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three. Match Cookies: Satisfy Your Sweet Tooth with no Sacrificing Your Ambitions
When it comes to indulging in sweet treats,crunch bars
fit cookies from Fitbakes provide a guilt-free selection that won’t derail your health and physical fitness goals. These delectable cookies are specially crafted to supply a fulfilling and delightful knowledge even though becoming aware of your nutritional demands.
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SEASHORE FOOD DISTRIBUTORS INC.Owner(s): Henry Satt
Phone: (609) 886-3100
Fax: (609) 886-4406
Address: 1 Satt Blvd., Rio Grande, NJ 08242-0235
Seashore Food Distributors is a leading broad line foodservice distributor in Southern New Jersey. We service all types of restaurants, education facilities, healthcare facilities and other food outlets and institutions. Seashore Food Distributors has been in business since 1920 and have earned an excellent reputation for quality, service and competitive pricing.
Wholesale food distributor (includes produce, fresh & frozen foods, groceries & paper products)


Cucumber Avocado Gazpacho with Fennel
by: Kristine Nicholson, Healthy Eating Specialist for Whole Foods, Vauxhall, NJ
Ingredients: 2 large avocados, 2 English cucumber, peeled and de-seeded, plus additional cuke with peel for garnish, 1 large bulb of fennel, 4 stalks of scallion greens, 4 Tablespoons lemon juice, 2 Tablespoons apple cider vinegar, 1/2 teaspoon Celtic sea salt, 1/2 teaspoon chili powder, 2 cups low salt veggie broth, Smoked paprika, to garnish
Instructions: Place avocado, cucumber, fennel, scallion greens, lemon juice, vinegar and broth in vitamix. Puree on high speed until smooth. Blend in salt and chili powder. Serve, garnishing with extra fennel and smoked paprika if desired
Ingredients: 2 teaspoons coconut oil; 1 yellow onion, diced; 4 garlic cloves, minced; 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree); 2 cups vegetable broth, more as needed; 2 cups of coconut milk; 1 bay leaf; ¼ teaspoon dried thyme; 2 tablespoons red curry paste; ½ teaspoon nutmeg; sea salt and pepper, to taste; 4 tablespoons pumpkin seeds (pepitos); 4 tablespoons fresh cilantro
Instructions: In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes. Add the stock, coconut milk, bay leaf, thyme and curry paste. Cook for 15-20 minutes, adding more stock as needed. Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender. Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through. To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!Type your paragraph here.
Here is a dish that is packed with omega-3 fatty acids, minerals, vitamins and health-benefiting phytonutrients. It is sure to excite your palate while making you feel wonderful.
1 cup chopped Swiss chard; 1 cup chopped kale; 3 cloves chopped garlic; 1 small diced red onion; 3 whole green chilies; ¼ cup frozen coconut; ¼ Tsp turmeric; ½ Tsp mustard seeds; 1 Tbsp olive oil; 1 Tsp Sea salt
Heat mustard seeds in Olive oil until they begin to pop. Sauté in onion and garlic 2-3 min. Add green chilies and sauté 2-3 min. Add kale and Swiss chard, heat until wilted. Add frozen shredded coconut and turmeric. Continue to heat through. Stir in sea salt. Serve warm or at room temp with your choice of rice or quinoa.
Ingredients 16 plum tomatoes, cubed 3 Tbsp bacon fat or butter 2 cups French bread, cubed 2 cloves garlic minced 2 Tbsp sugar,Salt and pepper to taste ¼ cup basil 1 cup parmesan cheese ,Olive oil Instructions Preheat oven to 350°F Heat bacon fat (or butter) in a large skillet Add bread and stir under medium heat until brown, 5-7 min Remove bread from skillet and add tomatoes, garlic, and sugar. Sauté 5 min Season with salt and pepper Add basil and remove from heat Transfer to casserole Cover with parmesan cheese Drizzle with olive oil Add bread to casserole Bake until bubbly 35 to 45 min


3/4 cup (6 fl oz) warm (105-110 °F) water ( around 20 seconds in the microwave )
1/2 teaspoon sugar
1-1/8 teaspoon active dry yeast ( 1/2 package )
2 cups all-purpose flour
1/2 teaspoon salt
1/6 cup (1.3 fl oz) olive oil
For 2 large thick crust pizzas
1-1/2 cup (12 fl oz) warm (105-110 °F) water ( around 30 seconds in the microwave )
1 teaspoon sugar
2-1/4 teaspoon active dry yeast ( 1 package )
4 cups all-purpose flour
1 teaspoon salt
1/3 cup (2.7 fl oz) olive oil
In a small bowl whisk the water, sugar, and yeast together, Let it sit for about 10 minutes or until it froths up.
In the bowl of the mixer mix together the flour, salt, olive oil, and yeast mixture with the dough hook for about 3-5 minutes or until the dough is soft and elastic. It is done when it comes clean down from the side.
To make thin crust pizza, use the dough without proofing.
For thick crust pizza, or to use it later the same day, shape the dough into a ball and put it into an oiled bowl. Also, rub the dough with oil and cover it with a foil wrap or a lid.
For thick crust pizza proof it for 30 minutes.
To use it on another day freeze the dough.
Preheat the oven to the highest temperature it can provide.
If we bake on 550 °F, the pizza is done in 8 – 10 minutes.


Saturday October 10
Open Today; Closed Monday
9940-106 Street - 100 Sterling Place
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House marinated olives.
House made pate with croutons.
Daily selection with croutons ~ Market price
Frites with truffle aioli.
Smoked Arctic Char Croquettes.
Artisan greens, radish, sultana yogurt.
Hand cut with cornichon, house made pickles & grilled crostini.
Asparagus, radish, poached egg, chevre, hazelnuts.
Asiago crisp, smoked bacon.
Frisee aux Lardons.
Artisan greens, lardons and poached egg.
Bone marrow, persillade, horseradish, pickled shallots.
Artichoke, grapefruit, arugula, hazelnut, Serrano ham, caramelized onion puree.
Soup of the Day.
Red and golden beet, artisan greens, lentils, orange vinaigrette
Ask your server for the daily preparation.
Heirloom tomato, courgettes, charred aubergine, saffron vinaigrette.
Frisee, fennel and apple slaw, farinette, fennel and celery aigre-doux.
Grilled 10oz. Spring Creek ribeye steak, foie gras butter, frites & truffle aioli.
Marinated flank steak, spaetzle, wilted spinach, green beans, ginger mustard vinaigrette ~ served medium rare.
Daily Creation ~ Market Price.
Please advise your server of any allergies
Copyright (c) 2015 The Marc Restaurant


Eggnog With Advocaat Recipe
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DIY Advocaat Recipe. Advocaat is often called Dutch eggnog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture. Notes: Though this recipe does cook the yolks somewhat, if you are concerned about salmonella, use pasteurized eggs. You can substitute all brandy
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Homemade Dutch Advocaat Liqueur. Advocaat is a delicious Dutch liqueur with a custard-like flavor. Some call it "Dutch eggnog", but it's thicker than the eggnog served in America. It's often drizzled over cakes and ice cream as an alternative to whipped cream, or it's poured into a coup glass and enjoyed with spiced cookies or spiced nut bread (usually during w
Video of Eggnog With Advocaat Recipe
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FRUIT AND VEGETABLES
To ensure we supply a wide range of products for our customers we source British farmers from across the rest of the country who are leading specialists in their industry. This means our customers have direct access to the very best fruit and vegetables.
To show our commitment to working with local businesses we teamed up with Sauls of Spratton Ltd. Another family-run business, it has been up-and-running since 1926, but has had a counter at Smith’s Chapel Brampton store since 2016,
They provide outstanding high-quality meats, produced in a traditional way. They make their own sausages, pork pies, meat pies, pâtés, potted beef, sausage rolls, Cornish pasties and ready meals.
For fish lovers, freshness is an absolute must, but with Northamptonshire being so far from the coast this was problematic. That is why we invited a fish van to visit our Chapel Brampton store every Wednesday.
A popular and regular fixture, it stocks a large range of fresh fish. Pop along every Wednesday between 11am-3pm to see for yourself what fishy offerings are up for grabs.
Instore we also provide single fish portions which are packed in a way that means you can buy as little or as much as you require.
Our milk products come directly from a local dairy farm which is just eight miles away. The cows are kept to the highest welfare standards possible and spend their days grazing outside on fresh, luscious, green grass. By buying our milk you support your local dairy farmer.
Our hen eggs are free range and available in three sizes and come from two different local suppliers. We provide trays of different sizes which can hold just half a dozen eggs, right up to 2.5 dozen.
We take the business of bread very seriously, which is why most of our bread is baked by hand in a small bakery in Northampton. The bakery in question has been using the same recipe for 150 years.
To ensure maximum freshness we pick up the bread every morning, so by the time the shop opens, our instore bakery has been newly stocked with baked goods that have just come out of the oven.
On Fridays we receive freshly baked sourdough bread, made by local supplier The Homemade Bread Company. The sourdough is so good, it prompted Bake Off judge Paul Hollywood to give a ‘Hollywood Handshake’ to baker Renata when she appeared on the show’s spin-off Extra Slice. The only handshake he has ever given on that show.
Although we are a farm shop, we also recognise our customers might also wish to pick up a sweet treat from time to time, which is why we stock a wide range of British classic boiled sweets.
We buy in bulk and pack down into compostable pots which means we can sell each pack at a great price, using eco-friendly packaging.
Our American sweets and drink ranges have also shown to be hugely popular and give our customers access to something a little bit different, which they may not find in their local supermarket.
Smith’s Country Kitchen is a specialist delicatessen counter and one of our true passions. Our team take great pride in providing an excellent range of quality products that are hard to find in the larger retailers.
We sell hams and meats all provided by Sauls. Our cheese selection is vast and come from Northamptonshire and Leicestershire.
We are constantly searching for new products, which are eagerly anticipated by our customers.
We also provide filled rolls, hot and cold, in addition to coffee made from a local roaster.
Our freezers are well stocked with a great range of convenience foods as well as meats, fish, fruit and vegetables for those who like to keep some of the basics at home all the time.
While we always try to keep all our packaging to a minimum, some products need it. So, we decided to use zip lock bags so products can be easily accessed and zipped up again, minimising wastage at home. We also sell single portions as we recognise some people may only be shopping for themselves and may not wish to purchase large quantities of a certain item.
The entire Smith family are huge animal lovers so it made total sense to start catering for all pets, large and small. The Pet Food Barn at our Chapel Brampton branch stocks food for all, from hedgehogs to horses.
Customers will also find products for dogs, cats, horses, chickens, rabbits and guinea pigs. If there is anything you would like that we do not stock, please ask and we would be happy to order it in for you.
free from foods
At Smiths Farm Shop we are inclusive for all, including people with food allergies, and different food approaches. That is why we felt it was necessary to start stocking many ‘free from’ foods that cannot be found elsewhere in Northampton.
Many of these products are suitable for people with celiac disease as they are gluten-free. We also embrace vegetarianism and vegans, supplying a large range of foods suitable for those who have chosen to avoid meat and/or go dairy-free.
jams and preserves
We are known across Northamptonshire for our fantastic selection of jams and preserves, of which many of them are locally
Mrs Smith herself makes some of our jams and our honeys are provided from a local farm, just five miles from the Chapel Brampton store.
It is not just eating food we are passionate about, but we also love the whole process of growing products and encouraging our customers to become self-sufficient.
That is why we sell a wide range of soil, manure, compost and grow bags, in addition customers can also pick up flowers, potted plants and seeds
We have a fine selection of locally-brewed ales and ciders, giving customers a little taste of Northamptonshire.
We also stock locally-made spirits including Phipps Gin or Two Birds Gins and Vodkas.


This high-quality dietary supplement is specially formulated with VERISOL hydrolysed collagen peptides to support skin elasticity, hyaluronic acid to help decrease the visibility of wrinkles, and reveratrol to support protection against oxidative stress.
One-month supplementation – 30 sachet x 5,6 g
EU Health Claims Regulation No. 432/2012, the Food and Nutrition Safety Act of August 25, 2006, or Regulation No. 1924/2006 on nutrition and health claims made on food.
A food supplement is a foodstuff intended to supplement a normal diet.
The food supplement does not have medicinal properties.


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An evening at Maita will give you an experience you want to repeat, a mix of a contemporary urban environment, spectacular service accompanied with great cuisine. The Nikkei (Japanese-Peruvian) cuisine is at the heart of the Maita expirience bringing new bold flavors to the Netherlands. Nikkei cuisine embraces eye catching colours & full bodied taste brought forth by our quality ingredients. In short Maita is all about quality, ingredients and flavours.
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Tips to Be Able to Get the Best Forage Seed Company
Forage seed is a seed that germinates into a forage crop that is meant to provide food to the livestock. Farming activities are some of the activities that have been of interest to many people here in this modern world. Due to that many people has been involved in the farming area. In farming one can either major in crop farming or rather having livestock. If a farmer do opt to specialize in the area of only keeping livestock he or she will be required to source for food. In most of the cases the animal feed that is of good health is recommendable to be eaten by the livestock. At the time of selling the livestock only the healthy livestock will be bought. Hence it is recommendable to all time get the nutritious meal for the livestock as they will at the long run be healthy. One of the meals that have been recommendable to be eaten by your livestock is the forage crops. Only the best quality of the forage seed will be able to germinate to a forage crop that will be healthy and yield well to make sure that there is enough livestock feed. Below are some of the ways to enable a farmer source the leading forage seed company to buy forage seed from.
Usually a forage seed company that will be in most of the cases dealing with only the animal feed will be the best place to get the forage seeds. In most of the cases specialization is known to be the key to success in most of the activities. A company that will be dealing only in livestock feeds will usually be dealing with the leading forage seed. Here this company will having a lot of time in their exposure as a result they will look into the quality of the forage seed before they stock in that particular seed. The leading quality of the forage seed will germinate into a strong forage crop that will, in turn, grow into a healthy forage crop thus the farm will be full of healthy forage products, therefore, one will be sure that his or her livestock will feed well. Here the farmer is advised to read more here about forage seed so that he or she can discover more about this product. As a result this will enable the farmer not to get a poor quality of the forage seed.
A forage Seed Company that has the best reviews in the market will be the best place to get the forage seeds. Here one is required to click on the website of this particular company in order to read more comments the clients say about this product from this company. As a result you will get to know where to get the best quality of the forage seeds.


When friends ask us to recommend a good Italian restaurant outside of Italy, we always share our golden rule: if the name of the restaurant is too easy to understand to non Italian speakers, then chances are it’s a marketing gimmick.
‘Familia’ it’s not Italian no matter how many pictures of Tuscany and Italian grandmothers are stuck on its walls! Bella Italia with all the Italian paraphernalia is way too tacky of a name for a good restaurant. If the owner did not even try to spell it right or choose a meaningful Italian name, what are the chances he has a clue about Italian cuisine? Truth to be told, Italians should have been a bit more marketing oriented and copyright all their specialties! And by the way, in Italy we don't have an Italian cuisine, each region and city has its own delicious food. The specialties of Bologna could not been more different from the typical cuisine of Palermo!
‘Il Buco’ one of my favorite Italian restaurants in NYC is an excellent example of an authentic, Umbrian restaurant. It is called ‘Il Buco’ (The Hole) because it is rather small.
Food in Italy is generally good but if you stick to our advice you will enjoy quality that meets the very high local standards. As a general rule, a good restaurant has no need to display food on the sidewalk or have waiters trying to seduce passersby. Restaurants conveniently located in front of major tourist attractions often focus more on location than food and their menu can be plain or mediocre. Instead, follow the 'glamorous' Italian employees on lunch break and discover the best and cheapest Italian delis or trattorie.
A good trattoria might looks shabby with paper on the tables and no menu, but don't get discouraged, if it is crowded, it is where you want to be. Take "Er Filettaro" in Rome, the place has not been updated since the 60's yet their juicy cod filets coated with a crispy deep fried 'pastella' are to die for, and you can dine outdoor in one of the cutest little piazza!
The name of a good restaurant often means something cherished by the owner. One of my favorite restaurant in Rome is ‘Al Ragno D’Oro” - the golden spider - a popular lucky charm in Roman tradition.
Good restaurants with a long standing tradition are called with the name of the owner followed by the location “Otello alla Concordia”, “Alfredo all'Augusteo” - sounds familiar? Yet, the real 'fettuccine all'Alfredo' are nothing like the cheap market sauce available everywhere in the world!
Other times, restaurant are called by the owner's nickname: “Coco Lezzone” (filthy cook), “Il Troia” (the messy one). Some are called in local dialect: "Sa Gardiga Su Schironi" a delicious seafood restaurant near Cagliari (Sardinia) it's worth a trip!
Sometimes, restaurants are only known by their nickname, the real name being just a legal entity. A clear example is "L’Obitorio" (The Morgue) – its real name is Trattoria Ai Marmi but locals call it L’Obitorio. Its marble tables remind the clientele of the welcoming decor at the morgue. Romans have a macabre sense of humor sometimes…yet pizza at L'Obitorio is thin, crispy, delicious...!
On the cheap side, an excellent way to enjoy the best local food is to stop at the various pizza-by-the-pound places in Rome and South of the Roman border.
Pizza is a Neapolitan tradition so don’t expect to get a decent one in Florence. Florentines they have their own specialties and pizza is not one of them.
In Florence, stop at 'i baroccini
' (food carts) and enjoy the authentic 'panino con lampredotto
' (tripe sandwich), 'polenta fritta'
(fried grit) or finocchiona
(a famous salami made with fennel seeds).
A line in front of the pizza place is a sure sign that your mouth can start watering.
For example, at
” in Piazza Campo De’ Fiori in Rome, it never takes less than 10 minutes to order. A bite to the crispy, 'pizza rossa
' is worth all the wait!.
’ spots in Venice offer a delicious alternative to a full meal: small sample dishes of Venetian specialties, the Italian version of Tapas.
Just follow the gondoliers...
PS - Any clue about the specialties are featured here? Carciofi alla Giudia/Artichokes the Jewish way, Fritto Misto di Pesce /Fried Seafood and Suppli' al Telefono/deep fried rice balls with mozzarella inside...is your mouth watering?


Beck campers cook up some summer fun
Students in the Beck Summer Camp stepped up to the plate for a week of healthy cooking challenges.
Students took part in a special camp based on the USDA MyPlate program.
In accordance with the program's guidelines, campers explored healthy eating habits and prepared their own nutritious snacks including fruit kabobs, snack mix and veggies with a healthy dip.
Master Chef Jr. Week also included a visit by students to Stevie B’s Restaurant to create a pizza lunch, and a field trip to a greenhouse where they learn how to grow fruits and vegetables while enjoying a healthy fruit smoothie and kale chips.
For more on UCS summer camps, please visit the Community Education Department's Web site.
A Site Dedicated To
Student Achievement in UCS
Christine M. Johns, Ed.D.
Superintendent of Schools
Community support, community pride helped launch the Class of 2014
This year, more than 2,250 Utica Community Schools graduating seniors are leaving our classrooms to advance to the next chapter of their lives.
Superintendent Christine Johns' Column>>


Impact of Kunapajala treatment from Vrikshyaurveda on leaves of tomato relative to conventional and organic farming techniques.
Kunapajala is a fermentation product of easily available ingredient and it works as a natural plant growth booster. Experiments were conducted with tomatoes as using pot culture method for NPK farming, organic farming and kunapajala treatment in organic way. The results obtained under the kunapajala treatment were more effective for inducing number of leaves per plant and biomass of leaves compared to conventional farming and organic farming. Leaf area was same under both conventional farming and kunapajala treatment. Leaves showed highest relative water content [RWC], osmotic potential [OP] of cell sap, total chlorophylls, chlorophyll stability index, carotenoids and xanthophylls and lowest percentage of membrance injury under kunapajala had upper hand, followed by organic farming and farming. Bio-organic study showed that kunapajala had upper hand, followed by NPK farming and organic conventional farming in terms of solube proteins, total carbohydrates, polyphenol, proline, glycine betain and ascorbic acid. The antioxidant property of tomato leaf was highest with kunapajala treatment compared to NPK to farming and organic farming as revealed by activity of enzymes viz, catalase, peroxidase, polyphenol oxidase, IAA oxidase and super oxide dismutase. This overall picture shows that kunapajala trreatment is superior to NPK farming and organic farming as it brings about physiological, biochemical and enzymatic enhancement in the leaves of tomato under organic farming conditions.


Looking for healthy food in Round Rock, Texas? Check out these top-rated restaurants and delivery options that offer health-focused fare with an Asian twist, meal prep for busy lifestyles, and a variety of fresh and nutritious options.
From pita fusion to clean eats, you’ll find plenty of choices to satisfy your cravings while staying on track with your healthy eating goals. Whether you’re dining in or ordering delivery, these places have got you covered. Trust the reviews and recommendations to find the best healthy food options in Round Rock.
Enjoy delicious meals that nourish your body and support your well-being.
- 1 Top 10 Best Healthy Food Restaurants In Round Rock, TX
- 2 Top 6 Places To Eat Healthy In Round Rock, Georgetown, And Beyond
- 3 The Best 31 Healthy Restaurants In Round Rock
- 4 Clean Eatz: Your Go-To Healthy Food Restaurant In Round Rock
- 5 Frequently Asked Questions On Healthy Food Round Rock
- 6 Conclusion
Top 10 Best Healthy Food Restaurants In Round Rock, TX
When it comes to finding healthy food options in Round Rock, TX, pita fusion is a top choice. Nancy’s Sky Garden offers a variety of health-focused fares with an Asian twist. Mad greens – Round Rock is another great option for nutritious meals.
Salata is known for its fresh salad bar and customizable options. Brookwood in Georgetown is a local favorite with healthy menu items. Cilantro Grill offers flavorful and healthy Mexican cuisine. Teriyaki Madness is a go-to spot for delicious and nutritious Asian-inspired dishes.
Cava is a Mediterranean restaurant that serves healthy options like salads and grain bowls. With so many options, Round Rock has an abundance of healthy food restaurants to choose from.
Top 6 Places To Eat Healthy In Round Rock, Georgetown, And Beyond
Looking for places to eat healthy in Round Rock, Georgetown, and beyond? Check out Greenhouse Craft Food, a health-focused restaurant with an Asian twist. Another great option is Salt Traders coastal cooking, known for its fresh and flavorful seafood dishes.
If you’re craving a salad, head to Salata, where you can customize your own salad with a variety of fresh ingredients. These three restaurants are just a taste of the healthy food options available in the area, so grab a friend and start exploring! With their diverse menus and dedication to using quality ingredients, you’re sure to find something delicious and nutritious to satisfy your cravings.
The Best 31 Healthy Restaurants In Round Rock
Looking for healthy food options in Round Rock? Look no further! Urban eat. drink is one of the top choices, offering a variety of health-focused fare with an Asian twist. If you’re in the mood for Italian, Sortino’s – Italian kitchen is a great option.
For steak lovers, double cut – steakhouse and bourbon bar is a must-visit. Craving Mexican cuisine? Cinco ninos – modern mexican kitchen & tequileria has you covered. And these are just a few of the many healthy restaurants in Round Rock.
Whether you’re in the mood for Asian, Italian, steak, or Mexican, Round Rock has plenty of options to satisfy your cravings while staying healthy. So, why not give these places a try and embark on a culinary adventure in Round Rock?
Clean Eatz: Your Go-To Healthy Food Restaurant In Round Rock
Clean Eatz is your go-to healthy food restaurant in Round Rock, offering delicious and nutritious choices. With a location near you, clean eatz also provides meal prep options for those leading busy lifestyles. Whether you’re looking for a quick and convenient meal or want to plan ahead for the week, Clean Eats has got you covered.
Say goodbye to unhealthy takeout and hello to a menu filled with fresh and wholesome ingredients. The Asian twist on their health-focused fare adds an extra layer of flavor to your meals. Experience the difference that clean eating can make in your life and discover healthy eating made easy in Round Rock.
Frequently Asked Questions On Healthy Food Round Rock
What Are The Best Healthy Food Options In Round Rock?
Finding the best healthy food options in Round Rock can be a challenge, but there are some great choices available. Pita Fusion, Nancy’s Sky Garden, and Mad Greens – Round Rock are among the top options for nutritious and delicious meals.
Where Can I Find Healthy Restaurants In Round Rock?
If you’re looking for healthy restaurants in Round Rock, Nancy’s Sky Garden, FD’s Grillhouse, and Poke House are highly recommended. These establishments offer a variety of healthy menu options to satisfy your cravings.
How Can I Eat Healthy In Round Rock?
To eat healthy in round rock, consider visiting greenhouse craft food, salt traders coastal cooking, or salata. These restaurants offer nutritious meals and use fresh ingredients to provide a satisfying dining experience without compromising your health goals.
Where Can I Find Healthy Food Delivery In Round Rock?
For convenient and healthy food delivery in Round Rock, you can rely on services like Postmates and Grubhub. They offer a wide selection of restaurants that specialize in healthy cuisine, allowing you to enjoy nutritious meals right at your doorstep.
Looking for healthy food options in Round Rock? You’re in luck! With a variety of restaurants and delivery services offering nutritious meals, eating well has never been easier. From health-focused fare with an Asian twist at greens garden to the customizable bowls at pita fusion, there are plenty of options to satisfy your cravings while maintaining a balanced diet.
If you’re in the mood for something fresh, Nancy’s sky garden and Salata offers an array of salads and vegetable-based dishes. For those with dietary restrictions, clean eats provides a range of options that cater to different needs, including gluten-free and vegetarian choices.
With so many choices available, Round Rock is a great place to explore and discover delicious and wholesome food. Don’t compromise on taste or nutrition – enjoy the benefits of healthy eating in Round Rock today!


Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders through the years, mainly because it lends a superior amount of protein to get a high energy meal. The little strips of dried meat were easily carried inside a travel pack or saddle bag, making beef jerky rapid food of yesteryear.
Today’s refrigeration and freezing technology has given meat preservation another level of convenience. Hunters and trail-hikers account for the majority of the bulk beef jerky consumers of this era. However, recent television shows depicting survival techniques, plus a renewed need for sustainable living among the public, has resulted in a increase in beef jerky preparation and consumption. As the economy continues to sink, increasingly more customers are opting for homemade jerky within the commercial alternative.
Making beef jerky is just not difficult, but certain steps has to be followed carefully to avoid the meat from spoiling. Before attempting a beef jerky recipe in your house, decide first which drying method you intend to use for the meat. Many gas oven owners count on the pilot light setting for dehydrating meats. The racks are actually provided, and a lot of space is available for multiple trays of meat. An oven also provides for ample ventilation throughout the racks, essential for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit on the kitchen counter, using up minimal space and maintaining good aesthetic value one of the other kitchen appliances. Multiple racks stacked vertically provide ample space for that slices of beef to get arranged.
After a drying method has become established, the next thing in beef dehydration is meat selection and get. Look for cuts of beef with low visible fat content. London broil is a wonderful cut for beef jerky, nevertheless the cost may dictate another choice. If your fattier cut needs to be chosen, unwanted fat may be trimmed right after the purchase. Some butcher shops will slice meat to have an added fee. Since the meat needs to be sliced very thin, this may be a worthwhile option.
Bring the meat home and wash it with clean water. Examine the beef for fat and trim any areas which do not look lean. Fat will not dry in addition to the rest of the beef. This will cause rancid jerky that can result in food poisoning. Fat removal is extremely important. As the fat is trimmed away, start to slice the meat into strips that are no thicker than 1/20th of the inch. Thicker slices will never dry right through. Meat that retains moisture will rot, so use the appropriate steps now to ensure great results.
One the beef is sliced, cook a marinade in a bowl or pan large enough to keep the meat slices. Enough space must be left in the bowl allowing the marinade to protect the meat. Essential olive oil, vinegar and sea salt are common ingredients located in meat marinade, but various commercial marinades are available in the dexspky28 store. Smoked flavorings or spicy enhancements can be added in accordance with taste. Pour the marinade on the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times cause more flavorful meat, nevertheless the meat also accumulates moisture in this process. All moisture should be removed throughout the drying stage, so longer marinade times will lengthen the drying procedure.
For added flavor, the marinated meat slices might be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will prove to add a spicy coating to the finished beef jerky. It’s preferable to start using these dry spices sparingly during the first recipe. In the event the end result is too bland, increase seasoning to subsequent batches.
Following the meat has been seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray enables you to prevent the meat from sticking. This is particularly helpful in the event the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or start up the dehydrator according to manufacturer instructions. Drying meat is not going to take an excessive timeframe. 4-6 hours is average, but check the meat regularly for dryness to make certain the jerky is performed. Meat dried on racks will not should be turned, but slices arranged on trays or pans should be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within 2 weeks is usually recommended for full flavor plus a fresh taste. Most any meat can be dried and made into jerky provided that the cut is lean so test out chicken, rabbit, deer and turkey to get the jerky that most closely fits your taste in addition to your budget.


qubesense Milk Management System Helps Dairy Farm Boost Orders By Up To 70%
Read how qubesense milk management system helps dairy products company increase sales, reduce operating costs, and save resources
The Customer has a network of 400 plus not-so-technology-savvy distributors spread across the country. Previously, the company used manual paper-based ordering systems and maintained hundreds of thousands of records manually. This severely hampered its ability to access information instantly. Lack of a comprehensive milk management system led to chaotic and time-consuming inventory management that in turn led to decreased productivity and delivery times.
Dairy products are perishable items and thus need to be sold and delivered promptly.
The dairy company was looking for an erp software for dairy industry to manage the supply chain, right from procurement of raw milk to delivery of the finished product, while maximizing the shelf life of goods, and managing the dynamic pricing of its products. In addition, the company desired a customized solution that was cost-effective, easy to use, and would seamlessly integrate with their existing processes.
Due to lack of an automated dairy software, all orders were entered manually on paper
There were several recurring challenges like mismatched orders, lost orders, inventory gaps, and incorrect pricing
Distributors would regularly end up either overstocking or understocking perishable inventorys
Distributors who overstocked ended up with expired unsold products in inventory, incurring revenue losses
Under stocked distributors could not meet market demand, resulting in a loss of revenue & credibility
The dairy company had strict quality standards and had to provide sufficient documentation to meet the audit requirements of the regulatory agency
The milk management system includes a web-based dairy solution that allows distributors to place orders and track their delivery status online. This dairy distribution software also enables the dairy company to keep track of their remaining inventory levels. With this software for dairy industry, the company meets strict sell-by dates for each distributor while maximizing the shelf life of goods in each region.
Keeping the office staff and distributor profiles in mind, qubesense and Customer agreed to a modular custom milk management software based on qubesense drag-n-drop rapid app development platform. As qubesense already came with pre-built base modules, only a custom layer had to be added to match the exact requirements.
All modules are developed and deployed within four weeks.
qubesense dairy software allows multiple users to access information from any location
UI/UX friendly Android and iOS compatible apps in familiar vernacular language meant 400+ distributors' approval and rapid implementation on their existing mobile devices
The qubesense milk management system improved inventory levels and enabled first-in, first-out distribution for perishable goods
qubesense automation solutions aided the company in predicting purchase trends among its customers
Staff can view detailed reports in real-time, manage distributors, products, process orders and manage inventory in an automated manner with just a click of a button
qubesense solutions enabled spot billing, which in turn expedited the invoicing process
Users can view real-time dashboard reports showing compliance reports, salesperson productivity, revenue, profits, demand vs. supply ratio, and other data which helps optimize resources
It is easy to locate stores through geographic location and determine what type of products to send through qubesense' dairy delivery software
The dairy company switched from manual processes to qubesense milk management system, which reduced order processing time by 90% and eliminated more than 80% of paperwork errors. It also reduced labor costs by 50% as a result of automation.
With qubesense dairy solutions, the customer efficiently manages their inventory through real-time visibility into stock levels across all locations
qubesense dairy management software enabled the company to pay its milk suppliers accurately
The dairy company streamlined its operations with qubesense, eliminating costly data entry errors, thereby translating into increased market share and profits
qubesense enabled the company to promptly fulfill orders for perishable products and decrease inventory expiry rates
The company saves money by tracking and removing defective products with the help of a product-traceability solution
qubesense enabled the dairy company to make correct and reliable decisions on selling rates and procurement rates
Implementation of the qubesense automated dairy solutions led to improvements in data accuracy, labor savings, and enhanced relationships with distributors and customers
Automation helped the sales team with collecting orders and facilitating efficient communication with distributors
Personalization helped each distributor to see their order history, inventory status, product list, current offers, dynamic pricing, and access all their data in their 3rd party software system
The dairy farm was able to increase productivity by reducing delivery times. With qubesense, the dairy products company reduced its operating costs by nearly 50%, increased productivity by 70 %, and saved manpower.
qubesense solution gives businesses the ability to manage multiple accounts easily, manage distributors and staff, handle orders, milk rate, inventory and invoicing, manage salaries and customer feedback, and more on a single platform.
qubesense dairy ERP solutions is an integrated, end-to-end solution that provides comprehensive information across all operations. It supports efficient decision-making for finance and accounting, dairy administration, customer care, etc.
Take the hassle out of your dairy farm- with some help from qubesense milk management system


An introduction to Worthy Food
Feeding people has always been my thing. Whether the family staples, food for celebrations or food to comfort, I love to feed!
Nourishing others nourishes me.
It gets my creative juices going too. Ask me to paint a picture I don’t know where to begin! Give me ingredients to combine, season and create a meal – that’s my bag!
Worthy Food has been born from developing very tasty cheesy recipes using the most delicious cheese I have ever tasted – Worthy Cheddar. Made in Somerset, my native county, by award winning and top notch cheese makers, Barbers, it is exceptionally good.
My Homity Pies, Cheese Scones, Macaroni Cheese, Quiches and tarts have been very well received at Bath Farmers Market and Devizes weekly market for over two years.
I sell wax wrapped truckles of Worthy Cheddar too – simply have to share the love!
Worthy Food Products
Wax wrapped creamy mature west country cheese made by the Barber family in the heart of Somerset.
Made with Worthy Cheddar—there is also a caramelised onion version.
Potato, onions, garlic Worthy Cheddar and cream in a short crust pastry.
Variety of flavours—seasonal ingredients in addition to Worthy Cheddar.
Worthy Cheddar, red onion, potato, sweet potato, leek, sage, thyme and fennel.
Tomato and caramelised onion


Ancient Peaks Winery opens cafe, remodels tasting room
Menu crafted in collaboration with The Range restaurant
– Ancient Peaks Winery has unveiled a remodeled and expanded tasting room in Santa Margarita, complete with a new on-site cafe featuring food crafted in collaboration with chefs Jeff and Cheyne Jackson of The Range restaurant.
“We were honored when Jeff and Cheyne graciously agreed to help steer the culinary vision of our new cafe,” said Amanda Wittstrom-Higgins, VP of operations for Ancient Peaks Winery. “They will not be here cooking on site, but their fingerprints are on the menu. This is a multi-family collaboration that unites two cornerstone food and wine operations right here in Santa Margarita.”
The tasting room is open daily from 11 a.m. to 5:30 p.m. The new cafe is open on Thursdays through Sundays from 11:30 a.m. to 5 p.m.
“This will provide us with a little bit of breathing room to grow,” said Doug Filipponi, co-owner of Ancient Peaks. Filipponi said that the tasting room has grown quite popular in the last few years, “People like crowds, but not when it prevents them from something,” he said. “This expansion should last us a few more years.”
The Ancient Peaks Cafe menu emphasizes wine-friendly fare made with fresh local ingredients, including some grown on Santa Margarita Ranch, which is operated by the same families who own Ancient Peaks Winery.
Filipponi said that the tasting room decor was mostly selected by Wittstrom-Higgins, “They told me I wasn’t chic,” he said, laughing. Filipponi says that although the new tasting room is updated with a more modern style, the venue will not lose its rustic “ranch charm.” One of the new sandwiches that will be served at the cafe is named, “The Dougie,” after Filipponi, “It has ham on it,” he said, “Because I’m a bit of a ham.”
Additional menu examples include “The Kathy,” a baguette sandwich with fire-roasted peppers, marinated goat cheese, arugula, red onion, basil and Olea Farms olive oil· “The Karl ” a salad of wild arugula, red quinoa, poached beets, red onion, goat cheese, toasted pumpkin seeds and champagne basil vinaigrette, or Rob’s Treat, a dessert of blackberry Ancient Peaks Cabernet sorbet with shortbread from Santa Margarita’s Just Baked bakery.
“In addition to wine, we are growing other crops on the ranch, such as corn and watermelon,” Wittstrom Higgins said. “We hope to incorporate ranch-grown items as much as possible. We are an estate-focused winery, so it’s fitting to share food grown on the same land as our wines.”
In addition to the new kitchen and cafe space with bistro tables, the expanded Ancient Peaks tasting room features lounge-style seating, an outdoor wrap-around porch, and more than double the square footage of the previous tasting room. The bar includes a visual display of the five soil types found at the winery’s estate Margarita Vineyard.
“The timing for the new tasting room couldn’t be better,” Wittstrom-Higgins said. “We had outgrown our original space We just launched a new package redesign, and we are set to celebrate our winery’s 10th anniversary next year Its a fitting milestone in the evolution of our winery.”


Wok ! You Want is a new Chinese restaurant in Avondale, IL. We feature quality ingredients and great service for our Chinese Cuisine. We've been dedicated to offering the most memorable dining experience for you.
We pick ingredients carefully and use only the freshest and natural ones to prepare every dish, and have been trying to cook them in a healthier way to provide the most nutritious food. Much attention has been attached to ensure you a cozy and inviting ambiance where you could enjoy not only the great meal but also the authentic atmosphere.
If you have any comment or suggestion, or want to get more specific information about us, feel free to contact us at (773) 654-3895, or browse our website, we will be delight to hear from you any time!


Tonight, in keeping with my self-imposed challenge of trying a new place everyday, I found myself at Banjara. It’s a great Indian spot that Robert took me too.
Everything was delicious! I tried a new beer, Taj Mahal, that was light and refreshing. A great balance with my spicy chicken vindaloo. The Vindaloo was off the hook, rich, and tasty. I still had room for a few sides, including a naan style bread with a potato filling, a garlic naan, lamb kabbab, and a bite of Robert’s lamb pasanda. Highly satisfying.
I’m realizing some personal flaws:
1. When I go out, it’s usually to eat.
2. When I’m eating, I fail to take pictures or video.
3. When I fail to put it on camera, I have trouble posting.
4. I’m a terrible reviewer.
Here’s to tomorrow!


Fast food consumption boosts the risk of fat clogging our arteries and our blood. There many cases where people who consumed fast food got clogged arteries and blood fat. Fortunately for us, there are many ways which we can use and with which we can try to clean the clogged arteries and the blood fat.
This recipe is useful to prevent and treat clogged arteries, and it works similarly as conventional remedies.
This recipe also helps in reducing the cholesterol level, influences positively on your immunity, prevents fatigue, infections, and flu, reduces the free radicals which are the main cause of the most serious health conditions, including cardiovascular diseases and cancer, it stimulates the discharge of liver enzymes and clean the liver.
- You will need:
- 4 lemons
- A small ginger (not more than three or four cm) or 2 spoon of ginger powder
- 4 heads of garlic (or 40 cloves)
- 2 liters of clean water
- Wash the lemons well and slices them
- Peel the garlic cloves and put them in a blender with the ginger and the lemon pieces
- Blend them until you get a homogeneous mixture
- Pour the mixture into a metal bowl and add the two liters of water
- Heat it until it starts boiling and then remove it from the heat
- Leave the mixture to cool off
- Take a medium-thick colander and strain it
- Finish it by putting the liquid in a glass bottle
- Consume one glass per day, on empty stomach, 2 hours before meal
- Keep the drink in refrigerator.
According to this recipe, you will get an amount of this drink enough for three weeks, after that you can make a new one. However, first you will need to take one-week break, and then start consuming this drink again in the following three weeks.


Menus & Healthy Eating
Helping the children of Pontypool to have the best start in life
We believe in healthy eating and have developed our menus with the Welsh Assembly Government Food and Health Guidelines for Early Years and Childcare Settings in mind.
The Nursery is committed to obtaining the Healthy and Sustainable Pre-school Award and we are constantly reviewing our menus with the help of the children. We are very proud to achieve the Gold Standard Small Workplace Health Award via Welsh Assembly and Public Health Wales.
The children are served milk daily supplied via the Free Nursery Milk Scheme for under 5’s plus plenty of fresh fruit and vegetables.
Our current menu runs over a 4 week rolling period as follows –
Menu Feb 2018 PDF copy click here to see a PDF copy of our menus or scroll down


I put off getting new appliances for my kitchen because mine all seemed to work fine. What I didn't realize was that avoiding the big investment was actually costing me a small fortune each year. The appliances that I purchased in the 1980s were sucking up more energy than the newer appliances would. Sure, I didn't have to invest in buying the new appliances, but I was paying for it each year. Are you trying to get a few more years out of your appliances to save money? If so, it is time that you visit my blog to find out how much you could actually be losing by doing so.
Choosing The Right Commercial Refrigerator For Your Business
by Mae Neal
If you are opening a food business and are in the process of deciding on the right commercial refrigerator for your business's needs, the information in this article will help educate you on the different types. This way, you can quickly determine exactly which commercial refrigerator is going to meet your needs the best.
Dual temperature commercial refrigerators – This type of refrigerator has a cooling unit on one side and a heated unit on the other. This allows you to keep refrigerated foods cold and prepared foods heated. It's a great choice for a fast paced food business where hot and cold items need to be easily accessible.
Display commercial refrigerators – These refrigerators can keep your items refrigerated, or the temperature can be turned down to keep things frozen. They feature glass doors so the items inside can be displayed. This makes them a good choice if your intent is to sell food directly out of the refrigerator to the public.
Reach-in commercial refrigerators – These refrigerators are designed similarly to residential refrigerators. They can have one door or several doors. They feature shallow shelves so you can reach foods easily. If your business runs at a fast pace, this type of refrigerator will cut down on prep time by making sure everything is within arm's reach.
Rolling commercial refrigerators – Rolling refrigerators keep foods cold, but they are also portable. The smaller size makes them somewhat limiting, but they are the perfect choice if you need to keep your cold food items moving with you, such as when you are catering an event or constantly need your cold foods always nearby.
In-counter commercial refrigerators – You can get refrigerators that are actually built in to the counters. You can have them designed so you open them by lifting the countertop or by opening a door in the side, under the counter. This is a great choice if you run a business such as a deli. This way, you can always have your cold cuts within reach while you are serving your customers.
Walk-in commercial refrigerators – Walk-in refrigerators are very large, providing so much room that you need to step inside them to reach food items. They are perfect for businesses that have a large inventory of food they need to keep cold and on hand. These refrigerators can be so large they can accommodate many full sides of meat or large amounts of food cases.
When you are trying to find the right commercial refrigerators for your needs, you want to consider the size, the convenience, the location and the needs of your business. Visit AppliancesConnection.com to browse more commercial refrigerators.


Delightful in-air dining experience
Our team has the knowledge and experience to assist you in choosing the best hotels within the region to make your stay a memorable one.
In the air, we select only the best kitchens to supply you with your in-flight dining needs, ensuring to provide an international menu for private and commercial flights.
All services are additionally taken care of, such as:
Loading/storage and preservation food
Laundry & dishes cleaning.
All ordered dishes are prepared shortly before delivery and therefore do not use preservatives like for example gelatin
Among other things, we are also specialized in special needs food for people with gluten and lactose intolerance or allergies.
Religion restricted diets as well as Vegan, Vegetarian and Organic based orders are taken very seriously and whatever ethical or religious reason you have for the choice of your meals, we will handle it with respect and caution.
Laundry Service additionally available to ensure that the table linen is as fresh as the food.


Use up that fresh summer basil and make this amazingly easy dairy free pesto with simple ingredients. This post is in partnership with Walmart – all opinions are always 100% my own.
Last year, I did not plant enough basil in my garden. I missed having a great summer basil harvest! So this summer, I made sure to plant extra basil in my garden. And it’s flourishing! Why did I want so much basil? To make ALL the pesto. We make it so often over the summer months, and often freeze it to save for the colder months.
As many of you know, we don’t eat dairy in our family anymore. And most pesto has a hearty dose of parmesan cheese. I found.a way to make pesto that tastes amazing, has lots of health benefits, and has no dairy.
Here’s how I make our favorite pesto recipe!
Dairy Free Pesto Recipe:
- 2 cups packed basil
- 4-5 kale leaves, stems removed
- 2 cloves peeled garlic
- Juice of 1 lemon
- 1/4 c oil
- 1/4 c nutritional yeast
- 1 c walnuts or cashews
- Salt & pepper to taste
- Optional: tomatoes
Blend together until desired consistency
Add tomatoes (or more oil) if you want more moisture + don’t want to add more oil. If you want to, you can add more oil instead, but we try to keep our use of oils down.
Saving money on our grocery bill:
These days, I find myself looking for deals wherever I can. My grocery bill keeps rising! We use what we can from our garden first, then shop at local farm stands, and then take stock of what we need to purchase from other stores. I truly love curbside grocery shopping from Walmart – they have really great prices on things that we use in our daily life! For example – I was able to pick up the walnuts, lemon, avocado oil, kale, and peeled garlic for this recipe using Walmart’s curbside pickup. It was quick, efficient, and cost effective.
We’ve been Walmart+ members for almost a year now. In case you were interested in how it works, Walmart+ members get free unlimited grocery delivery from Walmart stores ($35 order min. Restrictions apply.), free shipping on Walmart.com with no order minimum (Excludes most Marketplace items, location & freight surcharges), Scan & Go, and more for just $98 a year or $12.95 a month.


What Are Juul Pods?
Juul Pods can be an incredible new way to make juice. Now you can buy them at farmer’s markets, health food stores, even food markets. Juul Pods is manufactured out of fruit that is picked, pressed and processed to create a pulp. Due to this pulp you have the opportunity to make juice out of items that would normally just be wasted as vegetable or fruit juice. Juul Pods is fantastic for juicing, to make pot juices, for using in recipes and when planning on taking with you on the run.
Many people are asking where they can get Juul Pods. They appear to be more popular than ever. There are many different places you can get a Juul Pods. Most major supermarkets carry them, but additionally some health food stores and warehouses. Additionally, there are numerous web sites offering juul pods and making juice recipes. There is even a few web sites that offer step-by-step instructions to make juice out of whatever available for you.
One reason why Juul Pods is becoming so popular is because people are discovering that they can make good juice without all of the chemicals and preservatives that always come with produce juice. This helps it be easier for people who want to do juicing for the first time to start out by themselves. It also makes it possible for people who have medical issues to still love this particular popular beverage. There were numerous tests done on Juul Pods and their benefits to the human body. Each one of these studies have found that Vape Shop Juul Pods helps aid in weight reduction, reduces cholesterol levels, have antioxidant effects, assist in blood vessel maintenance, promote healthy blood circulation to the heart, decrease the occurrence of strokes, and aid in healthy aging.
Should you be interested in Juul Pods, you will want to start a quest to try and discover some of the nice tasting flavors you can make juice from? There are plenty of amazing flavors that only Juul Pods can offer. Many of these include cinnamon berry, blueberry apple, cranberry apple, fresh cherry tomato, green apple, mango, orange, pear, and pineapple. The great thing about the fruit is which you can use just about any fruit that you want to include into your Juul Pods and make juice.
The best part about Juul Pods is that you don’t have to be concerned about them spoiling quickly, unlike a great deal of other juices that appear to lose their flavor following a few days of being overlooked in the wild. Juul Pods will keep their flavor for several weeks if they are properly stored. Some people even store their juice in the refrigerator.
Juul Pods also makes juice fast. This can be a huge advantage because today we have been always on the go and many people don’t have the time to sit down and make juice in the morning. With Juul Pods, all you have to do is pop a few into your blender or juice machine in a quarter-hour. You might have juice in your hand in five minutes.
Another advantage of Juul Pods is you could make different flavors of juice. If you love carrot juice, you can simply blend carrot and celery juice to produce a delicious carrot juice. Or you can develop a raspberry juice to drink when you’re feeling under the weather. There are also a variety of blends available to pick from.
When people ask me what I think about Juul Pods, I tend to agree with them. Juul Pods is great for people that want quick, healthy juice without needing to be worried about the mess or the price. They’re convenient and they taste great too. All you have to accomplish is put them in your blender or juice machine and you’ll have tasty juice immediately.


Our Love For Local Artisan Foods Has No Bounds
We are very happy to introduce you to : Monkey Butter peanut butter, an adult version of the childhood classic condiment. This B.C based artisan company has just moved to Toronto adding their product to the list of our of local artisan foods. Their mission is to change the way you view peanut butter. They make a great all natural product. It’s high in protein, low in sugar, vegan and gluten free. If you like healthy foods that don’t taste like it, this is a great choice. The reason is they add a gourmet flavour twist. They infuse the peanut butter with flavour combos like maple bacon, salted caramel or white chocolate and raspberry. The adult in you is happy for the health benefits while the inner child in you loves the exciting flavours. Once you try it you remember your love for peanut butter all over again. You are also supporting a local artisan, win win! We have a hard time keeping it on our shelves. Come by on Saturdays when we sample all our local artisan foods to foodies and walk-ins alike. You can pick your favourite and take some home for you and your friends. You will be happy you did!
Join our mailing campaign and get free monkey butter! You can also find out about new products and get deals with special promotions.
See below for some of our favourite ways to consume this amazing concoction.
- Whole grain toast with honey flavoured monkey butter and sliced bananas
- White chocolate & pretzel monkey butter & almond milk smoothie
- Salted caramel & orange marmalade grilled peanut butter sandwich
- Smores monkey butter brownie bar with graham cracker crust
Have you made some of your own recipes using Monkey Butter? Post them in the comments for your chance to win FREE Monkey Butter!
Want to know more about great local artisan foods? Consider joining foodies on foot and check out all the great products being produced right here in Toronto.
Support Local Artisan Foods


When the word “sushi” gets mentioned, most of the time it’s only a couple of seconds before misinformation begins to fill the air. Admit it, the words, “I won’t eat raw fish” have passed your lips. I may have even just paraphrased in a much more gentle and tolerant tone than your exclamation. But “sushi” does not mean raw fish nor does it even imply raw fish.
Sushi, or more closely “zushi” as the Japanese pronounce it, means “sour” and the term implies short-grain, white rice, washed many times, mixed with vinegar, sugar, salt, and sometimes sake (Japanese rice wine). Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle
Now, as a dude who began eating sushi 28 years and eight months ago, this is very important to me, and a source of constant frustration. In my experience Chinese cooks don’t seem to get it and it doesn’t matter to me what you put on top of the rice if the rice isn’t prepared right. So when I hear that the sushi at the Asian Buffet isn’t very good or someone doesn’t like sushi because they tried it in Georgetown, I bristle. Of course it’s not very good, it’s not sushi!
Real sushi made with loving care and tradition by a Japanese master is one of the most beautiful creations I have ever experienced. Light, fluffy, slightly sticky, almost sweet yet almost sour, and a million miles away from that stuff at the Asian Buffet! Now, where do we go from here? It is served one of three main ways:
1. Nigirizushi (握り寿司, literally hand-formed sushi) consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi (green horseradish paste), and a topping draped over it.
2. Makizushi (巻寿司, literally rolled sushi) is a cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori (seaweed paper).
3. Temaki (手巻, literally hand rolls) is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks.
(None of the photographed examples contain raw fish.)
I wish I could go into more depth because the world of sushi is a truly beautiful one, but I’m blogging here, not writing an article for the New Yorker. I urge you to find an authentic Japanese restaurant and try some sushi. Call first to make sure they’re really Japanese. Two fine establishments in Lexington are Sugano and Tachibana. Go for it! It’s extremely healthy! As my big brother Tim says, “Pay the sushi chef today, or pay the doctor tomorrow!”


Homemade pasta is a winner. But sourdough pasta? It’s just a whole new experience. If you’ve never worked with a sourdough starter, it’s difficult to explain the flavor and aroma of the dough and cooked pasta. The smell of flour fermenting reminds me of a bakery. It’s floral. It’s unmistakable. It fills the air. It’s delicious.
If you’re a sourdough baker, this is also a good use of the discard when one feeds their starter. I often make crackers with my discard, sometimes chocolate cake, or cinnamon rolls. Being able to make fresh pasta with it is not only a great idea. It’s healthier and tastier too. And the sourdough component keeps it fresh longer.
This basic recipe is for two dinner servings or four appetizer servings. It requires the use of a sourdough starter. If you don’t have one, replace it with 12.5 g and 12.5 g flour.


Fairfield Farmers' Market proudly operates on the 3rd Saturday of each month at the Fairfield Primary School.
Stallholders include growers of free range pork, beef, lamb, goat chooks and eggs, fresh fruit and vegies, milk straight from the farm, handmade cheeses, honey, olive oil, nuts and seedlings. These stallholders are from near and far across Victoria; some you’ll know and others we’ll be introducing, having their first crack at this dynamic way to get their produce direct to their customers.
Fairfield Primary School's council president Geoff Reany says “the school community is looking forward to supporting local farmers who are good enough to do all the hard work and then bring it to our door.”
Coffee, hot chai, BBQ brekkie, pastries, fresh juices and lots more good things to enjoy complete the picture. A neighbourhood farmers market creates a very different environment for household food shopping.


If you are still thinking about the benefits of Veganism, here is some useful information:
Veganism And Skincare
Following a vegan diet, means you consume lots of fruit and vegetables which contain plenty of water; this will add up and give your body much more hydration- therefore smoother, healthier and younger looking skin, reduced wrinkles too.
Keeping a healthy body weight
Cutting out animal products will eliminate cholesterol and many damaging sources of saturated fat out of your diet, drastically reducing your risk of heart disease and contributing towards a healthy BMI.
Researchers have found that veganism is one the best diets to control your weight. When you cut out animal products, you don’t consume high amounts of saturated fats from dairy and meat products, instead choosing low calorie, nutrient-rich whole foods with a higher fiber intake.
Prevention of diseases
Red meat, while a strong source of protein is now linked to many medical problems, including an increased risk of cancer, coronary heart disease, and type 2 diabetes. Eating a plant-based diet has proven like to substantially lowering the risk of many chronic diseases, including certain types of cancer, with the documentary Forks Over Knives contributing strong evidence of a vegan diet preventing and even reversing both diabetes and cancers.
Diseases That Can Be Prevented Through Veganism
High blood pressure,
Type 2 diabetes,
Six Science based fact on the benefits of Veganism
A Vegan Diet Is Richer in Certain Nutrients. …
It Can Help You Lose Excess Weight. …
It Appears to Lower Blood Sugar Levels and Improve Kidney Function. …
A Vegan Diet May Protect Against Certain Cancers. …
It’s Linked to a Lower Risk of Heart Disease. …
A Vegan Diet Can Reduce Pain from Arthritis.
I hope the above info has found an interest with you, research it for yourself and discover new world to healthy living.
Having graced Soho for almost thirty years, Mildred’s is one of the best-loved vegan restaurants in town. They can count Blue Ollis amongst their many fans, who have helped Mildred’s to spread to Camden, Dalston, and King’s Cross. Here, your plant-based food comes in the guise of Sri Lankan curries, halloumi burgers, and even peanut butter chocolate mousse cake. Whoever said eating clean was boring clearly never ate here…
Four locations across London, find your nearest one here.
This luxurious, Michelin-starred restaurant near Goodge Street is highly-regarded for its veggie-friendly haute cuisine. They offer both vegetarian and vegan five-course tasting menus, which are perfect for a fancy fine-dining date with the vegan in your life!
This West Kensington joint was on our radar even before Vegan London kindly recommended it, and for good reason. Whilst everything is low-fat, low-salt, and non-GM, they don’t skimp on flavour. Prepare to waddle out of here, particularly if you choose the all-you-can-eat lunchtime buffet; more vegan food than you could possibly manage, all for £10.
222 North End Road, West Kensington, W14 9NU. Nearest station is West Brompton.
Comptoir V aims to appeal to vegans and meat-eaters alike, and it’s fair to say the menu has us pretty much hooked. The food draws influences from all over the world, and features signature dishes with Middle Eastern and North African origins. Quite simply, Comptoir V is one of the best reasons to head to Kensal Green we’ve yet heard.
1 Keslake Mansions, 12 Station Terrace, NW10 5RU. Nearest station is Kensal Green.
An ascetic veggie and vegan canteen within the Peckham Levels complex, Wildflower offers a smashing ‘vegan full English’, tons of appetizing brunch, lunch and dinner options, and a six-course vegan tasting menu for just £25pp. Wild, man, wild. Level 5, Peckham Levels, 95a Rye Ln, SE15 4ST.
Brought to our attention by Secret London’s resident vegan Asli, Fed By Water is a modern Italian restaurant specialising in clean eating. Their commitment runs so deep that they use only purified water during the cooking process. So when you leave this place, you’ll be extra healthy – and stuffed full of delicious pasta, of course.
64 Kingsland High St, Dalston, E8 2LX. Nearest station is Dalston Kingsland.
Another recommendation from inside Secret London HQ, this is where we’re heading next time we fancy a curry. Rasa serves up incredible vegetarian and vegan dishes from southern India, deservedly winning plaudits for doing so. A wide selection of curries forms the basis of the menu, and the battered banana boli with a peanut and ginger dip makes for a delicious starter. You won’t be able to walk past without being intrigued – particularly since the exterior is a vibrant shade of pink.
They have two restaurants, but the Stoke Newington one is more vegan-friendly. Find it at 55 Stoke Newington Church St, N16 0AR. Nearest station is Stoke Newington.
“Run with the wolves, eat with the lambs” is the ethos of Wulf & Lamb, and it seems like Not So Quiet Grrl (aka Nadia) has been running with the wolves. She was kind enough to tell us about this place, which offers smashing breakfasts as well as hearty mains. There also happens to be a mango and passionfruit cheesecake with our name written on it…
243 Pavilion Road, Chelsea, SW1X 0BP. Nearest station is Sloane Square.
This vegan burger joint is quickly becoming one of the darlings of Brick Lane. Choose one of the burgers, load up on some sides, and contemplate why you didn’t make the switch to veganism earlier. Hmm, it was probably bacon. It usually is…
104 Brick Lane, E1 6RL. Nearest station is Shoreditch High Street.
Out in Bethnal Green, you’ll find the community and charity hub known as St Margaret’s House. Here, you can do yoga or take an art class, but we’d recommend heading straight to the cafe. Start with breakfast – either the vegan full English or a stack of American-style pancakes should do nicely – and watch it get better from there. Absolutely everything here is vegan, so kiss a not-so-fond goodbye to the days of going off-menu!
St. Margaret’s House, 21 Old Ford Road, Bethnal Green, E2 9PL. Nearest station is Bethnal Green.
My Journey as a Vegan continues and is going from strength to strength, I have not looked back on my days as a meat eater. I feel fantastic both with my body and my mind is so free and open to all types of soil based foods.
I must say all my nutritional requirements are on-point, I went to my GP for a full blood works. My Cholesterol is under 3, where the average is 5, my sugar levels are norm and all my other bodily requirements are in the norm.
Even my close family and friends have commented how I look healthy and my waist line is good, I weigh 11st 5lb and feel really good.
I decided to restart my blog firstly because the cost was much more reasonable than what was originally being asked to renew my subscription. Secondly, I have had such positive feedback from family and friends that my blogs were a positive influence. I would like to build on this positive energy and inspire many more.
Anyone who is still on the fence of becoming Vegan, give yourself a month on a Vegan diet, plan ahead on what you’ll be eating, find some Vegan restaurants, look at the options in the Supermarket and then plan your month being meat and dairy free.
My journey into Veganism has indeed lasted far longer than I would have ever imagined, three months was my target and it’s now been a year!!. I must say that I have thoroughly enjoyed the experience and the health benefits are definitely been real.
I haven’t experienced muscular or nerve pains, which I now know is linked to the hormones and other chemicals that are added to meats and dairy products.
Veganism for me has always been about what we are unknowingly consuming as a result of mass farming and profits of farmers and supermarkets.
I have used my blog to speak out against Vegan activists, who actually give Veganism a bad name, plus the other extreme side of not wearing animal products, which again is not progressive or positive.
I agree that animals for slaughter should be done humanely, consuming meat is not an issue, its what goes into it where the issue is. As more people change to a Vegan diet they will see just how harmful meat and dairy products are to health and wellbeing.
I have decided to make this my final blog of 2018, I hope I have inspired anyone who has read or followed my journey. I will be continuing my journey as a Vegan into 2019 and hopefully beyond.
I have really enjoyed writing my blogs, but alas I don’t line ‘WordPress’ pockets further with their ridiculously high membership fees, I’d rather spend it on my Vegan shopping..lol
Wishing you all a very happy New Year and ‘Thank you’ for reading.
Read the label to ensure the vitamin D used in a product isn’t of animal origin.
Vegan sources of iron
Iron is essential for the production of red blood cells. A vegan diet can be high in iron, although iron from plant-based food is absorbed by the body less well than iron from meat.
Good sources of iron for vegans are:
wholemeal bread and flour
breakfast cereals fortified with iron
dark green leafy vegetables, such as watercress, broccoli and spring greens
dried fruits, such as apricots, prunes and figs
Vegan sources of vitamin B12
The body needs vitamin B12 to maintain healthy blood and a healthy nervous system.
It’s only found naturally in foods from animal sources. Sources for vegans are therefore limited and a vitamin B12 supplement may be needed.
Sources of vitamin B12 for vegans include:
breakfast cereals fortified with B12
unsweetened soya drinks fortified with vitamin B12
yeast extract, such as Marmite, which is fortified with vitamin B12
Vegan sources of omega-3 fatty acids
Omega-3 fatty acids, primarily those found in oily fish, can help maintain a healthy heart and reduce the risk of heart disease when eaten as part of a healthy diet.
Sources of omega-3 fatty acids suitable for vegans include:
flaxseed (linseed) oil
soya oil and soya-based foods, such as tofu
Evidence suggests that plant sources of omega-3 fatty acids may not have the same benefits in reducing the risk of heart disease as those in oily fish.
But if you follow a vegan diet, you can still look after your heart by eating at least 5 portions of a variety of fruit and vegetables every day, cutting down on food that’s high in saturated fat, and watching how much salt you eat.


If you’re like me, you’ve searched high and low for a good Solyanka recipe…
“What is Solyanka?” you ask?
Well, it is a delicious soup made up of a collection of unexpected ingredients.
Like Italian tomato sauce, I think the key to a good solyanka is a variety of meats. I finally found a good recipe for it, which I will now share with you.
1 lb. beef chuck, trimmed
8 oz. kielbasa sausage
4 oz. boneless ham steak
2 oz. hard salami
4 whole black peppercorns
3 whole allspice berries
1 bay leaf
4 oz. sliced bacon, minced
1 large yellow onion, thinly sliced
1 stalk celery, thinly sliced
¼ small head green cabbage, cored and thinly shredded
Kosher salt and freshly ground black pepper, to taste
6 tbsp. tomato paste
1 (15-oz.) can whole peeled tomatoes in juice, crushed
5 cups beef stock
1½ large dill pickles, chopped
1½ tbsp. capers, drained
¼ cup pitted black olives, sliced
1½ tbsp. sugar
½ lemon, thinly sliced
Chopped parsley, sliced scallions, and sour cream, for serving
1. Cut beef, kielbasa, ham, and salami into ¼” pieces; set aside. Place peppercorns, allspice, and bay on a piece of cheesecloth and tie into a tight package; set aside. (Because of it’s abundance of uses, cheesecloth can be found in the craft section at Walmart.)
2. Heat bacon over medium-high heat in a 6-qt. saucepan; cook until crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add meats to pot; cook until browned, 6–8 minutes. Add onion, celery, cabbage, and salt and pepper; cook until soft, 4–6 minutes. Stir in tomato paste; cook, until slightly caramelized, about 2 minutes.
3. Return bacon to pot with spice package, tomatoes, and stock; bring to a boil. Reduce heat to medium, add pickles and capers; cook until beef is very tender, 40–45 minutes.
4. Remove spice package. Stir in olives, sugar, lemon, and salt and pepper. Serve with parsley, scallions, and sour cream.
Adults and kids alike seem to love this soup. Encourage people on the sour cream. Like a lot of Ukrainian food, it tastes even better with some sour cream!
As Ben would say…”deeee-licious”! Sort of like when we did some sensory play with cool whip…


A few weeks in a row we got cabbage and I had a great idea to make something I had never made before - a boiled dinner. Specifically corned beef and cabbage since I remembered that my daughter, who can sometimes be a picky eater, had tried it when a friend made it and enjoyed eating the corned beef. So, let me present to you my first ever (and definitely not my last) boiled dinner:
Corned beef, cabbage, carrots and potatoes. Not only did it taste awesome, but the most amazing thing happened - the smell and the taste brought back memories I hadn't even remembered I had. Memories of being a little girl and going to my grandparents for Sunday dinner or having dinner at my aunt's house. I could remember my grandmother's kitchen and sitting at her table - things I haven't thought about in a very long time. It amazed me how vividly the smells and tastes of my dinner could bring back things I had long forgotten. The ties that bind us to past generations are always there in some form, coming back to us when we least expect it and maybe when we need it the most.


Description and Shipping Details
- Press One Button To Remove Ice From The Ice Storage Box: This innovative feature allows for effortless removal of ice cubes from the storage box. Simply press the button and the ice cubes will slide out, eliminating the need for manual lifting or prying.
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Frequently Asked Questions
Serving size 1 can (350mL).
Amount per serving: Calories 0, Total Fat 0g (0%DV), Sodium 25mg (1%DV), Total Carbs 1g (0%DV), Protein 0g (0%DV). Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
Suntory ALL-FREE has no added sugar, and has 0 calories.
No, Suntory ALL-FREE does not contain alcohol at all because its production method removes the fermentation process entirely.
Please refer to the Get Suntory ALL-FREE section on our website to find a bar, restaurant or retailer near you.
Suntory ALL-FREE is 0.00% Alc./Vol.
Also, it has zero calories and zero sugar. Discover all the ways you can enjoy Suntory All-FREE’s ultra-crisp, ultra-refreshing and ultra-satisfying taste – anytime, anywhere without any compromises here.
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Rodrigo de Freitas Silva’s coffee farm in the heart of Brazil is flourishing, even during one of the worst price routs in decades.
Over the past dozen years, the 41-year-old has expanded his growing area to 220 hectares (544 acres) from 12.5 hectares, with yields doubling. His whole farm is mechanized, and 90% is irrigated. Most important, even as coffee prices globally trade near the lowest in 13 years, Silva is profitable and expects to increase production with potentially higher yields on more land.
By Fabiana Batista via Bloomberg


We are now OPEN until 2am on Saturday nights and open all day on Sundays!
Welcome to TD's!
We have the best food around and an atmosphere to match.
Try us and you'll be convinced! For a classic Clemson experience, come see us.
Let's talk service. We have it. Our dedicated staff is attentive and knowledgeable. Did we mention friendly? Whether it’s for lunch with co-workers, our famous wings before the big game, or celebrating with dinner and drinks after a win. When you dine with us, you're always in good hands. Stop in the next time you're in the neighborhood and enjoy an old favorite or discover a new one.


When we went to Fort Lauderdale last summer, we went to eat at Sushi Za twice! It has great sushi and a fun atmosphere. It advertises “art-sushi bar-sake lounge, thai-japanese kitchen, fine wine.” Does it get any more promising?
3026 E Commercial Blvd, Fort Lauderdale, FL 33308
Paul: 954-776-2802 or 954-776-2702


Cruising Companion On-The-Go Food Bag
Conveniently carry food for your dog when on the go, so your dog maintains the energy they need!
Keeps food dry, fresh, and secure. The travel-ready pouch has a zipper to to help you quickly fill and dispense food on the go. PVC window allows you to see how much food is in the bag. Water resistant fabric to keep food dry. Adjustable, hands-free carry strap allows you to easily bring the food with you on hikes while holding onto leashes. Perfect for the on-the-go family!
- Keeps food fresh!
- Heavy duty denim oxford fabric
- Water resistant to keep food dry
- Zippered lid to easily fill or dispense food
- Adjustable shoulder strap
- PVC window for visibility
9.5"(24cm) x 5"(13cm) x 5"(13cm)
100% polyester-denim oxford fabric +PVC
Machine wash warm, hang to dry


Sushi bars everywhere! Do you trust the quality of sushi in your
supermarket, in Chinese restaurant or even in sushi restaurant? The
quality of sushi is more than freshness or rolling technique. Would you
like to pay millions in insurance premium or May we help you serving
safe sushi to your clients?
This training is also great for restaurant owner, manager or buyer. You can add sushi to your existing restaurant with confidence. We'll assist you obtaining your sushi bar license from your health department.
Bon Koo, has over 20 years of diversified experience in sushi industry. He is HACCP certified in retail food operation and has extensive hands on experience in sushi operation. Sushi bar at Boston University GSU, Boston College Sushi Nights, BCEC sushi catering are some of the examples. He offers consulting service to Sushi restaurants to obtain their license: Plan review, HACCP plan and SSOP at sushi bar.
Sushi Chef Training Rate: $39/Hour
Chef Training 1. Sushi & Sashimi fish
How to select the best ingredients: 2 hour
How to fillet salmon, tuna, Hamachi or hirame(Fluke): 4
hours plus material costs (market price)
How to slice fillets into Maki, Nigiri, Sashimi and Temaki
style cuts: 4 hours plus material costs (market price)
Approved vendors available locally as well as nationally:
Certificate of Compliance(US FDA HACCP regulations;
21 CFR part 123, effective March 1, 2001): 2 hours
Chef Training 2. Serving Safe Sushi at Sushi Bar
Standard operating procedure and hands on demonstration of Receiving, Storing & Serving/Shipping:
Monitoring documents (HACCP): 2 hours
Chef Training 3. Sushi rice
Kinds of sushi rice & How to steam them: 2 hours.
Acidification and PH test: 1 hour
HACCP Plan and Documentation: 3 hours, Required by local health department for sushi restaurant license.
Chef Training 4. How to make Sushi: 18 hours plus
Sashimi, 3 kinds of Maki,
Nigiri Sushi and
Chef Training 5. Sushi Chef Certificate
NRA Serve Safe Certificate Training and Test - Refer to ServSafe test.
Proof of work experience of 4 months as sushi chef (Job referal can be arranged through our Facebook)
Please fill out the application form and we'll get in touch with you.


Yum! These are sooo easy to make and delicious and they make your home smell wonderful as they cook. Don’t buy another can of that brown paste that passes for refried beans. Make your own and feel completely satisfied with yourself.
It all starts with fresh beans. To make the beans, just clean them (take out any ugly, shriveled, unsightly beans and rocks, beans have rocks in them), wash them, cover them with water and simmer them in a big covered pot until they are tender (about 2 hours or so). Watch the water level and keep them covered with water as they cook. If you need to add more water be sure and add boiling water. If you wanted to, you could throw some salt pork in there or bacon or a ham bone left over from your holiday ham (which is delicious on an unbelievable scale). For fat free beans, don’t add anything… they will still be a gazillion times better than anything you can get from a can and oh so much better for you.
My Mom and Grandma added a little flour to the oil to make a roux as a thickener for the beans. I used to do this too, but somewhere along the line I discovered that I didn’t need to do this and that my beans were still plenty “thickened”. Yay, fewer steps to great beans! Mmmmm, I loves me my beans!
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Just leave me alone in the kitchen with some good music and I can make magic happen.
I had just but 4 pounds of carrots to can some Taqueria Style Pickled Carrots (see recipe), then my son brings me a 5 pound bag of extra carrot sticks he had. Needless to say I used the already processed carrot sticks for my canning and still had 4 pounds of carrots that needed a purpose. After about a week I figured everyone (but me) loves carrot cake, why not give it a try. So, I shredded up the 4 pounds thinking it was enough for 2 cakes as I had never made one before. Well, after reading about 10 recipes and not finding one I liked, I saw a recipe calls for about 3 cups of shredded carrots per cake and I now at 15 cups worth 🤦♀, oops.
I played it by ear and was able to develop a delicious cake with a delightful frosting, or so I was told by the 25 people who recieved a piece after the cake was done. Please enjoy!
2 Cups All-purpose flour
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
1 TBSP of Cinnamon
½ Cup Dark Brown Sugar
1½ Cups Granulated Sugar
½ Cup Chopped Pecans
½ Cup Crushed Pineapple
3 Cups Shredded Carrots
1 Cup Shredded Coconut
1 Cup Vegetable Oil
3 Large Eggs, a 4th egg can be added if you prefer a lease dense cake.
Preheat oven to 350° and light grease and flour a 9x13" pan.
Place flour, baking soda, baking powder, salt, and cinnamon in mixing bowl and mix on low until blended.
While mixer is still on add the sugars, pecans, coconut, and pineapple one by one.
Leave the mixer on and add the carrots, then the oil, and finally the eggs. Blend until mixed thoroughly.
Scrap batter into prepared pan and bake for 45-55 minutes.
Remove from oven and cool completely before frosting (recipe below).
Whipped Cream Cheese Frosting
4 oz of Cream Cheese softened
8 TBSP of Salted Butter softened
2 tsp Vanilla
2½ Cups Confectioners Sugar
½ Cup Milk, or more for desired consistency
Whip cream cheese and butter together on high with mixer until creamed together.
Add vanilla and confectioners sugar then mix thoroughly.
Add milk until desired consistency is reached.
Refrigerate any unused frosting.