Fat Bomb Recipes – What Is It?
If you’ve been thinking about how to produce low-carb fudge or searching for low-carb fudge recipes, you’ve come to the correct location! You ought to take a look at the recipe to learn what these are. This recipe will give you with a similar sensation so you may have a smile with each bite. So, the recipe is still simple and shouldn’t offer you any issues. It also uses toasted pecans to create an interesting texture on the outside of the fat bombs. Actually, both those recipes are available within this post. This easy Keto Fudge Fat Bombs Recipe will certainly turn into a staple in your property!
When it has to do with satisfying snacks, you truly can’t go past a fantastic fat bomb recipe. The finished snack is excellent for many distinct situations. It is different too. Naturally, you’re not just confined to breakfast. You’re eating all the perfect meals and doing what’s vital that you make this diet a whole success for you. Since you’re going to be eating food that’s packed with healthy fat, you will wind up filling up easily.
There are lots of recipes available to you, but as soon as you get the basics down, you’re going to be able to earn a range of fat bombs in a quick timeframe. There are several different varieties of fat bomb recipes. If you’re on the lookout for the very best keto fat bomb recipes to fulfill your sweet tooth when staying in ketosis, you came to the correct location.
Fat bombs are extremely substantial fat. They are not like this. They provide you with enough fats that if you are struggling to get enough in your diet, then you should have no problem keeping up with them after eating one. This fat bomb is a great base recipe. Keto Fat Bombs are a critical portion of your daily Keto Diet. For that reason, they are made in small, bite-sized portions. These Keto Fudge Fat Bombs taste exactly like a bit of fudge, but minus the refined sugar!
Fat bombs are the ideal snack for everyone who tends to like desserts that are really rich but not super sweet. The best thing regarding these fat bombs is they’re unusual. Nonetheless, the fat bombs are too great to pass up. These keto fat bombs taste as a peanut butter cheesecake and produce a fantastic snack when you will need something sweet.
Fat bombs supply you with a huge boost of fat that you’re going to require. They are typically eaten in the morning, as a snacks to give you energy during the day or at night as a bedtime snack. It appears to me that eating a fat bomb is similar to eating candy minus the unhealthy sugar. A number of the savory fat bombs are extremely much like regular ones, just with various flavors. These keto fat bombs are really irresistible! Peppermint fat bombs are the ideal antidote for sweet cravings, but minus the sugar.
New Questions About Fat Bomb Recipes
Scroll below to see the quick cooking video and keep reading to observe why eating more healthy fat, actually can help you eliminate weight. In the past two years Keto diets have become increasingly more popular for weight reduction and for lots of health benefits they supply. Despite the keto diet, there are a few folks who won’t eat them. The secret to the keto diet is you will be eating HEALTHY fats. If you’re really struggling with your fats, this might be among the best approaches to catch up. There are means by which you can secure the essential fats you need from this diet and you might secure all them in one sitting in case you will need to. As you probably know, you need more fats than anything as a portion of this diet regime.
There aren’t many things better than biting into a slice of chocolate fudge! One of the greatest parts about the recipe is it’s so easily customizable to create different fat bomb flavors. So now you have a clearer idea of why fat bombs are awesome, you’re all set to learn to make them yourself. You may also eat them cold. So, eating a couple fat bombs with each meal will be able to help you to accomplish your fat intake objective. If you are searching for Keto snack ideas or Keto desserts, Keto fat bombs are the great low-carb dessert! You can’t fail with this fat bomb choice.


Its time of the year again! My primary school classmate annual gathering. This round we are having it at Sim’s place at and we are doing a pot luck party.
I decided to make lasagna for the party and this is the first time I am making it from scratch. I had some experience in assemble lasagnas during my apprenticeship at JW Marriot years back, all I have to do is to layer out the cooked tonnes of meat sauce and tonnes of lasagna sheets in tonnes of baking dish and cover it with tonnes grated cheese (when it come to mass production the amount is always measured in tonne).
Since I can cook bolognaise sauce, so it should not be hard to make lasagna I think. I got this suppose to famous lasagna recipe from the net and decided to modify it a bit to make it less cheesy and also my life easier! From the recipe, they mix ground beef and Italian sausage for the meat sauce, i substitute beef with pork just in case some don’t eat beef and skip the Italian sausage cause I’m lazy to go to hunt for it. I also skip the ricotta cheese layer and replace it with white sauce (butter, flour and milk) and I will add some Parmesan cheese to give it some flavor.
As for the aroma beside the must have Italian parsley (these species are less pungent than our local ones) stupid not so smart me got the wrong herbs, instead of Basil i got Lemon Thyme but I think that is okay 😛 there is no hard rules when it come to cooking. I also discovered something amazing!!! okay, not so amazing after all – Instant Lasagna Sheets that do not require pre – cook! Traditionally to make lasagna , one have to boiled the lasagna sheets in salted water like all the dried pasta then only layer it in the baking dish with meat sauce before baking it. This instant lasagna sheets can be used straight away from the box in dried/hard form into the oven for baking!
All my ingredients are ready and all I have to do now is to grind some black pepper corn for tonight’s cooking. My version of the lasagna recipe is as below, if it turn out good then it’s all because of me, if it turn out bad it is all because of your lousy cooking skill! LOL
Bolagnaise Meat sauce ground pork – 1 kg, Tomato puree – 1 medium can, tomatoes in sauce – 2 can, onion – 2 medium, carrot – 1 chopped, garlic – half bulb/ 5 large cloves, Italian parley/ thyme (basil), Italian mixed dry herbs, sugar, salt and pepper.
Put the ground pork, chopped onion, chopped carrot and chopped garlic in a pot to brown it, when the meat is brown add in all the tomatoes, puree, water and bring to boil. Add in chopped herds, Italian mixed dry herbs, sugar and season with salt & pepper to taste. Make sure the meat sauce is watery enough as it will need to soak the Lasagna sheets to make it soft during baking time.
White Sauce – butter, flour, milk , Parmesan cheese
Put butter (one table-spoon) in medium heat pan and add in some flour (2 table-spoon), mix well and when the flour is cooked add in milk to form a thick sauce like mixture then add in Parmesan cheese.
Lasagna sheets and grated mozzarella cheese
In a baking dish, scoop some bolognaise meat sauce as a base then layer with lasagna sheets , top with white sauce and follow by bolognaise sauce and sprinkle some grated mozzarella cheese/ Parmesan cheese. Cover with another layer of lasagna sheets and top with bolognaise sauce again and cover with grated mozzarella cheese. Cover the dish with tin foil and bake in the pre heat 180 °C oven for 25 minutes. Remove the tin foil and bake for another 15 minutes or until the topping is melted and a bit charred.
(not enough of Mozzarella cheese)
This is how I plan to cook my lasagna this evening, hope everything turn out to be okay as my friends would be my guinea pig!
Post eating note: The Lasagna turn out to be good but the Lasagna sheets can be softer.
P/S: my mother broke a glass plate while I writing this, she contribute 99.9 % to all the broken glass wares and electrical appliances in my house! talk about terminator!


We also sell bags of organic herbal salt. The following varieties can be ordered:
30 gram package costs 60 kr. (wholesale price per package 45 kr.)
Organic herbal teas
A 30 gram bag contains a blend of diverse Greenlandic herbs and flowers, like Labrador tea, angelica, wild thyme, river beauty willowherb, etc.
A bag costs 115 kr. (wholesale price per package 75 kr.)
Organic Greenlandic seasonings
Dried, crushed herbs and flowers for cooking. Add a world of taste from Greenland to every dish.
A 50 gram bag costs 145 kr. (wholesale price per package 95 kr.)


Hello Folks! I miss celebrating Halloween, All Saints Day, All Souls Day, (Kalag-Kalag in Bisaya) in the Philippines. My parents and I went to cemetery and brought flowers and candles to our beloved loved ones who rest in peace. Will attend mass and offer prayers for all our relatives who departed in life. That’s our practice in our family tradition every year.
We prepare also filipino delicacies like biko (sticky rice) and binignit. We traveled to celebrate Halloween in the province for family reunions and get together with our relatives.
The Leela Show Halloween Treat
TheLeelaShow will be giving $20, one winner, open internationally, send to paypal e gift card or Remitly Ph. For those who wants to join please read the Mechanics below:
* Follow TheLeelaShow Fb page http://www.facebook.com/officialtheleelashow
* Follow TheLeelaShow website at http://www.theleelashow.com
* Comment below #jointheleelashowhalloweentreat and tell me your favorite filipino halloween delicacies.
Raffle Draw will be announce at Theleelashow Fb page on November 1, 2018.
My favorite filipino snack delicacy
This is our simple biko recipe
Cooking in the province using wood and stone to balance the pan.
Boiling fresh coconut milk, from our coconut tree with brown sugar. This is how we cook our biko.
Fresh coconut milk
1. Cook first the sticky rice with water.
2. Boil the coconut milk and add the brown sugar. Mix together and stir constantly.
3. Wait till the coconut milk and sugar mixture will get thick and sticky add the sticky rice. Combine it together. Until the water evaporates and slow cook.
3. Ready to serve on your plate.
Yummy and Delicious Biko!
Happy Halloween Show!!!


I had some of those icky bananas, you know the kind that are a day away from the trash can for most people. Those are my favorite kind of banana. Why? Well, of course I am going to tell you. Despite the controversy over the topic, and although there has been no “credible” research done on humans, there is a very strong possibility that those bananas covered in ugly dark spots are extra healthy! A solid yellow banana actually is not ripe yet. More black spots mean that the bananas help your body build more of a protein called Tumor Necrosis Factor. TNF… lets break that down: tumor=cancer, necrosis=death or dying, factor=something that influences or produces. Now, I’m not saying that if you eat these bananas your cancer will be cured, but I am saying that eating these ugly bananas on a regular basis contributes to overall good health and enhances your body’s immunity, a.k.a. ability to resist or fight off abnormality such as cancer and other illness.
Still, many people do not like the flavor of these ripe bananas. We also do not want to throw away food we paid for! Hence the long tradition of turning them into a sweet bread. Let me give you a healthy and delicious way to reap the benefits of your ugly bananas and stretch your paycheck. Banana bread was probably very nutritious back before we started adding chemicals and genetically modifying plants, and using additives and highly processed sugars. This recipe is a bit closer to what I imagine was eaten long ago. This is a gluten free bread, not because I have an issue with gluten. While it is a part of the whole grain it belongs in (wheat and others), and so long as the grain is eaten in moderation, it can be “healthy”. One huge issue I have with wheat, our main gluten source, is the fact that it has replaced most other grains in common goods which deprives our diet of the broad range of nutrients we need for optimal health. Gluten, when separated from the grain, often used as a stabilizer or filler in processed foods, is difficult for our bodies to process and causes many health issues. I buy multigrain and whole grain breads, and I check the ingredients to be sure there is no added gluten. If I can feasibly make my bread, I will.
I started with a simple, long-loved recipe from my pre-hippie days. First I transformed the recipe to a gluten-free version. Xanthan gum became necessary to keep them from crumbling apart. I added chia seed for texture also. When wet, chia makes a sticky gel that I have found acts like glue in gluten free breads. Chia has many added benefits such as fiber, antioxidants, omega-3, many vitamins and minerals. Chia can be used in many ways. This time I added them in dry, although sprouting them could be good and your body can more easily absorb the nutrition they offer. I used real butter, made from first cream by my local Amish community. (I tend to trust Amish foods without question, as they use natural methods due to their religion. USDA certified organic foods are allowed a certain amount of nonorganic methods during production. I trust the Amish more than the USDA.) Half butter and half coconut would work also. I did use half raw sugar and replaced half with stevia baking blend. I prefer less sweet than my family, so, if it were for just me I would use half of the amount of sugar, maybe add a touch of raw honey. I do advocate the use of honey and pure maple syrup, however, they can disturb the wet to dry balance of a perfectly textured bread or cake. Let me tell you, this recipe has a perfect texture. Have a look!
3 ripe bananas
1 apple/pear pureed (or add’l banana)
1/3 c butter, melted
1 c sugar
1 tsp vanilla
1 tsp xanthan gum
pinch of salt
1 cup gf all purpose flour mix
1/2 c coconut flour
1 tbsp chia seeds
Mix mashed bananas, apple/pear puree, butter and sugar. Add egg, chia and vanilla and stir well. In separate bowl mix dry ingredients. Now stir the dry mixture into wet mixture. For cake, lightly oil and flour dust your pan. For muffins, I recommend lightly coating paper liners with cooking spray. I prefer a coconut non-stick spray. Bake 25-30 min at 350 degrees or until a toothpick comes out clean. Now enjoy this tasty, nutritious treat with someone that you love.
This hippie wisdom was brought to you by frankincense, cedarwood and peppermint essential oils.
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While you’re getting your kids ready for school, slip a few of these nutrient-dense snack bites into their lunch. Far better than any cruelty-free candy bar, these date coconut balls are not only healthfully made with love, they are also loaded with kid-friendly taste and texture.
Date Coconut Balls
- 1/2 cup vegan butter
- 8 ounces pitted dates, chopped
- 3/4 cup chopped pecans
- 3/4 cup vegan granola
- 3/4 cup shredded coconut
- In a heavy saucepan over medium low heat, combine vegan butter and dates.
- Cook, stirring constantly, until butter is melted and mixture is well blended.
- Let date mixture cool then refrigerate until it is firm enough to be formed into balls.
- Stir in pecans and granola. Use your hands to form mixture into 30 balls.
- Scatter coconut in a plate and roll balls in coconut to coat.


CLEANER | GREENER |HEALTHIER | TASTIER
With the power of a MagicPot®, you can cook…
AT High Heat
FOR Less Time
WITH LESS Water
OPOS (One Pot One Shot) is a scientific cooking technique to cook food in lowest time, highest heat and under pressure using a PressureBaker – an equipment specially designed for OPOS. All
OPOS recipes use One Pot and all cooking is done at One Shot.
No steps. No supervision.
Surveys have reported…
All the 90,200 members of the OPOS Facebook Group were invited to participate in the above surveys. Number of participants per poll varies.
OPOS standardises cooking conditions to make all recipes work the same way for anyone, anywhere, anytime. Cooking is automated, thereby deskilling the entire process without compromise in taste, flavor, texture and nutrition. The principle is to cook food in its own juices at the highest possible heat, for the lowest possible time in a sealed container, where pressure builds up. The built up pressure also indicates the level of cooking. This is the science behind PressureBaking, the core technique that owers OPOS. Ingredients are layered for any dish, in a particular order to enable colour, texture and nutrition retention.
Cold Pressure Frying (CPF) is the second basic technique enabling deep frying at much lower temperatures. For CPF, ingredients are added to cold oil and everything is heated together under pressure to eliminate toxic oil fumes and minimise the production of carcinogens. With the above two and other techniques described here, we have demystified most global cuisines.
Benefits and Scalability
OPOS reduces cooking fuel by over 50%, reduces water usage over 70%, reduces manual labour by over 75% all along increasing the taste and nutrition. Nutrition retention is an important concern and OPOS PressureBaked food has been tested in food laboratories in comparison to stir-fried food and has been found to retain better colour and texture, greater mineral content, increased original protein and fat retention.
This deskilled, automated way to cook tasty, healthy food has revolutionised the lifestyles of OPOS families and individuals.We have noticed a shift-towards plant-based and high protein food with improved grain diversity, reduced reliance on refined carbohydrates, cooking fresh food in appropriate portion sizes leading to minimal food waste and overeating. OPOS focuses on deskilling, demystifying and automating cooking which encourages people to cook at home. It acts as a bonding time for the family as a whole – a family that (cooks) eats together stays together.
A demystified approach affords independence in the kitchen irrespective of gender, age, or employment status – an important step towards economic parity. The relative safety of OPOS allows hands-on involvement of children with an increased consumption of nourishing food. Incidentally, there has been a 90% reduction of take-aways or dining-out in OPOS families reducing transportation and packaging in the booming home-delivery industry in India. Given the high carbon footprint of takeaways and restaurant meals, this is a significant step for the health of the planet.
OPOS transcends geographical boundaries working with the same precision for any global cuisine. This has been repeatedly tested and validated by locals across the globe. OPOS techniques work seamlessly even in mass production of food to feed hundreds of people within a very short span of time. Scalability has been systematically achieved thanks to the automation in OPOS recipes, strong core techniques and the use of commercial pressure bakers. More information on the scalability of OPOS is available in our section on ‘Scaling Up’.


Support vulnerable farmers’ families program was started in June 2008 with 1,000 beneficiaries then in 2009 and 2010 the beneficiaries were increased to 3,400.
The overall objective was to enhance farmers’ and women headed families ability in order to increase food production and productivity through agriculture livelihood diversification, in the framework of the pillar food-security of the master plan and the strategy developed by MAIL.
The specific objectives were:
Developing the economic condition of the province
Improving the public nutrition
Building the capacity level of the local people
Providing sustainable solution to the problems of the province
The objective was to increase food production and productivity in order to reduce vulnerability to future food crises through distribution of quality agricultural and livestock inputs and transfer of new technologies. It helps in reduction of poverty and poppy cultivation in Urozgan Province especially in the target areas.
The beneficiaries were selected by the stakeholder including FAO, AHDS, ministry of agriculture and irrigation (MAIL), and local government representative and community elders. The selection criteria were farmers with small piece of land and female headed families. The beneficiaries were trained on improved seeds cultivation, vegetable green houses, fruit tree nursery, fishery and animal husbandry. In addition, the required commodities (seeds, fertilizers, hand-tools, pesticides, fishes, cows, trees, graft etc) were also provided to them.
A socio-economic survey was launched with technical support of FAO. Generally, milking cow had good outputs as diaries are good source of income for the poor families. Fishery could found its place in the market. The outcome of improved wheat seed is low as it cannot compete in the market with other products. Fruit nursery does not have a good market locally and needs marketing out of Urozgan Province.


Anthriscus cerefolium is an annual herbaceous plant native to the Mediterranean regions of Europe; it forms dense patches of erect stems, 30-40 cm high, with small, thin green leaves, similar to parsley, with a delicate anise aroma. In summer it produces small pink or white flowers. A. sylvestris is perennial and has leaves similar to those of ferns.
Chervil is a relatively rare and used aromatic plant in our country. In fact, in Italy, parsley is much more common and used because it has a very similar flavor: however, chervil is more delicate and consequently it could be used effectively in all those dishes where the light flavor of the dish only needs to be enhanced from seasonings and absolutely not covered.
On the contrary, this aromatic is very popular in the countries of Central Europe and North America. Anthriscus cerefolium is very often found in recipes based on fish, meat or vegetables and assiduously becomes a decisive flavor in the accompanying sauces. If we like its flavor and we want to use it regularly in our kitchen, it is advisable to dedicate it to its cultivation in order to have it always available fresh.
Its leaves, in fact, can also be found dried on the market, but a large part of the perfume and flavor is dispersed during the process.


If you’re interested in adding a drop from your wine collection into those hearty stews or creamy sauces, here are some tips to make the most out of the experience.
Choose the right wine
Some recipes will help you with this step so keep a careful eye out for any clues. If the ingredients list a ‘dry white wine’ you should avoid the sweeter drops in your wine cabinet.
If the recipe simply lists ‘1 cup of wine’, don’t fear, you’re not entirely on your own.
Remember simple food pairing to identify what will work best in your meal. When in doubt, use red with red meat and white with seafood, chicken or pork.
Don’t use spoiled wine
While you may be tempted to keep hold of an old and bitter bottle of wine, using a drop that has flavour faults will only taint the food you are making.
If you don’t enjoy the flavour of the wine, you won’t enjoy the flavour of the finished meal.
Don’t assume the alcohol has ‘boiled off’
You may think you are safe to enjoy a glass or two to accompany a wine-heavy stew, but be cautious of how much alcohol you’re about to consume.
A lot of the alcohol will evaporate with cooking, but after half an hour of simmering there will still be 35 per cent of the original alcohol content left.
Avoid ‘cooking wine’
You may see it sitting innocently on the supermarket shelf declaring itself to be a wine worth cooking with but, in reality, you’ll be much better off grabbing something from your own wine cabinet.
These so-called ‘cooking wines’ often contain very little alcohol and increased additives and salt content, which could add offensive chemical nuances to your dish.
By JEAN-MARIE SIMART - New French bistrot in Sydney. Did someone say Vin Jaune?... read more
Mark Baulderstone, M.D. of Riedel Australia, shares with us his top 5 rituals when it comes to wine enjoyment.... read more
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Let’s face it, not everyone is a 5 star chef. Most of us struggle to make a good grilled cheese. Although the process of preparing a good Prime Rib is relatively brief, there’s a lot that can go wrong.
Did you get the rub right? Did the roast spend enough time in the oven? Is it cooking on the inside? How much time do I need for preparing a large amount of prime rib? Can I cook side dishes an au jus at the simultaneously?
Sometimes text instructions aren’t good enough. After all, cooking is a hands on art and not always easily translated from a cookbook.
There’s a reason why “Mom’s secret touch” made the wholesome food you grew up with: she knew exactly how the oven worked, what recipes were tasty, and how long to cook meat.
Chef John from www.foodwishes.com posted a great instructional video about preparing prime rib properly. It’s especially helpful for those attempting it for the first time. Chef John’s instructions are detailed and complete. His video includes photos of the prime rib prep process that are helpful and informative.
Have a look at Chef John’s video below. Then visit his site for more great recipes and cooking ideas!
We also urge you to visit our Indian Prime Rib dinner page, where you can learn to make prime rib with a great curry kick!
Learn how to make Perfect Prime Rib Recipe! Visit http://foodwishes.com to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea!


LW is full of ideas for making great meals and consequently is often sought for her recipes. She doesn’t write them down, giving pointers whenever she’s asked.
Perhaps that’s the way to go for which cook, good or bad, follows recipes slavishly anyway, given the mnany things that can’t always be replicated — ingredients, size of kitchen, adequacy of cooking utensils and last but not least, the very personalised skills of the cook.
Indeed, when even the orginal cook can’t always produce identical dishes at the same sitting, let alone at different sittings, why should we expect copy-cat cooks to be able to make an exact replica, even if they are determined to?
Thus I think LW’s way is the best way: she provides the template and copy cats customise, whether by design or accident.
Today, I share a recipe for a dish — cheap and fast to make, good to eat — which LW gave me when we were chin-wagging at the club at the week-end over some finger food.
Ingredients: silken tofu (about 90 cents to $1); ginger, spring onion, Chinese parsley (optional) and chilli all finely sliced (30 to 50 cents); one table spoon of oyster sauce, one table spoon of hot water and one teaspoon of sesame oil (20 cents?).
Remove the tofu from its box and put on plate. Optional to leave whole or cut into oblong wedges. Put finely sliced garnishings on tofu. Mix the oyster sauce, hot water and sesame oil and pour over garnishings. Serve! Oishi!
Even Siti was able to produce the dish with only one briefing and we are having it again tomorrow nite for dinner and Saturday when Daffy comes for lunch.


Caffe Venezia - Dark Blend
Caffe Venezia - Dark Blend
Caffe Venezia is a dark, fresh roasted blend of five different coffees which form a richer, heavy body and lower toned acidity. Dark roasted coffee beans are known for their bold, intense, and robust flavor profile. These beans have undergone a thorough roasting process that results in a deep, rich color, oil-covered surfaces, and a distinctive taste that caters to those who crave a powerful coffee experience.
Appearance: Dark roasted coffee beans are easily distinguishable by their nearly black or very dark brown color. During the roasting process, the beans become oily due to the caramelization of sugars and oils, giving them a shiny appearance. They often have a glossy sheen, making them stand out from their lighter roasted counterparts.
Aroma: The aroma of dark roasted coffee beans is intense and intoxicating. It exudes a smoky, almost charred scent, with strong notes of roasted nuts, dark chocolate, and even hints of caramel. These bold aromas provide a preview of the intense flavors to come.
Flavor Profile: Dark roasted coffee beans are prized for their bold and powerful flavors. The prolonged exposure to heat during roasting creates a complex taste profile that often includes:
Bitterness: Dark roasts are typically more bitter than lighter roasts due to the caramelization of sugars and the breakdown of acids during the roasting process. This bitterness can be balanced with the right brewing method and flavor enhancers.
Richness: Dark roasted beans have a full-bodied and rich taste. You can expect strong, earthy, and smoky notes, along with an intense mouthfeel that lingers on the palate.
Low Acidity: The acidity in dark roasted coffee is considerably lower compared to lighter roasts. This results in a smoother and less tangy taste.
Chocolate and Nutty Undertones: Dark roasts often boast flavors reminiscent of dark chocolate, roasted nuts, and sometimes even hints of spice, which contribute to their depth and complexity.
Caffeine Content: Contrary to popular belief, dark roasted coffee beans have slightly less caffeine than their lighter counterparts. The roasting process causes some caffeine to be lost, but the difference in caffeine content is usually minimal.
Brewing Recommendations: Dark roasted coffee is well-suited for brewing methods that can extract the bold flavors without compromising the intensity. Espresso, French press, and cold brew methods work particularly well with these beans, as they can handle the strong flavors and low acidity.
In summary, dark roasted coffee beans are for those who prefer a bold and intense coffee experience. With their dark, oily appearance and rich, smoky, and bitter flavors, these beans cater to coffee enthusiasts looking for a robust and full-bodied brew. If you crave a cup of coffee that wakes up your senses with every sip, dark roasted beans are an excellent choice.


Delicious Hakata ramen near Hiroshima Station’s shinkansen exit.
Ramen is taken very seriously in Fukuoka/Hakata, much like okonomiyaki is here. Ton-kotsu (pork based) is the only type to eat in Hakata. Outside the region shops tend to go with a thicker, oilier kotteri soup which is easier to make, but Michimaru’s broth is the delicate, and difficult to master, light assari broth. Noodles here have a different texture than most ramen, as they are Kyushu style. You can choose your noodle firmness as you would there. I tend to opt for the kona-otoshi literally “still dusty with powder”, extremely firm noodles, but if you aren’t specific, you’ll be fine. Near the station, Michimaru is as good as Fukuoka, and cheaper than getting on the shinkansen.
- Lunch 11:00-14:30
- Dinner 17:30-24:00
- Open every day but only for lunch on Sunday
Address: 2-8-15 Hikari-machi, Higashi-ku, Hiroshima-shi
Address in Japanese: 〒732-0052 広島県広島市東区光町2-8-15


Wow, well this is our first real trip back to Charleston, SC since our wedding!!! Ideally, I would have liked to make several trips down to my favorite city in the entire county... but with all of the chaos in our lives, vacation has been out of the question. When we had a weekend off, we usually went down to Spartanburg to visit my mom and our families. Now that we are back in the Upstate, we can actually go visit our friends again... it is an amazing feeling!
Honestly, this trip really isn't a vacation by any means. Erik is actually here working. But I was able to come along, enjoy the ride, and relax for two whole days. Man it feels good. No worries, no renovations, no work. I am loving it!!
We got in late this evening. Most of the restaurants close at 10PM on Sundays so we headed downtown to find a place to grab a late dinner. Luckily, Tsunami was open late. Tsunami was one of my favorite restaurants in Columbia, SC. Every Monday they have service industry night and everyone in the restaurant industry receives a 50 percent discount off of their food. So we went almost every Monday. The food and atmosphere are great. I was thrilled when we realized there was a Tsunami in Charleston, with the same ownership and menu as the restaurant in Columbia. I ordered my usual, miso soup, edamame, and a G.M.C. roll. The roll has all cooked meat in it, so I was able to get it!!! (SO EXCITED!) And it was delicious!! Erik got hibachi teriyaki chicken. Yummy! Our meal was perfect. If you are in Charleston, you should check out Tsunami. Great food and great prices!!


Indulge in Delectable European, Asian, or Local Balinese Cuisines
InterContinental Bali Resort features a world-class collection of specialty restaurants namely, Taman Gita, Jimbaran Gardens, Sunset Beach Bar and Grill, KO Restaurant, and Bella Cucina.
The best restaurant for a full morning meal is theTaman Gita. The name “Taman Gita” translates to “Heavenly Garden of Music” as is depicted on the storyboard of wall plaques that show musicians playing different instruments in the middle of a garden. Elegantly designed with high ceilings and monumental pillars, Taman Gita sets the mood for cosy and classical dining. Visitors will immediately feel the intimate and muted sophistication when they enter. There are two-and-four-seater sofas at the entrance bay complemented by lamps that give off a warm glow. Adding to the romance of the atmosphere, the furniture was also crafted with rich dark wood with marble-topped finishes, while the banquette tables were designed with Spanish-style cushions. Here, you can look forward to an international breakfast buffet that includes Indonesian, Western and Asian cuisine to suit all cravings.
You may hit up Jimbaran Gardens as well to enjoy an al fresco seaside dining experience. Choose to be seated in the main semi-open air section, open terrace on a timbered deck or in a traditional Bale Bengong (elevated thatched pavilions) for more privacy. The menu includes a wide selection of Balinese cuisines, international buffets, delectable pastries, fresh fruits and desserts. Here, even the pickiest of gourmands can have more than enough of their fill before setting out to start with the varied adventures.
For lunch, enjoy a memorable lunch-by-the-beach at theSunset Beach Bar & Grill. Have your culinary feast while enjoying the beautiful view of the sea right in front of you. Take your pick from its appetising menu including freshly-made salads, sandwiches, contemporary seafood bites, and Mediterranean favourites. Oh, don’t miss out on the Gelato Counter to keep cool after getting soaked in the sun all morning. If you’re into Japanese food, head to KO Restaurant. Their sushi and teppanyaki specialties are a must-try!
And for dinner, we recommend theBella Cucina. This lavish restaurant has an array of wines and champagnes that diners will certainly want to pair their tasty Italian steaks and pasta with. When we dined here, the staff were so kind to grant us our request to be seated at a table by the al fresco dining section where we got to enjoy the beautiful twinkling stars in the night sky as well as the lanterns that give the whole place a dainty glow in the dark.


October 31, 2012
Ferrisburgh Central School has a “how much does our butternut squash weigh?” contest. Thetford Elementary School cultivated a blueberry hill. In White River Junction, older students mentor Kindergartners as they navigate their way through the salad bar line.
October is National Farm to School Month and Vermont, the first state in the nation to support Farm to School legislation, has been leading the way in bringing nutritious, locally grown foods into the school system.
Thetford Elementary School has three “themed” garden beds where fresh greens are harvested throughout the summer, bounty from the garden is frozen to supply the cafeteria the entire school year, and seeds are cared for by students in classrooms during the winter months.
“I am continually impressed with the creative ways that schools and communities have grown their Farm to School programs,” said Health Commissioner Harry Chen, MD. “Involving students in their own nutrition – following the foods they eat from the farm or garden to the kitchen or cafeteria, and to their own plates – is much more apt to foster healthy eating habits and healthy weight than all the educational campaigns in the world.”
Farm to School was developed in 2006 as a partnership among the Vermont Department of Health, the Agency of Agriculture, Food and Markets and the Department of Education. Changes within the school can be sweeping, such as the comprehensive wellness policy within the Burlington School district that specifically includes the development and expansion of Farm to School initiatives.
Schools have offered farm field trips. Students interview farmers and research the history or science behind a freshly grown food. Produce is routinely harvested and prepared at schools, with taste tests conducted at lunchtime. Farm to School schools have started gardens, green houses and composting programs, and some schools grow so much food that they share it with neighboring schools.
Peter Allison, director of the Upper Valley Farm to School Network, which is funded in part by a grant from the Health Department, says that more than 20 schools in Windsor County have developed Farm to School initiatives since 2008.
“There are a variety of ways these program start. In some cases we see teachers who want to connect food and farm teams with the curriculum, in some cases it is a food service person who is also a farmer, in some cases it is a local farmer who wants to connect with the local school and community,” Allison said.
Reading Elementary School started with taste tests of freshly grown produce in their school and they now grow enough to participate in the annual event “Trek to Taste,” a celebration of local foods in Woodstock that draws nearly 1,000 people.
“Improved nutrition in the schools is a key component of improving the overall health of the entire community,” said Breena Holmes, MD, director of maternal and child health for the Health Department. “Farm to School has done this remarkably well and in many ways has exceeded everyone’s expectations.”
For health information and alerts, visit Healthvermont.gov, follow us on Twitter and join us on Facebook.
Source: Department of Health
Last Updated at: October 31, 2012 09:24:43


UFCW Weakened ItselfOn Nov 7, 2016 News Comments Off on UFCW Weakened Itself
The UFCW’s 2004 strike against California grocery store chains damaged the unionized stores and helped non-union grocery stores. And in the process of weakening the grocery chains, the union weakened itself.
They [Aldi and Whole Foods] took advantage of a grocery landscape that has been in upheaval since the 141-day work stoppage and lockout, which cost Ralphs and Albertsons $1.5 billion in sales and helped retailers such as Wal-Mart and Target expand their grocery aisles.
“That last time, it increased the opportunities for other chains geometrically,” said Burt Flickinger III, managing director of consulting firm Strategic Resource Group. “The unionized operators, and the unions, were hit so hard financially.”
Since then, the big chains have hemorrhaged market share. In 2004, Ralphs, Albertsons and Vons/Pavilions (which was acquired by Albertsons in 2014 as part of its Safeway purchase) held nearly 60% of the Southland’s grocery trade, according to the Strategic Resource Group. That share has plunged to about 33% today.
These days, Unified Grocers Inc. in the City of Commerce, a wholesale cooperative which mainly serves independent stores, controls 16.6%, according to the Shelby Report, which tracks the industry. Wal-Mart is right behind with 11%, followed by Stater Brothers at 8.9% and Trader Joe’s with 6.2%.
A strike presents an opportunity to grocers to break the shopping habits of consumers. Once someone flees to another chain, they often don’t go back, analysts said.


Jamba Juice, In ‘n’ Out, and Chick-fil-A. What do they all have in common? They all have a secret menu behind the counter!
Now if you haven’t been to The Heathman lodge during the holiday season, you probably don’t fully grasp how all-in we go with our decorations, music and our annual gingerbread house contest.
It only felt natural to bring some Christmas cheer to our complimentary coffee and tea, so the front desk crew at The Lodge created a super secret (not really) holiday drink menu!
CAUTON: These drinks are full of holiday spirit.
Candy Cane Mocha
Mocha with whipped cream and candy cane sprinkles on top
It’s a standard World Cup mocha, but with a candy cane twist! Can you say peppermint mocha? Rumor has it Charlie Brown had one and never doubted Christmas ever again.
Candy Cane Hot Chocolate
Hot chocolate with whipped cream and candy cane sprinkles on top
Chestnuts might be roasting on an open fire and Jack Frost might be nipping at your nose, but without a candy cane hot chocolate it never truly feels like the holiday season.
Salted Caramel Latte
Latte with whipped cream, caramel sauce and topped with crushed sea salt
One of our guest’s favorite drinks is a hot vanilla latte. Just take out the vanilla and add caramel and crushed sea salt and boom! You’ve got a delicious salted caramel latte ready to help you find that elusive Turboman doll.
Salted Caramel Mocha
Mocha with whipped cream caramel sauce and topped with crushed sea salt
Same as above, replace “mocha” with “latte.” It’s joyful and triumphant!
Latte with whipped cream and ground ginger
“Look, Daddy. Teacher says, every time a bell rings an angel gets his wings.” She forgot to mention this happens when you drink a gingerbread latte too.
Mocha with whipped cream and cinnamon sprinkles
We Triple-Dog-Dare you to try it! Also, try not to lick a telephone pole in the middle of a snowy winter. We promise it won’t end up well.
We also have all of our flavor options available if you want to mix and match.
- Whipped Cream
- Candy Cane Sprinkles
- Caramel Sauce
- Ground Ginger Bread Sprinkles
- Ground Cinnamon
- Crushed Sea Salt
It’s a GREAT day and a MERRY holiday season at The Lodge!


Member Events at The Farms
There are numerous additional opportunities, beyond golf, to connect and enjoy the comradery of members throughout the year, including wine and craft beer tastings, family dinners, barbecues, cooking classes, and a host of holiday-themed celebrations. Our events enable members to create friendships that stand the test of time and endure for a lifetime.
Personalized member-sponsored events include meetings, receptions, weddings, anniversary parties, and other social activities. Our staff is renowned for providing exceptional food and service, making every event an extraordinary experience!
Explore our menus
Friday at The Farms Menu
Or try one of Chef Diane’s amazing recipes yourself!
Diane's Pork Tomatillo Soup


Here’s an easy chocolate cake recipe your tastebuds and gut will love. This Gluten-Free Pear Chocolate cake is a healthy way to treat yourself with some guilt-free desert.
For the most part, I try to keep my sugar consumption very low, even from natural sources.
Honestly, eliminating sugar cravings was one of the most challenging things I had to do for my health.
Did you know sugars are 8 times more addictive than cocaine? Crazy, right?
Following a healthy nutrition is about finding harmony. It’s great to feed the body a nutritious diet, but it doesn’t mean that you have to deprive yourself from eating delicious food.
I love food and I’m sure you do too! So if you’re struggling to get back on track and have been in a rut for a while, click here to download plenty of 15-Minute Meals that I promise will thrill your tastebuds!
It doesn’t hurt to treat yourself to a little dessert once in a while and even with more reason if it’s free of gluten, refined sugars and nasty oils, like this Gluten-Free Pear Chocolate Cake. 😉
Pear Chocolate Cake
- 1 cup almond meal
- 1/2 cup cacao powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 6 eggs
- 1 pear
- 1/2 cup chocolate chips (I like this brand)
- Preheat oven to 350F. Line a round or square baking pan with a sheet of parchment paper.
- In a large bowl, mix almond meal, cacao, baking soda and cinnamon powder.
- Melt coconut oil and pour in the bowl together with maple syrup, vanilla extract and eggs. Using a hand mixer blend all the ingredients.
- Now, grab a pear and slice it very thin. I used Anjou, but I’m sure any kind of pear works fine. Pour half of the chocolate batter into the prepared baking pan and cover with pear slices and then sprinkle chocolate chips.
- Pour in the remaining batter and bake for 20-25 minutes. Poke with a fork or a thin knife and if it comes out clean then it’s done. Remove from the oven and let cool before eating.
Love chocolate as much as I do? Check out this Gluten-Free Cake Pops recipe
Let me know in the comments below if you have questions and make sure to stay connected! Follow @nakedflavors_
With love and gratitude,


Learn more about the one-of-a-kind, sacred farming practices that goes into our Japanese wagyu on The Art of Beef.
Who We Are
Originally from Japan, and now based out of Los Angeles, behind Maxim Farm is a family team with a passion for finding healthy and sustainable ingredients that still focuses on preserving traditional Japanese flavor.
Incorporating California-based family values into Japanese cuisine is the goal with our relationships with Japanese farms.
- Wagyu is sourced from sustainable farms that employ traditional Japanese farming practices.
- Seafood is sustainably sourced without hormones/ antibiotics whenever possible.
Maxim Farm understands that the most delicious protein comes from quality care, therefore ensuring sustainability and respect for the animals from beginning to end.


Known for the hospitality, Porto and the North of Portugal is also generous when serving food. Although the most contemporary venues recently became a good reason to visit the city of Porto (as well as other cities in northern Portugal), the most traditional and typical places continue to be a good reason to discover the flavors of Portugal.
In this region you will find a huge variety of dishes (fish, seafood, meat, regional and convent pastries) that become unique when prepared with local ingredients.
With four demarcated wine producing regions, the region also offers a wine for every occasion. Among the many exceptional wines produced here, one is known across the world - Port wine, produced in the oldest demarcated wine region in the world - but there are others waiting to be savored, such as the red and white wines from Douro and the green wines from the Region of Minho.
We will guide you through the best flavors in northern Portugal, with particular emphasis on Porto's cuisine and the taverns where you can taste the numerous delicacies our country has to offer.
Alto Douro and Northeast
In the northeast, in the Trás-os-Montes region, flavours are determined by the mountains. It is there that the meat included in the many succulent dishes of the region is produced. Alheiras, the bread and game meat sausages from Mirandela, enjoy almost mythical status. In Montalegre, various smoked (pork) meats are used in the Barrosã stew ("cozido à barrosã"). Everything is seasoned "Barrosã style", and cured with oak wood smoke and the healthy cold emanating from the soil. In Mondim de Basto, trying the Maronesa meat and the moist sponge cake, a specialty and icon of this region, is an absolute must. Its ingredients are sugar, wheat flour and homemade eggs.
In the lands of Minho
Traditional Minho cuisine includes several noteworthy dishes, such as "caldo verde" (a soup with thinly sliced cabbage, potatoes, garlic, onions and olive oil, together with slices of good smoked sausage and corn bread as a side dish), lamprey, shad and cod, as well as the "sarrabulho" (a stew made of curdled blood of a pig in a porridge or rice), the "rojões" (seasoned pieces of pork loin), the pork leg and the lamb.
In Esposende (Braga), "Clarinhas de Fão" are the queens of sweets. Sweets are also quite famous in Barcelos, Braga district (due to "brisas do cavado", "queijadinhas", "sonhos"), but the symbol of the area, the rooster, is also common at the table. Still in the sweets department, Braga is the land of the famous Abade de Priscos pudding, which is made of eggs, bacon and Port wine.
Porto and around
Visiting Porto almost always includes the tasting of a "francesinha" and Porto style tripes. To drink, ask for a draught beer ("fino") served in a thin and tall glass. Before the meal, we recommend a Port and Tonic - a cocktail made with dry white Port Wine, tonic water, ice and a slice of lemon in a tall glass. There are also good fish dishes in Porto, particularly cod ("Gomes de Sá", "Brás", "Zé do Pipo" or "João do Buraco" style, among others).
To taste these dishes, select one of the taverns we recommend. You will find them almost everywhere in the city.
In the center of Porto, there are several taverns to taste the most traditional flavors, such as Adega Alfredo, with its walls lined with blue and white tiles; Adega do Quim; Casa Guedes, known for its famous shank sandwiches; Casa Louro, famous for its smoked meats and the Lamego smoked ham; Escondidinho de Barredo; Fundinense Casa Leandro; Buraquinho, in the heart of downtown Porto, open since 1927; and Porto Ginginha, a great place to try roasted cod, "sarrabulho" porridge, Porto style tripes and the Portuguese stew.
Located between Foz and Ribeira, Adega Rio Douro - "Casa Piedade" is a place that offers various Portuguese style snacks such "iscas", piglet or "sarrabulho" porridge - all this with Douro's riverside breeze to go with it. Every Tuesday afternoon there is also "fado vadio" music to go with the snacks. Closer to Ribeira, Casa da Nelinha is a small restaurant with a terrace overlooking the river where you can have Porto style tripes that will delight you.
Very close to Avenida da Boavista, "A Badalhoca" is a place with a relaxed atmosphere and rustic decor. Order the crispy bread, stuffed with tasty sliced ham.
Near the universities, Casa das Iscas is a century-old place that was recently refurbished but whose ancient stone walls have been preserved. Be sure to try the fried diced cod coated with flour, a recipe whose secret is passed down from owner to owner.
Porto and the North of Portugal is a region that prides itself on welcoming visitors at all levels. Discover all we have to offer. Please contact us to clarify any doubts you may have or if you need help to draw up a plan with the best flavors of Portugal


Here's a concept that may be new to many parents out there--palatetraining.
What in the world is palatetraining? That is a question I have heard many times over the past 8 months after launching Boop Baby®, a harvest to highchair® baby food company based out of Charleston, South Carolina.
Palatetraining is simple. It is training babies to enjoy fresh, unprocessed, fruits and vegetables. When we are born, we already have a palate based on what our mother ate when she was pregnant or breastfeeding. Believe it or not, we are born with over 10,000 taste bud receptors, but as we mature we have less than half that by the time we're adults.
Fresh fruit and vegetables have intense taste, color, smell, and textures. Shelf-stable baby food is made in huge batches engineered to be similar in all aspects. Making your baby food at home or purchasing a product such as Boop Baby® allows for batch diversity and the natural variation that occurs in real food. If baby’s first food is processed, baby becomes acclimated to mild over-processed flavors, so the taste, color, and texture of fresh foods become too overwhelming down the road.
Read the labels. Ingredients are listed in order from greatest to least. Many times you will find that the flavors on the front of the packaging are not the predominant ingredients. When you transition to real foods and introduce a new fruit or vegetable, you assume baby will enjoy them because he or she ate it previously. Unfortunately, they reject it because it is a foreign flavor and texture. In addition, adding fruit to vegetable purees masks the taste of the vegetable so there is never a real chance to acquire a taste for the vegetable alone. Further, shelf stable baby food is processed at high temperatures in order to kill microorganisms and prevent food borne illness. However, this high heat processing also removes heat sensitive vitamins and nutrients your baby needs. You will find these vitamins and nutrients added back into the shelf stable baby food through additives so the nutrition label is more appealing.
Who doesn't love sweets? Evolutionarily, babies are partial to sweeter foods. By palatetraining babies early, we are preventing this natural proclivity. Exposing babies to fresh vegetables conditions them to develop a taste for vegetables and non-sweet foods. The baby will still like sweets, but they will be trained to also love the taste of real vegetables and other non-sweet foods. Many blogs and articles recommend bananas as a good first food, however they are just TOO sweet. I recommend starting with avocado. Avocados are nutrient dense, full of wonderful healthy fats and have a delicious mild flavor.
The last two things I recommend as part of your journey with your little ones as you introduce solids is; 1) don't impress your own palate on your baby. There are going to be fruits and vegetables that they will ultimately love, but you simply don't enjoy. Continue to serve them these new and wonderful fresh flavors and textures, so they can grow their own palate. And, most importantly 2) HAVE FUN!
After spending over 20 years in fundraising, marketing and PR, Ann Read launched Boop Baby®, a harvest to highchair® baby food company based in Charleston, SC. Boop Baby® sources everything locally, makes each order fresh, and delivers to families each week. By using only what is currently in season, the produce is at the peak of freshness and flavor and because it's not shelf stable, the food retains more vitamins and nutrients than store options. With a fresh to frozen line, Boop Baby® is available across the country.
Ann started Boop Baby® in homage to her mom after she passed away in 2015; the example her mom set in her own life; and the desire to be more present in her daughter's life. For more information visit www.boopbaby.net.


“I have measured out my life with coffee spoons.” ~ T. S. Eliot
Many of us can relate, and on that note, we are proud to introduce to you Davines’ ‘The Essential Blend’, a farm direct coffee roast from Brazil, Sumatra & Ethiopia!!
Davines is so excited to be working with the masters at Caffe Vita to bring you this sustainable whole bean coffee, as much for the taste (which is amazing, by the way), as for the communities it supports.
Caffe Vita are pioneers of the Farm Direct movement, meticulously sourcing the best coffee available while developing long-term, mutually fruitful relationships with coffee growers in more than 11 countries. They work with and invest in farmers who are committed to sustainable practices.
The Davines Essential Blend is not available at Professional Salon Concepts but can be purchased at all Caffe Vita locations and online at caffevita.com/shop/coffee/blends/essential-blend.html
Body: Smooth, Rich, Silky
Acidity: Low + Hint of Juiciness
Aroma: Chocolate, Caramel, Red Berries
Flavor: Dark Chocolate, Toasted Almonds, Cherries
*If your salon is interested in carrying the Essential Blend, please contact Dana at firstname.lastname@example.org


Our VIP Guest
Karen Green is a business mentor, speaker and author of the best selling book “Recipe for success – the ingredients of a profitable food business”.
She has a wealth of commercial experience, having worked both as a buyer for UK retailers and commercial director for various food manufacturing businesses supplying UK retail.
She now works with food brands enabling them to deliver profitable sales growth whilst minimising the stress. Totally passionate about food, she is also a judge for Great taste and Quality food awards and a guest lecturer for Nottingham Trent University.
Karen has also been recognised by the following:
Business book awards shortlist 2018
Top 50 Experian Business Advisor 2018
Food manufacturer SME innovator of the year 2014


Who says healthy has to be boring? Only the freshest, realest ingredients go into our drinks, along with 100% natural honey – the healthier alternative to sugar.
They’re refreshing on their own, and the perfect mixers for cocktails and mocktails. So you and your kids can enjoy all the goodness of naturally sweetened drinks without stressing about sugar and artificial additives.
I’m a low calorie, refreshingly bee-autiful, with a golden touch, Queen Bee Tonic Water. Made from the juiciest clementines, luscious lemons, purest honey and crispest quinine.
I’m a low calorie, refreshingly bee-autiful rhubarb flavoured Tonic Water. I am made from rhubarb, clementines, lemons, the purest honey and crispest quinine.
I’m a low calorie, refreshingly bee-autiful, honey lifting, Ginger Bee drink. Made from the fieriest ginger, luscious lemons and purest honey.
I’m a low calorie, refreshingly bee-autiful, lemony, mellow-yellow, Honey Bee Lemonade. Made from luscious lemons and the purest honey.
I’m a flavoursome, bee-autiful, premium Indian tonic water – pair me with your favourite gin!
Get your party on by adding Roots to your favourite cocktails and mocktails for a new dimension of flavour. We’ve even created five of our very own recipes to get you started.


I’ll admit that one of the reasons I have resisted cooking consistently in our house is that I worry that I am wasting food. Let me explain…I have an irrational fear of food going bad, and often end up purging our fridge of “spoiled” food rather than taking a risk and eating food that has been sitting around in the kitchen for more than a week.
In the past this has resulted in throwing out a lot of perfectly edible food. I realize this. I feel bad every time I do it.
But I am slowly learning the lingo of expiration dates and am beginning to understand that, in most situations, I am being ridiculous. Case in point…
- Eggs are good 3-5 weeks AFTER the sell date
- Milk is usually good up to a week after the sell date
- If you aren’t going to cook poultry or beef right away, you can freeze it and it keeps for weeks.
Many of you might already know these things, but if you don’t, check out this healthy cooking guide through WebMD.
Having working knowledge of these tips has helped me to deal with my strange fear, and guess what? We are cooking much more and the refrigerator is stocked these days.


I could marry chocolate. Like seriously. We’d be happy together for life. In fact, anything sweet, I could basically have a love affair with. I’m not proud of this assertion, but at least I’m honest. My relationship with sweets is most definitely my most unhealthy relationship (and that’s saying a lot!) If you asked me years ago if I had an issue with sweets, I’d say, no way, I’m a savory girl. Potato chips fo life yo. But once I gave up all sugar—yes you read that right, no sugar—the sweet things became an addiction. I’m talking raisins, bananas, grapes, honey, maple syrup, fruit juice—I can’t get enough. Ok, literally just writing those words has me thinking about my next fix. Son of a bitch…
Anyway, the point is, I have issues. Clearly. I had to find a solution that would allow me a treat every once and a while but not over-indulge. Thus I created “mini desserts.” They are, basically as they sound; Desserts that are small in both caloric intake as well as quantity. So, I can make, and subsequently eat, the entire batch if I want. It’s very freeing.
Here’s my most favoritist cookie ever. You could make these for non-health nut friends and I promise you they will be begging for more. These cookies are paleo, vegan, egg-free, dairy-free, soy-free, gluten-free but not taste free! YAY!
Disclaimer: if you do double or triple this recipe, it’s like crack and I can’t be responsible for your behavior.
“Mini” Cinnamon Raisin Cookies
½ cup of almond flour (I highly recommend you using this awesome ingredient sparingly. Check out this great article that fully explains why we need to be careful with almond flour)
1 ½ teaspoons melted coconut oil (or grass-fed butter)
1 teaspoon maple syrup
½ a handful of raisins (amount depends on your sweet tooth)
1 teaspoon cinnamon
Dash of vanilla extract
Dash of baking soda
Dash of healthy salt (Himalayan, real salt, Celtic etc)
Set oven to 350 degrees. Line a cookie sheet with parchment paper (you could skip this and just add to a non-stick cookie sheet but why do the extra cleaning?) Add all ingredients into a mixing bowl. Mix thoroughly. The consistency of the dough should be very sticky. If you feel that it is too dry, add a bit of water.
Then, take about a teaspoon of dough at a time and roll in your hand to make a dough ball. Place each ball on the cookie sheet. Bake for 10-15 minutes or until the bottom is golden brown. Remove from oven and let cookies cool for a bit. I usually can’t help myself and eat half the batch before they fully cool and burn the shit out of my mouth in the process. Should you have more self-control than me, you’ll find the cooled batch is entirely more delightful. They also stay together better. There’s no eggs in them, so they can be crumbly when hot.
Entire batch makes about 6 cookies. The calorie count is somewhere between 225-300 if you eat the whole batch. Which, for a delish dessert is pretty decent. I usually share these with my father-in-law. I only let him have two. Because I made them.
Hubby hates cinnamon. If you are also weird like him, (perhaps you hate babies and dolphins too?) then, you can substitute the raisins and cinnamon for chocolate. I like to go with a 72% cocoa chopped and folded into the dough.
Enjoy these with a cup of tea. Or eat them over your stove and burn the shit out of your mouth. Either way. Either way.


Door delivery just got Fun! Have a beautiful display of artisan charcuterie, specialty cheeses, seasonal fruits, rustic crackers, nuts, hand selected jams, honey, and various accompaniments delivered right to your door. Our chef, hand-selects the finest quality ingredients and pairs them together just for you! Made Special Just for that special baby celebration! Price is for Medium. Please note colors on instructions or feel free to call!
Don’t forget to add dessert!
XXL Large serves 20-40 people
Extra Large serves 15-20 people, 7 cheeses-5 charcuterie
Large serves 7-12 5 cheeses, 4 charcuterie
Medium serves 4-6 people 4 cheeses, 3 charcuteries


Easy Slow Cooker Meal-Sunday Sauce Dinner
For many of my Italian friends, we remember Sunday’s with our mom’s pot of sauce cooking on the stove all day. But for most of us, sports take the place of our time to cook in the kitchen. So when I saw this recipe in the monthly cookbook put out by Wegman’s supermarkets I thought, I have found the answer! Checkout below how I put this great meal together in less than 20 minutes and my kids will have a great meal ready when they get off the bus and meals ready for my parents who need some extra help this week! Check out my review of this Easy Slow Cooker Meal-Sunday Sauce Dinner
Wegmans Recipe for Sunday Dinner Sauce
6-8 qt slow cooker
- Add 1 jar sauce to 6-8 qt slow cooker. Place ribs, sausage, and meatballs on top of sauce; cover with remaining jar of sauce. Rinse empty jars with water; add liquid to slow cooker.
- Cover; cook on HIGH 6 hours or LOW 8 hours. Transfer meat to serving platter; cut into servable pieces. Transfer sauce to serving bowl.
- Place over rigatoni pasta later.
For deeper flavor, sear meat before placing in slow cooker.
Wegmans Recipe Books
I love this store for not only the fresh fruit and vegetables but the great recipes they provide to help use there amazing products. They give you the option to make Sunday Dinner Sauce yourself or in this case, I could have bought it pre-done and just thrown it in the cooker. The website even lets you create a recipe box of the meals you have made. They understand we have busier lives and look at ways to still help us feed our families. I hope you enjoy this recipe and I hope it helps you and your family Live your Best Life.
Paula Ward AKA TuTufitMama
Click below for more great menu’s from the book


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Great nutrition is essential to wellness. Knowing what to do does not mean you can get it done. Stick to the ideas you learn here and you'll get the appropriate nourishment.
Fiber is one of the most important part of anyone's diet plan. Fiber helps with weight reduction. It also lower your blood cholesterol level. Fiber may also decrease the possibility of cancers and diabetes also.
Make an effort not to earn meat the sole supply of food that you get your everyday protein from. There are other edible type of protein available. These include nuts, nuts, tofu, and legumes. These can be integrated in to side dishes or also. Eat more than 1 type of protein-rich foods in order to do not get tired and stick with your diet plan.
Eat a number of different colored fruits and vegetables. Fruits and vegetables which are bright provide us lots of nutrition without a great deal of calories. Every mealtime should have a bright colorful vegetable or fruit dish. If the fruit or vegetable has an edible skin, then make certain you eat those also, because most nutrients are contained in the epidermis.
Get your B12 to have sufficient red blood cells. Vegetarians and other people who limit meat might not have enough in their diet. Those who have anemia may also can be in danger. You can take nutritional supplements, or pick one of the numerous breakfast cereals that are fortified with B vitamins.
You ought to use the number of calories for the body to function properly. Your body will react more favorably to 1800 calories of lean beef, such as lean meats and proteins, then the exact same calories in french fries and soda pop. The kind of food that you eat matters as far as the quantity you eat.
One stem of this green super food can provide you an evening's worth of vitamin K / It also has Vitamin C levels which are around 2 days. These nutrients will allow you to build strong bones and might reduce your risk of some cancers. To actually boost the nutrient punch, prepare broccoli at the steamer rather than boiling or microwaving.
You can even take ginger at an easy to take capsule form. Take a thousand milligrams an hour before your trip, and keep taking one capsule each three hours. Ginger is very good for preventing the gut aches and make your nausea often related by means of travel. You might even get some ginger tea or ginger candy.
Individuals with diabetes may have very challenging nutritional needs met. These demands can partly be met by eating at normal levels. They have to consume a lot of vegetables and fresh fruits, whole grain products and dairy goods with restricted fat in them. They have to eat on precisely the exact same time daily.
Vegetables make a excellent calorie-light addition to almost any diet, low-calorie food choices, whether new, or out of the freezer. They also are packed more info with vitamins and minerals which help keep you healthy and fulfilled. Include a number of portions of veggies in your diet each and every single day, soup or any other tasty meal.
A good suggestion if you're pregnant is to be sure you're getting sufficient vitamin B12 in your diet plan. Vitamin B12 is vital because it's the odds of birth defect risks. While the majority of folks are not likely to be deficient in vitamin B12, dieting girls still ought to make sure that they're getting more than sufficient.
Potatoes are thought of as a popular staple of a fun meal. A lot of don't feel fulfilled unless a meal without potatoes or bread added.
Iron is a very important nutrient for expectant women. The normal adult female ought to have 18mg of iron every day; however, however if pregnant, the ingestion should be in 27mg. If a woman doesn't receive enough iron while pregnant, then you can easily end up anemic.
Try to immediately massaging some beet greens along with adding beetroot to your salad greens.
It's possible get more info to find the proper nutrition for maintaining your hair healthy by searching for foods which provide folic acid, folic acid, and zinc. Keratin is a component of protein that makes your hair up. It'll want folic acid and zinc to look smooth and shiny. If you're considering a healthy-hair regimen, then try avocados, beans, or seafood.
Some lesser known minerals and vitamins which help with skin include zinc, L-Carnitine as well as zinc. L-Carnitine is a type of supplement that you must take in capsule form. Zinc can be found in nuts, nuts, nuts and mushrooms. Most foods developed in the earth have selenium in selenium. Vegetables raised hydroponically might not contain it. Eating foods like these and supplementing that with L-Carnitine supplements is a fantastic means to keep balanced nutrition.
A food diary is a good place to begin when you moved towards your own nutrition. Utilizing an online food journal is a fantastic way to find out what you're eating and how healthy it's in white and black. Maintaining a journal allows you to track your eating habits and change direction when it proves essential.
Drink more juice to enhance nutrition and increase the number of vitamins in your daily diet. Try to think beyond just lemon juice attempt beet juice, salmon, or perhaps beet juice. Mix different kinds of those juices. These kinds of juice are fortified with nutrients and are extremely great for the entire body.
Today, yet, seafood has been largely supplanted by a diet of beef and poultry. Fish is tasty and seafood are a minimal salt and fat substitute for red meat. You can even locate plenty of this manner. Be certain you consume fish is a normal part of your diet plan.
Keep the level of potassium high in your body by eating tomatoes, berries, broccoli, beans and bananas to maintain good nutrition. Potassium keeps your blood pressure low and aids in preventing cardiovascular disease and other medical issues. Items that are dairy also contain amounts of potassium.
Understanding whether your diet is wholesome may be tough. After a time, maybe not calculating can develop and be detrimental. This article gave you sound nutrition advice. Apply what you've just learned, and you'll make excellent choices.


It’s our holiday’s namesake: Pesach refers to the sacrifice our ancestors made one decisive night in Egypt, and a pesach (a.k.a. z’roa or ‘limb’) sits on traditional seder plates – usually a shriveled, barely recognizable, roasted bone. We’re told partway through the seder that as one of the Big Three ritual items, we positively must parse the pesach (plus matzah and maror). Vegetarians, or folks who’d prefer a dairy/milchig seder meal, seem out of luck at this meatiest of holidays.
Or, not! Actually, a sustainable, morally consistent, still-yummy seder evening can – should?! – minimize suffering, emphasize ecological practices, and extend liberation to all of God’s creatures. A low-on-the-food-chain Pesach makes traditional, moral, environmental, and gastronomic sense. Here’s how —
Traditional: roast a beet, and cut it in half – outside it’s dry and shriveled like any shankbone; inside it literally drips blood-red juice. What could better evoke our ancestors’ anguished moment, and that foundational ritual, on the eve of the tenth plague? So suggests Rav Huna, in the Talmud (Pesachim 114b). Later authorities also authorize a mushroom: as with portobello burgers, fungi are famously fleshy. So your meatless seder plate remains kosher. You can serve anything with it, too — but cooking for Passover is already hard enough; making it milchig (dairy) or pareve (no meat or milk) might just make sense.
Moral: Unless you pay a pretty premium for ethically-sourced, free-range, locally-grown, organically-fed meat, little is liberatory about your fleishig meal. Animals – and the underpaid workers who raise, transport, slaughter and package them in concentrated animal farming operations – are often mistreated. To be ethically consistent at our festival of freedom, if not buying the best meat, best stick with the beet.
Environmental: The greatest moral issue now facing us is climate change, with all it’s already doing (and worse to come) to poorer people, the ecosystem, and our own grandkids. The UN’s Food and Agriculture Organization calculated in 2011 that livestock cause fully 18% of the climate’s anthropogenic (human-caused) change – more than all forms of transportation, cars included, combined. Diet is personal, but so are the lives of others and the planet’s health. Eating lower on the food chain is a key action we can all take to liberate the poor from rising seas and worse storms; free endangered species from their ever-more-precarious perches; and ensure abundant Passovers for future generations.
Gastronomic: Vegetarian Pesach recipes abound. Google them. Ecological and ethical can be equally epicurean!
So a vegan (or at least vegetarian) seder would be great. But as with the 363 other dinners each year, simply buying and serving less meat makes a real difference. Every ounce of brisket off our table allows a full pound of beets or bagels (but not on Pesach!) to be produced with the same resources. Serving fewer meat meals, or smaller helpings, is a great start toward greater sustainability – a step toward expanding liberation.
So some of us will roast a beet blood-red, or mount a mealy mushroom on our symbolic plate, at our dairy or pareve seder. Others may stick with the z’roah / shankbone, but with less meat and more veggies at the feast. Either way, may ours be a zissen (joyous), mash’ma’uti (meaningful), kasher (as much as you want it to be), and ever-more sustainable Pesach.


Rheumatoid Arthritis Cookbook
It's a PDF Download
Food is Medicine and nutrition plays an important role in finding relief from joint discomfort, stiffness and pain. This Rheumatoid Arthritis Cookbook is a cookbook for individuals diagnosed with Rheumatoid Arthritis or any type of arthritis where joint pain is your biggest concern. My main goal in writing this cookbook was to create healthy, anti-inflammatory meals and recipes to manage your symptoms and live a happy, healthy life.
In 2018, I was diagnosed with RA and it was a huge wake up call for me. This illness had me conducting research to determine what path I would follow to battle this joint pain. I choose the holistic path where Food is my Medicine and this cookbook illustrates the food I eat on a daily basis. I do not take any medication, however, I maintain a strict diet lifestyle with specific foods, vitamins, supplements and daily exercise. This entire plan is outlined in my cookbook. The recipe book is a PDF document for immediate access.
Please be sure to download this file on your computer, it is a very large file.
This Anti-Inflammatory Cookbook includes:
• Easy-to-prepare foods to help with joint pain and stiffness
• Recipes that are wholesome, flavorful with anti-inflammatory
• A list of vitamins and minerals I take on a daily basis


A few months ago, with the encouragement of my boyfriend, I decided to try making something different, some 'food' that would appeal to my palate. I searched the cupboards to see what I had that I could use and this dish was the "well-loved" result!
You will need:
2 quart sauce pan
water and the following ingredients:
1 box of something like Rice-A-Roni Long Grain & Wild Rice mix
1 bag of stir fry vegetables
1 packet of Taco seasoning mix.
|A generic brand I use of Rice-A-Roni|
|Also a store brand|
|And I use the store brand |
in this as well.
Follow the directions to prepare the rice mixture, and then add to the rice in the pan, at least half of the bag of stir fry veggies and half a packet of the taco seasoning. Bring to boil and follow the remaining directions on the rice box, until rice is tender. There will be some standing sauce in the pan, most of which will be absorbed into the rice as it sits.
Optionally, and for a different taste, I have added chili seasoning (instead of the Taco seasoning), pickled Jalapeno peppers, green bell peppers (chopped), frozen peas and/or green beans, kidney beans...etc. The choices are yours!
Too...I think this dish would taste awesome with cubed chunks of chicken breast, if you want to add some meat to it!


Teami Blends Greens Superfood Blend is available to Scentbird members for just $14.95/month for 0.27oz
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Teami Greens is packed with 16 superfood, green nutrients to help promote energy levels, get your daily intake of veggies, and promote digestive and overall health!

 Each ingredient like matcha, wheatgrass, spirulina, and spinach was handpicked and blended perfectly together for the maximum overall health benefits - all in one scoop! If you're ready to get your veggie intake in just one easy serving, you've met your match! This blend is ground into a fine powder that allows your body to quickly absorb these nutrients and use them as fuel for all-day energy!
Teami Blends Greens Superfood Blend rating and reviews
Average rating (0 ratings)
4.3 out of 5
Thank you soooo much
It wasnt powdery but tasteful my body felt the difference. Want more.
25 to 34
Its ok. Nothing to wow about
35 to 44
Pleasantly surprised by results
This was my first try of a non-beauty item simply because I've read & seen ads about this. My husband has issues digesting vegetables while I love them and I wanted to bring more superfoods into our diets. It has a very strong smell, just a note. But it gets blended into a fruit smoothie and goes amazingly well.
Healthy and Delicious
I love this matcha powder and it's such a reasonable price. I replace my morning coffee with a matcha latte and feel so much better throughout the day with more energy and a better sense of well-being. I also enjoy using matcha powder to make smoothies If you look on teamiBlends.Com they have a whole array of recipes to follow but tweak it however you want pretty much anything works. While it doesn't give off a terribly strong taste when mixed with a smoothie I really like the added flavor. personally I love to mix it in with a dragon fruit pre-made fruit smoothie blend, which you can find at your local grocery store. I use two Smoothie packs, I also add a banana, 1/3 cup frozen pineapple, 3/4 cup frozen strawberries, 2-3 announces of coconut milk, 2 oz of strawberry kefir, one scoop of the powder and about add large spoonful of almond butter. I blend it till smooth, I prefer it in a bowl and then I top it off with sliced bananas chia seeds flax seeds and granola it is delicious.
25 to 34
A good supplement
Even if this didn't contain half of the listed ingredients, I know the spirulina and wheatgrass alone have many health benefits, and I can certainly taste them. I don't mince words, this is something to chug down, and chase if needed. It will freshen your breath, stimulate your digestion, and you will definitely get a little boost of energy--that is a given with the matcha powder. If I were as good about taking my supplements as I am about applying perfumes, I would be able to speak on this being even more helpful, but it is admittedly hard to be disciplined about taking something you don't like the taste of. Nevertheless, totally worth it, and I hope this is restocked soon.


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You will learn to determine your metabolism type, choose the best foods and create a meal plan that works for you.
You will learn to identify ideal protein, carbohydrate and fat ratios, easily determine your allowable food servings, identify your ideal foods and plan your meals to work with your metabolism not fight it.
You will learn calorie facts to end the calorie debate, plus all about weight loss vs. fat loss.
You will learn what fats to avoid and what fats are good, how to cook with fats and why.
You will learn all about the history of soy and why you need to stay away from it.
You will learn about dairy , the raw alternative, conventional milk processing and yogurt and how they can work with you or against you and how you can determine what works for your metabolism type.
You will be able to determine the ideal food ratios for yours and other metabolism types. Why artificial sweeteners are taxing to your liver and actually hurting your weight loss efforts rather than helping and which sweeteners you should be using.
What grains to stay away from and why, which ones you should be eating and how they will help with your weight loss.
You will be surprised with the generous portions that are recommended for healthy weight loss.
Knowing what food to eat and in what combinations plays a big part in your body type burning fat instead of storing it.
Decreasing your food intake will not give lasting weight loss, your body has an agenda that you need to understand so you can eat the foods it needs and wants at the right times and in the right combinations.
Most people who struggle with weight loss lose their ability to sense the hunger and satisfaction cues from the body.
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Ok, so you are going to love testing out this recipe after reading this post. You won’t be scared of these things called artichokes any longer. In fact, you may go out and buy some artichokes tonight, then whip this up over the weekend.
4-Ingredient gluten Free meringue cookies. For your Easter brunch this upcoming holiday. Shall I say no more? Seriously. Incredible. And incredibly easy.
You know how hearing gluten free and living gluten free seems like a complicated lifestyle? Like it’s too hard or something? Like you can’t put together all these ingredients and nut flours and what not just to have some homemade baked goods? Well, step aside! This dessert is so incredibly simple, you will actually see how EASY living gluten free can really be.
Alright, now there are recipes that are easy. And then there are recipes that are really really really easy. This one is no exception.
Living a gluten free lifestyle means getting to know fresh produce, meats and all kinds of things. I love experimenting with fresh produce. Having some left over tomatoes from a recipe, I decided why not try some sun-dried tomatoes from scratch?
This post was not meant to be published until Friday. But I had this dream that I was floating in a big sea of pesto, and spinach, and pistachios. And then I woke. Only to find myself covered in pistachio shells on the couch while binge watching This Is Us. And Kleenexes, of course. But let’s pretend we’re still dreaming while reading this post.
So, I think salads are the Spring mascot to everything eating. Really, though. Salads consist of vast amounts of green. And green is very special in the Spring. Because many folks want to eat green salads when Spring officially hits. Like a green spinach salad with pan roasted tomatoes.


Prix fixe menu
Four course prix fixe dinners. These are typically on the third Saturday of every month. Feel free to "Bring Your Own Bottle". Reservations only. Past meals have included selections of seafood, poultry, meat, soup, salad, and dessert. Please call for more details.
Wine tasting dinners
On occasion we have wine tasting with CONGRUENCE WINES of Napa Valley, California hosted by Steve Eisenhauer. Steve is originally from the Lebanon area and he guides us through dinner with exquisite wine pairings. Please call if you are interested in hosting another wine tasting event. Perhaps for one of your special events?
Office parties & showers
Café Panache can be reserved most Sundays during the year for your special occasion. The staff will provide dining fare from a selected seasonal menu of your choice. Beverages will be served. Please call for more information and we will be happy to assist you in planing your special event in a charming and relaxed atmosphere.


May 29th, 2012, 7:19 am · · posted by GUEST
But at Café Tu Tu Tango, in the outdoor mall formerly known at The Block, making the dessert popularized by the Girl Scouts is just one of the things that make this place different.
Opened 14 years ago, Café Tu Tu Tango resembles a Spanish artist’s loft, and follows through on that décor with a policy that assists local struggling artists. The walls are festooned with the works of those artists (all for sale), and there are various artists who use the restaurant regularly as a studio.
As for the cuisine, the restaurant specializes in small plates, with a range that runs the gamut from pizza and burgers to seafood, skewers and Roasted Pears (a house specialty).
There is an outdoor and indoor bar, and an ample happy hour that runs from 3-6:30 p.m. (Monday-Saturday), and 10 p.m.-closing (Sunday-Thursday). Besides half-off on beer, glasses of wine and mixed drinks, the restaurant offers a dozen appetizers at a reduced rate. Among the discounted items are the S’mores and the Cajun chicken egg rolls (another specialty of the house).
By the way, The Block is now known as The Outlets at Orange. New name; same Café Tu Tu Tango.
Photos and article by Barry Koltnow, the Orange County Register.
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*This post may contain affiliate links
This past weekend I had a go at making my own baby food. It’s pretty trendy these days, so I figured why not give it a shot. It’s so much cheaper than buying it too!
I decided to start with yams since it is T’s favorite food. I baked two yams at 400o for almost an hour, basically until they were very soft. After the yams cooled, I scooped out the insides and mashed them to hell with a fork. I didn’t bother using a food puree-er; I had debated buying on of those baby food makers but it seems like an awful lot of money for what a fork or simple blender could do. Plus, our counter space and storage is at a premium these days.
After mashing up the sweet potatoes I mixed in about 20-30 mL of breastmilk to help it freeze better and add some nutrients in. I put some of the fresh feast into tupperware to use during the week, and then froze the rest. I found ice cube trays at the store that make extra-large ice cubes; you know, those novelty kinds that are probably more for scotch on the rocks? They also came with lids! I scooped what was left of the mash into the trays and put them in the freezer. Each giant cube should be about a serving for T, making it easier to cook food in bulk and save some for longer stretches.
This morning I made a fresh banana, proving to be T’s new favorite food. He kept opening his mouth impatiently for more! Bananas are easy, just mash with a fork and serve. I always add baby oatmeal for extra bulk and vitamins, and add breastmilk to make it a little more mushy and make it more palatable.
Next up—peas in a blender. And maybe meats? Stay tuned, I’m sure the posts will get a lot more colorful in both photo and description as the food making process gets more disgusting. How do babies enjoy this stuff anyway?
If you need some freezing trays, check out these ones.
If you are ready to say uncle and just buy a baby food maker, maybe this one will do the trick.


EL ALTENO PEPE
GPS 33°53'48.5"N 35°28'43.7"E
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Men's Mixed Nut print
Men's Dancing Peanut print
Nuts in Beirut.
In Lebanon people love to cook with nuts. Nuts are super popular and one of world’s biggest nut distributers are located in this Middle Eastern country. So I guess that is where miss Burham found her inspiration in 1965. Each body part of her cartoons looks like a nut or seed. And oh yes, they dance.
Now, if you are reading this and you’re somewhat a foodie, it will be no news to you that nuts are extremely healthy and are considered a superfood. They are a great source of many nutrients, they are loaded with antioxidants, they help you lose weight, they lower cholesterol, they are beneficial for type 2 diabetes and metabolic syndrome, they reduce inflammation, they are high in fiber and they reduce your risk of a heart attack. And if you didn’t know this, you do now. You’re welcome!
Want to try a Lebanese recipe that is not rice pudding or pita bread?
Here we go:
Heat some olive oil in a large pot and sauté the onion and meat for approximately 5 minutes. When the meat is brown and the onion gold, add the rice and the already boiling (!) chicken stock. Let simmer on a lower heat and add the cinnamon stick together with some salt and pepper. Cover and cook until the rice is tender. Heat another pan with some olive oil and fry the nuts, separately, until golden brown. When the rice is ready, server onto a large platter and sprinkle the dish with nuts and coriander.
Curated and shot by talented photographer Isabel Corthier.
Discover her work here > isabelcorthier.com
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