Top Ten Foods Which will Keep Your Skin Charming
You might be already tired of spending loads of money on expensive creams which do not have any result on your skin. Then it’s time to leave aside these products. The solution may come from the inside out. While some foods are often harmful to your skin, others can improve it a lot. Check out a list of top ten foods you should eat every day to have a perfect and charming skin.
1. Red Pepper: The red chili is a tasty vegetable that can be eaten cooked or even raw. One unit contains more than 100 % of our daily requirement of vitamin C and significant amounts of fiber and vitamin B6. In addition, it is rich in carotenoids, which help in preventing wrinkles and improving blood circulation, providing a more youthful appearance and helps in fighting acne. Slices of red bell pepper lightly toast in the pan is a great choice as an aperitif. One unit only has about 30 calories, is healthy, tasty, and it provides satiety for longer and also contributes to give you a flawless skin.
2. Bitter Chocolate: Salmon is an excellent food for stress, anxiety and depression, and contain more than our daily requirement of vitamin D, which is responsible for keeping the heart, bones and brain healthy. Salmon is also rich in omega 3, which is excellent in combating inflammation, wrinkles and acne, and it helps to moisturize the skin from the inside out. Eating salmon regularly contributes to the health of your hair.
3. Amla: Amla is alos good diet for glowing skin. It is really full of A, which is essential in collagen production, which helps you to keep your skin looking young and elastic. If someone eats Amla an empty stomach it help to slow down the degradation of collagen. So if you want a charming and glowing skin, start eating Amla on a regular basis.
4. Coconut Oil: Coconut oil is a fat considered healthy. It is less caloric than other sources of saturated fat, and contain an acid that acts as a powerful antibacterial and antiviral, can keep us away from viruses, infections, inflammation and acne. In addition, coconut oil also has vitamin E, which is perfect for keeping the skin hydrated, soft, wrinkle free skin.
5. Green Tea: Almost everybody is aware about the benefits of green tea. It is a great source of antioxidants and amino acids that helps to reduce stress, and also has anti cancer and anti inflammatory action. In addition, green tea can also reduce the risk of hypertension. For best results drink three or more cups of tea per day.
6. Spinach: Spinach is a healthy and extremely nutrient rich food. Even if you hate spinach, worthwhile endeavor because it is an excellent source of iron, folic acid, chlorophyll, vitamin E, magnesium, vitamin A, fiber, vegetable protein and vitamin C. Along with other nutrients, vitamins C, E and A are great for our skin. Include it in your daily meals and see the result. Eating spinach means you are performing a skin cleanser from the inside out.
7. seeds: Chia seeds, sunflower and pumpkin are perfect for our body. The pumpkin and sunflower seeds are rich in selenium, vitamin E, magnesium and protein. Selenium and protein contribute to keep the wrinkles away, Vitamin E keeps skin hydrated magnesium and decreases stress levels. Start adding seeds to salads and sandwiches and you will get a charming and healthy skin easily.
8. Celery: Another food you should eat each day to have a perfect skin is celery. We often underestimate this plant, but the celery contains vitamin K, which helps maintain a healthy blood circulation and helps lower blood pressure and reduce stress levels. As we know , stress is one of the villains responsible for the poor appearance of the skin, headaches and even cancer. Celery also contains sodium, potassium and water to help prevent dehydration. This is important , since a dehydrated skin means dryness, flaking and wrinkles.
9. Papaya: Papaya is a fruit rich in nutritional benefits. It has few calories, helps digestion and has zero cholesterol. So if you want to lose weight, eat papaya every day and maximize the benefits of this fruit for health. Among the antioxidant nutrients found in papaya are vitamins C, E and beta carotene, which is really great against inflammation and acne.
10. Carrot: Carrots are not only beneficial for the eyes, but also to the skin. It is rich in vitamin A, which help control the overproduction of cells in the inner layer of skin, where it forms the sebum that clogs pores and triggers the appearance of pimples. Another good reason to eat carrots is that vitamin A also reduces the risk of developing skin cancer. So try to include carrots in your meals and ensure a perfect skin.


Everyday there are a lot of people who are aware of themselves & their physical condition and they try eating healthily, however some people think it is tough, time-consuming and also costly.
Very easy healthy recipes are the what most people are trying to aim for, but some find it’s too time consuming to stand in aisles reading labels and also taking in all that nutritional info and that the cooking directions can seem tough to follow.
Do not panic! There are simple healthy recipes available for you to sample & start cooking in your kitchen. The most significant thing regarding eating healthily is to have a healthy diet that consists of all the food groups, including protein, dairy, carbohydrate, fat & vitamins as well as nutrients.
Eating healthy food and cooking healthily don’t need to be a pain. You can start to improve you and your families help from the comfort of your own home. There is no longer any need to spend time in the supermarkets judging what the healthiest foods to buy are, and no need to panic in the kitchen when you’re unsure of using fatty foods.
These types of easy healthy recipes are here to assist you to realise exactly how simple it is to cook and eat fresh meals. Some healthy eating hints could include utilizing vegetable oil or olive oil in cooking, rather than beef dripping or even butter which can be both high in saturated fat.
Try to include a good amount of vegetables on the plate, these will fill you up, can be served in a delicious low fat dressing and are extremely low fat and low calorie foods. One of the best ways of cutting fat out of the diet is to trim any visible fat or cuts of meat that you buy, this won’t impair the flavour of the meat as most people think, but it will enhance it whilst making it healthy.
The healthy alternative never appears too interesting, however easy healthy recipes are good looking, delicious and most importantly filling. Not only will you observe a rise in the energy in yourself, you will be able to physically see the distinctions in features & mood the better diet will bring.
Simultaneously you will also have the ability to educate your children or even buddies in a healthier way of life, you would be capable to spread the benefits of this diet around and after a couple of weeks you will be personally telling people of the easy healthy recipes which have enhanced you mentally and also physically.
So what are you waiting for! Start saving yourself time and make a list of all these hale and hearty meals and see the benefits within the first few days. You’ll be walking through the grocery store knowing the best foods for you, and you’ll buy them with confidence of knowing how to prepare and serve them exquisitely. You’ll also enjoy yourself as you see these foods in a different light, and you’ll improve your culinary abilities and learn new techniques which you can apply to any other cooking you do.
Or alternatively for more Low Fat Diet recipes click here


Kitchen knives are knives used to prepare food. Most of this can be done with several multi-purpose knives (especially large cooking knives, kitchen hard knives, small peeling knives), but many special knives are designed for specific tasks. Kitchen knives can be made from many different materials. One of the most common knives in the kitchen is a circular knife. This knife was used for various purposes and is an essential tool for the kitchen. Details and information on this knife are given below.
These knives are usually used for neat cutting. Whether it is used to cut or cut meat. These days, most cooks rely on this knife for their clean strength.
Small thickness and accuracy are characterized by circular knives. Also known as disc knives and circular knives, this knife belongs to the mechanical knife category. This knife is used in almost every industry. Whether recycling, sausages split leather or cut bars: no circular knife it is difficult to imagine such an operation.
Circular knives for the food and drink industry
The circular knives for the food and drink industry are an indispensable tool in the area of cutting and industrial processing technology to optimize the production process, and greatly improve the efficiency of the workflow. Made from various materials, individual designs are available for each application. Circular knives are also an essential tool in the food and beverages industry. It is worth getting the money from customers looking for high-quality industrial knives. Circular knives are particularly important for the food and drink industry. A company has long been specializing in manufacturing cutting systems to meet the highest requirements.
Circular knives made of different materials
The right material plays an important role in producing accurate knives, particularly in the food industry. They are only suitable for food processing without corrosion. For this reason, we always choose stainless steel as a circular knife material for the food industry to provide the best product solution. The quality of the knife is continuously monitored and tested. The stainless material allows you to use a circular knife even under tough conditions (for example, when fishing boats are being cut). But not only are professional circular knives used in the fish and meat industry. Convenient workflow cutting system ensures smooth even in cereal and tobacco production.
Multi-faceted design for numerous applications
Circular Knives are only made from stainless steel for food processing, but other materials are used in the food and beverages industry. High-quality manufacturers use materials such as steel tools, chrome steel, HSS high-speed steel, and steel PM. The high-quality cutting system is very impressive and provides efficient cutting and machining technology available in many areas.
For more other details, just visit https://www.davisandjenkins.com.au/


Easy Energy Protein Balls
These energy protein balls are perfect to make in advance and take with you on the go! Full of good fats, protein and are SO delicious.
1 cup oats
1/3 cup honey
1/2 cup natural peanut butter
1/2 cup dark chocolate chips
1 scoop protein powder of choice
Combine ingredients & refrigerate for 30 minutes.
Roll into inch size balls
1 ball = roughly 96 calories, 5.1g fat, 9.9g protein.
Serving size 2 balls.


Do you partake in Meatless Monday? I usually don’t…but I do like the whole idea behind it and think it’s a GREAT way to focus on veggies and other sources of protein. I titled this ‘Meatless Monday’ because it sounds good and it’s actually a thing, but this meal is a winner for any night you need a quick and easy dinner in under 30 minutes! I shared a picture of this meal last week and I received some requests for the recipe – so today you’re going to get it! Chickpeas are actually one of my favorite foods. Random fact; I may or may not eat an abnormal amount of hummus- but that obsessions is better left for a different post 🙂 Chickpeas are packed with fiber, iron and protein which leave you feeling full and satisfied while providing key nutrients. It’s a win-win! Mix those little powerhouses with other tasty vegetables, some pesto for flavor and some brown rice pasta for some healthy carbohydrates and you got yourself a delicious and nutritious meatless, gluten-less meal! So what are you waiting for? Give this recipe a try tonight!


Tag: spicy chicken
Korean Vampire Chicken + MY not-so-great attempt at mukbang 😆 | Marion’s Kitchen
This Korean vampire chicken recipe is the real deal and easy to make at home. Loaded with garlic and spice, it’s crunchy and lip-tingling all at the same time. The spiciest fried chicken that’s scary good.
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4 Jun, 09:35 AMNexth Editor
Easy Cumin Chicken 孜然鸡
#CuminChicken #Cumin #StirFry #孜然鸡 If you tried my cumin beef before, you will like cumin chicken too. I added vegetables this time. It is such a flavorful dish. Enjoy!
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17 May, 11:03 AMNexth Editor


Crenshaw melon plants begin spreading their wings.
I am part of a competition, thanks to a very smart relative in the Slow Food Movement. I would say her name but I didn't ask permission. But thanks, Pat. Win or lose, because of this competition, myself and a companion will be at an all-day seminar in San Francisco soon to learn more about being a business-like farm, which in this post-9-11 environment requires a good deal of traceability of where food comes from. This doesn't take away at all from my goal, which is to provide wonderful tasting, organically grown heirloom vegetables to as many people as we can and to preserve the biodiversity of our plant world and continue the handing down of non-patented seeds that anyone can grow and collect new seed from. We particularly like heirloom tomatoes, which are challenging to grow because they don't all have the kind of disease resistance bred into most patented hybrids. On the other hand, heirlooms generally have better flavor than hybrids, so to me it's worth the extra effort. And the organic aspect likewise is worth the effort because organic farming not only eliminates use of dangerous pesticides, herbicides, etc., but increases the earth's sustainability. And it probably creates a few more decent jobs. So what's not to like? So, this competition I was talking about, it's at the Whole Foods Market/Folsom. A Local Food Maker grant of up to $6,000. I am one of three finalists and the voting continues until June 19. So if you read this blog in a timely manner and want to vote, here's the address to vote at: http://woobox.com/ndyho3 or https://www.facebook.com/WFMFolsom .


What happens when a Foodie visits Goa...
The small Western State of Goa in India has been ever famous for three things…the beaches, it’s easy-going nature and it’s food..Goan Cuisine. The men of Goa with their pot bellies are evidence of the fact that Goans loves their Food. Food in Goa is influenced by Christians and Hindus. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left an indelible influence on the original style of Goan cooking and this has led to an exotic mix of truly tasty and spicy cuisine.
Goa is famous for its seafood, the best dish being Goan fish curry. Apart from a Curry preparation fish is also fried and sometimes pickled. Kingfish are probably the most common item, on the menu, but Pomfret, Doumer, Shark, Tuna and mackerel are hot favourites as well.
1. Fish Curry
In Konkani, ‘ambot’ means spur and ‘tik’ means spicy. As the name suggests, this dish is slightly sour and pungent. The sour comes from the use of the petals of the tart ‘Kokum solam’. Known to be a cooling agent and honoured for its medicinal value, the red-coloured fruit of ‘Kokum’ is the real king of Goan cuisine.
2. Fish Recheado
Recheado means stuffed in Portuguese and in this recipe, a fresh whole fish, usually a Pomfret, is slit down the center and stuffed with a spicy red paste, after which it is shallow fried. Mackerel Recheado is one of Goa’s most famous dishes. The red Recheado masala is made using Kashmiri red chilies, garlic, cumin, peppercorns and tamarind. It is very tasty and can be used to prepare many other Goan seafood dishes.
Pork is a popular meat available in Goa.Though the Hindus and Muslims of the state don’t eat pork because of religious constraints, it is widely popular among the Christian community and is in the main dishes of any festival or celebration. Vindaloo and Sorpotel are among the most famous pork dishes of Goa along with their spicy chourico sausages.
4. Chouricos ( Spicy Goan Sausages)
Chouricos are spicy pork sausages, which owe more than a debt to Portuguese culinary traditions. Goan sausages are prepared using well salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above the fire where they are gradually smoked.
5. Chicken Xacuti
This dish is loved by those who prefer a spicy preparation tremendously. Xacuti (pronounced as sha-coo-ti), makes use of plenty of spices like nutmeg, coriander leaves, red and green chilies, ginger and cloves. Additionally tamarind and lemon juice make for a pungent curry. The dish can also be made with mutton or fish.
Offering and impeccable blend of Portuguese extravagance and the simplicity of Konkan cooking style, the sweets of Goa are a must try for must try for every foodie. The desserts are kept simple in Konkan, it takes a lot of effort to create those culinary magic dishes. Most of the Goan cakes were developed in Goa’s convents and monasteries, where time was never in short supply.
The most famous Goa’s sweetmeats is bebinca also known as ‘bibik’.It is a wonderful concoction made from layer upon layer of coconut pancakes. Each scrumptious layer has to be baked before the next one is added, traditionally it has 16 layers, but can be made with less or more. Though the process of making bebinca is tedious process the dessert is a mouth-melting dream. Dodol is another famous Goan sweet, traditionally eaten during Christmas and made with rice flour,coconut milk, jaggery and cashew nuts. It is cooled in a flat pan and served in slices, and is really sweet.
And to wash that down, the Local drink Feni
An accompaniment to wash down all Goan food is the locally made Feni. Though other forms of liquor are available across the state, the Goans are as crazy about their Feni as they are about their food.
There are two types of Feni, both of which are made from local ingredients. Coconut or palm Feni is made from the sap drawn from the severed shoots on a coconut tree. Cashew or Caju Feni, on the other hand, can only be made during the cashew season in late March and early April.
Undoubtedly Goa’s most famous triple, double distilled perfectly clear , this is a drink which deserves respect. Goans are keen to offer advice not to drink it on an empty stomach and mix with other spirits and certainly don’t swim after a couple of Fenis. But the best you will hear is ‘you don’t realize how strong it is until you get up.
Enjoy a delectable meal at Pan Global
restaurant in Hotel Neelams.
restaurant in Hotel Neelams.


You and up to three guests are invited to an exclusive gathering where you'll taste the finest food demonstrated by celebrity chef Michael Psilakis and wine pairings selected by wine expert Michael Green. Specialties prepared by one of FOOD & WINE's Best New Chef award winners and a nationally acclaimed pastry chef will also be featured. Discover a fresh new perspective on wine and food, and experience the latest Buick luxury lineup.
All participants must be at least 21 years of age and present a valid U.S. driver's license.
Please drink responsibly. Please don't drink and drive.
© 2013 General Motors. GM Privacy Statement


She ordered a hamburger and French fries.
The hamburger not only smells good but (also) tastes delicious.
I like the hamburgers where we usually have hamburgers.
Some find burgernomics hard to swallow.
Put the hamburgers on the grill.
Hamburgers are our house specialty.
I want you to put ketchup on the hamburger.
I started cooking the little hamburgers over a fire.
1. The vegetarian burger was an innovation which was rapidly exported to Britain.
2. Horst, a German from Hamburg, was a true original.
3. Avoid unhealthy foods such as hamburger and chips.
4. There was a hamburger stand at the entrance to the station.
5. Back then I could bolt down three or four burgers and a pile of French fries.
6. At the age of sixteen he qualified for a place at the University of Hamburg.
7. He's been forced into slave labour at burger bars to earn a bit of cash.
8. Instead of dining in top restaurants and wearing expensive suits, he likes to eat hamburgers and buys clothes off the peg.
9. Yes. I'd like a hamburger and an order of French fries.
10. Six hundred Viking boats attacked Hamburg , which was set on fire.
11. Let me take two crucial instances, Hamburg and Berlin.
12. And now to make sure we've got the hamburger patties.
13. Mike and I had a hamburger this afternoon, and we talked.
14. About 7. I'm grilling burgers.
15. Put the hamburgers on the grill.


We’re adding six tasty chicken wraps to our menu—three flavors of Chicken McWraps, each
available with grilled chicken or crispy chicken. Choose from Sweet Chili Chicken, Chicken & Bacon, or Chicken & Ranch!!
Want a Burst of Flavor?
Come in for one of our Smoothies!
Starting at $2.29.
On January 24, 2013 McDonald's USA announced it would be the first national restaurant chain to adopt the Marine Stewardship Council's (MSC) blue ecolabel on its fish packaging in restaurants nationwide. As one of the largest single buyers of fish in the
Jordan Landing WalMart
This restaurant is owned and operated by an independent franchisee.
7671 South 3800 West
West Jordan UT 84084


Unroll Wewalka Croissant dough on enclosed baking paper and place on a baking tray. Cut the croissants along score marks and separate each triangle.
On each of the long ends, add your favorite filling and roll to the pointed end, making sure that the filling in sealed inside.
Brush each croissant with egg wash and top the jam filled croissants with rock sugar and the almond paste croissants with sliced almonds.
Bake for approx. 15 minutes or until golden brown.
When slightly cooled, drizzle chocolate filled croissants with chocolate drizzle.
300g Wewalka Croissant Dough
½ bar semi-sweet chocolate
2 tbsp fruit jam or preserves
2 tbsp almond paste
Sliced almonds and rock sugar


About Cal Poly Chocolates!
We are the country's only university-based, chocolate production course that uses exclusively organic and Fair Trade Certified chocolate. This website provides windows to multiple aspects of the chocolate world. Here, you can learn about Fair Trade, the ingredients we use, our production methods, how we implement the university's Learn by Doing philosophy, learn about chocolate in general and, last BUT NOT LEAST, view our luscious products!
We use uniquely fair trade, organic chocolate. We purchase it as chips, which are made in Kenosha, Wisconsin by a company that specializes in organic chocolate. The beans for our chocolate come from Peru or Dominican Republic.
California Polytechnic State University
San Luis Obispo
Food Science and Nutrition Department


Avocado Chocolate Protein muffins
1½ c avocado, mashed
1 c hazelnut meal (or almond meal)
1c vanilla protein powder
3 tbsp coconut oil (melted)
1 tsp vanilla extract
2/3 c almond milk
1/4c sugar free maple syrup(or agave/honey)
1 tsp baking soda
¼ c raw cacao powder I buy mine from iherb.com - discount code TQT398
½ tsp salt
⅓ c vegan chocolate chips I buy mine from iherb.com - discount code TQT398
¼ c natural sweetener I use @natvianaturalsweetener #natvia
🍃Preheat oven at 175°c and line a 12 hole muffin tin with baking paper.
🍃Pulse the avocado in a food processor until creamy, add the coconut oil, vanilla, almond milk, honey and eggs to the avocado and pulse to combine
🍃 Add in the hazelnut meal, baking soda, cacao powder and salt
🍃 Fold in the chocolate chips spoon batter into muffin holes and sprinkle top with chocolate chips.
🍃 bake until a toothpick inserted into the center of muffin comes out clean, approximately 17-20minutes
🍃let it cool on a wire rack and serve.


Dog Food Storage
Find the Pet Food Containers That Suit Your Needs.
We offer pet food storage in a variety of sizes to fit your needs. Whether your pup is a six pound Chihuahua, or a two hundred pound Mastiff, you can find the right size container for Fido's favorite treats and food. Air tight and mounted on heavy duty casters for easy movement and access, our pet food containers make dinner time serving a breeze and out-of-the-way storage convenient and unencumbered. With snap lock latches, your pooch's supply of goodies will be safe from moisture, humidity, pests, and him sneaking a snack between meals. The translucent body of the container allows you to check at a glance your on-hand supply.


Owner/Founder, Chef Yo Pratioto, has been a sushi chef for over 22 years. He studied under the great Japanese Chef, Toda San while in Indonesia. Sushi Burritos are his original concept.
We are the HOME of the ORIGINAL SUSHI BURRITO™.
From its early beginnings as a food truck in L.A. (2011), to an exciting grand opening of the first brick and mortar restaurant in 2018. Jogasaki Sushi Burrito has become a favorite among locals and a delight for all sushi lovers. Jogasaki has fused together the perfect blend of fresh ingredients, creating a one of a kind taste sensation experience. Signature Sushi burritos, Specialty Sushi Burritos and Catering will soon be available! JOGASAKI SUSHI BURRITO "HOME OF THE ORIGINAL SUSHI BURRITO" ™
Take a nostalgic trip back to our early years and rediscover our timeless traditional classics.
Every iconic chef has defining recipes, Chef Yo Pratioto is no exception. our signature selection is a blend of flavors and textures, creating an original yet unique style.
Jogasaki Sushi Burrito has been at the forefront of the sushi burrito movement since its debut in 2011.
Jogasaki Sushi Burrito Restaurant - Vegas
7365 S. Buffalo Dr. Suite 115
Las Vegas,NV 89113
Follow us online
HOME of the ORIGINAL Sushi Burrito™ now at our Las Vegas Restaurant.


We need passionate, trustworthy, strategic community members to partner with us as managers and board members. Contact us below to learn more about the roles and current needs.
Oregon Area Food Pantry
Oregon Area Food Pantry, PO Box 92, Oregon, WI 53575 US
Copyright © 2023 Oregon Area Food Pantry - All Rights Reserved.
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We're excited to share our Thanksgiving food pickup information for this holiday season! Plan your pickup here.


The BF’s sister called in for help in making her boyfriend a birthday cake. Being an avid beer lover and bartender, we decided that beer had to be the theme.
After the fact it dawned on me that I should have used beer in the cake itself, but c’est la vie. She wanted a simple cake though…well flavor wise.
And yeah, yeah I know Guinness isn’t that color, but we had a last minute change of plans. By that I mean the beer we chose originally came in a bottle, but was way too heavy to be supported by the dowel so we swapped it out with a can of Guinness.
Still though this is awesome and I’m happy with how it turned out especially considering that I don’t normally work with fondant (it could have been smoother I know, but hey, I gotta start somewhere)


Veterenarians claim that owning a pet teaches responsibility. But what if you have a pet snake? Do you know how often does it eat and what types of diet does it have? Well, you can always use mouse to feed it. And good thing we have stores nowadays that sell frozen mice.
In case you havent tried using a frozen mouse as your pets food, then there are some things that you need to know. You need to defrost it to keep your snake from experiencing hypothermia or sudden drop in its bodys temperature. Heating it to more than the rooms temperature will also help. We know that reptiles love eating warm bodies rodents. Hence, warming their food before feeding them will not only make them taste natural but will make them delectable for your pet as well. Though some pet owners simply place th...
em on a serving plate, others make them look alive by moving them using a tong as its handle. By dangling the rodent, the reptile will have a stronger drive to take it. You need to observe proper timing when feeding your pet too. In case you have a nocturnal pet, see to it that it will be fed at night. Daytime feeding is also ideal for diurnal pets and giving food at dusk is preferable for crepuscular reptiles.
Sometimes, your reptile may refuse to take the commercial product that you intend to feed it. Sometimes, this has to do with the rodents scent. Hence, it is best to apply an artificially made scent to the food before serving it to your pet. The natural scent of the mouse may also be enhanced when you pierce its braincase. As mentioned earlier, dangling the prey with a forcep may also help. And some reptile owners dip the prey to a chicken broth before feeding it to their pets.
Kw: pinky mice


Beauty and Health
Akanbi Olamilekan On Oct 30, 2014
Beauty is a characteristic of an animal, idea, object, person or place that provides a perceptual experience of pleasure or satisfaction. So we must keep our face and also our body from anything that will hurt us. For starters, let’s get real about the idea of beauty. To me it’s about unmasking the real person, not covering it up. And there are lots of simple ways to thank your body, feel more beautiful, without being expensive. Here are just 5. They are easy and are all natural:
1.Eating vegetable: when we tell people that eating foods like Lettuce,water leaf, bitter leaf, okro, ewedu(jute leaf),Sea lettuce are good, they think it is just ordinary for energy purpose, but not knowing that eating these also add more in the following ways:
I.Vitamin A keeps eyes and skin healthy and helps to protect against infections.
II. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy
III.Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, and/or cholesterol.) So eating vegetable is the first step to a healthy Life.
2.Set yourself up for success:To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps—like adding Vegetable to your diet once a day—rather than one big drastic change. As your small changes become habit, you can continue to add more healthy choices.
3. Moderation is key: Key to any healthy diet is moderation. But what is moderation? In essence, it means eating only as much food as your body needs. You should feel satisfied at the end of a meal, but not stuffed. Moderation is also about balance. Despite what fad diets would have you believe, we all need a balance of protein, fat, fiber, carbohydrates, vitamins, and minerals to sustain a healthy body. Eating less also helps in looking good.
4. Bulk up on fiber:Eating foods high in dietary fiber can help you stay regular, lower your risk for heart disease, stroke, and diabetes, and help you lose weight. Depending on your age and gender, nutrition experts recommend you eat at least 21 to 38 grams of fiber per day for optimal health. Many of us aren't eating half that amount.
I. In general, the more natural and unprocessed the food, the higher it is in fiber.
II.Good sources of fiber include whole grains, wheat cereals, barley, oatmeal, beans, nuts, vegetables such as carrots, celery, and tomatoes, and fruits such as apples, berries, citrus fruits, and pears.
III.There is no fiber in meat, dairy, or sugar. Refined or “white” foods, such as white bread, white rice, and pastries, have had all or most of their fiber removed.
IV.An easy way to add more fiber to your diet is to start your day with a whole grain cereal or add unprocessed wheat bran to your favorite cereal.
5.Physical exercise:If you are regularly physically active, you may reduce your risk of a heart attack, manage your weight better, have a lower blood cholesterol level, lower the risk of type 2 diabetes and some cancers, have lower blood pressure, have stronger bones, muscles and joints and lower the risk of osteoporosis, lower your risk of falls, recover better from period of hospitalisation or bed rest, feel better – with more energy, a better mood, feel more relaxed and sleep better.
Written by Akanbi Olamilekan


The Irish Salads market is worth in excess of €53 million each year. Salads.ie can offer you the perfect range of options that means you can offer your customers a wide range of premium homemade local salads. As all our salads can are made to order this offers you and your customers a superior product that can be on your shelves within hours of it leaving our kitchens.
We offer 1kg or 2kg units for shops, delis, restaurants and hotels as well as a range of retail size salads.
We can also brand and package soups in unique packaging or branding for your business.


A modern restaurant-café hybrid, EETEN serves up neighborly hospitality, home-brewed coffee and an irresistible menu, of healthy choices and naughty comforts.Open from breakfast until late, it’s a place that means many things to many people–it’s a breath of fresh air amidst the excitement, an urban escape, and a neighborhood hangout.
Level PStore Hours
Sun- Wed 10:00 AM to 11:00 PM, Thur- Sat 10:00 AM to 12:00 AMPhone
+ 971 4 3928604Website
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Introducing EETEN Urban Kitchen's B - FAST!November 12 – January 31, 2021
For just AED 49, choose from our classic Avo smash with poached eggs, fluffy buttermilk pancakes, the gooey four cheese melt or a flavorful spinach and egg white omelet served with a glass of freshly squeezed orange juice & a cup of freshly brewed specialty coffee of your choice! This beautiful start to the day can be enjoyed daily from 8:00 AM – 12:00 PM.


The 11th edition of Madrid Fusión, which took place January 21-23, focused less on dazzling with technique and more on expressing sensitivity to one’s physical and cultural environment. It can be safely assumed that immersion circulators, rotary evaporators, and other modern technologies are very much part of the everyday repertoire of the chefs featured, and that for most of them, “creativity continues”—this year’s theme—beyond technology, especially in times that call for responsible economic and sustainable decision-making.
These days, it’s rare that I get to read a book that will keep me up at night because I just can’t put it down, not because I need to finish it to construct an argument around it for a presentation or my dissertation. Jonathan Dixon’s Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America initially caught my attention because its topic relates to my research on the role that education plays in the professionalization of the chef—I was obligated to read it, of course. I was also wondering how it could differ from Michael Ruhlman’s The Making of a Chef, other than reflecting an America even more interested in the culinary world than it was when Ruhlman’s book came out in 1997. So it was a wonderful surprise to find Beaten, Seared, and Sauced so engrossing that it became a pure treat rather than something to add to my bibliography.
Dixon is 38 when he enrolls and knows that he wants to do something with his hands but is not sure where that’ll leave him once he graduates. He’s dabbled in a number of careers, including writing for Martha Stewart Living, but he’s not going to school to become a food writer. He’s rarely sure of why he is putting himself through a training that has more grueling than rewarding days, at least at first. The chef of his externship site finds him useless in the kitchen. He’s broke. There is no Hollywood ending, with our hero getting a job offer at Per Se or the likes because his talent is suddenly revealed. But the book is not pessimistic—to the contrary. He shares his shortcomings as a student with a refreshing and reflective attitude. Dixon doesn’t attempt to send out a larger message through it, I think; it’s his experience, that’s it. But because he paints such a clear picture of what he did and how he felt during his two-year program, his book will be useful to aspiring cooks. The tone and rhythm are dynamic and upbeat: Dixon can talk about his hesitations without being hesitant on the page.
In the end, it’s not a matter of choosing to read Ruhlman or Dixon. Ruhlman was a participant-observant; Dixon is decidedly a participant. Their books are complementary; they show an evolution in our collective interest for all things food, but also perhaps an evolution in the genre to which they both belong. The Making of a Chef is more contextualized than Beaten, Seared, and Sauced, and more sociological; it was one of the first books of its kind, launching Ruhlman’s very successful food writing career. Dixon arrives when our hunger for behind-the-scene material on chefs could not be higher, as evidenced by TV shows such as Top Chef, and when we already feel like we know a lot about that world, which might give him more narrative freedom. Ruhlman’s books have often kept me up because I just had to read one more page, because the story was so good that I couldn’t go to sleep without knowing just a bit more of it. Dixon’s has done the same thing.
Dixon will talk about his book at the Museum of the City of New York on May 19. See below for details and a special discount (I bought a ticket before receiving this notice and bought the book too, so this is not a sponsored post or one resulting from perks received!).
Thursday, May 19 at 6:30 pm
Beaten, Seared and Sauced: A New York Culinary Education
With a grueling combination of in-class training and externships at some of the city’s most famous restaurants, the Culinary Institute of America has graduated some of the most influential chefs and culinary celebrities on the New York City food scene. Jonathan Dixon, CIA graduate and author of Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (Clarkson Potter, 2011), and Andrew Friedman, author of Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition (Free Press, 2009), offer a behind-the-scenes look at the cutthroat world of Michelin stars, maniacal chefs, and the chaotic kitchens of New York from the perspective of chefs in training.
Presented in conjunction with the exhibition Moveable Feast: Fresh Produce and the NYC Green Carts Program.
$6 museum members; $8 seniors and students; $12 non-members
$6 when you mention when you mention Pots and Plumes
Museum of the City of New York
1220 Fifth Avenue at 103rd Street
New York, NY 10029
“Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,” said Grant Achatz, the chef-owner of Alinea in Chicago, at the Institute of Culinary Education last night. “It’s being inspired by that. It’s reactions to influences, whether those are reading a book, walking down the street, or looking up something online. Creativity is really unpredictable, and can come from anywhere.”
Achatz was in town to promote his memoir, Life, on the Line, co-authored with his business partner, Nick Kokonas. Both spoke at a panel moderated by food writer and food52.com founder Amanda Hesser and attended by chefs such as Peter Hoffman and George Mendes, media such as Jeffrey Steingarten and Melissa Clark, and a bevy of industry professionals and ICE students.
Achatz, whose restaurant is seventh in the S. Pellegrino’s World’s 50 Best Restaurants—the highest ranked in the United States—won the James Beard Award for Outstanding Chef in 2008. He met Kokonas when the now former trader became a regular at Trio, where Achatz first showcased his unique cooking style as executive chef, and offered to build a restaurant with him.
“You need commerce to make the art, and vice versa,” Achatz said after Kokonas pointed out that Achatz has much more of a hand in the business side of the restaurant than people think. Kokonas also said that people are surprised to hear how often the two talk about food together, as the pair explained how their collaboration works. Kokonas pointed out that Achatz could not create the food he does without a lot of infrastructure. Even though Kokonas never interferes with what Achatz puts on the menu, the two jokingly acknowledged that anything Kokonas doesn’t like seem to disappear from the menu after a few days.
Achatz used that anecdote as an opportunity to discuss how editing contributes to the making of a great chef. “Ideas are not hard to come by,” he said. “You can have an idea and realize the next day that it’s not that great. That’s editing. Chefs often throw out an idea before editing it, which is a mistake. An idea is one thing, a great idea is another.”
Achatz spoke of Alinea as a place that never feels like work, only like passion, as he spends 16 hours a day there with a staff of 65 dedicated to serving the 64 diners the restaurant can accommodate at a time. This unusual ratio is essential to the highly interactive dishes served at Alinea, where currently a dessert course consists of Achatz and a cook laying out the components of the dish on a silicone mat that covers all 48 square inches of the table directly in front of the guests.
“We are in the midst of another big shift in gastronomy,” he said. “At Alinea, we’re moving past the focus of modernist cuisine, whatever you want to call it, to focus on the guests’ emotions and reactions. It’s not about being showy. It’s about interacting with the guests and having them eat food in a different way and at a different scale.”
Achatz and Kokonas will open two establishments in Chicago, Next and The Aviary—a cocktail bar that will do with drinks what Alinea does with food—by the end of the month. At Next, the menu will be completely reinvented every three months, and focus on different styles of cooking and time periods. The opening menu will take diners to Paris in 1907, with classic Escoffier-style food as interpreted by Achatz.
“The guy can actually cook; it’s not smoke and mirrors,” said Kokonas with a laugh, since Achatz made his name with revolutionary techniques and is primarily known for his experimental cooking.
Achatz, who spent several years working with Thomas Keller at the French Laundry and spoke fondly of his mentor throughout the evening, stressed the importance of establishing solid foundations.
“It’s a misconception of a lot young chefs now, especially as they see lots of chefs on television and chefs treated like rock stars,” he emphatically stated. “The foundation is always classic cooking. Always.”
This post also appeared on Diced, the official blog of the Institute of Culinary Education, with photos by Stephanie Bourgeois.
This afternoon, Blue Hill and the French Culinary Institute hosted a demonstration by chef Ángel León of Aponiente in El Puerto de Santa Maria, Andalucía, Spain, featuring his work with products from the ocean. León is the son of a fisherman and serves creative seafood preparation in his 25-seat fine dining restaurant, inspired by the great knowledge of the sea and its products that he gained going fishing with his father from an early age. I haven’t attended many modern cooking demonstrations about fish and seafood, so being able to learn from such a master, who is also a clear, organized, and charismatic speaker, was a truly special treat.
Chef León demonstrated three different techniques: olive pit charcoal fire, micro algae clarification, and cooking with plankton. He’s been working on those things for a while and has presented aspects of them before, but it was great to see it in person. He also unveiled a machine that has not been presented in Spain yet.
Throughout the demo, which was hosted by Chef Dan Barber, León made his commitment to sustainability (without using the term), responsible behavior, and preservation of cultural heritage very evident. After having spent a lot of time on fishing boats he was appalled that 80 percent of the fish caught in nets as byproduct was thrown back to the sea because customers want “glamorous, name fish.” He said that fishermen don’t have time to think about marketing names for the unknown fish. Seeing this made him want to make use of those 80 percent. Because of his relations with fishermen, they know to not toss back certain fish and bring them to him instead. He said that the chefs who work with such fish want control over the process and don’t want to buy it back from the market already fabricated. A lot of the fish are small and so hard to control once filleted, which prompts the need for other techniques. He takes primal cuts of those small fish, marinates them in salt to make them firmer, then wrap them in plastic wrap, which turns the fish into something that can be controlled. He plunges it 1 minute in boiling water then chills it on ice. The fat coagulates and allows him to then cut and serve the fish however he wants to. He used mackerel that way, for example, and said that with this method he can then serve it sashimi style, cook it a la plancha, etc.
I missed the very beginning of his presentation because I was stuck in a meeting, so don’t know exactly how he started it, but he was cooking fish over an olive pit charcoal fire, which he was heating up with a blow dryer (he presented that with Chef Andoni Aduriz at Madrid Fusion in 2008). Olive pits are abundant in Spain and make for a clean burning charcoal. I think that the fish might have been the mackerel prepared in the process described above but can’t be absolutely sure. He gave the above explanation afterward, but the fish he was cooking when I arrived looked just like the one he then sliced to serve sashimi style. We didn’t get to taste the fish cooked over the olive pits, but he said that it picks up the flavor. He used the same fire again later in the demo and just restarted it with the blow dryer.
Then he moved on to micro algae clarification, which he developed into the Clarimax machine. He wanted to work with algae and did his own chemical analysis of them in his kitchen. He then developed a flour-like product from those micro-algae. He made a very murky broth (which can be meat or fish) and added some of that flour to it. Then he passed it once through a chinois lined with thick, brown paper (the one very often available in kitchens and used to wipe hands and counters alike). The resulting broth is completely clear. That process doesn’t require any heat and no flavor is lost. He buys that micro algae powder from a purveyor but said that it was nearly impossible to obtain.
He then spoke about plankton, which they use for everything in his kitchen. He became interested in it but didn’t know how to get it out of the ocean. He decided to go out with a boat and use a special cloth that scientists use to get plankton for their research. After four hours he had only collected 2 grams of plankton, which, once he got it analyzed in a lab, was loaded with “everything from the periodic table.” So he decided to replicate the photosynthesis process and now grows his own, which he harvests every three months. Plankton has 30 times more omega 3s than olive oil, Chef León said. He makes a sort of liquidy paste with the plankton (lyophylized here because he had to transport it from Spain, but usually fresh), mineral water, xanthan gum, and a pinch of salt. That liquid can be used as sort of an instant fumet, by mixing some of it with water and a little bit of thyme. He demonstrated that particular use in a seafood risotto that is very typical dish of Andalucía. He serves his version with clams from his area (he demonstrated it with oysters here because the clams are not available but said that they are not quite right for the dish, for taste and texture reasons) and egg white whipped with citric acide and lemon. The fumet and stock (he used both terms and I don’t know if it meant that in this case the traditional dish uses both—the translator was excellent but that part wasn’t clear to me) for the traditional dish require a lot of different varieties of fish and seafood, and must be made at least several hours ahead. He uses plankton instead, which is ready in seconds. The rice was first cooked with squid parts that are not presentable at markets because they are torn up and presumably some sort of fat and other aromatics. That part was done by a sous chef while he talked about something else. Plankton loses a lot of its characteristics when heated. It can’t be added to the risotto over heat because it is very rich in proteins and will coagulate. So once the rice is ready, they take it off the heat and stir in the plankton “fumet.” Chef León likened that to finishing a dish with butter, which gives it a familiar onctuousity. The “raw” plankton paste, which we sampled, has a very strong, yet strangely enjoyable flavor but the cooked one is more “commercial,” to use his term. We sampled the risotto, which was as good as any traditional seafood risotto I have ever eaten. The flavors were multi-layered and rich and the consistency perfectly “creamy.”
Chef León then unveiled a machine that had been covered with a white cloth until then, something that he has been developing with a technology company in Andalucía for both home and restaurant use. He is very interested by “cold,” he said, and does work in that area, without using liquid nitrogen in the restaurant, however. Inside this machine is a liquid made of all-natural ingredients (he said we could eat it) that circulates and chills things very rapidly. The liquid is of course proprietary and he didn’t reveal any further details as to what it might contain. The machine doesn’t have a temperature dial, only a timer. One controls the chilling process by deciding how long to leave something in the machine. Because his restaurant is small, they don’t have much storage space. Having this machine allows for white wine to be chilled a la minute rather than being kept in refrigerators, which is necessary in a region where temperatures average 40 C in the summer. His sommelier also said that he didn’t like wines staying refrigerated for too long. With this, they can take a room-temperature bottle of wine to chilled in 2 minutes. They can also instantly make a bottle of wine colder if a diner requests it. The machine he showed only had one hole, for one bottle at a time, but the one they use in the restaurant has four holes, which each have their own timer. It’s great for a tasting, the sommelier said. Chef León started using the liquid to chill stocks by dropping plastic bags of them directly into it. The machine can also be used with solids; he freezes an apple, for example, and then shaves it onto cheese.
The demonstration concluded with a short video about a traditional way to fish tuna as they swim through the Strait of Gibraltar on their way to the Mediterranean Sea, where they spawn, from the Atlantic Ocean. Chef Barber spoke with great passion about this process, which goes back to Roman times. The fishermen use nets that let the fish best suited for spawning go through, which ensures that enough tuna reproduces. This is not the type of fishing that renders tuna an endangered species, Chef Barber insisted.
Two hours had passed but I could have sat in that room for many more to continue absorbing knowledge and passion. I guess it’s time to plan a trip to Spain.
On March 2, I will be offering one of the International Restaurant & Foodservice Show of New York’s featured sessions, on food media.
3:30 – 4:30 PM – Featured Session
Working the (Food) Media: Strategies and Resources to Build Your Media Presence
Anne E. McBride Anne, Consultant and
Director, Center for Food Media, Institute of Culinary Education (ICE)
Websites, blogs, podcasts, social networking: Today, options abound for culinary professionals to create your own content and increase your media presence. But in order to use food media like an expert, you have to understand what content works best for each of those venues and how you can create it. This session will provide an overview of all aspects of food media, from recipe writing to “Twittering,” and the skills they require. It will explore how you can best develop those skills, what you can do on your own, and when you need to call upon professionals to serve your media needs. You will learn about the importance of good writing and photographing, about the best websites to use to promote yourself and your business, and about the places where you can receive food media training.


Houghton Mifflin Harcourt “Eating the Alphabet” contains everything from Apple to Zucchini, facilitating children to start eating their way. It presents a delectable feast of fruits and vegetables in a diverse and plentiful array. Hardcover book of 48 pages is filled with mouth-watering arrangement of foods including Indian corn, jalapeno, jicama, kumquat, kiwifruit and kohlrabi.
Houghton Mifflin Harcourt Eating the Alphabet, Hardcover
BOOK EATING THE ALPHABET HARDCOVER
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About health benefits of eggs
About health benefits of eggs . Egg yolks be trusted contain cholesterol, but that does not mean yolk is bad for health. All the mineral and many vitamins needed by your body are indeed obtained from different meal.
Health benefits of eggs are: Carotenoids in egg yolk is really high and usefull. Carotenoids are pigments that give yellow in the egg yolk that can reduce the risk of degeneration and also cataracts disease in your eyes. In addition, the antioxidants found in eggs can minimize free radicals that can damage the retina of eye.
Egg yolks can make better / healthy the human heart, egg contain choline in the yolk help maximize blood circulation function. Various studies in the world have proven this and suggested eat one egg a days as health breakfast meal.
Eggs contains solids minerals. So eggs are helpful for bone and brain health. Contemplate to the results of many studies , as well as a good source of protein, egg white contain several minerals , including; Calcium ( helps the immune system ) , Potassium, Magnesium , Zinc, Phosphorus ( useful for muscle contraction ) , Copper, Iron substances.... Read more http://www.healthbenefitsof.


India is famous for its exotic cuisine prepared with artful and exquisite combination of spices. Here at India palace cuisines the chef creates and provides our guest with the authentic cuisine from Northern India, famous for its savory clay oven dishes and exotic curries. The excellent food speaks for itself however we trust your visit at India palace cuisines will be reminiscent of the traditional cuisine of India served by our staff. We have brought this cuisine to Portland Maine and have set up the best restaurant.
As you know, India is a country with a rich and diverse culture. The cuisine of India is just as diverse, with different regions of the country having their own unique flavors and dishes. Here at India Palace Cuisines, we specialize in the cuisine of Northern India, which is known for its savory clay oven dishes and exotic curries.
When you come to India Palace Cuisines, you can expect to find all of your favorite Northern Indian dishes, as well as some new ones that you may have never tried before. Our chef is always creating new and exciting dishes for our guests to enjoy, so there's always something new to try. And of course, our staff is always happy to recommend a good dish for you, based on your individual taste.
So come on down to India Palace Cuisines and enjoy the best that Northern Indian cuisine has to offer!
We even offer complete catering and event planning for all occasions, large parties or intimate gathering at your location or at the India Palace. Whether planning to celebrate a special occasion or just a quiet romantic evening, India Palace offers beautiful décor, friendly staff and the finest cuisine to guarantee an evening to remember. With a simple, uncluttered design the restaurant has an open, airy feel. Even when the restaurant is fully booked an element of privacy is retained.
Our best restauarant in Maine has a second location with a second best restaurant in Nashville. Some of our sponsers include people that have excavators for sale in Maine, classic cars for sale in Maine and others that just enjoy gold prospecting. We look forward to serving your family!


When Bakers Delight states that their sourdough is "authentic", they are telling the truth. Traditional sourdough is made using a "mother dough", also known as a starter or vein (see top picture). The bakers at Bakers Delight use a part of that mother dough each morning to add to their sourdough mix, then once the baking is done for the day, they "feed" the mother dough and set it aside overnight to let it grow and ferment. This particular mother dough has been going strong since October 2010. I was surprised to find out that some mother doughs have been used for over 150 years! Imagine the delicious flavour in that!!
After the dough is mixed and kneaded in that massive mixer, the baker shapes the dough by hand into the required shape and size. The third picture down shows the baker marking the sourdough with traditional lines on the vienna, cob and breadrolls.
Next up, the loaves are placed in the ovens where its baked on hot stones. Let me tell you, when the sourdough comes out of the oven, the smell is absolutely divine!! The tops are deliciously golden and crunchy. It takes hours to make a loaf of sourdough and I'm sure it only lasts minutes on the shelves out the front! Here's the tip: if you want warm sourdough, make sure you hit your local Bakers Delight around 9.30-10am each morning.
The staff at Bakers Delight, Dapto were fabulous and I want to give them a huge shout out for all the hard work they put in every single day! I admire anyone who gets up before 3am to go to work!!
Pictured l-r: Adam, Beau and Shaun...bakers extraordinaire! Adam is an apprentice and his enthusiasm is going to take him far. Its great to see someone who so clearly loves their job. Beau was looking after the dough prep, and he was so fast! He didn't stop the whole three hours we were there. Shaun was in charge of the ovens, and he runs that station like a well oiled machine, churning out loaf after loaf. I would have expected that they'd have a written schedule of what they have to prepare and when, but these boys just know. Such a great team.
On the way out the door, Terry handed me a freshly baked sourdough loaf, which the family devoured smothered in melting butter. Oh yum!! So good.
From the Baker's Delight website...
No preservatives.Its true.
No artificial colouring.
No added flavours.
No added sugar.
No bleached flour (we use unbleached instead).
Made from scratch every day.
If it’s not sold today, it’s not sold.
Come back tomorrow to read all about Seth's experience of Bakers Delight, and then I have some delicious and simple sourdough recipes to share with you! Stay tuned...
Disclosure: I received complimentary Bakers Delight products for review purposes. No financial payment was offered nor accepted for this post. All opinions expressed are purely my own.


Silky Puree of Asparagus Soup with Baby Potatoes
I made this soup a while ago, early in the asparagus season, but I thought I’d post it now. It’s a simple soup to make and requires only cooking the asparagus in boiling stock and then puréeing it in a blender. The cooked potato blended with the soup adds body and natural creaminess without adding any cream. You can however enhance it with cream for a creamed soup version or just add a dollop of crème fraiche at serving. I sometime add odds and ends vegetables lingering in the fridge: a couple of broccoli stems, a few green beans etc. I keep it all green though. This is a simple but rather elegant soup. Place a few extra baby potatoes in the bowl and pour the soup from a pitcher into the soup bowls right at the table for a special presentation.
4 cups chicken or vegetable stock
1 bunch asparagus (3-4 cups, chopped)
1 potato, cooked , peeled and diced
Salt and pepper
4-5 small baby potatoes per serving, cooked and peeled
1/2 cup cream or creme fraiche
Wash the baby potatoes, place in a steamer basket with enough water to barley reach the potatoes and bring to a boil. Lower heat to a slow boil and cook until potatoes are cooked through. When done, let cool and then peel. Set them aside until soup is ready.
Bring stock to a boil. Add the diced potato and cook until tender. Remove potato from the water and set aside.
Add the asparagus to the same water and cook until asparagus is cooked through but still bright green.
Transfer the soup together with the cooked potato to a blender and liquify until smooth.
Add salt and pepper to taste.
To serve, place a few baby potatoes in each bow, garnish with parsley and pour the soup into the bowl from a pitcher at the table. Drizzle with creme fraiche for garnish.
For a creamed soup version add the cream to the puréed soup in the blender and pulse a couple of time to blend.


Responsibilities: The Kitchen Manager will:
- Ensure proper safety and sanitation in the kitchen.
- Train and manage kitchen personnel
- Supervise/coordinate all related culinary activities
- Estimate food consumption and requisition
- Purchase food
- Manage labor
- Ensure proper equipment operation/maintenance
- Offer culinary instruction and/or demonstrate culinary techniques
- Directly supervise kitchen personnel with responsibility for hiring, discipline, Performance reviews and initiating pay increases
Special qualifications: The ability to manage in a diverse environment with focus on client and customer services. Ecological awareness, education and experience is essential to success in this role.
Experience: Previous experience with controlling food and labor cost, Premise and liability accountability is desirable.
Core competencies: Leadership, Management, Planning.
Experience: High school diploma/GED preferred, 2+ years’ experience in an kitchen leadership role, demonstrated knowledge of current restaurant industry trends, must possess strong knowledge of local, state and federal food sanitation regulations. Needs to be comfortable in providing direction and supervision to kitchen staff.


Restaurant Cuvee at Peterson’s Champagne House
Each morning, directly following their flight, excited Balloon Aloft passengers sit down on the deck of Restaurant Cuvee to indulge in one of the most delicious breakfasts the Hunter has to offer. With four mouth-watering menu options, teamed with Peterson’s sparkling wines and chocolates, the Balloon Aloft Balloonists’ Breakfast is the ideal way to complete your morning.
Balloonists' Breakfast Menu
Free range poached eggs, bacon, mushrooms, spinach, tomato relish, hash brown & thick cut toast. Chocolates & Sparkling wine.
Free range eggs, sautéed button mushrooms, asparagus, spinach, tomato relish, hash brown & thick cut toast. Chocolates & Sparkling wine.
Muesli & Yoghurt Breakfast
Organic muesli tossed in apple juice & yoghurt served with berry compote.Chocolates & Sparkling wine.
Special Dietary requirements can be catered to with advanced notice. Please contact our Reservations Office to discuss your dietary requirements on 02 4990 9242.
A la Carte Champagne Breakfast
- Four delicious gourmet menu options available.
- Special dietary requirements catered for.
- Sparkling wine tasting on the deck, overlooking the vineyard.


Chef Life A Restaurant Simulator Direct Obtain:
Chef Life A Restaurant Simulator is a online game that enables gamers to simulate a restaurant working expertise. The sport provides an immersive and fascinating expertise that enables gamers to design and handle their very own eating places, rent and prepare employees, prepare dinner quite a lot of dishes and construct a profitable enterprise. Cooking is without doubt one of the core parts of Chef Life A Restaurant Simulator. The sport permits gamers to prepare dinner all kinds of dishes utilizing quite a lot of components and cooking strategies. The cooking mechanics within the sport are fairly real looking and gamers want to concentrate to elements resembling cooking time, temperature, materials high quality to arrange scrumptious meals. The sport additionally includes a ability tree that enables gamers to hone their cooking expertise, unlock new recipes, and create distinctive dishes that may set their restaurant other than their opponents. Gamers can experiment with completely different components and cooking strategies to create particular dishes that may entice extra clients to their restaurant.
Hiring the best employees is essential to a restaurant’s success. Cooks should have the mandatory expertise to arrange quite a lot of dishes, whereas waiters have to be pleasant and environment friendly to supply wonderful customer support. The sport additionally permits gamers to coach their employees to enhance their expertise, which may enhance their productiveness and make their restaurant extra profitable. Chef Life A Restaurant Simulator additionally permits gamers to design and handle their very own eating places. Gamers can select from quite a lot of restaurant layouts and decor choices to create a singular and engaging setting for his or her clients. They could additionally handle the restaurant’s funds, together with setting menu costs, managing stock, and monitoring bills.
Chef Life A Restaurant Simulator Pre-Put in:
Constructing a profitable enterprise requires cautious planning and a focus to element. Gamers have to maintain their clients comfortable by offering wonderful meals and repair, whereas additionally managing their funds to maintain the restaurant worthwhile. The sport presents quite a lot of challenges and obstacles that gamers should overcome in an effort to construct a profitable restaurant enterprise. The graphics and sounds in Chef Life A Restaurant Simulator are fairly spectacular. The sport options detailed and real looking visuals that carry the restaurant setting to life. Sound results and music add to the immersive expertise with real looking kitchen sounds and ambient background music. Chef Life A Restaurant Simulator recruits and trains employees. Gamers can rent cooks, waiters and different employees to assist them run their eating places. The sport gives an elaborate worker administration system that enables gamers to assign duties, prepare employees and handle their salaries.
Options and System Necessities:
- Your cooking and administration expertise
- Construct your dream kitchen
- Good sport
1 :: Working System :: Home windows XP/7/8/8./10.
2 :: Processor: Intel Core i3-2100 or AMD FX-4100
3 :: Ram :: 6GB RAM
4 :: DirectX: Model 11
5 :: Graphics:: NVIDIA GeForce GTS 450, 1 GB or AMD Radeon HD 5750, 1 GB or Intel HD Graphics 630
6 :: Area Storage:: 7GB house
Shut Your Antivirus Earlier than Putting in Any Sport
1 :: Obtain Sport
2 :: Exit Sport
3 :: Begin Sport
4 :: Have enjoyable 🙂


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Just 1 per cent of those surveyed under 25 recognised bath chaps - pigs' cheeks covered in breadcrumbs, while only 1.6 per cent had heard of jugged hare - hare meat served in a sauce of its blood mixed with port.
Brawn (jellied pig's head) came third on the list, while squirrel casserole was fourth.
By contrast, the survey of 2,021 people carried out for British television channel UKTV Food showed that 40 per cent of over-60s here were aware of bath chaps while a third of older respondents recognised jugged hare.
"While pigs' cheeks and squirrel casserole are clearly not to everyone's tastes, they are a powerful link to a bygone culinary era," the food channel's head, Paul Moreton, said.
British politicians in the past have celebrated the seeming lack of a "national" cuisine as indicative of the country's integration of different cultures.
Then-foreign secretary Robin Cook said in 2001 that chicken tikka masala, an adaptation of an Indian dish to suit the British palate, was Britain's "true national dish".


We are holding a Christmas evening meal to meet fellow cyclists.
It will be at the Masa Afghan restaurant, Headstone Road, Wealdstone starting 7.30pm. To avoid confusion, it’s the one on the same side as the Post Office. (There’s another one with almost the same name on the other side of the road.
This is a very reasonably priced place with both veggie and meat dishes. And while it does not serve beer or wine, you can bring your own if you wish.
Please let Tony know if you would like to come (email@example.com).


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8 Tips For A Healthy Home: You Are What You Eat
“You are what you eat.” Eat this…but don’t eat that. Wait, that’s horrible for you. Forget what I said last week. Eat this instead. But this kid has this sensitivity, that one is highly allergic, and this one just hates vegetables. What are you to do??
Have you had conversations like this as well? This week the Mama Says Namaste Podcast is all about physical health and well-being, so we’re going to carry it deeper in the blog with a specific hot topic: food.
What the Health, man!
My parents recently watched “What the Health” – a documentary I highly recommend to anyone questioning whether all of these food precautions are legit.
However, it left my Mom feeling even more overwhelmed and confused by food choices. She came back from visiting with a friend, gung-ho on the Paleo diet. After reading “Wheat Belly” and watching “Sustainable”, my father went gluten-free. Now it’s not the grains, it’s the meat and dairy. With no meat, dairy, grains, legumes, fruit…what the heck will they eat?
I understand. It gets super complicated.
How much actual “food” is on your plate?
Employ the 80/20 rule
Being healthy is just for rich people
In Our Home…
What about gluten-free?
Then let’s look at this, which is another meal plan option that gives you a variation of the Paleo but vegan:
This plan isn’t about dieting, but instead for those with digestive struggles or severe grain intolerance issues. People with compromised digestion, blood sugar problems, or even celiac disease may find it helpful to eliminate grains from the diet at first, due to how they can affect digestion and raise the glycemic index.
Don’t get us wrong; whole grains are incredibly healthy for most of us, but they contain starches that can be harder for the body to break down. They also contain a natural nutrient known as phytic acid, which can hinder digestion and absorption.Whatever you believe, experimenting with a whole foods, plant-based grain-free diet can help you decide if it’s the right choice for you. Foods to emphasize are nuts, beans, legumes, seeds, vegetables, fruits, and
leafy greens. Foods like avocados, almond butter, tahini, kale, spinach, sweet potatoes, hemp seeds, and any fresh piece of produce are commonly enjoyed.
We went gluten free for a while – it upsets Nathan’s and Ellie’s stomachs. Nathan had such issues he was constantly dealing with, and I remember when we cut it out at first…he would walk in from work and snap and I immediately could tell he had a sandwich that day – it affected his behavior that significantly. So we omitted it all. BUT, this is the deal, we simply cleaned it out as our staple food. We still eat gluten now. But it’s not our staple that is at every meal. Our staple is vegetables. Anything outside of that is a bonus. I think a lot of our “allergies” and food sensitivities have to do with how much we eat of them; not that they are horrible for you.
It can be pricey paying for substitutes. Look for real foods to begin with, and invest in quality. Sometimes the expense here is worth it in comparison to the medical bills you may save.You can't expect to feel like a million bucks if you eat from the dollar menu. Click To Tweet
Maybe a meal plan is what you need to kickstart this
When I was the main chef in the family, I would get overwhelmed quickly. I make decisions all day long, and heading to a grocery store is just complete overwhelm for me – too many options!
Here are meals directly created through “What the Health” – it may really help to get on a meal plan like this. When we were starting out, the vegetarian plan from Fresh 20 was so great for me. 20 fresh ingredients, awesome meals, and minimal food waste because the meals all worked together.
Doing a meal plan really helps to take the guesswork out and keep the costs down, because you are purchasing a set amount of items to cover for a week. The What The Health meal plan above is fully customizable, so you can say you don’t like onions and it keeps them out. AND, if shopping is overwhelming for you as well, check out Instacart – on top of Publix, you can even get Costco and Whole Foods delivered!!
Let’s scale back a bit now. We are individuals.
Now, before you go full tilt boogie, remember this. You can find an argument for or against every food lifestyle that is out there. What my body responds to is going to be different than yours. For our family, embracing veganism in our home has been awesome. 80% of the time…or, in our home, we stick with this. Yet when we go out to eat, have a meal with friends, etc., we may have some dairy or fish, or Nathan may even grab a burger. It’s okay. We don’t beat ourselves up for that. Our children (gasp) do have a treat now and then. Yet the treats in our home are just as often dried fruit and nuts as they are Halloween candy. That’s a lot more rare.
- Replace processed snacks in your home with dried fruit and nuts. Don’t keep them out all the time, and don’t eat in excess. But when you are hungry, eat a snack of roasted almonds and some dried blueberries. We keep roasted almonds, peanuts and raisins in the car at all times for a quick protein blast when we’re out and about. We have cashews, almonds, pecans, dried cherries, blueberries, mangos, figs, apricots, and raisins all handy for snacks to cure the sweet tooth or the salty craving. One handful is enough to tide you over. Wait ten minutes before you go for another handful.
- Pause with your food. If your stomach is about the size of your fist, start with that to eat. Then wait before going back for seconds. Your eyes and mind see a restaurant sized display of food as a “healthy portion” – so just like “deschooling” is the process you go through when a kid comes from public school to unschooling, you will need a reset of what is actually “healthy eating”. It’s not a large portion or just three large meals a day. It’s a shift in food as being sustenance for life and not the center of it.
- Come up with 3-4 go-to meals for breakfast, lunch and dinner that you can rotate. Either use a meal plan option, or just find some tried and true meals and stick with them.
- Shop on the outside of the grocery store. Even the health food stores an have just as much processed junk as they recreate the “fake” meat and junk foods. The outskirts are where the fresh things lie. It’s rare we hit much of the middle of a grocery store. We get some bulk items at Costco for our staples (oatmeal, rice, dried black beans), but at the grocery, it’s mainly produce. Not for the month; but for the week.
- Buy less, shop more. Plan for once a week vs longer. Get smaller amounts so food doesn’t go bad. Fresh food and less preservatives means you simply buy more often.
- 80% of the time, eat at home. 20% you can eat out, but eat smart. And make that 20% powerful! We don’t eat out often. We even tailgate from our cars while we’re out and about to avoid hitting fast food. But when we do, we search for the most delicious foodie option and we relish it. Enjoy the 20 percent option and choose the nicer places with healthier options. Apps like “happy cow” tell you vegetarian restaurants around, and I search Yelp all the time. Places like Burger Up are a much healthier option than a McDonalds. Chipotle is a better option than Taco Bell (although TB is honestly pretty high up there for your fast food at least).
- Taking out the meat means you will be processing your food faster, and you may be hungry more often. That’s okay. Have your snacks. You aren’t going to be able to eat one meal a day like this. But it’s better to eat smaller meals more frequently than stretch your stomach and fill it up on one big meal.
- If you do choose to eat meat, be wise about it. These documentaries like “Cowspiracy” and “What the Health” are very vegan-biased. I get that. And, I could make an argument for meat being okay when it’s treated like a gourmet delicacy and not the cornerstone of your diet. If meat were treated like chocolate cake – in moderation no more than three times a week – I believe we would see a huge shift with mass production (the environmental impact) and obesity/illness (the health impact).
- Drink lots of water. Not chemicals. Water. It helps to fill you up and flush you out. Add in an essential oil like lemon or peppermint if you aren’t keen on just water. We love our compromise from all the coffee we used to drink – we fill up our s’well bottles with green tea and a few drops of peppermint oil, with maple syrup as a sweetener. It’s delicious and keeps us sipping all day long.
- Don’t overcomplicate. You can go down the black hole of Pinterest recipes and end up spending a ton on alternative ingredients to try out one recipe. Again, that’s where I think a meal plan is an excellent option to get you started. Not forever, but to get you rolling with some staple meals you know how to cook, can handle portions and quantity, and don’t have a ton of leftover ingredients.


Street Dance sponsored by the Waterhole Saloon
Featuring the "Milk River Band!"
July 14, 2018
8:00pm - 2:00am
We'll also have the Tumbleweeds Gourmet food truck in town that afternoon and all through the dance to satisfy your craving for delicious authentic gourmet food served out of a truck! Check them out at: tumbleweedsmt.com
We are Open 11AM-2AM
Choose the Waterhole Saloon for the perfect dining atmosphere, afternoon or evening celebration. Know that our team is committed to your select needs. Whether you are planning a special night with friends, a spirited party or business event, you have our attention to detail and genuine service. Come on in and have some fun!
The Waterhole Saloon
87 Central Avenue
Stanford, Montana 59479
Call in Orders Welcome
Daily Specials posted on Facebook
All burgers and sandwiches served with choice of available side.
- add cheese or egg $1 each
All dinners are served with small dinner salad, choice of side, vegetable of the night and garlic bread.
- grilled mushrooms and/or onions $1 each
- chopped bacon and/or brown gravy $2 each
- 5 deep fried shrimp $5
If there is something you’d like that isn’t on the menu, please feel free to ask! We might be able to whip some-thing up for you. Comments and suggestions are welcome. Thanks for your business!
We have a Full Service Bar to Quench Your Thirst
Happy Hour: 4pm-7pm Monday -Saturday
Monday: Patty Melt Monday's 11am-til gone
Tuesday: Tacos & Tots Tuesday's 11am-til gone
Wednesday: See our Lunch and Dinner Specials on Facebook
Thursday Night: Steak Night 5pm-9pm
Friday Night: Ladies Night 7pm-Midnight. 2 for 1 beers and wells for the ladies!
Saturday Night: Prime Rib Night 5:00pm-9:30pm
Sunday Night: Country Fried Steak Sunday's 11am-til gone
Since opening our doors, the Waterhole Saloon located in Stanford, Montana on Downtown Main Street has become a favored dining and bar venue. The secret, a desire to simply make you happy…
Our distinctive saloon and dining restaurant fused with an interesting atmosphere, make the Waterhole Saloon one of most unique places to have a nice visit along with a great meal. At the Waterhole Saloon, we provide the highest quality of prime steaks and hamburgers prepared to your taste; along with a quality selection of appetizers and salads. Treat yourself to our “Dinner in the Bar” or “Sips and Bites” to celebrate the sealing of a deal or to simply indulge…when only the best will do.
We provide services for Catering and Parties


If I had to name the one thing that is responsible for most cases of coprophagia (poop eating), I would have to say it’s diet. Most of the time, it’s really that simple. Put a dog on a biologically appropriate diet, and presto, the coprophagia goes away!
Do dogs eat poop for other reasons? Yes. In some cases dogs develop poop eating habits that have to be broken through training, or sometimes they have malabsorption conditions that contribute, but I would say that 80% of the time you’re going to solve the problem with diet.
What kind of diet? I’m glad you asked! A biologically appropriate one.
I found a video of Dr Karen Becker (who I greatly admire) and she has done an excellent job of explaining the food options that are closest to a dog’s ancestral diet. For those of you that don’t have time to watch, I will recap below.
Raw Food is Best for Poop Eating Dogs
Raw food diets are the quickest path to stopping a poop eating habit. Dogs are carnivores and are built to eat meat. Raw meat as a matter of fact. Before dogs were domesticated, they never ate anything cooked, and carbohydrates were a small part of their diet. Raw food diets really are the most biologically appropriate for dogs, and probably the best cure for coprophagia available.
You have a couple of options when you’re going raw: you can buy frozen raw food or make your own. Please check out my post on raw dog food. There is quite a bit of misinformation out there on raw foods, and it’s a terrible shame because a raw food diet is just about the best thing you can do for your dog’s health.
Canned or Dehydrated Dog Foods
If you can’t or won’t go raw, then canned food is the next best thing for helping your dog kick a coprophagia habit. Of course, not just any canned food, but one that is extremely high quality (i.e. meat that is fit for human consumption) and has meat as it’s primary ingredient.
High quality dehydrated foods are also ok, as long as they’re meat based. If you haven’t used them, you simply add moisture to reconstitute them at feeding time. If you’re looking for information on which brands seem to work the best for poop eating dogs, please see my posts on recommended canned food brands and dehydrated food brands. Of course, premium foods are pricey, so you may also want to review the cheapest places to buy premium dog food online.
Coprophagia & Dry Dog Foods
Use them if you must, but know this: the low moisture content in dry foods puts a great deal of stress on your dog’s digestive system. Furthermore, most dry foods are much higher in carbohydrates than is biologically appropriate. And, many of these foods contain ingredients (corn, wheat/gluten, soy, dairy) that many dogs have hidden allergies to. Please read my post on dry dog foods and which ones work best for dogs with coprophagia.


Why eat grass-fed beef from cattle that eat a healthy diet, live in humane conditions and are processed at a local facility?Many documentaries, such as Food, Inc., Fresh, and Killer at Large, as well as multiple studies and articles, have documented the argument for local, pasture-raised cattle. Here a just a few of those many reasons:
Healthy for you
Grass-fed cattle are low in saturated fat yet high in healthy omega-3 fatty acids, vitamin E, and folic acids.The beef from grass-fed cattle is not the unhealthy, heart-threatening beef your doctor told you to avoid - in fact, pasture-raised beef is recommended by Jonny Bowden in his book, The 150 Healthiest Foods on Earth.
Because grass-fed beef is leaner, cooking methods should be slightly modified. Please see the Cooking Tips & Recipes link on our website.
According to the CDC, 70% of antibiotics used in America are fed to cattle to fight the unhealthy infections that spread easily among feedlot cattle.Pasture-raised cattle, however, stay healthy due to their healthy diet and living conditions and do not need antibiotics included in their feed; therefore they don’t breed antibiotic-resistant bacteria.
Cattle are ruminants. They are meant to eat grass, and their digestive systems are 'engineered' to handle grass, not grain. Grass-fed beef is very unlikely to harbor acid-resistant e.coli, which breed easily in cattle that are raised on a diet of grains. Because these acid-resistant e.coli are immune to the acid that lives in a human stomach, the risks associated with eating grain-fed beef are worth considering.
Healthier for the environment
Feedlot cattle are fed a diet of grain in order to make them gain up to three pounds per day.All that grain is raised using pesticides, herbicides, chemical fertilizers and then shipped all over the country to the feedlots.The process of raising feedlot cattle is very energy- and chemical-intensive.But local, pasture-raised cattle eat grass that grows naturally on the ranch, without the need for any fertilizers or other chemicals.
Feedlots contain up to 100,000 head of cattle in one place. Even a feedlot one-tenth that size generates the equivalent manure of a city of 150,000 people, which must be stored in enormous manure lagoons.In contrast, the manure from grass-fed beef simply fertilizes the fields as the cattle are rotated around the ranch -- producing a benefit to the land, not a chemical cesspool.
Raising beef on pasture can be sustainable.The process needs no grains, chemicals or medications and creates no waste.The cattle are processed, packaged and sold locally, which uses much less energy.In fact, if properly done, rotating cattle on pasture can actually heal the land which has been scarred by industrial agriculture - by grazing and manuring it naturally.
Healthier for the cattle
We believe in raising cattle humanely.Our cattle live outdoors, grazing grass and roaming around our ranch.They are never fed any grain, even at the end of their lives. Grazing naturally on pasture produces a stress-free, leaner and healthier animal. This is in contrast to feedlots, where calves as young as six months go to live out their short lives in crowded, filthy conditions, eating an unhealthy diet that makes them prone to all sorts of infections.
If you hear of 'grass-finished' or 'grain-finished' beef this might mean that the cattle were fed grain during their lives and grass toward the end -- or allowed to graze for some months, but ended their lives feeding on grain to increase marbling and processing weight. Our motto is: "Let them eat grass!"
If you are interested in purchasing beef that has been raised only on pasture and in ways that are healthier for you, for the environment, and for the animal, please contact us at viccrose (at) roseranchjones (dot) com to schedule the next processing date.We look forward to serving you!


Coffee for Two Gift Box
FREE Delivery Over £40
Here at Smart Gift, we've got a great gift for coffee lovers everywhere! Exclusively designed in our studios, our brand new Coffee for Two gift box can be enjoyed between a special couple. With brand new coffee mugs and matching coasters, it's a keepsake treat to last a lifetime. Whether it's an Anniversary or Congratulations occasion, this gift is simply ideal.
What delightful treats will you find inside? The Little Coffee Bag Co's Blend No1 offers a delicious artisanal ground coffee that is set to become the lucky couple’s favourite blend. We’ve also included Border's handmade buttery biscuits and a matching pair of 'freshly brewed coffee' mugs for the recipients to enjoy their new blend. Includes a pair of matching coasters to park the coffee cups.
Full contents include -
- Pair of Coffee Mugs - Wording: Freshly Brewed Coffee
- Pair of Matching Tea Coasters - Wording: It's Always Coffee Time
- 2 Packs Border Handmade Biscuits
- 2 Coffee Bags
- Boxt with Love Gift Box
- Printed Ribbon & Gift Tag


- A wonderful book full of delicious seasonal recipes including much loved favourites and exciting new ideas to keep children happily occupied during the exciting weeks before Christmas.
- Recipes include chocolate truffles, cheesy Christmas stars and coconut mice.
- Illustrated with easy to follow step-by-step instructions.
- Includes gift-wrapping ideas to make delicious treats into wonderful Christmas gifts.
RRP: £4.99 | Product Code: 50944
Our simple, money-back guarantee
If, within 14 days, you decide our books aren’t right for you simply return them in their original condition for a full refund.


We're Half Baked Cookie Co., a premier bakery in Crown Point, IN since 2020. We stock our bakery with homemade, premium cookies and other treats that are sure to satisfy even the most discerning customers. We also offer diet-specific lifestyle treats, custom cakes, and more. Our passionate team bakes all of our treats with love and care while using only the best ingredients. We do all of our baking in a commercial kitchen, and we are Servsafe certified! We're looking forward to partnering with Lowell, Schererville, Dyer, and the surrounding areas to continue creating unique desserts that will leave you wanting more. We'd like to personally invite you to come in and try one of our mouth-watering offerings, today!


Zwiski Foundation launches Rescue Soup, a feed-the-frontline program for caregivers fighting COVID-19
Zwiski Foundation fights caregiver burnout and compassion fatigue
Rescue Soup is a new program that collects unsold produce and food from local farms & restaurants
Rescue Soup turns that into delicious, nutritious meals for caregivers fighting COVID-19
Denver, CO – The Zwiski Foundation, a Colorado non-profit, has launched Rescue Soup, a new program designed to feed the frontline of those fighting COVID-19. Each day volunteers collect unsold produce and food from local farms and restaurants, then turns that into delicious, nutritious meals for caregivers fighting COVID-19. The program was conceived and launched by Eli Katz and Elyse Gordon-Holz. People may find out more about the program by visiting https://facebook.com/rescuesoupco and may donate at https://donate.rescuesoup.net.
“You canʼt stay healthy if you donʼt eat, and we need caregivers to stay healthy!” – Eli Katz, founder, Zwiski Foundation.
The stay-at-home order issued by Governor Polis on March 24 caused a significant shift for Denver restaurants, most of whom had to quickly adjust to the change in their customer base. At Rebel Farm, a local producer of premium leafy greens and herbs, the large number of reduced orders created a significant oversupply of produce for Lauren Brettschneider, proprietor. Rebel Farm has a strong commitment to nourishing and strengthening the community and believes in supporting charitable organizations so she reached out to Eli Katz at the Zwiski Foundation to offer her surplus. Serving Others Under Pressure (SOUP!) quickly became a call to action and Rescue Soup was born.
“Thanks again for the greens! We made soup and shared it with our elderly neighbors who had their family come to be quarantined together.” – Liana Cameris
The opportunity became clear when a local restaurant decided to close, providing a large quantity of ingredients. Eli turned to Elyse Gordon, owner of Natures Essential Wellness, for her support. Having recently closed her cannabis kitchen after 10 years in business, Elyse got to work coming up with recipes and ways to make the best of the bounty. A mention on NextDoor led to outreach from another local eatery offering to donate soup, salad and support, and the creation of a facebook page led to a large network of people asking how they could get involved. Elyse turned to local hospitals to see if they were interested in participation and the response was overwhelmingly positive.
“We were so fortunate to have Noodles and company jump in with a wonderful selection of homemade soups and salad from the Green Valley Ranch location to give to our wonderful health staffers along the way.” – Elyse Gordon-Holz, volunteer
If you or someone you know owns a restaurant or is looking for a way to be helpful during the pandemic, Rescue Soup accepts volunteers and donations to help Serve Others Under Pressure. The facebook page is located at https://facebook.com/rescuesoupco and people may donate at https://donate.rescuesoup.net. Questions, concerns and other comments may be emailed to email@example.com.
“Delicious and warmed the cockles of my heart” – Jessica Shymkiw
Rescue Soup is a program by Zwiski Foundation, a Colorado non-profit. We promote sustainable solutions for fighting caregiver burnout and compassion fatigue. To learn more about us, please visit https://rescuesoup.net


Breakfast is one of my favorite meals because it is easy to make, and most important meal of the day. Starting the day off right gives me the energy to going as well as gives me the will power to ward off junk food. I love making avocado toast. It is such an easy dish to make and has such a beautiful presentation. Plus, everybody I have ever made it for loves it.
Ingredients: 1 servings
1/3 cup of mushrooms, sliced
1/4 cup greens like spring mix or micro greens
1-2 slices of sourdough bread
2 tablespoon butter
Salt and pepper to taste
Heat up the pan with 1 tbsp butter and fry the egg while you toast the bread. Slice the avocado. Put the toasted bread on the plate and covered with avocado slices. Put the egg on top of the avocado or if you are using two pieces of bread, put the egg on the other piece of bread. Add the other tablespoon of butter in the pan with the mushrooms and sauté from 4-6 minutes until cooked. Garnish to plate with greens and mushrooms and add salt and pepper to taste.
What are some additional ingredients you like to add into your avocado toast? I love trying new things!
Thanks #nourishedbykale for sharing this wonderful meal! #food #healthyfoodporn #foodblogger #brunch #healthylivingjunkie via Instagram http://ift.tt/2ASNr07