All of those fall recipes start coming out this time of year. At my house, the fall treat is soup. I make at least one batch a week and the boys favorite is always potato. We are trying to get a little more creative so I made a sweet potato curry soup recommended by a friend tonight and yum, it came out excellent. But much more than soup, the fall favorite with my family is pumpkin bars. I am making my third batch of pumpkin bars in 2 weeks because tomorrow is my Dad's birthday and these are his fave. I took my parents 5 cupcakes a few days ago and my Dad ate all 5 before I even left the house.
Cream cheese frosting is a bit boring, so I dyed it yellow in the last batch. These are the cupcakes we took to game night this past weekend.
Just in case you want to try them out for yourselves, here is the pumpkin bar recipe my friend Kelly shared with me:
2 C flour
2 C sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin spice
1 tsp cinnamon
add the following and beat until smooth:
1 16oz can pumpkin
1/2 C oil
bake in 15"x10"x1/2" pan at 350 deg F for 30 min. or bake as cupcakes at 375 deg F for 16 min.
1 large package cream cheese softened
1/2 C butter softened
2 C powdered sugar
2 tsp vanilla
I promise, you WON'T be disappointed you made them. Enjoy!


Highlights from Food Combining session:
- The best thing to eat for breakfast is fruits. Either whole fruits or fresh juices.
- Detoxification starts from 04.00 to 12.00. So it is suggested not to eat too much and it is good to have number 2 during that time.
- When eating for lunch or dinner, the rules are never combined carbs (rice, wheat, potatoes) with proteins (fish, chicken, meat) on an equal ratio. The suggested ratio is 15: 85 or 25: 75. More carbs less protein and vice versa. On top of that vegetables can be eaten as much as we like.
- Above 23.00 hours, it is recommended not to eat anymore, since from 20.00 to 04.00, our body is in the assimilation process.
That is what i will do Gic following those 4 points above :D.
W*ratama So*iadiredja (T*mi)
So I replied: " Oh I love you for that :)"


On a trip downtown I found myself heading towards Rainbow’s End and the Veggin Out Cafe for a little lunch because I knew that they would have something of the raw variety to help me out. I am now three weeks into my month of raw vegan eating and I have been trying some things that I know I normally might now have tried. I am appreciating all of the prep that goes into raw food cuisine. It is not always time-consuming but there is no cooking really involved so the time is relative. It is the creativity in preparing a dish not only without a piece of meat or fish to build around, but also using whole ingredients in a beautiful and body and palate-pleasing way.
The Veggin Out Cafe has a wonderful little menu filled with vegetarian and vegan items. They also have a raw section and I was intrigued by the Raw “Tacos.” It was a wonderful presentation of red cabbage leaves filled with nutritional yeast, flax meal, avocado, carrots and sprouts. I poured a little Braggs Amino Acids on top of each for a little zing and I enjoyed these little “tacos” very much. The cabbage leaves are very sturdy and very colorful so you can only imagine the fun you could have filling these with a variety of other things. Not to mention that they are so much healthier for us than a traditional taco shell.
While you are at Rainbow’s End you can literally browse for hours at all of the health, nutritional, and other items to encourage your mind, body, and spirit. They have refrigerated items and frozen items along with rows and rows of bulk items and other dry goods. They also have a good little selection of books to purchase. Rainbow’s End once again reminds me of places I used to visit in Santa Cruz or San Francisco near where I grew up and lived most of my life. That just makes me smile. Come on down and grab lunch or an early dinner and browse a little and give them some love. Peace.
Veggin Out Cafe (Inside Rainbow’s End)
1100 E. Sahara Ave.
Las Vegas, NV. 89104
Cafe Hours: Mon-Fri 10:00 a.m.-7:00 p.m.
Sat 12:00 p.m.-5:00 p.m.


To be clear, I am not a food blogger and this isn’t turning into a food blog! But you can’t fit me in a box! Feeding my kiddos is just part of this wild and wonderful homeschool life. So if you’re looking for healthy slow cooker recipes anyone can make, you’re in the right place!
If you are a busy mom, the easiest way to make sure your family is eating a healthy meal is to use a slow-cooker recipe (or your instant pot if you’re more advanced than me!). Listen, I ordered an instant pot many years ago when they came out, read the instruction manual, and sent that puppy right back. It seemed like way too much work. Should I try it again?Jump to Recipe
Honestly, I also don’t like to have too many gadgets in the kitchen. We move so much so have had a variety of size kitchens (including extremely tiny) and a cluttered counter drives me nuts. I think I’ll stick with what I’ve got for now. That was a bit of a rabbit hole tangent!
Without further adieu, let me give you the recipe! I refuse to make you scroll through all my gibbering to get the recipe. I’ll gibber after!
Healthy Honey Sesame Slow Cooker CHicken Thighs Recipe
I have one child who struggles with healthy eating, and especially with getting enough protein, so I am always on the hunt for some healthy slow cooker meals. This is one of my favorite ways to feed her on those busy basketball nights!
Read on to get one of the best healthy slow cooker recipes!
Healthy Honey Sesame CHicken Thighs Slow Cooker RecipeCourse: MainDifficulty: Easy, Beginner
This quick and easy slow cooker chicken thighs recipe is one your whole family will love! Dump ingredients into slow cooker and be ready to eat in 3 hours!
Package of Chicken Thighs
3/4 cup honey
1/2 cup tamari sauce (or soy)
2 TBSP tomato sauce (or spaghetti sauce)
2 TBSP olive oil
1/2 tsp oregano
1/2 tsp sesame seeds
Dash of pepper
- Put the chicken thighs on the bottom of your crock pot.
- Dump all the other ingredients into the crock pot.
- Set to high and cook approximately 3 hours.
- Depending on how large your package of chicken thighs is, you may be able to get away with 1/2 the amount of sauce and save that precious honey! I often only make about 1/2 the sauce for my family of 4!
Why I lOVE THIS RECIPE
The biggest draw to this recipe for me is that it is so quick and easy. It was not an exaggeration when I put that the prep time is 5 minutes! You can absolutely have this in the slow cooker and going in that little amount of time. It is not hard work!
I really do love to feed my children healthy as much as possible, and homemade as much as possible. However, someone has basketball every night of the week so I don’t often have hours to spend preparing meals. That is where these healthy crock pot recipes come in so handy!
Slow cooking this chicken makes it so tender, you don’t even need a knife to cook it! You can pull the tender chicken apart or cut it with your fork!
I am always on the lookout for delicious recipes that I can try and you never know when we might find some new favorites! This is an example of one of the healthy recipes I tried that actually worked out! Even my non-meat eater loves this. She asks for the saucy chicken!
How I serve This recipe
Because this is such a simple chicken recipe, there are so many different ways that you can serve it. We prefer ours served with rice. Now my girls LOVE white rice, but we know that brown rice is a healthier choice, remember! You could use a potato or sweet potatoes as your starchy side dish as well, or even a cauliflower rice.
We also like to have some roasted broccoli as our vegetable IF i have time to make that. On really busy nights there is also the option of a quick salad or just some raw veggies as well on the side.
Plate up your sides, serve the chicken and you’ve got a healthy dinner for your whole family! It is great on those cold winter days but just as delicious in the summer!
Shockingly enough, these chicken thighs even heat up well! I like to big batch cook these so I have some meal prep ready for the upcoming week. Lunch is a struggle for me to eat healthy ingredients, so having these already prepared to warm up helps me a lot.
To be honest, you could probably add 2 packages of chicken thighs and still only use the original recipe amounts for the sauce. I would say my packages usually have about 9 chicken thighs and I only need half the recipe of sauce. It would be easy to double this recipe to have more for later.


Mix 1 serving (9.5 g) with 350 ml water daily and drink it before your workout.
Manufactured in a facility that processes milk, egg, gluten, soy, peanuts, nuts, celery, fish and crustacean ingredients.
Contains Caffeine (300 mg per serving)! Not recommended for pregnant women and children! Beta-Alanine may cause a harmless, temporary tingling sensation on the skin for some individuals. Use this product in conjunction with food as part of a healthy, balanced diet, not as a substitute for such. Keep out of the reach of children! DON’T EXCEED THE RECOMMENDED DAILY DOSAGE!
9.5 g: Mango-lime
285 g: Mango-Lime, Cola-Lime
9.5 g- 1 serving, 285 g - 30 servings


[How to stew green bean soup with pork ribs]_how to make_how to make
There are many ways to make mung beans in life. In addition to being used for pastry, some people use mung beans to stew soup. The effect is very good.
Adding some meat properly when making mung bean soup will double the nutritional effect.
The more common is the combination of mung bean and pork ribs. The nutritional value of these two foods is very high, and the method of stewing mung bean soup with pork ribs is also very simple.
Chop the ribs into an inch or so. Wash and filter the moisture. Ginger slices are ready for use. Mung beans are washed out. Pour an appropriate amount of oil in the pot.Spoon the cooking wine with fragrant, transfer the fried pork ribs into the pressure cooker, then add the washed mung beans, add half a pot of water, an appropriate amount of salt, cover it, and turn to the minimum heat after the steam is burned.Add the right amount of chicken essence and season with pepper.
Wash the pork ribs, boil a pot of water and boil the washed pork ribs under the pan slightly, filter out the blood water, and remove it when the ribs are not red bloody. Because I ‘m afraid of oiliness, I just drained the soup.Remove the floating foam directly, wash the slices with ginger, add the pressure cooker, add the ribs together, add water, salt, mung bean wash and add, cover the lid, pressurize, electric pressure cooker, directly pick the “cook soup” button, ordinary pressure cooker addTurn to low heat five minutes after pressing. If it is directly casserole, it is recommended to simmer for more than forty minutes.
Cut the ribs into sections, slice the ginger, and wash the mung beans. Boil a pot of water, pour the ribs in after the water has boiled, remove them after four or five minutes, and rinse the foam with cold water. Put the ribs, mung beans, and ginger slices inAdd half a pot of water to the pot; add a little salt, pepper, and boil over low heat for an hour.


No one knows the stresses of being a pet owner as well as the dog. Your dog is always hungry, and you know that your chicken-centric meal plan will help your pup get that food he needs without all the guilt. Plus, this meal plan is perfect for those days when you’re short on time or you don’t have any other options.
What is a Chicken-centric Meal Plan for Your Dog?
A chicken-centric meal plan for your dog can be a great way to provide them with all the nutrients they need and nothing they don’t. By including a variety of chicken products in their diet, you’ll be sure to keep them healthy and satisfied. Additionally, by incorporating a few simple techniques into your meal planning, you can make sure that your dog has every opportunity to get the most out of his or her food.
One benefit of a chicken-centric diet for your dog is that it provides them with plenty of protein. Protein is important for dogs because it helps build their muscles and bone structure. As well, chickens are high in heart-healthy fats which can help prevent plaque from forming on their teeth and gums.
To make sure they have the right amount of protein at all times, start by measuring their daily caloric needs and then add up to the recommended amount of protein per day. You can also try adding some cooked chicken to their meals on occasion instead of processed foods. cooked chicken provides an excellent source of both unsaturated and saturated fat, which is beneficial for dogs as well as humans.
Another benefit of a Chicken-centric Meal Plan for Your Dog is that they’ll get plenty of vegetables during their meals. And since vegetables are such an important part of a balanced diet, getting them into their meals regularly will help ensure that they have plenty to eat throughout the day without having to wait too long for dinner. In addition, eating more vegetables will also reduce chances of developing overweight or obesity in your dog because they tend to contain more satiating calories than other types of foods do.
Finally, by following a Chicken-centric Meal Plan for Your Dog you’ll ensure that you get all the nutrition your pup needs without going too heavy on processed foods or unhealthy additives!
How to Get Started with a Chicken-centric Meal Plan for Your Dog:
When planning your chicken-centric meal plan, it’s important to choose the right size and breed of chicken for your dog. This will ensure that your pet is getting the most nutrients and exercise while on their diet. Additionally, finding and using the right supplies can be key to success. For example, you’ll need a dishpan and water bowl that are large enough to hold all of the birds in one layer, but also small enough so that your dog can easily access them.
Similarly, make sure to provide plenty of space around the table for your chickens as well as any other pets that may be feeding them. This way, they won’t get crowded and might not get enough exercise.
To cook with chicken for your dog, start by setting up a simple cooking routine. For example, every day cook two or three cups of cooked chicken in a large skillet over medium heat until browned on both sides and cooked through (about 10 minutes). Once cooked through, place the meat into a breading or stuffing mix and serve hot. Alternatively, you could dry-fry the bird instead: Preheat an oven to 375 degrees Fahrenheit (190 degrees Celsius) and add 1 cup (120 grams) of chopped fresh chicken to each 9-inch (23 cm) deep baking dish. Bake in preheated oven until golden brown; about 30 minutes per side.
Tips for Perfecting Your Chicken-centric Meal Plan:
It’s important to follow the directions for your chicken-centric meal plan precisely. Doing so will ensure that your dog gets the correct amount of food and exercise.
Be sure to Feed Your Dog the Right Amount of Food-
The best way to feed your dog the right amount of food is to make sure he receives a balanced diet that includes both protein and carbohydrates. You can either buy or make your own food specifically for your pet, or you can find a safe, healthy diet plan compatible with his weight and size.
Use the Proper Tools for Your Chicken-centric Meal Plan-
Tools like a Food scale or an electronic bowl are ideal for keeping track of how much food your pet is eating and whether or not he is getting enough exercise. Additionally, using appropriate tools during meals will help you avoid surprises in the form of overeating or underfeeding your pup.
According to our experts at Caninkart: an online pet store, a Chicken-centric Meal Plan can be a great way to feed your dog the right amount of food and enjoy a delicious meal. However, it's important to follow the directions carefully and be sure to use the proper tools for cooking with chicken. By following these tips, you can make your Chicken-centric Meal Plan perfect for your pup.
Chicken is a common ingredient in many commercial dog foods, but is it really healthy for your pet? While chicken is a lean protein source that is low in calories, it is important to remember that not all chicken is created equal. Chicken that is raised in unhealthy conditions or fed an improper diet can be high in toxins and low in nutritional value. Additionally, chicken bones can be a choking hazard for dogs and can splinter and cause internally injuries. For these reasons, it is important to consult with your veterinarian before adding chicken to your dog's diet.


PETA is enraging me once again. First it’s about people that killed on buses and now with breast milk. I think they are taking that saying, ‘Breast milk is best,’ way too literally. They sent out the following letter to Ben & Jerry’s to encourage them to use breast milk in their ice cream.
September 23, 2008
Ben Cohen and Jerry Greenfield, Cofounders
Ben & Jerry’s Homemade Inc.
Dear Mr. Cohen and Mr. Greenfield,
On behalf of PETA and our more than 2 million members and supporters, I’d like to bring your attention to an innovative new idea from Switzerland that would bring a unique twist to Ben and Jerry’s. Storchen restaurant is set to unveil a menu that includes soups, stews, and sauces made with at least 75 percent breast milk procured from human donors who are paid in exchange for their milk. If Ben and Jerry’s replaced the cow’s milk in its ice cream with breast milk, your customers–and cows–would reap the benefits.
Using cow’s milk for your ice cream is a hazard to your customer’s health. Dairy products have been linked to juvenile diabetes, allergies, constipation, obesity, and prostate and ovarian cancer. The late Dr. Benjamin Spock, America’s leading authority on child care, spoke out against feeding cow’s milk to children, saying it may play a role in anemia, allergies, and juvenile diabetes and in the long term, will set kids up for obesity and heart disease–America’s number one cause of death.
Animals will also benefit from the switch to breast milk. Like all mammals, cows only produce milk during and after pregnancy, so to be able to constantly milk them, cows are forcefully impregnated every nine months. After several years of living in filthy conditions and being forced to produce 10 times more milk than they would naturally, their exhausted bodies are turned into hamburgers or ground up for soup.
And of course, the veal industry could not survive without the dairy industry. Because male calves can’t produce milk, dairy farmers take them from their mothers immediately after birth and sell them to veal farms, where they endure 14 to17 weeks of torment chained inside a crate so small that they can’t even turn around.
The breast is best! Won’t you give cows and their babies a break and our health a boost by switching from cow’s milk to breast milk in Ben and Jerry’s ice cream? Thank you for your consideration.
Executive Vice President
Is it just me or is this craziness? I would not buy ice cream that other people’s breast milk in it! What PETA is really trying to do is put Ben & Jerry out of business because I know that would never go well for anyone. But what about these poor women that have to be constantly providing breast milk for the ice cream. They would need like a million women to make one batch of ice cream. And what about what diseases these women would have. This could open up a whole new can of worms!
I can only imagine names they could come up with for their new ‘breast is best’ line. Would you like to gander a name yourself? Go ahead…
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Now, by no means am I a "good cook". Then again, who needs to be when you're out on the field, freezing or drenched in mud? The whole point of this thread is to show you all some recipes that you'd probably see in game. Because, believe me, unless you're one of those fancy-dandy officers (what with their commissions and such!), you won't be eating anything particularly gourmet. Instead, army food focuses on providing soldiers with the necessary amount of energy needed to fight on the field.
So, I'l toss in recipes and photos whenever I get the chance. Hope you all enjoy!
So, what in the Light's name is "hardtack"? Essentially, it's akin to hard bread or a cracker. Believe me, when they say hardtack is hard -- they mean it! Well made hardtack has been known to last for well over fifty years! You read that right. Five decades, and it'll still be good. Hardtack is only really edible when you soften it up with grease or water for a good while, which makes it perfect for a soldier on the move. Whenever at camp, one could cook up some meat, use the grease, and soften up their hardtack that way. Simple water will also do.
Hardtack is also inexpensive and easy to make. The recipe is simple:
3 Cups of Flour
1 Cup of Water
2 Teaspoons of Salt
To make hardtack, the process is also equally simple:
First, pour and mix your water and salt together into a bowl. Then, slowly pour in your flour. Mix thoroughly. Then, plop the dough unto a surface. Cover the surface with flour and cover your hands with flour, so as to not have the dough stick to your hands. Knead the dough thoroughly, adding flour to it need be.
Next, flatten the dough with a rolling pin (or whatever item you have that is suitable for flattening). You want to flatten it to about half of an inch. Then, cut the pieces into squares (they don't have to be perfect). Thereafter, poke holes into the squares.
After this, then you'll want to move the squares unto a baking tray. I used a baking sheet to layer mine, so they didn't stick to my pan. Preheat your oven at 375 degrees Fahrenheit. Once heated, put in your hardtack for 30 minutes on one side. Then, flip over each piece and give it another 30 minutes.
Once done baking, leave to rest for another thirty. Done!
And there you have it -- simple, cheap, and easy-to-make hardtack!
I personally love a good crab-cake. But, then again, you can cake just about anything. One of my favorite "cake" style foods is a Spanish appetizer known as a papa rellena, or simply, a stuffed potato. It features a fried potato ball, filled with seasoned ground beef in the middle. So when I found this recipe for fishcakes that soldiers in the 17th and 18th century enjoyed, I was thrilled to try it out. Remember, simplicity is the key here.
With that being said, this recipe takes only a few key ingredients:
Potatoes, the amount of which will depend on how many servings you want
Fish, of your choosing. Recipes mostly revolve around salted cod
Seasonings, such as salt and pepper
Now, I've been a bit naughty and skipped the usage of salted cod. Why? Because to use salted cod (which as 'authentic' as you're going to get), you'd have to soak it in water a whole day in advance to get rid of any excess salt. I used canned tuna instead. Although in the wonderful world of Warcraft we have access to mages that can freeze foods, I'd like to imagine that one would not always have a mage around to preserve their food. Instead, we're going to rely on the concept of salting. On the note of spices:
You see these? These are scarce to a soldier in an army before the advent of canned, nonperishable foods. With that being said, I barely used any salt or pepper in this recipe. I suggest you do the same! Remember, you probably won't get a large ration of these to begin with (unless you're an officer -- those blokes get just about anything!).
In addition, the usage of potatoes can also be substituted with flour instead. Potatoes could be carried by an army, but they'd be normally found out in local farms. An army on the march may pass through friendly villages, and may requisition supplies from farmers -- by force need be. The fish is a bit easier to find: either it'll be salted, or caught fresh from a nearby river or lake. Either way, most of these ingredients can be procured by the common soldier.
Now, unto the steps. The process of making these is simple:
First, begin by peeling and cutting your potatoes. You want small chunks, small enough so that they may be boiled easily. Boil in salted water as long as necessary so that they may be mashed. In addition, take your fish of choice and shred it thoroughly. If it has bones or skin, be sure to clean it well.
Next, you'll want to take the potatoes and mash them. Thereafter, you'll want to take one egg for every three or four potatoes you mashed. You really don't want that much egg in your potato mash (I found this out the hard way! I added two eggs to four potatoes, and ended up having to add two more potatoes just to get a somewhat decent consistency). In the end, you're looking for a harder, thicker, and pliable mash -- not creamy. Also, feel free to season your mash with pepper; remember, we already used some of that precious salt in the water!
Now that we've seasoned our materials, let's introduce our fish. Just pour your fish and mix it into the mash. You'll want even parts fish-to-mash, or in other words, just about 50/50. With your mix complete, feel free to make ball-shaped cakes. Don't worry about keeping a ball shape, as it is not imperative. Mine were usually flattened into little cakes when cooked, which is totally fine. When on the field, presentation is the least of your concerns.
Take a skillet pan and start heating up some butter -- use just enough, of course (I was a bit of a sleazy devil and used a little more than I needed to!). Butter isn't cheap, and if you're going to use it, you best use it wisely. After buttering up your pan, introduce your fishcakes. You're looking for a golden brown color. Let one side firm up so that it makes it easier for you to turn them over.
Once cooked, take them out from the pan and serve!
There you have it -- fishcakes with hardtack. The perfect soldier's meal!
Applying real-world history to the fantasy world of Warcraft is something that should be seldom done. The key difference is sifting through what would be plausible in Warcraft's setting and also using real-world historical context to inspire new ideas around the fantasy framework of the Warcraft universe and its lore. To that extent, I know that the First Regiment has a page dedicated in its manuals concerning kit and rations. There is a brief mention of a hygiene kit, along with reference to rations. However, I've decided to first describe the type of rations given out to soldiers in the 17th and 18th century, and then attempting to translate that into our setting in-game.
Per Man, Per Day: This is the most basic allowance of food and drink given to a soldier. This ration may last for up to one to three days. In essence, the ration is meant to sustain a soldier during a posting on guard duty somewhere or perhaps a short march to the front-lines. Otherwise, this would be a soldier's personal store in case supply lines failed and he or she was left to rely on their own resources instead of those provided by the army. The Per Man, Per Day rations usually included:
Meat: 1 Pound of Beef or 3/4 Pound of Pork or 1 Pound of Salt Fish
Bread: 1 Pound Load of Bread or the equivalent in flour or cornmeal
Drink: 1 Pint of Milk, 1 Quart of Beer
Misc.: This could include "rare" spices (for the soldier, at least) such as salt, pepper, and sugar. This could also include, if possible, some form of jam or marmalade for bread. Finally, this could include one of the most important food-items around this time, used for frying and flavor: butter.
Per Company, Per Week: Company strength is usually described as consisting of eighty or up to two hundred soldiers. In this regard, when one mentions this ration, these are the items a soldier might receive in his company, to then be dispersed among each individual as their ration. Since these supplies were being distributed to the whole company, and also for an extended period of time, there would be more variety in the goods provided. Ideally, this ration would feed a company on the march or on the front-line. This usually included all the above, along with:
Non-Food Items: Candles, soap, combs, cleaning cloths, sewing supplies, etc.
Food: Beans, peas, rice, vinegar, etc.
Supplements: Whenever possible, soldiers were known for seeking out food items elsewhere. Whether it be visiting local towns or farms on the march or hunting while at camp, they'd be on the look out for whatever they could possibly find to eat. The common folk during this time usually dreaded hearing that an army was approaching, because they feared the possibility of their food and livestock being stolen -- or, rather, "seized by the state". In fact, armies would usually declare campaigns during the harvest season, so they could march into enemy lands when their food stores were full and bountiful.
There's a few points here that should be considered when discussing rations in the First Regiment based off historical parallels:
Liquor: What has always surprised me is the general fear of giving soldiers in-game a liquor ration, or a spirits ration. We'll skip the excuse of using alcohol for medicinal properties, but rather focus on the effect it has on morale. In moderation and under regulation, alcohol provided a necessary boost in combat performance. It was recorded during the First World War that soldiers returning from combat to their trenches would immediately head for their small ration of liquor, toasting to fallen comrades and drowning their woes. It is a harsh reality, but a spirit ration eases the pains brought upon by military service. Regulation may include certain hours of the day for the consumption of a liquor ration, along with certain days they may receive the ration itself (as in, a soldier will not receive his spirits ration every day, but rather every other day perhaps).
Salting and Storage: In a world where people adept in the arcane can simply take a barrel and coat with ice cast by their own hands, there seems to be little use for methods such as salting and smoking. However, not everyone is a mage, and the army will not always have access to a mage as well. I personally see smoking and salting as viable means of storage for an army such as the First Regiment.
Means of Transportation: In the real world, the only two methods for the delivery of supplies would be by ship or by land via a cart. In Warcraft, you have the possibility of supplies being delivered by air via gryphons or mechanical flying machines. In other words, the distances are greatly shortened, and thus food arrives generally in a fresher state than it would in the real world.
Rules of Engagement: There seems to be a sense of righteousness when it comes to the First Regiment -- moral righteousness, that is. That it is out of the question to consider raiding a local town, enemy or friendly, for supplies. There is some logic behind this: that the Alliance seeks to stand on a higher moral ground so as to maintain good relations with locals. However, given the right circumstances, an army in the real world would acquisition whatever supplies they could grab should the situation demand it. To this extent, local friendly towns were not exempt from soldiers entering their stores and requisitioning supplies "in the name of the King". Due to the ease of transportation, however, there may not be much need for this to occur in the first place.
1 Pound of Beef, Pork, or Fish (Salted)
1 Pound of Bread, or the equivalent in Flour or Cornmeal
Whether you want to call it switzel, swizzle, ginger-water, honegar, or haymaker's punch, this tonic has been famous throughout centuries for its reinvigorating and revitalizing properties. Dating back to as early as the Ancient Greeks, switchel has been known by many names but it has always done the same basic thing: refresh and recharge a weary soul. The switchel we're making today can be tracked to around the 17th century, where it was used by tired fieldworkers or sailors out at sea.
Switchel is very easy to make, and it only involves a few key ingredients, and even less steps:
Half a Gallon of Fresh Water
1/4 of Lime or Lemon Juice
1/2 Cup of Honey
1 Tablespoon of Ginger (Powdered)
Switchel can be made with a variety of different ingredients as well. You can substitute honey with molasses, or even maple syrup if you have it. Furthermore, you can also add or replace the lime or lemon juice with vinegar or apple cider vinegar. This is a much more fruity, and generally sweeter, twist on the original recipe.
Now, the steps are pretty much just mix everything. There's really no need to go too much into detail for this one. However, do make sure to stir everything in thoroughly!
The final result will look a little like this. I took the liberty of adding one or two freshly cut limes into it, just to give it that extra boost to flavor. Back in the day, chilling this drink would be done by placing it near a well or in a cool stream. However, you can just put in your fridge until cold. The ginger is there to basically help prevent stomach aches, as drinking something chilled on a hot day can cause stomach aches.
As for a practical application, it has been found that this tonic was used to provide fortitude and strength to tired Roman soldiers after a long day of marching. That being said, the First Regiment could easily make this fortitude tonic or keep it stored for future use.
I hope you all enjoy this classic energy drink of the days of olde!
While I do have more suitable ingredients for a proper recipe, I decided to update the thread nonetheless with a little something a friend and I made this morning. My friend has just recently joined the Regiment with his character Jossart, and we decided to make a hardy breakfast to start the day. So, we got some beef mince, potatoes, coffee, eggs, and hardtack. Mix it all together, and you have a breakfast suitable for an officer in the First!
Also, just to give you a taste of what is to come and what you can expect, I wanted to share with you all my source for inspiration and where I get most of these recipes. I give a lot of credit to the folks over at James Townsend & Son, a YouTube channel dedicated to recreating 18th century cookery and history. I highly recommend the channel to anyone trying to learn these recipes or learn a bit more on how folks lived back in the time period: The J&S Channel
The recipe is nothing fancy, and it's probably the simplest in terms of ingredients and preparation. You can imagine this being served up in a well established camp, fort, or garrison; a place where steady supplies can be found. What we used to make our beef hash with eggs is as follows:
Sliced potatoes, in small or large chunks
Onions, if desired
Eggs, made as desired (we had them over hard)
Spices, such as salt and pepper
Butter, for frying
To keep it short, cook up your beef mince, fry off your potatoes in some butter. In addition, make your eggs however you wish. You can easily combine your eggs by making them scrambled and then adding them to the hash. However, we wanted layers of breakfast goodness. First, once we finished off our mince, we added potatoes to it along with some cooked onions. Once we stirred it in, we added some basic spices to let all those flavors sink in. After that, we put our eggs on top inside of a small bowl (to recreate that army feel!). The hardtack was left to soften thirty minutes before we began cooking. Remember, you need to soften hardtack before consumption! Unless you want to visit your dentist, of course.
With all that, we served the meal with coffee. Again, this isn't anything difficult or too in depth. It's just a quick little post before I move on to the bigger stuff. With Jossart spending the week here, I haven't had time to update many of my usual threads. My hope is that we can both work on a big dish and post it here for you all. But, until then, enjoy!
Also, sorry grunts -- but this one's straight from the officer's private mess!
It's been a while since I posted on this thread, and I decided to get back into the swing of things with something a little on the sweet side. Today, I'll be showing you all how to make a pear and apple tart from the eighteenth century. This tart is pretty simple to make, and the soldiers of Westridge's First might be able to enjoy something like this whilst back in Westbrook Garrison. It'd be a rare treat, but who said soldiers can't enjoy some homely comforts? With that said, I'll list of the ingredients you'll be needing to make this tart yourself!
A tart pan, roughly 7 to 9 inches in diameter
Some powdered sugar
Four cups of all-purpose flour, preferably unsifted
Ten to twelve tablespoons of water
Approximately twelve ounces of butter
A pinch of salt
Two pears and two apples, more to taste
This recipe calls for what's called a "short paste" dough. In the eighteenth century, short paste was used ideally for pies, tarts, and other such pastries. It'll be the perfect choice for our fruit tart. First, start off by measuring your flour. To make just one crust, it'll take two cups of flour. To make both top and bottom, though, you'll need four. That said, I still had some left over, but it's better to go over a bit rather than under.
Once measured, pour your flour into a bowl of your choosing. To it, add the twelve ounces of butter (again, six ounces for two cups, twelve for four. You double up as you go, following a 2 to 1 ratio). Do not melt the butter, but rather incorporate it into the flour. Tear it up gently, and do not touch it for more than a few seconds to keep it from melting. Once mixed thoroughly into the flour, proceed to add a tablespoon of water at a time. Slowly do this, mixing the water in until you've tossed in ten to twelve tablespoons. You are, of course, looking for a doughy, paste consistency.
With the short paste made, flour your surface of choosing and begin to knead the dough. Once kneaded, get out a rolling pin and flour it as well, so as to avoid the pin from sticking to the dough. Thereafter, roll out the dough thinly, to roughly an eight of an inch. After this, you may wish to separate the large, rolled out dough piece into two pieces -- a bottom and top crust. You may also do this before rolling, but do whatever works best for you.
Next, grab your tart tin. Grab whatever butter you have remaining and butter the insides of the tart tin. This'll, of course, prevent the tart from sticking to the tin too much. Once complete, grab your first set of dough, lining the bottom of the tin with it. Once tucked in nicely, press down on the edges of the tin. I suggest you use one similar to the one presented, since the curved edges are perfect for cutting the dough and leaving a nice shape to the tart.
Now, we begin the process of creating our filling. Start by peeling and cutting two apples and two pears. The slices can be as big or as small as you want them to be, but I diced mine into smaller chunks. Next, take the chunks of pear and apple and boil them until they're soft. Boil them in water, and throw in half the rind of one lemon in there. That'll give the fruit a very nice flavor! When the boiling process is complete, sift your fruits and save the water. We'll need to reincorporate it later.
Take the now-softened fruit and line the bottom of the tart's crust with it. Then, grab your powdered sugar. Powdered sugar existed in a similar form back in the eighteen century, and we'll be using this to make a sort of liquid filling for our tart. That, and it'll sweeten up the whole thing! Put a liberal amount of powdered sugar on top of the fruit, then build another layer of fruit on top of it. Powder, fruit, powder, fruit. Do this until you've reached the very top of the tin, or until you run out of fruit. Top it off with more powdered sugar, and then proceed to take the boiled water (where we boiled our fruit in) and pour a small amount into the tart itself. Don't flood the tart, but we'll need some liquid for a filling! Finally, put on the second crust we had made from the short paste. Seal it all in, and poke in a few vent holes. If you feel like using any excess dough, you can make decorations like flour flowers or leaves. I made a single leaf to place in the center, myself.
With the tart now ready, place the tin in the oven. In a modern oven, with a tart of this size, you'll need to place it in there for about 50 to 60 minutes at 350° Fahrenheit. If your tin varies in size, just bake at this temperature until the crust outside has firmed up and is slightly brown in color. If push comes to shove, take a small wooden toothpick and poke it through the tart. See if the crust is good, and if the filling has actually become a liquid. Once done, remove the tart from the oven and serve hot.
Nothing beats a delicious treat after a long day of training and patrolling!
Art thou a noble of Stormwind? Nay? Well, thou shan't have this decadent treat!
After doing that tart yesterday, I thought about other sweets that I could incorporate into the Regimental Kitchen. Yet, I think there's a fine line to be made between treats that could be found in the garrison's kitchens versus those you might find on the tables of the wealthy nobles of the realm! That said, I found this rather simple recipe for what's called a lemon cream. The recipe itself is from a 1796 American cook book, called American Cookery by Amelia Simmons. This recipe is supposed to be a very easy to make lemon cream, suitable for a dessert after a big meal. Like I said, I highly doubt the rugged soldiers of the Crown might get to see this in their mess halls, but it might be one of those desserts that one could see wandering out in the country or in the banquet halls of wealthy statesmen.
Let's start with the ingredients list, as always.
The juice of 4 lemons, along with the rind (or skin) of one whole lemon
1 Cup of Water
2 Cups of Sugar
Six Egg Whites, and 1 Whole Egg, yolk included
For such a simple ingredients list, why would I suggest this would be a much more posh dessert? The vast quantities of sugar might make it a bit difficult to make, especially considering army supplies. Even the tart from before featured large amounts of sugar, but I suppose it can be reasoned that even well-supplied soldiers on the home-front could gather the necessary supplies to make a cream like the one presented here. The whole point of the Regimental Kitchen is to not only give an insight as to what soldiers might eat given the circumstances of Warcraft's technology, but what the everyday citizen or higher-class noble might enjoy both at home and abroad (i.e. the Officer's Breakfast recipe).
Now, unto the recipe itself! Gather up all your ingredients and place them into a large mixing bowl. Whisk in the eggs, sugar, water, and lemon juice. After this is thoroughly mixed in (primarily, we want to make sure the eggs are well mixed and the sugar dissolved), sift your concoction in an effort to remove any bits of egg or lemon that might be lingering about. We want, after all, a clean liquid for our cream.
Next, place the sifted liquid concoction into a sauce pan. Into the pan, you should also add the rind of one whole lemon. Place your stove on medium to low heat, and stir occasionally. Need be, you might have to scrape off any of the scum that could develop on the top of the liquid. Just as the liquid reaches its boiling point, remove the sauce pan from the stove and prepare to serve. You'll also notice that the liquid will have thickened up, and this will also be a suitable indication that the cream is ready to be served.
Serve in whatever bowl you feel appropriate. This cream is suitable for consumption either hot or cold. If you wish to have it cold, let it thicken up further at room temperature. That's all it takes!
Like a perfect lemonade, great for any season!
We have a new website! See all the latest up to date information about Recruitment and more on thefirstregiment.com !
Seek out an officer in-game! When applications are approved a list of everybody who can interview you will be listed along with their in-game names. Using /who and typing the guild name also works as well!
Hello. i was just wondering how i can contact someone for my in-character interview.


We aim to give the students the knowledge, skills and confidence to approach cooking as an enjoyable experience with the pleasure of sharing their dining table with family and friends.
The Olive Tree Cooking School will provide a source of hands-on training in both basic skills and advanced cooking techniques to satisfy the needs of both beginners through to experienced home cooks.
The school is programmed on a two-tier level:
• Basic Skills Course
This course will cover knife handling skills, kitchen organisation and preparation as well as the main fundamental methods of cookery, giving the students the skills to read, interpret and understand most recipes and the ingredients that go to make up those recipes.
• Specialty Unit Classes
Advanced skills in individual elements of the menu from Hors d'Oeuvres at the start of the meal to Petits Fours at the end. Some of these include Seafood Cookery, Poultry and Game, Cakes and Pastries, BBQ Boot Camp and Festive Occasions as well as Fast and Healthy for the working people.


There are many nutrients that the brain needs in order to work at an optimal level. Here are some facts about Omega 3 essential fatty acids:
Omega 3 essential fatty acids, found in cell walls and membranes, carry electrical signals that travel from brain cell to brain cell. These signals need to pass through cell walls but if your child’s body is deficient in omega 3, the cell walls become less efficient in communicating. This is a nutrient that’s crucial for any inflammatory conditions, optimal brain function and to manage mood disorders.
A pregnant or nursing mother should pay close attention to her omega 3 EFA intake since her baby can’t make them and depends on her for it. Babies needs EFA not only for brain development but also for proper eye development and for motor skills. Us grown-ups can’t manufacture these nutrients either, so we must get them from our diet.
Here are 5 brain-boosting smoothies for kids that your child will surely love. 🙂
1. Banana Booster
Did you know that strawberries contain a modest amount of essential fatty acids, more than any other berry? This recipe was adapted from The Omega 3 Cookbook by Michael van Straten.
- 5 apples, quartered
- 8 strawberries
- 2 bananas, peeled
- 1 tablespoon almond butter
- Juice the apples and strawberries then blend with the bananas and almond butter.
2. Paleo Blueberry Smoothie
This one tastes spectacular. It comes from Rebecca Bohl over at Paleo Grubs.
Blueberries are an amazing superfood that I have been wanting to grow for years now. They are high antioxidant, are anti-inflammatory and are high in potassium and vitamin C. They are beneficial to both your brain and heart. Fresh or frozen berries can be used for this recipe, though if you use frozen berries, you can omit the ice. Chia seeds are high in omega 3, as well. They are the best plant based source of omega 3s there are!
- 1 cup blueberries
- 2 tbsp walnuts
- 1 cup almond milk
- 1 tsp maple syrup
- 1 tsp cinnamon
- 2 tsp chia seeds
- 1/2 cup ice cubes
- In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth.
- Add more almond milk if necessary to reach desired consistency.
- Serve immediately.
3. Maple Lime Papaya Protein Smoothie
This yummy smoothie recipe comes from Babble. Papayas. Are. Amazing. If you’re not addicted to them yet, try this smoothie and I’m sure you will be soon. A couple of my kids actually enjoy a little kick, so I added the cayenne for them. This is the protein powder I use, made from organic rice. This smoothie has a really delicious, tropical flavor that I’m sure you’ll love.
- 1 3/4 cup fresh chopped papaya, seeds and skin removed
- 1 banana (fresh or frozen)
- 1/2 cup frozen strawberries or peaches
- 1/4 cup ice
- 1 Tbsp maple syrup (I like grade B)
- 2 small limes, juiced
- 1/2 tsp lime zest
- dash cayenne (optional)
- 2 scoops protein powder (I used a raw hemp brand)
- As Needed to get blender moving: fresh squeezed orange juice
Blend and serve!
4. Three Ingredient Brain Booster
This Three Ingredient Brain Booster comes from FitLife.tv. It’s really easy to whip together in the morning or when you’re in a rush. It’s only got three ingredients but they are good ones:
Almond milk is high in Omega-3 and contains copper, zinc, magnesium, and manganese. Strawberries, and really all berries, are low in sugar, high in fiber, and are a terrific source in anti-oxidants. Strawberries in particular have the most omega-3 out of all the berries. Chia seeds are one of the most nutrient dense foods in the world and are also a great source of magnesium and manganese.
- 2 Cups Almond Milk
- 2 Cups Strawberries
- ¼ Cup Chia Seeds
- Add each ingredient into the blender and blend.
- Transfer to a clean glass container and add ice.
5. Brain Power Smoothie
This coconut-milk based smoothie from Katie over at Wellness Mama tastes suspiciously like a milkshake you’d get at the local fast-food place. But it’s got great ingredients! Coconut milk is full of healthy saturated fat, especially important for growing children. Gelatin powder is a staple at our house for its gut-healing properties. Egg yolks, discarded by too many and for far too long, are the most nutritious part of the egg, containing nearly all known vitamins.
- 2 cups coconut milk
- ¼ cup coconut oil
- 2 tablespoons gelatin powder
- ½ tsp vanilla
- 1 banana (optional)
- 2 or more egg yolks
- 1 cup ice
- flavor of choice: 1 TBSP organic cocoa powder, ½ cup strawberries, 1 tsp cinnamon, etc.)
Which will you try RIGHT AWAY? Let me know! Now that I’m done telling you about them, I think I’ll have the papaya one!


USDA Certified Organic
Osage Gardens is an Organic farm that is dedicated to environmentally friendly sustainable agriculture and serves as a valuable component in helping to maintain the agriculture heritage for Colorado and the country.
Osage Gardens wholesale organic greenhouse operation took root in January 1992 by selling tomatoes to local grocery stores and restaurants. Osage Gardens was growing basil as a side project but quickly realized that there was a high demand for fresh basil. This led the farm to specialize in fresh culinary herbs. After 10 years the farm expanded onto a new piece of land located on the Colorado River between New Castle and Silt. they now grow over 22 different varieties of culinary herbs including basil, thyme, rosemary, chives and dill (for a complete list, see the section on Fresh Culinary Herbs).
Osage Gardens currently has 26 acres of certified organic land and currently farms more than 2 acres under greenhouse cover. Osage Gardens grows year round.


Flavors Dessert Cafe
Do you remember when you first enjoyed your first ice cream cone, or where that first cone was from? For many locals it would be from Flavors Dessert Café in Greenport.
Generations of ice cream fans have come to this historic location to sample tasty treats. For over twenty years Flavors has continued the soda fountain tradition that began in the 1940’s as Rouses Sweet Shop. Inside the modern walls you will find historic photographs of this location’s sweet past. In fact, blenders from the 50’s still mix up freshly squeezed lemonades and customers can still be found dancing to Fats Domino, the Everly Brothers and Dean Martin.
The menu at Flavors has something for everyone. Traditional soda fountain favorites such as malts, banana splits and egg creams take you back to when things moved a little slower. For those that are interested in more contemporary concoctions, Flavors offers smoothies, candy flurries and theme inspired shakes. Even the health conscious can still enjoy dessert with a serving of Only 8 yogurt or no sugar added Ice Cream.
FLAVORS Dessert Cafe
"Greenport's Delicious Tradition"
216 Front Street
Greenport, NY 11944
LOCATED ACROSS FROM
GREENPORT'S MOVIE THEATRE
Open Seasonally 7 days a week
Our menu has something for everyone!
- Hershey’s Hand Dipped Ice Cream,
Sorbet & Sherbet
- Only 8 Soft Frozen Yogurt "The Guilt Free Dessert"
- Soft Serve Ice Cream
- Italian Ices
- No Sugar Added Ice Cream
- Candy Flurry
- Banana Splits & Sundaes
- Brooklyn Egg Creams & Soda Fountain Floats
- Shakes & Malts
- Fresh Squeezed Homemade
Lemonades & Limeades
- Lime Ricky’s
- Orange Blossom Fizz & Cappuccino Blast
- Sliced Cakes & Pies
- Famous Freshly Stuffed Italian Cannoli’s
- Italian Coffees & Tea's
Desserts and more!
- Air Conditioned Indoor Seating
- Outdoor Terrace
- Indoor Arcade Games & Mini Carousal
- Weekly Specials & so much more!
- Gift Certificates Available!
Featuring HOT ROD Sundae’sA delicious Ice Cream Sundae
served in a cool souvenir
HOT ROD Car!!
"The Sweetest Spot In Greenport"For those of you who have not yet had the chance to visit Flavors, it’s a tradition here in Greenport not to miss. And for those teenagers of the past who use to spend their Saturday nights at Rouses I encourage you to stop in to experience that same fun atmosphere, the delicious ice cream, its Famous Fresh Stuffed Cannoli’s, traditional pinball games, and timeless music. A popular meeting place for the entire family since the 1930's! Savor the "Flavor" of a modern day ice cream parlor & coffee shop mingled with old time memorabilia!


You can find us every Saturday from May through November at the Watauga County Farmer’s Market located at the Horn in the West in Boone, NC. We also sell produce at Boone’s Winter Farmer’s Market the first and third Saturday of every month from December through April.
ATG has a CSA, with weekly drop off sites at the Horn in the West and right on the farm.
We also sell through the High Country CSA (HCCSA), with drop-offs in Boone, West Jefferson and Valley Crusis, NC. The HCCSA is a multi-farm, cooperative CSA in which many farms pool together to offer local food shares to its members from June through October.
If you’re a chef or small business owner in the Boone or Blowing Rock area, you can contact us directly. If you’re located further out, you can find our produce listed and distributed by New Appalachia, which is a wholesale distributor supplying locally produced vegetables, meat and value-added products.
In addition to produce and meat, ATG also grows crops specifically for seed production. You can find our seed at Sow True Seed in Asheville, NC, Southern Exposure Seed Exchange in Mineral, VA, and at Fedco in Waterville, ME. Learn more about small scale seed production at Organic Seed Alliance (OSA).


I have a very selective eater. She is sensitive to smells and textures, she wont have foods that touch each other and has anxiety trying new foods. It’s been a journey, but I’ve learned to let her find joy in food on her own terms and to get creative in how I present foods to her. Until this year smoothies were on her NO list. Until I turned one into a popsicle!I let her try it first before breaking the news that it was a smoothie in disguise. She absolutely LOVES these popsicles, so I can honestly say these are kid approved!
Aside from the simple joy of popsicle eating the best part about these smoothie pops is that they have mood enhancing effects! Both bananas and turmeric are linked to increasing serotonin and dopamine levels - the chemicals found in the brain that are linked to mood and produce feelings of happiness. While the scent and colour of oranges decreases stress and opens communication.
2 ripe bananas
1½ cups orange juice
¾ cup unsweetened almond milk (or whatever milk)
¾ teaspoon pure vanilla extract
4-6 ice cubes ¼ teaspoon turmeric powder (optional)
Blend it up. Pour it into popsicle molds. Freeze overnight. Enjoy!


Go Sail Turkey Magazine: What kind of food is served on board my boat?
One of the best things about going on holiday is having other people cook for you! (unless you are self-catering, and who wants to do that?)
Go Sail Turkey cruises include full-board meals, which means breakfast, lunch and dinner is provided.
We are often asked to describe the meals in more detail, which is why this article exists. Please note, this is an overview of often-served meals – not a guarantee that you will get this exact food during your trip with us.
Nothing beats a Turkish breakfast. Nothing.
Turks pride themselves on their breakfasts – it really is a feast. Usually served from around 7.30am to 9am, breakfast is presented buffet-style with a selection of bread, fruit, yoghurt, honey, cucumber, olives, tomato, cheese, spreads (margarine, butter, jams) and cereals. The chef then cooks up a hot addition in the form of omelettes, scrambled eggs, boiled eggs or sausages.
Of course, breakfast drinks are also included: fruit juice, tea (English breakfast, herbal, fruit teas), and coffee (instant or filter).
Lunch is served from around 12.30pm-1pm onwards and is also served buffet style. This meal is almost-always vegetarian (no meat or fish).
Dish options include pasta (usually penne or fusili), mixed-salad, bulgur wheat, filled pastries, grilled vegetables, paprika yoghurt, aubergine casserole, fritters.
Side dishes and extras include water-melon, feta cheese and bread.
Dinner is served from around 7pm onwards and is centred around a main dish, which is usually a meat dish (lamb, chicken or beef, never pork) served as steaks, meatballs, marinated strips, or grilled fish straight from the onboard BBQ.
Side dish options include potato creations (mashed, sauteed etc), boiled or steamed vegetables, bean casseroles, mixed-salad, spaghetti and pastries.
For vegetarians, vegans, pescatarians etc, don’t worry – the chef can always make alternatives for you (see below).
Between lunch and dinner, in the late afternoon around 4pm, we also serve afternoon tea (a Turkish tradition), consisting of Turkish tea (herbal teas also available) and a selection of biscuits!
SPECIAL DIETARY REQUIREMENTS
We are aware that many of our customers have more specific dietary requirements. These could be due to an allergy or condition (gluten-free, lactose intolerant, nut allergies, shellfish allergies), a preference not to eat certain animal or dairy products (pescatarians, vegetarians and vegans) or for a cultural or religious reason (no pork, no beef, no shellfish). For whatever reason, if you have a dietary requirement, then we can cater for it!
We only ask that you let us know in advance via the booking form or an email at least a few days before your departure date. We are happy to purchase alternative ingredients but as it is a real art form for our wonderful chefs to produce delicious food for so many people from a limited kitchen, we really need some advance notice of any special requirements!


JAADU KI PUDIYA- ERADICATE MALNUTRITION.
Good health benefits not only the individual, but the nation as well. LC India in association with Manisha Pharmo Plast Pvt. Ltd aims to eradicate malnutrition among the underprivileged by providing them with Nutrition sachets.
UNICEF and World Food Program are one of the leading organizations to procure Micronutrient Powders/Vitamin Mineral Powders (1g sachets). These sachets include 15 vitamins and minerals, which are directly sprinkled and mixed in cooked food before being served to children. Nutrition Sachets can be supplied to slums, orphanages, Govt schools, old age homes.


Yuyumi Well Being Cuisine
The YUYUMI concept is as simple and clear as Korean cuisine itself.
In our WELL-BEING CUISINE the focus is on the well-being of the guests. Therefore we attach great importance to nutritious and high-quality ingredients and careful preparation.
In contrast to conventional fast food, our dishes are thanks to valuable ingredients (omega3 fatty acids, antioxidant spices, numerous vitamins and important minerals) light, digestible & healthy. Fresh peppers, shallots, ginger, sesame oil, soy sauce and fermented soybean and chili paste form the foundation of ours authentic Korean wellness cuisine.
Whether BULGOGI, BIBIMBAP or BINGSU - YUYUMI presents classics of Korean cuisine in contemporary and uncomplicated atmosphere. And if you are in a hurry, you can enjoy the gently and quickly prepared delicacies thanks to our practical and heat-insulated cup box enjoy anywhere.
There is no faster & fresher way to get healthy fast food...
Our Korean barbecues are freshly prepared by us, served directly at the table and grilled by our guests themselves. Grilling at the table is a Korean tradition, and a bottle of soju (Korean rice liquor) is a must.
Korean BBQ is the right occasion to spend a convivial time with friends or family over delicious and healthy food.
Currently only available in Lothringer Straße!
Other countries other manners. Cooking in Korea isn't just different than in Europe. The table manners also have an exotic flair. You can of course enjoy our food wherever and however you like.
To give you a little idea of how our modern KOREAN WELL BEING CUISINE is celebrated in the land of the morning calm, we have put together ten interesting facts about Korean food for you:


Hubby is on a healthy diet to get his cholesterol down so when we dine out we are looking for fish and vegetables menu. Last Saturday night, we choose GAMA seafood resto. This resto is quite popular among seafood lovers in Semarang as they provide wide choices of fish and seafood.
Hubby order ikan kuah asam (sour fish soup) Rp. 18.000 :
It came in very large bowl but the fish is just a small bandeng laut (milk fish from the sea not from the brackish pond) cut in 3 pieces. The stock is sour indeed (from the kaffir lime) and very refreshing. We like the fish, the texture is firm but soft and it fresh also.
I order Gurame bakar polos (grilled gourami) Rp. 36000 :
Usually, their grill fish is perfect, this time..a little bit too salty. But still they don’t over grilled it and it’s still soft and juicy.
For the veggie dish, we order stir fry organic daun raja (12.000) :
This dish is delicious, the daun raja is crunchy and not overcooked. They sprinkle some crispy “teri” (tiny sea fish) over it, really nice and the smokey aroma is quite strong.
Indonesian people cannot be separated from sambal (chilly sauce) and GAMA resto provide some different kinds of chilly sauce for free, you can take as much as you want for free. Here is all the sambal they provide that night : sambal kedondong (some kind of fruit), sambal kecap (sweet soy chilly sauce), samabl tomat (tomato), sambal dabu-dabu (made from green tomato, fresh shallot and chilly), sambal lombok ijo (green chilly), sambal terasi (condiment made from pounded and fermented shrimp or small fish) :
Overall the dishes are ok but not spectacular.
The restaurant is suitable for a gathering of a large group or family reunion as the space is quite big. They also offer chicken dishes for those who want something else than seafood.
GAMA Ikan Bakar & Seafood resto
Jl. MT. Haryono 870A
Phone : 024 8455005, 70212155
Open daily at 11.00 a.m – 10.00 p.m


Grilling Food Safely
Nothing beats an outdoor barbeque! Make sure that you and your family are safe this summer every time you grill.
Wash your hands before doing any food preparation.
Keep every utensil and all cutting surfaces clean. Wash and sanitize cutting boards after cutting meat, poultry, or fish.
Thaw foods in the refrigerator completely before grilling. Never thaw food on the countertop.
Marinate meats in the refrigerator. Once the food is placed on the grill, discard excess marinade. Do not use this leftover marinade to baste food. To use leftover marinade as a sauce on cooked food, it must be brought to a rolling boil for several minutes before serving.
Use a thermometer to check on the internal temperature of cooked meats. Beef should be cooked to at least 145 degrees, pork to 160 degrees, and poultry to 170 degrees. Ground meat should be cooked to 160 degrees.
Transfer cooked foods from the grill to a clean plate or platter. Do not place cooked foods on a surface that has held raw meats.
If food is left out for more than two hours, it should be discarded.
District at Greenville in Dallas, Texas hopes that these helpful tips will assist you in improving your overall daily lifestyle. Once you read through these suggestions, feel free to apply our advice to your daily routine.


If you're struggling to access food, a food bank or food club may be able to help.
What is a food bank?
Food banks are for people in crisis with no other means of accessing or affording food and supplies. A referral is often needed to access a food bank.
What is a food club?
Food clubs are small community groups that aim to help provide food for people who live in their neighbourhood or local area. They run once a week in a local community space and offer opportunities to socialise with your neighbours while you pick up your food. You don't usually need a formal referral to visit your local food club, but some of them are membership-only so you should check on their website or social media pages before you go to make sure.
There's usually a small weekly fee (between £3 - £5) to go to a food club, and you might not always pick up all the food you'll need, but the aim is to save you money in the long run, and they can be a great way to try out new foods without worrying about spending money on things you or your family won't end up liking.
Every food club works slightly differently. Watch the video below from our partners at The Bread & Butter Thing to find out more...
Where can I find my nearest food bank or food club?
Food banks and food clubs can be found throughout the North West. If you’re unsure where to start, try the Independent Food Aid Network interactive map to find an independent food bank – local to you. Remember many church groups and national food banks like the Trussell Trust may also be able to help.
What other support is available?
If you receive benefits, you may qualify to receive free school meals for children in your household. To find out more and see if you qualify visit the government website.
Remember, if your child is eligible for free school meals, they'll also qualify for the holiday activity and food programme – free meals and fun during the school holidays. To find out more contact your local council.
If you’re more than ten weeks pregnant or have a child under four, the healthy start scheme can help you buy healthy foods like milk or fruit and get free vitamins. You need to be claiming certain benefits to qualify.
If you’re pregnant and under 18 you can claim even if you don't receive any benefits.


Why This High-Yield Growing System Offers Hope for the Future
So you’ve heard the term ‘hydroponics’ but aren’t sure about what it actually means. How does a hydroponic garden work, and what are the benefits of growing food this way?
It turns out that this modern method of plant production is transforming how we source our food, and it offers the world hope for a more sustainable future.
Keep reading to learn what hydroponics is all about and how you can get on board with this innovative way to grow food.
What is Hydroponic Gardening?
Understanding hydroponics starts with breaking down the name. ‘Hydro’ is Greek for water, while ‘ponos’ translates to work. Put them together, and hydroponics is a growing system where water (not soil) supports plant growth.
This means that hydroponic plants receive all the nutrients they need to thrive through a solution of water mixed with liquid fertilizer. Sometimes they are suspended directly in the water, though systems often use a growing substrate to support the plant roots.
Most hydroponic systems are designed for indoor use so growers can control every variable, from light exposure to air temperatures. This allows for year-round growing while using a fraction of the water and fertilizer necessary for traditional farming.
While the startup costs for a hydroponics setup can be higher than soil-based farming, a well-established system will quickly make up for it by producing plants that reach maturity faster and offer larger, more consistent yields.
The Problem with Modern Agriculture
Hydroponic gardening at home has a lot of appeal, but this water-based growing system may offer even more value when we consider its potential to transform modern agriculture on a global scale.
Currently, our food system is in dire straits. American farms are losing topsoil at a rate ten times faster than nature can replenish it. And this number skyrockets to 40 times faster in China and India.
US farmers also apply more than a billion pounds of pesticides to their fields each year, which kill critical pollinators. These synthetic compounds often wind up in water systems where they damage natural ecosystems and decimate aquatic life.
Despite these efforts to max-out food production, we’re still not on track to generate yields large enough to feed everyone. Current estimates show that we’ll need to raise our food production by approximately 70% to have any hope of feeding the anticipated 9.1 billion people that will populate the planet by 2050.
Can Hydroponic Farming Feed the World?
So what’s the solution? Solving the planet’s reliance on unsustainable agricultural practices needs to be multi-faceted, but it’s increasingly clear that hydroponic growing systems should play a role.
To start, hydroponic farming puts the planet’s scarce resources to better use by requiring fewer inputs. It uses up to 90% less water than traditional agriculture, pesticides are a non-issue, and most high-tech hydroponic systems rely on sensors to dictate precisely how much fertilizer to use.
Hydroponic growers can also better predict their overall yields and produce exactly as much food as the market can handle, so there’s less distribution waste. With conventional farming, growers often need to waste whole harvests by leaving them in the field because bumper crops in other parts of the world cut into their profitability.
Likewise, our growing human population means less space for traditional farm fields, and that people are living further away from their food supply. Unlike traditional agriculture, hydroponic farms can be established anywhere. That makes it possible to grow greens in urban centers so their populations can increase their access to fresh, nutrient-rich produce that didn’t travel across the country to reach them.
From an energy standpoint, hydroponics systems are increasingly powered by renewable energy technology that further improves their environmental impact. That’s a benefit you don’t get with diesel-hungry John Deere tractors on traditional farms.
Growing food hydroponically also makes sense in the age of climate change. Weather patterns are becoming more erratic worldwide, challenging farmers to count on actually harvesting the crops they cultivate. Hydroponic systems eliminate the wildcard of weather by bringing the growing process indoors where hailstorms or scorching heat won’t affect potential yields.
The Future of Food is Hydroponic
Hydroponic farming has a ways to go before feeding the world. To date, the global hydroponics market is valued at around $8.1 billion, compared to the $5 trillion valuation of the agricultural industry as a whole.
Things are starting to pick up steam though, as the hydroponic market is expected to grow by a CAGR of 12% through 2025 and the following years.
No matter the size of the role it plays in the long run, it’s clear that this water-based food production offers hope for the future in ways that traditional farming systems do not.
Join the Hydroponics Movement with a Grow Pad Mini
Inspired? You don’t need to start a second career as a farmer to take part in hydroponics. It’s possible to grow hydroponic plants at home and benefit from easy access to fresh herbs and greens for the dinner table—all while knowing you’re raising plants in a way that prioritizes the future of our food system.
The Grow Pad Mini is a small-scale hydroponic garden that grows herbs, flowers, and even lettuce and tomatoes, all without soil. It takes up as much space as a potted plant and boasts an elegant design that matches any décor.
This self-contained system requires minimal maintenance from you—just plant seeds, water occasionally, and harvest fresh herbs whenever you want to use them. It’s the perfect way to dip your toes into growing your own food. Join in on one of the most significant movements of modern agriculture today!


Picture this....a candlelit room, a fire crackling in the fireplace, glasses filled with your favorite wine, the fragrant smell of perfectly grilled steak or salmon, a colorful display of steamed fresh vegetables, your favorite partner or dinner guests.....and best of all, you don't have to drive! The setting is your home, your dining room and a dinner perfectly prepared for that special evening or event.
Bernier's Bistro is a new style of dining. The chef comes to you, shops with you and helps design your menu for the night or event. He cooks in your home and serves you while you enjoy entertaining your guests. Bernier's Bistro takes the effort out of planning where to go, what to order and the quality of food you receive. Everything is done to your desire.
We want this to be an amazing and unique dining experience for you and your guests. Why don't you give us a try. Please call us at 262-993-4510 to set a date or to inquire further for additional information. Check out our Rave Page and see what other customers have said about their unique dining experience with Bernier's Bistro.
Bernier's Bistro is also on Facebook. Click the link, leave a comment, but make sure you LIKE us!


Approximately 100 organic farmers have already joined forces under the VON HERZEN hallmark to collectively market their products. The special feature here is that marketing and sales remain in the hands of the organic farmers, who as members of the organic marketing community are all pro-rata owners of VON HERZEN Biobauern GmbH. This results in better control of the channels of distribution and, best of all, greater value added for the farmers.
Austria, but also the positive development of our fruit producers.
VON HERZEN organic apples already on the market!


“STOP using the “F” word”, Australian chef Maggie Beer said.
In this case, that “F” refers to aged care facilities, the subject of Ms Beer’s workshop in Armidale last week ‘Creating an Appetite for Life’.
Ms Beer believes that aged care homes should feel like home and a significant part of that comes down to cooking healthy, flavoursome meals that do not have to break the bank.
“If we can give them [aged care residents] the smells of home-cooked food, that feeling they are a person and still living, not just existing, that’s the thing we most want to do,” she said.
“It’s vital that we give food that is full of the right nutrition to give bodies the muscle mass and energy to be physical in whatever limited way possible – but without pleasure side by side to that nutrition it doesn’t improve their wellbeing.
“It has to be in every bite equal measures nutrition and pleasure.”
The Australian chef, food author and restaurateur cooked up a storm as part of her series of workshops to improve meal standards for aged care residents.
Chefs from across the region attended and learned to cook healthier meals and challenge the status quo in the kitchen.
The Apsley Riverview Hostel in Walcha sent along Kylie Goodwin and Hotel Services Supervisor Robyn Goodall.
The workshop was amazing,” said Ms Goodall.
“It was a fantastic opportunity to think, learn and reinforce the reasons why we love cooking for the residents of Riverview.”
Ms Goodall said she was surprised to discover the things her team find challenging the other facilities also find challenging.
“I was also pleased to confirm that we are already implementing a range of nutritious and innovative food ideas to ensure our resident have healthy food options that are appetising and appropriate to the resident food preferences at Riverview,” she said.
One thing, in particular, will be taken from the workshop and put into practice at the Riverview hostel.
“I will be looking at our dementia patient food service and how we can serve food in different and innovative ways,” said Ms Goodall.
“Things like the ease of eating and how to reduce confusion through methods like not having cutlery and having finger type meals. We also learned how to increase the taste in the food we cook and increase use of protein in meals which will assist with good nutrition outcomes.”
The Apsley Riverview Hostel was also one of five recipients of the Maggie Beer Foundation Wellbeing’s Garden Grant and say this will be used towards the installation of an indoor herb garden to increase the fresh produce they use.


After more than 4 years of no milk production at the Crowley Plan on Binghamton’s Southside, Mountain Fresh Dairy began producing Super-Kosher milk in November 2016. They plan to distribute the milk to larger cities in New York and New Jersey, as well as, stores across Upstate to be distributed locally. They will also be producing Kosher cottage cheese. Mountain Fresh had to purchase all of the equipment with loans in the amount of $400,000 from the Binghamton Local Development Corporation and the Broome County Industrial Agency. The Company expects to hire up to 75 employees over the next few years.


Box of 10 (230g)
Pitted Dates, Almonds, Walnuts, Compound Dark Chocolate*, Coconut
*Contains soy. May contain traces of milk solids
High fiber content, Powerful source of antioxidants, Contains Selenium (for healthy hair) & other essential minerals, Promotes healthy heart functioning
*Research-based. Not clinically tested.
We source our ingredients as organically as possible and handcraft our products very carefully. We follow great hygiene standards and create food for our customers as they are our family.
Shipping all over India.
Due to our lack of staff resulting from COVID, we require a lead time of 2 days to manufacture & pack. We want our products to reach our customers as fresh as possible. Please place your order accordingly.


There is a new devil on my shoulder.. his name is ice cream and he haunts me daily! I can't get over him no matter how hard I try, I just can't. And to make matters worse it's SO easy to get everywhere you go.
I have never been one for desserts or sweets before. I am more of a salt and carbs girl. No thanks cake, pass the pasta! This has all changed in that past two months. I would give up having breakfast, lunch and dinner to get my hands on soft serve ice cream.
My other issue with this craving is that its so cheap! Did you know you can get a soft serve ice cream cone from McDonald's for only 50 cents. 50 cents!!! Name something as perfect as soft serve that's cheaper then 50 cents. ( although hubby doubts that there is any cream or ice in a McDonalds soft serve ) I feel like a drug addict who just learned that they are selling discounted crack on the corner.
I even base my dinner options on this craving. Hubby being the most supportive husband ever, ALWAYS gives into my desire. He's my enabler. If hubby takes me out for dinner I think in my head if they have dessert or if it's close to McDonald's to get my 50 cent soft serve. Example, last night we decided not to cook and get something simple for dinner. I immediately pick Subway, not because I wanted a sandwich but because the Subway close to our house is attached to TCBY!
And when my craving for soft serve has been satisfied, I get this eerie calm that settles over me. Basically getting my fix is such a high. I think I need ice cream rehab. Move over Lindsay Lohan you have a new bunk mate.
Even writing this blog now has me devising a plan to get my fix. My only saving grace is that there is portion control with this craving. I just need a little. And McDonald's gives the perfect little amount.
Even Darwin is on this addiction. For one, our McDonald's give doggie treats when you go through the drive in. He loves to go on rides for ice cream. Plus, I give him the bottom half on my cone after I have got every last drop of cream out. It's a vicious circle at our house. My pregnant self wanting soft serve, a hubby who doesn't tell me no and a dog who loves his ride to McDonald's.
A week from now I meeting some other pregnant ladies for dinner at a Mexican restaurant. I am very excited to meet up with these ladies but to be honest I am more thrilled about Mexican fried ice cream! Take this craving to whole new level, fry it!
If you need me I will be at the Ben and Jerry's ice cream rehab center, it's right next to the cookies and cream detox clinic!


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Villa Castrioti Menu
Traditional to modern Italian cuisine, all made with the finest fresh ingredients, cooked right in our kitchen. Enjoy!
Warm up your palette with an appetizer fit for sharing...
Served with Capers, Onions, Feta Cheese, Caviar and Toasted Baguettes$16.0016.00 USD
Cheese or Meat $10.0010.00 USD
Red or White Sauce$9.009.00 USD


This post is actually about how I don't menu plan. In the past I've been a big fan of planning our meals, it just seems to make the week go easier and I think I do a better job of using all my food and saving a bit of money. These days though, I don't know how to cook. Real Food is very new to me. It used to be that I knew that in a pinch I could always throw a roast in the crock pot with a can of mushroom soup, serve it with pasta and some frozen peas and everyone would be happy. But, alas those are the old days, time to become fluent in the language of 'real'.
This is what we've been doing lately. Alex goes grocery shopping once a week and has WAY too much fun in the produce section. He comes home with piles of fruits and vegetables and then it's my job to figure out how to use them. It's a very fun challenge to find ways to use everything by the time he goes shopping again. Basically this is what I do everyday. I decide on the meat and prepare it. I then say a little prayer and go to my fridge and just start taking out vegetables and chopping and sauteeing or roasting. I make myself try new combinations and new (to me) ways of preparing them. In general I've learned that as long as I can add a good layer of cheese it will always be okay.
Here is one of our favorite recipes that 'just happened'.
Upsidedown Shepard's Pie (that doesn't really fit, but I have no better ideas for a name)
1. Brown a pound of hamburger.
2.Chop up a large sweet potato and boil until soft.
3.Sautee some mushrooms in butter and then add a bunch of chopped up kale and some minced garlic and cook until the kale is wilted.
4. Layer in a casserole dish; sweet potato, kale and mushrooms, hamburger and of course top with cheese.
5. Bake for about 20 mins at 350 F.
Two months ago I didn't know what kale was. I thought it was a seaweed, I think that's kelp. I have yet to try kelp.
This has been shared at Healthy 2day Wednesdays and Frugal Days Sustainable Ways.


The Best Recipe for Deer Meat (Venison)
Deer hunting in Missouri is alive and well. According to the Missouri Department of Conservation, nearly 289,000 deer were harvested in 2011, a 5% increase over 2010. With plenty of venison available it’s important to make sure we’re not wasting such a valuable resource. Following are some simple and tasty venison recipe’s that make use of the many different cuts of meat available.
Let’s start with the choicest piece, the tenderloin. As the name implies, these tender morsels can be found inside the body cavity along either side of the spine at the back of the animal, and are the fillet minion of a whitetail. First, clean the outside silver skin from the tenderloin. Slice the tubular pieces of meat in thick pieces (1-1/2 inches). Wrap the outside of the tenderloin with bacon and hold together with skewers. If the tenderloins are small, it’s best to cut them in sections, curl them in a tight circle, and wrap with bacon and skewer. Season with any kind of meat seasoning (dry rubs, steak seasonings, salt, pepper, and garlic salt, etc.) or marinate in your favorite sauce (Italian dressing works well). Grill on a hot flame. Medium rare preserves the most flavor.
The backstraps can be found along the spine from behind the front shoulders to just in front of the rear haunches. These are the strips and ribeyes of the deer. You can prepare this meat as above, but here’s a great smoker recipe that works well on backstraps. Clean the backstrap of silverskin. Cut them in half or in one foot sections depending on the size. Marinate and inject with teriyaki sauce. You can buy teriyaki sauce premade (Mr. Yoshida’s is good) or you can make your own. To make your own:
1 cup soy sauce
1/2 cup water
3/4 to 1 cup sugar. Start with 3/4 cup and then add to taste.
3 squeezes of honey, about 3 tablespoons or so
Garlic Powder, 1 level teaspoon
Ginger Powder, 1 level teaspoon. If you have fresh ginger, use it instead.
1 shot of Saki – if you don’t have any Saki around a shot of whiskey or bourbon works well.
Stir until all the sugar and honey dissolves. Inject the meat and marinate at least several hours. Brush the meat with the remaining sauce when you place on the smoker rack. If you have a two rack smoker it helps to rotate the racks and turn the meat halfway through the process for even smoking. You can baste the meat again with the sauce when you swap the racks. Soak your wood pieces overnight. Use hickory, apple wood, or mesquite. Depending on the size of the meat and how full your smoker is it takes 4 to 8 hours to smoke. Let the meat cool, vaacum seal and freeze. You can thaw to room temperature, slice and eat, or warm it in the oven.
Here are two ways to use the less choice cuts found on the remainder of the deer (neck, flank, roasts, etc.) First, if you have a meat grinder you can cut these pieces in chunks and grind to hamburger consistency. Mix the meat in a bowl with jerky seasoning. This seasoning comes in different flavors and sizes to accommodate different quantities of meat. You’ll need a jerky shooter, which is a device similar to a caulk gun that discharges the meat in flat strips or small tubes. To dry the meat, use stackable jerky racks that go in the oven. Once the meat is seasoned, pack the gun and shoot the strips onto the racks. Place in the oven at 225 degrees. It’s best to pat the meat with a paper towel during the process to help remove the fat that cooks out. Cook to the consistency you like. Once you have this set-up, you don’t have to use venison. Lean ground beef makes great jerky too.
The second recipe requires a crock pot. Take a rump roast and cube it into 1-1/2 to 2″ chunks. Season it with salt and pepper and place the meat with a ¼ cup of water in the bottom of a crock pot. Set it for 8 hours. You’ll know it’s done when the meat starts to fall apart. Drain the juice and shred the meat with a fork. Pour in a bottle of KC Masterpiece or other BBQ sauce and let it heat through for another hour. Serve on buns. Try sliced onions, pickles, or cole slaw on the sandwiches. If this is still too strong a flavor for you, try mixing 50% with beef roast chunks.
These are just a few ways to turn your venison into tasty, simple dishes your friends and family will thank you for. So happy hunting and happy cooking!


What is The African Mango Diet and Can It Help With Weight Loss?
The African Mango Diet and Diet Supplements are Hot This Year
Every few years a new diet hits the market and takes off like a rocket, this year it’s the African Mango Diet and African Mango Extract supplements.
The popularity started at the end of last year when the African Mango diet was highlighted on a few television shows and several celebrities had talked about it. However, because a celebrity loves a particular supplement doesn’t...
Xoco Slim Fat Burning Weight Loss Plan
The Xoco Slim fat burning plan is a bit different than many other weight loss plans that you have seen before.
Although the program name sounds as though you eat chocolate all day and lose weight doing so – that is a misconception.
Eating chocolate (actually CACAO) recipes is a part of the Xoco slim weight loss system but the there is more to it then enjoying the pleasures of eating CACAO recipes. Sure it is an important part but you need...
Nutrisystem is one of the most popular diet programs that there is and has become even more popular over the last few years.
I’m not sure if that has to do with having celebrity spokes people, the new food choices that Nutrisystem has, the new recipes, the new range of diet programs that fit any lifestyle or the fact that Nutrisystem is so reasonably priced.
And if you haven’t tasted the new food choices that Nutrisystem has then you...
Easy Veggie Meals
Most people reading this post are looking to lose weight, they want flavorful food but they don’t have much time to prepare meals.
Maybe you aren’t looking to go totally vegan but you do know that veggie meals are a good way to eat healthy food, lose belly fat and fill up without worrying about a huge calorie meal. Or maybe you want to live the vegan lifestyle but are not sure how to put your meals together correctly to be sure that...
Truth About Diets
Truth About Diets
Do you watch NBC’s The Biggest Loser? If so, then would would be familiar with the season 4 winners – Bill and Jim Germanakos. Bill & Jim are also known as the weight loss twins.
Bill was the top award winner winning with a weight loss of 164 pounds and Jim won the “at home” award with a weight loss of 186 pounds of which Jim lost 132 pounds at home. ...
Effective Weight Loss With An Apple or Two A Day
Can weight loss be as simple as eating an apple a day?
It appears that no matter where you look, you see new diets being paraded on the news, internet and in magazines. Often these diets are unhealthy or fad diets that only leave you hungry, your wallet empty and many times weighing more a few weeks after the diet than before. If all of these fad diets worked wouldn’t we all be slim and trim like the ads show?
What if you didn’t have to go...
Warp Speed Fat Loss For Quick Fat Loss
Is Warp Speed Fat Loss – Quick Fat Loss Possible
The Warp Speed Fat Loss program begins with Alywn Cosgrove asking the question:
Would you like to banish up to 21lbs of nasty fat from your body in the next 28 days?
I can almost see you shaking your head yes.
Your probably sick of long term dieting and not getting the results that you would like. You exercise but your still not losing that flab.
Every Other Day Diet – Simple Yet So Effective
The Every Other Day Diet
What has been the main reason why you have not been able to stick with a diet in the past?
Has it been because you have been hungry? What about food boredom? Maybe having to spend hours cooking exotic foods that not only take a long time to prepare but are also expensive? How about just hating the taste of bland, cardboard-like meals?
I could probably list many more reasons but you get the idea – Diets Suck!
If you have...
The GI Diet – Do You Want To Be Fighting Fit?
Countless people, no doubt, have heard of the GI diet and assumed it has something to do with GI Joe, the fictitious American soldier of television cartoon fame – or less flippantly but still inaccurately they imagine it has some connection with the American troops of World War II, where the abbreviation “GI” stands for either Government Issue, General Infantryman or Galvanised Iron depending on whom you listen to. This is a common misconception,...
The Atkins Diet – Curb The Carbs And Watch Weight Fall Off
The early part of the current millennium saw a huge, and fairly short-lived, obsession with “low-carb” diets based on the principle that the real enemy in the war on weight gain was carbohydrates. The most famous of these diets, and the most lucrative for its representatives, was the Atkins diet. If someone visited your house in the earlier years of this decade and politely declined your offer of a sandwich, the most likely next sentence out...
Get In The Zone – The Zone Diet
The Zone diet is another diet that works by assigning limits to different food groups, meaning that the dieter needs to prioritize and balance their eating habits.
It differs somewhat from diets such as the Atkins and GI diets in that certain foods are not strictly proscribed or discouraged, but instead a quota is assigned based on which out of three different groups they fall into, or more accurately which of three “zones” the foods take their...
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If you are looking for an agric business to invest your money in, you should consider going into fish farming. You can make money from fish farming as the business is very lucrative. There is high consumption of fish due to the many benefits attached to fish consumption hence demand for fishes is endless.
Fish is filled with omega-3 fatty acids and Vitamins such as Vitamin D and B2(riboflavin). Fish is rich in calcium and phosphorus and is also a great source of minerals such as iron, zinc, iodine, magnesium, and potassium.
Right from childhood Ediongsenyene Ndunobong had always wanted to be a medical doctor but he found himself studying Fisheries and Aquaculture at the University. Ediongsenyene is from Ukanafun local government area of Akwa Ibom state and is a graduate of Fisheries and Aquaculture from the University of Uyo.
According to him, he became aware of the potentials in Agriculture during his Nysc days in Ogun state where he saw how much young men were earning from Agriculture despite not studying anything related to agriculture in school. It dawned on him that he can make money from fish farming. He decided never to abandon what he had spent time and resources to study in school- Fisheries.
Every year, the government of Nigeria spends billions of naira to import fish to supplement local production, so if you venture into fish production you will have a ready market for your fish products especially if you add value to it like Ediongsenyene who makes ready to eat fish by oven drying them in the most hygienic way possible. You can also make money from fish farming as a hatchery operator, a grow-out farmer or even as a fish processor.
Ediongsenyene started his fish production business with the sum of N30,000. The small sum was just enough to buy a fairly used small tarpaulin tank. With financial support from friends, he was able to stock the tank to get his first production batch.
For Ediongsenyene his high points as a fish farmer are when he increases his production capacity at the beginning of every new production cycle. He said he felt very elated when he started the oven-dried fish brand and got great feedback from clients.
Ediongsenyene sees himself running a mega model farm in a few years if he has access to funding and more fishing inputs like tanks and a bigger drying kiln. EIN Farms is a sole proprietorship business for now and it is registered with the Corporate affairs commission of Nigeria. In the farm located in Uyo, Ediongsenyene works with an assistant who assists in feeding and drying the fishes.
It is the passion that keeps Ediongsenyene going as he produces fishes for consumption in Akwa Ibom State.
You should not be left out, plug into this lucrative fishing sector as an entrepreneur, make money from fish farming and be productively engaged with increased purchasing power that ultimately results in economic growth


Food crisis is mostly caused by disasters. The citizen may end up being affected by hunger hence the need to solve the situation as fast as possible. The presence of many points to choose from when solving food crisis has led to many people not familiarizing with them. This the section has the elements to check when trying to solve the food crisis.
The first thing to check when solving food crisis is the crop that you are growing. It is important to choose well for you to come up with the crops that could aid in fighting food crisis. These are the crops that do take a short time to grow. If you are trying to solve the food crisis you are advised to try access the details on the best crops. You also have to consider if the crops you will choose are mostly affected by pest and weeds. If the crops are affected by weeds and pest you will be forced to spend more cash on controlling them. Get more facts about finance at https://www.huffpost.com/entry/worst-financial-advice_l_5c4b7024e4b0287e5b8a7df7
The second perfect way to solving food crisis is trying to eliminate trade barriers. One of the ways that you can utilize to the carb food crisis is importing food from the other countries. If there are a trade barrier is will be hard for you to get cheap food from the neighboring counties. A a country that has low taxes charged can be able to get cheap food to fight the crisis. Taxing the imported food do lead to them being sold at a higher price. Know about Christopher Pair today!
Another the step that can aid in ensuring that you fight food crisis is supporting the small hold farming. Not all of the people that are not aware of the ability of the small hold farming being able to carb the process of solving the food crisis. The citizen has to be aware of the fact that the small hold farming do require less labor and less cash but they will be able to feed the family. If the small-hold farmers are supported it will be easy for them to practice the farming that will feed the family.
The other way that will work best in fighting food crisis is giving subsidies to the farmers. Planting the crops that will help fight food crisis need you to have fertilizer and seeds. If there is food crisis the farmers will have inadequate cash to purchase the seeds and fertilizer. The government can choose to give incentives to the citizens by giving out seeds . Farmers getting free seeds will enhance their ability to grow quality and quantity food that can aid in overcoming food crisis. Incentives can also be informed of chemicals that will help you control pest and weeds. Learn about Christopher Pair today!
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