Just how healthy is that pumpkin scone, latte or pie?
It’s everywhere during the fall, almost singlehandedly taking over the food industry. It’s in bread, pie, lattes, cookies, ice cream, coffee creamer – and tomorrow, Oct. 21, is National Pumpkin Cheesecake Day. Pumpkin. With its numerous nutritional benefits – filling fiber, eyesight-improving nutrients, and immune system-boosting minerals – it could probably be considered a super fruit (yes, pumpkin is […][more]


It’s no secret that I love Jamie, his food is so fresh and well… just yum. I have tried this recipe a few times and it’s been a winner on all occasions. I’m no chef for sure, but like all mums, I have to cook something every night and Jamie really does make my life easier, plus I get guaranteed compliments when it’s an Oliver BBQ or meal planned. (You’ve gotta love that!)
I think it’s the salsa in this recipe that makes it so fab and the yoghurt instead of sour cream makes it a healthier option too. It’s been a winner when we’ve had a bbq to feed many, the salsa is so good, I also have it on toast for lunch, a great find, I think. You can see the original from Jamie here.
Here is how I do it…
CHICKEN FAJITAS WITH SALSA + GUACAMOLE
1 red pepper ( I used a mix of green and red, because that was all I had in the fridge)
2 skinless chicken breasts
2 teaspoon smoked paprika
1/2 tsp ground cumin
1 red chilli finely chopped
1 punnet tomato cherries
1/2 bunch coriander
1 red chilli
Squeeze of lime juice
4 small cherry tomatoes
2 garlic cloves
1 tsp chilli sauce
1 tsp worstershire sauce
Salt and pepper
3 tbs whole egg mayo
10 pk small flour tortillas
1 small tub natural yoghurt
1 cup grated cheese
1 lime for serving
METHOD Serves 4
Make the chicken mix first. Cut pepper into thin strips and finely slice your onion. Slice chicken into long strips.
Then add peppers, onion, and chicken into a tray and add paprika and cumin. Squeeze over the juice of 2 limes and a splash of olive oil, season with a good pinch of pepper and mix well. Marinate for 5 minutes or so while you make your other condiments.
SALSA – Finely chop chilli, roughly chop tomatoes and the coriander, including the stalks. Add the chilli and tomatoes into a serving bowl with the salt and pepper and the juice of 1 lime, then stir in chopped coriander.
GUACAMOLE – Mash up the avocado with a fork, add finely chopped garlic, chilli and worstershire sauce, chopped tomato, salt and pepper to taste and a splash of lime juice. Then spoon mayonnaise ontop and cover all of the avocado and set aside. (I do this so the avocado doesn’t go brown, then when ready to eat, mix it all together and serve.)
Cook chicken mix in a preheated, oiled, hot pan (or on hot bbq) for 6 to 8 minutes, until the chicken is cooked through. Turning so the peppers and onion don’t burn, once chicken is cooked, place on a platter.
Warm up tortillas up in a microwave (I do for 45 secs), serve with yoghurt and cheese in bowls, salsa and guacamole and a cut lime, then let everyone roll up their own fajitas. Yum!
Our little guy loves this, although he has to have tomato sauce on his and he doesn’t eat the tomatoes – go figure!!!!
Oh coriander… I wish I had a field of you at my door! It really does make everything taste great (in my opinion). I often whip a small version of this salsa and eat it on toast – coriander, chopped cherry tomatoes, with generous salt and pepper and a squeeze of lime (if I have it), tastes great and it’s healthy… in the summer the Perino tomoatoes are my favourite.
Hope you enjoy this as much as we do and thanks again Jamie for making our meal time so enjoyable and easy to do.
I’m loving my little recipe stash on the Tomfo, I know where all my favourites are and I can check up if I need to meal plan or write up a shopping list and hopefully it’s going to be a source for the little guy to cook from when he gets older and has to cook for himself.
Where do you keep all your favourite recipes? Drop me a line on Facebook I’d love to hear,
Live with Love,
PSST….I’ve got a giveaway at the moment, 10 of our fab 2014 TOMO (Tomorrow’s Family Organiser) Calendars, click below to enter. It’s super easy, just like Tomfo on Facebook and answer a question, closes 20/11/2013 at 1pm AEST.
Hi I'm Sarah, I'm a blogger and an artist who’s made the sea change and moved to the north coast of Australia. I love an easy DIY and making my house my canvas, my new home has become my greatest project: Yamba Scandi. Come visit me in my shop to view my collection of prints, canvasses, home decor and paper goods READ MORE.
Yamba Scandi Collection // Black and white prints and canvasses // Home decor //Paper goods


The world of chocolate truffle making is an exciting, flavorful adventure that can transform your kitchen into a veritable cocoa wonderland. This rich, luscious confectionery, with its velvety smooth ganache center, is a beloved favorite worldwide. The beauty of truffles lies in their simplicity. At the heart of every truffle is a basic blend of chocolate and cream, also known as ganache. However, they can be customized with a variety of flavors and coatings to suit your taste. Let’s explore the art of crafting homemade chocolate truffles, and savor the process as much as the end result.
Before we delve into the specific steps of making chocolate truffles, it’s necessary to understand the basic ingredients and components that make up this sweet treat. The core of a chocolate truffle is ganache—a rich, creamy mixture of chocolate and heavy cream. The ratio of these ingredients can vary depending on the recipe and desired consistency, but typically, a higher proportion of chocolate will yield a firmer ganache, perfect for truffles.
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Ganache truffles are typically rolled into balls and then coated with either a dusting of cocoa powder, melted chocolate, or various other toppings. This final coating not only provides an additional layer of flavor but also creates a protective barrier for the ganache core, extending the truffle’s shelf life.
The type of chocolate you choose can significantly impact the flavor and texture of your truffles. Dark chocolate, favored by many gourmet chocolatiers, lends a deep, robust flavor to the ganache. It also contains a higher percentage of cocoa, which can help to firm up the truffle’s consistency.
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When choosing dark chocolate, look for a high-quality bar (at least 60% cocoa) rather than chocolate chips or compound chocolate. These often contain added fats and sugars that can affect the texture and flavor of your truffles.
The heart of your truffle is the ganache, a mix of heavy cream and chocolate. The key to a perfect ganache is the correct ratio of these two ingredients and a smooth, even melt.
First, chop the chocolate into small, even pieces to ensure it melts uniformly. Heat the heavy cream until it’s just about to boil, then pour it over the chopped chocolate. Let it sit for a few minutes, then stir gently until it’s smooth and shiny. If the chocolate isn’t fully melted, you can heat it in a microwave in 10-second bursts, stirring after each burst.
Once your ganache is prepared, it needs to set. This usually takes a few hours at room temperature, or it can be sped up by placing it in the refrigerator.
Once your ganache has set, you can scoop it into portions and roll them into balls. There’s no set size for a truffle, but they’re typically small enough to be eaten in one or two bites. If the ganache starts to melt as you’re working with it, chill it for a few minutes to firm it up again.
After rolling, the truffles need to be coated. The traditional method is to use cocoa powder. The powder offers a contrasting flavor to the sweet ganache and gives the truffles a classic, rustic appearance. However, you’re not limited to cocoa powder. Melted chocolate can provide a sleek, glossy finish, or you can experiment with other coatings such as finely chopped nuts, coconut, or powdered sugar.
A basic ganache truffle is a delight in itself, but the beauty of homemade truffles is that you can add a range of flavors to customize them. From incorporating spices or liqueurs into the ganache, to adding flavored oils or extracts, the possibilities are endless.
To infuse flavors into your ganache, you can add your chosen ingredient to the cream as it heats. For instance, add a cinnamon stick or vanilla pod to the cream for a subtly spiced truffle. Alternatively, stir in a spoonful of liqueur, espresso, or a drop of essential oil after the cream and chocolate have been mixed together.
Remember, the key to great homemade chocolate truffles is patience and practice. It may take a few tries to get them perfect, but the process is as enjoyable as the product. Happy truffle making!
Having a basic understanding of the key components of truffle making – chocolate ganache, heavy cream, and a coating of your choice – you’re now ready to explore a world of flavors and toppings that can transform your homemade truffles into unique, gourmet creations.
Let’s start with the types of chocolate you can use for your ganache. While the guide has emphasized dark chocolate, you do have other options. Milk chocolate will provide a mellower, smoother flavor profile than dark chocolate, which is ideal for those who prefer a sweeter treat. White chocolate, on the other hand, offers a creamier and more delicate flavor, allowing other flavors like vanilla or fruits in the ganache to shine.
Now, when it comes to infusing flavors into your truffles, the world is truly your oyster. Spices, liquors, and extracts can be carefully incorporated into the ganache to create unique flavor profiles. For example, you can add a hint of vanilla extract or swirling in a spoonful of espresso for coffee-infused truffles. You can even experiment with flavored oils, like peppermint or orange, to provide a surprising twist.
For the final touch, you can get creative with your coatings. Apart from the traditional dusting of cocoa powder, melted chocolate -whether dark, milk, or white- can add an extra layer of flavor and texture to your truffles. For an aesthetically pleasing and crunchy bite, consider using chopped nuts or desiccated coconut. You can also dip your truffles in tempered chocolate for a hard, shiny shell that cracks delightfully as you bite into it.
Remember, the beauty of homemade chocolate truffles lies in their versatility. You’re not limited by a specific truffles recipe. Feel free to experiment with different combinations of flavors and coatings to find your perfect match.
Chocolate truffle making is a rewarding culinary journey, full of creativity and, of course, delicious outcomes. The simple blend of chocolate and cream, combined with your selection of flavors and coatings, can result in an impressively diverse range of truffles.
Whether you use dark chocolate for its bold and robust flavor, milk chocolate for a sweeter, smoother ganache, or white chocolate for a delicate and creamy base, the result will surely delight your taste buds. Don’t forget to infuse your truffles with extra flavors using spices, liqueurs, or extracts, and to experiment with a variety of coatings for an exciting finish.
From preparation of your chocolate ganache to the final coating, remember to keep everything at the ideal room temperature for the best results. Patience and practice will enhance your homemade chocolate truffle-making skills, and before you know it, you’ll be crafting delicious truffles like a pro.
Ultimately, the aim is to enjoy the process and, most importantly, the product of your labor – delightful, rich, and velvety chocolate truffles. Happy truffle making!


Best foods to eat on periods
Shifting to eco-friendly sanitary napkins
Eco- friendly, biodegradable pads are safer to use than commercially sold pads, and they also help the environment by being reusable. An eco-friendly sanitary napkin can really help users who often complain of rashes and itching due to the chemicals and plastic present in disposable pads. With the use of these eco-friendly products, a woman can help save the world from 23 kg of plastic waste that she may individually generate over her lifetime. Here is a list of the best foods to eat on periods:
1. Fill up on calcium – Calcium rich diet is one of the best foods to eat on periods It not only reduces cramping, water retention and bloating but also helps boost their mood and increase concentration. Found in foods like milk, yoghurt, cheese, butter etc. periods make for the right time to perfect those smoothie and parfait recipes to help soothe the aching muscles.
2. Focus on the Green – The first five days or so, depending on the individual, women lose a lot of blood putting them at risk for low iron levels. It is important especially for vegetarian and vegans to supplement their diet with foods rich in iron like green leafy vegetables. Foods like spinach, kale, collard greens and, broccoli are some of the easiest to incorporate into your diets and one of the best foods to eat on periods From salads to smoothies, the options are never-ending. Other high fibre foods like peas, lentils and, sprouts should also form a major part of your meal plans.
3. Fish – Fish oils are proven to help relieve menstrual pain, cramping, depression as well as they have the benefit of thinning menstrual blood in case one suffers from dark thick menses or excessive clots. Fish like Tuna and Salmon have been highly appreciated for their health benefits. Being cold water fish and high in Omega-3 they are an amazing source of protein as well as vitamin D and B6. Hence they help in easing muscle pain and crankiness. However, people who are allergic to fish can reach for walnuts and avocados full of Omega-3 too.
4. Fruits – Bananas, oranges, kiwi’s, pineapples are all instant refreshers and they also have remarkable benefits on the human body, putting them at the top of the best foods to eat on periods Bananas are rich in Vitamin B6 and potassium and are best known for their ability to regulate bowel movements which might be an issue for many women during their periods. Oranges and other citrus fruits have essential nutrients that are needed to stay healthy and in a good mood. Lemons, limes and other citrus fruits help alleviate mood swings and being packed with water and fibre are absorbe;d quickly into the blood stream, thus giving immediate relief from fatigue and nausea often experienced by many women. A glass of lemon water or a smoothie would definitely help one feel fresh and energised.
5. Oats – A bowl full of nutritious oats is delicious and makes for a healthy heavy snack or breakfast. Full of fibre magnesium and zinc, it helps one stay full for longer and helps regulate serotonin keeping them happier and regulating mood swings. Zinc also helps with reducing cramps, bloating and regulates food cravings.
6. Eggs – New studies have shown that a deficiency of Vitamin D is the main cause of irregular periods. Eggs are rich in Vitamin D, B6 and E that help fight menstrual symptoms. Packed with nutritional benefits and protein, it becomes one of the most versatile ingredients to add to their meal plans. Apart from being one of the healthiest foods, the yolk also contains iron fat and soluble vitamins that have an overall benefit to the human body and mind.
7. Dark chocolate – Many women hear the word chocolate and dive right in for the largest slab that they can find, but only and only dark chocolate with the highest percentage of cocoa can help with PMS. The higher the cocoa content, the better it is as this would mean a very low percentage of sugar. Hence slabs with more than 70% cocoa, especially organically produced options, are the best.
Dark chocolate has antioxidants and is a rich source of magnesium that helps with mood swings and regulates serotonin. It also helps in the production of the “happy hormone”. It helps in relaxing muscles as it is full of antioxidants. Thus munching on a few squares is always advisable to satisfy cravings.
8. Whole Grains – They help combat fatigue and sluggishness while being heavy suppliers of magnesium and nutrients. Studies suggest that the fibre of whole grains keep people fuller for longer and aid in healthy bowel moment. Hence swapping the big bowl of rice for richer foods like brown rice and whole grain bread will definitely help with period symptoms.
9. Peanuts/Peanut Butter – Another food rich in magnesium are peanuts. They help regulate serotonin which helps prevent bloating. Make sure the peanuts are unsalted or low salted as salt is said to be the main cause of water retention in the human body.
10. Water/ tea– Drinking a tall glass of water when bloated might seem a little counterproductive, but it is proven that chugging some water prevents one’s body from retaining water. If drinking water just by itself seems a little boring, it can also be substituted by fruits or vegetables that are rich in water. Another viable option is hot or warm liquids such as green or chamomile tea to soothe the cramps. Ginger is also a stomach soother for nausea, gas and bloating. Thus, while the world is working towards helping women through their pains and hormonal fluctuations a little, something can also be done to help with what they put into their body as well. A small lifestyle change can go a long way when it comes to relieving period pains.


National Nutrition Month
- Posted on: Mar 19 2013
March is National Nutrition Month
March is the American Academy of Nutrition and Dietetics 40th Anniversary of celebrating National Nutrition Month. The
Academy encourages everyone to “Eat Right, Your Way, Every Day.”
Below are 9 health tips from the Academy of Nutrition and Dietetics to help you maintain a healthy lifestyle.
1. Eat Breakfast: Start your morning with a healthy breakfast.
2. Make half your plate fruits and vegetables
3. Watch Portion Sizes: Use smaller plates, bowels and glasses to help you keep portions under control.
4. Be Active: Physical activity helps lower blood pressure
5. Fix Healthy snacks: Try low fat yogurt with fruit, whole grain crackers.
6. Follow Food safety guidelines: Reduce your chances of infection by practicing proper hand washing. Use a food thermometer to make sure food is cooked properly.
7. Get cooking
8. Dine out without ditching your goals: Plan ahead! Add fruits, veggies, lean meat, poultry or fish to your plate.
9. Drink More Water: The Dietary Reference Intakes from the Institute of Medicine recommend a total daily beverage intake of
13 cups for men and 9 cups for women.
Posted in: Uncategorized


You will want to find very good Italian restaurants when feast time arrives. It is better to already have your options at hand before its time to eat. Then, you will spend less time and effort looking for a good place to eat on an empty stomach. https://healthnewstribune.com/ has a very fine selection of good Italian restaurants for different tastes and moods. From original pizza to pasta, this article is the perfect guideline to help you land the finest Italian eating-joints. After that, it’s all left to you. You can go ahead and pick according to your preference.
This stylish restaurant serves the best Italian food with some accents of Mediterranean cuisine on the menu. The international wine collection and alluring taste of the food will keep you happy throughout your stay and long after you have left.
Locals and chefs have all hailed this place as one of the finest Italian diners Sydney.
From 7 am till 11pm, this restaurant is serving a full Italian menu, breakfast, lunch and dinner all included. The staff is so friendly and the atmosphere is fully Italian.
Almost every place, including roadside shops, claim they have the best pizza in the world. At this restaurant, that claim will not be a lie! You only need a bite to realize you just hit gold. This pizza place has literally won awards for world’s best pizza, no kidding! The wood fired pizzas here are made with commitment and love; you will get the most authentic pizza ever.
If you like a serene environment with your food, go straight to Da Mario. This is one of Italian eateries Sydney that serves the best Italian food with handling plants in an industrious setting. The wood fired pizza is to die for and the pasta is remarkably amazing.
Lucio’s Pizza now has a bigger place where the chefs can showcase their skills for customers to see. The Darlinghurst site has an impeccable selection of pasta and pizza made from handpicked ingredients for a fresh taste.
Buffalo Dining Club
From the humble beginnings of a cheese bar, this world renowned restaurant has grown bigger and better over the years. The signature simple pasta with cheese has resounded on social media pages to make it one of the finest Italian fine-dine restuarants. They don’t take bookings, so go there early enough to grab your share.
Society Pizerria di Catania
Innovation meets authentic taste at Society Pizerria di Catania. Using the best season’s ingredients and baking in a wood fired oven, this fine Sydney Italian restaurant stands out amongst others in variety and taste.
Eating out in one of the many Italian restaurants that you can find in Health News Tribune is not difficult at all. There are so many places and different kinds of food to choose from. Because of the large Italian population, there are many of restaurants with heavy Italian menus to offer. With this guide, you can find the finest Italian restaurants Sydney and have the best dining experiences.


Would you pay £250,000 for a 5oz beef burger patty? Probably not yet. But while the price would seem understandably ridiculous for today’s standards, this form of beef may just be the answer to a sustainable food source for the long run.
In about a week from now, the world’s most expensive beef burger of all time will be cooked and served before an invited audience at an exclusive west London venue. The synthetic meat was grown in a laboratory from the bovine stem cells of a slaughtered cow, put together with around 3,000 rice grain-sized strips of artificially cultured beef.
But how exactly will this solve the looming world food shortage crisis? Mark Post, the Dutch scientist behind the bioengineered meat, stated that this method of meat production is far more efficient than the conventional farming methods that require vast amounts of land for both the livestock and the plants that will need to be grown to feed the livestock.
Dutch scientist Mark Post holds samples of in-vitro meat, grown in a laboratory. Photograph: via the guardian from Francois Lenoir /Reuters
According to an article in TIME, some scientists predict that the world’s population will grow to 9.2 billion by 2050 and in turn double today’s global food requirement. And if this should happen along with the negative effects of our seemingly worsening weather patterns, it will spark a catastrophic global food shortage that will leave hundreds of millions of people to suffer from extremely expensive food and water; the early effects of which has already begun emerging in certain parts of the world.
The scientists behind the project are confident that the bioengineered beef will taste no different from real meat and could be used in processed meat like sausages or hamburgers. But, according to a report on Euronews, scientists admit that it would be highly unlikely to grow growing a pork chop without a pig attached. Check out the video below for more.
– See more at: http://www.360celsius.com/
By Kenneth Lim


AGENT PEÑA (hot)
Spicy chicken, ground beef, jalapeños and mozzarella cheese on our signature spicy tomato base
THE ORIGINAL St CHARLES
Succulent strips of peri peri chicken, sliced chorizo, feta & mozzarella cheese, red onions, red peppers, fresh basil and our signature tomato b...
Our signature tomato base with basil, olive oil and mozzarella.
FANTASTIC MR. SCOTT
Slow cooked pulled pork, drizzled in BBQ base, locally sourced smoked back bacon, freshly chopped rosemary and mozzarella cheese
MOTHER OF THE WORLD (V)
Soft goats cheese, red peppers, red onions, chopped fresh chives, mozzarella and our signature tomato base
MARGHERITA FOR THE KIDS
Our signature tomato base and mozzarella in a kids sized portion.
CRUMBLED COOKIE CHEESECAKE
Layers of chocolate chip cookie and vanilla cheesecake
THE CHOCOLATE BROWNIE
A dense and rich chocolate brownie to perfectly finish off your experience at The Calzone Kitchen
Homemade Chilli Hot Sauce
Heat it up
All the flavours from our famous tomato base with spicy kick to heat up your favourite calzone
Garlic & Cracked Black Pepper Mayonnaise - 300ml Jar
Love our homemade garlic and cracked black pepper mayonnaise with a hint of lemon?
You can take a jar home with you to enjoy with our takeaways or ju...


What is 22000 Certification – Food Safety Management System?
ISO 22000:2005 – Food safety management systems
Food safety management system provide organizations an ability to control food safety hazards to ensure that food is safe for humans during the consumption. ISO 22000 is a standard that specifies requirements for an organization to have a process control system designed to improve the quality of the food they manufacture, processes, distribute and import. The process controls will identify, evaluate and control the food safety hazards in terms of physical, chemical, microbiological and other hazards in manufacturing/production or as well as entire food chain.
HACCP guidelines complement ISO 22000. When aligned, the designed process prevents problems before the occurrence and the deviations are detected and corrected in a systematic manner. These preventive controls and documented evidences are verified by recognized scientific authorities and certification organizations to produce food safe to consume.
A robust FSMS enable organization to implement HACCP principles by lowering risks and ensuring the food hazard is in acceptable limits. The focussed FSMS enables organization to have acceptable deviations at all the control points and critical control points at minimum by continuous monitoring and measurement.
ISO 22000:2005 aligned with FSMS provides a flexibility to bring a tailored solution in food safety depending on wide segments in the food industry influencing both customer and suppliers.
What benefits can an organization reap?
ISO 22000 Certification approach methodology
Why Choose Us
Easy Audit provides unparalleled guidance on audit, review, and other financial assurance
and attestations matter in a cost effective way without draining your internal resources.


Foodie Friday: Mango, coconut and ginger trifle
A gluten and dairy free dessert from Amanda at The Cordony Kitchen, this one is so easy to make!
Mango, coconut and ginger trifle
Amanda from The Cordony Kitchen brings us the quickest and easiest dairy and gluten-free crowdpleaser dessert you'll ever make, from her gorgeous new Christmas Recipe eBook 2022!
- 2 400ml tins coconut cream refrigerated overnight
- 4 mangoes
- 350 grams gluten-free ginger biscuits
- Half cup flaked coconut toasted
- 1 lime zested
In a food processor blend 3 mangoes. Place the solid white part of the coconut cream into the food processor. Blend until smooth, about 2 minutes on high.
In a 20cm glass trifle stand add 3 ladles of mango mixture to the base followed by a layer of ginger biscuits. Repeat with another layer of mango mixture and biscuits, save 1 biscuit to crumble on top of the trifle.
Spread the last of the mango mixture on top.
Slice the remaining mango on top of the trifle and set it in the fridge for at least 2 hours.
When ready to serve, add one crumbled ginger biscuit, toasted coconut and lime zest.
Foodie Friday: Tropical macadamia bark
This recipe was developed by Jacqueline Alwill @brownpapernutrition for Naked Foods. What tastes like white chocolate and pina colada, but packed…
Foodie Friday: Make your own Christmas Pudding SmashCake
Claudia Abrahams from Sydney Smash Cakes shares how to make her Christmas Pudding SmashCake. If this is a bit ‘too hard basket’…
The post Foodie Friday: Mango, coconut and ginger trifle appeared first on The Interiors Addict.


My Halloween pumpkins
Happy Halloween! One of my favorite things to plant in my garden are pumpkins. This year one of the vines climbed straight up and a pumpkin grew between the wood and wire fencing.
Pumpkins are more than a Halloween decoration or the quintessential Thanksgiving pie.
~Pumpkins are filled with the refueling nutrient potassium
~Pumpkins have antioxidants such as beta-carotene that could prevent degenerative damage to the eyes
~Pumpkin puree or canned pumpkin can replace butter or oil in baking recipes
~Pumpkin seeds are delicious additions to salads and soups
Libby’s canned 100% Pure Pumpkin has one ingredient-pumpkin. The worlds largest pumpkin factory is in Morton Illinois close to where I grew and supplies 80% of the worlds canned pumpkin.
I love to make Pumpkin Creme Brûlée for Thanksgiving dessert!


Hospital admissions for eating disorders rose by 16% in England between 2011 and 2012. Eating disorder experts have said that these figures are “just the tip of the iceberg” and it is estimated that about 1.6million people across the UK are affected by an eating disorder.
Further details on this story can be found here.
The main characteristic of an eating disorder is the individual’s obsession with their weight; these obsessive thoughts can lead to severe consequences in both their health and their actions.
Research has shown that females are much more likely to develop anorexia and bulimia than males. However, this is not the case with binge-eating disorder, which seems to develop in almost as many males as females.
Common symptoms of eating disorders
- dramatic weight loss or gain in a fairly short period of time
- an obsession with weight
- obsession with calories and fat content of foods
- experiencing low self-esteem
- experiencing suicidal thoughts or attempting suicide
- obsessing about food and body image
- isolation and fear of eating while others are around
- unusual food rituals and secretive eating patterns
- hiding food in strange places to avoid eating or to eat secretly at a later time
- feeling anxious, lonely or depressed
The three main types of an eating disorder:
Anorexia nervosa: an obsession with weight loss resulting in refusal to eat or irregularity in eating patterns. It is not a loss of appetite but a serious perception disorder.
Bulimia consists of an individual binge eating (compulsively eating a much larger amount of food than normal). This is not because the person is really hungry but more to comfort themselves from other issues such as stress or depression. The foods consumed during this binge eat are usually comfort foods, such as sweets, cakes and chocolate with high values of sugar and lots of calories or high carbohydrate foods. The sufferer then feels appalled and thinks they have to relieve themselves by getting rid of the food, usually by vomiting shortly after the binge.
Binge eating can be characterised in a number of ways,, such as eating the food quicker than usual, eating secretly in places where no-one is around, feeling full up but continuing to eat, consuming foods that are seen as naughty and feeling they cannot control their habit. This is usually followed by intense feelings of regret and guilt. Research has shown that this disorder is more common in women than in men.
More details on binge eating and it’s treatment can be found here.


You're watching your weight - and trying to be more health-conscious. At your first summer barbeque, you grill up some shrimp and skinless chicken breasts along with the burgers and hot dogs, and mix up a nice green salad. You're especially proud of yourself when you shun the potato and macaroni salad. "Too much fat and calories," you say to yourself.
But what if there was a way to turn traditional high-fat side dishes into culinary treats you could actually eat and feel good about?
The truth is, not all salads have to be laden with fattening mayonnaise or dripping in pools of oil. All it takes is a little creativity and a few simple changes. Here are some suggestions.
Think color. Experts agree that the more color you have on your plate when it comes to fruits and vegetables, the more vitamins and nutrients you will get.
Mind your dressing. High-fat dressings can ruin even the most well-intentioned salad.
Side dishes do not have to be dietary minefields. If you are not hosting, Tadalista offer to bring your own healthy pasta or grain salad. And don't be surprised if yours is the most popular of all.
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11 Jul Banana and Walnut Bread
Banana and Walnut Bread
This easy-to-make bread is a cafe classic with good reason. It's delicious, low fat and freezes well – if there's any left, that is!
- 300g (2 cups) self-raising flour
- 70g (1/3 cup, firmly packed) brown sugar
- 100g walnuts, coarsely chopped
- 1 tsp bicarbonate of soda
- 2 eggs, lightly whisked
- 250ml (1 cup) milk
- 1 cup (about 2 large) mashed banana
- Preheat oven to 180°C. Line the base and sides of a 6cm-deep, 20 x 10cm loaf pan with non-stick baking paper.
- Sift the flour into a large bowl. Add the sugar, walnuts and bicarbonate of soda, and stir to combine.
- Add the egg, milk and banana, and gently fold until well combined. Spoon the mixture into the lined pan. Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely. Cut into slices to serve.


Pick Your Favorite Sprouts to Eat
by Steve Meyerowitz, Sproutman®
Below is a brief description of the most popular sprouts---their usage, taste, and growing method. For more details get my interactive Color Sprout Chart or Sprouts the Miracle Food. "FL" refers to my Freshlife Sprouter and "Bag" recommends using my own invention: the Hemp Sprout Bag. WGG is my Wheatgrass Grower. "Days" is the number of days it takes to mature.
|SUNFLOWER||Large leaf micro-green 7-10 inches tall. Hardy green leaf with rich flavor. Freshlife, 8 days.|
|BROCCOLI||Rich broccoli flavor, small green leaf. Salads. Freshlife or sprout bag. 6 days.|
||Absolutely delicious. Baby onion greens. A must. Freshlife or bag. 14 days.|
|GARLIC CHIVES||The best way to eat garlic. Chlorophyll reduces odor. Freshlife or bag. 14 days.|
|ALFALFA||Hearty mild, leafy green for salads or juice. Freshlife or sprout bag. 7 days.
|RED CLOVER||Spicier cousin of alfalfa. Freshlife or Sprout Bag. 7 days.
|CRIMSON CLOVER||Spicier cousin of alfalfa with jumbo leaves. Freshlife or Sprout Bag. 7 days.
|CHINA ROSE RADISH||Spicy and colorful. Delicious in salads. Freshlife or Sprout Bag. 6 days.
|DAIKON RADISH||Hottest of the radishes. Freshlife or bag. 6 days.
|CHINESE CABBAGE||Rich cabbage flavor, small green leaf. Salad. Freshlife or Sprout Bag. 5 days.
|FENUGREEK||Healthful bitter salad herb. 4" long stalk and big leaf. Freshlife or Sprout Bag. 8 days.|
|BUCKWHEAT LETTUCE||Long 4-5" stalk, big succulent leaf, salad. Freshlife or Wheatgrass Grower. 10 days.
|SHELLED SUNFLOWER||Nutty and tart. Great for snack or salad. Sprout Bag. Maximum 2 days. Refrigerate thereafter.|
|GARBANZO||Great for dips like hummus, cooked vegetable or soups. Sprout Bag 5 days.|
|SWEET GREEN PEA||Fresh garden peas. Cooked vegetable or soups. Sprout Bag 5 days.|
|MUNG BEAN||Chinese saute dishes or add to salads. Sprout Bag 5 days.|
|ADZUKI BEAN||Cousin of mung with flavor. Salads, cook, saute. Sprout Bag 5 days.|
|GREEN PEA SHOOTS||Grows into a 10 inch tall shoot with large leaf. Mild. Sprout Bag 5 days or FL or WG Grower or Freshlife 9 days.|
|FRENCH LENTIL.||Popular addition to salads, marinate, soups or sautes. Sprout Bag 5 days.|
|RED SPROUT PEANUT||Superb dry roasted snack. Use only raw valencia peanuts. Sprout Bag 9 days or until shoot is the length of the nut..|
|HARD RED WHEAT||Make sprout breads and crackers using the Bag. 2 days. Or for growing Wheatgrass. WGG. 12 days.|
|WHEATGRASS||Wheatgrass and Kamut grass. WGG or Freshlife. 12 days. Soil or no-soil. Use for Juice therapy.|
|BARLEY GRASS||Bigger than wheatgrass, more protein & chlorophyll. WG Grower. Soil or no-soil. 12 days.|
|KAMUT WHEAT||Best sprout bread. Highest protein. (see grass) Bag. 2 days.|
|SOFT WHITE WHEAT||Sprout cookies, crackers, cereal, snacks, rejuvelac. Sprout Bag 2 days.|
|SPELT-WHEAT ALTERNATIVE||Sprout cookies, crackers, cereal, snacks, rejuvelac. Sprout Bag 2 days.|
|RYE||Delicious sprout bread recipes. Less sweet than wheat. Sprout Bag 2 days.|
|BROWN MUSTARD||Hot! Small dark green leaf. Spice. Sprout Bag 5 days.|
|QUINOA||A crunchy, tiny grain sprout for salad or breads. Sprout Bag 2 days only.|
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The Mystery of Dog Food
One of life’s biggest mysteries to me is not how the universe was formed but why, every morning and evening my beagle, named Bond, goes bonkers when I feed him dog food. The same dog food every single day, twice a day, year after year.
In dog years, that’s over sixty freaking years eating the same thing, dog food. The thought of a human eating dog food is vile, let alone eating it for the rest of your life. Waterboarding might be more fun.
Yet, you would think Bond, or Mr. Bond as we often call him, was smelling a bacon wrapped Filet Mignon, rare of course, for the first time.
Every meal, he jumps, barks, wags his tail and says, “OMG, this is the most amazing dog food ever.”
Some mornings I reply, “Mr. Bond, you do realize I’m feeding you DOG FOOD.”
Of course, there is a scientific explanation, dogs have way less taste receptors than humans. But they do have superior sense of smell, so they know they are eating the same thing and really should complain.
While Mr. Bond is eating his dog food, I’m deciding what to eat for breakfast. I start thinking about what I’ll eat for breakfast as I’m having my coffee. Cereal is easy, I keep lots of varieties in the house with fruits to spice it up. Eggs take more time and then I must decide scrambled, over easy, do I add cheese and bacon and so on.
I lack a sense of portion control, so I suspect based on my waistline I tend to over do it. Dinner is much more complicated because you must eat something different every night and cook! Dinner takes planning, time and ingredients. I would guess at least two hours a day are spent thinking about meals and what to cook.
Mr. Bond has no such worries. He also is the same weight today as sixty years ago, in dog years. I’d love to be the same weight my whole life.
Lose Weight and Save Money Eating Dog Food.
No worrying about what’s for dinner, having to go shopping for fresh fish or meat, endlessly meandering down the aisles deciding on what to have for sides and checking the ingredients and calories of everything you buy.
And just think of the savings of not having to go out for dinner.
Nutritionally dog food would always provide me a well-balanced diet and just a simple bowl would ensure the correct portion and really cut down on doing dishes and cleaning pots and pans. A huge time saver.
All I need to do is pick up a bag of dog food and put it in the pantry. I’d save a ton of space in the pantry and never have to worry about expired food.
Hmm, the more I think about this, I may be on to something, if only I ate dog food.


One of the best parts about living in the Interior of BC is the agriculture!
World renowned for its wine, the Okanagan and Shuswap also boast farming and agriculture like nowhere else in Canada. From peaches to cheeses, we tap into this fantastic opportunity by buying everything we can locally and sharing it with our guests through our breakfast and snacks. This not only helps to support our community and country, but it limits our carbon footprint on food transportation…plus it just tastes better! Enjoy the many products without fillers, added sugars, salt, artificial flavors and colours.
We serve a variety of 6 different serials (organic and gluten free), milk, yogurt, cheeses made from milk of only grass fed cows, 100% local apple juice, orange juice, 16 different local teas, organic fair trade coffee, 3 to 4 different artisan breads (gluten free on request), Shuswap and Okanagan jams, old fashioned made butter, local natural honey, fresh seasonal local fruit and veggies, natural sliced deli, bacon or sausages, eggs from happy free run organic chickens.
Some of our fantastic suppliers can be found below. Even if you aren’t staying with us, be sure to check them out and you won’t be disappointed!
Davison Orchards, you get fresh, local produce grown right here in Vernon, BC. And we don’t just grow it – we use the ingredients in our bakery and café to make the most delicious farm food you’ve ever tasted. You can see the crops growing, the fruit being picked, and the apples being peeled for our famous apple pie. Because our family has been running this farm for over 80 years, we want your whole family to enjoy their time here.
DeMille’s Farm Market is a third generation family farm. With roots in California farming (both vegetable and dairy) the family moved to the Salmon Arm valley in 1970.
From blueberries to zucchini, if it’s grown locally, we will have it fresh for you. We also carry a large selection of certified organic and pesticide free fruits and vegetables.


- Downtown Stevens Point Farmers Market 2019
- The historic Mathias Mitchell Public Square in Downtown Stevens Point is home to the longest running farmers market in the State of Wisconsin. Get it fresh, get it local. See you there!
- What summer downtown stevens point
- When May 01, 2019 07:00 AM to Oct 26, 2019 11:55 PM (America/Chicago / UTC-500)
- Where Mathias Mitchel Public Square, Stevens Point, WI
- Contact Name Stevens Point Farmers Market Association / Dan Mielke
- Contact Phone (715) 344 - 4104
- Web Visit external website
- Add event to calendar iCal
The historic Mathias Mitchell Public Square in downtown Stevens Point is home to the longest running farmers market in the State of Wisconsin. The two square-block marketplace at the end of Main St. has been the focal point for farmers selling their wares since Mitchell donated it to the town in 1847.
The market is open from May through October, 7:00 am until the vendors sell out, which is usually around 2:30 pm. Saturday is the biggest market day of the week.
The Market is open daily as produce is available. Saturday is the biggest market day of the week. The earlier you shop the fresher the produce will be and greater the selection. The best time to shop is from 8 am through noon.
Depending on the time of the year you can find the following: Tomatoes, peppers, onions, cucumbers, beans, zucchini, flowers, Radishes, strawberries, rhubarb, syrup, honey, baked goods, Plants, Perennials, peas, kohlrabi, Daikon radishes, garlic scapes, garlic, fruit, berries, eggs, meat, mushrooms, corn, eggplants, gourds, herbs, canned goods, greens, melons, squash, root crops, egg rolls, etc.


Every now and then people suffer from pain, whether it is a headache, backache, toothache, etc. At this point, we all reach for some painkillers. They might relieve us from pain temporary, but do they solve the problem? The answer to this question is No.
Furthermore, there are many side effects of painkillers, such as diarrhea, high blood pressure, nausea, erectile dysfunction, and even increased risk of kidney cancer and heart attack.
Luckily, there is a way to relieve your pain without taking drugs, but use natural remedy only. Therefore, here we will present the benefits of one of the best food on the planet – turmeric and how to prepare a completely homemade natural pain relief tea.
Benefits of Turmeric
Turmeric is a yellow-orange spice in a form of powder originating from India. It is loaded with nutrients, but its most useful ingredient is curcumin. It has an anti-inflammatory effect which makes it beneficial for eliminating bad matters in your body, such as toxins, plaque, and free radicals.
In addition, turmeric tea is quite effective in treating any kind of pain and inflammation due to the curcumin found in it. It may relieve joint and muscle pain, and thus relax the whole body. However, note that turmeric tea isn’t good for women during pregnancy or breastfeeding period.
Turmeric Tea Recipes
Recipe no. 1
- 4 cups of water
- 1 teaspoon turmeric
- Honey (optional)
- Lemon (optional)
- Ginger (optional)
Pour the water in a pot, put it on the stove, and boil it. Once the water starts bubbling, add the turmeric. However, if you use freshly grated turmeric you should boil the water for 15 to 20 minutes. Then, strain the water and add honey, lemon, and ginger for better taste.
Recipe no. 2
- 1 cup of coconut or almond milk
- 1 ½ teaspoon of honey
- ½ teaspoon of turmeric
- ½ inch chopped ginger
- A pinch of cayenne pepper
First, warm the milk you chose in a pot. Then, in another vessel mix the turmeric, honey, cayenne pepper, and ginger. Afterward, add some of the warm milk and stir well until you get a homogeneous texture. Add the rest of the milk and stir well again. Strain the milk and serve in a cup.
Recipe no. 3
- 1/3 cup of honey
- 2 ½ teaspoon of ground turmeric
- Freshly ground black pepper
Make a paste by mashing turmeric and honey. Take a heaped spoon of this paste, put it in a cup, and pour it with boiling water. Then, squeeze a little bit of lemon juice and add a pinch of the ground black pepper. Stir well and drink this wonderful tea.
Additional Suggestions for Serving
There are plenty of ways to serve turmeric tea depending on the taste. If you like fruits you may add some slices of orange or apples. You may also add some cucumber slices if you prefer vegetables. Moreover, if the taste of the tea is too strong for you and you want a milder taste you may add some more water. At the end, if you avoid drinking hot teas in the summer, just let it cool off, store in the fridge and drink it as a refreshing and healthy drink.


How to boost your immune system
There are a number of things you can do to help support the function of your immune system.
Vaccinations are a good way to reduce your chances of getting really sick from specific illnesses. They involve giving you the antigens or weakened pathogens that cause certain illnesses, so that your body can recognise them and build immunity to them. But some vaccines can cause issues for some people who have more serious immunodeficiencies. As a result, you should always talk to your clinician before getting certain vaccines if you’re immunocompromised.
Aside from vaccines, your whole body - including your immune system - is most likely to function at its best when you take steps to live as healthy a lifestyle as possible. So, for example, your immune system will have the best possible chance of fighting off illnesses and infections if you make sure you:
- get enough sleep
- eat a healthy diet with enough nutrients in it
- avoid stress where possible, or try techniques to help you manage stress - like yoga or meditation
- exercise regularly
- consider taking vitamin or mineral supplements
So, in essence, you can’t really ‘boost’ your immune system (sorry). The best way to maintain a healthy immune system is to make healthy choices for you. It’s as simple as that. A holistic approach to your health, which includes taking supplements when you think they might be needed, will always be your best bet.
What about foods for immunity?
It’s always a good idea to have a diet consisting of a range of vitamins and minerals in order to keep your body as healthy as possible.
Vitamin C, which you can find a lot of in most citrus fruits as well as some fruits and vegetables like broccoli, bell peppers, strawberries and tomatoes, has been shown to help support your body’s immune system to function properly.
As well as foods high in vitamin C, it’s also a good idea to try to eat a lot of foods high in vitamin E. These include nuts, such as peanuts, hazelnuts and almonds, as well as vegetable oils and green vegetables like spinach and broccoli. Vitamin E has also been shown to support your body’s immune system, as well as being an antioxidant like vitamin C.
Some research has also shown that probiotics found in some yoghurts can help to boost your immune system.
The best diet will be one that consists of a varied balance of fruits, vegetables and proteins to make sure you get a range of nutrients and vitamins. And it’s also important to remember that you can’t rely on nutrients or diet alone in order to maintain a healthy immune system or fight off infections or diseases. Your immune system’s health is dependent on a range of factors like sleep, stress and exercise, as well as immunisations and hygiene.
Vitamins and supplements for your immune system
Sometimes getting all the vitamins and minerals you need to support your immune system from diet alone can be hard. Or, in the winter months for instance, you might not get enough vitamin D from sunlight. This is when immune boosting supplements can come in. Vitamins for immunity can include: echinacea tablets, vitamin C or D tablets and zinc supplements.
- Echinacea is a plant native to the United States, and it has been shown to help with illnesses such as the common cold. There are also suggestions that it can improve the function of your immune system by activating your natural killer cells.
- Vitamin C can be found naturally in many foods, but you’ll likely need to take in more of it if you smoke or don’t eat a varied diet. Vitamin C deficiency, also called scurvy, is extremely rare now, but used to be far more common, especially at sea, where diverse nutrients were harder to come by in your diet.
- Your body often naturally gets vitamin D from sunlight. But during the winter months where the weather may be poor and the days are short, it can be quite common for people to not get as much as they need to keep their immune system healthy. As well as keeping your immune system healthy, vitamin D helps to maintain the health of your bones and helps to prevent osteoporosis.
- Zinc has also been shown to support a wide range of functions to support your immune system, and to help your enzymes work at their best. Too much zinc, though, has been shown to actually impair your immune function, so it’s important that you get the right amount.


Whether you’re looking for a quick breakfast on the way to work, a casual lunch with friends, or a fine dining experience on the weekend, Prairieville has much to offer in the way of amazing restaurants. The best way to find a new restaurant is to listen to the reviews from other visitors. To save you time, we checked Yelp and noted some of the top-rated choices.
Breakfast & Brunch Restaurants Near Me
Frank’s Restaurant: 17425 Airline Hwy. in Prairieville, LA. This address is in the 70769-zip code area. For more information, call 225-673-8876. They are open Tuesday – Saturday from 5 AM – 9 PM and Sunday – Monday from 5 AM – 3 PM. This restaurant has 51 reviews and a 4-star rating. Since 1964, this family owned restaurant has served some of the best homemade biscuits around! Start off your breakfast with the Sausage Sampler or their Cajun Beignet Bites. Breakfast platters include Corned Beef Hash, Alligator Sausage, Ribeye Steak, and Chicken Fried Steak. Side items include Oatmeal, Shrimp Grits, Hashbrowns, and Green Onion Sausage. Those looking for something on the light side may want to try the Veggie Delight, Yogurt Special, or Cajun Chicken. They also have French Toast, Pancakes, Omelets, and Breakfast Sandwiches.
Sammy’s Grill: 16400 Airline Hwy. in Prairieville, LA. This address is in the 70769-zip code area. For more information, call 225-313-6025. They are open for brunch on Sunday from 10:30 AM – 2 PM. This restaurant has 74 reviews and a 3.5-star rating. They started out small, but this restaurant has grown into a local favorite with multiple locations. Settle in for a delicious brunch meal of Poached Eggs, Omelets, and Pancakes. Other menu options include NOLA Style Shrimp & Grits, Grits & Grillades, Fried Pork Chops & Eggs, and Biscuits & Gravy. They do have a kid’s menu that offers a breakfast combo plate or pancakes. Looking for something sweet? Try their White Chocolate Cinnamon Roll. Brunch beverages include Mimosa, House Bloody, and Cajun Bloody. You can order these by the glass and in some cases, by the pitcher.
Lunch Restaurant Near Me
Deangelos Pizzeria: 36557 Mission Street in Prairieville, LA. This address is in the 70769-zip code area. For more information, call 225-677-7262. They are open Sunday – Thursday from 10:30 AM – 9 PM and Friday – Saturday from 10:30 AM – 10 PM. This restaurant has 22 reviews and a 4-star rating. The owner of this pizzeria began cooking at the age of 10, and he’s been passionate about making great food ever since. Try one of the specialties of the house. They include Shrimp & Crawfish Diavolo, Spaghetti & Meatballs, Roasted Chicken & Artichoke Ravioli, Shrimp & Crabmeat Cannelloni, and Nona’s Lasagna. Other menu options include New York Style Pizza, Salads, Sandwiches, Burgers, and Desserts. They do provide a children’s menu.
Dinner Restaurant Near Me
Albasha’s Restaurant: 17316 Airline Hwy. in Prairieville, LA. This address is in the 70769-zip code area. For more information, call 225-677-8600. They are open for dinner Monday – Thursday from 5 PM – 9:30 PM, Friday from 11 AM – 9:30 PM, Saturday from 11:30 AM – 9:30 PM, and Sunday from 11:30 AM – 8:30 PM. This restaurant has 24 reviews and a 4-star rating. Want to try it all? Order the Meza platter that comes with Feta Cheese Salad, Hummos, Baba Ghanouj, Kinni, Falafel, Rice, Grape Leaves, Cabbage Rolls, Chicken Shwarma, and Gyros. Other menu items include Mousaka, Lamb Shank, Vegetarian Plate, Grilled Shrimp with Pasta, and Kafta Kabob.
This local information is brought to you by the Maria Thorn Team. Keep them in mind for all your real estate needs.
Your real estate agent is the best source of information about the local community and real estate topics. Give the Maria Thorn Team a call today at 225-933-9542 to learn more about local areas, discuss selling a house, or tour available homes for sale.


- Martin D
Pies are excellent and cheap really nice staff meat tater pie pies are brilliant thanks
- Julie K
Love the pies very tastie well worth the price I will be back soon for more
- Katie B
Very nice food. For two people with drinks i usually pay about the same amount that i would at another cafe for one of us.
Its presented as a traditional greasy spoon and you can get your traditional favourites like quiche and chips, kippers on toast or a fry up, but the food is better quality than the old greasy spoons were and everything seems to be home made and delicious.
|Mon:||8:00 am – 3:00 pm|
|Tue:||8:00 am – 3:00 pm|
|Wed:||8:00 am – 3:00 pm|
|Thu:||8:00 am – 3:00 pm|
|Fri:||8:00 am – 3:00 pm|
|Sat:||8:00 am – 3:00 pm|
|Sun:||8:00 am – 3:00 pm|
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Figurative FSSAI Registration
In India, a business which involves production, distribution, and selling of food products need to get FSSAI Registration or Licence to operate. To figuratively produce and sell your food products get trusted FSSAI Registration from the E-TaxWalafinancial buddies.
Food Producer’s Register With FSSAI
To uplift the hygiene and health quality of packed food items in India, the Food Safety & Standards Act, 2006 was introduced. Under the act, numerous lucrative actions are taken to improve food quality. According to the act, the processing, manufacturing, and packaging of food products are only done by the FSSAI Registration or Licence. FSSAI Licence is issued by the Food Safety and Standards Authority of India (FSSAI), Ministry of Family Health & Welfare, Government of India. To commence food business in India, FSSAI application for the license should be filled and only after the allotment of FSSAI license food products can be sold.
Main Pointers of FSSAI Registration
A business which involves manufacturing, processing, packaging, storage, transportation and distribution of food products have to get FSSAI Registration done promptly.
Types of Licence
FSSAI Licence is divided into two parts, state level, and center level. The medium scale food business has to get FSSAI Licence from the state government. The large-scale food business needs to obtain a license from the central government.
The petty retailer, hawker, itinerant vendor or a temporary stallholder or small-scale or cottage food joints are exempted from the FSSAI Act.
FSSAI Licence is issued according to the location of the place. That’s why to commence business at different locations multiple FSSAI Licence will be required.
FSSAI Licence is mainly valid for one or two years and after that, the vendor has to renew the license to operate.
You have to file registration for FSSAI License with your important documents such as – PAN Card, Aadhar Card, Rent Agreement/Tax Receipt/LIC Receipt, Photos and Bills.
How Can We Help You?
E-TaxWala will help you in getting FSSAI Licence in the quickest and cheapest way. Moreover, E-TaxWalawill provides assistance in:
- Free Consultation
- Preparing Application
- Submitting Application
- Final FSSAI Registration


On today’s episode of American gypC Podcast we had the pleasure of talking to Paul Kennedy about world travel and the food & culture of Vietnam. For the past thirty years Paul has been working in the restaurant business, bringing together delicious foods and atmospheres where customers could create their own memories. Growing up in Northern Virginia, Paul went off to study hospitality management at East Carolina University, followed by culinary arts at Johnson & Wales University. After his education he departed to New York City where he continued to establish himself in the restaurant world, while also homing in on his love of writing and photography.
In 2018, with a backpack and some inspiration, Paul cashed in his proverbial chips and took off to see the world. The inspiration clearly worked because he never returned. His journey of uncertainty found it’s purpose of exploring what the world has to offer.
Paul is currently working on a cookbook about Vietnam’s food and culture that will be available in 2022. Besides authentic Vietnamese recipes, Paul hopes to do his part in peaking the readers’ interest in understanding the world, in any aspect. Once you do that, he feels like everyone will understand each other a little better.
American gypC Podcast
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This is a recipe originally featured in a blog Isobel had back in 2012 and we’ve returned to it now we’ve started selling handy bags of cocoa nibs on our site. Enjoy!
230g butter at room temperature
150g caster sugar
1/4 tsp. sea salt ground, plus sea salt flakes to sprinkle on top
2 tsp. vanilla extract
45g cocoa nibs
240g plain flour
Makes approx 40 cookies
1. Roast your pecans in a single layer on a baking tray for about 10 minutes at gas mark 3, coarsely chop once cool.
2. Cream together the butter, sugar and ground sea salt until light and fluffy.
3. Beat in the vanilla extract then mix through the chopped pecans and cacao nibs.
4. Gently fold through the flour, taking care not to overwork.
5. Turn out the cookie dough onto a square of cling film, use the film to work the dough into a roll about 2 inches wide, wrap the roll tightly in the film and chill for at least one hour.
6. Preheat your oven to gas mark 4.
7. Slice your dough into rounds about 1/4-1/2 an inch thick. Sprinkle the flaked sea salt on to the cookie rounds.
8. Bake for about 12 minutes until starting to brown around the edges but still soft to the touch. Allow to cool slightly on the baking tray before transferring to a wire rack to cool.


Sunday, September 9, 2007
As promised, here’s some info about cheese:
Casa del Formaggio Sant'Anna di Dipasquale: (THE cheese house). Definitely one of the best places to buy cheese in Ragusa
I know they sell one of the best “Ragusano DOP” cheese in the area, and "Pecorino Siciliano" (made with sheep milk). Also I suggest you try one of the wine spreads they sell that you can eat with the cheese. I tried the Zibibbo and Pasito wine spreads (Zibibbo and Pasito are desert wines from Sicily).
Casa del Formaggio Sant'Anna di Dipasquale
Corso Italia 387, Ragusa - Tel: 0932 227485
The Azienda Occhipinti is is a rural farm that make different types of cheese, they might show you how they make their cheese if you call them in advance and ask when it would be best to come. I don’t believe they have anything organised like a tour or so, but possibly they will show you around anyway. They might not speak English though.
Azienda Agro-zootecnica Giuseppe Occhipinti
Contrada San Giacomo - 97100 Ragusa
Tel: 0932 231669
The Corfilac is a good place to see how cheese is made. Every 2 years the Corfilac organises a great event in Ragusa called Cheese Art, between June and July. The next one will be in 2008. They have cheese, wine and beer tasting and pairing, you can buy cheese, wine, salami and other related stuff. They have experts explaining the main features of different kinds of cheese from around the world and, of course, local ones. There’s also live music, plays, etc. Last year it was organised in the gardens of the beautiful Donnafugata Castle.
Corfilac Headquarters: S.P. 25 Km 5 Ragusa Mare 97100 Ragusa (on the street from Ragusa to Marina di Ragusa) Tel: +39 0932 660 411 • Cheese department: +39 0932 660 484/+39 0932 660 485. Call first for an appointment.
Another must while in Sicily is the Ricotta cheese. Ricotta is a fresh cheese made of sheep or cow’s milk. It’s name comes from the fact that it’s ingredients need to be cooked twice. In Sicily they have Italy’s most famous ricotta, and they use it in different ways: sweet ricotta (the ricotta cannoli are amazing here), dry ricotta (ricotta salata) used for pasta alla norma, or fresh ricotta with sun dried tomatos or alone. You can try it in any agriturismo or buy it in any supermarket, farm or cheese shop.


Описание процесса приема пищи
In all cases the rules for serving dishes (for an entertainment) are the following: The meat cooked on the bones is set on the left, and the sliced meat on the right; the rice is placed on the left of the parties on the mat, and the stew on their right; the minced and roasted meat are put on the outside and the pickles and sauces on the inside; the onions and steamed onions at the end, and the wines and broths are placed to the right. When slices of dried and spiced meat are put down, where they are folded is turned to the left with the ends put to the right. If a guest is of lower rank (than the host), he should take up the rice, rise and decline (the honor he is receiving).The host then rises and objects to the guest’s (request to retire). After this the guest resumes his seat. When the host leads the guests to present an offering, they offer rice followed by the dishes that were first brought in. Going on from the meat cooked on the bones, they present offerings of all the other dishes. After they have eaten rice three times, the host will invite the guests to take of the sliced meat, from which they will go on to all the other meats. When the host has not yet gone over all the dishes, a guest should not rinse his mouth with wine.Liji, 3.51–56
Do not roll rice into a ball; do not bolt down the various dishes; do not swill down (the soup). Do not make a noise in eating; do not crunch the bones with the teeth; do not put back fish you have been eating; do not throw bones to the dogs; do not snatch (at what you want).Do not spread out the rice; do not use chopsticks in eating millet. Do not gulp down broth, nor add condiments to it; do not keep picking the teeth, nor gulp down sauces. If a guest adds condiments, the host should apologize for not having had the soup better prepared. If he wills down the sauces; the host will apologize for his poverty. Soft and juicy meat may be split with the teeth, but dried flesh may not . . .
Как об этом думает Конфуций
When Confucius parted services with the state of Lu, «he took part in a sacrifice, but afterwards, was not given a share of the meat of the sacrificial animal. He left the state without waiting to take off his ceremonial cap. Those who did not understand him thought he acted in this way because of the meat, but those who understood him realized that he left because Lu failed to observe the proper rites»


Healthy life – Mediterranean Diet
Spanish cuisine is one of the healthiest in the world and is widely considered tasty.
It is eagerly used by people who want to lose excess weight and change their eating habits to a healthier one. Mediterranean dishes are composed in such a way that they provide us with many valuable nutrients.
The common denominator for various varieties of the Mediterranean diet is the fact that the inhabitants of the Mediterranean countries are famous for their hospitality and love of cooking.
It is not without reason that many of the most famous chefs come from Spain.
The basis of this diet is fish and seafood, which are a rich source of protein and have only 2% fat, fresh vegetables and fruit.
In addition, aromatic herbs and olive oil dominate here. Although Mediterranean dishes have different appearances in many countries, they have in common their low calorie content, beneficial effect on the circulatory system and, above all, lightness.
Spanish cheeses are low in calories, which means that even eating them in large quantities does not contribute to weight gain.
Moderate consumption of red wine protects against the development of some lifestyle diseases.
Mediterranean cuisine and, on the other hand, the extraordinary climate mean that more and more people from all over the world become owners of real estate in Spain.
Traditional Spanish gastronomy dishes include:
Tortilla – an omelette made of potatoes and eggs fried in olive oil. Tortillas come in many different varieties, often with additions such as onions, mushrooms or beans. Tortilla can be both the basis of the main course and serve as a tapas, i.e. a snack.
Gazpacho – a type of cold soup made of cucumbers, onions, peppers, tomatoes, wine vinegar and olive oil, served with croutons. According to the Spaniards, gazpacho is an ideal proposition for hot days - especially here in Torrevie - a dish that is both nutritious and refreshing. Sometimes gazpacho is also prepared with seafood.
Patatas bravas – potatoes cut into cubes and deep fried, the dish is served with a spicy sauce.
Paella – a dish first created in the mid-19th century. The dish includes chicken and rabbit meat, rice and spices. Paella is necessarily seasoned with saffron, which gives the dish not only the right taste, but also the right color. Everything is served in a frying pan. Some versions of paella are prepared with seafood or fish, especially in the Valencia region.
Jamon serrano – raw, dried ham from pork leg or shoulder. Serrano ham is believed to be more delicate even than Parma ham.
Sangria – delicious wine with chopped fruit and ice.
Which of the above have you eaten recently?
If you would like to taste them, don't wait and come to the sunny Costa Blanca.


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|Home||» Products||» Multi Purpose and Ornamental Tree Seeds||» Araucaria Bidwillii|
- Minimum Order Quantity
- Unit of Measure
Botanical Name: Araucaria bidwillii
Synonyms: Araucaria bidwillii Hook.
Common Name: Bunya Bunya, Monkey Puzzle
Seeds collection period: June-July
Seeds longevity: 3 months
Araucaria bidwillii, the bunya pine, is a large evergreen coniferous tree in the plant family Araucariaceae. It is found naturally in south-east Queensland Australia and two small disjunct populations in north eastern Queensland's World Heritage listed Wet Tropics. There are many fine old planted specimens in New South Wales, and around the Perth, Western Australia metropolitan area. They can grow up to 30-45 m.
Indigenous Australians eat the nut of the bunya tree both raw and cooked (roasted, and in more recent times boiled), and also in its immature form. Traditionally, the nuts were additionally ground and made into a paste, which was eaten directly or cooked in hot coals to make bread. The nuts were also stored in the mud of running creeks, and eaten in a fermented state. This was considered a delicacy.
Apart from consuming the nuts, Indigenous Australians ate bunya shoots, and utilised the tree's bark as kindling.
Bunya nuts are still sold as a regular food item in grocery stalls and street-side stalls around rural southern Queensland. Some farmers in the Wide Bay/ Sunshine Coast regions have experimented with growing bunya trees commercially for their nuts and timber.
- Payment Terms
- Delivery Time
- 15 Days
- Main Export Market(s)
- Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia, Asia


Black Sesame sauce, also known as the black sesame paste, is a thick paste with a roasted nutty flavour with deep earthy undertones. At Amazing Sesame, our black sesame sauce is grounded on the spot, ensuring its freshness and quality for all our customers. The black sesame sauce offers all the benefits of sesame seeds in its freshest form, including anti-aging properties and relief for constipation and indigestion. This paste provides many other benefits such as being a good source of energy, vitamins & minerals. It can improve one’s blood pressure, provide for healthier skin & bones and even decrease the risk of a wide variety of cancers. Buy any bottle of Sesame Paste and get 2 travel sized bottles free!


The Single Parent Guide to Quick and Healthy Cooking
Written By: Faaizah Asmal Laher Being a single parent is tough! You’ve […]
Written By: Faaizah Asmal Laher
Being a single parent is tough!
You’ve got to manage being the sole bread winner, take care of household chores, get the kids to school on time and make sure that the food you’ve served up is nutritious, delicious, edible and quick!
I spoke to a group of single parents not too long ago (both male and female), and one wish they all had was a stay at home shopper-chef just so that they could come home to a ready-cooked, healthy meal. The majority of single parents felt that time was an issue – they needed to do so many things at once that cooking (but also cooking something healthy) was just not a priority! Yet, it was still something they wanted to change, so I showed them how to cook healthy meals, without breaking into a sweat!
Time is the enemy when it comes to preparing healthy meals. A long day at the office, exhaustion from the previous night of sleepless or ill children – it is so easy to reach into the freezer for a prepackaged pizza or a takeaway meal. Sure, that’s OK every once in a while but being able to prepare quick, healthy meals is really as easy as A, B, C!
Always have a plan
Planning in advance will make sure that you are always prepared for the week ahead. Plan a menu for a week to a month in advance. Make sure each meal (breakfast, snacks, lunch and dinner) are on the menu, and each contains a protein, a vegetable, a starch – and don’t forget about fruit for snacks. Include theme nights, for example Italian, Indian, vegetarian or kids night; and don’t forget all those favourite family meals.
Once your menu is set, make a corresponding shopping list. Include items such as long-life milk, cheese (in bulk is cheaper), canned goods like fish and beans; spices, oils and condiments; and dry goods like pasta and rice.
While shopping, stick to your list and shop early in the morning or late in the evening – try to avoid peak traffic times which will just add to wasted time.
Knowing what staple foods you have in your pantry can help you plan a menu that your family will enjoy.
Trawl the internet for recipes that can be cooked in under 30 minutes. Keep a chalk board behind the kitchen door for a weekly menu, and keep a monthly menu and shopping list in your diary. Retain all the menus, shopping lists and recipes – once the wheel is going there is no need to reinvent it. Just repeat favourite dishes every once in a while.
Budget eating can be healthy too
Buying in bulk can save you money! Team up with a friend so that you can split the petrol, and share the babysitting cost for that one big shopping trip once a month. Use retailers that allow you to buy in bulk for a saving, then split the shopping with a friend.
Use methods like canning or freezing summer goods to be used in winter. Frozen vegetables are just as good (some say even better) than fresh vegetables. Stock up on frozen goods if you live far away from a grocer.
Get the kids involved in the kitchen
Among the recommendations made by the American Heart Association for overweight and obese children was the importance of involving kids in the planning, shopping, preparing and serving up of meals at home.
The kitchen can be a fascinating place for children, and it is so important to spend time with them there! It does take extra effort and patience allowing kids to help in the kitchen. Initially they might make a lot of mess and mix up the wrong ingredients, but when they are older and leave the nest, it will be worth it! Cooking with kids can help them get interested in healthy foods they might not try on their own.
Allowing kids into the kitchen not only encourages them to try healthy foods, but it also gives them a sense of encouragement at accomplishing a task that helped contribute to the functioning of their family unit. They will be more likely to sit down to a family meal if they have had a part in its preparation, and this also allows them to spend less time in front of the TV or computer, and have more quality time with the family.
Younger kids can lay the table, older kids can clear up. Young kids can get out ingredients from the pantry and older kids can help slice up veggies, or measure out liquids for a recipe.
Use your freezer
Certain meals can be cooked in bulk and frozen in advance to be used on rainy days – for example, lasagna, Bolognese, pasta sauces, soups, breads, calzones, pizza bases, pancakes and cookies.
Frozen fruits can make a delicious smoothie for breakfast, frozen berries make a coolie (just like a pro!) and stale French baguette makes the best French toast!
Appliances make work easy
Investing in a good food processor or pressure cooker will make preparing and cooking healthier food easier and faster! Do preparation for the week in advance; if you know you will use chopped up onions most days of the week, chop extra onions at the start of the week so that you don’t have to prepare that vegetable again, and it will also save on the washing up! Just 10 minutes on a Monday will give you enough preparation for the rest of the week.
A pressure cooker will allow you to cook a meal quickly while seeing to homework or chores. You will be surprised at how advanced pressure cookers have become since our mums used them. The newer versions are safer, easier and even have timers!
A slow cooker can also be a lifesaver. Throw in a seasoned chicken and vegetables, set the timer and you have a meal waiting for you when you get back home.
Organise Organise Organise!
Yes I know! Most single parents are in their own ways organised already without having me to say it again, but organising your kitchen can cut cooking time by half! Keep utensils you use often close to your stove, clear clutter off the counters so that you can just cook and not have to clear up first. Sort through your ingredients and equipment you will use. Donate or make some extra cash from all those appliances you don’t use – this will help add funds for an appliance you know will actually make your life easier.
Try using the effective suggestions above to make life easier and more fun for you and your children. Meals don’t need to be complicated and elaborate or take hours to prepare. Often the meals that are simple and quick are often the best! You can do it – and you can do it the healthy way!
Faaizah Asmal Laher is a registered dietician in Johannesburg, South Africa. Faaizah’s great passion in life is assisting others to feel and live healthier by showing them how to shop, cook and eat more healthily and to embrace the wonderful benefits of mental and physical wellbeing. Contact her for all your nutrition related queries: email@example.com or visit her blog www.faaizahsnutritionlab.wordpress.com .


We spent a long afternoon last week at our friend's farm, where we dug potatoes and left for home with a bagful of loot. I ogled over his tractor and acres of flat ground. The boys, meantime, ran through soft dirt in bare feet, feeling for tubers with their toes.
Among them were these Peruvian purple beauties. They are not only gorgeous outside (who knew, until we washed them?!), but luscious inside—perfect for a steaming in a seaside clambake. Perhaps it's because of my Irish roots, or maybe just because something so humble can be so nimble, but I love potatoes. The fact that these look like moody Easter eggs makes them all the more wondrous.
Onto the point: The meal we made from these simple ingredients is one of my favorites of all time. Truth be told, I'm a simple cook. But I love great food. So I'm at my happiest when we can stroll the the garden, pick (and nibble) beans and herbs, grab a plump head of our garlic, pile up day-old potatoes, and march inside. I know a great meal is coming, with little toil from me.
This recipe is one I call warm potato salad or Poor Girl's Nicoise, based loosely on one by my Australian muse, Donna Hay. It is wonderfully inexpensive, filling and soul-warming, all at once. It's on heavy rotation here because it's great when you've got the garden goods and when your pantry feels bare.
- Warm, cooked potatoes, sliced thickly
- Green beans, trimmed and blanched
- A few herbs like parsley, summer savory or oregano
- A can of tuna (I didn't have any on hand on this day, but I usually do. Of course, fresh tuna would be divine.
For the genius vinaigrette:
- 4 Tablespoons olive oil
- 4 Tablespoons cider or white wine vinegar
- 2 Tablespoons seeded mustard (if you don't have any—and I often don't—I just use dijon and toss in a spoonful of mustard seeds; they are the key to its interesting texture)
Stack several slices of potato in a wide bowl (I choose a bowl over a plate, any day). Scoop chunks of tuna—about half a can per person—onto the pile. Then, lay a handful of green beans and herbs on top. In a separate, little bowl, combine the olive oil, vinegar and mustard, and a bit of salt and pepper. Generously drizzle the vinaigrette over each.
Now, dig in. And tell me if it isn't the most surprisingly yummy meal you've eaten—maybe ever.


My Morning Shake (Anti-Inflammatory)
In 2008, I was in an airplane accident when my instructor was demonstrating a maneuver and lost control. Six doctors recommended surgery to repair my neck. They said it would be fine for 10 years until I needed my next surgery. I said “no” and found alternative ways to heal my neck, including an anti-inflammatory diet. When I started to learn what was good to eat–lots of dark greens like Kale, lots of nuts & seeds, and all the different powders, I simply couldn’t find ways to have a yummy lunch. I ended up blending all the ingredients in a high-powered blender (Vitamix.) Through a lot of research and experimentation, I created a morning shake that is both delicious and the healthiest way I can possibly eat as far as I know. I make a 40 oz shake in the morning and drink it throughout the day–it keeps me satisfied and high-energy all day long. By dinner, I’m actually not that hungry, but I often eat for the social experience (usually with fish, chicken or veges, generally avoiding breads, pastas, and sugar.) In my morning shake, I am trying to maximize for nutrient density in a whole food, while minimizing sugars and inflammatory ingredients. I also am choosing low-acid foods to try to balance acidity levels in my diet.
Here’s what’s in my morning super-easy shake.
1) Raw greens
- Spinach, chard, kale, collard greens, or a combination. The stalks have fiber, but not much nutrition, so I strip or cut the stalks. (Spinach is the sweetest and least nutritious of the greens above, while collard greens is the most bitter and most nutritious. I usually use Kale.)
- Dandelion greens (ideally, I eat this about 20 minutes before I make the shake, but if not, I just throw it in.)
- Alfalfa or clover Sprouts (now hard to get at most regular stores, so I sprout my own.)
- Cilantro can be nice too. I hear it’s good to help process Mercury (and I eat a lot of Sushi.) However, if you add cilantro, also add lime, because then the shake will last longer. If you just add cilantro and no lime, the shake will last about 6-8 hours refrigerated.
2) Other veggies & nuts
- Ginger (peeled)–This definitely gives the shake a kick and it’s good for digestion
- Soaked raw sunflower seeds (water and seed put into shake)
- Sprouted pumpkin seeds (low in acidity)
- Soaked raw organic almonds (water discarded. FYI, almonds are best kept refridgerated.)
- Cooked Quinoa (This is both low-acid and a good grain–it helps me not get hungry through the day. I cook it in the beginning of every week and keep it in the fridge.)
- Raw, peeled beets (this makes the shake red rather than green, so it looks good to other people when I bring it into a corporate meeting.)
- Carrots can be good, but they are very high in sugar
3) Fruit & sweetener
In general, I try to eat fruits separately. The enzymes that digest fruit in the stomach are best when the fruit is alone. However, fruits do sweeten the shake, so I suggest adding them for “beginners.” I do always add lime juice, but otherwise go light on the fruits.
- 1/2 lime (peeled) or lime juice. This gives the shake a zing and lightens the flavor. Also, it lowers the acidity in the body. Plus, it makes the shake last longer. It lasts about 24 hours in the fridge when lime is added
- Avocado–delicious, high in protein and creates a smoother shake (yes, it’s a fruit.)
- 1 Banana (usually frozen. Bananas have a lot of sugar, but I use it anyway because it changes the texture of the shake.)
- 1/2 organic apple or a peeled orange (thrown in with the seeds.)
- Frozen blueberries (highest anti-oxidants of any fruit)
- Dried fruits: raisins, pitted dates, or figs
4) Liquid base
- Purified Water (this is the best for you, but I do add other things too.)
- Coconut water (Amy & Brian’s)
- Coconut Kefir or Plain Organic Yogurt (I do this for the pro-biotics)
- You can use apple juice for a sweeter shake, but I don’t anymore because I’m trying to reduce my sugar intake
- Flax Oil (or ground flax seed in a dedicated coffee grinder)
- Chia seeds (put them in first so that they soak for a few minutes or even better, grind them first.)
- Hemp seed (needs to be kept refrigerated)
- Coconut Oil (teaspoon)
- Bee pollen
- Goji berries
- Acai powder
- Yacon Syrup for sweetening to taste
- Raw Cacao
- Chlorella, Blue-green algae, and/or Spirulina
- Protein powder
- Maca powder
For taste, play with adding:
- A little celtic sea salt
- Cayene pepper also gives the shake a kick
It’s quite delicious, though it doesn’t look very pretty unless you use a lot of blueberries, cacao, or beets. Making it fresh every morning takes me 12 minutes… and I usually pre-prep my shakes for the week so it literally is 8 minutes and I’m out the door, drinking my breakfast on my way to my first meeting. The shake needs to be kept refridgerated and lasts for about 30 hours–the next day, it’s good in the morning, but by lunch it starts to get iffy. If I buy too much kale, I sometimes will create jars with all the ingredients (not the liquids), freeze them, and have them in the freezer when I’m in a real rush.
Enjoy. Send me feedback or ideas if you’d like!
And here’s a simple and delicious dessert shake
- Organic Milk or Unsweetened Almond Milk
- 1 banana (frozen is great)
- 5 Organic Pitted Dates (or date rolls)
- 1 teaspoon Organic, unsweetened vanilla extract
- Coconut Oil or Coconut Butter (or both)
Delicious! It’s like ice cream without the sugar!


This is a super easy & quick recipe for a delicious light meal or appetizer. We have it for lunch often with a slice or two of baguette.
I think the video for this one is a bit better that my last attempt😊
The What (for 2)
- 1 avocado
- 4 large shrimp
- ½ lemon
- Pinch salt
- Pinch cayenne
- Bring small pan of water or white wine to a boil.
- Add shrimp to pan and boil 1 minute then turn shrimp over and continue for another minute.
- Remove shrimp and let cool.
- Cut two thin slices off the lemon and set aside
- Cut avocado length wise into two halves.
- Remove stone and spoon out meat, reserving the shells.
- Chop Avocado meat into chucks and transfer to a bowl.
- Squeeze lemon over avocado.
- Add salt and cayenne to taste
- Stir and mash slightly with a spoon.
- Spoon avocado back into their shells, top with 2 shrimp and decorate with lemon slice
Plate and enjoy!
Variation: Use ½ cup of mall cold water shrimp and mix them in with avocado.


Pennsylvania Winery Association (http://www.pennsylvaniawine.com/)
The PA Winery Association is a non-profit trade association organized to:
- assist in providing markets for our members
- provide assistance in developing merchandising materials, publicity, promotion & marketing effort to increase Pennsylvania wine sales
- provide forums for the exchange of information & experience among members
- sponsor & support legislation & regulations that will benefit PA's wine industry and to oppose those which will be detrimental.
Farm to City (farmtocity.org)
Farm to City is a Philadelphia- based program whose goal is to unite communities, families, and farmers year-round through locally grown food. In 2012, Farm to City will operate 16 farmers' markets including 12 established markets, 2 existing markets in new locations, and two new markets. In addition to a wide variety of fruits and vegetables, many of the markets feature meat, poultry, eggs, and dairy products from pastured animals.
Farm to City also offers use of its website and administrative web tools to any organization that would like to run a local food buying club or CSA in its own community. Farm to City is committed to the promotion and proliferation of viable, self-sustaining local food networks across the country. The affiliate program is designed to help organizations start and manage a local buying club or CSA.
Are you a member of either one of these organizations? How have they helped you market your products or learn about your industry?


Providing services and products designed to maintain the highest standards of safety and sanitation while controlling costs and achieving operational excellence
Since 1998, I.V. Jaxx Associates has provided consulting, contract food plant sanitation & maintenance, and evaluation services to the food processing & hospitality industries, along with various institutions.
Throughout our 10 years experience, we have developed improved efficiencies for cleaning and maintaining facilities. We serve CFIA, provincial and regional inspected food processing plants throughout Ontario including Ottawa, Toronto, Hamilton, Niagara, Brantford, London and Windsor.
Managing a food sanitation program can consume a substantial portion of an organization's operating resources. By outsourcing these services to I.V. Jaxx, customers spend more time focused on their primary business - producing quality products.
Our customized Sanitation and Preventative Maintenance programs are designed to meet all HACCP requirements. Efficient use of labour, chemicals and equipment will control costs, reduce operating expenses, optimize productivity and ensure high food safety standards are met. In addition, our customers will avoid costly shutdowns and late production start-ups.
Our experienced professionals work closely with our customers' quality control department to develop proper sanitation procedures that are in compliance with CFIA's latest HACCP requirements. We accomplish this through written food sanitation procedures, training and technical assistance, safety management, consulting and knowledge of increasingly stricter compliance regulations.
In addition to food plant sanitation, our Preventative Maintenance Program includes complete building & equipment maintenance and new equipment installs. Our experienced tradesmen are available to service your needs 24 hours a day.
To meet our customers' particular needs, we offer three different approaches to choose from:
I.V. Jaxx Associates
762 Upper James St. Suite 281Hamilton, ON L9C 3A2 Canada
Toll Free 1-800-546-9056
Fax 905-388-7425Email: firstname.lastname@example.org
©Copyright 2008 I.V. Jaxx Associates
762 Upper James St. Suite 281, Hamilton, Ontario L9C 3A2 Canada
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I have ties to many countries in Latin America, and one of the best things about exploring the region is sampling the “comida tipica,” or what I call “comfort food.” It’s the traditional cuisine that the locals might only consume on Sunday or special occasions, yet most of the ingredients are part of the daily diet.
In Colombia, it could be a tamale filled with chicken or pork and wrapped in a banana leaf. Just don’t forget the green onions, tomatoes and other veggies steamed to perfection. Costa Rica has a similar version of the tamale, but Olla de Carne is an awesome, filling soup that features large chunks of beef, papas y camote, corn, yucca, chayote and maybe some plantains. La Pura Vida!
The thing is that I always think Mexican by habit, and get a bit frustrated when “gringos” classify our food as nothing more than tacos and burritos. Take the famed “California burrito” as a case in point. It’s stuffed with plenty of carne, cheese and wait for it… french fries! Yummy? Yeah, I guess so. But it’s not Mexican food, folks!
My favorite Mexican comfort foods consist of two classic dishes: chilaquiles and sopa de albondigas. Believe me, that’s about as good as it gets!
This is an entree more for breakfast or brunch, but I could eat it all day long. Here’s the best and most simple recipe I can offer, and it works every single time:
1. Cut up about a dozen corn tortillas into squares. Pour some vegetable oil in a large saute pan. When hot, place the squares into pan and reduce heat to medium. Cook until tender (not crisp) and transfer to paper towels to soak up excess oil.
2. In a separate pan, pour approximately three cups of tomatillo salsa (El Pato preferred) and heat. Place tortilla squares over salsa, lower to simmer and cover. When salsa starts to firm up, add plenty of queso fresco (at least a full cup) and cover again to a perfect melt. Garnish with a bit of fresh cilantro end enjoy!
Some necessary sides to this dish would definitely be beans and avocado slices. Mexican restaurants offer several different versions of chilaquiles, including red salsa instead of green, and will probably mix in eggs unless you wave them off when ordering. And I must give a shout out to Playa Baja in Montebello, California. A few months ago, I was very pleased with my plate of chilaquiles. In fact, it was the best since I dined at Sanborns in Mexico City 35 years ago!
Sopa de Albondigas
I’d be kidding myself if I said Mexicans invented the meatball. It’s not even certain that the Italians did. As for albondigas soup, I’ve tried several different variations in the Americas alone. In Colombia, the meatball itself is a mixture of both ground beef and pork mixed with rice (very tasty) In Nicaragua, chicken claims the main event (thumbs down). Guatemala’s version is closest to Mexican-style, but a generous amount of mint leaves are added to the beef broth and pasta shells are used instead of papas (thumbs up).
Of course, my daughter Maria Randel has put together a recipe that meets my ultimate approval. She tweaks it once in a while, but the Mexican basics are always the same.
1. Meatball ingredients: A few splashes of virgin olive oil, half a cup of cooked white rice, tbsp of fresh cilantro, a bit of chopped fresh oregano, a pinch of parsley, one raw egg and at least one pound of ground beef. Mix everything together and form the meatballs into half inch shapes.
2. Broth ingredients: Three quarts of beef stock, two medium raw pealed and cut potatoes, three large raw and cut unpeeled carrots, raw and cut zucchini and fresh tomato as desired, one large chopped onion and two cloves of minced garlic. Start the veggies and bring to boil while preparing the meatballs. Once ready, add everything together, cover and let simmer for about half an hour until fully cooked.
As we move into the crisp fall and cold winter season, there’s nothing like the warmth of comfort food to satisfy your family. And it’s a great way for friends and neighbors to celebrate the seasons and bond. That’s what this website is all about…bringing everyone together.