The current recession has severely impacted restaurants in the US. The industry is vast, however, and quick service restaurants (QSRs) — commonly known as ‘fast food’ — have navigated the challenging economic environment relatively well. The Janus Henderson securitised products and corporate credit teams discuss why this is happening and what the opportunities are for bond investors.
- The current recession has severely impacted restaurants given the need for social distancing amid the COVID-19 pandemic. The industry is vast, however, and quick service restaurants (QSRs) — commonly known as ‘fast food’ — have fared much better than their full-service counterparts.
- Quick service restaurants had a significant advantage heading into the pandemic: they were better prepared to leverage online sales and were already geared towards offering takeout, which helped them meet social distancing requirements with less adaptation.
- Like technology companies, fast food is a sector that has benefited from the changes wrought on the US economy. With the larger, longer-term trends in fast food’s favour, we remain positive on its outlook and believe exposure through whole business securitisations (WBS) could be attractive to some investors.
The US restaurant industry has traditionally fared well through recessions, but the COVID-19 virus has incited no ordinary recession. The impact on restaurants has been particularly acute given the need for social distancing throughout the pandemic. By mid-September, nearly one in six US restaurants had either closed permanently or expected to remain closed for the foreseeable future.1 With around 650,000 restaurants in the country, that is approximately 100,000 restaurants that may never reopen. And, with around 1 in 10 Americans working (before COVID hit) in the restaurant industry, the toll on consumers has been severe. However, the industry is vast and the aggregate figures mask significant variations within the sector. Quick service restaurants (QSRs) – commonly known as “fast food” – have navigated the challenging economic environment relatively well and their future looks, well, appetising.
Already ready to-go
In the early months of the crisis, restaurants’ survival – almost overnight – depended on their ability to get meals to customers while adhering to new health and safety guidelines. Quick service restaurants had a significant advantage insofar as they were already more geared towards offering takeout than full-service casual dining or family restaurants. Furthermore, takeout was largely anathema to fine dining establishments, where ambiance and quality of service were critical to the experience, and thus the revenue.
Additionally, many fast-food companies already had drive-through service prior to COVID, which allowed them to meet social distancing requirements without any adaptation, thereby reducing the impact on their bottom line. In March, when large swaths of the economy ground to a halt, sales from drive-throughs actually increased, from US$8 billion last year to US$8.3 billion.2 Similarly, online ordering and delivery services allowed more sales within the confines of social distancing, and again the fast-food industry was quick to transition. In January 2018, around 5% of restaurant meals were ordered online in the US. By April 2020, that figure rose to 20%. In May, digital orders increased a whopping 138% from April.3
Dennis Maloney said those words in 2015. It is hard to imagine your local family-owned restaurant or fine dining establishment thinking along those lines five years ago. Indeed, more than 70% of America’s restaurants are single-unit operations and more than 90% of them have fewer than 50 employees.5 These are not companies that can ask the folks in marketing to whip up an app, nor do they have the advertising budget to market a new digital service. On the contrary, it was the larger chain restaurants (and 65% of QSRs are chains6) that were, pre-pandemic, more developed in their digital presence. They also had the size to build strategic partnerships with third-party groups that specialised in either online food ordering or delivery. And, ultimately, fast food already caters to people looking for quick service (i.e., people who are more inclined to press a button to get their treat).
Price, and supply, begets demand
Fast food has always benefited from being cheaper. As a sector, quick service restaurants are in the lowest cost category among restaurants, at between US$4 and US$7 per meal – less than half the cost of your typical casual dining restaurant, which averages closer to US$15 a meal. Given the recession, it is understandable that the natural inclination to thrift would drive more customers to cheaper QSRs. And with more fine and casual dining restaurants temporarily or permanently closed, demand for quick service restaurants has benefited simply because QSRs were often the only places open.
The average ticket price, or total cost of the order, at fast-food restaurants rose dramatically during the second quarter, suggesting that more families who might have otherwise preferred casual dining opted for fast food instead.7 The net effect of all these factors, for some QSRs, was rising same-store sales, and rising margins, during the height of the pandemic.8
Demographic changes have supported fast food
For the past few decades, trends favourable to fast food have been gaining momentum. Mealtimes are shortening across the globe, and the frequency of family dinners in the US has declined 33% over the last 20 years.9 Meanwhile, the percentage of 18- to 34-year-old Americans who are single (i.e., who “have no steady partner”) has risen from 35% in 1986 to 51% in 2018. For the restaurant industry, this trend is significant as single people spend around 50% more on food (and more on eating out) than a family of four does (per person), and single people are less likely to sit alone in a casual or fine dining restaurant.
The net result of these trends for fast food has been dramatic. The share of all meals purchased from restaurants in the US taken by fast food has climbed to over 80%.10 Unsurprisingly, casual dining has struggled with demand, with the mid-scale family-orientated dining sector losing over 500 million visits over the last five years, mostly to fast food.11 And finally, the restaurant industry as a whole has been shrinking at around 0.5% each year for the last three years.12 The pie (no pun intended) has been shrinking, and fast food has been taking increasingly larger slices.
The importance of dating to the bottom line
Sit-down dining for most people is more about the experience than the food. Going to a casual restaurant is an opportunity to catch up with family or friends. A fine dining establishment is a good place to take a date. In either case, you want to linger, to order more wine (and probably more expensive wine if you are on a date) and talk more over dessert. For many restaurants, the largest profit margins are in those extras. But when people order online, they tend not to choose to add a bottle of wine or two slices of cake. They probably already ordered from the wine shop and plan to rummage in the cupboards for cookies.
Regardless, over 80% of casual dining has historically been done on premises, while 80% of fast food is consumed off premises. That is, fast-food restaurants had already orientated their business model to be profitable selling the basics, while traditional restaurants were dependent on the extras. Indeed, the pandemic helped boost profitability at some quick service restaurants as growing takeout orders reduced their drink costs (because customers couldn’t take advantage of refills) and larger orders reduced their total paper costs because packaging per order declined.
The bottom line
Recent earnings reports indicate that many QSR franchisees managed to remain cash-flow positive throughout the crisis, even when seeing 20% to 30% declines in revenue during the first four to five weeks of the pandemic. In our view, the ability to be profitable in the worst recession since the Great Depression is impressive. Furthermore, fast food’s quick bounce back – many franchises recently set record sales levels – suggests QSRs ought to be well positioned to navigate further economic uncertainty. Like technology companies, fast food has benefited from the changes wrought on the US economy. With the larger, longer-term trends in fast food’s favour, we remain positive on its outlook.
Unsurprisingly, the fast-food sector has performed relatively well year to date in the corporate bond and securitised markets. Yields, in our view, remain attractive for quick service restaurants in the high-yield market, but QSR-related whole business securitisations (WBS) are generally yielding more than comparably rated investment grade corporate bonds. We believe this is largely because demand for the WBS asset class is driven by insurance companies, which are less inclined to dive into the details of relative valuation across restaurant sub-sectors. Furthermore, WBS, in general, is a small market ($30 billion total, although about two-thirds is restaurant related) and thus offers both a liquidity premium and an information premium to those who have the time and fundamental expertise to do in-depth research.
1National Restaurant Association, September 2020
2NPD Group, as cited in the NY Times 1 May 2020
3NPD Group, “Covid Accelerates the Digital Evolution in Food and Foodservice Industries” July 2020
4Digiday, “Dominos Now E-Commerce Company Sells Pizza” April 2015
5National Restaurant Association 2020 Factbook
6NPD Recount as cited in Barclays, 27 May 2020
7Jeffries, August 2020
8Inspire, NPD Salestrack
92014 Eating & Health Module, Bureau of Labor and Statistics and the NPD Group
10Barclays, as of June 2020
11NPD, August 2020
12Barclays, “Industry Unit Count… Closures Severe With Comp & Share Up for Grabs”, May 2020


Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the name we have today, "Scouse" which is known worldwide.
The majority of people who ate Scouse were all mainly sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Nowadays, everyone from the region of Liverpool is known as a "Scouser".
Records show that it was also served to the inmates of the Birkenhead workshouse way back in 1864. The recipe was much simpler then than today's refined version but contained the same ingredients, meat, vegatables and potatoes.
Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still eaten today by many families across Merseyside.
It can also be found in many cafes around the city as part of their menu and has always been available in the restaurants of the main hotels.
Everyone in Merseyside has heard of "Scouse" and recent research states that around 90% plus of people have tasted this delicious meal.
Please find below the main ingredients for this delicious meal.
- Tender chunks of lamb.
- Sliced carrots.
- Sliced onion.
- Worcester sauce.
- Oxo & vegetable cubes.
- Salt & pepper.
- Lamb stock.
Beetroot & Crusty bread as side dishes.
Chopped parsley to finish.
Also a lot of people love to add brown sauce for extra flavour!
The above is a guide as everyone in Merseyside tends to either add extra ingredients or take one or two away to suit their individual taste.
How to make Scouse.
There are many ways to cook "Scouse".
Families across the city have been cooking this meal for decades and ALL say that "they have their own way" to cook this dish!
To help you get started, please find below 2 different ways of making this delicious meal --
- Preheat the oven to gas 3 - 325F – 170c.
- Melt a small amount of oil in a large pan (or, alternatively, use a metal casserole dish).
- Seal the lamb quickly in the hot oil, turning as often as possible.
- When the meat begins to brown, add the onions, and cook for 5 minutes – continue to stir.
- Pour into a casserole and add all other ingredients except the salt.
- With cheap cuts of meat it's always best to add the salt towards the end of the cooking time, otherwise it will make the meat too tough.
- Add enough hot water to just cover all the ingredients.
- Cover with a lid and cook in the centre of the oven for approximately.
- 4 hours until the vegetables are cooked through and the ingredients are softer and mixed together.
- Heat a little oil in a large saucepan, then add the onions and soften.
- Then add the lamb and fry over a moderate heat until browned.
- Drain off the excess fat then pour in the stock.
- Add salt & pepper along with the herbs.
- Add the potatoes, onions and carrots, ensure they are covered by the stock.
- If not, add more water and another stock cube if necessary.
- Bring to the boil, then simmer over a very low heat for at least an hour, stirring occasionally, - the timing will depend on your own personal preference.


Trans Fats, Deadly Food Additive
"I yam an anti-Christ... "
John Lydon (aka Johnny Rotten) of The Sex Pistols, "Anarchy in the UK"
A New Year is here, and with it comes New Year's Resolutions. And, as is always the case in the USA, topping the list for most Americans involves the results of having one too many servings of turducken over the holidays. And sure, maybe joining a gym (or putting some Tony Little, Tae Bo or P90X on the TV) helps, but ultimately, it's what you put in your body that has more to do with gain or loss of weight than any workout plan can ever hope.
Of course, obesity is just the most blatant side effect of the Standard American Diet (often called SAD by health critics.) Among the other wonderful health problems: heart disease, diabetes, liver problems, infertility and the big C. And while personal responsibility certainly can't be ignored in the resulting health crisis, it's a rigged game. Thanks to the processed food industry and korporate food konglomerates, the most common snacks and meals in the United States are dangerous nutrition filled with killer chemicals and additives. Among the greatest hits:
* Refined Sugars & Carbohydrates: From high fructose corn syrup to Wonder Bread, refined sugars and carbs are overloaded in American food products. It is because of the debilitating nature of America's carbo habit that the Atkins and Zone diets (which stress high protein, low carb diets) have become so popular and successful.
* Aspartame: Need that sweet sugar taste without the side effects? The most popular artificial sweetener, under the label of NutraSweet or Equal, is not the right answer. Among the documented side effects: headaches, fatigue, blurred vision and blindness, heart palpitations, brain lesions and tumors, memory loss, dizziness, seizures and insomnia. Originally, aspartame was categorized as a biochemical warfare weapon by the Pentagon in a list submitted to Congress. It is because of these health issues that sucralose and stevia have risen in popularity (though in the case of stevia, FDA stonewalling has blocked its usage as a food additive despite its extensive history in Japan.)
* Sodium Nitrate: Used in process meats such as bacon and bologna as both a preservative and for coloring, it is a cause of cancer in the colon, breast, prostate and pancreas. Suddenly, we don't wish we were an Oscar Mayer wiener.
* RBGH Milk: Cows juiced with Recombinant Bovine Growth Hormone have flooded the US market since Monsanto (the fine makers of noted nutrapoison NutraSweet) pushed it under the brand name Posilac. Despite the evidence linking it to cancer it is still legal to use it in the USA, though it is banned in Japan, Australia, New Zealand, Canada and Europe. In 1997, a Florida Fox affiliate squelched a news expose on the dangers of rBGH milk and fired the journalists who did the story. Despite attempts to cover up the dangers of rBGH milk, the grocery chains Safeway, Kroger and Trader Joe's (along with, among others, tasty ice cream maker Ben & Jerry's) have rejected the usage of rBGH milk from their stores.
* Frankenfoods: rBGH is just one example of genetically modified organisms, or GMOs. Thanks to predictably lax regulation by the FDA, the US food market (particularly processed foods) are now loaded with GMOs, making the American public lab rats at the behest of American biotech corporations. Widespread concerns among Europeans over the dangers of GMOs has led to trade disputes over US food crop imports in the EU.
* Super Size Me!: The biggest culprit in obesity may be the "Bigger is better" trend in fast food marketing. Though the "Super Size" on fries and drinks was stopped at McDonald's after Morgan Spurlock's 2004 documentary exposed the health dangers of the Ronald McDonald diet, in a world where Carl's Jr. has a Double Six Dollar Burger, Wendy's the Baconator, Burger King the Cheese Double Whopper, McD's the Cheese Double Quarter Pounder and Hardee's it's Monster Thickburger (with an astounding 1420 calories) it certainly is hard to lose weight while visiting your favorite burger stand. And to think it all started with the now apparently modest sized Big Mac. (Thanks a lot, Mrs. Esther Rose!)
* Acrylamide: In 2002, this carcinogenic substance was discovered in fried and baked carbohydrates such as breads, cookies and chips thanks to the heating process. Six years later, there is still no labeling or regulation of it in the American food supply.
* Monosodium Glutamate: Found as a taste enhancer in foods ranging from Chinese food to Kentucky Fried Chicken, MSG is (like aspartame) an excitotoxin, which in animal studies have caused brain damage to consumers. Among the other health hazards of MSG: body numbness, chest pain, headaches, nausea and a rapid heartbeat.
* Salmonella & E. Coli: While foodborne illnesses due to bacteria are not put into food intentionally, it is the end result of lax enforcement of food laws by the USDA and industrial methods for producing mass quantities of food that decreases sanitary methods.
* Mad Cow Disease: The most lethal of food dangers, so far the US has been fortunate not to have a massive infection, but critics of the USDA and FDA believe it is only a matter of time due to shoddy enforcement of both laws involving feed and the care of bovine. In the meantime, legitimate fear of US cattle has curtailed US beef imports to Japan.
Still, with all due respect to the previous nominees, the biggest threat to US food integrity has come from trans fats, The Konformist Beast of the Month. It's dangers, and how it became such a part of the American food supply, is illustrative of how korporate profits rule American food production and how it trumps sound health policy.
Artificial trans fats were first introduced into the American diet in 1911, when Procter & Gamble (the korporate titan that includes the Mark of the Beast in its logo) began selling shortening under the brand name Crisco. This was only a decade after trans fats were first created artificially via the process of hydrogenation, where hydrogen atoms are added to non-saturated fats, extending their shelf life. (Perhaps the first sign that hydrogenated oils are not healthy to eat is the extended shelf life: it indicates that bacteria doesn't find it worthy nutrition.) Though there were indeed health dangers tied to trans fats from the start, it was minimized due to hydrogenated oils being consumed in small amounts, primarily through Crisco and margarine. It was during the two world wars, when butter was rationed to support the war efforts, that there were major spikes in trans fat consumption by the American public.
After WWII, trans fats steadily increased in consumption through the sixties, as food processors began realizing the benefits of adding trans fats to their products for increased profits. Coincidentally, as this rise in trans fat usage continued, it was backed by a campaign warning people of the supposed health dangers of consuming butter and other alternatives to hydrogenated oils. This created some strange alliances: the Center for Science in the Public Interest, which has often been on the right side on health issues, pushed in the 80s for the removal of animal fats use for frying in restaurants, as well as coconut oil in popcorn at movie theaters during the 90s. (While the CSPI now is opposed to the usage of trans fats, it has never owed up to its responsibility in promoting it as part of the American diet in the first place.) CSPI may have been suckered into promotion of trans fats, but others may not have been so blind. One noted player would have to be Archer Daniels Midland, the food titan that is the major processor of soybeans, which were used to make eighty percent of all hydrogenated oils in processed foods. The promotion of trans fats literally had billions of dollars riding on the outcome.
Despite the pro-hydrogenation propaganda, most natural health advocates (such as Harvey and Marilyn Diamond in their Fit for Life book series, authors Paul and Patricia Bragg, and Julian Whitaker of the Whitaker Institute) were never fooled. They warned that artificial trans fats had no history of being consumed by humans, and thus our digestive system was unprepared for this foreign invader. The evidence has proved them correct: in 1994, it was estimated that 30,000 deaths were caused each year in the US due to heart disease caused from trans fat consumption, or ten times the deaths on 9/11 every year.
The good news is, thanks to the bad PR trans fats have received, they are rapidly being removed from the American food supply. (It's hard, after all, to defend using a deadly product in foods when it is inferior in taste to other options, as anyone who has consumed both butter and margarine can attest.) Most processed food products have reduced trans fats to under a half gram per serving due to publish pressure. Leading the charge: the all-American Oreo cookie, which now has no hydrogenated oils in its ingredients. Among the food servers who have removed or restricted trans fats from their foods are all Disney theme parks, Starbucks, Dunkin' Donuts, Arby's, Wendy's, Taco Bell, KFC, Burger King and, of course, McDonald's. This was fueled by New York City's banning of trans fats in all NYC restaurants. Joining the Big Apple are Philadelphia, Pennsylvania and Montgomery County, Maryland with Chicago and the states of California and Vermont having proposals to enforce their own bans. Crisco itself has been reformulated to have less than one gram of trans fats per serving. Even the Indiana State Fair banned their usage in tasty snacks such as french fries, corn dogs and deep-fried Oreos, Snickers and Reese’s Peanut Butter Cups.
In the end, how trans fats have gone from a household product to a dirty word is a story with a happy ending. If consumers vote with their dollars, food products can and will change. The downside to the story is the fact that trans fats even became an American food staple in the first place. Undoubtedly the list of food beasts will continue to have new additions, and the battle has just begun.
In any case, we salute trans fats (and those behind it) as Beast of the Month. Congratulations, and keep up the great work, dudes!!!
Enig, Mary and Fallon, Sally. Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats. New York: Penguin Group, 2005.
Enig, Mary G. Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol. Silver Spring: Bethesda Press, 2000.
Fallon, Sally and Enig. Mary G. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Winona Lake: New Trends Publishing, 1999.
The Weston A. Price Foundation <http://www.westonaprice.org/>.
Special thanks to Harvey & Marilyn Diamond for their Fit for Life and Fitonics for Life books, NewsTarget.com, Rense.com and the film Super Size Me for help on this article.
Some cool things to look at for more about SAD dangers:
Aspartame & Aspartame Poisoning Information: http://www.dorway.com/
The Atkins Diet: Atkins.com
Ben & Jerry's Ice Cream: BenJerry.com
Bragg Live Foods & Health Books: Bragg.com
Center for Science in the Public Interest: CSPINet.org
Dr. Whitaker: DrWhitaker.com
Fox BGH Suit: FoxBGHSuit.com
Trader Joe's: TraderJoes.com
The Zone Diet: ZoneDiet.com


Open 7 days from 8 am, Lake Matheson Café is just a few minutes drive from Fox Glacier at the entrance to the Lake Matheson Walkway. With comfortable seating options and deck area, we have unsurpassed views of Mt Cook and Mt Tasman.
Matheson Cafe offers a range of breakfast and lunch options, with our dishes changing to suit seasonal ingredients. The cabinets are always full of delicious pleasures, including deli-style sandwiches, cakes, savouries and salads. All of them made and baked by our kitchen team.
Dinner at Matheson Café
From November to the end of March, Matheson Café changes its persona in the evening from fresh café food to a table service restaurant with an incredible new menu and extensive wine list on offer. Providing the perfect place to enjoy award-winning cuisine, sample some of New Zealand’s finest beers and wines, relaxing after your adventures around Fox and Franz Josef Glacier.


Watermelon is one of the most appreciated fruits of the warm season, being available only during the summer. It is extremely refreshing to eat watermelon and it has an extraordinary taste, becoming a very iconic fruit when the weather outside is hot.
There are also quite a few health benefits of eating watermelon, besides just quenching your thirst with the watery sweet pulp of this fruit.
If you want to know more about the health benefits of eating watermelon and how this habit can improve your overall state of health all you need to do is read the following lines.
Top 12 Health Benefits of Eating Watermelon & Nutritional Facts
1. Benefits of Watermelon Seed
Many people think about the sweet fleshy pulp of the watermelon, completely disregarding the fruit’s seeds.
Well, instead of spitting them out, you could collect them, dry them, and roast them.
Why should you do this? Watermelon seeds are packed with proteins, vitamin B, minerals, and healthy fats.
Your body will definitely benefit from all of these, so use this new approach when it comes to watermelon seeds.
2. Watermelon as Viagra
This one of the health benefits of watermelon for men. You most certainly did not know that watermelon can act like Viagra.
This is due to its arginine content, which is the precursor of nitric oxide, the same substance that relaxes blood vessels and promotes an erection in the case of Viagra and may even increase libido according to the research carried out at Texas A&M University.
Thus, if you are a man and you wish to improve your performances in the bedroom, you can do this by eating the pulp of this fruit, enjoying one of the most interesting health benefits of eating watermelon, without the unwanted side-effects of drugs.
3. It Keeps Your Skin Healthy and Young
what are the benefits of watermelon for skin? Vitamin C is one of the most important antioxidants out there, keeping your skin safe from premature aging caused by exposure to UVs and other external factors.
Luckily, watermelon is a great source of vitamin C, so a constant consumption of watermelon will make sure that your body was sufficient vitamin C intake to healthy and glowing skin.
This is one of the health benefits of eating watermelon that is connected to beauty and well-being.
4. Watermelon for Weight Loss
Everybody wishes to lose weight in the summer and we all know that proper water consumption is one of the best ways to make sure that you achieve the desired weight loss.
Well, if you are tired of drinking plain water, you can always snack on watermelon.
The best part is that you can eat all the watermelon you want because this fruit is packed with water and has a very low amount of calories.
In other words, you will feel full while losing weight when indulging in this fruit.
Watermelon Detox Smoothies for Weight loss and Belly Fat
- 3 Cups of Watermelon chunks ( use watermelon slicer)
- 1 Cup Green Grapes/strawberries
- 1-2 tbsp of limes juice, peeled & deseeded
- Pinch of cayenne or ginger
- 1/4 cup water or you can sub it for raw coconut water- my favorite.
- Blend all ingredients together, you can leave the watermelon seeds in.
- I like to scoop out about 2-3 cups of watermelon,
- Then add in the berries and other ingredients and blend together first before adding water.
- Serve chilled, and enjoy the summer melon. My friends love it!
Are you sore after exercise? Well no problem, because watermelon will boost energy and relieves all the muscle soreness, claimed American Chemical Society. So drink it and love it!
5.Watermelon for Diabetes
The health benefits of eating watermelon in the case of people suffering from diabetes are quite a few.
To start with, eating moderate amounts of watermelon will curb your appetite for something sweet and will give you a full stomach sensation.
It also helps by reducing blood sugar levels, due to potassium and magnesium content.
And arginine, another component of watermelon pulp, improves insulin sensitivity in the case of type-2 diabetes.
6. Benefits Eating Watermelon Rind
Because the watermelon is the cousin of the cucumber, you should know that you can eat the entire fruit, not just its pulp or seeds.
Even the green rind is edible and contains citrulline, besides various other vitamins, which have antioxidant properties and converts to arginine, which is good for your heart, immune system, and circulatory system.
You can eat it as it is, sautés it, adds it chopped in vegetable stews, and even pickle it.
7. Watermelon Keeps you well Hydrated
When the temperatures outside are scorching, we should do everything we can to stay well hydrated in order to fight the negative effects of heat.
So besides drinking water, one of the health benefits of eating watermelon is that it will keep your body very well hydrated and ready to face the summer.
8. Watermelon Reduces Heat Strokes Risk
We can’t control the weather and there are days when the thermometers turn red due to the high temperatures outside.
But, even so, we can’t postpone everything and just stop.
We need to do things, but we also have to stay safe from heat strokes.
They are very dangerous, putting in danger not just your well-being, but also your life.
By eating watermelon, which is made out of water in a proportion of almost 92%, you ensure a great water intake and keep your body away from suffering from heat strokes.
Watermelon Feta Salad Diet
- 4 cups seedless fresh organic watermelon, cut in a cube ( use watermelon slicer)
- 1/4 cup thinly sliced red onion
- 1 cup crumbled feta or cubed
- 2 tbsp of olive oil
- 1/2 sliced lime
- 2 cups fresh cucumber, sliced into half-moons
- Pinch of sea salt
- Put all the salad ingredients together in a large bowl.
- Whisk the olive or honey, salt, and lime together in a small bowl.
- Pour the mixture over the salad and toss.
- Add more olive or honey and lime to taste.
- Served fresh and cold or you can cover it and store in the fridge for later.
9. Heart Disease Risks are Reduced
If you eat watermelon and get the lycopene found in its composition, you will enjoy a 30 to 405 decrease in the risk of suffering from heart diseases.
Also, let us not forget about arginine and citrulline, two other components that promote blood flow and keep your arteries healthy, also keeping heart issues far away from you.
10. It is Great for Your Eyesight
Vitamin A and beta-carotene, two nutrients that are essential for great eyesight, are both present in watermelons.
Also, do know that the regular consumption of watermelon will prevent macular degeneration, which is the degeneration of eyesight due to an increase in age.
So, as you age, your eyes will become weaker and affect the way you see. Eating watermelon will postpone this as much as possible.
11. Keeps your Kidney Healthy and Working Great
The kidneys are responsible for washing out toxins from our body.
While it is extremely helpful to drink plenty of water, to make sure they work right, eating watermelon, which contains the much-needed potassium, will make sure they work great.
Besides removing any toxic deposits that may have been stored in our kidneys in time, watermelon reduces the content of uric acid in our blood, which means lower risks of developing kidney conditions.
12. It Fights Against Cancer
The lycopene found in watermelon does more than just to protect your heart.
It also protects and prevents, and even fights against colon cancer, breast cancer, prostate cancer, and lung cancer.
There are scientific studies that show the fact that watermelon consumption considerably reduced the chances of developing cancer, in comparison with individuals that do not consume watermelon at all.


$4.00 – $9.00
Radish is well known all around the world. The radish microgreens are very nutritious and popular. Many varieties of radish are available with different colors from ranges of red-pink-purple to yellow and green. The radish microgreen is crispy, and its taste is sweet and pleasantly peppery also.
The radish microgreen is a good source of vitamin C, energy and carbohydrates. It also contains zinc, potassium, folate, manganese, copper, sodium, phosphorus, dietary fiber, niacin, riboflavin, vitamin B1 & B6, calcium, iron, magnesium and so much more.
There are many varieties of radishes, we mostly cultivate either the purple or colored stem radish. The taste is very similar from one variety to another.


Buy Fortnite Cake Image Personalized Topper Edible Image Cake Topper Personalized Birthday 1/4 Sheet Decoration Party Birthday Sugar Frosting Transfer . Create a birthday cake with this Edible Cake Topper Image from A Birthday Place. By default, this image is shipped as a 1/4 sheet. Please contact us if you . Shop Theme Cakes – Compare prices, read reviews, buy online, add to your shopping list, or pick up in store. Mar 3, 2018- Explore alexisstober’s board “Fortnite Birthday Theme”, . Birthday cake Kirill 14 Birthday Party Ideas, 13th Birthday Parties, 14th Birthday, Toddler printable tags 9th Birthday Parties, 13th Birthday, Birthday Party Decorations . The Walmart Bakery is part of Walmart and is found in all of their locations. The Walmart Bakery offers breads, breakfast pastries and custom cakes. For an . Are all cakes and options available for online ordering? Our most popular cakes are available online. Currently you can order Celebration Cakes and Cookie . It’s as simple as that, given that Costco’s cake prices are significantly cheaper compared to brands like Walmart and BJ’s. Turns out, you can actually buy a . The bakery staff will work with you to choose the perfect combination of flavors, icing, and cascading edible decorations. Two popular Safeway cakes for .


- Buy Cannaclear Gummies
Buy Cannaclear Gummies, • 1000 MILLIGRAMS ACTIVATED THC PER PIECE • 10 PIECES PER CONTAINER, 100MG EACH • LOW SUGAR, SLIGHTLY SWEET, SLIGHTLY SOUR • DISTINCT MEDICINAL TASTE! THIS IS NOT CANDY, ITS MEDICINE! CREATED FOR EXPERIENCED USERS OR USERS WHO NEED A GUARANTEED EFFECT • COMPLETELY SHELF STABLE, WILL NOT SPOIL, WILL NOT MOLD, NO REFRIGERATION NECESSARY. • CURRENTLY BEING SOLD CONFIDENTLY IN STORES AGAINST THESE BRANDS: SMOKIEZ, BUFFALO ROSE, AMEDICANA, SWERVE, NATURES KEY, EASY STREET, AND ARCADIA. • THIS IS THE #1 PREFERRED GUMMY BY CANCER PATIENTS GOING THROUGH CHEMOTHERAPY. THESE GUMMIES ARE SERIOUS MEDICINE AND SHOULD NOT BE TREATED LIGHTLY. WE RECEIVE CONSTANT REPORTS OF THESE GUMMIES BEING THE “ONLY THING THAT HELPS” TO GET THROUGH CHEMO. ITS A TERRIBLE SITUATION, BUT WE’RE GLAD WE CAN HELP.
The world of edible cannabis has seen a lot of innovation over the years. What started as being all about weed brownies, homemade cookies, and rice krispies treats has moved toward a focus on mints, tarts, and candies. There are even novelty edibles like beef jerky and potato chips.
But one type of edible has risen to the top of every legal market’s charts: gummies. What is it about these little weed chewables that makes them such a hot commodity?
Why gummies are great
For one, gummies are delicious and easy to eat quickly. The same reason we love Gushers or Sour Patch Kids is the same reason we love Smokiez Sour Blue Raspberry Fruit Chew . But past their deliciousness, there are a few technical aspects that make them great too.
When it comes to accurately dosing cannabis, you’ll find no easier method than gummies. They’re easy to make uniform and get an exact dose every time. Edibles like chocolate and fruits can be different sizes making consistency hard and making it more difficult for them to pass potency testing.
You can eat them anytime
You have to be in the mood to eat a brownie or a couple cookies. Buy Cannaclear Gummies, Pretty much everyone’s always in the mood to consume a little candy, so gummies are great anytime. Even edibles like tarts and mints are occasional eats.
Additionally, gummies have way less calories than a brownie, cookie, or hard candy. It’s a trend that seems to be reflected outside the cannabis market. “Even Skittles is going to be coming out with a [non-cannabis product] gummy … Everyone understands what a gummy is: It’s an easy way to take a medicine, and an easy way to snack on something,” said Chef Matt Kulczycki, Edible Product Manager of California’s CannaCraft.
They preserve well over time
Over time, Buy Cannaclear Gummies baked goods become old and stale. However, gummies, and candies in general, have a much longer shelf life. You probably won’t eat an old brownie you found under your car seat, but you’ll definitely eat a gummy in a wrapper you found in an old coat pocket.
They won’t melt up and die
Chocolates will melt up in your car, ruining the cannabinoids and terpenes, and weakening the effects and experience tremendously. However, gummies, especially those made with pectin over gelatin, have a much higher melting point. You can take gummies anywhere you want and not have to worry about storage.Buy Cannaclear Gummies


The bacon is made by a local company in the town of Cottesloe, near the border with Ireland, and it’s delicious.
You won’t find the word “bacon” on the packaging, but if you do, it’s probably because you’ve never had bacon before.
It’s a delicacy, but not a traditional one, like the real thing.
There’s also a range of bacon products, from the standard bacon rolls to artisanal strips and bacon sandwiches.
This is where things get tricky.
Cottetloe’s bacon is not produced in the same way as the rest of the UK.
It was originally developed in the 1980s by the local Cottelites and is now used to make a wide range of products including biscuits and sausages.
They’re the reason you can buy a slice of ham, ham and cheese at the Cottels’ market, which has its own sign.
If you’ve ever wanted to taste some local produce, this is it.
The Cotteltones produce their own special kind of bacon called the “sausage” or “bread” because of the way they are cut.
They don’t just use the traditional method of sausaging a whole carcass in the oven, but they also use a technique known as “gassing”, in which a mixture of fats and water is mixed into the meat to create the perfect amount of fat to bind the meat together.
The resulting mixture is then cooked in a pan until it’s golden brown.
This bacon is then pressed into a strip of thick slices.
Caught between the traditional and the gassing bacon is the “baccy”, or “bundle” of ingredients, which is usually cut into strips or rolls.
In the case of bacon and sausage, the bundle is usually made from dried beans or a type of rice, as well as bacon.
In this case, it is the beans that provide the fat and the fat in the sausage.
Bacon and sausage are traditionally made from local ingredients, like a mix of ground and cured meats.
But, in 2016, the European Union banned the use of animal products as ingredients in processed foods, meaning that these products are no longer sold in the UK and banned from being sold on the supermarket shelves.
This was done to prevent any further growth in the use and spread of meat products from animals.
In addition to these restrictions, the UK also had a ban on animal testing, which was put in place in 2012.
This means that a meat product cannot be made from a test animal.
So, if you have an idea of what a sausage is like, you can be sure that you won’t be eating it from a pig.
But it’s the way that they cut the sausage that makes it special.
“We are not going to allow our bacon to be sold in any form,” says John Kelly, director of the Cottage Bacon Society.
“Our sausage is so good because it’s not cooked.
It is just the right thickness.
If you want to make it from scratch, the Cotselites will cut the bundle of ingredients into strips and roll them out in a square pan. “
It’s the quality of the sausage and the flavour that makes this sausage special.”
If you want to make it from scratch, the Cotselites will cut the bundle of ingredients into strips and roll them out in a square pan.
They then seal it in a bag, place it in the fridge, and then fry it in butter until golden brown on the outside.
When the bacon is ready, you should be able to pick it apart and get a good whiff of it.
It can be eaten as a snack or a side dish, as it has a savoury flavour.
You can also buy the sausage in small packages, which are sold in supermarkets, but the Cottselites have their own store in Cottellowes, near Dingle.
“You can go out and buy a whole sausage, and I guarantee that it will be delicious,” says Kelly.
The best way to try Cottettelly bacon is to have it as a lunch or dinner item.
“The whole thing is a great way to have a taste of Cottage bacon and you can also use it to make your own sausage,” he adds.
“There are some really good sausage recipes online, but you can do it on the spot.”
It’s not a good idea to go into a Cottells to make sausage, as the sausage will be too salty.
Instead, try one of their other products, such as the “chips and cheese” or the “cracker and cheese”.
You’ll need a large, round pan, but just a bit of butter to spread the sausage on top.
When you’re done, take a bite.
If the sausage is not too salty, you’ll be glad to have made it.
You’ll also need to take your time with it, as some people like to eat it straight


few things that should be included in a pre-workout meal, such as: 1. Carbohydrates: 2. Protein: 3. Fat: 4. Vitamins and minerals:
this is one of the best options for chick pieces & black chana as both are high in complex carbs medium in protein and low in fats.
oranges are considered to be the best food to be taken before a workout. it keeps your body hydrated.
Another easy & effective pre-workout meal could be 3-4 scrambled egg whites along with whole wheat roti. avoid using egg yolks because they are high in fat.
Low-fat milk & banana and peanut butter are all that you need to make this nutritious homemade shake. have it before your workout so that it is completely digested.
a banana has potassium roti has complex carbs & peanut butter has protein. it is a very simple & effective & tasty pre-workout meal.
just blend oats, spinach, banana, and low-fat yogurt together to make this easy & effective pre-workout meal.
natural oats have low-fat yogurt & your favorite fruits. well, that’s all you need to make this pre-workout meal.
This wrap is packed with protein from the turkey and healthy vegetables, making it the perfect option for a pre-workout meal.
This bowl is full of complex carbs and protein. It also has a variety of other nutrients that will help keep your energy levels up.
This simple breakfast option is a great way to start your day and get in a pre-workout meal at the same time.
This classic sandwich is a great pre-workout meal because it’s packed with complex carbs and protein.
The Greek yogurt provides protein and the fruit gives you some natural sweetness and additional nutrients.
Pre-workout meal should be consumed 1-2 hours before working out. Depending mainly 2 factors. 1. Metabolism 2. quantity of fat in the meal


Sunday, September 26, 2010
This one is simple, very easy to make, even for beginner. You can eat it as side dishes dipped in tomato ketchup, chilli sauce, or any sauce you like. Here in Indonesia we even eat it with rice as main course . What don't we eat with rice anyway ??? :-))
Even though we (I mean Indonesians) already ate pizza or bread or potato, that's not enough for us, we'll still look for rice...LOL, but luckily I'm one of few Indonesians that doesn't think that way, otherwise maybe I would get real biiiiggg, cause a lot of rice = a lot of carbohydrate = gaining weight...OMG.
Well, this is the tofu nugget recipe, just in case you want to make it at home (very sorry, I didn't write down the amount of every ingredient, just try to adjust with your taste.
Chinese tofu (don't use japanese tofu or silken tofu, it's too soft)
***you can substitute the corn and carrot with other veggies***
Spices, ground together :
How to make :
1. Put the tofu in a bowl, soften with fork or just use your bare hands (don't forget to wash them first though...:-))
2. Add in the spices and other ingredients, mix well.
3. Make balls from the tofu, deep fry until golden brown, ready to serve.
Sent from my BlackBerry® smartphone from Sinyal Bagus XL, Nyambung Teruuusss...!


Fast fired, custom made, thin crust pizza. At Slice of Brooklyn, we dish up New Yorkapolitan style pizza's fast baked in a 400 degree oven in 2 minutes.
We don't use any conditioners, sugar or any of those nasty things in our dough. Unlike those other pizza places which use up to 10 or 15 ingredients, our dough is made fresh on location, using 5 simple ingredients: 00 flour, water, fresh yeast, salt and a drizzle of olive oil.
Our pizza's are made right in front of you. We dont' hide our pizza making "in the back". We pride ourselves on serving you the cleanest, tastiest ingredients that are so fresh, they need to be slapped.
We also served air fried chips and chicken fingers, using no deep frying oils. Air fried foods are up to 40 percent less fat than deep fried versions.
We also encourage you to ask your pizza place what they put in thier food, because as we say in Brooklyn, if it ain't fresh, FUHGEDDABOUTIT !!
We have moved locations to Tea Tree Plaza shopping centre @ Modbury.
We will be open from Friday December 6th.
Thanks for your support and patience.
You can now order online from Slice of Brooklyn in Adelaide using your own smartphone. We'll be delighted to confirm your order in real-time. Simply download the app and start ordering online from Slice of Brooklyn.
Depending on your device, you should choose to install the Slice of Brooklyn Android mobile app or the Slice of Brooklyn iOS mobile app.


Is the road to sustainability paved with homegrown veggies and herbs? Gardening may not be right for everyone, but we have a nice size yard (and its not paved over,) and live in a neighborhood where even agribusiness produce is hard to find. So this year I am participating in the Growing Challenge, and count on eating at least one organic and local salad this summer.
This weekend my son and I had planned to make some newspaper seed starter cups for our peppers. I had found instructions for them here and there, and they looked so easy. But when my version turned out to be too flimsy, I did a little research and turned up this brilliant idea:
Luckily, there were a bunch of toilet rolls in the recycling bin (note to self: put out recycling this week). We quickly processed 1/2 a dozen into little cups, scooped soil into them, and lined them up in a plastic tray. After planting one seed per cup, we labeled the rolls with the date and the letter P. We watered the cups and put the tray in the window next to the tomato seeds.
Last week when we planted the tomato seeds we decided to keep our fingers crossed, because I wasn't sure exactly how old they were. (


1. Immunity Booster
Did you know: Guavas are one of the richest sources of vitamin C? It’s true. Guava fruit contains 4 times the vitamin C content present in oranges. Vitamin C helps improve immunity and protects you against common infections and pathogens. Moreover, it keeps your eyes healthy.
2. Lowers Risk of Cancer
“Lycopene, quercetin, vitamin C and other polyphenols act as potent antioxidants which neutralise free radicals generated in the body, preventing the growth of cancer cells. Guava fruit has shown to be widely successful in reducing prostate cancer risk and also inhibit the growth of breast cancer cells since it is rich in lycopene”, says Dr. Manoj K. Ahuja.
Due to the rich fibre content and low glycaemic index, guavas prevent the development of diabetes. While the low glycemic index inhibits a sudden spike in sugar levels, the fibre content ensures the sugar levels are well regulated.
4. Heart Healthy
Guava fruit helps improve the sodium and potassium balance of the body, thereby regulating blood pressure in patients with hypertension. Guavas also help lower the levels of triglycerides and bad cholesterol (LDL), which contribute to the development of heart disease. This magical fruit improves levels of the good cholesterol (HDL).
5. Treats Constipation
It is one of the richest sources of dietary fiber in comparison to other fruits and just 1 guava fulfills about 12% of your daily recommended intake of fibre, which makes it extremely beneficial for your digestive health. Guava seeds, if ingested whole or chewed, serve as excellent laxatives too, helping the formation of healthy bowel movements.
6. Improves Eyesight
Due to the presence of Vitamin A, guava is well known as a booster for vision health. It can not only prevent degradation of eyesight, but even improve eyesight. It can help slow down the appearance of cataracts and macular degeneration. Even though guavas are not as rich in Vitamin A as carrots, they are still a very good source of the nutrient.


The gorgeous Leanne Cornelius (Slice Of My Life Wales blog) hooked me up with Cake Toppers to do a quick review on their cake services and I’m glad she did as I really love the idea of Cake Toppers, they offer a really unique way of spicing up any event/party.
I love anything that’s personalised so I was excited when Cake Toppers (www.caketoppers.co.uk) offered to send me some complimentary cupcakes to review and also an exclusive discount code for my readers to get 10% off, of course I said ‘Yes’.
I think the quality of the cakes are very much premium as usually when cake companies use photo’s as icing it can look a bit pixelated/low quality as they use that rice paper stuff but when I opened up my cakes that Cake Toppers sent me, I noticed how well made they were as my blog logo was made from real icing. I think they would be a great idea for birthdays, weddings and of course, with Christmas around the corner, I can see these being a instant hit at corporate Christmas parties too.
Cupcakes are my favourite type of cake so I could say I’ve tried my fair share of cupcakes and these are up there with one of the best I’ve ever tried as you can’t beat the taste of freshly made cakes and the great thing is, almost everyone can enjoy these cakes as Cake Toppers products are suitable for vegetarians, they contain no wheat, gluten, dairy products, eggs or nuts.
If you fancy giving your party guests a treat that’s little more personal then visit http://www.caketoppers.co.uk to place an order and also you will receive 10% off with my exclusive discount code ANT10. Thank you again to Sam and Leanne.


The food we buy each day has a dark secret… This lady speaks the truth when it comes to the marketing that we consume each day and left everyone SO speechless that they couldn’t even give her a round of applause.
The label on the food looks awesome, but most of it can be a lie… It’s a lie that marketers in huge food corporations don’t want you to know about, but It’s the truth.
Marketers can cover up anything they want to get the food sold, but no amount of this badvertising will ever make factory farming acceptable! Just watch the video, the audience NEVER expected this…
SHARE this and spread the truth that factory farming is NOT acceptable!


We operate on a weekday basis with a unique menu, which changes daily and is prepared the same morning to offer you ultra-fresh cuisine. The food is processed gently and preserved in its vitality: raw cooking, low temperature cooking, germination (of legumes and cereals).
Our kitchen is 95% certified organic (certificate INS167/06/124930) and does not use any products containing gluten.
We are currently open Tuesday to Friday from 12pm to 2pm and Saturday for brunch from 11am to 2pm. Home delivery possible via the proxideal application.


By Lorraine Pascale
Are you prepared on your top bake? From Courgette, Lemon and Pistachio Drizzle Loaf to espresso Éclairs with coffee and Hazelnut Cream, Bake by Lorraine Pascale is a scrumptious choice of uncomplicated and complicated recipes that might take your baking to the following point.
Delight family and friends with candy and savoury bakes which are ideal for an array of tastes and nutritional wishes. Lorraine's pleasant and thorough suggestions makes it effortless to grasp notable get together muffins, resembling bare Pecan and Popcorn Layer Cake, Chocolate Layer Cake with Toasted Meringue and Fraisier Cake with Port, Strawberries and Almonds.
Whisk, knead, airborne dirt and dust and drizzle your method to candy luck with one hundred twenty five impossible to resist recipes.
Read Online or Download Bake: 125 Show-Stopping Recipes, Made Simple PDF
Similar baking books
Gesine Bullock-Prado says it’s what’s inside of that truly counts, and during this visually luxurious booklet, the writer of Sugar child and Pie It ahead showcases tarts which are attractive from the interior out. each one bankruptcy is dedicated to a method of constructing sorts of cake, starting with the simplest recipe and relocating to extra technically tricky because the chapters development.
Become aware of 70 fit and scrumptious recipes in your muffin tin! Breakfast within the automobile? celebration with no plates? completely sized parts with out slicing or scooping? it is a snap with snacks and nutrients made in a muffin tin. Super-Quick Muffin Tin foodstuff are the hot strategy to consume convenience meals with out the energy.
Are you prepared to your top bake? From Courgette, Lemon and Pistachio Drizzle Loaf to espresso Éclairs with coffee and Hazelnut Cream, Bake by way of Lorraine Pascale is a scrumptious selection of basic and complex recipes that might take your baking to the subsequent point. pride family and friends with candy and savoury bakes which are ideal for an array of tastes and nutritional wishes.
Einfach zum Vernaschen! Die erfolgreichen Bloggerinnen Manuela & Joelle von Rezepte mit Herz sind bekannt für ihre kreativen und mit Liebe präsentierten Rezepte. In diesem Heft verraten sie süße Gebäck-Rezepte, die mit Ihrem Thermomix schnell und einfach umgesetzt werden können. Freuen Sie sich auf frisch und lecker Gebackenes aus dem Ofen, das die ganze Familie begeistert.
- Bread Baking: An Artisan's Perspective
- Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
- Dutch Treats: Heirloom Recipes from Farmhouse Kitchens
- Cronuts (German Edition)
Extra resources for Bake: 125 Show-Stopping Recipes, Made Simple
- For the Love of Baking by Sarah Dall
- Vegane Versuchung: Soja- & weizenfrei (German Edition) by Daniela Friedl,Miriam Emme


Our services run deep and are backed by over ten years of experience.
Our company sells and delivers products to espresso stands, restaurants, schools, and stores in Western Washington.
Our customers are owners and operators of coffee businesses, mostly drive-through coffee stands and coffee shops. We sell and deliver anything that is needed to operate a coffee business. When we say, “We sell everything you need.” We really mean it. You can order everything you need to make a perfect drink for your customers like: cups, straws, syrups, coffee, smoothie Mixes (you get the idea?). You can also order any non-coffee related products you’ll need to make your customers happy, seriously anything like: muffin tops, cookies, protein drinks, chocolate covered coffee beans, and even dog bones to make Fido happy.
Made at the tip of Africa. ©


Thank you for your enquiry
Send an email using the form below.
Said at the breakfast table...
Paul from London.
“The pie is really part of the Kiwi culture. There’s a passable hot meal on every street corner for three and a half dollars. It’s not junk food, it’s wholesome fast food. And fish and chips - which we have forgotten how to make in the UK – are usually available, always good, and often cheap.
When I was touring in my little hired van, I’d have with me orange juice and eggs, and I’d make porridge and so on. But every so often I’d think, ‘I’m going to have a non-catering day’ and I’d get a little pastie or a sausage roll from a bakery. At lunchtime I’d say to myself, I’ll bet if I stop here I won’t have to walk more than 30 yards and there’ll be something I fancy….and there would be – usually good fish and chips or a pie.”


Anthony's Pastizzi is a family run business established in 1984 that has grown to be one of the largest hand made Pastizzi manufacturers in Melbourne.
With 13 Pastizzi varieties to choose from, where we use only fresh ingredients and no preservatives, these traditionally made pastries are sure to tempt your taste buds.
We also make 3 varieties of Maltese Ravioli, Maltese sweets and other Maltese delicacies.
Forget the rest and try the best - Choose Anthony's Pastizzi – you'll be impressed!
We also can deliver our products to your door in our refrigerated vehicles just open the order form window and leave your details and I will SMS a day and time you will receive your order.


FRIDAY, FEBRUARY 3, 2017, KUALA LUMPUR: Malaysian food and beverage exporters to the United States of America need to be aware that the US Food and Drug Administration (USFDA or FDA) will start enforcing the Foreign Supplier Verification Programme (FSVP) rule from May 2017 onwards. This measure is part of the country's Food Safety and Modernization Act of 2011.
The FSVP rule, designed to ensure the safety and compliance of imported food from foreign suppliers, requires non-exempted importers to establish written procedures for evaluating the hazards and risks associated with each foreign supplier and imported food.
This new rule makes US-based food importers responsible in ensuring that their imports are produced in a manner that is consistent with the US food safety standards. More specifically, importers will be responsible for determining known or reasonably foreseeable hazards with each food.
These hazards can be physical or chemical including radiological and microbial in nature. Importers must evaluate the risk of each food, based on hazard analysis and the foreign supplier's performance. Based on this information, the importer is to approve the suppliers and establish the appropriate supplier verification activities. The importer is responsible for conducting supplier verification activities and for the corrective actions for any nonconformance of these activities. These procedures must be documented and be followed by the importer. Malaysian exporters must take note that the FSVP programs are specific to each food and supplier. The importer will determine which supplier verification activities are appropriate, based on the evaluation of the risk. One of these activities, the annual onsite audits of the supplier's facility, is generally required when there is a reasonable probability that exposure to the hazard will result in serious adverse health consequences, or death to humans or animals. Consequently, Malaysian food exporters to the US will likely need to undergo auditing process on their factories and record keeping procedures.
According to Chief Executive Officer of MATRADE, as US consumers demand variety, quality and convenience in the foods they consume, the market opportunity for processed food in the US remains large. "Malaysian food exporters to the US and those seeking to enter the market should take necessary steps to ensure that their products meet all safety and compliance requirements. By doing this, it will not only provide a great advantage to them but it signals Malaysian exporters' reliability in meeting global standards," Dr Mohd Shahreen Zainooreen Madros said.
Malaysia's exports of processed food to the USA reached USD155.4 million (RM639 million) during the period January-November 2016. Among the top products exported include cocoa & cocoa products, cereals, edible products, processed seafood and prepared fruits & vegetables.


I do love my coffee, without it, this website wouldn't exist, but I'm incredibly picky about it.
Reviews-reviews of coffee roasted in Alaska. My opinion only.
Coffee graphics a couple coffee themed graphics I made for your use.
Coffee Taglines a collection of coffee taglines I've made over the last few years.
Alaska has a lot of great roasters, there is no reason to drink Star*ucks if you are here.
Starting with the biggest,
Kaladi Brothers-They are the biggest local roaster, and located about a mile from where I live, on a good day, you can smell the coffee roasting, it's a lovely scent to wake up to. The coffee has a slightly burnt taste that makes it popular with the Star*ucks crowd, but it's cleaner tasting. They sell their whole bean coffee at several local grocery stores, and also have a few coffee shops you can get lattes and Americanos and other drinks. I'm particularly fond of blended quad shot Kaladi lattes which is their own mix of syrups.They have gift items and an academy you can learn all about coffee from. I haven't been yet but plan to this summer.
To the oldest
Cafe Del Mundo-Cafe Del Mundo started in 1975. The coffee is good, basic,not particularly exciting, but very good. If you're usually a light roast drinker I really recommend their lighter roasts. They are one of my dad's favorites and until I proved to him whole bean was competitive with canned coffee because you could grind it finer and have it go further, he was a Yuban drinker. When I have visitors who are younger I bring them to Kaladi, when I have older visitors who want a cup of coffee that's a little rich and less edgy, I bring them to Del Mundo. They have several cafes and their coffee is easy to find at local grocery stores. If you can find the super secret bakery outlet shop behind Alaska Wildberry, they also carry Del Mundo that's less then perfectly fresh for 5.00 a bag, it's still good, but their quality control is very high.
To the coolest
Raven's Brew- No cafe, but check out that art! If you want a very Alaskan gift to give someone who loves coffee, this is the stuff. It's not my favorite, but it's up there. Check out the Wicked Wolf!!! Then buy me a Wicked Wolf commuter cup. I'll tell you where to ship it.(okay, I'm joking, but it is very cool isn't it?) The Moka bars? Wonderful, especially the white chocolate ones. Yum yum! You can get it at New Sagaya and several tourist gift shops.
Finally, my favorite
Blue Bonsai-Not as well known as the others. If I could fix that all on my own I would. The owner is a dark coffee drinker, and she's got two dark roasts with different things to recommend them. The Empress Blend is a dark crisp roast, and the Copper Tiger is a dark roast that's richer and more dessert like. No Star*ucks burnt taste at all which seems incredibly rare in the darker roasts I prefer. It's just coffee, in the way that Shakespeare was just a writer. I'd write poetry to this stuff if I could. It may or may not be to your tastes, there is nothing ordinary about this coffee. If you like a more typical cup, check out the above. If you want something that is a dance on your tongue and utterly addictive, this is the stuff.I got my first lb at the Saturday Market where she usually has a booth. I can spot coffee at 50 yards. I like trying new coffee. I drank it, and knew it was good, but I never knew what the new flavor in my mouth that stayed with me for hours was. I just didn't make the connection until I was out and switched back to one of the other kinds of coffee I drink. It was painful. The rich flavor does actually stay with you that well, you remember it and other coffees need to be just as rich to keep you from missing it. During the summer, she sells coffee at the Market, the rest of the year you can buy it at New Sagaya. She will, during the summer, recommend coffees to try. So I tried one of her lighter roasts, I do prefer dark roasts, so I also ran it past my dad. The coffee has so much flavor and is so good that too much sugar wrecks it, so I do suggest with any of her coffees you add your sugar carefully, and don't use as much as you would with other coffees, and this is especially noticeable with the lighter roasts (Dad learned from my over sugaring and used about 2/3s the amount he usually does). She does a giveaway monthly, so be sure to sign up to see if you can win a pound of her fantastic coffee. Tell her I sent you.
If you have an Alaskan coffee you would like me to review, email me. If you have coffee you'd like me to review email me.I'm willing to add a page of non-Alaskan coffee reviews if you're willing to send me coffee to review.
I have a few email lists.
Beads In Fashion
A group for people who love beads
Notification list for people who want to know when I post new printables
My crochet group.


Apolis Tea is Audrey Paule & Alex Page. They first met in Alaska 13 years ago, where they both grew up. With a combined 20 years in the industry, they’ve learned a lot about tea. The history of tea is as much about innovation as it is about tradition and Audrey and Alex are always looking for new ingredients that no one else works with (like goldenberry and cinnamon leaf) and get excited about producers who work with interesting cultivars and use biodynamic or organic farming techniques.
Apolis Tea promises that every tea holds true to tradition but also brings a little something special. Every successful business has a reason for being. Theirs is craftsmanship. Their craft is in the blending and sourcing of teas and ingredients. Producers are craftsmen and women as well, working together to create noteworthy teas you can get excited about.


Private Label USDA Organic Certified
Today’s consumers are looking for more than just a top-quality product; they want private label USDA organic certified products. Tropical Products, Inc. leads the organic personal care, pet care, and household product market, using USDA-certified ingredients and procedures. When you want an organic-certified product manufactured with care and attention to quality, trust us for all your manufacturing needs.
Private Label USDA Organic Certified Ingredients
When you choose Tropical Products, Inc. to develop and produce your products, you can rest assured you’re receiving only top-quality ingredients. Our product development team holds itself to the highest standards for customer satisfaction, which includes options for completely organic items. We’ve been USDA organic certified for years, pioneering the market for these products.
We offer a variety of private label USDA organic certified formulations, so you can expand on an existing one or create your own from the beginning. Tropical Products, Inc. manufactures our products to standards of utmost quality, using the best raw ingredients on the market. Our commitment to providing you with outstanding organic care products will make all the difference to your customers.
Guaranteed High-Quality Private Label USDA Organic Certified Products
Partnering with Tropical Products, Inc., means partnering with a company that knows good business. From the product development stage, where we’ll sit and talk with you about your options for creating private label USDA organic certified products, to the final shipment of your goods, you’ll be in the best hands in the industry. When you need help understanding what makes a product USDA organic certified, count on us to answer your questions.
To label your brand as USDA organic certified, your products must avoid synthetic chemicals, you must keep a detailed production record, and you must only use organic materials. Becoming USDA organic certified is no easy task, but Tropical Products, Inc. has successfully maintained the title for years. When you partner with us, you don’t have to worry about your products failing a USDA organic certification. We guarantee that the private label USDA organic certified products we offer are 100% reliable.
Interested in Private Label USDA Organic Certified Products? Call Now!
When you want the best ingredients and production methods for your organic products, trust Tropical Products, Inc. We’re transparent with the ingredients we use and offer a variety of USDA certified organic formulations. Our team of professionals can walk you through the production and manufacturing process from start to finish. If you believe your brand could benefit from offering unique, high-quality private label USDA organic certified products, call us now at (800) 643-7387.


As promised….How to grocery shop on a budget!
The first big grocery shop that you do is going to be expensive, probably around $120 dollars. But if you cough up that money and follow these tips, you won’t have to spend over $70 after that! These are my tips and tricks when I’m at the store. Please message me if you have some, I’d love to add to this list!
Buy frozen foods: I buy all my vegetables frozen. I also keep any type of bread product frozen and thaw it out as I need it. I throw out so much food because I don’t eat it in time. If you can buy it frozen, do. You save money and food this way. Check the labels to make sure you’re getting a quality product (no added sugar, flash frozen, etc.)
Take stock: What do you have? What do you absolutely need? Why the hell is there so much chicken in my freezer? What can you live without?
Buy sale items in bulk: We all know how expensive chicken breast can get. My favorite trick is to stock up on chicken breast when it’s on sale and freeze them in individual baggies to use when I need them. It might cost a few extra dollars now, but you’ll be smirking to yourself when you see people buying chicken for twice the price you paid. The same goes for cheese, another pricey item. Pasta and tuna are also some of my favs to stock up on.
Eggs. that is all.
Eat before you shop! Seriously, who hasn’t heard this tip? If you shop after a meal, you won’t have omgineedfoodrightnowfeeeeeedmeeee, goggles on.
Have the same dinner all week: This is something that has worked wonders for me. I plan what I am going to have for dinner and make tiny changes so I can keep the extra food purchases to a minimum. For example, I buy a pack of boca burgers every week. I change up the variety and the sides. I generally plan 2 or 3 days of food and then make different combinations of that food every day until I run out. (As an added bonus, I read in cosmo once (they are all knowing don’t even try to argue with me) that people who eat the same foods tend to not overeat because they aren’t overly excited about what they’re eating.)
Plan meals that have similar ingredients: this is similar to the last one. Make sure you aren’t buying meals that have completely separate (and costly) ingredients. For example, have all italian food one week, mexican the next. I was so guilty of having completely different meals when I first started eating healthy that I was spending way more than I should every week on food.
Leftovers! Don’t just throw out your leftover dinner. Put it in a salad, a sandwich, a wrap, a soup, the possibilities are endless! My favorite is when I have tacos, and the next day I use the leftovers to make a taco salad.
Shop Around: This is where time comes into play. I suggest taking your “bare bones” grocery list (things that you buy every week), and going to all the different grocery stores in the area and comparing prices. I’ve found that buying Special K is much less expensive at Costco than it is at Stop and Shop. Almond Milk is almost 75% less expensive at Trader Joes than Big Y. Big Y has crazy sales, Stop and Shop has good every day deals. Wal-Mart is good for those more expensive products you can’t ever find on sale.
Beans, beans beans! This is an EXCELLENT source of protein and SUPER cheap. If you have a dish, there’s a bean for that. This is a great substitute if you can’t afford meat.
Buy your foods unprepared: I will never understand the precut fruits and vegetables already assembled. If you are guilty of this, you are wasting SO MUCH MONEY! Take the time to buy things unprepared, and prepare it yourself. Don’t be lazy, know exactly what YOU are preparing. Plus, it’s usually more fresh.
Buy store brand: Yes, there are some things that you can’t find store brand, but if you can, buy it. Food companies and the grocery store get together and put the grocery store label on their food, true story. I’m not kidding. Same food, different package.
Buy in season: Asparagus in November is going to be expensive, but much less so in April and May. Cherries in February are not even worth considering, but much more affordable in Juen. Don’t buy packaged salad mixes or even bagged pre-washed lettuce. Buy the lettuce by the head. Check out farmers markets for some good deals on fresh, local produce. I sacrifice my berry eating for the most part in the winter just because prices are so ridiculous. I’ve also done the math, bagged apples and oranges tend to be less expensive than the loose variety. Plum tomatoes are also less expensive than most other varieties.
ALWAYS keep your eyes peeled for sales/coupons: I only buy most of my snack food when it is on sale. Granola bars, hummus, fiber one bars, they’re all expensive! This takes some flexibility with what you eat, but it also keeps things interesting not having the same thing every week. Look online for coupons, in magazines, make sure you have the grocery store savings card.
Start making things yourself: This can get tricky calorie wise, but if you’re up for the challenge, there are certain things you can make for almost nothing such as salsa, bread, nut butters, etc.
Don’t be gluttonous: I used to be guilty of this. If you have 2 snacks in your house, don’t buy another one. If you have eggs and cereal, you don’t need more breakfast items. Keep it simple, silly!
Go shopping on Friday night/early in the morning: Less people on a Friday night (or any night) and you can scoop up the Saturday deals before anyone else. Being an early bird also lets you snag those produce items from yesterday for almost nothing. These are usually located on a rack somewhere around the produce section. My mom and I once bought asparagus within 12 hours of each other. I paid 7 dollars, she paid 2. Mine went rotten first, true story.
Herbs/Spices: almost never have any calories, and keeps your food interesting!
I no longer shop with a grocery list because I am pretty set in my ways and can make meals without recipes, this also leaves me flexibility with what I end up getting because I am only looking at sales. So that’s why I’m not suggesting you make a list, but if that works for you, then do!
Remember: be creative, be flexible, be smart!
Seriously, fruit and veg isnt that expensive. You can buy an apple for $0.60 and then hop over to McDonalds and a small chips is $1. It is really another excuse made about being healthy. Plus, fruit is nom!


When the 2010 Tokyo Red Guide containing 197 starred restaurants – the most of any single guide – was published, some people criticised Michelin. Well, first of all Tokyo is home to 160,000 restaurants, compared to New York City’s 25,000 and Paris’s 13,000 and more importantly, the truth is that it is far easier to ...
Going out for lunch with my faithful little grey companion ;-)
This is one aspect of Japan I really like : the plethora of little restaurants and bars usually serving excellent cheap food but where only a few customers can fit. This one can only host 8 customers and serves delicious donburi in Iidabashi: 800円 only for lunch.
Shots from yesterday’s lunch at the Maison de la Bourgogne in Kagurazaka. As promised to my twitter followers, some photos of the woman who chose to sit right in front of me when all other tables in the restaurant were empty !
In Japan, tsuru tsuru describes the sound one makes while eating noodles, and by extension refers to the satisfaction of consuming fresh noodles. My daughter loves tsuru tsuru ! :D
The place for lunch where I seldom see any woman eating !
Serves excellent burgers and sandwiches in Omotesando Hills. Great music and cool staff too !
Properly served in Omotesando Hills :-)
Still exploring lunch alternatives in the neighbourhood. Today’s find : Ala Italiana, an Italian restaurant in Kagurazaka (神楽坂). The salad was better than the pasta to be honest. Maybe it’s just me but I often find non-japanese food a bit too salty in Japan. Oh and as usual in slightly fancy restaurants : mostly female ...
Nice restaurant near our hotel in Dublin.
One of our favourite Japanese restaurants in Kagurazaka. We were among the very first customers when it opened at the beginning of the year 2010 and are now considered as regulars ;-) Best to book a table if you want to go in the evening as it has become quite popular.
Nice friends + nice food : the perfect combination for a nice dinner !
In a Korean restaurant in Ginza, Tokyo.
Sa.Qua.Na, an abbreviated version of Saveurs, Qualité et Nature (Tastes, Quality and Nature) is not only the motto of chef Alexandre Bourdas, but also a homonym for "fish" in Japanese (sakana). More important, though, it means really good eating, which is why Bourdas’s new restaurant-just awarded a Michelin star-is the hit of the season in ...
La Mère Poulard is a restaurant and hotel on Mont Saint Michel in Normandy. The restaurant dates back to 1879, and is known for the wall of autographs from over a century of famous diners, including Ernest Hemingway and Yves Saint-Laurent. Most famous for its speciality giant omelettes: several inches thick, made in hand hammered ...
Brand new place a few steps away from home. And the beer was only 100¥ for the opening :-)
Ceiling of our favourtite Yakiniku (Korean BBQ) restaurant in Kagurazaka
From Kagurazaka – Tokyo.
@ Helsinki, Finland
My favourite photo of the day : shot in one Izakaya (restaurant bar) in Meguro.


Join OWS Trade Justice for a track of workshops at the Brooklyn Food Conference on the fight against free trade agreements that benefit corporate agribusiness at the expense of consumers, indigenous peoples, Afrodescendant communities, family farmers, farmed animals, wildlife, and the environment.
Date: Saturday, May 12th, 2012
Location: Brooklyn Technical High School, Room 5W12
29 Fort Greene Place Brooklyn, New York 11217
Admission is free; preregister here.
11AM-12:15AM: Free Trade vs. Safe, Just, and Sustainable Food
w/ Kathy Ozer (National Family Farm Coalition, Leticia Alanis (La Union), Daira Quiñones (Mutual Association Afro-Colombian for Integrated Development and Entrepreneurship (AMDAE), and John Kinsman, President, Family Farm Defenders.
2:00PM-3:15PM: Globalizing Agribusiness: Free Trade, Factory Farms, and Genetically Modified Food
w/ Adam Weissman (Global Justice for Animals and the Environment) , John E. Peck (Family Farm Defenders), and Noam Mohr
w/ Christina Schiavoni ( WhyHunger) and Adam Weissman (Global Justice for Animals and the Environment)
Learn how the Obama administration and Congress are helping corporate agribusiness use NAFTA-style free trade agreements to create markets worldwide for genetically modified crops and factory farmed animal products at the expense of consumers, farmers, workers, animals, and the environment. Find out what we can do to stop it. Continue reading
A participatory session to plan strategies and actions to fight free trade agreements that destroy farming communities, make our food unsafe, and globalize unsustainable industrial agriculture. Learn about the latest free trade agreements threatening our food system, hear about past organizing efforts from seasoned activists, and then: get organized! Continue reading
An information-packed session on the threats of free trade agreements and how we can fight to globalize food justice, not corporate control of our food. Learn how “free” trade hurts farmers, forces migration, exploits labor, jeopardizes food safety, supports factory farming, and otherwise undermines the goals of the food movement. Continue reading


A great grocery store in Elyria, OH
Your one-stop shop for delicious food
Dale's Market & Deli of Elyria, OH
is a grocery
store that can satisfy all of your food needs. Our commitment to our neighbors is to always have the freshest products, the best selection, and the best prices on fresh meats and poultry, deli items, bakery offerings, and more!
By choosing to shop with us, you're shopping at a grocery store that cares about the quality of your products, while at the same time saving you money. Come see us today, and you'll experience the Dale' Market & Deli difference!
With an excellent network of providers and suppliers from whom we source our inventory, we're able to offer the widest and freshest supply of grocery products, including:
• Quality, USDA-certified meats
• Dairy products
• Fresh produce
• Cakes and other bakery items
• Deli and hot food offerings
Much of our inventory comes from local suppliers, which is why we pride ourselves on offering Elyria the freshest meat, poultry, and dairy products available. And as food preparation experts, we can deliver both customized cakes and convenient party trays. We believe in making our customers' lives easier!
Since 1966, we've been helping customers from Elyria, North Ridgeville, Sheffield, LaGrange, and Lorain County with their grocery shopping. With a full-service bakery, a complete selection of grocery products, and a deli that offers delicious meats and hot foods, we can save you both time and money!
We can also save you from extra hassles with our bakery and catering options. Need a cake for a special occasion? Looking for a way to feed the crowd at a party? Call today to learn more about how we can make your event a huge success!


I’ve never been fond of Macaroni Cheese, I’m not sure why, but this dish has never appealed to me, but after mooching through Tom Kerridge’s book, A Fresh Start, I saw this recipe for Creamy Butternut Squash pasta bake. I like butternut squash, so I thought I would give it a go.
575 calories per serving
- 1kg butternut squash, cut into chunks (about 2 cm)
- 1 tbsp olive oil
- 500g macaroni
- Sea salt and fresh ground black pepper
For the cheese sauce
- 60g butter
- 60g plain flour
- 1 litre whole milk
- 60g Parmesan, finely grated
- 1/4 tsp freshly grated nutmeg
For the topping
- A handful of sage leaves
- 40g sun-blushed tomatoes, roughly chopped
- 50g fresh breadcrumbs
- 2 tbsp pumpkin oil (or use olive oil)
- 2 tbsp pumpkin seeds
How did I get on?
The first thing that needed to be done was to cut the butternut squash into chunks. So for that, I called upon my husband, or rather my husband volunteered as he didn’t want to see me chop my fingers off! Here’s how he got on:
After he had cut up the butternut squash, not quite as fast as in the video, we put it on a roasting tray, drizzled it with olive oil and seasoned with salt and pepper, where it cooked on the top shelf for 25 minutes at 220ºC/Gas 7.
Once it was cooked and cooled, then comes my favourite part, you put three quarters into a blender and blitz it together.
Bring a large pan of salted water to the boil and cook the macaroni until al dente.
For the sauce, melt the better, add the floured stir for one minute. Then add the milk and whisk until it thickens slightly. Then add the Parmesan and nutmeg and stir until the cheese has melted. Grab your butternut squash puree and stir it through. That’s the most difficult part over with!
Drain the macaroni, add to the sauce and stir well. Tip into a deep baking dish and scatter over the rest of the butternut squash, sage, sun-blushed tomatoes and breadcrumbs. Drizzle with the oil.
This is placed in the middle shelf of the one, turning on the oven grill at the same time (I have to admit, I forgot to do this!).
Bake for ten minutes and then take out and scatter the pumpkins seeds evenly over the surface and return to the oven for a further five minutes.
This dish was very tasty, a change from your normal macaroni cheese dish. It wasn’t hard to prepare, the most tricky bit being the sauce. There wasn’t much preparation apart from the butternut squash, so once you had prepared and roasted this, the rest didn’t take very long at all.
This makes enough for six people, so if that’s too much, you can freeze it and just defrost it and put it in the oven for about 30 minutes.


Also, it's worth doubling or tripling the recipe.
They make great gifts!
6 Tablespoons sea salt
2 sprigs fresh rosemary
1-2 dried chilies
Juice of 6 lemons
1) Sterilize a quart jar (boil water, let it sit for a min or 2 and let your jar dry).
2) cut lemons from the top in quarters, but don't slice all the way through- it'll look like a little lemon flower, still attached at the bottom.
3)Stuff a Tbsp. of salt into the lemon and jam it into the jar. Repeat with all the lemons, push them in, no need to be dainty.
4)Seal and leave on counter for a week.
5) After a week, open the jars and push the lemons down even further, much of the juice will already have been pulled out by the salt. Push down and get even more juice out.
6) Add the rosemary and chili, I also add peppercorns. Also add juice of 6 more lemons.
7)Cover with a thin layer of olive oil.
8)Seal and store in a cool dry place for at least four weeks.
Open and enjoy! A little goes a long way- great with Moroccan dishes and pretty much anything you want to add a savory, lemony zing to. I keep mine refrigerated once opened, not sure if it's necessary.
- this is from the Ottolenghi cookbook


During my time in Jamaica, we were introduced to many new foods made and grown in the country. One of these was the ackee fruit, a strange looking fruit grown on trees. These trees were very common in Jamaica. A traditional dish often made from this fruit is ackee and saltfish. My friend and I decided to try and make this dish while we were there. This is what it looked like when we were done!
This dish is normally a breakfast dish, but we ate it for dinner with some rice and some fresh mangos from the market. The ackee and saltfish dish was fairly easy to make. The most difficult process while making this dish would be cleaning and getting the ackee fruit ready. The only part of the ackee fruit that you can eat is the yellow flesh part. To get to this part of the fruit, you have to pull them out from the skin and then take out the hard black seeds at the top. You then must rinse and clean the yellow pieces with water before you cook with them to make sure it is clean.
With the saltfish, you have to make sure you let the fish sit in cold water for about an hour to get the salt off. Then you want to boil it in new fresh water until it is tender. Then you can shred the meat off of the bones to be ready to put in the pan with the rest of the ingredients.
describe how to make it, what did the fruit taste like?, process of cleaning the fruit, great experience and fun to learn how to make a common dish eaten in Jamaica


Providing the activated form of folic acid, 5-Methyltetrahydrofolic acid, guarantees the absorption of this vital nutrient. Even though it accounts for more than 25% of production costs we’ve added it to our ingredients because it is important for your children’s health. Yet another reason why our Suppys line was built for our very own children.
So what exactly is folic acid, why is it so important for our kids and yours, and what makes ours so effective? In this post and a few more we will be posting in the next couple of days, we will answer these questions.
Folate and folic acid are forms of a water-soluble B vitamin. Foods that are naturally high in folate include leafy vegetables (such as spinach, broccoli, and lettuce), okra, asparagus, fruits (such as bananas, melons, and lemons) beans, yeast, mushrooms, meat (such as beef liver and kidney), orange juice, and tomato juice. Folic acid is the man-made version of B vitamin. A form of folate, called folic acid, is used in dietary supplements and fortified foods. Kids need folate to make DNA and other genetic material. Folate is also needed for the body's cells to divide. 1.
When you think of what we call the folate food list, it’s clear why we added folic acid. As much as all of us parents are concerned about our kids are getting all of the folic acid they need from these foods, we know it is a difficult task. Suppys makes the task much easier. All it takes is two Suppys chewable daily and you’re covered.


I spent my day cooking. I have discovered I have a problem, and I am trying to correct it. I buy too many cookbooks and I never actually use them. I love to cook. I cook daily. However, I get in a rut when it comes to recipes. It is silly to have the same old thing when I have so many resources out there. So I am starting a new series on my blog. I am going to make recipes from cookbooks and then write about the experience. I figure this would be a great way to hold myself accountable.
Today I wanted to find a dessert to make for our Thanksgiving meals that are coming up. I used the gorgeous Sweet Cravings cookbook that my husband recently purchased. I featured it in my October Haul. I started out going to make the Chocolate Truffle Tart. I ran into some problems with this. The crust did not turn out right. I am not sure if there was a typo, but it had more of the consistency of a thick chocolate buttercream. I really think it just needed a bit more flour. Of course, as all recipes go, it could have been human error. I am going to try it again on a day that I have more time to see if I can make it work.
Since I need a dessert and was running short on time I tried the recipe for Chocolate Mousse. It was very simple. In all it probably only took about ten minutes to make. It had to sit in the fridge for an hour before serving, but that gave us plenty of time to cook and eat supper. As soon as that hour was up, I dived in. It really hit the spot. I will definitely be making it again. I might make one little tweak. The recipe called for bittersweet chocolate chips and only two tablespoons of sugar, so it was as sweet as I usually like. So next time I might substitute in semi-sweet chocolate chips. That is totally personal preference though.
I have not cooked enough of the recipes yet to completely review the cookbook, but so far I really have enjoyed it. The descriptions are simple and easy to follow. The pictures are gorgeous. I have to try hard not to get flour on it. I would hate to ruin it. There will be more recipe reviews coming. If you’re interested subscribe.


We love catering to your food expectations!
— Special Events —
For The Perfect Team Building
— Corporate Events —
Get high-quality and trustworthy Basant Sweets & Catering services at six locations- Delta, Chilliwack, Lougheed HWY, Maple Ridge, Stave Lake, and Surrey in Vancouver, BC.
Unbeatable rates; Best quality ingredients- milk, milk-cream, dry fruits, refined sugar, spices, and raw materials; and vast experience.
It’s Your Day
— Personal Events —
Experience the best taste of authentic Indian sweets!
Your preferred sweets await you at our Indian restaurant in Surrey.
Purchase a variety of fresh Indian sweets- Rasgulla, Barfee, Kaju Barfi, Besan Laddoo, Motichoor Laddu, Gulab Jamun, Jalebi, Besan Barfi, Dry-fruit Barfi, and Balu Shahi. We use high-quality Indian dry fruits- Raisins, Almonds, Cashew nuts, Pistachios, Green cardamom, and many other ingredients to prepare it.
We Will Handle Every Detail
— We Offer Full Catering Service —
Ready To Reserve Your Date?
Enjoy A Memorable Experience
© BASANT SWEETS & RESTAURANT 2022