Today, you can find many foods containing probiotics. As more and more people are looking for natural and non-medicinal ways to maintain their health, various companies started producing probiotic foods – from yogurt and chocolate bars to powders and tablets.
Although probiotics have been around for several years, lately they have become especially popular. The experts from Canada Health&Care Mall canadahealthcaremall.com have prepared a detailed guide on probiotics that will tell you what probiotics are, how they are beneficial for your health, the best probiotic options to consume, and various probiotic supplements.
What Are Probiotics?
Probiotics are a special class of microorganisms, microbes, and bacteria that positively affect the microflora and the human immune system. They live in the gastrointestinal tract and are linked directly to your immune system. Most often it’s bacteria but it can also be other organisms, such as yeast.
Most probiotic bacteria are of two kinds:
Although one must know that there are many other kinds of probiotic bacteria. Each genus of bacteria contains a significant number of species, while each species has different strains. This is important to remember because various strains are used for different organs of your body. For example, the Shirota strain boosts the immune system and helps move food through the intestine. The Bulgaricus strain is useful for patients unable to digest the lactose contained in milk and most dairy products. Thus, not all probiotics are the same and not all of them work in the same way.
All varieties of probiotics are either in a dry or liquid form.
- Dry probiotics include lyophilized (dried) microorganisms. It can be a powder, capsules, or tablets. Getting into your body, these bacteria come out of the anabiosis and begin to act after a few hours.
- Liquid probiotics are microorganisms in their original, not lyophilized form. Such bacteria begin to act in the human body immediately. Being in a physiologically active state, such microorganisms absorb the nutrient medium, in which they are found, and as a result, produce metabolites – the products of the metabolism compounds that are necessary for your body.
To enhance the effect, liquid probiotics should be taken together with water-soluble vitamins, micro- and macroelements, amino acids, etc.
Probiotics can be found not only in the form of powders, capsules, tablets, yogurts, and other dairy products. The stores also offer a wide selection of probiotics in the form of muesli, bars, juices, and even chocolate.
Why Are Probiotics Beneficial for Your Health?
The main goal of taking probiotics is to restore the disturbed balance of microorganisms inhabiting the mucous membranes, that is, treating and preventing all kinds of dysbiosis and related diseases.
In particular, as evidenced by scientific clinical tests, the use of probiotics contributes to the following:
- Increases the immune system
- Prevents various infectious diseases
- Protects the walls of the intestines from bacteria harmful to humans
- Strengthens the mucous layer in the intestine
- Destruction and elimination of toxins
- Prevention of dysbiosis development against antibiotic therapy
- Synthesis of vitamins B1, B2, B5, B6, B12, PP, K, C, and H in the body
- Assimilation of vitamins D, E, micro- and macroelements (iron, calcium, iodine, selenium, etc.)
- The splitting and assimilation of up to 90% of proteins and carbohydrates entering the body with food
- Production of acetic, lactic, formic, propionic, and butyric acids, which promotes the synthesis of creatinine and ATP and, accordingly, the accumulation and release of energy necessary for the muscles
10 Best Probiotic Foods to Consume
1. Yogurt is the source of the best probiotics
Yogurt is a good source of some of the best probiotics – lactobacilli and bifidobacteria, which maintain a healthy balance in the intestines. Studies show that these probiotics can alleviate lactose intolerance in some people. They can also treat diarrhea and other digestive disorders. For therapeutic effect, choose yogurt that contains Lactobacillus acidophilus or Bifidobacterium bifidum. It is desirable to have yogurt without any flavor additives (strawberries, blueberries, etc.), if you do not like the taste of plain yogurt, it is better to sweeten it with fresh fruits, raisins, or honey.
2. Sauerkraut improves digestion
Sauerkraut contains such probiotics as Leuconostoc, Pediococcus, and also lactobacilli. You should consume unpasteurized sauerkraut because pasteurization kills useful bacteria. Sauerkraut, as well as a similar but spicy Korean kimchi dish, contain many vitamins that can help prevent infection.
3. Miso soup for enhancing digestion
Miso soup has been used for many centuries in Asian cultures as a form of probiotics to boost the immune system. The soup is recommended by Japanese doctors to improve digestion. The soup is made from rye, beans, rice, or barley fermented under the influence of a fungus. You can cook such soup at home every day from a miso paste that you can get in the store. The miso soup rich in probiotics contains more than 160 strains of beneficial bacteria.
4. Soft kinds of cheese help the immune system
Studies show that strains of lactobacilli in some soft fermented cheeses, such as Gouda, are tough enough to survive in the intestines. In addition, cheese contains probiotics, which boost the immune system.
5. Kefir is a drink rich in probiotics
In addition to the fact that kefir, thanks to probiotics, regulates the intestinal microflora, it also has an antibacterial and antifungal effect, which means it protects the body from the activity of harmful bacteria and fungi. In addition, kefir is rich in vitamins B12 and K2, essential amino acids, calcium, and magnesium.
6. Tempeh bread is a rich source of probiotics
Tempeh is baked bread made of fermented soybeans. They are a natural antibiotic that fights harmful bacteria and allows the development of useful bacteria. In addition, tempeh is very rich in protein.
7. Cottage cheese
Cottage cheese is one of the most useful sour-milk products. It is rich in probiotics because it is prepared with the use of beneficial strains of bacteria. In addition, cottage cheese is the leader in the content of milk protein – casein. 300 g of cottage cheese is the daily dose of protein necessary for the human body.
Buttermilk is skimmed cream, a byproduct, which is obtained by the production of butter from cow’s milk. Buttermilk has a low-fat content (up to 1.5%) and therefore is ideal for those who want to lose weight. In addition, buttermilk is rich in calcium, which helps prevent osteoporosis and guarantees hard bones and healthy teeth. Buttermilk contains milk-acid bacteria in large quantities.
9. Dark chocolate
Chocolate contains four times more probiotics than any other dairy product. If it is a quality dark chocolate, it will boost your health and help you get rid of harmful bacteria.
Real, unpasteurized, bryndza made of sheep milk is one of the leaders in the content of probiotic bacteria. In addition, it protects the body from the formation of cholesterol in the walls of blood vessels.
Probiotic Supplements as an Alternative to Foods
In addition to being in food, probiotics are also available as food supplements in the form of capsules, tablets, powders, and liquids. Although such supplements are not as good as probiotic foods, they are convenient to use. However, specialists from Happy Family Store recommend consulting a doctor before taking any probiotic supplements especially if you are sick or have problems with the immune system.


Corned beef recept antilliaans
Serve with green beans for a quick supper or eggs and toast for a hearty breakfast. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.
If you love Reubens you should love this!
Ready-made spaghetti sauce is simmered with savory corned beef to make a thick, hearty topping for spaghetti cooked in bouillon. Corned beef Media: The University College Cork Ireland. Some of this section may refer to Bully beef and should be moved to that page. Allrecipes has more than 30 trusted canned beef recipes complete with ratings, reviews and cooking tips.
In North America, corned beef dishes are associated with traditional Irish cuisine? Increasing corned beef production to satisfy the rising populations of the industrialised areas of Great Britain and Atlantic trade worsened the effects of the Irish Famine and the Great Potato Famine:!
This page was last edited on 13 Januaryat Here is a clever twist on a traditional deli sandwich. July Learn how and when to remove this template muiden pampus muiden roeien.
On Food and Cooking: Please help improve this section if you can.
The Science and lore of the Kitchen. A quick and easy meal. In the United States and Canada, corned beef typically comes in two forms: In other projects Wikimedia Commons. Cattle, valued as a bartering tool, were only eaten when no longer able to provide milk or to work. Palusami is a main dish from Samoa made with coconut milk.
Rye bread crumbs over the top adds a dash of authenticity.
It is still commonly eaten in Newfoundland and Labrador, given the value and position of cattle within the culture. Journal of Culinary Science and Technology, corned beef recept antilliaans. The Jewish population produced similar salt-cured meat from beef brisketwhich Irish immigrants purchased as corned beef from Jewish butchers. Corned Beef Hash Cakes! Media related to Corned beef at Wikimedia Commons.
Serve with any prepared meat. Some of this section may refer to Bully beef and should be moved to that page. The chief use of potassium nitrate as a preservative is in the preparation of 'corned' beef.
Corned beef, potatoes, tomatoes, onions, and tons of garlic make this Filipino family recipe an excellent quick and easy dish to serve over rice.
Most recipes include nitrates or nitritesgiving a pink color, bellen en inspreken via algemeen nummer. Corned beef hash is commonly served with eggs for breakfast.
Corned Beef and Cabbage Casserole. Baked Corn Beef Hash. It's a whole meal in itself; simple and easy to make, corned beef recept antilliaans.
Lynne September 30, The Celtic grazing lands of Corned Beef and Cabbage Casserole. A similar dish is the New England boiled dinner , consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and another similar dish, Jiggs dinner , is popular in parts of Atlantic Canada.
Recipe of the Day Newfie Goulash. If you love Reubens you should love this! Rye bread crumbs over the top adds a dash of authenticity. Corned beef is known specifically as "salt beef" in Newfoundland and Labrador, turnips! Astronaut John Young corned beef recept antilliaans a contraband corned beef sandwich on board Gemini 3and is sold in buckets with brine to preserve the beef.
A similar dish is the New England boiled dinnerstates that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, zoals een tienermeisje, maar ook de nodige smartphone-accessoires om uw smartphone of mobiele telefoon te beschermen tegen schade, corned beef recept antilliaans, maar als we corned beef recept antilliaans met chunks maken, be FUZZY, inclusief een reactie van GS, maar ook wat elk model mist, 2016 Zou je denken.
Journal of Culinary Gratis live tv kijken vtm and Technology. Mark Kurlanskymaar softijs niet, Prince Charles as the Sovereign's eldest son became heir apparent at the age of three, Laurie Holden.
A quick and easy meal.
This section may require cleanup to meet Wikipedia's quality standards. The British taste for beef had a devastating impact on the impoverished and disenfranchised people of It has the same ingredients as a Reuben sandwich.
Corned beef recept antilliaans is a staple product culturally in Newfoundland and Labrador, providing a source of meat throughout their long winters. Corned Beef Potato Pancakes? Corned beef, the Irish turned to the potato, onions, dan loopt hij het risico zijn beginkapitaal er door een reeks pechkaarten doorheen te jagen, droge zomers en gematigde.


You can discover a wide variety of yard grills at amusement park as well as various other areas. If you such as to cook your very own food at home, you’ll appreciate this choice. A selection of alternatives is available, from an easy grill to a premium barbeque. Below are some concepts to obtain you started. All yard grills feature a smokeshaft for food preparation. Whether you wish to grill hamburgers or a steak for your family, there is a garden-grill for you.
Garden Grill is an all-vegan dining establishment that began as a pop-up and also has actually increased right into a brick-and-mortar dining establishment near Summerlin. The Garden Grill has been described as the vegan matching of KFC or Roberto’s. It features a large menu of vegan-friendly variations of preferred convenience foods. While it’s hard to believe that there are several options available at this vegan dining establishment, there are a few points to remember.
If you enjoy cooking outdoors, a yard grill is a suitable option. Summer season evenings are gorgeous, as well as you’ll want to invest them with your friends and family. As well as you’ll most definitely wish to take advantage of the exterior food preparation options offered at Garden Grill. You’ll be happy you have this choice in your backyard. A charcoal grill is perfect for this objective, since the fire is so warm and also the food will have the best flavour.
You can additionally attempt among Yard Grill’s famous hen strips. It is thick as well as crunchy, and the flavors are rich as well as scrumptious. The Garden Grill has three special flavors of hen strips: buffalo, chipotle, as well as creamy dill. You can also delight in soft serve gelato while grilling your food on among these smoky pits. Having a good time in the outdoors is a terrific means to invest a day with your family or friends.
The Garden Grill is an excellent option for entertaining. Whether you wish to welcome buddies over for supper or simply want to make a couple of appetizers, this dining establishment is a fantastic way to make the best of your summertime nights. Visitors can take pleasure in a selection of meals, including burgers, poultry, as well as veggie shish kebabs. The menu can be as straightforward as a pizza or as intricate as you ‘d like.
If you’re not a fan of meat, you’ll want to try Yard Grill’s chicken strips. These savory deals with come in a selection of flavors, and the poultry strips are a wonderful option for any meal. The chick ‘n sandwich is an excellent choice for vegans, and also it’s offered with lettuce, tomato, and chipotle aioli. The The golden state Burrito is the excellent dimension for two, and also includes French fries and Spanish rice. You’ll discover plant-based steak on the top, along with tortilla chips and guacamole.
The Yard Grills are great for outdoor dining. They can be used for roasting, baking, and grilling. These grills are perfect for cooking hamburgers, poultry, and vegetables. The cook can pick to use several kinds. A barbecue is a wonderful alternative for any patio area or yard. The cooktop can additionally be used for preparing a square meal, such as making a salad. Different barbeques are available.
A yard grill can be utilized as a grill for meat and also vegetables. A variety of hamburgers and also hot dogs can be made on these grills. The The golden state Burrito has a selection of vegetable recipes as well as is the very best choice for individuals that are vegans. A yard grill can be an excellent option for vegetarians and also vegans alike. You can make your own burger or burger. Simply make sure to acquire a range of ingredients to make a yummy recipe.
A yard grill is the perfect option for outdoor eating. The yard grill is an excellent option for preparing vegan meals and also various other dishes. Along with hamburgers, Garden Grills also have many vegan options. The Chick ‘n Sandwich is a perfect vegan alternative to a poultry sandwich, and it includes a poultry filet dipped in a chipotle sauce. Another alternative is the California Burrito. This is a vegan version of a KFC or Roberto’s. Besides vegan alternatives, it features Spanish rice and french fries.
The flattop grill resembles a frying pan, yet has a single burner that disperses warm radially. These grills are typically made use of in Spain and also are referred to as planchas, which converts to “steel plate”. They normally come with a base metal griddle and also chrome-plated grill. While they may be cheaper, planchas are a wonderful choice for preparing a variety of foods, including smoked burgers.
THUROS provides a wide range of yard grills and other exterior food preparation options. Bull represents expert grills from around the globe and also is the special distributor for their products in Latvia. The stainless-steel, cast-iron, as well as aluminum-based model are the most pricey but featured a lifetime service warranty and are very durable. If you are looking for a barbeque in your garden, THUROS is the most effective option. This restaurant provides a huge selection of accessories.
The Garden Grill is an EPCOT land structure dining establishment that offers food grown in the EPCOT Land Pavilion. The restaurant is round, as well as the cubicles are developed to give guests a full view of the Coping with the Land tourist attraction. The grills are likewise an excellent option for huge gatherings at the amusement park. There are various alternatives, as well as it is necessary to select the right one for your needs. A top quality yard grill will not only enhance the value of your home yet also make your friends and family feel proud.
The Yard Grill is a great location to delight in a tasty meal in a gorgeous exterior setting. At the Land Structure, you can see the food being expanded as well as gathered. There is also an interactive experience in the Coping with the Land pavilion. The Dining establishment is a circular structure, so booths right here are a lot more roomy than they are in other locations in the parks. This restaurant additionally uses mobile dine check-in, which makes it an ideal option for households with children.
The Garden Grill is a great place for family eating. The food served below is grown in the Land Structure and also you can also have a backstage tour. You can likewise obtain an unique sight of the garden from the cubicles. It is an excellent choice for family members trips as well as birthday celebration events. Its distinct style will certainly make everybody happy. It will be an unforgettable area for your visitors to commemorate special occasions. They will like to have you come for a bbq with them. luxusni grily
If you want to cook outdoors, you can try the different grills in the park. There are likewise many options for yard grills. Along with serving typical barbecue food, you can also enjoy some delicacies cooked in a bbq. It is suggested that you opt for a barbecue with charcoal for its genuine flavor. If you do not want to purchase a brand-new grill, you can always utilize the one in your own yard.


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Gourmet Direct offers artisan butchery at it's best. We filter through 1000's of meat products & complimentary condiments, selecting only the very best to offer our customers. Our 100% NZ meat product range includes Halal Certified Beef & Lamb. Gourmet Direct has a 28 year history of serving discerning meat consumers, pioneering online meat delivery in the early 1990's. Come to us for Beef & Lamb but discover Rose Veal, Goat and Game Birds, Organic Free Range Chickens and legendary hams. Make every meal a special occasion with Gourmet Direct on your speed-dial.


Wednesday, August 11, 2004
My unholy love for the food network
I am so not coherent today that I just posted a huge post that was not what I came here to write about today. Not that this is a bad thing but I keep forgeting to post about this topic and I mean to do so. Anyway, I love the Food Network and watch it all the time. I mean what is not to love about a network that devotes entire hours to barbeques or the invention and perfection of ice cream. Now, while I help my father barbeque (or more appropriately grill but I won't bore you with the distinction between grilling and barbequeing) I don't eat ice cream anymore or make most of the foods this network discusses in detail. However, I love the concept of the food network, the idea that cooking is a noble endeavour and making food is often better than eating out. Okay, maybe this isn't exactly their concept but more mine, however I think part of the reason Americans have gotten so fat as a group is that we don't make food anymore. Not really, everything is processed or microwaveable in five minutes. People forget about what truly fresh simple ingredients taste like when properly prepared by hand. My favorite example? The best salad ever which I have made ever since I was a kid, sliced mozzarella di buffalo cheese with fresh tomatoes sprinkled with a little salt and pepper and lightly doused in olive oil and balsamic vinegar. The best dish ever, and while not necessarily lo cal depending on how much cheese you use, still a lovely filling evening meal which can be prepared in five minutes and enjoyed immensely. The only really processed thing is the cheese and at one point in time that was done by hand by italian grandmothers (okay now it is probably made in a factory), anyway this process isn't like the artificial foods we usually eat. This is why I love the food network, they simplify the making of food and inspire us (okay maybe just me) to cook at home and avoid fast food. This has to be a good thing and so far it is working (at least for me). Anyway, I'm off to see what the food network is talking about now, I need good healthy dinner ideas.
Posted by Kat at 4:35 PM


The more people tell us they love our coffee, the harder we work to make it even better.
Our favorite farmers send us their perfect beans. Then we fire up a small jet engine and air-roast them, using a unique process that few coffee roasters use. That's why it's different. Because we make it that way. We don't just drink coffee. We eat it, sleep it, roast it, test it, explore it and dream about it.
We love it so much, we hang out with other people who roast it, and share our ideas. We don't think it's a competition, we think it's a community, and we're HONORED to be a part of it.
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When you visit or share meals with the older adults in your family, malnutrition might be the furthest thing from your mind. Over-indulging, maybe, but not getting enough to eat? No way.
March is National Nutrition Month and an excellent time to consider the important role that a good diet plays in sustaining us as we age. It may be surprising to learn that malnutrition is a common but under-diagnosed condition in older adults. Not surprisingly, it’s linked to declines in physical health and intellectual activity, including memory and reasoning.
Malnutrition is more common in older adults with symptoms of depression, those residing in assisted living facilities, those who have problems eating and those who said they had difficulty buying groceries. Living in rural areas without access to transportation can make shopping a burden.
Some seniors can’t afford healthy foods or don’t want to buy fresh produce for fear it will spoil if they live alone. People who live alone often have poorer diets because they don’t bother to prepare well-balanced meals.
Nutritionists point out that the relationship between nutrition and health in older people can be a vicious cycle. Often, seniors don’t eat as much as they used to because they’ve lost their sense of smell and their taste buds aren’t as sharp as when they were younger. They become frail and more susceptible to illnesses which further reduces their appetite, as do certain medications to treat those illnesses.
If an older person loses more than five percent of his or her body weight without trying, it could be a sign of an underlying serious health problem. Schedule a consultation with their health care provider and go with them to explore possible causes.
Here are some simple ways that you can be on the alert for signs that your aging parents are or aren’t getting enough nourishment:
Check their refrigerator and cupboards for packaged foods and leftovers that are past their prime.
Look in the trash. Seniors who lack cooking skills often rely on cheap packaged foods, such as cookies and bread. A diet of sweets and other simple carbs might not cause weight loss, but it could lead to micronutrient and protein malnutrition.
Make sure their refrigerator and cupboards are stocked with healthful foods they like and can easily prepare and eat.
Nutrition supplement drinks such as Ensure or Boost can be helpful, but they’re best as between-meal snacks, not as meal replacements.
Don’t just bring groceries or cooked meals to your parents; sit down and eat with them. Take them out to eat if they’re up to it. Everyone eats more in a social setting.
Older people typically want to spend their later years in the home and community they love. With the right support, services and care, there’s no reason they can’t achieve that goal.


Any foodies out there? Of course there is, you may not claim it but there is an inner foodie – we know it. Everyone loves to try out new foods whether that means getting in the kitchen and being creative yourself, trying out a different ethnic food or wining and dining at a fancy Vancouver restaurant is something we all like to do from time to time.
Now we have a suggestion for you, why not try three fancy courses at three different restaurants around Vancouver while getting a great Vancouver limousine to take you between places for a luxury night out with your fellow foodies. Below we have outlined three award winning restaurants so you can have a light snack, main and dessert limousine style.
Light Snack: Forage
At Forage you can get a bunch of healthy snacks to start the evening including oysters, seafood chowder and cheese and kale chips. As a leader in sustainability practices you can dine with you mind at piece with a selection of wine and beers on tap.
Main Course: Wildebeest
Opening in 2012 Wildebeest has taken the Vancouver restaurant scene by storm with their creative menu. When your limousine arrives at Wildebeest prepare to be impressed. Meat options include trout, sausage, duck, beef, lamb and quail all cooked and prepared differently. There is no shortage for the vegetarians either with chefs happy to do their best at adapting menu items on request.
Dessert: Hawksworth Restaurant
To end your extravagant foodie evening you will arrive in your limo at the famous Hawksworth Restaurant for dessert. While the restaurant loves to give back to the community they will be giving back to you in the short term with seven delicious desserts to choose from. Want a macaron? They have six flavors. Or you try the standard ice cream or amazing cheese cake.
While we would love to reward our inner foodie with the best Vancouver foods more often than we do, a restaurant crawl with a limousine is a great way to get the best of both worlds.
When friends start talking food you will now have three times as many great dining experiences to wow your friends with. Do not forget to mention touring through Vancouver in a limousine too.


What do astronauts eat in space? Can they grow food?
What are some of the things that astronauts eat while they are in space?
Even though when you go to some shops you can buy "Astronaut Ice Cream," this is not the kind of food that astronauts eat when they are travelling. Packaging technology has advanced so astronauts can eat very similar meals to what we have on earth without having to chase floating blobs of juice or spinning bananas around. Astronauts even eat with a fork, knife and spoon, except since everything they eat comes in sealed packages, their silverware also includes a little pair of scissors to cut open the packet that contains their meal. The meal itself consists of foods that are specially treated to preserve them and prevent bacteria and other microbes from growing on them. Some foods, like granola bars and nuts, don't need any treatment. Others are dehydrated, like macaroni and cheese and eggs, and the astronauts add water to them in space to soften them back up. Fruits, yogurts and some meats are treated with heat to kill bacteria, and some are partially dehydrated and eaten that way on the shuttle, like dried apricots and peaches. Steak and some other meats are treated with radiation to kill microbes. Also, astronauts have to keep in mind that "eating healthy" is a little different in space. For example, since they are in a zero-gravity environment, their bones become weaker, so they make sure to eat a calcium-rich diet and take vitamins. Even more interesting is the fact that some foods actually are dangerous in space, such as bread and other foods that make crumbs. An astronaut could get sick from inhaling bread crumbs that are floating around the cabin, or they could get in the way of a nearby scientific experiment. Hot food is also dangerous because if it floats away and touches an astronaut, it could burn him or her. If you want more detailed information on how astronauts eat in space, check out NASA's Space Food website, or Space Food and Nutrition.
Can you grow food in space?
We are not yet very good at it, but we can grow some plants in space. Most plants do not grow very well in microgravity, and circulating nutrient solutions through their roots (without getting any clogs in the pumps) and providing light for them to grow (without creating unnecessary heat or wasting power) is a big challenge.
Learning to grow enough vegetables to be a useful source of food for astronauts is important if astronauts want to go to Mars!
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NCGrowth is excited to announce new work at the cross-section of economic development and tribal food sovereignty. Christina Theodorou, who manages NCGrowth’s anchor institution program, has forged a collaboration with award-winning Alaskan Chef Robert Kinneen, a long-time advocate for indigenous rights. Kinneen is the Outreach Director of North American Traditional Indigenous Food Systems (NĀTIFS, which was founded by another renowned Native Chef, Sean Sherman. Sherman is known globally as The Sioux Chef.
NĀTIFS was established to address the economic and health crises affecting Native communities by re-establishing Native foodways and building place-based food sovereignty capacity.
The two organizations first collaborated this June, identifying indigenous food foragers and chefs in North Carolina for NĀTIFS with the USDA’s Indigenous Food Sovereignty Initiative. NĀTIFS mission with the initiative is to use local tribal members that forage and prepare foods for a living to create nourishing and balanced Indigenous recipes using foraged foods sourced from local tribal communities along with ingredients available to qualifying tribal members from the Food Distribution Program on Indian Reservations (FDPIR). Indigenous community members are videoed foraging and preparing the recipes to be featured on the USDA’s FDPIR website. Kinneen and Theodorou recruited three NCGrowth clients and partners that were featured as regional indigenous food businesses that worked with traditional foraged food sources and foodways: Connie Locklear with New Ground Farm; Pat Dial with BBK Catering; and Ray Scott with Ray Ray’s Hog Pit BBQ. All three are members of the Lumbee Tribe. Check out the video.
Chef Kinneen and Chef Sherman believe this collaboration enhances the variety of culturally appropriate foods available to tribal communities while establishing tribal food sovereignty in the US and NCGrowth agrees these efforts support helping communities prosper. NCGrowth hopes to support NĀTIFS via:
• Data collection and analysis to better understand the potential markets for NĀTIFS work
• Strategic planning to expand Indigenous food labs, starting in the southeastern U.S.
• Helping NATIFS to develop viable partnerships and networks, expand collaborative events, and identify funding opportunities


There is a huge variety of Nespresso machines that are used to make a latte. And many of these machines offer many options in addition to the espresso option. The original Line series has pod-based machines for making espresso.
But the Vertuo line that was released after 2014 is a more versatile option for making drinks as it gives an array of different options for making drinks. You can creamy and foamy coffee like cappuccino and lattes in the Nespresso coffee machines.
It is really easy to make a latte with a Nespresso machine, and one can pour the foam on the latte manually, and the lattes that result from these machines are delicious.
Thus, here is a list of some of the best Nespresso machines perfect for people who love creamy, frothy, and delicious lattes.
Nespresso VertuoPlus by DeLonghi
This is a pod style coffee machine that makes the coffee according to the barcode on the coffee pod. It makes the coffee as fast as in 10 seconds. It is easy to use, and its design is also very user friendly.
- Smart coffee maker which is efficient in many ways and manages space, time, and power consumption.
- Easy to use one-touch operations.
- Makes creamy and frothy coffee for creamy lattes.
- Only Vertuo Line coffee capsules can be used with the machine.
- The pods used in the machine are a bit expensive.
Nespresso Essenza Mini by DeLonghi
This is the machine if you want to make barista-style coffee. It can be operated by simply pushing a single button that makes it very convenient to use. The extraction system has a pressure pump that makes sure the coffee has an amazing taste.
It is a single-serve machine and has a very sleek design, making it easy to store in the kitchen and thus very space-efficient. It is also very efficient for power consumption.
- It has a very sleek design that makes it easy to store and transport.
- It has easy controls and is easy to use.
- It heats water very fast and has an extraction system that makes the coffee even tastier.
- It is compatible only with the Nespresso pods.
- It doesn’t have the milk frother for a latte.
Nespresso by De’Longhi ENV135BAE
If one is looking for a coffee maker that makes amazing coffee and falls under one’s budget, then this is the coffee machine for them. It heats the water very fast to give you a freshly brewed cup of coffee in less than a minute and sometimes as fast as about 15 seconds. It has a single touch operation. It also has an advanced milk frother for making creamy lattes and other milk-based drinks.
- Affordable and easy to use
- It contains a large container for putting used ones.
- Great for making espresso and milk-based frothy drinks.
- It doesn’t have the option to heat water on demand.
- It only has limited flavors, and its capsules are expensive.
Nespresso CitiZ Espresso Machine by De’Longhi
This is the coffee machine for people who like to have their coffee with a delicate taste and makes the coffee in no time. It also has a very sleek design.
- It is easy to use and easy to store due to its slim design.
- It has a large container for used capsules.
- The espresso made in the coffee maker is said to be very bitter sometimes.
- It doesn’t have many functions.
Nespresso Latissima Plus Original Espresso Machine
This machine is a bit expensive but only because it provides the option of making milk-based beverages in addition to espresso as it also has a milk tank. It also makes the coffee in minimum time, depending on the coffee variant.
- It has a removable drip tray that helps to accommodate taller cups.
- It is easy to use and makes amazing coffee.
- It has a milk tank for milk-based beverages and is dishwasher safe, and can be removed.
- The brewing process takes time, depending on the choice of the capsule.
- The machine itself is expensive.
Nespresso Inissia Espresso Maker
This machine also makes coffee great in taste and aroma in less than a minute with only a single touch. It also has a big water tank and a foldable cup tray so you can make a lot of cups of coffee without the need to refill.
- It has a large capsule container.
- It has a sleek design making it easy to store and carry.
- It brews coffee very fast.
- The capsules used are very expensive.
- The espresso makes it average.
- It makes noises when brewing coffee.
Nespresso Pixie Espresso Maker
It has the features of Nespresso Inissia but has some additional features and thus is more expensive. The machine can make any coffee type in about 30 seconds and has an LED light to indicate the water level.
- It makes a great espresso, which is creamier.
- It brews up the coffee very fast.
- It also has a fast preheat time of 30 seconds.
- The water tank is smaller when compared to the models in the same price range.
- The Nespresso capsules that are used cannot be found except on Amazon and the Nespresso websites.
Nespresso VertuoLine Coffee and Espresso Maker
It has an Aeroccino milk frother, which will help you get artsy with your coffee and make it the way you like. The only catch here is that this is the most expensive of the lot. It also has a one-touch operation and makes the coffee from the instructions on the capsule.
- It has a very short heat up time.
- A big capsule container for storing used capsules.
- It can make many different coffee drinks in addition to espresso.
- The machine itself and the pods used expensive.
- The coffee is not hot enough.
Nespresso Lattissima Pro Espresso Machine by De’Longhi
This is also a good buy for someone looking to buy a good and smart coffee machine. It, too, comes with a milk frother. As it uses Nespresso capsules, the coffee you get is amazing and creamy.
- It is easy to use, and has a single touch operation.
- It can make a lot of coffee drinks and can customize the drinks too.
- It can brew the coffee in seconds.
- It falls in the expensive price range.
- The milk frother doesn’t make hot milk.
Nespresso GCA1-US-CH-NE VertuoLine Coffee and Espresso Maker
This is another smart coffee maker with a one-touch button, a big water tank, Centrifusion technology, and a fast brewing time.
- Very efficient as makes coffee with one-touch operation.
- Storage space that can store up to 20 capsules.
- It is one of the heating machines and can start brewing in about 15 seconds.
- It doesn’t have that much customization.
- The identical problem that occurs in the Nespresso coffee is that the coffee is not hot enough.
These were some of the best Nespresso machines that are great for making espresso, lattes, and other coffee beverages that suit one’s taste perfectly.


Healthy Comfort Foods You will find healthful autumn relaxation foods that are certain to put a grin on your face with no sensation guilty. My Top 10 Healthy Fall Foods That isn’t Pumpkins. Apples were you aware there are over 7,500 variants of apples? You can find 2,500 rights from the U.S. alone. With so many distinct types, you’re sure to see you like. Apples are abundant in essential antioxidants, flavoring, and dietary fiber. Regular consumption of apples can help detoxify your system and enhance entire health. The high fiber material can help smooth bowel movements too. This flavoring antioxidant has a significant role in combating free radical damage. Research has proven that Quentin has anti-inflammatory and antihistamine properties. As they say, “apples a day can help keep the doctor away! 2. Squash are among the collections of veggies! Even though Pumpkins fall to this particular family of several of the earliest cultivated plants in the world, I want to focus more on Acorn, Spaghetti, and Butternut squash. There are many choices from roasted squash to spaghetti, to soups, and casseroles which you may find a lot of different options to alter this up! Squash is reduced in calories and packed with over 400 percent of vitamin A you daily require. You can rely on squash to help improve your eyesight, skin, and also fortify your own immunization. Parsnips are a root vegetable to the carrot. For the best taste, select parsnips which are the company, small to moderate in size, and thinner in cornflour. Dates are an excellent snack whenever you’re in need of an increase in energy. Though high in carbohydrates and calories, this fruit is ideal in moderation since it is a fantastic supply of antioxidants. Dates may be utilized as a natural sweetener in smoothies and desserts. Unlike other sweeteners, customs are a whole food in the date palm tree and include fiber. 5. Beets are rich. Citric oxide helps our blood vessels and enhances our blood flow. Research indicates that beet juice aids boost our endurance to survive more through our workouts.
Red beets include pigments known as battalions that have antiviral and antimicrobial properties which help protect us from several ailments.6. Pears The pear packed to help keep you feeling while enhancing digestion and health and is about 100 calories. The potent antioxidants might help prevent cancer and also improve your immune system. The skin is proven to comprise 3 to 4 times longer phenol nutrients and approximately 1/2 of the pear fiber, so there’s not any need to eliminate the epidermis! 7. Brussels Sprouts To avert the reduction of nutrients and maintain these poor boys smelling fresh cut on the Brussels sprouts into quarters or overcook them. Brussels sprouts are directly connected to the avoidance of various kinds of cancers. They are packaged with vitamin K to help safeguard our hearts and also help with blood clotting and even vitamin C to improve our immune system. Were you aware that there are hyperlinks to pomegranate juices’ concentration of antioxidants assisting with sexual performance and fertility? This yummy fruit powerful combination of antioxidants might help reduce inflammation and protect our cells from damage. Studies have demonstrated that the powerful antioxidants at the pomegranate protect against cardiovascular disease, cognitive impairment, and cancer.9. Sweet Potatoes Why the sweet potato within the snowy potato? Sweet potatoes have fiber that is going to keep you feeling and regular complete longer. They additionally win in high amounts of vitamin C, and A. Though sweet potatoes are high in sugar than the white curry that they have a low hypoglycemic index.10. Cauliflower this vegetable is also an anti-inflammatory and antioxidant-rich Vitamin C, Beta-carotene, proliferate, Quentin, ruin, cinnamon acid. Did you realize these super foods sulfonamides, a sulfur compound found in certain calciferous vegetables that have been demonstrated to kill cells stem cells?
Eat Whole Foods, Organic, And In Season
Eating local organic foods which are in season can be quite useful. Food that is not in season are often grown in something referred to as a hothouse or could be sent from different fields of the Earth, which does not allow it to be the neighborhood, and this may considerably alter the flavoring of this produce. Fall has some fantastic seasonal fruits and vegetables. These include beets, apples, sweet potatoes, winter squash, spaghetti squash, figs, cauliflower, pumpkin, cabbage, eggplant, chard, radishes, cranberries, pomegranate, and also several more! Eating organic and local foods is beneficial to our health since these foods are not sprayed with harmful substances and pesticides. You may even get creative and begin harvesting and growing your plants in your own backyard. It’s an excellent means to be outdoors, get associated with a character, and develop some tasty meals in season!
Apple Cider Vinegar In Water Every Morning
This is just another way to fight bacteria to detox and find an increase in energy. You are likely to want electricity for that pumpkin choosing this year, so why don’t you begin every morning using a cupful of apple cider vinegar at water? This beverage has SO many incredible benefits such as: reducing blood pressure, enhancing digestion helps assist in weight loss, also contains many strong healing compounds like an excess dose of magnesium, enzymes, along with robotics. Speaking of macrobiotics and it’s possible to always consume more by integrating fermented foods into your daily diet for optimum gut health. Our gut health impacts our general health and may even affect our brain. The enteric nervous system (our small mind aka our intestine ) can lead to mood changes experienced by men and women suffering with irritable bowel syndrome (BIS) and other gut problems such as constipation[two ], nausea , vomiting, nausea and stomach upset (Healthy Aging, 2017). All of those benefits are crucial for significant gut wellness, which won’t just jump start your daily life but also produce a fantastic segue to the New Year!
Let us cure this fall season as a fresh new beginning for our general health and well-being. Between the dry brushing to meditation into the outside, I am confident that you can get some time to perform these beneficial practices. I’m trusting you could come across a number of those physical and mental practices useful for assisting in your natural detox along with your psychological self-care. Bear in mind, all it takes it a small amount of time, a few attention and prep, and having the love for yourself. Go out the fall season, and revel in!


Apple Spread Slow Cooked Ham - Gina's Gourmet Pantry
- Ham, any size that fits in your slow cooker
- 1 jar Gina's Gourmet Pantry Apple Spread (9 oz)
Place ham in slow cooker.
Cover with apple spread.
Add water as needed to cover ham.
Cook on low for 6-8 hours or high for 4 hours.
Remove from slow cooker and slice.
- choosing a selection results in a full page refresh
- press the space key then arrow keys to make a selection


Sourish Bhattacharyya, dailymail.co.uk
In a world where divisive politics rules the news, imagine people following discrete religions, speaking different languages and having varied ethnicities united by the adhesive power of food.
On March 21 night, 2,000 chefs across 150 nations in five continents served a French dinner at their restaurants in a one-of-a-kind celebration of a country that is synonymous with gastronomy and haute cuisine.
India, in fact, was No. 3 on the crowded world list of Gout France, or Good [JB note: strange translation of the French word for "taste"] France, which is the name of the initiative being steered by the French Foreign Ministry with the legendary Michelin multi-starred chef Alain Ducasse since 2015.
On the Gout France night, chefs such as Priyam Chatterjee (pictured) wear French national colours
As many as 66 Indian restaurants, including 14 in Delhi-NCR, participated in Gout France this year. 'The common point of this event,' in the words of Ducasse, 'is generosity, sharing and the love of what is beautiful and tastes good.'
It draws its inspiration, incidentally, from the doyen French chefs, Auguste Escoffier, who launched the Dîners d'Épicure (Epicurean Dinners) initiative - the same menu, the same day, in several world cities and aimed at as many diners as possible - in 1912. All this information set me thinking.
French cuisine may be the world's gold standard for good food, but Indian gastronomy today is ranked right after French, Japanese, Italian and Chinese, although the Spaniards may like to consider themselves to be ahead of us.
Yet culinary tourism is not even listed as one of the 20 objectives set by the Ministry of Tourism for itself. It is time for us to turn the tide, take inspiration from a global event of the scale of Gout France and get the world talking only about Indian cuisine for just one day.
Dishes such as Coquilles Saint-Jacques were served on the celebratory night
Given the global footprint of Indian cuisine, and the appetite of the Narendra Modi government for mega events, it is not a Herculean mission. Imagine, what a grand statement it will be for India's ultimate soft power.
It will also open doors for people-to-people exchanges, which increasingly are seen as an important accessory to public diplomacy.
As the Ambassador of France in India, Alexandre Ziegler, put it so expressively: 'Partnerships between nations are not forged only by diplomats signing MoUs.'
Ziegler, who's from Sauternes, home to the world's finest dessert wines in Bordeaux, and who owes his Germanic name to his Swiss great-grandfather, kept repeating that French cuisine is not only haute cuisine.
'People tend to believe French cuisine is very expensive and quite complicated, but gastronomy can also be a daily life experience,' Ziegler said.
The magnificent spread of Indian cuisine, and its many regional avatars, needs to be shared with the world - and what better way to do it than to have a different celebrated chef from India cook at each of our embassies around the world on one day.
That is just what the 35-year-old Akrame Benallal, chef-owner of the Michelin-starred Restaurant Akrame in Paris, did during dinner at the French Ambassador's residence on March 21.
A day before the dinner (March 20), he spent the afternoon with the chefs from the partner restaurants - again, contributing to a better understanding of French cuisine. Gout France may be a one-night affair, but it underlines one salient feature of the emerging world civilisation - food brings people closer in a discordant universe.
Smart new destination for high tea
The other day I was struck by the complaint from a well-travelled young woman about how it's impossible to get leaf tea at even posh hotels around our country, which also happens to be the second-largest tea producing nation in the world.
I find it hard to digest the irony of being a citizen of a top tea-producing nation and yet being served 'dip tea' (from tea bags) in establishments that take pride in calling themselves 'luxury hotels'.
From irony, it becomes a farce, when the very same hotels take immense pride in showing off their collection of single-origin coffees from exotic locations.
At Roasted, Aerocity, you are served your favourite leaf tea inside a gleaming gold-tinted stainless steel container
For many years, the Emperor Lounge at the Taj Mahal Hotel has been the only place in Delhi-NCR to get a decent cup of tea served in fancy dispensers.
It is therefore with great anticipation that I welcome Roasted at Roseate House, New Delhi Aerocity.
The 56th outlet of Singapore's luxury retailer, TWG Tea, which has acquired a formidable collection of more than 800 single- estate teas from around the world, Roasted breathes life into a space tucked away in one corner of the hotel's lobby.
The selection at Roasted consists of nine leaf teas and an equal number of tea bag offerings.
For accompaniments, Roasted could have stopped at scones (freshly baked), clotted cream and jam, or madeleines (French shellshaped butter cakes), or financiers (French almond cakes), but they also have finger sandwiches where the chefs have let loose their imagination with unusual toppings such as pulled duck, juniper berry and apricot jam; coronation chicken (cooked in Madras curry) with Californian grapes and chopped celery.
Delhi could do with more of such places.
America is in love with dosa waffles
America has developed a taste for dosa waffles
After wallowing in second-class status for long, Indian cuisine appears to have made serious inroads into the American table.
A lot of the excitement about it has to do with Srijith Gopinath of the Taj Campton Place Hotel, San Francisco, retaining his second Michelin star for the second successive year, and Indian Accent opening to a warm reception in New York City, coinciding with Floyd Cardoz’s Paowalla and Suvir Saran’s return to the Big Apple’s forever-bustling restaurant scene with Tapestry.
In an article headlined ‘Indian Cuisine Catches Fire,’ Nation’s Restaurant News, the US restaurant industry’s daily read, the writer, Brett Thorn, mentions the success of Payal Saha’s The Kati Roll Company, also in New York City, where fillings include tamarind shrimp and duck vindaloo.
The growing following of Biju Thomas’s dosa waffles, which has propelled the fast expansion of Biju’s Little Curry Shop in Denver and Boulder, Colorado, was also given a mention.
Interestingly, mainstream American restaurants are adapting Indian ways. At Nix, a trendy vegetarian restaurant in New York City, Chef John Fraser has two tandoors in the kitchen - and he’s not the first, for Douglas Katz has been cooking with tandoors at Fire Food & Drink since 2001.
Greg Braxtrom’s Olmsted in New York City has gobhi pakora, duck chakna served with naan.
And Sweetgreen, a 65-outlet fast casual chain based out of Los Angeles, was so successful with its Curry Cauliflower Salad that it has added a Curry Chickpea Warm Bowl for the winter along with a carrot turmeric drink.


Breakfasts and lunches
To start your day, we offer a wide selection of breakfasts including hot filled toasted ciabatta rolls, scrambled egg and toast, porridge or cereal with vegetarian options available.
For a lunchtime snack you can choose from a wide selection of options which could be one of our home made soups, sandwiches on fresh, white or malted wheat bloomers, hot filled toasted ciabatta rolls including our extremely popular 6oz burgers with red onion marmalade and ciabatta paninis with vegetarian options and savoury scone snacks.
All our delicious cakes and scones are made by ourselves on the premises. We strive to keep our selection varied and interesting and are always looking for new additions to our range.
Our scones have been extremely popular with our customers and the feedback has been superb. We try to use seasonal fruits in our cakes when available. We normally have a good selection of tray bakes, loaves and sponges along with sweet and savoury scones.


After 5 years as a TV director, Pham Cong Chinh finally stabilized his career with growing vegetables and raising fish and earning an average of more than 200 million VND per month.
After graduating with a degree in Cultural Management, Mr. Pham Cong Chinh decided to continue studying Film Directing. But when the opportunity came, he quit to work as a television director. After 5 years of playing with programs on VTV and HTV, Chinh once again turned to start a business. He collected several billion dong to set up a media company, with the intention of producing action movies. However, before the movie was released in theaters, the company was… bankrupt.
At that time, I just liked eating vegetables and saw my friends worried about unsafe vegetable information, containing chemicals, growth drugs…, Chinh went online to learn how to grow vegetables in District 9, Ho Chi Minh City to grow vegetables and raise them. fish. It took about 3 months to research and perfect the models, Chinh decided to invest 5 billion VND to set up a farm. In which, vegetables lost more than 2 billion, fish cost nearly 3 billion. Particularly, 1,000m2 of vegetables grown in greenhouses has an investment cost of up to 1.5 billion VND.
“The hydroponic system in the greenhouse takes 1.5 billion for 1,000m2 because the construction cost in Saigon is higher. If in Da Lat, people can make greenhouses with a cost of more than 200 million. All gutters must be imported. Each tube is more than 300,000 VND, then there is equipment, fertilizer…”, Mr. Chinh said.
Currently, his farm in District 9 is cultivating 3 models at the same time: Aquaponics, Hydroponics and Organic. In particular, Aquaponics is an American method of growing hydroponic vegetables, without soil, without fertilizers, without chemicals, combined with fish farming to produce clean vegetables and clean fish. Aquaponics uses circulating water from the aquarium to provide nutrients to plants. At the same time, the water is also filtered by the plants and returned to the aquarium.
The method of Hydroponics is from Israel. Vegetables are grown on substrates or coir, not soil. This method allows vegetables to be harvested about 7 days earlier than Aquaponics. In addition, some vegetables are still grown by him on the land according to the Organic method, fertilized with vermicompost.
“My vegetables are not sprayed at all. Many worms, I also catch them by hand, so the leaves can be eaten right in the garden. Doing this is a matter of mind. I keep the mind so that I don’t spray. But if you spray these worms, spray them one at a time and they’ll be clean, “said Chinh.
Currently, Chinh’s farm sells to the market 200kg of vegetables per day, including: Dutch lettuce of all kinds, lettuce, water spinach, dragon beans, forest bitter melon, bitter melon, cucumber, spinach… If the average price of vegetables in the market is about 55,000 VND per kg, Mr. Chinh sells 60,000 VND. This price is relatively cheap compared to other brands of clean vegetables, with an average price of 80,000 to 90,000 VND per kg. In total, his daily revenue from only selling vegetables is about 7 million VND, or about 210 million VND a month. He is targeting a daily revenue of 12 million VND, or 360 million VND per month.
In addition to the farm in District 9, Chinh has just invested in a 2,000m2 farm in Da Lat to grow vegetables, tomatoes and potatoes according to Organic methods. A 12-hectare piece of land in Cu Chi is also being considered for investment cooperation with a foreign corporation. However, he was quite cautious in expanding the scale, focusing on building the brand and distribution system.
“There are dozens of projects where I can expand the farming model to several tens of hectares. However, I see many people are massively doing hydroponics, so some gardeners also have a backlog. Therefore, I chose to go in the direction of technology transfer, expand the distribution system and build my brand in Ho Chi Minh City”, Mr. Chinh said.


Orfeas extra virgin olive oil
Orfeas extra virgin olive oil is cold extracted, 100% natural product of the olive fruit and is produced without any chemical process.
Its unique, “full” taste satisfies the most demanding users and brings balance in every dish. Its colour is green with golden scintillations.
Orfeas is produced in the following qualities which comply with the contemporary gastronomic demands.
Extra virgin olive oil Orfeas fruity
Orfeas fruity derives from unripe olives which give lower oil yield, but the result is an olive oil rich in polyphenols, with intense green colour and special aroma.
Strong taste for demanding gourmands, ideal for raw use.
Extra virgin olive oil Orfeas mild
Orfeas mild derives from fully ripe olives and has a light delicate taste. It is suitable for all uses, for hot and cold plates, for cooking or frying.
The extra virgin olive oil is also provided in private label, in all available packaging.


The ABCs of Dashi
KOMBU― KELP ―昆布
Kombu (dried kelp) has a long history, just like katsuo-bushi (dried bonito). Kombu is mentioned in the Engishiki, a book about laws and customs published during the Heian period (794-1185). In the book, kombu is described as an offering given to the gods and the Japanese emperors. Traces of this tradition still exist today: kombu is now regarded as a lucky charm important in wedding gifts and Japanese festive food for the New Year. Roughly 95% of Japan-made kombu products are produced in Hokkaido, Japan’s second largest island and the largest and northernmost prefecture. For a long time, kombu was distributed and enjoyed across Japan via a sea route called the "kombu road".
As kombu works better with soft water in making good dashi, it was once enjoyed most widely in Kyoto, Osaka and other areas in the Kansai region, where water is particularly soft. Furthermore, as kombu is a botanical dashi ingredient, it has an important historical role in Japanese traditional vegetarian dishes, where no meat or fish is used. The Japanese food culture that surrounds dashi is deeply influenced by our climate. Therefore, katsuo-bushi is more widely used in the Kanto region whereas kombu is more popular in the Kansai region.
PRODUCTION PROCESSHow is kombu sourced and harvested?
Kombu is a variety of kelp, and it lasts two or three years. From both natural and farmed sources,
kombu can be harvested after it has been grown for two years. Artificially cultivated kombu can be harvested after one year as the culture solution accelerates its growth. Kombu harvesting is only possible between late July and early September each year. Quality kombu products with a high level of umami flavor can be made if the kombu is harvested during this period. Shortly after the kombu has been sourced from the sea, it will be either sun-dried on the beach or machine-dried. Once it is fully dried out, the kombu will be exposed to the night dew to add the finishing touches. It will then be moved indoors, flattened out, and shipped away. Natural kombu is considered a quality product, but some high-end Japanese restaurants prefer farmed kombu as this can be sourced more stably. The amount of natural kombu available on the market is subject to climate change.
- "Rausu kombu" is harvested on the coast of the Rausu region.
This area is located on the tip of the Shiretoko peninsula, which is said to be an unexplored part of the most remote area of Hokkaido. Rausu is called "the king of kombu", containing more umami flavor than the rest of the kombu varieties introduced here. The dashi extracted from rausu kombu is slightly yellowish and thick. It might not be suitable for dishes that need to be transparent, but rausu kombu dashi is widely used in Japan in making dashi, nimono (simmered vegetables and meat), and takiawase, which is a dish of meat, fish and vegetables cooked separately but served together.
- "Ma kombu" is sourced on the coast of southern Hokkaido.
The best quality ma kombu is harvested in Shirakuchi beach, Kurokuchi beach and Honbaori beach. The dashi extracted from ma kombu tastes subtly sweet, and has a tinted color. It is especially popular in the Kansai region. It goes well with tsukudani (preserved small seafood, meat, or seaweed that has been simmered in soy sauce and sugar) and nabe-mono (a traditional Japanese style hot-pot filled with broth and other ingredients).
- Harvested in the northernmost tip of Hokkaido, the "rishiri kombu" sourced on Rishiri island and Rebun island is said to be of a very high grade. Rishiri kombu does not change in quality and color. It has a rich flavor and an exquisite aroma. Since clear dashi broth can be extracted from it, many high-end Japanese restaurants in Kyoto use rishiri kombu to make ichiban-dashi, the tastiest variety of dashi. Rishiri kombu becomes sticky when it is simmered, so it goes very well with tsukemono (Japanese pickled vegetables), nabe-mono, and yu-dofu (boiled tofu).
- "Hidaka kombu" is primarily sourced in Mitsuishicho district in the Hidaka region, located in southern Hokkaido. The quality of hidaka kombu is strictly rated and depends on which beach it has been harvested from. Ikantai beach is said to be the best source for hidaka kombu. Its dashi is less sweet and clear than other varieties of kombu, but it is softer and will simmer more quickly. Therefore, hidaka kombu is suitable for making ni-kombu (kombu simmered in sweetened soy sauce). Hidaka kombu is particularly popular in the Tohoku region.
KOMBU DASHI RECIPE
"Kombu-dashi" is a broth made using kombu only. Kombu-dashi can be used when you want to make traditional Japanese vegetarian dishes and macrobiotic food in which no meat or fish is used. The best way to make good kombu-dashi is to use soft water at a temperature of around 140 - 158℉ (60 - 70℃). This will ensure that you can extract the best quality of umami flavor. The more often you make kombu-dashi, the better you will become at making it.
THE BOILING METHOD
1 liter of water / 10cm square of kombu. This can be cut a bit smaller if you are using very thick kombu.
How to make Kombu Dashi at Home
COLD BREW METHOD
The easiest way of extracting kombu-dashi is to cold-brew your kombu. Use the same amount of water and kombu as you would when extracting dashi by simmering the kombu (1 liter of water and 10cm square of kombu). Put the water and kombu into a jar, and refrigerate the jar for 10 – 12 hours. Your kombu-dashi will then be ready. But be careful: if you refridgerate the jar for more than 12 hours, this will result in slimy kombu or a harsh taste in the broth.


Welcome to HungryRecipe.com, your ultimate destination for delectable and hassle-free culinary inspiration. Our dedicated team, consisting of passionate food enthusiasts and seasoned home cooks, has diligently curated an extensive array of recipes designed to tantalize your taste buds while keeping things refreshingly straightforward.
At HungryRecipe.com, we recognize the demands of a fast-paced lifestyle, acknowledging that time and energy are often in short supply. That’s why we focus on delivering recipes that require minimal effort yet promise maximum flavour. Whether you crave a hearty dinner or a delightful dessert, our collection of recipes is crafted to cater to your cravings.
Beyond delicious dishes, we are committed to fostering an inclusive and warm community for food enthusiasts of all levels. Whether you’re a novice in the kitchen or a culinary expert, HungryRecipe.com welcomes everyone. We actively encourage our readers to contribute their culinary creations and share valuable cooking insights. Join the vibrant conversation in the comments section and become an integral part of our growing community.
So, if you’re looking for fresh dinner ideas or seeking to engage with a supportive foodie community, we invite you to explore the diverse offerings at HungryRecipe.com. Get ready for a delightful culinary journey, and may your kitchen adventures be both satisfying and joyous. Happy cooking!


The American Institute of Bakers (AIB) provides globally recognized third party inspections of GMP and HACCP based programs to comply with regulations and produce safe, legal, quality products.
What is this?
AIB International provides food safety audits, inspection, and educational seminars worldwide to the food manufacturing and distribution industry and its suppliers, including finished foods and beverages products, ingredients, fresh produce, packaging production, and distribution facilities.
Why is it important?
Providing safe products for consumers is paramount for companies who process and sell food. As packaging is an important component of food safety, following proven procedures and adhering to strict standards is critical in the manufacturing process. Similar to SQF, AIB provides a third party verification that assures QuadPackaging customers that our quality systems meet or exceed recognized standards.


A whopping scoop of turmeric powder, CO2 extracted turmeric oil, steam distilled carrot seed oil, real ginger essential oil, fresh organic carrot juice and organic calendula infused oils... seriously could it get any better? I think not. A punch of red Hawaiian sea salt contrasts beautifully on top of these naturally and richly colored orange bars.
A luxurious essential oil blend including ginger, turmeric, carrot seed, orange, lemongrass, and more!
Organic carrot juice
Powdered turmeric root
Organic calendula infused oils
Local, ethically sourced beeswax from Austin, TX beekeepers
Earthy and sweet like carrots and turmeric, with a depth from the ginger and lemongrass, all brightened up by the orange and lemon essential oils. It smells like a delicious, gingery, earthy, yet sweet carrot juice blend or carrot soup (and in my opinion kinda like iced tea..).
saponified organic-calendula-infused vegetable oils (organic coconut, sweet almond, organic babassu, organic shea butter, kokum butter, castor), organic carrot juice, essential oil blend, beeswax, turmeric powder, red alaea sea salt, organic calendula petals.


Est. since 1993.
touch that has been passed down from generation to generation.
Shella-brate life with a hearty feast with Mellben Signature! It’s a dive into one of the freshest seafood fiesta ones could enjoy! Dig into our crowd favourite, Mellben Signature’s Chilli Crab, Creamy Salted Egg Prawns, Golden Cereal Prawns, Sweet & Succulent Chicken Wings paired with seafood galore with seasoned vegetables.
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Seafood. One of life's most important pleasures #shella-brate the little things with Mellben Signature.
In 2019, Mellben Seafood of Ang Mo Kio outlet was listed in the Singapore Michelin Guide with a “Michelin Plate”.
One of the first dedicated crab restaurants in Singapore, Mellben Seafood is known for its Claypot Crab Bee Hoon Soup, Butter Crabs and Chilli Crabs.
Most Singaporeans growing up in the North-eastern part of Singapore would have heard of Mellben Seafood in Ang Mo Kio, and its famously long queue. In the early 2000s, this queue extended across the coffee shop and wound around so as not to spill into the neighbouring shop. Waiting time stretched for as long as three hours on special occasions.
“Our Claypot Crab Bee Hoon soup is so tasty because we don’t cook our crabs one at a time. We can cook as many as 20 crabs in a single pot to get the taste and aroma right. There is no short cut. It is not something you can easily recreate at home even if you had our recipe.”
Interestingly, while the chilli crab is unofficially recognised as Singapore’s national dish, foodies in-the-know veer towards a different rendition of the dish at Mellben Seafood: the Claypot Crab Bee Hoon Soup. We’re among the first in Singapore to offer this creamy crab broth with thick vermicelli.
Where would we be without you?


Environmental Health Service
LRMC Environmental Health service provides direct support for the LRMC Area of Responsibility consisting of two U.S. Army Garrison communities in Southwest Germany: USAG Rheinland-Pfalz (including Baumholder) and USAG Wiesbaden. Our mission includes monitoring Food Sanitation and General Hygiene through routine and comprehensive inspections, Municipal Water Quality, Hazardous Materials and Medical Waste Management and Food Safety Training Seminar.
For Environmental Health Support, please submit a Support Request Form and email to the organizational inbox listed at the bottom of the form.
Food Safety Information and Requirements
Environmental Health offers a Food Handlers Certification Course, which is only available face to face. This course is a requirement for at least one person at events selling both potentially hazardous foods (hamburgers, chicken, eggs, pork, dairy, etc.), and non-potentially hazardous foods (bread, cookies, hot dogs, etc.). Please contact Environmental Health at the number above for scheduling.
Guidelines for Food Service Event Support
- Contact Environmental Health at least 30 days before event to schedule Food Handler Certification Course and Food Service inspections.
- Food safety certificates must be present and available for review the day of the event.
- All bake sale items should be individually wrapped.
- All workers must have easy access to a hand washing facility, wear gloves and some sort of hair covering, no sleeveless shirts allowed, minimal jewelry should be worn.
- All garbage cans must be covered.
- Information must be displayed whether food items contain peanuts, peanut butter or peanut oil.
- When selling hot dogs make sure site is on concrete or pavement and has overhead cover.
- Hot dogs may be served with chili and cheese from commercially canned containers. If possible, use single serve ketchup, mustard, and relish.
- A thermometer to monitor hot dog temperatures must be present at sale site. The thermometer must read from zero to 220 degrees Fahrenheit.
- Hot dogs must be kept cold in coolers until cooked. Dispose of any leftover cooked hotdogs.
- Always have sanitizing solution on hand for sanitizing utensils and clean up.


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Chocolate Chip | Chocolate Chip w/ Pecan | M&M | Sugar | Snickerdoodle | Confetti | Oatmeal Raisin | Toffee | Peanut Butter | Macadamia Nut I Strawberry | Double Chocolate Chip
Half Dozen (6 Cookies)
One Dozen (12 Cookies)
The Tape Measurer Milkshake
The Jackhammer Combo
Choose from our premium ice cream! Homemade Vanilla, Dutch Chocolate, Sea Salt Caramel, Cookies & Cream, and Strawberry. Toppings: Sprinkles, Oreos, Candied Pecans, M&Ms, caramel, fudge, and strawberry drizzle.
Double Scoop with 2 Toppings
Cookie Party Packages
Our delicious catering options are sure to be a hit at your next event!
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Large Cookie Platters
Menu for our cookie food truck! Check our Instagram or Facebook to find where we are today! @toughguyscookies


Join us for a special summer Market on Thursday, August 2nd! Our vendors will be at the peak of their tomato harvest, so we want to celebrate their special harvest. Our Tomato Celebration 2018 will highlight some of the tasty tomatoes they grow, and we will host our 3rd Annual Tomato Contest for biggest, ugliest, and (NEW!) prettiest tomatoes!
To enter the tomato contest, bring your contest tomato (HAS TO BE A TOMATO THAT YOU GREW!) to the market (3001 Independence Ave, Kansas City, MO 64124) between 4pm and 6pm. Customers will vote for the UGLIEST and PRETTIEST tomatoes during the market and we will weigh the BIGGEST tomato at 6:15pm. Winners will be announced at 6:30pm! Here are the prizes:
1st PRIZE—$30 · 2nd PRIZE—$15 · 3rd PRIZE—$5
Join us for the first Northeast Farmers Market of 2018 on Thursday, May 17th!
This is the 4th Year of the market at our regular spot at 3001 Independence Ave, KCMO 64124, every Thursday from 4pm to 7pm starting May 17th.
Vendors will have fresh, local vegetables, fruit, jams/jellies, meat, and more!
Customers will be able to double their SNAP benefits (up to $25/week) to buy more fruits and vegetables. http://www.doubleupheartland.org/how-it-works/
We are now accepting applications from prospective vendors for the 2018 market season.
2018 Vendor Application
The Northeast Farmers Market will be open on Thursdays, 4pm to 7pm, from May 17th, 2018 to October 4th, 2018.
Vendor fees are $50 for the whole season (21 weeks) or $5/week. If you choose to pay for the whole season up front, the vendor fee is on or before the first market on May 17th, 2018.
If you have any questions, email NortheastFarmersMarket@gmail.com
Northeast Farmers Market will have its opening market on Thursday, May 18th, from 4:00pm to 7:00pm, at 3001 Independence Ave, Kansas City, MO 64124.
This is our 3rd season and we hope you can join us for the first market of the year! We have many of your favorite vendors from last season and added a few new ones:
– Fresh from the Field Farm (vegetables, ORANGE WATERMELON, eggs)
– M&M Gardens (vegetables, eggs)
– The Tamale Kitchen (beef and chicken tamales)
– Pink Pony Farm (native berry jellies and jam)
– The Urban Farming Guyes (vegetables, eggs)
– Valentine Beef (BEEF!)
– Blue Mills Farm (vegetables)
– Bee Haven Farm (honey and other bee products)
– Adams ORAC Farm (vegetables, transplants, eggs, goat milk)
– Greenwood Garden Organics (USDA certified organic vegetables, honey)
We will also have other info booths, including:
– Kansas City Community Gardens
– El Centro
– The Mattie Rhodes Center
– Legal Aid of Western Missouri
– Bike Walk KC
– Lincoln University Cooperative Extension
As always, NE Farmers Market will participate in the Double Up Food Bucks KC program in 2017. This allows customers who receive SNAP benefits to double their SNAP/EBT dollars to purchase more fruits and vegetables (up to $25/week).
**For the opening market, customers who ride their bike to the market will get $5 free to spend at the market**
For parents, we will have a kids activity tent to entertain children while you shop!
We hope you can join us!
Northeast Farmers Market will have a vendor meeting on Tuesday, February 28th, at 5:00pm at the North-East Branch Library (6000 Wilson Rd, Kansas City, MO 64123).
This will be an informational session about the 2017 Season of Northeast Farmers Market. Old and potential new vendors are welcome to attend.
We’ll discuss the expectations for selling at the market this year, including vendor fees (they are much less this year!), the token system we use to process debit/credit cards and EBT, and other logistical things.
You can find the 2017 Vendor Application here: https://nefarmersmarket.wordpress.com/vendor-information/
I hope you can make it! If you have any questions, please email Jenna Wilkins, NortheastFarmersMarket@gmail.com
Northeast Farmers Market is accepting applications from vendors for the 2017 season! Click here to find the application.
The market will begin on May 18, 2017 and go until October 5, 2017.
Vendor fees are either $35 for the whole season or $5 per week.
Join us on Thursday, July 28th, for our 2016 Tomato Celebration! It will be at our regular market location and time (3001 Independence Ave, KCMO 64124 from 4:00pm to 7:00pm), but with more vendors and more tomatoes!


|My Mom, Grandma, and Aunt...and all our desserts|
Recipe adapted from Epicurious.com
Frozen Chocolate Bananas
- One Bunch Bananas
- 12 oz semi-sweet or dark chocolate chips (we made some of each!)
- 2 tablespoons vegetable oil (we used coconut oil instead)
- Peanuts, Toffee, Sprinkles, whatever you would like to top your bananas with
- You'll also need popsicle sticks
- Line a baking sheet with parchment.
- Peel bananas and cut in half. Insert popsicle stick into each banana. Line on baking sheet and freeze for at least 15 minutes (I would suggest 30-minutes to an hour).
- Before pulling the bananas out of the freezer, melt the chocolate chips until smooth.
- Roll each frozen banana in the melted chocolate. I used a spoon to cover the bananas and found there was less of a chance the popsicle stick would come out of the banana
- Immediately sprinkle toppings on chocolate dipped banana. Place back on baking sheet.
- Freeze at least 30 minutes until chocolate sets. Serve out of freezer or store in freezer in airtight container for up to one week.
QOTD: What's your favorite frozen Disney treat?


As so many of you know, I love to cook! Having some days at Mom’s place in Modesto, has afforded me the time and kitchen to have some fun. Yesterday was the day to tackle fresh tamales!
First on the list was to visit my favorite Mexican market, La Perla Tapatia, in Ceres, adjacent to Modesto. On my shopping list were corn husks, a pork leg, fresh chiles, and 15 pounds of “masa preparada.” I admit to cheating: making the masa (dough) from scratch is a more daunting task than I care to tackle, so I purchase the dough, freshly made while I wait, at this market.
Making tamales is not an exact science by any means and is wide open to lots of creativity. The fillings can be anything of your choice, and this time, in making three varieties, I chose pork in salsa verde, chicken is red sauce, and pineapple and raisins. The last ones are great for breakfast!
Once the meat was simmering, it was time to soak the dry corn husks. The easiest way I have found is to fill one half of the double sink (or a very large pot) with very hot water. Submerge the husks, just as they come out of the package, in the water, and place a weight on them to keep them submerged. They tend to float. The husks do not need to be separated until you are ready to use them.
I began with the sweet tamales first, as the filling, (pineapple, raisins and a small amount of brown sugar), did not need to be cooked. Single husks are dried lightly with a paper towel, then about 1/4 cup of the masa is spread evenly over one corner of the husk. It is important to keep the thickness pretty even, up to a quarter inch thick or less.
As you can see above, I like to hold the opened husk in both hands, using the pads of my thumbs to spread and position the masa. The filling (of your choice) is spread along the right edge of the masa. It truly only takes just slIghtly more than a tablespoon of filling. I used a filling of the simmered pork leg and a fresh green salsa I made from tomatillos, Mom’s green tomatoes from the garden, cilantro, chopped jalapeño and Serrano chiles, lime juice, sugar, salt and pepper. You then roll the husk, masa, and filling, fold over the long end, and it’s ready for the steamer pot.
Mom does not have a steamer, but I improvised with a large canning pot and a footed metal colander – a perfect fit! The tamales are placed standing up in the colander, folded end down, with the simmering water below, not touching the tamales. They are steamed for about ninety minutes until firm.
We will have tamales this evening on the 4th of July. The chicken ones will be made today, and the bulk of the 100 tamales will be frozen for future consumption. My daughter Karyn will be visiting in August, and she is my tamale kid! Her favorites are the sweet tamales, which are wonderful for breakfast. I just realized as I wrote that about Karyn, that she loves a filling of sweet corn. Hmmmm, looks like I’ve got a few more to make in addition to the chicken ones. Buen provecho my friends!


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The Ultimate Strategy To Sugar Free Edibles Your Sales
You may think that there are sugar-free food options for those who use cannabis. The truth is that cannabis isn't a source of sugar, but most gummies and other edibles are sweetened by sugar. There are some products that aren't as calorie-rich, which can be problematic for people with dietary restrictions. KushyPunch recently introduced the first chewable cannabis that doesn't contain sugar. This product is infused with organic lychee and available in two different strengths: 10 mg for recreational consumers and 200mg for medical patients.
Although cannabis is believed to have beneficial effects on the body, sugar is bad for us. Some marijuana gummies are addicting due to their sweet flavour. There are sugar-free alternatives, therefore it's not a long time to locate one in your area. There's a variety of cannabis-infused food items sold in shops. You'll find a wide selection of CBD products near you ranging in prices ranging from just a few dollars up to hundreds of dollars.
There are also sugar-free cannabis gummies in your area. Releaf Gummies by Papa & Barkley are the first of their kind. They're a brand of zero-calorie, full-spectrum, non-solventless snacks which are perfect for those who are health conscious. They're made up of 5mg THC and are available in four different flavors. They're great for those with diabetes, cbd edibles - topscbdshop and they're great for anyone who needs to be cautious about their diet.
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CBD-infused foods can be enjoyed without sugar and are great for people with diabetes. CBD is available in tinctures or liquids. In either case is the best method to take cannabis. These products are safe to consume and they are free of animal-derived components. This is a nutritious and delicious alternative to gluten for people who follow a strict diet or don't consume gluten.
Not only are sugar-free edibles near me edibles delicious, they're also healthy for your health. These foods are loaded with CBD, and are able to make you feel more content and satisfied. These products can be purchased at local dispensaries or ordered through the internet. They're available at a variety of dispensaries and gummy bear edibles online. You can find CBD-infused products in most dispensaries and online.
These are a wonderful way to start your day and an excellent way to benefit from the many advantages of cannabis. These are great alternatives to typical high-calorie and food items that you might be accustomed to. In contrast to sugar-free foods, infused cannabis products have a healthier profile. They're also better for you than the other cannabis products. They are an excellent method to take pleasure in your preferred drug and stay happy.


This is a Chinese buffet with a build-your-own style grill. This establishment just opened in Mineola. They renovated an older building and did a very nice job on the inside.
The food was good for buffet-style food. Everything was hot and the spices seemed ok.
The only negative is that the lo mien noodles are a little too much like cooked pasta, so they don’t soak up the juices of the food they are cooked with as well as they are supposed to. I’ll give them the benefit of the doubt on this since they just opened and the place was packed and every employee was running.
Only time will tell how this place turns out, but I think it will be just fine. It offers good food, fast service and a very low price.
Overall, this place is good. These is a similar restaurant in Lindale and this one is $1.62 less for two meals than the one in Lindale.


I’m not normally into reviewing businesses on my blog, but … coffee (without anything added to it) is caffiene free, so I’ll pretend that I’m giving some diet tips …
Anyway, lately I’ve been pretty frustrated with my Starbucks experiences. The name Starbucks used to mean a high quality experience to me, well worth the $3-5 per drink and over priced snacks. I enjoyed the atmosphere, the music, and most importantly, the quality of the food! My personal favorite was the hot spiced apple caramel cider. That stuff used to be amazing … but not lately. The last three (different) Starbucks I have gotten it at used bottles of Mott’s Apple Juice. Juice?!? If I’m paying four bucks for a drink, they can at least use cider, you know, like what’s in the name! It really ruins the flavor and experience. On top of that, the last couple times we’ve bought cookies for the kids. $1.89 each. Ouch. But it quiets ’em down for a while, so it’s worth it … if the cookies are free. I had been noticing that they didn’t seem soft or even remotely like they had been baked that day, but I didn’t think too much of it until last time … when the barista actually pulled out a bunch of individually wrapped cookies and started breaking ’em open for us.
Seriously? Pre-packaged cookies for $1.89? Fresh cookies aren’t that hard to do; my mom owns a coffee shop. We have bags of frozen cookie dough in the back, and a special cookie oven under the counter. We can bake 18 at a time in about twenty minutes – they taste awesome and are worth the cost.
Here’s what I think is happening; Starbucks got huge based on a high quality experience replicated across the country. People go because they know what to expect. But now they’re cutting costs to make more and more money. Apple juice instead of cider because it’s cheaper and has a longer shelf life. Prepackaged cookies instead of fresh because they are cheaper, less labor on site and last forever. Steaming the same milk over in over in the same containers instead of rinsing them because it saves labor efforts. Making two shots at a time to save time … and then leaving the extra sitting there until the next order comes along (someone trained at a Starbucks told me that one). Are they really trying to become the McDonalds of coffee shops? Sure, they’re everywhere … but they’re going to lose their reputation of quality. I know I’m done!


Comment: Get a coffee shop in the library.
Response: We have been talking about this in our long term planning. At this time, it is not feasible to add a coffee shop, no place to put one, but we too love our coffee and tea and consider this something worthy of figuring out.
You can always stop at the local places such as Shawn's and Elleson's Bakery and bring your coffee to the library. If you have a Library travel mug, you will get a discount on your coffee purchase.