Old-Fashioned Blueberry Crisp
Use whatever fresh or frozen fruit you have on hand to make this old-fashioned crumble. Typical crumble topping has as much as a half cup of butter—ours has just a bit of canola oil and, for richness, chopped almonds, which are full of healthy monounsaturated fats.
Yield: 4 servings
Total Time: 40
Prep Time: 10
- 2 1/2 cups fresh or frozen fruit, such as blueberries, peaches, plums
- 1 tablespoon granulated sugar
- 3 tablespoons whole-wheat or all-purpose flour, divided
- 1 tablespoon orange juice
- 1/2 cup rolled oats
- 1/4 cup chopped almonds, or pecans
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons canola oil
- Preheat oven to 400°F.
- Combine fruit with granulated sugar, 1 tablespoon flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.
- Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.
Per serving: 232 calories; 10 g fat (1 g sat, 6 g mono ); 0 mg cholesterol; 36 g carbohydrates; 3 g protein; 4 g fiber; 1 mg sodium; 154 mg potassium.
Carbohydrate Servings: 2
Exchanges:1 fruit, 1 other carbohydrate, 2 fat
Wilted Spinach Salad with Chicken and Honey Mustard Dressing
WebMD Recipe from Foodily.com
A wilted spinach salad, simple and nourishing, offers an excellent way to incorporate fresh greens onto your supper table. Heating the spinach very slightly, as this recipe requires, also helps to mitigate the effects of oxalic acid – an anti-nutrient naturally found in spinach and other greens.
4 slices bacon
¼ cup prepared honey mustard dressing*
4 cups fresh baby spinach
1 small red onion, sliced into rounds
1 small apple, sliced thin
1 cup cooked chicken, chopped into bit-sized pieces
Honey Mustard Dressing:
¼ cup raw honey
2 tablespoons Dijon-style mustard
2 tablespoons unrefined extra virgin olive oil
2 tablespoons raw cider vinegar.
Fry four slices bacon over medium heat until crispy. Remove bacon from the pan, turn off the heat and gently stir ¼ cup honey mustard dressing into the rendered bacon grease. Set aside to cool slightly.
Toss remaining ingredients together, garnish with fried bacon and dress with the mixture of bacon grease and honey mustard dressing.
Prepare the honey mustard dressing by whisking together raw honey, Dijon-style mustard, unrefined extra virgin olive oil and raw cider vinegar. You can always substitute this dressing with a prepared dressing of your choice.
Total Servings: 4
Nutritional Information Per Serving
Saturated Fat: 2.0g
Berry Yogurt Frozen Pie
Journal as: 1 portion “medium dessert”
Graham cracker crust:
1 1/2 cups finely ground low-fat (or regular) graham crackers
2 tablespoons white sugar
3 tablespoons honey
3 tablespoons whipped butter or less-fat margarine (with 8 grams fat per tablespoon), melted
1 1/2 tablespoons fat-free half-and-half or low-fat milk
1/2 teaspoon ground cinnamon (optional)
2 8-ounce or 3 6-ounce containers of berry-flavored low-fat yogurt
3 to 3 1/2 cups light whipped topping (like Cool Whip Lite)
1 1/2 cups finely chopped strawberries, or unchopped raspberries or blackberries
10 whole strawberries, or 10 tablespoons of other berries for garnish (optional)
- Mix graham cracker crumbs, sugar, honey, melted butter, and cinnamon (if desired) until well blended. Press mixture into 9-inch pie plate; set aside.
- Mix yogurt, by hand, with the light whipped topping in a large mixing bowl. Gently stir in the berries by hand.
- Spoon the yogurt mixture into the graham cracker crust. Freeze until firm (overnight, or at least 4 hours).
- Remove from the freezer and top each serving with a fresh strawberry (or small spoonful of berries) if desired.
Yield: 10 servings
Per serving: 225 calories, 3.5 g protein, 39 g carbohydrate, 7 g fat, 4.6 g saturated fat, 8 mg cholesterol, 1.5 g fiber, 159 mg sodium. Calories from fat: 28%.
Journal as: 1 pancake/waffle OR 1 small muffin OR 1 serving of low-fat crackers
2 tablespoons canola oil
2 tablespoons fat free sour cream
1/2 cup plus 2 tablespoons low-fat milk
1 large egg
1 cup unbleached white flour
3/4 cup whole wheat flour
1/2 teaspoons salt
2 teaspoons baking powder
1/3 cup white sugar
2 tablespoons Splenda
1 1/4 cup chopped strawberries (or substitute any fresh berries, unchopped)
1 teaspoon vanilla extract
- Preheat oven to 375 degrees. Line a muffin pan with paper liners (you’ll need about 11 liners).
- Add oil, sour cream, milk, and egg to mixing bowl and beat until smooth; set aside.
- In a large bowl, add flours, salt, baking powder, sugar and Splenda; whisk to blend well. Add the chopped strawberries to the flour mixture and toss well to coat them with flour. Add the milk mixture to the flour mixture and stir to blend together well.
- Put 1/4 cup of the batter in each muffin cup. Bake until the tops bounce back when gently pressed (about 20 minutes). Cool muffins about 10 minutes.
Yield: 11 muffins
Per muffin: 136 calories, 4 g protein, 23 g carbohydrate, 3.4 g fat, 0.5 g saturated fat, 20 mg cholesterol
This recipe uses the prepared pie crusts found in the freezer section of your supermarket. You can find some alternative brands with more fiber and less saturated fat at stores like Whole Foods. Since prepared pie crusts are usually high in fat, we’re keeping the filling nice and light.
- 1/2 package (9-10 ounces) frozen, chopped spinach, thawed and drained
- 2 scallions or green onions (white and part of the green), chopped
- 3 ounces flavored feta cheese (such as roasted bell pepper & garlic), crumbled
- 1 cup shredded, reduced-fat sharp cheddar cheese
- Pepper to taste
- 1/2 teaspoon garlic powder (add more if desired)
- 9-inch unbaked deep-dish pie crust, partially thawed
- 2 large eggs (use higher omega-3 type, if available)
- 1/2 cup egg substitute
- 1 cup fat-free half-and-half (or substitute low-fat milk)
1. Preheat oven to 375 degrees. In a medium bowl, toss together spinach, green onions, feta, cheddar, pepper to taste, and garlic powder.
2. Spoon mixture evenly into the pie crust.
3. Add eggs, egg substitute, and fat-free half-and-half to large mixing bowl, and beat on medium speed until combined. Pour into the pie crust, letting the spinach mixture combine nicely with the egg mixture.
4. Bake until center of quiche is cooked throughout (about 50-55 minutes). Let stand 5 minutes before serving.
Per serving: 228 calories, 13 g protein, 15 g carbohydrate, 12 g fat (5 g saturated fat), 70 mg cholesterol, 2 g fiber, 388 mg sodium. Calories from fat: 50%.8 servings
- 4 cups low-sodium chicken broth
- 2 cups water
- 1/2 cup pearled barley
- 12 ounces boneless, skinless chicken breast halves
- 1 can (141/2 ounces) no-saltadded stewed tomatoes
- 1 large leek (white and tender portion of green), halved lengthwise, rinsed well, and cut into 1/2″ slices
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 1/2 cup frozen corn kernels
- 6 tablespoons pesto
- Bring the broth and water to a boil in a large pot or Dutch oven over high heat. Add the barley and chicken, reduce the heat to low, cover, and cook for about 30 minutes or until the barley is tender, stirring several times. Remove the chicken to a cutting board. Shred when cool enough to handle. Set aside.
- Add the tomatoes (with juice), leek, onion, carrots, and celery and raise the heat to high. Reduce the heat to low when the mixture comes to a boil, cover, and simmer for 20 minutes or until the vegetables are tender.
- Add the corn and reserved chicken. Simmer, uncovered, for 5 minutes or until warmed through.
- Ladle into 6 bowls and top each with 1 tablespoon of the pesto.
10 3/4-ounce can condensed cream of chicken or celery soup
1/2 cup light mayonnaise
1/2 cup fat free sour cream
3 cups frozen green beans
3 cups diced, cooked chicken breast, without skin
1 medium sweet or yellow onion, chopped
8 ounce can water chestnuts, drained and chopped
4 ounce jar or can pimentos, drained (optional)
4 cups cooked brown rice (or cooked brown rice and wild rice blend)
1 cup shredded reduced fat sharp cheddar cheese
- Preheat oven to 350-degrees. Coat a 9 x 13-inch baking dish (or 3-quart casserole dish) with canola cooking spray.
- In large mixing bowl, combine condensed soup, light mayonnaise and fat free sour cream.
- Add remaining ingredients to the mixing bowl and combine with mayonnaise mixture. Spread into prepared baking dish and bake for 25 minutes or until bubbly.
Yield: makes 8 servings
Nutritional Information per serving: 354 calories, 25 g protein, 38.5 g carbohydrate, 11 g fat, 3 g saturated fat, 4 g monounsaturated fat, 3 g polyunsaturated fat, 62 mg cholesterol, 5 g fiber, 435 mg sodium. Calories from fat: 28 percent.
|Calories before & after||646||354|
|Saturated Fat (g)||9||3|
No-Bake Peanut Butter Power Bars Recipe
WebMD Recipe from the WebMD Weight Loss Clinic
- Canola cooking spray
- 1 tablespoon butter or canola margarine
- 1/3 cup reduced-fat smooth peanut butter
- 2 cups miniature marshmallows, lightly packed
- 1 cup low-fat granola
- 1 cup Rice Krispies cereal (or other puffed rice cereal)
- 1/3 cup ground golden flaxseed (golden flax works better in this recipe)
- Coat an 8×8-inch baking pan with canola cooking spray. Put the butter, peanut butter, and marshmallows into a medium-sized microwave safe bowl and microwave on high for 30 seconds, or until mixture is just melted. Stir to blend.
- Microwave again briefly if the mixture isn’t melted or smooth. Then stir in granola, puffed rice and flaxseed.
- Spread the mixture in the prepared pan, flattening it evenly with a sheet of waxed paper. Let it cool completely before cutting into 8 equal-sized bars.
An Easter Favorite
This is a favorite holiday side dish in many homes across the country. In this light version, we used Healthy Request cream of celery soup, reduced fat sharp cheddar cheese (and less of it), and fat free sour cream. It’s bubbly and golden brown on top and totally irresistible!
The original recipe contains 330 calories, 22 grams fat, 11 grams saturated fat, and 41 mg cholesterol per serving.
1 can (10 3/4 ounces) Healthy Request Cream of Celery soup, condensed
2 cups (8 ounces) reduced fat grated sharp cheddar cheese
1 cup fat free sour cream (light can also be used)
1 cup finely chopped onion
30 ounce (or 2 lb.) bag of frozen shredded hash brown potatoes, unthawed
1 ounce regular or reduced fat potato chips, crushed into coarse crumbs
- Preheat oven to 350-degrees. Coat a 13 x 9 x 2-inch baking dish with canola cooking spray.
- Combine first 4 ingredients in large bowl and stir to blend well; stir in the hashbrowns.
- Spread into prepared baking dish and bake about 1 hour. Sprinkle top of casserole evenly with potato chip crumbs and bake until golden brown and bubbly, about 5-10 minutes.
Makes 12 servings
PER SERVING: 186 calories, 8 g protein, 24.5 g carbohydrate, 6 g fat (3.3 g saturated fat, .3 g monounsaturated fat, .7 g polyunsaturated fat), 16 mg cholesterol, 2 g fiber, 392 mg sodium. Calories from fat: 29 percent.
Honey- Mustard Salmon with Roasted Asparagus
Photo: Mitch Mandel
- Preheat the oven to 400Â°F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.
- Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove, brush the salmon with more of the honey mustard, and serve with the asparagus.
Nutritional Facts per serving
|SATURATED FAT||6.7 G|
|TOTAL SUGARS||11.4 G|
|DIETARY FIBER||3.9 G|


We realize that, in order to have a year-round supply of vegetables, a grower is challenged to grow almost all of that full year’s supply in the course of about 7 months. That’s not to say that winter gardening doesn’t provide. In Oregon, it does provide…..greens. But, to get the quantity and diversity of foodstuffs that we want to eat all winter and into spring, we have to grow most of that winter food in the summer and early fall, when the days are long and the delicious carbohydrates develop rapidly. Some seasonal humility, an ounce or two of peak-oil-climate-change-disaster-capitalist-doomerism, and the feeling that hearty crops like potato, winter squash, leek, carrot and beet are some of the best food there is, has inspired us to create our niche in “late season” storage crops farming. If they are adapted to local conditions, produce abundantly, thrive (or at least survive) in adversity, store well in the field or in the cellar, and provide large amounts of nutrition per unit of land cultivated…we call them “Apocalypticrops.” We’ll enjoy them this winter and save seed for another.


Overcooked meat is dry, tough and leaves a bad taste in your mouth. If you love your Weber Grill, why not pair it with a Weber thermometer? You use it to gauge the doneness of your meat and let the app inform you when your steaks are done. Whether you are a grill newbie or pro, this thermometer will have your back.
Simple – it’s usually more accurate as a guide to the temperature in the smoker than the gauge that’s on the smoker is. While many smokers have ambient temperature gauges that will get you fairly close to the truth, the MEATER Plus’ second probe can get you closer to that truth miso paste substitute without any extra fuss or hassle. But the real attraction of the TP20 is that it delivers a lot of benefits in a reasonably unfussy package, and for a reasonably affordable price. Of course, accuracy is so crucial it can be a dealbreaker when you consider a thermometer. An accurate thermometer will help you avoid over-cooking or under-cooking a dish, which in turn determines the quality of your food. If you are looking for the best wireless thermometer for bacon smoking, the Inkbird IRF-2SA is a fantastic deal.
It also provides speedy temperature readout (3 – 4 seconds) and has a temperature range between -58 – 572℉, proving a versatility that we just love to see in all kinds of products. Four leave-in probes can measure the meat’s temp as well as the cooker’s ambient temperature. Color-coded probes align with coordinating spots on the thermometer’s digital display. Next-generation RF tech helps extend the thermometer’s range up to 500 feet so you don’t have to babysit the smoker to keep an eye on the meat’s temps. When the meat reaches its settings, an alarm sounds so you don’t accidentally cook too long.
Either magnetize to metal surface or place with flip out stand on the counter, it can work wonders. It also has preset temperatures if you don’t have experience in the kitchen. The iGrill II comes with two probes but has four probe channels in total, making it easy to simultaneously monitor the temperature of multiple cuts of meat and the grill temperature.
If you only grill seasonally and mostly cook meat on the stovetop, this is the best universal meat thermometer to have on hand. You get all that for just under $20, so it’s budget-friendly, too. When barbequing it is important that correct temperatures are kept to ensure your meat of choice is cooked to perfection.
Above and beyond, there’s the timer and instant-read function that features perfect temperature and gives you an alert when it’s time. Furthermore, you can cook up to 9 types of meat to fit your tastes considering the doneness level and durability. For minimalists, the Carbon Lite thermometer is basically a white plastic square that is totally app dependent. Unlike other smart thermometers that also display temperatures on the base, the Carbon Lite beams all of that to your phone—which isn’t ideal if you have spotty Bluetooth. With the control and the Joule reading 130°F (54°C), the ChefAlarm held that temp at each reading, fluctuating by only .1°F. The Smoke’s cooking probe was just as accurate, though the ambient probe (which can be used with liquids, just don’t fully submerge it) usually hung around 129°F (53°C).
But we found this model slow to register temperature changes, and it took nearly 30 seconds to go from room temperature down to freezing. What bothered us more than the 1 or 2 degrees of imprecision was the constant flip-flopping between two temperatures. As expected, the alarms sounded at varying times, depending on where the probes were located in the roast. Each one came tethered to a cable that was long enough to make it out of the oven to its base, situated on a nearby countertop.


Everyone can benefit from better nutrition. It is essential to be certain that your diet is serving your body and brain well and helping you feel your best. Keep reading to learn how.
Use whole grain products instead of white, processed foods. Whole grains and whole wheat baked goods have more protein and more fiber than those made of processed wheat. Whole grains help control your bad cholesterol level and keep you feeling full longer. Make sure that the first word in the ingredients list says “whole”.
Any healthy diet includes riboflavin. Your body needs that to release the energy from protein, fat, and carbs. Riboflavin plays a vital part in transporting iron and keeping metabolism high. You can find riboflavin in dairy products, and grain products too.
You can always put healthy things into foods you normally eat. This method is certainly beneficial in homes with children or very picky eaters, but everyone can improve their eating habits by using it. You can fortify your baked goods with dry milk or pureed white beans. Your whole family will be eating healthier and they won’t notice the difference.
One of the finest ways that you can treat your body to the nutritional requirements it deserves is by choosing foods that are certified organic. There are copious amounts of research showing that organic foods tend to be lower in nitrates and richer in nutrients. The healthier foods are more easily consumed. When you try them, you will taste the difference.
Stop eating before you feel full. This helps your body to know when to begin digestion. You will be healthier by doing so.
In your attempt to feel the best that you can during the course of the day, make sure to moderate your meal plan. If you eat too much, you can take in too many nutrients and fat, leaving yourself feeling out of sorts. This can be detrimental to your health as well as reducing your body’s ability to process nutrients.
Have you been trying to eat less red meat? You could shake things up by using your meat as a condiment. One way to make use of it is to enhance the texture and taste of foods from other food groups, including vegetables and grains. The Chinese and Mediterranean cultures do this and they have lower chances of experiencing heart-related diseases.
Dark chocolate is the chocolate of choice for nutrition-conscious consumers. Pure, dark chocolate contains flavonoids that help reduce your blood pressure. These antioxidants work on cholesterol by reducing the bad levels and increasing the good levels. Eat some chocolate with a high percentage of cocoa for better results. Still, watch how much you eat. Chocolate has a lot of calories.
If you want to shorten your recovery time from illnesses, consume foods rich in zinc. Zinc helps dramatically enhance your immune system, which helps your body feel better faster and protects it from any potential illnesses. Wheat germ, pumpkin seeds, peaches and strawberries all have a lot of zinc. Many of these items have antioxidants that fight free radicals.
A good way of getting them to try new food is by describing what it looks and feels like, and not how it tastes. They may be interested by your description of its texture and then be willing to try eating it.
Try new and trendy recipes if you are planning on engaging in a new diet. Making homemade protein bars is easy with natural peanut butter, protein powder, and milk. Another easy and healthy recipe is oatmeal pancakes.
Beets can make a good addition to your diet, as long as we are discussing fresh beets and not canned ones. Fresh beets are full of fiber and minerals, however, canned beets are packed with salt. Beet greens are excellent steamed. Grated beet root is also delicious in salad.
They are spongy and soft and they make a great ingredient in many dishes such as lasagna and eggplant parmesan. In addition, the eggplant is healthy, containing antioxidants, potassium and folic acid.
Nutrition is important to both your physical and mental health. If you lack some vitamins, you may feel tired or depressed. By following a healthy diet, there are many physical and mental health problems that can be avoided.
Let your mistakes go. If you become depressed over it you will, more often than not, go for the old comfort foods that derail your ability to meet your goals. Count it as a cheat day and have a better start the next morning. Getting down on yourself is not helpful at all.
By making use of these easy tips, you will see big, positive changes in your life and health. Follow the tips provided here in order to improve your focus, energy levels and reduce stress. Don’t put them off, put them into play immediately to see their impact!


Macadamia Nut Oil As Dietary Fat. Potential Health Benefits.
Agro Food Industry Hi Tech. 2018;29(6):18-20. Site: https://www.teknoscienze.com/tks_article/first-insights-of-macadamia-nut-oil-as-dietary-fat-potential-health-benefits/
Macadamia oil (MO) is obtained by cold pressing the nuts of two species of Proteaceae’s family, the Macadamia Integrifolia and the Macadamia Tetraphilla. MO is an attractive gourmet oil because of its stability during cooking due to the high smoke point. MO contains up to 80% of monounsaturated fatty acids and is the main dietary source of palmitoleic acid (POA). In cell culture and animals models, MO and POA have been shown to improve lipid and glucose metabolism and reduce inflammation. These beneficial effects suggest that MO may be a valuable dietary fat, especially in the countries where other MUFA rich oils are not available; however more research is needed to elucidate the impact of dietary MO on health.


more than ever, human beings are searching out natural and organic cat meal alternatives for their cats, herbal and natural Cat food.
That’s because people are extra aware of unwanted elements in their meals. There are plenty of natural and organic dry and wet cat meal options on the cabinets. information the difference between the two may be a project, although.
knowing the distinction herbal and natural Cat food will help you pick the right form of meals on your cat.
herbal vs. natural Cat meals
natural Cat food
The U.S. meals & Drug management (FDA) has not but described the term “herbal” because it applies to human meals. there may be a definition for puppy food, although.
the American affiliation of Feed control officers (AAFCO) says “natural” ingredients can not be produced by means of or subjected to chemically synthetic techniques.
It additionally can’t comprise any chemically artificial components or processing aids. quantities that occur necessarily thru proper production practices are the exception.
components derived from plant, animal or mined sources are “natural” consistent with AAFCO.
elements subjected to bodily or warmth processing, purification, extraction, hydrolysis, enzymolysis or fermentation may also be called “natural.”
Pets do want low ranges of some artificial micro-ingredients and vitamins, like vitamins and minerals. As such, AAFCO acknowledges this and permits them in natural dry and wet cat food.
organic Cat meals
despite the fact that there are no definitions or rules around “natural” human meals, the U.S. branch of Agriculture (USDA) defines the term “organic” for both human and puppy meals merchandise.
in line with the USDA’s countrywide natural software, “natural” crops must be grown on land loose from pesticides for three years. “natural” farm animals eat organic feed, do now not receive antibiotics or boom hormones and has access to the outside.
although you could see the time period “organic” on a cat food (or human meals) label, the product might also contain non-natural elements. The USDA defines four wonderful tiers of organic ingredients:
one hundred% organic: this means each ingredient at the label is organic.
organic: If a label says “natural,” it way 95 percent of the substances are natural.
Made with organic: Labels that say “made with organic” means 70 to ninety-five percent of the elements are organic.
less than 70% natural: This statement method 30 percent or greater of the ingredients aren’t organic.
whilst shopping for organic cat food, search for the USDA natural seal. puppy foods with that seal ought to contain ninety-five to a hundred percent natural elements.
Is herbal or organic Cat food better?
The decision between herbal and organic cat meals comes down to private desire. choose whichever choice you feel most comfortable and assured feeding your cat.
just make certain any food you pick out is whole and balanced in your cat’s particular lifestyle degree. pet meals must meet or exceed AAFCO’s general nutrient profiles to assert it’s entire and balanced.


Chicken, vermicelli, chinese cabbage, carrot, sweet corn served with sweet chili sauce
Chinese cabbage, carrot, sweet corn, vermicelli, served with Sweet chili sauce
Served with sweet chili sauce.
Served with dumpling sauce.
Steamed Pork buns. Contains eggs, white onion. Served with sweet and sour Dim sum sauce.
Lobster tempura. Served with Sriracha mayonnaise. Spring onion, Wakame salad
Chicken, bamboo, sweet corn and cabbage
Pork wonton, sweet corn and cabbage.


Where To Buy Seeds To Start A Garden That Feeds Your Family
There have been multiple threats to our modern + industrialized food system. Political sanctions, “natural" disasters, and inflation are blows to our food security. Our farmers need diesel to run their tractors. Take charge of your own food security and shortening your supply chain by learning how to grow your own food.
To start growing your own food, you'll need seeds! Seeds are an inexpensive way to start growing your own food. You can also buy starts from local nurseries or local hardware stores too (they often buy from local nurseries too).
Starting from seed is my preferred method because that assures me full control of how my plant grows. I know the soil and growing conditions my food has come from. When you buy a "start" (a juvenile plant) you don't always know if it's been treated with pesticides or herbicides or the soil used.
I like to buy my seeds from Baker Creek Heirloom Seeds and Johnny's Seeds. Both are non-GMO seeds. Johnny's has a large selection and Baker Creek has some really fascinating heirloom seeds (and the basics too)!
I've had successful germination rates from these seed companies and in the past my local farmers ordered their seeds from these companies too.
A fun alternative is to attend a local seed swap or to trade with your friends!


Food You Do Not Want To Eat !!!0
Food you do not want to it…The most appealing displays in your supermarket- Walls filled with highly calorific, intensely processed food, tweaked by chemicals for maximum “mouth feel” and addictiveness. 360 degrees of obesity, diabetis and cancer. This is what most of us in UK actually eat, pure science on a plate. Money-making is simply a priority for for-profit companies with our health being secondary to it. If you are still not aware of what food might be bad for you, here’s the list of some of the food you do not want to eat.
Wheat that we consume today is nothing like the grain your grandparents consumed. Thanks to extensive program of genetic manipulations, today it barely resembles the original form it used to have. It’s not possible to change the basic characteristics of a plant without messing with its genetics and biochemistry, it eventually will negatively affect humans who consume it. Modern-day wheat is also the main source of gluten in our diet which contributes to all sorts of health problems- everything from inflammatory bowel disease to acid reflux, asthma, obesity and skin disorders.
According to William Davis, MD, cardiologist and author of the New York Times best-seller “Wheat Belly”, avoiding bread will yield extravagant, extraordinary, and unexpected health benefits. “And I don’t mean white bread, I mean all bread: whole wheat, whole grain, organic, sprouted, French, Italian, white, fresh, two days-old…all of it.” Dr William said.
Unless you can put your hands on bread made from genetically unchanged wheat, solution is to slowly eliminate bread from your diet, and when choosing other grains, you should go for quinoa, buckwheat, millet or wild rice, but also in small quantities, because these can make your blood sugar high too.
Nowadays corn plants are more like little pesticide factories with roots. Majority of corn supply is modified by genetic engineering to either produce its own pesticide supply within the plant, or withstand heavy dose of systemic pesticides, which are sprayed over it. These kill our bees, and also end up inside of our food slowly impairing our health.
The solution is not easy. Corn is present in the vast majority of processed foods. From bread, ketchup and salad dressing to cattle being fed with it. Best try to support your local farmer and buy corn and any organic food from them, and if you don’t have a choice, read the label and avoid processed and GMO Verified foods.
Sugar & Artificial Sweeteners
Sugar is most likely to be a culprit of three times the number of deaths that cigarettes are, and, yet, we all willingly let our children eat this stuff every day. Apart from being just empty calories, it’s a main cause of obesity, heart disease, diabetics and even some cancers. Yes, cancers love sugar.
Zero calories, it sounds good… Unfortunately doesn’t look so. Artificial sweeteners same as food preservatives, fillers, food colours and flavour enhancer are linked to cancer, asthma and other medical conditions. Ironically, there’s also quite a bit of evidence that suggest that these are as bad for your waistline as using regular sugar. This unnatural, non-organic, horribly tasting sugar alternatives are not only food you do not want to eat because they are bad for your health, but they also are bad for your environment. Scientists have detected enough of it in treated waste-water, to pose unknown risks to fish and other marine life.
You can replace all of these with small amounts of honey or maple syrup, all of which have high levels of vitamins and minerals.
The Shocking Story of How Aspartame Became Legal
Artificial Sweeteners Cause Greater Weight Gain than Sugar
Eating too much added sugar increases the risk of dying with heart disease
Cancer Loves Sugar
Ice Cream Sundaes
Ice-cream? Food you do not want to eat ? None of us wants to hear it. All you really need for ice cream is milk, sugar, and maybe a little vanilla, right… Chain-Restaurants, ice-cream trucks, big tasty names in your local shop- these ice cream sundaes have a couple things in common- super sized portions and an particular ingredient list. Somehow their recipes include corn syrup, cellulose gum, vegetable shortening, artificial flavours, dipping, toppings, and are usually derived from genetically modified corn and soy.
Homemade sundaes are an obvious choice, You have much less chance to come up with some industry “Franken-food creation.” Always read the label and choose healthy ingredients.
Soft Drinks – Candies
Diet or regular, it’s simply bad for you, and is the food you don’t want to eat or drink. One hundred percent of the calories coming from sugar or high-fructose corn syrup does not sound really healthy. Sugar-free soda, candies and gum containing artificial sweeteners such as acesulfame K, sucralose, aspartame, and others harmful ingredients, are simply “No” too. “The safety data on these sweeteners is simply shrouded in controversy and conflicts of interest with the manufacturers of these chemical compounds.”
Making your own soda and sweets can be healthy and safe for you, there is thousands of recipes out there. But if you are not really into cooking, at least use small chain local health-food shops which might offer you healthy alternatives.
To start with, the bag in which most of all microwave popcorn varieties come in, is lined with perfluorooctanoic acid (PFOA). This toxic chemical linked to infertility, cancer and other diseases, is also found in teflon pots and pans, and it can stay in the human body and environment for long periods of time. But even if you are lucky to end up with a healthily produced bag and non GM kernels of corn, you are most likely to end up with other GMO ingredients- like oil or emulsifier which are commonly found in those popcorn flavours, to say nothing of that microwave cooking itself is very controversial.
Despite the fact that “Diacetyl” is so harmful to factory workers that it’s known to cause an occupational disease called “popcorn lung”, many popcorn manufacturers has been still using it, even after the news went out to the public. Those who withdrew it, replaced it with another additive- which can actually turn into diacetyl under certain conditions. Neither chemical is disclosed on popcorn bags because the flavourings formulations are considered trade secrets.
There is nothing easier like making you own popcorn, even if you are not into cooking. If you have to take some with you to the office or cinema, you can make it in advance and throw it in a reusable bag. Don’t be lazy, hit the web for those healthy recipes, you’ll find plenty.
Vegetable oils and margarine made from these oils, were practically non-existent in our diets until the early 1900s, when new chemical processes made it possible to extract them. Unlike butter or coconut oil, most of the vegetable oils can’t be extracted by pressing or natural separation. They must go through chemical processes to be removed, deodorized, and altered. These oils are some of the most chemically altered foods in our diets. They also are usually manufactured from genetically modified, heavily treated with pesticides crops like-corn, sunflower, safflower, the rapeseed (canola oil) or soybean (soybean oil).
Vegetable oils can be found in practically every processed food you do not want to eat- from conventional nuts and seeds to salad dressings or mayo and potato chips. Anytime you cook using those oils you run the risk of creating heat-induced damage. The oils you choose must be stable enough to resist chemical changes when heated to high temperatures. One of the ways vegetable oils could cause damage, is by converting your good cholesterol into bad cholesterol through oxidation.
Another problem is that they are way too high in Omega-6 polyunsaturated fatty acids. Even though Omega-3 and Omega-6 fatty acids are essential fatty acids that we need, their bad ratio that we have obtained through evolution, can cause number of health problems. The excessive amounts of Omega-6 fatty acids contributes to inflammation which is an underlying factor in such common western diseases like: cardiovascular disease, diabetes, arthritis or cancer.
Although mainstream media creates titles of olive oil as the “healthiest oil,” this titles does not extend to cooking. It indeed can be a smart fat to include in your diet as a salad dressing, but becomes food you do not want to eat when treated with temperature. Even though olive oil has a lot of monounsaturated fat which is more stable than a polyunsaturated fat, the overabundance of oleic acid found in it creates an imbalance that is associated with increased risks of heart disease and breast cancer.
Use either butter or coconut oil. Coconut oil is practically 100% saturated, which means it is much less susceptible to heat damage. It also is one of the most unique and beneficial oils to your body.
Processed salt that average consumer buys is 98% sodium chloride with remaining 2% consisting of dangerous chemicals like aluminosilicate ferrocyanide and fluoride?
Salt is very essential to your health in it’s natural form. Sea salt has only 84% sodium chloride and is usually obtained directly through the evaporation of sea-water or undergoes very minimal processing, retaining 16% of trace minerals like: magnesium, potassium, calcium vanadium or silicon and phosphorous. But like anything else, it’s the food you do not want to eat in excessive amounts. It can cause health problems such as high blood pressure. So take it easy!!!
Another source of the food you do not want to eat is contained in 92 Percent of Canned Goods. They might contain Bisphenol-A or BPA, a synthetic estrogen that has been linked to problems ranging from obesity and diabetes to heart disease and reproductive ailments. According to Frederick vom Saal, PhD, professor of biological sciences at the University of Missouri-Columbia, only in one tomato can, you can get 50 micrograms of BPA per liter, enough to suppresses sperm production, particularly in the young individuals.
Choose food in jars and glass bottles, they do not need resin linings which might contain Bisphenol-A or BPA.
McDonald’s and Other Fast Food Chains – Ultimate Food You Do Not Want To Eat
Fast food chains restaurants will serve you ultimate combination of the Food You Do Not Want To Eat. It’s just full of all sorts of the ingredients that I mentioned earlier- genetically engineered corn, food dyes, artificial sweeteners, or unnaturally bred animals. The kind of farming that supports fast food business industry, also relies on harmful chemicals that not only endanger your personal health, but also conteminate our soil health.
Using “ammonium hydroxide” to convert fatty beef offcuts into a beef filler for its burgers, does not sound healthy either. This agent is mainly used in agriculture as fertiliser. It’s also used as a refrigeration gas, or in the manufacture of plastics, textiles, explosives, pesticides, dyes and other chemicals. And although Jamie Oliver won his case against McDonald’s to change their burger recipe, I would still think twice before touching anything from fast food suppliers.
It’s simple, well… maybe not for everyone, but definitely doable. Find farmers who you can trust and learn to cook !!!
Because believe me, these are the food you do not want to eat.


Let us bring the restaurant to you! If you live in the North Fulton or Gwinnett County area of Atlanta, we’re about to make your life a whole lot easier! If you ever ask yourself, “Where’s the best restaurant delivery near me?”, we’ve got you covered. Try our food delivery service today! Choices To You lets you pick take out from some of the best restaurants around you. Feel like Italian? Mexican? Chinese? Who doesn’t love take out food? Start browsing menus now!
We’d love to say “Dinner’s On Us”, but then we’d be out of business and couldn’t actually do what we do- BRING you lunch or dinner! Our restaurant delivery service is, well, simply outstanding. We think we’re the best food delivery service in Atlanta! And, that’s not just us saying that! Check it out for yourself! See what people actually say about us!
In the meantime, sit back, think of what kind of food you’d like, type in your zip code and start browsing menus! We’ll have it at your door in no time, and you’ll look like exactly what you are- a lunch or dinner ninja! Who doesn’t like a ninja?
HOW IT WORKS
Simple, we all love great food, but we’re too busy to spend time in the kitchen. Plus, we have a million excuses for not wanting to go out- I just got home, I’m tired, I’m in my pajamas, I’d rather eat my car than drive anymore in Atlanta traffic. Well, great news! You don’t have to start salting your sedan. In just a few clicks, our restaurant delivery service can have a wonderful meal on its way to your door! It’s the no hassles, no stress, no cooking way to get dinner on the table for your family. Take out food at its finest and only the finest take out food.
But we’re not some typical food delivery service. We’re the delivery guys with a heart. We work with a variety of non-profit charities because we believe in giving back, so we wanted to make it easy for you to do the same. We’ll give you the option to donate a portion of your bill to one of the charities we work with. Now you can feed your belly and your heart! Do some good and eat well while doing it.
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It’s race day and day 21 of being a Vegan. I am nervous as always. How will I get on? I am running the Wimborne 10. I set a PB here in 2013 and haven’t beaten that time since. 66.59 for 10 miles. I have lost quite a bit of weight recently but haven’t really logged more than 20 miles a week! We’ll see how it goes. Anyway, the reason I am writing this article is because people have been messaging me about turning vegan or a vegan diet. Like I said, it’s only been 3 weeks for me but I can tell you a bit about what I’ve learned so far.
I decided to try veganism after watching two documentaries which are both on Netflix. First of all the popular ‘Game changers’ and secondly ‘What Health’. I later watched a few others as well which told similar stories relating to milk and various cancers and other health issues. I won’t go into too much but it made me think and want to try a vegan plant based diet. So here’s what happened.
I don’t really remember putting that much planning or effort into it. Monday came around and I decided to quit the dairy products. Cheese was a massive part of my life and I lived on scrambled eggs thinking I was choosing a healthy option. Giving up the meat was easy as I was so focused on the harder part for me, giving up the dairy. I stood in shops staring at ingredients of foods for ages, partly due to poor eye sight and no glasses. Milk and Egg seem to be in so much stuff that I didn’t realise including most Quorn vegetarian products. I couldn’t believe that there is cow’s milk in tomato soup!
Anyway, I started using Soya milk in my Tea and Coffee which is really nice although apparently oat milk is better for you. I didn’t like almond milk though. My main focus was on what to take to work to eat. It was mostly Tortilla wraps. I would have Hummus or peanut butter most days and add things like spinach, peppers, salads etc.. I love spinach now and a bag at £1 will last me nearly a week! Plant power really doesn’t have to be expensive. It’s only the junk or processed vegan foods that cost a bit but these can be a nice treat. Things like the sausages, fishless fingers, chocolates and vegan pizzas. Obviously there are so many fruits as well which I eat. Blueberries, bananas, coconut, kiwi fruit and oranges are some of my favourites. In the evenings I like to graze on a variety of nuts. I try not to eat too many salted ones but they do taste better.
Meals I struggled with a bit at the start. This is only because I am not much of a cook and often studied packs in shops only to be disappointed with the bold letters of ‘MILK’ and ‘EGG’ on the packets. As time went on I started making my own things. Nothing too technical just basic things like. Pasta with peppers, mushrooms, tomatoes, garlic etc.. Beans on toast is an easy option. Make sure your bread and margarine are vegan friendly though. Rice and salads. Sweetcorn. I recently discovered beetroot hummus which I thought sounded disgusting but I love it now as well as Yeast extracts similar to marmite. Anyway, I won’t go on too much about the food.
Basically, I am the lowest weight I’ve been since I quit smoking nearly 15 years ago. I have tried nearly every diet believe me! I lost 5 stone in 2010/2011 but I starved myself and then some weight came back and I tried juicing. That wasn’t sustainable though despite losing weight. I then read that Carbs were the bad thing and I was addicted to bread. I saw a professional talking about a similar thing I struggled with. We were both running 40 miles a week and still wouldn't lose any weight! This was due to our love of bread and carb intake apparently. I then tried cutting down on bread and red meat. It was okay but tricky at times with the weight still fluctuating.
Within a week of trying veganism, the weight was falling off me and I was never feeling hungry! In fact, I felt fuller for longer and had a lots more energy. I wasn't needing my 20 minute naps in the afternoons and my brain felt more engaged and less tired. I feel about Eight and a half years younger. Maybe this is because my body is lighter but I feel so much more energised and focused. Concentration has always been a problem for me. My Catarrh is nowhere near as bad as it usually is. I usually have a build up of phlegm stuck in my airways and throat. I have eaten dairy products all my life. That is 45 years! What a difference this is making to my wellbeing. It’s hard not to preach it when you feel the benefits. It’s like I’ve been walking around in a cloud for years unware of the good I’m feelling. Happy and positive. Will it last or just a fad? Who knows? Just give it a try. It’s much easier than I expected. I am trying to stay more plant based but am starting to discover junk food that is vegan like ‘hobnobs’, ‘bourbons’ and various crisps. Dairy free yoghurts and milkshakes are a favourite too.
I’m not even trying to lose weight now and it’s still happening. I’m sure it’ll stop soon though. I have purchased a couple of vegan cookbooks too which I am halfway through reading ‘Matt Pritchard’s Dirty Vegan’ and ‘So Vegan in 5’. These are simple recipes for people like me that don’t really do cooking but you kind of have to or you’ll end up on a crap vegan diet with little nutrients. That’s how people get ill on vegan diets. You need the plants.
Anyway, I think that’s enough preaching. Let’s see how I get on with my race. Time for some porridge with Chia seeds and soya milk. A couple of other documentries to check out are ‘Cowspiracy’ and ‘Vegan the film 2018’. Very thought provoking about sustainabilty, animal health and our environment. Have a great day.x


Whether you're looking for healthy breakfast recipes or novel breakfast ideas, breakfast is the most important meal of the day. There are a lot of breakfast options out there, but with Better Breakfast Month coming up in September, what positive changes can you make to your breakfast routine? Eating a good breakfast can improve your health greatly: not only does having a healthy breakfast reduce your risk of coronary heart disease, but children who eat a healthy breakfast are generally a healthier weight than their counterparts who don't.
Convenience is one of the major reasons Americans tend to skip eating breakfast. According to Three Bridges Eggs (one of the sponsors of Better Breakfast Month), as many as 43% of Americans consider convenience the driving factor in their breakfast choices. Appliances Connection is here to help you find some healthy breakfast ideas, as well as appliances that make breakfast much less of a hassle than it used to be.
Our Recommended Breakfast Ideas
Buttermilk Cinnamon Loaves
These delicious buttermilk cinnamon loaves come from Viking, and they'll make your kitchen smell absolutely delicious. They're made to pair perfectly with coffee, and you can easily make a batch of them ahead of time to provide breakfast for a crowd.
This 30-in. freestanding gas range from Viking's 5 Series is perfect for making this delicious breakfast recipe. It delivers commercial cooking power, with the U-shaped burner in the oven able to provide up to 30,000 BTUs. The ProFlow™ Convection Air Baffle balances the flow of air for optimal heat distribution, while the SureSpark™ Ignition System ensures that you'll get the oven lit on the first try, every time.
Asparagus and Goat's Curd Omelette
If you're looking for a quick, healthy breakfast to serve one person, it's hard to go wrong with this asparagus and goat's curd omelette from Miele. When you combine the prep and cooking time, it takes less than 15 minutes to make. If you want to add variety to your diet, you can substitute a nearly infinite number of your favorite omelette fillings, as well.
Miele is one of the top producers of induction cooktops, and this one is ideal for making omelettes and anything else, as well. It's one of the most versatile induction cooktops on the market: its PowerFlex Zone technology combines two of the cooking zones into a single 9 in. by 15 in. zone with up to 7.7 kW of power. It uses pan size recognition technology to reduce its energy usage while maintaining cooking power.
Gluten-Free Sweet Crêpes
Having food restrictions doesn't necessarily mean forsaking the foods you love. These gluten-free sweet crêpes from Hestan are also nut-free and vegetarian. They're also very easy to prepare ahead of time: you can make the crêpes in bulk if you want, and use a different filling for each day.
Gas cooktops are great for making crêpes, and this one is one of our favorites. Its five sealed burners provide up to 20,000 BTUs of cooking power, while its heavy-duty continuous cast-iron grates allow you to slide heavy dishes from side to side without spilling food. Meanwhile, its beautiful die-cast control knobs are backlit, even turning red while the cooking surface is still hot.
Whole Wheat Waffles
One of the easiest substitutions you can make for a healthier breakfast is to use whole wheat flour. These whole wheat waffles from Bosch is simple, using only nine ingredients. This is another recipe where you can prepare ahead of time: if you mix the dry ingredients together the night before, all that's left is adding the egg, buttermilk, oil, and vanilla.
This classic waffle maker from Cuisinart is great for making a lot of waffles in short order. Its five-setting browning control and regulating thermostat give you fine-tuned control over your cooking, while the red and green indicator lights ensure a perfectly-cooked waffle every time.
Caramelized Onion and Goat's Cheese Muffins
While these caramelized onion and goat's cheese muffins from Miele may appear complex at first, they're easy to cook, and this is another recipe that is well suited to being made the day before. Professional chef Shannon Bennett has perfected the recipe, which serves up to 12 people (which is especially useful if you have a large family).
From the G7000 Series, this 30-in. freestanding all gas range is one of Miele's best. Miele makes it incredibly easy to customize nearly every aspect of using this range, from the brightness of the display to the audio signals it uses. The safety systems are also top-of-the-line: from its cool-touch front to its automatic switch-off function, it's one of the safest gas ranges on the market.
Is a Good Breakfast Worth It?
Preparing a good breakfast does take work, but the work is always worth doing. If you skip out on eating breakfast, it's nearly impossible to eat all the nutrients you need to eat in a day — it takes three full meals to eat a complete diet. You would never begin a road trip on an empty fuel tank, so treat your stomach the same way!
Additionally, Johns Hopkins Medicine recommends that you should eat breakfast as a way to improve your brain power, keep your weight at a healthy level, and even reduce your risk of diseases such as heart disease and type 2 diabetes.
Better Breakfast Month Preparation Tips
There are a lot of ways to prepare more healthy breakfasts, even when preparation time is at a premium. Here are just a few of these tips and tricks:
- Get your whole family in on the meal planning. Healthy breakfasts are useless if nobody eats them! The simple act of planning your meals ahead of time reduces your workload when it comes to making breakfast.
- Take some time to learn about nutrition. Whether you take a course online or in person, this is one of the best ways to learn how to make all sorts of healthy meals. What better place to learn than from an expert?
- Plan out enough time for breakfast. Your family will get much more nutrition (and fun) out of a meal they can sit down and enjoy than they will by cramming a piece of toast in their mouths on the way out the door.
- Prepare ahead of time. Many of the recipes that are detailed in this post can be prepared the night before, or even earlier. There's no need to get up at four in the morning if you want a healthy, homemade breakfast. Depending on your schedule, you may want to devote one evening to making the week's breakfasts, and store them in the freezer for easy access.
What should you not eat for breakfast?
Ultimately, the best breakfast is the one you eat. However, it's best to avoid the high levels of sugar that you find in many cereals. If you do have a sugary breakfast, make sure to balance it out with some healthy protein.
What is the healthiest breakfast to have?
Everybody's nutritional needs will vary, but you can rarely go wrong with eggs, Greek yogurt, whole wheat toast, and coffee.
What is a clean breakfast?
If you prioritize whole, unprocessed food for breakfast, you can give your day the best start. It is best to eat breakfast within two hours of waking up. Make sure that your breakfast includes whole grains and healthy proteins.


A letter from Pic
A thousand welcomes, lovely lover of peanut butter.
I’ll start with a little story about how I came to be doing this:
Twenty years ago I was sailing in the Bay of Islands (I like that sailing), and rowed across to an American yacht for breakfast. Brad made some toast, asked what I’d like on it, and pulled an old jar of American peanut butter out of a locker. On the label it said, in big letters “Health Style”. Now I, like any strapping kiwi lad, knew that peanut butter was pretty damned healthy already, so I was intrigued to know what they’d done to it to make it better.
What these clever yanks had done was to reduce the amount of sugar they added! I was stunned. In those days no kiwi peanut butter contained sugar, but I could see the writing on the wall…


How much caviar should I buy?
Buy only what you are planning to serve. Keep unopened tins in your refrigerator up to ten days. Caviar should be consumed within three days after opening.
How much caviar will 4.5 ounces feed?
One 4.5 ounce tin will typically serve 9 people, whereas one 12.5 ounce tin will provide up to 25 servings. A little goes a long way.
What’s the best way to serve caviar?
Place your tin of fresh caviar in a shallow bowl of crushed ice. Use a mother-of-pearl spoon when serving caviar. Be creative, but avoid sterling silver as it may impart a metallic taste to the caviar and discolor the silver.
What should I serve with my caviar?
We suggest toast points, but it’s your party. We’ve seen some imaginative displays over the years. Caviar is known to go well with vodka, wine or champagne.
What is the nutritional value of caviar?
Quite good, actually. Caviar contains 47 vitamins and minerals. It contains 68 grams of fat per pound, and 74 calories per ounce. You can have seconds, it’s fine.
Is seafood inspected for safety?
Yes, our facility is inspected by both federal and state health inspectors and we operate under a HACCP Program which has
been in existence since August, 1997.
Why should I buy Walter’s Caviar?
Experience. With three generations in the fishing industry, we know what we’re doing and we know quality, safety, and what our customers expect.


Price and specifications of Happy Dog Supreme Fit & Vital Senior
Balanced food that follows nature's example Could this be what you are looking for to feed your four-legged friend?
It is ideal for your pet, because following nature's example the five different protein components - salmon, sea fish, egg, lamb and poultry - ensure a healthy range of proteins.
Salmon contains omega-3 and omega-6 essential fatty acids which are ideal for the skin and coat.
Sea fish, which is very easily digestible, supplies the body with many different vitamins, while the egg provides valuable proteins, and lamb supplies vital minerals. The recipe is approximated from poultry, which is particularly nutritious and provides essential trace elements.
It is ideally adapted to the needs of older dogs, because with age, the metabolism of the internal organs changes.
Delicious whole food that is easy to digest, with optimal protein, phosphorus and sodium content, gentle on the organs and based on a unique . concept.
The gluten-free, organ-protecting formula is enriched with vital L-Carnitin and New Zealand Mussel to improve mobility, while Vitamin C supports the body's defense system.
In this way vitality and zest for life become possible even in old age, and you can still spend a lot of good times with your four-legged friend.


Polycystic ovarian syndrome known as PCOS, affect women especially of reproductive age. It is characterised by hormonal imbalance, irregular menses and infertility in some cases. PCOS when left untreated gives rise to complications like Type 2 diabetes, cholesterol, heart diseases and hypertension above all greatly affects a women’s emotional health.
The PCOS doesn’t have a specific sure but its symptoms and ill-effects can be reduced to a significant extent but unfortunately most women don’t know about treatments and interventions available due to poor awareness and knowledge.
Women with PCOS are generally obese or overweight women usually suffer from PCOS either way weight loss is first step that helps overcome symptoms of PCOS. A customised diet plan for PCOS is required to help you lose weight and nourish your body at the same time. Research suggest that even a small reduction of 5-10% of total body weight reduces the severity of symptoms, regularises menstrual cycle and improves fertility.
Weight loss using quick ways like following restrictive fad diets, weight loss capsules and powders however is not recommended as it increases the chances of rebound weight gain and at the same time further aggravates the hormonal imbalance. Thus, PCOS diet plan for weight loss formulated under expert advice effectively helps you combat PCOS
So, now let’s take a look at what a PCOS diet for weight loss looks like
THE PCOS DIET FOR WEIGHT LOSS
A PCOS diet plan should aim to provide adequate nutrition but at the same time help you lose weight and overcome insulin resistance. Thus a PCOS diet plan should be –
- Low in glycemic index
Insulin resistance is very common in women with PCOS as a result there are imbalances in blood sugar levels and thus these women are likely to develop type 2 diabetes if left untreated.
Glycemic index is the rate at which any food increases your blood sugar level. Complex carbohydrates and food with high fiber content are low in glycemic index i.e. they gradually raise your blood sugar levels. Some examples of these foods include- whole grain cereals, oats, pulses, nuts, vegetables etc.
Therefore, a complete modification of type of carbohydrate in the PCOS diet is required. A diet with complex carbohydrates is recommended for women with PCOS as it is low in glycemic index.
At the same time complete elimination of simple carbohydrates (like sugar, refined flour etc) which are high glycemic index is required to maintain blood sugar levels and overcome insulin resistance.
- Packed with proteins
Once you start to cut down your carbohydrates you will need proteins to balance your calories. Protein come with many benefits and is required in significant amounts in the body. If you see Indians are generally deficient in proteins. Thus an Indian diet plan for PCOS needs to be high in proteins to promote weight loss, build muscle mass, boost immunity and improve overall health.
In addition proteins also promote a feeling of satiety and helps curb craving which proves advantageous in a PCOS diet plan for weight loss. Go for good quality protein like like eggs, lean white meats, pulses and tofu.
- Rich in anti-inflammatory foods
It has been found that there is higher inflammation in women with PCOS. Thus adding anti-inflammatory foods in PCOS diet is important. Some of anti-inflammatory foods include- green tea, fruits like berries, spinach, kale, olive oil, turmeric and cinnamon and dark chocolate etc.
At the same time avoiding Inflammation causing foods– like Margarine, Red meats, French fries, Coffee etc is also required.
- Adding the chromium
Chromium is a mineral of great importance when it comes to overcoming ill-effects of PCOS. Chromium promotes insulin sensitivity and manages blood sugar levels which in turn help regularize other hormones. The natural sources of chromium which need to be a part of your PCOS diet plan include- Brewer’s yeast, liver, mushrooms, wheat germ, certain cheese, beets, chicken breast etc.
Small changes to your lifestyle and eating habits help you go far when it comes to overcoming PCOS and its symptoms. With medical management, weight loss and healthy eating you can regularise your menses, correct hormonal imbalance , improve your fertility as well as live a health life.


Your Pup is Our Priority
Your pup is a part of your family, and deserves to have a balanced, healthy diet. That's why we created Pupper - a fresh and transparent approach to dog food. We provide high-quality, nutrient-dense food your pup needs to live a long and happy life.
Simple, Straightforward Ingredients
We take all of the guesswork out of feeding your furry friend. With simple, human-grade ingredients, we keep your dog's health as our top priority.
A Transparent Approach to Dog Food
We know that store-bought kibble is packed with preservatives and processed ingredients. That's why we proudly display what's in our food - directly on the package.


Full Service Catering
GREAT TASTING FOOD PREPARED AND PRESENTED BY HIGH CALIBER CHEFS
Quality meals and comfortable accommodations are morale boosters for employees working in remote locations. Our culinary staff caters to any dietary preferences and design rotating menus to ensure variety. Three hot meals are served each day in the dining hall at each of our lodge locations. Lodge guests can also take advantage of our 24-hour complementary sandwich and snack bar.
In addition to our in-lodge food services, we offer on-site catering services. We work with you to customize a menu that will wow your guests. Our team of culinary professionals has the know-how and ability to create visually appealing food that tastes remarkably. From banquets and fundraisers to safety meetings and conferences, we can serve any number while maintaining high standards of quality and service.
We welcome the public for walk-in dining in all three of our Black Gold Lodges located in Prudhoe Bay, Williston, and Odessa.
In terms of our most popular feature, we believe that our catering services need to be tasted to be believed. Ask anyone who has stayed or is currently staying at our camps in Odessa, Deadhorse, or Williston, and they will tell you that we go above and beyond what they expected from a workforce accommodation company. We welcome the public to drop in and dine at any meal, and offer a diverse take-out menu at each location.
We are experts in meal planning and supply logistics. No matter how remote the location, we arrange for the delivery of food and supplies on time and in fresh condition.
WE AT BLACK GOLD OFFER QUALITY OILFIELD SERVICES WORLDWIDE
Get a quote today for group lodging rates, custom camp construction, catering, camp management…


Palms Restaurant and cocktail bar offers creative cuisine that makes the most of North Queensland's freshest produce. So come in relax and enjoy air-conditioned or al fresco dining with views over the pool garden. Open for breakfast, lunch and dinner, we offer a wide selection of innovative, modern dishes.
The main menu is changed every 3 months to utilise the best seasonal products available in the Cairns region and to keep your taste buds tantalised when you dine.
Palms Restaurant is happy to cater for the small groups, birthday parties, wedding anniversaries or just that intimate night together.
Fully licensed and open from 6.30am daily.


In both the town and countryside, a boy with an air rifle could make money from pigeons or rabbits:-
To cook a pigeon
Remove feathers and skin, cut off head and feet, clean, put in the body a piece of butter the size of a walnut, 2 teaspoonfuls of any sauce (H.P, O.K, etc), a dash of pepper and salt.
Make a suet crust, roll out thin, place the pigeon on it, with a thin slice of bacon on the breast, roll the crust over the bird to shape. Bake it and baste with bacon fat or butter. This keeps the bird moist.
¼ lb of bacon, 2 onions
Salt, pepper, ¼ pint milk
Split the head, soak with the neck in cold, salted water for ½ hour, dry them; cut the rabbit in to nice servings and the bacon in to little pieces.
Place with the seasoning in a pan, cover with water or stock. Simmer for 1½-2 hours or till tender. Mix flour with milk, stir gently until it thickens.
N.B- The rabbit may be fried brown in a little dripping if desired.
mace or nutmeg to flavour
1 small onion, mint or pea tendrils
1 pint of stock
Peel and chop the onion and soften in the butter, add the peas and stock and simmer for 15 minutes, add the spinach and cook for a further 5 to 10 minutes. Sieve or liquidise when cooked. Reheat before serving, garnish with mint, pea tendrils and a dab of butter.
1 egg, 1 tablespoon of flour, milk to mix (¼ pint), peeled and chopped eating apples.
Make a thick batter, heat your griddle or frying pan and use a little butter or oil to prevent the mix sticking. Fold the chopped apple in to the fritter mix and spoon the mixture into the pan with a tablespoon. Turn over when the fritter becomes solid. These should be sprinkled with sugar and eaten as soon as they are cooked.
Courgette (or any other vegetable) Fritter
1 courgette, 2 chopped spring onions
2 tbsp self raising flour, 1oz grated cheese
1egg, beaten; seasoning
Grate the courgette and mix with the spring onions, flour, cheese and egg. Mix all together and season.
Heat a large griddle or frying pan with a little oil or butter. Place heaped tablespoons of the mixture in the pan and cook for 2 ½ minutes or until brown. Turn over and cook the other side for a further 2 ½ minutes.Turn Back Time: The High Street, The 1930s’ also gave me some ideas. Here are some cooking recipes that people may have used.


Welcome to Corner Post Restaurant & Bar.
Established in 1997, Corner Post Restaurant & Bar now is a family restaurant which has a rustic charm with an intimate character that caters to all ages and personalities. You can’t help by being seduced by the chimney fireplaces that crackle with open wood fires on cool and misty nights. You feel at once at ease in the warm and welcoming environment, like you are amongst family and friends.
You may opt to chill out with a cocktail on the deck or join in with the vibe of watching a sports game on the big screen with a cold draft. Alternatively, relax and unwind in the sunny courtyard while you enjoy a cup of freshly ground coffee, or take pleasure in sipping on a glass of wine under an umbrella in the outside garden area. Children can explore and play in the kiddies area.
Treat someone special to an evening of fine-dining in the charming restaurant. The cooks passion and skill are marked by their precision cooking and elegant presentation. The restaurant menu takes advantage of carefully selected seasonal ingredients. These include the freshest local ingredients from grass-fed steaks, freshly roasted coffee beans to renowned midlands cheeses.
The Corner Post endeavours to give you a memorable dining experience that will satisfy your appetite while warming your heart.
Tel: +27 33 330 7636
Howick - Midlands Meander - Kwa Zulu Natal - South Africa


Prairie Grove School District provides meal opportunities to both virtual and onsite students. Meals are only provided to students attending Prairie Grove School District.
Unlike the summer meal delivery program, the meal prices will be per each child's Free and Reduced Lunch meal status. Meal prices range from free to full price. For more information, or to fill out the Free & Reduced Lunch Form, please email email@example.com.
All meals must be paid for at the time the meal is picked up. Prairie Grove School District offers an online payment option for parents' convenience. For more information, visit https://www.myschoolbucks.com/. Or, cash or check payments are also accepted at the door. No credit/debit cards are accepted.
Starting Thursday, September 3rd
1. Daily request by 9:30 am for meals that day only on the form that was previously provided for virtual meals or email firstname.lastname@example.org
2. Meal pickup at the high school bus canopy area.
3. 10:30 am pickup time
4. Bring exact change if possible. Any amount above meal cost will be credited to your student's meal account.
5. Reduced meal prices- breakfast $.30, lunch $.40. Regular meal prices- breakfast $1.60, lunch $2.85
To fill out a request for virtual student meals, click here.


Three Colored Vegetables
4oz pork (or chicken), 5 leaves Napa (Chinese cabbage, 1/2 carrot, 1/2 Chinese radish, 1 leek.
1T soy sauce, 1/2 t apple vinegar, 1/2t salt, 1/2 t cornstarch
1. Slice the pork. Cut the Napa into small squares. Cut the Chinese radish and carrot into long slices. Cut the leek into small sections diagonally.
2. Heat 3T oil, stir-fry pork until the color changes, add the mix of soy sauce and vinegar, cook for 1 min, then add the Napa, Chinese radish and carrot, cook until soften and the flavor absorbed, add the cornstarch, sprinkle over the leek, remove and serve.
Clean the intestine. Open the lung channel. Detoxify the liver and the blood.


There are many traps the first
comer to the caf? business should understand. I have outlined the top 7 points
to check on and consider, when buying a caf?.
Its is a great business to be in
and at the moment some great bargains are to be had out there, as not many
people are buying, but there are many good cafe’s and restaurants to be had and
don’t let the current economic situation deter you from your goals.
I have outlined 10 points you
must look at very carefully when buying a caf?. You must do your homework and
be 100% sure on all these points.
You never see a franchise
operation in a backstreet do you? And so don’t even consider buying in a
backstreet, the rent will of course be cheaper but remember the old adage
“you only get what you pay for.”
2. The lease:
Make sure you read the lease
carefully, don’t just leave it up to your lawyer to do this, you must make and
effort here and anything you don’t understand, make a note and when consulting
your lawyer bring these points up.
A lease should be a minimum of 12
years long, 15 would be preferred, and then you have something to sell to the
next person buying a caf?.
So a 5 x 5 x 5 lease is perfect,
this means you have 5 years to run before you can either renew for 5 years or
get out, but you can effectively stay for fifteen years.
Some leases have the lessee (you)
paying for all the external repairs and maintenance to a building, look these
are hard times now so negotiate all points in a lease.
When buying a caf? make sure you
have at least 40% …
“A restaurant is a
commercial establishment, where meals are prepared and served to
customers”. Today starting a restaurant business is very profitable. We
find restaurants in the nook and corner of every street, yet you find that they
all seem to flourish well. The food business is considered the best business,
with more than 200% percent returns.
Starting a restaurant business is
quite challenging, but being an owner is a good career and you can meet a lot
of people. If you are serving delicious food and if your customer starts loving
your food, they are sure to keep coming for more. In a short period of time,
your restaurant will become very popular and start attracting more and more
customers and this will naturally this means more income. You can either
purchase an existing restaurant, or you can start a new one. If you buying a
restaurant, you have to make a thorough research about its present condition
and whether it is worth buying it. And, if you intend to start your own, make
sure you select the right place and serve the most delicious dishes and with
proper sanitation, ventilation and waste disposal facilities.
Restaurants serve different types
of food such as fast food, barbecued food, and delicious cuisines from
different parts of the world like French Cuisines, Italian cuisines, Chinese
cuisines, Japanese Cuisines, Indian Cuisines, Thai cuisine, Mexican Cuisine
There are so many types of them,
Some of them you will find are: Brasserie, selling cheap food and drinks;
Bristo, a small informal restaurant selling moderately priced food and drinks;
Drive-in -a place where you can order meals and dine in your car;
Drive-through, where you cam place orders and receive the food without getting
out of your car;A revolving restaurant, which keeps rotating slowly; The …


Ireland is enjoying something of a culinary boom right now, with chefs across the nation producing amazing modern Irish cuisine. However, if you’re travelling to Ireland, you probably want to try some of the old classics that the country is known for. Ireland boasts some incredible coastline, meaning fresh seafood abounds. The bounteous green pastures also offer the finest lamb and beef. Here are some of the best dishes you must try when you visit Ireland:
Traditional Irish stew is perhaps the most famous dish in the country. Using inexpensive and widely available ingredients such as potatoes, onions and carrots, this stew has been around for centuries and is perfect for cooking stiffer pieces of meat such as old goat meat for example. Most modern Irish restaurants today use lamb instead, with seasonings such as bay, parsley, and thyme to taste. Especially popular during the winter months, Irish stews are the best warm, home-cooked food.
The island is known for its fresh seafood, nowhere more so than the West of Ireland, which has the reputation for being home to the best oysters in the country. Galway oysters are recognised across the world for their fine quality and excellent taste. People travel from far and wide to enjoy the International Oyster and Seafood Festival and witness the Irish and World Opening Championships and sample some of the best shells that can be found in the Atlantic. Get here with Irish Airports like https://irelandwestairport.com/
Cockles and Mussels
This Dublin specialty has been immortalized in the city’s official song, ‘Molly Malone‘, which tells of a beautiful young woman who sells the fresh catch of the day on the streets. Both mussels and cockles can be found served in most traditional Irish eateries and are normally offered steamed and with chips.
Another dish making use of the highly underrated potato, colcannon is a dish of mashed potatoes and cabbage or kale. Seasoned with milk, butter, salt and pepper, this dish is generally served as a side with boiled ham or bacon. This is a sentimental dish for many Irish people and was even the subject of folk songs from the 19th-century. Colcannon will be available as a side dish in most authentic Irish restaurants.
Authentic recipes for Irish soda bread have long been handed down the generations. Soda bread is a form of fast bread, which means leavened with something other than yeast, in this case baking soda. Other ingredients are flour, butter milk and salt, making it a simple and fast recipe. Available in white and chocolate variations, soda bread makes a snack filling when coated with creamed Irish butter and is accompanied by a cup of tea.
Originating in Dublin, coddle generally consists of leftovers from other foods such as sausages, bacon, onions and potatoes. Made by boiling the broth and steaming the ingredients in it, this dinner might sound like an afterthought, but it is delicious and loved by Dubliners and even has literary connections. It was said to be the favourite meal of Gulliver’s Travels writer Jonathan Swift. A true sign of the Dublin tradition, the meal even appears in the works of James Joyce.


If you are a pet parent, you will know exactly how difficult it is to take care of your canine friend. There are plenty of things you need to keep in mind, and one such thing is their diet. Feeding the right diet is crucial, so is the quantity. Moreover, your pet’s diet should contain essential nutrients such as vitamins because dogs require vital vitamins for their growth and overall well-being.
In this blog, we will cover up the important vitamins that every dog parent should feed their friendly four-legged companions.
Essential Vitamins for Dogs
There are namely 7 vitamins that dogs need in their everyday life. Without these, their health will be in jeopardy, and you will always have a worried look on your face. So to avoid such a situation, make sure you are feeding your pal these vital vitamins that we are about to disclose.
#1. Vitamin A – This particular fat-soluble vitamin’s focal benefit is to develop and strengthen the eyesight. Plenty of Vitamin A intake helps prevent night blindness, and at the same time, it has other benefits as well, such as – fetal development and proper immune and cell function. Moreover, a lack of Vitamin A can lead to poor growth, dull coat, and skin and coat issues. Foods such as carrots are enriched with Vitamin A and can be fed to your dog.
#2. Vitamin B – This vitamin is a group of vitamins that includes biotin, folate, niacin, pantothenic acid, riboflavin, thiamine, vitamin B6, and vitamin B12. Each of these has its special benefit. For instance, thiamine and pantothenic acid regulate energy and carbohydrate metabolism. Thiamine also helps in activating the ion channels in the neural tissue. Riboflavin, Niacin, and Vitamin B12 facilitate the proper functioning of enzymes. Folic acid is a key figure in amino acid and nucleotide metabolism. And lastly, Vitamin B6 helps in glucose generation, red blood cells, nervous system function, hormone regulation, etc.
#3. Vitamin C – Known as an important antioxidant, Vitamin C helps in reducing inflammation and cognitive aging and is a must-have vitamin for dogs, especially adult, and aging ones. Broccoli, asparagus, and sweet potatoes are some examples of foods that are rich in Vitamin C.
#4. Vitamin D – Also known as the sunshine vitamin, it helps balance minerals (calcium and phosphorus) so that your dog’s bone growth is healthy. Lack of this Vitamin will lead to diseases like rickets, artery issues, kidney failures, and heart problems. Foods that are rich in Vitamin D are eggs and fish oil.
#5. Vitamin E – Like Vitamin C, Vitamin E is also an antioxidant. It fights for the body and protects it from free radicals in the skin and cells. More of Vitamin E will lead to a proper immune system, strong muscles, healthy heart, liver and skin and coat. Spinach, eggs, sunflower oil, avocado, etc are foods rich in Vitamin E.
#6. Vitamin K – This vitamin regulates the proper functioning of the blood in the dog’s body. Lack of it can lead to blood clot and weakness. There are plenty of foods that are enriched with Vitamin K such as soya beans, liver, egg yolks, parsley, etc.
#7. Choline – Last but not least, Choline is an important vitamin for dogs. It helps support proper brain and liver function. Moreover, Choline can be utilized as a treatment strategy for treating dogs with epilepsy. Dark green leafy veggies have Choline in them, which can be fed to your dog.
Vitamins are such an integral part of a dog’s diet, so make sure you are providing the necessary foods to your pal. Ensure his diet plan covers up all the above vitamins mentioned. For better assistance, contact your vet so that he can prepare a pawsome diet schedule for your pawsome furry munchkin.
Keeping your pal healthy is essential for both you and your dog. keep your pet flea and tick free and buy flea and tick treatment for your dog.


How to Choose the Best Olive Oil at the Grocery Store
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The German pilot region “Oldenburger Muensterland” consists of the two counties Cloppenburg and Vechta and is located in the north-west of Germany, in the federal state Lower-Saxony. In contrast to many other rural areas in Germany, the Oldenburger Muensterland still records a population increase. From an economic point of view the agriculture and food sector plays a major role in the region with well-connected production, distribution and processing centres.
Almost 70% of the whole pilot region area are dedicated as agricultural area. The Oldenburger Muensterland has the highest concentration of processors of intensive animal farming in Germany. Hence, a particular focus in this pilot region is set on the meat production value chain (pork and poultry) with all related climatic challenges.


Accommodation is in a cabin (small house on the farm) which has one double bedroom, one bedroom with double bed and single bed, a gallery area with single sofa bed and a double sofa bed in living area. There is also a mini kitchen area (fridge, sink and hob), toilet and shower. For chilly evening thre is also an open fire and TV.
In addition, 2km further away in the towm, there are three double bedrooms with ensuite bathrooms available.
Unless you specify that you wish to be alone, the cabin (not the bedrooms) can be shared with other fellow travelers. The two bedrooms are separated but in the case that there are other guests at the same time, you would be required to share use the communal areas.
Next door to this is another cabin which is the social area. This has a big coal cooking area, a bar and lots of seating. Here you eat your meals and socialise in the evenings - your hosts will often go home before you go to bed and you can shut up the bar whenever you are done.
Food here is in the traditional style and homemade. Breakfast consists of items like bread, cheese, ham, jams and honey with juice and tea/coffee. Breakfast is being served in the accommodation cabins. Lunch is a variety of pies, stews, goulashes and similar, usually served with bread and salad. There are also local dishes like meat wrapped in cabbage leaves. Dinner is usually something grilled like fresh fish, chicken or sausages. The hosts are happy to find out what the guests like to eat and prepare something suitable but please bear in mind that this destination is heavy on bread, meat and potatoes.
Sometimes picnics are taken for lunch during longer rides. You will find that the meals are freshly prepared with locally sourced ingredients. They also make their own cheese and guests can sometimes get involved in crayfishing and mushroom picking during their rides (in warmer months). These goodies are then cooked up for your next meal.
Drinks are not included in the cost. As a rough guide, a beer (0.33l) or juice is usually about 1€, a bottle of wine can vary from 2€ - 20€ depending on the quality. If there is something in particular that you prefer to drink then just let us know and the hosts can get some in for you. You help yourself to drinks in the bar area and keep a tally and pay at the end of your trip, it's very casual and easygoing. You can try some local schnapps and other home-brews.
A supermarket is near in case you might need something, either food or items of personal nature.


The 4x4 Safari Cookbook
inkl. MwSt. zzgl. Versandkosten
Sofort versandfertig, Lieferzeit ca. 1-3 Werktage
- ISBN: 978-1770072275
- 160 Seiten, broschiert, mit zahlreichen farbigen Abbildungen
The 4x4 Safari Cookbook is a new collection of delicious recipes for the 4x4 enthusiast. It follows the success of its predecessor, The 4x4 Safari Cookbook, which has been reprinted many times.
As with the previous book, it has been compiled to cater for those camping in the African bush where facilities and ingredients are not always available.
Over 180 new, simple-to-prepare recipes have been adapted to suit outdoor cooking over an open fire. The book is beautifully illustrated with full-colour photographs.
Seasoned travellers will welcome the delicious new recipes. And if you’re new to camping in the bush, this book has a planning and preparation section, and a reminder list to help you plan a successful first-time safari.
Contents: Planning and preparation, breakfast, soups, fish, chicken, meat, vegetables & side dishes, salads, sauces, vegetarian dishes, pasta, breads, scones & batters, desserts, sweet nibbles and savoury nibbles.
Rita van Dyk is well qualified to write a cookbook on safari cooking: over the years she has been called upon to cater and cook for a number of 4x4 expeditions and television advertisements in remote areas of southern Africa. She is the author of, amongst others The 4x4 Cookbook.


As the third largest in the world drink coffee has great influence on our lives, now many of the students and white-collar workers are like in the leisure time to drink a cup of coffee, coffee is not just for the pleasure of the tongue, but also a enjoy life attitude.
It is also the case that the packaging of coffee is very important. Nowadays, it is an era of packaging. Packaging belongs to a kind of mental consumer goods, which can make us realize the psychological pleasure.
Coffee packaging has a vital role to play in the sales of coffee, which is a big revelation for many coffee makers. What is the best packaging for coffee?
It can also attract consumers' desire to buy without being eroded.
This is a key point and a difficult one.
Coffee is usually tan or black, but the color and taste of the coffee is different in different ways.
Of course, the most attractive part of coffee is his full-bodied taste, so in order to be able to attract more consumers, it should also highlight the characteristics of coffee.
Packaging color is best can and coffee color are similar, and the ability to present a full-bodied sweet feeling, make many friends like coffee after see such packaging will can't help but want to buy to have a taste.
It's also a good idea that many coffee makers now have a cup of coffee in their wrapping paper.
As for the material of coffee bags actually have a lot of choice, now on the market a lot of instant coffee is plastic packaging, this kind of packing actually has a lot of potential safety problems, plastic packaging is to give a person the sense is not very healthy.
, of course, a lot of the pursuit of quality of life will not choose such packaged in plastic instant coffee, coffee bags material can best reflect the quality of the coffee, improve class, such as some wooden coffee packing box also is right choice, natural pure, keep the original flavor, would be accepted by many people.
Ever Glory Packaging Group Limited specializes in making aluminum foil bags, vacuum packing bags, etc.At the same time provide the latest vacuum package price, the most advanced vacuum bag technology.