls and then roll in granulated sugar.
Bake 8-10 minutes.
Note: Good with a mixture of all-purpose (1 ½ C) and whole wheat flour (1 C) and a mixture of chocolate and semi-sweet chocolate chips.
Today was one of those perfect fall days that I absolutely love! I decided to make a pot of my favorite soup. My family has made this soup since I was a little kid. We used to buy the beans in a mix and just follow the directions on the package. Then, my sister and I realized that we could make our own bean mix (for less money) to use with the recipe and we have tweaked it to perfection. Well, I think it’s perfection.
If you plan on being home all day and it’s foggy and cool outside, it is the perfect time to make this soup. It also makes a huge pot so there is plenty for the next day, when it tastes even better!
Oh, and Danny calls it Sweet Girl’s Bean Soup because, well, I make it and he calls me “Sweet Girl”…
2¼ cups mixed beans
3 quarts water
1 ham hock (I also sometimes use a ham bone from a spiral ham)
1 bay leaf
1 tsp thyme
1 tsp oregano
1 tbsp parsley
1/4 tsp pepper
3 stalks celery
2 cloves minced garlic
16 oz stewed tomatoes
1 medium onion, diced
2 chicken breasts, diced
1 lb. summer sausage, diced
½ cup red wine
1) Wash and pick over beans thoroughly, drain. Add 3 quarts water, ham hock, and spices. Simmer, covered 2-1/2 to 3 hours.
2) Add undrained tomatoes, onion, celery, and garlic. Simmer 1-1/2 hours until thickened.
3) Remove rind from ham and cut up ham pieces. Add sausage, chicken, ham, and wine. Simmer at least 30-45 minutes.
The grocery store that I go to has a really nice bulk section so I usually just get a bunch of different kinds of dry beans and mix them together, but the following is a rough recipe for what I mix up and keep in a big container in the pantry:
Sweet Girl’s Bean Soup Mix
• 1lb dried navy beans
• 1lb dried pinto beans
• 1lb dried Great Northern beans
• 1lb split peas
• 1lb yellow split peas
• 1lb dried black-eyed peas
• 1lb lentils
• 1lb dried baby lima beans
• 1lb dried lima beans
• 1lb dried red beans
My husband’s words were “wow, Sweetie, you were adventurous in the kitchen…”
No Claire, you don’t need to stop reading:)
I made an Indian-spiced chicken with a yogurt sauce, basmati rice and naan.
Grace and I watched this video on youtube and learned how to make naan and then we did just that!
Mixing the dry ingredients
Kneading the dough
Rolling out the naan
It was fun and Grace loves to have fun in the kitchen.


What is the HCG Diet?
The Human chorionic gonadotropin (HCG) diet has always been popular for many years and in different parts of the countries. It’s a kind of a diet that claims fast weight loss of up to 1–2 pounds (0.5–1 kg) per day. HCG diet helps in boosting metabolic rate and which consequently helps you lose large amounts of fat — all without feeling hungry. It helps in controlling appetite. It improves your metabolism rate which as a result leads to weight loss.
How for HCG Diet Is Prescribed
The HCG injection diet is a very low-fat and low-calorie diet.It is generally divided into three phases:
-Loading phase: Start taking HCG injection and eat plenty of high-fat, high-calorie foods for two days.
-Weight loss phase: Continue taking HCG injection and eat only 500 calories per day for 3–6 weeks.
-Maintenance phase: Stop taking Buy Online HCG Injections . Slowly and gradually increase food intake but try to avoid sugar and starch for a minimum of three weeks.
Points to keep in mind
At the time of weight loss phase, you should only take two meals per day — usually it should be lunch and dinner.HCG meal plans usually suggest that every meal should contain one portion of lean protein, a vegetable, a piece of bread and a fruit.
Any kind of fats, oils and sugar should be avoided, but you’re adviced and encouraged to drink a lot of water. Coffee and tea are allowed but in regulated amounts.
What to eat and what to avoid during this diet
The HCG diet is a low calorie diet which involves about 500 calories per day to sometimes 1500 calories per day. Because of this severe restriction, the HCG diet limits fat consumption drastically. A list is given below for the food items you should eat or avoid:
-Fruits: You should eat oranges or citrus fruits, strawberries, apples, and red grapefruit
-Vegetables which have no starch: Lettuce, celery, cabbage, cucumbers, onions, and tomatoes should be consumed
-Lean Meat: You can eat chicken breast, lean ground beef, shrimp, lobster, and white fish but during daytime
-Foods with good fats: Fatty fish, nuts, or anything made with good fat should be taken but in restricted quantity
-You must avoid vegetables with starch like potatoes
-White or refined sugar should be avoided in any form
Is it safe to start with a HCG diet?
This is the most frequently asked question before starting this diet and the answer to this question is YES, it is absolutely safe to start with the HCG diet. The HCG diet includes a low calorie food which helps our body to use the old stored fat to convert into energy for our day to day functions. Hence the HCG diet and injections are absolutely safe if taken under the guidance.
Some side effects of HCG injections
-It leads to constipation
-It may give symptoms of nausea
-You may feel dizziness
-Little fatigue can be experienced
But these side effects are for a temporary time period, eventually and gradually our body becomes used to this diet and everything falls in place.
Where can I buy HCG Injections online?
HCG injections can be purchased by us at Buy HCG Injections Online We have trusted customers around the globe. For further offers and products, visit our website.


I’ve been blessed with one of those awesome spouses who loves to cook and is extremely good at it. In fact, in the 7.5 years that we’ve been married, I’ve probably have done less than 10% of the meal preparation. Even when he was a busy surgical resident, it was not unusual for my husband to come home from a 14-hour work day, roll up his sleeves, pour himself a beer, and start whipping out scallop-stuffed eggplant or broiled lamb chops with creamed spinach. He spends his free time browsing Saveur and loves to try new restaurants in hopes of finding new dishes that he can try to recreate at home.
While I love the luxury of having such a talented spouse, sometimes it makes me a bit sad that even our kids know that in our household, daddy is the better cook. In fact, last year when my daughter got her dream play-kitchen for Christmas, I found her pushing buttons on the pretend microwave, saying “Look, Mama, I’m cooking like you. Beep-Beep-Beep!”
Most people do not know that my husband does 90% of the cooking and naturally assume that I am the one with the wonderful ability in the kitchen. I’ve been asked countless times for my secret teriyaki chicken recipe or advice on what special technique I use to get those potatoes so crispy. I usually just shrug and smile mysteriously (because I really don’t know the answer!). Of course it carries into the holiday season in conversations with acquaintances about who is making the big Thanksgiving meal, and people often respond with “Oh how nice that your husband is making the turkey and giving you a break from the kitchen!”
Yesterday, we were picking up some last-minute ingredients at the store, we again had the experience of having the cashier saying something similar about how sweet it was that my husband was doing the cooking. As we walked out of the store, my husband said, “Well, even though I get all the appreciation for the good cooking at home, I would like to point out that outside our home, you get all the credit!”
So during this Thanksgiving season, I’d like to publicly give thanks to my wonderful husband and chef extraordinare who is slaving away in the hot kitchen while I sit here and play around on my blog. I love you! Happy Thanksgiving!


Recipe courtesy of the book Cooking Light Annual Recipes 2009.
Today I wanted to share a recipe I came across in my cookbook collection, named Ropa Vieja. This is part of my effort to utilize the references I have on hand (stated last week) and this turned out to be a very good recipe.
This is a Cuban Stew that requires braising of the meat until it can be shredded. I braise a lot in my house so I was happy to try this out. I used skirt steak for this instead of flank, only because it was what I had on hand. It turned out really well.
This can be eaten with tortillas and served with some rice.
I halved this recipe to make 4 servings. Written as such.
What You Will Need:
- Olive Oil
- 1 lb Flank Steak, trimmed (I had Skirt Steak on hand)
- 1/2 large red onion sliced thin
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 2 garlic cloves, minced
- 3 tablespoons thinly sliced pitted green olives
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons sherry vinegar
- 1 1/2 cups of beef broth
- 1/2 tablespoon tomato paste
- 1 bay leaf
- 1/4 cup chopped fresh cilantro
Coat a Dutch oven with Olive Oil. Heat on medium-high heat. I seasoned the steak with salt & pepper and browned them on both sides, about 2-3 minutes each side. Remove and put to the side.
Reduce heat and add the onions and bell peppers and cook until tender. Stir in garlic, olives and next 5 ingredients. Cook until fragrant. Add vinegar, loosening the brown bits at the bottom with a wooden spoon and cook 2 minutes or until some liquid has evaporated. Then add the beef broth, tomato paste and bay leaf. Cover, reduce heat and cook for 1 1/2 hours.
Remove steaks and shred with two forks. Return to the pot along with the cilantro and stir.
Recommended to bring some heat to the table to add. We like things hot in our house. 🙂
Reference the original recipe for wine pairing ideas!
Excited to see what else I can find right under my nose. 🙂


Welcome to Stonekeep Meadery, Pennsylvania's first dedicated meadery.
Our hand crafted meads (honey wines) are created only from fresh fruits and juices and raw honey from Pennsylvania. Based on traditional recipes from times long past with some modern twists, Stonekeep Meadery brings mead and wine drinkers something just a little extraordinary.
Stonekeep produces a variety of hand crafted , and that range from dry to sweet, so we are sure to have something to please any wine drinker. By using fresh Pennsylvania fruits and juices and raw wildflower honey along with an assortment of interesting and exotic spices we give you the finest flavors to tease your palate.


Welcome to the Bullseye Kettle Corn's PopCorn Tin's Page!
Our Kettle Corn
is made fresh using only the finest all natural ingredients. Each Tin is popped fresh and packaged the day you order it. Taste for yourself why Bullseye Kettle Corn hits the spot!
Bullseye Fresh Made Kettle Corn!
- 1 Gallon Decorated Tin: - $15.00
- 2 Gallon Decorated Tin: - $25.00
- 3.5 Gallon Decorated Tin: - $35.00
and see when Bullseye Kettle Corn will have these available for sale...
If you would like to order your Bullseye Kettlecorn Tins and pick them up at our Mission Valley Mall location. Please use the "Store Pickup" Cart to make your purchase. For gift giving any time of year and you would like us to ship your purchase to Family or Friends please pick the "To Be Shipped" Cart to make your purchase.


My very first? I was eleven. I had felt intense longing for years, longing which was quickly replaced by thrill and excitement in what proved to be a birthday that set the stage for a lifelong passionate romance. Mysteries unfurled, secrets unlocked, the power now mine…all located within a bright yellow cover. Betty Crocker’s New Boys and Girls Cookbook, my birthday present from Grandma Lillian.
Time and time again, when Grandma asked what I wanted for my birthday, this was at the top of my list. I couldn’t wait to begin baking my way through the pages! Brightly drawn graphics and photographs depicting a marvelous array of treats, beverages, main dishes… It didn’t take long for me to realize that although I had the book, I didn’t have the ingredients or the financial means to make the cinnamon rolls, brownies, paintbrush cookies… and my mom was in no hurry to add the necessary ingredients to our grocery list. My mom had long since perfected an all too easy rebuff to my pleas. She was immune to the reasoning and logic of an eleven year old. Guilt fared no better, “Please?! Grandma will think I don’t like her present!” No response.
I continued to read through recipes, beautifully staged pictures of food adorned many of the pages. “Doesn’t this look good?” I asked my mom, showing her the picture of the Blushing Pink Soda and Banana-Orange Frosted. “Mmmm-hmmm,” she answered, going back to her reading. “I could make it for you…” “You know I don’t buy soda, Erin.” “But this is for a recipe!” I countered. No response. Conversation? Done. I persisted. “Doesn’t this look pretty?” referring to the picture of the Enchanted Castle Cake. “Mmmmm-hmmm.” “I could make it for you!” “That would be a lot of cake for me to eat.” “That’s OK, I would help you!” “Why don’t we wait for a birthday.” Discussion over. Conversations like this continued, all variations on the same theme until Christmas time.
Although a wonderful cook, my mom didn’t bake often, most likely because it was just the two of us at this point in our lives. She did bake at Christmas. Aunt Ena’s icebox cookies, Russian tea cakes, thumbprint cookies, spritz cookies, and the occasional cookie cutter cookies. It just so happened that there was a sugar cookie recipe in Betty Crocker’s New Boys and Girls Cookbook! At long last I was able to put my cookbook to use. The cookies were a success and the recipe became the go-to recipe for cookie cutter cookies for many years.
Looking at the recipes in that cookbook now about one-fourth of the “recipes” are are just directions using a Betty Crocker mix, typically with an additional ingredient or two thrown in for good measure. Quick Peanut Butter Cookies: cake mix, peanut butter, eggs, water. Brownie Fudge Cake: fudge brownie mix, water, eggs, nuts. There are also a number of “recipes” that are merely directions for presentation. Bunny Salad: pear half, two raisins (eyes), one cinnamon candy (nose), two blanched almonds (ears), cottage cheese ball (tail). Rocket Salad: pineapple slice (launching pad), one-half banana inserted into pineapple slice, one-half maraschino cherry attached to the top of the banana with a toothpick. Considering the outcry that came from the cover of the Little Mermaid VHS tape due to the phallic-ness of a castle turret, I don’t think the Rocket Salad recipe and accompanying drawing would make a children’s cookbook today.
My second cookbook was Peanuts Cookbook (think Charlie Brown & Snoopy, not nuts), via my 5th grade Scholastic Book Club order. I had better luck acquiring the ingredients for one of the recipes in this particular cookbook due to my mom’s love of lemon–Lucy’s Lemon Squares. Peanuts Cookbook had it’s share of questionable “recipes”. Happiness Is a Hot Cheese-Tomato Sandwich. Security Cinnamon Toast. Peppermint Patty’s Prune Whip. Rather than a reflection on Charles Shultz or Betty Crocker per se, the recipes were more of a sign of the culinary times and lackluster American palate.
In retrospect, although I didn’t cook or bake many of the recipes in Betty Crocker’s New Boys and Girls Cookbook or Peanuts Cookbook, what it did serve to accomplish was open my eyes to possibilities beyond what I was used to eating. This was 1973, long before Google searches for recipes, before food blogs, long before recipe books became de rigueur.
Cookbook evolution and their role in our lives seemed to be on an upswing about the time I graduated from high school in 1980. Pillsbury began publishing small magazine-style cookbooks, typically located at the checkout line of the grocery story. Although these had their share of recipes featuring Pillsbury product ingredients, for me they opened up possibilities beyond the typical meat/starch/vegetable dinners that were too common at this time. It was also about this time that my mom gave me my first substantial cookbook, The Joy of Cooking, quickly followed by a bridal shower gift from Aunt Marilynn, The Silver Palate Cookbook, and my purchase of More of the Best of Bon Appétit.
These three cookbooks shaped not only what and how I cooked but more importantly how I began to think about food. Each new recipe became an adventure into new and previously unchartered territory. Sometimes new ingredients, sometimes a new combination of familiar ingredients. New techniques. New cultures. New tastes.
Cookbooks have a way of capturing the essence of society at the time they are written, stories played out through ingredients, directions, food. The best cookbook authors impart of bit of themselves through the headnote. I love reading how a recipe was developed, why it is a family favorite, or things the author wants you to note while baking or cooking. The recipes, crafted, created, tested, and finally selected for a cookbook are much like songs chosen for an album release. Together they tell a story, capturing a point in time in the author’s life. I have come to appreciate a well written recipe….measured in kg, clear steps, suggested serving size, suggested substitutions for hard to find ingredients. Well photographed food is a bonus.
There are several cookbook authors whose new releases I follow, like one would the tour dates of a rock star–not because of their status, but rather the fun, beauty, and timelessness I find in their recipes year after year. Ina Garden, Rick Bayliss, Leslie Mackie/Macrina, Joanne Chang/Flour, Chad Robertson/Tartine, Mollie Katzen/Moosewood, Michael Northern/Nordstrom Cookbook, Ottolenghi, and so many more. Gauging by unhappy and sometimes disastrous outcomes, there are also cookbook authors out there who do not thoroughly test their recipes, let alone read them.
Over the years I have accumulated what some might call a substantial cookbook collection. I can truthfully say I have baked or cooked at least one thing, and typically more, from each cookbook, with the exception of any that have arrived in the last month as it is too hot in the house to bake or cook. Even if I don’t use a cookbook often, I do go back to them, often rereading and using them for reference. Although I have donated hundreds of books over the years to Goodwill, I still have each of my cookbooks.
The shear volume, no pun intended, of my cookbooks isn’t without its challenges. Organization is one of two primary challenges I have with my cookbook library. Just how do you organize your cookbooks? Currently, my primary organizational structure is by cuisine and type. For example all of my Norwegian cookbooks are kept together, baking separated from cooking and then organized by author. Over half of my cookbooks are for baking. These are separated by topic and author from my other cookbooks. Cake-only recipe books separated from cookie-only recipe books, etc.
Challenge #2 typically begins something like this “…that was a great (fill in name of dessert/dish)…which recipe was that?” Unless it is something I bake or cook regularly, the hunt is on! This endeavor is often made even more challenging by those cookbooks whose editor did not insist on an index. At a recent class at The Pantry, several of us were lamenting the dangers of too many cookbooks. One of our fellow class members shared his solution to this issue, Eat Your Books. Eat Your Books is a subscription-based website where you can catalog all, or almost all, of your cookbooks. This not only allows you to search for a specific recipe, it also allows you to search through all of your cookbooks based on what you would like to bake or cook.
Based on my current cookbook collection and bookshelf, I am getting close to the point where one of three things needs to occur. Get rid of a few cookbooks (no). Quit buying new cookbooks (no). Get a new bookshelf(s)–yes.


Little Lane ELC Manly believes in the importance of a healthy, well balanced diet and the significant effect it has on the way children engage, learn and develop within their foundation years.
A healthy and nutritious diet for children ensures their cognitive and physical development is promoted.
Little Lane ELC Manly provide 50-75% of your child’s daily dietary requirements, while in our care. Our seasonal menus will allow your child will be exposed to new and fresh produce, sourced locally and cooked daily from scratch in our commercial kitchens. Our meals are well balanced, full of wholefoods and guided by the Australian Dietary Guidelines and NSW Health Initiative – Munch and Move and Get Up and Grow.
Within our learning program, children will learn the importance and relation between healthy eating and physical literacy and fundamental movement skills on a daily basis.
0-12 months old menu
Introduction to Solids – Transitioning to Textures Menu
Our Menus cater for 0-12 month olds, where an ‘Introduction to Solids Program” is initiated upon your request when your child is ready to transition from milk to solids. We will ensure that we assist with this transition, by offering meals that introduce your baby to new flavours and textures. This menu will rotate over 2 weeks, to ensure consistency and continuity for your child’s transition to new flavours.
12 months to 6 years old menu
Our Menu also caters for children aged 12months to 6 years, that will feature a variety of proteins, vegetables, dairy, carbohydrates, fruits and essential fats. This menu is guided by Healthy Kids NSW, the Nutritional Checklist, Australian Dietary Guidelines and Caring for Children Manual from NSW Government. These menus will rotate over a 4 week cycle.
Special Dietary Requirements
Vegetarian / Vegan Dietary, Allergies or Cultural Beliefs.
These menus rotate over a 2-week period and are guided by the needs of the child due to a specific medical intolerance, requirement or allergy. Please note we do not cater menus for children for intolerances/ allergies without a medical condition note upon enrolment or when a suspected allergy/ intolerance is confirmed.
Our cultural and religious catered menus are for children with the cultural and religious belief that certain foods are prohibited in their beliefs. This is subject to informing the Centre Director upon enrolment of these requirements.
For your attention!
Little Lane Manly refuses to eliminate foods from a child’s diet without a specified medical reason in writing from a medical practitioner. We will not eliminate foods without a suitable substitute to ensure the children are receiving their daily dietary requirements. Where children have cultural/ religious beliefs the substitute will be provided to marry with their dietary intake requirements.
“The environment should act as an aquarium which reflect ideas, ethics, attitudes and culture of the people who live in it.”


Cocoa Cream is a chocolatier and patisserie business, creating handmade exquisite mouth watering treats for all occasions. "I believe this is only achieved by using the finest grade ingredients, we are here to design and produce high calibre products that are tailored to our clients needs" Paul Hargreaves (Owner)
A bespoke, handmade cake makes that day extra special. Celebrate with a cake that is designed around your taste and your special day. Only the finest ingredients are used to create a cake that is visually stunning and equally delicious to eat.
We make exquisite personalised wedding favours to provide your guests with an individualised gift. We only use the finest ingredients; fresh cream from the team at Laceys Farm and their herd of Guernsey cows. Amedei chocolate from Italy is made from the world's best cocoa beans, produced with deep passion and knowledge for chocolate.


Healthy Food For DiabeticsOnce you got diabetes, it is not an option to not control your food intake. It is ironic that diabetes which is related with obesity and eating lifestyle could also be control with food, but certain special food which have unique natural ingredient in a way that make them healthy food for diabetics.
These are Healthy Food For Diabetics:
Bitter gourd is a vegetable which naturally contain plant insulin. Juice of fresh bitter gourd, if consumed twice a day greatly helps in controlling the level of blood glucose. In Malaysia it is known as jering arab or peria katak.
Saffron flower (Crocus Sativus) has long been cultivated and used for various purposes since medieval time. Its stigma is the most beneficial part which is used as spice in culinary and have various health benefit too. Saffron has health benefits and ability to control blood sugar level for diabetes patient. This also related to its ability to be as blood purifier and anti-inflammatory. Saffron as blood purifier also helps in increasing the oxygen content of the blood thereby aiding in the overall health. This health benefit of saffron is very crucial to diabetes patients in which their sugar rich blood is bad for blood vessel, nerve and kidney. In long term the high blood sugar level condition will damaging nerve in organs that will eventually lead to kidney failure, deteriorating vision, blood vessel and heart damage. Maintaining good blood ph is important for our health and well being which Saffron is beneficial in treating blood acidity, thus would help in relieving inflammation of arthritis along with providing relief from joint pains. Saffron health benefit to diabetes patient not exhausted in controlling blood sugar level but also to ensure overall well being and important organ health which usually affected by diabetes. Saffron is cultivated in Spain, Middle East, Kashmir and Iran is the main producer with more than 80% of world’s production. Saffron in Arabic is known as Zafaran or Za'afaran.
Gymnema Sylvester is an ayuvedic herb. Indian expert strongly recommend the diabetics to consume around 4gm of Gymnema Sylvester daily
Powder of Jamun seed if consumed with honey daily could reverse the diabetic condition
Raw Garlic is most commonly used spice, consuming raw garlic helps to lower down the level of blood glucose.
Fenugreek is an Indian herb. It has been clinically proven that consumption of 3gm fenugreek daily could helps diabetec control diabetes's sympton.
Amla juice mixed with bitter gourd juice helps prevent dangerous spike of blood glucose level.. High blod glucose level will lead to various diabetic complications.
A handful of neem seeds are healthy for diabetics
Vinegar has the ability to drastically reduce the formation of spike in blood glucose level.
herba penawar diabetes paling mujarab
What is Diabetes
Healthy Lifestyle - Go Hiking


Family Style Menu
Choose 2-Appetizers, 1-Salad,
Choose 2-Appetizers, 2-Salad,
Customized Menus Available. Ask our Party Planner.
Our Famous Freshly Baked Homemade Italian Bread Served with Whipped Butter
Appetizers - First Course
Salads - Second Course
Pasta Entrees - Third Course
Whole Wheat pasta available for substitution at no charge
Gluten Free pasta available +$1 per person
House Specialty Entrees - Third Course
Chicken Vesuvio w/ Roasted Potatoes
Eggplant Parmigiana +$5
Sides - Third Course
Choose Any Vegetable Side for an additional $2.00 or a Meat Side for $3.00
Desserts - Fourth Course
Choose one or Substitute our Signature Special Dessert tray consisting of Cheesecake, Tiramisu, Cannoli, Chocolate Cake, and Ginger Carrot Cake ($3.00/PP extra)
* Dish contains nuts
Freshly Brewed Coffee, Freshly Brewed Decaffeinated Coffee, Iced Tea, & Hot Tea
Customized Menus Available Upon Request
♦ Above prices do not include tax & gratuity ♦ Prices are subject to change
**Notice - These items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
- Bruschetta: Fresh Tomato, Basil Ricotta, Roasted Garlic and Olive Oil.
- Fried Calamari: Served with our own Spicy Sauce and Fresh Lemon.
- Grilled Calamari: Served with a Lemon - Vegetable Vinaigrette.
- Fried Calamari Calabrése: Fried and Sautéed in Calabrése Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs.
- Seafood Salad: Shrimp, Calamari and Scungilli with Olives, Celery and Lemon Oil Dressing
- Sausage and Peppers: Sweet and Spicy Italian Sausage With Marinated Peppers, Garlic & White Wine.
- Mozzarella Fritti: Homemade breaded fresh buffalo mozzarella fried and topped with marinara.
- Fried Ravioli: Handmade Raviolis Filled with Riccotta & Spinach sered with Special Marinara.
- Meat & Cheese Board: A selection of artisanal cheeses , meats & Vegetables: Grand Padano, Fontinella, Prosciutto di Parma,
Genoa, Salami. Salami Calabrese, Mortadella with Pistacios, Roasted Bell Peppers, Mixed Olives, Artichoke Hearts, and Ricotta Dolce Stuffed Mushrooms.
- Club Lucky Salad: Carrots, Celery, Tomato, Genoa Salami, Bermuda Onion, Fontinella Cheese, Sicilian Olives, Roasted Peppers, Pepperoncini, Romaine Lettuce with Club Lucky Dressing.
- Melrose Pepper Salad: Roasted Peppers, Tomato, Bermuda Onion, Fontinella Cheese, Sicilian Olives and Romain Lettuce with Club Lucky Dressing.
- Caesar Salad: Romaine Lettuce, Homemade Croutons and Parmesan Cheese.
- String Bean Salad: Green Beans, Tomato, Bermuda Onion, Cucumber, Blue Cheese and House Vinaigrette.
- Caprese: Fresh Mozzarella, Tomato, Black Pepper and Basil with Olive Oil and Balsamic Syrup.
- Rigatoni Mushrooms: Fresh Sautéed Mushrooms and our own Marinara.
- Penne Arrabiata: With a spicy Tomato Sauce and lots of fresh Basil.
- Fettuccine Alfredo: Traditional with Cream and Parmesan, (Also available with Chicken).
- Fusilli Bolognese: With A Rich Veal and Beef Tomato Ragu Served With A Creamy Ricotta Dolce
- Rigatoni with Veal Meatballs: Baked with Escarole, fresh Mozzarella Cheese and Marinara.
- Rigatoni with Three Cheese: With Ricotta, Parmesan, Romano and fresh Basil in Marinara.
- 8 Finger Cavatelli: Served with our Special Marinara Sauce.
- Mezzaluna: Half Moon Ravioli filled with Veal in a light Tomato Rosemary Sauce.
- Fettucine De Campo: Grilled chicken, Asparagus, Roasted Tomato, Garlic and Olive Oil.
- Lasagna Marinara or Bolognese: Noodles layered with Ricotta, Spinach, Mozzarella and Tomato Sauce.
- Chicken Tortellini: Handmade Tortellini with chicken Filling in a Light Tomato Basil Cream Sauce.
- Linguine Primavera: With Broccoli, Mushrooms & Roasted Tomatoes in Garlic & Herb Extra Virgin Olive Oil or Marinara.
House Special Entrees
- Our Own Chicken Vesuvio**: Our Chicago Specialty with White Wine, Roasted Garlic, Sweet Peas & Potato Wedges.
- Baked Chicken Oreganato**: With White Wine, Oregano Italian Parsely, Fresh Lemon Juice and Roasted Potatoes. (No garlic).
- Giambotta: Broiled Italian Sausage with Sautéed Onions, Mushrooms, red & green peppers and scallions.
- Eggplant Parmigiana: Layers of thinly sliced Eggplant baked with Provolone and Tomato Sauce.
- Chicken Parmigiana: Lightly Breaded and Baked with Mozzarella, Parmesan, and Marinara.
- Stuffed Peppers: A Green, Red, or Yellow Pepper stuffed w/Ground Beef, Onion, Oregano, Chili, Parmesan Cheese and Marinara.
- Filet Oreganato**: Slices of Beef Tenderloin broiled with Garlic, Tomato, Roasted Red Pepper and Scallions.
- Baby Back Ribs BBQ: Italian style with our own spicy BBQ Sauce and Italian Potato Salad or Roasted Potatoes.
- Baby Back Ribs Calabrése: With Cherry Peppers, Roasted Garlic, White Wine & Fresh Herbs. Potato Salad or Roasted Potatoes
- Marsala (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with Mushrooms, Spinach and Marsala.
- Francese (Veal or Chicken): Lightly Breaded and Sautéed with Mushrooms, Spinich and Herb Butter.
- Piccata (Veal or Chicken): Veal Medallion or Boneless Breast of Chicken with White Wine, Capers, Tomatoes and Spinach.
All Recipes Include A Little Love!!
Call In Your Order for Prompt Pickup
Some items are served raw, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Club Lucky Inc. makes every attempt to identify ingredients that may cause allergic reactions for guests with food allergies. Guests with food allergies need to be aware of the risk of consuming food items prepared on-site as well as the possibility of cross-contamination in regards to food allergies.
It is the guests' responsibility to inform management of potential allergies in order to accommodate appropriately. Club Lucky Inc. will not assume any liability for adverse reactions to foods consumed or items one may come in contact with while eating at our establishment.


The begin of Friday brings in sure anticipation amongst foodies, because it signifies the start of a weakened stuffed with foodie indulgences. It is universally understood that weekends are meant for stress-free and binging on scrumptious dishes that we do not get to take pleasure in throughout the weekday. It is on the weekends that we lastly get the time to experiment with new recipes and check out new and scrumptious dishes! If you’re searching for methods to boost your weekend with meals, then now we have discovered the recipes for a few of the continental snacks so that you can munch on. The better part about these snacks is that they’re all crunchy and scrumptious.
Also Read: Weekend Special: 5 Desi Pasta Recipes That Shall Satisfy Your Cravings
5 Continental Snack Recipes You Can Make At Home:
1. Panko Crusted Cottage Cheese
This crispy continental snack is kind of a success amongst paneer lovers. Cubes of paneer are marinated in herbs like thyme and oregano, dunked in a batter of flour and milk and coated with breadcrumbs to present the signature crispy outer protecting.
Please click on right here for the complete recipe of Panko Crusted Cottage Cheese.
2. Stuffed Jacket Potatoes
Deep-fried potatoes are stuffed with flavourful mushroom stuffing, making this potato snack totally different and much more scrumptious from the others! The consequence shall give a snack that’s crispy on the skin and delicate on the within.
Please click on right here for the complete recipe for Stuffed Jacket Potatoes.
3. Scotch Eggs
For those that do not know what scotch eggs are, Scotch eggs are a well-liked continental snack related to British meals. In this dish, boiled eggs are wrapped in a flavourful meat combination. This mixture is then coated with breadcrumbs to present a crispy texture to the snack.
Please click on right here for the complete recipe for Scotch Eggs
4. Onion Rings
These batter-fried onion slices make for a crunchy deal with that’s positive to impress each youngsters and adults, alike. You don’t even must be a kitchen genius to make this dish proper. It is usually paired with bitter cream dip; you may as well have it with tomato ketchup.
Please click on right here for the complete recipe for Onion Rings
5. Batter Fish
Battered with maida and parsley and seasoned with simply salt and pepper, this is our model of the quintessential batter-fried fish which is simple and fast to arrange. This is usually served as a mixture with chips and is called fish and chips.
Please click on right here for the complete recipe for Batter Fish
Try out these recipes and tell us which one is your favorite within the feedback part under!


By Melody Gluth
Holiday cookies are a tradition that may go back for centuries. Cookies as we know them in America were originally brought by English, Scottish, and Dutch immigrants. Many of the traditional Christmas cookies we eat today originated from all over Europe as part of holiday festivities.
Centuries ago in Bavaria and Austria, they made springerle, which were simple white, anise-flavored cookies. They were typically rectangular or circular and would have a design stamped on the top. Biblical scenes were some of the earliest pictures stamped onto springerle cookies, which eventually transformed into pictures of holidays and events. These stamped cookies eventually became part of holiday traditions. German lebkuchen (which is gingerbread) was one of the first cookies traditionally associated with Christmas.
By the 1500s, Christmas cookies had become a trend all over Europe. In the early 1600s, the Dutch brought the first Christmas cookies to America. By the late 1800s to the early 1900s, cookie cutters hit the market, creating the festive shaped cookies that we eat to this day.
Holiday cookies can be so deliciously tempting, but hard on our diets. Cookies are intrinsically unhealthy, so how do we make them better for us?
Celebrity caterer, Andrea Correale, the founder and president of Elegant Affairs in NYC, has created these easy holiday cookie recipes for the more health conscious. By switching out some of the ingredients with less conventional but slightly healthier ingredients, we can still enjoy holiday cookies but with less guilt.
Not So Sugary Vegan Sugar Cookies
- 1/2 cup (1 stick) vegan butter softened 1/2 cup organic cane sugar & extra for sprinkling
- 1/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract1 3/4 cups unbleached all purpose flour & some on the side for rolling
- 1/2 Tbsp. arrowroot powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-2 tsp non-dairy milk
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and Sugar.
- Add brown sugar, vanilla, applesauce, and beat for 1-2 minutes.
- Mix flour, arrowroot, salt, baking soda and baking powder.
- Sift dry ingredients over butter and sugar mixture.
- Mix just until incorporated.
- Then add almond milk and mix until soft dough is formed.
- Cover and freeze dough for 15 minutes.
- Use small ice cream scoop chilled dough and roll into balls.
- Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading.
- If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
- Sprinkle lightly with remaining cane sugar.
- Bake on the center rack for 10-12 minutes for or very slightly golden brown.
- Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely.
- 3/4 cup whole wheat pastry flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tarter
- 1/4 tsp & 1/8 tsp baking soda
- 1/4 cup cane sugar
- 1/2 tsp pure vanilla extract
- 1 and 1/2 tablespoons milk of choice
- 1/4 cup butter
- Preheat oven to 330 F.
- Combine dry ingredients and mix well.
- In a separate bowl, melt the butter, then stir in vanilla and milk.
- Pour dry into wet and mix again.
- Form balls.
- Roll each ball in a mix of two parts sugar to one part cinnamon.
- Refrigerate until cold.
- Cook for 10-11 minutes.
50 Calorie Chocolate Crinkle Cookies
- 1 cup all-purpose unbleached flour
- 1⁄4 cup unsweetened cocoa powder, plus 2 tbsp.
- 1⁄4 cup cane sugar, plus 2 tbsp.
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1⁄4 cup vegetable oil
- 3 Tbsp. milk
- 2 Tbsp. maple syrup
- 1 tsp vanilla extract
- Powdered sugar
- Preheat oven to 300° F.
- Lightly grease 2 baking sheets.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda and salt and stir very well.
- In a medium mixing bowl, stir together the oil, milk, maple syrup and vanilla.
- Pour wet ingredients into dry, and stir to make dough.
- Using a small ice cream scoop, scoop dough and roll into 20 to 24 balls, then roll in a dish of powdered sugar.
- Place balls on the prepared baking sheets and refrigerate for 1 hour.
- Bake the chilled balls for 13 minutes.
- Remove from the oven and allow to cool for at least 10 minutes.


If you stopped by our booth at the Yreka Chamber of Commerce' Night of Lights, you might have tried our yummy soup. Here is the recipe. Thanks Kate!
Thai Pumpkin Soup
2 TBL oil
1 onion chopped
1 TBL brown sugar
2-4 cloves garlic, crushed
1 small pumpkin, cooked or peeled and chopped into chunks
1 cup water or broth
1 15 oz. can coconut milk
3 TBL hot sweet chili sauce (Mae Ploy)
1 TBL lemon grass, chopped, or 1 TBL grated lemon peel
1 TBL fish sauce (I skip this and just add 1 TBL salt)
1/4 cup chopped fresh cilantro (I skipped this too)
Cook the onion with the oil, brown sugar and garlic until soft. Add the pumpkin, water, coconut milk, chili sauce, lemon and fish sauce (if using). Simmer for about 25 minutes. Remove and puree in a blender until smooth. Yum!


POACHER, PICKLE & LINCOLNSHIRE SAUSAGE ROLLS LIVES - SAUSAGE SUPPER CAMPAIGN 2019
Makes 8-10 Bite Size
2 Red Hill Farm Lincolnshire Sausages
40g Lincolnshire Poacher Cheese
2tbsp Branston Pickle (or your favourite pickle or chutney)
160g All Butter Puff Pastry (1/2 packet of pre-rolled pastry cut into a long rectangle)
1 Egg Beaten
Lincolnshire Sausage Rolls
Pre heat oven to180’C.
Discard the skins from the sausages and place the meat into a mixing bowl. Add the pickle and grate in the Lincolnshire Poacher cheese. Mix well and put to one side.
Lay out the pastry and place the sausage meat down one of the long sides forming a sausage shape. Brush the pastry with egg wash and roll up to make the sausage roll. Make sure the end of the pastry ends up sat underneath the sausage roll. Egg wash the top of the sausage roll and sprinkle with sea salt.
Slice the sausage roll into 8-10 pieces and place on a lined baking tray.
Cook in oven for 15-20 minutes until the meat is fully cooked and pastry is nicely coloured.
We booked Darren for our 10th wedding anniversary the quality of the food was exceptional. The whole experience is something we will talk about for years to come I would definitely recommend it.”


Til chikki, made with sugar and jaggery is often made for Uttarayan (kite flying festival). It can be prepared in a matter of minutes.
- 100 grams sesame seeds / til
- 100 grams jaggery
- 2 tablespoons pure ghee
- Roast the sesame seeds / til in a heavy bottomed pan on a low flame for about five minutes till they start to make a popping sound.
- Remove from the pan and transfer in another bowl.
- In the same pan add two tablespoons of ghee and the jaggery.
- When the jaggery begins to melt, keep stirring till it melts completely.
- Add the sesame seeds / til and stir to mix evenly.
- Transfer on a greased plate or any flat dish with smooth surface. You must apply a little amount of ghee on the plate so that the chikki comes off easily.
- Roll it flat with a greased rolling pin and cut into squares while the til chikki is still hot.
- As soon as thetil chikki cools, transfer into an airtight box. The til chikki can be stored for weeks.


Memorial Day Breakfast Ride; Something a little different for this year’s first breakfast ride. Jonathan Cartwright, owner of Musette restaurant will ride with us, then cook up some eggs and have coffee brewing for the riders at his restaurant. We will leave at 7 from the KBC as usual and ride for an hour and a half before our breakfast stop. Space is limited so please post a comment or let me know on my cell phone 207-590-9432 if you can make it. Thanks Jonathan!


How to get non spicy food in Chongqing
About food in China
You are going to go to China to live/work and are wondering – what is there to eat? All spicy, some chicken legs, pork ears, dogs? Now we will tell you about delicious and affordable food in Chongqing.
If you really do not want to take risks and try new things – in China, there is still the same western fast-food: McDonald’s, KFC, Burger King, Subway, Pizza Hut, Starbucks. The prices there are reasonable and the menu is the same as in the west.
There are also several Chinese analogs of western fast-food. The taste is almost the same, the price is lower than in western places.
If the price is not a problem, there are enough restaurants with European food. Many Italian places where the owner and cook are real Italians.
Cafes with pictures of dishes on the walls.
All the menus in Chinese restaurants in hieroglyphs, as well as very few ordinary citizens, speak English. So, if you don’t know the language, but want to eat cheaply in places where locals go, look for cafes with pictures of dishes on the wall.
Most often, the menu with the pictures on the walls is in Muslim places. These are food from Lanzhou. Here you can find a lot of varied food: noodles, fried/boiled rice, soups with meat, vegetables, mushrooms, greens and more. The food from this province is not spicy, and the cook will make noodles right in front of you from a piece of dough.
Highly recommend trying the soup called Niúròu pào mó (牛肉泡馍). This is the soup with beef, mushrooms and tomato served with croutons. I recommend trying the noodles with potatoes, meat, and vegetables. Yeah, it’s really unusual to eat noodles with potatoes at the same time, but just try you will like it.
In China, lunchtime is from 12 am to 2 pm, and dinner from 5 pm till 7 pm.
At this time, you can often find the places made like canteens. Most often, the price is fixed for rice (unlimited) + 2-3 vegetable dishes + 1-2 meat dishes. The price for everything around 12-15 RMB (around 2 – 2,5$).
Highly recommend tomatoes with an omelet, beaten cucumbers, cauliflower, lotus root. Meat dishes: chicken with carrots in sweet and sour sauce, potatoes with beef.
You will definitely find something to eat at night Chongqing. There are a lot of food places which appear only in the late afternoon nearby clubs and crowded streets.
One of them is BBQ (in Chinese 烧烤 shao kao). On the counter, you can find various meat, fish, vegetables, mushrooms, and greens. You pick everything you like in the basket, give it to the cook. If you want to do it not spicy just say “bu yao lajiao” (不要 辣椒, bu – not, yao – need, lajiao – hot pepper). You will be served a dish of everything you have chosen, grilled with spices and garlic.
Highly recommend to try the eggplant, they are fried in a special way, very tasty.
The local people usually eat steamed buns for breakfast, the so-called baozi (包子). It has various flavors: meat, egg and greens, mushrooms or sweets.
There is a problem with coffee in China, but you can find a good one in network places. We recommend Rosetta and 85 degrees. Also, you can find tasty deserts in these places.
There are many 7-Eleven stores and its counterpart Lawson in China. There you can buy a full lunch in a box, as well as a snack, sandwiches, salads and much more. You can also immediately warm up your food and eat it right there.
I really recommend trying the Hong Kong Waffles with ice cream, fruits, and berries. This is a special dainty.
In general, you will not die of hunger in China. But if you are too lazy to leave home, food delivery is very developed in China, we wrote about it “here.”
Come to China, you will definitely love it 🙂


This was a great dinner! It’s so easy and fast, I don’t know why I don’t make it more often. Aaron loves it. I will say that it isn’t as good as my Grandma’s version of corn chowder, but this is a tasty substitute until she can whip me up a batch of hers. I can also get away with eating this version more often as it’s a bit healthier. (No butter or cheese in this recipe!)
I found the original weightwatcher’s recipe on Pinterest, but I adapted it using what I had/felt like buying at the grocery store. It’s definitely not a strict recipe, so you can substitute different vegetables in if you want.
1 medium to large white potato
1/2 yellow onion chopped
1 red pepper chopped
1/2 bag of frozen corn (about 2 cups)
2.5 oz bag of real bacon bit pieces
2 cups skim milk
Frank’s Red Hot Buffalo sauce to taste
salt and pepper to taste
Stab potato all over with a fork and microwave it for 8 minutes. Let it cool. Peel it. Mash it.
Meanwhile get the onion and red pepper chopped. Spray a large pot with cooking spray. Add onion, pepper, and corn. Cook on medium-high heat for about 5 minutes.
Stir in bacon, milk, and mashed potato. Add salt, pepper, and hot sauce to taste. Stir to combine. Cover and simmer for 10 minutes (do not let it boil).
Soup in a pot doesn’t make a very pretty picture does it?
The original recipe listed weightwatchers points (which I don’t use at all) and said this makes 4 servings. I took the easy way out and used frozen corn (and let’s be honest-if I could find frozen chopped red pepper and onion I would have used that too), but you can use fresh corn. You can substitute carrots or broccoli or any vegetable you want for the red pepper. I omitted celery from the original recipe because I didn’t want to buy a whole thing of it at the store to just use one or two stalks (it always goes to waste), but it would probably be good. Oh and the original called for 4 oz of canadian bacon, which I’m not a big fan of -hence the use of bacon bits, but that’s an option too. This is a very versatile recipe!
And it goes great with some of my Grandma’s homemade cornbread.
Don’t judge my gladware plate. I didn’t want to dirty an extra dish.
When I drove over the Pensacola the other day I was sent home with this cornbread.
Mom: Will Aaron want some cornbread?
Me: Yeah. He loves cornbread.
My mother then sent me home with a “slice” of cornbread bigger than my head. Almost the whole skillet! haha
Basically cornbread has been used as a side dish in a lot of dinners lately. Haha.


02 Feb Food waste: what’s your hidden cost?
If food waste was a country it would be the third largest producer of greenhouse gases (source: World Resource Institute). A pretty shocking fact.
Since its launch, Grub Stub has uncovered some shocking facts too. Including that up to 40% of ordered crew meals go uneaten. That’s two in five meals going to waste.
Grub Stub’s data has revealed the food waste caused by a huge difference in meals ordered versus meals redeemed at events. Assuming a meal costs £5, festivals on average were spending £23,500 on uneaten crew meals, and up to £100,000 for events with more than 35,000 crew meals.
Not only does this have a dramatic impact on your catering spend it has an impact on the environment too. Cooked food cannot be salvaged for donation so it usually ends up in the compost or general waste bins, with the cost of disposal a further burden on the budget.
Food waste is especially harmful when not disposed of properly. When food is sent to landfill it not only produces six tonnes of CO2 for every one tonne deposited it also produces methane, which is up to 23 times more potent as a greenhouse gas.
An average event will have to dispose of 1.6 tonnes of uneaten food with some large events dealing with up to eight tonnes. This is over six tonnes of CO2 per event, up to 35 tonnes for a larger festival.
But food waste is an issue that can be addressed head on. Grub Stub has been active in the industry for over five years and, with data collected from over 50 events, is in a unique position to understand the reasons why meals go uneaten; and how caterers and event managers can accurately estimate the number of meals to cook.
To find out how Grub Stub can revolutionise your meal management, contact our team at firstname.lastname@example.org or on +(0)117 937 6367.


Dollar Tree get a week’s worth of groceries for $35
In today’s world, Many individuals struggle to make up the shortfall when the cost of living Continues to rise especially when getting groceries. However TikToker Rebecca Chobat has gained a following for her budget-friendly recipes and grocery hauls, providing a Valuable resource for those Looking to save money on food.
In a recent Viral Video, Chobat set out to see if she could feed herself for a week with just $35 worth of groceries from Dollar Tree. She carefully planned her shopping list and headed to the store with a set of rules: she could only purchase items from Dollar Tree and all of the groceries had to be bought during the same trip.
As she perused the aisles, Chobat looked for the best value for her money making strategic Choices to maximize the number of items she could purchase. She chose easy-to-make foods since she thought that not everyone had the time to spend cooking.
At the end of her shopping trip, Chobat was able to purchase 28 items, including beef patties, mozzarella cheese, string beans, mixed vegetables, breakfast sausage rolls, black beans, corn tortillas, diced tomatoes, taco seasoning mix, soup bouillon cubes, hazelnut spread, pasta, light lemonade powdered mix & rice, all for just $36.61.
Read more: ‘Everyone should be able to afford to live alone close by’: An Employee says Companies Should Pay Enough for In-Office Workers to Live Nearby
Chobat’s video struck a chord with viewers, many of whom praised her for removing the stigma surrounding budget grocery shopping and making accessible food choices. Some viewers were brought to tears by the Video, recognizing that for many people, $35 for a Week’s worth of groceries is a reality.
Chobat’s message is especially important as supermarket costs continue to rise, making it harder for individuals to make ends meet. This Video is an excellent resource for anyone trying to save Money on groceries and prepare budget friendly meals.
Read more: ‘Pay update means we’re not paying you anymore’: Worker says The boss distracts the employee with a ‘pay update meeting, leading to her termination
In addition to her budget grocery hauls, Chobat also provides thrifty recipe ideas on her TikTok account, @dollartreedinners, which is dedicated to providing her followers with different meal options made from ingredients solely purchased in Dollar Tree’s grocery aisle.
Chobat’s videos not only offer valuable money-saving tips, but also reinforce the idea that accessible food isn’t necessarily bad. She encourages viewers to give Dollar Tree a Chance for their next grocery run, showing that with careful planning and strategic shopping, it’s Possible to eat well on a tight budget.
Read more: Can TikTok palm reading filter diagnose your health? No, the TikTok palm reading filter can’t tell you if you’re sick
In conclusion, TikToker Rebecca Chobat’s Video is a valuable resource for those looking to save money on groceries and make budget-friendly meals. Her message of accessible food choices without stigma is an important one, particularly in today’s World of rising grocery prices. With her help, viewers can learn how to make the most of their grocery budget and still eat well.


Dear Readers, Clients, and Friends:
I have received innumerable e-mails and letters to date with your effusive thanks for The Raw Food Detox Diet, Raw Food Life Force Energy and Detox for Women. Thank you for the candid, touching stories of your personal journeys to vibrant health through the principles set forth in the book. I was deeply moved by your honesty and impressed with your questions. You are a very thoughtful, warm-hearted bunch!
In response to your questions, I have created this area on the site where I will post the questions and answers which I believe are applicable to many of you as you continue to grow with this program. If you have a question that is not included here, please feel free to e-mail us and we will do our best to answer and/or add it promptly.
Due to the overwhelming number of e-mails I receive, I may not be able to answer yours personally, but I will incorporate your questions and answers into this page, so keep returning for more information!
I wish you all tremendous success as you proceed. Don't let anyone deter you from your goals or tell you it can't be done. The average person has no idea how good they could feel or how much more beautiful, lean, and glowing they could be if they followed Nature's basic principles for healthy living!
Remember the ultimate key: Quick Exit Foods in Quick Exit Combinations!
Sending Much Love and Joy to all,
Click topic to view:• Green Lemonade
Just starting the program and have questions? Check out Natalia's Pointers
Q: Can I make the Green Lemonade the night before and store it to take it to the office in the morning?
A: Although it is unquestionably ideal to drink any raw vegetable juice immediately upon extraction, before the integrity of the enzymes are compromised by exposure to air (oxidation), there are 3 main reasons why it's still a good idea to make it ahead of time if that's the only way to ensure you"ll fit it into your morning routine:
1. Habit - getting in the habit of having your juice every day prior to concentrated food and the benefits that come with consuming a vital substance that does not require digestion (keeping you in "fasting mode" while you receive powerful nutrition) cannot be underestimated.
2. Abstinence (no, not from sex, from food)! When juice replaces one meal of your day (ideally replacing breakfast) not only do you prolong your fast between dinner and your next meal as mentioned above but the energizing, nutrient rich effect of raw juice (yes, even if it's lost 30-50% of its enzymatic life force overnight) will still give you enough of a boost to make it possible to abstain from eating concentrated food before lunch. Remember, three meals a day is just too much food for an adult. Abstaining from one meal means there is far less for your body to process. Less new food to process means more old waste that can be processed instead! This processing and elimination of old, accumulated waste is what actually speeds up the system! The combination of the electromagnetic power of the green vegetable juice and the abstinence from food is the central metabolic event required for detoxification. This is the event that results in reaching greater levels of health and weight loss!
3. You will still receive the chlorophyll, minerals, vitamins and a decent amount of live enzymes and life force from your juice if you keep it very cold and well-sealed until you drink it!
Here's a thought: perhaps you could make your batch of juice when it is more convenient to your day but also when your stomach is empty again such as several hours after lunch or an hour or so before dinner. Enjoy a big glass of it freshly made so you benefit from the maximum impact of alkaline vitality and then seal and chill the rest of the batch for the following morning. You’ll still get the precious chlorophyll, organic hydration, minerals, and many vitamins and enzymes when you drink it the following day! Cheers!
Q: I am starting out by drinking the Green Lemonade for breakfast and eating fruit, but I have to squeeze my coffee in there somewhere (at least for now).
A: With the understanding that coffee is acidic (whether caffeinated or not), and ideally something you'll wean yourself off of in time, here are a few tips to support you as long as you include coffee in your cleanse-approach:
1. Know that even though coffee is acidic, it is rarely the biggest offender in the diet and because it is a liquid and not a dense substance it does not impede the cleansing of waste as much as other offensive, acidic substances like soy, grains, sugars, meats, processed foods, etc. So if need be, coffee can be the last thing to go once you've triumphed over the bigger, denser offenders. I underscore this because knowing this enables coffee-o-holics to proceed with cleansing where they might otherwise count themselves out of the game.
2. In terms of food combining and placing coffee in the scheme of your daily intake, just make sure that coffee is only taken on an empty stomach. You may have coffee 30 minutes on either side of the fruit without interference. Do not take coffee after a meal as you will acidify the whole meal. If you need a hot beverage after a meal, stick with an herbal tea -- mint and chamomile are usually available at all restaurants. Eventually, you'll find the green juice charges you up far more than the coffee, and you'll likely decide to drop coffee from your routine altogether (as impossible as that may be to imagine now)!
Don't let your current attachment to coffee hold you back from embracing the cleansing lifestyle. You'll achieve so much even if you still include a cup a day. Remember, cleansing is a dance -- we dance with our newly discovered power and with our perceived limitations -- that is how we progress!
Q: Is there a "right" time frame of when you can eat one type of food to the next--e.g., morning fruits and Green Lemonade?
A: Try as much as possible to incorporate the “light to heavy” concept in your daily routine. This means that you eat your lightest food first (green juice, fruits, raw veggies, etc.), culminating in heavier fare such as cooked foods, flesh, and grains later in the day. You should also apply this concept to individual meals: for example, salad first, followed by cooked food or denser raw food.
Q: How long after Green Lemonade can you eat?
A: 10-15 minutes is usually long enough, but if you drink more than 30 ounces, I recommend waiting at least 45 minutes.
Q: I calculated the nutritional value (online) of the Green Lemonade, and I'm totally delighted with the amount of calcium, iron, and other nutrients it contains. However, I was wondering if there is such a thing as too much vitamin A? The 30 oz. drink I made with kale, dandelion greens, and romaine contained about 600% of a person's RDA for vitamin A. Is this okay?
A: The vitamin A is in the form of beta-carotene. The body will safely throw off any excess beta-carotene, so you needn't worry about that. Yes, the protein (amino acids) is in the juice and in a highly absorbable form!
Q: I have the opportunity to travel to Italy this summer, but I find that I am dreading navigating the food: the dairy, the cheese, the unavailability of raw food items other than fruits and vegetables. Do you have suggestions for those like myself who are traveling abroad?
A: Contrary to what most people imagine, Mediterranean destinations like Italy, France, Spain, Greece, etc. are convenient places to incorporate the program. You'll have easy access to great fresh fruit and avocados for salads. In restaurants you can order plates of steamed veggies with sides of marinara sauce and goat cheese to eat with your salads for lunch, and at dinner you'll get beautiful fish, salads, veggies, and wine. Take your 70% (+) chocolate bars for dessert and you'll be all set.
Q: What do you do about the green juice when you travel? Is there any way to substitute it?
A: I don't expect to find the green juice when I travel, so I just enjoy herbal tea with lemon and stevia in the a.m., then a large raw veggie salad with avocado, dates, and bananas for lunch (or a fresh fruit plate), and then raw salad, steamed veggies, and fish for dinner (vegetarians can enjoy a steamed or grilled veggie plate), with the dark chocolate for dessert (I take plenty of bars with me). I don't ever eat on the plane (that’s my big secret). Instead, when I travel internationally, I make two 32-ounce vegetable juices, freeze them the night before, and take them with me on the plane to enjoy the whole way there (this gets me all the way to South Africa). The enzymes and high alkalinity from the juice also combat travel fatigue. You could take some apples for breakfast on the plane after a night of green juice. Many of you will still eat on the plane, but try to eat as close to the end of the flight as possible since stomach/intestinal transit is VERY slow in flight--couple that with dehydration, and you can see why flying is so constipating!back to top
Q: Can I mix the fruit together in a fruit salad?
A: Yes, initially you can do that, but eventually you'll want to separate melons. Ideally, eat melons on their own before other fruits. If they come in a fruit salad, just eat them first.
Q: Is there a "right" time frame of when you can eat one type of food to the next--e.g., morning fruits and Green Lemonade?
A: Try as much as possible to incorporate the “light to heavy” concept in your daily routine. This means that you eat your lightest food first (green juice, fruits, raw veggies, etc.), culminating in heavier fare like cooked foods, flesh, and grains later in the day. You should also apply this concept to individual meals: for example, salad first, followed by cooked food or denser raw food.
Q: Can you eat neutral foods anytime?
A: You can always eat foods in the same family without waiting 3 to 4 hours. Neutral foods like raw veggies and the dark chocolate may be enjoyed anytime, but try to avoid constant eating as it inhibits digestive rest, which is a key to renewing the body.
Q: How does young coconut meat combine?
A: Young coconut meat combines with veggies, starches, nuts, seeds, and dried fruits. Don’t mix it with flesh or cheese. The water from young coconuts is neutral.
Q: With and after which foods can I have raw treats such as Raweos and Raw Bakery brownies? Can I enjoy them after an avocado salad? What about after fish?
A: Remember that the raw treats are just nut-seed-dried fruit concoctions, so they only go with that category of foods. Enjoy them with a big raw salad, and they can also mix well with each other. You will learn all you need to know about how to combine foods by reading the ingredients. If it is made of raw nuts and/or dried fruit, you’ll know that they combine in that category per your Quick Exit Combination table on page 36 of The Raw Food Detox Diet.
Q: What do raw crackers such as Lydia's Sunflower Seed Bread combine with?
A: Same as above. If you know the ingredients in the item, you’ll know how they combine.
Q: I'm confused about how avocados combine.
A: Avocados typically combine as starch (even though they are technically a fruit), meaning they will go with breads, grains, etc., but not with fleshes or other categories. HOWEVER, they are one of the odd exceptions as they DO combine with dried fruits (BUT NOT WITH NUTS). Bananas are also an exception, as they combine with fresh fruits and dried fruits due to their “in-between” consistency. This means that you can have bananas as a dessert after an avocado and raw veggie salad! Even try drizzling the You-Must-Be-Kidding Chocolate Sauce (from p. 147 of The Raw Food Detox Diet) on top of the banana--sliced or simply dipped!
Q: Is carob OK? What does it mix with?
A: Carob and chocolate are considered neutral for our purposes!
Q: First you say that we should not mix fruit, and then you recommend the strawberry ice cream for dessert. Would you please explain this?
A: Fruits do mix with green veggies, as in the Power Soup (p. 103 of The Raw Food Detox Diet), and when you juice, apples go perfectly with the green juice. Also, if you’re eating an entirely raw meal, you can enjoy some raw fruit. It is not a perfect combination, but your body is simply not sensitive enough in the first few years of eating this way to react significantly to this combination. Technically, just for your own education, it's not an ideal combo--but technicalities don’t matter. What matters is what works, and right now this should work for you. Just be sure there is no cooked food in this meal.
Q: Is raw bread sprouted-grain bread like Ezekiel? If not, where do I find it? And what makes a raw bread RAW?
A: The Ezekiel and Alverado Street Bakery breads are NOT raw, but they are very easily digested, which makes them a "quick exit" bread and very useful in transition stages. But they are definitely heated above 118 degrees--and raw breads would not be heated above 118. The best raw breads I've ever tasted are the Good Stuff by Mom & Me breads sold through live-live.com. I especially love their raw mini-loaves--they are fabulous piled high with sliced tomatoes, sprouts, and Dijon mustard as open-faced sandwiches, or even with just a bit of raw honey, raw almond butter, or pesto!
Q: What type of smoothie do you mean when you mention it as a replacement for a veggie or fruit juice?
A: Blend fresh or frozen organic berries with freshly squeezed orange juice and bananas. This is what I make for my kids and hubby first thing in the morning. They happily polish off every last ounce!
Q: A lot of raw foodists use psyllium. Should I try it?
A: I personally DO NOT recommend using psyllium because it expands 10 times its weight in the body, which, if your body does not expel all that it draws up, could turn into a very uncomfortable if not dangerous experiment. There are occasions when it is useful, but unless you are prepared to do several colonics to ensure the passage of all the post-putrefactive matter that the psyllium will draw up, I do not recommend it.
Q: Why do you recommend eating lightly during the day and eating your heaviest meal in the evening?
A: During the daylight hours we need as much natural energy as possible. Eating heavily during the day robs our energy. It also leaves much more opportunity for creating digestive problems by piling undigested meals upon one another. Leaving your heaviest meal for dinnertime virtually ensures the complete elimination of that meal before the ingestion of the next--10 or more hours later. I know it's contrary to popular wisdom, but you'll have to try it out to prove it to yourself.
Q: What is a good snack for when you're hungry but running out the door?
A: Veggies are always safe since you don’t have to worry about your combos. The snack really depends on when you’re having it, how long after a meal, and whether you want something in a different food group from what you ate previously. For example, if you are snacking within the same food group as your latest meal, you could safely snack on anything from that same category, but if you are switching categories, you must wait three hours. I don’t recommend much snacking, but I know most people want something around 3 to 5 pm. If you are going to snack, try to make it a raw snack so that at least you'll benefit from added enzymes. The best snacks are hydrating and enzyme-rich, such as raw veggies or veggie juice. Fruits can be good if you’re sure you’ve left at least 3 to 4 hours after lunch. The raw cheeses like Alta Dena are great leading up to a flesh-and-vegetable combo dinner. (I often enjoy the raw cheeses before going out.)
Q: What about hummus?
A: Hummus is okay if you're not trying to lose weight. But if your weight is an issue, I would keep it out. If you really desire it, have it with just with veggies (starch would be okay for levels 4 and 5), but never with flesh or nuts. But note that hummus (beans and tahini) is not an ideal combo to begin with. If you are just starting out, it shouldn't hold you back, but as you progress you will find it doesn't encourage weight loss. Beans in general are not ideal, and definitely not for women who are trying to get super lean. Men can typically get away with beans if they are properly combined. There are some good raw hummus recipes out there. Try the one from Raw Food, Real World. These are mostly made from nuts, so combine accordingly.
Q: How much water should I be drinking a day?
A: Don’t worry about drinking any specific amount of water--your food is now going to be so water-rich that hydration shouldn't be an issue. Between your vegetable juices, fruits, and raw veggies, you shouldn’t be thirsty at all. You no longer have to subscribe to the old rule of 8 glasses of water a day!
Q: When and how much wine can I have?
A: A couple of glasses whenever you like!
Q: If I eat raw food until dinner, where will my protein come from? I want to maintain my muscle mass. What would you suggest?
A: Leafy greens, Green Lemonade, sea vegetables, raw nuts, nut butters, raw goat cheese, and some fish would be the best way to meet your protein needs. You could incorporate some fertile, free-range eggs too. However, try not to eat flesh more than once a day.
Q: I am having a hard time getting past the sweets. Will this slowly disappear?
A: In terms of sweets, there are so many delicious sweets included in the program: dates, dried fruits, pure maple syrup, Stevia and agave. You can also enjoy the 70% Green & Black chocolate bars, the Goldie's Carob bars and the Kollar cookies! Just properly combine per the book (pure maple syrup, Stevia and agave are NEUTRAL sweeteners) and enjoy. After a raw salad you could have any of these sweets! Feel free to have something sweet after lunch AND dinner!back to top
Q: If I fall off the wagon one day and eat the wrong things in the wrong combinations is there anything I can do to make up for it?
A: Absolutely! First of all, if you're going to mess up, you're better off doing it for dinner rather than in the middle of the day so you don't incur a pile up on top of a miscombined meal. If you do mess up in the middle of the day just stick to veggies for dinner and never "over-do" two days in a row and you'll avoid regressing.
Q: I am an avid athlete. Can I do this program? What about protein?
A: Avid athletes do very well if they approach raw food in the right way (as suggested in the book). First, I would focus on getting the combinations right which will give you a lot more energy. As you weave in more raw foods and gradually transition, you will see that you have plenty of energy and probably perform better than ever. Just be sure to eat enough. You should never feel hungry and you should be eating hearty portions, particularly in the evening. The raw Lara bars are excellent energy bars for you. You'll find the Kamut pasta and sweet potatoes make excellent fuel -- so enjoy them even though they are not raw. If you feel sluggish, it's just your bowel carrying waste it's not releasing. If you can find a good colon therapist it will make all the difference!
You'll get plenty of protein from your Green Lemonade, raw nuts, sea vegetables, raw goat cheese and you may also include some organic eggs and fish (preferably for dinner) if you desire. Keep it gradual and you'll have fantastic results. I am extremely active in my day and work with many athletes who have wonderful success and would never go back to protein shakes and power bars!
Try the Power Soup and Sunshine Joy from the book as pre-workout fuel. These blended soups will give you lots of enzymes without weighing you down.
In terms of exercise that is more in line with this lifestyle, yoga is at the top of that list. A great power yoga or ashtanga yoga class will really challenge you. You'll be surprised. I personally love the Power Yoga 1-2-3 series by Bryan Kest which you can find on Amazon.
Q: I'm on a strict budget and concerned about the cost of this diet and how it will work with my busy schedule. Any suggestions?
A: Keep costs down by sticking with green salads, steamed veggies, sweet potatoes, millet, quinoi, sprouted grain bread and avocados with some fish when you want it. You don't have to buy the specialty raw treats (which make the lifestyle expensive) to succeed. Organic carrots are also very cheep which you can juice tons of. Fresh fruit in season is not expensive. Keep it simple and high-vegetable content. Don't worry about the other stuff...
Q: I lost weight initially but for the past week my scale hasn't budged. What's happening?
A: The first thing to ask yourself is: "Are as the bowels moving on a real regular basis?" If not, that's probably the problem (you're holding waste). In addition to taking all the steps to improve elimination (using a stool to prop your feet up, stepping down a level to ensure you're not over doing the raw foods prematurely), I would limit/eliminate grains and limit fruit for a week and see what happens. You may also just be at a brief stand still as your body readjusts to the new way of eating. But you don't plateau as you might in typical dieting because your body will rid it self of all that is excess weight (remember weight=waste). For the very few to whom this temporary stand still occurs, just know that as your body experiences deeper healing the weight will continue to come off! Remember that for most women, fish (contracting) is more slimming than grain (expansive) so don't get hung up on the vegetarian concept (unless you're doing it for spiritual reasons).
Q: How do you feed your kids?
A: My kids eat at about a level 2-3 since they really enjoy cooked grains like the sprouted grain breads, spelt, kamut and soba noodle pastas as well as sweet potatoes, steamed veggies and legume based soups. My son also really enjoys organic eggs. I did keep them totally raw for their first 18 months of life and to this day they have never had need for an antibiotic or suffered from ear infections. They have had the occasional fever but it has always followed a day of poor eating such as a friend's birthday party or a piece of meat. Instead of contra-banning anything for them, I allow them to eat as they choose on these occasions warning them that they may not feel well later and then they see how true that is and, I believe will make decisions about what they eat based on this fact rather than a sense of deprivation. Not all children are successful eating a raw food diet or even a vegan diet from the get-go since their parents habits and their inherited energy from their parents are usually too toxic. This is why you hear so many sad stories about children who are taken from their vegan/raw parents with failure to thrive. The parents are stuck in dogma and not aware of why their child needs a very gradual transition with plenty of cooked food just as an adult would.
Q: Are you 100% raw?
A: You may have gathered from the book, raw is not the only key to cellular renewal -- ease of digestion and maximum elimination are! Therefore, "Quick Exit" is more important than "Raw." So, I do include some steamed veggies and sweet potatoes (and up until fairly recently the occasional fresh fish meal) in my diet. But I would say I do cooked food less than 4 X/month and only as an evening meal if I do. I have been living this way for about 7 years now and I feel healthier and leaner than I have since I was 12 and it just keeps on getting better - not because of the raw component but because of the QUICK EXIT component and the attention to elimination.
Q: I've heard that Splenda is not very good for you. I'm surprised you mention it in your detox book...
A: I personally do not use Splenda but have found it helpful in transitioning my clients off of Equal and Sweet 'n Low. I use and recommend NuNaturals New White Stevia. It's really good. But if you don't like the taste you can use the Splenda temporarily to get you off of white sugar and other sugar substitutes. There's so much deep change to the diet that it won't hold up the cleanse. But, if you're ok with the taste of Stevia that's a much better choice! By the way, the new reprint of the book will not contain the Splenda reference.back to top
Q: How does this program work for people who suffer from IBS?
A: Everyone I have worked with that has IBS has had great success! The food combining alone should help you tremendously.
Q: Can I do this program as a diabetic?
A: Yes, many diabetics enjoy this program and experience fabulous results! The key is to limit the fruit in the beginning (as you recover your health you'll be able to eat more fruit) to melons, grapefruit, berries and green apples and don't over do the grain items. When you eat sweet potatoes and grains be sure to do them in the presence of water rich vegetables.
Instead of using maple syrup, you can use small amounts of agave and you can always use Stevia to sweeten. A few dates here and there will be ok in recipes but don't eat them "straight" in any substantial qualities.
There is so much to eat even without the very sweet items so enjoy those other things and focus on great big raw salads with great dressings (honey in dressing won't matter since the abundant water content in the raw vegetables will "dilute" the sweetness) and proper combos. The 70% chocolate by Green & Black is a perfect dessert for you.
Q: I have a history of Candida. How should I tailor this program?
A: With regard to candida I would still steer clear of fruit, sugars, and grains. As with the diabetic approach, you can enjoy grapefruit, blueberries and green apples and sweeten use Stevia. Once your condition turns around you will be able to enjoy the bounty of nature!
Organic young coconuts and their water will be very useful for you.
Focus on steamed veggies, fish, raw veggies, raw cheese and sea veggies (see if you can find Kombu noodles - they are wonderful and act as pasta without the drawbacks of grains). You can order the pasta style kombu at: 866-FOOD-4U1 or online at www.kombu-noodle.com). Top with Seeds of Change pasta sauce and steamed, blanched broccoli topped with lots of grated Alta Dena raw goat cheese (let it all melt together in the oven at low heat. This is my favorite!!


Fine Chocolates: Great Experience by Jean-Pierre Wybauw
Fine Chocolates: Great Experience Jean-Pierre Wybauw ebook
Publisher: Antique Collector's Club
(review and giveaway) Epiphany Fine Chocolates. €You know which I hope you pause to consider buying a bar or two for you and your loved ones, to support small businesses, and to support the art of fine chocolate making. The tour in Seattle is such a great experience. Your product must be His new book, The Apple Experience: Secrets to Building Insanely Great Customer Loyalty is the first book to reveal the secrets behind the stunning success of the Apple Retail Store. From bean to bar, the folks at Theo hold themselves to . I am desperately trying to find an organic gluten free, dairy free, no sugar (organic honey or maple syrup is fine) chocolate bar. Recently, a friend of mine asked me to put together a “chocolate experience” gift package for her sister's birthday. My wife had not only become a fan of these fine chocolates, she became an expert in sustainable cacao growing practices! €We built a company to make great chocolate and to have a huge impact on the people who produce cocoa,” says Theo Chocolate CEO Joe Whinney. So read on to learn more about the particulars of concocting one. Consuming good chocolate really is an experience, if done right and presented in the right manner. Talk about an incredible tasting room! I can recommend another book for the chocolate lover or anyone who like to work with chocolate, Fine chocolates, GREAT EXPERIENCE, by Jean-Pierre Wybauw. I paid a visit to Nuubia Yes, the chocolate was marvelous but I realized that Danny Meyer was right—the experience trumped the food.
The Champion's Mind: How Great Athletes Think, Train, and Thrive ebook download
20 Years of Guided Bone Regeneration in Implant Dentistry book


Red Rock Restaurant & Bar
Penn`s Landing Marina, East End
PO BOX 3099, PMB #392, Road Town, Tortola, BVI
Welcome to Red Rock Restaurant & Bar
Join us for a great dining experience at one of Tortola's best restaurants, in a casual atmosphere, featuring dishes like that great Rosemary crusted Halibut, or tomato based Fish Chowder. John likes most the CAB Beef Tenderloin Steak. Local Greens or Arugula, Vegetarian Meals like Penne Primavera or try our homemade Pizza with roasted fresh vegetables and pesto drizzle,among other tasty dishes and daily specials.
Bring your Friends and Family and choose between waterfront dining or have a elegant meal in our garden and lounge area.
Come join us with for a drink at our newly designed Bar where you can enjoy a beer, a glass of wine, martini's, frozen drinks, what ever you fancy, if we have the liquor we'll mix your drink! We also have a variety of excellent small bites.
As we are located at Penn's Landing Marina, East End, we have a dingy dock that is available for our customers.
Pizza/Snacks&Bites: Tuesday - Sunday 3:00pm-10:00pm
Dinner: Tuesday - Sunday 5:00pm-10:00pm
Daily Happy Hour: 4:00pm - 6:00pm
For Red Rock Restaurant Dining Reservation call us at (284) 495 1646


We are a food surplus project, which aims at collecting fruit and vegetables that would otherwise be thrown away from the markets in Amsterdam. Our main objective is to give those products a new life as we strive to combat food waste in the area. How do we do so? We normally get the products, and then dehydrate them! We currently offer mostly dried fruit and nuts and any imaginable vegetable or fruit powder with which to cook, but we are currently working on a set of new products which will be even healthier and tastier than the ones currently offered!
Healthy and Affordable is one of the many projects of Sapient Social & Environmental Enterprises, which share the common thread of aspiring to improve the world!


Home Made Chocolate Ice Cream
I tried a new recipe last Friday. It's home made chocolate ice cream!! I got the recipe from my aunt's neighbour and we tried it out. And we had to freeze it overnight before beating it with the cake beater the next day. Yup no need to use the ice cream maker. So here are the photos and the original recipe.
250gm Coffee Mate
1/4 Cup of Sugar (Castor)
1 tsp Milk Powder
A pinch of salt
2 1/2 cup of Fresh Milk
1/2 tsp Vanilla Essence
Cocoa powder 2 tsp (Flavour)
1. Mix all the ingredients until even (except the cocoa powder), strain and freeze it overnight.
2. Next day, beat the mixture with cake beater and don't forget to add your cocoa powder. Beat until it's thick and creamy.
3. Serve your home made chocolate ice cream proudly. You can keep it in the freezer and it wont turn into ice. It will be just like the normal ice cream.
My aunt's neighbour told me that we have to practice making it a few times and only then it will turn out perfect. Guess she is right. We bought 200gm of coffee mate so it's insufficient, that is why my ice cream was melting very fast. Should have followed the recipe exactly.
Another mistake I did was adding the flavour (cocoa) together with all the ingredients. The cocoa didn't mix and I had to use a spoon to crush it and mix it evenly. It took me a few minutes to fix it (to get it even). I was supposed to add the cocoa powder the next day when I'm beating the mixture.
But nevertheless my ice cream did turn out to be good and tasty. Just needs improvement the next time I do it. :) I've linked this post to Scream 'Ice Cream'! by Daily Cuppa.


작성일 : 06-04-18 15:34
데이브 스코트 (Dave Scott)
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|미국 운동선수. 철인 3종경기 6번 제패
Dave Scott, "the Man," defined the sport of triathlon. A six-time winner of the Hawaii Ironman Triathlon (1980, 1982, 1983, 1984, 1986, and 1987), he was the first man to break 11 hours for the Ironman, the first to break 10 hours, the second to break 9, and the first to break 8:30. In 1994, at age 40, he finished second; in 1996 at age 42, he finished fifth in a time faster than any of his winning efforts.
Q: What is the best source of protein for a vegetarian?
A: Protein is comprised of amino acids. There are 23 different amino acids present in nature. However, Vegetarians need not be concerned about having a complete compliment of amino acids at each meal. Our bodies require just ten of them, in the right amounts and combinations in our diet to maintain proper health and vitality. Simply, mix up your vegetarian protein sources and consume protein at each meal. Following is a list of recommended protein-rich plant-based foods that contain 10 -20% protein by volume in addition to some samples of protein-rich meal combinations:
Protein-rich plant-based foods: Soybeans, Split Peas, Kidney Beans, Dried Whole Peas, Lima Beans, Black-Eyed Peas, Black Beans, Lentils, Navy Beans, Wheatgerm, Garbanzo Beans, Chick Peas, Amaranth, Quinoa, All Peas, Corn, Millet, Oats, and Wheat.
Sample protein-rich meal combinations:
Black bean tacos, burritos, tostadas, tofu
Lentils & rice
Peanut butter & whole wheat bread
Hummus & sesame paste
Split pea soup & sesame crackers
Macaroni & cheese
Boca Burgers, Garden Burgers, Power Dream (Soy Energy Drink)
Here is my favorite protein loaded ?nut mix.? Have one to two small handfuls a day. This mix also provides a perfect blend of essential fatty acids (EFA):
1 Cup Almonds
1 Cup Walnuts
1 Cup Pumpkin Seeds
1/2 Cup Sunflower Seeds
1/2 Cup Peanuts
1/2 Cup Dried Cranberries or Apricots
Q: Can you recommend a high-quality source of complex carbohydrates?
A: Foods that are nutrient dense are your best carbohydrates. There are hundreds of compounds and micro-nutrients that exist in plant foods. Working synergistically, a wide variety of foods each day is optimal in maintaining superior health. By mixing and matching foods from the following groups in your daily diet, you can be assured that you?re providing your body with the nutrients it needs to maintain a healthy, active lifestyle:
Group 1 Kale, Sweet Potato, Winter Squash, Spinach, Carrots, Broccoli, Brussel Sprouts, Cabbage, and Greens.
Group 2 Guava, Pink Grapefruit, Cantaloupes, Oranges, Lemons, and Pineapples.
Group 3 Soy, Flaxseed, Avocado, Eggplant, Hot Peppers, Bell Peppers (red, yellow, gold), Green and Black Tea, and Red Wine.
Group 4 Cherries, Tomatoes, Red Grapes, Watermelon, and Radish.
Group 5 Garlic, Leeks, Chives, Shallots, and Onions (red and yellow).
Group 6 Raspberries, Blackberries, Blueberries, and Strawberries.
Other Other sources: Soybeans, Kidney Beans, Lima Beans, Black Beans, Navy Beans, Garbanzo Beans, Amaranth, all Peas, Oats, Split Peas, Dried Whole Peas, Black-Eyed Peas, Lentils, Wheatgerm, Chick Peas, Quinoa, Corn, Millet, and Wheat.
Dave Scott's Pre-Sport Shake
1 tbs peanut butter, smooth
1/2 cup plain soy yogurt
4 fresh strawberries
1/2 cup orange juice
Blend. Drink. Race.