The mushrooms, with their savoury earthiness, mirror the Rudera Syrah’s own savory notes, on both the palate and nose. The umami-rich parmesan shavings, used to finish the dish, complements the Rudera Syrah’s leathery, black pepper, flavours.
- 1 small onion , peeled and finely chopped
- 2 sticks celery , trimmed and finely chopped
- 400 g risotto rice
- 75 ml white wine
- sea salt
- freshly ground black pepper
- 4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced
- a few sprigs fresh parsley , leaves picked and chopped
- 1 lemon , juice of
- 1 teaspoon butter
- 1 small handful Parmesan cheese , freshly grated, plus extra for serving
- extra virgin olive oil
- 5 litres organic chicken or vegetable stock , hot
- 1 handful dried porcini mushrooms
- olive oil
Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com


McDonald’s new chicken sandwich set to debut in early 2021 – Business Insider – Business Insider
McDonald’s plans to roll out a new fried-chicken sandwich, pitting it against offerings from rivals such as Chick-fil-A and Popeyes.
On Monday, McDonald’s announced plans to introduce the Crispy Chicken Sandwich in the US early next year.
“McDonald’s also has significant opportunity to expand its chicken offerings, a category that is growing faster than beef,” the company said in a press release. “This includes leveraging the extraordinary global strength of Chicken McNuggets and the McChicken sandwich,…


When it comes to a perfect diet for weight loss, what works for other people may not exactly work for you. Sometimes, it’s a case-to-case basis. So, what would be the ideal diet for you to lose weight?
The perfect diet is the one that works for you. Balance and proper intake of the recommended amount should always be considered. This is because too much of everything may not be good for us.
Being Healthy Makes a Difference
When we talk about good health, the proper weight at your age should be taken into account. Being obese can be harmful because you are also at risk of these serious health conditions such as heart disease, diabetes, and cancer. So, it is always important to be aware of your health condition.
Exercise alone is not enough to lose weight. You should always accompany it with a healthy diet. A healthier life is always possible when you eat healthily and keep an active lifestyle.
However, they say that maintaining a healthy diet is tiresome and you have to go through the restricting process. However, that’s not true. You can still keep tabs on your intake of salt, fat, and sugar while enjoying healthy, tasty foods.
10 Things You Should Know About Maintaining a Healthy Diet for Weight Loss
Here are the things you need to know of how the foods we eat every day impacts not just our weight loss goal but in the same way, our total health.
1. Eat properly by prioritising organic, real, and whole foods.
You need to eat properly because your body requires enough nutrients. Always see to it that you’re eating healthy foods which are fresh and organic. Cutting out food groups is not recommended so you need to include lean protein, low-fat dairy, whole grains, vegetables and fruits into your diet.
2. Don’t cut fats from your diet.
Yes, some fatty foods may not be good for you, but there are fats like monounsaturated fats that are healthy for you. These fats can actually help you to lose weight. They can be found in nuts, canola oil, olive oil, and avocados.
3. Eat only the suggested amount of vegetables and fruits each day.
There is a type of monosaccharide carbohydrate found in fruits called fructose. Since they contain nutritional properties, beware of those which have a high content of sugar and calories. To follow the recommended amount of fruits and vegetables, talk to your nutritionist and dietician.
4. Pick the right carbs for your diet.
Carbohydrates serve as energy-providing nutrients so choose the right carbs for your diet. Whole-grain foods are best for weight loss. These include quinoa, porridge oats, brown rice, and barley.
5. Limit your consumption of salty foods.
A high consumption of salty foodstuff, just like the sweet and fatty ones, is bad for your health. Don’t go for processed foods since they contain a high amount of sodium. According to dieticians, a consumption of 1 teaspoon of salt is enough for each day.
6. Add water to your diet.
Water does not only help with digestion but it removes waste from the body as well. Drinking plenty of water leads to toilet breaks and you burn more calories because it helps increase your metabolism. This special nutrient has diuretic properties and it is also helpful to consume foods with high content of water such as pineapple, celery, grapes, watermelon, tomatoes, and cucumbers.
7. Never skip a meal – especially breakfast.
When you eat your breakfast, you start the day right. This would eventually lead to satisfaction and you don’t have to eat too much later in the day – especially that it shuts down your craving for food. Thus, always eat proper choices and the right amount of food for every meal.
8. Spicy foods have beneficial effects on our bodies.
Capsaicin which is found in jalapeño, cayenne and chili peppers help boost your metabolism, and your body’s ability to burn calories is increased. Aside from this, spicy foods can also reduce your appetite when eaten during breakfast. As a result, you end up choosing smaller meals and continue eating less in the next meal time.
9. Drinking herbal teas have weight and health benefits.
Powerful brews of different teas don’t just have health benefits, but they can also be helpful for weight loss. These different types of herbal teas such as black tea, fennel, oolong and green tea are packed with vitamins and minerals. The benefits found in these teas are:
- metabolism booster
- prevent cardiovascular disease
- provide hydration
- prevent cancer
- appetite suppressant
- natural diuretic
10. Drink a cup of coffee in the morning to power up your day.
The caffeine present in coffee helps boost metabolism. Aside from the fact that it is a natural diuretic, black coffee is also a good source of antioxidants. The antioxidant properties present in it are helpful tools to protect your cells from damage.
Healthy Eating You Can Enjoy
Maintaining a healthy diet doesn’t have to bother you. As a matter of fact, you can still enjoy the course of healthy eating while achieving your weight loss goals. With a wide array of not just healthy but delicious foods, you have no reason to resist hunger.
Setting goals are easier to achieve when you have the discipline and determination. When it comes to maintaining a healthy diet for weight loss, you need to be willing to embrace new changes in your lifestyle. As you get used to these new changes, then you’d eventually make it as part of your daily routine.
It’s always possible to lose weight without the starvation requirement – even when you stay at home often or has a regular schedule at the gym. There’s no need for you to worry on how to obtain the proper weight. Right choices and recommended amount of foods are one of the effective solutions to your weight loss efforts.
Additionally, you can adapt to the Japanese’ healthy lifestyle and food consumption in achieving your health goals. Try the Yuuto products which are health food and dietary supplements from Japan that can be an add-on to your balanced diet for weight loss. So try them now for better results!
Yuuto™ helps people live better, healthier and longer lives. Building upon our solid foundation of scientific research and development, Yuuto Nutrition has developed a range of premium dietary supplements, sports nutrition supplements and skin care products for the maintenance and promotion of people’s health.


KENYA – KIRINYAGA
BARAGWI COOP. SOCIETY
Baragwi is a cooperative of producers who grow coffee at 1700-1800 mt. slm in the south of Mount Kenya. The rich volcanic soil that surrounds the volcano is ideal for growing coffee – especially the sweet, vibrant cultivars released by the Scott Laboratories in the sixties.
This lot is made of “peaberries”, coffee cherries that grow only one coffee bean instead of the usual two. The uniform size and shape of peaberries means that they roast exceptionally evenly, resulting in an intense cup of coffee with high flavour clarity.
They are also very rare, representing only the 5% of the worldwide coffee production. The cooperative has set up a standard of best-practices throughout all the processing steps, in order to maximise the quality in the cup.
Expect a very structured and layered coffee, bright and acidic, balanced by a spiced earthy sweetness. Hints of sweet tomato, herb-like flavours and red berries.


Japanese peanuts are a type of dried peanut based fruit. It is made of a thick layer made of wheat flour with some soy sauce. Its flavor is usually slightly sweet and salty. They are usually found in bags like any snack.
This type of peanut can accompany salads or eat it at any time of the day. It also goes well with beer or whiskey. We can delight the Japanese peanut at any time of the day, as we can use it for a snack with cold cuts and cheeses.
Origin of the Japanese Peanut
In Mexico, they owe their origin to Yoshigei Nakatani, a Japanese immigrant. He had worked in his native country preparing mamekashi: seeds covered with a layer of flour with spices. The story is this: the first to produce a sandwich similar to the Japanese peanut, made with seeds and spice flour, were the "chan" monks ("zen" in Chinese), skilled in meditatingsitting, decorating gardens and, apparently, the making of snacks.
In the 15th century, a group of monks traveled from China to Japan. They took their zafus (the pillows on which they meditate) and also their recipes. According to Mamekishi, one of the main stores of this type of sweets today in Japan, the monks settled in the city of Kyoto, located in the center of the island of Honshu, the main island of the Japanese archipelago. From this city, the sandwich spread toother Japanese islands.
Centuries later, in a candy shop in Sumoto City on Awaji Island, the recipe found the person who would take it across the Pacific: Yoshigei Nakatani. It was the 1930s. According to his autobiography, "This Tree is Still Standing," Nakatani worked in the candy shop as an apprentice. There he learned to make the sandwich created by Zen monks, named"mamekashi."
Undoubtedly, this is an example of what the globalization of gastronomic culture achieves.It should be noted that Nakatani had worked in his native country preparing mamekashi: seeds covered with a layer of flour with spices.Nakatani did not last long in the candy shop.In 1932, he boarded the ship Gueiyamaru in the port of Yokohama.And from there he left for Mexico to work in the factory ofJapanese capital "El Nuevo Japon".
It didn't last long either.The factory soon closed.Married to a Mexican woman, and with six children to support, Nakatani moved to the La Merced neighborhood of Mexico City and began producing sweets based on techniques he learned in Japan.It occurred to him to prepare a fried sandwich.Industrialized Peanuts
They were similar to the Mamekashi, but the layer of flour was finite, the chosen seed was peanuts and the taste was different: with more salt and spices (and no seaweed). He sold them with his wife in a shop in La Merced market. The product liked it. Mexicans were going to buy peanuts "like the Japanese". The Japanese peanut was born.
What Are They Made Of?
Japanese peanuts are composed of:raw peanuts,wheat flour,cornstarch,sugar,vegetable fat,water,baking soda,soy sauce.One 60-gram bag of Japanese peanuts contains about 300 calories, which is equivalent to approximately 30 minutes of cardio exercise.Although peanuts are recommended to eat as a snack, between meals, thanks to their energy content.ThesePeanuts are excluded because they have a lot of fat and calories and simply do not help you lose weight, nor are they a good ally to maintain the situation.
How To Make The Japanese Peanut?
Since the Japanese peanut is just a traditional peanut covered with a layer flavored with soy sauce, we tried to prepare it. In a saucepan over low heat, pour the water adding sugar little by little, stirring until you see that all the sugar is dissolved. Add 50 ml of syrup and 20 g of flour and stir for 2 minutes over medium heat. Add the raw peanuts. Little by little, another 20 ml of syrupand 30 g of flour are added, leaving 3 minutes to roll.
Thus, they are added until the ingredients run out (each time the flour is added to the container, the walls should be cleaned with a spatula so that the flour adheres to the peanut and not the pan). It is important to manually peel the peanuts that stick. With a skimmer place the peanuts on a baking sheet that will go to the oven to brown.Preparation:In a saucepan over low heat, put thewater adding sugar little by little, stirring until you see that all the sugar is dissolved.
Add 50 ml of syrup and 20 g of flour and stir for 2 minutes over medium heat. Add the raw peanuts. Gradually, another 20 ml of syrup and 30 g of flour are added, leaving 3 minutes to roll. Thus, they are added until the ingredients are exhausted (each time flour is added to the container, the walls must be wiped with a spatula so that the flour adheres to the peanut andnot the pan).
It is important to manually peel the peanuts that stick. With a skimmer place the peanuts on a baking sheet that will go to the oven to brown. Put the oven on the golden function. Place the peanuts already breaded and leave it on the golden head for an hour and a half, or long enough for the peanuts to brown but not burn (the time and temperature will depend on the moisture of the peanuts).Japanese Peanut in Plastic Jar
So far we have a first version of the Japanese peanut.Now comes the topping that will give that unique flavor:Cover the golden peanuts in a bath of 1 cup of water per 1/2 cup of soy sauce and two tablespoons of salt to give a stronger flavor.Water,soy and salt are cooked in a pan and the peanuts are submerged for 2-3 minutes.After going through this preparation,the peanuts are placedto cool to room temperature.after cooling, the Japanese peanut will be soon.
Is Japanese Peanut Healthy?
Many can cause admiration and others not, as it is also used in salads and classic peanuts are recommended as a snack during the day for its energy content, but the bad thing about Japanese peanuts is its high calorie content.
A 60 gram bag of this delicious snack contains nothing more and nothing less than 300 calories, which are equivalent to 30 minutes of cardio daily and are composed of the following ingredients: raw peanuts, wheat flour, corn starch, sugar, vegetable fat , water, salt, baking soda and soy sauce. So, think twice before consuming them if you really want to keepa healthy diet.


Sphinx Café opened in 2003 in Pittsburgh's South Side, giving Pittsburgh its first authentic Egyptian hookah bar. The Sphinx expanded in 2004 and opened another location in the heart of South Oakland. The South Side location originally offered a mere five flavors of shisha. Today, the Sphinx has the largest variety of shisha flavors on the East coast of the USA.
Sphinx Café offers a relaxing Middle Eastern ambiance created by comfortable seating, colorful lighting, and vibrant, authentic Egyptian décor. We offer an extensive food and drink menu with traditional Arabic fare such as Egyptian coffee. In addition to a full-service hookah bar, we also carry a large array of hookahs and accessories for your hookah and for smoking pipe tobacco.


pickup at our bakery
9-6 Wed-Fri and 9-4 Saturdays
We accept pre orders with two days advance notice and prepayment. You may place an order in the cafe or over the phone by calling 913-669-9883. Phone orders will be confirmed once availability has been determined, payment accepted, and you receive a confirmation call from the Ibis staff.
The ibis is a communal bird that loves to socialize and eat daily meals together. To us, that ritual is what bread is meant for. We are a passionate group of bakers and food-lovers in Kansas City who are excited about discovering flavor and texture combinations while respecting the natural beauty of simple ingredients. Our artisan bakery carefully crafts au levain-style loaves from a natural yeast, creating bread the old fashioned way - hands on and with care.


About this event:
Created by macc_bgjwa4
Amvets Valley Memorial Pavillion #9 408 W Green St, Middletown, MD 21769
If you enjoy networking with small business owners and local professionals AND enjoy eating hot steamed crabs, you don’t want to miss this event! We are celebrating another great year of making connections with talented people and providing opportunities for community involvement!
PLEASE make sure to buy your tickets in advance so we may give an adequate headcount to the AMVETS. Feel free to bring a colleague or friend, the more the merrier! Ticket fee includes AYCE steamed crabs, MD crab soup, fried chicken, side dishes and your first drink! Cash bar is available. And, we are bringing back the 50/50 raffle to this event!


3ml x 85s / 50ml x 5
【 Sacha Inchi Oil 】
It was the case of the missing nutrient. The nutrient was essential; it was a nutrient, we human beings needed in order to stay healthy. It started to disappear from our diet
and now is almost gone. Only about 20% of the amount needed for human health and well-being
remains. The nutrient is a fatty acid so important and so little understood that I call it “the nutritional missing link”. Food grade linseed oil & fish oil are the best sources of this special fat – Omega 3 essential fatty acid – which modern food destroys.
~ Donaldo. Rudin, M.D. (The Omega 3 Phenomenon)


Scottish venison: Why buy local?
It’s so important to buy local produce wherever possible. By putting money into local businesses, you are helping to strengthen your local community and economy. And by reducing the need for transportation of products, you are also helping the environment. Currently, the UK imports around a third of its venison produce from New Zealand and Europe. So, when you are food shopping in Scotland, please check the labelling and buy Scottish venison if you can.
Buy Scottish Venison in Scotland
Venison is a delicious, healthy and versatile meat, which is growing in popularity. And as demand rises, the number of deer farms in Scotland and the UK rises too. By supporting local farmers, you can really make a difference in your community. Look for local farms to buy your meat from, or find a Farmers’ Market, to ensure you are getting the best Scottish venison near you.
Your Local Venison Suppliers
Stagison Venison is farmed at Downfield Farm in Fife, Scotland. We are proud to supply Scotland with the highest quality fresh and frozen venison products. All prepared locally on our family-run farm. We are committed to sustainable farming and the welfare of our animals is of utmost importance. After all, we believe that happy stags produce the best meat. You can buy Stagison Venison meat at our local butcher in Fife or via our online shop.
Wherever you are in the world, it’s important to support the farms in your community, use your local butcher’s shops and buy local produce whenever you can. If we all work together, we really can have a positive impact on our local areas and help the environment too.
If you want to know more about where to buy Scottish venison, please get in touch or call us on 01337 830237.


Kilcoy Pastoral Company is currently undergoing a global expansion and is transitioning to Kilcoy Global Foods. Kilcoy Global Foods is a nature-to-plate global food solutions enterprise, harnessing the unique strengths and experience of Kilcoy Pastoral Company to bring exceptional food experiences to customers all around the world. Our corporate office is located in the Birtinya Queensland with our production site, established in 1953, located in Queensland’s Sunshine Coast hinterland at Kilcoy.
Kilcoy Global Foods is a nature-to-plate company with a footprint spanning Australia, the United States and China. We partner with the world’s food industry to find new and better ways to source, prepare and serve delicious meat and seafood the world loves to eat. We believe our winning culture stems from the quality of our people and the contribution they make to Kilcoy Global Foods every day. We proudly acknowledge the hard work and dedication of our 1700+ employees who are committed to first-class standards, quality and safety. Our Australian operation, located in Kilcoy, (one hour north-west of Brisbane) and the Sunshine Coast (Head Office) is the largest Grain Fed Beef Producer in Australia.
ABOUT THE ROLE :
Kilcoy Global Foods (KGF) are seeking an experienced hands-on, Production Supervisor with leadership experience and excellent communication skills to join our growing team.
We are looking for a keen and eager Supervisor, who is ready to take the next step and lead a team of workers and contribute the international success of the business.
The successful candidates main responsibilities are :
ABOUT YOU :


Ramadan 1435 / 2014 is about to start in couple of days and unlike in Australia where the weather is nice and chilly it’s totally the opposite on the other side of the pond. The weather everywhere else it’s summer season.
A fasting person needs good, nutrient-rich food which provides the energy to last the entire day. That means extra preparation and knowing what to eat during non-fasting hours is essential to having a good health and strength during the entire month.
Below are some tips for observing a healthy fast during Ramadan.
Eat Real Food, Not Junk Foods
Processed foods may seem convenient, but they’re usually filled with unhealthy things like high-fructose corn syrup, MSG , tons of sodium and typically all the heart-clogging oils.
Junk foods like chips, candies, cookies etc are basically void of nutrients. These filler foods hardly satisfy the stomach and make you crave more. Rather eat food that is wholesome and packed with nutrition, you’ll feel more satisfied.
Go Easy on the Carbs
While I love a good bowl of pasta, or rice, these are all carbohydrates to minimize during Ramadan. Carbohydrates are converted into sugars and can eventually take their toll on your body way after you’ve finished eating. When you do have your carbohydrates, be sure to pair them with protein-rich foods like beans, meat or eggs to balance the meal.
Consider having slow digesting foods which will last up to 8 hours, while fast-digesting foods last for only 3 to 4 hours. Slow-digesting foods are foods contain grains and seeds such as barley, wheat, oats, semolina, beans, lentils, whole meal flour, and brown rice. These are called complex carbohydrates.
Fast-burning foods are foods that contain ingredients such as sugar and white flour. They are called refined carbohydrates.
Hydrate Your Body
When fasting, we’re slowly being dehydrated over the course of the day, so once we break our fast and during the non-fasting period we need to have foods that put water into our body, not reduce it further. A great way to break the fast is to enjoy your favorite dates along with having fruity drinks such as coconut water, or making smoothies. Consider limiting coffee and tea which are very dehydrating to the body, to about half of what you normally drink.
- Complex carbohydrates at suhoor so that the food lasts longer making you less hungry.
- Dates are excellent source of sugar, fibre, carbohydrates, potassium and magnesium.
- Almonds are rich in protein and fibre with less fat.
- Bananas are a good source of potassium, magnesium and carbohydrates.
- Fried fatty and salty foods. Dehydration is a risk due to limited fluid intake during the day, and high salt foods can further increase this risk by drawing fluids out of your body
- Foods containing too much sugar. While they may provide you with instant energy, they will not sustain you through the day and night.
- Tea or caffeine are diuretics when consumed in large quantities and the body can lose valuable minerals, salts and fluids that you need during the day.
- Smoking cigarettes: If you cannot give up smoking, cut down gradually starting a few days before Ramadan.
During the month of Ramadan, you might experience some common discomforts. The following measures can help prevent these conditions:
- Constipation —This can be caused by eating too much refined food, drinking too little water and / or not eating enough fiber. To avoid constipation, avoid refined foods by eating foods rich in fiber like whole grain cereals and bread. Increase your intake of high fiber carbohydrates such as daals, dried beans like tabuli, chana, fruits and vegetables. Drink lots of water.
- Indigestion — Indigestion can be caused by over-eating or eating too many fried, fatty and spicy foods, or foods that produce gas. Fasting can also cause increased acidity, leading to the feeling of indigestion. To avoid indigestion, try not to overeat. Be sure to drink plenty of water and include high fiber foods
- Headaches — Headaches while fasting can be caused by caffeine and tobacco-withdrawal, doing too much in one day, lack of sleep, dehydration and hunger. Headaches can occur as the day passes and can worsen by the end of the day. To avoid headaches, prepare for Ramadan by decreasing caffeine and tobacco consumption slowly, starting a week or several days before Ramadan. Start drinking caffeine-free teas, coffee, unsweetened juices and water. Also, don’t forget about sleep. Prepare for Ramadan by reorganizing your daily schedule to ensure a good night’s rest.
- Low blood sugar — Low blood sugar can occur because of the length of time between meals. Symptoms of low blood sugar need to be watched for carefully. These can include weakness, dizziness, tiredness, poor concentration, perspiration, feeling shaky, an inability to perform physical activities, headaches and palpitations. Low blood sugar can also be caused by not eating at suhoor. To avoid significant low blood sugar levels, be sure to eat at suhoor and limit intake of sugary foods and drinks.
Remember a meal should be a meal and NOT A FEAST. May everyone who observes the blessed month of Ramadan have a peaceful & healthy time with family & friends.
Disclaimer: the purpose of this article is not intended as medical advice. The author nor the website are not responsible for any side effects or harm from following its contents. Please consult with your physician regarding fasting or consuming any particular foods before doing so.


I am always looking for quirky items, which have a vintage feel, and when I spotted these gorgeous cupcake cases and toppers in a Sunday paper magazine article, I had to get them.
They are from a company based in London, producing the most amazing designs on paper items.
I made these chocolate cupcakes, from my favourite chocolate cake recipe (which need no measurements!).
With butter frosting for the top and using my new steel piping tool (which I love) piped the icing on the top of the cupcakes.
We all ate them after school and in the spirit of high tea, made a cuppa with my Mothers Present teacup from Portmerion.
One day I would love to go to London and have a 'proper' high tea, in one of the fancy hotels. I dream of strawberry macaroons, and salmon sandwiches, with my own 3 tier plate in front of me, filled with delights!
Have a great weekend


Photo by: townsquarebuzz.com
WE ARE ALL GOING TO SEE A LOT OF PICTURES OF
FOOD ON SOCIAL MEDIA IN THE NEXT FEW WEEKS!
SOME PHOTOS WILL NOT BE SO GOOD, AND SOME
WILL MAKE YOUR MOUTH WATER!
TIME FOR US TO TAKE A STAND AND LEARN HOW
TO TAKE PHOTOS OF FOOD CORRECTLY !!!
HERE ARE SOME TIPS ON HOW TO TAKE PHOTOS
OF FOOD CORRECTLY:
FOOD PHOTOGRAPHY: TIPS FOR TAKING BETTER FOOD PHOTOS:
By Dave Kennard:
Have you ever been flipping through a magazine or browsing the internet and seen an image of an entrée that instantly made your mouth water? A good photograph of food can make your delicious dish look even more delectable than it already is. If you want to take high quality food photographs for your business—or just your blog—here are some tips to help you get better food photos.
STYLE IS EVERYTHING:
This may seem like a bit much, but “styling” or arranging your food carefully can make a dramatic difference in your food photographs. On professional food photography shoots, a food stylist will often be employed just to get the food looking its best. Many parts of the food may not even be real! Thankfully, you don’t need to go this far. Just make sure your food looks nice with the important features showing. For example, for a burger photo, make sure the lettuce isn’t covering up the burger. Or, use a plain plate so as not to distract from the food. A garnish related to the subject will also enhance the photo. For example, for a cheese sandwich, crumble some cheese on the side of the plate.
LIGHT IS KEY:
When lighting food, we want to avoid harsh shadows and highlights. To do this use a soft, diffused light source. A shaded area with reflected natural light can work well. For artificial light, try lights reflected from large umbrellas, or large softboxes. Don’t light your subject directly from the front, as the light will fill in all the shadows, giving a flat image with no texture. Instead, light from the side to bring out the texture and details in the food.


Food processing machinery is a complex and multi-dimensional market encompassing all the machinery and equipment used in commercial food production and packaging. The scale of the market can be imagined with respect to ever-increasing food products. The market is sensitive to several factors such as the type of food produced and the processing method employed.
The end-user of processing machinery products are food manufacturers. Most of the machinery is not mass-produced but is made in response to individual consumer needs. Due to the vast number of areas that require the use of processing equipment, the market serves a wide range of applications.
This report focuses on the Food Manufacturing and Processing Machinery in the global market, especially in North America, Europe and Asia-Pacific, South America, Middle East, and Africa. This report categorizes the market based on manufacturers, regions, types, and applications.
This research report classifies the global Food Manufacturing and Processing Machinery market in terms of top players/brands, region, type, and end-user. This report also studies the global Food Manufacturing and Processing Machinery market structure, growth rate, growth drivers, future trends, market drivers, challenges, barriers, opportunities, sales channels, distributors and competition.
Latest Research Report on Global Food Manufacturing and Processing Machinery Market Added by Garner Insights which covers Market Overview, Future Economic Impact, Competition by Manufacturers, Supply (Production), and Consumption Analysis
Major Key Players of the Food Manufacturing and Processing Machinery Market.
Major Types of Food Manufacturing and Processing Machinery covered are:
Semi-Automatic, Fully, Automatic.
Major Applications of Food Manufacturing and Processing Machinery covered are:
Bakery, &, Confectionery, Meat, Poultry, and, Seafood, Dairy, Beverages, Others, (Grain, Fruit, and, Nut, &, Vegetable).
The report sheds light on the highly lucrative Global Food Manufacturing and Processing Machinery Market and its diversifying nature. The report provides a detailed analysis of the market segmentation, size, and share; market dynamics such as the growth drivers, restraints, challenges, and opportunities; service providers, investors, stakeholders, and key market players. In addition, the report highlights the threat factors that the market will likely encounter over the forecast period. The report provides detailed profile assessments and multi-scenario revenue projections for the most promising industry participants. The Global Food Manufacturing and Processing Machinery Industry report focuses on the latest trends in the global and regional spaces on all the significant components, including the capacity, cost, price, technology, supplies, production, profit, and competition.


INDIA’s rice exports may jump to record highs in 2020 as other rival exporters such as Thailand and Vietnam face various setbacks.
Industry officials said that India’s rice exports this year will rise by nearly 42 per cent from a year ago because of reduced shipments from rival exporters and a depreciating rupee. Currently, India is the world’s biggest rice exporter.
According to an estimate, rice exports could jump to 14 million tonnes in 2020, up from last year’s 9.9 million tonnes, the lowest in eight years, said B.V. Krishna Rao, president of the Rice Exporters Association.
Higher shipments from India, could cap global prices, reduce the country’s bulging inventories and limit Indian state stockpiler purchases from farmers.
“Thailand’s shipments are falling due to the drought. Vietnam is struggling because of lower crop. That share is naturally coming to India,” Rao said.
Thailand, the world’s second-largest rice exporter, suffered through a drought earlier this year that has affected the rice crop. Shipments in 2020 could fall to 6.5 million tonnes, the lowest in 20 years.
Vietnam, the third-biggest global exporter, has contended with low water levels in the Mekong River Delta, the country’s main rice growing region, that has limited supply.
India mainly exports non-basmati rice to Bangladesh, Nepal, Benin and Senegal, and premium basmati rice to Iran, Saudi Arabia and Iraq.
This year, rice shipments will rise because of robust demand for non-basmati rice from African countries, said Nitin Gupta, vice president for Olam India’s rice business.
“Basmati rice demand is more-or-less stable, but in non-basmati we have seen a huge surge in demand due to attractive prices,” Gupta said.
India’s non-basmati rice exports may double from a year ago to 9.5 million tonnes, while basmati rice exports would remain stable around 4.5 million tonnes, he said.
India was offering 5 per cent broken parboiled rice at $380 per tonne on a free-on-board basis, while Thailand was offering the same grade at $490 per tonne, dealers said.
Indian exporters have offered rice at lower prices at a time when global prices have jumped on limited supplies because of the rupee’s depreciation, Rao said.
The rupee has declined 3 per cent against the US dollar so far this year.
In addition to lower Southeast Asian sales, China has also cut exports to Africa after floods hit local crops, said a Mumbai-based dealer with a global trading firm.
“Unlike other countries, India has massive surplus. Exports won’t create shortage in the local market,” the dealer said.


Woodcock Farm Cheese Company - Located just outside the picturesque village of Weston, VT, Woodcock Farm Cheese Company is home to Mark and Gari Fischer and family and their award winning farmstead and artisanal cheeses.
With their flock of East Friesian sheep grazing on 45 acres of lush organic pastures the Fischers hand craft some of the best sheep's milk cheeses,
cow & sheep's milk blends and all cows' milk cheeses being made in the US today.
The Cheese - Initially building their brand around three sheep's milk cheeses, Weston Wheel (An aged, raw sheep's milk cheese-American Cheese Society Award Winner), Summer Snow (a luscious sheep's milk Camembert style) and West River Feta (A Bulgarian style Feta), the Fischers have established themselves as makers of farmstead cheeses of unique styles, textures and flavors.
With their national awards and success in the marketplace Mark & Gari and now their daughter Sam have since developed several new cow's milk cheeses sourcing their milk from a local farm including: Magic Mountain (aged Alpine style ), True Blue (a creamy cows' milk blue), Timberdoodle (American Cheese Society Award Winning Havarti style cows' milk) Humble Pie (a milder washed rind with a soft creamy texture, delicate milky flavor and slightly tangy finish).
"The healthy diet of natural pasture grasses that our sheep enjoy give our cheeses their rich, buttery flavors. We collect the milk in the morning and then add rennet
to produce the curds, which form the foundation of the many types of cheese produced here at Woodcock Farm," states Mark Fischer.
What's New? - Mark & Gari have recently expanded the space of their cheese making facilty. With the high quality of cows' milk available to them from nearby farms the Fischer's are making several blended milk cheeses and expanding their cows'
milk cheeses. Cloud 9 is an all cows' milk Camembert style that has a rich and creamy texture and a mushroom finish. Kind-of-Blue is a Gorgonzola Dolce style cows' milk Blue that is exceptionally creamy with an earthy finish and Ewe Two is a semi-soft sheep's milk cheese that is slightly creamy, tangy and complex.
(Weston Wheel, Timberdoodle, Cloud 9, and True Blue are regularly featured in the AMNE online store. Call 203 273-5821 with special orders of Woodcock cheese.
Click here for Woodcock Farm Cheeses.


J and I went to dinner tonight at Texas De Brazil in Detroit for yet another free birthday dinner. If you want a free dinner for your birthday just sign up on their website. I had heard a lot of great things about the restaurant but have never experienced it yet for myself. The food was absolutely amazing!!! It is kind of a buffet but way better. You get your salad and fixing at the buffet (which I hate to even use the word buffet because of the negative connotations). This was like a buffet but on steroids. Everything was immaculate and fresh and they had every kind of dressing you could imagine, various fine cheeses, green beans, asparagus, mushrooms, and the most amazing garlic mashed potatoes that I have ever tasted. Then the Gaucho’s bring the meat around and cut it for you. You have a card to flip over when you don’t want anymore. We kept turning the card over as we had to let our stomach rest. J couldn’t tell the guys no when they asked him if he wanted more.
After dinner we had the most amazing dessert. I had the banana foster pie and J had the Brazillian cheesecake. I think we died and went to heaven. I quickly added 100,000 calories to www.myfitnesspal.com. I figured that should just about cover everything that I ate this evening. After dinner we had an evening stroll at the 2012 Motown Winter Blast if you have a chance to come down this weekend you really should. Where else can you find elephant ears, candy sand art, ice sculptures, live music, people dancing, beer, food from local restaurants, ice skating, marshmallow roasting, a hill for sledding, and ice skating shows all in one place? There is still time to come out they are open Saturday February 11th, 11am-11pm and Sunday February 12th, 11am-9pm You can find more info here: http://www.winterblast.com/Click on Image below to view 2012 Motown Winter Blast Images


Welcome to my RecipesI love cooking for family and friends, trying out and testing new recipes. Using fresh local ingredients and keeping things healthy for my family.
Everyone loves Greek food and that includes their very own fast food gyros (γύρος). The word gyros means ‘turn’, the meat is packed onto a vertical spit and grilled as it turns, very similar to the Turkish doner and the shawarmer of the Middle East yet distinctly Greek. Slices of either chicken or pork are wrapped in pita bread with a good dollop of tzatzi, slices of fresh tomato, sweet red onion and a few fries.read more
Looking for a healthy warming winter dish? This vegetarian lentil stew will spice up your cold evening and satisfy a hungry man.
As autumn turns to winter in the northern hemisphere November is a time when stews, crock pots and soups take over from the salads of summer. Here on the island the days are still reaching 20C in the sun but the nights are definitely getting cooler. People have started lighting fires in the evening and everyone is getting ready for the much cooler months of January and February.read more
Chocolate and orange are just so delicious together. With the oranges beginning to ripen on the trees putting them into muffins just seemed like the right thing to do.read more
Beetroot – παντζάρι – is a wonderfully versatile vegetable and found in lots of Greek recipes. Originally only the greens were eaten the small root was used for medical purposes in ancient Greece. Later the larger bulb developed and the beet as we know it today. I was first introduced to it by a friend from eastern Europe who would always have some as a side dish or pickled.read more
Scones and muffins are something we love for breakfast and are great to have as a snack on the go on a busy morning. As summer comes to an end I’ve been watching the Great British Bake off and it’s time to start baking at home again.
There was some gorgonzola on offer at half price in the supermarket the other day so I couldn’t resist finding a way to add that flavour into a scone. Looking at what was in the cupboard and the herb pots I came up with blue cheese, chive and walnut.read more
Goats cheese has a soft subtle flavour and it’s good for you too. Lower in cholesterol than cows milk cheese yet still full of calcium and vitamins. This recipe is great to share for breakfast, or as a light lunch or supper with a salad.read more
This classic Cretan salad is a filling summer lunch or supper with fresh organic locally grown ingredients. Simple, tasty and great when the days are getting warmer and you really don’t want to cook.read more
This is a very quick and easy recipe to make, with very little fuss you’ll have warm tasty cheesy scones for any occasion. We like them for breakfast or an afternoon snack with a cup of tea.read more
Beetroot is such an amazing ingredient. I never realised how much the Greeks used it until we moved here. Their diet revolves around seasonal vegetables and the local beetroot is wonderful. When you buy beets here they usually come with the greens attached. Don't...read more
A light tasty and healthy breakfast. It’s easy to eat on the go and just happens to taste great warm straight from the oven or cold the next day. They also freeze well.
This is one of my favourite breakfast recipes and a great way to keep clear of all those processed foods. If you make a batch that’s breakfast for a few days done.read more
For a great boost to your immune system in winter. This detox tea is just what we all need after the excess of Christmas. It helps to combat all those niggling coughs and sniffles and gives your system the extra vitamins it needs to fight off the winter bugs.read more
It's winter soup weather. Creamy, tasty and low carb this couldn't be much easier to make. Broccoli and cauliflower are in season here right now and make a good hearty soup without the need for potatoes to thicken them. I always make a big pot. Half is frozen down and...read more
During the coldest months of the year it's also orange season on the island. The trees are heavy with fruit everywhere you look. As we head into a new year I'm trying to get us further away from processed food. I'm going to try replacing all those jars and cans with...read more
In August it's far too hot for cooking. We live on salads and fresh fruit, occasionally lighting the grill and putting some meat on. With the temperature in the house reaching over 40 some days it all needs to be as little preparation involved as possible. The melons...read more
Looking for different ways to preserve tomatoes and healthier alternative to tomato ketchup I decided to devise a tomato jam recipe. More like an extra thick sauce with all the bits and goodness still in there. We like a bit of hot spice in our sauces so this had to...read more
If you've got lots of fresh garden vegetables this is great dish, healthy and low-carb too. Yesterday in My Sunday Photo post there was a rather large box of vegetables and I needed to cook them. Stuffed Eggplant, Melitzanes papoutsakia (Μελιτζάνες παπουτσάκια) is...read more
These are delicious bacon wrapped around mince stuffed with cheese and spicy veg. A couple of days ago I saw a picture on Facebook of some meat wrapped around a beer can and shared in with my husband. After comments from his friends we decided to have a go. The meat...read more
Healthy and delicious, my husband made the most amazing burgers the other day. Bread is one of the things that people sometimes miss when eating low carb so finding alternatives is always good. The butchers here have very good meat and the burgers they make are pure...read more
I'm still finding ways to use up the lemons from our bumper harvest. This idea came from a Pinterest picture I found a while ago, with herbs, salt and lemon rind. I like the idea of having flavoured salt around for summer BBQs. We picked up some small jars in Ace and...read more
Looking for something low carb, tasty and quick and simple to make? As the weather has continued to be wet a wintry in Rhodes this week, it's been a time for warm comfort food and soups. I wanted something to dunk in the soup and use to snack on with ham or bacon....read more


FOOD SAFETY MANAGER TRAINING CERTIFICATION
We have two options available for Associates who need their Texas Food Safety Manager Certification: The Texas Food Safety Manager Course and The Texas Food Safety Manager Exam. Although recommended, completion of the Texas Food Safety Manager Course is NOT required in order to take the Texas Food Safety Manager Exam.
Approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP) and the Texas Department of State Health Services, the Texas Food Safety Manager Course serves as a study guide for all those who are preparing for certification as a Food Safety Manager. Upon completion of this course, you will develop a better understanding of food safety, its importance and those who enforce it. You will be able to describe the different types of food-borne illness and causes; discuss the types of biological, physical and chemical contamination; define temperature control; recognize the importance of proper personal hygiene in the workplace; and identify cleaning, sanitation and facility design. This course, available in English or Spanish, takes eight hours to complete and costs $55.25.
The Texas Food Safety Manager Exam is a two hour, timed exam. It is approved by the Texas Department of State Health Services, and is a fully recognized Food Protection Management Examination. Upon completion, you will be able to print out your certificate. The certificate, along with your photo ID, and any additional fees, will need to be taken to the local health department. The health department will issue a Food Manager Card and will catalog your information as a recognized Food Protection Manager within the State of Texas. The cost of this course is $38.25. The cost of this course completed in Spanish is $45.00.
If you choose to take both as a package, the cost is $85.15 in both English and Spanish.


Fresh food pursues natural organic food and upholds the spirit of excellence. Every raw material is freshly picked, and the whole process is strictly controlled to ensure safety and health. For each customer to provide better products.
Address: Room 2602,26/F,Comweb Plaza,No.12 Cheung Yue Street,Cheung Sha Wan,Kowloon
Fax: 3007 8308
Copyright © 2019 Topkee Media Ltd. All rights reserved


Cooking sure came in handy as a broke college student! I cooked a lot for friends and roommates. A male friend of mine mentioned in passing one day that he was in the mood for a "good steak". "I can cook a steak" I replied matter-of-factly. He didn't believe me. So, I told him if he bought the steak (one for me too, of course) I would cook for him. This became a weekly thing. He began inviting his roommates in on the feast. They bought the groceries and I prepared a big meal. I thought all women cooked. Who knew it would make me such a hot commodity as a friend and later a wife? My (now) husband and I were somewhat penpals/phone friends for a long time before we began dating. He reacted with elation when I told him I could cook. His parents are from SC and he grew up with a mom that could cook. He said most of the women he'd dated didn't cook. Really? Maybe its a southern thing (read: "old fashioned" or "traditional") that women cook and bake?
I enjoy it. Its a skill that has come in handy time and time again. I pride myself most for being about to take whatever is in the house at the time and create a great-tasting meal. I rarely follow a recipe unless I am experimenting in cuisine I am unfamiliar with. But once I make the dish I will edit and adjust as I see fit or apply what I learned to "spice up" (pun intended) an old recipe.
So, tonight, I made chicken chili. Sure, I've made chili many times. My husband says my typical chili is too red. He describes it as spaghetti sauce with beans. Its not that it doesn't taste good, he just prefers a smoother, beanless chili which I would describe as hot dog chilli and more of a condiment than a meal. Everyone once in a while I like chili. Today is really frigid and seemed like the perfect day for a hearty warm bowl. I've been trying variations to get to a happy medium from the kind of chilli my husband likes and what I'm used to making. Tonight I think I hit the jackpot with this simple recipe. I'm not one for exact measurements and chilli is one of those forgiving dishes so use similar products if you can't find the exact brands I used. I'm sure it will be fine! It has a nice consistency. Serves 8-10 generous portions. Use leftovers as a dip or for chili dogs.
- 2 teaspoons minced garlic (I used prepared garlic in a jar)
- 1 package of ground chicken (about 1 lb?)
- 1 package of McCormick chili seasoning,
- 1 can of Goya Pink Beans in Sauce,
- 1 cup of water,
- 1 can on crushed tomatoes,
- 1 jar of spaghetti sauce (I used Victoria Vodka Sauce),
- 1 can Glory Red Beans and Rice,
- about 1 teaspoon of smoked paprika
- Heat pot to med-hot, add garlic and defrosted ground chicken (Substitute ground turkey or beef)
- Stir in 1 package of McCormick chili seasoning,
- Add jar of spaghetti sauce (I used Victoria Vodka Sauce) before meat browns
- Add cup of water and stir (this helps break down the meat to a blended consistency)
- Let begin to boil, turn heat down to med
- Add Pink Beans, crushed tomatoes and can of Red Beans and Rice
- Stir and sprinkle in smoked paprika
- Cover and cook for about 10 min at med heat to make sure meat is cooked thoroughly
- Turn heat to low and simmer for another 5 min with lid OFF to thicken


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Hello Sweetie👋🏽, welcome to Heaven's Sweetness Shop! We know you will love this product and here's why:
💗 Pre-made delicious buttercream
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Includes 8 plunger cutters.
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Includes 10 fondant embossers.
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Full-Service Catering for Events, Meetings, Parties & More
Let us make it easy on you – we’ll bring the food to you and serve it up in style. It’s our goal to make you look good! From weddings, to parties, to corporate events, or just another day at the office, we’ve got you covered with full-service catering. Choose from a variety of award-winning BBQ meats and inspired sides, with beverages available as well. Whether you’re hosting a spectacular event or being the office lunch hero, we have all the options to meet your needs and budget. With 12 years of catering experience, Bootleggin’ knows what it takes to get the job done right and make you look good.
Order some delicious Bootleggin’ BBQ for a special office lunch, presentation, or meeting.
Spice up parties, meetups, networking events, conferences, banquets, and more.
Let Bootleggin’ BBQ help make your birthdays, weddings, reunions, and more a stress-free success.


By Frances Largeman-Roth, RDN, nutrition expert, author and AVON Wellness Ambassador
What do I need to do to have glowing skin?
Having skin that glows is something that everyone covets, no matter their age. The good news is that lit-from-within look isn’t just for wrinkle-free twenty-year-olds. It’s something you can achieve by taking care of your skin from within. So let’s go glow getters, school is in session!
Moisture is essential to glowy skin, from the outside and from the inside. We can hydrate by drinking water of course, but tea, juice and yes-coffee--also count. And the foods we eat also contribute to our water intake. All produce contains water, and melon, berries, peppers, tomatoes, grapes and lettuce are superstars. Try getting more of these foods in your diet for skin that looks hydrated.
I know that plain water gets boring. I love adding a packet of re:tune Inner Beauty Hydration
to my water bottle because it adds a light berry flavor, plus electrolytes, B vitamins and antioxidants.
What do mango, apricots, carrots, kale, and butternut squash have in common? They are all loaded with beta-carotene! Beta-carotene is a form of vitamin A that helps protect the skin from UV damage and pollution. You still need to wear your sunscreen of course but think of these plant foods as adding an extra layer of protection.
There’s a reason that Avon has a whole line of vitamin C products! This is one powerful antioxidant when it comes to anti-aging. Vitamin C helps stimulate collagen production in skin, which helps you retain that youthful-looking
glow. Top foods for vitamin C include bell peppers, strawberries, kiwi fruit, broccoli, citrus fruits and kale.
This skin saver is also an antioxidant, so it helps fight free-radical damage, which is one source of skin aging. Vitamin E is fat soluble, which means you need some healthy fat (see below) to absorb it. You’ll find vitamin E in almonds, peanuts, sunflower seeds, pumpkin, asparagus, and avocado.
Collagen is a protein that makes up our skin, tendons, cartilage and connective tissue. It’s literally what holds us together. And it’s also the stuff that makes our skin appear plump and youthful. The components of collagen, the amino acids proline, glycine and lysine, can be found in certain food sources. Top picks include bone broth, seafood, egg whites and chicken. (Remember, getting enough vitamin C-rich foods is essential for the formation of collagen.) While collagen production starts to decrease as we age, the good news is that supplemental collagen can also help replace what your body isn’t making anymore. AVON’s re:tune Collagen Booster
is a powder that can easily be stirred into your morning coffee or smoothie. It’s unflavored, so you can really add it to anything--even your yogurt or bowl of oatmeal.
Good fats aren’t just smart for your heart, they’re also good for your skin. Healthy fats, like the ones found in nuts, seeds, avocados, salmon, and olive oil help keep your skin moisturized. If you cut too much fat from your diet, you’ll notice that it becomes dull and dry. Sprinkle sources of healthy fat into your diet throughout the day. Try adding some walnuts to your oatmeal or a few avocado slices to your salad or sandwich.
Getting your glow back can start with your next snack. What are you waiting for? Pack your diet full of these delicious, healthy foods and start looking and feeling your best!


While President Barack Obama’s proposal to raise the federal minimum wage to $10.10 an hour would increase costs for restaurants, it’s not clear how much. Labor makes up about one-third of restaurants’ total costs, but only 5 percent of restaurant workers earn the federal minimum wage, according to the National Restaurant Association. The average wage for non-supervisory restaurant workers is $9, which isn’t much below the president’s proposed level.
Association executives speaking at a Bloomberg Government breakfast yesterday said the real concern with a higher minimum wage is what they call the cascade effect: Workers higher up the wage scale will see their lower-paid colleagues making more, and demand higher pay as a result.
That seems like a flimsy argument; after all, if restaurants raised people’s wages just because workers demand it, then we wouldn’t be having this conversation. But let’s assume it’s true, and that a higher minimum wage would raise labor costs not just for the lowest-paid workers but across the board, pushing up prices. The better question is: What happens next?


Savoury yakisoba ready in minutes.
Enjoy the delicious barbecue taste of yakisoba fried noodles any time with Nissin's classic instant yakisoba. This single-serve pack of yakisoba comes with fried noodles and a thick sauce seasoned with soy sauce, molasses, vinegar, and various fruit and vegetable extracts for a rich, classic yakisoba flavour. Enjoy this yakisoba on its own, or add your favourite meats and vegetables for a more substantial meal.
Yakisoba noodles are a little different to other soba noodles, in that other soba noodles will normally contain some buckwheat flour and be used for traditional Japanese noodle dishes, while yakisoba noodles are made of wheat flour and are used for Chinese-style stir fries and barbecued noodle dishes.


Many people feel that practicing good nourishment is interchangeable with slimming weight loss and dieting first whenever they hear the word. Nutrition can be accomplished through weight gain, like appropriate weight maintenance, keeping weight, maintaining proper amounts of vitamins and minerals, staying hydrated, correct hydration and a multitude of other facets. Each body type demands a specific nutrition plan which goes together with their lifestyle. The following article aims to break down a few common nourishment programs that people with different body type.
Foods that have been processed aren't lend to weight reduction is your objective. The label should list ingredients that are common enough for you to understand. Avoid buying foods with a lot of artificial ingredients which are unknown to you.
Start slow when attempting to improve your diet for the better. Change will not something that you may force to take place immediately. You also wish to interrupt your health and internal chemistry together with overconsumption of foods you might not even care for. Add new foods slowly and allow your time to become used to it.
Getting the ideal nutrition is vital if you want your body to run well. Taking a multivitamin is your nourishment you want. Pay a visit to a health store to get a recommendation. As an example, if you're 50 years old and also a lady, then you will need a vitamin tailored to this demographic. Drink a full glass of water when you choose your everyday vitamin.
Just take some time to experience your meal in a rush. Chew quite slowly and enjoy every bite. This can make you feel complete a lot sooner. You'll likewise not often overeat after you slow down and enjoy your meal.
One element of a healthy lifestyle can be done by monitoring the sugar that you eat daily. Many people mistakenly feel that of fruit juices are more wholesome than pop up. This sometimes is not always true considering many fruit juices have more sugar content than ordinary soda.
Mushrooms are an item, that ought to always be cooked completely. Cooking them will break down the carcinogens they contain.Watch your wellbeing as it may interfere with your body burns fat.
Seaweed will be very good for you and contains a good deal of nutrition in them.People that reside close to the sea have eaten seaweed for hundreds of centuries.
Low-fat normally means packed with sweeteners or sugar to provide back flavor loss from the flavor.Always pay attention to what's been added to foods that have had calories removed.
Cobalt is a really beneficial nutrient to implement into your diet to metabolize the B vitamin vitamins.It shows in spinach and other leafy vegetables like spinach. However, organ meats like kidneys, livers and hearts.
Broccoli is a delicious addition to your diet. It boasts cancer-fighting agents, also contains fiber, vitamin C and A. Steaming it for a brief while or microwaving helps contain nutrients through cooking. Broccoli that looks like gray mush is doing you no nutritional value in any way.
Try quickly massaging some greens out of the beets then include with your salad greens.
Avoid choosing soda when you're thirsty. Sugar in soda acts as food for bacteria to grow on teeth.
This will raise the nutritional value of your own bread without giving it an unappealing texture. You can add more nutritional value to your bread recipes by lowering the number of sugar to additional advantages.
Eat lots of fruits and vegetables, then consume a little bit of protein and then eat your carbs. Carbohydrates are vital for energy generation, but individuals have a tendency to eat a lot. In the event you prioritize healthful things like vegetables, veggies and proteins first, you will feel more full and eat fewer carbs.
You can make your regular diet for better nutrition. Sugars can harm your nutritional goals. Secondly, foods, specifically rice and bread, as this is considerably more processed and contains less nutrients than their own versions. Third, try to avoid saturated and trans fats, so stick to healthy fats.
Don't try to change all of your diet in one fell swoop. Start slowly to ensure the appropriate long term dietary changes. It won't take long before you see those baby steps add up to something large.
Avoid cold winters here that are high in sugar for breakfast. These cereals are packed with preservatives and other chemicals; many contain polyunsaturated fats.
You don't need to give up taste to consume more nourishment and reduce cholesterol. Utilize cheese and grain. Add just a tiny spinach and use turkey instead of beef. These few changes will not affect the taste of your dish healthier.
Nevertheless, in present times and in America, fish has been substituted by poultry and red meat. Seafood is filling yet light and doesn't include as much saturated fat as red meat. You may even locate plenty of this manner. Be certain that you eat fish frequently in your eating plan.
Many people don't believe their alcohol intake levels when they're considering their internet consumption of calories.One night of lengthy drinking can ruin a weeks worth of wonderful dieting. A gin and tonic suggestions the calorie scale in 140 calories. Now imagine consuming three or two in a evening. Moderation is the key keys to nutrition.
Garlic is quite a few here different civilizations for preventing illnesses. Garlic acts as a natural antibiotic. Garlic is used as a seasoning and spice for many foods. It can both be eaten and then consumed with a number of toast.
Restrict your candy treats to just twice per week. The solution to healthy nutrition is to gradually phase out healthful foods while more info adding in new healthier alternatives.
Nutrition simply means that you stay hydrated and let your body has each of the nutrition that it needs. As discussed here, the body type of every person differs, so each individual's nutritional needs are different. Should you identify with a specific body type, it makes sense to adhere to the appropriate dietary plan to be able to reach optimum wellness.


Toasted baguette topped with chopped tomato and a Cretan herb & almond pesto.
Crunchy pastries filled with Indian spiced vegetables. Served with tangy mango chutney.
Middle eastern spiced falafels, served with grilled pita bread and a tahini & lemon sauce.
Crunchy corn “chips” topped with creamy avocado puree and beetroot chutney.
Marinated oyster mushrooms coated with a crunchy panko batter.
Roasted sweet potato slices topped with cashew puree and a cherry tomato & caper caponata.
Steamed shiitake mushroom & tofu wontons, served in an umami broth with fresh herbs.
Guacamole/Red Hummus/Baba Ghanoush/ Tzatziki/Beetroot Chutney. Served with pita bread.
Twice fried hand-cut potatoes, served with homemade tartar.
Large and nutritious salad with a an array of flavours and textures.
Roasted beetroots and carrots, pear slices, crushed hazelnuts and a light gorgonzola dressing.
Seasonal greens, cranberries, crumbled feta, toasted almond slivers with sumac and apple dressing.
Tomato, cucumber, onion, local goat’s cheese, fresh herbs and Cretan rusk crumble.
Cracked wheat and tri-color quinoa with fresh herbs, cherry tomatoes and a citrus vinaigrette.
Shredded cabbage and carrots spiced with simmering oil and sweet & sour spices. Topped with crushed cashews.
Baked layered mushrooms cooked in tomato herb sauce with pasta and light coconut bechamel topping.
Stir fried egg noodles with crunchy vegetables and tofu chuncks in a sweet and sour garlic & chili sauce.
Sweet potatoes and shiitake mushrooms and thick noodles in a curried coconut milk, lemongrass and lime gravy. Topped with mango salsa.
Rice paper rolls filled with crunchy vegetables and thin noodles. Served with papaya & peanut salad and homemade sweet chili.
With a black harricot bean patty, avocado, honey mustard dressing and homemade pickles. Served with hand cut double-fried potatoes.
Sushi rice seasoned with yuzu, nori seaweed, “chuna”, mango & carrot slaw and grilled tofu. Topped with mirin soy cream and a side of wasabi.
Indonesian stir fry with crunchy vegetables in a lightly spiced peanut sauce. Served with basmati rice.
Indian spiced vegetable balls in a creamy tomato gravy. Served with basmati rice.
Baked artichoke hearts, cherry tomatoes, leeks and fennel bulbs and potatoes with fresh thyme, white wine and extra virgin olive oil.
Creme brulee with toasted pistachio nuts.
Lemon Curd Cheesecake
Biscuit base, salted caramel cream and a thin layer of chocolate.
Carrot and pineapple cake with coconut frosting.


For anyone who knows Kelly and I, you’ll know we’re massive foodies. We actually planned a huge proportion of this year away based around having a culinary oddesey, and we definitely haven’t been disappointed that’s for sure. We spent nearly six weeks in India eating pretty much entirely street food or home cooked meals, ate our body weight in Banh Mi across all of Vietnam, seriously over indulged on incredible curries in Thailand, and and helped prepare the local delicacies of Kava and Lovo on a tiny island with the villagers in Fiji,to name but a few. Cambodian cuisine was a bit of a let down really, but other than that we’ve been truly blown away by the quality of everything we’ve got to sample, and we’ve certainly been adventurous! I must say, New Zealand was also a big surprise for us. Obviously nowhere near as exciting or spicy as the cuisine in Asia, but the quality of produce and food, and the beer was so high it was impossible to have a bad meal!
Having said all that, Indonesia definitely needs a special mention (or its own blog, which is why you’re here). We didn’t expect a great deal I think it’s safe to say, apart from the obvious dishes like Nasi Goreng (Indonesian fried rice), but there were so many special dishes we discovered we were literally in heaven! This post is based more around advice for fellow woodies exploring Indonesia, so you can get he most out of your food discovery there!
Animal friendly feeding
The first thing to say, is the vegetarian and vegan options on Bali and the surrounding areas are out of this world! Similar to India, the primarily Hindu population on Bali are mainly vegetarian. Mix that with the hippie-chic yoga/surf culture at runs through the veins of the island basically mean on every street, there is somewhere preparing something wonderful and bursting with flavour. The Indonesians love their chilli, and a theirs pack a punch, so take care if you aren’t a fan of hot food, but there are so many traditional dishes that don’t even register on the Scoville scale you shouldn’t really have to worry so much. You’ll be given the opportunity to cover your food in sambal if you like your food spicy. Every place you go will have their own recipe, just watch out as some are seriously hot!
We spent the first week on Bali basically eating pure vegetarian and vegan meals in an attempt to save some cash, but if you look around and find the good local Warungs (traditional local restaurants) you can find some great deals and certainly find some great grub! If you’re after local food, this is definitely my best recommendation; only eat at the Warungs, and check the menu first. Many places charge tax and service on top of the advertised costs, meaning in some cases you can pay up to 20% on top of the bill! We got caught out by this a couple of times, but you tend to see increased costs like that at the more opulent restaurant or hotel. Just avoid them, the local food is so good, you shouldn’t pay more just to get a nice place and shiny cutlery!
I’d 100% recommend sampling Tempe, a sort of coarse tofu alternative. If cooked right, it’s bloody lovely. I’ve never seen it anywhere else, but I’ll certainly be looking out for it from now on.
Western creature comforts
If however you aren’t that adventurous with trying new grub, the more western offerings around Bali vary from pretty dire attempts at pizza and pasta, burgers and shnitzel (for all the Aussies obviously) to some absolutely sublime eateries who deliver some outrageously good grub, ranging from super food salads, beautiful home baked breads, avocado and feta on EVERYTHING and some proper good smoothies to accompany. Without question, I’d highly recommend eating around the Canggu area, north of the super touristy (and a bit shit) Kuta, ever so popular with the Aussies again. We stayed here for about 4 days before flying to Malaysia, and didn’t have a bad meal.
But you find places like this all over Bali and to a point, the island of Gili and Lembongan. Whilst they may not exist in abundance, they are out there, and if you’re lucky enough to find them you won’t be disappointed!
Obviously Indonesia is known for its amazing coffee, which is best known to come from the Java region, but hunt out some small coffee houses and you’ll be hard pushed to not find some artisan brewer with a direct relationship with some small plantation somewhere else in Indonesia. I’d highly recommend sampling the Bali coffee, served in the traditional style with the thick grains stuck to the bottom of the cup (remember this before you neck the whole cup), it’s about 10000 (about 60p) rupiah per cup at most places, so way cheaper than an Americano, but still damn tasty. However, if you’re lucky, you’ll find a proper maestro of coffee production and preparation. We were so lucky to discover a small shop called Tales of Coffee right next to our last hotel. This place had only been open four days when we first dropped in, and Kobe, the young Belgian owner was a true master of coffee and chocolate. I’d go as far as comparing him to a molecular gastonomist of coffee and chocolate. We only found this place by chance, when Kelly had a hankering for a hot chocolate, and we ended up back there every day after at least once. Without question, this place made the best hot chocolate we’ve had since leaving the UK, and I’d probably say it’s up there as one of the best I’ve ever had! I sampled a number of coffees, but the best was definitely using beans grown on mount Rinjani, and prepares using the v60 method of slow drip, with meticulous care and attention being paid to the amount of coffee used, the speed of pour, the amount of water soaking the grains, and the final amount of coffee in the pot. Seriously, this attention to detail was definitely worth it, the coffee was some of the best I’ve ever had. Whilst chilling out at this coffee house, Kobe told us how he ended up opening the store. During his travels three years earlier, he fell in love with Indonesia mainly drawn for his love of good coffee, so spent the next six months trying to hunt out a local grower and the best beans. Following a huge effort, he found his array of growers, set up collaborations and business deals, and began to market the product with impeccable delivery, sound business strategy and a solid marketing concept. A couple of years later the company had enough capital to open its first shop, designed entirely by him, decorated with locally sourced woods and products, and covered head to toe in beautiful design and stories of the growers and the origins of their coffee and chocolate. It really was rather inspiring to see a guy so young following his passion and taking the plunge into entrepreneurialism in a foreign land like Indonesia: to do it so successfully is a pure testament to his efforts and love for high quality products.
This is just one of many stories I could tell like this though. It’s clear many foreigners have decided to do the same in Bali; setting up restaurants and cafes that reflect their personal values, and enable them to live the lives they want to live, whilst delivering quality to the locals and guests of the area. Again this was so good to see, and meant we got to enjoy so many great meals and gear so many stories of how these establishments came to fruition.
What to look out for
Okay so you get the idea; there’s some damn good grub out there. But as I mentioned earlier the local food varies way more than the well known Nasi Goreng, which is probably one of more boring (albeit filling) dishes you’ll end up eating. There are so many dishes that need a special mention.
Nasi Campur: A great thali like dish often served vegetarian. This normally consists of about 5-6 small dishes. Most Warungs will offer Tempe in Kekap Manis (Indonesian sweet soy, bloody delicious), Urap Urap (steamed green beans served with grated coconut, crispy onion and beansprouts), Perkedel Jagung (spiced corn fritters), rice and sambal. Every warung will have a slight variance on what’s on offer, what’s in season, and what animal or fish they got in that day, so definitely something to eat again and again.
Soto Ayam: a spicy chicken soup served with noodles and egg. Again is can vary quite a bit, but is normally full with flavours of Kaffir, Lemongrass, garlic and chilli, and will have a lovely dark yellow colour from the ladles of turmeric added. You don’t see this everywhere so if you spot on a menu, get involved!
Bakso: Another broth based dish, this contains beef meatballs, and normally served willed with crispy wontons, egg, beansprouts and bok Choy (if you’re lucky). You’ll see street vendors all over Indonesia selling this for super cheap (£1 a bowl or there abouts) and you’re expected to season as you please with Kekap manis and chilli sauce. Get involved. It’s delicious!
Nasi Lamak: A coconut curry in essence, but normally served on/in pandan leaf. Apparently this is a poplar Malay dish but it’s definitely made a mark here!
Babi Guling: an absolute must if you’re a carnivore. Essentially this is BBQ suckling pig served with a sambal. It’s very simple, but bloody delicious! The meat is marinaded and cooked whole over coals forever. We tried this at a few places and there’s definitely some clear variance, but pretty consistently it was amazing!
Beef rendang: Well, not much needs to be said about this, apart from it MUST be eaten! Rendang is a slow cooked beef curry stewed in coconut milk and filled with an amazing array of spices. This is probably one of my favourite dishes of all time, so I ate my fair share in Indonesia. This really is a must eat meal here, make sure you eat lots of it!
Meat on a stick: Does as it says on the tin. Across all of Indonesia you’ll see tiny stalls cooking tiny skewers of various meats under coals, normally accompanied by a fan to keep the coals roaring. They are sold in bunches of ten normally, and served as spicy as you like (spicy normally means they are dipped in a home made sambal). Just be careful with what you order, there’s been reports recently of some places in Bali serving dog and disguising as other meats, and I ordered some chicken ones that consisted of, let’s just say, less desirable cuts 🤔. Most places serve sate of some kind, but if you spot sate posut BUY IT IMMEDIATELY! Posut is minced beef and coconut, and was just stunning. Sadly, the best places are nearly always off the beaten track, so speak to a local at your home stay about getting the good stuff.
Hunting out the good grub
As I just mentioned, some of e best grub was carefully hidden from tourists, sold down a tiny alley from somewhere definitely not resembling a restaurant. This is pretty common, so make use of the guys you’re staying with to find the hidden gems.
A simple litmus test anywhere you go though should be the clientele. If a place is empty, there’s probably a reason for it. Nearly every home stay you’ll see will also be a restaurant, tour guide, booking agent, masseuse, and seller of shit touristy stuff, so probably don’t do all things well. The best meals we had were often small Warungs with a few locals sat around chatting and munching. Likewise, if you see groups of expats (for example, the guys working at dive shops) that’s normally a good indicator of good local restaurants.
And finally, if you want good western or fusion food, or something more polished, I can’t recommend anywhere higher than Canguu, there’s just so much choice and so many quality places to eat, drink, and chill.
Where’s good for what?
Ignoring regional variance here, and talking entirely from my own experience (so definitely not an exhaustive list), but here’s my recommendations for where to go for what.
Nasi Campur: Le Kan in Canguu. This was a perfectly crafted and delivered rendition of this super popular dish. Whilst it was more expensive than we’d pay previously (89k for one big portion with meat) it was light years ahead of other versions we’d had previously. Just be prepared to add about 18% onto the bill for service and tax.
Nasi Lamak: Head to Uluwatu and check out any of the places near Single Fin (a top spot for surfers). There’s loads of places offering great food for good prices.
Vegan grub: Canguu and Ubud are filled with high quality places serving only vegan food. Specifically though I’d recommend Biah Biah in Ubud (a very cheap but excellent place only serving traditional Balinese food in tapas style tiny dishes. You can get a good feed for about £4 easily. Also worth a special mention is the Eco Cafe on Nusa Lembongan. You pay a bit more, but this place really cares about the world. They don’t use any palm oil or products with MSG, Source all their produce from local growers, and only buy rice from a plantation where the staff are paid a good wage and take a cut of profits. They also don’t use any plastic and give discounts on food if you drop off plastic bottles for recycling.
Rendang: There’s only one place to mention here; Bernadettes in Ubud. This is specially mentioned in lonely planet apparently, and for good reason. They triple cook their rendang and stew in coconut milk for 24 hours. It’s out of this world! There’s no point in eating rendang anywhere else after going here, it’s THAT good!
Babi Guleng: Again, there’s only one contender here. Ibu Oka in Ubud now have three sights because they are that good, but we were recommended to drive out to no3 by locals we chatted with. The opening hours vary daily (basically when it’s gone it’s gone), and it’s kinda tough to find (it’s down a tiny alley but covered in pig statues), but if you go for an early lunch there you won’t be disappointed.
Coffee: You’ll probably know this one already if you’ve got this far, but for me, Tales in Canguu is the clear winner for excellent coffee and even better hot chocolate, but also because I really bought into the values of Kobe’s approach to his company, and wanted to support him as much as possible. Rinjani coffee is a real world player in my eyes now!
Meat on a stick: This is almost impossible to recommend, and I couldn’t tell you where to actually go to get it! But the best we had was on Gili T by a mile. I went off cycling with one of the guys working at Cheeky Monkey Homestay to get it, and it was amazing! Just take my earlier advice and speak with locals to find the hidden secrets.
Healthy grub: Betelnut cafe in Canguu (again, I know) delivered some sublime food and smoothies, all delivered to a super high standard and damn tasty. I highly recommend the sustainable fish curry. This varies day to day dependent on the catch but is damn tasty!
Indonesia is pretty well known for its palm oil growing on Borneo. If you don’t know how much damage this growing is doing, watch this.
It’s damn hard to avoid palm oil in food anywhere in the world, it’s literally in everything from toothpaste to crisps, but we are trying to avoid it from now on. I had no idea the sagas this is doing to Borneo but also the environment in general.
Also, lots of places use sauces laden with MSG, which I would recommend avoiding wherever possible, it’s horrible stuff for your body! Places cut corners to save money, and the life of many of the animals served in your meals is probably pretty questionable. If you want to consider ethical consumption, obviously eat predominantly vegan or at least vegetarian, but also search out the places that actively promote their corporate social responsibility. There are so many you’re bound to find somewhere good to eat!
Finally, and I only mention this because you’ll see it everywhere, but I’d recommend avoiding Lawak coffee. This is super famous in Indonesia but particularly in Bali. Driving back from Batur we stopped at a plantation growing teas and coffee, but also producing Lawak coffee. For those that don’t know, this is weasel coffee. The wealals are fed the coffee beans in their husks, and the undigested remains are made into coffee. Unfortunately though, these little guys are almost certainly mistreated 90% of the time.
So there you go! An unexpected culinary delight found in Indonesia. For any foodie, this is now a firm recommendation for a visit from me! I’m sure the grub on Java and other parts of this vast country are just as good too, so don’t go just on my experience and recommendations.


Thank you for your question. We can ensure that you eating durian and drinking
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Le W restaurant – bar à manger – café – vente à emporter
Résidence l’Etoiles des Cimes MMV
Tél. +33 (0)4 79 24 54 93 ou 07 68 61 48 95
The new W restaurant with bar food cafe and take away will be open all summer. Everything is home made from the decor to the food – salads, local specialities (fondue, raclette etc), evening mussels and chips events.
It’s a cosy place with canapés under the roof on the second floor, try local cheese and meat with a glass of something!
Take away menu includes pizzas, cold meats, cheeses and desserts with over 30 wines in the cellar to choose from!
Outside terrace with trampoline for the kids.
Open from 10:00 every day.


Monday, February 13, 2012
So did Waggin' Train chicken jerky treats kill another dog? It looks like the treat had caused liver failure to a dog in Connecticut last week.
Sallie Des Biens said: My daughter in law is a med student and couldn’t be home when her dog died. I feel so guilty. I don’t have any pets, and mistakenly assumed if you could buy something at any store, it must be safe.
I don’t care what you think but I will never trust another dog food that was made in China.
You can read the article by Michelle Homer here.
I personally cook all my dogs meals because of reading about so many different dog foods being bad. But for those who feed their dogs bag food Rachael Ray is giving away a sample bag of Rachael Ray Nutrish. Who knows you might like to eat some healthy dog food that was made in the USA.


Kai USA AB5084 Pure Komachi Utility Knife, 6-Inch
The Pure Komachi2 6-Inch Utility Knife is an all-purpose knife to use in a number of kitchen tasks. The smaller 6-inch serrated blade is perfect for working with small to medium sized vegetables, cutting meats or sawing through small rolls. Brilliant monochromatic colors make the Pure Komachi2 series a real eye-catcher. But all that fun-loving color has a serious purpose too. The color-coding makes it easy to choose the right knife for the job. It also helps guard against cross-contaminating food; for instance, by accidently using the knife you’ve just used to cut meat on the vegetables. The bold blade color is achieved by bonding food-safe, FDA-approved non-stick coating to high-carbon stainless-steel blades. This non-stick coating resists corrosion, makes cleaning simple and helps the knife glide through food with ease. The Pure Komachi2 color-matched handles are lightweight and ergonomically contoured for a comfortable, fatigue-reducing grip. Incredibly sharp and decidedly attention-getting, Pure Komachi2 knives make a delightful addition to any kitchen.


||Why do people crave chocolate?
Whether chocolate is physically addictive or simply tastes so good that we develop cultural and behavioral cues that mimic addiction is a matter of some debate. As "The Sweet Science of Chocolate" explains, chocolate contains over 300 distinct chemicals. They undoubtedly play some role in our love for the stuff.
The initial chocolate buzz is probably the result of caffeine and several other stimulants, including theobrimine, a substance toxic to dogs. But what about the languid, almost post-coital state of chocolate-induced reverie that many people experience? Scientists at the Neurosciences Institute in San Diego, California, suggest that the chemicals in chocolate have roughly the same effect on the brain as marijuana.
Chocolate contains a neurotransmitter called anandide that latches on to the brain's receptors for THC, the active agent in marijuana. This could explain the chocolate high, as well as the chocolate craving. The research, however, is far from definitive -- to get truly high, you'd need to ingest 25 pounds of the stuff.
Other theories suggest that certain carbohydrates present in chocolate raise serotonin levels in the brain. Serotonin is an active neurotransmitter that is associated with feelings of well-being.
What seems beyond scientific reproach is that to many people, chocolate tastes so good that it is treated like a drug -- it's used for depression, for relaxation, and for celebration.


Note from Editor: The following guest post is by the lovely Marie of Bain-Marie, a conscious food chef and writer based in London. She has kindly shared her delicious recipe using what she calls “swoodles” or spiralised sweet potato noodles. A delightfully refreshing and healthy dish, perfect for the summer days – enjoy!
Firstly a few things to get out of the way before we dive into the recipe. Did you know that sweet potatoes can be eaten raw (unlike its whiter, starchier counterpart: the potato which definitely cannot be eaten raw!)? And did you know you could spiralise sweet potato to make the most beautiful orange noodles. I like to call them swoodles. Poodles are potato noodles of course, see my recipe for Chinese Silky Potatoes for the most delicious spiralised potato recipe. But let’s face it, sweet potato wins the medal on both the colourful front and the nutrition front so I whipped up this yaki soba inspired dish on a chilly evening and the result is something to behold.
So here is a Bain-Marie take on a classic Japanese noodle dish, reinterpreted with a rainbow of seasonal vegetables (think rainbow chard, leeks, peppers, mushrooms), tamari, ginger, garlic, chilli, lemon juice and a touch of sweetness that comes from the “swoodles”. Truly a hug in a bowl. It takes minutes to throw together and the whole family will love it. We demo-ed this recipe at our Eat The Rainbow cooking class for children and parents and children alike couldn’t get enough.
The dish is both warming and comforting from the ginger and chilli yet so light and nourishing, making it the perfect quick evening meal so as not to go to bed having eaten anything too heavy. In true Japanese style, you can throw a pan-fried sunny side up egg on top of each serving and you’ve got yourself the most balanced and protein-rich meal. Or if you’re not veggie, feel free to add any other protein of choice such as some sustainably-sourced salmon, prawns or chicken. This is the perfect time of year to be loading up on orange foods like sweet potatoes that are bursting with beta-carotene, as it helps prepare your skin for the sun from the inside out.
With sweet potato love,
Sweet Potato Yaki Soba
- 2-3 (600g) sweet potatoes, spiralised on the smallest setting
- 2 tbsp olive oil or avocado oil
- 5 cloves garlic, minced
- 2 shallots, finely sliced
- 1″ piece ginger, peeled and grated
- 1 tbsp dried red chilli flakes or 1 red chilli pepper
- 4 cabbage leaves, finely sliced
- 1 red pepper, finely sliced
- 8 shiitake mushrooms (or oyster), sliced
- 300g rainbow chard, spinach and/or kale (few large handfuls)
- juice of 1 lemon
- 3 tbsp tamari soy sauce
- 2 tbsp black sesame seeds
- 2 spring onions
- handful fresh coriander
- dried dulse flakes or other seaweed flakes (optional but delicious for that traditional seaweed flavour)
1. Spiralise the sweet potato on the smallest setting. Heat the olive oil or avocado oil in a large wok and add the sweet potato noodles. Cook for 15-20 minutes on a medium heat, tossing every few minutes to prevent burning. You can add 1-2 tbsp of water to prevent sticking.
2. Whilst the sweet potato noodles are cooking, finely mince the garlic, ginger and chilli. Add sesame oil to another frying pan and add the garlic, ginger and half the chilli and heat gently until it is fragrant.
3. Slice the cabbage and red pepper thinly and add both to pan. Slice the mushrooms and rainbow chard then add all to the pan. Pour in the tamari and lemon juice, give it all a stir and leave to cook for a few minutes.
4. Finally, slice the remaining chilli (if using fresh chilli) and spring onions on a slant. When the sweet potato noodles are softened but still firm to the bite, remove them from the heat and gently combine with the stir-fried vegetables.
5. Plate up and sprinkle with lots of black sesame seeds, the chopped fresh chilli (or dried flakes), spring onion, coriander leaves and seaweed flakes. Enjoy!
For more healthy food inspiration, see other recipes from Bain-Marie.


‹‹ First ‹ Prev Comments(10) Next › Last ›› August 14, 2019 by Errol·10 Comments There was a pic of it on my instagram but you couldn’t see it was made of peanut butter. It was good! ‹‹ First ‹ Prev Comments(10) Next › Last ››
Peanut butter and ham ftw.
I haven’t tried that!
I’ve heard of Darrell’s peanut butter burger! I think i’m unconvinced, though. And I feel bad for people with peanut allergies.
Oh, you know ahead of time so you don’t order it! And it’s good!
I don’t want to be rude, and I’m not trying to be, but I don’t understand how this is funny. Just a thought…
Ha ha ha! No worries, it’s not considered rude. Sometimes, my comics are just further insight into our lives. Like my wife eats peanut butter and onion sandwiches.
And welcome, Emelyn!
Emelyn is just my mom’s nickname for me. And I have never had onions because when we order food from McDonald’s, my mom orders cheeseburgers without onions.
Ah, the peanut butter burger. An absolutely ridiculous concept until you actually get around to trying one. I’ve had them at a chain called Mugshots and a local place called XXX Root Beer. Mugshots actually let you add grape jelly to it for an extra charge, and that was amazing.
Zoe always has peanut butter with her burgers now if we make them at home.
Peanut butter….Blah! I don’t like peanut butter. In my opinion, it tastes bad.


Natural growth enhancer.
GrandSumo is made from the freshest and highest quality, 100% natural white fish meat from the cold water variety such as salmon, cod, herring and tuna. It is rich in the right proteins (fish proteins 48%) and has a balance of all the essential amino acids for easy and natural synthesis. It is designed for maximum protein absorption for faster and proper growth, thicker bodies and bigger-sized fish. (Bigger nuchal hump for flowerhorns too!)
Rich in Omega 3 and 6 HUFA
The high Omega 3 and 6 content acts as an immune booster, making your fish much healthier and livelier. For breeders, it acts as a reproductive enhancer! Your fish will breed a much larger spawn and have higher fertilization rate. The hatch rate is extremely enhanced producing healthy fries. The spawning cycle is also shortened tremendously.
High absorption rate, less feces output
This high protein and good amino acid profile formula makes your fishes absorb all the proper nutrition, vitamins and trace elements and produce very little feces output. Its hi-density floating pellets do not cloud water and makes tank maintenance much easier.
Highly palatable and fast acceptance.
GrandSumo is made from fresh natural seafoods including shrimps. Your fishes will simply love it, faster. It will be very difficult to change to other foods once your fishes are hooked on GrandSumo. Also, good as nursing food for sick fishes as it does not cloud water.
Vitamins, trace elements and amino acid
GrandSumo is known for its high content of vitamins such as stabilized vitamin C, B12,A,E and a host of other important minerals. It is also supplemented with beta-carotene and natural astaxanthin for bright natural colors and healthy sheen. Your fish will show brighter “glitter” or iridescent shines from feeding GrandSumo fish food.
Contrary to common beliefs, research shows that warm-blooded animal proteins such as beefheart cannot be digested easily and stays very long in the fishes’ stomachs and intestinal tract. This undigested foods will rot and cause parasite and bacterial infections in the fishes internal organs. Undigested proteins will pass out as feces and ammonia, fouling up the water, and poisoning your fish! Belief it or not, fish/marine proteins are the best source of proteins for cichlids because they are naturally and easily digested and it do not create much problems. BTW, in the wild, do cichlids eat anything at all from any warm-blooded animals? Just a thought…
The nutritional values of proteins will not be properly utilized if it cannot be naturally digested (such as beefheart) or if there is a lack of essential amino acids. Therefor, the best food for your fish must be rich in digestible proteins and has all the essential amino acids to synthesise them.
The danger of choosing fish foods that has very high protein claims will only give a false sense of hope. In actuality, it will render the fish deficient of nutrition, resulting in growth retardation and low immunity against diseases if the food is not made from the right proteins or do not have a proper essential amino acid balance. Remember, the higher the content of proteins that are not absorbed and passed out, the more frequent water change you must do to prevent poison (ammonia) build-up in the water.
But, why white fish meals from the cold waters?
GrandSumo is made from natural white fish meat such as salmon, cod, herring and tuna. These fishes are rich in marine proteins and Omega 3 and 6 HUFA (highly unsaturated fatty acids). Omega 3 and 6 HUFA are widely known to enhance the immune systems making your fish healthy and lively. Salmon is also known to be rich in natural astaxanthin (the best form of carotenoid) to enhance your fishes natural colors.
The nutritional fish oils is also reputed to enhance the reproductive systems of fishes.