1 Rutabaga / Turnip / Swede or whatever you call that purple skinned, golden fleshed, root vegetable that matures in our gardens in the autumn. Peel it and chop it into pieces that are no more than 1 cm thick. They can be slices or strips or whatever shape you choose.
1 Lemon grass stalk, split in half.
Some Leeks are optional
Put the Turnip pieces and the lemon grass into a heavy saucepan with enough white wine to just cover them. Add a little ground pepper and poach them, covered, at a low heat for about 15 minutes.
Add the whole leeks, if desired, (they were very tasty and undoubtedly contributed to the overall flavour,) and continue to poach for another 5 minutes until the vegetables are just tender.
Discard the Lemongrass pieces and serve immediately.


Cairnbrogie believes in sustainable agricultural farming. We
produce a product that is healthy for consumers, does not harm
the environment, respects employees and provides them with a fair
Cairnbrogie’s animals are treated humanely, with respect and are well cared for pasture fed cows. Our aim is to ensure that we have the smallest carbon footprint in getting our product from cow to consumer with the least food miles possible. Cairnbrogie is a proud supplier of Lancewood Cheese in George. We provide a local product with a unique taste experience and the promise of milk that is 100% Raw, 100% Natural, 100% Safe! Thank you for supporting local.


Just like Mommy's Home
* Pease do not send gum, candy, food, or toys with your child in the morning.
Other children can and will become upset if there is not enough to share.
These are the times Just Like Mommy's Home serves our meals:
Breakfast 8:00 am - 9:00 Breakfast
10:30 am - 10:45 am Snack
11:30 am - 12:30 pm Lunch
3:30 pm - 3:45 pm Snack
5:15 pm - 6:15 Dinner
Am & Pm Snacks (are optional), breakfast, lunch, and dinner shall be provided by daycare and latchkey
except when one of the following circumstances occurs:
1. The majority of children in attendance is less than 4 hours per day.
2. A written agreement has been provided and signed by the parents/guardians and kept on file indicating that the parents/guardians will be providing the food for their child(ren)
3. The daycare and latchkey has a field trip or special occasion. *On field trips Just Like Mommy's Home will not provide food containing mayonnaise, eggs, milk products, and other ingredients with the high probability of spoilage and we advise the parents/guardians of the same practices if having to provide a meal for such field trips.
4. If the child(ren) is/are still eating baby food, formula, drinking bottles, or require a special diet. In which the parents/guardians will be required to have a written agreement and provide the food they will need.
*If your child is allergic to dairy/ milk please provide a doctors note, and supplement an appropriate food source.We serve dairy/ milk with every meal. Treats, Birthdays, and other occasions: Please inform the staff at Just Like Mommy's Home daycare and latchkey in advance, preferably 1 week, if you would like to bring in any special treats for birthdays or any other special occasions to share with the other children in the daycare and latchkey.
Please bring enough to share with all classmates.


Updated: Sep 28, 2021
It's the first day of fall, and this is our first blog post, so we thought we would bring you a recipe for a healthy treat for that special pup in your life!
2 1/2 cups whole wheat flour
2 large eggs
1/2 cup canned pumpkin
2 Tbsp peanut butter (make sure there is no xylitol)
1/2 tsp ground cinnamon
Preheat oven to 350 degrees F (175 degrees C)
Whisk together the flour, eggs, pumpkin, peanut butter, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces or use a cute cookie cutter.
Bake in preheated oven until hard, about 40 minutes.
The recipe yields approximately 25 1/2-inch square treats. I recommend storing in the refrigerator.


Starbucks Coffee Reserve appears to be like the usual Starbucks Coffee we’ve always known of, but as soon as you walk into the store, you’ll start to notice a distinct brand of drinking coffee that just gives the beverage more than but a pleasure.
It offers the best classics of your favorite and brings rare and unique coffee coming from exotic parts of the world. You can choose from any of these four coffee variants: Sun-Dried Ethiopia Yirgacheffe, Finca Nuevo Mexico, Sumatra Blue Batak and Zambia Peaberry TerraNova Estate. To enjoy the taste, the baristas use the pour-over method to get the richness of these extremely rare, limited, and hand-picked for the reserve brand.
The process gives you the most sensory experience from the blends. The Coffee master prepare each cup, and place a coffee filter on top of a ceramic brewer and mug set. The beans are ground only when about to be used so that they are fresh and gives its authentic flavor. They pour hot water over it which is a good way to bring out the initial aroma of the coffee beans, letting it drip down a tiny hole in the brewer and into the mug.
They say that a coffee is just beverage, but I like to think that drinking coffee with friends, co-worker, or even by yourself is a moment of pleasure. In a fast-paced environment, it’s always good to just sit down, relax, and enjoy exquisite rare coffee.


I’m one of those people that can’t go too terribly long without eating. If you are one of those people or if you have kids that come home from school a little “hangry” then these quick and easy energy bites are just what the doctor ordered! They are filling and can help the grumbling stomach until it’s dinner time.
1 cup rolled oats. (it helps to pulse the oats for a few seconds in your food processor)
1/2 cup almond butter
3 tablespoons of honey or Sorghum
1/2 cup dark chocolate chips
1 cup pitted dates (chopped)
1 tablespoon cocoa powder
2 teaspoons of vanilla
1/8 teaspoon salt
1 teaspoon cayenne pepper (optional)
i cup of your favorite nuts ( I use 1/2 cup of walnuts and 1/2 slivered almonds)
1 teaspoon cinnamon
1 tablespoon instant espresso coffee
Pulse the rolled oats in your food processor for about 20 seconds. Add the cocoa powder, salt, cayenne and cinnamon and pulse for a few more seconds until well blended. Pour dry ingredients into a mixing bowl. Place your favorite nuts in the food processor and chop until they are fine but not “dust”. Place the nuts in with your dry ingredients and stir. Add remaining ingredients and stir well making sure that everything is mixed throughly. Once your “dough” has taken shape place it into the refrigerator for at least an hour but as long as overnight. Remove from the fridge and form into individual balls. For a little added sweetness and texture, I like to roll my bites in toasted coconut. Place in an air tight container or on a plate and cover. I like to keep mine refrigerated but it’s not absolutely necessary……..they just last a little longer when they are cold. The great thing about this recipe is that you can truly make it your own. Mix up the ingredients and use peanut butter, raisins, dried cherries, sunflower seeds, quinoa or sesame seeds. Just about anything works for these delicious and easy little energy bites!!!


Carrot Cupcakes with Cream Cheese Icing
A tried and true recipe from my own mum's collection. Also makes a wonderful cake (see additional notes at the bottom for these instructions).
1 cup of sugar
1 cup of brown sugar
1 cup of vegetable oil
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of allspice
2 ½ cups grated raw carrots
1 cup drained of crushed pineapple
1 teaspoon of vanilla extract
Note: Coconut and nuts also work well in this recipe. If adding these ingredients use: 1/2 cup of moist flaked coconut or 1/2 cup finely chopped nuts and decrease the grated raw carrots to 2 cups.
Cream Cheese Frosting Ingredients
8 ounces of softened cream cheese
¼ cup of butter
2 teaspoons of vanilla extract
3 ½ cups of sifted icing sugar
Carrot Cupcake Directions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl beat eggs until frothy.
- Gradually beat in sugars and oil.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
- Stir into egg mixture.
- Stir in carrots, pineapple, and vanilla.
- Evenly distribute the batter into 26-28 lined muffin tins.
- Bake for 20-25 minutes.
- Let cool in pan for 5-10 minutes, then remove and place on wire rack and let cool completely.
- Cream together cream cheese, butter, and vanilla.
- Gradually beat in enough icing sugar to give smooth, spreadable consistency.
Cake Note: To make layered cake, divide above mixture into two greased and floured cake pans. Bake at 350F for 35-40 minutes.
For a 13x9 pan, bake at 350F for 45-50 minutes, and for a tube pan, bake at 350F for 60 minutes.


[Easy Healthy] Homemade Cinnamon Applesauce
I made my own apple sauce this morning 😁 We had some apples that were a little too ripe and starting to get mushy. So rather than throw them out, I made applesauce.
Here’s the recipe:
- 4 apples
- 1/2 cup water
- 1 tsp cinnamon
- Cut apples into 2 inch chunks. Remove the core but leave the peel on to get all the fiber and nutrition from the apples.
- Add apples and water to pan on stove and bring to boil. Make sure there is always a covering of water on the bottom of the pan.
- Cover and simmer on medium low heat for 10 minutes.
- Add cinnamon and simmer for another 5 minutes.
- Remove from heat and drain any remaining water.
- Pulse in blender for smooth texture or mash with potato masher for chunkier version.
- Let cool and enjoy!
Serves 4. Can be stored in fridge for 2 days (but it never last more than 5 minutes at our house ;) )
I left the peels on so we could get the added fiber and nutrients contained in the peel. You can't even tell! The kids loved this sweet healthy snack. Do you ever make your own healthy treats?
One reason I like making healthy meals and snacks at home is I'm a recovering sugar addict. Up until a few years ago, I seriously didn't even know how to peel and orange! I lived on Cocoa Puffs, Chips A Hoy cookies and Pepsi. But I got tired of feeling fat and having no energy. So I made some changes to my lifestyle. I got healthy and lost over 30 lbs. Now I feel great! I created a 5 Step System sharing the exact steps I used to kick my sugar habit. CLICK HERE to learn how I beat my sugar addiction. It's totally free. If I can do it, so can you!


Every year in our picture gallery page, we post our harvest from all the members. The achievement of providing for your own family and friends is truly rewarding. Hope you will enjoy looking at our gallery of 2020. Lets see how well we do in 2021. So please watch this space!
Ms Joan Henry's Carrots
These are Joan’s organic carrots. They are perfect!
Mr Jamfred's Chow Chow (Chayote)
Asian Veg grown on a vine, vigorous, yet delicious and very versatile!
A barrow of Spaghetti Squash (Calabash) & Bitter Melon
A lovely barrow of asian Squash..perfect to keep through the winter for nourishment in soups!
A barrow of Butternut Squash
A lovely barrow of deliciousness!
Sweetcorn success! From one of our member. What a harvest!
A basket of goodness!
A basket of homegrown chard leaves, mint leaves, courgettes and calendula flower for making tea. Perfect!
This is from Anand's Plot
A beautiful pumpkin/Squash grown so strong and healthy
The queen of figs from member Yvonne.. She grows the best figs in the world!
Super easy growing chinese leaves from member Kay. The only problem is keeping the slugs of them!
Cabbages from Gloria & Dave's plot
What a beautiful cabbage, this is what it is all about.. the effort and love radiates all over the prized cabbage.
Crown Prince Pumpkin grown by Plot holder Kimberlee
Organically grown pumpkin on one of our member’s plot. One of the best tasting pumpkins to grow.
Beans grown by plot holder Kimberlee
Kimberlee has an abundance variety of beans growing..from red kidney beans to runner beans. Amazing!
Courgettes and Marrows from member Anand
Mr Anand has been very productive this year, check out these mammoth size marrows and courgettes. Amazing!
Member Joan's Rhubarb
A sea of ginormous rhubarb! Grown by member Joan Henry harvested today 22 April 2021
Crunchy Mangetout in abundance. Pop some seeds in your trays now and start growing these. January is the right time to start growing Mangetout, as they like the cold.
Great for pickling, preserve them like Korean Kimchi, or just eat it raw in salads. So easy to grow..
These pretty Dahlia flower was grown by member Daryl. His plot is just full of sweet smelling floral as you walk by. So beautiful!
Sorry for not having a name for this squash, but it tastes delicious. Grown by member Joan.
Its strawberry season again! Last years strawberries were full of flavour and sweet. Looking forward to seeing them grow again. Nearly all members have strawberries on their plot.
Calabash (long Duhdi)
Mammoth looking dudhis, a cross between a Winter Melon and Calabash, just looking at them brings a smile to our face.
Golden Anabelle Potatoes
Grown from member Kimberlee. What a successful harvest of potatoes!
Red Kidney Beans from Member Kimberlee
Look at the beautiful colour of freshly picked red kidney beans. Full of admiration!
Wow, check out the various type of pumpkin plot member Anand has grown. Truly inspirational!
Look at the size of the rhubarb leaves. Very well grown.


Bone Cake Tutorial: How to Make These Ossuary Confections
Spring sunshine is warming the ground and supple shoots are emerging from the soil, reaching toward the light.
In our hearts it is always winter, with steely grey skies lying flat over skeletal tree branches, their leaves as dry as bones. We’re not only melancholic—we’re also hungry. In honor of both, we offer up these bone cakes, drenched in chocolate fondant and decorated with skulls and horns. They are the detritus of life, rotting in sugar. And they are delicious.
The Melancholic Earth
To create the base of the bone cake, use your favorite recipe. For my tooth-cakes—perverse petit-fours!—I opted for a rich pound cake and, for the larger versions, a creamy orange. The choice is yours. I used jumbo and petite muffin pans as my base shape, but there are myriad options available. Just be sure to choose a shape with smooth surfaces so that the poured fondant will not gather or bubble in cracks and crevices.
Once you have baked your cakes, place them on cooling racks set on cookie sheets lined with parchment or waxed paper. Or, if you don’t have cooling racks, you can place your cakes directly on the parchment or paper. In either case, the cookie sheet is critical, since it will prevent the poured fondant from spilling all over the counter and cottage floor.
The Molten Black Fondant
Once your cakes are fully cooled, you are ready to make your poured fondant. The basic recipe can be found here. For a vegan option, this one is excellent. Because you are going to be tinting your fondant black, you can use dark chocolate or milk chocolate in place of the white chocolate called for in the first recipe. When the fondant is ready, it will be glossy and smooth. Do not whip it too vigorously! Even though you might like it, too much flogging will make air bubbles. Once the fondant cools below 100˚F, it will become sluggish. This means you will need to work quickly.
Pour the fondant over each cake, starting in the middle and making sure that it is drenched on all sides. A lot of poured fondant will wind up on the waxed paper or parchment. That’s a good thing! You can always crack the dried fondant off the paper and re-melt it. Use it to frost cookies or even make molded candy. No wasting carbs! Let the fondant dry.
The Bony Remains
Time to get witch-crafty! First you will need a batch of white fondant. It can be made from scratch using either marshmallows or Fluff or agar-agar, if you’re vegan. You can also buy it in either mixes or boxed and ready to use. Lay down a piece of parchment as a work surface, scrub your hands, and get sculpting! When planning my bone cakes, I used images of animal skeletons for reference. Be sure to incorporate imperfections into your shapes, using a skewer to stipple and drag striations in different areas.
Fondant is very easy to work with, but it has limitations. First, if it gets too warm, it will become sticky. Set it down and return to it in a minute if this happens. Second, it’s made out of marshmallow, so your ability to carve detail is limited. Let go of perfectionism and let your intentions guide your creativity. After all, you’re sculpting remains and no two corpses are alike—and at least this detritus is delicious.
Once your basic bones are sculpted, let them dry for about an hour. When they are no longer sticky or overly soft, prepare a brownish wash to make your bones look organic and old. Mix a mere dab of food coloring with water and test your mixture on a scrap piece of fondant or paper. When you are happy with the transparency, use a clean, kitchen-dedicated paint brush—a liner works best—and apply the wash to several areas of your bones. If it’s too dark, wipe some off. Be sparing with the wash as too much will make the fondant sticky again. If this happens, set it aside for a few minutes. No worries!
Once the bones and cakes are dry to the touch, you can begin assembling your creations using a thick batch of royal icing as both cement and décor. I kept these relatively simple, but they could become quite elaborate. Imagine blood-red roses emerging from a skull’s eye, greenish moss clinging to leg bones, whatever your darkling heart might desire!


Think for a moment about the food we eat and the fact that over 10,000 food chemicals and additives are currently in use in our food supply.
All of these chemicals are used to make processed and packaged food look and taste better and, of course, last longer.
Think of what this does to our body when ingested and is being stored by our body?
The average person consumes over 14,000 pounds of food chemicals and additives each year.
That means that over the course of a normal lifespan, we consume more than
1000.000 pounds of food chemicals and additives, not including those found in water and air.
Please continue visitng the site, and GOOD LIFE to you and your family.


Opening from Wednesday 1st March 5pm, The Backroom is a new space at your Club that will open up and extend the relaxed atmosphere of the main bar.
With a wood-fired oven at the heart of the dining room, you will be able to enjoy dishes that will be freshly-prepared in our open kitchen. Our regularly changing menu will be driven by the best seasonal produce and inspired by rustic Italian cuisine. Each ingredient will be selected for its’ freshness and quality, inspiring a menu of healthy and easy food with beautiful salads, charcuterie, and sharing dishes.
The Backroom is an easy, open plan space, designed to reflect the changing needs our members, as the day eases into the small hours. Outside of traditional mealtimes, it’s a place for members simply to relax in. Open from 7:30am till late, the elegant and sociable Backroom offers a place to relax, drink and dine at any time of the day or night.
Click here to view the BACKROOM, artwork by Tanya Ling and bespoke font created with the artist.


Sunday, 2 June 2013
Day 3 (the morning after!)
So technically it is the morning of day 4. Yesterday was fairly tough - I knew it was going to be. I had decided on a food day so no milk for my morning coffee but a meal to look forward to later on. I headed to 2 bbqs, one only for a very short time and after I had had my soup for lunch. The second was to have my meal. I made chilli turkey burgers and had one with salad which was nice. I did have a headache last night so conceded defeat and went to bed early. I feel much better today and should be in ketosis so I'm hoping i'll notice and feel good in a while. Still enjoying the shakes - didn't like the chocolate orange flavour and the cappuccino hot with coffee was sickly. The vanilla with a shot of coffee served cold this morning was good though. Still sticking to this though - keeping focussed on the end goal.


23/09/2017 · These low calorie recipes have less than 400 calories per serving, making it easy to enjoy a healthier dinner with the family. Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. 21/12/2019 · Healthy Low-Calorie Recipes. Find healthy, delicious low-calorie recipes including low-calorie breakfast, lunch, dinner and snacks from the food and nutrition experts at EatingWell. Our Best 1,200-Calorie Meal Plan. We did the work for you and planned 7 days of low-calorie meals and snacks.
Surprisingly, all of the toppings that you would find on a normal beef or turkey burger go quite well on these much healthier black bean burgers. Then just serve them up with a few healthy sides like baked beans or baked oven fries or a healthy low-fat coleslaw. 09/12/2019 · Low Calorie Chicken Burger Recipes. 5-ingredient Greek turkey burgers One Mama's Daily Drama. hamburger buns, feta cheese, eggs, salt, ground turkey, greek seasoning. Cranberry Turkey Burgers with Brie RecipesPlus. cranberry sauce, brie cheese, rosemary leaves, mayonnaise, fresh breadcrumbs and 5 more. 21/01/2017 · Finally! I’ve amassed a monumental collection of the best low carb ground meat recipes out there! I scoured Pinterest and the archives of fellow bloggers to bring you this roundup of super tasty and versatile low carb and/or Paleo ground meat recipes.
Top low calorie ground beef recipes and other great tasting recipes with a healthy slant from. The main complaint with low-fat burgers made with lean ground beef is that they tend to be dry and crumbly, but that needn't be the case. All ground beef, no matter what its fat content, must be cooked to a safe 160 F, but low-fat burgers take a little less time than regular burgers to reach that temperature, so be sure use a thermometer to. The Ultimate Veggie Burger Vegan/Gluten Free/Grain Free/Low Carb Filed Under: 100-150, Chickpeas, Eggs/Egg Whites/Egg Replacer, Entrees, Gluten Free, Grain Free, No Bake, Recipe Makeover, Recipes, Single Serving, Sugar Free, Vegan. By Kelly M 98 Comments Jump to Recipe.
02/07/2018 · Pick your favourite burger from our 10 healthy recipes. Whether you're grilling on the barbecue or dining indoors, these patties are packed full of goodness. Indulge in the very best of barbecue food this summer with Good Food's favourite. About BBC Good Food. We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help. This low carb hamburger vegetable soup in a light tomato broth is just right on a chilly day. It’s quick and easy, with lots of ground beef and cabbage “noodles”. RoTel tomatoes give it just a little kick. This low carb hamburger vegetable soup recipe is a recreation of a hamburger noodle soup that I used to love when I was a kid. 19/12/2019 · Find healthy, delicious low-calorie beef recipes, from the food and nutrition experts at EatingWell. Recipe Notes. Low carb hamburger buns are ridiculously easy to make! Here’s a breakdown of what goes into the recipe: Ingredient Notes. These low carb hamburger buns are inspired by everyone’s favorite fathead dough, which is a low carb base made from cream cheese, mozzarella, and almond flour.
Trying to cut back on calories? Make a delicious, lighter meal with these low-calorie recipes that everyone will love. Whether you’re counting calories for a special diet or you just like to make every calorie count, dive into our most delicious low-calorie recipes. Learn more. 50 Best Low-Carb Soup Recipes. by Andy Bishop. If you’re starting to feel a bit bored with your low-carb diet, it’s time to mix things up a bit by mixing up some new low carb soup recipes that include a variety of foods. Many times, recipes call for using flour. 18/12/2019 · Need low carb recipes? Get great low carb recipes for your meal or gathering. Taste of Home has lots of healthy low carb recipes including low carb breakfast recipes, low carb chicken recipes, and more low carb recipes. 30/03/2019 · Whether you're keto, celiac, or just trying to eat a little healthier, these are the best low-carb hamburger buns and bun alternatives for burgers, sliders, or sandwiches.
She did say that she preferred the kind from a box, but that she wanted me to make this low carb version again too. I call that a win! How to make this low carb hamburger recipe: You’ll start by browning your beef. I prefer to use lean beef, but whatever you like is fine. These recipes are for those on a 1,200 - 1,500 calorie diet. Pick and mix your favourites and alternate to keep things exciting. This recipe is a great opportunity to pile on the veggies. Spinach, tomatoes, and onions all make great accompaniments to turkey burgers. Grilled onions or mushrooms can add a delicious layer of flavor. Serve avocado on the side for creaminess, or it’s really easy to stir together an aioli to top the burger. 18/01/2017 · This delicious Weight Watchers Hamburger Stroganoff is our favorite Weight Watchers recipe. It takes a healthier spin on a traditional recipe. Low-calorie Hamburger Stroganoff is a flavorful comfort food favorite, and it is just as good as the original Beef Stroganoff.
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Meal planning and making healthy meals are important life skills that can make a big difference in how you feel and live.
At Mambourin, we know how meaningful it is for you to learn these skills. That’s why we offer NDIS-funded cooking programs to help you learn how to make tasty and healthy meals and get into good eating habits.
Why should I learn to cook at home?
Learning to cook at home is an excellent idea for many reasons. It can make your life better in different ways, including:
Feeling more independent
Cooking at home means you get to decide what you want to eat. This helps you feel in control and able to do things for yourself. It’s great knowing you can take care of your own meals.
Having better nutrition
When you make your own meals, you can choose healthy ingredients. This means you can eat food that is good for your body and keeps you feeling your best.
Learning a new skill
Cooking is a skill that you can learn and improve over time. As you practise, you’ll be able to make many different kinds of food and feel proud of what you can do in the kitchen.
When you cook a tasty meal, you feel proud of what you’ve done. You can also share your food with friends and family, which can make you feel good about yourself. Plus, solving problems in the kitchen shows you can handle challenges in other parts of life too.
Meeting new people
Learning to cook can help you make new friends and share experiences. You can join cooking classes or invite friends over for dinner. Sharing food is a fun way to connect with others and enjoy each other’s company.
Cooking can help you feel calm and think clearly. When you cook, you can forget about other things for a while and just focus on what you’re doing. It’s like taking a mini holiday for your mind. Plus, making a meal lets you be creative, like when you choose ingredients or try new recipes. This can be fun and relaxing. And at the end, you get to enjoy a tasty meal that you made yourself!
Cooking at home can be cheaper than eating out or buying ready-made meals because you have control over the ingredients and can make dishes that fit within your budget. When you plan and make your own meals, you also waste less food, which is good for your wallet and the planet!
What can I learn in an NDIS cooking program at Mambourin?
Our NDIS cooking program is designed to help you learn essential meal planning and preparation skills. Here’s what you can expect to learn:
How to plan healthy meals
We’ll teach you how to plan nutritious meals that suit your needs and preferences. This includes understanding portion sizes, choosing the right ingredients and creating meal plans that work for you.
You’ll learn how to navigate the supermarket, read food labels and make smart choices when buying groceries. We’ll also share tips on how to save money and reduce food waste while shopping.
We’ll help you organise your kitchen in a way that makes it easy for you to use and maintain. This includes arranging appliances, utensils and ingredients in an accessible manner, ensuring a safe and efficient cooking environment.
Adapting cooking techniques
Sometimes, not all ingredients and tools are available. So in our cooking program, we’ll teach you how to change cooking methods using special kitchen tools and recipes. For example, if you have difficulty with hand strength, we might show you how to use an electric can opener or jar opener with a better grip. We’ll also assist you to adjust recipes.
Basic cooking skills, including measuring ingredients and food/kitchen safety
You will learn the basics of cooking, like how to measure ingredients, follow recipes, and know how long and at what temperature to cook things. You’ll also learn important safety tips for using your kitchen and handling food, so you can cook safely and have fun doing it.
Problem-solving in the kitchen
We know that sometimes things go differently than planned in the kitchen. Our program will show you how to solve problems when they happen. If something goes wrong with a recipe or you are missing an ingredient, we’ll help you find a way to fix it and keep going.
NDIS cooking program at Mambourin
Together, we’ll build your skills and confidence, ensuring you can enjoy the many benefits of home cooking. Let Mambourin support you on your journey to becoming a confident, independent cook and get the most out of your NDIS plan.


Food. Bring up the subject of food and your parrot and you'll find yourself in the center of some serious claims, warnings, recipes, and adamant beliefs. Food is personal, very personal. So let's approach healthy feeding practices along the same lines as any other companion lifestyle subject, with simple facts and balanced ideas that allow personal viewpoints and choices.
I approach healthy foods and feeding from the perspective of foraging and simplicity. This benefits the budget as well as the companion parrot. Consider your companion from the native wild side. Google up some searches on their wild cousins and what foods they eat. I'll just use Felix as an example for this thought. Being an African Grey, the foods profile tends toward leaves, bark, young plant growth, snails, available nuts, seeds and flowering fruits. Simple enough. Or how about Kirby our Indian Ringneck Parakeet extraordinaire! Seeds, grasses, young flowering growth, vegetation, flowers, the occasional bug.
What every parrot has in common in the wild they have in common in the companion setting; food is not only about eating but about employment and work. There are no bowls in the wild. There are no chopped anything waiting for easy consumption. One of the lost arts, or maybe it was never really an art, is feeding our companions for employment's sake. Bowls are great, chop is awesome and laying out banquets of organics is a wonderful thing. But let's remember that companion parrots enjoy the process of eating and discovering things to eat. It's in their DNA as much as flight.
Chop is a fabulous idea. It's trending hard and strong in the companion world. Chop delivers in the parental satisfaction category. Who wouldn't be proud and feel good about serving chop to their parrots. It's full of nutrition and delicious. Chop is a great idea all in all. Chop doesn't work in my flock though. No one appreciates it. I used to offer it once or twice as week as an addition but it was always left behind. So I went back to offering the same items in larger formats, in foraging ways and laid out as the whole food for the macaws. Felix loves chopped apple, but he hates chop with apple. Chop is a great gateway food. Powerful in transitioning a parrot off cheap seeds and into the realm of healthy eating as well. But chop has some downfalls.
Chop completely bypasses the need for a parrot to work for their dinner, to forage, and to explore. Chop masks texture, flavor and identity of foods as well. Most chop failures occur because of these three points. The finer the chop, the harder it is to identify what is being offered. Flavors mix to create one profile of pulps, which can turn off some parrots. Apple doesn't taste like apple and romaine doesn't taste like romaine. And yes, I do believe parrots taste food. Chop that is frozen and thawed, will immediately begin to degrade and breakdown. The nutritional values and structure loss speeds up in the decomp processes once it hits the oxygen in the air. If they don't get in it or on it within the hour things get mushy. That's great if a parrot likes mush, but if not, all that frozen chop just lost it's appeal. Extreme chop, with many components tend to create a situation where the odds go up in rejection because the reject-able items were increased. And you'll never know what the offense was because of the mixed flavor, texture and item profile. So many variables to turn a parrot off are there and so many are left to cypher for the parent.
Don't get me wrong, I'm not saying chop is bad. I am saying chop, like any other companion idea has it's good and bad points to consider inside your flock. The best practice for chop; keep it simple and under 4 items. Keeping the items short listed allows you to cypher what wasn't working and remove that one offender. Or you can limit the chop to a family of foods; lettuces, fruits, green veggies etc. Again, this will allow a taste profile that is easily cyphered. Keep it fresh and created the day of serving. The very component of chop, food being chopped up, makes freezing it's achilles heal.
What of pellets? I like to keep our pellet ratio at less than 20% offered, which, after rejection to the floor leaves about 10% consumed. Read the label. If your pellet's first ingredients are anything related to corn, wheat or soy, understand those ingredients are GMO affected. Without fail. These are the least expensive way to create the binder for vitamins and fats. That's why it's used. It is the same process for dry dog foods. Check for sugars. They'll be in there under their copious naming. Look hard for it. You don't want empty calories. Consider the vitamin profiles. If you can't pronounce the vitamin origin names, then you may want to pull out an apple instead. Pellets are processed foods. Organic, holistic or no, they are processed, so find that brand that provides the simplest format of ingredients and find that balance. There are good products that walk the mid-ground of provisions. You'll give up something to get another in pellets. I do suggest reading the labels and consider how you are going to provide nutritionally dense calories. And consider how you will offset what the pellets aren't giving your bird with wholefoods. Personally, I lean heavy on whole foods, dried fruits, raw nuts, high value seeds, then pellet mixes. And yes, we share our dinners as well.
Foraging and dinner time. Skewering fruits and veggies, placing bowls of foods in different places, wrapping morsels in foraging papers, boxes and toys, and simply handing a big parrot an apple are all legitimate avenues. For the record I do not fear apple seeds, the data doesn't support the fear. Unless you are offering a couple tablespoons of apple seeds a day, and they eat every one, it's just a non starter of a food fear. Our macaws love being handed a whole cucumber, mandarin orange, apple, summer squash, winter squash etc. I let them figure it out. That's the idea of it. Smaller parrots need smaller options, cut in half or quarter or just miniature sized. Whole sweet peppers are a hit across the board in our flock.
What about imported foods from other countries? Pesticides and differing laws globally make things tricky to be sure. Are grapes from Chili dangerous? Specifically Chili? I don't know. I purchase grapes as local as possible and when necessary I do buy dark grapes from Chili. From a local major grocery store. I know grocery vendors differ from grocery store to grocery store according to price point. I do know that buying local and small grower works out better than big box and cheap trucked in. I do know some foods are no longer even grown in the US due to many reasons. Food is changing and where and how it is produced is no longer decided by the nutritional value, but on the cost per kilo and profit per shipment. Food is a commodity and only judged as the dollar value left over from the business expense. Quinoa is a trendy new grain. But as of yet, no one has asked how the grain is grown, where or what pesticides are used to gain it's market share. Palm Oil was the big thing for a while, until it was revealed palm oil demand is leading to the destruction of native parrot habitats. Ironic isn't it. Food is personal on many different levels.
You do not have to spend hundreds of dollars and hours of time to successfully nurture and feed your companion parrots. You do not have to stress and worry about food origin if you keep it simple, fresh and local. Don't ever feel you aren't living up to your parrot's food needs because you can't afford the time or money for kale or quinoa. Good old broccoli, apples, almonds and flax seeds, veggie pasta and such get the job done just as well. Food and feeding our parrots is supposed to be enjoyable and gratifying and a shared moment of kindness. Simple, balanced and informed leaves lots of time for that happy moment your parrot grabs the food right off your fork or chooses to share their morsel with you by dropping it on your head or down your shirt. I find that very gratifying.


Banh xeo powder Vietnam okonomiyaki / Bột bánh xèo Bích Chi 400g
Banh xeo is a popular dish in southern Vietnam, similar to crepes and okonomiyaki. The raw material is rice flour. It is wrapped in leafy vegetables and eaten with nuoc cham.
[Cooking method] Stir-fried vegetables are added to this product dissolved in water or coconut milk and grilled. Wrap in rice paper and eat.
Contents: 400 grams


Atrial fibrillation (AFib) can cause life-threatening conditions if ignored. By changing your diet to support heart health, you can help avoid triggering abnormal heart rhythms and reduce your risk of AFib-related cardiac episodes.
At Indus Cardiology, with offices in Pomona, West Covina, and Montclair, California, Dr. Yogesh Paliwal provides preventive cardiology care, and can help you manage your atrial fibrillation symptoms.
Atrial fibrillation, or AFib, causes your heart to beat faster than normal. This is due to an abnormal electrical rhythm in the upper chambers of your heart causing an irregular heartbeat (arrhythmia). The biggest danger of AFib is the increased risk for cardiac arrest or stroke.
While you can't change any genetic propensity for AFib, you can change your eating habits to support heart health. Certain foods can trigger symptoms, while others give your heart the help it needs to stay strong. Here's what you should and shouldn't do in regard to your diet if you have been diagnosed with AFib.
Do eat heart healthy foods
You should eat the following as a major part of your diet:
- Fruits (especially stone fruits and berries)
- Vegetables (especially colorful ones, like greens, squashes, and peppers)
- Lean proteins (like fish, chicken, and rabbit)
- Whole grains like wheat, oats, and barley
- Seeds, nuts, and legumes (assuming no allergies exist)
- Healthy fats (coconut and olive oils and avocados)
Don't chug the caffeine
While a cuppa joe or an occasional soda is all right, don't carry a thermos with you all day, and definitely skip the supersized cup. If you can't cut down on your favorite beverage that easily, prime the pump with a small dose of caffeinated drink, then switch to decaf. You'll keep a more level blood pressure, sleep better, and may be able to avoid triggering AFib.
Do eat frozen produce
While most people assume fresh is best, if you live far from orchards and gardens, your produce is likely shipped in. It was probably picked before it was ripe and lost nutrients during transport and forced ripening. Frozen vegetables and fruits are often harvested right at peak ripeness and flash frozen, so you could be doing yourself a favor snagging a wide range of choices from the frozen food aisle.
Don't oversalt your food
Too much salt makes your blood pressure go up, and high blood pressure can double your risk for AFib episodes. Try using other seasonings to help you enjoy your meal with little or no salt. Great seasoning choices include various types of cracked or ground pepper, fresh garlic, and heart healthy oils like olive oil infused with lemon or rosemary.
Do carry a water bottle
Dehydration can trigger AFib, so staying on top of your daily water intake can be critical to staying heart healthy. Make it your goal to drink at least a cup of water every hour or so throughout your day, and drink water with meals instead of other beverages. Also, cut down on alcohol; it can cause complications in some patients, and dehydrates you even more.
Don't disregard calories
Calorie counting isn't just for weight watchers. It's also a good policy if you're trying to maintain heart health. Too any calories helps put on pounds, and if you are overweight or obese, your risk for AFib encounters goes up. Managing daily caloric intake can help you achieve and maintain a weight that doesn't add stress to your heart.
Do get enough electrolytes
Low potassium and magnesium levels can trigger abnormal heart rhythms. Eat foods high in these electrolyte-rich minerals, such as fruits, vegetables and fish, whole grains, fortified cereal, beans, nuts, and green leafy veggies. Leg cramping is an early sign of low potassium, so keep a banana on hand for a quick infusion into your system.
Following these diet tips can help you increase your heart health and reduce your risk of an AFib attack.
To learn more about AFib and your diet, talk to our specialists at Indus Cardiology. To get in touch with the team, call the location closest to you or visit the contact page for more information.


Some very good friends kindly gave us a voucher for Gortnanain Vegetarian Guesthouse and Organic Farm, which we used last weekend. This guesthouse is situated in the rolling countryside just outside Kinsale in Co. Cork and consists of the small guesthouse itself and around 9 acres of land given over to growing a staggering array of vegetables and to a lesser, but increasing, extent fruit. The bulk of this produce is used to supply a handful of restaurants in Cork city, including one of the world’s great vegetarian restaurants – Dennis Cotter’s Cafe Paradiso.
Not only do Lucy and Ultan tend the crops, they also do a great job as hosts and chefs for dinner and breakfast. After arriving, we were given a nice cup of tea and had a great chat. We also got to meet the house’s other permanent residents, Snapple and Bramble – head rabbit catchers on the farm. There was one other couple staying that night: Michael and Lorna from NYC. Everyone – guests and hosts alike – sits around the big kitchen table for dinner.
The dinner menu is fixed, but Lucy did ask when we booked, whether we had any preferences or allergies; and they work out the menu based on that information and whatever is available in the garden. Gortnanain has no wine licence but provides a glass or two on the house and you can, of course, bring your own. Dinner was excellent, especially the tomato salad, which completely changed my views on the merits of beefsteak tomatoes. These were ripe to perfection and bursting with flavour. The conversation was great and continued after we retired to the lounge for tea and coffee. Lucy and Ultan’s take on organic was very refreshing. They are committed to local organic food because being near, it’s in peak condition, and organic farming is so much better for the environment. They made no claims that it’s necessarily better for you: for that they’d rather wait for conclusive scientific evidence. Mind you, I think it’s obvious that they believe it.
Next day, after a delicious breakfast, Ultan gave a tour of the farm. It was quite astonishing, what could be produced from a small plot. As we wandered up and and down drills of various vegetables in glorious sunshine, with Ultan weeding as we went, it was quite obvious the amount of work that goes into producing such great vegetables. You must need huge commitment to be doing this on the many rainy days we have.
I can’t recommend Gortnanain highly enough and would urge you to spend a night or two if you’re ever in the area. I know we’re looking forward to our next visit.
I recently posted a recipe for a fantastic quiche using fresh garlic. This was delicious but unfortunately the season for fresh garlic is pretty short. So, I was on the lookout for a similar recipe that I could make all year round. While perusing the Irish Times a few weeks ago, I came across this tart/quiche in Domini Kemp’s column. She presents a recipe adapted from one by Yotam Ottolenghi, which I, in turn, have adapted slightly to suit the flan dishes I had available. The results were great and I look forward to being able to enjoy this tart throughout the year. Ottolenghi’s recipe uses less balsamic, which I would do next time too, as it keeps the garlic more golden than dark.
This recipe is for a 20cm dish. Just double the quantities for 28cm. You can of course make your own puff pastry if you’re that way inclined but I used Jus-Rol. I don’t see any reason why you couldn’t use shortcrust, in which case there’s less excuse not to make it yourself!
There’s a little bit of work involved but you can do each stage separately; so don’t let that put you off trying this great dish.
Makes: 4 portions
Preparation: 10 mins + 20 mins
Cooking: 30 mins + 20 mins + 30 mins
|Puff pastry (defrosted but still cold)
Garlic (cloves separated and peeled)
Chopped fresh herbs (rosemary, thyme, etc)
Goat’s cheese (mix hard and soft if you can)
Large eggs (the best you can get)
20cm quiche dish about 3cm deep
Baking beans or similar
First we need to make the pastry base, which can be be done ahead of time. Preheat the oven to 180°C. Roll out the pastry on a lightly floured surface so that it is big enough to line the base and sides of the quiche dish with a margin to allow for shrinkage. Prick the base all over with a fork. If you have time place in the fridge for 20 minutes of so. Trim the excess pastry. Line the pastry with greaseproof paper and pour in the baking beans. Use as many as will fit, as otherwise the base will rise. Place into the preheated oven and bake for 25 minutes. Carefully remove the greaseproof paper and baking beans and continue to bake for a further 5 minutes to let the base crisp up. Set aside to cool. Don’t worry if the base has risen a little: you can carefully trim around the edge and press it down gently later.
When you’re ready to finish off the dish, set the oven to warm at 160°C. Put the olive oil in a small frying pan over a low heat and add the garlic cloves. Let them gently sweat for about 10 minutes. Move them around the pan to stop them colouring. Then add the sugar, balsamic and water. Increase the heat and let the mixture reduce. After about 10 minutes add the chopped herbs and season with a little salt and pepper. When the liquid has turned syrupy, the garlic should be soft and have a nice dark colour from the balsamic. In the meantime, dice the cheese and sprinkle over the pastry base. Crack the eggs and mix with the crème fraîche to form a sort of custard. Sprinkle the garlic cloves evenly over the cheese along with a little of the pan syrup. Move the dish to near the oven and pour in the eggs and crème fraîche. Transfer to the oven and bake for about 30 minutes or until the custard has set.
Let cool a little before serving, as this gives the flavour a chance to develop. Enjoy with a green salad.
Pimientos de Padron are a delicious speciality from Galicia. These thumb-sized chillies are completely without the usual fire. To prepare just fry, with the stalks still attached, in hot olive oil until blistered, use kitchen towel to remove excess oil and sprinkle liberally with flakes of sea salt. They may not make the world’s most attractive dish but they are absolutely scrumptious. If you find these in your local greengrocer’s, I urge you to give them a try. You won’t be disappointed.


Quick Tips for Looking Good this Summer
- Eat smaller portions throughout the day rather than 3 big meals.
- Restaurants often serve more than you need. Order less, or take some food home to share with others, or for a snack the next day.
- Enjoy a daily walk or run. (people stress out when given limitations like "morning" or "evening" etc.)
- Drink sufficient water to stay hydrated. Often, when we are hungry, we are actually just thirsty.
- Want a healthy snack? Try some greens & avoid sugary treats.
- Eat more fiber
- Enjoy life


Swapping the snacks you eat throughout the day can significantly help your chances of losing weight. You can swap crisps for popcorn, and sandwiches for sushi. Everyone will have their own favourite snacks, and by replacing them with snacks that contain fewer calories, you can see a significant difference over time.
We don’t mean you have to swap a chocolate bar for an apple, although this is a good swap. But you can perhaps choose a lower calorie chocolate biscuit. Greater changes are made when portion sizes are reduced. So snack swapping alongside cut down meal sizes will work superbly. This on the back of frequent exercise will guarantee excellent weight loss results.
Products such as microwave noodles can be replaced with healthier soups. Of course these are just examples, and there are no rules, well except one – Choose a substitute snack only if it has significantly lower calories.


So today I've finally got round to launching my blog and what better way to start than with a family favourite recipe.
The pasta based dish is so easy to make and ideal for a student house hold its basically the left overs in the fridge and a tin of chopped toms. Pasta is one of the cheapest dishes to make however the jarred sauces can often be pricey. My Mam was taught the recipe at school and I love it! I even managed to get it published in a book of 'simple recipes' when I was in primary school, I was such a geek.
So on with the cooking!
What you need (Based on 1/2 servings):
Tin of Toms (chopped)
Few slices of bacon (I had 2)
Handful of mushrooms,
and your fave pasta!
Chop up the bacon, mushrooms and onions and put in a pan (medium heat) with a little bit of oil. Don't allow the ingrediants to fry, literally have them in for a minute or so.
Boil the kettle and put on your pasta.
Add the tin of toms to your chopped-up ingrediants and leave to simmer for about 20 minutes. During this time add a pinch of herbs and mix in.
At this point there is not much more to do other than wait - or bang in the garlic bread and grate some cheese, but make sure you keep checking the pasta to see if it is cooked and the occasional stir of your sauce.
Once your pasta is fully cooked your sauce will be too, the bacon will have fully cooked through.
If pasta isn't your thing, this makes a great pizza topping and if I have any sauce left over, I plonk it on some toast.
I'll be posting ever Sunday, thanks for reading :)


i should make an entry about this yesterday but i'm too busy with other things.
gomen ne ~ >,<
source : weheartit
So today , i got a little free time to update, hehe.
who loves cooking ? hands up !!
oh, i see many of you loves cooking eh ? ＼（＾ ＾）／
i love cooking and EATING !!!
okay lets get start ! (*≧▽≦)
the ingredients are :
1 and a half cup of white flour
1/3 cups of sugar
a half cup of milk
2 tablespoons of melted butter
2 tablespoon of baking powder
a half teaspoon of salt
some strawberry jam
How to :
1st you must mix sugar, milk , egg and melted butter into a mixing bowl.
In another bowl use a sifter(tapis) and add the flour , baking powder and salt
and now add the sifted ingredients to the liquids (blend it to a dough)
*you may mix them using a wooden spoon and it work better using bare hands too
after that take out the dough and roll it rather thinly using a rolling pin (of course)
then, stamped them into rounds.
using a spoon scoop out some strawberry jams and put them on half of the rounds.
brushed the edges of the rounds with water so that the dough can stick together.
don't forget to press them together so that the jam won't slipped out when you FRY them..
*repeat process until the dough finish ~
sound hard right but its really easy when you read it slowly (>w<)
if you don't understand this , you may send message to me ~
so yummy !
the jam melted in my mouth~
okay, see you next time ne ~
p/s : trying to make a new recipe of cupcakes


You could get other, cheaper blenders — something from Ikea, the more budget-friendly Ninja — but Vitamix products are determined to be well-worth their price points.
For people who want the smoothest blend possible, and are intrigued by the possibility of cramming in more appliances than you could expect into a single blender, the Vitamix products succeed. Take the Vitamix Propel Series 750 blender, which is the cheapest it’s ever been on Amazon today — it’s more than $200 off at just under $400 right now. It’s nearly three times the cost of a typical Ninja, but it’s got a lot more going for it: the Vitamix makes incredibly smooth frozen foods (smoothies and juices, but also sorbets and ice cream), and also makes hot soup without a stove in under ten minutes, according to the company (the friction from the blades can bring soup to serving temperature right in the container, the brand claims).
It’s a massive time saver for fans of homemade bisques and soups, avoiding the mess and hassle of moving from oven to processor to stove. Users note that it’s especially good at blending fibrous ingredients, so you don’t have to waste time cutting the seeds or skin off vegetables — it cuts finely enough where it doesn’t make for a big change in texture, and it’s added nutrients.
Amazon reviewers praise the 750 for its durability, self-cleaning function (just add a drop of soap into the water and turn on the clean cycle), dishwasher compatibility, and quietness compared to other blenders.
If the Swiss army knife of blenders seems like a worthy splurge to you, you can’t do much better than this.
Vitamix Propel Series 750 Blender
The Vitamix is a powerful all-in-one, self-cleaning blender that’s an even better value at more than $200 off.


Quinoa.The brunch, a pop-up brunch event in Berlin.
A new Saturday, a new brunch…this is what Quinoa.The bistro designed for the menu of Saturday’s brunch at Where is Jesus? in Berlin, Kreuzberg.
Whole wheat pasta with asparagus and kohlrabi sauce (vegan)
Creamy Spinach spread (vegan)
Baked potatoes filled with rosemary soy chunks (vegan)
Marinated eggplant rolls (vegan)
Buckwheat avocado ginger salad (vegan)
Cheese or Tofu toast (vegetarian, vegan)
Yogurt and seasonal fruits (vegetarian, vegan)
Butter/Margarine, bread, marmalade (vegetarian, vegan)
From 12pm to 7pm (also to take away)
Reservation required for big groups.
Animal friendly, music, exhibitions, vinyl shop and a great coffee!
Join Quinoa.The brunch on Saturdays in Wrangelstr. 57, 10997 Berlin


Kevin Burgin is the host of the winnipeg weekends and the main ingredient on 680 cjob.
kevin has developed a loyal following of listeners and is known for his quick wit and engaging conversations with his guests on winnipeg weekends. he is passionate about discussing current events, health, and lifestyle issues. he also loves to interview interesting people from all walks of life. with his no–nonsense attitude and friendly demeanor, kevin is sure to make you feel welcome and entertained. winnipeg weekends to get the latest news and insights on the issues that matter.
the main ingredient food show on 680 cjob is winnipeg’s premier source for food news and entertainment. the show features interviews with local chefs and restaurateurs, food trends and much more. kevin’s enthusiasm for food shines through, making the show a perfect listen for foodies of all levels. whether you’re a gourmet or a novice in the kitchen, you’ll find something to love on the main ingredient food show.


OMG- I am obsessed with something: Coconut Flour! Do you not like coconuts? Well, neither do I so keep reading- it tastes soooo good.
Have you tried this yet? If not you should. Yes, it is pricy but it is so worth it, you get plenty of servings from it.
My latest use is in my morning oats, I simply add one tablespoon to my yogurt, oats and strawberries and BOOM. Delicious and nutritious breakfast- and not to mention filling, protein packed and high in fiber. It is so creamy and tasty. The coconut flour adds flavor and sweetness while thickening it up like no one’s business. I usually add some water or milk to make it the consistency I like it.
Now you may be wondering; what are the real benefits to coconut flour? I AM EXCITED TO TELL YOU.
1. It is an excellent source of gluten free fiber.
2. It is high in protein.
3. It has the highest amount of insoluble fiber than any other flours, which is the fiber that provides NO calories. Coconut meat is composed primarily of non-digestible fiber with a beneficial amount of water and smart oil (source).
4. It assists in detoxifying your body.
5. It supports digestion.
6. It influences your bodies’ ability to absorb vitamins and minerals.
7. The extreme low glycemic index allows your body to slow down absorption and keeps your blood sugar low.
8. You can substitute it for regular flour in recipes but sure to add an extra egg per ounce for a binding agent.
9. Works well in gravy and any recipe that calls for a thickening agent.
Must I continue? Well, I will quite boring you but seriously, go buy some it’s the bomb.com.
I just demolished some in my b-fast and it was oh so tasty and satisfying after a long morning at Core Power.
Peace love and coconut flower!


It’s time for the RecSports Sport Clubs Canned Food Drive!
Ready to #BeatHunger, #BeatTAMU? This year’s Sport Clubs Canned Food Drive will benefit the UT Outpost food pantry while also earning us a point toward the annual Aggies vs. Longhorns Challenge. The school with the most ounces donated wins.
- Dates: November 1-30
- Donation drop box locations: Gregory Gym, Recreational Sports Center, Wright-Whitaker Sports Complex Gateway Building, Bellmont Hall
- Help up #BeatTAMU in two ways by participating in the Cycle Challenge from 11/11 - 11/15 .
Donations will benefit fellow Longhorns during the holiday season so think about donating items you’d like to enjoy at this time of year. Please no ramen or glass containers. Most requested non-holiday items include:
- Peanut Butter
- Canned chicken breast or tuna
- Canned low sodium vegetables
- Canned fruit in its own juice (no sugar added)
- Dry pinto beans
- Brown rice
- Non-fat dry milk powder
- 100% whole grain cereal


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PowerfulFusionClean #CollectiveBias
Baked Cheesy Pasta is one of those recipes that I love to make over and over again, it’s simple, it’s delicious, it’s packed with flavor and everyone raves about it. It’s one of those recipes that are perfect for weeknights and for weekends alike because it’s extremely good.
I also really love how versatile it is! While I always use the same cheese sauce (because that’s what makes it ultra cheesy) you can use different types of pasta according to what you have on hand or what you are craving.
In this case, I made it with ravioli and OMG it was so good! Ravioli is one of those things that in my opinion makes any dish look more elevated and put together and it actually takes the same amount of work than cooking traditional pasta. I just filled my pot with water, let it boil, added the ravioli and cooked for 10 minutes.
While I usually like to cook ravioli (and any pasta) for 12 minutes, in this case, is better to cook it for a couple of minutes less than the recommended. Why? Because we are going to be baking it with the sauce so it will finish cooking there. If you cook it for the full time your past will end up a bit soggy and too soft instead of al dente.
Once your pasta is done, mix in the sauce (recipe to follow) and fill individual baking dishes with it. Then just top with a bit of Parmesan cheese and take to the oven on the broil setting. The Parmesan cheese will get golden and crunchy and will really add up a ton of flavor to this baked cheesy pasta.
Delicious? Totally! However, there was a downside with this recipe. It was a real pain to clean the baked in cheese and pasta from the individual baking dishes. But I knew there must be something that made the process of cleaning my dishes easier, and guys I found it!
the NEW Palmolive® Fusion Clean™ dish liquid is the best to clean all your dishes (especially the ones that are tough!). It provides a Modern Twist on Cleaning™ and it’s specially formulated for tough cleaning challenges (like these cheesy baked pasta dishes). I also love that it cleans 2.5x more dishes vs. Palmolive® Non-Concentrated dish liquid and that its unique formula removes 24-hour stuck-on food and that it combines the cleaning power of baking soda and the fresh scent of lime (and grapefruit).
I bought it at Kroger in Fusion Clean™ Baking Soda & Lime but it’s also available in Baking Soda & Grapefruit. The super concentrated formula (this is the real deals you guys) loosens and dissolves 24-hour stuck on food and removes even unseen food residue. Visit the store locator and get yours! Keep reading for a coupon!
I just loved how easy and fast t was to clean the baking dishes it’s one of those things that makes me want to cook even more knowing that I don’t have to spend a lot of time afterward cleaning everything.
Baked Cheesy Pasta Recipe
- 1 LB Ravioli
- 2 Cups milk
- 1 Cup shredded cheese
- 1 tsp salt
- 1 Tbsp corn starch
- 1 tsp garlic powder
- 1 crack of pepper
- ½ Cup thinly sliced cooked bacon
- Parmesan cheese
- Add water to a pot and bring to boil.
- Once it's boiling add the ravioli and cook for 10 minutes. Once it's done drain the water.
- While the pasta is cooking make the sauce.
- In a pan, over medium heat, add the milk, shredded cheese salt, garlic, pepper and the cooked bacon.
- Mix until the cheese is melted. Add the corn starch and keep mixing until the sauce thickens.
- Mix the sauce with the pasta. Divide between 4 individual baking dishes.
- Top with parmesan cheese, serve and enjoy.
Between June 12th and June 25th get $0.50 off 22oz+ (which includes Palmolive® Fusion Clean™) and between July 24th and August 6th get $0.25 off any Palmolive®
Find out more here


The Orchard Restaurant takes its name from the grounds on which part of it is built, the Sheraton Heathrow Hotel’s original apple garden, and it's local area, Colnbrook, as one of England's biggest producers of apples. Look out for the signature dishes on the menu, identified by the green apple!
Our continental breakfast buffet offers up a tasty breakfast choice with fresh juices, yoghurts, fruit, homemade smoothies, cereals and freshly baked bread and pastries, accompanied with freshly brewed coffee or English Breakfast tea.
Treat yourself to a traditional "full English" cooked breakfast or choose from the À la carte menu.
Breakfast opening times:
Monday to Friday: 6am – 10.30am
Saturday to Sunday: 6am – 11am
Treat yourself to brunch at The Orchard! Fancy a stone-baked pizza, club sandwich or even a full English breakfast? Polish it off with a refreshing Bellini.
Lunch opening times:
12pm - 2:30pm
Enjoy meats from the grill, including prime Hereford steaks, Wagyu beef burgers, or our excellent Fish & Chips. Also not to be missed is our made-to-order fresh flat bread and pizzas, beautifully baked in our stone fired oven.
Dinner opening times:
5:30pm - 10:30pm


It usually devlopes as people gets older, 10/15 percent Indians can’t drink milk or eat dairy products because their bodies do not produce enough LACTASE,( the enzyme necessary to digest milk products) Milk intolerance is world s most common complaints.
Symptoms include, intestinal gas, diarrhea, and abdominal pain. The symptoms are caused by the milk sugar, LACTOSE, and not by milk.
The problem is that dairy products are also a major source of calcium and if not eaten then low calcium becomes our biggest mineral deficiency and resultant many health issues like Osteoporosis and blood pressure. Although Curd, cheese, buttermilk and sour Cream can be taken as they are easily digested.
However solution is to avoid dairy products and concentrate on other foods that are High in calcium like, dark green Leafy vegetables, dried beans and peas, whole grains and Amla .
Other solutions could be use of LACTAID MILK that comes with already lactase in it , available in some super store’s and second option may be adding LACTASE enzyme drops or tablets purchased from a health food store or drugstore.
As trial after using drop or tablets of lactase , we can gradually add small amount of milk products in our diet while watching for symptoms of flatulence, diarrhea or abdominal cramps. When symptoms appear, then stop it.


Indonesian food is known worldwide as the world’s most vibrant and colourful cuisines with its delicious flavour.
Indonesian traditional food normally consists of rice, complemented with soup, vegetables, fish, meat or egg side dishes.
In the family meal time, normally the family members gather around the table filled with steamed rice and a number of other dishes.
Apart from the main daily food mentioned above, Indonesia has many of other delicious foods that you should definitely try whenever you are visiting in Indonesia.
20 superb Indonesian food that you should definitely try!
Satay – which is also called Sate in Bahasa Indonesia. It is made of meat skewered onto Satay stick (wooden stick) served with either tasty peanut sauce or other tasty sauce.
The meats used can be chicken, cow, or goat or other meats.
Sate (or Satay) historically was popularised by the Arab traders who came to Indonesia. It is also well known as Indonesian national dish sold by the street vendors across the archipelago. You can easily find many different kind of sate all over Indonesia; Sate Padang, Sate Madura, Sate Ayam, you name it!
Gado-gado literally means “mix-mix”, a delicious Indonesian food mixed of fresh vegetables and other healthy ingredients.
It is of of most popular Indonesian meals looks like a vegetable salad complemented with the country’s classic peanut sauce.
Apart from vegetables it also serve with boiled long beans, spinach, potato, corn, egg and bean sprouts coupled with cucumber, tofu and tempe.
3. Nasi goreng
Another Indonesia’s national dish Nasi Goreng, it is made of the rice fried with the ketchup, onions, chilli (depends on your spicy preference), served with side dishes like eggs, chicken or meats and garnished with acar, pickled cucumber and carrots.
As Indonesia, I can not imagine myself to live without having sambal or at least any herbs or souces that give the spicy flavour. It is typical for Indonesian dishes aren’t complete without a hearty dollop of the sambal.
Sambal is basically more of a condiment, the chili-based sauce known as sambal is a staple at all Indonesian tables. There are many different types of sambals and each part of Indonesia has their own authentic sambal.
The chilly can be combined with sharp fermented shrimp paste, tangy lime juice, sugar and even fruits.
Here’s I made myself eggplant tempeh sambal today:
This traditional meat soup made of the ingredients that vary across Indonesia. Such as Jakarta is known for its Soto Betawi and West Java is known for its Soto Lamongan.
The street version of soto made of a simple, clear soup flavored with chicken, goat or beef which can easily be found all over Indonesia.
Bakso is not only Indonesian favorite dishes but also previous U.S. President Barack Obama mentioned that He loves Bakso.
Bakso is technically the meatballs served with tasty clear soup. Bakso is made from chicken, beef, fish or other kind of meats and seafoods.
Nasi uduk is the rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements. Served with fried chicken, boiled eggs, tempeh or tahu or both, and kerupuk, and the taste is delicious!
8. Nasi padang
This spicy food is everyone’s favorite food in Indonesia. Nasi Padang is named after the capital city of West Sumatra where it is originally from.
Nasi padang is a main meal served with the cooked rice accompanied by many side dishes from goopy curries, sambals, vegetables and more!
Gudeg is Yogyakarta signature dishes made of the sweet jackfruit stew is boiled for hours in coconut milk and palm sugar, making the fruit so soft and tender. And it is with rice, boiled egg, chicken, fried beef skin.
There are three different types of Gudeg; those are Gudeg Basah (Wet Gudeg), Gudeg kering (Dry Gudeg), and Gudeg Solo named after the city in central Java Solo.
Rawon or Nasi Rawon served with rice and has a intense traditional Indonesian beef black soup.
Rawon is originally from Surabaya the capital city of East Java.
11. Mie goreng
Mie goreng is literally translated as fried noodle. Mie goreng is technically prepared the same way with Nasi Goreng the only difference is that the noodle is the replacement of the rice. Please see No#3.
12. Pecel lele
Pecel lele is the fried catfish served with rice and delicious red and/or green sambal. It is the sample but very popular Indonesian food that you can find at the street all over Indonesia, especially in Java island.
13. Opor ayam
Opor ayam is another popular Indonesian dish originated from East Java. Normally it is served during the Eid ul-Fitr celebration.
The chicken for opor ayam is cooked in coconut milk with garlic, ginger, cumin and coriander. And it is served with packed rice cakes (ketupat) Mie ayam
14. Babi guling
Pork is not very common in Indonesia as it is the Muslim majority nation. However Babi Guling is one of very popular Indonesian dishes, especially in the cities where most of the people are not muslim like Bali, Medan and Manado.
Babi guling is the roasted suckling pig bathed in coconut water and rubbed with chili, turmeric, garlic and ginger to make sure the meat is tender.
15. Gulai (or curry)
Indonesian gulai is similar to curry which has poultry, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit as its main ingredients.
16. Cah kangkung
Kangkung is also called water spinach. It is the semi aquatic plant grown in the tropical and subtropical countries. Cah kangkung is stir fried kangkung using the ingredients like slices of garlic, chili and sometime also shrimp.
17. Pepes (pepes ikan, pepes tahu ect)
Pepes is the steaming of food wrapped in banana leaves and secured with with lidi seumat (a small nail made from central rib of coconut-leaf and sew upon banana-leaf), cooked on steam, in boiled water or grilled on charcoal.
18. Empek-empek (Pempek)
Palembang South Sumatra is where pempek is originated. It is a savoury fishcake delicacy from made of fish (and/or egg) and tapioca served with rich sweet and sour sauce.
19. Bubur ayam
Bubur ayam is another everyone’s favorite meal in Indonesia. It is a savory porridge served with soy sauce, fried shallots, shredded chicken, beans and crackers.
20. Sayur asem
It is a clear, refreshing soup derived from tamarind and vegetables. It has melinjo, bilimbi, chayote in it. It is almost look like sayur lodeh but without coconut milk.


Aimed at empowering our students to be health ambassadors, food innovators and discerning consumers. It takes into consideration new lifestyles and consumer trends, and therefore, it equips them with knowledge, skills and attitudes related to health and financial management.
The focus of the FCE curriculum in Greendale Secondary School is to equip students with basic culinary skills, knowledge of nutrients and recipe modification for various diet-related diseases. Student-centred pedagogies and teaching strategies with the inclusion of Activity-based Learning (ABL) and Differentiated Instruction, are adopted to enhance student competencies in building self-awareness, social awareness and responsible decision-making through the use of current and relevant online platforms.
|Our students will role model and
provide support for friends and
family members to help them make healthier lifestyle choices.
They will advocate for nutritious diet and
physical exercise to improve their quality of life.
|Our students will conduct research,
exercise creativity and take into
consideration the issue of food
security which includes food safety
and sustainable food consumption
to prepare a personalised dish for a specific consumer.
|Our students will apply scientific
principles during food preparation and cooking.
They will understand the various
sensory qualities of food as they are
altered during preparation and cooking.
(Reference Guide: CPDD Teaching and Learning Guide)


Whether you’re looking to shed some kilos, or are trying to build your muscles, protein-rich foods are essential. It is what helps you recover from the daily wear and tear of muscles and gain muscle strength. Furthermore, a protein-rich diet keeps you high on energy and fights fatigue.
If you’re a non-vegetarian, you have a huge array of protein-rich food sources to choose from. However, for vegetarians, the options may seem a little limited. Limited but not impossible.
That said, here are some high protein vegetarian breakfast recipes to start your day with. These are delicious, scrumptious and nutritious!


3 Oz bean sprouts 3 Oz chopped spinich 3 Oz. cut beans or asparagus 3 Oz. cubed & cooked potato 3 Oz. flowerettes broccoli 3 Oz. flowerettes cauliflower 3 Oz. chopped cabbage(red) 3 Oz. sliced carrot 3 Oz. snow peas 3 Oz. cut cucumber 3 Oz. cut tomatoe wedges 3 Oz. cut tofu (dry kind) 3 Oz. sliced Tempe, fried 3 hard-boiled egg 3 Oz. fried Krupuk (shrimp crackers)
Prep veggies by boiling, steaming, or raw. Slice into bite size pieces.
Arrange on a platter in layers or mixed.
Top with fried tempe, tofu, and eggs; pour over the peanut sauce.
Top with krupuk and garnish with tomatoe and cucumber.
(may be served hot ot cold).
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“Champagne has the taste of an apple peeled with a steel knife” – Aldous Huxley
But did you know that the serenade of out of tune happy birthdays you get each year can actually make that jam sponge taste even better!
A study from Minnesota University revealed rituals such as saying grace, making a birthday wish when
blowing out your candles or even just cutting cake can improve the flavour of the food.
The study known as the Psychological Science journal included a test where participants were given a piece of chocolate and told to break it in half without unwrapping it first, and then eat one half before unwrapping the other and eating it too.
The results showed that those who performed the ritual rated the chocolate more highly than those who ate it normally.
We talked back in our blog on May 10 about the impact taste and smell can have on the food we eat.
But could rituals surrounding food have more of an impact on how much we enjoy things.
Do you agree with the results of the study? What do you do to enjoy food the most?
Let us know your thoughts.


Have you ever wondered if your supplements for metabolism really decreases with age and if there is a link between weight loss and metabolism supplement? Do we just get fat as we get older? But before answering this question, let's define what metabolism is. Metabolism is the amount of energy that the body uses on a daily basis. The basal metabolic rate represents about 80% of the calorie expenditure for maintaining the proper functioning of our organs. The rest of the metabolism is used to break down our daily activities.
Exercise and strength training
The biggest impact we can have on metabolism and weight loss is through activity or exercise. The fact is that a more active person has a higher metabolism. A best metabolism supplement effect can be increased over time by incorporating more exercise. Walking, running or cycling regularly will boost your metabolism which promotes weight loss.
Strength training or weight training will increase metabolism more than muscle growth. Muscle burns more calories than fat and therefore a more muscular body will have a higher metabolism. This is why men have a higher metabolism than women because they are generally more muscular. And, perhaps this is why men are more tolerant of consuming more fatty foods, such as ice cream.
Eating and eating habits
The food you eat also affects your metabolism. Foods high in sugar, saturated fats and artificial sweeteners slow down digestion and cause weight gain. Eating a balanced diet with whole foods (nuts, fruits and vegetables, beans, legumes, nuts, nuts, lean meats and fish) will provide the proteins, carbohydrates and fats that give your body energy, and balance. blood sugar. I would like. Another advantage of eating whole foods is that they take longer to make you feel fuller.
The amount you eat also affects your metabolism. Eating too much or eating on the go causes energy changes in the body. This inconsistency forces the body to reduce metabolism to store energy, to store food as fat. On the other hand, if a person eats a balanced diet or snack every 3 to 4 hours, the body will digest food more efficiently and provide steady energy. This steady energy level will increase metabolism and help with weight loss.
Therefore, metabolism and weight loss can be controlled with a regular balanced diet.
Sleep or malnutrition can affect metabolism. In today's modern industrial society, sleep deprivation is often the result of work stress. Studies show that chronic sleep deprivation negatively affects the metabolism, reducing the body's ability to control glucose levels. Sleep deprivation causes hormonal imbalances, and most importantly, elevated levels of the hormone cortisol with a lack of restful sleep. Cortisol increases appetite despite eating a lot of food, increasing the metabolic rate. Regular restful sleep will help regulate metabolism.
People with low activity levels will continue to burn calories and have a basic metabolic rate. Humans are homothermic which means that our body works to keep our body in a tight heat loop. When we are cold we burn more fuel to warm ourselves and when we are hot our body works to remove excess heat. Heat is removed mainly by transport and radiation, but when we are active our body also uses evaporative coolant or sweat to remove excess heat. We can influence our metabolism by controlling the climate. By keeping the temperature lower, the body is forced to take a metabolic supplement. In addition, by exercising outdoors at colder temperatures, we can further increase our metabolism. However, it should be considered as a side effect of exercise.


mmmmm tropical smoothie for breakfast? I say yes!
This smoothie is super easy to make. Really you only need 4 ingredients, but if you’d like to spice it up with some super-foods then I’ve got the perfect recipe for you.
Smoothies are a great way to start your morning off. Fruit is easily digested by the body, so after drinking your water in the morning, this is a more gentle approach for your body to get started with your daily digestion.
Fruit provides an abundance of energy, and it’s deliciously sweet!
They’re also super quick to make and are perfect for on the go.
- 2 frozen bananas
- 1 cup frozen mango
- 1 cup frozen pineapple
- 1 tbsp ground flax seed
- 1 tbsp chia seeds
- 1/2 tsp maca powder
- 1/2 tsp lucuma powder
- 1 cup of water
- dash of cinnamon
- dash of turmeric
Blend all together and enjoy this tropical treat!


Kathy Ryan is the owner and chef at the Happy Pike Ice Cream & Snack Bar. She started her business in 2011, shortly after the closing of Phizer Pharmacuticals in Chazy, NY, where she was an employee for 15 years.
Kathy have lived in Chazy all her life and actually lives right around the corner where the Happy Pike is located. The building at Monty Bay Marina had been vacant for many years. She would walk by the building daily and wonder why no one ever tried to open an ice cream and burger restaurant with so many neighboring marinas and campsites in the area.
The only experience Kathy had was cooking in the snack shack for soccer and helping her husband cook for the Happy Pike Fishing Derby. So one day, She walked into the marina office and pitched them her idea.
Kathy worked hard teaching herself the in and outs of running a small business which was no easy task. Opening the Happy Pike was one of the best adventures in her life. The business has grown to a beautiful summer hot spot where Kathy gets to treat her customers to food cooked fresh and seasoned to perfection. Chef Ryan prides herself in preparing her food from old family recipes.
Kathy created the “Donut Cone” which actually put her on the map for an ice cream experience people from all over have come to try. Her most cherished treasure other than opening her shop is the life long friends she has made while being there.


How do you develop the meal plans?
We want to deliver the best quality product that we can to help you along your fitness journey.
Once you purchase a Lift by Day Personalised Meal Plan, we will send you a questionnaire to fill out in as much detail as possible around your training, current diet, your metrics (weight/height) and most importantly, your goals.
We use this information to implement a nutritional plan which is primarily focused around your macronutrients (protein, fats and carbs). We will assess your required intake to achieve your goals, then will formulate meals around this.
Each meal will have a breakdown of the macronutrients you are consuming, plus your daily intake will be included. We will also breakdown your nutrition on your maintenance days for you to stay on track through your training week!
Do you offer support after we purchase a meal plan?
Yes, once you purchase a meal plan you join the Lift by Day FitFam, and you’re open to asking any questions you like along the journey. We will also check in with you to see how you’re tracking.
Note: if you require us to completely reassess and alter your meal plans after 8+ weeks, that will require the purchase of a new meal plan & we will go through the process of completely re-adjusting all meals to suit your changing needs.
How long does it take to put my personalised meal plan together?
Please allow 3-5 business days after we get the questionnaire back before you receive the meal plan.
How long should I stay on the meal plan for?
We recommend sticking strictly to the meal plan for a minimum of 8 weeks and assessing throughout before making any changes. This gives the diet enough time to take effect and see the results from there.
Please view our videos below for more FAQ's :)


Coffee is a beverage made from the seeds of particular varieties of Coffea fruit. These seeds are divided to make a secure raw item called coffee beans. After roasting, these beans are ground into a great powder and also worked as a made drink. Then, it is thinned down with water to create a smooth, fragrant taste. However, the process of making coffee is not simple. It includes a number of steps, and also lots of people favor utilizing a coffee machine.
To start with, the most important point to note is that coffee includes a great deal of high levels of caffeine. The coffee bean has about 5 times the amount of high levels of caffeine as black tea. If you drink way too much coffee, your body will end up being dried. This will certainly result in an exhaustion of the antioxidants in the body. After that, the mixture will taste bitter and unsavory. Thus, you should stay clear of exaggerating coffee. Other than the preference, coffee additionally assists with the digestion of food.
When you make a mug of coffee, you will certainly require a lot of time to make it. The coffee is constructed from seeds from the coffee tree. Then, you need to grind as well as make them to produce the ideal coffee. In the end, coffee is the most effective selection for an early morning drink. It is likewise the most popular beverage worldwide. It can be very good for you. So, you ought to make sure you take the time to appreciate your coffee.
You can make coffee in lots of methods. You can sugarcoat to your drink to make it sweeter or use cream to add a little a lot more taste. Some people consume it with a mug of delicious chocolate. There are several varieties of coffee. If you remain in search of some info regarding this beverage, you must read this write-up. It consists of several references to aid you choose the ideal one for you. You can even learn how to prepare it. If you’re trying to find a particular coffee, you can go to a regional coffee shop and also browse through their food selection.
You can also make your very own coffee in your house. You can additionally acquire a coffee equipment. Depending upon the kind of coffee you’re searching for, you can buy it online. You can also buy it at your neighborhood supermarket. Just make certain you get some. Besides, coffee is the second most prominent drink on the planet after wine, it’s additionally recognized to have several wellness advantages. When you’re brewing your own coffee, you can also utilize flavorful syrups to boost the flavor.
You can also make your very own coffee beans at home. If you’re a coffee enthusiast, you can make it from your own beans. However if you do not wish to invest a ton of money, you can buy it online. However if you can’t find it online, try to make it on your own. You’ll rejoice you did. There are many varieties of coffee. You can get them in a local shop and even order them from the net.
After that, you can get coffee at a regional shop. There are several types of coffee makers in the marketplace, so you can choose the one that fits you finest. You can also make it at home with your own beans. As a whole, coffee machine make their own coffee. However, the only negative aspects are the price. You have to purchase them prior to you can make your own. After that, you should make certain that you have all the required tools to grow your very own beans.
The coffee plant came from Africa. It is currently expanded in South America and also Southeast Asia. The origin of coffee is not well known, but coffee is grown in different countries. The category Coffea is in charge of its top notch beans. Its name, nevertheless, relates to the Arabica selection. However, this is not true for all sorts of coffee. Some ranges consist of a lot of high levels of caffeine and also are best served hot. You should think about the sort of coffee you prefer.
Coffee is the key export of several nations in the world. It is a critical income for several developing countries. The coffee is additionally eaten in Africa and also Central America. Other than its high levels of caffeine web content, coffee has numerous wellness benefits. It is a preferred drink in many parts of the globe. The caffeine in coffee makes it taste much better. For example, it enhances your mindset. You must consume it a lot if you intend to improve your general wellness.
A book about coffee’s background is a terrific way to learn more about the background of the beverage. Numerous writers go over the background of coffee as well as the Boston Tea Ceremony. For much more comprehensive details, ask about different kinds of coffees. Each action in the trip from seed to mug adds worth to the drink. So, proceed and attempt a mug of coffee. If you like the preference, go all out. It deserves the time.
The procedure of roasting is a key element in the final product. The procedure of roasting the beans impacts the taste and scent of the coffee. If you have a higher resistance for caffeine, attempt consuming alcohol a lot more coffee. It may boost your state of mind. But, you’ll need to take notice of the procedure. If you’re not sure what you such as, read on. If you’re uncertain, go with the first option you like.
The process of toasting coffee starts with the bean, which has numerous phases. The beans themselves travel cross countries to get to the cup of coffee. In the process, they run into people and undergo various processes before getting to the mug of their picked drink. Fortunately, coffee is still a preferred beverage, and it has actually been a part of background for over three centuries. No matter exactly how you consume your coffee, you’ll find it a way to take advantage of it.
The most important thing about coffee is the high levels of caffeine web content. It’s one of the most typical psychoactive substance taken in by human beings and also is the most commonly made use of throughout the world. It can cause a variety of reactions in the body, such as a light feeling of relaxation, or a feeling of euphoria. If you wish to know the exact impacts of coffee, you ought to talk to a specialist. This is the best way to understand the distinctions in between various brand names of coffee. https://ipsnews.net/business/2021/11/25/javy-coffee-review-liquid-coffee-concentrate-with-delicious-ingredients/
The most essential thing to remember when picking a coffee is the resentment. If your coffee preferences bitter, it’s too dark. If you drink way too much, you’ll have a migraine. In addition, the resentment of coffee influences the body’s ability to refine it. And also if you consume alcohol excessive, your body will produce more contaminants. For that reason, you need to try to prevent drinking excessive coffee while pregnant as well as breastfeeding.


Wine and Cheese tasting, Chocolate Making Workshop
Duration: 1 day with full-board
Price: 90 EUR/PERSON
9:00 Transfer from Budapest to Etyek.
Etyek tour. Etyek is one of the most famous wine regions of Hungary. The nice little
village of Etyek is located 26 km from Budapest with a line of traditional and beautifully
renovated wine cellars. The wineries all present their own products, and additionally to
the great wine, there are a lot of other interesting and delicious treats this place offers.
Cheese tasting on a cow farm, lunch of grilled traditional pig roasts. The cheese
house is an open workshop.
Guests can taste homemade craft cheese and they can try
cheese making. The program takes about 2 hours.
Visiting a chocolate factory, chocolate tasting and chocolate making workshop.
The tasting includes 10 different chocolates and one tasting. Dark chocolate with rosemary
(53%), milk chocolate with strawberry and amaranth (39%), dark chocolate with
orange (53%), bio chocolate from Peru (65%), white chocolate with elderflower and
lemon, chocolate lollipops, gingerbread square—a bonbon with cinnamon, ginger, clove
and honey,—cherry-chili square bonbon, cherry-raspberry bonbon and some more…
Visiting the wine region on a spring carriage.
Tasting selected wines of the region, dinner in the winery, where our guests will
Six individual wines (including 4 white wines, 1 rose and 1 red wine). Specially prepared
antipasti platter, fresh bread and a traditional Hungarian dinner with homemade main
dish and dessert accompanied by mineral water.
Transfer to Budapest after the dinner.
You can book this package all year round.
This is a guided adventure.
Minimum 4 participants need for this tour.
Location & how to get here
This tour starts at Budapest. Transportation is included in the price.
You can make reservation for this tour by sending an email to the firstname.lastname@example.org. We will send you a confirmation by email within 24 hours. When your booking is confirmed you can make the payment with credit card.


With the Royals sputtering their way to an uncertain finish, I needed some comfort food to distract me from (among other things) Dayton Moore's assertion that the offense doesn't need fixing. And what better treat for a foodie stat-head than homemade pop-tarts?
Now, it's important to use a quality recipe and, even more important, quality ingredients. If you do, three-step recipes turn into two-step recipes and five-step recipes turn into three-step recipes. If you skimp on ingredients or use a crappy recipe just because that's how it was done when you learned to cook, 10-step recipes turn into no pop-tarts at all when you give up in disgust and become a fan of a breakfast treat to be named later.
It's really very simple, despite the complex layout of the online recipe I followed. Just butter, sugar, flour, salt, milk, egg, and strawberry jam. Being an organic farmer and all, I used special ingredients like fresh eggs & goat milk along with locally produced butter. The filling, of course, is homemade strawberry jam from our orchard. Like the Royals, I believe in home-grown ingredients, except I don't trade my best ones for other farms' leftovers.
Along with the white flour, I used some fresh-ground locally-sourced soft wheat berries. Surprisingly for this Royals fan, the darker flour is grittier than regular white flour, defying conventional management wisdom. Still, the grit adds character to the final product.
And here's the final product again, laid out for enjoyment in the basement lair where I listen to Royals games while doing other nerdy things like building models. Mine aren't as pretty as the professional food blogger's, but they're plenty tasty and pleased Mrs. Farmhand as well. I suspect the entire batch of twelve will be gone by the time anyone reads this.
Like this Royals season, these leave a taste in my mouth that's both sweet and crumby.


Having to begin a new diet is tough enough as it is, and working out how to persevere with your new diet is another matter entirely! By finding and using a well thought out recipe plan, that is, one that tastes amazing but also follows the guidelines of the diet, you will become much more motivated to continue with your diet.
As an example, the famous Dukan diet recipes that are found within the Dukan Diet food list programme give you some great tasting ideas for all of your meals and snacks, whilst at the same time following the strict guidelines that have been set out by Dr.Dukan himself.
Below you will find some great recommendations and thoughts for the individuals who are currently following this fabulous Dukan diet attack phase for weight loss or health reasons, so you need not be concerned about what kind of food you are eating and won’t have to keep checking to see if it fits within the guidelines of the diet.
Attack phase: Fish Produce
Fish like Salmon or Cod are both great sources of healthy proteins, as an added benefit, it’s great for your skin too! An excellent and simple meal consists of grilling a fillet of fish and adding a condiment like mustard to add some great tasting flavour to the taste of the fish. By doing this, you’ll have a lovely meal and not be breaking the rules of your diet.
Attack phase: Protein Snacks
Protein snacks or more specifically, protein chips should play a big part in your Dukan diet menu. If you’re thinking that these are just normal potato chips, you’re going to be surprised! To make your protein chips, you should take some lunchmeat and roast it at between 200-230 Fahrenheit in your oven; by doing this you’ll end up with some very crunchy and delicious chips of meat that don’t break the guidelines of your diet. You should leave them in the oven for just under ten minutes, turn them over, and cook them for a few minutes more.
Attack phase: Milkshakes
If you’re feeling a bit worn out from a hard day, or just feel like having a healthy refreshing drink, a milkshake could be a great idea! By simply mixing up some skimmed milk, yoghurt, orange juice, protein powder and fruit, you will have a good protein shake that will give you lots of essential nutrients and minerals. Remember not to use nuts in your shakes though, as this wouldn’t be following the guidelines of the diet.
Ideas like these will make sure that you are still enjoying your meals without ruining your diet. The Dukan Diet recipes plan and food list are very easy to follow, very healthy, and most importantly, fun. When compared to different diets around, the Dukan diet attack phase technique is the only one that lets you eat a lot more than pure protein foods. This diet is really great and even though it is called a “diet”, you won’t feel like you are on a diet at all whilst taking part!