For more than 700 years, the northwest region of China knows Ningxia has earned a reputation for producing and cultivating premium wolfberries. Also known as goji berries, wolfberries have a rich nutritional profile that can benefit many. In addition to using this powerful superfruit in our popular nutritional and delicious drink, NingXia Red®, we offer an entire line of drinks and snack foods made with our signature Ningxia wolfberries to help you live a healthy lifestyle. Oil mixtures that are specifically made for your skin and hair.
To order Ningxia Red products log into your Young Living Account or Learn how to create an account
NINGXIA RED COMBO PACK – Wholesale $152.00 – Retail $200.00 – The NingXia Red® Combo Pack is the best of both worlds: two full-sized 750-ml bottles and a 30-pack of 2-oz. singles. Premium NingXia Red ingredients include juices and extracts from superfruits such as aronia, plum, blueberry, and pomegranate, plus a whole-fruit puree of exotic wolfberries. This delicious supplement packs a big punch, offering NingXia Red benefits that include support for normal eye health, cellular function, and energy levels.
NINGXIA NITRO – Wholesale $39.75 – Retail $52.30 – Each box contains 14, 20-ml tubes. With NingXia Nitro®, you’ll get a quick pick-me-up without the sugar or caffeine overload. Infused with essential oils, botanical extracts, D-ribose, Korean ginseng, and green tea extract, NingXia Nitro supports alertness, as well as cognitive and physical fitness. A great support for body and mind wellness, use NingXia Nitro for running, weightlifting, or getting through your afternoon slump. The naturally occurring caffeine in Young Living’s NingXia Nitro supports normal energy levels and alertness to help you with a busy day or a tough workout.
NINGXIA RED – 2pk – Wholesale $73.00 – Retail $96.05 – Add a daily shot of NingXia Red® to your diet to enjoy the benefits of this powerful, whole-body supplement. This sweet and tangy drink’s formula includes wolfberry, which is touted for its health benefits. Also featuring plum, aronia, cherry, blueberry, and pomegranate juices and extracts, Young Living’s NingXia Red is packed with superfoods to support overall wellness.Young Living NingXia Red benefits include support for energy levels, normal cellular function, and whole-body and normal eye health. A daily shot of 2–4 ounces helps support overall wellness with powerful antioxidants. (also available in a 4pk, 6pk, and 8pk.)
NINGXIA RED SINGLE POUCHES – 30ct – Wholesale $87.00 – Retail $114.47 – Take the power of NingXia Red® anywhere you go with Young Living’s NingXia Red 2-oz. singles. These convenient, portable pouches are the perfect way to keep this superfruit beverage anywhere you need it. Premium NingXia Red ingredients include juices and extracts from superfruits such as aronia, plum, blueberry, and pomegranate, plus we use a whole-fruit puree of exotic wolfberries. (also available in a 60ct and 90ct.)
NINXIA ZYNG – 12 pack – Wholesale $35.75 – Retail $47.04 – A hydrating splash of essential oil-infused goodness, NingXia Zyng™ uses the same whole-fruit wolfberry puree found in our popular superfruit supplement, NingXia Red®. We add sparkling water, pear and blackberry juices, and a hint of Lime and Black Pepper essential oils for a dynamic, unique taste. You’ll enjoy a refreshing boost that’s full of flavor without artificial flavors and preservatives. With natural flavors and sweeteners, white tea extract, and added vitamins, NingXia Zyng delivers 35 mg of naturally occurring caffeine and only 35 calories per can, making it a sweet, guilt-free boost for your early morning, long afternoon, or anytime you need a little Zyng!
DRIED WOLFBERRIES – 16oz – Wholesale $25.50 – Retail $33.55 – Young Living’s Organic Dried Wolfberries are a sweet, organic snack from nature that’s easy to make a part of your daily diet. Our gentle drying process makes these USDA-certified organic wolfberries versatile and easy to incorporate into lots of recipes, letting you add wolfberry benefits to anything from stir-fry to baked goods! With polyphenols and polysaccharides, this exotic berry is touted around the world for its taste and nutrients. Documented use of wolfberries dates back to the Ming Dynasty, where they were part of ancient Chinese culture.


Hey! I "know" a bunch of you from over at pregnant
. I've thought about joining over here, but never really convinced myself... until my drs appt yesterday, where the nurse practitioner told me I'd gained 5 or 6 lbs over the past month, and she'd "prefer" 3-4. (I'm 22wks, btw) I hadn't for a second guessed that I'd be over my ideal weight gain! Sure, I don't eat healthily all the time, but I also only snack during the day, and only have one real meal at dinnertime! Sigh. This pregnancy is SOOOO different from my first, in SOOOO many ways, and I'm desperate to get everything right, since I don't really have much support here in Iowa except my fiance. The other bad thing for me is, I have pretty low blood pressure and I'm prone to dizziness, so the doctors actually *told* me to eat lots of salty foods, which I'd cut waaaaaaaaaay back on for the longest time! So, I pack in the chips and pretzles, without hardly an ounce of guilt, only joy at being able to stand up without falling over. Also, when I DO start to feel guilty, though, those are the first things I cut out... which of course sets me right back on that vicious cycle of dizziness & misery. So, I guess that's it for an introduction. Now, I'm gonna list my food intake for yesterday and today, and sit back & let you laugh.
Yesterday, "breakfast" - a few cookies and a granola bar
Yesterday, snack - some baby carrots and an apple,
Yesterday, lunch - a grilled cheese sandwich, french fries, and a small bag of sour cream & onion chips
Yesterday, snack - some olives
Yesterday, dinner - 3 slices of frozen pizza, some pineapple chunks, a glass of water, and my pre-natal vitamin.
Yesterday, dessert - a root beer float bar
Today, breakfast - 2 toaster pastries (fake pop-tarts)
Today, "lunch" - a cinnamon raisin scone and an apple
(that's all so far. it's 3pm and I'm starving, but I'm at work.)


Dive into the elegant world of the Keg Menu & Prices in Canada – a tantalizing culinary journey that fits your budget!
The Keg Steakhouse & Bar is a Steak restaurant chain in Canada that has been offering drinks and Steaks for over fifty years since 1971, from Ribs to Sirloins, and here you can see their menu with over a hundred food items and their costs.
This menu and the costs are updated to match the latest costs in Canada as of April 2023.
Jump to Menu
|Baked Garlic Shrimp
|Garlic Cheese Toast
|French Onion Soup
|Scallops & Bacon
|Portabella Mushroom Burger
|Pr I M E R Ib S Li D E R S
Steak & Prime Rib
|Bleu Cheese Filet
|Rib Steak Bone-In
|Baseball Top Sirloin
|New York Striploin
|Peppercorn New York
Steak + Seafood
|Filet & Cajun Shrimp
|Steak & Crab
|Steak & Lobster
|Baseball Top Sirloin
|New York Striploin
|Pistachio Crusted Salmon
|Honey Glazed Salmon
|Supreme Chicken Breast
|Bacon Wrapped Chicken
|Bbq Ribs Halfrack
|Bbq Ribs Fullrack
|Chicken & Ribs
The Keg Alternatives in Canada
As much as everybody likes the iconic Canadian steakhouse, at times, you simply desire to get out of the house and check out something new.
With the Keg being so well-liked, it can be difficult to locate amazing steak eateries that are not The Keg in Canada.
Here are our picks for a few of the top eateries in Canada for a Steak outside of The Keg. Best of all, they are all still within driving distance!
About The Keg:
The Keg is a steakhouse restaurant chain available in Canada that is well-liked for its classic atmosphere and tasty steaks.
The business was started back in 1971 and has since expanded to comprise more than 160 outlets in Canada and US.
If you like classic steakhouses or desire to check out an iconic Canadian dinner, try out the Keg today.
What Are The Most Popular Food Items At The Keg?
You may think of The Keg as a steakhouse, and you would not be wrong.
But the Canadian chain is also recognized for its tasty sides, appetizers, and desserts. In fact, a few of the most well-liked food items on the menu are Canadian favorites.
In this article, we will have a glance at a few of the most well-liked dishes at The Keg in Canada. If you are searching for a little inspiration for your next visit, you are in the correct place.
The Keg’s Caesar Salad:
If you are searching for something Canadian and classic, The Keg’s Caesar salad is a sure thing. It is one of the most well-liked food items and for a good reason.
The salad is prepared with croutons, romaine lettuce, signature Caesar dressing, and Parmesan cheese.
The dressing is a mixture of Worcestershire sauce, olive oil, Dijon mustard, lemon juice, and anchovies!
The salad is a hit with the regulars, so if you are searching for something tasty and light, be certain to order the Caesar salad on your next visit to The Keg.
If there is one thing that The Keg is recognized for, it is its steaks. And Canadians like them!
There are all kinds of cuts to pick from, and you can customize the order with diverse sauces and toppings. The result is a juicy, tasty steak that is perfect for any event.
Bacon Wrapped Chicken:
If you are searching for something delicious and hearty, the bacon-wrapped chicken is always a well-liked option at The Keg.
It is a little of a splurge, but it is certainly worth it. The chicken is wrapped in bacon and then smothered in a creamy sauce, and it is absolutely tasty.
So if you are searching for something special, be certain to order the bacon-wrapped chicken. It is sure to please your cravings!
The Keg’s Ribs:
If you want to indulge in something really tasty, you must try the ribs at The Keg. They are well-known for a reason, and once you have had a taste, you will know why.
Slow-cooked over hickory wood, the ribs are completely packed with flavor and fall-off-the-bone tender.
They are the ideal comfort food for a cold winter night, and they always go down a treat. So why not try them? You will not be disappointed.
Do you like dessert as much as we do? If so, you will be happy to know that The Keg has a Chocolate Cake that is absolutely delicious. It is one of the most popular food items, and it is not hard to see why.
This cake is the perfect mixture of fluffy and moist, with a chocolatey flavor that will make your taste buds sing.
It is the perfect way of ending your meal or just indulging in something sweet. So what are you waiting for? Treat yourself to a piece of The Keg’s Chocolate Cake today!
Canadians like their steak, and The Keg is no exception. The Filet Mignon and New York Strip are both fan favorites.
If you are searching for something a bit different, though, The Keg also has an extensive range of other cuts of steak, as well as seafood and chicken.
Do not forget about the sides! The Keg’s loaded baked potato is a well-liked option, or you can choose something a bit lighter with their seasonal salads.
No matter what you are in the mood for, The Keg has something for satisfying your cravings.
Frequently Asked Questions Section:
Q: What Are The Opening Hours Of The Keg Canada?
The Keg eateries are open from 4.30 PM to 10.00 PM in Canada.
Q: What’s The Most Costly Food Item On The Keg’s Menu In Canada?
The most pricey food item on The Keg menu is the Rib Steak Bone-In for around C$40.
Q: What’s The Cheapest Food Item On The Keg’s Menu In Canada?
The cheapest food item available on The Keg menu is Garlic Cheese Toast for around C$6.
Q: Does The Keg Deliver With Uber Eats In Canada?
No. The Keg provides dine-in and take-outs, but no delivery is accessible.


|Wine Tasting and Pasta Spectacular
Time: 6:00pm - 9:00pm
Wine Tasting and Pasta Spectacular
March 31stWine Tasting: 6-8 pm
Pasta Dinner: 6-9 pm
Join us at the club as we host a wine tasting put on by our wine vendors. A wide assortment of wines will be available for sampling, and you will be given the opportunity to taste and rate several selections for future wine lists and monthly specials.
Discontinued Wine List Sale...Stock your wine cellar!
Then stay for our Pasta Spectacular!
Gourmet Mac and Cheese
(You have to try this to know how good it is!)
Chicken Santa Fe Pasta
Mini heath ball with caramel and tiramisu
Build Your Own Pasta Buffet and/or Prime Rib Au Jus
Adult Pasta Buffet: $15.95
Child Pasta Buffet: $6.95
Prime Rib Dinner: $15.95
Pasta/Prime Rib Combo: $22.95
Reservations Please! 234-1707


our guide to some of the best restaurants in praia da luz
From local cuisine to international dishes - Praia da Luz offers food to suit all tastes
Whether you are looking for fine dining or just a quick bite to eat, Praia da Luz has an excellent and varied range of restaurants to suit all tastes - Portuguese, Italian, seafood, Chinese, Indian, Tapas and even Fish & Chips on a Friday! We simply cannot list every great restaurant in Luz (we are spoilt for choice) but below is an A-Z of some of our guests' favourites.
A full list of Praia da Luz's restaurants, cafes and bars can be found on www.algarveluzbay.com
(+351) 282 789 177
Rua 1 de Maio, Edificio Luztur (Commercial Ctr near to Spar)
The only restaurant in Luz to have acquired the accolade of a recommendation in The Michelin Guide. Fantastic food and a great atmosphere created by Sergio who is a wonderful host & Vitor a fantastic chef. The open kitchen always has typical Portuguese dishes on the menu. Try the Chef’s couvert for a gourmet’s delight. Fine dining at affordable prices. Set in an intimate environment, it is essential to reserve a table. Closed on Sundays. Open from 19:00
Boaty’s Tapas & ZaZu
(+351) 282 010 851
Av. Pescadores and/or Rua do Poco
Boaty’s is a beachfront restaurant serving hot and cold tapas. All menu includes a range of vegetarian options. Its location is perfect for a drink and tapa whilst overlooking the beach and enjoying spectacular sea views. Open from 12.00 – 21.00!
ZaZu Beach Club is located on the 1st floor of Boaty’s with fabulous panoramic sea views from the terrace. The restaurant serves delicious Portuguese, Mediterranean and Asian dishes. Open from 12.30 – 00.00!
(+351) 282 789 992
Rua da Calheta, 14A (just one minute walk from Ocean Villas)
Established in 1997 by his father, Wim and his wife Zenrika are charming hosts who combine the delights of South African cuisine with traditional Portuguese dishes. This is one of the most unusual and best choice menus in Luz. Why not try Ostrich, Kudo Fillets, Beef Sosaties (cubes of filet), Babotie (curried beef mince) or Potjerkers (lamb stew) or the ‘Steak Forestiere’, ‘Surf and Turf’ or a ‘Carpetbagger’ steak. Dinner served from 18:00. Closed on Sundays
(+351 969 094 065)
Rua Calheta 5 – on the same road as Ocean Villas Luz
The (upstairs) restaurant at The Bull offers a great combination of excellent food, fabulous views and friendly service. Our long-time friend (and owner) Carlos renovated the restaurant in August 2022 and it is become one of our favourite places to eat in town. Our advice is to reserve a table in time to watch the sunset.
(+351) 282 788 584
Av. dos Pescadores 6
With an enviable beachfront location, A Concha’s speciality is fresh fish and seafood. What started as a small kiosk in 1964 has developed into one of the best restaurants in town. Take in the wonderful sea views from the roof terrace as you tuck into Cataplana d`Ameijoas (clams in the cataplana pan) or a monkfish kebab.
(+351) 282 761 492
Rua da Praia 18
A Fábrica (the factory) pays tribute to the sardine canning factory that originally stood in its location from 1884. It is now a bistro-style cafe offering an excellent international menu with a contemporary flair. The service is impeccable and the range of wine and craft beer is excellent. They even produce their own gin.
(+351) 282 789 926
Rua da Igreja, 3
There is no doubt that Fortaleza da Luz has the prime location in town. Set within the exotic gardens of a 17th century fortress, it is bolstered by magnificent ocean views. Its menu focusses on traditional and modern Portuguese food. Every Sunday in summer for the past twenty years, they have held a ‘Jazz lunch’ in the gardens which has received huge acclaim. Open for lunch every day from 12.00 -15.00 with both A La Carte and set menu and 18.00 – 22.00 with daily ‘chefs’ specials.
(+351 282 105177)
Rua da Calheta 4
Opened in summer 2022, Jacaranda has quickly established itself as one of the finest restaurants in Luz. The menu is varied with a good selection of meat and seafood, whilst the presentation is colourful and vibrant. The location is perfect for Ocean Villas guests as it is positioned on the same street. Friendly service and tasty food. Recommended.
Latitude – Wine & Tapas
(+351) 282 782 115
Tv. do Bill 10, 8600-138
Casual dining with an extensive range of high quality hot and cold tapas. The service is excellent, the wine list is plentiful and the atmosphere is very civilised. Opened in 2021, Latitude has quickly become one of the best places in town – booking essential in high season or at weekends.
Nah Nah Bah
+351 910 189 366
R. da Praia 4, 8600-156
Like its sister restaurant in Lagos, Nah Nah Bah has quickly established a reputation for high quality burgers. Using the best local and organic ingredients, the restaurant is a large step up from the usual burger joint and offers a good selection of cocktails and craft beers.
Arte (+351) 282 792 736
Intimate and ever-friendly, Arte offers a wide range of sumptuous dishes. Look out for the daily special which is both delicious and great value.
Ondaluz (+351) 282 767 350
Ondaluz has a convivial and inviting atmosphere as well as an impressive range of seafood and local dishes.
Paulo’s (+351) 282 792 355
An excellent choice if you are looking for a family-run restaurant with a consistently great menu. Many happy Ocean Villas guests have enthused about their experience.
Urban (+351) 282 457 443
Tasty local food and friendly service – look out for the menu of the day, steak on a stone and the fresh fish.


Tuesday, September 22, 2009
Cooking With Wolfgang and Alyson
One of my joys of the holiday season is cooking for friends and family. Although I wasn't cooking in my own kitchen this year, I helped my sister-in-law Alyson prepare dinner for 15 in her Harlem apartment. Chopping, dicing and stirring with her in her bright and sunny kitchen with city views of brownstones and pre-war apartment buildings gave me such pleasure. Together we re-created Wolfgang Puck's recipe for beef brisket, which was slow cooked in the oven for 6 hours, sliced thin, and garnished with a sauce flavored with pearl onions and slivers of dried apricots. She cooked it the day before and reheated it, which intensified the flavor. It was simply delicious.
Here's the slightly revised recipe from www.epicurious.com:
* 5 pounds beef brisket
* 2 tablespoons kosher salt
* 1 tablespoon freshly ground black pepper
* 1 bottle red wine
* All-purpose flour
* 6 tablespoons vegetable oil
* 10 garlic cloves, peeled and smashed
* 6 large shallots, peeled and thinly sliced
* 2 medium carrots, peeled, cut into 1-inch chunks
* 2 celery stalks, cut into 1-inch chunks
* 1 medium leek, white part only, cut into 1-inch chunks
* 1 cup dried apricots
* 6 sprigs fresh flat-leaf parsley
* 2 sprigs fresh thyme
* 2 bay leaves
* 2 tablespoons tomato paste
* 2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth
* 1 cup pearl onions
* Minced parsley, for garnish
1. Season the brisket on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, approximately 5+ hours. Meanwhile, blanch the onions in boiling water for 30 seconds, cool in an ice water bath, trim the ends, and peel the onions, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. For neater slices, let the brisket cool before cutting it across the grain. Reheat the slices in the sauce for about half an hour at 300°F before serving.


On Saturday April 21st from 9:00 am – 12:00 noon, Dashavatara Yoga Center signed up for Warehouse Food Sort volunteering at Second Harvest Food Bank. If you are interested in joining us then,
Please sign up here: https://goo.gl/forms/u7PnUBakL0ofPU903
Dashavatara Yoga Center regularly volunteers with group of 10+ at Second harvest food bank.
Based in Silicon Valley, Second Harvest Food Bank of Santa Clara and San Mateo Counties is one of the largest food banks in the nation. Currently providing food to more than one quarter of a million people every month, Second Harvest is a trusted community-based organization that was founded in 1974. Despite the immense wealth in Silicon Valley, and partly due to the high cost of living, hunger and malnutrition are pervasive. The Food Bank distributes nutritious food, including more fresh produce than almost any other food bank in the country, through a network of 300 nonprofit partners at 905 sites. Second Harvest is pursuing innovative efforts to increase access to food resources as it seeks to feed an additional 100,000 hungry people each month. To reach more people, it connects those in need to federal nutrition programs and other food resources.
To learn more about Second harvest food bank, please visit: https://www.shfb.org/


Wish to stay in bed a little while longer? No need to rush for early breakfast in the morning or lunch and dinner on the dot! Order a delicious luxurious meal at your leisure at any time of day, served in the comfort of your villa as you revel in the stunning view of your balcony.
Indulge the tranquillity of the Indian Ocean with a scrumptious continental breakfast accompanied with half bottle of chilled Moet & Chandon Champagne.
For more information or to order your meal, please contact our Food & Beverage Team or Guest Services directly.


Over 1,800 years old, Chinese dumpling 饺子Jiǎozi🥟is a classic Chinese food and the dish traditionally eaten on New Year's Eve.
Although it can be made in different shapes, for Chinese New Year, 饺子Jiǎozi🥟 takes the shape of Chinese silver ingot 元宝Yuánbǎo, an oval boat shape.元 means original, fundamental, at the same time it has the same pronunciation of 圆⚪, which means circle and well as reunion; 宝 means treasure, precious.
Legend says, that “the more dumplings a person eats during New Year celebrations, the more they will see their income increase in the New Year”. Very pragmatic version of fond dream. Generally, Chinese dumplings 饺子Jiǎozi🥟consist of a filling of minced meat and finely cut vegetables, wrapped in a layer of thin, elastic dough.
Ingredients for fillings:
- Minced meat (the most popular toppings remain based on ground pork, diced shrimp, ground chicken, ground beef);
- Chopped vegetables, for example, cabbage leaves (goes well with ground pork), shiitake mushrooms (with ground chicken), celery (with beef), spinach, etc.;
- Seasoning: green onions, fresh ginger, soy sauce, sesame oil
First, make the dough, then, using a rolling pin to make small round thin wrappers;
Then, fill the wrapper with the prepared fillings before pinching and joining the edges of each wrapper into the desired shape;
At last, boil, steam, fry, as you wish!
The recorded English word "Dumpling" appeared only around 1600, different region or countries invented their own type of stuffed & wrapped food, such like Italian ravioli, Polish piroshky, African's banku, etc. . Though there might be differences in fillings, wrapper shape, size, dumpling's easy-making, practical, and humble characters are the common factors attracting food lovers around the world.
Related reading: Traditional food How to make Laba Congee


Live Music, Full Bar & Games
130 CENTRAL AVE, WHITEFISH, MT
STEVE ‘N’ SEAGULLS
Saturday - March 30, 2019 - 9:00pm
“We come from Finland, we travel and we play music!”
Steve ‘n’ Seagulls is a Finnish country band, playing bluegrass versions of well-known hard rock and metal songs.The band became known in the summer of 2014 with the publication of videos on YouTube, especially popular was the band’s version of “Thunderstruck” by AC/DC which received over 77 million views on YouTube.
EVERY MONDAY: Industry night at the Remington with free games – pinball, buckhunter, golden tee and more. Purchase a PBR pounder and shot of Hornitos for only $5.00.
MONDAY – FRIDAY: Happy Hour from 4pm-7pm. $1.00 off liquor drinks. Free food!
$2 PBR pounders – all day, every day!
Latin Fusion Food
Mama Blancas is the place to eat in Whitefish. It is conveniently located downtown Whitefish, adjacent to Remington Bar and Casino. This locally owned, family friendly restaurant serves hot-pressed sandwiches, burritos, tacos, desserts and more.
APPETIZERS: We offer a wide variety of appitizers from Nacho Mama’s, Carne Asada Fries, Mama Musccles, Shrimp Tati’s and more.
LUNCH/DINNER: Stop in for lunch or dinner. We have something for everyone – burritos, tacos, sandwiches, burgers, salads and more.
DESSERT: Save room for desesrt, especially the Tres Leches – “Three Milks” is a butter sponge cake soaked in sweetended milk. Topped with fresh toasted coconut, whipped cream, dulce dé leche, a bordeaux cherry.
BRUNCH: Served every Saturday & Sunday from 10:00AM – 2:00PM. Each brunch dish comes with one of the following cocktails: Mimosa, Bloody Mary, Caesar or Michelada.


I threw this together one morning for a last minute brunch and I was pleasantly surprised by the outcome! It was really good and had a great flavor, you would never guess it was canned biscuits!
This is one of those brunch drinks that people either love it or they hate it. I’ve tried to make a version that Everyone will love! Even though I’m not particularly fond of orange juice, I love Orange Julius! Give this one a try, I’m sure you’ll love it too!
Orange Creamsicle Fruit Dip Print I love love love this fruit dip, it’s very addicting and is a great way to make someone eat their fruit…although it’s probably not the healthy trade-off I’m thinking it is. Author: Joshua Trent Recipe type: Fruit Ingredients 12 ounces cream cheese, softened 1 (7 ounce) jar [...]
Glazed Orange Carrots Print This is a great recipe I pulled from Taste of Home Magazine that looks good enough that I’m going to try it this year. Looks good doesn’t it!! Recipe type: Joshua Trent Ingredients 2 pounds fresh carrots, sliced 2 tablespoons butter ¼ cup thawed orange juice concentrate 2 [...]
Blood Orange Frozen Margarita Print I love this drink by Ina Garten! This is a great drink for an evening cocktail party or for brunch! Author: Ina Garten Recipe type: Cocktails Ingredients ½ cup blood orange juice 2 tablespoons lemon juice (1 lemon) 1 cup Triple Sec 3 cups ice 1 cup [...]


It’s almost time! The last day of school is around the corner. If you’re in the same boat as us and trying to figure out how to keep the kids busy this summer, we’ve got a fun twist on a summer staple, burgers and fries. This is a hands-on activity that will keep the little ones excited to help in the kitchen. The result is a whimsical party dessert that can be served at all of your backyard playdates and pool parties.
Here’s how we ‘grilled our burgers’. For the buns, we used 2″ circle cookie cutters to cut rounds out of yellow cake. Ours came straight from a boxed mix. The patties were cut from brownies using the same 2″ circle cookie cutters. We added our favorite ‘toppings’ using frosting that was tinted red, green and yellow. We brushed the tops of the buns with a little sugar water, and stuck on a few sesame seeds to give the look of a real sesame hamburger bun! The fries were made using sugar cookie dough, cut into thin strips and baked. We found a simple french fry bag template online and used it to put together a cute paper bag to store our cookie fries. It was as easy as that!
Kids and grown ups alike will get a kick out of this treat! This would be a great surprise Father’s Day dessert too. Happy Grilling!
creating cool always


to the NEW Cove Restaurant and Bar, located at 1500 South
George Street, in York, PA.
Enjoy our casual dinner
menu in our smoke-free dining room and bar, featuring
steak & seafood, unique burgers & wraps, barbecue,
& upscale pub selections all using fresh high quality
Our 14 50" HD TVs supply crystal clear HD picture for
year round sports action.
We have a fully stocked smoke free bar featuring 24 different
taps including rotating craft beer selections & signature
*The smoker friendly Great White Whiskey
Bar offers a wide array of high end scotchs, bourbons
& single malts. 3 50" HD TVs allow you to keep up
with the game while relaxing with friends.
We have 2 Draft Tables that allow customers to pour their
own draft beer! Forget pitchers...you can order an 80 oz Beer
Tower for your table.
Jazz & Blues every Tuesday, Open Mic every Wednesday,
Coming Soon Outlaw Country every Friday
Weekly/Daily food & drink specials Coming Soon
SUNDAY: Cove Bowls!!
Original, Cowboy, Seafood, or Veggie
$2 Coors Light Bottles ALL DAY
MONDAY: Pub Filet Monday
2 5oz Pub Filets w/ mashed potatoes & one side $12.99
Filet & Chicken $11.99
Filet & Crab Cake $16.99
IN THE BIZ HAPPY HOUR 9pm-12am
$2 Miller Lite or Lager drafts, $3 Coronas, $3 calls, $5 Car Bombs, & $5 Appetizers
$2 Miller Lite Bottles ALL DAY!
TUESDAY: Crab Cakes
Single Crab Cake w/ Broccoli & Baked Potato $11.99
*Add a second Crab Cake for $5
*Add a 5oz Pub Filet for $5
Snow Crab Legs $11.99/1lb
$6 Eastern Shore Bloody Marys
WEDNESDAY: Flying Burrito Open Mic
A variety of over stuffed Burritos including the classic JAWS w/ choice of chicken, steak, fries, or crab cake, Barbecue w/ choice of pulled pork or brisket, & the spicy "La Flama Blanca"
$3 Coronas ALL DAY!
THURSDAY: Hand Cut Cheese Steaks
Paper thin hand cut Delmonico steak grilled to order w/ onions, cheese sauce, & provolone on a toasted hoagie roll
$5 Pool Side Tea-ALL DAY!
FRIDAY: Prime Rib
Served w/ a Baked Potato, Salad & au jus
HAPPY HOUR 6pm-8pm
$2 Miller Lite or Lager drafts, $3 Guinness drafts, $3 Coronas, $5 Mojitos
SATURDAY: Prime Rib
Served w/ Baked Potato, Salad, & au jus
HAPPY HOUR 12pm-4pm
$2 Miller Lite or Lager drafts, $3 Guinness drafts, $5 Car Bombs


Pumpkin pie is a favorite for the autumn and winter holidays, but it’s often loaded with sugar. It doesn’t have to be that way, especially if you use this sugar-free pumpkin pie recipe. Like many no-sugar recipes, it simply replaces white sugar with an artificial sweetener such as Splenda or Truvia. It has a wonderful spice blend, with cinnamon, ginger, nutmeg, and cloves, so it tastes just like the original.
A slice of traditional pumpkin pie has about 323 calories and about 25 grams of sugar. Luckily, there are many bakers out there who want to experiment and have created some recipes that meet certain diet guidelines — or are just healthier, to begin with.
The recipe uses an artificial sweetener instead of sugar. With all of the sugar alternatives on the market today, you can probably find one that works best in this recipe. Splenda, Truvia or any granulated artificial sweetener will work. You may also substitute half of an artificial sweetener and half of real sugar to cut down on the sugar content. Liquid sweeteners, honey, barley malt extract, and agave syrup have also been used as the sole sweetener in some recipes.
Healthier Pumpkin Pie
Looking for a few ways to make pumpkin pie healthier? Try any — or all — of these ideas:
- Try coconut milk instead of evaporated milk
- Make an oat crust instead of a traditional pastry crust
- Get even more creative with sugar alternatives and use a combination of pure maple syrup and vanilla crème stevia.
- Skip the full-fat whipped cream. Opt for a sugar-free or low-fat variety, or don’t add any on top.
- Preheat oven to 425 F.
- Beat pumpkin, milk, and eggs. Beat in rest of ingredients.
- Pour into pastry lined pie pan.
- Bake for 15 minutes.
- Reduce heat to 350 F.
- Bake for 40 minutes or until knife inserted near center comes out clean. Cool on a wire rack.
- Serve with sugar-free whipped cream.
Once you make the recipe, you may want to play around with the type of artificial sweetener you use.
Some have an after taste that may bother you or the others eating the pie.
Also remember that some sugar substitutes can be more or less sweet than actual sugar, so read the directions carefully. In some cases, you only use half the amount than you would with a traditional sugar.


You always photograph food so well — I mean, it looks professionally done. Food can look terrible if someone doesn’t know what he’s doing when he shoots it…but wow, when you take pictures of food, it’s always so delicious looking. You are talented!
I agree with your assessment of Palo, as we had eaten at both this and Remy (on the Dream but I assume the menus and ambiance are the same on the Fantasy). The one thing that concerns me, however, is that you mentioned that it was a great bargain — it is, indeed, equal to or better than Remy at a fraction of the stated extra charge; BUT — I’m really afraid that a lot of guests may think they should just tip based on the price they paid, not what the equivalent meal would cost elsewhere (as they politely point out when the meals are booked). Both restaurants would easily cost about $100 per person in the “real world” or more at WDW.
Excellent point! Though Palo costs only a $20 per-diner premium, it’s a meal worth far more than that. Since meals are already included in the price of a cruise, this $20 meal is actually valued at a much higher price. Just imagine what it would cost if my wife and I went to a nice Italian restaurant and ordered antipasti, two appetizers, soup, salad, three entrees, and four desserts, plus sodas and glasses of champagne. We’d easily run up a bill of more than $200 between the two of us. And yet at Palo, it costs just $20 each, on top of the price of going on the cruise itself.
I should note that like almost everything on this media preview cruise, we did not actually pay the $20 premium here. Disney picked up the tab for that and gratuity. But we gladly will pay the $20 each for the same dining experience next time, on our own dime.
Im having trouble on selecting one night out of the 4 night cruise to dine at Palo. I dont want to miss the other magical restaurants and of course the fireworks
I couldn’t agree more! We just returned from our first cruise aboard the Fantasy and Palo is exceptional. It is more than worth the $20 “up charge” – – and, in my view, is one of the finest restaurants at any Disney establishment (and we have been to many!)
Interestingly enough – – our choices for Entree were identical to yours!!
Comments are closed.


Join us for dinner
We have extended hours five days a week at all of our locations and at our Pearland and Cypress locations you can enjoy full table service and special menu items after 5PM. We've added some of your TMX favorites as well as classics like our chicken fried ribeye and Ronnie's famous fried chicken. From 5PM - 9PM Tuesday through Saturday come in and take a seat. We've got you covered.
No time to sit down? Our online ordering and drive thru is open for extended hours as well.


top of page
720 E Broadway Long Beach, CA 90802
NUTRITION INFORMATION FOR MOODYROOT
ALL FICKLEWOOD CIDERS ARE GLUTEN-FREE, MADE ONLY WITH NATURAL SUGARS, AND VEGAN
This unique cider is fermented dry with beet and date sugars, roasted and steeped pistachios, blood orange zest, and fruit, before being aged on Hungarian and French oak. Breathe in the pistachio aroma, taste the blood orange, and then settle back for a nice oak finish.
1 serving per can
Serving size 12oz (355mL)
Amount per serving
Total Fat 0g
Total Carbohydrate 8g
Total Sugars 1g
(Includes 0g Added Sugars)
Not a significant source of cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.
bottom of page


It’s no secret that I love shopping at ALDI. Great prices, healthy options, and not to mention I can be in and out and on my way in less than 30 minutes!
When I found out about the new baby and toddler line, Little Journey, that was coming to ALDI I was really excited. Mostly because now I wouldn’t have to make an extra stop just for baby snacks! And when you have to haul a little one (or two or three or more!) to multiple grocery stores – you know that is a big deal.
At the time, I didn’t even realize how many awesome products were coming. Not only snacks but baby food squeeze pouches, diapers, toddler training pants, wipes, baby wash and even formula are among some of the Little Journey products you can find at ALDI.
I got the opportunity from Influenster and ALDI to try out a variety of the new Little Journey products. And I have to say, I love them all! Everything is great quality, definitely comparable to name brands but SO much cheaper.
All of the snacks are a big favorite around here. Yogurt bites, puffs and little munchers. We also love the baby food pouches. We go through a lot of these because they are really convenient when we are out and about. And you all know we like to keep busy! The best part is the baby food squeeze pouches are organic and only .79 cents! Some of E’s favorite kinds are apple mango, apple blueberry banana, apple banana raspberry yogurt, and prune apple butternut squash quinoa.
We are also a big fan of the diapers. They are hypoallergenic, have a stretchable waist line and have 12-hour leak protection. They have more features and ARE CHEAPER than the other value brands. Check out this side by side comparison.
Being on a tight budget with only one income we have really had to reign in our spending. ALDI makes cutting on our grocery bill so much more do-able. The quality and options, especially healthier options, has greatly improved over the years. And I’m not just talking about baby food and snacks. ALDI has dietitians on their team that work to help shoppers find foods with high nutritional value. Check out the Dietician’s Picks to see a wide selection of healthy choices you can find at ALDI.
The former nutrition educator in me who used to work solely with low-income families gets super geeked about ALDI. You can find things like whole grain pasta, coconut oil, almond and soy milk, ground turkey, and cartons of liquid egg whites. There is also a gluten-free line of products if that is necessary for you or your family. There is even a selection of organic fruits and vegetables. I could seriously go on and on. Hearing that it costs too much to eat healthy is the number one thing people in my classes would tell me. It doesn’t have to! See my other tips for shopping on a budget.
If you haven’t been to ALDI, I highly recommend it. Find the closest store near you, grab a quarter for a cart, bring a couple bags (one of the ways they keep prices low) and go now! It has allowed my family to make healthy choices all while keeping the grocery bill down. The new Little Journey line is just icing on the cake. Thank you, ALDI!
Disclosure: I did receive a box of Little Journey products from Influenster and ALDI to review and promote. I was not required to write this blog post, but you guys, I just love ALDI so much and wanted to share! All opinions and statements are 100% my own!


Welcome to Nihonkai Tsukiji Restaurant where Japanese food is at its best!
"Nihonkai" is a Japanese word meaning "Sea of Japan".
Here in Nihonkai Tsukiji we prepare fresh, authentic and sumptuous different varieties of Japanese dishes cooked traditionally in Japanese cooking methods and techniques with a lot of care to detail and consistency.
This is a great start for all Japanese food lovers who wabt to experience the genuine Japanese cuisine and culture in the heart of Mckinley Hills.
Lunch Special Bento Box
(Rice, Salmon Teriyaki, Sunomono Mariawase, Coleslaw) Price – P 300
(Rice, Chicken Katsu, Sunomono Mariawase, Coleslaw) Price – P 290
(Rice, Chicken Shioyaki, Sunomono Mariawase, Coleslaw) Price – P 300
Food is great for a very affordable price. Plus it’s authentic!
Im not a fan of Japanese food 🥘 but lastnight was superb. Great ambiance, legit food & great customer service. Keep it up guys. Will be coming back soon
Great food.so delicious.We enjoy the food.The people are so accomodating and friendly.Till next visit..
Honestly, I really don’t eat Japanese foods but it’s worth trying because the food is delicious! Thumbs up for them! Great food and great ambiance! It really feels like i’m in Japan. And all the staff are hospitable. Thank you for the great experience. We’ll surely come back
Bldg 1, Tuscany Estate , McKinley Hills , Global City in Fort Bonifacio Taguig
11:00am - 11:00pm


Introducing the Waring CB15 Commercial Food Blender with a powerful 3.75 HP motor. This blender is perfect for any business or individual looking to create smooth and consistent blends. With a 1 gallon capacity and electronic control type, the Waring CB15 will help you create delicious beverages and dishes in no time. Additionally, this blender features a membrane panel for easy cleaning and the brand is known for its durability and quality.
The Waring CB15 is perfect for any commercial kitchen or home cook looking to upgrade their blending capabilities.


So a few weeks ago, I had the opportunity to try out Honest Tea through a Klout perk! I fell in love with the tea. When Honest found out that I have a toddler, they offered to send out some Honest Kids juice samples to try with her and I agreed. I expected samples–you know, like a box of one half size per flavor of something. Boy, was I wrong. Honest sent me three full sized boxes of their juice!
Maxine and I were so thrilled! I love this juice. There is zero added sugar. It is sweetened with fruit juice. It is organic. FAIR TRADE. It is gluten free. It has no GMOs. It’s basically the best juice for kids. When I first tasted it, it was not as sweet as I am used to but that was expected because it has no added sugar. I gave Maxine a pouch and she drank the whole thing! She seems to like the Berry Berry Good Lemonade the most. My favorite was the Super Fruit Punch.
Honest Kids has a new customer for sure. Great juice! I highly recommend these!


Foraging on the Cornish Coast
I'm the CEO, Cook, Secretary, Guinea pig & Dishwasher at Wild St Ives.
I'm a member of the Association of Foragers; an international professional foragers association, promoting sustainability and ecological stewardship through teaching and harvesting wild plants and fungi for use as food, drink and medicine.
I set up Wild St Ives in 2016 in order to share my passion for the world of plants and teach others how to safely & sustainably access all the delicious wild edible plants that surround us.
I offer consultancy on Wild foods and take people out for guided botanical walks in beautiful locations in and around St Ives bay, Cornwall; introducing them to the plants that we encounter and discussing ethnobotanical uses as food, fibre and medicine. In addition to this, we also look at how to identify plants, sustainable foraging techniques, legal issues and poisonous plants to avoid.
I've worked with a wide range of people and tailor the walks to peoples individual interests, from grannies and toddlers, hen parties, professional Chefs, and even a local artisan Gin Distillery.
I eat wild foods pretty much every day and encourage people to use these plants in their everyday life, sharing recipes and cooking techniques as well as snacks and drinks made using wild harvested ingredients.
I teach sustainable & responsible foraging; only picking if you are 100% sure of the species, ensuring the plant is abundant enough to pick, that the environment is left unharmed, never taking more than you need and, of course, leaving plenty for the plants to regenerate.
If practiced respectfully, gathering wild plants can be one of the most sustainable options with our foods, particularly with leafy green vegetables.
I use wild harvested, homegrown or quality local produce whenever possible on my courses. I try to minimise the resource use of my business and ensure it has an overall positive environmental impact.
I grew up in St Ives, Cornwall and have been wandering around the moors, woodlands and coast for many years exploring the huge diversity of edible plants.
I didn't grow up foraging, growing veg or even with much of an interest in the world of plants. Growing up I was a ridiculously stubborn eater, what's technically known as a 'Salad Dodger'. Chips were about as close as I came to the world of vegetables.
In my late teens/ early twenties I spent quite a bit of time travelling in India & Nepal. The food was incredible and I loved travelling in rural areas where people grow or wild harvest lots of their own food. This connection to food, plants and the local landscape really inspired me and when I returned to Cornwall I enrolled on an Ethnobotanical degree at a local college.
I love the satisfaction of gathering my own food and I wanted to take more responsibility for my food choices, and so I worked and volunteered on many farms and ecological projects. I took on an allotment and started growing as much of my own food as I could. I studied permaculture, market gardening, forest gardening, mushroom growing etc.
I quickly outgrew my garden and began learning as many of the wild plants and their uses as I could in my local area. Why bother with all the effort of growing so many vegetables when there were hundreds of tastier plants freely available to pick on the walk home?
Before I knew it, I had an extensive knowledge of wild plants and was incorporating them into food and drinks on a daily basis. It really is incredible how much of the plants that surround us are edible and I'm always learning about new plants and their uses, usually ones that I've walked past every day and never noticed.
In 2016 I set up Wild St Ives with support from the School for Social Entrepreneurs, with the aim of being able to share with people knowledge I passionately believe is beneficial in modern-day life.


Fungi (pronounced foon-ji) and Pepperpot is the national dish of Antigua and Barbuda. Pepperpot is a thick, rich vegetable stew with salted meat, provisions and other variations according to individual taste. Fungi is a thick, cornmeal paste that is similar to the Italian Polenta. The two combine to create a delicious and satisfying traditional meal.
For decades, Antiguan mothers and grandmothers would carefully 'tun' (turn) the cornmeal for the fungi, using a wooden spoon - colloquially referred to as a 'tun-tick' (turnstick) while sharing bite sizes pieces of knowledge to the young ones within earshot. They would wash, cut and soak the greens and cook the salted meat over the traditional coal pot, while passing on wholesome stories - rich with history and folklore. This blending of edible and audible ingredients eventually combined to leave the consumer of the final meal physically, mentally and spiritually well nourished.
In the same vein, the organizers of TEDxAntigua sought to pull from this traditional Antiguan past-time to gather persons around a "coal pot" of Technology, Entertainment and Design. This aggregation of intellectual ingredients arose from a hunger for enriching experiences, and a burning desire for fresh, local, digestible ideas. TEDxAntigua wanted to take a unique blend of local change agents, storytellers, researchers and spiritual teachers to create a healthy concoction that would be simultaneously identifiable to Antiguan tastes, while appealing to a wider regional and international audience.
It is our hope that this recipe, as created by the TEDxAntigua organizers and prepared by the featured speakers will foster an appetite for advancement, and nurture a thirst for transformation on a personal, social, and national level.
TEDxAntigua presents - Fungi and Pepperpot: A recipe for development and change.


As the cattle and meat industries continually evolve,
the Certified Hereford Beef® supply chain faces new challenges to ensure
product safety, quality and traceability. Certified Hereford Beef LLC (CHB LLC)
and the American Hereford Association (AHA) are providing ways to aid
association members and their customers in these future demands.
Hereford Verified fulfills many producer, feeder, packer
and CHB LLC needs – supply assurance, supply growth, quality assurance and
source, age and breed verification. The program brings together all facets of
the beef supply chain – producers, feeders and packers – to create an open
market, reliable supply of Certified Hereford Beef eligible cattle and pays
real premiums to program participants.
Benefits of the Program
Frequently Asked Questions


Frozen Turkey & Food Drive for Jericho Road Ministries
Name: Frozen Turkey & Food Drive for Jericho Road Ministries
Date: November 14, 2017
Time: 4:00 PM - 7:00 PM EST
Chick-fil-A of Hernando is hosting a frozen turkey and non-perishable food drive for Jericho Road Ministries on Tuesday, November 14th from 4-7 pm. Gift cards for grocery stores also appreciated. Register to win "Free Chick-fil-A for a Year" when you drop off your donations (see location for details).


What do we do
Fujian Licheng Food Co., Ltd., founded in 2006, is a large leisure meat product enterprise integrating meat product R & D, production and sales, with more than 2000 employees. Licheng is located in Jinjiang, the brand capital of China. It has two modern plants with a construction area of 200000 square meters. In the past 15 years, through continuous investment and intensive cultivation in the fields of talent, R & D, equipment and management, it has rapidly grown into a benchmark enterprise in Chinaundefineds ham sausage industry. The company has passed ISO9001 Quality management system certification and HACCP certification, and the certificate of export food production enterprise issued by the national certification and accreditation supervision and Administration Commission. The product sales network is not only distributed in major shopping malls and convenience stores such as Wal Mart, RT-Mart and Yonghui in more than 20 provinces (cities) across the country, but also exported to overseas markets such as Southeast Asia.
The company has actively deployed modern intelligent plants in Linyi, Shandong Province, Jinjiang and Longhu, Fujian Province, and balanced the national production capacity layout, so as to realize faster logistics distribution, more balanced production capacity distribution and stronger supply chain capacity.
Industrial chain construction
Licheng owns industrial clusters such as sausage casings, cartons and essence ingredients factories, enriching the upstream and downstream industrial chains, and greatly enhancing the companyundefineds product competitiveness and product quality assurance.
Licheng insists on using the best materials, world-class equipment and top talents in the industry for a long time. With kindness, Licheng makes good sausages to ensure that each product is the first choice for leisure meat products with ease and safety.
With strong independent R & D capability, Licheng has launched a series of star products such as IQ cod sausage, Licheng anti hunger small meat sausage, hand torn crab willow and so on, which are deeply loved by consumers.
Licheng has transformed codfish and many deep-sea products in the Pacific Ocean into many delicious and nutritious leisure ready to eat products, which has greatly enriched the food choices of students, professionals, couples, family gathering partners, long-distance travelers, tourism and leisure groups and self driving adventure lovers.
At present, Licheng codfish sausage and crab willow products rank among the top in the market share of subdivided products.
In 2019, Licheng codfish sausage market accounted for 46%, ranking first in the industry.
In 2020, the construction of Licheng food Shandong Linyi new factory is of great significance to Licheng. Linyiundefineds convenient transportation and logistics advantages, enterprises closer to raw materials, rapid radiation and service to the north and northeast markets will greatly improve the competitiveness of Licheng food products in the market.
For further information, please contact us at the following contact details.
address： Wuli Industrial District, Jinjiang City, Fujian Province
版權所有： Copyright 2021 © 福建省力誠食品有限公司 閩ICP備2020016886號


- This event has passed.
Sun, 2/10: Family Life Pasta Night
February 10, 2019 @ 4:00 pm - 7:00 pm
Is your mama’s spaghetti sauce famous? Then join us for Pasta Night! We will gather for a pasta dinner at the Cattau family’s home in Boulder. Different kinds of noodles will be provided, but we need volunteers to bring pasta sauce, salad, sides, and desserts.


Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 6 - 11 and get 5% off
- Buy 12 or above and get 10% off
Manuka honey is an amazing New Zealand superfood with multiple uses in home remedies, beauty regimes, in active lifestyles or in the kitchen. Our Manuka is always raw and unpasteurized to maintain the naturally-occurring health properties inherent in this special honey. KFactor 16 indicates that 75% of the pollen in our honey is guaranteed to contain pollen grains that are specific to the Manuka flower.
- Superior taste, quality & texture
- Non-GMO verified
Packaged in BPA free non-leaching poly jar.
(500g/17.6oz) Ingredients: Raw, Unpasteurized Manuka Honey.
As Seen In
Healthy and Wholesome
Posted by Huda Idrisi on 25th Feb 2017
My son has a spoonful of Raw Manuka K factor every morning for the past 3 years, he is 5 years old now and he loves it! Wedderspoon Raw Manuka K Factor is healthy and wholesome!
Posted by Carol Lashnits on 20th Feb 2017
I have been buying Wedderspoon Manuka Honey for years - maybe 10 years now - and it is the best tasting, best quality of all the manuka honeys I've tried. And my dog loves my toast crust when it has your honey on it. I'm sure it's good for him, too.
Posted by Unknown on 23rd Jan 2017
This was a great product my family really enjoyed it. We used it to make cookies, in our coffee, and tea. Will order again.
Posted by Jenni R. on 19th Dec 2016
I am so happy with my purchase of Manuka KFactor 16! I recently saw two of my favorite YouTubers using Wedderspoon Manuka KFactor 16 brand. I decided to give it a try by using their promo code since I've been hearing all of the benefits of Manuka honey for years. I am so glad I made the purchase; I cannot be happier!
The quality is by far the best raw honey I've ever tasted! I had raw honey from my local farmers market and I saw the difference. Wedderspoon's Manuka honey cannot compare as it is far superior! I will definitely recommend this brand to all of my friends and family.
Posted by Barry on 9th Nov 2016
A truly excellent Manuka honey with the proper consistency.
THE BEST EVER!
Posted by Unknown on 14th Oct 2016
This Manuka Honey is well worth buying again. The quality is awesome! I use it in so many ways and am 100% satisfied!
Best Manuka I've Tasted!
Posted by Nasseer on 13th Sep 2016
Manuka KFactor 16 is worth the cost. This honey is rich and packed with flavor as well as benefits. I've been giving a spoonful every day to my son for the past 2 years, and its amazing how healthy he has been over this period.
Posted by Unknown on 14th Jul 2016
I've been buying Wedderspoon Kfactor 16 honey for many years. I like the taste and will continue to buy directly.
The best honey!
Posted by Unknown on 5th Jul 2016
I've been using this honey for years and wouldn't live without it! It helps me in so many ways.
Best Manuka honey on the market
Posted by Carol Lashnits on 8th Jun 2016
I've been buying Wedderspoon Kfactor 16 honey for about 10 years now - It's the best tasting manuka honey I've ever had. I buy enough directly from Wedderspoon to avoid shipping costs.


Want to advertise on this website? Create your advert now.
94 Broad St, Bristol BS16 5NJ, UK – 0117 956 7777
A lovely friendly little cafe. Has a real homely feel to it. Very nice cuppa and breakfast. Was great value for money. Staff were friendly and brightened up a rainy day.
Good food nice staff ,quick service
115 High St, Bristol BS16 5HF, UK – 07826 765015
Wonderful staff Deb and Bobby always friendly and helpful, food is devine and the coleslaw is amazing I defo recommend here
Small cafe, friendly staff, decent well priced food.
784 A Fishponds Rd, Bristol BS16 3TT, UK – 0117 965 0918
Lovely staff, all really friendly and helpful. Service is quick, there's plenty of seating and the coffee tastes good. Only annoyance is the constant reminder on the WiFi that you've been there for X amount of time. Once every now and again makes sense (you really should buy a coffee or three and not just take up a table) but reminders every 30 minutes are just irritating.
nice decor but food/cakes very expensive in my view. I had an iced latte - very disappointing. Cold strong coffee with 3 huge ice cubes in it. Not crushed or anything. Lots of tables waiting to be cleared so we ended up clearing kne ourselves in order to be able to sit down.
721 Fishponds Rd, Bristol BS16 3UW, UK – 0117 939 9393
Great fish and chips especially as they now do gluten free. Gluten free fish and chips now provided on Sunday Monday and Tuesday.
The best fish and chips I'VE EVER HAD. Lovely thin and crispy golden batter on my freshly cooked piece of haddock (which was huge) and a really generous portion of crisp on the outside, fluffy in the middle chips. The shop is really clean and the girl who served me even threw in some sachets of tar tar sauce. DEFINITELY GOING BACK THERE, AGAIN.
27 Badminton Rd, Bristol BS16 6BB, UK – 0117 957 4211
Got here late just before they closed (10 minutes to spare) so didn't hold out much hope but I was pleasantly surprised. Lovely hot chips and what I think might have been the loveliest piece of cod I've ever eaten in a chip shop, chunky and flaky with a nice batter and a delicious taste. Very impressed
Excellent food and service is always amazing, never had an issue. One of my favourite fish and chip places to get.
279 Lodge Causeway, Bristol BS16 3PG, UK – 0117 965 5388
Very nice indeed every time! Crispy non greasy batter, Fish white & fresh. Chips are actually cooked properly golden & dry! Nice people too who have obviously learnt the old art of running a proper fish & chip shop! 2018 update: Fish always pretty good but chips have become hit & miss, even had nice freshly cooked ones that were STONE COLD! Why?
Best chippy in the area. Nice clean friendly staff with a good varied menu
765 Fishponds Rd, Bristol BS16 3BS, UK – 0117 902 4567
Excellent food and great service. The staff make the place -- always friendly, happy to help, and knowledgeable. Make you feel like they enjoy working there. The food is also good and nice atmosphere. Never have to wait too long for food -- even when it's super busy. Plus they have free dog treats for your dog. Perfect!
A nice local venue. We visited for lunch and it was a busy day so food took a little while to come out and wasn't overly hot but it did taste good. The staff didn't seem overly enthused about being there but we're polite enough towhen we asked them for things
Midland Spinner, 4 London Rd, Warmley, Bristol BS30 5JB, UK – 0117 961 5490
Several darts teams. Rough and ready pub. Friendly landlord and lady. Good atmosphere. Does nice cheese and onion or ham rolls. Also coffee (but not fancy coffee. Has various things going on in the week.
Midland Spinner is a warm and friendly pub both staff and customers are so friendly and non judge mental it's a real joy. Also the karaoke is terrific so kind, friendly and funny. I would highly recommend this great pub for any occasion.
Wick Wick Close, Emersons Green, Bristol BS36 1DP, UK – 0117 956 7308
I visited for an evening meal and it was a pleasant enough experience. I had their 'Chicken & Mushroom' pie. It was nice (looked fantastic) however, there just wasn't much filling inside it.
Easy to book online. Lovely food, we had lambs koftas, sea bass & roasted salmon - all excellent. Friendly welcome from the staff. Loads of seating in nice surrounding.
14 Badminton Rd, Bristol BS16 6BQ, UK – 0117 957 5299
Just moved in around the corner, had a couple of Chinese here now. Great food and quick service, love it! Mmmm
29 Staple Hill Rd, Bristol BS16 5AA, UK – 0117 965 7778
We were impressed! Having read the reviews we weren't 100% sure. Fishponds doesn't seem to have any decent Asian food; that isn't full of MSG, carrots and peas. And.....they actually deliver (right to your doorstep) what a concept in this cosmopolitan hub!!! Dragon House takeaway was a delicious experience. The king prawns in the dish were some of the best I have had in a long while, cooked perfectly, succulent. ALL of the dishes we ordered are some of the best I have had in a long while. The person on the phone was obviously busy but NOT rude, they said 45 mins and it was 'bang on.' Delivery driver again, conscience about making the deliveries on time but polite. We always tip the delivery driver; why would you not? (Rhetorical) FYI the crispy isn't as crispy as some, hence the 4* but we did not mind as the flavours were great. This will be our go to place from now on. Thank you!
Tonight we ordered Special Chicken Curry and Special fried rice on the phone, went round in 15 minutes to pick it up and it was ready on time. It was only £10.30 which I thought was good and it was one of the best Chinese meals I've had recently. I only live round the corner from this place so that's a real bonus.
23 Cleeve Wood Rd, Bristol BS16 2SF, UK – 0117 970 1134
Lovely food and outstanding customer service. We visited the shop for food but when we got home realised that we'd left part of our order there. I called them to let them know, and within 10 minutes they had delivered fresh, free of charge.
Always great service and great food! Been going there for takeaways for years and plan to keep going
298 Church Rd, Bristol BS5 8AL, UK – 0117 955 2942
Tried Curry Raj for the first time last night and loved it all - best curry I've had for a while. Tandoori paneer and the veg samber were both delicious
34 Westbourne Rd, Bristol BS16 6RX, UK – 0117 301 4330
The best indian takeaway in Bristol for us. We love all there dishes. The chicken dansak in particular really is amazing and I have yet to find anywhere else who makes it this good. The service is good and food is always ready on time. Shame they only accept cash. Parking just outside the place so very convenient when collecting your takeaway. They deliver also but we prefer to collect. LOVE YOUR FOOD and I am always recommending you to friends. Thank you.
Superb curry. Properly made and banging with flavour. Plus, lovely guys running the place. Ended up having a great chat about cricket. Will be certainly visiting again!!!
80 High St, Bristol BS16 5HN, UK – 0117 957 4008
Great service and food was of a very good standard. Prices are extremely low for an Indian takeaway. They have 4 out of 5 stars for hygiene.
Ignore the name, I really rate this place if you want a great Indian takeaway. They've got a really flexible meal for 2 which you can pretty much tailor to suit using the whole menu, which is extensive. Have been going regularly for the past 18 months or so and not had a bad meal yet. Really knowledgeable staff and they'll change the heat of a dish for you if required.
660 Fishponds Rd, Bristol BS16 3HJ, UK – 0117 965 5050
Best organic food. This place is very popular among vegans. Lovely staff, also deliver in their eco friendly emission free vehicle.
Vegan Chinese. Really really good. Non vegans wouldn't know 😀
325 Church Rd, Bristol BS5 8AA, UK – 0117 954 0999
Excellent food and service. Nothing to much trouble. They made the Thai green curry extra mild and it was stupendous. Left overs were boxed up for a fabulous lunch the next day. Recommended.
Good food and service and at a very reasonable price too..Would recommend.
229 Hillside Rd, Bristol BS5 7PU, UK – 0117 960 9639
Best chinese we've had in Bristol. Food is very good. Staff is friendly. Cost is reasonnable. Quick service. Will go again !
Been going here for years, the owners are awesome and the food is great! Good portions and prices too


Caring For Your Meal
Always follow the heating instructions on the meal label. All our containers are safe to use in the microwave oven. DO NOT remove the cover when heating in the microwave. Please do not put plastic containers in your oven- if you wish to heat your meals via an oven, your branch coordinator can arrange to have your meals plated into oven safe containers.
Soups can be heated in the container when heating in a microwave. Otherwise, decant into a saucepan to reheat on the stove top.
Fresh meals should be kept in the refrigerator until your meal time. We advise you not to freeze fresh meals and anything left over or past it’s used-by date must be thrown away.
Frozen meals should be defrosted overnight in the refrigerator for best results.
Please be aware, the container may be hot and you will need to use a heatproof aid to remove the meal from your oven.


Maitake, or hen of the woods, is one of my most favorite mushrooms. It grows in autumn on the base of oak trees and can fruit quite generously around a single tree. One year, I found upwards of 30 pounds at the stump of a long departed white oak along a shady river! With this sort of quantity, it’s nice to have a tried-and-true method of preserving all that abundance. This jerky is moist and sweet and savory, honestly the perfect trail snack or charcuterie accompaniment. In addition to foraging maitakes, they are often cultivated and can be found at the supermarket or farmer’s market. I’ve even gotten grow-kits from small scale mushroom producers to have something to cultivate in the dead of winter.
Maitake Mushroom Jerky
For the marinade:
1 cup apple cider
3/4 cup tamari, I used this black garlic shoyu
4 TBSP. Mushroom Maple syrup
2-4 cloves garlic
ground black pepper, to taste
1/2 tsp red chili flakes
1 TBSP The Deep black garlic, date, chestnut concentrate (optional)
Add marinade ingredients to a blender and mix until it comes together in a smooth emulsion. Clean the mushrooms by gently rinsing, ensuring there is no duff or dirt left behind. Break the outer fronds into strips about 1/8 - 1/4 inch thick. They should pull apart rather easily and always remind me of string cheese at this stage. Cut the core into slices. Bring a large pot of water to a rolling boil, submerging the mushroom strips for about 10 minutes. Drain, cool, and squeeze the excess water from the mushrooms. Combine mushrooms and marinade in a glass container, submerging the mushrooms fully in the mixture. Marinade overnight. Remove the mushrooms from the liquid and spread evenly on dehydrator trays. Dehydrate on medium low for 4-6 hours until dry and leathery. I always store mine with a silica packet.


10 Ways To Get More Antioxidants Into Your Diet
It’s no secret that antioxidants are incredibly beneficial to good health. It’s believed
the antioxidants in food can help prevent cancer, reverse or slow aging, enhance
your immune system, increase your energy and improve heart and other organ
Given all we know about antioxidants and their beneficial properties, it’s amazing
more people don’t get enough fruits and vegetables, the primary sources of
antioxidants. Experts recommend a minimum of 5 servings of fruits and
vegetables daily, but say getting 7-10 servings is best.
There are 10 steps to getting more antioxidants into your diet.
Breakfast doesn’t have to be a hurried toast on the way out the door. Throw
some strawberries, 100% juice and yogurt into a blender; pour your delicious
mixture into a cup and head out the door. You’ve just added one to three servings
of fruits to your daily intake. Or throw some berries onto your cold or hot cereal.
Say you truly have no time in the morning and usually grab something on the run.
Even most coffee shops can be of some help here. Order some fruit, yogurt
and some apple slices. For a few quid, you have a breakfast providing one to two
servings of fruit.
Here’s an easy way to get more antioxidants in your diet. How about a handful of
raisins for a snack, or some fresh red grapes? Dip some strawberries in yogurt.
You’ll feel decadent, but the berries provide the colour you’re looking for. Need
crunch? How about some baby carrots dipped in hummus? Consider a handful of
pecans for crunch and a nice antioxidant boost.
3.Lunch and dinner
It might sound trite, but adding a salad to each of your main daily meals can add
loads to your overall health and well-being. They don’t have to be boring, and they
don’t have to be just salad greens. If you’re going classic, add some red pepper
slices to your green salad, some tomatoes to the Greek salad, or tart cranberries to
your field greens. Whip up a broccoli salad for lunch, or be adventurous and mix
up a rice salad with a mélange of fresh vegetables like string beans, tomatoes,
peppers and red onions.
Berries, with or without whipped cream or chocolate are a wonderful way to end
your day of healthy, antioxidant-rich eating.
Replace your fizzy drinks with tea or coffee, both of which boast antioxidant compounds.
Or for a real change of pace, pour a glass of spiced chai tea.
6.Think outside the box
We know we can get our antioxidant fix from berries, salads and the like, but


Today I had yet another wonderful experience at Your DeKalb Farmers Market in Decatur, GA. If you are not familiar with this farmers market, you should be. My first experience here was in June 2012. I had been living in Atlanta for 6 months without taking the opportunity to enjoy this place. Then one day after revealing I had never been, my sweet Barbadian friend took me on a unique journey to the world of fresh food. Everything was fresh. Foods from various countries were available. People of all kinds and nationalities were everywhere. It was something I had never seen before.
As we walked around the building or warehouse as I like to call it, I viewed the different kinds of produce and countries each item originated from. I noticed all of the employees were foreign and were fluent in 2 or more languages. Many of them were hard to understand, but all of them were very helpful in their own way. So as we continued our walk through the produce section, I paid close attention to prices. As we all know, in today’s economy price comparison is very important and I felt like I struck gold. The produce was almost half the price of produce purchased at your regular grocery store which made me all tingly inside. The meats were fresh and already cut. The dairy products were packaged nicely and reasonably priced. I felt as if this market could do no wrong by me.
On our way out, I stopped by the bakery to get some sweets for the road. It literally took me 10 minutes to decide what I wanted. I was amazed at the variations of desserts and flavors. My choices included cakes cheesecakes, pies, tarts and coffee cakes of all kinds. I settled on a slice of pecan pie and a red velvet cheesecake.
Now after all the damage was done, we made our way to check out. Again, there were people everywhere. But surprisingly, check out was fast. The cashiers were quick and carefully bagged our items. I was very pleased with my experience and will be shopping here bi-weekly. For other great reviews, click here!


Buono Italian is an independent family owned Italian cafe/ristorante located in Bushey Heath, Hertfordshire.
It opened May 2016 and since has gained great popularity with the locals as the place where 'the good food is at'.
We offer an informal environment powered by delicious Italian dishes, greatly presented and cooked by a highly accomplished Italian chef: Claudio Barchieri. For more information and or to read what customers think, please visit our social media sites.
See you soon! Karla & Claudio
Buono Italian - Bushey
Meet The Chef
Italian born Chef Claudio Barchieri, has made his ultimate dream come true by opening his first independent restaurant in the area of Bushey - Hertfordshire.
"Four years ago, I moved to the area of Bushey with my family and fell in love with this small town so much that I decided to give up my Executive Chef job in London with the Taverna Etrusca Restaurants to open Buono Italian right in the heart of Bushey Heath".
Chef Claudio Barchieri trained in Milan before coming to London. His culinary expertise is remarkable, and one that has strengthened through 35 years of experience working at well known establishments in London and abroad:
Executive chef at the former No.5 Ltd in Cavendish Square, Chef Consultant at Gilgamesh in Camden Town, Head Chef at San Carlo Restaurant in Highgate, also at Montpeliano Restaurant in Knightsbrige, and built an international career working at the Caracas Hilton in South America and for the prestigious Pacific Cruises amongst others.
In the past, Claudio's work has been featured in the popular BBC Hit show "Celebrity Master Chef", as well as on several printed magazines such as OK and Tattler.
"I am giving my all! and what makes it even more rewarding is the warm welcome we have received from the Bushey Heath community who have been behind the scenes encouraging me step by step prior the opening" says Claudio.
Buono Italian has opened its doors on May 9th, 2016. Customers can expect a selection of delicious, authentic Italian dishes with the inclusion of popular favourites in a very relaxed, informal, and friendly environment full of Italian flare.


Although I can help my clients plan and organize all aspects of their work and lives lickety-split, sometimes I get hung up on minor details in my life that leave me completely overwhelmed. My most recent dilemma was creating a meal for my family’s weekly dinners.
There are four of us – toddler, teenager, my husband and me. There are two of us with several food sensitivities, a pescatarian (vegetarian that eats seafood) and one that can’t make up what food she likes and dislikes. I love to cook and I have a rule that our meals must look like a rainbow – and Skittles don’t count. So the majority of our meals are homemade.
Needless to say I was spending hours and hours each week searching for meals that everyone in the household would eat – exhausting and frustrating. And I still had meals untouched and cranky faces.
So I finally did some brainstorming, had a family pow-wow and we created a menu template that has been working great for all of us. It is flexible enough that if I have time and feel like being creative I can, but if we just need food in our bellies I can throw something together quickly with easy guidelines.
Every Sunday we decide on our meals and write a shopping list based on those meals. Each family member has input into what they are feeling that week – no surprises and cleared plates.
Here is an example of one of my weekly menus.
Click here if you would like to download a blank template to use.
Mondays – Italian Night
My Italian heritage has been a huge part of my cooking so Italian had to have its own day. Homemade raviolis for a more time consuming but tasty dinner or spaghetti and meatballs when we need it quick.
Tuesdays – Seafood Night
This was a must especially since everyone is now addicted to our new favorite recipe Citrus Shrimp Risotto in the crock pot.
Wednesdays – Soup Night
This is our busy evening – piano lessons and soccer practice. So we need something quick and easy. I have been making big batches and freezing the extra. When we have time there is some sort of sandwich that goes along with the soup.
Thursdays – Pizza Night
I make gluten free and regular dough – everyone gets a pie to top with whatever they want.
Fridays – Salad Night
This was my daughter’s request. She dances for her school’s drill team at every football game so she wanted something light but filling and quick. These are made Pittsburgh-style with fresh cut French fries or sweet potato fries on top. Yum.
Saturdays – International Night
None of us wanted to have tacos or sushi EVERY week, so we decided on a more flexible option. We never know what the weekend will bring so this makes the most sense.
Sundays – Grill Out Night
My husband has wanted to start a new tradition – weekly cook outs so this was at his request. Everyone chooses what they want and it all goes on the grill. It is working great right now, but once those Pittsburgh winters get here we may be changing this one up.


We specialize in fast casual Mediterranean fare using only the freshest ingredients. Build your own bowl or pita with proteins, toppings, sauces, and finishes today!
Build your own pita
Build your own bowl
What people are saying...
I absolutely love this place! The food is incredibly flavorful, fresh, and delicious. Their pita bread is always warm and soft, the bowls are fantastic, and the people working there are great. All around awesome spot for a nutritious meal!
My bowl was absolutely perfect and delicious! They didn’t miss a single ingredient and I even received my extra sauce which hardly ever happens at other establishments.
Food is sensational, filling, delicious, healthy, and light. Mediterranean is where it's at. Try the falafel. I went for the lamb meatballs and gyro. Now, I always have to get the falafel and baklava cheesecake.
Favorite Greek spot. We eat here twice a week. Food is always satisfying and so is the staff.
Phenomenal lunch for a catering party we picked up. Everything was fresh and warm or chilled depending on the item. Spicy hummus is great, along with the falafel being hearty and crisp and the meatballs omg the meatballs are amazing! You can’t go wrong ordering anything here and plus this is a locally owned business and way to support our community!


Luckily, there are ten ways to make food last longer, without chemical preservatives. The majority of chemical preservatives are linked to health problems even in minimal amounts within the nervous and endocrine systems — which is another great reason to avoid processed, packaged, and boxed foods, and get on board with making your meals at home 1 2. Want to learn more about Paleo and how it can help you? The ascorbic acid found in lemon flesh and juice acts as an antioxidant, while the citric acid is a natural antibacterial, and helps preserve the flavour, color and taste of your recipes 3 4.
Lemon juice also prevents fresh fruit and vegetables from browning this works especially well on avocados and apples. Thanks to its antibacterial properties, lemon juice can be used to preserve any plant-based meal. Fermentation is the ultimate way to extend the shelf life of your fruit and vegetables by months. Sauerkraut, kimchi, beet kvass, pickles, onions and garlic are all examples of lacto-fermented foods. Lacto-fermentation uses water and salt, which prevents the growth of bad bacteria, and allows the good bacteria to thrive.
The lactic acid creates the perfect amount of acidity needed to preserve food and protect it from the growth of mold and bacteria. Lacto-fermentation is a simple process not to mention one of the oldest food preservation tricks and only requires water, salt, a sterilized jar, and the fruit or veggies of your choice. Want to know how to ferment food? Check out our Guide to Fermentation here.
Baked goods, homemade sauces spaghetti sauce, chilifruit, and animal protein can last for up to 6 months in the freezer, and if you include dairy in your diet, dairy lasts between months.
Vegetables can be frozen to extend their shelf life too, although fresh veggies besides tomatoes should be blanched before freezing, which allows them to retain their nutrients, enzymes, texture, and color. Salt is the oldest and most effective preservation method. Salt can preserve anything from meat, poultry, and fish, to desserts and vegetables as we covered in fermentation because it removes moisture and reduces the amount of water available for bacteria to grow in 5.
Making a brine with salt and water to preserve meat, and using salt to cure meat which involves more salt than a brine can allow it to last several months. Any kind of salt will preserve meat.
Grandma knew a thing or two! Pickling, which is the process of preserving vegetables with vinegar, allows fresh vegetables, fruit and even eggs to last several months not to mention, vinegar also enhances their flavor. The acetic acid in vinegar is the reason why it works well as a natural food preservative. Most traditional pickling solutions use vinegar, water, salt and sugar, but you can leave the sugar out.
When compared to dill, parsley and green pepper, cayenne pepper showed the strongest antimicrobial activity against yeast, mold and other bacteria on cheese 7. Chili peppers have even been proposed as an alternative to chemical preservatives in the food industry 8. Food-grade rosemary essential oil has antioxidant and antimicrobial activity, which has been shown to preserve meat, and prevent fats and oils from going rancid 9.
Diatomaceous earth is a white powdery substance made from diatoms, which are tiny single-celled algae. You can find powdered diatomaceous earth at your local health food store in the supplements aisle. Honey is considered an ancient preservation method, dating back to prehistoric times, thanks to a range of factors including its unique acidity and ability to suck in moisture.For busy shoppers who value convenience, packaged foods can be an easy weeknight fallback. Refrigerated products such as deli meats, with help from preservatives, are expected to last through a week or two of packing school lunches.
But who could say no to rosemary extract? Naturex has been processing rosemary at its factory in Morocco since At the time, the extract was in demand as a flavor for meats that benefited from its savory astringency. It turns out that two components of rosemary, rosmarinic acid and carnosic acid, are responsible for the long-life effect. Both inhibit the free-radical chain reaction that leads to oxidation of fats and oils. Demand for Naturex extracts has grown as the firm created extracts that can be used in non-rosemary-flavored sweet and savory foods.
Oh my God, it is a chemical. Those common preservatives—known to chemists as butylated hydroxytoluene, butylated hydroxyanisole, and tert -butylhydroquinone—are antioxidants that prevent rancidity in fats and oils. Studies suggest they may cause cancer in rodents. Other preservatives that help fend off mold and other microbes include potassium sorbate and sodium benzoate.
These antimicrobials are widely used and generally viewed as safe, but consumers can find their chemical names off-putting.
Naturex recently partnered with the lactic acid firm Galactic to develop a product with the antioxidant properties of rosemary and the antimicrobial capabilities of organic acids made via fermentation. Tell us: Do you choose foods made without artificial colors, flavors, and preservatives? Products of fermentation can be very label friendly. First they find out which yeast and mold organisms start to grow in a particular product. Before a preservative is used in a food, it is tested to ensure it does not alter taste or color and can be easily incorporated.
That part you have to get a feeling for. Contact us to opt out anytime. For a more recent look at natural preservatives, please click here. Volume 92 Issue 6 pp. Cover Stories: Food Additives. By Melody M. Department: Business Keywords: natural preservativessynthetic preservativesfood preservatives. More On This Story.
Malorie September 17, AM. Hi There! I find all of this information highly intriguing and informative. My question is actually regarding the preservation of an all Natural cleaning agent. The only downfall is that, because it is derived from a Fruit a nut shell it has a very short shelf life.Chapati is one of the favourite foods in Kenya and India.
I know one way to preserve chapatis for very long which is; by freezing. I learnt how to freeze chapatis after I received some from Kenya while I was in Belgium. I was able to enjoy the frozen chapatis for over a month, eating just one at a time. Throw them in the freezer until the time you need them. Am planning to make different flavored homemade chapatis for commercial purposes probably for supplying to supermarkets.
For example what are some of the ingredients that I should never mix with flour e. Thank you. Next post: 10 Super benefits of Healthy Foods. Previous post: Making yoghurt at home made easy.
Enter your email address to subscribe to Arimifoods and receive notifications of new posts by email. Email Address. This site rocks the Classic Responsive Skin for Thesis. How to preserve Chapati for months by Joshua Arimi on June 21, Thawing Chapatis. The best way to thaw chapati is to transfer chapati from the freezer to the fridge atleast three hours before consumption. This way they will thaw slowly minimising the risk of bacteria proliferation.
To quickly thaw chapati use a microwave. Cover the chapatis nicely and use the defrosting option in the microwave setting. If you have to use the warming setting in a microwave, cover chapatis and thaw for a very short time; less than a minute, otherwise they will dry out into crackers.We are frequently asked about natural preservatives for cosmetics.
So today we are sharing three broad spectrum preservatives, either derived from natural sources or nature identical, that are readily available, easy to use and carry organic certification. Would you rather download this guide and learn about natural emulsifiers too? Then click below for your free guide! Cosmetic products need to be be preserved in order to prevent microbial spoilage that would make the product unsafe for consumers.
Preservatives play a very important function in products containing water: they kill microorganisms and water-borne bacteria, and prevent the growth of bacteria, mold and yeast. If a product contains water including hydrosols, floral water and aloe vera juice, all of which contain watera preservative is essential to help prevent microbes growing. This includes products like lip balms and anhydrous whipped body butters.
The exception here is an anhydrous product that might come into contact with water eg a body scrub or a cleansing balm applied with wet fingers. With these types of products you either need to be very careful not to introduce water to the product during use, or you should include a preservative. You will need to use a broad spectrum preservativewhich means it is effective against bacteria, mold and yeast. The only way to know that your preservative is working sufficiently is to have a microbiological challenge test carried out by a lab.
This is recommended and in some countries compulsory if you are selling your products. Vitamin E, rosemary extract and grapefruit seed extract are not preservatives.
The preservatives in the list below are all approved for use in certified organic products. They are either derived from natural sources or are nature identical. We strongly recommend having a microbiological challenge test carried out by a lab as this is the only way to be completely sure that your preservative system is effective. You can find more information on product testing here: Guide to cosmetic product testing and safety assessments.
Use of Natural Preservative in Bread Making
This is a broad spectrum preservative which contains four different components: Benzyl Alcohol, Salicylic Acid, Glycerin and Sorbic Acid. These molecules are all found in nature in plants such as pine resin, rowan berries and willow bark. It is a non-paraben, non-formaldehyde, non-isothiazolone based preservative system. It has a slight almond-like smell that is normally not detectable in the finished product.
Over time, benzyl alcohol oxidizes to benzaldehyde, which has a strong almond smell. Suitable for use in oil-in-water, water-in-oil and water based formulas, so compatible with a wide range of skin, hair and sun care formulations. Available from Aromantic UK. Not permitted in products for children under the age of three years due to the salicylic acid content.
An Ecocert approved, multi-use, broad spectrum preservative system that is a synergistic blend of an organic acid and alcohol that can be added at room and elevated temperatures. Dehydroacetic Acid and Benzyl Alcohol are both organic compounds which are accepted for use in natural cosmetics, offering a broad spectrum of stability at a wide range of pH. The organic preservative compound is a non-paraben, non-formaldehyde, non isothiazolone based preservative system.Being the most popular educational website in India, we believe in providing quality content to our readers.
If you have any questions or concerns regarding any content published here, feel free to contact us using the Contact link below. Login Register. Ask Experts Home Cooking Queries. You must Sign In to post a response.
Category: Cooking Queries. Preservative for half cooked chapathi Interested in selling half cooked chapatis? Wondering how to increase shelf life of the product? Here, on this page find advice from experts and decide how to succeed in your business.
13 Natural Ways to Make Food Last Longer Without Toxic Preservatives
Recently I started an instant chapati unit. But the chapati life time was not long. Can you suggest what preservative should I use to succeed in my business? Some others companies are having longer life time of up to 10 days at room temperature.
Points: 2. You want to sell half cooked chapatis and you want to add some preservative to extend the life. The chapatis must be stored in refrigerated condition under four degrees centigrade to have a shelf life of 15 days.
It is better if you keep the chapati wrapped individually. Some people use baking soda but it may not give any storage extension. Only Sorbic acid is permitted.
Points: 0. Thanks sir I will try. Dear sir. V srinivasarao sir sorbic acid dosage how much for 1kg atta? Points: 4. As your query is answered to be sorbic acid, I thought of giving you an approximate quantity. But before that, you can use the same preserving methods used for bread instead. Usually, if required for three or four days, a plastic bag is wrapped around bread, and is stored in a cool area. Or in freezer.Chapati is a favorite food in India and people enjoy eating chapati with a delicious curry.
Traditionally chapatis, made from wheat flour, water and a bit of salt, were made at home, but today, ready-made fully cooked and half-cooked chapatis are easily available in the market. And, in many homes chapatis are made with chapati maker machine, instead of the traditional method. Preserving the chapatis, keeps it fresh for a week or more. Do you know that chapatis can be preserved to be used later? In fact, not for a few days, or a month, but a year!!! And the chapatis will be fresh so that you can heat it and reuse it again.
I shall tell you a few tricks as to how you can preserve chapati and keep it fresh till you reuse it again. For storing the chapatis, the chapatis should be very soft. Tips for keeping chapati fresh for a week. While chapati making units are for all intents and purposes dime twelve, either in the formal or casual divisions, what separates Abhiruchi's items is that they are marked and all the more imperatively, have a time span of usability of year and a half.
Thus, in the event that you have kept them in the cooler compartment, pop them into a microwave broiler for seconds or warmth on a "tava" and hot chapatis, delicate to the touch, are prepared. We got the innovation for the long timeframe of realistic usability from a family companion of my little girl's dad in-laws, Mr Kale.
He used to He used to oblige manufacturing plant flasks, making 35, chapatis a day. Mr Kale had added to the innovation and since he needed out of the business, we purchased the business," Smita sat, in the conscientiously clean room lined with a profound stop.
Add more of water in d dough n rest the dough very well for at least half n hour Also make sure u don't roll them very thin You can keep them in a hot case n then in d morning cover in foil.
See if this works. But nothing beats fresh chapattis. Would it b possib Would it b possible for u to keep everything ready at night like dough.
Chapatis can stay fresh if you make chapatis without water and make it using milk. This will help the chapatis to stay for a longer period. When the water is used while making chapati, the shelf life is smaller and thus it gets spoiled quickly. Once the chapatis are to the room temperature, wrap it in aluminum foil and this will stay fresh for 12 hours. These are some of the general rules to be followed to make a soft chapathi or phulka.
Do not add all the water while kneading the dough. Sprinkle water only insmall quantities.This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted Shelf life of breads was depicted from moisture and yeast and mould count. The results for moisture analysis showed that it was in range of Most mould isolated belonged to the genera Aspergillus, Pencillium and Actinomycetes.
Bread is the most important commercial product of wheat flour consumed as staple food by most of the wheat eating people. In Pakistan bread follows chapatti both in its production and consumption pattern. Moreover, the demand of bread as an essential break fast item is increasing day by day Latif, Moreover, small baking plants lack technical expertise and hence often face problems while using the flour of varying characteristics for bread preparation Chaudhary, Baking industry in Pakistan has made tremendous progress during the past decade.
Bread is prepared at the small scale by some modern bakery plants including Vita Bread Ltd. Pan bread is the major product of these bakery plants Chaudhary, Unfortunately the bread being marketed by some of these bakery plants lacks in quality and has short shelf life.
Hence a substantial loss is borne by the producers from unsold loaves.
Since, bread is an important part of our daily diet; therefore, ways and means should be explored to improve the quality and shelf life. Some stabilizers have extended the shelf life of bakery bread by two days, retain the sensory properties Staszewska and Janik, and improve water retention capacity, modify texture, volume and cell structure of the products Brummer, The major type of microbial spoilage of baked bread is usually caused by molds and Rizopus stolonifer Jay, In this research bread is prepared by using a natural plant extract to increase the shelf life of bread.
Moringa seeds are effective against skin-infecting bacteria Staphylococcus aureus and Pseudomonas aeruginosa. They contain the potent antibiotic and fungicide terygosperm in.


Whether you’re here using a gas or grilling with charcoal barbecue, there are many steps to pursue when food preparation a BBQ. First, make sure that the grilling has reached the proper environment before adding your meat. Then, make certain that the heat is normally coming from the proper place in order to seal in the tastes and develop crisp barbeque marks. To acheive these wonderful results, generate http://bayareabarbequecookoff.com/tips-on-how-to-cook-bbq-right sure that you use a meat thermometer to screen the heat range. After all, you need to ensure that your grilling food can be ready when you’re done with this, so it’s imperative that you know best places to put it.
Second, ensure you have right kitchenware. The grill or smoker should be large enough to accommodate each of the meat you’ll cooking. Once you have chosen the kind of grill it’s using, the next step is to prepare your meal. The food will need to become well-marinated before being prepared. Depending on the form of meat you will absolutely cooking, this process can take from around twenty to forty-five short minutes. To make it easier to regulate the temperatures of your bbq, make sure to the actual directions within the package.
Up coming, it’s important to clean your barbeque grill before starting cooking. You can make cleaning easy by running a chopped up onion along the grates of any charcoal barbeque grill. This will help take out any excess grease and any kind of remaining uncooperative parts. The moment cleaning the barbecue, you should wear hand protection to avoid disease. Likewise, make sure that the meat is normally cooked towards the correct temperature prior to removing the grill. A grill is an important part of food preparation. Follow actions to get the excellent barbecue.