Farmer’s Markets, the neighborhood grocery store or the fruit stand just down the street, all are havens for picking up a few delectable ingredients for a meal. While living in Australia in the early 90’s I became obsessed with the different types of markets; literally there was the butcher, the baker and well…the candlestick maker. I found myself journeying to the fresh-air shops every Sunday afternoon in search of vegetables, fruits and assorted sundries for the coming week.
Wanneroo Markets teemed with activity, as well as delights that I had never seen. Growing up in the lush Willamette Valley of Oregon, I was very familiar with sweet apples and warm, juicy peaches; however guavas, mangoes and passion fruit held an exotic allure. After loading the basket with these treasures, I would venture to the next stall to inspect the warm, just out of the oven scones studded with red currants. “I’ll take half a dozen, and a jar of clotted cream.” Clotted cream was also a new discovery. The lusciously thick cream, along with jam, is slathered on top of the scones. And so the process would continue each week … something to be found.
Since that time, I have continued to indulge my food-passion. Frequenting specialty food shops and ethnic grocers yields opportunities to tantalize the palate. Recently, I stumbled upon a tiny shop with walls lined to the ceiling. Tins of succulent albacore tuna, dried pasta in every shape and size, jars of amber-hued honey were a few of the items to be found. They also had a handful of fresh vegetables and lovely spring flowers to round out the market. I walked out with a jar of oil packed olives, lamb sausages and deep, dark chocolate. My delectable ingredients…
I am still obsessed with markets and great food ~ Missy


BEST DIET TIPS FOR WOMEN
ABOUT DIET TIPS FOR WOMEN
A balanced diet is a cornerstone of health. Women, like men, should enjoy a variety of foods, such as whole grains, fruits, vegetables, healthy fats, low-fat dairy and lean protein. But women also have special nutrient needs, and, during each stage of a woman’s life, these needs change . There are so many best diet tips for women whom you can follow .
Nutrient-rich foods provide energy for women’s busy lives and help to prevent disease. A healthy daily diet includes:
At least three 1-ounce servings of whole grains such as whole-grain bread, cereal, pasta, brown rice or oats.
Three servings of low-fat or fat-free dairy products including low-fat or fat-free milk, yogurt or cheese.
Five to 6 ounces of protein such as lean meat, chicken, turkey, fish, eggs, beans or peas and nuts.
Two cups of fruits — fresh, frozen or canned without added sugar.
Two-and-a-half cups of colorful vegetables — fresh, frozen or canned without added salt .
Folic Acid During the Reproductive Years
When women reach childbearing age, they need to eat enough folic acid to decrease risk of birth defects. The requirement is at least 400 micrograms of folic acid a day. Be sure to consume adequate amounts of folic acid daily from fortified foods or supplements, in addition to food forms of folate from a varied diet. Citrus fruits, leafy greens, beans and peas naturally contain folate. There are many folic acid fortified foods such as cereals, rice and breads . This is the best diet tips for women .
Balancing Calories with Activity
Since women typically have less muscle, more fat and are smaller than men, you need fewer calories to maintain a healthy body weight and activity level. Moderately active women need 1,800 to 2,200 calories a day. Women who are more physically active may require more calories.
Exercise is an important part of a woman’s health. Regular daily activity helps with weight control, muscle strength and stress management.
Foods to Limit
To keep weight in check at any age, women should avoid a lot of excess calories from added sugars, fat and alcohol.
Limit regular soft drinks, sugar-sweetened beverages, candy, baked goods and fried foods.
Limit alcohol intake to one drink per day. One drink is equal to 12 ounces of beer, 5 ounces of wine or 1.5 ounces of liquor.
Opt for low-fat dairy and meat products instead of their full-fat counterparts.
Eat fewer foods that are high in saturated fat — the kind found in fatty meats, sausages, cheese and full-fat dairy products, baked goods and pizza.This is the best diet tips for women .
Daily Calcium Requirements
For healthy bones and teeth, women need to eat a variety of calcium-rich foods every day. Calcium keeps bones strong and prevents osteoporosis, a bone disease in which the bones become weak and break easily. Some calcium-rich foods include low-fat or fat-free milk, yogurt and cheese, sardines, tofu (if made with calcium sulfate) and calcium-fortified foods including juices and cereals.
Iron is one of the keys to good health and energy levels in women. Iron-rich food sources include red meat, chicken, turkey, pork, fish,kale, spinach, beans, lentils and fortified breads and cereals. Plant-based sources of iron are more easily absorbed by your body when eaten with vitamin C-rich foods. So eat fortified cereal with strawberries on t op, spinach salad with mandarin orange slices or add tomatoes to lentil soup.
7 BEST DIET TIPS FOR WOMEN
Whether you’re looking to lose a few pounds – or have 30, 40 or more pounds to shed – a few creative weight loss tips can make it easier. To help you stick with your diet and meet your weight loss goals, WebMD asked several nutrition and fitness experts to share their secrets of success. The 7 diet tips that follow can help you get on the fast track to safe weight loss, no matter what kind of diet you’re on.
Weight Loss Tip #1: Count on more than willpower alone.
It’s easy to blame diet failures on a lack of willpower, says Lisa Sanders, MD, a Yale University primary care clinician-educator. But willpower isn’t meant to be the only tool you use. It’s more like a safety net for when life spins out of control.
Basing your weight loss efforts only on willpower can actually work against your diet goals, says Martha Beck, PhD, LIFE COACH and author of The Four Day Win: End Your Diet War and Achieve Thinner Peace. For instance, research shows that trying not to think about something – like that frosted chocolate brownie – can actually make you focus more intensely on it. When you’re rested, relaxed, and enjoying life, Beck says, you can suppress unwanted thoughts and feelings fairly easily. But when you’re stressed, annoyed, or pressed for time, resisting temptations is much harder. So rather than relying on willpower to get you through, set a goal to develop a conscious awareness of what you eat without obsessing about it.
Weight Loss Tip #2: Set yourself up for success.
Here are two ways you can set yourself up to succeed. First, says Andrea N. Giancoli, MPH, RD, eliminate any food that doesn’t support your weight loss goals. Giancoli is a spokesperson for the American Dietetic Association (ADA). She says it’ll be much easier to resist temptation if unhealthy choices aren’t around. Purge your pantry of any foods that list “partially hydrogenated oils” as an ingredient. Toss out sodas or other drinks made with sugar or high-fructose corn syrup. And, especially if you prefer bottled water to tap, keep a supply on hand. It’s easier to grab on the go.
Weight Loss Tip #3: Set up a support network.
Studies show that social support is crucial – especially for women, says health psychologist Bess Marcus, PhD, professor of psychiatry and human behavior at Brown University Medical School in Providence, Rhode Island. You can help yourself by finding at least one person who believes in you and your ability to succeed at your weight loss goals. “Line up a friend to walk with you, watch your kids so you can work out, or even just call to check in on how you’re doing,” says Marcus.
If you want to be social and in good shape, make a date with a friend for twice-weekly workouts. If exercise includes social time, you’re more likely to look forward to lacing up your sneakers. Sports medicine researchers at Indiana University found that working out with a partner is the best predictor of exercise satisfaction, and a partner can help you stick with your routine. For even more motivation, sign up for a team sport like soccer, volleyball, or Ultimate Frisbee. Then you’ll have a crowd of people depending on you.
Weight Loss Tip #4: Set realistic goals.
If you’ve been inactive for months (or even years), don’t immediately plan to work out every day. “Appraise your life,” Marcus says, “and then make some strategic changes that you can realistically achieve.” And don’t be afraid to start small, especially with weight loss goals.
Beck recommends setting goals that are so easy they’re almost laughable. Take your list of daily goals, she says, such as “Eat 5 servings of veggies a day” or “Snack only once between meals,” and cut each one in half. Aim for 2.5 servings of vegetables. Cut down your snacks to 2 per day.
Weight Loss Tip #5: Police your portions.
If you’re like most women, a “serving” is the portion size you’re used to seeing on your plate. Clearly, bigger portions have more calories. And calories are what it all comes down to when it comes to losing or maintaining weight, says Lisa R. Young, PhD, RD, author of The Portion Teller Plan.
Some foods are more calorie-dense than others: 1 cup of raw broccoli contains 31 calories, so a double serving of 2 cups gives you only 62 calories. But 1 cup of premium ice cream can easily hit you with 300 calories or more. A larger, double serving can mean a whopping 600 calories. If you take in more calories than your body needs, the extra calories are stored as fat, Young tells WebMD. To tally portion size correctly, keep a measuring cup handy for a quick reality-check. There are so many best diet tips for women .
Weight Loss Tip #6: Picture your future self.
Have you thought of where your weight loss plan is taking you? Let your mind explore your future self, says Steven Gurgevich, PhD, director of the Mind-Body Clinic at the University of Arizona College of Medicine in Tucson and co-author of The Self-Hypnosis Diet.
Picture yourself the way you hope to be six months or a year from now – how you look, how you feel, and who you spend your time with. Imagine yourself creating your life the way you’d like it to be. Next, invent one or two affirmations that state your intention to be fit and healthy. For example, “I am whole, healthy and strong,” or “I am satisfied with just one piece of chocolate.” Creating a mindset that makes it easier to stick to your weight loss plan is just as important as how much time you spend on the treadmill.
Weight Loss Tip #7: Be ready to work.
“We’re deeply conditioned to do what we’ve already done,” says life coach M. J. Ryan, author of This Year I Will . . . How To Finally Change a Habit, Keep a Resolution, or Make a Dream Come True. If, for the past two years, you’ve come home from work, grabbed a soda, and crashed on the couch with take-out, you’re strongly conditioned to do that again tonight and tomorrow night, too. Change isn’t impossible, but it does take work.
“To develop new habits, you have to make new neural pathways,” Ryan tells WebMD. So create weight loss reminders to help jolt your mind out of old habits and into new ones. Try posting a note on your fridge, reminding you to eat fruits and veggies or drink more water. There are so many best diet tips for women .


We have to grow our own green tomatoes for this since you can't buy them anywhere!
Made with green tomatoes from our own garden as well as our chillis this tasty chutney has just the right amount of heat. Not too hot and not too mild it goes well with any cheese or cold meat. It's lovely in a sandwich and a great accompaniment to a cheesboard.
Green Tomato and Red Chilli
Ingredients: Green Tomatoes, Mixed Chillis, Sultanas,
Size: 227g (8oz)


So, I’ve decided I want to get fit.
Eight months of hotel living with the associated restaurant meals (never without a side of garlic bread or a sweet dessert – or both) and zero exercise means I’ve gained just under a dress size. It’s nothing to be overly worried about when you still fit into a size S and M, and I’m determined not to obsess over it too much, but I’m uncomfortable with it nevertheless. My body feels different.
It’s been approximately five months since I moved into my own flat. The good news? I don’t seem to have gained any additional weight since. In fact, I think I’m losing weight slowly. But it’s too slow for comfort. So I’ve decided to revise my eating habits, since I don’t believe in crash diets.
First off, I’m going to try something akin to Christine Kane’s best smoothie in the world for breakfast. It seems delicious, and a lot healthier than my usual nothing much or cereal with vanilla custard (I don’t like milk). There is some debate about the spike in insulin levels brought about by fruit, which may lead to weight gain (especially in The Four Hour Body by Timothy Ferris which the Londoner had lying about – its diet bans fruit altogether), but ultimately, I believe consuming fruit in its natural form (i.e. not dried or in the form of juice) can only be a healthy thing. In moderation, of course, like all other food.
About that diet – I believe it’s effective, no doubt. But I struggle with any diet that bans entire food groups. It doesn’t seem healthy. This particular diet has a weekly binge day on which you go nuts and eat everything under the sun, which you must adhere to lest, for women, menstruation ceases. It ceases. That can’t be good, right? In addition, any diet that requires nutritional supplements is simply not something I’m willing to sign up to. I want to get my nutrients from food, not pills.
One thing I did take from that diet is that protein rich meals seem to trigger certain biochemical responses in the body that encourage it to burn fat. Something to keep in mind.
Lastly, I balk at the word diet. In our times, it doesn’t describe the sum of what someone consumes – it’s a word with restrictive connotations, the very mention of it makes me recalcitrant and obstinate. I don’t want a diet. I want to adjust my eating habits to be healthy and sustainable, not restrictive. I want to feel energetic, nourished and strong – not famined and weak. I suspect my current eating pattern is too rich in carbohydrates, so a shift to more of the green stuff is likely beneficial.
Based on some reading, this is where I’m at:
- fruit smoothie for breakfast (with almond milk instead of fruit juice or dairy – fructose-rich, sure, but full of fiber and nutrients in its natural form)
- explore the concept of protein-rich breakfasts and meals in general (as there is some evidence to suggest this aids fat loss)
- reduce simple carb consumption (no “white carbs”, i.e. white flour/rice – try wholegrain alternatives, and eat these in moderation, limit potatoes and maize-based carbs)
- resist the omnipresent snackfood at work (try this while working at a nut and snacks production site for a bit of a challenge)
- exercise regularly (two to three times a week)
- take up walking/hiking alongside my gym visits (easygoing exercise outdoors – healthy and natural on many levels)
- cook one recipe from a cook book once a week (to expand my repertoire and create exposure to new ingredients)
- explore adding legumes to my diet
- only drink soft drink on weekends
- remember Michael Pollan’s genius conclusion: “Eat food. Not too much. Mostly plants.” (I’m ordering his book In Defence of Food as I write this.)
Any ideas/comments/experiences you’d like to share?


Enjoy your healthy food with iCook™!
Prepare a variety of dishes in this fryer with little or no oil. Air frying technology circulates hot air evenly around the food, resulting in even cooking with the same crisp flavor.
Perfect for onion rings, fries, steaks, vegetables, chicken, and more.
Because air frying does not use oil, there is less odor, less spatter, and less mess compared to traditional deep fryers.
How to use:
✅ Constant air circulation. A hot air circulation system provides you with an oil-free and healthier alternative to enjoying meals.
✅ Polifacetic. Fry, bake, grill, or delicious meals with built-in temperature control.
✅ Easy food transfer. The fryer features easy transfer and meal preparation with the removable kitchen basket.
✅ Ergonomic handle. Perfect for a correct grip.
✅ Fast preheating. Rapid preheat and cook time serve tasty meals without unhealthy fats and oils.
✅ Clean kitchen. Clean, mess-free cooking area with no strong, oily odor.
✔ The flavor of food is enhanced.
✔ This type of cooking does not increase the caloric value of food.
✔ It is not necessary to use fats for its preparation.
✔ Most of the nutrients are retained.
✔ It is a quick and easy way to cook.
• Color: Black
• Capacity: 4.5L
• Power:1200 W
• Screen: Touch LCD
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Nowadays, eating out could be a costly decision. Although it would certainly save you from the task of cleaning the pots and pans, plates and utensils, and essentially the entire kitchen, sometimes it’s not really worth it especially if you can recreate such menu in the comforts of your home at a cheaper price. If you are one of the few health-conscious individuals, you might wonder about the ingredients that these restaurants use to make your food. Not to mention, your homemade meal may actually taste better than the restaurant. Be sure of the food that you put into our body by making them yourself. Here are some meal and drink ideas that you can consider.
This has been a signature dish of one of the Manhattan restaurants for a decade. It will only take roughly an hour or so to get it done. Roast squash cubes in olive oil until tender and toast almonds until it starts smelling nutty. In a bowl, mix these with kale. Add some cheddar cheese, lemon juice, olive oil, salt and pepper. Garnish with pecorino cheese and serve. Voila! It’s that easy! So skip that restaurant and just simple recreate one at your home. A dozen people could feast on it without you spending too much on the price of the food.
Complete the meal by serving a skinned fish as main course. The goal here is to serve the fish skin in maximum crispiness so make sure that your sauté pan is screaming hot, but it should not be smoking hot as it might burn the skin. Before you place the fish on the sauté pan, season both sides with salt and pepper. Add some flour. Place the fish on the pan, skin side down and press on the fish. Once the bottom turns golden brown for about 3 minutes, you can turn the fish over. Cook the other side for another 2 to 3 minutes and then you’re done. It’s best eaten once it’s immediately off the pan.
Olive Oil Cake
Be ready for a dessert with an Olive Oil cake! This easy to bake cake will surely leave your guests in awe. In a bowl, mix flour, sugar, salt, baking powder, baking soda, while you mix eggs, milk, orange zest, orange juice, and Grand Marnier in another bowl. Combine the contents of these two bowls. Pour into baking pan and bake at 350◦F for an hour. At this point, it would be so fragrant that you would like to indulge in to it. But you have to restrain yourself as the cake might crumble if you slice into it. Restrain yourself for about 30 minutes. When it cools down, you can dive into it. Best to top it with some roasted strawberries. Enjoy the delectable cake.
A meal will not be complete without any drink to match it. One of the easy cocktail drinks to recreate at home is the Long Island Iced Tea. Just mix equal parts of light rum, vodka, gin, tequila, and lime juice. Top it with coke and you’re ready to drink it. However, if you like something different, you can try the Australian Home Brewing ginger beer kits. It comes complete with a guide on how to carry out your homebrew so be sure to try out these easy drinks.
At the end of each recipe made recreated at home, you will surely feel fulfilled at the thought that you managed to create a restaurant-level food – only at a cheaper price.


Denise has completed her Certified Holistic Nutrition Consultant degree from The American College of Healthcare Sciences, certificates in Plant‐Based Nutrition and Healthy Heart from Colin Campbell’s Center for Nutrition Studies and became a vegan chef through the Natural Kitchen Cooking School.
Debby is a Health Education Specialist with a passion for helping people achieve and maintain their health and lifestyle goals. She holds a degree in Health Education from the University of Michigan, a national certification as a Certified Health Education Specialist, a Plant-Based Nutrition Certification from Cornell University, and served as the Director of Health Education for the University outreach clinic PT HEART. Debby currently serves as the Director of Health Education for the Plant-Based Nutrition Support Group.
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Seattle is a hotbed for fresh and delicious eats found in casual and approachable environments. Tucked into one of Capital Hill’s hippest neighborhoods, you’ll find one restaurant that tends to stand out among the crowds – Harry’s Fine Foods.
Harry’s was re-imagined in 2015. After graduating with honors from the Culinary Institute of America in New York and working in Michelin starred restaurants across the country, Julian re-opened Harry’s Fine Foods with the goal of bringing together unparalleled service and a fresh approach to seasonal ingredients. Julian aims to raise the bar when it comes to the intersection between experience and hospitality. Based on the constant buzz coming out of this neighborhood hotspot, he seems to have achieved what he’s set out to do.
Harry's is open for dinner on Wednesday and Thursday, but you can get your day started, and ended, on Friday, Saturday and Sunday as they're open for both brunch, lunch, dinner and everything in between. From a bangin’ cocktail list, including your critical Bloody Mary and Mimosa, Julian has curated a stunning list of wines to perfectly compliment a menu that reflects the region in all its diversity. If coffee’s more your thing, Harry’s is rockin’ our Milk Money drip, so get ready for some delicious batch brew!
Don’t miss the corn cakes and Korean fried chicken and waffles. No matter how fuzzy you may feel from a glass of wine, or too many, the night before, those two dishes are sure to sort you out and get you started. Harry's kale Caesar is another menu highlight that sets the tone for their Pacific Northwest approach.
Get there early - for real. This place gets packed, but well worth the wait. If you do get caught in the crowds, there’s a couple of beautiful benches outside where you can soak up the sunshine, if/when that happens in Seattle;)
Harry’s Fine Foods
601 Bellevue Ave. E
Seattle, WA 98102


Ever wondered what can happen to your mood if you skip your breakfast? Lots! the best meal provides the body with energy. To get going in the mornings and skipping your essential needs in the morning. It can leave you tired and frustrated by the afternoon. And no coffee and a cigarette doesn’t count – you need quick healthy breakfast ideas, and ideally some high energy breakfast recipes that work for you. healthy meal – ‘breaking you’re fast’ – has to involve some food!
If you want to know meal ideas and healthy meal dishes, simple breakfast recipes so read this article completely.
Benefits of early meal on mood.
Research in the UK looked at the benefits of had cereal bars in the morning, compared with not having an early meal at all. Consumption of a cereal bar in the morning resulted in enhanced alertness, happier mood, and less anxiety (and less irritability for the grumpy among us) when compared to those who had not taken any meal. Early meal eaters were also more sociable and active as compared to others. Similar effects had seen in those who had mid-morning snacks, substantiating the fact that breakfast can have positive effects on the mode.
Another similar research conducted in Germany measured the effects of breakfast on the mood in high school children. It was noted that alertness was increased in all the children who take meals regularly in comparison to those who did not. Additionally, it was proved that boys who consumed the meal felt more positive than those who did not. The research focused on providing quick healthy meal ideas so that convenience was kept high. Now we look at breakfast ideas for kids that are milk and bread & Eggs etc.
Importance of Breakfast:
It goes without saying that enhanced alertness and a high positive mood are essential for everybody to perform at their best, be it studying or working. A happier mood ensures better work and improved performance. Additionally, studies have proven that individuals who have their standard meals also demonstrate better memory and cognitive function in comparison to those who remain hungry in the mornings. Better energy intakes during the morning improve short-term memory although super high-calorie early meals actually impaired concentration levels with health. is Breakfast ideas healthy? Yes, you can read at breakfast ideas Pinterest.
Not only is it important to take your breakfast, but it is also important to choose what you take in a meal. According to one of the studies in France, the size of your meal does not have an effect on your mood, but it can affect short-term memory. Further studies are ongoing to evaluate the effects of factors such as type of eating, the amount of early meal, and several others on the mood. Who would have thought that dig in was such a hot topic?
I always suggest people to do two things: first, have something for an early meal; and second, experiment with what works best for them.
Easy healthy breakfast recipes.
I prefer a high protein and low carbohydrate the first meal of the day ideas for work- early meal with milk and eggs – often poached eggs with some ham(breakfast ideas with eggs), and a glass of orange juice. I’ll have a cup of yerba mate tea and try to hold back on coffee until later in the day. A lot of people find that fruit works for them, and while conventional breakfast cereals can be a bit too sweet (leading to a rebound energy drop in mid-morning), other quick healthy meal ideas include muesli with some fruit chopped into it, which can be a great breakfast. We have discussed in this paragraph breakfast ideas and a healthy early meal menu and breakfast recipes.
Healthy breakfast recipes/healthy breakfast foods.
- Eggs are undeniably healthy and delicious.
- Greek Yogurt. Greek yogurt is creamy, delicious, and nourishing.
- Coffee is an amazing beverage to start your day.
- Oatmeal is the best breakfast choice for cereal lovers. …
- Chia Seeds.
- Green Tea.
All the healthy breakfast on the go….
Better the first meal of the cause of weight loss mentally and physically healthy.
- Assorted brunch foods.
- A Belgian waffle with strawberries and powdered sugar.
- Dim sum.
- Hash browns, bacon, eggs, and coffee.
- Brunch quiche.
- Smoked salmon and egg salad on a toasted baguette.
- A Bloody Mary.
live happily….stay happy
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Welcome to Cooking Club!
Cooking Club runs everyTuesday from 3.30pm-4.45pm with Mrs Preston and Miss Karani
As part of our sessions the children discuss what they would like to cook, choosing a mixture of sweet and savoury recipes. The children are able to design and plan what they are going to make, for example:
- Their pizza topping or pie filling
- Writing shopping lists
- The ingredients they will need
The cost is just £2.00 per week, payable at the beginning of half term, and the children take home their yummy creations at the end of the session to share with all the family!


The new generation wants to dine in family friendly restaurants
Now that new generations are becoming parents, hospitality establishments are increasingly having to reconsider their menu, restaurant layout and interior design. The new generations are in fact looking for healthier eating establishments where their children have the space to play freely, while the adults can eat and drink at their leisure.
Unhygienic ball pits and dangerous climbing structures are a thing of the past. Nowadays, visitors expect the play area to be as safe and clean as the rest of the restaurant. The new, child-friendly restaurants are therefore increasingly focusing on discerning parents with higher expectations of their dining experience, both for themselves and their children.
It used to be a challenge to find a family-friendly restaurant with a healthy menu. Back then, it was mainly the fast food restaurants that focused on children. Nowadays an increasing number of different hospitality establishments see the importance and advantages of satisfied families. Therefore, the number of family friendly restaurants is increasing. Making it easier for parents to choose a healthy, yet family-friendly option.
"Our kids’ corner gives us an advantage over our competitors, they don't have a play area. And as a result, families come to us more often." According to Irene Maris of Beachclub Kaaphoorn. "In addition, the kids’ corner also ensures that guests stay longer and order more."
Today's children are the next generation of guests, so it's simply smart marketing to make the children feel welcome in your restaurant from an early age.
Is your restaurant family friendly? Find out how IKC can help you.


'The Global Food Chain: Prospects for Development of Competition Law and Policy' (an International Conference)
On 18-20 May, the Institute for Law and Development in conjunction with University College London, in the framework of the St. Petersburg International Legal Forum, held an international conference on 'The Global Food Chain: Prospects for Development of Competition Law and Policy'
The May 18 discussion, held by the HSE, was organized in the format of an academic workshop on the "global food chain: prospects of development of competition law and policy." On May 20 the Forum convened for the whole day, indeed with experts advancing the discussion in the session "Protection and development of competition in the food sector of the BRICS countries".
The session was devoted to discussion of the terms and dynamics of competition in the food sector, as well as the challenges faced by BRICS countries in the context of the globalisation of the chains of production and supply in the food sector. The participants analysed the problems of accelerating economic concentration in global food markets, monopolisation and abuse of market power in the global chains of production and supply of food, as well as the impact of the processes on consumers and the market structure in the BRICS countries. Special emphasis was placed on new technological and legal forms of organisation of the production and distribution of food, the nature of the relationship between the supply chain members - particularly between producers of biotech seeds and fertilizers, and farmers, and among food manufacturers and retailers etc., where the aim of the workshop was to develop approaches to antitrust regulation of socially important and innovative markets across the BRICS countries.
The discussions continued the tradition of the spring and summer seasons of antitrust for BRICS in Saint-Petersburg, for indeed, last year in June, the Institute organised the International BRICS competition law and policy conference.


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While Valentine’s Day has become one of if not the largest chocolate consumption holiday in North America, and a day of flowers and romance, it also merits some thought about those making your chocolate. Valentine’s Day was originally a day to celebrate martyrs more than 15 centuries ago. With continuing industry issues surrounding child labor and slavery in the industry, especially in West Africa, and the spotlight on these issues through films such as The Dark Side of Chocolate, unfortunately there is still a great deal of suffering associated with chocolate production.
Fortunately, here in Ecuador there is no evidence of child labor or slavery being used in cacao production, though there are many, many families who make a subsistence living, if only that, by growing and harvesting cacao beans, banans, rice, and other tropical crops. Small farmers with small plots of land, usually five hectares or less, make up the bulk of Ecuador’s cacao production. If you are buying single origin Ecuadorian chocolate, you can be comfortable in the knowledge that it was not produced under duress.
If you are buying an everyday chocolate or a blend, it was probably made with beans from the West African countries of the Ivory Coast or Ghana. You may be buying a product whose ingredients were produced in less than ideal conditions. While Fair Trade, Rainforest Alliance, and other certifications may add a “feel-good” stamp for the consumer, the issues are much more complex than advertised. A good source to read more about Fair Trade labeling is on thechocolatelife.com here. In Ecuador we are now producing gourmet, fine chocolates for export, and they will be available in the US in the coming months. The chocolate is made from pure Nacional beans and we know it’s produced under excellent conditions, as we have visited the farm where the beans are growing. Stay tuned, and make sure your Valentine’s Chocolate is made under conditions you’d be happy working under!


The last banana/walnut cake I had eaten was been pretty delicious, but unfortunately I found out it had some maple syrup and coconut oil, and was risen using baking powder. This means extracted sugar, fat and an artificial salt. That was too bad! But…on the good side, it was based on whole oats and bananas. That kept me pretty excited to make an irreproachably clean one since that day, and at long last, I did! See above!
We had walnuts (and others nuts) in the pantry that we have been barely touching since learning about how nuts are actually not all that great for health despite their being “whole-food fats”, especially when they’re so easy to abuse. It was a matter of time until we’d figure out ways to finish our stock in a way that wouldn’t be detrimental to our health…you know…like a raw cake! I can’t think of a better use for walnuts than in this cake. Even as little as 50g in one whole cake loaf makes a gorgeous difference. Trust me, you will feel the walnut taste! It’s wonderful without too.
“Rising a cake without baking powder nor baking soda?”
Yes Ma’am, Yes Sir!
How to use the walnuts being sorted out, I still had to figure out the right good dough consistency to improve on my previously tacky/goey cakes, and tadaaa…
Yeast just works. You just need to embrace a different relationship to time, and opt-out from instant-everything…Spend some quality time with your loved ones, or enjoy a long hot bath with your favourite music, while this beauty takes its time to rise.
Also, leave the sponge cake expectations in the dungeon, along with refined flours and artificial rising agents (mineral salts) it requires…Those are not food. Yeast is food that can rise other food.
Be thankful for that and make the best of it.
So here is a beautiful cake that uses only whole foods for sweetness, no oil, nor any artificial or sodium-containing ingredients.
This is as unprocessed as it gets folks…and I intend to keep it that way!
- 3 cups of wholegrain rolled oats (300g)
- ½ cups chickpea flour or besan (40g) – relax, it doesn't give a chickpea taste 🙂
- 3 tsp instant yeast (or 4 tsp of activated dried yeast, activated in as little water as possible)
- 5 very ripe bananas (600g of banana flesh)
- 1 + ½ cups frozen blueberries (180g) optional)
- ⅓ cup walnuts (50g)
- Sweet spices to taste (optional, I used 1 tsp of a mix of ground star anise and cinnamon that was sitting around)
- For sweetening: 1 cup of currants.
- Blend the rolled oats into a flour. Pour in a mixing bowl.
- Add chickpea flour, spices and instant yeast (if you're using that) and combine well.
- Peel and mash your bananas with your clean hands.
- Use some of the banana mash in the blender with ½ cup of currants and blend, add more banana mash if it's too dry.
- Pour back in the mixing bowl, if you're using activated dried yeast add it now, and mix with hands until you get a uniform dough.
- Add the frozen blueberries, the other ½ cup of currants (whole), and the walnuts and mix another couple of minutes to incorporate them nicely.
- Line your loaf tin with baking sheet, pour batter and let sit until it doubles volume. This will most definitely more than an hour because the frozen blueberries will keep the batter cold for a while, which prevents the yeast from making babies and bubbles. You might be able to save time by thawing first, the blueberries might get mashed and look messier.
- When the dough has risen, pre-heat oven at 180°C (360 °F) and bake for about 40 minutes. Use a knife or toothpick, when the cake is done baking, there will be some streaks almost transparent. It it comes out full of whitish dough it needs more baking.
- Let cool and enjoy.
We've had this plain and with our whole-food lemon and orange marmalades. It's delicious!
Finally, this works as a muffin batter too.


We have been told for so long the only way to lose weight is with diet foods and drinks, but the problem with that is with all the chemicals that are introduced into foods and drinks it makes them no longer good for us or for the many who end up with Diabetes.
The problem with the Blood sugar/insulin roller coaster is that insulin is a fat storing hormone, so whenever its released, the body stores fat that’s not what you want or need.
When the body releases too much insulin not only it makes you fatter it causes your blood sugars to drop making you hungry and unhappy, then you eat more processed foods and so the circle keeps going.
Changing Eating Patterns
By altering the balance of fresh foods you consume you will be more likely be able to lose weight and increase your energy at the same time, increasing your energy levels makes exercise easier, and may help prevent some health problems. In my book Fresh is best, it has more flavor and just tastes so much better.
A healthy diet can also help reduce risks associated with high blood pressure and Diabetes.
A lot of the information out there can be a minefield of misinformation confusing most of us, its hard when you get different advice from everyone.
There are foods out there that can harm our health and most of those are processed foods full of chemicals that cause weight gain and allergies, its no wonder we feel like we are on a merry-go-round.
Many articles I have read contradict each other, they say “Diet” foods are good for you but when you read the labels they are full of artificial flavors that are not good for you, and they have little or no real food.
For years we have been told Margarine was better for you than butter to help you lose weight, but again that is also full of chemicals that lead to weight gain not weight loss.
Always read the label on a produce that you think is butter because it is not always pure butter.
So my observation is fresh fruits and vegetables when ever possible is best, often from the farmers stalls you see on the road side, or the fresh food section of your supermarket.
If you have the room to grow them in your own garden that would be best of all because you then control the way they are grown.


“So nice to sit with other people, I have met 3 new friends here.”
“A good hot meal and good company.”
“Lets you get to meet people and get to know your community.”
These are just some of the comments we have received from people attending our community hubs. So if you have time to spare, you could make a real difference to someone’s life and help reduce loneliness and isolation. Check out our volunteering posts below.
Community Lunch Runners
Whether you’re chefs in the making or cooking novices, we need you! Volunteers wanted at Canford Gardens Sheltered Scheme, to cook and serve a two course community lunch once a month, day to be agreed.
Weekly Coffee Morning Helper
Do you enjoy meeting people and having a chat? We need someone to serve coffee/tea and cake at Baiter Gardens or Selkirk Close Sheltered Scheme, day to be agreed.
To find out more, please contact Claire Wade, Wellbeing & Inclusion Officer, on 0800 652 3900.


1). Natural Healing Foods By : John Savage
Did you ever wonder what the difference between good food and bad food can do for your outlook on life?
2). Fun Facts About Popcorn Vending Machine By : Joseph Then
Long before popcorn vending machines, popcorn or popping corn dated back to the late 15th century. People believe that Christopher Columbus sailors bought popcorn headdresses and popcorn corsages from the Native Americans.
3). A Look at Commercial Popcorn Machines By : Joseph Then
Most people have loved popcorn their entire lives. Young children not only ate it as a healthy snack but also made popcorn ropes and hung them around their Christmas trees and for arts and craft projects.
4). Why Freeze-Drying Is Better Than Normal Drying By : Charles Kassotis
One of the most popular ways to preserve everything from food to important manuscripts is a process called Lyophilization, you probably know it as freeze-drying...
5). The Amazing Power of Healing Foods By : John Savage
Do you know that if you eat vegetables and fruits you are eating foods that can actually heal you.
6). A Hymn to Baked Potatoes By : Kit Heathcock
Cheap, filling, nutritious with the right toppings and needing the minimum investment of labour, the baked potato is every busy mother’s ideal supper!
7). Mastering the Tricks of the Trade By : Michael Sheridan
Every now and then, nightly in some cases, something will happen to test a cook’s mettle. Good ones will rise to the occasion, mediocrity will sink others without trace
8). Microwave Cooking in the Summer is Very Budget Friendly By :
Making the most of your microwave oven to save time, moeny and keep the family happy.
9). But What Do I Do With The Whites? By : Michael Sheridan
It’s not at all unusual for cake and dessert recipes to call for egg yolks. Any kind of custard is a liaison of several yolks, sugar and milk. Which leaves the whites. What are we supposed to do with them?
10). Choosing the Perfect Charcoal Grill By : John Morris
Everyone loves good, old fashioned charcoal grilling. Aside from being cheaper than other grilling methods, it adds a raw, distinctive taste to your sausages, burgers, ribs, and other grilled items...
11). Curry is King & That is Official By : Nazir Hussain
Curry according to researchers contains ingredients that are proving very useful for good health. Indian by virtue of the ingredient "Turmeric" is known to cure and prevent cancer in curry eators. So, make curry your staple diet by adding it to your daily menu.
12). Tea - Not Only Perks You Up, But Benefits Your Health Too By : Kevin Pederson
For many who are not aware about the importance of tea, can get to know it a little better. Tea has been around for more than 5,000 years and hopefully would be around for another 5,000 years. There are four basic types of tea black, green, oolong and the most uncommon and rare breed is the white.
13). Bakers Rack - A Must Have By : John Morris
Have you got a cramped kitchen in your household? Do you want to give it a touch of style? Do you want to give your kitchen more room, decoration and functionality? If your answer is yes, then definitely, a baker’s rack is a good buy for you!..
14). Bacardi Rum: The Stuff Dreams Are Made Of By : John Williams
The essence of all things tropical, rum is far more than just a mixer for a drink or a flavoring for a bread pudding.
15). The Pumpkin: Not The Original Jack O’Lantern By : John Williams
Why is the pumpkin always associated with Halloween? When and where did that custom originate? Why is it also called a Jack 0’Lantern? These and other colorful questions will be addressed below. Read on, no matter how you may feel about the color orange.
16). Finding a Nutrition Course Online By : Dave Saunders
Are you looking for a nutrition course online? Knowing what to look for and how to evaluate the program can help make your experience the best one possible.
17). Best Recipes: Pumpkin Pie Bars By : Donna Monday
A great treat to make for Halloween parties and Thanksgiving get-togethers are Pumpkin Pie Bars.
18). Top Ten Toxic Fungi Infested Foods By : John Williams
A list and description of the top ten foods infected with harmful fungi.
19). Fruits - Savior Of Health By : Kevin Pederson
There are certain healthy foods that prevent mental, physical and sexual senility and prolong youthful vitality and appearance.
20). Shopping Thin - Improve Your Health and Your Waist Line By : Barney Garcia
If you want to improve your health and your waist line, the first place you should start is what you keep in you’re fridge. People’s current eating habits have never been worse. You could work out for 2 hours at the gym each day, but if you continue to eat French fries and frozen pizza’s for dinner, you’re never going to get the body you want.
21). The Never Ending Search for the Perfect Sandwich By : Mike Freemen
The search for the perfect sandwich never ends, and this article provides some tips on how to find the perfect sandwich.
22). What You Should Know Before Buying a Wine Rack By : John Morris
For some people, the storage and acquisition of wine is more than just a hobby, it is an art.
23). How To Lose Weight Easily-Easy, Quick And Natural Weight Loss Program By : Chris Chew
Steps to develop a healthy eating habit to lose weight quickly and naturally.
24). Food Safety is Utmost Important While Handling or Cooking Food By : James Hunt
With all the diseases in the world today, food safety should be utmost in everyone’s mind when handling or cooking food. The way food is handled before...
25). Benefits And Importance Of Beet Juice By : Kevin Pederson
Beet was looked upon by the Romans as being good for cooling the blood. Beet root is also found to benefit against feverish conditions, especially in growing children
26). Foods That Can Trigger Migraines By : Gregg Hall
According to an ever-increasing number of studies, food and food additives are the most common trigger for migraine headaches. Some studies put food as the culprit behind kicking off the physiological reaction that causes migraine headaches in as much as seventy percent of cases.
27). What Is A Cheese Curd? Can I Eat It? By : Dorrie Ruplinger
If you have never seen or tasted a cheese curd you might not be anxious to put one in your mouth because “cheese curd” is kind of a strange name and doesn’t necessarily conjure up images of something tasty. But a cheese curd is very tasty. I think once you try one you’ll be eating a lot more of them!
28). Health Benefits Of Celery Juice By : Kevin Pederson
There are various health benefits derived from celery and its juice. The medical virtues of celery were first described by the Greeks Discorides and Pliny. In the early middle ages celery juice was very beneficial for curing ailments such as stones, constipation, menstrual problems and for health disorders of the liver and gall bladder.
29). Cozy Up With These “Oh So Good” Hot Chocolate Recipes By : Donna Monday
When it’s cold and frosty outside, there’s nothing better than curling up with a nice big mug of homemade hot chocolate. Why pay several dollars for a cup of gourmet hot chocolate when you can easily learn how to make your own delicious hot chocolate drink?
30). The History Of Chocolate By : Gregg Hall
We usually think of chocolate as a sweet candy created during modern times. But actually, chocolate goes back to the ancient people of Mesoamerica who drank chocolate as a bitter beverage. For these people, chocolate wasn’t just a favorite food—it also played an important role in their religious and social lives.
Browse Pages: 1


Today my gramma was still here from thanksgiving so… we decided that we would have a little tea party. Sadly my brother Sean dose not like tea so he was not at the tea party nether was my dad, Scott, he was doing something else but it was still very fun. We had earl grey creme tea also some pecan bars that my gramma made. But we did not have cupcakes we had already eaten all of the pumpkin ones I made for the day before thanksgiving. Here is the link to the recipe if you would like to make them. https://www.browneyedbaker.com/pumpkin-cupcakes-with-cream-cheese-frosting/
That’s all for today but here is a pic of me drinking my tea.


It’s tradition; football, turkey, naps, and lots of food! In recent years, however, this tradition has taken a new twist – by this we mean – deep frying!! It’s typical American ingenuity, “why not take that healthy food and deep fry it? Well, if deep frying is your bag, or if the old fashion baking in the over is the method of choice, we have you covered. The big concern with deep frying is… safety. Let’s not burn down the homestead for the holidays. This year, the Community Health Agency has taken the time to provide you with some helpful tips to make this Thanksgiving go smoothly and quite possibly more enjoyable whether you are baking or deep frying the bird.
We only wish we had some helpful hints for the Lions too, but I’m sure you can come up with some of those on your own (be nice though, it’s the holidays!)
A Deep Fried Delicacy or a disaster waiting to happen?
How-To safely Deep Fry a Turkey
Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have several deep-fried turkey recipes for you. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:
You'll need a 40 quart or 60 quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of the turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby (perhaps a brother-in-law who is a volunteer fireman; this is optional). To add flavor with different marinades and seasonings, you may want to purchase an injector.
Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
The Turkey - Size Matters
Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that can be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over exposure to the skin, which will likely be over cooked.
If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365 degrees F-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365 degrees F-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F.
Frying the Turkey
Additional Safety Tips
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking
Turkey parts such as breast, wings and thighs require approximately 4 minutes to 5 minutes per pound to come to temperature
Peanut oil should be covered and refrigerated to prevent it from becoming rancid. Peanut oil is more perishable than other oils and must be stored in the refrigerator if kept longer than one month. Peanut oil may even be frozen. The oil will thicken when it is chilled, but will return to its original consistency when reheated. The oil will also develop a cloudy appearance that may remain when brought back to room temperature and will only clear up temporarily while heated.
Some General Turkey Tips
Thawing out the Bird!
In the refrigerator
Turkey Weight Days to Allow for Thawing Turkey
8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
COLD Water Turkey Thawing- Place bird in large pan, run water continuously so that the excess
runs down the drain.
Turkey Weight Hours
8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Cooking the Bird
Weight Unstuffed Turkey Stuffed Turkey
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours
24 to 30 pounds 5 to 5 1/4 hours 5 1/4 to 6 1/4 hours


As I chopped vegetables Thanksgiving day for my grandmother’s giblet gravy I couldn’t help but think about our food traditions.
Upon occasion we find ourselves eating a whole turkey and preparing every part. We use the giblets and the neck to make a gravy. We cut off all the meat and enjoy it as a meal. Afterwards, we take the bones and what’s left on them and make a soup.
To me this is part of what I love about Thanksgiving.
Not only do I get a whole day devoted to cooking, drinking wine, and spending time with the people I love. I get to prepare a whole animal and explore all the uses I can find for it.
“Nose to Tail” is the term coined by Fergus Henderson to refer to using all of the parts of an animal. Slowly this became a popular concept among chefs and foodies today. Personally I love the fact that people are trying to challenge themselves this way.
Nose to Tail, is not a new concept just a new term referring to the rethinking of traditional regional cooking from various cultures.
So maybe you’ve heard of this concept. Maybe you like pate and sweat breads and giblet gravy! Not only do those things taste awesome and are fun to experiment with in the kitchen, but they each are packed with various vitamins and minerals that we can use.
I love to experiment in the kitchen and hardly ever follow recipes, but cooking the whole animal or even parts I’m unfamiliar with I reserve for the weekends.
On the weekdays I like to keep it simple. An easy saute with a few veggies and herbs from the garden, paired with some quinoa and a sausage I bought at the farmer’s market are a usual meal for me. If I can I will cook it all in the same skillet to minimize the mess.. I am just one person.
The veggie saute is where we as home cooks can really put the Nose to Tail concept to work every day. I like to call this my Root to Flower cooking strategy. When getting veggies and herbs from the garden I try to find uses for every part in my sautes, soups and roasts. Things like radish tops, broccoli stems and cauliflower leaves can all be used. Here’s a list..
- Fennel, Cilantro, Celery, Parsley ::: Braise, mash, roast, or use in soups
- Broccoli, Cauliflower, Collards, Kale, Chard ::: Saute, roast, use in soups, or braise
- Broccoli, Radish, Turnips, Carrots, Beets ::: Saute, braise, or add to a soup
- Brussel Sprouts, Cauliflower ::: Braise
- Celery ::: Eat fresh in salads or add to soups as an herb
- Citrus ::: Zest or candy the peel, or soak in water to make a natural cleaner/pest repellent
- Potato ::: Bake potato peels and stuff them, or make them into crispy chips
- Watermelon ::: Pickle, or use the white part in place of cucumber in salads
- Melon, Squash ::: Roast
- Herbs ::: Herb seeds can often be used fresh or dried as a more concentrated version of the herb itself, some herbs double as spices like fennel and cilantro/coriander
- Broccoli ::: I’ve seen the seed pods sauteed and used fresh in salads
- Melon ::: Add to soups, ice cream and deserts
- Squash ::: Eat fresh in salads, or stuff/batter and fry them
- Lettuce ::: Add fresh to salads for a spicy kick
- Herbs ::: Add fresh to soups and salads for a delicate touch of flavor
- Pansies ::: Candy or just add fresh to deserts and salads
These are easy ways to get more out of your garden and farmer’s market finds.
To celebrate this concept I along with Jess Moss from Hotline Ink have created a shirt diagramming a fennel plant and all it’s edible parts from Root to Flower.


On my quest for a healthier lifestyle and more energy, I came across this amazing recipe.
I’m super picky so I was worried about the taste but it was so good it almost tasted like I was cheating on my diet!
This recipe is good for one cup.
1/2 A banana
Handful of blueberries
4 oz of apple juice
2tbsp plain yogurt
A few ice cubes
I add some powdered fiber and chia seeds for my personal benefit.
Just blend! I use a nutribullet and its absolutely perfect.
Honestly, it didn’t give me as much energy as coffee or monster (my guilty pleasure) but it made me feel great!
I’ll be back with more delicious recipes soon!
Please don’t forget to like, subscribe, and share!


Healthy eating can be expensive. I know many times I’ve struggled to eat healthy whilst having a food budget to stick to. Sometimes one of the biggest struggles can be just affording to eat healthily. Yes not buying the chocolate bars and other processed foods will help, but that will only take you so far. So without further ado here are 10 things I do to eat healthy on a budget and to save myself some money on my food shop.
1) I Work With What I Have
Sometimes it gets to the end of the week and I really don’t have a lot left in. So what I do is check to see what healthy ingredients I do have left. Then I type the main ones into google along with “healthy recipe” and hey presto I have meal ideas. I made a yummy quinoa dish doing just this. I can pretty much guarantee they’ll always be something delicious I can make out of the most random of ingredients. Google is your friend.
2) Plan Ahead
Every day check what needs eating today and in the next few days. If you learn to think ahead and don’t waste anything it will save you a lot of money. There is a reason some people swear by meal planning. I’m not one for meal planning, but I came to realise we were wasting money by letting food go off before we had a chance to eat it, now I check daily for what needs using up.
3) Get Inspired
There are lots of great resources for eating healthy on a budget. YouTube is a great place to find healthy and budget friendly meal ideas. Pinterest is good too. There are also Facebook groups for people trying to eat healthy on a budget.
4) Go Frozen
Frozen veg and fruit is picked when it’s at it’s best and then frozen to seal in all the goddess so you don’t lose the nutrients. It’s usually a lot cheaper too. Freeze any food you’re not going to get a chance to use before it loses its freshness. Waste nothing and you’ll save a fortune.
5) Search For Discount Codes
There are always special offers on so it’s always worth going online to see if there are any discount codes available before you do your food shop. Always activate cash back on your account too. I never go out my way to buy from a shop just so I can claim cash back (totally counter productive) but it’s always worth activating encase you do end up shopping there. Always ensure you join any loyalty schemes too, they really do add up and help.
6) Use Leftovers
Vegetable peelings and be used to create stock cubes. Extra portions can be taken to work. Herbs that are starting to turn can be placed in olive oil and frozen in ice-cube trays. Get adventurous with your leftovers.
7) Fruit Picking
We do this at the end of every Summer which not only saves us money but the kids love it. It makes for a lovely fun Sunday afternoon.
8) Grow & Swap
Start growing your own veg. We grew parsnips last year and they came back this year too without us doing anything. We also have a huge rosemary bush and as much as I like rosemary I ain’t ever going to use it all. So we swap with our neighbours. She gives us tomatoes and green beans and we pass on parsnips and rosemary. If you don’t have a neighbour then ask on Facebook if anyone wants to do food swaps.
9) Be Aware Of Offers
Sometimes offers will waste us more money than we save. Buy one get one free isn’t a good deal if the free one will go off before you use it. It’s even less of a bargain if you wouldn’t have bought the item if the deal wasn’t on. Be selective on what offers you take.
10) Increase Your Veg
Having more vegetables and less meat, fish and dairy will save you money as well as being really healthy for you. Meat, fish and dairy are really expensive compared to veg, pulses, beans and rice. Try meatless Monday if you’re not used to going without meat to ease yourself in. I promise you there are loads of delicious meat and dairy free recipes out there.


Thanksgiving is a strange time of the year. It's a time when everyone looks forward to eating as much as they can, so they can have enough energy to shop the next day, braving the throngs of countless thousands in order to buy consumer goods that won't be needed for a month.
More than thanks, Thanksgiving is about food. Stuffing yourself to the breaking point. The menu for Thanksgiving Dinner at Shea Mohair was as follows:
- Celery with Squeeze-Cheez
- Cranberry nut salad with raspberry vinaigrette
- Baked yam casserole, complete with marshmallows on top
- Baked green casserole, complete with "not quite real" fried unions on top
- Marinated Turkey Beast
- Coriander and roasted garlic mashed potatoes and turkey gravy
- Fresh cranberry sauce
- Pies and more pies
- Pop-N-Fresh rolls
Some of the items on this list are cultural icons. No self-respecting host would be caught dead without a yam or green bean casserole. And let's face it: Squeeze-Cheez is a technological marvel worthy of being an appetizer for such a mighty meal. Brian and Danna slaved for the better part of three days working on this meal, and we were stuffed to the breaking point within twenty minutes. Now that's American.


Not like the other well-known dishes from Japan, this one is our personal favorite. It is a very simple dish with a unique taste which might be an adventure to many of our American friends. We LOVE it so why not sharing as love is infectious
Chazuke (茶漬け) or ochazuke (お茶漬け) is a simple Japanese dish made by pouring tea, dashi (dry fish soup base), or hot water over cooked rice. In ancient times, it is a way to enjoy left-over rice rather than waste it. The hot water or tea also warms up the body that makes Chazuke a good dish during cold or rainy weather.
It's definitely not enough to have rice and water or tea alone. Changing the hot liquid to sth. like chicken broth is a way to add richness and flavor. Toppings are the other most important piece of this dish. Common toppings include Japanese pickles, umeboshi (dried plums), nori (seaweed), salted and marinated pollock roe and other seafood or preserved food that people like.
Fun face: in Kyoto, ochazuke is known as bubuzuke. When a Kyoto native asks if a guest wants to eat bubuzuke, it may really mean that the person has overstayed and is being politely asked to leave.
Similar to instant noodles, instant packaged chazuke can be found in Japanese markets these days, too. We actually find savory breakfast porridge is maybe the closest relative of chazuke in the US so try chazuke in a cold morning for you. You might be surprisingly satisfied!


Dieters who have trouble controlling those dessert cravings may find that paying careful attention to every decadent forkful (or spoonful) may help, suggests a new study published online in the Journal of Consumer Research.
The study included a series of tests that focused on how our self-control influences what we eat. In one test, the researchers found that people who have more self-control eat less sugary foods because they get satisfied on the sweet foods faster. Based on a questionnaire, participants were categorized into having high or low self-control. Approximately 200 participants then chose from either peanuts or raisins – the healthy snacks – or M&Ms™ or Skittles™. They rated how much they liked their first bite both before and after eating the food while watching a video.
The candy eaters with a lot of self-control reported they were less likely to want to eat more of the sweets the next day. And while they liked the candy after that first bite, their enjoyment faded relatively fast after eating them for a while, whereas the healthy snackers liked their raisins and peanuts about the same. For the participants with low self-control, how much they enjoyed the snack was about the same whether they were eating the healthy or unhealthy foods.
In another test, the authors tested their hypothesis that paying more attention to eating foods will increase a person’s satisfaction with the food. They found that candy eaters who counted the number of times they swallowed reported they were satisfied more quickly than those who did not count, whether they had low or high self-control.
Dott.ssa Etta Finocchiaro
Medico Chirurgo Specialista in Dietologia e Scienza dell’Alimentazione


I've been on a diet for about a month now. We are trying really hard to focus on healthy eating habits, and establish them early in our marriage, so that we can have a health-conscious family. It has been a tough adjustment, but a good one.
13 Foods I Miss Eating...
1. Totino's Oven Pizza
2. Macaroni & Cheese (which we have sometimes, in small portions)
3. Ore-Ida Oven French Fries
4. Handfulls of goldfish crackers (which, at our house, are now packaged in snack-sized bags)
5. Regular bread.
6. Cheese nachos
7. Chicken Express
8. Corny Dogs
9. Powdered Sugar Doughnuts
10. Ice Cream after dinner
11. Chips out of the bag
12. Reese's Cups
13. A Chili's Burger with seasoned fries.
My mouth is watering....yum. I really do feel better eating soups, salads, homemade pizzas, and grilled chicken than I did when I was eating the things off of that list.
Everything in moderation, right? Haha...


Food & Beverage
Delivering Exquisite Taste
Future Foods brings you the world’s most exclusive coffee with Illy Caffe and some of the finest tea with Dammann Frères. In addition, Future Foods also retails and services bespoke coffee machines from world-renowned specialists such as Nuova Simonelli, Bravilor Bonamat, FrancisFrancis, LujoClean, Illy Caffe and Curtis.
Serving the HORECA sector across the Kingdom of Bahrain, Future Foods currently operate two retail outlets at the El Mercado Mall in Janabiyah and at the Al Ali Mall at the Seef District in addition to a dedicated service center in Manama.
Following-through on its mantra of leadership, Future Foods broke new ground by opening the first illy storefront coffee shop at the Bahrain City Center early 2021. The outlet delivers an exceptional coffee experience to customers through a range of hot and cold beverages designed in accordance to illy’s international standards.
HOUSE OF POPS | BAHRAIN
The renowned frozen dessert brand, House of Pops, is now open at City Centre Bahrain, and we at Future Foods couldn’t be more thrilled to be the first to bring this incredible brand into the Kingdom.
Since 2018, House of Pops has been taking the frozen dessert industry by storm. Their natural, punchy flavors and unique taste have made them a household name in the UAE and KSA. And now, the people of Bahrain will get to experience the deliciousness for themselves!
At Future Foods, we fully support House of Pops’ mission to create treats made with organic ingredients, free from any artificial colors, flavors, or preservatives. And as one of the leading food and beverage distributors in Bahrain, we’re committed to bringing only the best products to our customers. So, get ready to indulge guilt-free with these delightful treats!
Enjoy our 100% natural, plant-based popsicles made with no refined sugar at City Centre Bahrain from 10am to 10pm daily.


Did you go over budget on groceries these last two months? That’s easy to do with holiday baking and entertaining family and friends. Odds are you have leftovers or your pantry is bulging from extras that were not consumed.
Why not take a Kitchen Inventory? A Kitchen Inventory lends itself to meal planning and is a good way to put feet to your New Year goals of healthy eating, watching finances, or spending more face time with family.
Let’s get started then!
1. Grab a pad and pen. Divide your paper into five sections: Refrigerated (fresh) Food, Dry Goods (canned and boxed), Frozen Foods, and Expendables (spices, leavening, oils). If you want to get fancy, EHow has instructions on making a computer inventory here. Just don’t make this harder than it is, OK?
2. Make a list of what you have on hand in fridge, freezer, and pantry, checking “use by” dates as you go. Throw out any bulging cans!
3. Put a star by:
- Fresh food more than a week old (like those baby carrots you swore you would eat instead of cookies and candy)
- Canned goods/boxed foods more than a month old
- Frozen food more than 2 months old
- Spices/seasonings more than 1 year old for ground, 2 years for whole.
4. Brainstorm meals that will use only what you have on hand, especially the starred foods. Think soups, stir fry, casseroles. Recipe sites that allow you to search by ingredients can help. These are a few of my favorites: recipe.com, allrecipes.com, RachelRay.com
5. Make a grocery list including only the staples (bread, milk, eggs) you go through regularly and specific ingredients you will use in the next 5-7 day’s meals.
Yes, making the inventory takes time, but this process gives back to you! What you will save: time wondering what to have for dinner, money you can put toward any holiday charges hanging around your neck, space in fridge/pantry for fresh ingredients.
Do this exercise once a month to truly gain is control over your kitchen storage spaces, your food consumption, and your grocery bill. You are your manager. Would you hire yourself?


Tips On How To Conjure Good Food
To become a good cook, you must learn several things. This article will allow you to learn what you need to do to be an outstanding cook. Read on and take note of these tips so that you can cultivate your cooking prowess.
When roasting any type of meat, ensure that when you remove it from the oven you give it time to “rest” before you carve it up and deliver to the table. Allowing the meat to sit in its own juices for ten minutes or so will make sure that the meat is not dry or overly chewy.
When cooking stock, make it in a large quantity and store it in smaller bags in the freezer. Stock has a long freezer life and can be useful in so many recipes. Making a larger batch is no more difficult than making a small batch. You’ll save yourself time later by having a freezer store to turn to.
Try to plan for a week’s worth of meals. If you can get in the habit of planning a weekly menu, it will save time on grocery shopping, and will reduce the stress of having to come up with a meal idea at the last minute. Also, keep a magnet-backed notepad on the refrigerator, and jot down any items that you are running low on. This way, your kitchen will always be stocked with the ingredients that you use regularly.
An easy way to experiment with combining savory flavors in the kitchen and not spend a lot of money in food waste, is to turn your ideas into an omelet. Eggs, especially egg whites, are fairly flavor-free and provide a great “canvas” on which to “paint” the ingredients you want and then combining into a dish. Small batches of scrambled eggs that you can fold your ingredients into, will also give a neutral background for your flavor taste tests.
Try to cook when you have a clear head so that you can maximize the quality of your food. If you are currently having emotional problems, do not put yourself in a dangerous situation where you can get hurt. Always have a clear conscience when you are planning to cook a meal.
You should use your freezer bags more than one time. You need to store your meats or vegetables in regular storage bags and then place them into freezer bags so that you can use them repeatedly. Freezer bags are very expensive and this will cut back on your costs each month.
Beans stored for a longer period of time need to be checked for insect damage or mold. Instead of visually looking at each bean put them in a bowl of cold water. Use only the ones sinking to the bottom as those floating are either suffer from insect damage or mold.
How to achieve perfect scrambled eggs. Always cook your eggs in butter. Don’t be tempted to use oil. Allow two eggs per person, and beat with a little salt and freshly ground pepper. Scrambled eggs should be cooked slowly over a low heat, and stirred continuously. Scrape the bottom of the pan and constantly bring the outside edges into the middle. Serve on a warm plate. Enjoy!
When a recipe calls for vegetable shortening, coconut oil is a healthy alternative that should be used. Coconut oil can be difficult to find in the typical grocery stores so you may need to look in a healthfood store to find it. It is important to read the label to make sure it is true coconut oil.
Although it may be a little bit more expensive, it is wise to get a high-quality olive oil. Just a small amount can help to bring out the flavor meat, fish, pasta, pizza, or whatever else you are making. Cheaper olive oils usually give food a less than desirable flavor.
A well-stocked pantry is a cook’s best friend! Never is that more true than when you are faced with unexpected company and you have nothing specifically planned to serve. Maintaining a pantry stocked with the basics gives you the flexibility to create easy meals at the last minute. For help in creating a great cook’s pantry, think hard about the items you go back to again and again. You can also find great tips on items for the pantry in most good cookbooks and online at cooking sites.
When cutting corn kernels on the cob, try this tip: Use the side of the knife that is not sharp to scrape the cob. This will extract the excess sweet juices from the cob, which can be applied to your corn dish and add a hidden burst of flavor to it, creating a new taste to the dish.
To become a great cook there are several secrets and tricks that you must learn. Some lucky people seem to have a natural gift for cooking, while others can use all of the advice they can get their hands on. This article should provide you with the information necessary to become a better cook.


Having lived in the DC area now for four years, I’ve been lucky enough to have taken advantage of the awesome food scene here. There are hundreds of restaurants over the metro area, endless food trucks, and wine and food festivals aplenty. To me it was a revelation that occasionally chefs here close a restaurant just because they want they have a different concept in mind they want to try. However, that works out to all of our benefit.
Additionally, DC had the recent honor of hosting the Michelin team, who evaluated the best of our restaurants here. They handed out stars to 12 fabulous restaurants, plus put together another fabulous list, the Bib Gourmand, of other restaurants they loved, but that didn’t quite get a star. I’ve been to only four of the restaurants on that list, but the rest are at the top of my list to try.
Anyway, I know I’m not a Michelin star judge, but here are a few of my favorites places to eat in the DC area, all of which I’d strongly recommend.
Jaleo – Led by renowned chef José Andrés, Jaleo is probably my very favorite restaurant in the DC area. It serves some of the best Spanish tapas you can find anywhere. Whenever I’m in the mood for something with strong, savory, mouth-watering flavors, this is my go-to. Some of my favorites: the patatas bravas, the bacalao, and the bacon-wrapped dates.
Hank’s Oyster Bar – Hank’s Oyster Bar highlights one of my absolute favorite things about DC: the outstanding seafood. There is nothing like stopping by Hank’s after a long day at work for a glass of wine and a plate full of fresh, salty oysters just plucked from the Chesapeake or from off the coast of Virginia. Try the specials of the day; you won’t be disappointed.
Fiola – Fiola is the flagship restaurant of Maria and Fabio Trabocchi. They’ve since opened two other restaurants, including the renowned Fiola Mare, which specializes in seafood. But Fiola itself is worth a visit. If you are looking for a hearty yet sophisticated Italian meal, especially in the fall and winter months, you can’t beat Fiola.
The Partisan – I first tried the Partisan this winter, and it offered everything a restaurant in DC named the Partisan should have: a wide array of meats from its very own butcher shop (perhaps most notable: the boar’s heart), a cozy wood interior, and an outstanding bourbon list. If you want an up and coming restaurant that epitomizes DC, go here.
Garrison – I discovered Garrison only recently, and am already hooked. Their menus vary by season, and, at least in the cooler months, feature hearty, savory flavors. We tried the chicken pate, which was delicious, as well as scallops, and pan-roasted cod. The inside of the restaurant is cozy, casual, and candlelit; and you’ll learn a lot about how each dish is made. Intimate and interesting.
Oyamel – For a fun and exciting meal, I’d recommend (another José Andrés restaurant) Oyamel, which specializes in ‘creative Mexican tapas and street food’. The interior is bright and cheery, the food unique, and the cocktails strong. And you’ll come away having tried delicious Mexican food like you never have before; you can even try chapulines — grasshopper.
Sei – If you are a fan of Asian cuisine, particularly modern Asian cuisine, I’d recommend Sei. A chic downtown restaurant in the heart of Penn Quarter, Sei offers an extensive menu of unique flavors, as well as a themed cocktail menu. Overall, Sei is great for any night out on the town in D.C.
Proof – To me, Proof is the perfect special occasion restaurant, though maybe that’s because I’ve enjoyed a birthday there. Its food is simply divine. At my last visit we enjoyed outstanding wine, cheese, and charceuterie, and resolved immediately to come back again soon.
Did I miss one of your favorite restaurants? Make a recommendation in the comments section.


Visit Us On
We are celebrating our 25th Anniversary!
Come in and get a 1/2 price pizza coupon when you purchase a pizza at full price. Then use them throughout the year.
Daily drawings with prizes from these local businesses.
Come in for your chance to win a great prize.
Hours: Tuesday through Saturday 11:30am - 9:00pm
Closed Sunday and Mondays
Phone # 801-745-8618
2595 N Hwy 162
Eden, Utah 84310


It's that time of year to Eat, Drink, and Be Thankful! We're inviting all of our Bär Society members to join us Wednesday, November 15th, for Friendsgiving!
What better way to celebrate Friendsgiving than potluck style? Bring a dish to share and a friend to join and receive 30% all night long.
SLBC will provide the turkey for everyone but in order to ensure that our potluck isn't just filled with mashed potatoes, we're splitting up who should bring what type of dish by last name:
P-T: Starch side
This night will be filled with food, friends, and fun, so we hope everyone can make it out. Please RSVP via our Facebook page, email, or in person, by November 13.


The Nutrition Facts label is required by the Food and Drug Administration on most packaged foods and beverages. The Nutrition Facts label provides detailed information about a food’s nutrient content, such as the amount of fat, sodium and fiber it has.
Knowing how to read food labels is especially important if you have health conditions, such as high blood pressure or high cholesterol, and need to follow a special diet. It also makes it easier to compare similar foods to see which is a healthier choice. The more practice you get reading food labels, the better you can become in using them as a tool to plan your healthy, balanced diet.


The Central Great Plains cover a large area in Southeastern Wyoming, Nebraska, Eastern Colorado, Kansas, Oklahoma, Northern Texas, and Eastern New Mexico.
The short grassland area to the West includes the High Plains. They are drier than the plains to the East and experience steady, and sometimes intense, winds from the West. In the South, some cotton, corn, winter wheat, and grain sorghum are grown.
The mixed grassland area to the East receives more precipitation. Much of this region is cropland. It is a major winter wheat growing area. Other crops include corn, grain sorghum, alfalfa, and cotton.
The Central Great Plains also includes the Nebraska Sand Hills and the Flint Hills tall grassland.
Growing Growers Kansas City - This apprenticeship program gives you an opportunity to receive hands-on experience on local sustainably-run farms combined with reading, classes, and informal training
Cultivate Kansas City - Working to grow food, farms and communities for a healthy local food system. We work to help growers develop skills and access resources to start sustainable farm businesses on our city's vacant land. We sell fresh, organic urban-grown vegetables at farmers markets and through our CSA.
Kerr Center for Sustainable Agriculture - Educational resources including events, publications, and web resources. The center is located in Eastern Oklahoma.
Great Plains Growers Conference - Presentations by knowledgeable speakers from throughout the nation. The conference showcases educational information for Iowa, Kansas, Missouri, Nebraska, and South Dakota with vegetable specialists and growers from those states.


Evaluation of the Types of Processing on the Organoleptic Acceptability of the Infertile Eggs
AbstractInfertile eggs are the eggs that can not hatch. These eggs are only used for household consumption and are usually processed by boiling it. There are not many studies have been done of using other methods, such as omelette and fried. The purpose of this research was to study organoleptic acceptability by panelists towards processed methods of the infertile eggs, i.e. boiled eggs, scrambled eggs and fried eggs. The results of study indicated that the average hedonic value for color of the boiled egg was 3.93 (like) and was significantly different from that of the omelette egg which was 4.6 (really like), but was similar to that of the fried egg, which was 3.83 (like). The average hedonic value for texture of boiled egg was 4.47 (really like) and was significantly different from that of the omelette, which was 3.6 (like) and fried eggs of 3.47 (like). The average value for flavor was 3.6 (like), 3.67 (like), and 3.87 (like), respectively for boiled, omelet, and fried eggs. The average value for taste for each treatment was 3.93 (like), 3.8 (like), 4.07 (like), respectively. In conclusion, treatment did not contribute to the hedonics of the panelists for flavor and taste. Processing of the infertile eggs in form of boiled, scrambled, and fried were similar for taste and flavor, but with regards to the color and texture, panelists prefer the omelette for the former and the fried eggs for latter.
Auliana, R. 2001. Gizi dan Pengolahan Pangan. Adicita Karya Nusa. Yogyakarta.
Kartika, B., P. Hastuti dan W. Supartono. 1988. Pedoman Uji Inderawi Bahan Pangan. Pusat Antar Universitas Pangan dan Gizi Universitas Gadjah Mada, Yogyakarta.
Kastaman, R., Sudaryanto dan B. H. Nopianto. 2004. Kajian proses pengasinan telur metode reverse osmosis pada berbagai lama perendaman. Jurnal Teknologi Ind Pert., 19(1): 30-39.
Kinsman, D. M., A. W. Kotula and B. C. Breindenstein. 1994. Muscle Food, Meat, Poultry and Seafood Technology. Chapman and Hall. London.
Lawrie, R.A. 1995. Ilmu Daging. Diterjemahkan oleh Parakkasi, A. Universitas Indonesia Press. Jakarta.
Moehyi, S. 1992. Makanan Intitusi dan Jasa Boga. Bhratara. Jakarta.
Winarno . F.G. 1997. Kimia Pangan dan Gizi. PT Gramedia Pustakan Utama, Jakarta.


Guided tour, Tasting and Pairing 100min.
Our mission at Omed is to immerse you in the culture of extra virgin olive oil through our unique experience.
We start into the Mill where we introduce the world of Extra Virgin Olive Oil. This part of the tour encapsulates not only our production methods and the history of the Mill, but also our family history and deep roots in the Andalucian Olive Oil region.
The Mill is a unique space where you can fully immerse yourself in the entire process: receiving the fruit, cleaning, grinding, shaking and extraction, right through to storing and packaging. You’ll learn about the types of oil we make and the reasons behind each of these selections.
A deeper dive into the industrial and ecological aspects of the Mill further reveal the advanced nature and thoughtfulness behind our methods. Not to mention that the mill itself is a unique and sustainable industrial building and its architecture is worth a visit.
We continue the journey at our tasting room where we sample and evaluate a variety of Omed extra virgin oils and learn basic principles of sensory analysis used by professional olive oil tasters to grade and award extra virgin olive oil.
And finally, the experience is capped off with a cooking demonstration highlighting traditional Andalucian dishes inspired by olive oil, uncovering the revolutionary results of using high-quality olive oil to enhance flavor. This final experience takes place in our show kitchen overlooking the expansive Sierra Nevada region with breathtaking views.


Saturday, December 31, 2011
I have always enjoyed eating and cooking. I started out cooking as a teenager. I graduated from The Art Institue of Atlanta with a degree in Culinary Arts. I've worked in several restaurants, and now own my own. It's a small place that seats about 30. We enjoy it.
Today is Saturday, New Years Eve 2011. I am making Light Oat Bread. I will share the link to the recipe. I decided on this blog as I was mixing up the dough, so I will not have any premixing pics. http://allrecipes.com/recipe/light-oat-bread/
The dough is resting - covered. It was a fairly warm day outside, so we did not have the wood stove going. Our house was slightly cool. So, I turned on my little toaster over and put my dough near it to give it a little warmth to help it rise.


An insiders guide to Savall Chocolate Core Values
If you’re here it’s because you’ve already seen our products and you now you want to find out more about what’s behind Savall Chocolate. This already makes you a potential customer.
Why? Because if you care about ingredients, elaboration processes & sustainability as much as you care about the final product you’re already lined up with the core values of Savall. That’s exciting!
Enjoy this 3 minute journey to the the core values of Savall Chocolate, our 120 year old family business.
🤲 We’ve been Artisans for 120 Years
Savall Chocolate elaboration is entirely Artisan & Traditional.
From the fruit cutting to the boxing, we carefully handcraft every step of the process. This is our way to honor the high quality ingredients we use and the hard work farmers put to bring them to excellence.
From our first establishment in Barcelona back in 1892 till today, we preserve our five-generation artisanal tradition in each of our original products.
👩🏽🌾 We Source Locally.
All of our ingredients are locally sourced from handpicked Vietnamese farms.
This not only allow us to support local farmers and their families but also gives us access to the freshest & very best products of every province in Vietnam.
We carefully source our coconuts from Bến Tre, honey from Quảng Bình and green tea from Thái Nguyên, just to name a few, and we put them together to create our chocolates and sweets.
We’re very proud to be 100% Vietnam Single Origin.
👨🏻🔬 Chemical Free Always.
There are no chemicals involved in any of Savall’s products or processes. Period.
🍭 Low Sugar, enhanced flavors.
We never add sugar if it is not a constituent recipe ingredient and, when it is, we use the bare minimum quantities to enhance the flavor of every other ingredient.
🌾 Gluten Free Everything, even the facilities.
All of our Products are Gluten Free. Also, we don’t use, manipulate or store any Gluten products in our production buildings.
♻ No Plastic at All.
We use Zero Plastic in our Packaging & use food safe sealed wax paper for the wrappings. Everything in contact with our products is 100% Plastic Free & Food Safe.
❤ We are Personal.
We understand the value of a personal & exquisite touch devoted to that lasting impression of outstanding customer service.
Crafted wooden boxes, ceramic jars wrapped in luxurious fabrics are only a few of our special packaging to complement Savall’s Special Sweets and Chocolate collections.
🚀 We are Ready.
Whether it is a last-minute surprise party, a themed wedding or an exclusive event, we are ready to assist you in going that extra mile to ensure ‘The WOW Factor’ for your guests..
Our horizontal business structure enables us to respond to custom requests in the most timely and efficient way.
Get in touch with our team if you need more information about Our Custom Chocolate & Sweets or if you’re interested in distributing our products in your area.


Once upon a time in the United States of America there was a young boy who adored the game of basketball, eventually that is.
Such as could easily be the storyline and the opening scene of one of the most beloved professional basketball players of all time, Michael Jordan. In today’s post we will look at one of the side ventures of this fantastic and multifaceted entertainment icon.
Michael Jordan’s Restaurant which was located in downtown Chicago was a multi-level restaurant and sports bar located at 500 N. LaSalle Street. This fine dining establishment was the talk of the Windy City especially during the heyday of Michael Jordan and his career with the Chicago Bulls.
It never hurts a restaurants image when the owner happens to be a three-time defending world champion basketball player for the same city in which the restaurant was first established.
From the period of 1993 until 1999 the Michael Jordan Restaurant was one of the most popular vacation spots in all of Chicago for the millions of individuals that came to this Windy City to do more than to catch Michael score 50 points on the Knickerbockers.
Besides offering some of the best ambience and Bull’s history as well as Jordan sports from a larger-than-life iconic basketball player, Michael Jordan, the restaurant had a decent menu with affordable prices and very interesting interior decorating to say the very least.
Menu and Attractions
Michael Jordan’s restaurant started out as a sporty and casual hotspot that served up a great variety of American table fare such as a very good steak, the filet of sole, pasta, hamburgers, ribs, chicken, pork chops, and great freshly prepared salads. One of the house specials was right from Michael Jordan lovely wife Julia and was called Julia’s Macaroni and Cheese.
We are still certain that Mrs. Jordan serves her husband this tasty cheesy delicious concoction of melted cheese and butter and macaroni all swished around and piled high for everyone to enjoy! It’s important to realize that just because a restaurant happens to share the name of one of the world’s most well-known sports figures in the world and added to that the restaurant is in the Windy City, it is still deserving of being treated like a grand eating excursion.
It is too bad that the restaurant has gone the way of Michael Jordan basketball career, retired, but the building still stands as a reminder of the heydays of the Chicago Bulls and the Michael Jordan-era that came and went too fast for any of the fans of this great man, basketball player and restaurant.
The eventuality of the restaurant going under was something that Michael Jordan had talked about from the very start when the doors were opened in 1993.
No one really knows why Michael decided to close the restaurant exactly one full day after he retired from the National Basketball Association and from the Bulls for the second time but individuals close to the Jordan business mogul has said that he wanted to really retire and that included from the restaurant business as well.
These days the only way to get a good macaroni and cheese bowl in the city of Chicago is if you call Mrs. Michael Jordan and see if she can mix you up a helping of that crazy mac and cheese.
If you loved reading about the Michael Jordan restaurant, make sure you read some more…


Here's a recipe that I had to go digging for. It just sounded like a great option for some specific breakfast type ingredients I wanted to use up.
Tell me what you think and what changes you have made that created amazing yummyness!!
The Original Impossible Quiche Recipe
Yield: 4 to 6 servings
12 bacon strips, cooked to a crisp, drained, and crumbled
1 cup (about 4 ounces) Swiss cheese, shredded
1/3 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 cup Bisquick
Preheat the oven to 400°F.
Lightly grease a 10-inch pie plate.
Sprinkle the crumbled bacon, shredded cheese, and diced onion (in that order) evenly over the bottom of the pie plate.
In a bowl, beat the eggs with the salt and pepper.
Add the milk to the egg mixture. Stir.
Add the Bisquick and beat until smooth.
Pour the Bisquick mixture over the ingredients in the pie plate.
Bake for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.
Let cool on a wire rack for 15 minutes before slicing and serving.


STITCHING TOGETHER, CHATTING TOGETHER, LAUGHING TOGETHER
Every Thursday at 1.30pm at Enon Baptist Church
Tea, scones, cakes, sandwiches and friends. What more could you want for an enjoyable afternoon?
Three times a year at Enon Baptist Church we organise and host a Senior Tea for over 55s. And guess what? It is absolutely free. Just come along drink some tea, eat some food and take part in the highly anticipated Senior Tea quiz.


Les Fruits: Savory and Sweet Recipes from the Market Table
By Pascale Beale Foreword by Karen Steinwachs
This book is all about fruit: 240 mouth-watering pages filled to the brim with new recipes that show cooking with fruit in a new light; from a multitude of delicious salads such as Apple, Fennel and Watermelon Radish, Citrus Salad with Avocado Vinaigrette, main courses featuring succulent dishes as an Apricot and Lamb Shank Tajine or Citrus Salmon to myriad desserts such as an Eton Mess, a Pear and Pomegranate Pavlova or perhaps an Apple and Pear Strudel, all these dishes celebrate fruit in all its guises.
9.25 x 11 inches
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M27 Editions is a custom book publisher focused on four core specialties—photographic works in support of museums and galleries, artist retrospectives and portfolio projects, commemorative and corporate anniversary books, and collectibles and reference publications. Affiliated with Media 27, a marketing, advertising and PR agency based in Santa Barbara, California, M27 Editions brings an array of integrated creative, marketing and promotional services to each of its publishing projects.


Innisfree’s community kitchen workstation provides lunch to everyone at Innisfree four days a week. This workstation began in 1989 shortly after the completion of Innisfree’s community center, with its commercial kitchen and large dining hall. The wholesome lunches can incorporate vegetables and herbs from Innisfree’s gardens, fruit from Innisfree’s apple and pear trees, and bread and rolls from Innisfree’s bakery.
The community kitchen provides many jobs; tasks that our residents (coworkers) can learn. They wash vegetables and fruits and then chop, slice, or peel them. They grate cheese and peel garlic. They stir and ladle soups. They set tables and clean up afterward. They wash pots and pans.
Becoming proficient at kitchen jobs comes in handy for coworkers at home. The skills they develop as sous-chefs in the community kitchen can be used in their house kitchens where they can also help prepare meals. In addition, these skills help hone the fine motor dexterity of coworkers.


One thing I make a lot is chocolate chip cookies. They’re quick and easy and they always taste great. A while back I was in the grocery store and saw some frozen chocolate chip cookie cups that looked pretty damn good. They weren’t traditional cookies, but looked like they were made in some kind of cupcake pan. I bought them and threw them in the oven as soon as dinner was finished. They were pretty tasty but they had a little too much molten chocolate and not enough cookie. I bought them a few more times after that, until I tried to make them at home. I haven’t bought them since.
I used my regular chocolate chip cookie recipe that I’ve used for years. It’s the one recipe that I can always remember by heart. A few weeks ago I purchased this Mini Cheesecake Pan which I use for way more than mini cheesecakes. The bottoms of each comes out, so everything just pops out and there’s no worries of anything sticking. Here’s the recipe:
Chocolate Chip Cookie Cups
24 cookie cups
- 125g butter, softened
- 125g granulated sugar
- 100g dark brown sugar
- 1 egg
- 1tsp vanilla
- 220g all-purpose flour
- 1/2tsp baking soda
- 1/2tsp baking powder
- 1/2tsp salt
- 180g semi-sweet chocolate chips
Preheat oven to 350°. Butter the sides and bottom of each cup. In a separate bowl, sift the flour, baking soda, baking powder and salt. Set aside.
Beat the butter, granulated sugar and brown sugar in an electric mixer on low-medium speed until well combined. Add the egg and vanilla and beat until just mixed. Add the flour mixture and beat until just mixed. Remove the bowl from the mixer. Add the chocolate chips and mix with a spatula until evenly combined.
Using a 1 Tablespoon Scoop, add two scoops to each cup and press down slightly. Bake for approximately 15 minutes. Remove from oven and let cool before removing from pan.


Now that it is getting cold out I am into soups! I like them for a couple of reasons. One, you can put everything into a pot and just let it cook away (like this recipe). Secondly, you can add whatever you like to complete the meal - more veggies, starchy carbs or a protein option. Let me know what you think!
Easiest PB Sweet Potato Soup
A cozy meal on a cool day.
Makes: 4 Cups
- Sweet Potato (Approx. 1kg)
- 8 TB PB2
- 1 cup chopped carrorts
- 900ml broth
- 1 cup unsweetened almond milk
- 1 cup tomatoes
- 1 in ginger
- 1/2 onion
- 1 tsp cumin
- Salt and Pepper to taste
- Put everything in a pot and bring to a boil
- Reduced heat and let cook until all the veggies are soft
- Smoosh everything with a fork or place into a blender
- Add salt and pepper to taste, then Enjoy!