Milling Equipment : Grant from china maie milling machine - A class of machinery and equipment that can be used to meet the production requirements of coarse grinding, fine grinding and super fine grinding in the field of industrial grinding. The finished product can be controlled freely from 0 to 3000 mesh.Inquiry Online
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Garden of Eatin'
Garden of Eatin’
Third, fourth, and fifth graders, Shyla, Haylee and Trey are all in Garden of Eatin’. On any given day, you can see them tending their newly planted garden, collecting fruits and vegetables (tomatoes, strawberries, and peppers) and fresh herbs. As part of her marketing responsibilities, Avery introduces the Aeroponic tower garden to interested passersby but if asked, she will tell you quickly that she favors kale. The towers bring recycled water to the plants every 15 minutes. What fascinates her prospective customers most is that they don’t use soil or chemicals to grow these foods and folks at the Chocachatti café can hardly wait to serve them. Smoothies anyone?
Farm to Table at Farm Fresh Creations
Students at Chocachatti wanted to know where their food was coming from. They heard about the social movement of serving local food and community supported agriculture and since they lived in semi rural Hernando County in Florida, they thought they should have options to the typical cafeteria food. And besides, wouldn’t fresh, organic produce offer greater nutritional value? Leaders Lara Silva and Silvina Dougherty thought so and after months of planning, they applied for a grant from Hernando County Education Fund and Voila! Chocachatti’s MicroSociety started its very own Farm-To-Table service. First came poultry farmers: First graders Marcy and Mateo. They launched their venture, Farm Fresh Creations, which purchased baby chicks and Marcy and Mateo cared for them from the time they were just a few days old. Soon those baby chicks will be laying eggs and when they do, Farm Fresh Creations will have completed its food safety protocol and will be selling to the Chocachatti Cafe, (IS THIS THE NAME OF THE CAFE?) that is, if their contract negotiations go according to plan. If not, perhaps a mini farmer’s market is their future?


BABY FOOD ORDER : BABY FOOD
Baby Food Order : Pictures Of Babies During Pregnancy.
Baby Food Order
- Baby food is any food, other than breastmilk or infant formula, that is made specifically for infants, roughly between the ages of four months to two years.
- (Baby foods) Rice has highly digestible energy, net protein utilization, and low crude fiber content. Therefore, it is suitable for baby food. Although baby foods can be in the form of rice flour or granulated rice, precooked infant rice cereal is the most common use of rice for baby food.
- give instructions to or direct somebody to do something with authority; "I said to him to go home"; "She ordered him to do the shopping"; "The mother told the child to get dressed"
- The arrangement or disposition of people or things in relation to each other according to a particular sequence, pattern, or method
- A state in which everything is in its correct or appropriate place
- (often plural) a command given by a superior (e.g., a military or law enforcement officer) that must be obeyed; "the British ships dropped anchor and waited for orders from London"
- A state in which the laws and rules regulating the public behavior of members of a community are observed and authority is obeyed
- a degree in a continuum of size or quantity; "it was on the order of a mile"; "an explosion of a low order of magnitude"
Earth's Best Organic 2nd Apple & Blueberry, 4-Ounce Jars (Pack of 12)
Earth's Best Organic 2nd Apple and Blueberry comes in a 4 ounce jar. When your little one is ready for new tastes and textures, Earth's Best Organic Second Foods are the perfect choice. With unique varieties and flavor combinations, your baby will experience a new world of flavors and blends. It is an excellent source of vitamin C. It is USDA and Kosher certified product. Earth's Best is the first and only full line of organic baby food. We strive to provide better for baby products to ensure that babies can grow up healthy and strong, eating pure, wholesome foods. And throughout the years we've grown too. We now offer organic formulas, snacks, meals and even baby body products for your little one. By expanding the trusted Earth's Best brand beyond baby foods we hope all children will grow up with the freshest and purest products possible in a clean and safe world.
Earth's Best Organic Foods
Organic foods offer countless healthful benefits for you, your children and the world around us. With The Hain Celestial Group's family of organic brands and Earth's Best you can be sure you are giving your family the highest quality organic foods.
Earth's Best For Infants
From the day they are born, infants rapidly change and grow. And so do their food preferences. That's why Earth's Best offers a wide variety of formulas, cereals, jarred food blends and juices to ensure your baby gets the wholesome and pure nutrition they need.
Earth's Best Organic 2nd Apple & Blueberry, 4-Ounce Jars
Earth’s Best organic second apples and blueberries is and healthy combination of organic apples, organic blueberries, and ascorbic acid--your little one will love the natural fruity taste of this flavorful combination. Moreover, it is an excellent source of vitamin C. Like all Earth’s Best product it is USDA organic certified--no growth hormones, antibiotics, steroids or potentially harmful pesticides or herbicides. This is a completely vegan, kosher, and wheat free option, with no added salt or sugar and no artificial flavors, colors, or preservatives. It is sold in a pack of twelve 4-ounce jars.
Choosing organic is choosing to live a healthier life. Organic foods are produced without the use of potentially harmful chemicals and synthetic pesticides or growth hormones. This is even more important when we consider infants. For four to six months following birth, infants receive most of their nutrition from breast milk or infant formula. It is so important that these formulas contain the safest ingredients.
If ingested, potential toxic chemicals or heavy metals can lead to compromised immune system development. Likewise, young infants consume disproportionately high levels of fruits and vegetables when compared to adults. This increases their risk of exposure to potential contaminants found among non-organic products. Finally, Earth's Best products do not contain genetically engineered ingredients (GEIs), made by inserting genes from one plant into a strain of another to produce more crops or control pests.
Why organic? It is better for you, your child and the environment they will grow up in.
The Earth's Best Difference:
Organic ingredients grown without harmful pesticides
No Genetically Engineered Ingredients (GEIs)
Most items made only from whole grains
No added salt, modified starches or refined sugars
No artificial flavors, colors or preservatives
Kosher (excluding meat varieties)
Rigorous product testing
As your little one grows, you'll have to make a lot of choices. With Earth's Best choosing the right food is easy. They create high quality, organic products grown by the some of the best farmers, filled with the best ingredients and tested for the highest level of purity and freshness. Earth's Best organic products help protect the earth so future generations have healthy food to eat and a healthy world to grow up in. That makes a big difference for your little one.
About Earth’s Best
Earth’s Best is the first and only full line of organic baby food. Earth's Best organic provides "better for baby" products with the freshest, purest ingredients, so parents can nurture their baby's health with the utmost confidence. Earth’s Best is organic certified by Oregon Tilth, an agency accredited by the USDA. That means they procure ingredients that do not contain potentially harmful synthetic pesticides, herbicides, fertilizers, or genetically engineered ingredients (GEIs). It also means that they can proudly display the USDA organic logo on their packaging.
No wonder, Earth’s Best has been trusted and preferred by parents, grandparents, and caregivers alike for the past 25 years.
Today Earth’s Best offers organic formulas, snacks, meals, and even baby body products for your little one. By expanding the trusted Earth's Best brand beyond baby foods they hope all children will grow up with the freshest and purest products possible in a clean and safe world.
Earth's Best Quality Promise
Earth's Best produces food with the highest degree of attention to quality and safety.
Each ingredient is tested for pesticides and potentially harmful residues. No product is released until Earth's Best quality assurance department approves laboratory results, ensuring they meet the strict standards for organic certification.
Earth's Best organic infant formula contains no toxic chemicals or heavy metals.
Earth's Best organic infant cereals provide an excellent source of iron to aid early physical and neurological development and restore the iron depletion that results after birth.
Earth's Best organic baby juice comes from fresh pressed, undiluted, single strength juice, not from concentrate.
Earth's Best organic produce does not expose infants to the higher level of contaminants found in conventional produce. Proportionately, babies consume up to four times the fruits and vegetables that adults consume.
Earth's Best organic jarred fruits provide an excellent source of vitamin C to aid the absorption of iron and help fight infections.
Hers & His
Part of our resolutions this year are to eat better, which means drastically cutting the number of days that we eat a quick (and unhealthy) take out lunch on work days. So this is my first attempt at a bento box.
I ordered two Mr. Bentos this evening. I'm quite excited for them to get here, so I'll have more options packing our lunches. Since Patrick is vegetarian, his lunches often will differ from mine a bit - especially since I'm craving huge amounts of protein now.
My Sainsbury's shopping
I really really didn't want to buy any baby food, and just make everything. Typically however he adored the ruddy free sample baby cereal we got so I've ordered a box of that *sigh*
baby quilt blanket
baby miniature horses for sale
baby shower cakes baby
free samples of baby diapers
baby girl games to play
grace baby bedding
saints baby gear
chicco activity baby walker
free crochet baby bib patterns
baby see n sign


Hello! I have created a list for increasing fiber in your daily diet. Below are a few tips for you to follow.
Eat at least two servings of fruits and vegetables each day. Apples, broccoli, plums, peaches, pears, spinach,cabbage, carrots, and beans are all high in fiber.
Eat a salad daily and use oil based dressings instead of creamy dressings.
Substitute white rice for brown rice.
Eat whole grain breads and cereal
Add green vegetables or leafy greens to your meals.
Hope you find these tips helpful!


Include the food! Every little bit counts – from food prep to scraping your plate, to leftovers and refrigerator cleaning. This program complements backyard composting: items that can’t go in your backyard compost like meat, bones, dairy, pasta, bread, can all go in the green roll cart.
Locally, food scraps account for almost 30,000 tons of unnecessary garbage every year. Food scraps can be put to better use as compost to improve the health of our soils and gardens.
Do my food scraps really make a difference?
- Based on 2009 data (the most current at this time) Portland residents sent 419,000 tons of garbage to landfills (includes 111,500 tons from the residential sector and 307,500 tons from the commercial sector). This equates to 1,150 tons/day.
- The average Portland household disposes of more than 1,200 pounds of garbage per year.
- Seventy-five percent of what is in the garbage could be become productive by being recycled or composted. (According to the analysis in the Portland Recycles! Plan)
- Approximately one ton of carbon dioxide emissions is prevented for each ton of food scraps diverted from landfill. A fully implemented residential program (assuming food scrap capture rate of 75 percent) could prevent the release of almost 22,000 tons of CO2 each year.
Questions? There is plenty of assistance out there and you have several options:
Online: Portland Composts
Click here to return to the Resources page.


The best freebies
BlackBelt Protein is the best of its kind throughout Australia. It has the highest available protein content per serving. Unlike other ‘mixes’ and ‘enhanced formulas’, Blackbelt is made of pure, high quality whey protein.
This protein has a high level of amino acids and includes Iceland Red Algae Minerals that have proven benefits to bones, teeth, joints and digestion. As a regular part of an athletes diet, BlackBelt gives both recovery benefits in the short term as well as health benefits over the long term.
This protein powder comes in a variety of flavours such as chocolate, vanilla, banana, strawberry, chocolate mint crisp, chocolate honeycomb, apple and cinnamon, and raw.
Register online and get your free sample in the mail in 3-10 days.
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POCATELLO’S ANNUAL GREEK FESTIVAL
POCATELLO’S ANNUAL GREEK FESTIVAL11:00AM-7:00PM Saturday August 26th GET YOUR GREEK ON FOR A DAY POCATELLO’S ANNUAL GREEK FESTIVAL, SATURDAY, AUGUST 26th Greek Orthodox Church Grounds 518 N. 5th Ave & Wyeth Street 11:00 AM – 7:00 PM,FREE ADMISSION! Enjoy the festive ambiance and gourmet foods and pastries at the largest Greek Festival in Idaho. The menu includes Roast Leg of Lamb, Greek Gyros, Greek Village Salad, Stuffed Grape leaves, Spanakopita and much more. Enjoy a Baklava Sundae with your favorite pastry and watch the ethnic Greek Dance Performances throughout the day. Take a tour of the National Historic Church. Give yourself time to experience the Greek Way of Life. Enjoy good food, good wine, good company, fill yourself with “kefi” – a sense of well-being, and GET YOUR GREEK ON! OPA!


I'm an accountant who loves to cook and bake. I am working my way through my CPA exams... 1 down, 3 to go. I plan to take my last CPA exam on April 3, so I figured I needed to find a way to spend my time once the studying is over, since studying has been a major part of my life for the last 4 years. I know everybody has a food blog now, thanks in part to Julie & Julia, but I thought this would be a good way to track recipes I have tried, and catalog my favorites.
Cooking is my outlet, it's what I like to do to relax. On my day off, I am happy as a clam to be in the kitchen baking a loaf of bread, whipping up some cookies, or turning a tough, cheap cut of meat into something luscious and silky.
I am a big fan of Cook's Illustrated, Cook's Country, and America's Test Kitchen. Since I discovered these resources, I can say my culinary skills have improved dramatically. So many of the recipes you see here may be helpful for CI fans looking for recipe reviews.


Seed China News 1201 (12 issues per year)
|Published: January, 2012
Price: US $3,564
Recently, Shandong Luhua Group Co., Ltd. (Luhua Group), a leading edible oil enterprise in China, was alleged to cheat consumers in the labeling of nut cooking oil. It is understood that the small components such as sunflower seed oil, walnut oil, camellia oil, grape seed oil, etc. are usually highlighted on the package of Luhua nut cooking oil serial products. However, soybean oil or rapeseed oil, as the main component of nut cooking oil, is not clearly marked on the package.
Actually, the unclear labeling for GM components in edible oil exists widely on the package of both domestic and foreign brands. For example, the Asian leading cooking brand ’Arawana’ is also alleged to have irregularities in the GM labeling. Yihai Kerry as the producer ’Arawana’ oil has heavily used GM soybean in producing edible oil, which is believed to have a huge impact on domestic non-transgenic soybean industry.
In 2011, the seed industry in China shows a healthy development momentum, while some adverse factors still trouble domestic seed companies.
The 12th Five-Year (2011-2015) Plan for Food Industry Development is released to accelerate the structural adjustment of food industry in China.
China’s Ministry of Agriculture will continue to promote the development of modern crop seed industry in 2012.
China’s total cotton planting area is expected to decrease significantly in 2012 for the shrinking income of growers in 2011.
Bayannaoer suffered serious overstocking of sunflower in 2011 due to weak demand.
Beijing China-Agro Seed Co., Ltd. witnessed rapid development by promoting ’Zhongdan 909’, an excellent corn hybrid bred by ICS, CAAS.
Many companies in Shouguang City, Shandong Province have achieved vegetable seedling production by order.
Hainan Government is going to launch a major crop seed program to expand the seed producing area, which will support large seed companies and accelerate the development of seed industry.
China needs to develop drought-resistant wheat varieties for the large area of dry land.
BGI collaborates with the U.S. NCSB in soybean genome sequencing and genomic research to accelerate the breeding process of soybean.
Formal regulations for seed production and operation issued
China releases grain processing plan
MOA’s key tasks for developing seed industry in 2012
China’s cotton planting area would decrease substantially 2012
Sunflower seeds overstocked in Bayannaoer, Inner Mongolia
CASC rises on "Zhongdan 909"
Shouguang: vegetable seedling production by order
Hainan launches major seed program
China vigorously develops drought-resistant wheat
BGI participates soybean genome sequencing project


This will be an ongoing project page devoted to helping our fans brew better coffee. We will start out with the pour over method. In our opinion the best cup possible comes from the pour over method.
In our opinion, the Pour Over method of brewing coffee can produce the tastiest cup. There are many variations of this brewer - Chemex, V60 and other types of sizes and shapes. For us, the most important component is the material; we like the ceramic dripper because it holds onto the heat around the coffee that is brewing. The Hario ceramic #2 dripper is our single cup brewer of choice.
Automatic Drip machines are the easiest way to get your coffee brewed up at home. We use Bonavita 1800 to taste our coffees in the way many people brew their coffee every day. The Bonavita produces four to six very good cups of coffee. We rate this method of brewing as second for our personal consumption.


Catering an event? We offer wholesale prices and options for large groups. Give us a call at (503) 791-6541 or (503) 895-0995
We deliver within Astoria city limits Monday - Friday 8AM-2PM. With a minimum purchase of $10 we can deliver outside of Astoria too!
Come try our pastries and coffee made with organic flour, sugar, and milk.
Our coffee is made by local roaster Columbia River Roaster. Come taste fresh Astoria made coffee today.


Costs $18 Per bottle
Sunday, August 17, 2008
-a traditonal pineapple tart with sweet savoury pineapple tart. made the traditional way. one bite will leave you wanting for more. it will not only melt in your mouth, but also warm your heart.
Rose Pineapple Tart
a delicate art, that is almost too beautiful to eat. the tarts are made to look like roses and inside these are sweet pineapple fillings.
Rolled Pineapple Tart
costs $28 per bottle.
a simple yet delicious way to savour pineapple tarts. made in bite sized peices, it is something everyone must have for the festive season.


Blast Power Reds is a high ORAC Blend, antioxidant supplement to support brain, heart, liver, immune system health and energy levels. Blast Power Reds provides 5 servings of fruits and vegetables with a guaranteed 5000 ORAC value per serving. This formula is jam packed with a synergistic blend of antioxidants, fruits, and vegetables. Convenient, easy-to-use, 30-Day Supply ingredients including 2 grams of Fibersol, Lyc-0-Mato, FloraGLO and Zanthin. Designed to combat today’s stressful lifestyle, Blast Power Reds is recommended to support liver function and eye health. This product is vegetarian and free of egg, gluten, milk, rice, wheat, yeast, added sugars, synthetic dyes, artificial flavorings and preservatives.
SUPPLEMENT FACTS: 328.5 g
INGREDIENTS: Proprietary Fruit Powder Blend 5.65 g, Strawberries, Cherries, Red Raspberries, Acerola, Pomegranates, Cranberries, Blackberries, Blueberries, Papayas, Plums, Peaches, Pears, Mangos, Watermelon, Red Currants, Nectarines, Blood Oranges, Soluble Fiber (Fibersol-2 brand) 2,000 mg, Carrot Powder 700 mg, Proprietary Brain Health Blend 620 mg, Flax Seed, Soy Lecithin, Inositol, Choline, Phosphatidylserine. ORAC Blend 500 mg, A proprietary blend of Green Tea Extract, Grape Seed Extract, Apple, Blueberry, Broccoli, Cranberry, Kale, Orange, Prune, Raspberry, Spinach, and Strawberry, Proprietary Immune Health Blend 330 mg, Arabinogalactan Larch Tree, DMG HCI, Grape Seed Extract Proprietary Heart Health Blend 270 mg, Apple, Pectin, Polygonum cuspidatum Root Extract, Acetyl-L-Carnitine Proprietary Eye Health Blend 100.02 mg, L-Glutathione, Bilberry Extract, Lutein, Lycopene, Astaxanthin Stevia Leaf Extract 50 mg, natural pineapple, strawberry, banana, and raspberry powders.


California Dinning In with a Euro Twist
Salmon is on the Menu Tonight!
But let us begin with the drinks first.
These are simple wine glasses that I have filled half way with ice and the addition of a slice of lime on the inside as well as the rim of the glass.
Now for the mixing.. because I like to taste the Goose in my Cape Cod, I do a half and half measurement meaning half the glass with grey Goose vodka or Belvedere ( which I prefer) and the other half Cranberry juice.. in this case I used Raspberry Cranberry juice.. Delicious!
Now some of you may be familiar with this because Sonia recently did a blog post on this salad that I make several times a week.. But I want all of you to know the secrets, first off you need to get this Feta cheese from Trader Joe's, its called Pastures of Eden and it is from Israel.. I must say the absolute best Feta out there.
In this salad I have: Fresh Greens, Red onion (finely chopped), Black olives, Feta cheese, Cranberries, English Cucumber and Candied Pecans
Dressing: 3/4 Balsamic vinaigrette, 1/4 Olive Oil, Teaspoon Sugar, Teaspoon Lemon Juice
Of course you gotta have artichokes.. I love these with a little mayo and lemon.. Euro Style!
Now on to the main course.. the Salmon. I begin with fresh Rosemary from the garden, chopped up finely.
Then I marinade the Salmon; make sure you get the freshest piece you can fined, sometime Salmon can be fishy if it is not FRESH! Anywho... A little bit of Olive oil, salt, pepper, Half a lemon (for the juice), and Fresh Rosemary sprinkled all over the Salmon. Then i stick it in the broiler for about 20 minutes.. I like mine well done and a little browned on top.
Well that seems to be it.. please let me know how you liked this recipe and If you have you own California specialties that you make on a night inside.. Peace and love to all.. Goodnight
<3 Ms Carly California <3


Here is a little bit about me…I DO NOT KNOW HOW TO COOK whatsoever, I can bake but not cook. My skills in cooking contains how to make ice, instant noodles and miso udon.
Hey it’s Christy here introducing a new segment within THE LIFE! This new segment is going to consist of challenges to help us achieve our goal and to try something new to potentially improve our daily lives. So, my goal is to challenge myself to cook dinner for 5 days straight and hopefully by the end of this, I will at least know the basics of cooking.
PRE - DAY 1
To begin my challenge, I would need to plan what to buy and cook for the next 5 days. I have spent countless of hours scrolling through Pinterest for recipes, but I have only narrowed down to 3 recipes and I'll decide the last 2 meals later when I’m at the supermarket... That ended up as a fail on my part because I was running around the supermarket on my phone speed scrolling on Pinterest to find a simple recipe.
Overall my grocery shopping was confusing. Choosing ingredients was hard for me because I didn’t know how to pick the freshest produce, but I had help from my mom which made the process smoother. After buying all the ingredients, I got home to start marinated the chicken for the next 2 dinners. When marinating the chicken, I added pepper and chicken mix powder that my family swears by to make everything tasty. To tie everything together, I added a little bit of Cognac to add taste, you know a meal is fancy when alcohol is involved (Christy’s logic). Meanwhile I chopped the onions, ginger, garlic and tomatoes and set it aside for Monday.
To start it the challenge off, I wanted to pick something that was easy and fast to cook so I decided to cook Japanese curry. To my knowledge Japanese curry was just popping the box curry cube, adding hot water, chicken and calling it a day. WRONG. There was a lot of seasoning to add into the curry to bring it taste and make the flavour richer. In order to enrich the curry, I added curry powder and a little bit of sugar since Japanese curry is meant to be a bit on the sweeter side. After the curry is good to go, I mixed the potatoes, carrots and chicken in the pot. Overall experience, it was a lot of work to perfect the taste of the curry and it took longer than I expected. TIP: Set the chicken earlier to room temperature before cooking so the chicken can cook a lot faster.
What drove me to this second Pinterest recipe was that it said it would take less than 15 minutes to make. My motivation of each recipe was how quickly I can whip up a meal. The recipe was lemon rice and chicken. I love experimenting when it comes to food, adding random spices and twisting the recipe into my own. So when I found this recipe the first thing I thought of was adding my family’s favourite seasoning which was this blue can vegetable mix. A little of this seasoning makes everything taste better. When making the rice, I added 1 spoon of the mix with the lemon and let it sit before cooking the rice in the rice cooker. Meanwhile it sits, I started to cook the chicken with adding Italian herbs to make it fancy. After it’s 60% cooked, I threw in the chicken in the rice cooker and let everything cook together for 15 minutes. Overall, the recipe lied. The meal took longer than 15 minutes but it was really good and worth it. What I can learn for next time is to calm down with the lemons since the rice was a bit too sour. Note to myself make rice not sour lemonade.
The third day was the most challenging day of them all because I had to balance my work schedule to have enough time to cook. I got off work very late that night and I didn't have the time to cook. For the last 2 days, I had adult supervision guiding me every step of the way so I won’t burn down the kitchen. On day 3, I cooked and prepared everything myself, which surprised me because from all the recipes I chose a healthy one. The third recipe was Soba Salad with Peanut Sauce, it was pretty easy to make but the peanut sauce took a while in order to get the consistency right (trying to make my sauce sound hard to make). I really winged the recipe a lot because of the missing ingredients I forgot to purchase. To start off with the sauce I added peanut butter, sesame oil, soy sauce, garlic, honey and balsamic vinegar. The last ingredient sounds way off because it is. The recipe asks for rice vinegar but unfortunately, I forgot to pick it up at the grocery store so I used the closest alternative I could find which was balsamic vinegar. To finish off the sauce I added a little lime hot sauce to enhance the sauce with a bit of spiciness and zing.
The challenge is almost coming to an end and I find myself going towards the lazy girl cooking style like buying precooked packaged udon and premade stir fry sauce. That leads us to the forth meal which was stir fry udon with shrimp. In the beginning I planned to make seasoned shrimp with asparagus but turned out asparagus is a bit hard to prepare and takes a lot of time. So, I switched to broccoli instead which lead to adding udon to mix in together. I would never have thought of buying packed udon until my mom showed me the ways of cooking really fast. This way is probably not healthy at all but it was fast and easy - just how I like it. One thing that I could have improved on was not cooking the shrimp all the way through or else the shrimp is going to be overcooked when mixing and stirring the noodles in the pan.
Left overs were starting to pile up in my fridge and this challenge is going to leave me with days worth of lunches after this is all over. Finally for the last meal of the challenge, I was planning to finish off with a bang, such as steak or chicken, but I realized I’m not as pro as I think and I can't master that just yet. I have decided to finish this challenge with some typical Chinese home cooked meal my mom would always make for me. Last day was actually a disaster, I went to the supermarket the day before to buy fish paste to make fried fish paste cake. Turned out the packaging expiry date lied to me and it was spoiled. While I was cooking the paste, it got very messy and had to throw out the entire fish cake which definitely broke my heart. At the end, I went with soy sauce mushrooms and cauliflowers with steamed egg. Steamed egg is also my favourite so I was satisfied either way. In Day 2, I mentioned how my family loves the blue canned vegetable mix because it makes everything taste good, so I added a spoonful of that in the egg and turned out very well. This concludes my 5 day cooking challenge and it finished off with adding another dish to my left-over collection in my fridge.
Overall, this experience was fun since I got to cook with my mom which changed her mind about cooking more home cooked meals. It was a lot of work putting everything together and shopping for groceries but at the end it was worth it when the meal turns out to be very tasty and not sad like my fish cake that I had to throw out. If you have anything you want to try and challenge yourself definitely do it, limiting yourself to a short period time doesn’t seem much of a commitment and hassle. You might even start liking it and change your whole perspective of things. This is the end of my journey thanks for reading. Love, Christy.


Smoke-N-Hot Grills has made it their goal to design and produce a pellet grill that will create tender, flavorful food every time - and we can vouch for their success! Recently, they came into Woodland Direct to do training and a demonstration, bringing with them their Pro model pellet grill and a trunk full of food for our cooking presentation.
|Smoke-N-Hot Pro Stainless Steel Pellet Grill
Even when cooking a range of different foods including convection style pizza and succulent grilled chicken, the Smoke-N-Hot Pro Pellet Grill is simple to use. It's designed with easy-to-push digital controls for one-touch cooking. Simply set your appropriate cooking temperature and utilize the built-in meat probe to gauge when your food is done. Temperature settings range anywhere from 180° - 600° to provide a variety of cooking opportunities. And, because these grills are designed to be a total cooking center, you'll be able to use it equally well for grilling, smoking, searing, and baking - even cakes and cookies! This unit has 718 sq. in. of cooking surface.
These pellet grills are designed to be convenient and easy to use. They're built with a generous 23 lb. hopper, allowing them to hold the entire standard 20 lb. bag of pellets. Because of this, you typically won't have to add extra pellets as you're grilling.
|Smoke-N-Hot Supreme Black Pellet Grill
The Smoke-N-Hot Supreme Pellet Grill is built much like the Pro Pellet Grill, but it is outfitted with several additional features. With this unit, the temperature will go up to 650° (instead of the typical 600°) and has a total cooking surface of 950 sq. in. - perfect for a party!


The cooking lessons start at either 11:00 am or 4:00 pm and include pick up and drop off at the customer’s hotel.
The class starts with a 30 minute tour of the traditional San Pedro market. Afterwards we will head to the 11th floor Rooftop Kitchen facility, with breathtaking views of the city, to start the cooking lesson.
The class consists of the preparation of a starter, main course, and pisco sour. We also offer vegetarian options (please specify when you reserve). The lesson lasts approximately 2 hours.
We have different types of starters, such as:
- Potato with Huancaina sauce
- Fish and trout tiradito, among others
- Quinoto with trout
- Rice with chicken
- Lomo saltado
- Aji de gallina
- Ceviche, among others.
- Coca sour.
- Pisco Sour.
- Starters:Mushroom tiradito among others
- Main courses:Quinoto with mushrooms, among others
- Transfer from the hotel – restaurant – hotel.
- Chef instructor.
- Personalized assistance.
Does not included:


Before we ship, our professional design team will touch up and center the alignment of the art on your gift box to ensure it looks as good on the outside as it is yummy on the inside.
The Chocolate Crinkle Assortment includes:
This cookie is trying to masquerade as a brownie, and rightly so. The Chocolate Crinkle is a cookie that will have any brownie expert fooled. Fudgy on the inside and coated with powdered sugar on the outside, this cookie will have you swooning at first bite.


Cooking Class in Chiang Mai
During our week in Chiang Mai, my travel buddy and I lucked into finding a magical Thai cooking class, with Siam Rice Thai Cookery School. After spending the morning riding around in the back of a rickety covered pickup to what turned out to be the wrong location, we ended up missing out on our scheduled cave spelunking trip. So we had an afternoon free for the school's half day cooking class, attempting to achieve the perfect aromatic balance of Thailand's most ubiquitous export — its cuisine.
The school's schtick is that depending on which class you take, you get to cook between four to six courses: six for a full day, and four for the afternoon class. For our four courses, we got to choose out of about five fiery Thai options for each; an appetizer, noodle, curry, and desert dish. If you have the time to pursue the full-day option, you get a visit to the market to select ingredients as well. Definitely a cliché, but worthwhile tourist activity. The class gathered around a beautifully organized open-air kitchen, complete with knives and chopping blocks, woks and neatly prepared ingredients. The teacher, flanked by assistants to keep the clearly polished routine going smoothly, started right in with showing us know exactly how everything should be done.
Spring rolls, Papaya salad
Khao Soy, Green Curry
Pad Thai, Pad Se Ew
Mango sticky rice, Banana in coconut milk
Learning the Thai Herbs
lemongrass / ta krai / ตะไคร้
turmeric / kha min / ขมิ้น
garlic / kratheiym / กระเทียม
kaffir lime / makrut / มะกรูด
Thai ginger / kha / ข่า
Thai ginseng / kra chai / กระชาย
sweet basil / bai horapa / ใบกะเพรา
holy basil / vai kra pao / ใบกระเป้า
Khao Soy is a specialty of northern Thailand. And probably because of our compulsive watching of Anthony Bourdain specials, we spent not an insignificant amount of time in Chiang Mai searching for the very best version of the dish. From street cart to restaurant, we hunted down that local shit. It's a type of curry soup, based off of a yellow curry paste and made with both egg noodles and crispy fried noodles. The dish is influenced by the Shan people in Myanmar, with the Thai twist.
Spices: Garlic, thai ginger, lemongrass, thai ginseng, coriander root, turmeric, coriander, cumin, dry pepper corn, curry powder, kaffir lime peel
Etc: Green chilies, shallots, shrimp paste, coconut cream, fried noodles, egg noodles, onion, fish sauce, sugar
Green curry paste
Learning to making real curry paste is the most valuable lesson you get from this class, using only fresh herbs and pounding them into a pulp with your mortar and pestle. The teacher stressed that this brings out the herbal flavor better than any other prep method.
Red, Yellow, Green, Massaman — they're all made with the same basic base, and then individualized with an additional set of ingredients. My choice was the sweet green curry, fired up with super spicy green chilies and candied with holy basil.
Green chilies, sweet basil, shallots, garlic, thai ginger, lemon grace, thai ginseng, shrimp paste, kaffir lime peel, coriander root, turmeric
Green Papaya Salad
Papaya salad is another Thai specialty — you'll find it just about anywhere. Like Khao Soy it's an import, but from Laos, brought to the country by migrant workers. Though it's main goal is to bring on the pucker with it's sour, bitter notes, it's almost always (and particularly when it's done right) EPICALLY spicy. The perfect snack to have at the beginning of any Thai meal.
Green papaya, carrot, garlic, tomatoes, long beans, roasted peanuts, fish sauce, palm sugar, lime, dry shrimp
Our endearingly gruff teacher helping some of the students. One of the best parts of a cooking class is that you don't have to do any prep or cleaning. Everything is measured and set out for you to slice, and then cleaned up while you gorge yourself on food in between rounds at the wok.
Mango sticky rice
Desserts in Thailand generally center around their saccharinely sweet fruit — coconut, banana, mango, etc. That, and Palm sugar, one of the main spices of the cuisine. The king of the desserts, at least as far as tourists go, is the sticky rice pudding. It's made with coconut milk paired with a sliced mango: easy to prepare, sticky to eat.
Banana in coconut milk
For me, the baby bananas of Southeast Asia beat the chalky puffy ones in America any day. For a local treat, boil coconut cream, water, palm sugar, and a bit of salt, then add the banana. Let cool to at least room temperature, and slurp — it's a bit like when you let the sugar from your Lucky Charms sweeten your morning bowl of milk.
A little bit of hot oil, or let's be honest — quite a lot of hot oil, gets you a long way in Thailand. Sizzle up these ingredients and wrap in little spring roll wrappers: glass noodles, tofu, chives, carrots, bean sprouts, garlic, sugar, fish sauce, soy sauce, oyster sauce, and egg.
Pad Se Ew
Another classic, a heavy honeyed noodle dish. To prep, take the ingredients and pretty much just set them on high in a wok: thick rice noodles, chicken, greens, carrot, egg, garlic, oyster sauce, fish sauce, sugar, soy sauce, black soy sauce. Garnish with ground peanut, chili powder, and lime.
Surprisingly, there is actually quite a lot of pad thai in Thailand. Though it's so often touted as an Americanized dish (foodies everywhere teasing any uncouth friend who orders it) Pad Thai has roots in Chinese and Vietnamese food. It became popular in WWII and is a Thai national dish.
All you have to do to make it is combine rice noodles, chicken (most commonly), chives, bean sprouts, long beans, eggs, garlic, tofu, oyster sauce, fish sauce, sugar, and both light and dark soy sauce, for your own masterful meal. Top with ground peanut, chilies, lime, sugar, and vividly orange tiny dried shrimp.
In the end a lot of the ingredients and garnishes for these dishes are similar if not the exact same, and it's all about how you combine them. The central theory of Thai cooking is that you have to work to balance the four elements: sour, salty, sweet, and spicy. One or two of the four might be dominant in any dish, but pretty much every dish should have all four of them.


With our mayor announcing the addition of 19 new street food vendors last month, some of us at work decided to start a sampling project. Today was the kickoff.
Listening to our mayor Gregor Robertson talking about our street food scene joining the ranks of Bangkok and New York, you'd think these vendors are all over the place.
But it took us 30 minutes and crossing all the central points of downtown before locating the one and only vendor of the day - Dim Sum Express.
In control of the show was a multi-tasking woman ordering around those young guys cooking and serving the food.
Combo's are available for $7.00 including tax. But you can also sample a limited selection of dim sum items that you buy by the piece or a set of three.
Dumplings, sticky rice, and many other typical popular dim sum items were coming out of the kitchen, prepared fresh right there and then.
I had Combo B with pork dumplings (a bit too oily), egg rolls (excellent), chow mein sprinkled with soya and sesame seeds and Chinese broccoli.
The freshness of the cooked right there and then definitely comes through the food. And, for the price, this is a way better option than any of the fast food Chinese food available to us in downtown food courts.
Now if we can only find all the other vendors we are promised...


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Jalan Ikan Ayu.. ^-^
5 days ago
You’ll find it difficult to locate another single food source with as much naturally occurring health-promoting properties as broccoli. A single cup of steamed broccoli provides more than 200 percent of the RDA for vitamin C (again, more than oranges), nearly as much of vitamin K, and about half of the daily allowance for vitamin A, along with plentiful folate, fiber, sulfur, iron, B vitamins, and a whole host of other important nutrients. Calorie for calorie, broccoli contains about twice the amount of protein as steak — and a lot more protective phytonutrients (A substance found in certain plants which is believed to be beneficial to human health and help prevent various diseases).
Broccoli’s phytochemicals fight cancer by neutralizing carcinogens and accelerating their elimination from the body, in addition to inhibiting tumors caused by chemical carcinogens. Studies show evidence that these substances help prevent lung and esophageal cancers and may play a role in lowering the risk of other cancers, including gastrointestinal cancer.Phytonutrients called indoles found in broccoli help protect against prostate, gastric, skin, breast, and cervical cancers. Extensive studies have linked broccoli to a 20 percent reduction in heart disease risk. In Chinese medicine, broccoli is used to treat eye inflammation.
If you can eat a little broccoli every day, your body will thank you for it. If you can’t swing it, aim for eating it as regularly as possible. Like many other vegetables, broccoli provides fantastic nutrition both in its raw form and when it’s properly cooked. Cooking reduces some of broccoli’s anticancer components, but lightly steaming it will preserve most of the nutrients. Broccoli is available fresh year-round in most areas, but if you can’t find it where you live, frozen broccoli is a good substitute.


The quality of frozen foods also depends on the maintainance the "cold chain". Some important tips for choosing transport and storage of frozen foods at home are as follows:
A) In the phase of purchase should be
- Observed the temperature gauge of the showcase and checked in open desks that the product chosen is placed below the red line that marks the maximum load inside;
- Do not buy products visually not in good condition;
- Try to buy products frozen at the end of the purchase.
B) During transportation it is recommended to
- Use insulated bags;
- Pack the product in the freezer at home within 30 minutes from purchasing.
C) Once you buy the product is recommended to
- Keep the product in its original packaging and follow the advice given about the mode of preservation and storage. Depending on the storage temperature the Righi's product may be consumed by:
Shel life (maximum storage time): see date on the packaging;
in the freezer:
*** -18 °C Consume preferably before the date indicated on conservation
** -12 °C Consume within one month of purchase
* -6 °C Consume within one week of purchase
in the refrigerator: Consume within one day after thawing.
CAUTION: Do not refreeze the product after thawing it


Photos are a representation of our menu, which is subject to change without notice.
Caesar Salad with caramelized baby carrots and crostini with house-made black olive tapenade. Add chicken or salmon.
Spinach, Avocado, and Grilled Portobello Salad finished with miso dressing, marinated cucumber, carrot and radish. Add chicken or salmon.
Wild Black Bass Crudo finished with miso dressing, marinated cucumber, carrot and radish.
Smoking Goose Coppa and Pecorino Calabrese with caper berries and Spanish olive oil.
Crispy Buttermilk Onion Rings with a truffle remoulade sauce
Crispy Calamari and Romesco Sauce with fried lemon and parsley
Fresh Oysters on the Half Shell Raw or Grilled
Linguine with a local tomato and eggplant compote, wild Gulf shrimp, finished with spearmint
Local Honey Glazed Amish Chicken Breast with creamed leeks, white cheddar grits and micro mustard greens
Faroe Island Salmon served on a bed of warm fingerling potato, shitake mushroom and asparagus salad tipped with a watercress and herbs dressed with truffle vinaigrette.
Pan Roasted North Atlantic Hake with local sweet corn, vidalia onion, basil chicken jus.
Grilled Filet Mignon with potato puree and local pole beans bound in black garlic and dijon mustard sauce.
Puerco Con Salsa Roja pork belly on a bed of caramelized sweet potatoes topped with fresh avocado, pickled red onion, queso fresco, cilantro and fresh lime
M+L Burger daily ground beef grilled to order on a brioche bun, with lettuce, tomato, caramelized onions, ketchup and whole-grain Dijon mustard. Choice of Blue Cheese, Pepper Jack, Sharp Cheddar, Smoked Gouda, American cheese. Add crispy bacon or a fried egg.
Creamy Mac + Cheese Add peas, bacon, truffle oil, chicken or salmon
Native Roots Farm Green Salad with scallions and Spanish red wine vinegar
Hand-cut Fries with thyme and house-made Mayonnaise


Every meal plan posted here is available for purchase. They are all Paleo influenced, clean meal plans. Each meal plan consists of breakfast, lunch, dinner, and 1 snack. You
will also receive a detailed grocery list with notes.
The meal plan will be delivered as a pdf E Book to your email within 1 day of your purchase. Most of the time I will be able to deliver immediately.
Tribe or Community Member price -$7.00 (anyone who has been a part of any clean eating challenge in the past 2 years)
Non Member price - $15.00
Meal Plan #1 - A few of the recipes you will enjoy: Detox Veggie Slow Cooker Soup, Asian Turkey Lettuce Wraps with Almond Butter Dip, Rosemary Lemon Chicken Skillet, Unstuffed Cabbage
Rolls, Creamy Roasted Tomato Soup, One Pan Salmon with Rainbow Veggies, Paleo Granola, Lemon Energy Bites, Chocolate Almond Coconut Smoothie, Spinach Quiche with Sweet Potato Crust


While in Mongolia, I had the pleasure of trying their national drink Ayrag. Made of fermented mare's milk, Ayrag is considered to be the Mongolian beer. I considered it to be most bizarre beverage I have ever tasted in my life. You know when milk goes bad? Yes, very similar to that.
There are plenty more strange foods out there. Haggis is popular in Great Britain, but the thought of various intestines boiled for three hours in a sheep's stomach may not appeal to everyone.
Head cheese, tete de veau and beef tartare are all served at restaurants, but who actually orders them? At a business lunch? Or on a date?
Please share the weird foods you have tried so far. For inspiration, here is a list of popular but odd dishes worldwide. Perhaps you will be tempted to try something new during your next vacation.


I saw this recipe on Pinterest and decided to give it a try. Here is my version:
Peach or Plum ice cream
2 cups sliced fresh peaches, peeled and pit removed
3/4 cup plain yogurt
1/4 cup honey
Blend all ingredients together and freeze. The original recipe calls for putting it in an ice cream maker. I didn't. I put in in a plastic container and put it in the freezer. You can adjust the honey and yogurt (more or less) to suit your taste. You can stir the mixture every 2 hours or leave it in the freezer overnight (I did). The icecream will be firm and icy like a frozen yogurt but I was able to scoop it out with an ice cream scooper. Enjoy.


MASERU – The Director of Marketing in the Ministry of Agriculture and Food Security, Lekhooe Makhate, says his ministry is ready to assist the Matelile Farmers Association (MFA) in their huge potato harvest this season. Founded in 2018, MFA, ’Marethabile Mokitimi, says they are members of the Potato Lesotho Association (PLA) – an affiliate of the farmers’ mother body, the Lesotho National Farmers Union (LENAFU).
About 100 residents of Matelile, in the Mafeteng district, have teamed up to form MFA to help combat hunger and escape the wretched poverty that is rife in rural communities. And Makhate, said they are aware of the production of potatoes in Matelile, through the PLA. “We work closely with the PLA,” he said. But they only visited that association before the harvest started. He said they would direct customers who need the potatoes to Matelile so that the farmers could have a market.
What the ministry needs is only information regarding the extent of the potato production in the area so that they could assist those farmers with market access. Makhate said one of the primary guidelines that the farmers have to follow is to do the right packaging, indicating that among the top fruits and vegetables that the country imports from South Africa, potatoes are on the list.
He said they will have to protect the market for Matelile farmers. This year MFA received potato seeds and fertilisers from the Food and Agricultural Association (FAO), through LENAFU’s assistance. FAO provided the association with 600 bags (25kg) of potato seeds together with 1 660 bags of fertilisers for the 81 acres of land planted in fields belonging to these farmers. Before planting the potatoes, they used to plant peas and wheat as individuals for home consumption.
So far they have sold 2 000 bags (12kg) of potatoes to different buyers, especially businesses in the country but mostly in Mafeteng town. More is yet to be harvested, while some have already been packaged and are ready for sale. The potatoes are graded into extra-large, large, medium, small and extra-small, giving the buyers a choice of grades they want to have in their store. After the potatoes are harvested, they are transported with an ox-drawn scotch-cart from the fields to the store-room where the grading and sampling is done followed by the packaging process where the very farmers are involved.
Mokitimi said they have a massive and lucrative market of buyers who demand large potatoes over others. She said they are expecting to harvest 20 000 bags (12kg) of potatoes when harvesting is complete. Their challenge is that they have to fork out some money to pay for the storeroom while their produce is still there and they also have a grave challenge of harvesting their potatoes using animals drawing the plough, a process which leads to a massive amount of wasted potatoes since they get damaged in the process.
“If we could be assisted with planter and harvesting machinery, we could experience better yields,” Mokitimi said, adding that the traditional way of harvesting escalates their losses. Refuoehape Chabalala from the Department of Agriculture Research (DAR)’s Horticulture Section said producing potatoes is not as easy as some people think because it requires a lot of expertise and knowledge.
Chabalala said potato production is still low in the country despite their high demand and efforts by some farmers in Semonkong, Ha Mohale and Marakabei and endeavours by PLA to produce seed. He said the major challenge, among others, is that the country does not have breeders to produce early generation seed that is indispensable for high yields. And the right choice of a cultivar is important before the plantation starts as some varieties take a long time to mature.
Chabalala said farmers have to test and prepare the soil before planting the potatoes so that the seeds would germinate well. “There should be no soil lumps as that would frustrate bulging of the potato tubers in the soil,” he said. He said the spacing of the crop rows in which the potatoes are planted is important depending on whether the crop would be rain- fed or irrigated. “Seeding rate under rain-fed production is lower,” he said.
He said the seeding depth is also critical when planting the potatoes and it should equal the diameter of the seed depending on the soil moisture level. “Under the less soil water content towards the soil surface seed may be placed deeper.“During planting potato seeds do not need excess moisture because they could rot,” Chabalala said, adding that the moisture that the seed has suffices for it to germinate. At planting fertilisers could be applied but carefully close to seed tubers because the potatoes have a weak rooting that could easily explore the nutrients.
“Choice of fertilizer and application rate depends on soil analysis results,” he clarified. Before the farmers can select seeds, it should be clear if they want potatoes for home consumption, sales or industrial purposes (processing). He said the ridging of potatoes is done within four to five weeks after the emergence of crops. “During this time the crop is about 20 – 25cm high,” he added. At that time, the application of nitrogen (LAN) is also needed to help boost growth of the plants.
He said the purpose of ridging is to protect formed tubers from sunlight, insect pests and disease causing organisms. The potatoes do not have to get sunlight because that reduces quality and could be toxic to the health of the consumers, he added. It is important for the farmers to scout for potato crops at least every two weeks so that farmers can monitor the growth of the plants, pests and diseases. Farmer should spot any disorder or diseases attacking the crops on time.
After harvesting, Chabalala said the packaging is of great importance and the farmers have to be equipped with the necessary skills at this stage. He said the potatoes have to be stored in a cool, dry and well-ventilated place where there is no direct sunlight, and that paper bags and perforated baskets are preferable. “If exposed to sunlight, they can change the colour,” he said, adding the potatoes could turn greener, something which is dangerous to human health. Chabalala said the potatoes have to be graded according to their sizes during the packaging.
If there is no immediate buyer of the potatoes, he said, it is needless to wash them because doing so makes their skins vulnerable to diseases. Asked about ways to help improve potato production in the country, Chabalala said the Agricultural Productivity Programme for Southern Africa (APPSA) readily provides such information.


Foods that are good for vascular health may also be good for erection problems. Find out foods that help Erectile Dysfunction!
Table Of Content
When a man is unable to keep an erection long enough to make love with his partner or when he is unable to get an erection, this condition is referred to as erectile dysfunction. This is a very common problem with older men, who have crossed the age of 60 years. Almost 44 percent of the world population who are affected with ED are above 60 years. Only four percent of them are below 40. But that does not mean that younger men will not be affected by Erectile Dysfunction. Did you know that there are several foods for erectile dysfunction that can help in treating it? If not, continue reading:
If you are coming across this problem of erectile dysfunction in rare cases, then this is not something to be worried about. But if this repeats at least 50 percent of the time, then it is a major concern. There will be several reasons behind erectile dysfunction and it is important to identify them to fight it better. You cannot say that there is one specific reason behind the cause of erectile dysfunction. In some men, it can be one reason and in others, there can be several factors causing it. But one main reason can be the lack of proper blood flow to the penile area and taking Cenforce, Super Tadapox, and some foods that help erections is a good solution to it. The reasons for lack of blood flow can be hardened arteries or high blood pressure. Both these conditions can be treated with foods for erectile dysfunction.
Some Useful Foods To Cure Erectile Dysfunction:
Taking a proper diet for ED is not the only solution. Rather than focusing on a just balanced diet, you need to understand what should be part of your diet. That means you should know what are the foods that help erectile dysfunction.
If you are looking for the best foods for erectile dysfunction, then you should know that avocado benefits sexually. This is a fruit that is high in nutrients, and calories as well. It has high amounts of Vitamin C, Potassium, Vitamin K, and Magnesium. Along with all this, it is also rich in Vitamin E. Vitamin E can help with erectile dysfunction due to its antioxidant properties. Just 100 grams of Avocado contains 2.7 mg of Vitamin E. So, this is one of the superfoods for erectile dysfunction as avocado benefits men.
Spinach is a very common leafy vegetable that we consume at least twice a week. The best food for the penis is spinach It is very low in calories. It comes with high amounts of Minerals and Vitamins. It is rich in Calcium, Magnesium, Potassium, Vitamin A, Vitamin B2, Vitamin C, and Vitamin K. Along with this, it also has Folate. This substance present in Spinach is commonly called Vitamin B9. When your body does not have enough Vitamin B9 or Folate, then it can be the reason for erectile dysfunction. So, taking spinach can be helpful. Many people take this as food for sexual health.
The next food that we have on our list is watermelon. There are several benefits of watermelon and the benefits of watermelon sexually are not popular. Only experts understand how this fruit can be useful for men with erectile dysfunction. This fruit is loved by many people as is very low in calories as 92 percent of it is just water. But this simple fruit contains Citrulline and that can be very helpful in relaxing the muscles around the penile area. That means, the blood flow will get improved, which is a major cause of erectile dysfunction. You can even consume it in the form of fresh juice as it is the best juice for erectile dysfunction.
Also Read: Cialis Or Viagra: Which Is Better For You?
We have seen the natural foods to cure erectile dysfunction so far and now let us have a look at something everyone loves, Chocolate. Yes, Dark chocolate can also be good food for sexuality for men. Dark chocolates come with flavonoids and they are antioxidants. Antioxidants are a very important food for a sexually long time. So, next time when you find Dark Chocolate in the supermarket, do not forget to pick a bar for yourself if you have ED issues. There are other benefits of dark chocolate like improved mood and boost energy.
So, along with the benefits of avocado sexually, we have seen three more foods for erectile dysfunction. Apart from these, there are a few more foods that can help in treating erectile dysfunction to some extent. Food alone does not do any magic. You need to follow a healthy lifestyle, eat healthy foods for erectile dysfunction, get enough sleep and above all, talk to a doctor. That provides you a solution for all your doubts as well.


Welcome to Golden Acres Ranch
Health tested golden retriever puppies, home grown produce, and farm fresh eggs are a few of the many items our farm grows. Our goal is to be there for our community by providing fresh produce, eggs, and lifelong Golden family members for you, our neighbors!
Farm Stand CLOSING OCTOBER 20th!
Our Farm Stand will be closed as of OCTOBER 20th 2021. Follow us on Facebook for the most recent information and hours. Thank you for an awesome first season!


Showing all posts with tag coconut cake pops
Last weekend I had the privilege of working with Queen Fine Foods at the Cake, Bake & Sweets show in Melbourne. I've got to say it was soooooooo much fun! I love teaching, demonstrating and meeting new people so it was a dream job for me. I got to catch up with heaps of cakey friends over the three days and I also met a whole new bunch of new mates.
I did a few different demonstrations over the weekend but the one I did everyday over the three days and what seemed to be a huge hit was my NO BAKE coconut cake pops (ice cream cone style).
I've come to know that cake pops have such a bad name for themselves.. I hear the same common problems over and over again.. They take way too long, they are never perfect, they fall off the stick, they keep cracking, too sweet, not worth the time and the list goes on and on. I feel that it is my duty to stand up for the cake pop ha ha! and fight for the little delightful ball on a stick and make Australia fall in love with making and decorating cake pops once and for all.
One way I think is a huge deal breaker is time.. We are so poor in time - I know I am. We work, we're mums, we have a household to run, meals to cook, kids to play with and so on so I have created a recipe that is both super quick and super yummy to make! You could even get the kids involved on this one it's that easy.
If you end up making this recipe I would LOVE to see! Please tag me on Facebook or Instagram @sweetsticksAU and hashtag #sweetsticksAU or comment below!
NO BAKE COCONUT CAKE POPS recipe - makes approx 24 cake pops
What you need:
- 3 cups of desiccated coconut
- 1/2 cup confectionery sugar
- 250ml condensed milk
- A dollop of vanilla paste (approx 1 teaspoon, maybe a little bit more)
- Perfectly melted candy melts
Step 1: With gloves on, combine coconut, sugar, condensed milk and vanilla paste into the bowl and with your hands combine really well until it has formed into a cookie dough consistency. (if it's still a little dry, simply add a little more condensed milk until you can roll a small amount into a ball nice and easily).
Step 2: Line a sheet of baking paper and start measuring your mixture into 20g balls. Roll them between your hands until you are left with a nice round, smooth ball. Set aside on the baking paper and repeat.
Step 3: Get your melts and dip your stick into the melts no more than 1cm in. Shake off the excess and grab a ball into the cup of your hand and slowly insert the stick approximately 3/4 down. You should be able to feel the stick going into the ball. Put the naked pop onto your cake pop stand to set and repeat this step.
Step 4: Dip your pop into your melted candy melts, shake of the excess and decorate to your pleasure. (Need more tips and tricks on melting candy melts, dipping and decorating check out my online cake pop course to making perfect pops)
Step 5: Try not to eat all of them at once!
These can last up to 5-6 in the fridge. Keep in mind the longer they do dry out a little over time and they may lose a little of it's moisture.
Don't miss out on my recipes, online specials and anything else in between that's related to sweets on a stick. Subscribe to my mailing list
Love, Miranda xxx


Guide to Papua New Guinea Coffee
Discovering the Rich Flavors of Papua New Guinea Coffee: A Guide
When it comes to coffee-producing countries, Colombia, Brazil, and Tanzania may come to mind, but there's a hidden gem that often goes overlooked - Papua New Guinea. With a population of nine million people residing in rural areas, and up to one-third of them depending on coffee for their livelihood, Papua New Guinea has a rich coffee culture worth exploring. In this article, we'll take a closer look at Papua New Guinea coffee, including its origin, flavor profile, and coffee growing regions.
Origin of Papua New Guinea Coffee:
Coffee production in Papua New Guinea dates back to the 1920s when it became commercialized. However, in recent years, the country has faced challenges due to factors such as declining coffee prices globally, resulting in a drop in production. Despite this, the majority of coffee farming in Papua New Guinea is still carried out on a small scale, benefiting local farmers.
Papua New Guinean coffee is known for its distinctive flavor profile, thanks to the nutrient-rich soil and the washing procedure used by farmers to extract beans from the coffee cherries. The coffee from Papua New Guinea has a well-balanced taste with rich, deep chocolate flavors, supported by spicy undertones and earthy overtones. One unique aspect of this coffee region is the presence of a mildly fruity acidity, adding to its complex flavor profile.
Coffee Growing Regions:
Papua New Guinea has five main regions where coffee is produced, with approximately 90% of the total coffee production coming from these regions:
Eastern Highlands: This region is known for its unique coffee cultivation methods, resulting in high-quality beans.
Western Highlands: The city of Mount Hagen in the Western Highlands province is known for flavorful coffee due to its high altitudes and suitable rainfall.
Simbu: The Simbu Province in the central highlands of Papua New Guinea produces coffee with a complex flavor profile characterized by the bitterness of apples and grapes.
Papua New Guinea coffee is a hidden gem worth exploring for coffee lovers. Despite facing challenges in recent years, Papua New Guinea continues to produce unique and bold coffee beans with rich flavors. If you're a fan of Indonesian coffee, Papua New Guinea coffee beans may quickly become your new favorite. So, venture beyond the usual coffee-producing countries and discover the rich flavors of Papua New Guinea coffee today!


I found a recipe on Pinterest from Craving Comfort.
I'm copying it exactly how she has it on her site, but for pictures, head on over there.
- 1 lb lean ground beef
- 1/2 medium onion, chopped
- 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
- 1 16oz package frozen tater tots
- 1 cup shredded cheddar cheese
- salt & pepper
- Preheat oven to 375 degrees.
- Brown ground beef. season with salt & pepper.
- Add chopped onion, cook until tender.
- In a casserole dish, combine ground beef mixture & cream soup.
- Top mixture with tater tots.
- Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
- remove from oven & top with cheese, return to oven until melted.
This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)
I always double or triple this one! It re-heats beautifully!
It was pretty good. Everyone liked the tater tots the best. I doubled the recipe and put it in my biggest casserole dish. My only problem was that I didn't really double the tater tots because I figured the bottom layer of tater tots would turn to mush. I put just enough to cover the meat. Definitely a mistake. I think next time, if I double it, I will put it in two casserole dishes. I have five in my family, and we don't mind leftovers, so I thought doubling was a good idea, but here's a warning: this stuff is good enough for seconds, and maybe thirds, BUT, then all of a sudden it hits you! You will be instantly, and uncomfortably full. It's like it sits quietly in your belly for a while, and then expands like crazy and by the time you realize you are full, you've already overeaten. You've been warned. Enjoy!


What Food To Buy For Sailing?
The amount of food you are going to take to your boat depends upon the number of people and rough estimates of how much each person can eat in a day times the number of days of your sailing trip. The rule of thumb for the sailing food is to take a little bit extra.
That refers to the non-perishable food.
The easiest way to your favourite food is with the delivery of Antropoti Yachts.
Delivery Antropoti Yachts has access to many of shops enabling you to quickly search and order from the best in your area.
With Antropoti reliable and fast delivery it’s easy to always find the best shops and tastiest food in your new area.
With one call or e-maill your order goes straight to the shops and ensuring your food is always delivered on time on the board for your enjoyment on the Adriatic Sea and we will save your favourite menus if you want to order again.
Your perfect holiday can begin without the hassle of searching for shop, waiting in lines and searching for transportation.
With the delivery of Antropoti your delicious food is on its way
and you can relax and enjoy in the Adriatic sea.
Perfect and easy way is the buying your groceries with Antropoti Yachts food packages.
You can choose from these 2 packages which are delivered straight to your yacht and designed to help you to enjoy in Croatia!


Join us for a festive cookie exchange. Bring 4 dozen cookies to swap and a large container so you can take 4 dozen home! We will enjoy some hot chocolate & lite bites. Please add a comment on which type of cookie you plan to bring so we have a good variety.
The Mount Diablo Mothers' Club is a non-profit organization.
P.O. Box 4748, Walnut Creek, CA,94596. (925)-927-2424


Imagine the scenario. A young man goes for a job and at the interview he is asked to make a prediction about the future. He claims that in 2050 the developed worldwould not be eating meat. He gets the job….and his prediction may not be that far from reality.
CIO, Coller Capital, Founder & Chair; Coller Foundation and FAIRR.org
The mounting environmental and social concerns weighing down on the animal protein sector are causing a seismic shift. The nightmare scenario which the young man could have laid out in his interview is that by 2050, if we allow business as usual in the animal agriculture sector, we will have a world where antibiotics are no longer effective. Where zoonotic pandemics are a regular occurrence. And where several degrees of global warming have flooded coastlines, exacerbated water scarcity and led to food shortages and malnutrition.
That is why the world’s biggest meat producers are investing heavily in more sustainable ways to meet global protein demand.
According to research from the Coller FAIRR Index one in three of the world’s 60 biggest meat, fish and dairy companies now have dedicated resource for plant-based replacements for meat products. Canadian firm Maple Leaf now calls itself a ‘protein company’ instead of a ‘meat company’ and has set a target to achieve $3 billion in plant protein sales by 2029 – more than its current animal protein sales. Even Tyson Foods has rebranded as a protein producer from a meat producer, actively championing the importance of sustainability.
The fourth agriculture revolution is underway in the world of protein production.
So what are the alternatives?
Silicon Valley start-ups are no longer obsessed with building digital apps, electric cars and fintech solutions. Today it is food that is flavour of the month, as for the first time since the green revolution 60 years ago - which created factory farming - ambitious entrepreneurs set about disrupting our agricultural system in the same way they’ve shaken up industries such as cars and consumer goods.
We are seeing the rise of alternative proteins in fourareas: Plant-based, ‘recombinant’ companies, ‘cultured’ and ‘single cell’ meat.
Plant-based meat replacements are the most visible part of this revolution with the likes of Beyond Meat and Impossible Foods well-known for offering plant-based burgers that taste like meat. This year, McDonalds will roll out its new McPlant menu across the world.
But plant-based innovation does not stop at burgers. From sausages to seafood, milk to mayonnaise, the plant-based market is expected to enjoy explosive growth and capture around 10% of the meat market within 15 years, according to the likes of Barclays and J.P. Morgan.
I also look at recombinant companies who are bio-fermenting protein, in similar ways that yeast might be processed in beer making. Why would you still brew milk in the breast of a cow when you can brew exactly the same milk in a brewery. Companies like Perfect Day are creating ice cream without using a cow and without using oat or almond milk; this company produces actual real milk in a brewery – no cows involved!
One of my favourite companies is Geltor. Not everyone is aware, but lipstick has pig’s gelatin in it. We all know the expression to put lipstick on a pig. When in fact, we have forever been putting pigs on our lips. No more. Geltor use cutting edge synthetic biology to bio-ferment collagen and are changing the market.
The third aspect of alternative proteins is ‘clean’ or ‘cultivated’ meat i.e. actual animal meat but which is produced by in vitro cell culture of animal cells in a laboratory, instead of from slaughtered animals. Memphis Meats is one of the leading companies in this space, growing actual cuts of meat without the animal.
And the final aspect of this area that I look at is ‘Single Cell’ which typically involves taking a small sample of usually non-animal cells such as mushrooms or algae and copying nature’s structures to create ingredients or whole products through biomimicry. A prime example of which would be 3FBio produces mycoprotein, best known as the key ingredient in Quorn, at a very competitive price in a zero-waste fermentation process.
And finally, there are enabling technologies that can be applied across all or some of these four pillars. Companies such as Redefine Meat who create 3D printed meat or Matrix Meats who create scaffolds on which cultured meat can grow more easily are two examples of companies helping drive real advancement in this space.
THE DEMAND SIDE
However, if we are to build a more sustainable global food system that acts within planetary environmental boundaries and protects public health then it cannot be achieved only on the supply side.
We also need policy-makers and civil society to play their part on the demand side – including encouraging a switch to more plant-based diets.
This is a view shared by the Inter Government Panel on Climate Change (IPCC), the UN’s climate change body.The IPCC’s Special Report on Climate Change and Land in 2019 highlighted how a change in diet, from meat-heavy western diets towards more plant-based foods, could be the single biggest contribution the world could make to mitigating climate change (see Figure). The finding was shared by the Rise Foundation which said that Europe’s meat and dairy production needs to be cut in half by 2050 to meet global climate targets.
And governments have many policy tools at their disposal – from public procurement to education, industrial strategy, conditional giving and taxation – all to encourage such behaviour change.
In the run up to COP26 the UK, which is hosting the landmark climate summit, has said that it will consider carbon taxes that might increase the price of meat and cheese as part of its plans to fight emissions and hit net-zero carbon target.
The UK is not the first to consider a ‘meat tax’, with politicians in Denmark, Sweden and Germany also discussing it. This was an idea explored in detail by FAIRR’s Livestock Levy White Paper who viewed it not as a question of morality nor the environment but rather the investment risk and consequences to the corporates if a meat tax became a reality.
In recent years we have seen how megatrends such as climate and digitalisation have transformed the energy we use, the cars we drive and the shops we buy from. Now it looks like these mega trends are starting to radically change the way we consume protein.
An agricultural revolution is underway, whether we like it or not, history is on our side.
Maybe that young man’s prediction was not far off after all…
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It's not true that Neiman Marcus charged a customer $250 for this recipe. Check out the story on Snopes. But it is true that these are the best cookies EVER. These cookies are expensive, time consuming to make, and the recipe makes enough for a small army. Don't even consider making these unless you are planning to share with a large crowd or plan to eat them over the course of a few months (kidding). The recipe will yield about 115 2-3" cookies.
This is what you will need:
1 lb. unsalted butter, softened
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
4 cups flour
5 cups *blended oatmeal (measure and blend to a fine powder)
2 tsp. baking powder
1 3/4 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips (I use 1 pkg. semi-sweet and 1 package milk chocolate)
1 Lindt 3.5 oz. dark chocolate bar with sea salt, grated
3 cups chopped nuts
You will need a VERY large bowl. Cream the butter and both sugars. Add eggs and vanilla mix well. Add flour, oatmeal, salt, baking powder and soda. Mix well. Add chocolate chips, grated chocolate bar and nuts. Roll into 1" balls and place two inches apart on a cookie sheet. Bake for 15-20 minutes at 375.


Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.
The ‘Twig Hair Clip’ ‘An alluring pin designed intricately, simply slide the twig pin into your hair to accent a variety of hairstyles.’
After five weeks of doing nothing and doing so many exciting things at the same time, means travelling and spending as much time with my friends and family as possible, I started my new job one week ago. Oh dear, what a week. I’m totally exhausted by all the new impressions I got. Starting the new year with so many new things, I’ll move in two months, new adventures, flying to many new places, and new colleagues can be nerve racking. But I really like the new team and my work. It’s challenging but that’s exactly what I needed.
So as you can imagine I’m longing for energy right now. That’s why I baked a banana-hazelnut bread for today’s post. I really like bananas and use them every morning for my muesli because it gives me so much power for the whole day. This banana-hazelnut bread is doing exactly the same. Beside of being super moist and oh so delicious, it gives me lots of strength which I really need at the moment. Wrapped in transparent film in your fridge, you can keep the bread the whole week and take a piece to work every day.
All the love and best regards from snowy Switzerland, Franzi
Banana-hazelnut bread, recipe for around 10 pieces
120g butter, room temperature
2 free-range eggs
1 teaspoon baking powder
1 teaspoon salt
80g ground hazelnuts
3 bananas, mashed with a fork
1 teaspoon vanilla extract
100g sour cream
1 tablespoon oat flakes
50g icing sugar
1 teaspoon lemon juice
Line a 23cm-cake pan with baking parchment. Beat butter and sugar until fluffy. Then beat in egg after egg and afterwards flour, baking powder, salt, hazelnuts, mashed bananas, vanilla extract and sour cream until you have a homogenous batter. Fill batter in cake pan, cut banana in two halves and put on the batter as well as the oat flakes. Bake for around 80 minutes in preheated oven to 175°C. Make the toothpick test. Let totally cool down, then remove cake pan. Before start serving, mix icing sugar and lemon juice and decorate bread with the sugar frosting.


Advantages of Vegetable Oil to Your Health
There are many kinds of cooking oil that you can use for your kitchen needs. Vegetable oil is just one type of oil that is commonly used by households. This kind of oil is often derived from seeds that produce a relevant amount of oil. Among the seeds that produce vegetable oil are peanuts, palm nuts, cotton seeds, soy beans, corn and olives. Even if the temperatures are very low and the fact that the vegetable oil contain 100 percent fat, they do not usually become solid in state.
The vegetable oil has s distinct smell and they are often yellow in hue. When cooking and baking, these are often the kind of oils that are used. Most cooks prefer the use of vegetable oil because it can also improve the texture of the food. However, there is more to what the vegetable can offer. Here are some of the health benefits that you can get from using vegetable oil for cooking or baking.
You can improve your metabolism when you use vegetable oil for cooking or baking. Know more about it when you click here. Especially when the oil is made from olives, it helps in hastening the metabolism even in obese individuals. This is a fact that can be supported by studies. The antioxidants and anticoagulants found in olives make it an excellent ingredient from an improved metabolism.
One of the good things that you can get from the use of vegetable oils is the improvement of your heart. The risk of getting increased levels of blood pressure, blood sugar, and cholesterol is controlled with the use of vegetable oils and this could further decrease the risk of having heart diseases. Some other kinds of cooking or baking oils do not have the capacity to decrease such health risks. You only need to use vegetable oil in our diet and you will be able to see good changes for your body.
The studies have also found out that the risk for breast cancer can also be decreased with the use of vegetable oil. Extra information pertaining to this are available when you view details in this link. According to experts, there is a lower risk for breast cancer for people who use vegetable oil compared to those who use butter, margarine or other forms of oil for cooking.
The fact that vegetable oils have essential amino acids needed by the body, make them excellent ingredients for cooking or baking. The vegetable oils are able to provide the right amount of essential omega-3 fatty acids to the body. A healthy heart and brain can be maintained with the help of omega 3 fatty acids. the essential amino acids are also good for improving the quality of the body's development and growth.
You could get so many benefits from the use of vegetable oil in your household. Learning and choosing to be healthy will not only bring goodness to you but to the rest of the family members as well.


Starbucks Coming to Disney Parks
disneyparkhopper55: So excited for Starbucks to come to Disney Parks. Today, we’re excited to officially announce plans to bring your favorite Starbucks drinks and food items to all of our theme parks at Disneyland Resort and Walt Disney World Resort. In June, the first of six planned Starbucks locations is scheduled to open at Disney California Adventure park. And more locations are planned...
Roses are red, Violets are blue, Fuck you, whore.– Tom (via andrewr0ss)


Branched chain amino acid formula. Flavoured powder. 6 grams of BCAAs per serving. 2:1:1 ratio. 60 servings. Branched chain amino acids (BCAAs) which include leucine, isoleucine and valine, comprise 35 to 40 percent of the essential amino acids in the body and are required for the maintenance of muscle during physical stress, such as exercise. Supplementing with BCAAs helps to promote protein synthesis (muscle building) and spare muscle tissue from being broken down for energy during intense training. Ultimate nutrition flavoured BCAA 12000 powder contains a 2:1:1 ratio of leucine, isoleucine and valine with each serving providing 6 grams of high quality BCAAs in a convenient powder format. Taken on its own or combined with your favourite workout drink, flavoured BCAA 12000 powder mixes instantly for a delicious way to increase over all BCAA intake.


How many times have you looked down at your plate, seeing only crumbs, and wondering how you were already done with your meal? How often do you eat lunch at your work desk, catching up on work or scrolling the internet, instead of taking your full lunch break? Do you watch TV while eating? Do you eat according to the clock, instead of your body?
All of us have done some level of “unconscious eating,” meaning that we are not paying full attention to our food and using our senses to take in the experience. We distract ourselves, or attempt to multi-task, instead of slowing down. While there are common reasons we do this as humans, what today’s post focuses on is offering an exercise for how to eat more consciously.
This is an exercise I was given in graduate school for acupuncture, to teach us how to slow down and use all of our senses to experience food. Take a raisin or other small piece of food in your hand. First, look at it. Really look at it. Notice the grooves, the indentations, the crests, the changes in color, is there a stem, and so on. Take several seconds or even a minute or two to do that.
Next place the raisin up to your nose and deeply inhale to smell the raisin. What does it smell like? Inhale and keep smelling it for several seconds. Now touch the raisin with your fingers and see what it feels like, taking a few seconds to do so. Place the raisin in your mouth, but don’t chew it yet. Just hold it in your mouth and touch it with your tongue, rolling it around. Can you taste anything even though you haven’t bitten into the raisin? Does it feel different when you touch it with your tongue than it did with your fingers?
After a few seconds, bite into the raisin slowly. Notice how the taste. Keep chewing the raisin slowly, without swallowing. Keep chewing and chewing until the raisin is all but totally dissolved. Finally, when almost nothing is left, swallow.
Now no, I don’t expect you to eat every single bite of your food as fully as that raisin, but I do think we can take that exercise and use it as a reminder to experience our food more fully. I love the entire experience of food, from the grocery shopping or farmer’s markets (I wish I could grow my own items but I have a brown thumb…my husband is making plans for our new backyard though, so we will see if I can reap the benefits of whatever he might do next year!), to food preparation, to cooking, to eating and enjoying with loved ones. It’s all a feast for the senses. But I know not everyone shares my love for everything I mentioned, so let’s just focus on the eating part.
First, make sure you are not distracted. Turn off the TV, step away from the computer, or have the whole family sit down at the table. Then take a few moments to look at your food. Smell it. Give thanks for the food and remember how privileged you are to have food at your table. Then take measured bites of your food, a bit at a time, making sure to thoroughly chew your food, and tasting it. If you find yourself rushing, then place your fork down between bites. This is a tip I was given during a study I participated in many years ago where we were given various dietary interventions, and I’ve found it useful to this day. Counting how many times you are chewing can also be a way to help you slow down and help your digestion. Many people chew their food 3-5 times and then just swallow it down. In theory we are supposed to chew each bite something like 40 times!! But let’s get real, that’s pretty hard for most people to do (try it if you don’t believe me). Aim for 20 and you’ll be in a pretty good place I think. Take baby steps if you need to though. If you are at 5 right now, maybe go to 8 or 10 first, then progress to 20. You can do it!
I hope this helps you to eat just a little more consciously. I’d love to hear how you’re doing in the comments!