This past week, I got together with some of my friends and we cooked up three MREs for review: Spaghetti with Meat Sauce, Beef Roast with Vegetables, and Cajun Rice, Beans, and Sausage. The results were very interesting, and well worth the effort. I’ve summarized our findings below, and I’ve even included a video review on youtube, in case you want proof that we did indeed eat all three MREs. Enjoy. 😉
General MRE Info:
All three of our MREs had common additions such as the condiments and utensils. Common additions included:
- Tabasco sauce
- Iodized Salt packet
- Moist Towelette
- Instant coffee granules
- Non-dairy creamer
- Chicklets-like gum
- Hot beverage pouch
- Beverage powder
All-in-all, not a bad selection of add-ons. The gum was not very good, but it was something to chew on after eating the rest of the meal (though it only lasted about a minute or so until it began to disintegrate), and we all agreed that the coffee SUCKS. Even with creamer and sugar, this is definitely *not* Starbucks coffee. The utensil is a brown GI spoon, for which all the meals have been prepared accordingly for ease of consumption, and it performed its duties as expected.
Each meal also contains a variety of sides, which are listed below according to Menu number:
#18: Cajun Rice, Beans, and Sausage
- Cheddar Cheese Pretzels (Combos)
- Peanut Butter
- Gen 2 Lemon-Lime Beverage Powder
#19: Beef Roast with Vegetables
- Dried Cranberries
- Chocolate Peanut Butter
- Steak Sauce
- Tropical Punch Beverage Powder
- Dessert: Vanilla Pound Cake
#20: Spaghetti with Meat Sauce
- Wheat Snack Bread
- Cheese Spread
- Potato Sticks
- Gen 1 Lemon-Lime Beverage Powder
- Dessert: Cherry Blueberry Cobbler
Note that the #18 menu didn’t come with a dessert. What. A. Ripoff. The one redeeming quality of this menu is that it comes with very tasty cheddar cheese pretzels that we civs would know by the brand name of “Combos.”
The cheese spread included with the #20 menu really is as good as they say it is, and the “wheat snack bread” was shaped to look like an actual slice of bread, which we found quite amusing, since it is actually very dense, and not like bread at all, though it does taste alright.
As for the other sides, there was nothing notably good or bad about them. The cranberries tasted like cranberries, the peanuts were like peanuts, and the potato sticks still tasted like salty cardboard, as they always do. I can see why these things get swapped and traded for other goodies out on the field – some of them are quite desirable in comparison to others.
Now, for the desserts. Of the two desserts we had, the cherry blueberry cobbler was voted the best. But when you add the cobbler (which was much like pie filling) to the pound cake – YUM! That made the pound cake delicious. Otherwise it was kinda dry, and the whole thing was like eating the crusty end of a pound cake loaf. Not as enjoyable as a moist, center slice of cake, so finding ways to improve the pound cake are recommended. Just don’t pour your MRE coffee on it. (pssst – the cake is a lie)
When it comes to beverages, I wouldn’t say that either the lemon-lime powder or the tropical fruit punch was necessarily better than the other, but I will say that Gen 2 of the lemon-lime powder is MUCH better than Gen 1. Gen 1 has a strong limey-ness to it, while Gen 2 just tastes like Gatorade. The coffee still sucks. A note about the Hot Beverage Pouch that is included for heating the coffee: all three of our beverage pouches leaked during some point of the coffee making process. Do not trust these bags! They either start out with a leak in them, or eventually spout liquid while being heated. Very messy, and not fun to clean up.
And now, the entrees! For heating, we first assembled the entree and other items to be heated (coffee, dessert if applicable, and sauces) in the heater bag, stuffed the whole bag into the cardboard box, and then added approximately an ounce and a half of water, shaking the package lightly to allow even distribution of the water in the heater pack. We propped our cardboard boxes up against coffee cups (but a rock or any other non-reactive surface will do), and allowed them to heat for approximately fifteen minutes. During that time, we tried out the other snack foods and drank our flavored beverages. Mmmm. Once the meals were fully heated, we *CAREFULLY* removed the hot food packs from the heater bag, opened them up, and had a taste. The Cajun rice, beans, and sausage was… bland, at best. Without the Tabasco sauce, this meal really doesn’t have much going for it. It’s not horribly bad like many other reviews make it out to be, however, so I would give it 3 out of 5 stars for MRE meals, and one of the stars is attributed to the tasty Combos pretzels that come with it. It loses a star for not having any dessert, and having too many peanut-y things included (peanuts AND peanut butter? Really?).
The Beef Roast and Vegetables is TASTY! This was by far our favorite meal. There is literally a slab of beef in the pouch, with a few veggie chunks surrounding it for flavor and texture. You can break apart the beef just using the included MRE spoon – it’s that tender. The steak sauce was like a blend of A-1 and Heinz 57. A decent compromise for flavor and a good addition to the meal. I give the Beef Roast and Vegetables 4 out of 5 stars. It loses half a star for the dry pound cake, and another half a star for lack of vegetables. There really should have been a few more veggie chunks for them to include it in the menu name. However, if I had to give up some of the roast to accommodate more veggies, I would just say forget it; I’ll take the beef over veggies any day.
Lastly, the Spaghetti with Meat Sauce; or should I say, Spaghetti with something that resembles a sauce. I couldn’t actually identify the flavor in this meal, but it was not of meat sauce. There was a hint of traditional Italian herbs, but not much to speak of in terms of actual sauce. The noodles were good though – not too mushy, and not too dry. If the sauce was a little better in this meal, it could easily have been a 4.5 star meal. However, it will remain a 4, mostly retaining its points because it comes with that delicious cheese sauce, and a very tasty dessert.
So there you have it folks! Three MREs and a boatload of calories! Special thanks to my buddies, Matt and Jon, and my husband Justin for their willingness to choke down questionable food products in front of a camera. Cheers to you, fellows!
Check out the video! MRE Review
Note: It may take a bit for the video to process on youtube. If the video does not work for you, try again later. Thanks!


Green tea, the powerhouse of antioxidants and polyphenols, is the least processed tea. It further makes it the most significant and largely consumed beverage across the globe. With the goodness of flavonoids and phytonutrients, green tea is tagged as the complete health booster.
As green tea is majorly consumed for fitness and health concerns, combining it with sugar may negatively impact. Yes, the sugar adds to calories count, negotiating the effects of green tea. Therefore, it is highly recommended to sip a cup of green tea with honey instead.
What are the significant health benefits of taking green tea with honey?
Healthy Heart: Green tea contributes to keeping the heart healthy and strong. Regular tea consumption cuts the risk of heart diseases and lowers cholesterol to a substantial level.
Healthy Bones: Regularly taking green tea with honey helps you get strong and healthy bones. It strengthens bone muscles, thus proves to be a boon for women.
Healthy Skin: Green tea helps terminate toxins from the body and replace them with healthy vitamins and minerals. It further supports renewing skin cells giving a younger and brighter look to the skin.
Healthy Mouth: The daily consumption of green tea helps fight bacteria, viruses, and bad-breath of the mouth. Also, the power becomes double when combined with a spoonful of honey.
Healthy Brain: The tea contributes to improving and sharpening brain functions.
Healthy Hair: As per researchers, green tea promotes hair growth and curbs hair fall. The components of ascorbic acid, zinc, and catechins help in strong and lustrous locks.
Henceforth, green tea with honey offers an amazing set of benefits to boost the body’s overall health. Leeford rolls out the best green tea with honey, offering authentic and natural flavor. One of the leading healthcare companies that roll out an extensive range of high-quality products at competitive prices. Shop personal care, baby care, nutritional supplements, general wellbeing, home essentials, and much more.


If you’re reading this, you know that all matter is vibrating energy.
And you know that all vibrations play off each other, mutually co-creating unique new frequencies between them.
You know that you are vibrating energy– and so is the food you eat.
By intentionally eating a high vibration diet filled with delicious raw superfoods, you are actually raising your own vibration, grounding and aligning with the innate energy of our planet!
Not only does raising your personal vibrational frequency help you experience increased clarity, energy, love, and peace on a whole new level… but the more people who raise their vibrations during this time of intense change will collectively help the human species evolve and adapt to this emerging new world!
What Are High Vibration Foods?
High vibration foods are minimally processed, whole, plant-based foods that provide an abundance of beneficial nutritional compounds, including vitamins, minerals, antioxidants, prebiotics, and probiotics.
Eating high vibration foods will help you raise your own personal vibration and help you maintain that elevated state over time.
Whole, plant-based foods provide a wide range of benefits, including:
- Increasing & sustaining your energy levels
- Enhancing digestion & absorption of key nutrients
- Boosting your emotional well-being & enhancing your mood
- Supporting cognitive function & helping you think clearly
- Generally making you feel lighter, happier, more focused!
Certain animal-based products and highly processed junk foods tend to drain your energy and lower your personal vibration, leaving you feeling glum and physically tired. These low vibration foods should be eaten sparingly (or avoided entirely).
Every high vibration food provides a unique set of benefits, so try to eat a variety of items from this list!
What Are The BEST High Vibration Foods?
High Vibration Food #1
Dark Leafy Greens
Dark leafy greens are known for being low in calories, but they pack a punch when it comes to fiber, vitamins, and minerals!
Greens should be consumed steamed, blanched, or raw to obtain the best health benefits. Some of the highest vibration dark leafy greens include kale, collard greens, microgreens, spinach, Swiss chard, and arugula.
Try substituting spinach and arugula for your iceberg lettuce in a salad. Add kale to smoothies, and top off your sandwiches with micro-greens.
High Vibration Food #2
Blueberries are one of the most potent high vibration foods in the world!
While all berries are nutritional powerhouses, blueberries are especially high in antioxidants and other beneficial compounds, giving them an edge over most other berries. While elderberries are also very high in antioxidants, blueberries are more widely available and easier to incorporate into your everyday diet.
Blueberries make a great snack by themselves, but they are also popular as a topping for yogurt or as a sweet addition for oatmeal. While also very popular in baked goods, remember that you will get the most benefits from blueberries when they are eaten raw.
High Vibration Food #3
Low in calories and high in nutrients and antioxidants, the mango is one of the best fruits for raising your vibration.
Mangoes are known for boosting immunity because they are a good source of vitamins A, B, C, E, and K, as well as folate and copper. Mangoes have also been found to prevent weight gain in the form of body fat.
Mangoes are easy to incorporate into your daily diet. They are delicious raw by themselves or in fruit salads. There is no need to cook them or add sugar, because they are naturally sweet on their own. They are a great ingredient to add to smoothies, salsas, and salads.
High Vibration Food #4
Sprouts & Microgreens
Sprouts are an excellent source of nutrients while being low in calories. While sprouts differ in nutrient value based on type, all sprouts are rich in folate, protein, magnesium, manganese, phosphorous and vitamins C and K.
Sprouts can be added easily to salads, sandwiches and even smoothies when consumed raw. They can also be ground into a spread for vegetables or crackers. Be sure to wash them well before consuming them raw.
Some people enjoy incorporating sprouts into stir-fry or rice dishes. They also work well in soup and omelets.
High Vibration Food #5
Not only does garlic taste great in many different types of food, but it is also packed with medicinal properties that will naturally raise your vibration.
Garlic’s distinct smell is caused by a compound called allicin, which is also responsible for most of the positive health effects that garlic provides.
Garlic is known for combating the common cold as well as being beneficial for heart health. In some human studies, it has helped to reduce LDL cholesterol as well as reduce blood pressure.
Adding fresh garlic, rather than powdered garlic, will give better flavor and greater health benefits to your dishes. Avoid garlic salt because of the added sodium.
High Vibration Food #6
Cinnamon is a potent antioxidant which also reduces inflammation. It has also been shown to lower triglycerides and cholesterol in blood to help with heart health, but its benefits do not stop there. Cinnamon can also help to lower blood sugar levels with just one-half to two teaspoons per day.
It is important to note that there are two types of cinnamon. They one we most commonly find in grocery stores is the variety referred to as cassia, which is a cheaper version that is not considered to be “true” cinnamon. True cinnamon is the Ceylon variety. It is available in most health food stores and online.
High Vibration Food #7
Some consider turmeric to be the most effective nutritional supplement available today because studies show that it is good for the overall body, but also for the brain.
Found most prominently in curry, turmeric contains curcumin which is a powerful antioxidant. It is also a strong anti-inflammatory which is important to overall health.
Turmeric is easy to add your diet by incorporating into egg scrambles or soups. It also tastes great in rice, noodles, stir-fry and even roasted vegetables. Supplements are also available if the flavor does not appeal to you.
High Vibration Food #8
Some people avoid nuts because they are high in fat, but it is important to note that it is the healthy kind of fat that our bodies need. Nuts are also great sources of protein and fiber.
One of the best nuts to choose is the almond. Almonds may improve cholesterol levels as well as lower blood pressure in overweight people.
Nuts are excellent as a substitute for croutons on a salad. They can also be eaten by themselves or mixed with oatmeal. Try to avoid nut butters which often contain high amounts of sugar and added salt.
High Vibration Food #9
Seeds are highly nutritious, containing healthy monounsaturated fats, polyunsaturated fats, fiber, minerals, vitamins and antioxidants.
Seeds can help to reduce cholesterol, blood sugar and blood pressure. Improving these areas also improves your personal vibrational level.
One of the best choices for seeds is the flaxseed, also known as linseed. It is an excellent source of fiber and antioxidants. Omega-3 fats are contained in the outer shell, which is difficult to digest in its normal state. It can be ground, however, to maintain the omega-3 fats.
Seeds make great additions to salads and even smoothies.
High Vibration Food #10
High in fiber and antioxidants, dates are also nutrient-rich and may provide improved digestion as well as a reduced risk of disease. These factors make it an excellent choice for raising vibration.
Adding dates to a dish as a natural sweetener is a great way to replace sugar in certain recipes. Try to use them raw to gain the most benefits.
Dates are most often found in the dried form, and can be eaten as a snack. Because the dried form is higher in calories than most fresh fruit, be sure to eat them in moderation.
High Vibration Food #11
With proven benefits for heart health, weight loss and digestion, bananas are excellent for raising your frequency. Bananas are nutrient-rich and also contain lot of fiber and antioxidants for minimal calories.
Potassium and magnesium are both found in bananas and are essential to heart health. The fiber lends to you feeling full faster, and they rank low on the glycemic index.
Bananas are easy to add to your diet. You can eat them by themselves, but they also create a nice base for a smoothie and serve as a thickening agent.
High Vibration Food #12
Having good gut health may contribute to improving many different conditions include allergies, joint pain and depression to name just a few. Fermented foods feed the good bacteria in the gut and contribute to improving gut health.
Naturally fermented foods such as sauerkraut and kombucha produce probiotics during the fermentation process. Sauerkraut also contains vitamins C and K, calcium, phosphorous, potassium and dietary fiber.
Sauerkraut will begin losing its health benefits when it is heated. It should be consumed cold or added as a final step when cooking to maintain as many healing properties as possible.
High Vibration Food #13
Medicinal mushrooms are known to improve your energy levels, increase patience and heighten clarity and focus. They contain antibacterial, anti-inflammatory and antiviral properties.
Some of the best benefits come from the mushrooms known as reishi, chaga, shiitake, turkey tail and lion’s mane.
Mushrooms can dried and ground into a powder to add to drinks such as tea or to sauces when cooking. Some, such as shiitake, can also be added to many cooked dishes like stir-fry.
Medicinal mushrooms may cause side effects for some people or in conjunction with certain diets, so always check with your doctor before beginning any type of regimen.
High Vibration Food #14
Raw cacao contains potassium, manganese, magnesium, calcium, iron, copper and zinc. It has anti-inflammatory properties and may even reduce the risk of diabetes.
Cacao is also high in protein and fiber, helping you to feel full while also providing you with energy.
Do not mistake cacao for cocoa. It is not going to taste like your favorite chocolate bar. While it is similar in flavor to dark chocolate, it is very bitter and does not have a sweet taste. It is often used as a powdered drink, being added to tea.
High Vibration Food #15
Legumes are popular for high vibrational diets because they are one of the best plant-based sources of protein. Animal-based protein lowers our vibration, but plant-based protein elevates our vibration.
The most common legumes are peas, lentils, beans, soybeans, chickpeas and peanuts. These can be prepared in many different ways and incorporated in many dishes.
There is some controversy surrounding legumes because they contain antinutrients which can interfere with your body absorbing other nutrients. Soaking or boiling the legumes will reduce the level of anti-nutrients, so they can be a healthy part of your diet.
High Vibration Food #16
Green & White Tea
Green and white teas both contain antioxidants to help maintain excellent health and raise your vibration.
They are known for boosting cardiovascular health and lowering bad cholesterol. They even help prevent the breakdown of elastin and collagen. Some believe that this helps slow down the aging of skin. Tea also helps to fight inflammation.
White tea and green tea can be mixed together for a unique flavor. Some people will also use the powdered tea to flavor smoothies or yogurt.
High Vibration Food #17
Blue Green Algae
It may not sound too tasty, but blue green algae has amazing health benefits which will naturally raise your vibration and improve your health.
Spirulina and chlorella contain high levels of protein, minerals and vitamins. These can be purchased in a dried powder form that can be added to smoothies.
Some people are sensitive to the flavor of blue green algae. If this is the case, you can also purchase it in tablet form.
High Vibration Food #18
Cold-Pressed Organic Oil
Avocado, sesame, coconut, flax and olive oil can all be purchased as cold pressed oil. This is important because the heating process can reduce the amount of antioxidants that are present.
Most cold pressed oils contain vitamin E, known for its anti-inflammatory properties. These oils also contain healthy fatty acids and may raise good cholesterol levels.
These oils work best drizzled over food after it is cooked, instead of heating the food in the oil. This helps to maintain health properties and keeps them rich in flavor.
High Vibration Food #19
Apple Cider Vinegar
Apple cider vinegar has been used in cooking and as a popular home remedy for centuries. Some of the popular health benefits of apple cider vinegar are aiding in weight loss, lowering blood sugar levels and lowering cholesterol levels.
Apple cider vinegar can kill harmful bacteria and also prevent them from further multiplying. It also has antimicrobial properties that can help improve skin.
The best way to consume apple cider vinegar is in salad dressings, marinades and other condiments because it should be consumed in moderation. It can cause stomach pain if taken by itself.
High Vibration Food #20
With roots in South American culture and cuisine, pineapple is loaded with vitamins, minerals, antioxidants, enzymes, and other beneficial compounds that help improve your overall wellbeing and raise your vibration.
Containing an abundance of Vitamin C, manganese, and other important vitamins and minerals, pineapple will boost your immune system and supercharge your metabolism. Bromelain, the unique enzyme found only in pineapple, aids digestion and assists the body in breaking down and absorbing protein found in other foods.
Pineapple also boasts a robust antioxidant profile, and is especially rich in flavonoids and phenolic acids. These antioxidants reduce free radical damage in the body, slowing signs of aging and reducing inflammation.
High Vibration Food #21
Bone broth is made by slowly simmering the bones and connective tissues of animals such as cows, chickens, and pigs. Because it is made from animals, bone broth is very rich in collagen, glucosamine, and chondroitin, and therefore helps support our bone, joint, and skin health.
Bone broth provides the body with an abundance of vitamins and minerals, including vitamin A, vitamin K, calcium, magnesium, potassium, phosphorus, and other trace minerals.
An extremely nutritious high vibration food, bone broth is considered paleo and was likely an important part of our hunter-gather ancestors’ diets.
What Happens When You Start Eating High Vibration Foods?
Eating high vibration foods every day will help become your best possible self– and feel great doing it.
To experience greater health, vitality and raised vibrational frequency, start by incorporating these 21 high vibration foods into your diet gradually. Over time, you will start feeling more like the “you” that you always knew you cold be.
As you start feeling better, you will discover more and more reasons to eat high vibration foods daily!


When the UK leaves the European Union (EU), there may be changes that affect you. Find out what you need to do to get ready for 31 October.
View a list of businesses in Richmondshire taking part in the Healthier Choices scheme here.
This hotel is offering healthier food on its menu
This bed and breakfast in Reeth are providing healthier choices in their breakfast menu.
This cafe in Richmond is part of the Healthier Choices scheme, and has committed to providing healthier food options
This cafe at Hawes is part of the Healthier Choices scheme, and has committed to providing healthy food options.
This bed and breakfast have worked hard to provide its customers with healthier choices in its breakfast menu.
This bed and breakfast near Castle Bolton is part of the Healthier Choices scheme, and has committed to providing healthier breakfast options.


East Lake Chinese Food
is Ranked #6 of 26 Restaurants in Burrows-Keewatin Winnipeg.
Some say it is favorite, dry, different.
The Latest Review: ★
Sent on the 14th of December, 2011
You are absolutely right. Had been a regular customer....until the change in ownership. Gave the new owners a chance & they blew it. Some of our favorite menu items were unrecognizable & barely edible. Never again.
This is the food page of East Lake Chinese Food on 230 Tyndall Ave Winnipeg MB R2R 1S5.
(first reviewed on November 11, 2008, last updated on July 6, 2015.)
East Lake Chinese Food is ranked #6 of 26 Restaurants in Burrows-Keewatin Winnipeg.
This page has had 3686 visitors. You are the 3686th.


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Since pie crust doesn't require any leavening agents, one would think that pies are, well, as easy as pie at high altitude. (Who came up with that expression "easy as pie" anyway? Many people shy away from making pie altogether because it intimidates them ... even at sea level.)
High altitude and dry mountain air do affect pies, but the effects are easily overcome. Add extra water while mixing up your pie crust to keep it from drying out too quickly (the recipe below includes that extra water). And since the higher you go, the less time required for liquids to boil, other adjustments need to be made or you'll end up with a too-brown crust and undercooked fillings.
The starches in berry and cherry pies need time to set up, longer than the time required to cook the fruit itself. Increase the baking time, but protect your crust with foil around the edges for the first 20 minutes or so of baking. (Some people prefer to put on the foil after the pie has baked for a while, but it's easier to take foil OFF a hot pie than it is to put in ON a hot pie.)
At sea level, it's best to use hard baking apples like Granny Smiths, but above sea level choose a softer apple like McIntosh or Golden Delicious for your pies. They'll bake more quickly and soften before the crust burns. At sea level, these types of apples tend to get mushy and more like applesauce than apple filling. Precooking the filling beforehand, as some bakers do, seems a bit extreme.
Crust: Ice cold water is one of the keys to a flaky crust. Fill a small bowl or measuring cup with water and 3 or 4 ice cubes. Set aside until needed. In a medium bowl, combine flour and salt. Cut in shortening using a pastry cutter or fork until pieces are the size of peas. Make a well in the center of the mixture to allow water to get to the middle of the dough. Sprinkle with cold water. Avoid mixing until all seven tablespoons of water has been added, and then gently stir just enough to distribute the moisture. Use your hands to do the bulk of the mixing, squeezing lightly to form a ball. Cut ball in half with a sharp knife. The less you handle the dough, the flakier the crust.
Sprinkle counter or other surface liberally with flour. Set half the dough in the middle, flattening slightly with your hand. Roll dough from center to edge with floured rolling pin to make a circle slightly larger than your pie pan. Gently roll dough onto rolling pin and unroll onto pie pan. Allow dough to hang about an inch over the pan; trim away excess with sharp knife.
Pour filling into crust.
Roll out second crust and position on top of filling. Trim if necessary, then tuck edge of top crust under bottom crust, pinching to seal. Make 5-7 small slits on top with sharp knife to allow steam to escape.
Tear off three 3-inch strips of aluminum foil and gently crumple around the edges of the crust to prevent over-browning. You can also tear off a length of foil slighly larger than
Pies may be one of the easier baked goods to adjust at high altitudes, since the major adjustment takes place in the pie crust. When making the crust, the most important thing is to balance the dry and wet ingredients for a flaky, crisp crust that will hold up well with pie filling.
Increase liquid. Pie crusts dry out more quickly at altitude and may need a bit more water to make the crust more pliable. Add water by the tablespoon until the desired texture is achieved; too much can toughen the crust by overworking the gluten. Typically the water should be ice cold for the flakiest crust.
Cover with foil. Because pie fillings take longer to bake completely when at high altitudes, it may be helpful to cover the pie loosely with foil during baking to ensure that the tops do not burn while the inside is completely cooking.
High altitude can wreak havoc on normally fabulous cakes and pies, but this is no reason to give up on them. Altitude is just a condition of the environment that might affect the outcome of a cake or a pie, just like temperature or moisture. A bit of experimentation and the right preparation is typically all it takes to come up with just as fabulous an outcome.
your pan, fold into fourths, cut out the center, unfold and use the resulting "frame" to lay over the top crust and crumple around edges. It's your call.


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Food in Puri
ChhenchedaOne of the most famous non-vegetarian dishes of Puri, Chhencheda is a typical Odiya dish which is prepared by crushing the heads of the fishes and served with verities of vegetables. The fishes being used for the purpose are basicall the Rohu or even the Tailapia heads and are then cooked with vegetables like tomatoes, onions, potatoes, and several spices made by using different natural ingredients.
Alu-Potal RasaIt is spicy curry with two major constituent of it being the Potatoes and the Potala (sharp Gourd). This is one of the molt loved vegetarian dishes by every class of people of Puri. This amazing dish is made up of the finest flavors of ginger, garlic, chili, and cumin with turmeric powder that add taste into the dish.
KhajaKhaja is a sweet dish, famous in Puri and is also offered to Lord Jagannath. The basic ingredients of Khaja are the oil, sugar, and most important, the polished wheat flour. It is said that the Khaja were prepared before some 200 years ago near the places where the modern time southern part of Bihar is situated. Khaja is the sweet dish which is first fried in oil and then dipped in the sugar coatings.
The Khaja of Puri are being exported to various parts of the country and even to the foreign countries where these are being demanded the most.
The MahaprasadMahaprasad is the food being offered to the deities of Lord Jagannath temple. Mahaprasad is being cooked in the special corner of the Temple, where there is a special kitchen located inside the temple area. The kitchen has the capacity of cooking food for lakhs of devotees visiting the temple of Lord Jagannath. The Mahaprasad is shared by the people following every religion irrespective of their caste and breed.
The food items of the Mahaprasad includes cooked rice (abahada), dal (dali), vegetable curry (dalma), varieties of vegetables (besara, mix vegetables etc) and sweet-dishes (kheer-paiece). The dry or the arid food items offered to God are most commonly made of jiggery, sugar, ghee, wheat flour, and milk. Mahaprasad of Lord Jagannath is believed to be the element that consolidates the soul, purifies the sacraments and cleans the leaving soul for its voyage upwards. Anand Bazar is the market place inside the Jagannath mandir Premises where the Mahaprasad is being sold to the devotees.These Mahaprasad are also being sent to various parts of the state during several celebrations and ceremonies.


The benefits of fish oil supplements should not outweigh the need to understand how these supplements should work or provide essential nutrients for the human body.
Although it is a general notion for nutrition experts to insist on regular food as the common and most basic source of vitamins and minerals important for the human body, fish oil supplements, be it in liquid or solid form, are needed to ensure a holistic enrichment and nourishment for the body.
Fish oil supplementation is ideally beneficial by providing for what the regular or daily diet may not provide, it can also be a preventive measure against diseases and illnesses.
Essentially, fish oil supplements are meant to complement a diet, not as a substitute for it, as what many believe to be the case. Since plant foods still contain many nutrients, among them phytochemicals, that still cannot be substituted or generated through synthetic means.
Why the need for fish oil supplements? Take for instance these circumstances;
Infants that are being breast-fed need to have their regular source of iron, especially when they reach their four to six months, since breast milk only provides little iron. This is where iron supplementation comes in with baby milk formula or alternative sources like fortified cereal meals or baby food.
Children also need fluoride supplementation to strengthen teeth and prevent tooth decay.
Pregnant women need multivitamin-mineral supplementation, to ensure that their nutrient levels are met for the development of the fetus inside the womb. Among those that need supplementation are increased levels of folate to prevent birth defects, as well as increased amounts of vitamins like B6, C and D and minerals like calcium, copper, iron and zinc.
For children who are picky eaters, they need to have their regular dosage of the required vitamins and minerals to ensure better growth and brain development.


Welcome to Kokai Thai Bistro
Authentic Bangkok style
from the streets of
Bangkok to you!
STAY IN & ORDER DELIVERY
with our delivery partners!
ORDER CURBSIDE TO-GO
We offer Curbside service.
Due to the current situation, we are offering a takeout and delivery option. Please click Menu & Order button below to see the most accurate menu.
We accept a limited number of reservations for parties of six or less, and we also accept a limited number of large party reservations for off-peak dining. For large parties, please call the restaurant and speak to a manager.
At Kokai we take pride in our quality of THAI food and service.
Kokai Thai Bistro is a restaurant that exceed expectations with astonishing authentic THAI dishes, comfortable atmosphere, and friendly since 2011. Dishes are prepared according to ancient recipes with a focus on how the flavors and texture of premium quality ingredient well together.


Belgian chocolate brand Guylian will be launching both a new duty-free range and a reviewed Master’s Selection at the TFWA World Exhibition & Conference in Cannes next month.
Duty free range: rebranded, even tastier and more sustainable
Like air traffic, duty-free sales have also increased in recent months. A perfect moment for Guylian to announce the new look and feel of its new duty-free range, which is fully in line with the recently launched new packaging. Characteristic for this duty-free range is the blue-green colour which refers to the North Sea – where the founders in 1958 got their inspiration for chocolate seashells, the famous Brussels skyline in the background as well as the “traveller’s exclusive” stamp on the packaging. Furthermore, since September 2022 all Guylian packaging is 100% recyclable.
The recipe has also been improved. This new version contains whole and traditionally roasted hazelnuts and focuses on an intense taste experience. The number one change is that since June 2022, the chocolate brand only uses 100% Fairtrade cacao.
Master’s Selection: the pinnacle of exclusiveness
The Guylian Master’s Selection was also given a new, chic look. This gourmet souvenir fits perfectly in the premium segment and is an ideal gift to surprise your loved ones when you return home.
The selection was given a sustainable new look and feel and, thanks to the use of cardboard, is 100% plastic-free. You can choose between a 117-gram box with 16 chocolates or a 185-gram version with 25. The Master’s selection contains unexpected and exotic recipes, as well as more classic flavours like the original Guylian praliné, all inspired by the creativity and expertise of Guylian’s Master Chocolatiers. The delicate pralines are meticulously crafted with carefully selected ingredients of the highest quality, Fairtrade cocoa and do not contain palm oil or soy, in line with Guylian’s sustainability policy. Master’s Selection is exclusively available in the Travel Retail channel and duty free shops.
Duty free range and Master’s Selection: new chapters in Guylian’s sustainability story
Both the duty-free range and Master’s Selection are in line with Guylian’s recent and determined commitment to 100% Fairtrade. Thanks to this courageous step, $500,000 worth of Fairtrade bonuses will go to West African cacao farmers and their cooperatives in the Guylian supply chain. The cooperative will then decide how to invest the bonuses.
All new packaging is also fully recyclable. Guylian is looking for ways to further reduce the use of paper and plastic as well. Since the beginning of this year, the production site in Sint-Niklaas, Belgium, has also been fully climate neutral, which means that CO2 emissions have been reduced to the lowest possible level and all other emissions are compensated. Finally, as of 2018, palm oil and soy are no longer used in the production process in order to act against deforestation.
Discover both collections here:
The wide Duty-Free range:
● The classic seashells: an all-time classic. Available in portions of 250 grams, 500 grams and a multipack 3+1 of 250 grams each. The entire box and sleeve are in cardboard, which makes all the packaging completely recyclable.
● The Temptations Mix with six delicious flavours: Original Praliné, Dark Praliné, Milk Truffle, Crunchy biscuit, Caramel, Coffee. Everyone will find something they like within this mix. Available in a cylindrical packaging with a stylish fancy new design for 316 grams of chocolate, and a paper – no longer plastic – bag for 522 grams of goodies. All packaging is fully recyclable.
● A multi pack that combines the famous praline varieties in milk and dark chocolate for all kinds of chocolate lovers. What’s different now? The mix only contains the best praline flavours and the sleeve is in cardboard. The Multi pack contains 414 grams of delicious chocolate and consists of two times 125 grams of seashells and two times Dark Praliné seahorses of 82 grams each.
● The Multi Pack Tablets is a collection of the well-known flavours of the classic Guylian Tablets in one mix. Those flavours? Creamy Milk, Salted Caramel, Dark 72% and Dark 72% Raspberry. From now on, and thanks to popular demand: with two dark chocolate tablets instead of one. Each tablet is good for 100 grams of joy and consists of four individually wrapped 25 gram portions.
● Taste all you can with Guylian’s popular classic Assortments Le Gourmet (215 grams) and Les Exclusives (305 grams). Les Exclusives also includes the Seashells, Opus & La Trufflina.
The six pralines flavours of Guylian’s Master Selection are finger-licking good:
● Coffee Cardamom – pure ganache enriched with coffee and cardamom from Guatemala
● Mocha – almond praliné combined with a mocha ganache
● Almond Praliné – almond praliné with pieces of caramelized almonds
● Caramel Pineapple – caramel with pieces of pineapple and flavoured with lemon
● Signature Praliné – Guylian’s famous hazelnut praliné coated in Belgian milk chocolate
● Orange – dark ganache with orange coulis
Both will be available exclusively in the travel retail channel and duty free shops from mid-October 2022.


Man, I’ve struggled with today’s post. My focus is on gratitude and it’s not that I’m not thankful for much, but that I’m thankful for so much — and what is worthy of a post, now that can be a struggle. But I finally came up with the thing.
The weather has turned around here, the days are noticeably shorter, I’m nursing a cold, and, given the events of the last couple of days (pick up a newspaper if you’ve been blissfully beach bathing and unaware), I’ve decided that we needed comfort food. Ok, I needed comfort food. So tonight I made roasted tomato soup and grilled cheese sandwiches. It’s so very 60’s of us . . . and ever so comforting.
Today, on the 6th of November, I’m very thankful for soup and sandwiches — comfort food for the heart and soul.
If you, too are in the need of some comfort food, I’ve included the soup recipe below. As far as grilled cheese sandwiches, I just go for the basic cheddar cheese on bread with butter on the outside for grilling. You can probably find much fancier versions, if you must have frills with your comfort.
*Full disclosure — I don’t know where I picked up the original recipe for this.
It called for heavy cream, I substitute cashew cream — and I’ve made a few
other changes as well.
1 (14-ounce) can of chopped tomatoes
3/4 cup extra virgin olive oil
1 stalk celery, diced
1 small carrot, diced
1 small onion, diced
2 cloves minced garlic
1 cup of chicken broth
1 bay leaf
1/4 cup chopped fresh basil leaves
1/2 cup cashew cream (I make my own by blending cashews and water
in a high-speed blender)
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto
a baking sheet. Season with salt and pepper, to taste, drizzle with olive oil and roast until
caramelized (about 15 minutes).
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot,
onion, and garlic; cook until softened, about 10 minutes. Add the roasted tomatoes,
reserved tomato juices, chicken broth, and bay leaf. Simmer until vegetables are
very tender, about 15-20 minutes. Add basil and cashew cream. Puree in blender until smooth.


Blended and customized to suit customers’ needs, we offer easy to prepare beverages that are good tasting and refreshing.
Beverage Drink, Flavors And Concentrates:
Flavors (Strawberry, Grape, Lychee, etc..)
Flavouring material for beverages; composed of nature-identical flavors blended with propylene glycol and food color.
Concentrates(Strawberry, Grape, Calamansi, Mango, etc...)
Easy to prepare juice concentrate; a pasteurized blend of nature-identical flavors and/or fresh fruit puree, sugar, color and water. 60-65°Brix.
Chocolate Powder Drink
Instant chocolate drink made from cocoa powder, milk and sugar


As various eating trends – such as whole grains, ancient grains and gluten-free – have converged in the American consciousness, more of us have become acquainted with a variety of foods that our parents had never even heard of … except possibly in the Bible. In the past decade, grains like spelt, einkorn, millet, quinoa and buckwheat have appeared in our cereals, granolas, energy bars, chips, breads, noodles and cookies. But even among the whole-grain and gluten-free cognoscenti, one incredibly nutritious grain has managed to fly under the radar: sorghum.
As the endless search for novelty marches ever forward, however, sorghum has begun to step into the limelight, claiming its rightful place among the pantheon of popular gluten-free, high-fiber, diabetic-friendly grains and offering itself as an amazing alternative to rice, barley, Israeli couscous and quinoa in recipes. And for good reason! If you like black beans and rice, you’ll love black beans and sorghum. If your gluten-free diet rules out mushroom barley soup, a bowl of hearty mushroom sorghum soup will serve as the perfect stand-in.
Sorghum is a drought tolerant cereal grass native to Africa, but it’s widely cultivated throughout the world, including in the U.S., Central and South America and India. It’s high in protein at about 5 grams per ¼ cup dry, which is in the same neighborhood as quinoa; high in fiber; and a good source of iron and zinc – nutrients of particular importance for those following plant-based diets.
In the mid-1800s, sorghum came into use in America for two purposes: the grain itself was used to feed livestock, while the sweet syrup derived from the grain was used as a sweetener, especially popular in the South. Perhaps it’s this historical association of sorghum with animal feed that prevented it from being embraced as a food fit for people here in America, despite its popularity elsewhere in the world and its impressive nutritional profile.
But times have changed. As more of us seek to diversify our narrow diets beyond staples like wheat, corn and rice, we’ve collectively embraced a variety of whole grains from other parts of the world. And as more Americans adopt gluten-free diets, they’ve voiced frustration with the predominantly low-fiber, low-nutrient grains, flours and starches that comprise the majority of products. This has set the stage for foods like quinoa, millet, amaranth and buckwheat to find a permanent place on U.S. supermarket shelves – and increasingly, for even lesser-known grains like sorghum to do so as well. While whole grain sorghum has been slower to catch on than, say, quinoa, based on its relatively long cooking time, it’s easily accessible for those time-pressed home cooks armed with slow cookers, rice cookers or pressure cookers.
So if you’d like to make sorghum’s acquaintance, here are five ways to do so. (Note: I have no material affiliations with any of the companies whose products I mention here.)
- Cooked whole-grain or pearled sorghum: Whole-grain sorghum is a large, round grain – similar in appearance to Israeli couscous. It takes about 50 to 60 minutes to cook on your stovetop; in a pressure cooker, it takes closer to 35 minutes. The pearled version cooks faster, taking 35 minutes on the stovetop and 18 minutes in a pressure cooker, and remains a good source of fiber. Given its cook times, I find it most convenient to batch cook sorghum once a month, and then freeze individual portions until I’m ready to add them to a meal; because of its robust, hearty texture, it holds its form perfectly even when thawed. Alternatively, sorghum would be a perfect addition to slow cooker recipes. Look for brands such as Bob’s Red Mill, Hodgson Mill or Wondergrain; the latter company’s website offers a treasure trove of sorghum-based recipes, and provides the correct ratios of water to sorghum and cooking times depending on the type of sorghum you’re using and the method of cooking you’ve chosen.
- Popped sorghum: Whole-grain sorghum can be popped on your stovetop in a little bit of oil, just like popcorn, or even microwaved in a paper bag. You can eat popped sorghum on its own, or add it to trail mixes or homemade granolas for crunch. The cute little popped sorghum grains make it an especially appealing snack for kids. Bob’s Red Mill offers this simple recipe. If you prefer to buy your sorghum pre-popped and are willing to pay a premium, look for Mini Pops brand ready-to-eat air-popped sorghum.
- Sorghum flour: This is an essential in the gluten-free baker’s pantry, and it substitutes easily for gluten-free oat flour in recipes. Carol Fenster’s sorghum flour blend has been a pantry staple of mine for years; I mix up a batch and store it in an airtight container to help make whole wheat-based pancake recipes gluten-free, so I can enjoy them with my family. I also use plain sorghum flour in lieu of oat flour in any recipe that calls for it. Bob’s Red Mill markets sorghum flour.
- Packaged foods: Sorghum is the star ingredient in Enjoy Life’s Perky’s Crunchy Flax Cereal, one of the highest fiber and highest protein gluten-free breakfast cereals around; eat it straight or add it toyogurt parfaits for crunch. It’s also the first ingredient in the dairy-free version of Pamela’s gluten-freepancake and waffle mix, which makes deliciously fluffy pancakes you’d never know were gluten-free. Sorghum also lurks in many popular gluten-free crackers, like Crunchmaster’s 7 Ancient Grains Crackers and Mary’s Gone Crackers’ “Thins” line of biscuit-textured crackers.
- Sorghum beer: While I was never much of a beer drinker even before my celiac disease diagnosis, plenty of my patients were. And they miss good beer. Fortunately for them, gluten-free brewing has come a long way in a short time, and there are many craft offerings that use sorghum and sorghum syrup instead of traditional gluten-containing grains like wheat and barley. If you’re looking for a good sorghum beer these days, you’re spoiled for choice. Among the more critically acclaimed options are: Green’s Enterprise Gluten-Free Dry-Hopped Lager, Sprecher’s Shakparo Ale, Dogfish Head Tweason’ale, Bard’s Gold and Steadfast Sorghum Pale Ale. Cheers!


The best of Thai and daily fresh local seafood, there is also a wide variety of western dishes, fusion food and creative mocktails plus variety of wines. Importantly, all dishes at Kōng Kāng Restaurant are strictly good for health with the natural ingredients. Kōng Kāng Restaurant always welcomes you with the sense of familiarity and inviting atmosphere where to eat in Phuket, looking over the sea and sunset.
We wish all valued guests will be happy with our foods served with sincere preparation and cooking.
Thai and International Foods
Open Daily: 06.00 AM – 10.00 PM
6.00 AM to 10.30 AM (breakfast buffet or set)
11.00 AM to 3.00 PM (lunch a la carte)
6.00 PM to 9.30P M (dinner a la carte)
Remark Last order will be at 09.30 PM of the day.
Located on the 1st floor of Crystal Wild Resort Panwa Phuket, Kōng Kāng is an all-day Phuket fine dining restaurant offering various culinary delights, and provides the best food and beverage for the customers.
Moreover, we serve fine dining in Phuket with the authentic Thai food to the guests that makes our guests get more experience from a global perspective on eating, drawing together.


Raw Cranberry Chia Seed Jam
It’s that time of year when Cranberries are on everyone’s dining table, from Thanksgiving to Christmas these beautiful tart berries are the perfect accompaniment to lunch with the family. They are also incredibly good for you and packed with vitamins and minerals like Vitamin A, Vitamin C and Folate. They are also off the scale in the antioxidant department so another great reason to use them during the festive season. And this recipe is fully raw!
Chia seeds are groovy versatile little seeds, that when soaked in water, create a jelly-like consistency which is how we are going to make this jam. They are rich in Omega 3 oils which are essential to looking and feeling great! Perfect for the party season. :)
So to celebrate Thanksgiving Gee Palmer our Nutritionist has designed this quick and easy Raw Cranberry Chia Seed Jam that you can serve with your roast turkey, on toast, pancakes, muffins or just eat straight from the bowl.
Mix the cranberries, water, orange peel and chia seeds together in a bowl and allow to soak for about an hour. The mixture will form a jelly like consistency.
Then add the honey or agave and put in a high speed processor or blender and blend until there are no pieces of cranberry left and the jam is smooth.
Serve and enjoy, or refrigerate until needed.


Fantasy Tea, Sunday Tea Tasting & Special Tea Events
Each weekend, Tea Sommelier Cynthia Gold hosts our Fantasy Tea service, featuring our own custom tea blends, treats from the kitchen, and delicious pastries. Cynthia also hosts Sunday Tea Tastings and seasonal events. Further information available here.
Dessert Tasting with George Howell
August 17 at 2pm, $55 per guest
L'Espalier is pleased to offer a very special event for coffee lovers.
Join us on August 17 for a four-course dessert tasting with paired coffees and a coffee cocktail as well. We will featuring a variety of different bean styles as well as brewing techniques led by guest speaker, International coffee expert, George Howell. Reservations required.
Italian Wine Dinner with Mucci Imports
August 21 at 7pm, $99 per guest
Join Beverage Director Lauren Collins in welcoming to L'Espalier Nick Mucci. Mucci Imports is a young start up whose focus is on the promotion of off-the-beaten-path indigenous Italian varietals from up and down the "boot.' The dinner menu features five courses with pairings.
Apple Street Farm-to-Table Tomato Dinner
Wednesday, September 10, 7:00pm
Can't make it to Essex for our spectacular Farm Dinners? Join us at L'Espalier for an Apple Street Farm-to-Table dinner! Join us for an evening showcasing everything tomato and taste the season with a four-course dinner composed of organic produce, protein and eggs from our own Apple Street Farm. The meal includes a four-course dinner with wine pairings. $115 per person.
Peter Michael Wine Dinner
September 18 at 7pm, $595 per guest
Join us as we welcome proprietor Paul Michael from Peter Michael Winery for a four-course wine dinner. The dinner will include the inaugural vintage of 2011 Au Paradis Cabernet, a wine from some of the best vineyard land in Napa that the Michael family recently acquired. The menu will be released soon. Call 617-262-3023 to reserve, space is limited.
Exploring Napa Valley Cabernet
September 25 at 7pm, $145 per guest
During this wine dinner, we will taste, compare and enjoy three pairs of Napa Valley Cabernet Sauvignon from six different appellations. We'll kick the dinner off with some California sparkling wine as well. Join us!
Apple Street Farm Dinners
Each month we will celebrate the freshest ingredients of the season with a special dinner showcasing the organic produce, poultry and eggs fresh from the fields. Arrive at Apple Street Farm and take some time to explore the beautiful grounds while enjoying a seasonal cocktail and hors d’oeuvres prepared by the chefs of L’Espalier. Then, take a seat in the open air (or under a tent in the case of inclement weather) and enjoy a five-course meal with wine pairings.
October 3, 4 – Essex Harvest Feast Reservations open September 1
Arrive at the farm at 5:30pm. Dinner served at 6:30pm. Rain or shine. $185 per person inclusive of tax and gratuity. Space is limited. Call L’Espalier at 617-262-3023 to make a reservation.


The District is perfectly situated between some of the best coffee in West Bend! Check out these local favorites to get your coffee fix and explore your neighborhood!
1. The Hub – Social Good Brews
The Hub is not only home to some of the best coffee in West Bend, but it is also home to the Volunteer Center of Washington County! Through this partnership, The Hub supports over 50 local nonprofits and contributes to bettering the community of West Bend one cup of coffee at a time.
Coffee lovers will appreciate the extremely high-quality fair-trade roasts from Stone Creek Coffee in Milwaukee; if you are in the mood for something a bit stronger, The Hub features all of the classic espresso drinks you would expect to find in a hometown coffee shop. The Hub also provides a delicious food menu with offerings that range from quiche that’s made fresh daily to homemade bread pudding.
With a mouthwatering selection of foods and coffees for every taste and a side of social good, it’s easy to see why everyone loves The Hub. You can find The Hub – Social Good Brews at 303 Water St, a short 9-minute, half-mile walk from The District along the beautiful Milwaukee River.
2. Cafe Floriana
Cafe Floriana is locally owned and operated by two sisters, Katherine Schenk and Sara Young; the mission of Cafe Floriana is simple – to be the best part of your day.
Not only does Cafe Floriana offer your classic coffeehouse beverages like cold brews, espressos, and fair-trade locally roasted coffees, they also feature handcrafted sparkling sodas, frappes, teas, and smoothies.
At Cafe Floriana, you can start your day off right, even if your day doesn’t start until 1 p.m. with their scrumptious all-day breakfast menu that includes classics like egg sandwiches or something light and refreshing like a smoothie bowl. Already eaten breakfast? No worries, you can try a bowl of homemade soup or a hot sandwich!
If you’re in the mood for something sweet, look no further than the handmade bakery goods, inspired by the recipes of their mothers and grandmothers. No sweet tooth will be left unsatisfied after enjoying one of their sweetbreads or scones!
Make Cafe Floriana the best part of your day at 611 Veterans Ave #104, a quick 8-minute walk from The District! Visit their website to view the full food menu and drink menu, or learn more about this local favorite.
3. The Garden Lounge
The Garden Lounge in West Bend is so much more than just coffee – they also offer a wide selection of appetizers and food and they are one of the best bars in West Bend!
You may not imagine getting your morning cup of coffee from a bar, but now you can at The Garden Lounge! The coffee menu provides you with a ton of options for different flavors and drinks made with Wisconsin’s favorite, Collective Coffee!
One cool quirk of The Garden Lounge being both a bar and coffee shop is you are able to get yourself an alcoholic coffee drink for those late nights on the town or a pick-me-up the morning after!


Many countries have their dishes that are famous all over the country. Many countries have started making famous dishes of other countries. There are many restaurants and other cuisines that have been started by many restaurants. People can now try variety of dishes of other regions in their own home town. This trend of introducing different dishes of other Countries has increase a lot in last few years.
There might be many efforts to start a particular dish of some other country, but the truth of the matter is original remains original and the best. Despite of the great efforts of trying the best taste of that dish will be found in that particular country. Among the different kinds of food varieties, there is a particular variety and type that is loved by many and almost every person. Mexican restaurant Clarksville TN is famous for its variety and the authenticity. Some of the top most restaurants in the Clarksville city are:
- Smokin Chickin: Many different dishes are there in this restaurant. Smokey chicken sandwich and smokey burger are the best dishes to try here. Although even other dishes are good as well but these two are a must try for every person who is in the city. This restaurant also has some great that food that you can try for sure.
- Bonfire Mongolian Grill: great restaurant if you’re looking to hang out with friends and family. Completely package of a wonderful time with foods, drinks and ultimate live music. The place keeps full during weekends as it is a famous restaurant of Clarksville and everyone wants to have their meal here. Make sure you confirm your pre bookings if you want to go on a weekend.
- Johnny’s Big Burgers: if you love spicy food this is the place you’re looking for. This restaurant is a combination of spices and desserts. There are many other restaurants that are in the same area but this particular restaurant is most coveted by people. As the name suggests this restaurant is mostly famous for burgers. It has a long variety of burgers and variety of choice is given to the customers.
- Chick- Fil- a Madison street: The best buffet system in the town is in this place. So much variety is provided to the customers for food that it will make it difficult to choose between such varieties.
- Casablanca Mexican restaurant: Casablanca Mexican restaurant is one of the best places to try for Mexican foods. This restaurant is famous for its Mexican food and offers a wide range of choices between Mexican foods. The taste of its food is as authentic as the traditional flavors. Also some improvement and innovations are also done in some of the dishes and the taste of that is even better. Burritto are a must try here. The ambience is wonderful and a full family gathering place.
All the countries in the world have been trying to make, opt for dish of other countries and introduce it in their country.


Research has shown that wild leopards eat mainly under large rocks and on patches of grass, so they will not be able to digest too much sand. If you intend to feed the gecko properly, you must have a good place, free of sand, so they can eat. As an insectivore, this gecko eats most grasshoppers, crickets, wax worms, and silkworms. Unlike other reptiles, they do not consume plants and vegetables. Substrate leopard gecko foods usually include wax worms, little fingers and crickets. You are still not 100% sure of what we wrote? Let’s learn more about nutritious food leopard gecko substrate.
Best Nutritious Food Leopard Gecko!
Crickets are the most widely known gecko pet food. Insects are given to geckos when they are alive and active, so they can function as sports for your pet gecko. Lizards follow their natural instincts and hunt for their food in their homeland. Living insects, therefore, provide the stimulus your pet needs.
Crickets are also not hard to come by. Many substrate leopard gecko owners consider it the most nutritious. However, having a variety of other leopard feed types will greatly improve the health of your pet. This creature also has a fragile layer compared to meal worms. This makes insects digested faster. However, there are some problems that the owners have with these creatures. For one, crickets are clamorous, and when left uncontrolled, crickets are believed to chew geckos, inciting wounds.
Caterpillars are rather easy to use as feed leopard gecko substrate. Basically, just put it in a small pan and your pet will approach and eat it. They do contain a lot of fat, which can be unhealthy or beneficial for your pet gecko. Conversely, meal worms tend to hide into the substrate, changing meal times, sooner or later, become a tiring pursuit game. Given that these baits do not move fast like crickets, they do not generate games for your gecko.
If you prefer your gecko to be fit without using meal worms, you can simply add nutritious cricket dust in a shallow pan or to the insect itself. Dust can also remove worms, which can make them more active, if you still choose to feed this gecko.
Incorporating your food into your leopard gecko substrate may be one of the easiest tasks in caring for your gecko. Adult geckos don’t eat every day. They can be fed only once every two days. On the other hand, immature geckos must be fed every day, given that their nutritional needs are different from adult geckos.
Another important factor that you need to consider when feeding a pet gecko is bowel loading. Excavating only ensures that you feed nutritious foods for eating crickets and worms that you will feed your gecko for 24 hours before feeding them to your pet gecko. This nutritious food will make your gecko healthier. Providing your gecko with vitamins and calcium is also important for the health of your leopard gecko. Finally, don’t forget to give them enough water.


Maltose Molecule, Orange
Image Caption : Maltose, or malt sugar, is a disaccharide made of two glucose molecules bound together by a single atom of oxygen. Maltose is produced in the hydrolysis of starch, a digestive process in which glucose is released from the starch stored in plant-based foods. The sugar also occurs during the fermentation process that yields alcohol. A special enzyme known as amylase, which is found in saliva and elsewhere in the digestive system, breaks maltose down into glucose. In the diet, maltose is available only in a few foods, including barley.
A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing.
A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.
National Center for Biotechnology Information, U.S. National Library of Medicine
Also called: Carbs
Carbohydrates are one of the main types of nutrients. They are the most important source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed.
Carbohydrates are called simple or complex, depending on their chemical structure. Simple carbohydrates include sugars found naturally in foods such as fruits, vegetables, milk, and milk products. They also include sugars added during food processing and refining. Complex carbohydrates include whole grain breads and cereals, starchy vegetables and legumes. Many of the complex carbohydrates are good sources of fiber.
For a healthy diet, limit the amount of added sugar that you eat and choose whole grains over refined grains.
The material on this site is for informational purposes only and is not intended as medical advice. It should not be used to diagnose or treat any medical condition. Consult a licensed medical professional for the diagnosis and treatment of all medical conditions and before starting a new diet or exercise program. If you have a medical emergency, call 911 immediately.


Chef Yoshiyuki Okuno, owner of La Brianza and five other Italian restaurants in Tokyo, has many fans in Japan and abroad for his unique worldview and taste creations. Chef Okuno’s next destination is the West Coast of the United States. Although preparations have been difficult due to the Corona pandemic, Chef Okuno plans to open ‘MAGARI’, a restaurant based on the concept of “Tokyo x Italian”, in Hollywood, Los Angeles in March 2022 and another location in Santa Monica in November. Chef Okuno, who wants to introduce more good things from Japan, immediately wanted to utilize the “bamboo charcoal salt”.
Japanese techniques and foodstuffs that are attracting attention around the world
MAGARI, a new restaurant opening in LA, hopes to introduce more and more good things from Japan. There are many other Italian restaurants that use ingredients from the LA area. When I thought about what would make this restaurant unique as a “Tokyo x Italian concept”, I decided to try to incorporate Japanese ingredients in a simple way. Italian cuisine goes well with seasonings such as miso, mirin, and soy sauce, and can be arranged in many ways. At MAGARI, we always try to express the “Tokyo character” of each dish with seasonings and ingredients. For example, I marinate fish such as amberjack with Saikyo miso and wine, use mirin instead of sugar, and use brown sugar or kinako for dessert. By adding arrangements that I, as a Japanese person, could think of, I think I was able to create interesting dishes.
Cooking with salt as an entertainment The presence of salt, which is the key to flavor, is particularly important. Bamboo charcoal salt is black in color, so it has a strong visual impact. Since it is smoked in a pot, it has a faint smoky aroma. However, it almost disappears when it is combined with the ingredients. If I were to use it overseas, I would want to add the smoky aroma to the ingredients and sauce to create more of a flavor impact. In the U.S., the culture is usually that the dining scene is entertainment, even more so than in Japan.
The “crystalline salt” we used together this time is still a large, beautiful square crystal. It has a strong sense of minerals, and its presence lingers even on a warm dish. By using it together with the bamboo charcoal salt, I think I was able to enhance the presence of the salt and create an expression of “eating salt” in the dish.
About the food that bamboo charcoal salt enhances
I used the most fatty yellowtail from Ishikawa Prefecture as the main ingredient because there is no way that cold amberjack landed in that region would not go well with the salt from the same sea. The amberjack is lightly scorched over a wood fire to give it a smoky aroma. Underneath is a white mayonnaise made from egg whites and served with a Romesco sauce. The garnish is micro herbs and parsley in wine vinegar. Bamboo charcoal salt is sprinkled on top and a small amount of crystalline salt is placed on the amberjack.
Born in Wakayama Prefecture in 1972. He studied business administration at a university in the U.S. After graduating, he worked as a company employee before entering the culinary industry. After working at an Italian restaurant in Tokyo, he moved to Italy. In 2003, he opened Ristorante La Brianza, and in 2016 moved to Roppongi Hills as La Brianza. He currently runs five restaurants. In February 2022, his first restaurant in the U.S., ‘Magari’, will open in Los Angeles. In April, “Pasta Magari” is scheduled to open in Tsukuba City along with an electric stand for Tesla.


I have never been a big fan of breakfast. Coffee was usually all that interested me. Over the years as I picked up weight and started trying to figure out the error of my ways, I discovered that people who skip breakfast are 50% more likely to struggle with their weight.
Regardless of what it is, I want my breakfast to have at least 5 grams of fiber (fiber intake should be gradually increased to avoid stomachache), and be around 40% of my daily calorie intake. This will vary from person to person. As you age, your recommended fiber intake decreases.
There are several free tools available to help you decide what is best for you. I highly recommend mynetdiary. This is available on-line and also as a phone app. Here is the link https://mynetdiary.com/logonPage.do
Whole-wheat English Muffin Breakfast
(Calories - 150 per serving----makes 4 servings)
1 cup fat-free egg product or 4 eggs
1/4 cup fat-free (skim) milk
Dash of salt Dash of pepper
2 teaspoons canola or soybean oil
2 tablespoons chopped onion
2 tablespoons chopped red bell pepper
2 tablespoons chopped cooked ham
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
2 whole wheat English muffins, split, toasted
In small bowl, beat egg product, milk, salt and pepper with wire whisk or fork until well blended
In 10-inch nonstick skillet, heat oil over medium heat. Cook onion, bell pepper and ham in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Pour egg mixture into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir cheese into eggs.
Spoon egg mixture evenly over muffin halves
- Rhonda Shepperd
- Married, mother of 3, grandmother of 3. I have a 27 year old son that is the Bud-Man(Budweiser delivery driver), I have a 22 year old son that is in the Army National Guard, works full-time for the Guard and attends MTSU as a full-time student, I have a 17 year old a drama queen :)that is a senior in High School,she is also on the swim team.


6 edition of The Original Sunday Dinner found in the catalog.
September 30, 2000
by Beacon Hill Press
Written in English
|The Physical Object|
|Number of Pages||304|
Celebrate the Sunday dinner tradition with these hearty dishes, all featuring a fresh twist on the classics. These family dinner ideas include classic roasts, juicy chicken, and easy sides that will all leave your family clamoring for seconds. Sunday supper has never been tastier! Jan 01, · Buy a cheap copy of Sunday Dinner book by William H. Willimon. This is a book for those who want to explore the meaning of the gift of the Lord's Supper and its significance for their daily lives as Christians. Traditional Free shipping over $/5(2).
Macaroni and cheese made many appearances on the Sunday dinner table. (Gregory Burnett, The Plain Dealer) A family tradition. The tradition of the family meal on Sunday, that some members of my. The Original, the downtown destination for all-day Portland dining, renews that spirit for the 21st century by serving up playful variations on the classic standards in an atmosphere that’s stylish, sophisticated and cool. So, settle into a spacious booth for a comforting brunch or a brisk business lunch.
On Sundays throughout the U.K., pubs and restaurants are packed full for the roast dinner; some even serve the meal on other days of the week. But for many, cooking and serving Sunday lunch at home is the very heart of British food and cooking. It's considered the time for families or friends to get together and share great food. Dec 12, · Savoring Memories of Sunday Dinner As a girl, Susan Russo remembers how every Italian-American woman with any pride started cooking "gravy" — tomato sauce with meat — by breakfast on Sundays.
Memories of the afterlife
Lets visit a spaghetti factory
Spinoza and religion
critique of welfare economics
The power of place
Roses for the home.
National technical assistance systems in special education
Naples fauna (fauna with Manticoceras intumesceus) in western New York
history of tactical communication techniques
Traits and stories of the Irish peasantry
Jan 15, · The Original Sunday Dinner [Lora Lee Parrott] on stevefrithphotography.com *FREE* shipping on qualifying offers. The Original Sunday Dinner [Paperback] [Sep 05, ] Parrott, Lora Lee5/5(3).
Jan 13, · Sunday suppers are about as Southern as it gets, and many of our fondest memories are made with the family gathering around the table for quality time and comforting stevefrithphotography.comr cooking for a crowd or just a few, these Sunday dinner ideas include all of the hearty, filling dishes that make great leftovers for the week and are crowd-pleasers with the kids and adults stevefrithphotography.comon: Please a Crowd and Have Leftovers to Boot.
Dec 12, · Sunday Dinner at Grandma's: Grandma's Best Recipes for Delicious Dishes Full of Old-Fashioned Flavor, Plus Memories From the Heart (Everyday Cookbook Collection). The Original Sunday Dinner () by Lora Lee ParrottPages: Batavia's Original Pizzeria - E Main St, Batavia (town), Genesee County, New York - Rated based on Reviews "This is literally the best /5().
Beat the Sunday night blues with these easy dinner ideas. Here are 14 recipes for a perfect Sunday night supper, plus lots of leftovers!Author: Lauren Salkeld.
Fifty-two Sunday dinners;: A book of recipes, arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all. the preparation of tasty, wholesome cookery, by Hiller, Elizabeth O and a great selection of related books, art and collectibles available now at stevefrithphotography.com Feb 12, · What a fun and messy Sunday dinner, the kids loved making their own Valentine boxes, some painted them, some covered them with paper, we had a sunday message on mercy, my mom would say that a lot.
Apr 26, · If there's ever a time for comfort food, it's Sunday dinner, when you gather around with your loved ones for special family time. This cheesy dish will delight little ones and adults alike, and there's plenty to go around for seconds (and thirds).
Get the recipe. 8 of Occupation: Editorial Assistant. This is my first original recipe, inspired by a great holiday dinner with friends.
I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at ° for about /2 hours or until °.Author: Rashanda Cobbins.
Will Willimon is one of my favorite theologians. His writing style is engaging and fun to read. His ideas are insightful, yet accessible. In Sunday Dinner, Willimon reminds us that communion is intended to be a joyous event, a party to which everyone is invited/5.
Feb 13, · Sunday dinners in the South are a big deal - or at least there was a time when they sure used to be. Dinner was on the table at a certain time, and everybody, without exception was expected to be there. It was a time when the good china, and the manners, came out.
Mar 10, · The novel’s claustrophobic premise is the gathering of two couples for dinner in a high-end restaurant in Amsterdam. The book is divided up by Author: Claire Messud. The Paperback of the Original Sunday Dinner: Meals from Family Kitchens by Lora Lee Parrott at Barnes & Noble.
FREE Shipping on $ or more. Holiday Shipping Membership Educators Gift Cards Stores & Events Help Auto Suggestions are available once you type at least 3 letters. Publish your book with B&N. Learn stevefrithphotography.com: Lora Lee Parrott.
Hampl, PGrandmother's Sunday Dinner: A Reader for Writers. in R Lyons (ed.), Autobiography: A Reader for Writers. Oxford University stevefrithphotography.com: Patricia Hampl.
Anytime is a great time to revive an old tradition in your home: the Sunday Dinner. There is something special about a big meal that ends the weekend and rings in a new week.
Having a meal tradition like the Sunday dinner, particularly during the months of November through June, is very grounding, luxurious meal that gives each week a special occasion to look forward to and can make the end of.
Sunday Dinner, Vancouver, BC. likes. Two sisters, Tara & Teresa Merandi sharing their passion through food - reviving the tradition of Sunday Dinner Followers: Sunday dinner is a time to recharge and reset before another busy week, so you shouldn’t be worked up over preparing and serving it.
If you’re looking for a stress-free way to get Sunday dinner on the table, these ground beef recipes are affordable and easy to make. 12 sunday roast dinner recipe to die for. have a family gathering and spend time together bonding.
Meat and veggies, also a vegetarian and vegan recipe. Sunday-pot-roast-instant-pot-recipe Slow-cooker-balsamic-glazed-roast-beef Stuffed roasted butternut squash with pesto (vegan, vegeterian) Simple-roast-chicken-garlic-lemon-recipe Rosemary-roasted-pork-with-maple-apple-sauce Roasted-red.
Lora Lee Parrott is the author of The Original Sunday Dinner ( avg rating, 1 rating, 0 reviews, published ), Come over to My House ( avg rati /5(2). Oct 14, · Sunday Suppers is an awesome cookbook!
I feel like I say that with every cookbook I review but all the ones I get are really amazing especially this one. Sunday Suppers is the cookbook you would grab if you were having a big family get together on a beautiful summer day or a 5/5.Yes, dinner.
Rose says growing up that Sunday dinner was the best dinner of the week. Rose’s grandmother would create memorable meals every Sunday. Now Rose continues the tradition. Rather it’s a group of friends and family or just she and her husband, Rose still goes all out for Sunday dinner.He eventually came out with his book, My Bread, with all his bread baking secrets.
I tried the original as is and it was really good, but the one thing missing for me was the size. I wanted a big rustic loaf. One that not only I could use for the dinner table but for the rest of our weekday meals.
Sunday Dinner September (19) August.


Diets to detoxify your system do not really work. The fad detox diets do make money and you might feel better for a few days after finishing them, but that does not come from them eradicating toxins from your system. Dr. Mynster wants you to know how the natural way to detox your body.
Your Body’s Natural Detox
Your body naturally detoxes through your kidneys and liver. The thing that probably makes people feel better is the break from an overabundance of sugar, especially processed sugars.
Fad detox diets typically include a period of fasting followed by consumption of raw juices or raw fruits or vegetables. Consumption of large quantities of water also comprises a huge portion of these detox diets.
Healthy Eating Is The Best Detox
You don’t need an enema or special herbs and spices to do your body good though. You can simply switch to eating a healthy overall diet. You should be drinking eight-ounce glasses of water every day. Fresh fruits and vegetables should be an everyday part of your diet. Cutting down on refined sugars helps, too. You can still eat cake now and then, but skip making it an everyday item.
Since dietary research shows that avoiding highly processed foods with added sugar, solid fats, and high-calorie low-nutrition foods results in the same healthier-feeling, do that instead. Making a lasting, long-term positive dietary change produces those healthier feelings on a daily basis, not a periodic one.
When your diet includes a vast selection of fruits and vegetables, you naturally eliminate wastes on a daily basis. Consuming appropriate amounts of natural, dietary fiber does that.
Choose Long-term Solutions
Detox diets don’t work as long-term choices. That is because your body requires protein, a full complement of vitamins, minerals, and nutrients, plus regular intake of a normal amount of calories to function properly. Without that balance fatigue sets in. Popular fad colon cleanses can cause bloating, cramping, dehydration, nausea, and vomiting.
Talk to a Registered Dietitian
A better solution stems from a consultation with a registered dietitian (RD). An RD can help you plan a healthy eating system that includes your favorite foods and provides holistic nutrition. It does not take a fad to develop fabulous health. It takes daily nutrition and hydration combined with exercise and a healthy sleep schedule.


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Dessert • Mexican Restaurants
At Santiagos Bodega, guests enjoy a special dining menu and atmosphere. With a full tapas-style meal, soups, and salads served in an intimately elegant setting, Santiagos Bodega offers something that guests can’t find anywhere else on the island. Their menu features a large selection of beer, wine, sangria, ports, and sherries which have all have been hand-selected to be coupled with all the perfect and savory dishes on the menu.
ViV Wine Bistro, Cellar & Wine Bar is a place that fosters comfort and respect for the Community, the Neighbors, Bahama Village, our Staff, and our Guests in Key West. ViV encourages conversation, not confrontation. As said Ray Campbell, "Till a point, we have to agree to disagree!" ViV accepts the only legal currency, but bartering is encouraged. What have you got? ViV Team takes pride in its products and efforts. Anyone can enlighten them on how they can improve their quality and service.
A perfect conclusion to any evening would be a visit to Berln’s Martini and Cigar Bar. Relax in their oversize classic furnishings while peering out into the Key West Harbor. Their signature martinis and dessert wine complement an array of cigars. Choose from their selection of rare smokes or bring your own to sample. There is no other place on the island like this.
915 features all kinds of delicious fare. The menu features a large selection of tasting plates and entrees such as Asian-inspired seafood to fresh pizza and grass fed beef burgers. Nestled in a restored Victorian home, with a balcony that overlooks Duval Street and a rear porch that gives guests a perfect view of the stars, it’s easy to have parties, weddings, receptions, and other functions.


Cheesy BBQ Brisket Bites
Updated: Aug 29, 2019
1 package (5 sheets) Puff Pastry thawed according to directions
1 1/2 cups shredded cheddar cheese or cheddar/Monterrey combo
3 jalapenos, thinly sliced, seeds removed (optional)
2 1/4 cups of cold leftover smoked brisket mixed with your favourite BBQ sauce and half a cup of sautéed onions
1. Preheat oven to 400 degrees F. Lightly spray 2 x 24-count mini muffin pans with non-stick cooking spray. Set aside.
2. Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into squares (I use my pizza cutter).
3. Add two dough squares perpendicular to each other to muffin cups as illustrated in above photo.
4. Top each dough cup with 1 tablespoon Beef Brisket mix followed by 3 teaspoons cheese and optional jalapeno slice.
5. Bake at 400 for 12-15 minutes, or until cheese is golden. Wait 5 minutes then remove to a baking rack to cool slightly before eating.


When you have no time for breakfast you need to eat fast. Ad this smoothie is really easy to make and soo tasty. Just try to make it and you won’t regret it
All we need is:
- Berries( I added black currant and raspberrys)
- Flax seed
- Chia seeds
All whip in a blender…
So here we go! Easy, tasty and so fast smoothie in 2 minutes!
Write down below what do you think about this recipe.It would be interesting to read your comment guys!
So see you soon!


A hint of curry adds flavour to these delightful burgers!
|Ingredient||Description||1 Unit||4 Units||10 Units|
|Long Red Chilli||Seeds Removed, Chopped Finely||10g||40g||100g|
BUTCHER - PREPARATION/METHOD
1. Combine all ingredients and mix together well.
2. Form into 120g patties approximately 100mm diameter and 10mm thick.
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat flat BBQ plate on high heat.
2. Reduce to medium heat. Cook burgers for 5-6 minutes on each side, pressing down with the back of a flat spatula, until well browned and cooked through.
3. Remove to a warmed plate, cover with foil and rest for 5 minutes.
Serve with naan bread, salad and natural yoghurt.


Fodder Solutions have perfected a patented system of growing sprouted grain to provide green high quality livestock feed. The system is a hydroponic growing room in which a selection of grains and legume seeds are spread onto specialized growing trays and are watered at predetermined intervals. The trays or ‘mats’ as they’re called are completely edible and highly nutritious as they are a living food.
Fodder Solutions is a company which has perfected a patented system of growing sprouted grain to provide green high quality livestock feed. The business has gone from strength to strength since winning the Queensland Farm invention of the Year in 2006. Self contained sprouting units are manufactured in Cape Town then distributed in Africa. The unique technology developed by business partners Terry Colless and Flavio Raccanello in 2009 has taken the company internationally. Fodder Solutions make a climate controlled growing chamber to meet every farming need from the hobbyist to large-scale livestock producers. They can be used strategically to keep stock alive during drought and adverse weather conditions or to provide a full diet for high production.
The system is a hydroponic growing room that has been specifically developed to sprout grain and legume seeds, for highly nutritious, yet cost effective livestock feed. A selection of grains and legume seeds are spread onto the specialized growing trays and are watered at predetermined intervals with overhead sprays. A set temperature is maintained inside the growing chamber, to ensure the best growth and highest nutritional value fodder possible. Each day you simply slide the feed out of the trays, rinse the tray, reseed and push the newly seeded tray into the other end of the system. The System holds enough trays to ensure you produce your desired and nominated amount of feed every day. The sprouts grow on the Fodder Solutions specially designed sprouting trays with no growing medium. Feed-quality barley germinates within 24 hours of seeding. The barley grows in the same tray for 6-days and is ready for harvest at a 130 mm high grass mat.
It takes six days to grow from seeding to feed out!
The "sprout mat" is completely edible and highly nutritious as it is a living food. The animals will eat the entire mat, roots and green growth, so there is no waste. Fodder solutions manufacture systems in the USA, Australia, New Zealand, Turkey, England and China. Systems are exported from these locations to other countries all over the world. Sprout feeding is an economical option allowing produces to grow your own fodder 365 days a year (regardless of weather conditions). Because the feed is hydroponically grown, it is fresh and clean, free of any contaminants, including pesticides and herbicides.
For more information go to http://www.foddersolutionsafrica.com/index.php


Courtesy:FAO/Alessandra Benedetti; Right: ©Fundación Comunidad/Alberto Pascual
Worldwide obesity has nearly tripled since 1975 and with it has come the rise of heart disease, cancer and diabetes. Countries have developed dietary guidelines, adapted to local food situations and populations, to provide advice on healthy eating. ©FAO/Alessandra Benedetti
Diets vary greatly from place to place based on food availability, eating habits and culture. Yet, when it comes to food, there is a lot that we know about what is and what is not good for us and this is true no matter where we live. Societal changes, however, are making these choices more complicated. While many countries are still dealing with undernutrition, more and more people around the world are eating energy-dense, high-fat, high-sugar and high-salt foods. Urbanization, more sedentary types of work and changing modes of transportation are decreasing people’s levels of physical activity, creating entire populations at risk of obesity, overweight and related diseases.
Worldwide obesity has nearly tripled since 1975 and with it the increase of health-related problems, such as diabetes, heart disease and certain cancers. This trend is not confined to high-income countries. In fact, in low- and middle-income countries, the number of overweight and obese people is on the rise at an even faster rate. At the same time, in many cases, low- and middle-income countries also have to deal with high rates of stunting, wasting and micronutrient deficiencies.
At a time when obesity is on the rise, dietary guidelines are that much more important. Based on the latest available evidence, guidelines are a country’s recommendations to its population for eating better and being healthier.
FAO’s website contains the most comprehensive compilation of dietary guidelines worldwide. More than 100 countries have developed dietary guidelines that are adapted to local food situations and populations.
Although the guidelines and food guides may vary in terms of structure and format (from booklets to posters and videos, from the popular food pyramid and South Korea’s roly-poly to Fiji’s pineapple and Guyana’s stew pot), the content has a lot of common advice.
Most countries’ guidelines recommend that people have at least 3-5 servings of fruits and vegetables a day. For a sweet tooth, fruit is a good alternative to processed sugars.
Left: ©FAO/Alessandra Benedetti; Right: ©Fundación Comunidad/Alberto Pascual
7 eating habits that we know are good for us:
1. Eat plenty of vegetables and fruits – Some countries are very specific about the number of servings of fruits and vegetables that we should consume daily, for example Greece says six, Costa Rica and Iceland say five. Canada even specifies the colors of vegetables to consume (one dark green and one orange vegetable a day). Serving sizes can vary by country; however, all guidelines recommend eating plenty of fresh vegetables and fruits on a daily basis.
2. Watch your intake of fats – Said in different ways, most guidelines make mention of reducing solid, saturated fats and give recommendations for replacing animal fats with vegetable oils. In Greece, olive oil is recommended, in Viet Nam it is sesame or peanut oil – demonstrating the importance of availability and cultural preference in each country’s guidelines.
3. Cut back on foods and beverages high in sugar – It is generally agreed upon that processed sugar is harmful to our health. The guidelines in every country recommend to maintain a low-sugar diet and to choose fruits over processed sweets or sugary beverages to satisfy a sweet tooth.
4. Reduce sodium/salt – Nigeria mentions reducing the use of bouillon cubes; Malta specifies limiting ready-made food high in sodium. Colombia on the other hand suggests limiting processed meats, canned foods and packaged products that usually have high salt content. Across all countries, the general agreement is that diets with less salt are better for you.
5. Drink water regularly –Across the board, the guidelines recommend that water is the best thirst-quencher. Of course, we should always first make sure that the water is safe for drinking.
6. If you drink alcohol, do so in moderation– If you do choose to drink alcohol, whether that is beer, wine or spirits, the general consensus is that it should be done in moderation.
7. Make physical activity part of your day, every day – For people who have more sedentary jobs or lifestyles, the broad recommendation is to get at least 30 minutes of daily exercise. However, Benin’s guidelines point out that for people with jobs that require hard physical labour, additional exercise is not of top importance.


Meetings were over! It was time for us to relax and have some fun. We were all invited for a dinner party at Andrea’s Yiordamli villa, one of the most beautiful houses we’ve ever been.
Andrea, one of the directors of Polarity Technologies and reputable lawyer, proved to be an excellent hostess. The food and dessert was amazing. Andrea has even a hired a barman to make cocktails and a chef to cook live for us.
The evening began with welcome drinks by the pool and ended with candle dinner under the stars.


This is a great tangy dressing that is similar to Cafe Rio's Cilantro lime vinaigrette, which I love!
First the comparison to a bottled dressing.
Water, Vinegar, Sugar, Extra Virgin Olive Oil, Canola Oil, Soybean Oil, Lime Juice Concentrate, Lemon Juice Concentrate, Salt, Contains Less than 2% of Mustard Seed, Onions, Garlic, Spice, Cilantro (Dried), Garlic (Dried), Onions (Dried), Xanthan Gum, Lime Oil, White Wine, Natural Flavoring, Fruit Pectin, Citric Acid, Tartaric Acid, Potassium Sorbate and Calcium Disodium EDTA as Preservatives.My recipe:
1 bunch of fresh cilantro
6 Tbsp. light olive oil
1 Tbsp rice vinegar
Juice of 2 limes
1/2 Tbsp. honey
2 cloves garlic
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