February 26, 2021 3 min read
The misery of stomach discomfort affects millions of people daily. Over time, traditional drug store treatments could lead to other health complications. Understanding your digestion system and what causes them can help you maintain healthy digestive function.
Below are five top natural remedies that may help put you on the path to balancing your digestion.
No, we’re not referring to the candy, but licorice root tea, its extracts, or even fresh licorice slices. Licorice has natural stomach healing properties, will greatly help relieve heartburn and improved digestion. The earthy roots have valuable antioxidants and phytochemicals that fight inflammation by coating the digestive tract with mucous that protects the stomach lining from acid. It’s loaded with B vitamins for your metabolism, and all the nutrients—calcium, iron, selenium, magnesium, and beta-carotene—that when combined make licorice a natural antacid that provides long-lasting relief far better than any synthetic antacid.
Aloe vera has been used for thousands of years as a powerful and soothing topical remedy. Today, aloe juice is used to help buffering stomach acid levels. The active compounds in Aloe juice, primarily polysaccharides and acemannan have a lot of bioactivity that may help to aid digestion. Aloe has supporting enzymes such as lipase and amylase to help break down fat and sugars, and contains bradykinase. Other benefits include vitamin B12, and anti-oxidant vitamins like vitamin A, C, and E.
Yogurt is a natural antacid food that can truly do the body good. Live cultured yogurt supports the digestive tract with healthy bacteria that assists in breaking down food. It is highly recommended for people suffering with heartburn, especially if it occurs when sleeping. Yogurt is one of the premier foods for digestive health and should be eaten daily for all its nutritional benefits. Choose a quality, plain yogurt without added sugar, sweeteners, and flavorings. Adding your own berries, maple syrup, or honey is superior to any additive flavors found in common supermarket brands. The benefits of probiotics like yogurt vastly help improve your gut health. It’s a superfood to help digest food, boost the immune system, and protect the digestive tract from harmful pathogens.
An apple a day may keep the doctor away, but for lots of people, a banana a day will keep heartburn away. Bananas are highly recommended as a nutritious part of any healthy diet and also offer many digestive benefits. The fruit is a natural antacid food, provides lots of dietary fiber and is loaded with potassium, an essential mineral. Both the fiber and potassium are especially beneficial to your digestive system, and helps keep a digestive tract functioning smoothly.
Touted since ancient times as a powerful natural remedy, ginger has been known to help everything from inflammation to digestion and nausea. The root is full of antioxidants and minerals that can help prevent the uncomfortable symptoms of stomach acid and phenolic compounds have been known to ease the digestive system. Be careful when consuming ginger, however, as too much can have the opposite effect and upset your stomach! It is best to take ginger in small amounts to avoid overdoing it.
Okay, we know we mentioned ice cream in a previous post about indigestion-causing foods to avoid, but for those who are totally lactose tolerant, this treat can actually have the opposite effect and help settle your stomach! Some ice creams work as a natural antacid food, and when eaten a couple hours before sleep can be especially beneficial for people who suffer from nighttime heartburn.
Choosing ice creams with all natural flavors and ingredients will ensure more positive results. Ice creams loaded with preservatives, chemicals, additives, including unhealthy amounts of processed sugar, will only increase your heartburn (and your waistline). Choose vanilla or dolce de leche ice cream. It works to soothe the stomach and cool the esophagus, and help the lower esophageal sphincter muscle (LES) function to keep stomach acids from backing up into the esophagus. Unfortunately for chocoholics, eating chocolate and peppermint ice creams has the opposite effect. They tend to weaken the LES that can lead to stomach acids backing into the esophagus, which may lead to excess stomach acid.
There are many other natural antacid foods, drinks, and supplements that work to improve your digestion. See your doctor if you think you may have acid reflux. That aside, seeking a natural solution that provides nutrition and also helps aid your nutrition is never a bad thing. Consider the food or combination of foods and drinks that best fits your diet and best works for you for healthy digestion.
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Hand Drip Coffee Desserts
Okada Coffee was established in Kumamoto - Japan in 1945. We have been serving customers our special coffee with a rich aroma and deep flavour. We roast excellent green beens in our own distinctive way to provide high quality coffee, which has been loved by our customers for many years. Besides, our Japanese style cakes have been a hot favourite with Okada Coffee's fans.
We also serve Authentic Japanese Curry Dishes such as Beef Curry, Curry Doria and Chicken Katsu Curry.
You can also visit our e-shop for many products which will be of interest to you.
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The Boy has been hungry lately.
Upon waking, he needs to eat. At school, he needs to eat. After school, he needs to eat. After eating, he needs to eat. After dinner, he needs to eat. Before bed, he needs to eat.
I spend my days patrolling the kitchen and walking down the aisles of the grocery store.
Being the wonderful mother I am, I have enforced the 'make it yourself' rule. Hey. I have things to do and laundry to wash. Cook a poached egg for The Boy and he'll just ask you to cook it for him again. TEACH The Boy how to cook a poached egg and you'll never have any eggs left in the fridge.
Case in point:
That, my friends, is classified as an after school snack.
Time to End Presidential Press Briefings?
8 hours ago


Sweet with a touch of spice, our Pure Doctor packs a peppery punch. This brew is crafted with delicious notes of sweet cherry, spicy clove, caramel and molasses. One sip and you'll feel like you've been to Dublin, Texas!
The goodness doesn't stop there - with billions of probiotics, enzymes and electrolytes, it's just what the doctor ordered.
Raw | Organic | Non-GMO | Billions of Probiotics | Low Sugar
Nutrition Facts: Serving Size: 8 fl oz | Servings: 1.5 | Amount/Serving | Calories 20, Calories from fat 0 | Total Fat 0g (0% Daily Value*) | Cholesterol 0mg (0% Daily Value*) | Sodium 0mg (0% Daily Value*) | Total Carbohydrate 5g (2% Daily Value*) | Sugars 5g | Protein 0g | *Percentage Daily Values are based on a 2,000 calorie diet you daily value may be higher or lower depending on your calorie needs.


Large scale industrial agriculture has negative impacts on water quality, public health, and the environment (see CAFOs). We envision a collaborative food system working with local farmers to protect our community and natural resources. Building relationships with our food providers ensures the transparency we need to make the best choices for ourselves, our community, environment, and local economy. This makes it extremely important to promote alternatives, so we started a Farm Friday campaign!
Each week, a local farm is featured on CCRW’s Facebook & Instagram. We collect photos from farmers as well as statements about their sustainable practices. We visit farm stands to check out the freshest finds. We also include local markets where you can always purchase these products.
We appreciate our small farmers and the many benefits of choosing local. Try the Visit NC Farms App to find state-wide resources on what’s in season at local farms.
Benefits of local farms:
- Reduces greenhouse gas emissions from food transport and refrigeration.
- Produce is less likely to come wrapped in single-use plastic.
- Many small farmers are conscious of synthetic herbicide and pesticide use, and several avoid them altogether.
- Can be more effective at controlling sediments.
- Animal waste can be managed more effectively.
- Preserves farmland.
- Preserves genetic diversity of crops and livestock.
- Supports our local economy, jobs, and our neighbors.
- Local food can even be more nutritious as it is harvested at peak freshness.
- Small farms can be more equitable as industrial operations are often located in low-income, Black, Indigenous, and People of Color neighborhoods, contributing to environmental injustices.
- Many farmers of the White Oak River Basin take great care to be good stewards of our environment and communities:
- “Our farm borders the Bogue Sound so we believe it is our responsibility to be good stewards of the land, water, and air. We are doing everything we can to take care of the resources that take care of us and you.”- Farm at Bogue
- “The Heart of a community is its food. It is the center of our gatherings, our practice of faith, our family, our lifeblood. Choosing Local, choosing fresh, choosing healthy is not just about local economy, it’s about choosing methods of sustainable practice that ensure our grandchildren and beyond will have the same access to a good life as those that came before us.”- Harlowe Custom Microgreens
Check out some past Farm Friday features. Look for new ones on Fridays!


Woolworths is Australia's largest supermarket chain. Operating 995 stores across Australia, Woolworths relies on the 115,000 team members in stores, distribution centres and support offices to provide our customers with superior service, range, value and convenience.
Tuckers Ice cream is Fiji`s very own home made ice cream proudly manufactured by Goodman Fielder. It is a household name that everyone has grown to love and is a must to have after every great meal! Made in Fiji for You & Me!
From its origins in 1933 on the banks of the Brisbane River, Pauls is a leading brand of Australian milk in the Asian Pacific region and exports its dairy products to over 30 countries.
Golden Circle began as a grower cooperative in the 1940's with the pineapple cannery commencing production in Northgate in 1947. Initially producing around 40,000 tonnes of canned pineapple annually, in addition to some canned fruit salad, tropical fruit chutneys and fruit juice cordials, the Northgate cannery now produces over 150,000 tonnes per year of canned pineapple, fruit juices and cordials.
Anchor is a brand of dairy products that was founded in New Zealand in 1886, and is one of the key brands owned by the New Zealand based international exporter Fonterra Co-operative Group. In Malaysia, Singapore and Taiwan, Fonterra uses the Fernleaf brand instead of Anchor.
Nestle SA (Nestle) is a manufacturer and marketer of food products and beverages. The company's product portfolio comprises baby foods, bottled water, cereals, chocolates and confectionery, coffee, culinary products, chilled and frozen foods, dairy products, nutritional products, ice cream, and pet products.


Seize the day and discover the taste of a pizza full of traditions, scents, and fragrances of a territory.
The quality of our products is woven by the selection of high-quality raw materials, which represents our territory and its biodiversity.
Discover how the continued research of meals, methods of baking, and nutritional values allow us to create great combinations of tastes and scents.
Find out how we work the dough and the different steps of the production process behind every pizza. Our lab is waiting for you!
The homey atmosphere and the highly-qualified staff will escort you on a gastronomic tour for a memorable experience.
Come and see us in our Pizzerias
Montesilvano in Via Aldo Moro, 22
Villa Raspa in Via Italia, 41
L’Aquila in Via XX Settembre, 107
Email: [email protected]
Phone Montesilvano: 085 2190917
Phone Villa Raspa: 085 4156346
Phone L’Aquila: 0862 295045


The Chefs de Cuisine Association of America, Inc. is a national organization of Executive Chefs, Chefs, Sous Chefs and Pastry Chefs. This incorporation serves to strengthen the bonds of friendship and cooperation among members of the culinary profession by encouraging Chefs of all persuasions and to actively engage in the creative exchange of creative concepts. The Chefs de Cuisine Association was founded in 1916 on the 20th of November, and incorporated under the Membership Corporation Law of the State of New York on April 28, 1919. To enhance the prestige of the culinary profession by raising the standards of professional knowledge, skill and service of the profession.
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I’m back with yet another veggie burger recipe. Bonus: this one comes with an edamame hummus recipe and I suggest you pair the two! I’ve been hesitant to try edamame hummus; edamame is something I overdid in college. I would boil up a pot of the bean pods, sprinkle on some salt, and dunk them in soy sauce as a snack at least a few times a week. If I’m being honest, I probably loved them so much because they satisfied my incessant cravings for salt. But, much like another favorite (and very weird) college snack – canned corn – I ate so much edamame that eventually it lost its appeal.
While preparing for a picnic this Saturday, I decided to take a shortcut and buy packaged hummus – something I rarely do (packaged hummus tends to come with additives and all kinds of other flavor enhancers). I found myself paralyzed by the number of hummus options at Trader Joe’s – but landed on edamame hummus. Something about it was intriguing, and boy did it deliver (just ask my friend, who proceeded to scoop out every last drop from the container).
The burger is inspired by Bareburger’s Farmstead, which comes wrapped in a collard green with hummus. It has plenty of protein to keep you full – you won’t even notice the missing bun! Don’t believe me? Check out this list of quinoa benefits, including protein and fiber to keep you full.
Serves about 4-5 people.
1 cup of cooked edamame beans
2 tbsp of tahini
2 tbsp of olive oil
2 tbsp of fresh lemon juice
After cooking your beans, combine all of the ingredients in a blender or food processor and blend thoroughly. Add water by the teaspoon if needed to reach a thinner consistency. Salt to taste.
Quinoa Veggie Burgers
1/2 cup of uncooked quinoa
1 cup of gluten free or regular oats
1 red bell pepper
1 cup of chopped yellow onion
1 cup of chopped carrots
1/2 cup of raisins
3/4 cup of peas (I used frozen)
Olive oil, salt, cumin
1 head of Boston lettuce (or any green that will be flexible enough to use as a wrap)
Preheat the oven to 400 degrees. Defrost peas if frozen. Cook quinoa according to directions on bag or box and set aside.
In a large saute pan, heat a couple of teaspoons of olive oil over medium heat. Add the onions, carrots, and pepper at once and saute thoroughly. I let mine get a bit charred by stirring less frequently, and I think it brought out a really nice flavor.
In a large bowl, combine the peas, quinoa, raisins, and oats.
Then, add in the cooked vegetables and a tablespoon of olive oil. Stir thoroughly and either use an immersion blender or food processor to blend – almost fully, but maybe leave few chunks here or there. If the batter seems too wet, add another 1/4 cup of oats. If too dry, add a tablespoon or two of water – you want it to be thick enough to stay together.
Take the leaves of your lettuce and carefully separate them, rinse, and dry. These will be your buns. Spray a baking tray with oil or Pam.
Meanwhile, use a spoon to scoop big chunks of burger batter into your hands and shape the patties. I made mine relatively large, about 4-5 inches wide and a couple of inches thick.
Bake in the oven at 400 for about 20 minutes, then flip the burgers and bake for 20 more minutes on the other side. Make sure the edges are thoroughly crisped and cooked, and the burger is sturdy.
You can also sear these using just a touch of oil and a saute pan. I put my pan over medium heat and added a tablespoon of oil. After spreading the oil, I placed two patties down and seared each side for about five minutes, until the outside was nice and crisp.
Serve your burgers in a lettuce wrap with lots of edamame hummus – enjoy!


Nutrition and Eye Health
Long Island Nutrition and Eye Health
When it comes to your eye health, we here at TOC Eye® aren’t simply focused on correction; we also stress prevention.
Did you know that diet and nutrition can have a major impact on eye health? Adapting your diet to include essential eye health nutrients could mean the difference between vision health and vision correction.
What nutrients play an essential role in eye health?
Vitamin A: A diet rich in vitamin A can help protect you against cataracts and macular degeneration blindness, in addition to having a direct impact on the health of the cornea (surface of the eye) and helping avoid infection.
Vitamin C: Fruits and vegetables provide excellent sources of vitamin C, an essential nutrient for eye and general health. Vitamin C can reduce your risk of cataract development and macular degeneration.
Vitamin D: In addition to helping you maintain strong, healthy bones, vitamin D can reduce your risk for macular degeneration. Although you can easily fit vitamin D into a healthy diet (salmon, sardines, milk, etc.), direct exposure to sunlight is the best way to absorb vitamin D. But be sure to wear sunglasses!
Carotenoids: Kale is a superfood that’s all the rage in health stores across the country. It’s packed with lutein, a carotenoid with a number of eye health benefits, including reducing your risk of developing age-related vision conditions like cataracts and macular degeneration. A diet rich in carotenoids like lutein and zeaxanthin can have a great impact on vision health.
Beta Carotene: You may have heard that eating carrots is good for your eyesight and can help you see in the dark. Although this is a myth, it’s not entirely untrue. Carrots are packed with vitamin A and beta carotene, another eye health nutrient. Like vitamin A, beta carotene can reduce your risk for developing cataracts and macular degeneration.
Omega-3 Fatty Acids: Fat may be something of a dirty word, but not all fat is bad fat. You’re probably aware that omega-3 fatty acids are great for heart health, but they also contribute to healthy eyes by preventing macular degeneration and dry eye syndrome.
If you’d like to learn more about how to protect your eyes with an eye-friendly, nutrient-rich diet, call us today at 631-751-2020 or contact us via our web form. We’d love to hear from you!


Our walks provide exercise and the opportunity for a chat, for people to air their triumphs and tribulations.
S, invited to a leaving party, had been asked to bring a cake. Someone hearing the request had remarked that her contribution was bound to be from a shop. Goaded by this comment, S, who hadn’t baked a cake for years, determined to make one and selected a recipe from an old cook book. She made a practice cake and tried it out on a neighbour. It met with approval. Heartened by this, S baked another for the event and took it along.
Half an hour after the start of the party, several cakes remained but, to S’s delight, not a crumb of her cake was left.


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The best seafood restaurant in Varna and probably in Bulgaria. The menu of the restaurant offers you a great variety of choices, but still, it will always be better to ask your waiter about the “fresh fish of the day”. You definitely won’t regret ordering the delicious meal with turbot, as it is one of the best specialties of Read more...
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“It’s not simple repetition that makes great barbecue, but a desire for excellence from a pitmaster and a reverence for the craft.”
Daniel Vaughn, The Prophets of Smoked Meat
Born near the home of Central Texas barbecue, I moved to Virginia twenty years ago to pursue a career in architecture. Numerous experiences of disappointing beef barbecue in Virginia inspired me to learn the craft of smoking meat. That inspiration quickly grew into a lifelong passion to produce the perfectly smoked brisket.
Food is a fundamental part of our memories and shared experiences. As an architect I discovered that the universal language of barbecue appealed to my passion to create, and to share that creation with friends and family. Similar to architecture, barbecue is a craft influenced by regional context, the landscape, and the skill of the maker.
After a decade of honing my craft I am excited to be able to share my love of beef barbecue with Richmond. Together with my pitmistress, Alex Graf, at ZZQ we have a genuine desire to share and celebrate the success of perfectly smoked meat and are committed to creating an authentic barbecue experience in Central Virginia.
Peace, Love, and Barbecue ,
Chris Fultz, ZZQ Pitmaster
Alex Graf, ZZQ Pitmistress


These past holidays I was at the fair. It was to see a girl with a huge stuffed potato among her little hands and I was in the throes of preparing the famous potatoes fair at home. But it was not just the girl; her grandmother went behind her with her big potato, too. You could see olives and salsa, a lot of sauce that accompanied the beautiful potato that held each one with his hand fully extended. On the other hand, use a plastic fork and throw, enough to enjoy that rich and juicy snack!
Today I want to introduce you my version of these potatoes. Before recording the video, I decided to try them because you know that, if I do not like it, it is not published here. And it is as simple as this blog is the reflection of the recipes that I like. I hope to match you with many of them and enjoy my recipes. You already know that you can follow me on my Facebook page (click here and tell me how) where you can comment and share all my posts. All the friends of this blog are well received there, our virtual house.
- Two large potatoes
- 1 can of tuna
- Four sticks of surimi
- Stuffed olives
- Half sweet onion
- sweet corn
- Photograph of ingredients needed for this recipe
You can see this video on YouTube to comment, bookmark I like or subscribe to my channel video recipes.
- Wash the potatoes and wrap them in foil separately. Put them in the oven at 220º C with heat up and down, until they are completely roasted. The bigger they are, the more it will cost them. These have taken an hour and a quarter. If you see that there is too much heat, lower the temperature and from time to time, open the oven and turn them, if you do not, the surface that is in contact with the tray, could burn.
- When pressing the potato notes that it is soft, remove them from the oven. Open the aluminum foil and let it cool for about ten minutes to be able to handle without burning.
- Cut with a knife along, without reaching the end so as not to separate the two halves (like a book). Peel the inside of the potato a little with the help of a fork. Without scratching the skin, just break the potato to better distribute the filling.
- Wrinkle the foil around the potato, as it is served at the fair. By doing so, we can fill up without the danger of breaking our potato and dropping the fill. It is our casserole, improvised, but very effective. Add a first layer of mayonnaise to taste, distribute the tuna (half a can for each potato) and a little onion. Then another layer of mayonnaise, surimi sticks, sweet corn, onion and ends with stuffed olives. If you prefer, you can also use ketchup in the filling or, if you like the spicy, a hot sauce. Enjoy your stuffed fried potatoes!


The Benefits Of Drinking Protein Shakes When On A Diet
People who are planning to go on a diet should definitely try out protein shakes. Why you ask? Well you will find out the answer in this article.
Let us start by identifying what a protein shake is. It is a drink created by blending protein powder with water, although other ingredients are often added as well. The most commonly used protein powder is the whey protein, casein protein, soy protein, hemp protein, rice protein, and pea protein.
It helps you get the right amount of nutrition needed by your body. It is much faster to lose weight when you exercise. Your body will be relived with the nutrients provided by the protein shake.
When you get to know more about it, you will find out that it is truly advantageous. They manufacture hormones, enzymes, cellular messengers, nucleic acids, and immune-system components. Our body cannot put together the structures that make up every cell, tissue, and organ, biochemical substances needed for cardiovascular function, muscle contraction, growth, and healing when they are missing.
It will help you lose your appetite to eat more food. This is because it increases levels of appetite-reducing hormones like GLP-1, PYY, and CCK while reducing levels of the hunger hormone ghrelin. Furthermore, you will feel full for longer.
It aids your metabolism. With the intake of high protein, you can burn more calories when your metabolism is boosted. It also provides you the thermic effect of food (TEF) which means that it increases metabolism because of the number of calories needed to digest and metabolize it.
It will help refine your athletic performance. This is for the reason that protein supplementation before sleep further enhances muscle growth and strength.
Many reports claim that protein shakes are able to help prevent weight regain after weight loss.
Another convenience it brings you is that you are able to prepare it very easily. You do not have to cook it and look up for recipes on low-calorie meals. This is very advantageous for people who have no time to prepare nutritious meals.
Are you now convinced on how effective protein shakes are in losing weight? Before going out and buying one, make sure that you know the proper way on how to drink it. You can see better results when you replace it with two meals per day. Use a shaker bottle to blend or stir 2 level scoops of the powder with 10-12 oz. of cold water for a meal replacement. You may even use it for a snack just blend or stir 1 scoop of the powder with 4-6 oz. of cold water.


So the government is planning a ‘war against obesity’. This war will involve persuading people to lose weight presumably by health and dietary advice. To eat less, to eat more fresh fruit and vegetables, cut down on highly processed manufactured food and get more exercise.
Of course, weight and obesity is a growing problem, not only in Britain, but in the world. And we know why. Our weight increases are largely due to the increased consumption of grains, added fats and added sugars, and the associated increase in carbohydrates. Canned fruit and sugar-sweetened beverages (SSBs) account for much of this increase.
We know SSBs are associated with high calorific intake, not only because SSBs are highly calorific but those who consume them frequently have heightened sweet alertness so consume greater quantities of high calorific solid food. There are also replacement effects: those who drink SSBs are less likely to drink less water and milk and eat less fresh fruit. Those who consume the most SSBs have the highest risks of developing type 2 diabetes.
So we know the physical causes of obesity – increased consumption of sugars and transfats – but this does not explain why we eat more of these products that cause it. There are two answers. One is that food is cheaper, the other is that we prefer the unhealthy food.
Most of our unhealthy food is manufactured. Food manufacturers over the past seventy years have experimented to find out what appeals to our taste buds. And these are not merely personal preferences that people contingently develop, but ones that are part of our evolutionary heritage. We are programmed to like salt and to like sugar, since in the past these could be scarce, we ate what we could when we found it.
Sugar is highly addictive for mammals. Repeatedly eating excessive amounts of sugar induces naloxone, an opioid. Withdrawing the sugar cause the rats to display signs of opioid withdrawal: chattering teeth, paw tremors and head shakes. Naloxone decreases extracellular dopamine (DA), increases acetylcholine (ACh) with the DA/ACh imbalance causing withdrawal symptoms qualitatively similar to those induced by withdrawal from morphine or nicotine.
It is, therefore, not easy to switch from unhealthy diets to healthy ones. Simply telling us to eat fewer sugar-sweetened products and more fresh fruit and vegetables is not likely to have much of an effect.
Food is also cheaper. In relation to other goods, food has fallen in price over the past forty years by around 15%. Of course, this encourages us to eat more, and undoubtedly average portion size has grown over time. How much we expect to be served on our plates both at home and in cafes or restaurants has increased. However, the fall in the price of food is not equal across all foodstuffs. The price of most of our healthy food has increased over time – fresh fruits and vegetables have gone up in price by about 118%, fish by 77%, dairy products by 56%. At the same time, there are far more food energy-dense fast food products containing high levels of sugars and fats than in the past, and these are much cheaper than healthy alternatives. In other words, price falls in food are almost entirely contained in manufactured foods associated with weight gain and obesity.
The government is also planning a more long-term wartime strategy. Let us hope that it recognizes that the root causes of the obesity crisis do not lie in irresponsible choices by citizens, but in the failure of governments to recognize that they have allowed food manufacturers to fatten us all up.
We should not blame the food manufacturers themselves. They operate in a competitive market – if their food products do not appeal to us as much as their rivals then they will lose out. So they create SSBs, they add salt for taste and transfats to enable their products to have longer shelf lives.
The effects of these additives were not fully realised when they were first introduced but they are now and have been for a generation. We cannot expect individual food manufacturers to be persuaded to change the way they operate precisely because of the fact that they are in competition. The only answer is to regulate. Firms will play by the rules and it is the government who set the rules.
Countries around the world are beginning to respond – trans fats are now banned in several countries – but not the UK. All the UK has done is to urge food manufacturers not to use them, but it is not clear whether they have been reduced to any great extent in our food.
Another government policy is taxing bad additives. The UK introduced a sugar tax but we need evidence on how well it works. We should also consider tighter regulations over how sweet manufactured foods can be. Many sugar-free drinks for example, have sweeteners that make the drink very sweet, and we still do not know their long-term health effects.
Johnson is planning a war against obesity but if all he does is to provide more advice and propaganda admonishing people to eat less, eat more healthily and exercise more, then he will fail. Oh sure, a few of us will heed the urging, but overall as a society we will just get fatter and fatter.
The cause of the obesity crisis is lack of government action on the root causes. Government needs to govern by creating the incentives through regulation for firms and their citizens to eat healthier food. It needs to take responsibility for the crisis its inaction has caused, rather than, as usual, punting the problem back to individuals.
Keith Dowding is Distinguished Professor of Political Science and Political Philosophy at the Australian National University. He is the author of It’s the Government, Stupid: How Governments’ Blame Citizens for Their Own Policies.
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8.2 % weight increase with Penergetic-t
Successful poultry breeding strongly depends on measures taken at the farm. The origin of the animals, feed quality and suitable poultry housing all play an equally important role. In intensive poultry breeding there is also always the question of achieving a maximum yield with as little feed as possible. The growth of chicks is closely connected to the feed composition and good feed conversion. Here, the stomach in particular has to be considered.
We know today that large populations of micro-organisms (up to 1011/g) live in the chickens’ guts. Such a concentration of metabolically active micro-organisms has a big influence on feed conversion and feed energy generation. These micro-organisms react very sensitively to changes in environmental conditions. Wrong feed composition, bad digestion or a weak immune system can lead to an increase in harmful bacteria. By using antibiotics the population of harmful micro-flora can be reduced and the growth efficiency of the host can be improved. Several antibiotic preparations are already contained in compound feeds to improve growth and resistance. [Read more...]


Come see us at any of our upcoming events and get
2 jars of peppers and 1 jar of marinade for $20
or 2 jars of peppers for $15!
Sweet Candied Jalapenos and Marinade that will bring the heat!
Our Candied Jalapenos are the perfect balance of heat and sweet. We use them on hamburgers, hot dogs and sandwiches, in eggs, meat loaf, spaghetti, taco meat, nachos, potato or macaroni salads, burritos, pizza and of course right out of the jar or on a cracker with a little cream cheese.
The Sweet Heat Pepper Marinade is the juice the peppers come in and is perfect for grilling chicken, white fish, or beef. You can use in cornbread or add to stew or soups. Even as a mixer in drinks our favorite is in a Bloody Mary.
B&G Sweet Heat Peppers
Spokane Community College Craft Fair - February 25th from 9-4
Custer's Art, Craft, and Speciality Foods Show - Pasco TRAC Center | Friday March 17th 10-8 | Saturday March 18th 10-6 | Sunday March 19th 10-4
Shadle Park High School Spring Craft Show March 25th 9:00 -5:00 and March 26th 10:00 -4:00
Market at the Parkway - Richland, WA | June - October Friday 9-1


Nutrition baby milk powder making machine/ extruder /nutrition powder process line
1.) Food grade stainless steel 2.) Famous brand electric parts 3.) Main motor, feeder, cutter speed controlled by inverter
Main Products List of our factory
Extruded Kurkure / Nik Nak Snacks Food Production Line
Core Filling / Inflating Snacks Production Line
Breakfast Cereals / Corn Flakes Production Line
Extruded Doritos / Tortilla Corn Chips Snacks Food Production Line
Crispy Chips / Sala / Bugles Production Line
Nutrition Powder / Baby Rice Powder Production Line
Nutrition Rice / Artificial Rice Production Line
Bread Crumbs Production Line
Extruded Soya Meat Food Production Line
Extruded Pet / Dog / Cat Food Production Line
Chewing / Jam Center Pet Food Production Line
Extruded Snacks Pellet Food Production Line
Instant Noodles Production Line
Fried Wheat Flour Snacks Production Line
1.Where is your company situated?
Our factory located in Jinan, Shandong Province, China. You can take plane to Jinan International Airport, or take high-speed rail to Jinan West Station , Jinan Station ,we will pick you up to our factory.
2.What is your payment term?
You can transfer the payment via T/T. Generally, 30% advance to start to produce, 70% balance should be paid before shipping.
3. What capacity do you want ?
We have different capacity like 100kgs/hr. Please tell your requirement about the capacity so will make exact quotation for you.
If you are interested in our machine , please contact me .


Agri-King has incorporated digestive enzymes into its feeding programs since 1968. In 2005, REAP® was introduced to the swine industry. It is a blend of carbohydrase and protease enzymes to increase the rate and extent of nonstarch polysaccharide (NSP) digestion in corn, soybean meal, and grain by-products. REAP®’s ability to increase digestion provides new opportunities for improving feed efficiency and growth.
REAP® Can Improve
- Weight gain
- Feed conversion
- Carcass yield
REAP® liberates significant amounts of dietary energy. The amount of energy released by one pound of REAP® is comparable to replacing 60 pounds of fat with 59 pounds corn and one pound REAP®. The estimated additional energy will reduce feed usage by up to 6 percent during the grow-finish period and the grow-out period by as many as 5 days.
Special Products Managers:
Contact one of our Special Products Managers for more information on REAP®:
Silo-King® is the premier multi-purpose forage and grain treatment program. Read More...
Sales Force Locator
Try our interactive map to find an Area Manager near you!


Grilling a juicy and flavorful steak is an art that steak enthusiasts strive to master. While the quality of the cut and the grilling technique play vital roles in achieving the perfect steak, one often overlooked step is applying oil to the steak before grilling. In this article, we will explore the reasons why applying oil to your steak before grilling is essential and how it can elevate the taste, texture, and overall dining experience.
Should you put olive oil on the steak before grilling?
The answer is Yes.
Olive oil is an indispensable ingredient when making steak. Although many people believe that olive oil should not be applied to steaks before grilling. However, chefs around the world recommend that in the process of making steaks, olive oil should be applied twice to the meat.
The first time you apply olive oil is time to marinate the meat so that the meat absorbs the spices evenly. The second time you put olive oil is when the grill is almost done so the meat is more fragrant without drying. To make a delicious European standard steak, you should not skip these two applications of olive oil.
You should put olive oil on the steak before grilling
What is a steak?
Steak is a dish made from beef originating from the West. It is a dish made from sliced meat about 1.5 to 2.5 cm thick. The steak will be cut perpendicular to the grain of the meat. Steak is prepared by grilling on a griddle or pan-frying. It combines some simple ingredients like salt, pepper, oil, and butter. Steak is usually served with fries, an omelet, and a vegetable salad.
Steak is a dish made from beef originating from the West
What ingredients are needed to make beef steak?
How to make steak at home is simple, the ingredients to prepare are not too sophisticated. You can opt for the tenderloin to ensure it is just the right tender and has a bit of sweetness. You can also choose less or more meat depending on your needs.
Do not forget to prepare a little more salad or asparagus to serve to make the meal more rich and eye-catching.
- 2 pieces of delicious beef: 400 grams
- Olive oil: 45ml
- Red wine: 15 ml
- Salt and black pepper
- Potatoes: 2
- Eggs: 2
- Garlic: 1 bulb
- Lemon: 1 fruit
How to season steak?
Here are 5 steps to season steak:
- Step 1: Wait for the steak to reach room temperature.
- Step 2: Marinate beef with salt.
- Step 3: Marinate the meat with olive oil.
- Step 4: Decide whether to add pepper before or after preparing the steak.
- Step 5: Marinate more spices according to your preferences but do not overwhelm the taste of delicious steak.
To have a piece of meat that is both delicious, tender, and not dry, is the basic requirement of a steak. That request is really a challenge for housewives and chefs who make this dish. Therefore, marinating seasoning is a very important step in making beef steak. Follow the steps below to marinate spices.
Step 1: Wait for the steak to reach room temperature.
Use a paper towel to pat the meat dry and wait for the meat to come to room temperature during the marinating process. This will take longer to complete the dish. However, the finished product will be softer, and more succulent. The processing time will be shorter so the wait is totally worth it.
Step 2: Marinate beef with salt.
Marinate the beef with about 3/4 to 1 teaspoon of salt per 0.5kg of meat. You need to apply the salt evenly on both sides. Sometimes it is difficult to measure the amount of salt. Because you can’t taste to know if the salt is to your taste. Many chefs recommend using this ratio to help you get the most out of your marinade.
You need to apply the salt evenly on both sides
Step 3: Marinate the meat with olive oil.
Once the steak has come to room temperature and is pre-salted, you’ll spread some olive oil over the surface of the meat. Olive oil has a distinctive flavor and creates a crunch that many chefs love. Some people may prefer a more neutral oil such as peanut or canola oil. However, you should not use more than 1 teaspoon of olive oil for every pound of meat.
Step 4: Decide whether to add pepper before or after preparing the steak.
A lot of chefs like to add pepper to the steak once it’s done. Because pepper can burn during cooking and give the dish a slightly burnt taste. Some cooks don’t worry about burning. Because they think the dish will taste more rustic. You should try both methods to see which produces the best results for you.
Step 5: Marinate more spices according to your preferences but do not overwhelm the taste of delicious steak.
A good steak doesn’t need to have unique seasonings or marinades to add flavor. In fact, the steak will taste worse if it combines more complex herbs, flavorings, and seasonings. If sautéing or grilling fillets, you only need to choose simple seasonings to have a delicious dish.
6 Steps to Grill the best steak
These are 6 steps that help you grill the best steak in your life. Let us read once more time!
Step 1: Begin with a clean and oiled grill
When cooking superb steak or anything on the grill, for that matter, a clean grill makes all the difference, more so than cooking time or spice rubs. When you turn the steaks, clean grates prevent sticking. All you have to do is preheat your grill, clean it thoroughly with a heavy-duty grill brush, then gently oil it. In essence, this produces a frying surface that is nonstick.
Step 2: Cooking at a high temperature
Turn up the heat! The grill should be at least 450°F, or hot enough so that you can briefly hold your hand over it. On these, high heat ensures a good sear and a crunchy crust.
Step 3: Season the steak
Great steaks don’t require a lot of seasoning. Brush them lightly with olive oil on both sides just before grilling, and season with salt and pepper. If you want to get fancy, you can flavor the rub with ingredients such as chili powder, paprika, or garlic powder.
Step 4: Turn steak once
Because steaks cook so quickly, you only need to turn them once. Although there is some debate on this, flipping the steaks too frequently may also prevent them from developing their delicious, well-seared crust. Similar to when searing meat on the stovetop, when they release from the grill easily, they are ready to be flipped. Instead of poking the meat with a barbecue fork to turn it, use a pair of pincher tongs to prevent the meat from being mauled and the juices from being released.
Step 5: Cook until it is finished
The thickness of the steak and your personal preferences will determine the precise cooking time. A meat thermometer is useful because of this. It is accurate and won’t cause the meat to juice up much.
Step 6: Rest the steak
Before slicing, let the grilled steak sit on the cutting board for about 5 minutes. This gives the meat’s juices time to circulate once more. By cutting the steak too soon, the juices are lost, leaving your steak tasting dry.
Some traditional methods of seasoning
Montreal-style steak seasoning is the most classic. They are rich enough to enhance the flavor of the meat but not overpower the smell of the meat. You probably already have the ingredients you need in your kitchen, so why not give it a try? Materials include:
- 2 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon bell pepper powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground coriander seeds
- 1 tablespoon dill thì
- 1 tbsp finely chopped dried chili
How to make Montreal-style steak is very simple but the taste is very special
South Asian Steak
Turmeric is a yellow spice that belongs to the ginger family. It is widely used in South Asian cuisine. If you don’t want to marinate the steak in the usual way, try a variety of delicious seasoning combinations like these:
- 4 teaspoons salt, or as much as you like
- 2 teaspoons bell pepper powder
- 1.5 teaspoons ground black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon ground coriander seeds hạt
- 3/4 teaspoon turmeric powder
Trying marinating the steak with some coffee
Coffee is both fragrant and delicious. Many people will not believe this is a great marinade. This combination creates a sensation of heat, richness, sweetness, and aroma. Materials include:
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground coriander seeds
- 2 teaspoons mustard powder
- 2 teaspoons coffee powder
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
- 1/8 teaspoon cayenne pepper powder
Some tips when preparing steak
- Wait for the steak to reach room temperature before cooking. This will prevent the outer layer of the meat from burning and the inside from graying out.
- The type of oil you use will affect the marinade of the steak. Olive oil produces a mild, pleasant taste. Canola oil has a neutral taste. The peanut oil is perhaps too strong and overpowers the natural flavor of the meat.
- Use a pepper mill or grind your own pepper at home for a rich pepper flavor.
- Let the steak “rest” after it’s cooked for about the same amount of time as you used to cook it. This allows the gravy to penetrate the meat fibers and makes the steak more succulent.
- Meat that is still wet will not create a crunch when cooking. If the steak is watery while marinating, pat it dry before adding oil and seasoning.
- Raw beef is a breeding ground for bacteria. You need to wash your hands after handling and marinating raw steaks. This will prevent accidental ingestion or contamination of food and other utensils.
In the pursuit of the perfect steak, applying oil before grilling is a technique that should not be overlooked. By using oil, you can enhance the flavor, retain moisture, promote caramelization, prevent sticking, and simplify cleanup. Remember to choose an oil with a high smoke point and consider flavor options to complement your steak. So, the next time you fire up the grill, don’t forget to generously oil your steak and savor the mouthwatering results it brings to your plate. Happy grilling!


The key is to eat foods which will help our bodies perform well, maintaining high levels of energy and boosting our metabolisms. Here are the fruits that will help you burn fat.
An excellent fruit which will help lose weight, low in sugar and high in fiber which will stop you feeling hungry for longer. Rich in vitamin c, it's ph balance will help boost metabolism, aiding digestion and burning fats.
We have all been taught that eating "An apple a day will keep the doctor away" this is true. Apples contain pectin, a soluble fiber, studies have proven those who eat an apple before eating a meal will lose weight quicker than those who do not. Apples fill you up stopping feelings of hunger.
Most adults are deficient in many vitamins and minerals our bodies need to run smoothly. Vitamin C contained in oranges is a very important antioxidant needed for the formation of collagen, iron and maintaining a healthy digestive system.
Tomatoes are rich with nutrients and vitamins, help the fight the fat build up. Tomatoes also help prevent cancer and high blood pressure. Eat raw for maximum benefits.
A study in Colorado found people who ate peaches burned an extra 100 calories compared to those who did not eat this fruit. The asorbic acid found in peaches makes it easier to burn fat.
This green fruit is an excellent source of vitamin c, which can help to burn fat and fight against the signs of aging. The body finds it harder to burn fat with out adequate levels of vitamin c.
High in fiber, potassium and vitamin C; essential ingredients to fight fat and to keep the digestive system running a optimum levels.


Design canned tuna processing machine with cheap price
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Genyond Grouphave been experienced in designing and making turnkey project of fish processing plant in Mauritius and Maldives for more than 10 years. So our customer can be trust in us that we are provide not only the machine for fish processing plant but our expertise.
√ HACCP, GMP Standards √ Include plant construction and design √ Produce maximize yields and labour/ Equipment efficiency. √ Improve processing and product quality √ Add with technical services √ Environmental Friendly
GENYOND MACHINERY INDUSTRIAL GROUP
is a group company which is specializing in fish processing machine design, production and installation. Our head office is in Shanghai, China. It has 4 factories in China. Zhangjiagang genyond technology Co., Ltd, Jiangsu Jierong machinery Co., Ltd, Jiangsu Jiangyin fengyue machinery Co., Ltd, Zhejiang jouyond machinery Co.,Ltd and 4 subsidiaries.For more details, please visit our website www.sellchinamachine.com YOU ARE WELCOME TO VISIT OUR COMPANY AND FACTORIES.


I bake the bread for Molly’s Café and on this chilly day I was thinking about how satisfying it is to warm up the café with the smell of freshly baked bread. I have been baking bread for years. When I was a young hippie mom, I would make 12 loaves at a time to sell and barter and feed my family. Then I would put in everything but the kitchen sink– wheat germ, sunflower seeds, sesame seeds, of course whole wheat flour. Here in Turkey my options are more limited, but often I still add pekmez (a grape molasses) as sweetener, bulgur for extra crunch, a little yogurt if there is only a little left in the container, potato water left from cooking potatoes (yeast loves it).
So today I was also thinking about how bread works. An essential component of bread is yeast. You can get dry or wet yeast. Right now I am using wet yeast, and since I had to buy a whole carton of it, I keep it in the freezer. Truthfully, I was not sure if it would be ok, but it is. I get out a block whenever I need it. Yeast is a living organism. It feeds off the sugar and breaks down the starch molecules into sugars. As it does so, it creates ethanol alcohol, which evaporates, and carbon dioxide. The latter is what makes the bread rise. This is actually a kind of fermentation. The recipe I use has several risings– one is the sponge, there are two more in the bowl (actually, I shorten it to one), and one more in the pan. This allows the bread to turn out a little sweeter.
Recipes call for the yeast to be dissolved in warm water. This is important, because if the water is too hot it will kill the yeast and if it is too cool, the yeast will not wake up. You should test the water with your finger before you put in the yeast.
The flour used in the bread is important, as it should have good gluten. I finally found bread flour at a place in Rami, an area of food wholesalers. I buy it by the 50 kg. However, when I was using the borek flour, it worked ok. The flour feeds the yeast and the yeast raises the bread. Whole wheat flour makes the bread a little heavier, though I add white flour to alleviate that.
As I said above, I often add other ingredients. These include oats, bulgur, corn flour, even leftover rice. The sweetening can be sugar, pekmez, or honey. The original recipe calls for milk powder, which I do not have around. I may add a little yogurt or even some cooled scalded milk, or not add any milk products, in which case it is vegan bread 🙂 Some breads, such as challah or bagels, call for eggs, which make a richer bread. Some people add walnuts or olives to their bread, but since mine is for sandwiches or toast, I don’t use those.
Bread, unlike pastry, likes to be handled. The more you handle it, the better it rises.
Some people ask if I use a bread machine. No! First, it does not produce the amount or the kind of bread I want. But mostly I believe bread responds to the thought put into it. Perhaps the yeast is tuning in. I know that when I am not fully into making the bread, it often turns out too heavy. It is calming to knead the bread and the smell as it is baking is heavenly.
It actually does not take that much effort to make bread. It takes maybe 10 or 15 minutes to mix up the sponge and maybe 15 minutes to knead it. After that, it just needs some time to rise. And when you are done, you have lovely homemade bread to serve.
I am pasting the recipe I use below. As I noted above, I usually don’t add milk products and I skip one rising. Since I use it for sandwiches, I pat it into pans and cut it into shape. This recipe fills four big pans and each pan cuts into eight sections. Afiyet olsun!
Tassajara Yeasted Bread
This is the bread I used for everything, sandwiches and toast.
6 cups (1.5 litre) lukewarm water
2 tbsp (30 ml) yeast
½ – ¾ cup (100 – 15- gr) sugar
7 – 9 cups (850 – 1000 gr) flour (preferably whole wheat, but white is fine)
*Can also add about 1 cup (120 gr) fine bulgur or 1 cup (120 gr) corn flour instead of one cup of flour
*You can also add up to 2 cups of yogurt instead of the liquid if you have some you want to use up
*If you have water from cooking potatoes, yeast loves it, so you can use that as all or part of the liquid
*I often use pekmez or honey instead of sugar, about the same amount
Dissolve yeast in water. Stir in sweetening. Stir in enough flour to make a thick batter. Beat well with a spoon (100 strokes). Let rise 30 to 60 min.
2 1/2 tbsp (40 ml) salt
1/2 – 1 cup (240 ml) oil
6 – 8 cups (700 – 800 gr) more flour
Fold in salt and oil. Fold in additional flour until dough comes away from sides of the bowl. Knead on floured board, using more flour as needed to keep dough from sticking, about 10-15 min, until dough is smooth. Let rise 30 – 50 min.
Shape into loaves. I put it in pans and cut it accordingly to make panini sized bread. Let rise 20 min.
Bake in 350 F (180 C) deg oven for 30 min for small loaves to one hour for big ones. Remove from pans and let cool.
Original recipe from the Tassajara Bread Book


Who are we?
Welcome to La Paloma Restaurante, a small, family owned and operated restaurant in the heart of the quaint city of Vista, CA. Our goal is to provide you, our patrons, with a unique and innovative early California dining experience at an affordable price.
We promise to strive for superior excellence and freshness in all of our ingredients. Our quest is not only to be consistant, but exceptional, in the type and style of cuisine we present you.
It is our hope that when you choose one of our many exciting and imaginative dishes, it will not only tantalize your taste buds but also provide you with an adventure into Southwest Mexican dining that you will find nowhere else. Instead, you will discover at La Paloma, gourmet delights the likes of which we feel confident in saying will tease your palate and delight your eye! We like to think of our incredibly uunique cruisine as “gastronomical magic”! We think you will, too.
Innovation, consistancy, highest food quality, service excellence, charming rancho atmosphere, and exceptional value for your dollar; this we vow to deliver to you, our guests, from the La Paloma family team!


The Safest Way to defrost meat or frozen food quickly and naturally
Defrosts frozen food in minutes - even when frozen rock solid
Its very easy to clean and dishwasher safe
No need to use microwave, electricity, chemicals or hot water
Defrost frozen food within minutes - Thaw chicken breasts, steak, pork chops, lamb chops and more within 30-60 minutes depending on thickness
Defrost smaller food such as burgers, sausages, prawns and bacon even faster!
Absolutely no chemicals or electricity is used. As opposed to microwave ovens that partially cook the food during the defrosting process, the VonShef Tray defrosts the meat safely and quickly
The Magical Defrost tray stays cool to the touch throughout its use, no pre-heating or hot water is required. Simply place frozen food onto the tray and it will defrost up to faster than at room temperature
The two ice rocks were put together at the same time. The one at the tray melted much faster.
This is not a miracle cure for quick thawing, but it does speed up the process. This works best when you are flipping the frozen product over and moving it around so the metal makes contact with different parts. Another great use for this is to bring up thawed meat to room temperature for more even cooking like steaks and chops.
i swear this thing is magic. i have no idea how it works but it does! i'm the type that will not leave food on the counter to defrost for hours. i worry about bacteria. i also don't like defrosting in the microwave because somehow it tends to cook some spots while others are still frozen. i'd rather it take days in the fridge. i'm so amazed just how quickly this thing works. i of course had to test with an ice cube the day i got it vs one on a regular plate. it was so fun :) but really this thing works great and is perfect for me because more often than not i forget to take the meat out of the freezer in enough time. plus with the weather being off and on it's nice that if it turns out to be a nice day i can pull out a steak last minute and it's ready to grill that night.
I absolutely love this! I am so bad about remembering to set meat out to defrost the night before, and this thing his saved us. A lot of times we ended up ordering out because we didn't have any meat thawed and didn't want to go through the trouble. This has helped tremendously and saved us a lot of money.
This thing works!! Removed a couple stubborn blackheads and surprisingly didn’t irritate my skin. It has a few suction levels which is great for different skin types. Just make sure to move it around and don’t let it stay in one spot for too long. Would recommend for personal use or as a gift to friend or family.
Thought it would work a little faster. Its not bad...I just had higher expectations after seeing all the hype
I don't know the science behind this but this definitely helps thaw your food out a lot faster than letting it sit on the counter or in water. Food actually tastes better when I thaw with this especially meats. I'm noticing that the meat's texture is a lot less mushy and tastes fresher than when I thaw it out in water when I use this. Cleaning is simple, similar to what you would do with a cutting board. Although I do like to spritz bleach on it in between cleanings if I had raw meat on this thawing out.
Does a good job, still can't be in to much of a hurry though depending on the thickness of the meat! I don't like taking meat out ahead of time because to often life happens and it may sit in the fridge for a day or so. I would definitely recommend!
One of the best kitchen investments I've made. I often forget to take things out ahead of time to defrost, now I don't have to worry about that! Took out a frozen long piece of skirt steak, I placed in on top of one of these babies, watched a show for an hour, went to the kitchen for a snack since I forgot I even took this out in the first place and it was completely defrosted! love love love this, my only complaint is that they should make a bigger one
when i am preparing for dinner i tend to always forget to get the meat out to thaw and i have to wait til the meat is thawed and this process takes forever and sometime i dont end up cooking because it to late at the time. so i bought this defrosting tray to give it a try and it really does work. it thaws my food out so fast and i have since had dinner ready on time. its easy to wash and storing is easy with the tray being so flat. i am so glad i got this , and im happy with the results.
I was skeptical in the beginning when I saw in a tv ad but I still wanted to try. I needed a piece of pork belly defrosted in time for dinner, I put on tray for 1 hour and I was able to slice the meat like butter. I tried on frozen shrimp and scallops. The tray is super cold to the touch but my food is defrosted. Best Buy ever.
Interacts with the ice very fast. Works as expected. Good item.
fast, was skeptical. but it really works. very happy


The Postman Kitchen is one of the famous restaurants of Sector 72, Noida. It is a perfect restaurant to hog in to your favourite mesmerizing food. We tried a number of dishes here and the service provided here is amazing. We started with a number of starters and we couldn’t resist ourselves.
We ordered a number of dishes like the following :
1) Paneer Tikka
Amazingly with a masala pinch and yummy achari flavour, it came out to be yummy and left us asking for more. The paneer were soft and fresh. This cottage cheese tikka was my favourite of the lot!
2) Dahi ke Kebab
Dahi ke Kebab are an invariable dish presented to us by the Postman Kitchen, Sector 72, Noida. It was delicious and finger-licking good.
3) Murgh Banjara Kebab
The Murgh Banjara Kebab were equally tasty and yummy. It left us craving for more and more.
4) Malai Tikka
Malai Tikka tossed with delicious malai.
We tried these two following dishes too. It was an amazing experience here. We would suggest you to try!
TVC ratings – 4/5


Very nice dinner thanks
Food was decent, since I had it delivered it would have been nice to have had napkins and cutlery included. Took me a while to find some
Thank you guys! Delicious as always!!! :D
Love the crab rangoon and general tso's chicken. Delivery is always quick and everyone has always been so nice.
I've been ordering from them for over 10 years and continue to do so!
Food was delicious, quickly delivered, and my request to include chopsticks was fulfilled.
Have been China Taste customer for a few years. Always enjoy the food. Ready on time. What else can you ask for?
Good food, lots of options. Fast delivery.
Any questions please call us.
20630 Ashburn Rd Unit 172, Ashburn, VA 20147
All Rights Reserved


Galette Coloring Pages for Kids
According to the place where you find yourself in France, you will not eat the same galette during the Epiphany!
In the north of France, the king's cake is made with golden puff pastry in the oven. It usually contains frangipane, chocolate... more recently king cakes with speculoos dough have even landed in bakeries and large surfaces!
And in the south of France, the galette is rather a brioche with candied fruits that has the shape of a crown.
In any case, everyone likes to eat this galette at the beginning of the year, especially when you have the chance to find the charm!
Take advantage of our few images of King's cakes to print and color


Since 1998, we’ve been roasting and delivering fresh coffee each and every week. We have a passion for good coffee and a deep respect for the people who grow it. Our coffee comes from small-scale farming communities – our trade is direct and transparent. We keep our values simple and honest and our coffee fresh and delicious. Our coffee is 100% organic specialty coffee. We source through our own roaster-member co-op, Cooperative Coffees. Co-op Coffees is a green coffee importing co-op made up of 23 like-minded roasters throughout North America. Through the co-op, we are privileged to have direct, transparent, and sustainable relationships with our trading partners.
Monday to Friday from 6:00AM to 7:00PM
Sunday from 8:00AM to 6:00PM
Sunday from 9:00AM to 5:00PM


Water with a difference. Try water in all its forms and different tastes.
FLAVOURED WATER IS THE TREND OF THE MOMENT
It is almost sugar-free and a really tasty substitute for unhealthy, sugar-sweet lemonade. Prettily presented in carafes and glasses, they look mouth-wateringly delicious on hot summer days and will naturally entice you to pour a glass or two.
THREE WATER RECIPES FOR REFRESHING PLEASURE
The easiest way of adding flavour to water is to use just one type of fruit or vegetable (e.g. cucumber). In this way, the flavour is transferred to the water unaltered. Those who like a slightly more refined taste should also take a look at herbs and/or spices. Certain combinations create totally new taste experiences.
A GREAT TASTE COMBINATION: WATER WITH HERBS AND CUCUMBER
- Thinly slice ½ a cucumber and put into a jug. - Add 1 litre of water. - Place a washed sprig of rosemary on a cutting board and hit the sprig lightly with a knife handle. This lightly breaks up the structure of the rosemary sprig and releases the flavours. - Put the rosemary in the jug and allow to steep for at least 20 minutes.
- Wash 30 grammes of fresh blueberries and put into a carafe. - LUQEL TIP: In summer, try adding frozen blueberries to water for an additional boost of freshness. - Slice ½ a cucumber. Halve the slices and add to the blueberries. - Add 1 litre of water. - Prepare glasses with ice cubes and a sprig of thyme. - Pour in the water and enjoy.
STRAWBERRY-LIME-MINT WATER: FRESH AND FRUITY
- Simply cut eight to ten ripe strawberries into four and put in a jug with water. - Using a tumbler, squash two or three sprigs of mint on a cutting board, and add. This releases the minty flavour especially well. - Halve a lime or lemon and cut into slices. This gives a contrasting acidic flavour to the sweetness of the strawberries.
The enjoyment of drinking in harmony with your health and the environment. LUQEL water, perfectly mineralised every time. Whether it's pure and refreshing, in your morning coffee, an accompaniment to a wonderful red wine or for even more flavour in Darjeeling tea.


Updated: Nov 6, 2020
Banana baked goods are never not tempting. Add some chocolate, and banana desserts are 100% always delicious. These chocolate chip banana muffins take less than 30 minutes to whip up and require relatively common vegan ingredients! Plus, they are perfect for any time, day or night. You can eat them for breakfast, a midday snack, or a late night treat.
Yields 8 muffins
1 Teaspoon Vanilla Extract
1/2 Cup Coconut Oil (Melted)
2 Tablespoons Ground Flaxseeds
1 Cup All-Purpose Flour
1/2 Cup Sugar
1 Teaspoon Cinnamon
Pinch of Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Dairy-Free Chocolate Chips
1 Tablespoon Brown Sugar
In a small dish, mix the ground flaxseeds with 6 tablespoons of water. Set aside for at least 5 minutes until it thickens. (This is how to make 2 flax eggs.)
In a bowl, mash the bananas. Whisk in the vanilla extract, coconut oil, and flax eggs.
In a separate bowl, whisk the flour, sugar, cinnamon, salt, baking powder, and baking soda. Slowly incorporate the dry ingredients into the wet. Mix well.
Fold in the chocolate chips.
Line a muffin pan and pour batter in. Sprinkle on the brown sugar. Bake at 350° for 20 minutes, until a toothpick comes out clean.
I used coarse brown sugar to top the muffins, instead of regular brown sugar. This is so the sugar doesn't melt and disappear into the muffin while baking.
The riper the banana, the better. Ripe bananas are sweeter and easier to mash.
A trick to make sure grease doesn't seep through the cupcake liners is to sprinkle some rice under the liner when you bake them.
I added some extra chocolate on top before baking and flakey salt on after for a nicer look.


Why Eat Local Grass Fed Beef
Why Eat Local Grass Fed Beef
Before explaining to you why you should eat local Grass Fed Beef lets take a look at how cows are designed to digest food.
Did you know cows are ruminants? This means that they have stomachs with four compartments. They are designed to eat plant matter that will ultimately go through bacterial action, fermentation, and the regurgitation and re-chewing of what is called cud. They have the ability to extract the nutrition from grasses in a way that we cannot. Cows were built to eat grass. Grass fed cows are much happier and healthier. Therefore making their meat more healthier for us to eat as well.
Grain fed cows are often under extreme stress because a lot of the time they are suffering from many health problems such as acidosis, liver abscesses, bloat, feedlot polio, and dust pneumonia. This is because their bodies were not designed to eat the food the commercialized/industrialized farms are feeding them, nor are they designed to live in the kind of environment that they are placed in.
So why is eating local grass fed beef better for us?
You can see the big difference already in the types of conditions grass fed cows and grain fed cows are placed in. The grass fed cows are in nature grazing on grass the way nature intended. But here are some of the not so obvious reasons to choose grass fed beef over grain fed beef, and keep in mind you should be looking for organic grass fed beef as well.
Support your local farmers!
Ok this one should be pretty obvious. But by buying from your local small butchers, or directly from your local farm helps build a demand, and a local economy around quality food. Meat from hundreds, or even thousands of miles away that you find in the supermarket is lining someone else’s pockets. Keep your money in your local area.
Sustainable Farming Practices
Pastured animals give back to the land on which they feed, providing a rotational, sustainable farming system that regenerates the soil for generations to come.
Omega 3 fatty acids
Organic grass fed meat has higher Omega 3 content! Omega 3 fatty acids are formed in green leaves and grass. If a cow is fed corn and soy, even if it was initially fed grass, the omega 3 content declines. Look for fully organic, grass fed beef to maximize your healthy fats. Learn more about organic grass fed beef. Omega 3 has many health benefits!
Healthy, Happy Animals
Grass fed cattle lead natural, happy lives, free of diseases that grain fed cows face. This extends to you too when you eat grass fed beef, because your risk of contracting food borne illnesses such as E.Coli, is significantly lower when consuming grass fed beef over grain fed.
Conjugated Linoleic Acid
The levels of conjugated linoleic acid (CLA) can be 2-3 times higher in grass fed cows, than those consuming grains. What’s so special about this fat? CLA has been shown to inhibit the development of cancer, prevents atherosclerosis and diabetes, and aids in weight management. Find out more about CLA here.
Rich in Antioxidants
Grass fed beef contains more precursors to cancer fighting antioxidants such as glutathione, and superoxide dismutase, than grain fed cows.
Grass fed beef contains six to seven times the amount of beta-carotene than its grain fed contemporaries. As a precursor to vitamin A, it enhances the immune system, promotes eye, lung and bone health, reproduction, cell division and differentiation. Beef is also an excellent source of vitamin B12, zinc, selenium, and heme iron (the most absorbable form), vitamin B6 (pyridoxine), vitamin B3 (niacin) and vitamin B2 (riboflavin).
So that is just a few of the benefits to eating local grass fed beef.


Hey guys! So, today there's quite a lot of pics going on. Yesterday, as I told on the blog, I went out with my friends, we went for a dinner in a chinese restaurant & then we went to see this small outdoor concert, where a friend of ours was playing with his band. :)) It was AWESOME!!
First the chinese restaurant, where we ate so much we could barely breathe, although, we all still had a place left for that yummy fried ice cream at the end. :P Then we made a move to Ajdovščina, to see the concert. There were three bands playing, it was really nice. Some great cover songs from Aerosmith, Bon Jovi, even Amy Winehouse. It was real fun, we sang along like crazy, drank a beer or two, a nice evening for sure! At the end, we sat on a sidewalk and talked some more, the topics were just flowing... Crazy day!! :D
Mmmmmm, delicious spring rolls, vegetable rice, chicken in sweet-sour sauce, bean sprouts salad, rice noodles with meat and vegetables, chicken with almonds and of course, fried ice cream! :D Yes, we were on a cusp of throwing up later.


Crewed Yacht Charter: Fine Dining
Nearly all crewed yacht charters will give you the benefit of having your own private chef who will cater to all your culinary desires. Having a chef that will be able to exceed all your expectations is key in ensuring your charter is a sublime experience.
Whatever the size of the vessel, or the number of crew your chef will customise the culinary experience to suit you and your party. Any dietary requirements, likes and dislikes will be taken care of, as the whole menu will be tailor made to you.
If you enjoy eating fish, fishing can feature during a charter. Once you have helped reel in the catch, there is nothing quite like having your chef skillfully filet and the fish for a meal that could not be fresher. No matter what you like to eat, your chef and crew will know the best place in the area to find you the highest quality local produce.
Many of the larger yachts have chefs that have worked in some of the worlds’ top venues, and with the facilities and resources they have on board, can put to shame many a Michelin Star restaurant.
We appreciate how important the food on board is and will ensure you have the right crew to go beyond all your culinary wishes.
To discuss your dining tastes and desires for the perfect yacht charter fine dining experience. Please contact us here!


An excellent alternative for sugar! Our infused agave syrup is perfect to give cocktails that delicious sweet taste.
Whether you want to sweeten your drink or give a nice aroma to your homemade baked goods, our infused agave syrup will help you reach impeccable health.
Agave Syrup - Rosemary
This syrup is made by infusing Switzerland's finest herbs with a traditional Mexican agave syrup. One of the more unique tastes of herbs, the rosemary agave syrup provides a woody and piney flavor.


Posted Date: 10/01/2020
Carbon County School District No. 2 will be offering a free breakfast and lunch meal program for any child 18 and younger in our district; they do not need to be enrolled. Parents or guardians of these children can sign-up for free meals at myschoolbucks.com. It is imperative that anyone who would like breakfast or lunch for their non-enrolled child sign-up the day before service otherwise food will not be available due to the time and supplies needed to make and hand-out meals.
The schedule of locations is as follows:
(Washington, DC, August 31, 2020) – Today, U.S. Secretary of Agriculture Sonny Perdue announced the U.S. Department of Agriculture (USDA) will extend several flexibilities through as late as December 31, 2020. The flexibilities allow summer meal program operators to continue serving free meals to all children into the fall months. This unprecedented move will help ensure – no matter what the situation is on-the-ground – children have access to nutritious food as the country recovers from the COVID-19 pandemic. USDA has been and continues to be committed to using the Congressionally appropriated funding that has been made available.
7:30 AM – 4:30 PM • Mon – Thu
8:00 AM – Noon • Fri
Closed • Sat – Sun


There aren't many places I can eat at over and over again and still feel happy about that (ha!). My family and I needed a place for dinner after being in the city all day, and Marra's was able to accomodate a party of 13 with no problem at all. This was the first thing I loved. The second thing I loved, was when my cousin ordered "scadole" soup and the waitress echoed that exact pronunciation. Not escarole, but "scadooooole." This made my heart happy. The third thing I
My family Christmas party contribution used the most magnificent vegetables (heirlook tomatoes, snap peas, carrots, broccoli, peppers, radishes) that I picked up from Whole Foods on South Street. I used a container of cool tzatzini (cucumber yogurt sauce) to make it a little more special than the regular ole’ ranch dressing. This was a huge hit! Everyone loved all of the fresh veggies, especially the rainbow radishes and carrots.
1- I love eggplant
2- I love eggplant parmesan
3- I love love when I can make something "unhealthy" just a bit healthier
4- I love love looooove when I can make something "unhealthy" just a bit healthier and it ends up being equally as delicious! All I did was take eggplant slices, drizzle with EVOO, salt and pepper, and grilled them. Layer in a pan with tomato sauce, mozzarella cheese, and dollops of ricotta cheese. The final layer on top was mozzarella cheese and fresh
I know I've posted about Sabrina's Cafe before, but I just can't say enough good things about this place. On this beautiful Sunday morning, my guy and I took my son there for brunch, and he was sooooo happy with it! My eight year old eats like a man, and polished off eggs, pancakes, toast, AND bacon! I got a toasted bagle with cream cheese, tomato, avocado, and a side of bacon. Now, I'm not sure exactly what the heck they did to these ingredients, but about halfway through
I made my very first prime rib!!! It was a celebratory occasion that called for a special dinner, so I picked up this bad-boy from the store. Lots of fresh rosemary, garlic, cracked black pepper, and kosher salt coated the outside to form a beautiful crust. I took the pan juices and reduced them down with a can of good ole' au jus, for dipping. I also made a creamy and cool horseradish sauce that completed rounded off the whole dish. Just goes to show you: don't be intim
Being a blogger, I am often contacted by companies to try out their products. Some of them aren't necessarily for me, but every once in a while I'll stumble upon one that strikes my fancy. Cuckoo Kitchen is authentic Chinese Food, using better quality ingredients, and no MSG, delivered to your door. Everything came pre-packaged in recyclable containers, with the coolest wooden forks, a napkin, and cooking instructions. Oh! And individual containers of sticky white rice!
My guy and I stopped into The Industry Bar for a quick bite, and I was thoroughly impressed by three of the menu items: Tangy Kimchi Tater Tots with scallion ginger aioli had the crunch and creaminess of a homemade tot, with the tang and addictive flavor of kimchi. Not to miss! Sweet Pea and Truffle Dumplings were lighter than air and packed with flavor. I could have eated a dozen, but it only comes with four. *shrugs* While the previous two items were enough to make me cr


Early spring roots are packed with nutrients, says naturalist and author “Wildman” Steve Brill, who teaches people how to find and feast on wild plants. He created these recipes featuring roots common to most forest trails. Not into foraging? All three meals are easily prepared with grocery-store substitutes.
Baked Wild Parsnips
A crunchy side dish for soup or pasta.
3 cups wild parsnips, coarsely sliced (substitute: regular parsnips)
2 tbs. vegetable oil
1 tbs. balsamic vinegar
1/2 tsp. thyme
1/2 tsp. rosemary
dash of cayenne hot pepper or
1/4 tsp. black pepper
1/4 tsp. salt
Combine the thyme, rosemary, cayenne, and salt in one zip-top bag. Stash the vegetable oil and vinegar in a plastic container.
Slice the parsnips coarsely. Mix all ingredients together on a plate. Wrap the mixture in aluminum foil, place over hot coals, and bake 15 minutes, turning occasionally. Serves 4.


99 shipping fee which is an absolute bargain, much better value than this product and a much better quality product. Hope this review helped. :-) I find this product very helpful when controlling my appetite.
- Kraft Foods, Inc is the major trademarked food and beverage corporation in North America and the second leading in the world. The company functions in more than countries transversely the globe.
Essay on Analysis of the Documentary Food Inc by Karl Weber Fast food has become an norm in America. Martinez 2 Figure 1: Fast food pyramid This pyramid shows as an example of how the everyday consumer is treating fast food as their daily food resource.
Food Inc. is a documentary directed by Robert Kenner targeted towards the general public about the ugly truths behind the food industries. The documentary outlines the procedures taken to process the food that surrounds us, with the aim to expose and change the basis, footprints, and corruption behind this process. Food Inc Essay America’s way of eating and growing food has evolved more in the past 50 years than the previous 10, years. Which is shocking to me, upon learning how this happened and the consequences of this happening, needless to say I w as really upset.
Essay on Food Inc - Rhetorical Analysis Words | 6 Pages. Rhetorical Analysis – Food Inc. ‘Food Inc’, is an informative, albeit slightly biased, documentary that attempts to expose the commercialisation and monopolisation of the greater food industry. Food, Inc is a film that lets people in on the food production in American. The film opens up in a grocery store, which has pictures of farmers giving you the idea that the food you are going to purchase is farm raised.


When you have Diabetes, you are at risk of heart disease and more likely to have certain conditions that increase the chance of having a stroke, high blood pressure or high cholesterol and that's why it is important to take good care of your heart. Heart disease affects your circulation which makes other Diabetes-related complications such as eyes and feet problems worsen.
People with Diabetes tend to develop heart disease at a younger age than people without Diabetes. While all people with Diabetes have an increased chance of developing heart disease, the condition is more common in those with Type 2 Diabetes. If your blood sugar level is high and constantly fluctuating for a period of time, then sugar sticks to your red blood cells and builds up in your blood as your body can't use all of this sugar properly. This build-up can block and damage the interior surfaces of blood vessels carrying blood to and from your heart, starving the heart of oxygen and nutrients and this can lead to serious heart complications. This causes potentially higher levels of lipids or fats in the blood (including high cholesterol levels) associated with heart disease. When the blood sugar level is consistently high, this activates a biological pathway that causes irregular heartbeats - a condition called cardiac arrhythmia - that is linked to heart failure and sudden cardiac death.
Therefore, it is important to keep your blood sugar level as close to the target blood sugar and make healthy lifestyle changes such as eating a healthy diet, regularly exercising, managing stress and alcohol and tobacco cessation. These will help protect your blood vessels and lower blood pressure and cholesterol which in turn will improve your heart health.
Dietary and Lifestyle Considerations
People should be assisted to adopt a healthy eating pattern according to their personal and cultural preferences. Focus on variety, nutrient density, and whole foods within the food groups.
Weight loss and maintenance are critical for prevention and control of cardiovascular disease risk factors. The calories intake should be appropriate for the individual to help achieve and maintain healthy body weight and restricted for those attempting weight loss. Weight loss in obese people leads to a considerable reduction in the workload of the heart, a drop in blood pressure, thereby improved cardiac efficiency.
It is recommended that total dietary fat should be 25-35 per cent of total calorie consumed. For example, for a person eating a 1500 calorie diet, this would be around 50 g of fat per day. It is not desirable to restrict all forms of fats as severe restrictions result in mental depression, risk getting insufficient amounts of fat-soluble vitamins and essential fatty acids.
The association between LDL (bad) cholesterol and saturated fats and trans fats is very strong with risk of cardiac disease. 1 per cent increase in the recommended saturated fats consumption equals to 2.7 mg increase in serum cholesterol.
Avoid foods high in saturated fat/trans fats
1) Red and white meat like beef, pork, lamb and skin of poultry and processed meats such as hot dogs, sausages, salami, etc.
2) High-fat dairy products- cream, ice cream, whole milk, cheese, butter. It is also present in some tropical oils such as palm, palm kernel, coconut oil.
3) Bakery items like cookies, pastries, cakes, etc.
PUFA and MUFA
PUFA (polyunsaturated fatty acid) prevents the accumulation of cholesterol in blood vessels, also decreases the synthesis of bad cholesterol VLDL, LDL. It also helps in prevention of thrombus formation and decreases the stickiness of platelets and prevents the tendency of blood platelet clot.
Non-vegetarian foods high in PUFA are fatty fish such as salmon, mackerel, sardines, hilsa, seer, katla, halwa. 100-150 g of steam or grilled fatty fish twice a week or 2 g of fish oil every day can reduce bad cholesterol and increase HDL-good cholesterol.
Vegetarian foods high in PUFA are chia seeds, walnuts, flaxseeds. Recommended intake is 2-3 tsp/day. Unsaturated oils like sunflower, soybean, groundnuts, and rice bran oil are healthier choices than saturated fats like butter, mayonnaise, ghee, cream, cheese. Limit your intake not more than 5-6 tsp/day
A research study found that high MUFA (monounsaturated fatty acid) diets could reduce plasma triglycerides by 19 per cent and VLDL cholesterol by 22 per cent in people with Diabetes. Another study showed that people who ate high MUFA diets had less inflammation and better insulin sensitivity than those who ate diets high in saturated fat. MUFA sources include olive oil, avocado oil, peanut oil, almonds, cashews, walnuts. Lowered intake of dietary saturated fatty acids replaced with MUFA and PUFA may reduce CAD by 30 per cent.
Excessive cholesterol in your blood builds up in the walls of blood vessels. This causes blood vessels to become narrow and decreases or blocks blood flow to the heart muscle. This leads to insufficient blood carrying oxygen to the heart and you may suffer chest pain. If the blood supply to the heart is completely cut off by a blockage, the result is a heart attack. There are two forms of cholesterol that many people are familiar with: LDL or bad cholesterol and HDL or good cholesterol.
LDL is the main source of artery-clogging plaque. HDL actually works to clear cholesterol from the blood.Eating healthy and regular exercise is a basic treatment for high cholesterol levels. The fibre-rich diet helps in binding cholesterol and increase the excretion of cholesterol. Plant sterol present in vegetable oils such as mustard oil, soybean oil, safflower oil and corn oil diminish the plasma cholesterol by inhibiting cholesterol absorption. Avoid excessive consumption of cholesterol-rich foods such as animal fat, egg yolk, organ meats, and high-fat dairy products Proteins When choosing proteins, choose the right kind and amount of protein. Opt for low-fat options such as lean meats, low-fat dairy products, tofu, egg whites, pulses which are the lower-fat alternative and are also rich in fibre, vitamins and minerals. Avoid oily/buttery gravies in the preparations.
Combine lean meat/fish and vegetables together. Remove skin of meats before cooking. Watch portion size.
If total calories are restricted, carbohydrate intake would be reduced. Remember to include complex carbohydrates such as whole grains, fruits, vegetables, pulses in the diet. These foods also contain good amount of fibre which helps to reduce the risk of cardiovascular disease. Avoid simple carbohydrates such as sugars, processed foods, refined flours, canned juices, soft drinks etc. Excessive intake can increase serum triglycerides levels.
The soluble fibre present in pulses, whole grains, oats, fruits, vegetables helps in reduction in serum cholesterol and blood sugar levels. Tips to increase fibre intake:
1) Include whole grains in every meal. Use whole-wheat flour/millet in cooking instead of refined flours.
2) Choose whole-grain bread. Choose bread with the highest amount of fibre per slice.
3) Keep regular intake of steel-cut oats preparations. You can Sprinkle over salad, soup, and yoghurt.
4) Use brown rice instead of white rice.
5) Include at least 1-2 servings of whole pulses every day.
6) Eat at least five servings of fruits and vegetables each day. Fresh fruit is slightly higher in fibre than canned. Eat fruits and vegetables with the peel whenever possible.
7) Eat whole fruits instead of drinking juices. Juices don't have fibre.
8) Add chopped dried fruits in the regular intake. Dried fruits have a higher amount of fibre than the fresh versions.
Vitamins and minerals
If total fat, animal fat, meats, eggs and seafood are restricted, vitamin A deficiency may occur and supplementation is essential. Dark green, yellow, orange colour vegetables and fruits are a rich source of vitamin A.
Supplement of Niacin increases HDL cholesterol while lowering the levels of LDL Cholesterol and Triglycerides.
Vitamin C is known to be involved in regulating cholesterol metabolism and in maintaining the structure of blood vessels and avoid tissue damage. Consume fruits, green leafy vegetables, lemons, guavas, amla etc. to include vitamin C in your diet.
Sodium should be restricted when there is hypertension, a significant risk factor for heart disease. Extra salt, Salty foods, processed foods, bakery items should be avoided. Try to limit your salt intake of 6-7g or 1 tsp/day.
High potassium intake may help counteract the effects of high sodium levels. Potassium helps to maintain cell fluid balance and plays a role in muscle contraction. Low level of potassium has been associated with high blood pressure. Include potassium-rich foods - Green leafy vegetables, amla, chiku, lemons in your regular diets.
Drinking too much alcohol can raise the levels of some fats in the blood (triglycerides), high blood pressure, heart failure and increased calorie intake which can lead to obesity, higher risk of developing other complications related to Diabetes. The American Heart Association cautions people NOT to start drinking if you do not already drink alcohol.If you drink alcohol, do so in moderation. This means an average of one to two drinks per day for men and one drink per day for women. For those who drink alcohol, consumption should not exceed 30-60 ml of ethanol per day. One drink = 150 ml wine, 360 ml of beer, 45 ml of 80- proof liquor (whiskey, rum, vodka and gin).TobaccoTobacco use continues to be one of the most important risk factors for heart disease, also increase the risk complications of hypertension.Non-smokers who breathe secondhand smoke have between 25-30 per cent increases in the risk of developing heart disease. Helping people with tobacco cessation is a critical component of cardiac disease prevention.
Exercise and physical activity
Physical activity, especially aerobic exercise increases heart strength. This can help a long-term reduction in the heart's workload. Exercise raises blood levels of HDL, the good cholesterol. The coexistence of Type 2 Diabetes and hypertension is especially damaging to cardiovascular health. Apart from controlling blood sugar and blood pressure, exercise improves the heart's blood vessels function.
Exercise also helps to achieve healthy body weight. In addition to the dietary recommendations, people of all ages should meet physical activity guidelines for health promotion and chronic disease risk reduction. Adults are advised to do at least 150 minutes a week of moderate-intensity aerobic physical activity. More benefit may accrue from 60-90 minutes of daily exercise. Older adults/people with any health issues should tailor their activities according to their physician's advice.


Recently we have dedicated a small section of our Farmshop to only gluten free produce.
We were already stocking gluten free flour and a large selection of dairy free cakes, but decided to dedicate a section of the Farmshop to those who suffer with the intolerance.
This particular intolerance to gluten affects 1% of the population, however only 24% of those people have been officially diagnosed according to coeliac.org.uk .
There are many brands currently available to consumers, and we have no doubt that there will be many more as we have seen a considerable growth in the brands available to us over the past year alone.
The ranges in our Farmshop include Gluten free flours, cake mixes and porridge oats. There are cakes and biscuits and crisp-like snacks perfect for sharing at parties.


You simply can’t claim to be familiar with Tunisian food if you haven’t tasted it! It is the country’s national dish .
Originated by the Berbers who still inhabit southern Tunisia, but you can easily find this popular dish available around the world now.
Couscous is made from semolina wheat that is rolled into tiny pieces.
Traditional Tunisian couscous is typically served with chicken, fish, beef, or lamb, and usually there are vegetables and peppers mixed in.
This delicious tomato and egg dish is a popular Tunisian breakfast. The name comes from the Tunisian Arabic slang for “mixture.”
The tomato sauce is flavored with garlic, chili peppers, and spices, and the eggs are poached.
You will typically find it served in either a skillet or in a tagine.
Sweet, very sweet. The Tunisian version of American doughnuts. It is a round-shaped flour dough fried in oil and sprinkled with sugar or honey. They are delicious but you need to be prepared for a sugar boost.
It is highly recommended to eat them hot. So they will prepare it for you on-demand, and then goes from the frying pot to your hand.
Probably the most famous and traditional Tunisian dish. Most restaurants and hotels have it on their menu, and some street shops as well.
It is a delicate pastry dough called Malsouka, which is fried and stuffed with egg, parsley and tuna. It is served with lemon .
Its shape may vary slightly, being normally a triangle (like a folded pizza). You can find other fillings as well, such as cheese, potatoes or shrimps.
High-quality briks seems to be multi-layered and dryer than the rest.
It is generally served as the second course during Ramadan, which is the main reason behind its popularity.
If you want to buy native cultural products in Tunis, (from food to souvenirs) we recommend you visit our local markets in the old town and in Sidi Bou Said.
There is also restaurants and shops in La Goulette Cruise Port where you can purchase many of the local products.
Remember that, in each port, you have a Guest Information Center where you can ask the staff for any advice related to which brands offers a better product.


Soul-k is a Food-tech scale-up that creates semi-prepared food ingredients and complete prepared meals for professionals in the HO.RE.CA & L.O.D. sectors.
A B2B Food-tech company, it offers a professional cloud cooking platform that empowers foodservice professionals to save time and money by reducing labor and food waste.
Produces semi-finished fresh ingredients daily for an equivalent of over 130,000 meals per month
Makes professional food serving a flexible and scalable business
Optimizes the way kitchens are designed, reducing the need for space, equipment and personnel
Eliminates waste, both in terms of raw materials and man-hours