Umwihariko focuses on Arabica coffee – the best choice of coffee plant for the Rwandan climate. Grown in the south-west region, the Koakaka Cooperative includes over 1100 individual members. Established in 2003, these experienced local cultivators produce an average of 190 tonnes per year, with 2016 expecting an increase to 255 tonnes due to a plantation extension. The care and experience these farmers offer ensures a high quality product.
We supply specialty sorted and fully washed Arabica coffee beans. Producing the best Fairtrade beans from our farms requires attention to detail, and our coffee plants are all cleaned and cared for by hand. The desirable Rwandan climate causes these plants to thrive.
Rwandan coffee is known for its delicate flavour with a creamy body and hints of citrus acidity. The 2015 worldwide Cup of Excellence: Coffee Quality Competition, saw Koakaka allotted the places of No.6 (with 89.05%) and No.14 (with 86.79%).
Rwandan coffee varieties offer complex, unique flavours. Koakaka Arabica coffee beans produce beautifully flavoured, exceptionally drinkable coffee. The end result is a light to medium acidity, balanced with a strong body, and chocolate characteristics with blueberry notes.


Beyond Burritos was invited to attend Zarela's Corn Kitchen, one of many events of the Celebrate Mexico Now festival going on until 9/30/10.
As you’re probably aware, corn has been getting a bad rep since the movie Food Inc. disclosed to the masses that most food products are corn based and even beef is corn fed. My thoughts are that messing with a cow's diet after millions of years of eating GRASS is probably not wise; however, I thank Zarela for renewing my happy thoughts about corn for our eating pleasure.
Zarela was accompanied by her friend Zoyla who demonstrated how to make Chocolateatole (Recipe), a drink made with corn and chocolate foam. She ground a blend of fermented pataxtle beans (Cacao from the region) and other ingredients on a metate (ancient grinder) and whipped to serve the chocolate foam on top of the corn based atole.
In general, Zarela spoke about the wonders of Corn and how vital it has been to the history of Mexico and the Americas. She described her travels and many encounters with different food culture in Mexico, like her experience with Zacahuil, a six foot tamal, Chilatoles, Tismole, Chilpeachole and Lard.
Yes, lard... though corn was the main topic, Zarela did take the time to express her enthusiasm for the misunderstood lard, which carries a bad rep. She has even coined the phrase "Praise the Lard".
She also shared her feelings towards many more typical dishes. For example, she is torn in regard to tacos. On one hand, she loves them because of how they have brought Mexican food to the forefront and to those that can't afford to eat at restaurants. On the other hand, she believes tacos have steered people away from the traditional sit down Mexican meal that has much more depth.
In short, Zarela's feelings towards enchiladas: Don't ask for enchiladas with the sauce on the side, recognizing that “Enchiladas” means in chile sauce.
The highlight of the night is, of course, when we got to eat. Zarela, I thank you for introducing me to my new favorite food, Crepas de Huitlacoche. I won’t even try to describe it in words, as I will not do it justice. I will simply let everyone know that it tasted like a wonderful huitlacoche lasagna in my mind. I’m sure I will be your restaurant soon to devour some more, since I found it on your dinner menu. This was just one of four different dishes that were shared, all highlighting corn. I highly suggest that you all take a look at Zarela’s website and revisit your take on corn.


Food Processor Buying Guide
A food processor is an essential and widely popular kitchen appliance for varying reasons. If you have a large family and you regularly prepare the food in the house, it can be tasking to chop, slice, shred and grind those ingredients day in day out. Whether you are a seasoned chef or a newbie learning how to cook, a food processor saves you time and effort and also helps you to prepare your food faster and more efficiently. The convenience a food processor brings to a kitchen is one of the reasons it has become so popular. It is a necessary appliance that is convenient for both home and commercial setting. Some of the tasks it performs include, grinding nuts and meat, chopping dry ingredients, grinding whole grains into flour and mixing ingredients. When it comes to buying this jerk of all trades, it is important that you look into some factors. This article explains what you should look out for so as to get one that fits your needs.
Before you make a purchase, see to it that the food processor has the tools you need to meet your requirements. If you want one that is versatile enough, you can choose from the many versatile models in the market. For instance, some come with an attachment for a jug blender that can blend soup and smoothies on top of food processing. Other models come with dough blades that can help to bind pastries and dough making them ideal for people who love to bake. Therefore, depending on your individual needs, look for a model whose accessories interest you.
As it is the case with most appliances, the bigger the body, the better the food processor. Look for one with enough power to spin fast and to deliver the needed torque when chopping dense foods. With a sturdy food processor, you can operate it for consistently for long periods without overheating or breaking down. Sturdy machines also have more stability as a result of their massive and broad bases.
Food processors are available in different sizes to fit the needs and preferences of different users. You can choose your size depending on the amount of food you cook or the number of servings you will regularly be making. Some bowls can hold up to three liters whereas others have a capacity of as little as one liter. Therefore, weigh their differences and choose the one that best meets your processing needs.
Look for brands or models that come with a manufacturer’s warranty. Manufacturers of high-quality appliances issue long-term warranties as an assurance that their products are of high standards. A good warranty should cover for repairs or replacement should anything go wrong within the stipulated period. In addition to warranties, it’s much better buying from a manufacturer who offers replacement accessories and alternatives.
Just like with most other purchases, the amount of money you are willing to part with determines the kind of machine you get. If you want the larger models with additional features and functionality, you must be prepared to spend a significant amount of money. However, if you can afford to pay for the high-end processors, do not hesitate because they tend to be more robust, durable and are more versatile.
Never mind about the particular design as it matters less as long as the machine can accomplish its primary duties without any setbacks. Make sure you get one that performs its functions well and is also durable enough to serve you for a reasonable number of years. A food processor assumes the tasks of other small kitchen appliances making it a multifunctional unit.


We regret to inform you that pork will not be available in the 2017 season. We explained on the recent “Pigs No More” blog post the reasons for the decision not to raise pigs this year. Hopefully, we will be able to do so again in the future!
Pastured pork is now available in single cuts or sample packs of 20 pounds or more.
This tender, juicy pork is from contented pigs that were raised as pigs were meant to live. They were not confined inside a barn in the 6 months that they were with us. Instead they were rotated through spacious paddocks of both grass and bush, moving to a fresh paddock every week to 10 days where they grazed, mud bathed, played and rooted to their hearts content. Grass, weeds, leaves and tubers made up a high percentage of their diet. It was amazing to watch them grazing through the tall grass, rooting in the soil and chewing roots, tubers, nuts etc, or rushing to eat grape vines that we pulled out of the bushes for them.
Because pigs are omnivores and don’t fatten well on pasture alone, we supplemented their diets with apples gleaned from nearby farms (often over 100 pounds per day!), whey and cheese from county producers and relatively small amounts of barley and corn which had been grown in the county.
Better for pigs, better for people
In addition to making for happier pigs, studies have shown that raising animals on pasture produces meat which is much better for human health. Among its better known benefits are significantly higher concentrations of the beneficial Omega 3’s and of Vitamins D and E.
Loin chops and loin roasts $8.00 per pound
Cured and smoked bacon. $9.00 per pound
Cured & smoked ham. $8.00 per pound
Fresh ham roasts. $7.00 per pound
Shoulder roasts and steaks; sausage patties $6.50 per pound
Sample packs of 20 lbs or more: $6.75 per pound (cuts from each category above)
Half pig. $3.50 per pound, hanging weight (approx. 75-95 lbs hanging weight produces approximately 55 – 75 lbs of packaged meat, depending on how you have it cut). You pay the butcher’s cutting and wrapping etc. fees and give directions for the type of cuts that you would like.
Whole pig. $3.25 per pound, hanging weight (approx. 150-190 lbs, which produces approximately 110 – 150 pounds of packaged meat, depending on how you have it cut). You pay the butcher’s cutting and wrapping etc. and give directions for the type of cuts that you would like.
Contact: Bob at Robert.email@example.com or call 343-600-4225 (home) or 343-263-3312 (cell).
We hope to grow this section but here is one recipe that one of our clients kindly shared with us. She made it with extra thick pork chops. We made it with a shoulder roast and it turned out beautifully!
Mix the flour, the salt and pepper and the parsley in a bowl. Then mix in the suet – but it mustn’t be rubbed in. Add just sufficient cold water to make a fairly stiff but elastic dough that leaves the bowl clean. Shape it into 8 dumplings.
When the pork is ready, remove the meat and vegetables with a slotted spoon on to a large warm serving dish. Cover with foil and keep warm. Season the liquid to taste, then bring to a brisk boil. Put the dumplings in, cover and cook them for 20-25 minutes, making sure that they don’t come off the boil. Serve the meat surrounded by the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat.


Yes, I'm still on the fruit kick. But it makes sense to me that I would love to paint them so much because I also love to eat fruit and enjoy fruit and yogurt almost every morning for breakfast. As I've mentioned before, I have even bought fruit (and veggies) because I thought I would like to do a painting of them.
In this painting, the two pears, a red and a d'anjou, are just hanging out on my counter, waiting to be cut up into a fruit salad. Yum!


No compromise on quality is our motto…
This is the reason Freshmate uses only & only, the best ingredients .
Pre, in line and after process controls ensure the delivery of quality products to our consumers.
A fresh and tasty idea, envisioned by a well respected business family in 2006 to fill your life with convenient food products made from the very best ingredients.
With more than 50 years of business experience in textile, pharmaceutical, poultry & fruit farming, we strive to provide Natural & Hygienic food that you truly desire.
We are unmatched in our passion for quality food that you want — and uncompromising in giving what you deserve. At Freshmate, we try to create something new and different – high quality food made with the freshest ingredients, served the convenience you ever wanted.
Enjoy the wholesome, tasty Freshmate treat.
You Don't Need to be a skilled chef !
Each dish is prepared in accordance with receipe of our Food & Nutrition expert, Nasreen. Great care and extensive research at each step of production help maintain the taste and freshness of Freshmate's food from our kitchen to yours. Our mission is to serve quality and convienience to our clients and to exceed their expectations in every aspect.


Microwave vs Crock Pot, Microwaves and crock pots are both kitchen appliances that serve different purposes. While microwaves are commonly used for heating and defrosting food, crock pots are used for slow cooking dishes. Both appliances have their pros and cons, and which one you should use depends on your specific needs and preferences. In this article, we will compare microwaves and crock pots in terms of their features, functions, and benefits, as well as provide answers to frequently asked questions about these appliances.
Microwaves: Pros and Cons
Microwaves are electric kitchen appliances that use electromagnetic radiation to heat food. They are commonly used for quick cooking and reheating of food items such as leftovers, frozen meals, and beverages. Microwaves are popular because they are easy to use and can save time in the kitchen. Here are some of the pros and cons of microwaves:
Things We Like:
- Quick cooking: Microwaves can cook food faster than most other kitchen appliances. This is because they use electromagnetic waves to heat food, which penetrates the food and cooks it from the inside out. This can be especially useful when you need to cook a meal quickly and don’t have a lot of time to spend in the kitchen.
- Versatility: Microwaves can be used for a wide range of cooking tasks, including heating up leftovers, cooking frozen meals, and even making popcorn. Most microwaves come with different power settings and cooking options, which allows you to cook a variety of dishes.
- Energy efficient: Microwaves use less energy than other cooking appliances, such as ovens and stovetops. This is because they cook food quickly and don’t require preheating or a lot of energy to maintain a consistent temperature.
Things We Do not Like:
- Uneven heating: One of the biggest downsides of microwaves is that they can sometimes heat food unevenly. This can result in some parts of the food being overcooked while others are undercooked. To avoid this, you may need to stop and stir the food periodically during the cooking process.
- Limited cooking options: While microwaves can be used for a wide range of cooking tasks, they are not suitable for all types of dishes. For example, you cannot use a microwave to roast or bake food, which limits the types of meals you can prepare.
- Health concerns: Some people are concerned about the health effects of using microwaves, as there have been reports that they can destroy nutrients in food and emit harmful radiation. However, there is little scientific evidence to support these claims.
Crock Pots: Pros and Cons
Crock pots, also known as slow cookers, are kitchen appliances that are used for slow cooking of dishes such as stews, soups, and roasts. They work by cooking food at a low temperature over a long period of time, which helps to tenderize meats and develop flavors. Crock pots are popular because they are convenient and can save time in the kitchen. Here are some of the pros and cons of crock pots:
Things We Like:
- Convenient: Crock pots are very convenient because you can set them up in the morning, leave them to cook all day, and come home to a hot, ready-to-eat meal. This is especially useful if you have a busy schedule and don’t have time to cook meals during the day.
- Versatile: Crock pots can be used for a wide range of dishes, including soups, stews, roasts, and even desserts. They are also suitable for cooking tough cuts of meat, as the slow cooking process helps to tenderize them.
- Healthy: Slow cooking is a healthy cooking method because it helps to preserve the nutrients in food and reduces the risk of overcooking or burning. Additionally, because you are cooking at a low temperature for a long period of time, you can use less oil or fat in your cooking.
Things We Do not Like:
- Limited cooking options: While crock pots are versatile, they are not suitable for all types of dishes. For example, you cannot use a crock pot to quickly cook vegetables or sear meats. Additionally, crock pots are not ideal for dishes that require a lot of liquid to evaporate, such as risottos or sauces.
- Longer cooking time: The slow cooking process of a crock pot means that dishes can take several hours to cook. While this can be convenient for busy schedules, it may not be ideal if you need a meal quickly.
- Requires planning: Because crock pots take longer to cook dishes, you need to plan ahead and start cooking early in the day. This may not be ideal for spontaneous meals or last-minute dinner plans.
Microwave vs Crock Pot: Which is Better?
Both microwaves and crock pots have their pros and cons, and which one you should use depends on your specific needs and preferences. If you are looking for a quick and versatile appliance that can heat up leftovers and cook simple dishes, a microwave is a good choice. However, if you want to cook more complex meals and enjoy the convenience of setting and forgetting, a crock pot may be a better option.
If you have the budget and kitchen space, it is also worth considering investing in both appliances. This will give you the flexibility to use the appliance that best suits your needs for each meal.
Microwave vs Crock Pot (FAQs)
Can you cook meat in a microwave?
Can you slow cook in a microwave?
Can you use a crock pot to cook rice?
Can you use a microwave to defrost meat?
Is it safe to use a microwave to cook food?
Microwave vs Crock Pot Conclusion
Microwaves and crock pots are both popular kitchen appliances that serve different purposes. While microwaves are quick and versatile, crock pots offer the convenience of slow cooking and set-and-forget meals. Both appliances have their pros and cons, and which one you should use depends on your specific needs and preferences. By understanding the features, functions, and benefits of each appliance, you can make an informed decision about which one is best for your kitchen.


Fennel, Orange and Rocket Salad with Honey Glazed Walnuts is one of those recipes that can be tweaked depending on what you have on hand. You don’t need to be too particular with quantities either. Spicy rocket, sweet oranges, the aniseedy flavour of fresh fennel and crunchy of walnuts is a heavenly combination. Aim for…
This recipe came about after an 8-week challenge I completed. Knowing eggs and vegetables are good for you and wanting to eat them every morning are two very different things. after 6 weeks of my usual vegetable frittata although it was delicious I didn’t want to see another one ever. Enter the Zucchini and Cauliflower…
As with most of my recipes on this site I write them for me. Despite making the same thing over and over again I still forget the best way to make the food I love. This recipe was inspired by my recent Ubershape challenge. It’s easy and delicious. Providing you have a great tasting protein…
Easy Playdough Easy 15 minutes Preparation time Makes 1 ball. A quick and easy to make no-cook playdough that keeps well.
Cranberry Almond Bliss Balls are a new family favourite. My original bliss ball recipes are still firm faves but here’s the deal. A few years on, kids are older, and with extra mouths to feed I’m watching our pennies even more closely. These bliss balls are based on oats, making them incredibly cheap. No coconut oil,…
A good salsa verde elevates a good meal to next-level greatness. If you are like me and buy fresh herbs, use half the bunch then watch the other half go to waste then this method will save you time and dollars. This recipe will ensure you use all of your herbs, none goes to waste…
This dumpling sauce recipe never disappoints. You’ll mix it up from items in your pantry, drizzle it over your dumplings, add some fresh herbs and feel like a superstar in the kitchen. Yes, please!
Freezer Fudge is one of those things you make because it’s good for you. You know the times when you’re trying not to eat ‘bad’ food so you make a ‘healthy treats’ then end up eating so much of the ‘healthy treat’ that it’s actually an unhealthy treat? Yep, This is one of those recipes.
Fresh, healthy, lettuce cups of goodness. San Choy Bow done right is quite possibly the best thing that will come out of your kitchen. It’s quick, easy and this recipe leaves anything I’ve bought at a restaurant for dead. It’s fresh, healthy, and easily adaptable for the whole family. Yum. You can thank me later.
A list of my five top flavour families that will become your new go-to for cooking. Simply mix and match flavours with your choice of meat, vegetables or salad and you can be confidently creative.
Fresh hollandaise sauce is delicious. The addition of lime adds another level of freshness making it perfect to accompany poached eggs, blanched asparagus pan fried snapper or whatever else you fancy.
‘Waste not want not.’ ‘Waste not want not’ is a proverbial saying first recorded in 1772. Wilful waste makes woeful want is an even more alliterative version recorded earlier in 1576.
My love of baking came from my grandmother. She was always baking something and this old fashioned banana cake was a regular in her kitchen repertoire. The hint of citrus makes it taste fresh and light.
Caramelised onion is a favourite for cheese platters, salads, toasties and a myriad of other things. Homemade Christmas gifts are always a nice surprise, caramelised onion works well given in a cute little jar.
A good Thai beef massaman curry is the epitome of comfort food. It’s the perfect balance of heat, creamy coconut, a bit of chilli zing and tender slow cooked beef. A perfect curry for all year round.
As soon as the nights begin to get cool at the change of season I begin thinking about this curry. Packed with chilli, loads of pepper and fragrant spices it’s a must try for curry lovers.
Butter Chicken is a favourite Indian dish for young and old. This recipe has variations so that you can make it paleo style, dairy free and if you omit the almond meal it can be nut free too. It’s so good you won’t want to bother with take away again.
A simple side of fresh crunchy asparugus accompanied with lime, feta, almonds and olive oil. Simple, light and delicious.
Pad Thai was served everywhere when we visited Thailand. It’s a favourite dish for many. It’s surprisingly easy to make a great Pad Thai that everyone will love. You’ll impress yourself.
Spaghetti Bolognese is a family favourite. Everyone loves it. It’s easy to cook, freezes well, makes tasty leftovers, and the kids actually eat it- what’s not to love?!
The ultimate crowd pleaser in the warmer months. It’s fresh, full of flavour and a welcome change after winter comfort foods.
I first made this soup out of the desire to use up the tired vegetables sitting in the bottom of my fridge at the end of a week. I use different veggies every time, and it always works out well.
A great starter or meal in itself, soup is a wonderful way to warm up in the cooler months. This recipe for Spiced Pumpkin & Sweet Potato Soup freezes well making it great for doing large batches and having in the freezer for a quick work lunch or late night quick meal. Nutritious and delicious.
A good smokey pulled pork or brisket recipe is a great one to have in your repertoire. Perfect for Summer meals or feeding large groups of people. The perfection of this recipe lays in the balance of sweet, smokey and a touch of spice. A squeeze of fresh lime will bring it to life as…
It’s no secret that I love Asian flavours. This recipe for Asian sticky ribs is full of flavour while still being simple and relatively healthy. You’ll surprise yourself and impress your guests. Delish.
Ok, so I’m currently on a health overhaul. After the last few years battling some health challenges my body (and my mind) finally feel ready to smash out some goals. With two months left of 2019 I’m determined to finish the year better than how it began. Enter all the healthy recipe ideas I can…


Extra mignonette sauce (+€0,70)
Extra sriracha sauce (+€0,70)
Fresh Oysters straight form our salt water tank. Served with lemon, mignonette and sriracha sauce
Serving size 50 g
Servings per container 1
Calories from Fat 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Land of Secret Superpowers: Vegetables is the book that every parent and young child needs! This book encourages kids to open their minds and be more open to eating certain vegetables that would typically be a tough sell for most kids by giving each vegetable a certain superpower.
The book was written by celebrity chef and mom Devin Alexander, who aims to change the narrative around vegetables. Instead of making eating veggies a chore, she wants kids to actively choose healthy foods to they can grow up to be big and strong!
But what do kids think about the book? Check out this video review from Sydney S., KIDS FIRST! Film Critic:


Kerry Foods Denny Buy & Fly Promotion
Sales Promotion, FMCG, Brand Engagement, Customer Acquisition
Kerry Foods is a leading manufacturer and distributor of added value branded and customer-branded chilled foods to the UK and Irish consumer foods markets.
Denny & Shaw branded meat products are sold in both pre-packaged form and from the deli counter in supermarkets and independent retailers throughout Ireland. While the brands enjoy strong consumer loyalty in the pre-packaged segment, the deli counter segment sees the brands competing for orders from deli-counter managers (rather than consumers).
To counter this, Kerry Foods requested that Allgo design a promotion aimed at deli-counter consumers in selected independent supermarkets. The aim was to increase consumer awareness and sales for Denny & Shaw cooked deli meats during the peak pre-Christmas period.
Allgo created the “Buy & Fly” campaign, where consumers could win trips to a choice of 3 European cities – Rome, Barcelona or Prague. In addition to the main prize in each store, there were 3 runner-up prizes of hotel vouchers. For each purchase of Denny & Shaw’s deli meat products, the customer was invited to enter the draw for that store.
Allgo designed the creative for “Buy & Fly” and produced in-store posters, entry forms, and branded entry boxes for each of the participating stores.
The promotion ran from November 1st to December 24th in participating independent supermarkets across Ireland.
The promotion created massive awareness for Denny & Shaw’s deli cooked meats among consumer shoppers in the participating stores, and encouraged deli managers to stock and re-order the brand from Kerry Foods in the run up to Christmas, and beyond.
The promotion not only increased sales, consumer awareness and deli counter loyalty, it also helped Kerry Foods beat competition from non-branded cooked meats during the seasonal sales peak for cooked meats.


Cocel Rice Cooker
Made in Japan
The Cocel rice cooker is a donabe (earthenware pot ) from 4th-market that sits directly on an open flame to let you prepare delicious rice the old fashioned way. The earthenware allows for even and efficient distribution of heat and rice prepared in such cookers is said to be more flavorful than that from their modern electric counterparts.
Made of heat resistant earthenware, it is oven, microwave, and dishwasher safe.
Dimensions: Dia20.8cm×H20cm **For 3Cups
Product No: K-14-1
Cocel Rice Cooker - Mustard
Product No: K-14-2
Cocel Rice Cooker - White


- November 22, 2012
- Posted by: Michelle
- Category: Success Stories
“Once a month, when the moon is full…” makes a good beginning for many a story, and so it does with this one too.
Each month, on the Saturday closest to full moon, Jakes, an eco-friendly, boutique hotel in Treasure Beach Jamaica, hosts a celebration of farmers and the land at their rustic and chic Farm to Table Dinners. The dinners are a collaboration between Jakes and Liz Solms, accomplished chef and local sustainable agriculture expert. The objective of the Farm to Table Dinners program is to recognize and support the small independent farmers of Jamaica’s ‘bread basket’ in Pedro Plains (where nearly 80% of the food in Jamaica is grown) and serves to reconnect the diners to the land and the origins of their food.
The series of monthly dinners features locally sourced, organic ingredients and are prepared and served tableside at local farms on elegantly set tables, under romantic lighting. Past rural gourmet meals have included penne with lime basil and goat cheese crostini alongside chicken with dill yogurt sauce and chevre on toast with homemade lime pepper jelly and lamb with coconut milk and spices. The dinners also play host to various specialists. For example, in February 2012, New York Times featured beekeeper, Cerise Mayo, prepared a honey-inspired menu.
The Farm to Table Dinners attract local and foreign visitors alike and has been featured online in Washington Times, National Geographic and Travelling Greener.
Jakes Farm to Tables Dinner embodies many of the best practices being discussed in this issue of Services Scoop and otherwise – experiential tourism, culinary/agro-tourism, sustainable tourism. Jakes – a great example of an innovative, socially responsible and successful services exporter.


Thanks to its tropical environment and rich soil, Thailand boasts some of the world’s most delicious fruits. Besides, buying freshly cut fruit at the market is one of the best things you can do in Thailand. Check out our list of the most amazing Thai fruits!
Find a place to stay in Bangkok
8 Amazing Thai Fruits You Must Try
thai dragon fruit
This Thai fruit, often called pitaya, comes from the genus Hylocereus and the species undatus. The most common variety is the one with white flesh. Purple and yellow dragon fruit are rare, but they are delicious!
Dragon fruit season: April to October
Thai name: Gao Man Gone
Thai salak or snake fruit is native to Indonesia but is also grown in Thailand. It looks scaly and tastes like pineapple, but more bitter. It is usually eaten raw with salt and sugar.
Snake fruit season: from early spring to late summer
Thai name: Salak, Sarah, and Larkham
recommended reading 9 best Thai dishes
Delicious rose apples are slightly crunchy and green and white inside. Their exteriors can also be entirely green, red, or a combination of both.
Rose Apple Season: from summer to early autumn
Thai name: Chomphoo
Also called sugar apple, this delicious fruit has a rough green skin that covers a sweet white pulp.It is mainly grown in Phetchabun, Nakhon and Ratchasima.
Custard Apple season: June to September
Thai name: Noinaa
recommended reading 8 of Bangkok’s Greatest Floating Markets
Wild mangosteen (cotton fruit)
Santoor is an exotic tropical fruit used while still immature in the popular Thai papaya salad. It is also often used in jams. A very popular fruit in Thailand!
Wild Mangosteen Season: May to August
Thai name: Center
Thailand has the best mangoes in the world. Best eaten with sticky rice and coconut milk. Hmmm!
Mango season: February to the end of July
Thai name: mamuang
Lychee is a sweet fruit similar to rambutan and longan. It tastes like a pear, but is juicier. The tree is native to China, but is found throughout Southeast Asia.
Lychee season: May to July
Thai name: lindsey
recommended reading Bangkok’s 4 Best Night Markets
Pomelo is definitely one of the tastiest tropical fruits. They have thick skin and can grow to the size of a football. The outer layer is green and the pulp is yellow to pink.
Pomelo season: Buntan is often eaten all year round, but the peak season is around October.
Thai name: Somo
Frequently Asked Questions
What fruits are commonly found in Thailand?
- Dragon fruit
- snake fruit
- rose apple
- custard apple
What is Thailand’s most famous fruit?
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It's All About The Right Ingredients
A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water and mint.
Also known as "silver" or "light" rum; it is a dry, light-bodied rum, light in color and lightly sweet in flavor. It is produced from sugarcane juice and molasses, and normally has a short aging period. The majority of Light Rum comes out of Puerto Rico. Their milder flavor makes them popular for use in mixed-drinks, as opposed to drinking it straight.
Unlike other various rums which are aged in charred oak casks, light rum is simply aged in plain oak casks or stainless steel tanks, so it remains clear. Light rums are also sometimes filtered after aging to remove any color.
Some producers of light rum are:
10 Cane, Bacardi, Cruzan, Havana Club, Malibu, Mount Gay, Ron Don Q
The Sugar Debate
There is also some debate on whether simple syrup or sugar is better: I like them both but prefer organic cane sugar. The advantage to the sugar is when you pour it onto the lime and mint before muddling, it's natural abrasiveness helps to bring out the flavors and the texture adds something to the drink. The advantage to the simple syrup is that you can make a quantity of it to have on hand and it is easy to store and measure to serve.
(You can also infuse your simple syrup with a complimentary flavor or with mint if you are so inclined.)
Lime Juice or Fresh Limes
Fresh limes will always provide a better flavor and the oil from the rinds is essential in obtaining that signature "fresh" taste and full aroma of a Mojito. After going through the trouble of finding fresh mint, don't skimp on the limes. It's one of the predominant flavors and will really make a huge different in taste. Sometimes, however, they are just not available. So, in a pinch, lime juice from a bottle will do.
Sparkling Water / Club Soda
Use a high quality bottled mineral water or club soda in place of seltzer. Remember, garbage in, garbage out. You're making a mixed drink with several ingredients so the overall quality will be determined by what you are starting with.
Cuban Mint / Yerba Buena (Mentha x villosa)
While recipes call for any available variety of spearmint, the real mojito can only be made with the true mojito mint. This mint was impossible to get in North America but thanks to a Toronto mojito enthusiast who visited Cuba in 2006, we now have access to the authentic plant from Cuba. It is clearly different from most other mints -- its scent and flavour are agreeably mild and warm, not pungent nor overly sweet like other mints. In a perhaps typically Cuban understated way its warm embrace lingers until you realize you want more. Like all mints it is easy to grow and will happily provide more than enough fresh sprigs for your mojitos.


MADISON — Updated fish eating guidance, Choose Wisely: A Health Guide for Eating Fish in Wisconsin [PDF], is now available online through the Wisconsin Department of Natural Resources website.
Detailed information also is available through “Find Advice,” an online search tool that allows anglers to select their county and fishing spot to see local consumption advice.
For rivers where polychlorinated biphenyls build up in fish, new testing reconfirms current advisories with slight modifications for some species from Lake Michigan, the Lake Winnebago/Wolf River system and parts of the lower Fox (Little Lake Buttes des Morts to De Pere Dam), Menominee and lower Manitowoc Rivers.
Changes include less stringent advice for some Lake Michigan and Winnebago species meaning people can safely eat some of those fish more frequently. Advice does remain the same for several systems including the upper Manitowoc and Mississippi Rivers.
Advice for some inland lakes and impoundments, where mercury is the primary fish contaminant, was also updated. Fish consumption advice varies by location and species of fish and ranges from unrestricted or one serving per week to “do not eat.” These changes include advice to eat fewer of some fish from the Twin Falls Flowage in Florence County, Long Lake in Oneida County and Loretta Lake in Sawyer County. Included is less stringent advice for Lake Noquebay in Marinette County
DNR, in consultation with the Wisconsin Department of Health Services, examines contaminant results for fish samples obtained each year at a subset of Wisconsin’s waters, along with data from recent years, to re-evaluate fish consumption advice.
The 2016 fish consumption advisory reflects new results for fish collected mostly in 2014-2015 from 32 locations and also considers results from bordering states and the Great Lakes Indian Fish and Wildlife Commission as well as DNR.
Most waters in the state are covered by general statewide advice. In 2016, the number of waters that carry more specific, stringent advice due to higher contaminant levels in some species from those waters is 146 due to removal of more stringent advice at two locations and addition at two other locations.
Candy Schrank, the DNR toxicologist who coordinates the fish contaminant monitoring and advisory program, urges anglers to check the 2016 advice to see if there have been any changes to the advice for those waters they fish frequently.
“We test contaminants in fish from a number of locations each year,” Schrank said. “Using these new results along with past testing, we update the advice, so it is important for anglers who frequently eat fish to check each year.”
Karen McKeown, state health officer of the Department of Health Services, noted that fish are a low-cost, low-fat source of protein, minerals and vitamins, but that people need to be aware of the kinds of fish they eat and where the fish come from.
“By following Wisconsin’s fish consumption advice, you can enjoy the fun of fishing as well as obtain the health benefits that come from eating fish,” McKeown said. “If you eat fish, you should make sure to follow the fish eating guidance and advisories that will help you to reduce your exposure to environmental contaminants that can build up in fish.”


Bebecook Rice Topping Cream Sauce for 15+ months
|Product SKU||Cream Sauce|
|Size (L x W x H)||14.5 cm x 3 cm x 18.5 cm|
|Availability||Out Of Stock|
Malaysia Starting from RM9.00
Bebecook Rice Topping Cream Sauce (100g x 2)
Junior will crave for Bebecook Junior's First Yummy Cream Sauce. This ready-to-eat premium cream sauce is ideal for quick meals & family eat-outs. Conveniently packed in 2 separate kid's portions, the sauce and can be served directly on rice or noodles without any further heating required. Junior will enjoy the rich taste of premium parmesean cheese, and finely-diced ingredients including mushrooms, onion, broccoli, potato and carrot. Low salinity. HACCP certified.
- Ready-to-eat yummy cream sauce, no heating required
- Serve directly over rice, noodles, spaghetti etc
- Prepared with premium parmesean cheese & specially-diced mushroom, onion, broccoli, potato and carrot bits
- Low salinity, suitable for young kids
- 2 individually-packed portions
- Safe and clean production under HACCP system
Net weight: 200g (100 g x 2)
Made in South Korea.
Suitable from 15 months.
What's in the box
1 x Bebecook Rice Topping Cream Sauce


To start canning, put the food you want to can in the upper slot and the cans in the lower slot and supply power, either by cable or with a battery in the left slot.
Different foods fill a different number of cans, depending on the type of food. The Food List details the different amounts of cans generated for each type of food.
Note that if you're using BuildCraft Pipes there is a bug in IC2 1.337b where the output sides of the Canning Machine are reversed. So if you want to attach a pipe to extract filled cans you need to attach it to the left side of the machine.
Note that if you can poisonous foods or food with effects such as rotten meat, raw chicken and spider eyes, the effects are removed and you can safely eat them.
|Food Type||Cans filled||Heal Amount (Normal Food)|
Golden Apples crafted with golden blocks are not recognized because Tekkit isn't updated to 1.3 yet.
|Raw Materials Needed|
Supply with food items (top slot) and Tin Cans (bottom slot).
Canned Food is opened by right clicking on the filled can while holding it. It will be eaten like normal Minecraft food and you are given back an empty can. Each consumed can of food heals one drumstick of food.
Maximum Input: 32 EU/t before exploding.
Note: it takes 608 EU to fill a fuel can with 6 fuel cells regardless of the cells type and variable amounts of EU to fill food cans (416 to fill 4 cans with one cooked pork, 352 to fill 3 cans with 1 chicken).
Note: as it can put rotten flesh (and spider eyes) into cans, which can then be eaten without the the threat of poisoning, the Canning Machine can allow the hunting of mobs to be a decent food source.
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CLICK - HEAR TODAYS PODCAST!
Please enjoy this recipe for authentic Mexican Salsa Verde!
Jane Dunphy prompted this post because she grew tomatillos in her PEI garden this year and has been searching for information about how to use them. Turns out you can freeze them or can them and of course, they make wonderful salsa verde, one of the most popular condiments in Mexico. But all of the ingredients can be grown and used in PEI!
You can simmer your salsa verde with pork to make chile verde or you can bake chicken, shred the meat, cover it with salsa verde and serve with beans and rice. Salsa verde It's spicy but not too hot and the tangy fresh flavor is a delicious change of pace.
- 3 pounds tomatillos, husked, rinsed
- 2 large jalapeño chiles, stems removed
- 5 small garlic cloves, peeled
- 1 1/2 teaspoons ground cumin
- 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next ingredients; blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.
NOTES: This is a recipe from the web that most closely resembles Monica's description and technique with measures to help you.
You can add other herbs (mint, etc) and lime juice is a common addition too.


Community Chef, Robin Van Creveld, has helped thousands of people improve their cookery and nutrition skills. Robin has held baking and cooking workshops for carers during the year and here he gives his recipes for Christmas breads, Stollen, and Greek Christmas bread, Christopsomo.
Robin says, “Stollen is a classic German Christmas bread, usually associated with Dresden. The dough is usually made with low gluten flour and is enriched with butter sugar, egg and alcohol and spice infused fruit. This type of stollen usually has a thick vein of marzipan running through it. The yeast percentage is slightly higher than a standard dough as the milk, butter and egg slow down the fermentation. Bake at a lower temperature than most dough as the high fat and sugar content makes burning more likely.”
300g plain white flour (more for dusting)
125g/ml warm milk
5g dried yeast
Fruit for stollen to be mixed in advance
125 mixed dried fruit
50ml whiskey and 75ml wine or orange juice
5g cinnamon powder and 2g cardamom powder
25g almonds, chopped
50g butter (melted)
For the glaze, slowly bring to the boil the following:
30g apricot Jam, 45g butter, 30g sugar and 15ml, milk
To finish: Icing sugar or sugar nibs
Stage 1: Sponge. In a large bowl mix together the milk, yeast, sugar and 100g flour. Mix, cover and ferment for 120 minutes.
Stage 2: Dough and Ferment. Rub the butter into the remaining flour, add the salt and mix together with the sponge and egg to form a soft dough. Turn this out onto a dry surface and knead for 5 minutes. It is sticky dough, so work it quickly with wet or oiled hands. Put this back into the oiled bowl, cover with a damp tea towel or a plastic bag and allow it to rise in a warm place for 90–120 minutes.
Stage 3: Forming, proofing and baking. Turn out the dough onto a lightly floured surface and press or roll out the ball to an oblong 20 x 30cm with the longer side facing away from you. Sprinkle the fruit and nuts over 2/3rd of the dough and gently press into the dough. Using your hands, roll the marzipan into a sausage about 20cm long. Place this at the bottom of the dough nearest you. Roll up the dough and place seam side down with the edges gently tucked under and place seam side down onto an oiled and dusted baking sheet. Leave it to prove in a warm place until it has doubled in size again, then bake at 170’c for 35-40 minutes.
Stage 4: Glaze and decorate. Transfer to a wire rack and brush repeatedly with melted butter.
When it is completely cool then brush with the apricot glaze and dust with a lot of icing sugar or sugar nibs.
Robin says, “This is a Greek Christmas bread – the dough is enriched with butter, milk, sugar, eggs and mixed peel. Some people add wine or ouzo to the dough for an even more flavoursome loaf. The traditional practice when making this bread is to knead all of your hopes, aspirations and intentions for the New Year into the dough and to spend the time it takes to ferment and rise, contemplating the year just gone. Baking it and sharing it with your nearest and dearest ensures that your hopes for the New Year come to fruition. Some people decorate the loaf with personal symbols or motifs made from extra dough and whole walnuts.”
300g strong white flour
100g/ml warm milk
5g dried yeast
50g butter, softened
150g candied citrus peel
1tsp crushed anise seeds or ½ tsp crushed fennel seed
½ tsp crushed cloves
½ tsp grated nutmeg
Egg for glazing
Stage 1: Sponge. In a large bowl mix together the 100g milk, yeast, sugar and 100g flour. Mix, cover and ferment for 120 min.
Stage 2: Dough. Mix all of the remaining ingredients together with the sponge to form wet sticky dough, Leave this for 10 minutes before kneading it to smooth and elastic dough. Place into an oiled bowl, cover and allow to ferment for 2-3 hours.
Stage 3: Forming and proving the loaf. Gently de-gas the dough and cut off about 50g of dough to use later. Now form the dough into a round shape. Flatten the dough slightly and imagine a clock and take the edge (or ear) at 12 o’clock and stretch it out a bit and fold it into the centre. Crimp this down and repeat at 3, 6 and 9 o’clock. Now repeat with the other 4 ears. Now turn this over so that the crimps are below and draw the dough towards you, but don’t let it roll. This will tighten up the ball further. Continue doing this in a circular motion until you have a proud ball of dough. Place onto a baking tray and cover with a cloth or place the tray into a plastic bag and allow it to proof until doubled in size.
Stage 4: Decorating and baking. At this stage, take your extra dough and roll it out to form a long sausage. Use this to form a cross over the ball, tucking in the ends under the main dough. You can also use the dough to form symbols personal to you and your family and stick them onto the main dough with egg wash. Brush the whole thing with egg and bake in an oven pre-heated to 200’c for 5 minutes, then lower the temperature to 175’c and bake for a further 30 minutes. Allow to cool fully before eating.
Thanks to Robin for sharing his recipes. Robin is running a Stollen workshop on Monday 6th December, more information here. It’s free for carers (there is a small booking fee that is refundable upon attendance). Robin runs many other baking and cooking workshops, more information on his website here.


258 W Broadway, Boston, MA 02127 +map
The Sweet Connection of South Boston
For a more safe and seamless experience at our Pastry Coffee Shop, we provide customers with a contact-less pickup area. We also offer distance delivery! Call us @ (617) 268-2253
We will be closing at 3:00 pm, however you are welcome to safely pick-up your favorite pastries and desserts from our next door Pizzeria 260.
Thank you for your loyalty and trust.


We, Sterling Spaces, have been partners with Providence Catering for 10 years. While they not only have amazing food, they also have a story and purpose behind what makes Providence who they are.
Chef Bacon went from serving time in prison, to fueling his passion of serving others by creating a program that finds lasting employment in the food industry. Their work through the Second Harvest food bank provides culinary, hospitality, and life skills training, with their motto being, “changing lives one recipe at a time.” By choosing Providence, you are giving back to the Second Harvest food bank, as well as, the Providence Culinary Training kitchen & classrooms. Plus, with the wide variety of food to choose from on their menu, there is something for everyone.
Through booking our Inclusive package and partnering with Providence, you also get the opportunity to join a tasting experience. This experience allows you to attend a group tasting at the Providence Manor House in Tanglewood. Current clients from Triple J and WinMock get to meet and taste together! Since it is a group tasting, you are able to try more food than if you were to have a private tasting. Multiple hors d'oeuvres, 2 salads, 2 entrees with sides, and a few desserts to help you decide on the menu for your special event.
To learn more about Providence and their mission, click the link below!
Top picture: Kelsie Johanna Photography
Bottom pictures: Megan Travis Photography


From Ashley Judd, Ellen DeGeneres and Bill Clinton to Ozzie Ozbourne, Mike Tyson and Russell Simmons, vegans have a newfound popularity and the diet is taking to the masses with a mainstream resurgence.
The former POTUS adopted the plant-based diet in 2010 after a physician and friend sent Clinton a detailed email warning him on the health hazards of a meat diet after his heart problems in 2004.
But what does it mean to be a vegan? According to The Happy Cow, a vegan is a person living on a 100 percent vegetarian diet consisting of vegetables, fruits, nuts, beans, herbs, spices and grains. A vegan, unlike a carnist, does not consume any animal or animal-derived products whatsoever.
Bill Clinton says he lives on a meat, egg and dairy-free diet, has lost over 20 pounds, and feels better than ever. Even though his decision to go vegan was health based, the animal activism group PEETA named Clinton their Person of the Year in 2010.
The majority of vegans say veganism is an ethical lifestyle that consciously avoids animal exploitation. The core philosophy behind veganism is that while some animals must consume others to survive, humans do not require meats or animals for survival.
Animal consumption is therefore a “choice” people are making, whether they are conscious of it or not.
Strictly ethical vegans will also avoid wearing animal-based clothing like leather, wool or silk. Vegan societies promote their choices as being environmentally and ethically sound in addition to being healthier and increasing longevity.
Jamaica is host to a large population of Ital vegetarians, where the vegan society stems from the Rastafari movement and consists of a fruit, grain and vegetable diet with the exception of an occasional fish meal and the allowance of honey.
The former President has also been known to enjoy an occasional shrimp or fish dish in certain restaurants, but his traveling diet is usually prepared by his staff and rotates between miso barley soup, black bean burritos, cauliflower dishes and potato curry. However, he has fallen off the diet during his travels overseas a few times.
Being vegan definitely takes effort, and changing over from a meat and animal-based diet to a vegetarian one is tough. But the health benefits are undeniable, and BC Talk encourages the President to maintain his healthy eating and lifestyle habits so he can continue living a quality life as long as possible.


22 Unique Sweet Potato Recipes for Thanksgiving
Sweet potatoes are a traditional Thanksgiving side dish often served mashed with marshmallow topping. That dish is fun, but if you want to change things up there are so many different ways to serve sweet potatoes. Here are a few of our favorites.
Sweet potatoes can be served just like white potatoes. These scalloped potatoes from Carlsbad Cravings are cheesy and delicious.
Sweet potatoes mix wonderfully with fruit. This recipe from Reluctant Entertainer mixes them with orange juice and pomegranate seeds.
Stuffed sweet potatoes are an easy side dish to serve at a large Thanksgiving dinner. Serve these from Budget Bytes for tasty fall flavors.
If you want to bring new and fun flavors into your Thanksgiving dinner, this dish from Cooking and Beer can be a great way to do it.
These candied sweet potatoes from Manila Spoon are a new spin on the classic dish without breaking too much from traditional Thanksgiving flavors.
This praline sweet potato crunch from Bake at Midnight is topped with cereal and nuts to create a crunchy texture that perfectly offsets the smooth potatoes.
Make your sweet potato casserole extra special by stuffing it into apples with this recipe from Iowa Girl Eats.
Make sweet potatoes even sweeter by adding a cozy vanilla flavor with this recipe from Nutmeg Nanny.
These scalloped sweet potatoes from Cooking and Beer are savory and sweet, they bring together the best Thanksgiving spices.
These mashed sweet potatoes from Recipe Girl add caramelized onions, brie, and sage for a delious savory touch.
What's better than marshmallows by themselves? Marshmallows with s'mores! Bring the campfire to the Thanksgiving table with these sweet potatoes from Favorite Family Recipes.
This recipe from The Comfort of Cooking makes sweet potatoes a crispy and salty side dish for Thanksgiving.
Curry isn't a spice often found on Thanksgiving, but these sweet potatoes from Food Faith Fitness make it fit right in.
Marshmallow topped sweet potatoes are great, but meringue topped sweet potatoes are even better. These lemon meringue sweet potatoes from Turnip the Oven brings dessert into dinner.
Bring sweet, smokey, and spicy flavors together with this delicious sweet potato recipe from Lovely Little Kitchen.
We all know that everything is better with bacon, and sweet potatoes are no different. This recipe from How Sweet it is combines them beautifully.
Coca Cola might not usually be a part of your Thanksgiving, but maybe it should be! These sweet potatoes from Always Order Dessert are a fun addition to any meal.
Bananas are a suprisingly good match with sweet potatoes. This recipe from Taste and Tell brings out the best in both of them.
So many great autumn flavors come together in this tasty recipe from Bon Appetit perfect for Thanksgiving.
Love the classic sweet potatoe dish but still want to change it up. This recipe from Carlsbad Craving brings all the best of the classic dish into a twiced baked potato.
Hasselback potatoes are another great way to serve your sweet potatoes. This recipe from The Mediterranean Dish does it perfect for Thanksgiving.
These sweet potatoes from Brown Eyed Baker are perfectly complimented by pineapples, bourbon, and meringue topping.


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Made using only biolane new zealand green lipped mussel extract, kordels musseltone may help improve joint flexibility and mobility. Biolane is the original, researched and proven green lipped mussel extract. Using only peak condition, fresh, live, sustainably farmed mussels and a specialised manufacturing process to preserve all the original nutritional properties of the mussel.
Provides an instant cooling then warming effect where applied. Manufactured to gmp standards. Free from sugar, yeast, wheat, gluten and dairy produce. Formulated without the use of preservatives. Musseltone is a shellfish extract and may not be suitable for anyone with an allergy to shellfish or seafood.


Weath production and processing essay
Necessary product: wheat the production of wheat essay examples 1173 words | 5 pages production of wheat depend upon various inputs such as land, labour and . Summary wheat is a grass that is cultivated throughout the world it originated in the fertile crescent of the middle east it's second in production behind. The farms that meet the consumers demand for greater processing and convenience also constitute a major part of agribusiness and are referred to as the processing manufacturing sector it is apparent that the definition of agriculture had to be expanded to include more than production. Short essay on tajikistan its agricultural production and consists of a dozen cotton mills and a few silk factories, and on the extraction and processing of the . Weath production and processing - wheat is a cereal grain grown all over the world it is the third most-produced cereal after maize and rice and is the staple food of millions of people.
Impact of industrialized wheat farming history essay industrialized wheat production was a sign of overall nation prosperity that saw the emergency of even other . Production statistics on wheat in kansas have been published since 1866 between 1874 and 1884, 5,000 russian mennonites settled in kansas they brought with them turkey red winter wheat. Part 1 – wheat production winter wheat can be submitted to temperatures so cold that the plant undergoes a process called “winterkill” for this reason, a . Advertisements: short paragraph on wheat wheat is the most important food crop its precise origin is lost in antiquity, and traces of its ancient cultivation have been found in many parts of the world.
Read this essay on why need the flour milling processing machinery production stagger come browse our large digital warehouse of free sample essays get the knowledge you need in order to pass your classes and more. Food production has harmful environmental consequences essay the greatest obstacle for many farmers and producers in dealing with increasing food production for the growing human population is avoiding environmental problems. The effects of salinity on wheat germination essay sample wheat is the most widely grown food crop in the world, and is increasing in production it ranks first .
The modern milling process is a gradual reduction of the wheat kernels through a process of grinding and sifting the millers’ skill is analyzing the wheat and then blending it to meet the requirements of the end use. The first essay assigned in a composition course is often the so-called process essay, the writing project in which we describe how to do something or tell how something happens. Essay about food production report food production a growing population brings with it a necessity to produce more food however, the potential impact on the local and global environment must be considered. This essay the evolution of the us wheat industry and other 64,000+ term papers, agricultural inputs, agricultural production, procurement, and processing - and . Processing of sensitivity analysis results figure 2 is an example from midas showing production of wheat grain, lupin grain, pea grain and wool as a function of .
Cultivation process rice cultivation in sri lanka cultivation process the rice bowl of sri lanka milling of rice is a crucial post-production step the basic . An essay on the synthesis of starch in plants and the possibilities for bioengineering to improve the quality or quantity of starch produced the production of . Wheat is quite a rare and popular topic for writing an essay, but major statistics discussed this paper discusses themacroeconomic aspects of wheat production and . Here is your essay on agriculture in india – (602 words) the word agriculture comes from the latin words ager-referring to the soil and culture-to its cultivation agriculture, in its widest sense can be defined as the cultivation and production of crop plants or livestock products it is . Essay about food processing introduction food science is a field embodying the application of modern science and engineering to the production, processing , diversification, preservation and utilization of food .
Weath production and processing essay
Suitable graphical conditions required for wheat cultivation are : 1 temperature, 2 rainfall, 3 soils, 4 topography and 5 economic factors the temperature required for wheat during growing season is around 155°c the weather should be warm and moist during the early stage of growth and sunny . The production of wheat, rice, maize and potatoes has increased substantially total production of foodgrains in india increased from 810 million tonnes (annual average) during the third plan to 2648 million tonnes in 2013-2014. “empowering rural women is a key is considered a woman's crop, with women overseeing production and processing most of the cassava grown across the continent . Writing a process or how to essay seems easy at first, but you can become bogged down if you don't follow a process.
- Sample integrated toefl writing - wheat and beer the essay provided below uses our toefl writing beer was the first product that resulted from wheat production.
- Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner food production provides the base for food security as it is a key determinant of food availability this paper deals .
Wheat is a cereal grain grown all over the world it is the third most-produced cereal after maize and rice and is the staple food of millions of people china is the world`s largest producer of wheat with the us ranked at number four wheat is the principal us cereal grain for export and . Wheat production handbook photosynthesis is the process in which wheat growth winter production and varieties 7 planting practices / &) /.


For your individual needs, we are able to provide you with a structured nutritional program in addition to recommending certain nutritional supplements and healthy food choices that will work to enhance your return to optimal health. Do you know which foods are good for you or which supplements will benefit you? If you do not know, we will be happy to discuss some nutritional options with you.
Counseling on Nutrition
Nutritional counseling is a specific branch of counseling that analyzes particular health needs in conjunction with your diet and exercise. A qualified nutritional counselor is able to help you set certain health goals that you should be able to achieve. They will also be able to give you advice on how to maintain these goals throughout your lifetime.
This kind of personal assessment is quite beneficial for a lot of people who are suffering certain health disorders and who may lack knowledge about health and nutrition. During a nutritional assessment, the counselor will provide information based on the client’s current status in order to help them improve their health. Here are some of the top benefits that can be gained through nutritional counseling.
Nutrition we all know is an important part of a healthy lifestyle. Without proper nutrition, you will not have the necessary energy to last throughout the day. Your health can depreciate at a much faster rate without proper nutrition, making you more susceptible to disease and illness. Many diseases and illness are in fact due to living a nutritionally deficient diet. An unhealthy diet can lead to many major health issues, whether it is due to the amount of tran-fats that included in many processed foods, the amount of calories and fat that are consumed that leads to obesity, or the lack of minerals and vitamins that are required for building a healthy and strong immune system. Nutritional counseling is often a staple component with clinics that treat eating disorders, but can also be found at many health centers and many fitness centers.
Many nutritional counselors do advocate fitness programs to go along with adding nutritional supplements. You will be able to save yourself much time and energy by consulting with a nutritional counselor, as opposed to researching and testing a variety of fitness routines. Nutritional programs will be designed to your basic health needs, while more specialized information will be provided to help fit with your personal and individual lifestyle needs.
Nutritious and Delicious Foods
Eating foods that are full of nutrition does not mean that you will only be able to eat cottage cheese and carrots for the rest of your life. All kinds of vegetables, fruits, fish, eggs, chicken, salmon, natural peanut butter, and brown rice are just a few of the nutrient rich and delicious foods.
Root Cause Nutritional Counseling
The goal of nutritional counseling is to get to the bottom of your current health concerns, as opposed to just knocking off the symptoms. With the help of a nutritional counselor, you can get to the root cause of your health issues, while improving your energy levels and reducing your levels of stress. With increased energy, your mood should become elevated and you will also experience improved concentration and memory. Your immune system will be much stronger with improved nutrition which will lead to fewer colds and infections.
Doing your own research on nutrition in addition to practicing better food behaviors can help you with a wide variety of conditions and symptoms, including arthritis, tiredness, high blood pressure, fatigue, weight problems, digestive problems, menopause, headaches, migraines, and mood swings.


A wonderful dressing for brown rice bowls with all-the-leftover-roasted veg. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I tell all my friends and hope someday you do a cookbook. Creamy Greek Yogurt Dressing.
My favorite addition is 2 or 3 thinly sliced green onions i. Thank you for ending my long journey to recreate a delicious version of the varieties I tasted this summer in Austria and Germany. Just 2 tablespoons of Hidden Valley Ranch contains has calories and 14 grams of fat. Baked Artichoke and Spinach Dip. Are they loaded down with fatty, higher-calorie dressings? Jenn, I know you stated that the dressing keeps well for days. Start building your better salad with darker-colored greens, like spinach, romaine lettuce, and chicory, which tend to have the biggest dose of important nutrients and phytochemicals.
Your Creamy Greek Yogurt dressing is delicious and easy to put together with staple items in my kitchen! I will absolutely adopt your delicious yogurt dressing recipe as a staple in my house. Just 2 tablespoons of Girard's regular Caesar dressing has calories and 15 grams of fat. It's just as important to pay attention to the amount of dressing you add. Just 2 tablespoons of Wishbone Chunky Blue Cheese has calories and 17 grams of fat. Will make it again. When I returned to the states it was a challenge to find an equally delicious recipe.
According to Jennifer Anderson, managing editor of the Allrecipes. Baked Artichoke and Spinach Dip. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi, Can I substitute wine vinegar for Nakano natural wht rice vinegar? Baked Artichoke and Spinach Dip. This link persisted even after the researchers adjusted for heart disease risk factors and consumption of vegetables. Creamy Greek Yogurt Dressing 5 stars based on 28 votes. Ended up having garlic pita bread filled with salad and a mediterranean-flavoured mince.
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Check out what our customers have to say about our restaurant!
Tried this spot in the past with my friend and I am hooked since then. I enjoyed the excellent ambience and delightful dishes and beverages. 5 stars.
A nice spot to pop in for game day. Breakfast burritos, tacos, chili verde combinations and some seafood!! Also I highly recommend the Carne asada cheesy fries!! Pictured is the Chili Verde combination and 2 carne asada tacos. Get ya some!!
Talk about the best tacos!!! Tried the alpastor, chicken and asada. Amazing! Everything was very tasty. Also tried tostada de ceviche and it was super good!!!! Also ordered a regular burrito and a wet burrito and both were must tries!!!! We will definitely come back. I do have to mention the red sauce that they put in burritos is spicy. I enjoyed the green sauce better 😃 They have plenty of dining area all outside.
Thank you for visiting Los Gordos Taqueria. We have a reputation for some of the friendliest service in town. Family owned and operated since 1999. It started as a quiet and quaint restaurant hidden on the east side of Winton California .


The AAC cutting car system works around the cutting station. It consists of a cutting car, pinion and rack moving rail. In the cutting section of the AAC production line, this cutting equipment can convey the green cake and the side plate from the turning hoist to the tilting table. Thus the cutting duration can be shortened and the cake can be kept stable during cutting.
The two cutting car exchanging system includes an additional cutting car and a hydraulic lifting device. To be specific, after the first cutting car delivers the green cake to the vertical cutting machine, the hydraulic lift device will lift the cake and side plate for cutting. During the cutting, the first car leaves for carrying the next cake, while the second cutting car comes to convey the processed cake to the next processing station. In this way, we increase the whole cutting speed and the final capacity.


Adults-Only Cocktail Brunch
Imbibe in weekend revelry with Astor Bar's signature New York, New York cocktails, Violet Hour Self-Starter Martini and iconic Chilli Padi Mary concoctions accompanied by live jazz performances from resident Jazz duo singer Eugenia Fernandez and pianist Chris Robinson.
The refreshed Adults-only Cocktail Brunch at The St. Regis Singapore is an epicurean 5-course dining experience showcasing Astor Bar's American heritage, with a luxurious platter of seafood on ice with Alaskan King Crab Leg, Fresh oyster and Shrimps, before moving onto choice of starters including Crab Cake, Tuna Tartare and Calamari.
Next, savour egg specialty dishes and main course featuring BBQ Pulled Pork Taco, Boston Lobster Roll concluding with a roving dessert trolley by the Astor Bar team.
Adults-only Cocktail Brunch at The St. Regis Singapore is available every first Saturday of each month (excluding public holidays and special occasions).
3 September 2022 | 8 October 2022 | 5 November 2022
12:00 PM to 2:00 PM | $155.00++ per person


By Teon Cromwell, Jr.
So it snowed today, not that that’s shocking considering it’s still winter, but I wasn’t expecting it (it’s apparently supposed to snow all week long). Being at work and seeing said snow fall, I suddenly had a craving for grilled cheese and tomato soup; and ever since I had grilled cheese on cheese bread, I’ve been trying to find a recipe so that I could make it myself.
I found an awesome recipe here, and it closely matches the one that I first had. When it comes to grilled cheese some people let the butter melt in the pan, then grill it while others butter the bread itself then grill. I’m a believer in the latter of the two. I’ve always wanted my grilled cheese to have that consistency that you see in movies, television shows or print ads. That consistency where as soon as you cut and separate the sandwich the cheese starts to ooze. It wasn’t until two years ago that I discovered the paring of Manchego and Havarti with Dill is what makes this consistency happen.
The combination of grilled cheese and tomato soup is total comfort food. I don’t know why they work so well together, but they do. While I could have made a tomato soup I opted to purchase Campbell’s® soup instead. Why? Because that’s how I’ve always done my grilled cheese and tomato soup. The only way I switched it up was by combining Campbell’s® Tomato & Sweet Basil Bisque with their Harvest Orange Tomato Soup. However, if you want to make your own soup from scratch this looks/sounds like a winning recipe here.
- 3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
- 3 cups (15 ounces) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
- 1 1/4 cups whole milk (2% milk may be substituted but don’t use skim milk)
- 3 tablespoons butter, melted
- 1 large egg lightly beaten
- 3/4 cup sour cream
- Havarti with Dill
Adjust an oven rack to the middle position in the oven and preheat oven to 350° degrees F. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle ½ cup of the Parmesan cheese evenly in bottom of pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle ½ cup of Cheddar evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut bread into slices, butter both sides and sandwich Manchego and Havarti with Dill in-between. Toast until cheese is melted and serve with tomato soup.
**If the toothpick comes out with what looks like uncooked batter after testing the bread for doneness, try again in a different spot since the toothpick may have hit a pocket of cheese the first time. You definitely don’t want to overbake the bread or it will be dry. According to the original recipe, the texture of the bread improves as it cools, so if you can, resist the urge to slice the bread while it is still very hot. I can attest that this leftover cheese bread makes excellent toast. Use a toaster oven or baking sheet in a 425-degree oven for 5 to 10 minutes (a conventional toaster can be messy because the pockets of cheese will melt and burn).**


Cox’s Bazar, Bangladesh, a sleepy coastal district at the southeastern tip of Bangladesh, became home to the world’s largest refugee camp almost overnight. Since August 2017, almost 690,000 Rohingya refugees have flooded across the border to Bangladesh to escape ongoing violence in Burma’s Rakhine State.
The refugees arrived traumatized, exhausted and hungry. They had walked miles across forest terrain, barely eating for days, and then faced the dangerous river crossing that marks the border with Bangladesh. Many had witnessed the brutal murder of loved ones, only to lose others to the turbulent waters. They brought only what they could carry. Having lost their homes and livelihoods, all were in immediate and dire need of humanitarian assistance.
The sheer number of people—480,000 in the first month—and the lack of infrastructure posed a serious challenge to humanitarian responders.
Already working in Cox’s Bazar, USAID’s Food for Peace and the UN World Food Program (WFP) were the first to mobilize. Together, we sprang into action, providing the new arrivals with packets of high-energy biscuits, which have enough nutrients to serve as a temporary meal replacement. With USAID support, WFP was able to buy rice immediately from Bangladesh’s national rice reserve, but it would take time to get the rest of the food needed.
Because the rest of WFP’s food supplies wouldn’t arrive for two months, it asked international partners to help cover the shortfall.
WFP and partners worked together to determine which food items and quantities to provide new refugees to meet basic nutritional needs and ensure the widest possible coverage. This would include two-week rations of rice, vegetable oil and lentils or yellow split peas per household.
Eighteen international and local NGOs stepped up. In addition, the Bangladesh army consolidated donations of food and other items from Bangladeshi communities to help supplement the humanitarian response.
CARE International, with support from USAID, was among the first to act, shifting 120 metric tons of U.S. food commodities to Cox’s Bazar from a program in another part of Bangladesh.
“We came to help because we had the resources,” said CARE’s ATM Zubaidur Rahman.
Another NGO, Action Against Hunger, expanded its hot meal service to assist refugees. Similar to a soup kitchen, their support helps refugees who have nowhere to cook food for themselves.
The main hot meal was a local porridge called khichuri, made of rice, lentils, spices and vegetables.
A team of 15 cooks and dozens of Rohingya volunteers prepared the khichuri. Every day up to 7,000 meals were served in the facility, and another 50,000 meals were distributed to the settlements so those unable to come to the facility could eat.
Abdul al-Amin runs the Kutupalong soup kitchen. “I’m glad that we help mothers and their children not go hungry. But it’s a lot of work.”
As was the case with many partners, it was a collaborative effort of many coming together to achieve success.
Added CARE’s ATM Zubaidur Rahman: “Separately, we couldn’t do what is needed, but together, it is possible.”
Last August, attacks by armed actors on security posts and subsequent military operations in Rakhine State, Burma, erupted into a wave of violence that U.S. Secretary of State Rex Tillerson characterized as “ethnic cleansing against the Rohingya” minority. To date, almost 690,000 Rohingya refugees have fled to Cox’s Bazar, all of them in need of food and other life-saving supplies. USAID has provided $54 million in emergency humanitarian assistance for the Rohingya response, both to people inside Burma and to Rohingya refugees in Bangladesh. Of this total, USAID’s Office of Food for Peace has provided more than $46 million in food and nutrition assistance on both sides of the border, including nearly $33 million to the UN World Food Program and UNICEF in Bangladesh and more than $13 million to WFP and UNICEF in Burma.


Another thing taking root in my mind is warm weather foods and what kind of food says warm weather more than barbecue? I came across a recipe for barbecue ribs in Mary Kay Andrews's book The Fixer Upper. We had a bit of a warm-ish spell a few weeks back so I gave it a try and they met with rave reviews. They were simple to make, though they do take a lot of time. Anyway, with a few more warm days yet to come and spring not that far off, I thought I'd share the recipe with you.
Jimmy Maynard's Beer-braised Barbecued Ribs
2 racks of ribs
Your favorite dry rub for steak or pork (I used McCormick's steak rub)
2 onions, sliced thin
1 bottle of dark beer
Line a 9 x 12 baking pan with aluminum foil. (I found that to be too small for the racks of ribs I had....just use any size that fits them.)
Let ribs reach room temperature - approximately 2 hours. Apply generous amounts of dry rub. Let stand for an hour to absorb spices.
Line bottom of pan with sliced onions and set ribs atop onions.
Pour beer over meat. (I used a large can of Guinness, but I'm sure there are cheaper dark beers out there if you don't want to pay that much.)
Remove from pan, and finish on grill over white coals. (We have a gas grill so did them on medium heat.) Cook to desired color, 6 to 8 minutes on each side.
Cover pan tightly with foil. Bake at 250 degrees for 2 1/2 to 3 hours, or until tender.
|This is how they look after slow roasting.|
May brush with your favorite barbecue sauce immediately before removing ribs. (I used original Sweet Baby Ray's.)
Then get your bib on and enjoy because these things go fast. My family had them all cut and divvied up before I got a picture. This was what was left!
You really need all day to prepare them, but they are so easy and they smelled heavenly. My family is already asking when I'm going to make them again.
Some of Ms. Andrews's books contain recipes for dishes mentioned in the book, but I've found she has an actual cookbook, The Beach House Cookbook, that I'm going to have to get my hands on.


Did you know?
Sea scallops are dredged year-round from Labrador to New Jersey. Since they tend to die out of water, scallops are predominantly shucked at sea and kept on ice or frozen aboard. Only the adductor muscle, which allows the scallop to swim by clicking its shells together, is eaten. For quality scallops, avoid “wet” scallops that have soaked too long in chemicals. They will be flabby and opaque, and will shed water and weight quickly.
Bake; Fry; Grill; Broil; Steam; Saute
Don’t let the size or thickness of scallops fool you. Though they may be large, they cook quickly. Choose light recipes with little or no added fat, so the full flavor of the sweet, light meat will not be masked. Recipes often suggest cutting scallops in half across the grain before cooking. This may be fine for recipes that call for sauteing, but left uncut, the large size makes sea scallops a natural for the grill. Microwaving is not a preferred method of cooking any fresh seafood; this is particularly true with the scallop, because they explode at higher settings.


Table of Contents
Dreams & Passions!
The Media: I said that!?!
A Chat about Breeding: Gait
Inuit Dogs on the Web
Behavioral Notebook: Getting Personal
Janice Howls: Big Dogs are Here to Stay
IMHO: On Being Doggie
by Sue Hamilton
Bannock is a Northern tradition, a staple food item found in just about every tack box taken out onto the ice or into the bush. It can be eaten with every meal, dunked in tea or broth, or slathered with peanut butter.
Here are three different recipes for you to try.
Authentic Native Cree Bannock Bread made with either currants or raisins(lifted from the Two Bay website <http://www.twobay.com/bannock.htm>)6 cups of flour
1 Cup of lard
3 Tablespoons of baking powder
1 Tablespoon of salt
2 Cups of currants or raisins
3 ? Cups of water
In a medium size bowl, mix the flour and lard together by hand. Then add the baking powder, salt and the currants or raisins. Once this is done, add the water and work the ingredients into a dough. Next, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown.
Cece McCauley's* Bannock4 cups flour
*Gwich'in leader and business woman of Inuvik
(lifted from the Northern News Service Web Site <http://www.nnsl.com/>)
4 heaping teaspoons baking powder
2 teaspoons salt
4 teaspoons sugar
1 cup shortening
2 cups milk
Heat oven to 450 degrees. Combine all dry ingredients. Rub shortening
into dry mixture by hand, add 2/3 cup raisins (if you wish) then add milk. Roll out on a floured board and cut into round pieces. Bake 15 minutes.
Maureen's Fluffy BannockThis recipe was recorded as it was being prepared in a kitchen in Pond Inlet. Maureen is an excellent cook, however she is one who does not measure ingredients!) Bannock can be cooked in many styles. This one is done on top of an electric stove and two 12 inch cast iron skillets (this is an EXACT measurement).
about 3 cups of flour
about 3/4 cups powdered milk
1 slightly rounded TB of baking powder
stir in about 1/4 dried fruit
1 TB powdered egg or 1 egg
Mix with water or enough canned milk just until all ingredients are moistened. If necessary add enough flour so the dough can be kneaded.
Grease each skillet with about 1 TB butter or margarine.
Pat the dough into one of the skillets. Cook, covered with the other skillet on low heat until the bottom is browned. Flip both skillets simultaneously and continue cooking until other side is nicely browned. Total cooking time is about 45 minutes.


Today was a mixed bag of activities. I put out the last batch of compost tea for the season. Temps are getting too cool for the stuff to cook effectively. I'll wash it all up in the next few days and it'll go into storage till March.
I dehydrated some Bell Pepper, Banana Pepper, and Tabasco Peppers till they had a lightly roasted smell, and ground them up into a rough powder, and added a tad of salt. I haven't done this in years, and may even get around to making a bit of hot sauce this year as well. Its been nearly a decade since I've done that.
Also, used my Cajun Tipsy Cooker today. Got a nice Smart Chicken at the grocery store, too. The chicken was awesome. Then I took the stock that the chicken produced and used that along with the last of the Yellow Squash of the season to make a new soup. Assuming you like the taste of squash, that too, was awesome.
First frost should be showing up any week now, and that will bring big changes in the garden, opening up nearly a third for replanting when the melons, peppers, eggplant, and tomatoes come out.


Have you been keeping a lookout for the best vitamins to maintain healthy vision?
The two most important ones for promoting eye health and preventing vision loss are vitamin A and beta-carotene. In case you’re not aware of what are these vitamins and exactly what makes them special? This blog is for you.
What’s Vitamin A?
The term “vitamin A” doesn’t refer to just one thing, but to an entire group of fat-soluble chemicals. Two forms of it can be found in the foods we consume: preformed vitamin A and provitamin A carotenoids. Animal products such as liver, fish, meat, and dairy products are excellent sources of preformed vitamin A, while the pro-vitamin form comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and some vegetable oils.
Why Is vitamin A Crucial For our Vision?
Among the most important benefits, vitamin A has for our eyes is decreasing the risk of macular degeneration and vision loss. Additionally, it boosts the immune system, helping soothe eye inflammation and decreasing our likelihood of developing eye ailments.
The Fundamentals Of Beta-Carotene
Beta-carotene is just another pro-vitamin carotenoid. It’s actually what provides vegetables their coloring, such as carrots and peppers. Unlike with vitamin A, you can just get beta-carotene from fruits and vegetables, not animal products. Apart from peppers and carrots, some fantastic sources of beta-carotene include sweet potatoes, spinach, dark leafy greens, romaine lettuce, squash, cantaloupe, and apricots.
How Can Beta-Carotene Assist Your Eyes?
You’re probably familiar with the old line about carrots providing you super night vision. Although most people criticize carrots for other reasons, it being rich in beta-carotene is definitely one of the reasons why it’s consumed by most people. Several studies have proved and concluded numerous benefits of beta-carotene.
At a universe of glowing screens and sun, our eyes become exposed to a lot of blue lighting. Beta-carotene helps decrease the stress this light puts on our eyes. Our bodies also convert it into vitamin A, so it has comparable advantages to the eye and immune health. And while it will not provide you superb night vision, it actually can sharpen your ability to see in the darkness.
What Is The Ideal Daily Consumption Amount?
Taking multivitamins and supplements can be an efficient method to get important vitamins that are missing from your diet, but they also make it very easy to dangerously overdo it. Obtaining your vitamin A and beta-carotene from the foods that you eat (especially vegetables) is a much safer approach to acquire the ideal amount without becoming too much.
Bring Us Your Eye Health Questions
If you want to understand more about how vitamin A and beta-carotene influence our eyesight health, simply give us a call! We need all our patients to be as educated as possible on how to keep their eyes healthy for life.
Thank you for trusting us with your eyesight healthy!


Monday, May 20, 2013
ROASTED BEETS ~ for Blood Type Os
How To Roast Beets
Use as many beets as will fit into your baking dish. Once they are cooked you can store them in your refrigerator for up to a week. Try to incorporate this superfood into your diet a few times a month!
1 to 2 bunches of beets
baking dish with a lid
Preheat oven to 350 degrees F. Set out your being dish. I use a ceramic baking dish with a lid. Trim the ends off of your beets. Place them into the baking dish. Put the lid on.
Bake for approximately 45 minutes to 1.5 hours. Very small beets will take the shortest amount of cooking time while large beets can take up to 1 1/2 hours. Extra large beets can take up to 2 hours. They will be fork tender when done.
Let them cool and then slip the skins off. That's it! Wasn't that easy?
I've tried all of the common methods for cooking beets, and I still have the best luck with steaming them. When they are fork tender, and cooled off, I peel and slice them, then put in a zip-lock bag in a single layer (as flat as possible, anyway), then freeze for future use. When I'm in the mood for beets as a side dish, I take out what I need, and heat them either on my stove top or in the microwave, with a little sauce for flavoring (such as sweet & sour, or teriyaki-ginger-sesame, or whatever will go with the main dish I'm having).


A Traditional African snack composed of fried dough is known as puff-puff in Nigeria. Additionally, the snack is known by the name buffloaf (or bofrot) in Ghana and botokoin in Togo. Other African nations also have their unique names for this unique snack, puff puff.
Puff puffs are created from yeast dough and rolled into balls before being deep-fried until golden brown. The deep-fried dough is known as a puff puff. Although slightly chewy, it has a doughnut-like texture.
Puff puff is a member of the cuisine category known as small chops because it is very simple to consume in one bite or all at once. Other foods in this category include buns, sausage rolls, chin chin, spring rolls, samosas, and more.
One of our most popular street snacks in Africa is the puff puff. Puff puff is a simple snack that is very easy to make. The most popular kind of puff puff is the sweet variety, but there is also a “not-so-sweet variation” that is savory/spicy. Continue reading if you want to learn how to prepare the uncommon and unique spicy puff puff.
Puff Puff With Pepper Recipe
Puff-puff was one of my favorite snacks as a young African child, and surprise! It’s still one of my favorites. When I was younger, the process of making puff puffs seemed mysterious to me. Just seeing a puff puff makes your mouth water, and you will always want to taste that puff puff. My fondness for puff puffs has grown after I became an adult and tried the puff puff with pepper. My mother initially showed me how to make a spicy puff puff, and since I adore a spiced puff puff, I learned the recipe and would like to share it with you as well.
- 2 Cups of all-purpose flour
- ¼ to ½ cup of sugar
- ½ Teaspoon salt
- 2 teaspoons yeast
- 1 Teaspoon Nutmeg (optional)
- ¼ Cup of Bonney peppers (grated/blended)
- ¼ Cup onion (grated/blended)
- 1 to 1-¼ cup of water
- Enough oil for frying
- Hands and mixer can be used to mix but don’t over-mix.
- The addition of Nutmeg is optional, the subtle flavor it gives the puff puff is what I like, I will advise you to add it.
- Try to use a heavy-bottomed pan or a deep fryer.
- The puff puff will burn if your oil is too hot before it’s done, and if it’s not hot enough, it will absorb the oil, leaving the puff puff greasy and mushy.
- For my measurements, I used the standard American measuring cup.
- The dough can alternatively be dropped into the Oil using an ice cream scoop.
- After blending or grating the pepper and onions, put them aside.
- Combine all the dry ingredients in a sizable bowl, stir, and set aside.
- While mixing the batter, add the blended pepper and onion. Then, slowly add the water.
- When the batter is smooth and lump-free, wrap it tightly in plastic wrap or a lid and set it aside to rise.
- After 40 minutes to an hour, the batter would have increased in bulk by doubling or nearly tripling.
- Set the oil temperature to 350°F and scoop out a little amount of dough about the size of a table tennis ball. Drop it into the oil (you can make it bigger or smaller if you’d like).
- Fry the puff on both sides until golden brown.
- When the puff is golden brown, you can remove it from the oil
- Serve hot, warm, or cold. Enjoy!
- You can add your favorite drink too.
The following nutrients are found in 100 grams of puff pastry:
Now you know how to easily prepare that lovely, unique, sumptuous, and mouth-watering peppered puff puff with pepper. Puff puff is a fantastic choice if you’re looking for a snack that’s a good source of fiber, energy, vitamins, and minerals.


In today’s lecture, Ethan briefly mentioned the diet of ancient Egyptians consisted of three items: bread, beer, and onions. Bread and beer were the biggest staples in the Egyptian diet, as both the lower and higher class consumed each daily. The main grain grown in Egypt was emmer, also known as farro. Emmer was used to make both their bread and beer. Their beer was made from crumbling bread into vats and letting it naturally ferment in water. This process created a clouded and thick beer that was actually nutritious, and like Ethan mentioned, full of protein.
Looking further into their diet, I came across an article from Inside Science that explained how scientists used carbon dating to determine what food was consumed by ancient Egyptians. Scientists looked at isotopes in the hair, bones, and enamel of 45 mummies . They then compared the isotopes found to those present in vegetables and other food items to determine what food was eaten. Contradictory to what Ethan said about one room in the Wall of the Crow settlement containing an abundance of fish scales, bones, and fishing tools, isotopes show that fish was not regularly eaten. This is especially surprising since there was a large selection of fish in the nearby Nile River. There’s evidence however, that some fish were not eaten because they were believed to be sacred. When fish was prepared, it was typically roasted, boiled, or preserved by salting and drying it in the sun.
Onions were popular, as Ethan noted, and they were also used for medical purposes. Honey was used by the wealthy as a sweetener whereas the impoverished typically used dates as they were easier and cheaper to obtain. Dates and other fruits were dried or sometimes fermented to make wine.
One surprising finding from the carbon dating study was that for the most part, ancient Egyptians had a constant diet. The scientists conducting the study said that they had expected changes in their diets over time. The other finding was that ancient Egyptians kept relatively vegetarian diets. The mummies the scientists studied had little intake of meat and fish in their diets according to the carbon isotopes. There is contrasting evidence on this conclusion considering an abundance of animal bones found at sites and depictions of meat and fish in their artwork.
Much of what we know about the ancient Egyptian diet comes from what was illustrated in their artwork. Depictions of banquets, game, and food preparation allow archaeologists and anthropologists to draw conclusions about their diets and lifestyles. Other evidence, such as carbon dating and artifacts found at sites, can confirm these conclusions.