Field to Fork is a small grocer and restaurant, featuring many local and organic foods. The same produce is served in their sister restaurants: Duke of Devon, Il Ritrovo, and Trattitoria Stefano; and as far as clean food goes they’re about the best option around.
Local businesses should strive for communication with the locals, it’s how you build the best restaurant you can; however, although I had sat at the counter (which typically, should be the most social spot) I had received little communication outside of “what can I get you today?”
Despite my quiet meal, the servers were all very nice. My waiter reminded me much of my grandpa, which gave me a small bias towards him, but that was shattered when I discovered he had forgotten to tell me today’s special (which was what I would have ordered, had I known).
On my way out, I grabbed a fudge brownie from the baker’s case, and my favorite waiter (who is always very enthusiastic) complimented my eyes – in a sincere, not-hitting-on-you way, which was the highlight of the whole experience (and probably my whole day).
One of the most unique parts of Field to Fork is their raw juice bar, which, admittedly is a bit intimidating for someone who hasn’t ever had grass in their juice. I find the juices their very delightful (my favorite being ‘the farmer’s daughter’). Today I settle on their ‘spring green’ juice, to match my hopes for an early spring after all our nice winter weather.
It wasn’t bad-however, nothing I’d order again, and lacked enough apple to make it as sweet as I was hoping.
As a family favorite, I was completely disappointed by their breakfast selection; nothing their (aside from clean produce) wasn’t something I couldn’t get at anywhere else around (for half the price), nothing screamed “EAT ME”.
Finally I settled on some breakfast tacos, although, I now regret, considering they weren’t anything I could have scrambled up at home.
The portion size was very small, and both tacos came with an extra tortilla underneath, a smart trick for messy tacos. However, as the tacos were mainly egg (with meat cooked right in), hardly anything fell, leaving me with two plain tortillas.
The tacos lacked diverse flavors, which made the salsa handy-but it could have used an extra layer (like guacamole or sour cream)-without adding another $2 to the bill.
Salsa verde, or tomatillo salsa, as they served was on the more bitter side of things rather than the sweet or spicy it could have provided. Not only was it a not so great flavor, but it’s muddled green color was a bit unappealing.
Hoping to fix my disappointing breakfast, I picked up a peanut butter fudge brownie – which was beautiful, yet lacking the rich fudgey flavor, and had quite dry peanut butter on top. I’m sorry, but Betty Crocker wins this round of desserts.
Because of it’s local and organic produce, the prices were quite jacked up. Which, isn’t anything too surprising but, the food wasn’t worth the price.
The two tiny tacos I had were nearly $7 a piece, and aside from the chorizo stuffed inside the eggs, the meal would be very inexpensive to recreate.
Juice was about $5, which is also pretty expensive for something that wasn’t spiked. However, as I spend about that in coffee daily, I don’t think the pricing was too out there.
Lastly, rather than $.25 sides of sour cream or any other necessary small add-ons, toppings ranged from $1-$2 which seemed extremely high for an already pricey meal.
Sadly, I don’t think I’ll be returning. I have had better experiences there (as they were the birthplace for the love of my favorite burger), the food just really isn’t as good as it could be for the price. However, it’s worth a shot, especially if you’re hankering for something on the more natural side of things.


1. First of all, do it. I'm not saying dessert must be a part of every meal. I'm not saying dessert is even all that healthy for you. But if your significant other [or kid, or other special person] wants dessert, sometimes, it's kind to oblige. In the end, what's the real difference between that slice of key lime pie or the bowl of cereal your special someone might consume after dinner to compensate for the fact that she really wanted key lime pie, and the sweetest thing she can find in the house is a box of raisin bran?
Yes, I'm speaking from personal experience here. Also, I eat cereal at all times of day, and that is not weird. But enough about me, I'm talking about dessert here! Helpful tidbit I've garnered from CalorieKing.com:
- Slice of Sara Lee Key Lime Pie = 41g of carbohydrate for 1/8 of the pie Who ever really cuts a small pie in 8 slices? It's always 7 or some nonsense like that.
- 1 cup of raisin bran = 45g of carbohydrate. Minus 7g of dietary fiber, so that's actually a net carb count of 39g, but this is all before milk!
3. Do not make your sweetie feel guilty about wanting sweets! Not to sound gender-stereotypical, but I believe this is especially true if your sweetie is a woman. I know I would absolutely kill for a handful of M&M's at certain times of the month. Look, just because someone doesn't make enough or any insulin doesn't mean that person then automatically only wants to eat celery for the rest of their lives. Instead of scolding loved ones for wanting those forbidden foods once in a while, let's all work together to figure out how to incorporate those things into meal plans for the day. Sounds like a balanced way to end things.
Now if you need me, I'll be bolusing and eating this slice of apple pie that my husband baked...


MIGNON’S STEAKS & SEAFOOD IS ONLY MISSISSIPPI RESTAURANT TO RECEIVE PRESTIGIOUS WINE AWARD
Mignon’s Steaks & Seafood fine dining restaurant at Palace Casino Resort in Biloxi, Mississippi has again been selected as one of the nation’s most wine-friendly restaurants by Wine Enthusiast magazine, for the fourth consecutive year. The Award of Distinction 2009 was presented to Mignon’s for the restaurant’s dedication to delivering the most wine-friendly experience to their patrons. The restaurant has previously received Wine Enthusiast magazine’s Award of Distinction in 2006, 2007 and 2008, however, Mignon’s was the only restaurant in Mississippi to receive a 2009 Best Wine Menu award
January 26, 2010, Biloxi, MS ----Mignon’s Steaks & Seafood fine dining restaurant at Palace Casino Resort in Biloxi, Mississippi has again been selected as one of the nation’s most wine-friendly restaurants by Wine Enthusiast magazine, for the fourth consecutive year. The Award of Distinction 2009 was presented to Mignon’s for the restaurant’s dedication to delivering the most wine-friendly experience to their patrons. The restaurant has previously received Wine Enthusiast magazine’s Award of Distinction in 2006, 2007 and 2008, however, Mignon’s was the only restaurant in Mississippi to receive a 2009 Best Wine Menu award.
Mignon’s Steaks & Seafood was one of a select number of restaurants in North America, to be honored with this prestigious recognition for the fine dining restaurant’s quality and outstanding wine selections. The award represents Mignon’s dedication to delivering the
most wine-friendly experience to the restaurant’s guests. Wine Enthusiast magazine listed Mignon’s Steaks & Seafood as one of their “Award Winning Restaurants” in the magazine’s Annual Restaurant Awards feature in the February 2010 issue.
Wine Enthusiast magazine’s Award of Distinction is the second prestigious award Mignon’s Steaks & Seafood has received for four consecutive years, for the restaurant’s commitment to help make wine an important part of the total dining experience. Mignon’s has also been awarded the Award of Excellence in 2006, 2007, 2008 and 2009 from Wine Spectator magazine. The award reads, “Wine Spectator is honoring Mignon’s Steaks & Seafood for having one of the most outstanding restaurant wine lists in the world.”
Wine Spectator's Restaurant Award recognizes restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. To qualify for an award, a restaurant’s wine list must present complete and accurate wine information. It must include vintages and appellations for all selections, including wines available by the glass. Complete producer names and the overall presentation and appearance of the list is also taken into consideration. Wine Spectator’s Award of Excellence was awarded to Mignon’s for the fine dining restaurant’s selection of quality producers, along with a thematic match to the menu in both price and style.
Migno n’s is the only Mississippi Gulf Coast restaurant to have received both, Wine Enthusiast and Wine Spectator, prestigious awards for four consecutive years. Mignon’s Steaks & Seafood, the Mississippi Gulf Coast’s premiere fine dining restaurant, features USDA Prime steaks and the freshest seafood on the coast. Mignon’s is dedicated to creating an enchanting meal with unparalleled attention to detail, extraordinary service, and delectable cuisine, sure to please even the most discriminating palate.
Make plans to experience extraordinary dining at Mignon’s Steak & Seafood, open for dinner every Wednesday through Sunday. For a limited time, enjoy Mignon’s Prix Fixe menu featuring a three course meal for only $29 per person. The Winter Prix Fixe menu offered now through March 28th includes your choice of appetizer: traditional Caesar salad of hand torn hearts of Romaine, garnished with Asiago Croutons, tossed with the chef’s special Caesar dressing and Italian anchovies or Mignon’s popular Shrimp & Grits consisting of sautéed shrimp, Andouille sausage and apple smoked bacon over Vermont cheddar cheese grits. Entrée choices are: slow roasted Prime Rib with sautéed carrots, au jus and horseradish cream sauce. Pan fried croquant encrusted Maine scallops over a bed of spinach and Berkshire bacon Florentine or Colorado grilled rack of lamb with garlic mashed potatoes, Newcastle ale caramelized Vidalia onions and Portabella mushroom demi glace. For dessert select beignets with Swiss chocolate sauce and powdered sugar or backed blackberry cobbler a’ la mode for only $29 per person on Wednesday, Thursday and Sunday evenings from 5pm until 10pm.
Mignon’s Steaks & Seafood Valentine’s Dinner will be served Sunday, Feb. 14, 2010 from 5pm – 10pm for only $39.95 per person. The Valentine’s Dinner includes baby arugula lettuce with raspberry vinaigrette marinated tomatoes, lump crab and jumbo gulf coast shrimp appetizer. Pan seared filet mignon with white wine poached Maine lobster risotto and port wine reduction garnished with pea tendrils and day lilies entrée. Complete your gourmet dinner with chocolate strawberry shortcake served with white chocolate macadamia nut ice cream, topped with Dutch chocolate sauce and long stemmed chocolate covered strawberries.
Reservations highly recommended. Call 1-800-725-2239 or 228-432-8888 today. Mignon’s is located on the second floor of the Palace Casino Resort in Biloxi, Mississippi.


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Getting Desmond interested in food has been no small task. Having a picky eater has been more challenging than I would have thought and every meal brings with it a little bit of nervous anticipation. Will he like this? Will he eat a single bite? Can he survive on raisins and breast milk alone? And when, WHEN, will he start eating a little more willingly.
This week has been a great one in regards to Desmond’s eating habits. It seems something might have clicked and my boy is finally opening his little mouth to try almost anything. The quantity consumed is still small but not as small. He’s still picky, but not as picky. We are making progress. I know better than to assume his eating issues are solved, but gosh does it feel good to see him eat.
Here, he’s enjoying some of his favorites for breakfast: pear, orange (not touched), granola, sunflower seeds, and multi-grain bread. If those smiling eyes tell us anything, they’re saying that he might actually like it!


The Swiss Chesse Makers of Costa Rica
In two previous blogs, I wrote about The Rio Chirripo Retreat/Hotel and Samaritan Xocolata. Here is another tour/workshop, you cannot miss when you visit the area, Quesos Canaan. All 3 are within walking distance to each other. During the 2-3 hour workshop the Mata/Hernandez family will show you step by step this unique artisan cheese factory.
They use a waste digester to convert the manure into energy. He processes the cow manure so he can use the methane gas for his house. He uses millions of worms to reprocess the manure into natural fertilizer for the ground.
|The manure produces methane gas which is captured in this rubber bladder and used in the house for cooking|
A side note here, the farm process and Wilberth’s dedication to his craft was a significant moment for me to witness. Here is a man that is the perfect example of the saying “the salt to the earth”
Ok let’s talk about how a farmer in Costa Rica becomes the best cheese maker anywhere.
Thirteen years ago Wilberth Mata was taught how to make Swiss Cheese in the mountains of Costa Rica. Let’s stop there for a minute, I said, Swiss cheese in Costa Rica. He made the cheese when no one in his community even liked Swiss Cheese.
According to the Tico Times News October 2011:
A Swiss man named Martin Chatagny stopped by the farm and shared his knowledge about Swiss cheese with the family.
“He taught us to make only the most traditional of Swiss cheeses. Most Costa Ricans would probably consider that type of cheese too old and stinky to eat,” Mata said.
One day a group of North American expatriates tasted the cheese at one of the meetings. It was well received, and Mata and Hernández realized that foreigners would make perfect customers for their products.
“Once a French man told us in a thick accent, ‘You Ticos are silly, you eat the bad cheese and dislike the really good ones,’” Mata said.
Wilberth and his wife Kattia with their children Steven, Cristian, Dayana are the sole makers of this cheese. Wilbert’s Grandfather was the original owner of this dairy farm. Then it was pass down to Wilberth’s father and now to Wilberth.
Wilberth Mata uses only the milk from his own 6 cows. The standards are for the highest and pureness of milk, without chemicals. During the workshop, you are introduced to every aspect of the process, including milking the cows, oh yes I did.
|Not bad for someone that never milked a cow before|
|Drinking some milk directly from the cow, yummy|
For every pound of cheese 1 gallon of raw milk is used (not pasteurized) and only lactic culture and coagulator are added. Then the milk is stirred by hand for an hour and it starts curdling.
Wilberth tells us that he sometimes nods off stirring the milk, but won’t compromise the quality of his cheese for any mechanization.
After the stirring for 1 hours the small bits of cheese are now formed enough to put into the molds. Here you separate the whey from the cheese which has a crumbly texture. We molded the cheese into containers which are then pressed for 5 hours.
The end result is a beautiful yellow cheese waiting so patiently for a buyer. The entire procedure reflects a craftsmanship that is a marvel to witness. All of this cheese is completely free of any additives or conservatives. It’s pure cheese at its absolute finest. They now produce their regular Swiss, herb infused Swiss, Mozzarella, Ricotta and a wonderful Goat Cheese. We were so impressed with the quality of this cheese, we bought one of each kind.
|Top left is Swiss, then the goat cheese that was matured for 18 months,Herb infused Swiss|
On the bottom row is the Mozzarella and Ricotta


Arthritis is a degenerative disease of your joints leading to pain, swelling, and stiffness. It mostly affects the knee joints of the body. The incidence of arthritis is on rising and it now affects around one in six of the adult population worldwide.
If we look at the right foods to combat arthritis, there is no single magic food regime to cure arthritis. First, you need to get your weight right to reduce stress on your knee joints and it has been proven that 1 pound reduction of body weight reduces about 4 pounds of strain on knee joints. Secondly, some foods have been shown to have the potential to increase lubrication in the joints, some have been shown to potentially reduce the inflammation in the joints and all these characteristics of foods help to alleviate the pain of arthritis.
This article will help you select the foods to be included and excluded from your daily menu caring for your joints.
They form the major portion of any style of cuisine. Refined grains such as white rice tend to raise the blood sugars quickly which is pro-inflammatory and bad for joints. So it is better to replace them with whole grain variety or fiber rich ones such as whole oats, whole wheat, millets or barley. These whole grain foods are rich in antioxidants which help to reduce the inflammation in joints and subsequent pain. They are also fiber rich which helps to put your body weight in control.
Green leafy vegetables such as spinach and brussels sprouts have an abundance of antioxidants like vitamin A, C and K which help to protect damage from free radicals. Cruciferous family ones such as Brocolli and Cabbage, in particular, are rich in sulfaraphone compound, it helps to protect cartilage from oxidant damage. Allium family Onion and Garlic enhance the function of immune system and gets it on track to fight the inflammation in joints. Take care of cooking the veggies not using too much water as it might take out all the Vitamins and protective compounds.
Berries like Strawberries or Raspberries should be ones first choice as these are naturally low in sugar and have antiinflamatory properties. Watermelon, Avacado and Grapes have also been proved in reducing the symptoms of arthritis.
Spices are an integral part of our cooking as they add to the taste. Garlic, Turmeric, and Ginger have been found to block the inflamation pathways and thus reduce the damage to the cartilage in joints, reducing the pain.
Non-vegetarians should include the fish in their cuisine as certain varieties of fishes are rich in Omega 3 fatty acids which are potential antioxidants. Salmon, Mackerel and sardines do serve the purpose. Fishes also help to get rid of Vitamin D deficiency which might be contributory in exaggeration of the pathology of arthritis.
Olive oil is best of all the cooking oils. It is known for its antioxidant nature due to the abundance of monounsaturated fatty acids.
Getting ones food menu right and putting body weight in control is of prime importance in combating the disease of arthritis. These play an additive role in conventional medical treatment. However, it is difficult to predict any change in the natural history of ones degeneration of joints and future need of Joint replacement surgery in severe cases.


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I have always been quite a bit of a sushi addict. The freshness of this type of chinese food, the many different flavors, the lively colors, I could literally eat it every day.
Sushi ingredients, such as salmon, egg, tuna and chicken, are usually quite nutritious, but what about that crunchy layer of green goodness around the rice that holds everything together?
This layer is roasted seaweed, also known as sushi nori or nori seaweed, which by itself is surprisingly healthy. You can also eat it as an afternoon snack by itself when you feel like munching on something. Let's find out what the health benefits of roasted seaweed are, as we have a closer look at this fine chinese delicacy.
What Is Roasted Seaweed, aka Nori?
In China, nori seaweed used to be the generic term for seaweeds but now stands for the edible seaweed species of Porphyra (red algae, cold water seaweed), according to Wikipedia.
The roasted seaweed product is made by shredding, drying and roasting the nori seaweed, similar to the process of making paper. The end-product is a thin (like paper), black or green sheet of around 18 by 20 cm.
What's good about this is that not much else is added during the production process, apart from a bit of oil and (sea) salt. So roasted seaweed is basically pure seaweed with very few extra ingredients.
Health Benefits of Roasted Seaweed
Nori seaweed is actually classified as a vegetable, a sea vegetable that is. Some of us may never have tasted seaweed before but the Chinese have been eating this super food for many centuries now. They appreciate nori as being a food of longevity.
With quite an impressive nutritional profile, here are some of the health benefits of roasted seaweed:
1.High in iodine:
Roasted seaweed (or any type of seaweed for that matter) is a rich source of iodine. Iodine is a mineral that is essential for your metabolism and helps your thyroid gland to function the way it should be. One sheet of nori contains around half of the daily recommended intake of iodine.
2.Source of vitamin B12:
Vitamin B12 supports normal functioning of the brain and nervous system and helps form red blood cells. Nori contains 1.2 mg vitamin B12 per 1 sheet.
3.High in potassium:
Potassium is a mineral that helps lower your blood pressure and lowers your risk of stroke and heart disease. Nori contains 50 mg of potassium per 1 sheet.
4.Contains protein and fiber:
While the amounts are not super high, roasted seaweed does actually contain protein and fiber.
5.Low in calories and saturated fat:
Roasted seaweed is incredibly low in calories with one sheet containing only 5 calories. The amount of fat in nori is almost negligible.
Okay this may not necessarily be a health benefit, but the delicious taste of roasted seaweed makes it so much easier to eat as a healthy afternoon snack. The taste is very unique and is hard to compare with anything else.
It's worth mentioning that roasted seaweed is also a very good source of calcium, magnesium, phosphorus and vitamin C.


Yum! I've been wanting to make fudge this year, too! Was it easy, complicated, long...?
IS it fair to say 'all of the above'?I ended up cooking one twice because I didn't get it hot enough the first time.At the most basic, you heat a sugar mixture up to 236 degrees, add some butter (no stir) let it cool until its lukewarm,add vanilla, and then stir it until it is matte instead of shiny.I found another Alton Brown recipe, and that was the most helpful for me-- though I didn't follow it faithfully. I made one with milk, one with evaporated milk... it doesn't really seem to make that much of a difference as long as you do the heat, butter, cool, vanilla, stir thing...Yeah, as if I'm an expert after two tries LOL!
Oh, I should mention that the really pretty one (not cut) went into my mixer because my arm was tired... that's why its so smooth.The Alton Brown recipe:http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe/index.html
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This is freaking hilarious. As in I have now read it 4 times, and it still makes me laugh out loud.
Have you read this?? OMG. You must.
Some of my favorites:
“DO over-accessorize. Because you’re totally gonna need all that shit.”
“Marathon: (noun) A popular form of overpriced torture wherein participants wake up at ass-o-clock in the morning and stand in the freezing cold until it’s time to run, at which point they miserably trot for a god-awful interval of time that could be better spent sleeping in and/or consuming large quantities of beer and cupcakes.”
“DO NOT despair when thinking about how much farther you have to go. Instead, console yourself by inventing bizarre ways of measuring distances.”
I hope it makes you laugh, too.
6 miles done today! That’s my farthest run since San Diego! I have 8 on the docket for my long run this weekend when I’m in Wisconsin!
Running Tip: Feeling a bit blah about running today? Take a second to try this: Call up a positive running memory–experiencing a runner’s high, nabbing a PR, or enjoying a buddy’s company. A new study says that recalling a good running-related experience can boost your motivation to get moving.
Food for Thought: Grapes. Whether green, red or black, grapes are a rich source of antioxidants. All grapes contain resveratrol, but it’s more concentrated in red and black grapes. This antioxidant may protect cells from aging and act as an anti-inflammatory.
This is one of my “go to” side dishes. It has been in THE Cookbook for awhile now. It’s finally time I share it.
Balsamic Couscous with Spinach
– olive oil
– 5 garlic cloves, minced
– 8 ounces baby spinach
– 2 tablespoons balsamic vinegar
– 1/3 cup chicken broth
– 1 cup canned, chopped tomato with juice
– 2 cups cooked whole wheat couscous
– Add olive oil and garlic to saucepan; add spinach and cook until wilted. Set aside.
– Add balsamic vinegar and chicken broth to the pan and stir; add tomatoes. Bring to a simmer for 3-5 minutes.
– Place couscous, spinach and balsamic-tomato sauce in a bowl.


WordPress just emailed me an annual review of this blog’s statistics (highlights: people love reading about Little Bird & Chiang Mai, most of you are from New Zealand but lots are from the US and Australia, one of the top 10 search terms used to find this blog was wedding dresses made out of condoms), and it reminded me that it’s been a while since I posted. Vegan MoFo got overtaken by other things, and life became a bit full of things that weren’t writing.
Stay tuned for recent discoveries, which have included Ethiopian food in Mt Roskill, Water Drop Vegetarian Café at the Fo Guang Shan Buddhist temple in Flat Bush, and what’s good in Wellington lately. The picture above is from a vanilla cupcake at this month’s Kraftbomb market.
If you read this blog, chances are that you live in Auckland and enjoy eating delicious vegan food.
So, you should check this out: Tin Roof Dinners is my girlfriend’s new vegan popup dining series. It’s “an occasional supper club, a dining event and pop-up restaurant, with changing locations.”
The first event is this Sunday night, in the city, and is a 3+ course meal for 20 people. I’ve had a sneak preview of the amazing menu, which moves through flavours including smoke, ginger, pomegranate, curry and coconut over the course of the evening. Erin creates amazing food, and I’m excited for her to share it with the rest of Auckland.
There are still a few seats left for this Sunday’s meal – you can read more details & RSVP online to attend.
I’m lucky enough to work just up the road from the Little Bird Unbakery, so I visited again for lunch today. The Unbakery’s menu changes regularly (keep an eye on Little Bird’s Facebook page for previews), and one of today’s lunch options was vegetable sushi rolls.
My plate arrived with eight little pieces of sushi, accompanied by soy dipping sauce, nut-based cream cheese and a daikon side salad. The sushi was rolled in a raw nori sheet. The part of sushi rice was played by a mixture of cauliflower and macadamia nuts, and the rest of the roll was filled with a fat portion of avocado and a mixture of other vegetables. This was really delicious, probably my favourite savoury thing I’ve eaten at the Unbakery.
I also had a tall glass of banana nut milk (so good! maybe even better than the strawberry milk I had last visit) and for dessert, shared an amazing piece of lemon slice.
Vinyl has a new menu, and here’s something you should try: the Breakfast of Zeus!
The Father of the Gods, it seems, has been rediscovered as a discerning vegan. His morning meal consists of a deity-pleasing plate of sourdough toast, avocado, hummus and a generous helping of tamari tofu, scrambled with roast peppers, spinach, capers and spices.
This might be my perfect brunch: savoury without trying to imitate an animal product, large but not enormous, varied but not complicated, with plenty of tofu and avocado.
Overall, Vinyl’s new menu is a bit smaller, but still includes several great vegan items. Breakfast burritos are still a delicious morning option, you can have vegan hotdogs or a tofu burger for lunch, and any meal can be improved with a side of curly fries.
I’ve raved about Queenie’s Lunchroom before – I’ve had nothing but great eating experiences there, though they’ve never had anything specifically vegan on the menu.
The last thing I wrote about was kosheri, & a couple of people commented to say it wasn’t vegan, as the onions were pre-cooked in butter. When I first ordered it months ago, I had been told that it was vegan, so I’m not sure if the recipe had been changed, if it was being specially prepared for me or if I was given the wrong information; sincere apologies if my post gave anyone the wrong information, and thanks Lauren & Al for the correction.
I didn’t ask about this today, though, as the breakfast menu has changed again and the kosheri no longer features. What’s back is the brown rice porridge I wrote about last year – cooked with soy milk (though it’s worth double-checking to make sure) and now served with a rhubarb compote.
Today, instead, I had a couple of sides: lemon button mushrooms (cooked without butter) and avocado.
I wrote about Diwali festival last year, and its vegan appeal: rows of Indian vegetarian street food stalls lining Queen Street.
This year’s Diwali festival was last weekend, & here are the snacks I shared with Erin:
Little kachori filled with peas.
Pani puri with spicy tamarind water.
Dhal vada with fresh coriander, served with two coconut dipping sauces.
& not particularly Indian, but delicious: a tornado potato – one giant deep-fried potato on a stick.
And Whoopie Limited, who have popularised these little spherical cakes across Auckland, make a couple of vegan varieties! The one pictured above is chocolate & coconut, and there is a ‘hummingbird’-style flavour I’ve yet to try.
Whoopie pies are a little bigger than an average cupcake, and are made of two half-spherical cakes, glued together with icing. The story goes that they were invented in 1920s Maine by Amish women. Farmers, finding these cakes in their lunch box, would shout “Whoopie!” – hence the name.
You can find whoopie pies at La Cigale French Market on Saturdays, or from their shop in Grey Lynn, at 2A Hakanoa Street.
If a whole pie is too much dessert for you, little vegan cake pops are also available, and Whoopie told me on their Facebook page that they are “hoping to introduce more vegan flavours very soon.”


Must drop a few pounds? You are not alone. Nonetheless looking for a great way to do it? If that’s the case, we’ve got the inside info on the Indian GM food plan chart that is labored wonders for a lot of. So prepare for effortless quicker weight reduction. You shouldn’t have any starvation and you won’t have to fret about calorie counting. , Millions of individuals everywhere in the world have lost weight with the vegetarian Indian GM Food plan chart and you can too! The vegetarian GM diet program is insanely efficient. Just how efficient? See for yourself.
This present day’s menu is all about fruit – except bananas. On day 1, you may be consuming fruits for your entire day. This can rev up your metabolism and cleanse your physique’s digestive system. You need to eat every time you feel hungry. You possibly can eat 20 times a day, however, you must eat only fruits. The perfect fruits to eat on this day are berries, apples, pears, watermelon, and oranges. Drink eight to 10 glasses of water on at the present time. With that said, don’t drink juice or soda on at the present time.
One of the necessities for the success of the GM weight-reduction plan is an extreme intake of water. Excellent consumption is to have at the least eight-10 glasses of water a day. If you’re not used to having massive amounts of water then it’d get difficult so that you can immediately start having 10 glasses as soon as on the GM weight loss plan. So, prepare your physique for it. In per week or two previous to the start of the GM weight-reduction plan, step by step begin increasing your water consumption. This may prepare your physique for the focused week.


Breakfast is the most important meal of the day. Studies show that eating a healthy breakfast can give you a nutritionally complete diet, higher in nutrients, vitamins and minerals.
I never used to be a breakfast person, but now that I’m more business-focused, I haven’t skipped breakfast in the past seven months. It used to be that I got up out of bed (groggy, I might add) and sat down at my computer. I would only have water until lunch, but changing it so I also have breakfast is a game-changer. Breakfast really is the most important meal of the day. It jumpstarts your metabolism and gets you focused. It helps you work faster and smarter. If you’re searching for the most filling breakfast foods, try these proven to be tasty solutions.
First, make a fruit smoothie. There’s just about every combination you can think of here to fit any region and season. Try mixing strawberries and bananas, for instance, or mix in pineapple and mangos. If a smoothie is too bland, it means you’re missing a sweet ingredient, such as pineapple or berries. If it’s too sour, it may mean that you’re blending mismatched ingredients. It’s easy to follow a smoothie recipe, but half the fun is dumping different fruits and veggies into a blender. Everyone has their own taste pallet. What’s sweet to you may be bitter to someone else. Regardless, keep a record to indicate which smoothie you enjoyed the best. If it didn’t fill you up then I’d be surprised; this may mean you put too much water it in. All smoothies are trial and error, but that’s half the fun of it!
Just like smoothies, oatmeal is healthy and filling. I prefer not to buy the oatmeal in the packets because I think it has preservatives. Instead, get a big container of rolled oats and boil water. You can put fresh fruit inside your oatmeal, such as strawberries, blueberries or cranberries. Include pieces of apple inside your oatmeal. While it takes extra time to prepare the fruit, it’s so much healthier than the fruit the packaged oatmeal claims to be inside the box. Also, rolled oats is about as healthy as you can get for oatmeal. There are no additives and no added sugars. There aren’t any color dyes. Those that have a sensitive stomach, like I do, are going to find this solution to be much easier.
And finally, I can’t resist mentioning eggs. There are countless ways to fix eggs. Poach them, scramble them or fry them but you have to eat them. Eggs are a powerhouse of protein. When you mix in vegetables or meat with your eggs, this is going to add extra vitamins and minerals to your breakfast. If you mix in broccoli, you’re boosting your immune system by helping it fight colds and viruses. This is because broccoli is rich in Vitamin C. On the contrary, if you add salmon to your eggs, this meat is rich in Omega 3 fatty acids, which helps to reduce heart disease.
I’m super proud of myself that I have ate breakfast every day for the past seven months. I’m one to start something and not follow through when it gets hard, but this has been the best decision for my health—and it will make a big change in your health as well.


Tustin Ranch: Now serving your appetite
Interesting menu options, craft beers and an upgraded dining experience await golfers these days as they make the walk off 18 green at Tustin Ranch GC in Orange County. With a new commitment to its food and beverage services, Tustin Ranch has significantly upgraded its restaurant, making it a go-to spot for post-round eats as well as a popular spot for local residents.
“I began working here in December 2005 and stayed for five years before taking a job elsewhere,” said Brian Penny, the food and beverage manager. “I came back three years ago and the changes we’ve made since then are incredible. We wanted more of a restaurant feel and we got it. For me, it’s been like Christmas every day for the last few months because of the changes and evolution of the restaurant.”
The facility hired designers to re-imagine the space earlier this year, with new tables, chairs, carpet … you name it … being brought in to spruce up the dining area. The biggest change to the interior, however, may be how well you can now see the exterior.
“The designers opened things up so you can see more of the golf course,” said Penny.
But to thrive at a restaurant you have to have good food, and that they do. With a chef who has a Hawaiian background, the menu is dotted with impressive seafood options, Asian influences and, of course, golf course menu staples.
“You have to have the food for golfers, and that means having a great burger and a really good club sandwich,” Penny said.
Penny’s favorite item on the menu? “I’m a burger guy, big time, so I’d say our deluxe classic cheeseburger.”
Indeed, the menu at Tustin Ranch boasts eight different burgers, including varieties made of lamb, turkey and venison, but all have one thing in common: handmade brioche buns that are delivered daily from a local bakery, which give their burgers, and sliders, added appeal.
In addition to the golf course staples, it’s hard to ignore several other menu items. For instance, there are three kinds of nachos you can get — and let us warn you, portion sizes are large. In addition to classic nachos, there are the Tustin Ranch Signature Nachos, made on potato chips and sort of like an enhanced version of sour cream and onion chips; as well as Dragon
Nachos, made with wonton chips, teriyaki chicken, Sriracha sauce and other Asian influences.
But with all the enhancements to the facility and menu, one staple has remained the same, and that’s the wildly popular Sunday brunch. With a full seafood station featuring oysters, crab legs, calamari and shrimp cocktails, which falls adjacent to the omelette station, meat carving station and chocolate fountain, you’d be hard pressed to find a better brunch buffet in the area.
“We’ve won awards for our Sunday Brunch,” Penny said. “It really is a beautiful brunch. It’s $34.99 per person, so for a golf course brunch we do try and keep it high end, but the service is great, and the atmosphere is great. It gets really crowded.”
And to top it all off, when Penny returned to the facility three years ago he brought with him a commitment to upping the suds.
“We have 10 beers on tap, with a lot of craft stuff,” he said. “We keep three or four beers locked in, and the rest rotate.”
So whether you’re heading to Tustin Ranch for its famous Free Golf on Your Birthday program or you are just in the area, making its restaurant a pit stop makes sense.
“Our location really helps, as we’re so close to Irvine, Santa Ana and Costa Mesa,” said Penny. “It’s great to see golfers in here eating, but more and more we’re seeing non-golfers in here for lunch and dinner and I love that. People from the neighborhood coming for our themed dinner nights, like Taco Night or Make Your Own Pizza Night. It’s really becoming a destination and important piece of our whole facility”
The Restaurant at Tustin Ranch is open 7 a.m. – 2 p.m. Monday-Saturday and 10 a.m. – 2 p.m. for Sunday brunch. For more, visit tustinranchgolf.com.


Caterquip is an ever growing catering equipment company that has worked its way up the market and into your businesses. Caterquip has been in the industry for over 12 years. The company was established in Central Durban in 2008. We are growing from strength to strength with the overwhelming support of the general public and the growing confidence in the Caterquip brand. It is for this reason and for the demand of the Caterquip brand in the Kwa-Zulu Natal & Gauteng provinces that we have established a branch in Pietermaritzburg and a Distribution Center in Selby Ext, Johannesburg. Since inception we have become one of the leading importers and suppliers of catering equipment in South Africa.
Caterquip stocks a wide range of catering equipment ranging from bakery, butchery and restaurant equipment. We stock items such as gas/electric chip fryers, popcorn machines, beverage coolers, ice cream machines, water boilers (urns), gas/electric grillers etc for the restaurant industry. We have baking ovens, cake mixers, bread slicers, proofers as well as refrigerated cake display units for the bakery industry. We keep band-saws, mincers and meat slicers for the butchery industry, not to mention a variety of accessories like knives, chef uniforms, serving trays etc. We supply all industries ranging from home industries to big corporations.
We thrive on the fact that the Caterquip brand is the largest supplied catering equipment company in Kwa-Zulu Natal with 8 branches in total. We hope to do the same in Gauteng and the Eastern Cape as well with 4 branches and 3 branches respectively. We have setup a branch in Pietermaritzburg to supply our products to the entire Midlands region going all the way up to Mooi River, Estcourt, Ladysmith and even Newcastle as well New Hanover, Greytown and Kranskop. Apart from supplying our catering equipment, we also carry out repairs on our equipment and keep spares for them that are readily available at the keenest of prices.
We would like to thank our loyal clients for placing their confidence in our products & service. We will endeavour to live up to our promise: "To provide you with the highest quality product, at the most competitive prices".
Our focus is on the people we serve and the products we sell and we will strive for excellence through evaluation and continuous improvement.


I must admit, I haven't made it to the roof to remove the increasingly safe Christmas lights. I was hungry and was desperate for some breakfast. I grew accustomed to eating kippered Herring for breakfast on the cruise, but I was fresh out of fish at home. In fact, we hardly had food at all. If you're going to be gone for 10 days, you try to limit food spoilage. So, I had to scramble to find some breakfast. That's when I remembered an old standby--Chilaquiles, tortillas in tomato/chili sauce. These are rather pleasant.
10 corn tortillas
2 large or 4 medium tomatoes cut into thin wedges
1 small onion
1 garlic clove, crushed
1 green chili, chopped (or more)
dash of salt
pinch of ground comino (cumin) (More if you like comino. I use more than a pinch myself)
Cut tortillas into 2 inch squares and fry briefly in hot oil, being sure they don't become crisp. Drain well. Combine all the ingredients with the tortillas in a saucepan. Simmer for about 5 minutes.
Now, I like to add a dash of chili powder sometimes. Usually, I'll top the tortillas with a fried egg, over medium. Serve immediately. Makes 4 to 5 servings. Also great with guacamole.
If in a pinch, a can of Rotel can be used, but it's not nearly as good. For those of you from overseas, I might be willing to help you find the ingredients if you can't buy them online. Let me know, and I'll work something out for you.


I have long been a wonderful baker of bread…quick breads that is. Banana, zucchini…you name it…anything without yeast! But I have always been intimidated by baking homemade yeast breads. I have dabbled with limited good results, but nothing in the major accomplishment department.
Last night I made a great recipe I found online for a 100% whole wheat sandwich bread. Thank you FreeRangeMama! I loved that this post had lots of pictures so I could see if I was doing it right. The recipe actually called for 4 loaves to be made at once, but with just three of us at home I thought that was a little excessive, even though it said it froze well. And I didn’t have enough flour to make four loaves. Decision made! Two loaves it is!
I gathered my ingredients and dove in. (My measurements are cut in half from the original to make just two loaves.)
6 cups whole wheat flour (divided in two)
3/4 cup seeds (optional) (ie. hemp, chia, flax, sunflower, sesame, etc.) I used about 1/4 cup chia seeds
2 1/4 tsp. yeast
1/4 cup liquid honey plus 1/2 TBSP
3 TBSP butter, melted, at room temperature
1 tsp. salt
Water (see below for amounts)
The first thing you do is soak your flour and seeds for 30 minutes up to 2 hours.
Mix 3 cups of flour with 2 1/2 c warm water. Add your seeds and cover with a damp towel. The recipe says your mixture should not be watery, just mix enough so there is no dry flour. This was pretty easy, although I think mine may have needed a little more flour.
Next you start your Sponge (half hour before starting)
In 1/4 cup of warm water, gently mix 2 1/4 tsp yeast and 1 TBS honey, until just mixed. Set Aside. Do not over-mix. Sponge should be visibly active : bubbles forming before adding to recipe. So this is where I got scared…YEAST, bubbles??
Here is mine:
Just started…AND…nothing happening. This is where I feared I had killed the yeast. Patience is not my strong point. But if you WAIT a few minutes, look what starts to happen.
And if you wait a little longer: IT’S ALIVE!!!
Ok I have a sponge and I have soaked my flour and seeds. Time to get mixing and kneading.
Add the sponge mixture, melted butter, honey and salt to the flour mixture and mix in remaining flour. Turn out on a lightly floured surface and knead for 15 minutes or until dough is pliable, but not dry. This is the fun part. Take out all your frustrations of the day on that dough!
Place the dough in a large greased bowl and cover with a damp cloth. Let rise for 2 hours or until double. I used butter to grease my bowl and then RISE baby! RISE!
So now I have two hours to kill so I decided to make Oatmeal Raisin Cookies. Yum! I even used half whole wheat flour and half white flour. Trying to be healthy you know!
So two hours later my dough is double. Isn’t it pretty?
Turn out onto lightly floured surface and punch down. Knead for about 2 minutes. Then divide the dough into two loaves and knead each loaf. Roll with a rolling pin and then roll up into a loaf shape. Place in greased loaf pans (again I used butter), cover with damp towel and let rise for another two hours. Time to eat some of the Oatmeal Raisin cookies with a large glass of milk!
I think mine could have went a little longer, but I had already let it rise 2 1/2 hours and Downton Abbey was coming on soon. A girl does have priorities.
I popped them in the oven at 350 degrees for 40 minutes and voila! Look at these beauties. Not bad for a first attempt! I did brush the tops with a little melted butter to keep them soft.
I took this piece in to enjoy while watching my show! Yummy!
Click here to go to the original post I found this recipe on and let me know how your bread turns out.
Farmgirl Sister #5559


In celebration of International Bacon Day on August 31, Ford has wrapped the new Fiesta in bacon. Not real bacon, of course, but a wrap that customers can purchase to show their love of one of America’s favorite foods. This wrap looks good enough to eat.
Many will no doubt be salivating at the sight of the new wrap, especially on a car that offers fun and performance. “In the 40 years I’ve been in this business, I’ve never seen so much interest in bacon. It’s being used in bourbon, chocolate, ground beef, caramel corn and whatever else you can think of. This car just makes so much sense,” said Allan Benton, CEO of Benton’s Country Hams.
The wrap features ten giant strips of the delicious-looking bacon wrapped around the new Fiesta, and has been Benton-approved. Benton is also known among food writers and chefs as the King of Bacon, so having his approval makes this Fiesta fun to drive and good enough to eat.
The full-car bacon wrap isn’t the only design option that Ford is offering. If a full wrap isn’t your style, Bacon Racing Stripes, which take the place of traditional racing stripes, offer an attractive and tasty alternative, or you can just have a side of bacon. For those on a diet, the side of bacon is the perfect compromise, as two strips wrap over the rear wheel.


New food hygiene laws came into effect in the UK in January 2006, affecting all food businesses, including :
1-caterers 2- retailers
Safer food, better business (SFBB) is an innovative and practical approach to food safety management. It has been developed by FSA (Food Safety Agency of UK Government) to help small businesses such as restaurants, cafés and takeaways put in place food safety management procedures and comply with food hygiene regulations.
The Model is based on the principles of HACCP (Hazard Analysis Critical Control Points) but has been simplified to cut out a lot of the jargon


The name espresso is Italian in origin. It was first coined around 1900 and, loosely translated, means a cup of coffee brewed expressly (just) for you. So, what makes a true espresso? It's not the bean. It's not the blend. It's not the roast. It's not that it has to be made by a certain kind of machine. The fact is, you can use any type of bean, blend and roast, it just depends on your personal tastes. What makes espresso is the way the coffee is prepared. Espresso coffee is a small (1 to 2 oz.) shot of pressure-brewed coffee, using about 1 Tablespoon of finely ground coffee. Brewing takes about 25 to 30 seconds.
Legend has it; coffee was discovered by an Ethiopian goat herder named Kaldi. One day, he noticed his goats frolicking around in an unusually spirited manner. He observed that they were also eating the berries of a nearby shrub. Not being one to be left out of all the fun, he decided to try the berries himself. He was energized and pleased with the effects the cherries had on him. He told his friends and soon word spread throughout the region. The rest is history.
While there are many species of coffee plant grown throughout the world the majority of coffee cultivation center on two; Arabica and Canephora or Robusta. Arabica plants grown primarily at higher elevations, take longer to mature and produce the higher quality product in terms of taste. Robusta plants thrive at lower altitudes, are easier to cultivate but yield a lesser quality coffee. Robusta coffee is used primarily for canned and instant coffees.
Many of our beverages begin with Espresso. Espresso, Italian for "fast", is used to describe coffee preparation. Espresso coffee is made through pressure brewing rather than more common drip or gravity brewing. "Pulling" a perfect shot of Espresso is arrived at by pressure injection of water heated to precise levels through coffee ground expressly for that purpose and done within a very precise amount of time. An Espresso that takes too long to pull will be overly strong while an Espresso pulled too quickly will be too weak. It's all about getting that perfect shot!


I have a neighbor who asks every time she sees me, “You are so thin. What’s your secret?” Every single time, I reply that I simply try to eat healthy food, I eat when I’m hungry, stop eating when I’m full, and I exercise.
But maybe I do have a secret. Oops.
Let me preface this by saying that I’ve always been slim. I used to eat lots of junk but balanced it out by exercising a lot. Now that I’m older, I don’t exercise nearly as much as I used to, for a variety of reasons. So how have I stayed thin?
Almost every morning I make a veggie and fruit smoothie using the following ingredients:
- brussels sprouts
- frozen mixed berries
- whey protein powder
Those are the basics. Every week I’ll add something different, like cantaloupe, mango, cranberries, cucumber, grapes, pear, pea shoots, green beans, etc. Add 1.5 cups of water, blend in a Vitamix blender, and breakfast is ready.
To give credit where credit is due, this whole idea came from Jef’s mom, as did the Vitamix blender. If it weren’t for her, I’d be wearing pants three sizes larger.
In addition to the smoothie, I try to drink water instead of sugary drinks throughout the day. Hot water is my favorite beverage (weird, I know). For the rest of the day I pretty much eat whatever I want. That said, I limit my simple carb intake because lots of simple carbs make me feel shaky, and deep fried foods often make me nauseated.
I’m a believer that a strong mind-body connection is essential to maintaining one’s health, so I listen to my body. If I’m hungry, I eat. If I’m thirsty I drink water. If I want a cookie, I eat a cookie, but I don’t overindulge.
There you have it. I highly doubt that all this counts as a “secret” for being thin, but for those who aren’t knowledgable about healthy food, maybe it is somewhat of a secret. Anyway, the secret’s out.


GREEK TRADITIONAL COFFEE DANDALIS 100gr.
Greek Coffee Recipes
ellinikos kafes – Greek mocha coffee
There are three different ways of preparing mocha coffee: sketos (bitter), metrio(medium-sweet), and glikos (sweet). A varies ghlykos (strorng and sweet) or a ghlykis vrastos (sweet and boiled) can also be ordered. In case a double proportion is needed, then the order should be a ellinikos diplos (double).
Makes 1 serving
1 tablespoon of extra finely ground coffee beans
1 cup of water
o make one cup of mocha coffee you need one teaspoonful of very finely ground coffee beans. Add sugar to taste, then a cup of water, and slowly bring it all to a boil in a special little longhaldled pot, before carefully pouring the coffee into the cup. In days gone by, it was placed in glowing embers to heat up. The coffee sediment must then be given time to settle at the bottom of the cup, a period of waiting which can be filled with cookies and sweet confectionery.


Anyway this week has started off and still feels like a normal week, I swear I just can't get use to the idea that it will be Christmas Day this Saturday. I think this is due to a number of factors:
1. No Christmas ad's or television programs
2. It is still bright till 6pm and nice and warm
4. There just isn't all that Christmas stuff you get at home
5. Rather than winding down at work we are winding up before the end of year closes.
Anyway I am not complaining, the lack of commercial Christmas is refreshing. One thing that I have felt this week for the first time in a while is that I am missing my dad which is a strange sensation after so long and I have found myself thinking about that this week and hope that I am keeping his memory alive in some small way.
Now back to the purpose of this blog. I skipped breakfast this morning and at lunch went to the local hang bai (rice shop) and had pork with vegetables and rice that's not so different from what you'd get at home except that the veg is in big chuck as is the garlic and there are whole chillis. That said pork, veg and rice is normal enough food and is something I think most westerns would not have an issue with.
It was this evening after a long day at work and chilling out on the balcony for a while that I became a tad hungry and due to my now reduced budget in the run up to Christmas decided I would 'go fully native'in terms of food. I went to a restaurant on ST 63 called the Boat Noodle about 5 min from my apartment. I had been there before but had very safe dish. This time I skipped straight to the Khmer part of the menu.
This include various types of fish dishes such as sour fish soup, fish heads, fish and different meats etc. After thinking about it for a while I decide to go with something that was described as follows:
minced pork, minced salty sour fish and egg fried with vegetables. Well what came out was kinda of like a omelet with the pork and fish mixed together and what I think was green banana, and some other stuff I didn't recognize.
It was very interesting, I was tucking in happily and just as the fork came to my month I got that strange fishy smell. They say that the smell of food has a huge impact on the taste and they were right. The texture and actually taste was very different to that, that my olfactory senses had prepared me for. I has a bit of gag reflex my continued to eat and actually found it very good. Then when of the staff came over and explained that there was a way to eat it that one did not just shovel the food it your gob oh no it was far more complicated than that. He explained that I would enjoy the dish allot more by dipping the omelet in a sauce and taking certain veg with it for different flavors.
Well after a quick lesson in what to do, I was off to the races and have to say that it was a pretty good dish if very different from anything I have every had before. At times I think my poor old stomach thought it was back in college competing in a Iron-stomach. However that would do a huge dis-service to this real Khmer dish which was very filling and didn't break the bank at only $2. So I think from now on I'll be going truly native at least once every couple of weeks.
Although I'd murder a roast dinner and big-fry for Christmas so you haven;t lost me just yet.


All of us yearn for a bowl of piping hot nourishing herbal soup ever so often. Convenience or hassle free process then becomes increasingly important in cooking. And exactly how can we achieve it in 3 easy steps?
We are extremely excited to reveal the premiere of this brand new series of Home Cooking with Yen with you! As Yen visits the cozy abode of different guests at every episode and teaches her guest how to cook up a bowl of nourishing soup with whatever readily available kitchen equipment she has in her kitchen. And the guests will also be preparing a dish to share! Paired together, it’s a feast!
And more than just cooking, Yen and her guests chat about everything under the sun while enjoying the delectable dishes together!
Healthy Spleen Tonifying Herbal Soup
Benefits: This herbal soup helps to boost spleen function and helps improve the immune system by nourishing your Qi. The ingredients, lotus seeds and euryale seeds are especially good for replenishing spleen deficiency.
Ingredients: Euryale Seed, Lily Bulb, Barley, Poria, Lotus Seed, Chinese Yam
Our first guest, Bertilla Wong @bertillawong is a mother of two now, and she shares valuable encouragement for mothers out there who are feeling hesitant about their pregnancy journey over food withYen.
As the co-founder of The Closet Lover, she has tips to share with breastfeeding mothers and it might just help make your life a little bit smoother.


My seven-year-old pours some vinegar into a mixing bowl, follows with a good squeeze of ketchup, some cracker crumbs, a few tablespoons of flour, and a sprinkle of dried thyme. Adds a dash of vanilla, some leftover canned beans and the discarded crust from his breakfast sandwich still lying around on the counter. Mixes it all with a spatula with the confidence of a seasoned cook. Pauses to smell the mixture, then adds a glass of water and mixes some more.
“I’m ready. Can we bake it now?”
Read full story at Rodale’s Organic Life


- are of various dimensions, depending on the amount of products to be stored (5-50 kg);
- can be made of 1, 2 or 3 layers of paper, or by using a laminated paper layer;
- can have a polyethylene liner;
- are suitable for packaging food products;
- can be made for manual packaging or packaging via automatic lines;
- can be perforated;
- can include printing on all sides or one side only;
- can be open-top or with valve
Paper bags are used for packaging more expensive or organic products – milk powder, premixes, charcoal, straw pellets, herbs, etc.
Paper bags are measured with three parameters – bag Width x Height x Bottom Width.
Minimum order quantity – ~ 5000 pcs.


Organic Cotton Candy Flavours
PetitePuf offers a unique spin on organic cotton candy! We loving hand-make our cotton candy flavours and designs, in order to bring you the most amazing experience possible. Our Classic Cones, Signature Flavours, and ever-changing Seasonal Flavours have been thoughtfully selected by our talented tasting team and can be customized (if you don’t see one below that you’d like to try!). We are proud of our unique take on traditional tastes and think you’ll find our flavours are simply amazing!
Our organic cotton candy is made using only organic cane sugar, all-natural flavours and colours, and a few unexpected ingredients. The customer service and attention to detail are second to none, with Petite Puf. We strive to produce the highest quality organic product. We have a passion for creating a unique variety of flavours that will delight every taste palate. Try all of our limited-time seasonal flavours to really amaze that cotton candy lover in your life.
Organic Sugar, Organic Dextrose, Natual Flavours, Natural Colours
Our Cotton Candy ingredients are certified organic.
Our sugars are organic, vegan, and kosher. Depending on Signature Flavours, some of our toppings may not be – please inquire for details.


Shiitake Mushroom kit
Favorite of Asian Cuisine.
This longtime favorite mushroom of Japan has enjoyed increased popularity in the United States over the last few years. It's distinctive, meaty texture and robust flavor make the Shiitake an appealing addition to any stir-fry, soup or gravy. This kit produces an abundant amount of mushrooms and is easy to fruit. Simply place the kit in an inch of water in the bottom of a bucket, laundry tub, sink or old aquarium. (etc.) and get your first flush of mushrooms within two to three weeks.
Purchase the Easygrow Shiitake Mushroom Kit
$21.99 plus 11.99 s/h


This week we’re enlisting in some of our finest Minnesota authors to give us their favorite holiday recipes. We kicked off this holiday recipe spectacular on Friday with a few goodies from Beth Dooley. Today, we feature Helene Henderson, author of The Swedish Table.
Holiday recipes from Helene Henderson
WITH SIMPLE SYRUP CRANBERRIES
I always make Swedish Pancakes (from The Swedish Table) for Christmas Eve breakfast, followed by the opening of one gift.
1 cup all-purpose flour
1 tablespoon sugar
1 ½ cup milk
3 tablespoons butter, melted
Additional butter for cooking
Powdered sugar, simple syrup cranberries (recipe below) and/or whipped cream (optional; for garnish)
Blend all ingredients in a food processor until combined. Heat a 7-inch nonstick or cast iron skillet until hot, or alternatively, if available, use a mini pancake pan. Add a small amount of butter and immediately pour in one ladle full of the batter: quickly tilt pan to spread batter evenly over the bottom. When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown. Repeat with the remaining batter, stacking the pancakes on a plate. Sprinkle with powdered sugar, simple syrup cranberries, and whipped cream.
Simple Syrup Cranberries
Blend 1 part sugar with 1 part water, and heat over low heat until sugar dissolves.
Place your cranberries (amount can be adjusted to your liking) in a heat proof bowl and pour the sugar mixture over the berries to cover. Place the syrup-covered berry bowl on top of a double boiler and cover with a lid, and cook under low heat for 45 minutes. Cool and serve at room temperature.
SWEET POTATOES WITH POMEGRANATE SEEDS
To get the perfect texture and color I usually do a 60% sweet potato to 40% mashed potato combination.
Ingredients and instructions:
-Take 2 large russet potatoes, peeled, boiled in salted water until soft when pierced through. Mash in a ricer.
-Take 2 sweet potatoes or yams, baked in a 400-degree oven until soft when pierced about 45 minutes. Remove from skin and gently mash.
Combine mashed potato and baked sweet potatoes.
4 tablespoons butter (or more)
1/3 cup heavy cream
1/3 cup maple syrup
1 tablespoon hot sauce of choice
1 cup pomegranate seeds
¼ cup chopped parsley
Stir the butter into the warm potato/sweet potato mixture and add the cream and the hot sauce. Season to taste with salt. Stir in half of the maple syrup.
The potatoes can be made one day in advance up to this stage. To serve, reheat and garnish with remaining maple syrup, pomegranate seeds, and parsley.
Helene Henderson is an African American, Swedish-born chef who was raised in Luleå, Sweden, where she learned how to cook. She is author of The Swedish Table. She currently runs Malibu Farm, an organic farm where she and her staff offer fresh catering, host special events, and teach cooking classes. You can visit her online at www.malibu-farm.com.


Nutrition for Mammy-apple, (mamey), raw
High in Vitamin C, Vitamin B-6, Vitamin A, Copper, Magnesium, Iron, Folate, Riboflavin, Pantothenic acid, Niacin, and Thiamin
Track all 58 nutrients for this food in your journal and find out if you are getting all the nutrients you need for optimal health!Try it now!
Continue browsing the most popular paleo foods
High omega-6/3 ratio
3.1:1 Potassium/Sodium ratio


There are two types of vegan meals that meat-eaters will also enjoy: vegan foods that resemble meat in texture and/or flavor, and vegan food that highlights the natural flavors in vegetables and whole grains and does not attempt to be like meat. Whatever your preference, there are plenty of options that you may be surprised to find are as enjoyable as any meat-based dish you are used to. Some people may associate a vegan diet with a bland taste or cuisine that includes only salads and greens. By definition, vegan diets exclude animal products such as meat, poultry or fish, eggs, and dairy, but that does not mean that it cannot taste good. Vegan food consists of a variety of grains, vegetables, fruits, plant-based proteins and fats that, when prepared and flavored correctly, can taste delicious – just like any type of cuisine you love.
When looking for these products at your regular grocery store, you many need to ask where they are kept at first. Prepared vegan foods may be easier to find at a natural grocery store where you will also have more variety to choose from. Another option is ordering a vegan dish when you eat out, especially if you are at a restaurant specializing in this type of cuisine. Check Happy Cow for places near you. If you’ve ever been intrigued by incorporating more healthy, plant-based foods into your diet, you will be happy to find that there are some vegan dishes you will really enjoy.
Vegan dishes that mimic meat:
- Tempeh (pronunciation TEMP-ay): fermented soybeans products have a firmer texture for those who have issues with the softness of regular tofu. The denseness of this plant-based product resembles meat and tempeh takes on the flavor of whatever you put on it. Tempeh sandwiches, chili or tacos are often successful dishes. Try it with barbeque sauce!
- Seitan (pronunciation: SAY-tan): a wheat gluten product often used to replace chicken. It has a slightly chewy, dense texture that takes on whichever flavor you add. Try a seitan wrap or sandwich or as crumbles in pasta sauce or a stir-fry.
- Beyond Meat products are made with soy or pea protein and amaranth (an ancient grain) and are designed to resemble the texture and flavor of meat which maintaining vegan status. Try the “chicken” strips or “beef” crumbles.
- Black bean burgers: are very easy to make on your own. You create them similarly to a regular burger but with smashed beans instead of meat. You may be surprised how flavorful a bean burger can be. Engine2 brand is now selling some delicious and healthy frozen “burgers” at Whole Foods.
- Trader Joe’s veggie chorizo: try it in tacos, burritos or chili as a flavorful meat substitute.
Vegan food that highlights plant-based dishes
- Tofu: grill it, bake it, or stick it in a stir-fry. Tofu takes on whichever flavor you add to it so be sure to utilize seasonings. Tofu scrambles are popular for breakfast and many people find this a very acceptable replacement for eggs.
- Beans and lentils: any type of bean counts (kidney, black, pinto, chickpea). Again, beans and lentils do not have a strong innate taste on their own so incorporate into a recipe with herbs, spices and sauce can be your key to success. Bean-based chili, burritos, tacos, soups and salads can be as filling and satisfying as any similar dish made with meat.
- Pesto: make the sauce with nutritional yeast instead of parmesan for a dairy-free flavor on pasta or pizza. Nutritional yeast has a savory, cheesy flavor great for subing into recipes.
- Indian: any dish without meat or cream can be appropriate for vegans. Indian meals often incorporate beans, rice and vegetables and are loaded with herbs and spices for a delicious taste.
- Mexican: try veggie burrito or tacos without cheese (load up on the salsa for flavor!). Guacamole is vegan as long as no dairy has been added.
- Asian: try a curry with tofu, which soaks up any flavor added to it. Coconut milk-based dishes are rich, savory and pair perfectly with vegetables and rice. Stir-fry dishes highlight veggies and are satisfying without meat.
Ginger Hultin, MS, RD, LDN is a Chicago-based dietitian who specializes in integrative oncology. With a Master’s degree from naturopathic Bastyr University, she practices plant-based nutrition and specializes in lab interpretation and appropriate supplementation. Ginger also had a passion for fitness and maintains both group fitness and personal training certifications.


London emerged as the best European city for both free attractions and public parks. It may also be home to some of the world’s finest chefs, but London’s cuisine has been voted the worst in Europe and the most expensive one, claimed the PRNewswire. Thus of course would change the people mind about the city, may even reduce the number of tourist. By the way critics decide where the best cuisine, I hope Kazakhstan would ever try to be so even for us.
Due to the world’s economic crisis the number of guests in different cafes has rapidly reduced. However the interesting fact is that the prices on menu changed in a good side. Every restaurant now gives special anti crisis discounts on their clients on order to attract more and save them. As the situation of global crisis becomes worth and worth, I hope that the quality of foods would never deteriorated!
Overeating generally refers to the long-term consumption of excess food in relation to the energy that an organism expends (or expels via excretion), leading to weight gain and often obesity.
This term may also be used to refer to specific episodes of over-consumption. For example, many people overeat during festivities or while on holiday.
Overeating can sometimes be a symptom of binge eating disorder or bulimia.
When I was young I had eat sushi. Sushi is Japanese food but I could eat well. It is some different taste and delicious. And after a few years I went to Canada. However I couldn’t eat and find to traditional Canada food. What is traditional Canada food? I want ask to frederick. J But I might eat or might not. I don’t know. Anyway I remember to just ate instant food something like MacDonald, ABC burger and pizza. I was young then so I seem to ate delicious. However I like some spicy food because I’m Korean.
And I’m here in Kazakhstan. I expected some Russian or Kazakhstan food. It is not bad but I thought some greasy and salted. So I couldn’t eat these foods, not now. Do you know Shashlik? I think the most taste food is it. It had a little bad smell but I interested in this taste. And Plov is good if it has a little greasy. The Korea also has similar food. But Korean stir-fried rice is spicy. So I usually cook a Korean food in dormitory.
Do you want Korean food? That time find me.
A model’s career tends to be relatively short but very stressful – always in the spotlight, always having to look good, and always ready to jump on the next flight to a photoshoot on the other side of the world.
Models, musicians, actors and singers all fall into the same category when it comes to weight loss.
How do you lose those extra pounds when you’re preparing to go on tour, need to be on the red carpet, or are flying to meet a photographer in some exotic location?:)))it is really intresting..—–>
A strict protein-rich diet of lean meats and fish, plus lots and lots of water. Eating more high quality protein is one celebrity weight loss tip that we should all take note of.
Angelina has also dined on cockroaches, crickets and bee larvae for various TV shows and movies – all excellent sources of protein. Don’t worry though, we don’t all need to go that far to stay slim!
Today is 22nd of April it regarded that it is the last day of Nauryz which is lasted one month exactly, even within that period of time I did not and couldn’t taste Nauryz Kozhe, I think I already forgot how it tastes :), Leave a comment who tasted it in this year if someone experienced that happiness, I’m in really doubt that someone tasted it recently


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Have you ever thought about how you eat?
Answer would definitely be yes if I’d ask about what you’re eating. But how? Like with a spoon or a fork? Nope. Here’s what I’m talking about…
- Are you chewing enough?
- Are you flushing food down with liquids?
- Do you stop for a minute while having a meal?
- Do you enjoy your meals?
- Is there big emotions connected to your eating?
These are all important questions. Too little chewing is the main problem in the first too cases. If you don’t chew your foods thoroughly, well, that’s how it comes out at the end. Bigger food particles can’t be digested as efficiently as well chewed ones. If you’re having stomach pain or feel really bloated and gassy soon after eating, check these things first.
I have to confess… I’m the worst chewer ever! I used to eat in like five minutes, even though my portions are huge. I got so accustomed to stuffing the food down as quickly as possible while I was really busy at work. Bad habit, I know. I’m slowly (heheh) learning to slow down my eating and trying to chew each bite like 10 times or so. It works really well when I’m not too hungry. If there’s massive hunger attack, then it’s back to stuffing and stomach cramps…
Questions three and four dig more into the eating situation. Eating is so much more than just having more fuel to your gas tank. It’s that too obviously, but there’s more to it. Lunch break, snack time or family dinner is an important break in your day. That’s when you can breath for a moment, enjoy some good company or alone time, enjoy delicious flavours. Stressing over your foods or eating super quickly while you’re doing something else most likely takes away the enjoyment part.
I really think that everything you eat should taste great. If dry chicken, soggy broccoli and plain rice does that for you, then good. Most of us don’t really enjoy that combination though. You really can make food taste amazing AND be good for you. There doesn’t have to be a compromise. If you eat not so good food every day during weeks, weekends tend to go by eating everything you ”should not” eat. Therefore make your daily meals delicious and enjoyable!
And if you don’t fully concentrate on your eating, it’s easier to eat too much. We’ve probably all been there, reading a magazine, watching tv, checking e-mail, filling up the dishwasher and then booom! Your food is gone. Feels like you didn’t even eat, but it’s all gone. In that situation, it’s easy to take a bit more to feel fully satisfied. When you focus on this moment and this meal in front of you, you’ll notice the natural satiety signals before you’re too full.
Last question is about emotions attached to eating. You might wonder what does that to do with HOW you eat. Well, everything. You see, our emotions usually quide us quite much. Guilt, shame and frustration don’t promote healthy eating patterns. Food is not a punishment nor a reward. There shouldn’t be BIG emotions attached to food: If eating certain way or certain foods defines you, makes you feel good or bad, your emotional life propably isn’t that stable or balanced.
So that’s a food for thought today! I would appreciate a lot if you left a comment about your thoughts and feelings 🙂


Organized National Workshop on the occasion of nutrition week
Department: Faculty of Agriculture Sciences
UG and PG students of Agriculture
sciences and other branches, faculties,
Industrial People, Research Scholars,
Activity: Organized National Workshop on the occasion of nutrition week
Date and duration 6/09/2022 – 07/09/2022 (3.00 to 5.00 PM IST/ 2 hours)
Title: Departmental Activity: Celebration of Nutrition Week-2022 (01.09.2022 to 07.09.2022)
Resource person/agency and affiliation:
1. Kalyani Chandel Killedar
M. Sc. Food Science and Nutrition
Fitness trainer and dietitian
2. Dr. Kanhaiya R. Kadam
B.A. M. S. ( Ayurveda Acharya), Ph.D. (Herbal Medicine)
Medical profession, Proprietary industrial business
Faculty coordinators: Dr. Sanjay Singh, Dr. Sneha Deshmukh
Brief description / remarks:
National Nutrition week 2022 was celebrated by faculty of Agriculture sciences during 1st to 7th of
September 2022. In India, the National Nutrition Week is observed every year from September 1 to
September 7 to educate public on the importance of a nutrition rich diet. This week is a reminder to take
necessary steps for a nutritious meal and healthy eating habits.
Theme of National Nutrition Week is “Celebrate a world of flavours” on which one national
Workshop was conducted on 6th and 7th September on the platform Google Meet. The overall event was
hosted by Dr Sneha Deshmukh (Assistant Professor, Faculty of Agriculture Sciences); She welcomed the
participants and guest speakers with gratefulness. Following to that Dr. R. C. Verma (Director, Faculty of
Agriculture Sciences) addressed the assembly and gave brief introduction of invited lead speaker to
participants; while extending gratitude towards him/her for sparing their valuable time for webinar.
On the first day of workshop resource person Kalyani Killedar Presented the lecture on the topic
“Effect of Balance Diet on health”. She gave the proper diet plan for the individual. The resource person
Dr. Kanhiya Kadam presented the lecture on the topic “Importance of scientific agricultural processing
towards nutritional food products for prevention and treatment of lifestyle related diseases”. He
gave the brief introduction on a nutritious diet to protects one from chronic illness and leads them towards
a happy and longer life. He also explained the importance of Agricultural Processing in accordance with
therapeutic value of products in order to maintain lifestyle. As in India, few people are malnourished
whereas some are obese due to bad lifestyle choices. So he gave importance of herbal medicines to deal
with life threatening diseases.
The workshop was attended by more than 50 participants from all over India. Optimum time was
provided to participants to discuss their doubts with expert speakers. At the end of the session participants
were asked for feedback on google meet. Audience remarked that the session was very informative and useful to enhanced their knowledge.
After feedback session, At the end Dr. Sneha Deshmukh (Assistant Professor, Faculty of Agriculture Sciences) offered formal vote of thanks to the guest speakers and participants.
Feedback is collected from participants through google form and E–Certificates are distributed to all the participants.
The overall Celebration of Nutritional week was facilitated by Dr. R. C. Verma (Director Faculty of Agriculture Sciences) who also encouraged and guided all the faculty members for planning and execution of the various events and ended it successful.
- Create awareness about good nutrition and health
- Raised awareness about nutritious meal and healthy eating habits.
- Participants got in-depth knowledge of nutrition facts and body nutrient requirements.
- Participants got knowledge regarding the importance of building an effective immune system.
- Raised awareness among participants about healthy food in place of eating medicines
- Participants got to know about the importance of healthy food in our physical and mental strength.
No. of participants: More than 50
Prepared by: Dr. Sneha Deshmukh
Verified and submitted by (Director): Dr. R. C. Verma


Everybody has different tastes and preferences in food. While some people prefer steak, others prefer salads, and there’s one food everyone loves: the classic burger.
There are many burger restaurants and shops in Wollongong. But where is the best Wollongong burger? Sneaky Burger, of course!
Sneaky Burger offers gourmet burgers at an affordable price. Our menu is simple and broad, so there’s something for everyone. Plus, you have the option to add a few ingredients to your regular order to make it more interesting.
Our customers all claim that we offer the best burgers Wollongong has to offer. But why are we the best of all the others? Well.
We are proud of our quality
We use only the best ingredients and produce the highest quality products in the region. This is not something we do, but our customers tell us, and this has helped us gain a lot of repeat customers.
We believe that a great burger cannot be made with subpar ingredients. All of our meals and burgers use only the best ingredients.
Our burgers don’t contain synthetic or frozen patties. They are made from 100% fresh beef.
You will often be treated like a number at other burger places and not given the respect that you deserve. But at Sneaky Burger, we understand the importance of treating our customers with kindness and respect. Our servers will always smile at you and make sure that you have a pleasant experience.
A burger is a great food that brings people together. It can also bring them back to the past and make them remember. Let us help you create a new memory by serving you one of our fresh and delicious burgers.
We also consider how you like your burger to be served. While we recommend that it is cooked medium-well, we can make it any way you wish.
We are centrally located in Wollongong so we can share our delicious food with everyone. Sneaky Burger is the place to go if you feel that hunger pangs we all have.
For any questions regarding our food, please call us at 0413 447 815. Or head over to the menu section of our website to see our incredible selection of burgers.


One important thing not to miss about planning your wedding menu is drinks. With so much wedding planning to do, there will be a possibility that you might forget about this or maybe you left this task on your caterer. But we suggest you take a time out of other wedding planning activities and think about the drinks you want to have served at your wedding venue. Drinks are likely to serve as welcome drinks for your guests, with and after the meal. Your big day should represent you in every possible way so don’t miss this minor detail. Here we are going to talk about the types of drinks that should be a part of your wedding menu.
One of the ways to add an amusement factor for your wedding guest is to have a juice bar; serving fresh juices made on the spot. The aesthetic display of the juice bar can leave an enduring impact on your wedding guests. There are so many different flavors of juices that you can serve at your wedding. You can serve juices as a welcome drink; these days you can see mint margarita being served on so many weddings. We recommend you to go for distinct mocktails like Pina colada, fruit punch, lime and watermelon juice etc. for an extraordinary happening.
You can find so many options available in the market for having carbonated soft drinks at your wedding. Soft drinks are usually preferred to serve with the meal. If you want to have something different then the market, talk to your caterer about specially made drinks- Strawberry Ginger ale is one example that you can choose to replace the commonly served soft drinks. All you need ginger, lemon peel, cane sugar, strawberries and soda to make this stunning drink. You need to discuss this with your caterer or wedding chef during the wedding menu planning.
Our traditional Kashmiri Chai has been reigning over the wedding hot beverage menu for ages now. When it comes to selecting the hot beverages, no doubt Kashmiri chai is the number one choice of every bride. If you are planning to organize an exquisite festive occasion, then we recommend you to go for something other than Kashmiri Chai. We love the idea of classic hot chocolate served with marshmallows in winter wedding at the end of the meal. It can also serve as a dessert. For your summer weddings, you can serve an aromatic masala chai with sugar cubes to beautify it.
Your wedding guests will expressly get excited when they find out the different types of drinks at your wedding. These drinks will also create an artistic display at your wedding venue.


Asian Restaurant Roswell 12 Lunar
Our story begins with a shared love for authentic asian flavors and a dream to create a dining haven that celebrates the rich tapestry of Asian cuisine.It all started with a journey to the bustling streets of Beijing, where the founders of "12 Lunar" found themselves captivated by the vibrant street food culture, the symphony of sizzling woks, and the heartwarming hospitality of local eateries. The sights, sounds, and flavors of sparked an idea that would soon blossom into "12 Lunar." We want to know as a place culinary sanctuary where food was celebrated as an art form, a connection to culture, and a pathway to happiness.
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When you hear the word pizza maker, you would probably think of a machine that makes pizza. Spending money on an appliance just to make pizza may not seem worthwhile to you when it is so easy to order pizza and have it delivered to your doorstep. It might help to change your viewpoint when you learn that there is so much more than you can do with a compact appliance like a pizza maker. It is capable of performing actions of other cooking appliances that are used for baking, roasting and grilling.
There are some interesting recipes that you can use the pizza maker for, not including pizza that will allow you to create and innovate food. Serve these to your family and friends and watch them ask you for a second serving of all that you make in it.
Let’s start with some simple recipes that are enjoyed frequently in our homes:
Combine 2 eggs with salt and pepper as desired. Prepare the fillings of your choice, which could be tomatoes, onions, green chillies, coriander, mushroom, paneer, cheese or any others that you enjoy having in your omelette. Pour the egg mix onto the plate of your pre-heated pizza maker. Spread it evenly and when the liquid dries up, add the fillings to one half of the omelette and cover them with the other half. Close the lid, flip the pizza maker and cook for a few seconds. Open, remove and serve.
This is a vegetarian omelette that can also be prepared in the pizza maker. It uses gram flour or besan with water instead of eggs. Combine all ingredients, including tomatoes, onions, green chillies and coriander, to prepare a smooth batter. Pour the batter in the pizza maker so that it makes a thin layer covering the pan. Close it and let it cook for a minute or so till the batter dries up. Flip the appliance and let it cook again for a minute till both sides are nicely cooked. Serve with chutney or ketchup.
You can also prepare uttappam using dosa batter in a similar manner using the pizza maker.
Tikka – Fish, Chicken or Paneer
This is one of the most delicious items you can prepare to perfection using a pizza maker. Prepare the marinade with thickened yoghurt, salt, chilli, turmeric, garlic paste, kasurimethi, garam masala and coat the fish, chicken or paneer well and leave it in for at least two hours. Once they have been nicely marinated, place them in the preheated pizza maker and cook. Keep checking at short intervals. The time required will vary as per your base ingredient. Fishes will typically take 15 minutes toget well-cooked. You can try grilling other meats as well.
This is a delicious snack that can be quickly prepared in the pizza maker, provided you have some tortillas in stock. Preheat your pizza maker and place a parchment paper to fit the pizza maker base. Cut the tortilla into triangles and arrange it on the paper, top it with chopped onions, tomatoes, bell peppers and cheese. Close the lid and allow to cook for 5-6 minutes or until the cheese is fully melted. Remove them carefully using protection for your hands and enjoy.
With tortilla on hand, you can even get delicious quesadillas ready in no time in the very versatile appliance. Top one tortilla with the desired fillings and cover it with the other. The fillings could be tomatoes, any cooked meat or vegetables and cheese for sure. Once the pizza maker is heated, carefully transfer the prepared tortillas to the non-stick plate and close the lid. Let it cook for 10 minutes until it is nicely browned. You can flip the appliance once during the cooking time. Remove, cut into slices and serve.
When you have a pizza maker with you, there’s no end to your creativity and you will be able to experiment more and more delicious recipes to surprise your friends and family. Invest in one and you could enjoy a whole lot of dishes that you never thought you could prepare at home. This is especially useful for those who are living away from home and crave for good home-made food.


Step 1: Collect 3 day diet record — You will use the provided 3 day diet diary form for each day to collect your diary for anything you eat and drink!
Here is what you need to do to complete this assignment:
Getting started – Collect diary, record behaviors & set up profile
· Keep a food diary for 3 days- 2 week days and 1 weekend day (consecutive days). Try to choose days that are fairly typical of your intake so that you can better understand your usual diet. In other words – don’t record on days that you are sick, your birthday, etc. Use the food record sheet in the diet analysis project folder on Blackboard for your records.
a. Carry the food record with you and record everything or eat or drink (including water and any other fluid*)
i. record immediately after eating with as much detail as possible
ii. be accurate with portion sizes – this is IMPORTANT
b. Do not include vitamin and mineral supplements since you are looking only at food intake – you can discuss whether or not you need one later in the paper. If you take a protein supplement or drink protein shakes, include these as they will influence calorie and macronutrient intake – you will often need to add the protein supplement as a custom food if you are consuming one.
c. You need to record your intake on the Diet Diary Form (1 form for each day)
i. you should be very detailed. It will be easier to do the analysis if you have kept a good record of everything that you eat and drink.
ii. record the meal and time you ate – you decide what the meal is. If you get up at noon on Saturday and you eat – that might be your breakfast and it might be lunch
iii. record the food/beverage in as much detail as possible and the portion. You do not have to record method of preparation unless it will affect the food. For example – a pop tart is the same if it is toasted or not. But chicken is different if it is fried or baked.
iv. Record the portion size – accurately, refer to the tools in chapter 1-2 to better determine serving size – you will also find a handout in the diet analysis project to estimate portion sizes
v. Record where you were, who you were with, and what you were doing when eating. For example, you might have been alone at kitchen table reading your nutrition book. Or you might be at work with co-workers. Or you might be with friends watching TV
vi. Rate your hunger on scale of 1= not hungry and 5 = famished – you will need this data later in your report to discuss hunger rating
vii. Assess how you were feeling (bored, happy, stressed, rushed, etc.)
viii. Estimate how long it took you to eat, record in minutes (again details are needed)


NEW MENU COMING IN:
Portsmouth Road, Long Ditton, KT6 5QQ, Surbiton
As the only international tapas restaurant in town, ThreeSixty represents the harmony and fusion of tastes from every corner of the world, brought directly from the kitchen team’s hometowns to your palate and plate.
Chef Akshay Sabharwal, has worked with Hilton Casinos, Emirates, Elegant Boutique Hotels and F1 Silverstone & combines 26 years experience with skills gained from Michelin stars chefs. Specialising in new restaurant openings, Chef Akshay has assembled a team whose passion and flair make every dish both a journey and a destination. He received the Kingston Business Excellence Award 2017 for Jack’s Kitchen for food and hospitality. At 360 Restaurant, he showcases his culinary skills with a menu that will tempt your inner foodie.
The concept revolves around the circle as a universal symbol of earth, wholeness and unity, conveyed throughout the restaurant with its central oval shaped bar and oval seating areas.
Suited to the needs of globetrotters who are always on the go, ThreeSixty is set to delight with its unique concept of mouth-watering tapas and a wide range of dishes, cooked to perfection using the freshest ingredients.
A LA CARTE
EXPERIENCE THE TASTE OF DELHI AT 360 RESTAURANT
3 COURSE INDIAN BUFFET FOR £19.95
Treat yourself or a loved one to a beautiful 360 Afternoon Tea, why not make it even more special and have a Celebration Afternoon Tea with Champagne?