Supporting local farming communities in Africa
Good Health and Wellbeing
Established in the Mbarara region of Western Uganda in 2013, Pearl Dairy is a leading East African dairy company which manufactures and sells nutritious dairy products, working with more than 10,000 smallholder farmers. Pearl Dairy believes in the philosophy of “inclusive growth” in the ecosystem in which it operates, in particular the importance of supporting local farming communities in regions where Pearl Dairy sources milk. Partnering with and investing in local communities helps achieve sustainable social impact, while at the same time generating value for Pearl Dairy’s customers and financial stakeholders. Under its brand LATO, Pearl Dairy sells nutritious and high-quality products in Kenya, Uganda, Burundi, South Sudan, Malawi, Rwanda, Tanzania, Democratic Republic of Congo, Egypt and Japan.


Buy Bulk Olive Oil Online
Olive oil is a liquid fat that is obtained by pressing whole olives and is used in frying food or as a salad dressing. Olive trees are traditional tree crops of the Mediterranean Basin, and the fruits of these trees feature among the top three food plants in Mediterranean cuisines, along with wheat and grapes. Buy Bulk Olive Oil it finds application in other industries as well such as cosmetics, pharmaceuticals, and consumer goods sectors.
Olive oil comes in a wide array of colors, varying from dark green to golden yellow. The dark green color is present in oils that are extracted from olives which have been harvested early with a particularly high intensity of chlorophyll. In later stages of harvest, the color of the oil changes to a lighter, bright green hue.
Almost 50 percent of the production of olive oil is from Spain. Other significant producers of olive oil are Italy, Tunisia, Greece, and Turkey. The per capita use of the oil is the highest in Greece followed by Italy and Spain.
Extra virgin olive oil is the least processed type. It is rich in antioxidants and comes with a unique flavor and aroma. This oil is standardized for purity and other sensory qualities and extracted using natural methods.
Olive oil specifications
The cultivar, altitude, time of harvesting of the fruits and the process of extraction determines the exact composition of olive oil. It is made up of oleic acid (up to 83%). Other fatty acids are present in smaller amounts which includes linoleic acid (up to 21%) and palmitic acid (up to 20%).
Olive oil nutrition
This oil, which is extracted from the olive fruit, contains no carbohydrates or protein. All of the calories in the oil comes from fat, and that too the good monounsaturated fat, which makes the oil and nutritious addition to any diet.
One tablespoon of olive oil provides the following in terms of nutrition
- Calories: 119
- Fat: 14g
- Sodium: 0.3mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 0g
- Vitamin E: 1.9mg
- Potassium: 0.1mg
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Financial Education at Pizza Express
Updated: Dec 12, 2019
For the last couple of Fridays, both year 11 maths groups attended a financial education and careers opportunity at pizza express, Derry's Cross. Students were given the chance to prepare their own pizza's and gained an insight into working in the restaurant industry. Students explored a variety of mathematical concepts, including fractions, costings and timing etc. It was a great careers experience and all the students enjoyed their dough balls and pizza's.


I took a flight on U.S. Airways yesterday, from Phoenix to Portland. When we departed, it was 112 degrees Farenheit in Phoenix, so of course, sitting in one of the most decrepit of the fleet, we were in one of the many U.S. Airways planes without the little air conditioning vents. At the mercy of our crew, we sweltered as we awaited takeoff.
But the temperature of the plane is not why I write today. I write today about the snack boxes for which U.S. Airways has the audacity to charge $5.
Whoever designed these snackboxes has evidently never been hungry enough to contemplate buying one.
Because of a work commitment and a tight squeeze between meeting time and flight time, I had to skip lunch. It was with eager anticipation that I traded the rude flight attendant my $5 for one of the snackboxes she carried down the aisle. Like a kid on Christmas, I opened it to find the following contents:
- Two crackers
- Grape jelly
- Peanut butter
- A piece of cheese
- A can of chicken salad
- A fruit roll up
- Two cookies
- A napkin and plastic knife
I ate the cookies and the fruit roll up. Then my dilemma began. Where to spend my crackers? Do I make a little peanut butter and jelly sandwich? Do I use them to scoop the chicken salad? I settled to eat one and a half of them with the cheese, judiciously reserving the remaining half cracker for a couple bites of peanut butter.
Now, I was left with some grape jelly and some chicken salad. What am I supposed to do with those?
This is about when it hit me that I really was expecting too much of U.S. Airways. Who in their right mind would include in a snackbox no fewer than FOUR items that need crackers to make them edible (jelly, peanut butter, chicken salad, and cheese), and only TWO crackers for all of them? And who would choose to make those four items, for the most part, mutually exclusive? I wasn’t about to have chicken salad and jelly on a cracker.
I solved my dilemma by leaving the jelly and most of the peanut butter in the box, untouched. I decided to bring the can of chicken salad home for my cat.
When I got home, my cat was eager to see me, since I had been gone for the night. And I was eager to give him his special treat of chicken salad. He followed me around ardently as I got a plate and emptied the chicken salad onto it. Then, he walked up to it, sniffed it, and walked away.
Did you hear that, U.S. Airways? Even my CAT won’t eat your food!
The snack box dilemma is something I am familar with. Were you lucky enough to actually get peanut butter or was it sunflower seed butter?
Next time I am getting the salami and cheese version becuase those I can eat sans crackers.
Oh, if only it were that easy! US Airways only has one version of the snackbox, the one described above. I too am a big fan of the salami and cheese snackbox, but so far I’ve only found it on Alaska Airlines.
A cat? I didn’t know you were a cat person, I always thought of you as more of a dog person! This changes everything, Ryan.
Joking aside, what about the flat soda given in such small quantities that it couldn’t even satisfy smurfette? Isn’t pop like 1 penny per oz. to make & distribute?


Delving deeper into the foods and serving sizes consumed in the Mediterranean Diet and the benefits they provide, so you can easily transition!
Now that we have discussed the benefits of MD and the scientific evidence behind this phenomenal diet, it is time to ask the more practical question: “How do I go Mediterranean?”.
If you’re someone who has diabetes, who is at a high risk for the onset of diabetes, or who is unhealthy/overweight, then you need to keep reading. I will be providing you with some essential tips on how to transition from your current diet to the MD. I will also be delving deeper into the exact amounts of food to consume to reap the benefits of this diet.
As was described before, the MD is a great diet that has several health benefits for the heart and other related diseases such as diabetes, strokes, and obesity. Several scientific studies have evaluated the benefits of MD and encourage diabetic patients to consume this diet. First and foremost, it is essential for us to understand what the diet consists of and what a daily meal looks like.
Instead of refined and simple carbohydrates, the MD contains complex and whole grain carbohydrates. Thus, the first strategy would be “Carb Counting”. Counting the amount of carbohydrates one consumes is essential to keep the blood sugar levels in the blood under maintenance. Here is an example of some of the carbohydrates in MD:
- Whole grain bread
However, you may be wondering, how much should I consume in a meal if I want to follow the MD? Well, according to the University of Winsconsin Department of Health, 4 to 6 servings of whole grains are required per day in MD (UW Health, 2019). Some examples of what 1 serving looks like would be:
- 1 slice of whole wheat bread
- ½ cup of potatoes
- 6 whole grain crackers
- ½ cup of brown rice/pasta
- ½ cup of oatmeal
Time for a fun fact! Complex carbohydrates keep you full longer, are high in fiber, and don’t raise your blood sugar level drastically (Kielhorn et al., 2018).
Healthy Fats and Protein
The MD is heavy on the healthy fats and protein, luckily foods with these fats are quite delicious. Fatty foods consist of:
- Salmon fish
- Olive oil
A very important idea to note is that seafood with healthy fats also contain a very high amount of protein. Salmon, tuna, and nuts/seed are great sources of protein. Protein is essential for health and body because it replenishes our muscles, it is used to produce enzymes, and maintain our organs and general physiology. Low protein will lead to weakness, thus consuming high amounts in the MD is very beneficial because along with seafood, it contains meat as well.
But what exactly are healthy fats? These fats are the ones that help our body, brain, and muscles function properly. These fats are unsaturated, meaning that they are liquid at room temperature. These fats are also not trans fats, which means that the carbon bond between the carbon atoms are on opposite sides. Unsaturated are better than saturated fats because the latter fats lead to cardiovascular diseases, increased and clogged arteries, high LDL cholesterol, which is the bad cholesterol, and inflammation and oxidation in the body, which is detrimental to our bodies. Along with these complications, unhealthy fats can lead to increased risk of diabetes, insulin resistance, and weight gain (Liu et al., 2017). Therefore, healthy fats are better for our hearts, weight, diabetes risk, and cholesterol levels.
How much should you consume? Well according to the University of Winsconsin, poultry is not very common in the MD but one serving should be consumed 1 to 3 times per week; one serving is
- 3 ounces of red or white meat.
With regards to healthy fats and protein, I will divide the amounts into seafood, oils, and legumes (nuts). Seafood: 2 to 3 times per week
- 3 ounces of salmon, herring, sardines, mackerel
The high amounts of omega 3 fatty acids have beneficial effects on triglyceride levels and blood cells (UW Health, 2019).
Oils: 4 to 6 servings per day
- 1 tsp olive oil
- 1 tsp mayonnaise
- 1/8 of an avocado
- 2 tsp light margarine
These unsaturated fats can reduce LDL, and are high in calories so keep intake limited (UW Health, 2019).
Legumes (nuts): 2 to 4 servings per day
- 1 tbsp peanut butter
- 7-8 walnuts
- 12-15 almonds
- 20 peanuts
Legumes and nuts are high in fiber, protein, healthy fats, and minerals.
Fun fact: Healthy fats can improve your heart’s health and make you lose weight through a process of beta-oxidation (Liu et al., 2017).
Dairy, Veggies, and Alcohol
The MD also consists of dairy products. These products are healthy because they are a great source of calcium, vitamin D and even folate (B vitamins). Dairy products such as yogurt also contain high levels of protein and healthy fats, which are heathy as aforementioned.
The serving size is 1 t 3 times per day and examples of a serving are:
- 1 cup of skim milk (fortified with calcium)
- 1 cup of soy yogurt
- 1 ounce of cheese (specifically soy cheese)
Non-starchy vegetables are a staple in the MD, as should be in any regular diet. Vegetables are obviously extremely nutritious; they provide excellent vitamins, minerals and benefits for our bodies. These compounds have essential roles to help maintain our health. For instance, vitamin C is necessary for the adequate functioning of our immune system (UW Health, 2019). In the MD, one should consume 4 to 8 servings of vegetables in a day, which is:
- ½ cup cooked broccoli
- ½ cup cooked Brussel sprouts
- 1 cup of raw broccoli
- 1 cup of raw cabbage/carrots
- 1 cup of green vegetables: spinach, celery, green salads, tomatoes
Finally, a very interesting part of the MD is alcohol consumption, specifically in wine form. The MD requires its followers to drink up to 12 ounces of beer, 4 ounces of wine, and 1.5 ounces of hard liquor. “WHY?”, you may ask, well, alcohol may be very beneficial. It has been shown to lower the risk of heart disease, and prevent against dementia (Bachai, 2013).
Along with the food, it is important to maintain an active and healthy lifestyle, as a lot of people in the Mediterranean lead physically active lifestyles to maintain their health. So before turning on the television after work, put on your running shoes and go for a jog! Your body will thank you afterwards.
Misterpete4u. (2016, October 27). Simple Carbohydrates vs. Complex Carbohydrates. Retrieved April 29, 2019, from https://ourbetterhealth.org/2016/05/28/simple-carbohydrates-vs-complex-carbohydrates/
Discussion of: The benefits of a low-dose complex carbohydrate/citrulline electrolyte solution for preoperative carbohydrate loading: Focus on glycemic variability. (2018). The American Journal of Surgery,215(3), 377-378. doi:10.1016/j.amjsurg.2018.01.044
Liu, A. G., Ford, N. A., Hu, F. B., Zelman, K. M., Mozaffarian, D., & Kris-Etherton, P. M. (2017). A healthy approach to dietary fats: Understanding the science and taking action to reduce consumer confusion. Nutrition Journal,16(1). doi:10.1186/s12937-017-0271-4
Biswas, C., Biswas, C., Biswas, C., & Biswas, C. (n.d.). Healthy Fats – What Are They, Foods To Eat And Avoid, And Benefits. Retrieved from https://www.stylecraze.com/articles/healthy-fats/#gref
Dairy Products Control Bureau. (n.d.). Retrieved April 28, 2019, from https://iowaagriculture.gov/dairy-products-control-bureau
Bachai, S. (2013, July 10). 7 Health Benefits Of Drinking Alcohol. Retrieved April 28, 2019, from https://www.medicaldaily.com/7-health-benefits-drinking-alcohol-247552
Vegetables A-Z. (n.d.). Retrieved April 28, 2019, from https://www.vegetables.co.nz/vegetables-a-z/
Cohut, M. (2018, February 25). Skip the guilt: Red wine could protect your oral health. Retrieved April 28, 2019, from https://www.medicalnewstoday.com/articles/321028.php


The Healthy Immune System is a critical mechanism meant to protect the body against disease-causing organisms like bacteria and viruses. Like any machine, the body needs proper maintenance for optimal functioning and warding off diseases. As such, there are some simple things that can strengthen your immune system, with food topping the list.
However, you need to be cautious about your food quality, as some will weaken your immune system, especially for the elderly, who must receive very particular nutrients.
Below is an in-depth look at some of the most popular immune-boosting foods.
Spinach has a range of health benefits for your body. For instance, they are good sources of vitamin C which is crucial in tissue repair. Additionally, they also contain antioxidants which are crucial in enhancing the immune system’s disease prevention capacity.
Ensure you do not overcook the spinach so you can preserve the most nutrients.
Ginger is an antioxidant that helps to reduce inflammation and maintain your immune system in a good working state. It also helps improve immunological response as it has potent antiviral and antibacterial properties, making it a beneficial component of your meal.
Oily fish are good sources of omega 3 fatty acids, which lower the chance of developing rheumatoid arthritis (RA). This chronic inflammatory illness develops when the immune system erroneously targets healthy body parts.
Some of the most popular fish types rich in these fatty acids include pilchards, tuna, and salmon.
Kefir is a drink available in most supermarkets and large shops. It is a fermented drink that introduces good bacteria into the body. It strengthens the immune system by assisting with the following:
- The introduced bacteria prompt the body to produce antibodies that help fight other bacterial infections.
- It acts as an antioxidant.
- It reduces inflammation.
Turmeric consists of curcumin, an antioxidant and anti-inflammatory substance that is crucial in the body’s disease prevention process. Turmeric has broad uses, including as a spice, but most North Americans use it for medicinal purposes.
Shellfish contain zinc, an essential mineral in immune cells production. Furthermore, zinc has anti-inflammatory properties and reduces the risk and severity of most illnesses due to its antioxidant nature.
However, ensure the zinc intake is in moderation for your safety and well-being. This is because an excess of it impairs the immune system’s functioning.
Sunflower seeds are antioxidants containing vitamin E, a crucial component in disease prevention. The vitamin helps the body by fighting off free radicals, which have become common in the modern world due to industrial development. Exposure to these radicals puts an individual at risk of contracting chronic illnesses like cancer.
Chicken meat is an excellent source of vitamin B-6, which is involved in various chemical processes that take place in the body. In addition, stock or broth from boiling chicken bones has some beneficial nutrients. For instance, gelatin and chondroitin help repair the gut and strengthen the immune system.
Chicken meat also ensures that the body produces new and healthy red blood cells at a normal rate.
Broccoli has vitamin C and a powerful antioxidant known as sulforaphane. This makes it an excellent alternative for boosting the immune system.
Sweet potatoes get their color from beta carotene, a type of antioxidant which is also rich in vitamin A. It improves the skin’s health and protects it from the impacts of UV radiation.


In Chinese and culturally influenced languages, black tea is known as red tea (紅茶), perhaps a more accurate description of the color of the liquid. However, in the western world, "red tea" more commonly refers to South African rooibos tisane.
The expression black tea is also used to describe a cup of tea without milk (served black), similar to coffee similarly served without milk or cream. In the United Kingdom, black tea is not commonly consumed black, as adding milk is the common practice.
---from "The Free Encyclopedia"


Organic Farming in the U.S. Is Now Bigger Than Ever
The number of certified organic acres in the country rose by more than 10 percent over the past two years.
Nov 10, 2016· 2 MIN READ and last updated January 28, 2020
Jason Best is a regular contributor to TakePart who has worked for Gourmet and the Natural Resources Defense Council.
More than 4 million acres of U.S. farmland now are devoted to organic agriculture, according to a new report from the market research firm Mercaris, a record that marks an 11 percent increase over two years ago. The number of certified organic farms is close to 15,000, rising just over 6 percent since 2014.
While it may not be shocking that hotbeds of consumer demand for organic food such as California and New York are among the leading states in the total acreage of organic farmland—with 688,000 acres, California is No. 1—Montana, Wisconsin, and North Dakota rounding out the top five is something of a surprise. Montana’s 30 percent increase of 100,000 acres of organic acreage since 2014 bumps it into the No. 2 spot, while North Dakota’s increase of more than 40,000 acres pushes it past Oregon, which now ranks sixth. Colorado and Texas round out the top eight.
Consider growing organic on a St David Springs Lifestyle Block. The soil is fertile, the climate is productive, and the water is artesian.
To be sure, the amount of organic cropland in the U.S. remains but a sliver of the total overall. Organic corn, wheat, and soybeans each account for less than 1 percent of the total number of acres planted with each crop. The largest organic crop, oats, accounts for 3.6 percent of all the oats grown in the U.S.
But double-digit growth in organic farmland is nothing to sniff at, and as you might expect, it’s a trend fueled by a consumer demand for organic products that continues to boom. According to the Organic Trade Association, sales of organic products grew almost 11 percent last year, the fourth straight year of double-digit growth. Compare that with the relatively meager growth rate of the market for food products overall (3.3 percent in 2015), and you can see why big food companies such as General Mills are committing themselves to expanding their organic offerings—which in turn is driving them to launch programs aimed at increasing the amount of organic farmland in the U.S.
“I think we will see more of an impact of those programs in the next few years as more farmers start the transition process [to organic],” Alex Heilman, sales associate at Mercaris, told Civil Eats.
As more Americans make the switch to buying everything from organic eggs to organic cereal, it has created something of a paradox: The U.S. exports more grain for animal feed than any other country in the world, but because so many of our crops are conventionally grown—i.e., genetically modified and sprayed with pesticides—those same crops can’t be used in the production of organic food at home. Thus, the U.S. has been forced to import an increasing amount of organic feed from other countries. Imports of organic corn, for example, tripled over the last year, according to Bloomberg News, and it is primarily used as feed for dairy cows to help meet Americans’ demand for organic milk, which has tripled since 2007.
In a week that has been consumed by election news and in a country trying to come to grips with Donald Trump’s upset win over Hillary Clinton, it can seem like small potatoes to go all rah-rah over a report that organic acreage has hit a record high in the U.S. While there’s ample reason for progressive-minded folks who have been advocating for a more sustainable food supply to despair over the sort of setbacks a Trump administration might pose—for example, cutting funding to the federal programs designed to help farmers make the transition to organic—it’s also worth remembering that we don’t just vote our conscience every two or four years at the polls; in our market-based economy, we vote every day with our wallets.
Organics have long benefited from a kind of halo of healthy goodness. But when it comes to promoting sustainable agriculture and its related environmental benefits, committing to buying organic when you can is one of the best things you can do—whether we’re talking about avoiding GMOs or reining in the amount of toxic agrochemicals polluting our land and water. After all, a company like General Mills isn’t getting ready to launch a program devoted to increasing the amount of organic farmland out of the goodness of its heart; it’s doing it because consumers are essentially calling for it every time they choose organic oatmeal over conventional. Small choices really can add up to big differences.


Protein 50%, Fat 30%, Carbs 20%
1200-1500 Kcals a day
The Burn Plan is designed for people who have body composition targets or want to drop body fat. It’s ideal for managing weight/lean muscle mass and reducing body fat. This is because the meals are all high in protein and nutrients, as well as being low in fat, carbohydrates and calories. The high micronutrient content will ensure that vitamin and mineral intake is maintained, as well as increasing healthy fats.


- Reading Examples Of Producers: What Are Examples Of Producers? Examples of Producers and Consumers in a Food Chain – updating 2022
- What are examples of producers?
- What Is a Producer?
- What Does a Producer Do?
- How to Become a Producer?
- 10 examples of producers
- What Is a Food Chain?
- Food chain examples:
- Producers Consumers and Decomposers
- What Are Producers in a Food Web?
- Producers and Consumers in Science
- What are 3 examples of a producer?
- What are five producers?
- What is a producer in science examples?
- Why plants are called producer?
- What is producer goods with examples?
- Which is a producer?
- What is Consumer producer?
- Is a flower a producer?
- Is a carrot a producer?
- Is grass a producer?
- Which is another name for a producer?
- What animals are producer?
- What organism is a producer?
- What is producer in food web?
- Do primary consumers eat producers?
- What is the difference between a producer and a consumer?
- What are animals that eat producers called?
- What is producer in business?
- What is a producer of goods?
- What is producer and manufacturer?
- What are examples of producers in the food chain?
- Is the sun a producer?
- Who are producers for kids?
- Is a cow a producer?
- Is a Butterfly a producer?
- Are Bears consumers or producers?
- Is Daffodil a producer?
- Is bamboo a producer?
- Is a tomato a producer or consumer?
- Is lettuce a producer?
- Is a frog a producer?
- Is a bird a consumer?
- What does it mean to be a producer of a movie?
- What is consumer, Producer and Decomposer by Smart Study Club
- Producers, Consumers, and Decomposers | Ecosystems
- Producers and Consumers | Social Studies for Kids | Kids Academy
- Producers Consumers Decomposers – Science Game – Sheppard Software
- FAQs about what are examples of producers
Reading Examples Of Producers: What Are Examples Of Producers? Examples of Producers and Consumers in a Food Chain – updating 2022
A producer is someone or something that produces something. In the context of business, a producer is someone who creates a product or service.
What are examples of producers?
Producers are any kind of green plant. Green plants make their food by taking sunlight and using the energy to make sugar. The plant uses this sugar, also called glucose to make many things, such as wood, leaves, roots, and bark. Trees, such as they mighty Oak, and the grand American Beech, are examples of producers.
What Is a Producer?
A producer is someone or something that creates a product or service. In the context of business, a producer is someone who creates a product or service.
What Does a Producer Do?
Producers are responsible for the growth, production, and distribution of a food product. They work in the agricultural, food processing, or retail industries. Producers may also be involved in research and development, marketing, or distribution.
How to Become a Producer?
Producers are people who produce goods and services. There are many ways to become a producer, but the most common way is to start a business. To become a producer, you will need to have a business idea, access to capital, and knowledge about production. You will also need to be able to work hard and be able to handle stress.
10 examples of producers
- A farmer who grows crops to produce food
- A fisherman who catches fish to produce food
- A baker who makes bread to produce food
- A restaurant owner who cooks and serves food
- A grocery store owner who stocks food
- A farmer who raises livestock to produce milk, meat, and eggs
- A beekeeper who raises bees to produce honey
- A carpenter who builds houses to produce housing
- A computer programmer who creates software to produce results
- Any person or organization that creates something new or different.
What Is a Food Chain?
A food chain is a series of interconnected organisms and their physical environment that interact to create and distribute food. The food chain begins with primary producers, such as plants, which use sunlight and carbon dioxide to make organic molecules from inorganic elements. These organic molecules are then used by secondary producers to create biomass. The biomass is then eaten by tertiary producers, which are animals that consume other animals. The animals that consume the tertiary producers produce excrement, which is used by the primary producers as fertilizer. The cycle continues until the food is consumed by humans.
Food chain examples:
- Primary producers: plants
- Secondary producers: insects, spiders, worms
- Tertiary producers: small mammals, large mammals, birds
- Quaternary producers: carrion birds, amphibians, reptiles
- Quintenary producers: large birds of prey
Producers Consumers and Decomposers
In a food chain, producers are the ones who grow or raise the food. Consumers are the ones who eat the food. Decomposers are the ones who break down the food into its component parts.
What Are Producers in a Food Web?
Producers are the people or organizations that produce the food in a food web. They are responsible for growing the crops, raising the livestock, and processing the food into products that consumers can purchase. Producers can be farmers, ranchers, processors, or food manufacturers.
Producers and Consumers in Science
In science, producers and consumers are two important groups. Producers are the people who create something new, while consumers are the people who use what has been created. For example, a producer of a new drug might be responsible for its creation, while a consumer might take the drug to treat a medical condition.
What are 3 examples of a producer?
Some examples of producers in the food chain include green plants, small shrubs, fruit, phytoplankton, and algae.
What are five producers?
The primary producers include plants, lichens, moss, bacteria and algae.
What is a producer in science examples?
Examples of producers are plants, particularly in terrestrial ecosystems, and algae in aquatic ecosystems. Plants are referred to as producers because they are capable of producing their own food. Those that are capable of manufacturing their own food through photosynthesis are referred to as primary producers.
Why plants are called producer?
Plants are producers. They make their own food, which creates energy for them to grow, reproduce and survive. Being able to make their own food makes them unique; they are the only living things on Earth that can make their own source of food energy. … All plants are producers!
What is producer goods with examples?
For example bread, fruits, milk, clothes etc. Producer goods are those goods, which satisfy the want of consumers indirectly. As they help in producing other goods, they are known as producer goods. For example machinery, tools, raw materials, seeds, manure and tractor etc are all example of producer goods.
Which is a producer?
Producers are organisms that make their own food; they are also known as autotrophs. They get energy from chemicals or the sun, and with the help of water, convert that energy into useable energy in the form of sugar, or food. The most common example of a producer are plants.
What is Consumer producer?
When people make goods and services, goods and services, goods and services—when people make goods and services, they are producers. When they use the things produced, the things produced, the things produced—when they use the things produced, they are consumers.
Is a flower a producer?
Green plants are producers. They are the only living things that can make their own food. They use the sun’s energy to produce food energy, which they store in their cells (photosynthesis). Some producers include trees and bushes (leaves, fruits, berries, flowers), grasses, ferns, and vegetables.
Is a carrot a producer?
A carrot is the root of a carrot plant. … Scientists use the name matter for the stuff that plants combine to make food. We say that producers take matter from the air, water, and soil to make their own food. Producers use energy from the sun to make food from matter.
Is grass a producer?
Like all plants, grasses are producers. Remember that a producer is a living thing that makes its own food.
Which is another name for a producer?
In this page you can discover 22 synonyms, antonyms, idiomatic expressions, and related words for producer, like: yielder, manufacturer, farmer, assembler, constructor, , builder, maker, make, consumer and raiser.
What animals are producer?
Plants and algae (plant-like organisms that live in water) are able to make their own food using energy from the sun. These organisms are called producers because they produce their own food. Some animals eat these producers. These animals are called consumers because they consume something else to get their food.
What organism is a producer?
As you probably know, the organisms at the base of the food chain are photosynthetic; plants on land and phytoplankton (algae) in the oceans. These organisms are called the producers, and they get their energy directly from sunlight and inorganic nutrients.
What is producer in food web?
A producer is an organism which produces its own food through photosynthesis. 3. A consumer is an organism which does not make its own food but must get its energy from eating a plant or animal. 4. A decomposer is an organism which digests or breaks down dead plants and animals.
Do primary consumers eat producers?
Primary consumers make up the second trophic level. They are also called herbivores. They eat primary producers—plants or algae—and nothing else.
What is the difference between a producer and a consumer?
– Producers are organisms that make their own food. – They are autotrophs. – They can convert inorganic substances into organic substances. … – Consumers are organisms that need to eat other organisms to obtain energy.
What are animals that eat producers called?
The second trophic level consists of organisms that eat the producers. These are called primary consumers, or herbivores. Deer, turtles, and many types of birds are herbivores. Secondary consumers eat the herbivores.
What is producer in business?
producer goods, also called intermediate goods, in economics, goods manufactured and used in further manufacturing, processing, or resale. Producer goods either become part of the final product or lose their distinct identity in the manufacturing stream. … Only the price of final consumer goods is included in the GNP.
What is a producer of goods?
Definition: A producer is someone who creates and supplies goods or services. Producers combine labor and capital—called factor inputs—to create—that is, to output—something else. Business firms are the main examples of producers and are usually what economists have in mind when talking about producers.
What is producer and manufacturer?
A manufacturer is someone who makes products in a factory like cars, boats, bikes, computers etc. A producer is someone who makes products NOT in a factory like food. Producers also make TV shows, movies, radio shows, media.
What are examples of producers in the food chain?
Plants. One example of producers found in food chains include plants. They use photosynthesis to make their own food. Examples of plants include trees, grass, moss, flowers, and weeds, to name a few.
Is the sun a producer?
The sun is not a producer, but is directly used by producers. The sun is the source of energy that all living things need to survive.
Who are producers for kids?
Producers create, or produce, goods and provide services, and consumers buy those goods and services with money. Most people are both producers and consumers. Producers create or provide a certain good (product) or service. Producers can be individuals or companies.
Is a cow a producer?
A cow is a consumer because it is unable to produce its own food. Cows must consume plants (which are producers) in order to survive.
Is a Butterfly a producer?
Primary Consumer. Yes! Primary consumers eat producers. As an adult, this butterfly drinks nectar from plants, which are producers.
Are Bears consumers or producers?
Consumers have to feed on producers or other consumers to survive. Deer are herbivores, which means that they only eat plants (producers). Bears are another example of consumers. Black bears are omnivores and scavengers, like skunks and raccoons, which means that they will eat just about anything.
Is Daffodil a producer?
In a food web, the wild daffodil would be classified as a primary producer, providing nutrition for insects and not much else.
Is bamboo a producer?
All plants are producers in their ecosystems. Bamboo, a member of the flowering plant group that is closely related to grass, is an example of a…
Is a tomato a producer or consumer?
Energy stored in the plant moves into the herbivore when it eats the plant. This energy is then used by that herbivore. Think about you eating a fresh tomato out of your family’s garden. In that case, you are the primary consumer of the tomato.
Is lettuce a producer?
Lettuce is the only member of the genus Lactuca to be grown commercially. Although China is the top world producer of lettuce, the majority of the crop is consumed domestically.
|Country||Millions of tonnes|
|Source: UN Food and Agriculture Organization|
Is a frog a producer?
A producer is an organism that produces its own food e.g autotrophs like plants and algae. … Frog does not prepare its food by itself and depends on other organisms for food ,so it is a consumer.
Is a bird a consumer?
Most birds are primary consumers since they eat grains, seeds, and fruit. However, some birds eat flesh as their main diet, making them tertiary consumers.
What does it mean to be a producer of a movie?
What Is a Producer? A producer is the person responsible for finding and launching a project; arranging financing financing; hiring writers, a director, and key members of the creative team; and overseeing all elements of pre-production, production and post-production, right up to release.
What is consumer, Producer and Decomposer by Smart Study Club
Producers, Consumers, and Decomposers | Ecosystems
Producers and Consumers | Social Studies for Kids | Kids Academy
Producers Consumers Decomposers – Science Game – Sheppard Software
FAQs about what are examples of producers
1. What are 5 examples of producers?
There are five examples of producers in a food chain: farmers, ranchers, fishers, processors, and retailers. Farmers produce crops, ranchers raise livestock, fishers catch fish, processors transform raw materials into products, and retailers sell products to consumers.
2. What are 3 producers?
Producers are people who produce goods or services. There are three main types of producers: farmers, manufacturers, and service providers. Farmers produce crops or livestock, manufacturers produce goods such as cars, and service providers provide services such as cleaning or cooking.
3. What are 4 types of producers?
There are four main types of producers in a food chain: farmers, fishers, hunters, and gatherers. Farmers produce crops, livestock, and other agricultural products. Fishers catch fish and other aquatic creatures, and hunters kill animals for their meat or fur. Gatherers gather plants or animals for food or other materials.
4. What are the 3 examples given for producers?
The three examples given for producers are farmers, fishermen, and food processors.
Conclusion: A producer is someone who creates a product or service. Producers are essential to the economy and to businesses. There are many different types of producers. Anyone can become a producer if they have the desire and the skills.
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So the article “Examples Of Producers: What Are Examples Of Producers? Examples of Producers and Consumers in a Food Chain” has end. Thanks you and best regard !!!


A new restaurant that has recently opened up in Blue Ridge, Ga has several of my landscapes on display. You will be able to view beautiful sites like Blue Ridge lake, Vogel State Park waterfall, Toccoa river and many others. The restaurant is located at 39 Lance St. Call Shelly Lance at 706-946-6015 for details. They have some great food and a hot bar as well!
Find them on Facbook! https://www.facebook.com/pages/J-Floyds-Steak-and-Seafood/202169273278558


Eating Local Food
Eating locally refers to the consumption of food produced regionally and distributed within the geographical location. Such food is interrelated with sustainable agriculture, whereas global industrial products rely on industrial agriculture. Local eating means access to food, which is near the consumer, and the ability to consume meals locally depends on the capacity of production. For instance, it becomes reliable when the region is productive in relation to the agricultural sector. However, the situation differs in cold and arid areas within a locality.
The benefits of eating locally grown foods include sustaining individual’s health and conserving the environment. Such products taste better and are fresher in contrast to the ones transported or imported miles away from home. A good example concerns lettuce harvested yesterday or the one picked the previous week and sealed in plastic bags after factory wash. The best alternative is to go for fresh food, because it will still have nutrients and will not be spoiled longer in contrast to the one that is not local.
Another beneficial factor is that local food is seasonal, which results into appreciation after deprivation. For instance, eating fresh corn during its season leads to a great appetite after having longed for it for some time. Local foods have less impact on the environment in comparison to products shipped from thousand miles. The latter leave carbon footprints on the environment, causing global warming. Farmers who produce local foods follow proper guidelines and growing practices to minimize environmental destruction (Francis, 2010).
In addition, the benefit of local food is evident through enhancing the green natural environment, where individuals consume food grown in their localities. It endorses food safety in the region and avoids cases of consuming contaminated products due to short distances and the knowledge about the producer. Eating local food instills safety in people, especially in cases, where there is an outbreak of diseases connected with the consumption of certain products. Avoid consuming food from contaminated areas is possible through taking precautionary measures.
Another benefits of local food are that it supports the economy by issuing money to purchase local products from farmers. It implies that money, which the latter or local restaurants receive, circulate within the locality promoting the economy. Local product consumption leads to the necessity of promoting food variety. The benefit also results into community awareness creation by knowing where people get food from, which in turn connects people, who produce products. Instead of building relationships with a single supermarket, it enables persons to make connections with a lot of venders and farmers being their food sources.
Based on personal observations, local food is good for intake, because it adds individuals more years in life. Joining the movement of eating locally contributes to keeping the environment green, which makes consumption rise to prominence, and develops sustainable agriculture by integrating production, distribution, processing, and small-scale consumption. It creates a strong connection between the producer and the buyer leading to a stable economy.
In addition, eating local foods protects individuals from severe climate changes that occur due to global warming. Judging from personal experience, local products assist the body to fight diseases that arise due to adverse weather conditions. For instance, I survived several disease outbreaks caused by contaminated foods from outside our locality by strictly eating local products, the origin of which is known. In addition, local food makes the body strong, and the availability of nutrients and its freshness further promotes growth, especially in kids. On the other hand, adults benefit a lot, because they do not often get sick and live longer.
Based on the You Tube video (MrScruffyPro, 2008), Bill McKibben reveals that aside from local food tasting good and improving human health, eating locally also assists to cope with climate changes. He is right because consuming food outside the region tends to affect the environment by subjecting it to global warming. To avoid such crisis, individuals should stick to local products or join the local food movement to avoid factors that lead to climate changes and stay safe. Avoiding local consumption leads to global warming, affecting people in the locality. For instance, it leads to social and ecological changes due to an increase in global temperatures.
Climate change relates to human activities in the same way as an increase in gas concentration in greenhouses. Caused by global warming, its effect is evident in frequency, precipitation type, and intensity. It implies that due to the crisis, it will affect the society by making regions that are dry experience worse conditions. On the other hand, it will also have an impact on wet regions by making them wetter (Barham, 2011). However, this situation does not apply to all localities, and the present conditions in regions determine the rate, at which global warming will affect the society.
Analyzing this situation, it is vital for individuals to stick to local foods, because it keeps the environment safe and protects people from the fears caused by weather changes. It further implies that the global warming crisis will not affect individuals, who consume local food, because they will be in a safe environment.


Dinner Workshop "Decreasing environmental footprint of agriculture without decreasing yield"
The challenge for Europe and globally in terms of safeguarding substantial increase in food demand, while decreasing environmental footprint of agriculture is very complex. Faced with rising world food demand and increased risks to food production from climate change and greater market volatility, it is more important than ever for the EU to maintain agricultural activity and competitiveness without undermining the integrity of environmental systems. This dinner workshop will present examples of how plant science and breeding can help society to cope with this challenge. Perspectives and actions will be discussed with representatives of the European Parliament, the European Commission, Member States, and Plant ETP stakeholder experts.


Gas and bloating is very common. It typically results from two sources, swallowed air and the breakdown of foods by bacteria in the digestive system. Gas and bloating may also be symptoms of certain gastrointestinal (GI) conditions.
Air swallowing causes stomach gas. You naturally swallow some air when you eat and drink. However, smoking, chewing gum, wearing loose dentures, and eating or drinking too quickly may cause you to swallow too much air. Most of the extra air leaves the stomach when you burp or belch. A small portion of the extra air travels through the digestive system and is released as gas.
Gas and bloating may result if your body does not digest and absorb certain food components in your small intestine. Some people lack or have a shortage of enzymes that are necessary to digest carbohydrates. Carbohydrates include sugar, starch, and fiber found in many foods. The undigested carbohydrates travel to the large intestine where they are broken down by harmless bacteria. This process can result in gas and bloating.
The carbohydrates that produce gas and bloating in one person may not cause symptoms in another person. Sugars with the greatest potential to cause gas include raffinose, lactose, fructose, and sorbitol. Some foods contain more than one of these types of sugars. Beans contain a large amount of raffinose. Other foods with raffinose include cabbage, brussel sprouts, broccoli, other vegetables, and whole grains. Lactose is contained in milk and milk products, such as ice cream and cheese. It is also a component of processed foods including cereal and salad dressings. Tree fruits, berries, honey, onions, some vegetables, and wheat contain fructose. Fructose is used as a sweetener in soda pop and fruit drinks. Sorbitol is found in tree fruits. It is used as a sweetener in diet foods and sugar-free candies.
Some starchy foods produce gas when they are broken down in the stomach. Such foods include potatoes, corn, noodles, and wheat products. Additionally, foods containing soluble fiber do not break down until they reach the large intestine. Soluble fiber is found in oat bran, beans, peas, and most fruits.
Eating high-fat food products can cause bloating and discomfort, with lesser amounts of gas. Fatty foods can slow or delay stomach emptying. This can lead to the accumulation of gas, upper abdominal pressure, nausea or vomiting.
Chronic belching can be a symptom of certain medical conditions. Some upper GI disorders can cause an overproduction of stomach gas, which results in belching and burping. Peptic ulcer disease, gastroesophageal reflux disease (GERD), hiatal hernia, and gastroparesis (slow stomach emptying) are some upper GI disorders that can cause belching.
Gas and bloating can be the symptom of certain lower GI disorders. Some lower GI disorders can cause inflammation or increased sensitivity in the colon, making gas especially uncomfortable. Irritable bowel syndrome (IBS), Inflammatory Bowel Disease, colon cancer, chronic constipation, and celiac sprue are some lower GI conditions that can result in gas and bloating.


Twigg’s is a great place for a meal with your family, or a drink with your friends. The menu offers a great selection of sandwiches, burgers, salads, and entrees. The appetizers are amazing with portion sizes that eat like a meal. They offer a great drink menu, with Caesars that will satisfy any craving. They have great weekly specials even though the regular prices are fair, especially considering the amount of food you get. The staff is attentive and pleasant to deal with. Although it is a smaller restaurant it is definitely worth a visit!


Alton Brown is the man. He is, in his heart of hearts, as frugal as they come. On his show Good Eats, he always railed against unitaskers– items which have only one purpose, and aren’t useful for anything else. One such contraption is the food dehydrator, and Alton knows it. There’s a classic episode of Good Eats where he builds a box fan food dehydrator and shows that dehydrated food need not come from a bag or an expensive appliance.
I’ve always wanted to try the box fan dehydrator, so today I went out and grabbed what I needed at the cheapest prices I could find. One of the items recommended on Good Eats was a dehydrator liner, but I found that the plastic canvas carried at craft stores works just as well. These are the heavy plastic screens used by children for their first needlepoint projects, so check the needlework aisle.
After executing on Alton’s design, I came up with a pretty cool planning tool for those of you looking to do a lot of dehydrating, but we’ll get to that later.
|Bungee Cords||Home Depot||$3.48|
|3 Cotton HVAC Filters||Home Depot||$11.91|
|6 Plastic Canvas (.69 Each)||Michael's||$4.14|
My research on Amazon suggests that if you had to purchase all of these items, you would spend about as much as the least expensive dehydrator on the site, though the reviews for that mention something about melting trays, which sounds problematic. Many people already have access to a box fan and bungee cords, so it’s possible you can spend around $15 to have a working food dehydrator. Plus, even if you do buy all these items, at least you’re left with a box fan and some bungee cords, so at least we’re not buying unitaskers.
I’m experimenting with not eating meat at the moment, so I’m making dried fruit. Here are the steps I went through to make dehydrated banana and strawberry.
First, I bought some bananas and strawberries (duh). This cost me 29 cents per banana (I bought five) and $2.99 for a pound of strawberries. I wasn’t able to get all the strawberries on the plastic canvas, but I got all but a couple strawberries on one set of mats.
This is a pretty simple process:
- Lay the box fan flat, suspended between two chairs so that there is ample room for airflow, aiming the direction air will flow upwards.
- Lay one of the HVAC filters on top of the box fan.
- Slice the fruit or meat into thin slices or strips. If you are drying fruit, you may want to briefly toss the fruit in a bath of water and lemon juice. The citric acid will help keep it from browning.
- Once the fruit or meat is ready, lay it on one of the plastic canvas pieces. Place the canvas pieces on the filter.
- Lay another plastic canvas on top, creating a sandwich of the item you are dehydrating.
- Place another filter on top of each sandwiched layer of food. Some trial and error with the direction of airflow suggests that the arrows on your filter should point towards the fan (the side with the metal and cardboard backing should be on the bottom). The total number of filters shouldn’t exceed 3-4, depending on how strong your fan is.
- Use a couple of bungee cords to secure the filters to the fan. Don’t make it so tight that the filters get squished.
- Turn the fan on to a setting strong enough to blow air consistently through all the layers, but not so strong that it crushes the filters or causes them to buckle.
- Run the fan in the driest environment you’ve got. Depending on the water content in your food, it may be 12(fruit)-48(meat) hours before it is adequately dehydrated. You can start checking after 12 hours for fruit and 24 hours for meat, and each 12 hours thereafter.
Almost exactly 24 hours later, I am munching on a beautiful batch of dried strawberries and bananas. The fruit have no added sugar or preservatives (aside from a tiny bit of lemon juice, of course) and the entire process was almost completely hands-off except for the slicing.
I learned a few things along the way, such as:
- Be patient and don’t try to peek in the first 24 hours. You’ll only tear the fruit apart.
- Once they’re dry enough, even wet fruit will separate by themselves from the plastic canvas.
- It’s better to over-dehydrate than the under-dehydrate.
This was a really fun project, but was it frugal?
According to an informal survey of Amazon, 1 pound of dehydrated banana costs about $7-10, and five pounds costs about $20. So, we’re looking at about $4-10 per pound. Dehydrating four bananas included the cost of the bananas (4 x .29 = $1.16) and the cost of the power (.02 per hour according to my calculations, so about 96 cents on the outside). A banana is 74% water, and we want to remove 75% of the water when dehydrating something. That means one pound of peeled bananas should produce .445 pounds of dehydrated banana. Four peeled medium bananas is about a pound, so we’re looking at about 8 bananas x .29 unit cost + .96 electricity cost, or $3.28 per dehydrated pound for banana. You could bring down the cost by dehydrating more at a time, and by getting a better-than average price on bananas.
Let’s have a little more fun and create a pounds-raw-to-pounds-dehydrated conversion table. In the following table, we calculate the dehydration multiplier by taking:
(100 – % water)/100 + (% Water / 100 * .25)
The dehydration multiplier multiplied by the weight in raw materials gives us the dehydrated weight. Bananas have a dehydration multiplier of .445, so if you dehydrate 10 pounds of raw bananas, you get 4.45 pounds out.
|Food||% Water||Dehydration Multiplier||lbs Raw for 1 lb Dehydrated|
|Food||% Water||Dehydration Multiplier||lbs Raw for 1 lb Dehydrated|
|White meat chicken||69||0.4825||2.07|
|Dark meat chicken||66||0.505||1.98|
|Beef, eye of round||73||0.4525||2.21|
|Beef, whole brisket||71||0.4675||2.14|
When it comes to fruit, the answer is probably “it depends on the fruit.” If you crave a high-multiplier, low-cost fruit like bananas, probably. For low-multiplier, high-cost fruit like strawberries, this probably won’t ever make economic sense.
I am fairly certain that it is a huge savings when making your own jerky, though. A few ounces of jerky can cost as much as $5-6 dollars, so buying meat on special and dehydrating it at home should result in big time cost savings. Beef is just under 75% water, so you’re looking at about 2.2 pounds of meat per pound of beef jerky. If you can get a $3-4/pound deal on the meat of your choice, you can make jerky for less than half of what it would cost in the store. Just make sure to slice very thin, and use a quality marinade to raise the pH level and kill any microbes.
This is also a great way to make dog treats at a substantial savings.
In the end, this was a pretty badass project, and I’ll definitely do it again. It’ll be a big help in avoiding food waste, which has been one of my big problems in the past few years. If you’ve got a box fan at home, give it a try! The result will be delicious!


There are other pubs nearby but these are our favourites and booking ahead is a must. Our Visitor Guide is downloadable and has more suggestions for pubs and places to eat. If you’re planning on cooking over the BBQ there is an excellent Game/Fishmongers in Ashbourne, good independant butchers and greengrocers. There is also an M&S Food and Sainsbury’s which will stay open the usual Bank holiday hours.
The Lighthouse Restaurant
New Rd, Boylestone, Ashbourne DE6 5AA
(t) 01335 330658
See website for sample menus.
Open Wednesday to Saturday.
Special occasions or just a treat!
Dress code smart/casual.
Seasonal taster menu - 7 courses
The Duncombe Arms
Main Road, Ellastone, Ashbourne DE6 2GZ
(t) 01335 324275
Traditional country pub, roaring log fires, food from award-winning chef . Summer garden area.
Michelin Guide, The Good Pub Guide
The Jervis Arms
Onecote ST13 7RU, Leek ST13 7RU
Gastro to Bistro food served all week, a good selection of craft ales, cask ale and wine. Family friendly, dogs and muddy boots welcome.
The George at Alstonefield
1 Church Ln, Alstonefield, Ashbourne DE6 2FX
(t) 01335 310205
Dress/code casual. Summer garden area. Award winning gastro pub style food. Old beams and crackling log fires. Enjoy well kept real ales, carefully selected wine list and exceptional food.
Ye Olde Gate Inn
Well St, Brassington, Matlock DE4 4HJ
(t) 01629 540448
Dress code... anything goes! A favourite with walkers, cyclists and locals. Good pub food.
400 years old and Grade II listed, named Britain’s cosiest pub by The Times.


Try These Tips For A Healthy Nutritious MealEating right is going to do a great deal more for your body than just provide the nourishment to live. It is going to make you feel better, look better and be more motivated to do the things in your life that you would not have the energy for without doing it.
Eat more soy containing foods for healthy bones. Many of the soy foods which contain soy, contain a lot of calcium, or they are fortified with calcium. Magnesium and borron, which work with calcium for optimum bone health, are also found in soy foods. collagen eating benefits are great for strong, healhty bones.
Vegetarianism is quite popular today; many vegetarians choose to forgo animal products entirely (vegans). Vegans need to work a bit harder at maintaining good nutrition since the foods they eat do not naturally contain certain substances, primarily vitamins B12 (from meats) and D (from milk). To maintain good nutrition, vegans need to make sure they are getting enough B12 and D, either from natural sources or supplements, and also ensure they are eating enough protein-based foods to maintain muscle mass.
Nutrition is something you should study if you are striving for good health and/or weight loss. benefits of nano collagen out that nutrition provides the building blocks for a healthy body: leave out some of those "building blocks" and you will not have sound health. Therefore it is important to search diligently through writings on nutrition and put your knowledge into practice.
Nuts contain good, natural oils that nourish your skin, nails, hair and body. Be sure to choose natural, unsalted nuts (walnuts, pecans, almonds, cashews, Brazil nuts, peanuts, etc.) to snack on instead of candies, chips and other empty foods. Nuts are a healthful, nourishing, skin-friendly alternative to mass produced snacks, that damage your health and your skin.
A great nutrition tip is to start taking the supplement Coenzyme Q10. Coenzyme Q10 has been scientifically proven to convert oxygen in the bloodstream into energy. This means that by taking Coenzyme Q10 you'll have much more energy. If you suffer from fatigue, Coenzyme Q10 can do wonders for you.
Eat your oatmeal every day! Oatmeal is one amazing healthy food that has the ability to keep you going up until the afternoon. Eat oatmeal for breakfast, and then there is no need for a mid-morning snack and you will have enough energy to last you until lunch.
When you are trying to stay healthy, you should look at the possibility of taking vitamin B12. This vitamin can help your nerve cells, as well as, blood cells. Vitamin B12 is primarily found in meat and fish or you can go to your local pharmacy and pick up the vitamin in pill form.
A great nutrition tip is to switch from eating white rice to brown rice. White rice is high glycemic which means it won't burn as long and will be likely stored as fat. Brown rice is a lot healthier and can make a big difference when you add it to your diet.
Are Collagen Supplements Really an Anti-Aging Cure-All? - Health
Are Collagen Supplements Really an Anti-Aging Cure-All? - Health Move over, protein bars. Hello, collagen bars? Collagen—which is sourced from the bones, cartilage, and skin of animals (including cows, chickens, and fish)—has been gaining popularity. This is in part thanks to the Paleo diet craze, which has sparked interest in “nose-to-tail” nutrition, or consuming more than just muscle meat from animals. Collagen is sold in powdered form, and also used in expensive protein bars, beauty gummies, and drinks. So is collagen the new must-eat superfood? Or is it a hyped-up trend not worth your hard-earned cash? Here's what you need to know.
One of the greatest things you can put into your body is fiber. This well help with your digestive tract and will give you tons of energy. Many companies are now making products that are packed full of fiber and also taste great. Try to eat the same amount of fiber each day.
Motivation is key, and one great way to stay motivated is to have a workout parter or buddy. Having a workout partner keeps a consistent back and forth flow of motivation, and both of you realize that there is always someone by your side going through it with you. To stay motivated, find yourself a workout buddy!
Use stevia as your sweetener. Stevia is a plant that is naturally sweet. You can buy it in bulk, or in little packets to take with your for your coffee and iced tea. collagen benefits uspi is not a chemical like artificial sweeteners but it does not contain any calories like honey and sugar.
Organic milk will actually keep longer than regular milk. You can store and use milk for five to seven days past its "expiration date," which is actually a pull date for the stores. Organic milk will last for even longer in your fridge than regular milk and it tastes better, too.
One tool that you should always have in your nutrition arsenal is a kitchen scale. Many people think that they are good at eyeballing portion size, but research has shown time and again that most people are actually horrible at estimating accurately. A small kitchen scale can avoid this problem completely.
Read as much as you can about nutrition as you start to change your diet. Half of the problem with people who eat poorly is misinformation. When you understand just how bad sugar is for your organism you will start to naturally avoid it and gravitate towards healthier options in your diet.
We hope these tips will help you sort out the bewildering array of food choices and find those best for you. They have also mentioned the value of consulting a professional nutritionist, and explained more about the intricacies of your digestive system. They are meant to help you give your body the right foods--both for good health and enjoyment.


LYDNEY TENNIS CLUB CHRISTMAS DINNER
THURSDAY DECEMBER 5TH 7.30pm for 8.00pm
AT THE BUTCHER’S ARMS, CLEARWELL
If you’d like to come, please send your choices plus a deposit of £5/person to Julia Goss, 4 Meadow Close, Viney Hill, Lydney, Glos GL15 4NU. Please make any cheques payable to The Butcher’s Arms. Please send by Friday November 15th.
FESTIVE STARTER + FESTIVE MAIN + ANY DESSERT
One Course £9.95 | Two Course £14.95 | Three Course £17.95
Our classic home made minestrone soup served with oven baked bread and butter.
Course farmhouse and mushroom pate, onion marmalade and toast.
BAKED CAMEMBERT (V)
Mini wheel of camembert oven baked with crusty bread, salad leaves and tomato chutney.
Potted crab in shallots, thyme and garlic with crusty bread and grain crème fraîche.
SMOKED SALMON BAGEL
Smoked salmon toasted bagel with a lemon and chive crème fraîche.
FESTIVE MAINS | £9.95
SERVED WITH VEGETABLES, ROAST POTATOES, NEW POTATOES AND PARSNIPS.
ROASTED CROWN OF TURKEY
Sausage in bacon with homemade sausage, chestnut and apricot stuffing, with cranberry gravy.
SALMON SUPREME (G)
Baked salmon supreme, with a cheddar and chive sauce.
Served with Yorkshire puddings and gravy.
MUSHROOM, BRIE, HAZELNUT AND CRANBERRY WELLINGTON (V)
Mushroom, brie, hazelnut and cranberry encased in puff pastry with vegetarian gravy.
LEG OF LAMB
Sausage, redcurrant and port stuffing with mint gravy.
Sausage, cider and apple stuffing, crackling and a cider and sage sauce.
DESSERTS | £5.00
CHRISTMAS PUDDING AND BRANDY CREAM
Warm Christmas pudding with brandy cream.
Rich chocolate torte with ginger nut cookie ice cream.
NEW YORK BAKED CHEESECAKE
Baked New York style cheesecake topped with a mixed berry compote and white chocolate sauce.
Topped with vanilla ice cream an warm toffee sauce.
STICKY TOFFEE PUDDING
With toffee sauce and creamy vanilla ice cream.
CHOCOLATE FUDGE CAKE
Warm chocolate fudge cake, vanilla ice cream and chocolate sauce.
Served with creamy vanilla ice cream.
Served warm with creamy vanilla ice cream.
BAKED LEMON TART
Served chilled topped with whipped lemon cream and a lemon coulis.
CHEESE BOARD | £7.00*
FESTIVE MENU £2.00 SUPPLEMENT
ADD A GLASS OF PORT FOR JUST £2.00.
*A selection of cheeses, served with tomato chutney, grapes & biscuits.


After 20 years, DC Pop Up became a dream realized in May 2022. The concept, “Conscious Concessions with a Creole Twist”, was born out of our family’s love and passion for concession-style food and creole food.
My husband, Pat, affectionately known as “Daddy Pat”, developed the name “DC Pop Up”. DC stands for Divine Creations . Divine Creations is our twenty year old catering company. During the pandemic, many suggested we do a food Pop Up shop. It was then, Daddy Pat came up with the name for the new trailer.
This venture is a true family affair. My son, Samad, and Daddy Pat are our official taste testers . My other son, Ahmad, and I are the cooks and creators . Together, we are excited to offer fun, quality, local, delicious, conscious concession-style food with a creole twist.
Our menu reflects everyone’s favorite meals. We use own proprietary creole seasoning in all of our dishes. Each menu item was inspired by our personality, past experiences or relationships with family and friends. Take a look at the menu, but beware you may get a little hungry!
— Chan The Neighborhood Cook
WELCOME TO DC POP UP FOOD TRUCK
“Conscious Concessions with a Creole Twist”
Food & Hours
Creole cuisine, fresh and delish! Conveniently located.
Fri: 6pm – 8pm
Sat: 12pm – 8pm
Sun: 2pm – 7pm
We cater special events & private parties. Book today!
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International celebrity chefs to host workshops at Taste T&T Culinary Festival
Cuisine plays a major role in promoting a country’s national identity and culture, and Trinidad and Tobago’s culinary treasures such as shark and bake, roti, doubles and curry crab and dumpling, have long drawn global gourmands seeking an extraordinary taste experience reflective of our multi-ethnic heritage and indigenous flavours.
As the Tourism Development Company (TDC) prepares to host the Taste T&T Culinary Festival from September 2 to 26, branding Trinidad and Tobago’s distinctive cuisine and culinary products to attract an international audience remains a major priority.
“Initiatives such as Taste T&T and our participation in trade shows and other international events where our indigenous cuisine is highlighted - such as the recent Caribana Taste of the Tropics food festival in Toronto - help to support the growth of the local sector while positioning our destination to tap into the lucrative culinary tourism market,” said Ernest Littles, TDC’s President and Director of Tourism.
He added that through partnerships with the Ministry of Tourism and the Trinidad Hotels Restaurants and Tourism Association (THRTA), the TDC is working to create an internationally recognisable brand identity for Trinbago’s culinary product.
“Trinidad and Tobago is blessed with a delicious diversity of foods and unique cooking styles,” said Littles, who added, “we recognise the importance of our indigenous cuisine as one of the main attractions of this destination and the TDC is expanding our brand through an enhanced programme of public awareness and culinary diplomacy.”
Focusing on education and community development, the Taste T&T Culinary Festival will comprise of two major elements - skills enhancement workshops targeting local chefs, cooks and the restaurant/food industry, and a nation-wide roving community food festival.
More than 400 professional and aspiring chefs are expected to take part in the culinary workshops, scheduled for September 2 and 3, and led by celebrated Danish chef, restaurateur and noted professor of food science Claus Meyer; Rahman “Rock” Harper, season 3 winner of the reality cooking series Gordon Ramsay’s Hell’s Kitchen and top local chefs.
The workshops will focus on chef training and cater to foodies, caterers, culinary students and lecturers, community cooks and persons employed in the culinary industry.
Following the workshops, the TDC will launch a nation-wide, roving community food festival which will highlight the home-grown culinary styling of three geographically dispersed communities - Toco, Tunapuna and Debe/Barrackpore.
Sumptuous seafood will be on the menu, with the traditional Fish Broth the featured dish, when the community food festival kicks-off on Sunday, September 12, in Toco; eclectic Trini Creole cuisine will then take the limelight as Caura Road in Tunapuna plays host to a Curry Duck cook-off on September 19 and for lovers of tasty East Indian street fare, all roads will lead to Debe/Barrackpore on September 26 when area teams compete in the Doubles competition.
In addition to highlighting the talents of local cooks in each community, festival patrons can expect a fun-filled day of family friendly activities including displays of local craft and condiments, entertainment and a farmers’ market.
The TDC will also partner with the THRTA in encouraging visitors staying at local hotels to visit the featured communities during the food festival by providing a shuttle service.
To learn more about the Taste T&T 2010 contact the TDC at 675-7034.
Monday, August 16, 2010


Chef Hákon Már Örvarsson will once again have a "pop-up" menu at Hotel Holt in the run-up to Christmas.
Last year, over 700 people came to a "pop-up" party meal at Hotel Holt for Hákon's menu. This year there will be 9 nights available and the party will start on November 30.
The menu consists of 6 courses and can be enjoyed with a wine pairing or a non-alcoholic beverage pairing.
"I would like to offer a multi-course festive menu with dishes that I have prepared for guests to enjoy in the first year of Christmas. I have chosen excellent ingredients. So is the cooking, the tricks and the representation faithful to me and in my spirit at this time of year. In addition, this is thought of as an evening for a food and wine experience."
Says Hákon, who over the years has won awards for her skills in the kitchen as well here at home as well as abroad. The Bocuse d'Or bronze medal at the time is worth mentioning.
Like last year, Þorri Hringsson will be an artist on hand with a selection of light wines to pair suitable wine with all the dishes on the menu. Þorri has been talking about wine for years and is alone our leading wine expert. He maintains the wine page Víngarður on Facebook.
Hotel Holt and Hákon again warmly welcome you to a banquet meal in an elegant setting restaurant space at Holt in December.
Fresh scallops from westfjord of Iceland „Crudo“ style
Apples, lime, Nordic wasabi, herb-oil, cress, cream
SALMON / STURGEON CAVIAR
Smoky flavored salmon from inland farming.
Sturgeon caviar, salmon roes, lemongrass, ginger, avocado
Stone crab tortellini, bell pepper purée, Bouillabaisse mousse-sauce
BACALAO / FOIE GRAS
Lightly salted cod and duck foie gras.
Salsaverde, mango glaze, sunflower seeds, celeriac and fresh truffles
PIGEON / FOIE GRAS
Pigeon breast, duck foie gras and fresh truffles baked in puff pastry „En croute“
CHOCOLATE / PEARS
Omnom chocolate mousse, poached pears in festive spices, chantilly cream
Menu kr. 19.900
Wine pairing kr. 19.900
All further information can be obtained by calling Hotel Holt 5525700
For bookings for groups larger than 8 please send an inquiry to firstname.lastname@example.org


Becoming part of this charity has become a hugely positive experience for me during lockdown. I’m loving my time in the kitchen with amazing professional chefs who are also volunteering…..and with all the other fantastic team of staff and volunteers.
I will continue to support and do what I can once I’m back to work. But if you can please support us through donations or money please give what you can…..
The kitchen which provides all these meals – created from scratch – could also do with some help with supplies with things like spices, soy sauce these type of things…..
We’re in desperate need of large quantities of lunch items like crisps and chocolate and cakes (we provide 300 a day!) and sandwich fillings too, so if anyone knows any business that could maybe donate please get in touch…


Welcome to the Honey Bee where a warm welcome awaits you!
Managers: Ms Claire Richards & Mr Chris Watts
Trenchard Street, Aylesbury, HP19 7AA 01296 708363 Honeybee.Aylesbury@marstons.co.uk
We believe that a good pub is all about the good times: catching up with family and friends over a proper pint of hand-crafted ale, a deliciously refreshing glass of wine or a fun and fruity cocktail or two. Whatever the occasion you’ll find a generous selection of drinks at the Honey Bee to tempt you, plus some fantastic finger-licking sharing dishes to accompany whichever drinks you choose.
At Generous George, we believe that our pub is your pub. That’s why we open from 9am, so you can come at any time that suits you. We have a lip-smacking menu of brilliant brunches to start your day – served until 11:30am. You can pop in at any time of the day to enjoy a cuppa and a lovely slice of cake, or just a quick bite to eat at the bar.
Our main menu has all your favourite pub legends that you would expect: cracking fish and chips, scintillating steak and our Marston’s Pedigree ale pie. If you fancy something a bit different, why not try our fantastic Chicken Shack, brilliant Burgers and Bagels or a freshly made pizza from our Pizza Kitchen? And, as if your taste buds need any more tickling, you can always take a look at our Specials’ Board for our temptingly tasty dishes of the day.We have a delicious menu especially for young diners, plus kids can get “ A Pizza the Action” with our yummy selection of smaller pizzas from our Pizza Kitchen Menu.
Come along and pay us a visit. We look forward to seeing you!


Over here at 2masters_and_a_miss, we are unicorn OBSESSED. So these holidays, I thought I’d treat the kids to UNICORN MILKSHAKES. And because we love to share, I thought we’d share our cute little recipe with you all.
Strawberries (3-4 per serve),
Ice cream (we chose Bulla Strawberries and cream),
Sour Rainbow lollies,
And Sugar Stars/Sprinkles.
(Optional, vanilla frosting to line the rim of the glass and then pressing sprinkles into it.)
You will also need a blender.
First of all, we cut our marshmallows in half and stuck them around the inside of the jar to make polka dots. Once we had finished doing that, we put our strawberries, one scoop (or more) of ice cream and milk in the blender and mixed until blended well.
Now comes the fun part! Pour your mixture into the cup you chose to use, and top with a scoop of ice cream. Grab your whipped cream and go for your life. Pile it as high or low as you want. Something I discovered after creating these cute milkshakes, was to leave a fair bit of room at the top of the glass for the ice cream and mile high cream. Now you get to strategically place (or just randomly throw shit everywhere. Whatever tickles your fancy!) your decorative edibles. We started with the rainbow straps. I popped one into the cream so it curved like a real rainbow. Then, I snapped a wafer in half and put each half into the cream. Then the marshmallows, and the sprinkles/sugar stars! And there you have it. The cutest little milkshake you ever did see.
I did try to find some amazing lollipops to stick in it, as well as unicorn cut outs buuuut my wonderful local Coles didn’t have any. And I totally forgot to line the rim of the glass with the vanilla frosting and sprinkles, but let’s face it. My kids probably don’t need even more sugar. LOL.


Organic Cakes and Pastries for special occasions
Sugar Free, Gluten Free and Soya Free on request!
Whether you are looking to host an intimate dinner or a longer celebration, Giancarlo will personally create a delicious menu to suit your needs.
Vegan and Vegetarian Cooking Classes
Giancarlo will inspire you to cook for yourself and entertain family and friends. He will share his techniques and give you tips and recommendations, explaining also the health benefits of the ingredients. Contact him directly to check his availability.


$24.99– Sold Out
By Nadine Estero
Bring your favorite anime foods to life with 75 recipes--from traditional Japanese favorites to inventive recreations--that are easy to make, fun, and delicious.
Food plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or series, and popular anime food creator Nadine Estero (@issagrill) has perfectly captured these favorite food moments. In The Anime Chef Cookbook, she brings 75 appetizers, mains, desserts, and drinks to your table from the screen so that you can enjoy the same foods as your favorite characters. From the films of Studio Ghibli to your favorite series and possibly even some that you may not be so familiar with, the recipes include:


Lemon Drop Martini Recipe
Oh, boy... You're gonna have to be careful with this one. These lemon drop martinis go down so easy, they taste great, and they will wallop you but good. More than two, and you'll risk having to throw your girlfriend over your shoulder to get her home.
This is the best lemon drop martini recipe we’ve come upon. The lemon drop martini is a west coast favorite, which became popular in the 1970’s and remains a favorite today.
The drink is a sweet, lemony concoction, yet quite potent, that is favored by the ladies. Be careful, these go down real easy but may leave your date unconscious before the evening is over.
Oprah, a martini fan herself, adopted the lemon drop as the cocktail served at her Legends Ball. Her recipe differs a bit from ours, most notably because her version was garnished with fresh mint, but having sampled both we'll stick to our guns. This is the best lemon drop martini you'll ever have slide down your throat!
Lemon Drop Martini Ingredients
- 1 1/2 ounces vodka
- 1/2 ounce triple sec
- 1 teaspoon superfine sugar
- 3/4 ounce freshly squeezed lemon juice
- Superfine sugar for dipping
- Twisted peel of lemon
Mixing The Lemon Drop Martini
The vodka, triple sec, sugar and lemon juice go into an ice filled shaker.
Now, pay attention. As was explained in Johnnie’s best martini recipe, you want to be careful when shaking or mixing your martini so that you don’t “bruise” the alcohol. However, with this recipe you have added a solid ingredient. That solid ingredient, the sugar, needs to get mixed into the cocktail otherwise you’ll have small, unappealing granules at the bottom of the glass and the drink will lack the desired sweetness. So, you need to shake sufficiently to fully dissolve the sugar but don’t go crazy with it or you will end up with shards of ice floating in your glass.
We should explain that you should be using superfine sugar, which is not the granulated sugar you find in that sugar bowel and sprinkle on your corn flakes. Superfine sugar is instantly dissolving sugar that is typically used in drinks and for baking. This is good news, because as we’ve said we want the sugar to fully dissolve into the cocktail without being too aggressive with the shaking. Our martini will be sweetened, we won’t have a pool of sugar granules at the bottom of the glass, and we won’t have ice shards.
Serving A Lemon Drop Martini
You’re serving this one for the ladies. This is not a guy’s drink. You want to make the presentation attractive.
Select a fun, clear martini glass. Our favorites include the Swinger and the Vibe martini glass, which are unique martini glasses that won’t break the bank.
With a wedge of lemon, trace the rim of the martini glass leaving a thin wet film. Dip the rim of the glass in superfine sugar. The lemon drop rimmer featured to the left is also a classy way to garnish.
Pour your lemon drop martini into your sugar rimmed martini glass and garnish with the twisted lemon peel.


It is impossible not to order a risotto alla Milanese saffron risotto in which butter and Parmesan cheese are added to make it creamy. It is so rich here that it is not an appetiser but a main course. It also comes in a lighter version, as the Ruggeri sisters have made the menu heavy on light, vegetarian cuisine to suit the slender silhouettes of Via Monte Napoleone.
All of the ‘Golden Quadrilateral' comes to this traditional trattoria, which also does ‘light' versions of minestrone, polenta with gorgonzola, and osso buco for lunch and dinner. For dessert, even just once, try the warm sabayon.
Via Borgospesso 12
20 121 Milan
+ 39 (02) 7600 2572
Menu: around 40 EUR


I wrote about food and my body, and about the battle between my taste buds and my digestive system. It finally occurred to me that I have a fear of eating. Not the many definitions of fear of eating, but a simple fear of eating, despite that I really like to eat and really like food, because I don't know how my body, and more so my digestive system, will work and react.
I used to keep a list of foods I could eat without problems, foods I keep trying now and then to see, and hope, I can eat them more, foods I know I will have problems and foods I just can't eat. During the last nearly three years that list was always changing and it still continues to change. For brief periods during these years, I could throw the lists away and eat almost anything and the body was ok.
Since last fall, the list has changed weekly and sometimes in days, and for periods nothing was on the list. It's created a situation where I fear eating because I don't know what I can eat because the digestive system just won't work. Nothing changes it and nothing helps it. And as quickly as the system stopped working, it would work, I mean (hint) really work.
I don't have answers anymore. Not even the Gastroenterologist has answers beyond IBS, age and food sensitive, and of course the obvious advice you hear everywhere, eat right, watch your diet, exercise, get the proper amount of sleep, and so on down the litany of common sense. And you pay a specialist for it?
So, that's my life for now. Eat and hope it works today, tomorrow and a few days on, or not and be ready when it doesn't.


Sea Salt Cold Foam Cold Brew Milk Tea
Or SSCFCBMT for short.
The first time I encountered sea salt cold foam milk tea (or milk cap milk tea or cheese cap milk tea) was as a new addition to the menu of the Kung Fu Tea I frequented back during undergrad. Being an adventurous guy, I decided to give it a try. It was served as a normal milk tea with a generous layer of cream at the top and I shook it all together on reflex, as I had learned long ago that this was the correct way to drink boba. I took a sip and was repulsed - it was salty! What the hell was this?? I finished about half of it and tossed it out.
The second time I tried milk cap milk tea was at a Gong Cha in Dallas. I’m not sure why I ordered it to be honest - I already knew that I didn’t like it. But Gong Cha provided a convenient guide on “How to Drink a Milk Cap Milk Tea” on their wall, and a quick scan of that informed me that there was another, perhaps better, method to this sea cream madness. Instead of shaking it all together, the poster said, trying sipping straight through the cream, holding the cup at an angle so that you get both the cream and the milk tea in one mouthful. I gave it a try and I became an instant convert. In fact, I became such a milk cap snob that I refused to drink pearl milk tea that didn’t have a milk cap (with the exceptions of Boba Guys and Drive Through Boba).
IN FACT, I became such a snob that I decided I had to try it myself. The recipe is quite simple - whip a cup of whipping cream, two tablespoons of sugar and half a tablespoon of salt together. But I decided to up the ante. Ice is such a waste of space! Why is the ice needed? To cool the hot tea. But what if… We cold brewed the tea?
Sea Salt Cold Foam Cold Brew Milk Tea.


School Dinner Menu
School meals are provided by Relish and every day the children have a choice of: a meat or fish option, a vegetarian option or a jacket potato served with a choice of fillings. There is a daily salad bar and milk is served for all children having school dinners. Any themed menus for special events will be posted on this page.
If you think your child may be entitled to Free School Meals please download the ‘Application form for Free School Meals here’ and return it to Derby City Council.
School dinner menu
The menu from April 2023, can be found here.
If you would like to find out more about Relish (who provide our school meals) please click here.
If your child has any allergies please let us know.


This super simple breakfast is easy to make and refresh so you don't get bored of eating the same thing everyday.
- 2 cups almond milk
- 4 1/2 T chia seeds
- zest and juice of 1/2 a lemon
- 1/2 tsp vanilla extract
- 1 cup fresh fruit (blackberries, raspberries, blueberries, pomegranate)
- 2 T stevia
- Small handful of nuts (optional)
- Combine all ingredients in a large, sealable container (mason jar is my go-to). Make sure all chia seeds are mixed in.
- Let sit overnight or for at least 8 hours.
- Serve cold with toppings of choice.
Recipe Modified from The Healthy Maven


Alfred L. Cralle was a African-American from Virginia, who became an inventor and businessman in Pittsburgh, Pennsylvania. He is best remembered for inventing the ice cream scoop in 1897. It was while working in Pittsburgh as a porter that Cralle noticed that ice cream, which had become a popular confection, was difficult to dispense. It tended to stick to spoons and ladles, usually requiring use of two hands and at least two implements to serve. To overcome this, he invented a mechanical device now known as the ice cream scoop and applied for a patent. On February 2, 1897, he was granted U.S. Patent #576395. Cralle’s ingenious invention, originally called an “Ice Cream Mold and Disher” was designed to be able to keep ice cream and other foods from sticking, and easy to operate with one hand.


Café China is a family owned and operated business since 2000. The owners Larisa and Robert Wong have over 30 years’ experience in providing the finest Asian cuisine. Newly renovated in 2012 Café China continues to offer quality food and service at excellent prices.
Café China is a fully licensed restaurant with the finest Asian cuisine. Offering all the traditional favourites you have come to love. We offer dine in, take away and even all you can eat at excellent prices.
Find us on Facebook for exclusive specials Facebook page
Here at Cafe China we a great variety of food to choose from.
We have specials from the Bainmarie with single plates and even All you can eat
Or why not have something cooked just the way you like it.
Traditional Laksa with Chicken and Prawns


Sunday, September 21, 2008
I made this!
As some of you know, I love to cook and bake. I have fallen in love with Ree at The Pioneer Woman and all her wonderful recipes. Everything I've tried has turned out perfectly!! The other night I made Tostadas. I home-made almost every ingredient and it was so fun! I made the refried beans from dry pinto beans. I made th ebrisket and shredded it, I cooked the tortillas (I didn't make them from corn meal like my amazing sister has done, but I did cook them). I made the Pico de Gallo, which means I added lots of Cilantro (mmmmm, Cilantrooooo). And it was delish! I've made other impressive meals, but this one was so colorful (and I had a camera nearby, and I'm now a bloggger!)! And I didn't take any shortcuts. And, I am proud.


Ah, today the weather is so nice. It makes my little inner hippie heart want to throw on a yellow dress and dance in the daffodils. But alas, I was stuck inside writing a paper. : P Anyways, a couple of weeks ago I held my first raw food potluck. Lovely people and lovely food. I promised to put up some pictures of the delicious food, along with some recipes. First, I made lasagna, which I’ve already posted the recipe for. This time though, I did the cheese a little bit different, so here it is:
1 ¾ cup cashews, soaked at least 2 hours
1 tablespoon of lemon juice
2 tablespoons nutritional yeast
1 pinch celtic sea salt
1 clove of garlic, crushed
1 small handful fresh or dried parsely
1 small handful fresh or dried oregano
FOR ZUCCHINI STRIPS
2 long and thick zucchini , peeled, and sliced into thin, wide strips with a peeler or mandoline
1 tablespoon extra virgin olive oil
1 dash celtic salt
FOR THE MUSHROOMS
any olive oil left from the zucchini mix, and more if needed
1 cup portabella mushroom caps, sliced into thin, wide and long slices
2 big tomato, sliced into thin, wide slices
1 cup spinach, coated very lightly in any of the extra marinade from the mushrooms and chopped
1. To make the cashew cheez:
-Process the soaked cashews, lemon juice, lemon zest, nutritional yeast, celtic sea salt, onion, and herbs. The measurements are just approximate, so taste as you go, it should taste yummy like ravioli cheese. It should have a ricotta-cheesey texture, so add more lemon juice or water if needed.
2. To make the zucchini layers, coat the thin and wide zucchini strips with the olive oil and salt so they are coated but NOT dripping. Set aside, and reserve any extra olive oil and salt mix you have left for the mushrooms.
3. To make the mushrooms, coat the thinly sliced portabella caps in the EVOO and nama shoyu mixture, again so they are coated but NOT dripping.
4. Coat the baby spinach VERY lightly in any of the leftover marinade from the mushrooms.
5.TIME TO ASSEMBLE!! Arrange the layers like so: zucchini (slightly overlapping), cheez, tomato slices, mushrooms, spinach, and repeat. do this so its as tall as you like, and coat the top layer of zucchini with some more cheez and tomato.
6. Dehydrate at 130 degrees for an hour (this will not destroy enzymes because of the moisture content of the food at this stage), and then at 110-115 for another half hour to an hoour or so.
I also made Carrot Onion Bread that I got from http://goneraw.com/recipe/carrot-onion-bread
1½ pound Carrots, whole
1½ pound Onions (Spanish, Brown), weight after prep.
¾ cup Flax Seed, soak as directed below
.33 cup Olive Oil (cold pressed, unfiltered)
½ tablespoon Salt
Soak Flax seeds in a pint glass filed with water for 30 minutes before using.
While they’re soaking, process the Onions (quartered) in your Food Processor (FP) with the finest (smallest) slicing blade. (not the chopping/normal ‘S’ blade). Should make long thin strips/slices of onions. (Julienne) Set aside in very, very large bowl.
Change your FP blade to the finest grating blade you have and process the Carrots. Add to the bowl with the sliced Onions.
If soak time has passed. Put soaked Flax Seeds and the soak Water into your Blender. Refill the pint glass with water and add that water to blender also. Blend for just a bit, it will become a thick gel/cream with a few whole flax seeds and bits of all sizes.
Pour Flax cream blend into bowl with Onions and Carrots. Add the Olive Oil and the Salt. Stir very well with large spoon. Allow to sit for 5 to 10 minutes. While waiting cover 3 Excalibur dehydrator trays with cling film or use teflex sheets.
Divide your mixture evenly between the 3 trays and spread out evenly on each one, just less than a half inch thick. Place into Dehydrator and run until dried well on top. Flip onto normal uncovered trays and continue to dehydrate until almost crispy. It’s best to cut it about two hours after you flip it before it gets too crispy.
As an option, try stopping one tray before it dries all the way and leave those squares more flexible.
These cookies are just…yuuum. Decadent? Yes. Rich? Yes. A little on the heavy side? Yes. Overindulgent? Yes. Time consuming? Yes. Worth it? Yes! So I looked over a couple of different raw “samoa” recipes and kind of combined them. Here’s what happened:
For the cookie:
1 cup of almonds or cashews ground into a meal ( I used a coffee grinder, if you use cashews the cookie will turn out much softer, but will still be delicious)
1 cup of raisins or date, soaked
1 cup of shredded coconut, ground into a meal (I used a coffee grinder)
2 tablespoons raw agave nectar, maple syrup, or honey
1 teaspoon natural vanilla extract (optional)
The topping, Part I : (I got this “raw condensed milk” recipe from http://www.loveveggiesandyoga.com/ I love that blog!)
Raw Condensed Milk:
- 3 tablespoons golden flaxseed
- 6 tablespoons water
- 1 cup agave nectar
- ¼ teaspoon sea salt
- 1 cup dried shredded coconut, ground into powder, (I use my coffee grinder)
- 1 tablespoon vanilla extract (or use vanilla seeds)
The Topping, Part II:
1 or 2 cups dried shredded coconut
Chocolate Topping(and bottom):
1/4 cup coconut oil
1/4 cup raw cacao powder
2-4 tablespoons agave nectar, depending on the sweetness you want
So you’ll want to start with the cookie first, because it takes the longest.
The Cookie Directions:
Combine almond meal and coconut in a food processor. Add maple syrup, dates, vanilla and sea salt, and process until it forms a ball of dough.
Flatten the dough into a sheet and cut out cookie-sized circles. To maintain authenticity, you can also cut a smaller circle out of the middle to make its familiar donut-like shape (donuts? Yum! I have such a sweet-tooth. Now, I’m getting off topic). OR you can take small pieces of doll, roll into a “snake” and the join the two ends together to form a circle. Flatten gently.
“Bake” the cookies in the dehydrator, flipping once, until crisp (I left mine in there for almost 24 hours).
The “Raw Condensed Milk” Directions:
Soak the flaxseed in the water overnight.
Blend at high speed in the blender until the mixture is ‘fluffy’ and frothy. Very, very slowly add the agave nectar. Add the sea salt, coconut, and vanilla and continue to blend until mixture is very smooth and creamy looking.
Pour mixture into a shallow dish and place in the dehydrator.
Dehydrate at 115 degrees for at least three hours, or until desired consistency is reached.


A few years ago a friend got us the Bear Creek Chicken and Rice soup. It was so yummy but then I forgot about it for a while. So the other day I decided to grab a couple and try them. We had the Cheddar Potato for lunch one day and really loved it. Tonight we tried this one. The kids kept making yucky faces at it but most of them ate it. My pickiest eater Mya even liked it. Em wouldn't admit to liking it even if she did because this how she maintain her position of power being the 3rd child of four. She is not one of the older kids and she is not the baby. So you see she must exert her independence whenever she can. Plus she knew I had made Tomato soup as a backup and she knows she loves Tomato soup.
I noticed online they have many varieties so I am anxious to try Tortilla and Split Pea. I had the most delicious split pea soup when I was a kid and since I haven't had split pea that was ever as good as I remember it. That goes the same for lentil. I can make a decent soup and most canned soups just have a funny taste to me but Bear Creek seems to have it figured out so far.
Tonight I also made chocolate chip mini muffins with mini chocolate chips (CUTE!). I finally broke down and got a mini muffin pan. Yes Deena, I did it! And they are the cutest little muffins ever. I am feeling inspired to bake so I'll be posting more foods soon.