Moulinex Keukenrobot Masterchef Gourmet QA613DB1
- Inhoud mengkom: 4.6 L
- Snelheden: 8
- Capaciteit deeg: 0.8 kg
Powerful for all your baking inspirations!
Masterchef Gourmet+ baking mixer: give free reign to your creativity! You have the creativity, it has the power! Masterchef Gourmet+ dough mixer is your perfect cake-making assistant, with its 1100 W motor and its 4.6 liter-capacity bowl to achieve up to 1.8 kg of cake dough - and all your baking inspirations. Thanks to its unique Flex Whisk, obtain perfect airy whipped egg whites even from a single egg. Prepare cake mixtures and knead bread or pizza dough, as well, with the die cast beater and dough hook. All this, in a finely crafted housing with beautifully finished bowl and buttons! Prepare delicious homemade meals with the attachments included in pack: blender, slicer/shredder, mini-chopper and pasta attachment.
Perfect firm and airy whipped egg whites every time, even in small quantities!
Thanks to the specially designed extended third-level wire, the Flex Whisk easily reaches the bottom of the bowl, whipping up all your ingredients for light and airy results in no time!
Planetary dual mixing movement for optimum mixing results!
With the planetary dual mixing movement, the head of the kitchen machine and the pastry tool rotate in opposite directions providing fast, smooth and homogeneous results.
Light and airy whipped egg whites every time!
Exclusive Flex Whisk Technology for perfect whipping results, even from a single egg.
High-quality metal pastry kit
Kneading, mixing and whisking with the pastry kit: the heavy duty die-cast metal dough hook, the beater and the Flex Whisk are perfect for daily use.
Premium sleek brushed die-cast finish
A finely crafted die-cast metal body even handles heavy bread dough kneading! An attractive silver color and glossy mirror effect are featured on the bowl.
4.6 L bowl with large vertical handle
Whip up to 10 egg whites, create up to 40 cupcakes and 3 large pizza doughs thanks to the 4.6 L bowl. Thanks to the large vertical handle, it's easier than ever to manipulate.
Lacking inspiration? Enjoy 25 recipe ideas!
Digital recipe book for download on Moulinex website with 25 recipes to discover, from daily snacks to sophisticated desserts.
Prepare homemade cocktails, smoothies and soups
Ideal for cocktails, ice crushing, smoothies, soups and more, this sleek 1,5L stainless steel blender jar is thermal shock resistant for hot and cold ingredients. The blades are also removable for easy cleaning.
Enjoy freshly sliced and shredded vegetables and fruits
This slicer/shredder includes 3 removable stainless steel cones for direct service into the bowl.
Perfect for quickly and finely chopping onions, garlic, fresh herbs, nuts…
Fresh pasta making becomes easy at home!
- Fusilli, Bucatini, Rigatoni, Pappardelle, Bigoli, Orecchiette…6 different pasta shapes available
- Special pasta dough tool for dough beating
- Lacking inspiration? Enjoy 12 recipe ideas with the recipe book included
Repairable Product - 10 years
- Designed for easy repair
- Low cost and fast delivery of spare parts for 10Y and more
- 6500 repair centers worldwide
Gratis levering vanaf €20
Snelle levering Avondlevering tussen 18u en 21u
Morgen bij je thuis Besteld voor 22u00, morgen geleverd
Levering 7 op 7 Levering zaterdag en zondag
- Krëfel code21006509
- Vermogen1100 W
- Breedte25.7 cm
- Diepte42.4 cm
- Hoogte32.4 cm
- Gewicht9.65 kg
- Materiaal mengkomRVS
- Inhoud mengkom4.6 L
- Capaciteit deeg0.8 kg
- Capaciteit cakebeslag1.8 kg
- Extra accessoires Pasta-accessoires


Description of the fruit
Avocado is a fruit rich in good fat of the monounsaturated type such as omega 3, fiber, antioxidants, magnesium and folic acid. The health benefits of avocados include helping to moisturize the skin and hair and improve blood circulation by containing healthy fats such as omega 3, which acts as an antioxidant and improves cholesterol control.
In addition, avocados also help improve your workout performance as it is rich in energy and prevent heart disease and cancer, as it is rich in vitamins and antioxidants that strengthen the immune system and prevent the formation of atherosclerosis.
How we produce
Coming soon ...


ROASTED PUMPKIN COCONUT SOUP
Nothing screams fall like pumpkins and soup... and Jai Ven Equinox Body Scrub
Puree and Seeds
1.) Heat oven to 450.
2.) Cut up the pumpkin into large quarters.
3.) Scoop out the seeds and put them on a sheet pan. Mix the seeds with a table spoon of coconut oil, and sprinkle with salt.
4.) On a separate sheet pan place the sections of the sliced pumpkin with the skin facing up. Pour in water so that the pumpkin sits in about an inch of water. Bake for 30 to 90 min depending on the size of the pumpkin.
5.) Bake the pumpkin seeds for about 20min or until crispy.
6.) While pumpkin is cooling. In a fry pan sauté a whole sweet onion and 4 cloves of garlic in a table spoon of coconut oil until onions are golden brown.
7.) Shave skin from the pumpkin and cut into cubes add the pieces into the pan with onion and garlic. Simmer and break up the cubes of pumpkin with a wooden spoon.
8.) Combine the following and puree in blender:
- ½ tablespoon of salt
- ½ tablespoon of pepper
- ½ tablespoon of curry powder
- 1 tablespoon of green curry paste
- Saucepan ingredients from above
9.) Pour pumpkin puree in a pot and simmer on low
10.) Add the following to the pot:
- 1 can of coconut milk
- 2 cups of vegetable broth
- ½ tablespoon of cinnamon
- ¼ tablespoon of cumin
11.) Serve topped with roasted coconut pieces and pumpkin seeds.
Don’t forget to try our fall scrub!
We hope this healthy and delicious pumpkin soup recipe puts you in the fall mood. Feel free to try out our Jai Ven Equinox Body Scrub packed full of ingredients like Vanilla, Nutmeg, Cardamom essential oil to keep you warm and cozy through the season.


Good morning, afternoon, evening! What ever time it happens to be when you are reading this blog post. Who’s ready for some s’mores?! Actually, let’s back up for a minute. If your’e on Instagram (make sure to follow me if you are!) and you follow other bloggers you will know how much desserts are posted and I’m definitely not complaining! It inspired me to create a post of my own dessert and ya know camping season is here so what better dessert than a s’more?!
Now, I thought of this before I seen there were other posts out there using Hershey’s Cookies ‘N’ Creme instead regular Hershey’s Milk Chocolate. However, I didn’t see any posts using strawberry marshmallows and that is what I used.
- Honey Maid Honey Graham Crackers
- Kraft Jet-Puffed Strawberry Marshmallows
- Hershey’s Cookies ‘N’ Creme
I know I really don’t have to explain to you how to make s’mores but I suggest melting your chocolate every so slightly! It makes it that much better! I honestly had no idea how this was going to taste, so I made two, one for my daughter and one for me. I have never seen my daughter eat a whole s’more before. She usually takes a few bites and throws the rest away. Shockingly she ate the entire thing this time!
At first I was hesitant about eating one of these s’mores since I just started eating healthy a couple weeks ago, but it’s okay to indulge yourself every once in a while. Of course since I AM watching what I eat I had to count the calories per one s’more. One candy bar can make four s’mores and there are 230 calories in one candy bar. I used one graham cracker sheet which is 65 calories and one marshmallow equaling 25 calories. Bringing the grand calorie total to 147.5!
Anyways, I hope you guys give this try and even if you don’t it doesn’t hurt to be inventive. Throw a different kind of chocolate on there try a Kit-Kat, try a Twix, heck try a Milky Way. Doesn’t hurt to try it. Never know you may end up liking it! Hope you guys all have a great rest of your weekend and remember to keep on crafting!
P.S. If you haven’t check out my last blog post you can check it out here!


New this year!!! PreK through K1 students may order pizza on Fridays
We are pleased to announce a new partnership with “Ma Riley’s” catering in South Weymouth. For those of you who are not already customers, she has a proven reputation of fresh, local, healthy and diverse choices which will allow for seasonal menus and healthy choices. We will also begin using Olympic pizza in Weymouth for Friday pizza orders. Ordering for both caterers operate through the new FACTS SIS, making it easy and efficient.
Online Lunch Ordering Available to Students in K2 – Grade 8
New this year, PreK and K1 students may order pizza on Fridays.
Monday through Thursday Menu
BLT (bacon, lettuce, tomato, mayo) on Wheat Bread
BLT (bacon, lettuce, tomato, mayo) on White Rollup
Buffalo Chicken Wrap on White Rollup (blue cheese on side)
Caesar Salad (Caesar dressing on side)
Caesar Salad with Chicken (Caesar dressing on side)
Garden Salad (dressing on side)
Garden Salad with Chicken (dressing on side)
Greek Salad Wrap on White Rollup (Vegetarian)
Ham and Cheese Sandwich on GLUTEN FREE Bread
Ham and Cheese Sandwich on White Rollup
Turkey and Cheese Sandwich on GLUTEN FREE
Turkey, Bacon, Ranch Wrap on White Rollup
Olympic Pizza Slice (1/16 size slice) (Friday’s ONLY)
Olympic Pizza Slice (1/8 size slice) (Friday’s ONLY)
Lunch Program Information
- Orders must be placed by midnight Tuesday night for the next Monday and forward.
- If school cancelled and you ordered lunch, you will receive a credit on your account.
- No credit is given for lunches ordered and a student is absent. Lunches are ordered and paid for in advance.
- Students in preschool may order pizza lunch on Fridays – smaller slices available.


Precision Fermentation in Food-Tech: Revolutionizing an Industry
Precision fermentation is a cutting-edge technology that uses genetic engineering and metabolic engineering to optimize the growth and production of microorganisms in industrial fermentation processes. This technology allows for the precise control of a wide range of metabolic pathways in microorganisms, allowing for the production of a wide range of products, from foods and beverages to biofuels and chemicals.
One of the key advantages of precision fermentation is that it allows for the production of specific molecules and compounds at a large scale. For example, precision fermentation can be used to produce enzymes, vitamins, amino acids, and other ingredients that are commonly used in the food industry. This can help to reduce costs and improve the sustainability of food production.
In the food industry, precision fermentation is used to produce ingredients and additives that are used in food and beverage products. For example, precision fermentation can be used to produce natural flavorings, sweeteners, and enzymes, that can be used to improve the nutritional and functional properties of food. Additionally, precision fermentation can be used to produce ingredients that are suitable for a wide range of dietary needs, such as gluten-free or allergen-free ingredients.
Precision fermentation entering the dairy industry
In the milk sector, precision fermentation has the potential to revolutionize the way dairy products are produced. One example is the use of precision fermentation to produce milk proteins, such as whey and casein, without the need for cows. Companies like Perfect Day and Remilk are using precision fermentation technology to produce animal-free milk proteins. These proteins are identical to the ones found in cow's milk and can be used to make a wide range of dairy products, including cheese, yogurt, and ice cream. This approach not only reduces the environmental impact of dairy production but also creates more opportunities for people with lactose intolerance or vegan lifestyle. Additionally, since the fermentation process can be precisely controlled using a bioreactor, this technology allows for the creation of dairy products with specific nutritional or functional properties. As these companies continue to improve the technology, precision fermentation in the milk sector could provide a more sustainable, ethical, and high-quality alternative to traditional dairy production methods. Although, one possible bottleneck could be the supply of bioreactors around the world.
What are bioreactors?
A bioreactor is a specialized device that is used to support the growth and cultivation of microorganisms, cells or tissue. They are widely used in the fermentation industry to culture microorganisms such as bacteria, yeast or algae to produce various products. The bioreactors can be classified based on the type of organism, type of culture and its mode of operation. They range from simple stirred tank bioreactors, to complex airlift bioreactors, and even perfusion bioreactors where the organisms are grown on a solid support.
Bioreactors can be designed for batch operation or continuous operation, the latter is used to produce a high yield of product by maintaining steady-state conditions. Bioreactors can also be designed to mimic specific environmental conditions like temperature, pH, oxygen levels and nutrient concentrations.
With the help of bioreactors, precision fermentation is able to produce large quantities of desired products efficiently and with high degree of control. Bioreactors are an important piece of equipment in fermentation industry, being crucial in the production of food ingredients, enzymes, biofuels, bioplastics, vaccines and many other products.
With the help of precision fermentation, it is possible to precisely control the fermentation process, which can lead to a wide range of flavors and textures. This has led to a resurgence of fermented food and beverage products like kimchi, sauerkraut, kefir and yogurt.
Precision fermentation has great potential in the food industry, but it's still in early stages of development, and more research is needed to fully realize its potential. However, the precise control of the fermentation process and the ability to produce a wide range of ingredients, enzymes and microorganisms makes it an exciting area of research and development.
Stirred-tank bioreactor in a beer brewry. Also known as a backmix reactor, mixed flow reactor, or a continuous-flow stirred-tank reactor


An anthropology student at U.C. Santa Barbara spent ten weeks “living off the land” in a town near the campus. He ate figs, apples, pomegranates, passion fruit, guavas, persimmons, blackberrys, citrus fruits, and arugula from front yards and urban landscaping, and gathered fish, octopus, scallops, lobster, and seaweed from the ocean.
He gives a mixed-review to his experiment in the urban hunter-gatherer lifestyle. On the one hand, “I really was eating the best stuff on Earth, and I was thriving on it.” On the other hand, “even now I don’t believe what I did was very constructive.” He found the experiment kind of anti-social in that he did most of his eating alone, and eating is often a very social activity. Also, he found that pickings were getting much slimmer as Winter approached.
I mention this experiment mostly because I think it’s neat and I’m glad that the student, Alastair Bland, gave it a try and shared with us us the experience he had. But I mention it also because it’s a good example of creative thinking about frugal living.
There’s so much surplus and so much waste around that some folks do pretty well for themselves just by scavenging. When I was looking for housing a while back (before I decided to stay with my current home) I interviewed at a semi-communal home in Berkeley that supplemented its meals substantially by dumpster diving for food that was no longer sellable as merchandise but was more than edible as food. And I remember also a woman I saw in the neighborhood where I used to live who went from cafe to cafe quietly bussing tables — and eating the leftovers people left behind. The staff at the cafes didn’t mind — she was helping them do their jobs and she didn’t cause any trouble. The customers probably didn’t even notice her.
Myself, I’m not doing anything so creative or taboo. I’m just buying food and cooking it and eating it the good, old-fashioned, boring way. But I admire folks who’ve figured out how to harvest the unclaimed surplus.
I’m currently spending about $400 per month on food and drinks. That’s about $13 and change per day, and my second largest expense after a combined rent & utilities category. While I do sometimes fondly look back on the days when I was casually enjoying the many restaurants of San Francisco, and half the time $13 wouldn’t even cover the drinks I’d have with dinner, I’m not exactly roughing it nowadays.
A typical dinner for me now is a hot pork sausage cooked on the backyard grill, served with thinly-sliced onions sauteed with chopped bell pepper in butter, maybe some rice or steamed veggies on the side, and a glass of Guinness. If that’s roughing it, life’s easier than advertised. But I get the sausages pretty cheap at an inexpensive meat market, buy the veggies at farmers markets, and even pick up the Guinness in bulk for less than a buck a bottle, so it comes out pretty cheap for all of its deliciousness. The whole meal ends up costing less than barleywine at the Toronado.


Plunger (French Press)
At its simplest,
a plunger consists of a cylindrical jug, a filter with the same
diameter as the interior of the jug, and a stick attached to the
filter which can be used to push it down into the jug, filtering the
coffee from the grounds as it goes. The simplicity of plunger
brewing has made it the most popular method used in Australian
households; the complications involved mean it's rarely used at its
To get the most out of a plunger you need fresh
coffee, the correct medium grind and the right technique. As with
filters, the manufacturers of plungers all have their own
definitions of what constitutes a cup, so it's wise to measure the
actual capacity of your plunger before you begin.
- If you like really hot coffee, heat your
plunger by swirling some boiling water in it. Discard this
- Using 10g of coffee per 180ml of
water, add coffee to plunger.
- Boil your water, remove from heat and allow
to stand for 30 seconds, then pour onto the coffee.
- Be careful as you're pouring, fresh coffee
will produce lots of foam. If you're brewing a full plunger, fill
only to within 3cm of the lip of the jug.
- Using a wooden spoon to avoid damage, stir
the coffee for 90 seconds.
- Insert the filter, lower the lid then push
the filter about 2cm under the surface of the coffee.
- Wait 30 seconds, then plunge all the way with
a slow, steady pressure. Serve immediately.
Basically the extended stirring provides the
maximum extraction at the right temperature, leaving you with a
rich, hot coffee. Most plunger instruction manuals say something
like "pour on hot water, insert filter, allow to stand for 4
minutes", but in my experience fresh coffee brewed this way can end
up underextracted and too cool. The froth, gas, adsorbed air etc. on
the surface of the coffee means that particles never wet properly,
and as a result significant amounts of coffee are wasted.
There are probably at least as many other ways
of brewing coffee as the ones described above, but they tend to
occupy minor niches in the overall scheme of things. One method is
the Napoletana or Neapolitan "upside down" brewer, where water is boiled in the
bottom half of an espresso pot like device, with the coffee in the
middle, and it's then flipped over! The hot water actually filters
through into the "base" and is poured from there. It tastes like
coffee brewed using a "gold" filter.
Vietnamese "screw down" filters are another
variation, usually one cup affairs that drip into a cup which
already contains sweetened condensed milk..an acquired taste, and
often mostly VERY dark roasted robusta coffee. In Singapore and
Malaysia you sometimes still see the coffee "sock" used for kopi-o
and kopi-susu, black coffee with heaps of sugar and white coffee
made with sweetened condensed milk respectively. The preference for
sweetened condensed milk in the tropics is a holdover from the days
when this was the only type of milk product which didn't go "off" in
the heat and humidity.
Then, of course,
we have the good, old fashioned recirculating percolators, which
force boiling water up through a tube, over the coffee, which then
flows into the bottom of the pot to be recirculated again. My advice
on using these, manual or electric is:
- Grasp percolator firmly by the handle.
- Hurl forcefully into the nearest bin.
- Go and buy a plunger.
Coffee in a percolator is inevitably boiled
several times over, leading to significant overextraction and the
tarry bitterness which boiling produces. If you HAVE to use a
percolator, choose a coffee which is low in acidity and VERY smooth,
and grind it even coarser than for plunger. Allow it to perk for no
more than 3 minutes. That said, you can get excellent coffee by
simply pouring "off the boil" water into a ceramic or metal pot
which has 10g of coffee per 180ml of water in it, stirring for a
couple of minutes and allowing a couple more minutes for the grounds
to settle. If you're really fastidious, pour through a strainer when
Of course, there is one brewing method that
surpasses all others (except perhaps espresso, which is so different
a beverage) in clarity of flavour, purity of aroma and ultimate cup
satisfaction; coffee that tastes like it smells. And that is…


We eat a lot of pasta in our household. It's easy, it's tasty and the Little Miss loves it. It even comes in new, healthier formations with all sorts of grainy things added into it, wheatgerm and spinach and what have you. And on those days when you just do not have the time, or the energy, to deal with complicated cooking, it's pasta to the rescue. On these same days, however, you are most likely going to be tempted to reach for the ready-made sauces on offer in the supermarket as well. I should know. I have, after all, had countless of those days recently. So this is what I came up with. French Tomato Coulis. Meaning it's a sauce. A French sauce. Made of tomatoes. You can make a batch of it and refrigerate or freeze it and then on 'one of those days' you can just boil the pasta, pour on the sauce, add some grated cheese and you're done. And on the days that you have more of both time and energy, you can use it as a wonderful sauce base for all sorts of meat, fish or vegetable dishes.
I found the base for this recipe in a book I got as a Christmas present from one of my sisters. It is by Virginie Besancon, and is called 'Ma Cuisine du Soleil'. All the recipes in the book are vegetarian, but if you absolutely need your meat quota, I should think you can just add it as you wish. I have made this coulis in many different formations, mainly according to whatever herbs are available.
First, take about one kilo of tomatoes. The best kind for this are the big pear plum tomatoes. To peel the tomatoes, boil some water, make a cross slash on the peel and put the tomatoes into the boiling water for about a minute. Then fish them out and just peel off the peel. Next chop around 4 biggish onions and 4-5 cloves of garlic, pour some olive oil in a thick bottomed saucepan and fry the onions until golden.
Chop the tomatoes and add in the pan. Prepare some fresh basil and a sprig of thyme and add in the mixture. Take one or two bay leafs, little bit of ground black pepper, some sea salt and a tablespoon of sugar and in they go. At this point I just have to mention that the bay leafs I had were picked by Little Miss last summer from my Father-in-Laws garden and though we still have some left I am looking forward to picking a new batch come this summer. :) As you can see, I added the bay leafs already into the onion mixture. That's just something I do, you can be a good chef and do as Virginie tells us to do.
The sauce should be left to boil on a slow heat for about 45 minutes. If you wish, add a teaspoon or so of curry. I usually use just a tiniest bit to give it a spot of flavor. When you're done, remove the bay leafs and the thyme twig and puree the sauce with a blender. Pay attention at this point to not ending up with a pan of baby puree though, ie. don't puree it into oblivion. While the sauce is still warm, pour it into clean glass jars and close carefully. Done.


The most popular form of feeding is the use of processed commercial foods. These foods include all dry (kibble) and canned foods. You see numerous commercials where leading pet food companies advertise their “100% complete” and “nutritious” pet food. You see succulent cuts of meat, luscious vegetables and hearty grains on the commercials and bags of food with healthy, happy-looking dogs. As with many purchases, we select processed pet foods based on the attractiveness and the claims on the packaging. Unfortunately, those lovely pictures are not representative of what is inside.
To know what is in pet food, you must know how to decipher the label. The FDA created a 6-page article instructing pet owners on how to read a label! <Click here for article>. Beyond the wording on the labels, you must look to the list of ingredients and then understand what the ingredients actually encompass.
There is a great deal of information and a more comprehensive write up of pet food ingredients in API’s “What’s Really in Pet Food” The following is a brief summary of some of the top ingredients to avoid in pet food. This is an abbreviated list that will help get each person started, but further reading/research is strongly recommended. Remember, knowledge helps you make better decisions that impact the health and well-being of those you love.
The Top 6 Ingredients to Avoid in all pet food are:
- Meat meals (i.e. chicken meal, beef meal, etc.)
- Processed grains
- Animal/poultry fat
Though this is a partial list, if you select a commercial food that avoids these ingredients, other unwholesome ingredients are less likely to be added. For a better understanding, we will have a brief look at these ingredients separately.
Definition: a rendered product from mammalian tissues exclusive of any added, blood, hair, horn, hide trimming, manure, stomach & rumen contents, such as chicken meal, beef meal, lamb meal etc.
Meals are the cache of hidden ingredients. As they are provided to pet food companies by rendering plants, the true ingredients of a meal are not disclosed on the pet food label. The pet food company is required only to list what their company added to their food, such as “chicken meal”, and not what the rendering plants included in that particular meal. The unlisted ingredients can include:
- Food not fit for human consumption
- The 4 D’s of livestock (Disease, Dying, Disabled, and Dead)
- Preservatives (see section 3)
- Drug residues, hormones, euthanasia solution from animal parts used
The rendering plants heat this tissue to 270 F/130 C, which will kill any residual bacteria in the diseased tissue. Unfortunately, the endotoxins certain bacteria produce are unaffected. So when a meal is fed, it is possibly providing food not fit for human consumption, endotoxins, hormones, drug residues, and euthanasia solution.
Definition: Secondary products produced in addition to the principal products.
What does that mean? It means those parts of the animal not used for human consumption and that are excluded from meals. For example, those parts in a chicken by-product may include: feathers, beaks, heads, feet, entrails, lungs, spleen, kidneys, brain, liver, stomach, and so on. Many pet foods use by-products as their sole source of “meat”, which is not even a meat at all.
In order for a processed food, specifically dry foods, to have a shelf-life, chemical preservatives have been added. These preservatives include:
- Butylated hydroxyanisole (BHA)
- Butylated hydroxytoluene (BHT)
- Ethoxyquin (not been tested for safety in cats)
- Propylene glycol (banned in cat foods)
- Propyl gallate
The canned foods require lesser amounts of preservatives because the canning process is a form of food preservation. There is a great deal of controversy regarding these preservatives in the human and pet markets. Ethoxyquin is a potent rubber stabilizer used in tire manufacture. BHA, BHT and ethoxyquin have been linked to cancer in various studies and are used in human foods as well. There simply is not enough data on the use of these preservatives.
Many pet food companies have responded to the concerns of pet owners and began using “natural” preservatives such as synthetic Vitamin C or tocopherol. Certainly synthetic vitamins are better than chemical preservatives, but are synthetic vitamins truly “natural”? (See “Nutritional Supplements: Are They All Created Equal?”)
Unfortunately, the “meat meals” used in pet foods still utilize these chemical preservatives to stabilize the rendered product and the pet food company is not required to disclose the ingredients of the meals on their label.
Definition: grains that have been stripped of the nutritious bran and germ layers during processing, thus removing all of the valuable nutrients within in the grain itself. This process removes an important source of trace minerals and vitamins such as B vitamins, Vitamin E, folate, selenium, zinc and iron. The processed grains are often “enriched” which means nutrients are added back in synthetic form. This enriched product is still far less nutritious than the whole grains.
Cats are obligate carnivores, which mean they are meat-eaters. They do not require and cannot utilize grains in their diet. Yet most of the “premium” kibbles on the market have some form of corn or other grains in the ingredient list. Dogs are also carnivores, but in a natural state, they do take in ingesta/intestinal contents of the prey, which is loaded with macerated veggies, berries, etc. No species, including humans, benefits from the use of processed grains. Think about that.
The only grains that are beneficial to any species are whole grains. Whole grains contain all layers of the grain:
- Bran – contains niacin, riboflavin, magnesium, phosphorus, iron & zinc
- Germ – contains niacin, thiamin, riboflavin, vitamin E, magnesium, phosphorus, iron and zinc
- Endosperm – (aka kernel) contains most of grains’ protein and carbohydrates with small amounts vitamins & minerals. This is the only layer that remains in processed grains.
Bottom line: avoid all processed grains. If a pet’s diet has to have some grains, use only small amounts of whole grains like oats, barley, brown rice, millet, etc.
Definition: rendered animal fat or vegetable fat and oils deemed inedible for humans make up “animal/poultry fat”. Animal fats are added for flavor in processed foods. Not only do they provide flavor, but also they act as binding agents for flavor enhancers. Good oils are a source of essential fatty acids (EFA) that are critical in cellular function. Unfortunately, the “animal/poultry fat” is often composed of rancid fats that are further preserved with BHT, BHA, and ethoxyquin. The body will use these fats, despite the rancidity, by incorporating them into the cellular membrane.
Again the pet food company is not required to disclose the ingredients in the “animal/poultry fat” product on their label.
Some of the sweeteners used in pet food include but are not limited to sugar, corn syrup, sucrose, beet pulp sugar, etc. These are added merely to improve palatability. With all the information about the health issues resulting from the use of refined sugar and sweeteners in humans, can one truly expect pets to benefit? It truly says something about the ingredients used in pet food when companies have to add multiple ingredients just to enhance the flavor and increase palatability.
A general rule of thumb is:
“If you can’t pronounce it, don’t feed it.”
A common question from care-givers is “Is there a nutritious processed food that I can feed my pet that will give him/her all the nutrients needed for optimal heath and well-being?” The simple answer is: no, there is not.
Processed pet foods were created for convenience. If your lifestyle requires that you feed a commercial, processed food, then your job is to find the least offensive. You have to make educated choices with the information you now have to find a diet that provides a decent level of nutrition to your pet. And you must enlist other foods and supplementation to make it more nutritious. This is where a holistic practitioner can help.
The pet food industry is a multi-billion dollar industry. The various companies did not make that kind of money from using whole cuts of meat and wholesome ingredients in their products. Perhaps the recent spotlight on the industry will ultimately have a positive outcome….perhaps the companies will make better selections of the various ingredients in their foods. Until that time, your greatest tool is knowledge.
The information provided at this site has not been evaluated by the US Food and Drug Administration and is for educational purposes only. It is not intended as a diagnosis, treatment, or prescription for any diseases.
- Commercial Processed Diets
- Food Therapy
- Whole Dog Purification
- Nutrition: What's In Your Pet's Processed Food?
Our journey with Dr. Pam began in February of 2013. My then 12-year-old Weimaraner was experiencing many digestive issues and incontinence with reoccurring UTI's. Almost two years later, Gracie is thriving at 14!
It has been a journey filled with both progress and setbacks. What I have learned along the way is to be patient and remain dedicated to the process of holistic care. Explicitly following Dr. Pam's advised protocol and diet is of utmost importance. Dr. Pam and I truly have become a team in caring for Gracie. As with any successful team, communication is key. Consistently reporting symptoms and changes to Dr. Pam assists her in adjusting the care plan.
Holistic care is much different from conventional medicine in the respect that it treats the deeper underlying issue. It sometimes takes longer to achieve this goal because there truly is a process involved in repairing the issue rather than treating the symptoms alone.
The best advice I can give is to be open-minded, expect a few road bumps along the way but remain dedicated to the process of holistic care. Dr. Pam has a tremendous wealth of knowledge and truly cares for her patients. She is an incredible asset to providing exceptional care to our beloved family members.
- Alex L.


...to our restaurant Konoba Rovignese where you can taste a variety of delicious food, from local dishes to everybody's favorites like pizza or pasta. Relaxing atmosphere, outdoor seating and green surrounding will make it an enjoyable experience...
Konoba Rovignese is a small and cozy restaurant on the outskirt of the town of Rovinj, Croatia. Situated on the main road between two touristically well-known points, Polari and Villas Rubin. Located in a green garden, with a rustical wooden terrace, surrounded by flowers and equipped with a children's playground. We offer a selection of traditional dishes, meat and fish specialties, pizza, pasta, and a kid's menu so that the whole family can enjoy. Our meat and fish dishes are traditionally prepared on a charcoal grill. Welcome...
We offer a variety of meat specialties, Croatian fresh beefsteak, cevapcici and some of our original dishes all prepared on the charcoal grill
Fresh seafood spaghetti, homemade ravioli with truffles are some of the pasta dishes you will find in our menu, a good starter or a main course
In our menu, you will find some basic fish dishes like grilled seabass, scampi, calamari and some mussels cooked in white wine with breadcrumbs
We prepare pizza Italian style with thin dough and mozzarella, toppings are your choice, from Margarita, Ham, Salami to spicy-hot Diavola
Very friendly, great food and good prices! What more do you want. Nice little playground and toys for the little ones!
You can eat here very well, fresh fish of the day, everything very nice and excellent value for money. Friendly staff attentive to customer needs. Highly recommended.
Nice service, great boss, always ready for fun. Delicious food and great for us: our cottage just across the street. An insider tip? Not for long.
Attentive, friendly staff. Wonderful food. Best to book.
I ate very well... The owner pays great attention to the quality of the food. Very friendly and attentive. Keep it up
Very good restaurant. Absolutely friendly. Portions very good and tasty
Were here for the second time, were thrilled every time. Eleven people, all very satisfied. Too bad that the holiday is over, we would have come again! Food freshly prepared, large selection, great service, value for money is right! We recommend!
While they wait for delicious food from our kid's menu, kids can draw or play together in our Kid's Corner
Playing together with other children, making new friends, new experiences
Leave our restaurant with a new friendship :)
If you want to contact us you can use our message form or call us by phone. The easiest way to get to us is to go on the road to Camping Polari. We are on the left. You can easily find us on Google Maps.
You can easily find us on facebook, our TAG is #rovignese, if you have our photos please TAG us. Thank you :)


10% off with a student ID
10% off with a military ID
Bring your own cup to get $.50 cents off.
Coffee pickup available for meetings!
Breakfast Cinnamon Swirl Stuffed French Toast
Made from scratch Cinnamon swirl bread from Fishy’s Bakery, filled with a flavored cream cheese. We then cook it to perfection on our Panini grill. Sausage or bacon extra
Scrambled eggs with southwest flavors, salsa, Pepper Jack cheese and your choice of bacon or sausage on top of hash browns. Served with sour cream and salsa.
Vanilla yogurt layered with granola, served with fresh fruit on the side.
Breakfast Ham and Egg Panini
A ham and egg sandwich made on Texas toast with your choice of Swiss, American, Pepper Jack or Colby cheese.
Your choice of Spinach and Bacon or Spinach, Feta and Tomato Quiche made right here in our kitchen from scratch with the best ingredients in town.
Scrambled eggs with southwest flavors, salsa, Pepper Jack cheese and your choice of bacon or sausage, folded into a flour tortilla and grilled until crisp and hot. Served with sour cream and salsa.
Made with almond milk, rolled oats, fruit, and walnuts, served with maple syrup on the side or yogurt.
Build Your Own Breakfast Egg Sandwich
Choose your bread: Bagel, Texas Toast, Rye; Choose your meat: Bacon, Sausage patty, Turkey or Ham; Choose your cheese: Colby, Pepper Jack, Swiss or American; Extra Meat, Gluten-Free Bread, Hashbrown Patty - extra cost PLEASE WRITE YOUR CHOICES IN THE NOTE FIELD WHEN YOU ORDER
Mini-pancakes, choice of sausage or bacon, egg and cheese. Served with maple syrup
Roasted turkey, cucumber, spinach, crispy bacon, tomato, herb cream cheese, colby, grilled
Chicken Salad Wrap
House=made Chicken salad with spring mix
Cranberry Chutney Turkey Wrap
Served on a flour tortilla, this wrap comes with roasted turkey, Swiss cheese, spinach, cranberry chutney, and an herb cream cheese. This wrap will truly make your mouth water in delight.
Fresh-made hummus on a tortilla shell and topped with fresh in-season vegetables, with just a sprinkle of feta cheese to finish it off.
Fresh mixed greens, seasonal vegitables, choice of dressing: italian, balsamic vinaigrette, french house-made ranch, or thousand island
Our fresh garden salad with the addition of turkey, ham, bacon and colby cheese. Choose from the following dressings: italian, balsamic vinaigrette, french, house made ranch, or thousand island
Turkey Club Wrap
Our turkey club wrap comes on a flour tortilla with a delicious herb cream cheese, roasted turkey, baked ham, crispy bacon, fresh tomato, lettuce, and our Longhorn Colby cheese.
We serve a variety of soups, so ask us what we have made for you today!
Annie’s Grilled Cheese
This sandwich is so ultimate because you get to pick the cheese you want, giving you the best grilled cheese experience, served on our Texas toast bread. Choose between Longhorn Colby, Pepper Jack, American or Swiss.
Grilled Ham and Cheese
We take thinly shaved baked ham and make it just the way you like it! Do you prefer Swiss, American, Pepper Jack, or Longhorn Colby?
Old School Turkey Club
Texas Toast stacked with roasted turkey, baked ham, crispy bacon, colby, fresh tomato and lettuce with mayo
Corned beef, sauerkraut, swiss cheese on marble rye bread with our homemade thousand island dressing on the side
Crisp bacon tops lettuce and tomato to remind you of a warm summer day. Served on Texas toast with a side of mayo.
Cafe au Lait
Coffee and steamed milk
Coffee and Espresso
espresso, steamed milk
espresso, steamed milk, foam
espresso, steamed half & half
espresso, hot water
Extras & Substitutions
almond, coconut, soy


I’m not sure this is a “healthy recipe”, but it’s so good and easy you’ll forget about those extra calories.
1 box macaroni
1 can Campbell’s Cheddar Cheese Soup
2 cups shredded, mild cheddar cheese
1/2 cup milk
4 tbs butter
1/4 tsp pepper
1/2 tsp brown mustard
Cook macaroni according to package instructions. Drain pasta and return to the pot (do not rinse pasta). Add Campbell’s soup, cheddar cheese, milk, butter pepper and mustard. Mix well, cover, and cook over med/low heat for 5 min, or until the cheese and butter is melted.
My mac and cheese enthusiast!
This was super yummy. I ended up using 1 cup of mild cheddar and 1 cup of sharp cheddar. I ended up having to use more milk but I think it is because I used small shells. This was really good the next day which is nice, because traditional mac and cheese is never good the next day. This is a must try recipe. This will now be my mac and cheese go to recipe.


We are honored to be featured in Cottage Hill, one of our favorite publications! You can see the feature here.
"A group of Maui, Hawaii friends (and creatives) gathered to compose a table scene featuring an afternoon cake with local upcountry persimmons and coffee. The recipe was lifted from the pages of Julia Turshen's cookbook Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs.
Floral designer Mandy Grace foraged all of the locally-grown blooms from a friend's garden and surrounding nature in Upcountry Kula at 4,000 FT elevation including nasturtium, Distant Drum garden rose, Iceberg by David Austin, nandina foliage, pomegranate, foliage, coleus, chocolate cosmos were thoughtfully placed in a wooden dough bowl. When you think of flowers intrinsic to Hawaii, vibrant pops of color and tropical blooms come to mind. We wanted to show a softer side of the island's diverse natural offerings and were inspired by an earthy color story.
Persimmons happened to be in season and added a cool pop of color to the scene. Hawaii ceramic artist Meghan of Seeds + Stone makes gorgeous plates and bowls and coffee mugs. We visited her workshop in the jungles of Haiku to source a mash-up of dinnerware. Her coffee pitcher with matching pour-over is a beautiful shade of rust.
As fans of Design*Sponge, we came across Julia Turshen's cookbook Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs. The Afternoon cake was simple and delicious!"
AFTERNOON CAKE RECIPE
1 cup [120 g] all-purpose flour
1/2 cup [50 g] finely ground nuts (see Note)
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup [120 ml] extra-virgin olive oil
1/2 cup [100 g] granulated sugar
1/2 tsp vanilla extract
Grated zest of 1 orange, plus 1/4 cup [60 ml] fresh orange juice
Powdered sugar for dusting
Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of an 8-in [20-cm] cake pan, then line the bottom with a circle of parchment paper. For good measure, butter the parchment paper. Set the pan aside.
In a medium bowl, whisk together the flour, ground nuts, baking powder, and salt.
In a large bowl, whisk the eggs until the whites and yolks are fully combined. Add the olive oil and granulated sugar and whisk until the sugar is dissolved (test by rubbing some of the mixtures between two fingers). Whisk in the vanilla, orange zest, and orange juice. Whisk in the flour mixture.
Pour the batter into the prepared pan, being sure to use a rubber spatula to get it all out of the bowl. Hold the pan just a little bit above the counter and then drop it on the counter to eliminate any air bubbles.
Bake until the cake is beautifully golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer the cake, still in its pan, to a wire rack and let it cool completely. Once cool, use a dinner knife to loosen the edges of the cake from the pan and invert it onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment. Invert the cake one more time onto a serving platter so the flat side is down and the domed side is up.
Just before serving, dust the cake with powdered sugar.
Note: Any nut works well in this cake. To make ground nuts, just put whichever type of nut you’d like (I’ve made this cake successfully with walnuts, almonds, hazelnuts, and pistachios, and am sure pecans and pine nuts would also be great) in the food processor and blitz until they’re as fine as cornmeal. Or use a mortar and pestle. Or purchase ground nuts, which often go by the name “meal” or “flour” as in “almond meal” or “almond flour.” For a nut-free cake, simply omit the ground nuts and add an additional ½ cup [60 g] flour.
Spin-offs: (we did a persimmon compote on the side)
Feel free to substitute any citrus in place of the orange. Clementine, tangerine, blood orange, and grapefruit zest all work very well.
For a lemon-poppy seed cake, use lemon zest and juice instead of orange and add 1 Tbsp poppy seeds to the batter.
If you’re using ground almonds, add 1/2 tsp almond extract to the batter for a more intense almond flavor.
Just before you put the cake in the oven, dot the top with 1/4 cup [80 g] raspberry jam and use a fork or the tip of a paring knife to swirl in the jam.
*From Small Victories by Julia Turshen, photographs by Gentl + Hyers (Chronicle Books, 2016).


While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Time for some Angus management - May 28 is National Hamburger Day!
Making the ultimate burger is, ultimately, up to you. Ask your local butcher for freshly ground meat, and consider trying a meat blend with a cut like brisket for added flavor and texture. Ideally, you want a patty that will crust up well on the grill, stay juicy and won’t fall apart on you.
The patties aren't the only part of this meaty equation. Bread usually acts as a carrying vessel, and shouldn’t be neglected. Butter each side of the bun and toast alongside the patties to prevent a soggy mess. Go wild and experiment with different types of breads and rolls. You could also whip up your own condiments; homemade mayo is sure to win over even the most ardent sandwich spread lover.
Burgers also aren’t limited to the bovine variety. Turkey, chicken, shrimp, crab and veggies all make great burgers. Or you could try my personal favorite, the lamb burger:
1 pound ground lamb (or buy boneless lamb stew meat and grind it yourself)
Combine the lamb, feta, cumin, salt and pepper. Be careful not to over work the meat. Divide into four patties and refrigerate.
Cut the potatoes into wedges. Toss with olive oil, salt and pepper and place on a baking sheet. Add the sprigs of rosemary. Bake at 375 for 20 minutes or until crispy. Toss once or twice to prevent burning.
Fifteen minutes before grilling, take patties out of the fridge. Sear each side for 2-3 minutes on a preheated cooking surface that’s been rubbed with canola or vegetable oil. Remove the burgers, cover with tinfoil and let rest.
Cut a slit into each of the pita pockets and place them on a ungreased baking tray and heat them up with the potatoes. You don’t want them to get crispy, just warmed through so they’re pliable.
Place each patty in a pita pocket. Slather on tzatziki sauce and stuff in some arugula. Serve with the potatoes and extra tzatziki sauce for dipping.
More on burgers:
– Achieve grilling greatness - tips, recipes, advice and inspiration from professional chefs and backyard masters
Next entry »Box lunch: Chargrilled edition
« Previous entryDivine wines for grilled burgers, steaks, chicken and seafood


We Serve. Coffee
100% of profits
will go to both local and global needs
We Serve. Coffee was created from a dream of outreach and hope...
and is made possible by people who have fearless attitudes and selfless love
Come in and enjoy a Latte or Coffee with pastries baked in our kitchen. You can sit on loveseats by the fireplace and listen to relaxing music while surfing the internet on our free
Wi-Fi. We also have tables and chairs for your dining comfort.
We serve Paninis, Soups and Salads for lunch. In addition to coffee
we also offer Tea, Cocoa, Juices and Italian Sodas.
Monday through Friday: 7 am - 3 pm
Saturday: 8 am - 2 pm
Closed on Sunday


Mom's Mac and Cheese
If one took the feeling of laughing with family members around a holiday dinner that took all day to cook, and made it into a dish, it would be my mother’s mac-and-cheese. The combination of carbohydrates, cheese, and bacon trigger the warmest feelings and memories. However, due to the abundance of ingredients it requires and its time-consuming nature, this dish does not get made very often. Only during birthdays and holidays does my family get to enjoy it. However, this only makes it more special. Every time I eat it, I think of cracking up with my cousins at the end of the dinner table in New Hampshire while watching the snow fall on New Year's Eve. I think of reminiscing about the memories made in the past year with my family on Christmas day. I think of finally being able to celebrate my birthday after a long day of school. This dish is the epitome of a comfort food not only because of how good it tastes, but also because of the memories brought back with every bite.
*Do you have a favorite food or a family recipe that evokes feelings of home, comfort, and/or joy? If so, tell us about it. Submit your story to firstname.lastname@example.org


One of my favorite Christmas traditions is making several batches of no-bake chocolate/oatmeal/peanut butter cookies a week or two before Christmas and distributed them to all the hungry little elves who are slaving away trying to make Christmas good for everyone. They are always a crowd-pleaser at pot-lucks too. I don’t know what they are called, but I inherited the recipe from a sister-in-law back in the eighties so we refer to them as her cookies, but you could call them Santa’s favorites.
I don’t make them any other time of year, just at Christmas, although with the chocolate they would be suitable for Valentine’s Day too. It’s hard to justify the calories, but they do contain some good-for-you ingredients, like oatmeal (for lowering cholesterol), milk (source of calcium), peanut butter (for protein) and cocoa (source of antioxidants), even if there is a fair bit of sugar in the recipe. I find good old-fashioned grocery store Fry’s cocoa works best, as the one year I tried a fancy imported French brand, they were way too chocolaty, so I needed to add less. (Note: some versions of this recipe only use 1/4 cup cocoa but I’ve always used 1/3 cup of Fry’s, so you could adjust to your taste if you have a richer cocoa.)
1/4 cup butter
1/2 cup Peanut Butter
2 cups white sugar
1/3 cup cocoa
1/2 cup milk
3 cups oatmeal (rolled minute oats)
2 tsp (10ml) vanilla
Mix sugar and cocoa in a pan. Add butter and milk and bring to a boil over medium heat, stirring constantly. When it starts to boil, boil 1 to 1 1/2 minutes exactly. This is a full boil, not just a few bubbles. Do not under boil as the mixture will not set properly after you add the other ingredients.
As the chocolate mixture has to be boiled in a pan on the stove, these cookies are not suitable for kids to make. Santa’s little helpers could help measure the ingredients though.
Remove from heat and stir in vanilla, peanut butter and rolled oats in that order. I use Crunchy peanut butter as that’s what I buy, but Smooth is okay too.
Once you have added the peanut butter to the boiling chocolate mixture and whisked it through, and then added the oatmeal, you have to work quickly to scoop out the mixture before it sets. Drop by teaspoon onto wax paper or non-stick baking pans. Let cool thoroughly. Makes 24 cookies. Keep them in an airtight container. If they dry out too much after a few days, you can zap them in the microwave for ten seconds to make them moist again.
Some batches turn out drier than others, depending if I have let it boil too long, but it doesn’t affect the overall taste. It’s all good. They can be stored at room temperature or in the fridge, or frozen for later.
I usually keep a batch in the freezer and defrost when needed, even it it’s just one cookie as a treat with a cup of tea before bed. Heating them up in the microwave for about ten seconds makes them even better as there’s nothing like a warm chocolate cookie. Don’t forget to leave some out for Santa!


It is reassuring to find spices in our spice closet that are healing and that promote a strong immune system.
Ginger is an important one, and in addition to the powdered spice rack, can be found easily as a fresh tuber (root) on our grocery store shelves. It works well in combination with garlic and onion, so can be conveniently added to many casseroles and stir fries.
Many years ago when I visited an artist friend, Zarina, in New York City, who was raised in India, I watched her prepare her food for the week. One of the first things that she did was to chop a huge quantity of ginger and garlic together and put them into a quart canning bottle in the refrigerator. This was her basic spice to be used in most of her cooking during the week. I have reflected on her immune-boosting practice many times over the years, and though I don’t prepare mine ahead, I often chop ginger and garlic together. I usually add onion, too.
Ginger is considered an aid to digestion. It may help to calm the stomach and to decrease digestive problems such as flatulence and diarrhea. This is another good reason to add it to your cooking.
Fresh ginger is also good as a tea. Slice several thin slices of the root and boil them in water for a few minutes. Then add other spices such as cinnamon or a touch of mace and honey. This is a great tonic if you lose energy in late afternoon. It is also antiviral and will boost your immune system. In hot weather refrigerate your tea and add a mint leaf served over ice. Delicious!
Ginger can be found easily in powdered form on the grocery spice shelves. This can be added to pumpkin pie (a favorite) or in ginger snap cookies. It can be added to stir fries or casseroles in this form if you do not like to chop up your spices.
Ginger is also available as a very intense essential oil. I put it into our Lime-Ginger Soap. This seems to be a good way to both wash hands and take advantage of ginger’s anti-viral properties.
Several other herbs are related to ginger, such as turmeric and cardamom. They are also wonderful additions to our Western cuisine. They are also rhizomes and are often more difficult to find than ginger in grocery stores, though fresh rhizomes are most often available in health food stores. I noticed that the Grassroots Market in Fleming Island, Florida carries the fresh turmeric rhizomes. Turmeric and Cardamom are good spices to add to your spice shelf, too. They are also both easily available as powdered spices.
So in this difficult time, with the virus pandemic still among us, boost your immune system, soothe your digestive system and add some fresh tastes to your cuisine. Try ginger!


Since 2002, Moonfish had been operating as the premiere steak and seafood restaurant on Orlando’s Restaurant Row. They were farm-and-sea to table before it all went mainstream. Yet the time came for a brand refresh aimed at the sensibilities of modern diners. To accomplish this, Moonfish wanted to revitalize their guest experience and create a new category of casual fine dining. They knew what changes to make in the kitchen and on the menu, but they turned to us to help with the branding.
We refined their logo, provided all new photography assets and brought it all together with a new style guide to execute. It was important that their visual representation reflected the originality and authenticity of their food, so we shot their food on location. We also provided them with new, flavorful voice and messaging options to better highlight their new direction.
Fresh branding for a high-quality, casual culinary experience. Their voice and look finally matched their unique offering. And the new photography was used on everything from billboards to social media. Leaving Moonfish satisfied and foodies hungry for more.


Hair is often considered a significant aspect of a woman’s beauty and confidence. However, many women face challenges with hair growth due to various factors such as genetics, hormonal imbalances, stress, and inadequate nutrition. While there are numerous hair care products available in the market, the role of diet in promoting healthy hair growth should not be overlooked. A balanced and nutritious diet can significantly impact the strength and vitality of hair. In this article, we will explore the types of foods that can promote hair growth in women.
Protein is an essential nutrient for hair growth as hair follicles are primarily made of protein. Including adequate amounts of protein in the diet can help in promoting healthy hair growth. Foods such as eggs, lean meats, fish, dairy products, legumes, and nuts are excellent sources of protein. Additionally, incorporating plant-based protein sources like lentils, chickpeas, and quinoa can also contribute to maintaining healthy hair.
Iron deficiency is a common cause of hair loss in women. Consuming iron-rich foods can help prevent this issue and promote healthy hair growth. Foods such as spinach, kale, lentils, red meat, tofu, and fortified cereals are rich sources of iron. Pairing these foods with vitamin C-rich options like citrus fruits or bell peppers can enhance iron absorption in the body.
Omega-3 Fatty Acids
Omega-3 fatty acids play a crucial role in nourishing the scalp and promoting hair growth. They help in keeping the scalp hydrated and preventing dryness that can lead to brittle hair. Fatty fish like salmon, mackerel, and sardines are excellent sources of omega-3 fatty acids. For individuals following a vegetarian or vegan diet, flaxseeds, chia seeds, and walnuts are great alternatives to obtain these essential fatty acids.
Essential Fatty Acids
Healthy fats are essential for maintaining the overall health of your hair. They help to moisturize your scalp, prevent breakage, and promote hair growth. Incorporate the following foods into your diet to ensure an adequate intake of essential fatty acids:
+ Nuts and seeds
+ Olive oil and coconut oil
+ Fatty fish like sardines and trout
Vitamins and Antioxidants
Certain vitamins and antioxidants are known for their positive effects on hair health. Vitamin A helps in producing sebum which acts as a natural conditioner for the scalp. It is found in sweet potatoes, carrots, and spinach. Vitamin E promotes blood circulation to the scalp and can be obtained from foods like almonds, sunflower seeds, and avocados. Additionally, foods rich in antioxidants such as berries, tomatoes, and bell peppers can protect hair follicles from damage caused by free radicals.
Biotin is a B-vitamin that is essential for maintaining healthy hair. It aids in the production of keratin which is a key structural protein in hair. Foods like eggs, nuts, sweet potatoes, and whole grains contain biotin and can contribute to improving the strength and texture of hair.
In addition to specific food types, adequate hydration is crucial for overall hair health. Drinking plenty of water helps in keeping the scalp and hair follicles hydrated, preventing dryness and breakage.


“…after that extraordinary ‘ciorba’ and after that dreamy ‘tourta’, I would say that not only does the world in fact no nothing about Romania, but neither do you Romanians recognise miracles. When it comes to cuisine, at least, you are very, very rich in your so-called poverty.” – Jacques Yves Cousteau
The Romanian food is without a doubt a symbol of the country’s history and cultural diversity and has been influenced along time by the Roman, Greek, Turk, German, Hungarian and Russian cuisines. The traditional Romanian food is based on meat, mostly pork and beef, grains, dairy products, vegetables and fruits. Despite some new trends of adopting foreign recipes, the traditional dishes remain the most popular and wide spread food courses.
The preference for the ingredients of the traditional Romanian food goes back in time as Romania was for most of its history an agricultural country with excellent geographic conditions for agriculture, livestock breeding and hunting. The wide spread of this way of life came in handy during the last decade of the communist period, when the policy food rationalization made people dependent on agro products from the countryside.
Even today, when international hypermarkets are omnipresent in large cities, having vegetable gardens, orchards, grain plantations, vineyards and livestock is an important part of the Romanian way of life. This ensures the existence of natural grown vegetable and fruits, home-made dairy products and fresh quality meat products that can be bought from small rural producers or in local agro-markets.
Traveling to Romania you’ll notice important differences in the culinary traditions of each region, the result of the many cultural and historical influences through the past centuries. You’ll find Romanian food in most restaurants, but for a truly authentic experience we recommend smaller restaurants from Carpathian resorts or home-cooked meals by a Romanian host.
“The central characteristic of the Romanian cuisine is its great variety. It is a cuisine influenced by repeated waves of different cultures: the ancient Greeks, with whom Romanians traded; the Romans, who gave the country its name; the Saxons, who settled in southern Transylvania; the Turks, who for centuries dominated Romania; as well as Slavic and Magyar neighbors. All of these influences gradually blended into the varied and delicious Romanian culinary tradition” (Nicolae Klepper — Taste of Romania)
Romanian recipes bear the same influences as the rest of Romanian culture. The Turks have brought meatballs (perişoare in a meatball soup), from the Greeks there is musaca, from the Austrians there is the şniţel, and the list could continue. The Romanians share many foods with the Balkan area (in which Turkey was the cultural vehicle), Central Europe (mostly in the form of German-Austrian dishes introduced through Hungary or by the Saxons in Transylvania), and Eastern Europe. Some others are original or can be traced to the Roman or other ancient civilizations. The lack of written sources in Eastern Europe makes it impossible to determine today the punctual origin for most of them.
One of the most common meals is the mămăligă, a type of polenta, served on its own or as an accompaniment. Pork is the main meat used in Romanian cuisine, but also beef is consumed and a good lamb or fish dish is never to be refused.
Stews made with different chicken and pork in addition to various vegetables are very popular in restaurants. One of the favorites among Romanians is the tripe soup served with garlic or hot chili pepper and vinegar. Carnati, a dish made with pork liver and intestines is also a favorite. More meat favorites include the following: frigarui (skewered meat), mititei (grilled mince meat rolls) and snitel (a breaded pork, veal, or beef cutlet).
For vegetarians, some options include ghiveci (mixed fried vegetables), oua umplute (filled eggs) and bulz de mamaliga cu branza(polenta mixed with cheese, however you should carefully read the ingredients as there are variations which include meat). Potatoes are also served often. Breakfast contains mainly of eggs, whether fried, soft-boiled, or omellettes.
When it comes to desserts, there is a wide range of crepes with various fillings and toppings. Other favorites include baklava (an extremely sweet layered pastry), pandispan (sponge cake),turta dulce (gingerbread), papanasi (a kind of doughnut with jam and sour cream on top)and orez cu lapte ( rice pudding).
The most common Romanian herbs, spices and vegetables are allspice, basil, bay leaves, caraway seeds, celery root, cloves, cinnamon, coriander, dill, lovage, parsley, parsnip, rosemary, summer savory, tarragon, and vanilla.
Before Christmas, on December 20 (Ignat’s Day or Ignatul in Romanian), a pig is traditionally sacrificed by every rural family. A variety of foods for Christmas prepared from the slaughtered pig consist of the following:
Cârnați – sausages which may be smoked and/or dry-cured;
Caltaboș – an emulsified sausage based on liver with consistency from fine (pâté) to coarse;
Sângerete (black pudding) – an emulsified sausage obtained from a mixture of pig’s blood with fat and meat, breadcrumbs or other grains, and spices;
Tobă (head cheese) – based on pig’s feet, ears and meat from the head suspended in aspic and stuffed in pig’s stomach;
Tochitură – pan-fried cubed pork served with mămăligă and wine (“so that the pork can swim”);
Piftie or Răcitură – inferior parts of the pig, mainly the tail, feet and ears, spiced with garlic and served in aspic;
Jumări – dried pork remaining from rendering of the fat and tumbled through various spices;
The Christmas meal is sweetened with the traditional cozonac, a sweet bread with nuts, poppy seeds or rahat (Turkish delight).
At Easter, lamb is served: the main dishes are borș de miel (lamb sour soup), roast lamb and drob de miel – a Romanian-style lamb haggis made of minced offal (heart, liver, lungs) with spices, wrapped in a caul and roasted. The traditional Easter cake is pască, a pie made of yeast dough with a sweet cottage cheese filling at the center.
Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion.
Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. Romania is currently the world’s ninth largest wine producer, and recently the export market has started to grow.
Romania ‘s climate and soil are hospitable to the production of many different types of wines, from dry, sparkling whites to rich, aromatic, purplish reds.
Popular domestic grape varieties used for wine production include Frâncuşă, Fetească Albă, Tămâioasă, Fetească Neagră, Băbească.
Frâncuşă – A very versatile soft, dry wine, crisp and lively, with just the slightest touch of sweetness.
Fetească Albă – Semi-dry white wine, well balanced, with a distinct aroma reminiscient of the first flowering of the vineyard.
Tămâioasă Romanească – A naturally sweet or semi-sweet white wine with subtle honey and basil aromas, an exquisite amber color and a persistent rich taste. Its sweet taste may also suggest a blend of rose petals and wild berries.
Grasă de Cotnari – A naturally sweet white wine with a delicate fragrance and a smooth interplay of fruitiness and acidity.
Galbenă de Odobeşti – A light white wine with a delicate bouquet that preserves the fragrance of the mellow grape.
Fetească Neagră – Semi-sweet, medium bodied, light red wine, with original aromas.
Băbească Neagră – Traditional full bodied red wine with a delicate bouquet and a slight taste of clove.
Romania also produces its share of worldwide vintages, including Riesling, Merlot, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay and Muscat Ottonel.
A trip to Romania offers many opportunities to visit wine-producing regions and to discover and sample the many different wines of Romania such as Murfatlar, Cotnari, Jidvei, Dealu Mare and Odobeşti.
Beer is also highly regarded, generally blonde pilsener beer, made with German influences. There are also Romanian breweries with a long tradition.
According to the 2009 data of FAOSTAT, Romania is the world’s second largest plum producer (after the United States), and as much as 75% of Romania’s plum production is processed into the famous ţuică, a plum brandy obtained through one or more distillation steps.
As we say in Romania: Pofta Buna!


Cheese Flash Mob!!!
Where: Martha in Kensington (@marthakensington), 2113 E. York St., Philadelphia
When: June 29, 6-9 pm
What: Bring a hunk of cheese to share with other cheese lovers. Free condiments and bread provided, libations for sale at the bar!
Why: Connect with cheesemakers, cheese lovers, and the city's local cheese gang (a.k.a. The Rennet Rough Riders)
No RSVP or tickets required!
If you had a great time at Madame Fromage's Cheese Ball last October you won't want to miss this cheesy party. Bring some cheese to share and meet some cheesy new friends!
The Science and Art of Cheesemaking
Monday, November 13, 2017 - Thursday, November 16, 2017
8:00 AM - 3:00 PM
Eastern Time Zone
Rodney A. Erickson Food Science Building
Curtin & Bigler Rds.
University Park, Pennsylvania 16802
As an organization promoting the diversity of the cheese community, we share social and educational events which we believe visitors to the site might have an interest.


Low carb is a diet that reduces your carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. The diet is generally used for losing weight. Some low-carb diets may have health benefits beyond weight loss, such as reducing risk factors associated with diabetes and metabolic syndrome.
How Does a Low Carb Diet Work?
Fundamental sources of energy for the body is carbs, protein and fats. By reducing the intake of carbs and increasing the fat intake causes the body to switch over from carbs (which is the primary source) to fats.The fats are deposited and then converted into sugars which are then utilized by the body for its functioning.The low carb diet is more effective than the others as the body is not stressed.
What Should I Eat?
Meat: Any type, including beef, game meat, chicken, etc. Feel free to eat the fat on the meat as well as the skin on the chicken. If possible try to choose organic or grass-fed meat.
Fish and shellfish: All kinds: Fatty fish such as salmon, mackerel or herring are great. Avoid commercially bred fish.
Eggs: Boiled, fried, omelette, etc. Preferably organic eggs.
Natural fat, high-fat sauces: Using butter and cream for cooking
can make your food taste better and make you feel more satiated.Try Béarnaise or Hollandaise sauce, check the ingredients and make it yourself. Coconut oil and olive oil are also good options.
Vegetables that grow above ground: All kinds of cabbage,cauliflower, broccoli, cabbage and Brussels sprouts.Asparagus, zucchini, eggplant, olives, spinach, mushrooms, cucumber, lettuce, avocado, onions, peppers and tomatoes etc.
Dairy products: Always select full-fat options like real butter, cream (40% fat), sour cream, Greek/Turkish yogurt and high-fat cheeses. Be careful with regular milk and skim milk as they contain a lot of milk sugar.Avoid flavored, sugary and low-fat products.
Nuts: Great for a TV treat instead of candy (ideally in moderation).
Berries: Okay in moderation, if you are not a super strict or sensitive. Great with whipped cream.
What Do I Drink?
Water, Coffee and Tea
What Should I NOT Eat?
Sugar: The worst. Soft drinks,candy, juice, sports drinks,
chocolate, cakes, buns, pastries, ice cream, breakfast cereals.Preferably avoid sweeteners as well.
Starch: Bread, pasta, rice, potatoes, French fries, potato chips,porridge, muesli and so on. Whole Grain products are just less
bad. Legumes, such as beans and lentils, are high in carbs.Moderate amounts of root vegetables are OK.
Margarine: Industrially imitated butter with unnaturally high content of omega-6 fat. Has no health benefits,tastes bad.Statistically linked to asthma, allergies and other inflammatory diseases.
Beer: Liquid bread. Full of rapidly absorbed carbs, unfortunately.
Fruit: Very sweet, lots of sugar. Eat once in a while. Treat fruit as a natural form of candy.
For the diet to affect us it must be complimented with exercise. The combination of health and exercise is key to a healthy lifestyle.
Let us know how a Low Carb Diet helps you maintain fitness in the comments section below.
Also Subscribe to our newsletter to stay up to date


Discover Our Story.
At our restaurant the premise is simple; we seek to tell our story through the food we serve. We have retained our Michelin star since 2013. Inspired by chef Tom Sellers’ culinary career and the history of British food, certain dishes are influenced by memory or provenance of ingredients.
Our chefs focus on intelligent, ingredient-led cooking. We proudly offers seasonally-changing tasting menus, each of which include our chefs' iconic signature dishes alongside courses displaying cutting-edge techniques and innovative flavor combinations. Here chefs are free to realize their ideas.
We focus, first and foremost, on the quality of our ingredients. In order to consistently maintain that focus without excessive costs, we also concentrate on simplicity. We want dining at our restaurant to be easy and friendly for all of our guests.
Five Star Cuisine.
The menu has a deceptive simplicity but behind them is a sophisticated, expert construction that is elegant, thoughtful and clear.
Lunch was a thrill-a-minute experience. A succession of showstopping dishes began with a couple of insanely delicious pre-starters.
Subscribe to us so that you can receive the latest news on events, special promotions and discounts.


Ordered take out for 6 people.. half chicken and half beef.. both were delicious and moist and flavourful.. the rice was very yummy too.. had left overs and ate next day for lunch.. I'll be ordering often from there! Thank you!
I had a great experience with Shifa Restaurant, the food was delicious and after i ate my lunch i was asked if i need more to top up my plate.
finally i was given a free ginger tea. I will recommend to check it out this Restaurant
We had XMAS dinner party @ Shifa Restaurant and the service was great,
We had delicious dinner with main course rice & tender lamb chops with chefs salad
it was amazing dinner with friendly staff. I will definitely go
This is the food page of Shifo Restaurante on 1115 Cobden Road Ottawa ON K2C2Z1.
(first reviewed on March 21, 2008, last updated on February 8, 2016.)
Shifo Restaurante is ranked #5 of 17 Restaurants in Whitehaven Ottawa.
This page has had 2237 visitors. You are the 2237th.


[ad_1] Hi everyone!! First of all I’m not vegan not at all but my 2yrs old son is. Each and everytime he eats any kind of meat he gets sick. Since nobody in the family is really vegan it’s hard cooking ...
Discy Latest Questions
[ad_1]Look for “pasture raised” from small organic farms. More than a million hens, filling barns at three per square foot. And ...
[ad_1] Oatmeal Brunch in a Jar./ジャーオートミール[ブランチ] -Ingredients- 1, oats 2,chiaseed 3,hot water 4,apple 5,banana 6,almond 7,sunflower seeds -材料- １、オートミール ２、チアシード ３、お湯 ４、りんご ５、バナナ ６、アーモンド ７、ひまわりの種 ————… [ad_2]
[ad_1] Raw vegan wraps anyone? Yum 😋 (oil-free, gluten free)http://www.rawnutrition.info/free_ebook_download[ad_2]
[ad_1] Going to a BBQ next weekend, bringing my own vegan pasta & cinnamon rolls. Any suggestions on what to say when family members ask why i’m not eating meat / where I get my protein ?[ad_2]
[ad_1]Food For Work Fruit Salad: Bing and Rainer Cherries, Mandarin Oranges, Raspberries and Blackberries Florida Avocado, Baby Spinach, Bell Peppers and Cucumbers Fruit Salad: Cara Cara, Blood and Navel Oranges, Bing and Rainer Cherries, Strawberries, Apricot ...
[ad_1] Any Vegetarians out there that would be willing to give up an hour of their time to take part in a psychological study please contact Lisa Meredith Her email address is below[ad_2]
[ad_1]Is there such thing as vegan energy drinks?[ad_2]
[ad_1]Anybody ended up having to move out their parents place because their parents just didn’t know how to shut up about their diet?[ad_2]
[ad_1] I’m doing a search🔍👀 Is there any vegan chorizo out there that tastes exactly or the closest to actual chorizo?[ad_2]


Saturday, 29 January 2011
Mom's Banana Loaf
As far back as I can remember my Mother has loathed cooking and baking. She did cook lots of meals for us and we always had birthday cakes (nice ones too) and there were always biscuits in the cookie jar.
This is her banana loaf recipe, it is quick, easy, foolproof, keeps very well and freezes beautifully. It is the one baking item that regularly gets made and it fills the house with the loveliest aroma. Often when we go shopping there are packets of bananas at the mark down counter and so I buy them because in this recipe you get to use very ripe bananas. I buy the bananas in multiples of 6 so that if there are very very overripe bits you have to throw away then at the worst you get the equivalent of 5 bananas.
We usually can't wait for it to cool down before cutting it, spreading some butter all over it and sitting down with a cup of fresh hot tea and a slice of banana loaf.
Do try it, you won't be sorry. And, just so you know, it also keeps very well. When we've baked a few then each loaf gets cut in half, wrapped up and popped into the freezer. It's our way of making them last longer.


If your child or any of his or her guests have food allergies (and among many guests there may be many allergies), trying to throw a party may seem daunting. But as more and more children are diagnosed with food allergies, more and more recipes are being made available to accommodate them. Consider some of these ideas for throwing an allergy-free party where everyone can relax and have fun.
When you decide to throw an allergy-free party, make sure you note that fact in the invitations. Some parents avoid having their children attend parties because of the usual allergens present. Let parents know you intend to have an allergy-friendly party, and ask them please to contact you about specific allergies. This will help you choose the right foods to serve at your party. (You may have a lot of guests with gluten sensitivity but none with dairy allergies, for example.)
1. Gluten-Free Foods
The obvious party foods such as cake, cookies, and cupcakes are usually made from wheat flour, which contains gluten. Some sources say that while most grains contain some gluten, there are grains that are so low in gluten – or contain a different kind of gluten – that people with gluten intolerance can consume them safely.
In fact, other experts say that grains such as brown rice, millet, and quinoa contain no gluten at all. Oats do not contain gluten naturally, but often get contaminated with wheat gluten during processing. Look for gluten-free oats if you want to use them in your party foods.
Here are some ideas for gluten-free foods you can serve at your party.
- * Rice or nut crackers and cheese
* Cornbread sandwiches
* Meringue cookies
* Deli meats
* Potato chips
* Rice pasta
* Gluten-free pancakes or waffles (you can use gluten-free pancake and waffle mix, and as a variation you can use the waffles or pancakes as wraps for sandwich fillings)
2. Eggs and Dairy
These are other food allergies you’ll see among kids. In fact, some children are exempted from certain vaccinations if egg white was used in the development of the vaccine. Thankfully, there are egg-free party foods you can make for your guests, and there is even dairy-free ice cream made from soy or rice. Try egg-free brownies or cake. For these baked goods, the cake-like texture is achieved with baking powder and/or baking soda.
Dairy-free foods are not quite as challenging – avoiding cheese and milk seems simple. But you’ll need to think more carefully than that – dairy “hides” in foods like cheese puffs, popcorn, and even bread.
Corn is considered a gluten-free grain, but it’s also a fairly common allergen among children. Rice is considered a safe grain for kids who are gluten-sensitive and allergic to corn. Note that corn tends to be in everything, so avoiding all corn may not be possible (even party balloons may have cornstarch dusted on them). Check with corn-sensitive guests before attempting a totally corn-free party.
In addition to the above, consider nut and chocolate allergies as well. Peanuts are the usual culprit in nut allergies; it’s rare for anyone to be allergic to “tree nuts” such as walnuts and also a legume like peanuts. Sunflowers are often a safe alternative “nut.” Carob is an allergy-safe substitute for chocolate and can be used the same way.


Dine With Sal is a company devoted to serving up unique and fresh cuisines while ensuring every one of our guests experiences pure dining pleasure. Headquartered in Mount Pleasant, South Carolina, we own and operate 4 distinctly different and unique restaurants, some with multiple locations, in the Charleston area.
Headed by restaurateur Sal Parco, our group of restaurants has grown from the humble beginnings of our first Mustard Seed, which only sat seven tables, to a group of restaurants that offers some of the most diverse and best tasting dining options in the area.
Through the years we have remained dedicated to providing our guests with exceptional service in a casual atmosphere without the slightest pretense. We've earned a reputation for simple presentation and unbelievably fresh cuisine. In every restaurant we offer house baked breads and desserts made daily at our bakery.


Tel. Number ( 614 ) 321-2431
Traditional Texas BBQ built in Ohio
I am from Central Texas and miss the flavors of my home. Now I am serving what I love to everyone here in Columbus, Ohio
Serving the finest cuts of meat
of the city
We buy fresh meats from our supplier and bring that freshness to you.
We are a mobile company and are located in the heart of Columbus.
Taste of the south
CONTACT & LOCATION
TELL US WHAT YOU THINK AND HOW WE'RE DOING
1060 King ave. Columbus, Ohio 43212
Monday-Sunday:: follow us at https://streetfoodfinder.com/texassteelebbq
to find out where we will be every week so you don't miss us as our times Varies


Green peas are made from young tender grains of brain varieties according to GOST. Sterilized. It is a dietary product.
Country of origin
Type of packaging
tin can
Calorie content 100 g "Vegetable" compose 74 kCal / 309,62 KJ.
Proteins — 3 g
Carbohydrates — 6 g
Green peas, drinking water, sugar, salt
at a temperature from 0 to + 25 degrees and a relative humidity of no more than 75%; after opening the jar, store in the refrigerator for no more than 1 day
Feedback and questions
There are no reviews yet
Yours may be the first


Microencapsulation and food technologies are now inseparable.
The encapsulated ingredients for food applications have decisive effects in the development of functional foods and nutraceuticals, ie products in which the bioavailability and the maintenance of the functionality of the active ingredients is essential.
What do you gain?
- Ingredients and active principles protected from oxidation, thermal denaturation or extreme pH conditions;
- Ingredients designed for the controlled and gradual release;
- Ingredients with flavors or unpleasant odors that are succesfully masked thanks to encapsulation.
Functional foods and supplements.
The market of food supplements only in Italy is now worth more than 2.5 billion euros.
Sphera has taken steps to meet the specific needs of this growing trend, developing a winning technology that allows to stabilize and ensure the bioavailability of the active ingredients in functional foods and supplements, while avoiding the sensory profile of the product to be altered.
All of our formulations are made with 100% biocompatible and biodegradable matrices, which in many cases are much more convenient and safer than using synthetic polymers. This allows us to satisfy particular cultural and religious needs such as veganism, Halal and Kosher and others.


Ingredients: China Green Tea Leaves. Green tea's health benefits come from its particular ingredients (phenols, catechins and etc.) and it's unique blend of active substances.
Green tea has more health benefits than black tea, which can be attributed to its lack of processing. Green tea is higher in protective polyphenols. The major polyphenols in green tea are flavonoids, the most active of which are catechins and epigallocatechin gallate (EGCG), which function as powerful antioxidants.
Antioxidants are known to protect the body against disease and are an important part of a healthy diet. Antioxidants can be found in a range of fruits, vegetables and other unprocessed foods. As part of a balanced diet, green tea can be a good source of antioxidants.
Green tea contains a key active ingredient, caffeine, which is a known mental stimulant. Green tea also includes the amino acid L-theanine, which creates a relaxing effect by increasing the activity of the inhibitory neurotransmitter GABA. It also increases dopamine and the production of alpha waves in the brain which regulate mental alertness.
According to some research, green tea can boost metabolic rate and increase fat burning due to its thermogenic properties (which extend beyond the effect of caffeine).


With Spring in full swing, I’ve been finding myself adding berries to just about everything I eat. So it’s no surprise that I decided to whip up these mixed berry scones this past weekend for a little Sunday morning treat.
As I was making them, I definitely ate my fair share of berries. It went a little something like, one for the bowl, one for me.
I’ve been loving eating these scones for breakfast this week–just add some strawberry jam and you’re good to go!


As I mentioned previously in my student friendly restaurant guide, there’s nothing that makes me happier than dining out. I genuinely spend more money on eating out than clothes and love trying out new restaurants in Dublin. When the team at Balfes* restaurant in The Westbury hotel invited me down for a complimentary meal, I accepted immediately. I may not be a food critic but I can definitely appreciate a good three course meal!
Balfes restaurant, The Westbury Hotel, Dublin 2
The menu was quite an extensive one making it hard to choose! I went for the grilled chicken, peppers and guacamole salad for starters, as did my mam. We both chose steak for mains- I had an 8oz fillet steak and she had the 10oz rib-eye- served with mushrooms, cherry tomatoes and hand-cut fries. For dessert, I went for the chocolate fondant and almond ice cream, whilst my mam had grilled peppered pineapple and cardamom ice-cream. One thing I loved about the food was the portion sizes. I was worried the salad would be huge and that I’d be full before the mains came out, but that wasn’t the case at all! The steak was one of the nicest I’ve had in months, and the chocolate fondant was near heaven.
The starters arrived 10 minutes after serving and every dish after that was almost just as quick. The staff were so lovely and really made the whole dining experience extremely enjoyable.
Slightly on the pricier side, I’ll be honest. Considering The Westbury is a five star hotel though, I’d expect nothing less for the quality of the meal. The food was so delicious though and I’m still thinking about that steak…
Myself and mam had such a fantastic evening and it’s easy to see why Balfes is such a popular venue in Dublin. With it’s New York style brasserie vibe and luxurious feel, Balfes is the perfect place to treat yourself to a delicious meal in the heart of Dublin city. I’ll definitely be back!
You can find out more about Balfes over on their website here. Let me know what your favourite luxury restaurants are in Dublin!
*disclaimer; I was treated to a complimentary 3 course meal & drink by the team at Balfes restaurant in exchange for social media coverage, but as usual, all opinions are completely my own!


The Montessori-Inspired Healthy Food Number and Alphabet Bundle contains:
- Eat-a-Rainbow Number and Alphabet Pack with Eat-a-Rainbow Numbers and Math Symbols, Math Spinners and Labels, and Eat-a-Rainbow Movable Alphabet in Manuscript and Cursive
- Healthy Food Alphabet Do-a-Dot Pack with cover for "My Healthy Food Alphabet Book," 26 do-a-dot Letters, and Miniature Movable Alphabet in Manuscript Print, D'Nealian, and Cursive.
- Healthy Food Alphabet Connect-the-Dots Pack
$11.85 if the files are purchased individually.
For more information about the Montessori-Inspired healthy food number and alphabet bundle plus ideas on how to use it: see related blog post.
Note: This is a digital download (printable product). There are no physical products included in this pack.


XITE Delta 8 THC Peanut Butter Nuggets
Our creamy 25mg Delta 8 Peanut Butter Nuggets are our fans favorite. With all natural peanut butter and milk chocolate, these delectable treats are one of a kind. Super naturally good with zero artificial flavors, colors or preservatives.
Ingredients: Sugar, Cocoa Butter, Whole Milk Powder, Chocolate Liquor, Nonfat Dry Milk, Cream, Whey, Peanuts, Milkfat, Organic & Sustainably Sourced Palm Stearin, Coconut Oil, Delta 8 Extract, Sunflower Lecithin, Natural Vanilla Extract
All Natural – Non-GMO – Gluten Free – No Artificial Flavors – No Artificial Colors – Lab Tested – Sustainably Sourced
SOLD IN BUNDLES OF 10


If you end up feeling exhausted and with no energy needed to get through your day, you need to try looking at exactly what you are eating. Fantastic nutrition is so critical, and also the sound advice from the article below may be precisely what you want to begin.
Lots of people don't get enough protein in their diet despite how important it's to great health.Lean beef are amazing sources of nourishment. Pork and chicken are excellent sources.
Eat 600 to 900mg of garlic each day for optimum wellness benefits.Garlic is a natural remedy for reducing your immunity and help you to stay healthy. It's likewise a natural antifungal and antifungal that are beneficial to your organs. It's possible to get your everyday garlic or garlic extracts into your everyday meals.
Eating organic may be a good means of increasing the nutritional content of your diet. These pure untainted foods will be the ideal route to a natural diet. Have a taste and you will understand.
Foods with trans fat should be avoided.Trans fat is a very unhealthy thing to eat; it increases your chance of suffering cardiovascular disease. Trans fats gets the total amount of HDL (good cholesterol) in your own body reduction and lower good cholesterol.
Most fast foods and junk foods have a good deal of salt. If you consume less salt each day, you'll notice foods with salt even more. Unhealthy foods might start to taste more salty. You will realize that you don't wish to consume them frequently.
People who research nutrition have yet to be highly milled in their consumption of heavily-milled grains. Might it be wise to do this while buying fiber pills or wheat germ to make up for the nutrients thrown away so as to restore benefits which it is possible to get from organic whole grain?
Just one medium stalk of the green super food may offer you an afternoon's worth of vitamin K. In addition, it has vitamin C levels which are around 2 days. These nutrients can allow you to build strong bones and it could possibly reduce the risks of getting cancer. To boost nutrition, steam.
Smoothies make a yummy and yummy to consume. Here's a simple method to pump up the nutrient content of your yummy smoothie much better for you. Add a dab of flax-seed oil or cocoa powder (which has antioxidants) to the smoothie.These ingredients will both give you the smoothie.
You can buy ginger as a capsule. Take one capsule an hour before you leave for the trip,000mg tablet until you depart and replicate this about every 3 hours. Ginger may keep nausea and upset stomach generally related to motion sickness. You might even try ginger tea and ginger candy.
Do not feel you could just have a bunch of relying solely on vitamin supplements to generate your diet healthy. Supplements are just supposed to replace foods. It's best to keep your vitamin intake to one every day and concentrate on eating foods that give you all the nutrition you need if possible.
Another essential nutrient is a B vitamin of significance is pantothenic acid. It is important in the metabolic process of creating energy. It is a must for producing important biological substances and enzyme activity in addition to the production of additional compounds that are essential. Meats and whole grains are good sources for lactic acid resources.
Iron is a significant for elderly ladies. The standard adult female ought to get 18mg of iron every day; nonetheless, however if pregnant, she needs to raise this into 27mg. The infant needs it to develop, and insufficient iron can result in anemia and pregnancy problems.
Raw vegetables are a excellent choice for you. They can decrease your hunger and make you feel full when providing valuable nutrients your body reacts on. They are sometimes equally as simple to store away and prepare as many junk foods. They are even able to be less cluttered than processed junk food. Raw vegetables can be a good connection between your regular meals.
Make sure you consume meat on your plate at each meal. You will need the protein to build healthy muscles. Try for at least 10 ounces every day.
Eat a healthy snack before get more info you go to the health club. You need something which you're able to digest this meal readily. Vegetables can also be a good choice of meals to eat before you workout. Don't eat foods since they don't digest quickly.
Avoid soda when you are thirsty. Sugar in soda functions as food for bacteria to grow in your teeth.
This leaves your breads more nutritious without giving up the light they are. You'll also have the ability to produce bread healthier by making use of a good deal less sugar and taking half of it out while adding applesauce for shortening required with applesauce.
Exercise concentrates on the potency of head, commitment, and strength of the mind. These 3 things are far more about your mind in place of the strength of your physical strength. It's necessary for you to live website healthily and keep the mind busy.
Restrict the glucose you provide your children get daily.
In the USA, however many Americans lean more toward red meats and poultry instead of seafood.Fish is yummy and fish are a minimal salt and salt here substitute for red meat. You could also secure large quantities of Omega-3 in fish. Ensure fish is a normal part of your diet.
Foods like whole-wheat pastas, oatmeal, brown rice, oatmeal, whole grain breads, and bananas will improve your "feel-good" serotonin levels with no crash. These also help you feel full for long periods of fiber. Eating junk food may provide you feeling awful afterwards. Avoid junk foods and eat in a wholesome manner; your body is going to enjoy it.
Show your love with hugs and kisses rather than chocolate, instead of food.
Gradually decrease the amount of sugar and salt content on your foods. You will get used to the shift in flavor and begin to think that bad foods as time passes. As a result slowly, you won't feel as bloated because it isn't a drastic change.
When you choose the perfect foods, you may enjoy ample energy to get you through every day with ease. Utilize the proposals you merely read to give yourself the health and vitality you crave.