You've probably heard that breakfast is important. It's probably the most important meal of the day but is the most commonly skipped meal. This is problematic. Here are a few reasons breakfast should never be skipped.
Eating breakfast kick-starts your metabolism and gives you energy for the day ahead
According to the Better Health Channel, "Glucose is the body’s energy source. It is broken down and absorbed from the carbohydrates you eat. In the morning, after you have gone without food for as long as 12 hours, your glucose levels have dropped. Your body compensates by releasing the glucose that has been stored in your muscle tissue and liver, called glycogen. Once all of the energy from the glycogen stores is used up, your body starts to break down fatty acids to produce the energy it needs. Without carbohydrate, fatty acids are only partially oxidised, which can cause reduced energy levels." So, when you skip breakfast, you are not getting the energy boost your body needs to function.
People who skip breakfast are more likely to be overweight
This totally crushes the myth that skipping breakfast can help you lose weight. In fact, studies have shown that people who skip breakfast are heavier than people who eat breakfast. This happens because by the time the person that skipped breakfast makes it to lunch, they are starving and tend to overeat or have a mid-morning snack. Eating a healthy breakfast is a much better plan.
Breakfast provides nutrients essential to your diet
Even a nice, sugary bowl of Lucky Charms has a significant amount of iron in it, among other nutrients. Breakfast provides a variety of vitamins and minerals that are important for your stable health.
People often skip breakfast because they just don't have time or don't think it's important. Well I've hopefully convinced you that it is important, and taking an extra five minutes in the morning to eat a bowl of cereal is not a difficult task. Make time.
Have fun and good luck.


Update day: 15-07-2022
Category: Restaurant / Hotel / Tourism
Job type: Full time
Salary: $45,000 - $49,999
We are seeking multiple Chefs and Restaurant managers to join our company
and lead our outlets in the following locations;
> O&Bowl Palmerston North
> O&Bowl Porirua
- Chefs and Restaurant Manager - 30 hours plus per week. The annual salary will be $45K plus for the chef and Restaurant Manager $45K plus.
*Chefs *Restaurant Manager must be able to work days, nights, and weekends including public holidays if required.
Suitable applicants must have:
- New Zealand Culinary qualification NZQA Level 4 or above or Equivalent Culinary Qualification;
- 3 years or more experience as a chef in a fine restaurant or similar operation as us (experience in a Japanese restaurant is an advantage).
Confidence in Japanese cooking procedures or European cooking procedures.
A basic Good/Hygiene certificate is essential.
Experience in cooking both vegetarian and non-vegetarian dishes.
Ability to cook for dine-in and take-away customers in a fast-paced work environment.
Kitchen management and food ordering experience.
Good personal hygiene and grooming.
Your other duties include:
Managing kitchen operations.
Maintaining and supervising standards of service quality and food safety.
Supervision and training of junior staff.
Prepare, cook and serve hot and cold meals, as and when required.
Provide special dietary requirements where necessary, and consider individual clients’ preferences.
Liaise with the manager when planning menus in order to provide a balanced nutritious diet.
Arrange/participate in Staff and Client meetings as required.
Maintain accurate records of food supplies and freezer/fridge temperatures.
Ensure stock rotation. Order stocks and check deliveries and check and value stocks as requested by the manager.
Prepare Staff rota for Kitchen.
Interview new staff members with the manager when required.
Supervise and train Kitchen Staff members.
Maintain and improve professional knowledge and competence.
Attend mandatory training days/courses when required.
Ensure all equipment is clean and well maintained.
For the Restaurant Manager,
The ideal candidate should have a degree or diploma in business management or relevant experience is desirable but not a must.
And must have skills in
planning menus in consultation with Chefs
arranging the purchasing and pricing of goods according to budget
maintaining records of stock levels and financial transactions
ensuring all the facilities comply with health, hygiene and safety regulations
assessing customers’ satisfaction regarding meals and service
selecting, training and supervising waiting and kitchen staff
take reservations, greet guests and assist in taking orders
Prepare Staff rota for the restaurant.
If you meet the above criteria, please apply by sending your CV to firstname.lastname@example.org with supporting documents.
Click to apply for free candidate
💸 $70,000 - $74,999⏰ 25-08-2022🌏 Manawatu - other, Manawatu - Wanganui
⏰ 28-08-2022🌏 Manawatu - other, Manawatu - Wanganui
⏰ 31-08-2022🌏 Manawatu - other, Manawatu - Wanganui
⏰ 20-08-2022🌏 Ruapehu, Manawatu - Wanganui
⏰ 26-08-2022🌏 Manawatu - other, Manawatu - Wanganui
⏰ 26-08-2022🌏 Palmerston North, Manawatu - Wanganui
💸 $20 - $29.99 per hour⏰ 22-08-2022🌏 Ruapehu, Manawatu - Wanganui
⏰ 01-09-2022🌏 Manawatu - other, Manawatu - Wanganui


Following my 20 mile run on 9/16, I took a lot of time off from running last week (9/17-9/23). It was due to needing some rest but also a lot of family events and commitments on the weekend. For the gluten free baking challenge for the week, we made popovers and tried a new recipe for chocolate cake. Total mileage for the week was only 13.1 miles and no long run. I ran the tempo and track runs and went to Orange Theory twice. Friday, Saturday and Sunday I took off and I feel more rested this week for sure. Having hit 20 the week prior, I don’t think this will impact my overall fitness too much. Trying to get back on track this week after over eating pretty much all weekend.
Planned / Actual miles: 27 / 13.1
Orange theory workout with my pal John which was actually a pretty hard workout. I don’t usually get over 400 calories burned but I did today. We also made popovers with dinner. The recipe is surprisingly easy; it is essentially eggs, flour and butter poured into a hot pan and baked for about 30 minutes. Ours did not pop up as much as some that we get at a local bakery–aptly named Popovers–but we figure they must be experts since the place is called Popovers. Next time i would bake them a little longer, which is becoming a frequent bit of feedback: slightly under baked. What would Paul Hollywood say on Great British Baking Show? For one, they call popovers “yorkshire puddings” i believe. We used the recipe from Gluten Free on a Shoestring – 2nd edition.
Track workout on the treadmill.
Double fun. Orange Theory in the morning with Kellie before work and then I went to the Team RWB meet up at our local running store in Manchester, NH. I did a 5 mile run with the group which counted as my tempo run for the week. The run was fun but it was in the downtown area with a LOT of busy streets to cross for the first 2 miles. This week I am going to meet up closer to home in Portsmouth for the Thursday night run. I work in Manchester, so evening runs there are an option.
Friday, Saturday and Sunday. Nothing but cake.
No workouts on the extended weekend and I ate too much cake. We made a new gf chocolate cake for my husband’s birthday and it was delicious. We have a chocolate and zucchini cake recipe that we like but we had no zucchini this time. This recipe will be our new go-to chocolate cake recipe. Our backup / runner up is gf chocolate cake mix from King Arthur Flour Company which you can buy locally or via mail order. We also made homemade buttercream frosting. Here’s a pic!
Hope to get more mileage and workouts this week! See you out there.


I know I’ve mentioned this before and I’ll mention again, I loveee me some tequila. Because of this, I like to step up my cocktail game and create something special and unique for the Christmas season. This may be my favourite festive margarita….PERIOD.
In addition, this homemade gingerbread syrup came in handy in so many ways! Throw it in your latte, baked good recipes, and so much more! Make sure to comment below about some of your unique creations with the syrup! Enjoy!
Gingerbread and Cranberry Margarita
A delicious and zesty addition to the Christmas collection with your favourite holiday flavours!
- 1½ oz Blanco Tequila
- 1 oz Gingerbread Syrup
- ½ oz Fresh Lime Juice
- ½ oz Pure Cranberry Juice
Pour all ingredients into a shaker with ice and shake
Strain into a martini glass
There's no if's, and's or butt's about this....ONLY PURE cranberry juice can be used. If it has sugar added, then you are doing it wrong. I picked up the Black River Brand from my local Starbucks and it worked great!


Victoria Dock - Our Seafood Restaurants, Hobart
Victoria Dock, a working dock since 1804, is the home port for many Tasmanian Fishing Boats plying their trade around Tasmanians picturesque coast.
Experience the sight of these fishing vessels bobbing at their moorings or being unloaded at the dock, while enjoying a meal in one of Mures restaurants, famous for their fresh seafood caught by their own boats.
Mures Fish Centre was opened in 1987 on Victoria Dock and offers the following wonderful seafood experiences.
Mures Lower Deck, a family bistro serving excellent fish and chips, grilled seafood and magnificent Oysters and cold platters.
The Deep for ice cream, fantastic Tasmanian roasted coffee, cakes, muffins and delious continental or cooked breakfasts.
Orizuru Sushi Bar, for a taste of Japan on Hobart's waterfront.
Mures Upper Deck restaurant serving premium a la carte seafood overlooking the bustling fishing docks.
For information, please call 03 6231 2121 or contact us via our online enquiry form.
To find out more about our selection of seafood Mures Fish Mongers
At Mures, quality starts at sea and ends with you…


Informative essay on eating healthy
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Introducing Nutricom E
Nutricom E improves your health in a natural way.
Nutricom E is a highly refined wheat germ food supplement containing no preservatives.
It increases your vitamin intake in a natural way.
It improves the flow in your digestive system assuring maximum nutrition obsorption from the food you eat.
The natural fiber in Nutricom E lubricates the lower intestines and bowels resulting in regularity in bowel movement.
Nutricom E tastes good -- use it in milk or juice, add to cooked dishes, or mixed with peanut oil as bread spread.
Use Nutricom E everyday -- daily use of Nutricom E will result in better overall health, more energy, and a better attitude to face the challenge of life.
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Taiwan enjoys the reputation of being the “Kingdom of Fruits” and you are in for a fruity and nutritious treat when you travel through Taiwan.
Why is Taiwan called the Kingdom of Fruits?
In Taiwan, a rich variety of fruits can be harvested throughout the seasons because:
1. Taiwan’s subtropical weather is ideal for different types of fruits to grow throughout the year.
2. Taiwan’s diverse nature offers fertile landscape and natural resources for cultivating high quality fruits.
3. Hardworking and passionate farmers who have devoted their effort and time to bring the freshest fruits to everyone! Many of the farms cultivating fruits have been operating for many years and some of the farms are modernized by second or third generations farm owners.
FRUITS SEASONS IN TAIWAN
Each season in Taiwan welcomes fresh fruits harvested from all over the island. In spring, sweet peaches and, lychees flourish in the gentle climate. When the weather becomes warmer from June to August, you can enjoy juicy fruits like watermelons, mangoes, and longans that are perfect for summer. In autumn, pomelo, persimmon, and avocado are harvested, and in winter, oranges, grapes, and strawberries grow in abundance. Download the fruits calendar and map here to plan your next Taiwan vacation!
Here’s the types of fruits you can savor in the different seasons!
TAIWAN’S FRUITS IN SPRING (MARCH TO MAY)
- Fairy Lake Leisure Farm 仙湖休閒農場 (Tainan)
- G.L.P Ground Farm 公老坪農場 (Taichung)
- Fong-Gu Litchi Tourism Orchard 風谷荔枝觀光果園 (Hsinchu)
Asian Plum 梅子
- Meiling Leisure Agricultural Zone 梅嶺休閒農業區 (Tainan)
- Fu-Lai Chinese Plum Garden at Meiling Scenic Park 梅嶺福來梅園 (Tainan)
TAIWAN’S FRUITS IN SUMMER (JUNE TO AUGUST)
TAIWAN’S FRUITS IN AUTUMN (SEPTEMBER TO NOVEMBER)
- The Persimmon Brother Farm 柿子哥農場 (Chiayi)
- Weiweijia Dried Persimmon Educational Farm 味衛佳柿餅教育農園 (Hsinchu)
- Jin Han Dried Persimmon 金漢柿餅教育農園 (Hsinchu)
TAIWAN’S FRUITS IN WINTER (DECEMBER TO FEBRUARY)
- Refresh Farm 清香休閒農場 (Taipei)
- White Rock Organic Leisure Farm 白石森活有機休閒農場 (Taipei)
- The Happy Berry Land Of Jinbang Plantation 金榜草莓園 (Miaoli)
ENJOY TAIWAN’S FRUITS ALL YEAR ROUND
- Ming-Chuan Ecological Farm 銘泉生態休閒農場 (Pingtung)
- Sunshine Fruit 陽光果子 (Kaohsiung)
- Taiwan Vegan Pineapple 台灣維根鳳梨 (Pingtung)
- Jijibanana Farm 集元果觀光工廠/農場 (Nantou)
- Youth Banana 台青蕉樂 (Kaohsiung)
- Taiwan Banana Research Institute 財團法人台灣香蕉研究所 (Pingtung)
FRUITS PICKING TIPS
- Check with the farms about their fruits in season and availability, and make reservations before making a trip down
- Follow the guidelines shared by the farms when picking the fruits
- Select ripe fruits to pick so you can enjoy the best quality
- It’s takes a lot of hard work to harvest the fruits so pick only what you can eat. Do not waste!
- Enjoy the fruits and support the farms!
SPECIAL FEATURE: BEST LEISURE FARM IN TAIWAN FOR FRUITS PICKING
FENGSHOU ORCHARD 豐碩果園
Fengshuo Orchard is a well known farm in Chiayi County’s Lunbei Township. The long-running farm is the fruit of labor by Mr and Mrs Shen. The farm is located in an area where the natural environment is conducive for agriculture and there’s a constant supply for water from surrounding rivers.
The farm has been modernized by their children 沈芳義, 沈朝富, and 沈郁穎, who have taken over the family business and integrated technology to transform traditional farming methods to modern agricultural processes. They improved the facilities and efficiency of the farm.
The prized fruit of the farm is the sweet milk melon 牛奶香瓜 (牛奶翠妞)! The melons are grown in their special greenhouses from May to September. The conditions in the greenhouse are carefully calibrated to ensure that the fruits strive in the most optimal environment. One plant produces only one melon so the quality of the milk melon is exceedingly superior. The melons are amazingly sweet and succulent. The crispy skin of the melon can be eaten. During their harvest season, the demand for the fruits is high so make reservations for the melons if you happen to be in Taiwan during the harvest season.
Cherry tomatoes are cultivated in the farm from December to May. Their cherry tomatoes 牛奶小蕃茄 (玉女) are famous for being extremely sweet. The secret to their sweetness is… fresh milk is added during the farming process! Public members are welcome to join fruits picking sessions where they can pick the ripe tomatoes in the greenhouses.
The Shen family strongly believes that it’s important for everyone to understand where the fruits they are eating come from. The farm has effectively combined agriculture with education and leisure so visitors can tour their orchards, participate in fruits picking, and other farm related activities to learn more about farming in Taiwan. Excited to learn more about fruits and agriculture in Taiwan? Contact the farm to plan your farm visit!
Find out more about what you can do in Chiayi with my Insider’s Guide to Chiayi’s Cultural and Culinary Secrets and 72-hour itinerary to Chiayi City.
Address: No. 89-13, Dalun, Shuishang Township, Chiayi County 608 , Taiwan (R.O.C.)
Contact number: +886-5-371-4221
Buy your Chiayi train tickets here!
WATCH THE SPECIAL TRAVEL VIDEO
This article is a supplement to the virtual travel session “Experience the harvest of fruits in Taiwan: The kingdom of fruits” organized by Taiwan Tourism Bureau, Singapore. It is a special collaboration between whywendywrites and Taiwan Leisure Farms Development Association. Watch the video here!
I strongly believe in empowering travelers to know better, travel better! I value privacy and transparency. The article contains affiliate links so I may be compensated to run the website and continue to create content if you make a purchase at no extra cost to you.


Application of high amylose in food field
The US FDA has made it clear that high amylose is one of the preferred raw materials for the production of functional foods, and the human test rating for controlling blood glucose and improving diabetes is grade C. High amylose corn resistant starch is one of the high-quality raw materials for the production of low sugar food, weight management food and high dietary fiber food.
High amylose corn starch has high dietary fiber content, low actual calories, slow digestion speed, strong palatability and prebiotics effect. It solves the problem of continuous damage of gastrointestinal system. At the same time, it also has the advantages of good hydrophobicity, long shelf life, low expansion coefficient, brittleness and strong taste.
As a standardized and large-scale supply of resistant starch RS2, high amylose corn starch has outstanding value in low sugar, weight management and high dietary fiber products, with good taste, high process adaptability and low production cost.
Baked goods are commonly used at home, but conventional low GI baked goods, high sugar, high calorie and other problems can not meet the needs of specific people. Whole grain and crude fiber foods are unpalatable, difficult to digest and cause continuous damage to the gastrointestinal system.
Low GI(Glycemic Index) Noodles
Contact Person: Alex Ma
HAMS Resistant Slow Digestible Starch Low GI Food Grade IEITG HAMS 1945
Resistant High Amylose Cornstarch Non Transgenic Low GI No Water Absorption
Prebiotics RS2 Corn Resistant Starch HAMS Non Transgenic Low GI
High Fiber Corn Low Glycemic Index Starches High Amylose HAMS 1945
Low GI Modified Maise Starch HAMS Non Transgenic Resistant RS2 High Amylose
IEITG RS2 Resistant Low Glycemic Index Starches HAMS High Amylose
Corn Prebiotic Resistant Starch High Amylose Maize Starch HAMS Soluble Dietary Fiber
HAMS Corn Modified Starch Low GI High Amylose Starch IEITG HAMS HI70
SDS RS2 Resistant Starch 1945 Low Viscosity HAMS Slowly Digestible Starch


Need some (ice) CREAM with your coffee? We have some warm espresso options for you!
CREAM- agato – An affagato (Italian for “drowned”) is a coffee based dessert with a scoop of
ice cream topped with a shot of hot espresso.
CREAM Caramel Macchiato Shake – Macchiato is Italian for “marked”. The CREAM Caramel
Macchiato Shake is (3) delicious scoops of your favorite CREAM ice cream, milk and
“marked” with an espresso shot poured through Ghirardelli caramel!
You can also get a cappuccino, latte or americano.
*Espresso Drinks are available at select locations. Check your local CREAM.


The Sun: Silva’s wife reveals sky-high meal expenses
On January 8, Beijing time, the “Sun” reported that after winning the FA Cup, Chelsea player Thiago Silva took his wife Isabelle da Silva to a restaurant in London, and his wife was still socializing The “sky-high bill” for this meal was published in the media. From the bill posted by Thiago Silva’s wife Isabelle da Silva, we can see that the couple’s meal cost 900.30 pounds (approximately 8,176 RMB). Her social media caption read: “Simple family dinner” and included a surprised emoji to show her surprise at the price of the bill. The bill showed that Thiago Silva and his wife ordered crab legs for 95 pounds and Peking duck for 85 pounds. It is understood that this restaurant is not cheap, Rooney, Neymar, Terry, Aubameyang, Robin van Persie and Sanchez have also eaten here. Prices start at £20 for a salad starter or pasta, and royal caviar for £130.


(05-19-2018, 10:06 PM)Team Uzi Wrote:(05-19-2018, 01:10 PM)Octo Wrote:(05-19-2018, 01:23 AM)Team Uzi Wrote:(05-19-2018, 12:39 AM)Octo Wrote: We made Jambalaya once, but I don't wanna talk about it. We made a deal never to tell anyone.
Cajun and Creole food should be pretty easy to make in Finland particularly with what I would assume would be it's abundance of fresh seafood there.
Unfortunately that's not the case, we don't have any real salt waters around. The Baltic Sea has a much lower salinity and is not the cleanest of waters. The further north you go the less salinity. Up north the water is considered fresh water. Sure there's a lot of salmon and that sort of good stuff. Pike and bass fishing is still very much a classic way to spend a summer day, but that's not what you wanna put in Cajun and Creole food.
It's not necessary to use saltwater fish for good Cajun or Creole food.
Salmon works quite well, I guarantee!
Just dredge the fillets in Cajun spices , liberally
Brush on melted butter (unsalted) and place into a cast iron skillet heated up with a blowtorch (not kidding) 400F is about right.
About 2 minutes each side should do it!
I can't even tell you about my wonderful cooking experiences as this is a family friendly forum kinda
We do have local crayfish and stuff but they're on a protected list and also Chernobyl effects makes me think we need to get protective of what we have


“Okay, half a cup of butter and one cup of white chocolate chips.” I said the directions out loud as I read them. “Melt butter and chips in a glass bowl until smooth.” It doesn’t specify how to melt them, but I remember reading somewhere that the best way to melt chocolate chips is to microwave them in thirty second increments. I put the bowl in the microwave and set the timer for thirty seconds.
I put Pandora on an 80s pop station. A Bon Jovi song came on and I took that as a good sign. I love Bon Jovi, as they were an important part of my youth. I knew it was going to be a good day. My Brownie Experiment is off to a good start.
It’s time for me to find my signature brownie!


We often give the kids a dessert after dinner if they try everything on their plate. It can be anything from a popsicle to a cookie, but they love a little something sweet no matter what it is. One day I had a Hershey bar that I was planning on having them split after dinner. This conversation happened while they were eating dinner before dessert time.
Me: "Remember, if you do a good job on your dinner I have a special treat for you!"
For some reason "special treat" really gets my kids going. Maybe it's the novelty of not knowing what the treat is. Regardless, if I mention a special treat I can usually get them to eat a few more bites of veggies and such.
Sam: "Ohhhh, what is it?"
Me: "Can't tell you or it wouldn't be a surprise. Eat one more bite of broccoli and you can have it."
Sam: "Ok, I ate it! Now what is the surprise?"
Me: "Ok buddy, here it is!" (while showing him the Hershey bar)
Sam: "Oh Mommy ... chocolate makes me smile!"
And here's the blissful look of chocolate anticipation ...


Thai Peanut Noodles
Thai Kitchen Peanut Satay Sauce
|My mise en place|
Place a pot of water on the stove and bring to a boil. Mean while in a fry pan add your oil and heat. Add your garlic and let cook for a couple of minutes and then add you chopped chicken, green pepper and carrot, sprinkle with salt and let cook until carrots are tender. When the pot of water comes to a rolling boil turn off burner and remove from heat. Place the rice noodles in the water and cook for 8-10 minutes or until the noodles are soft, then drain. In a small bowl combine the peanut sauce, salt, sugar and soy sauce and whisk until well combined. Mix the sauce with the chicken mixture in pan and add the rice noodles. Mix all together and it is ready to serve. Garnish with cucumber sticks and chopped peanuts!
Noah love it so my Thai night was a success and it was very easy. Now I just need to pull my Thai cookbook out and see what recipes I can find in there to try out.


April pIG pAMPERING iN fULL bLOOM
Is your piggy their healthiest self? This month's OinkBox is packed with healthy snacks, a 1lb sample of our NEW Mini Pig Food and a 4 piece sprouting kit which has sprouting seeds full of vital nutrients to supplement your piggie's regular nutrition. As always the informational pamphlet has tips to help your piggie(s) BLOOM + GROW into their healthiest selves.
1lb OinkBox food sample
MSRP $10 Shipping + taxes not included.
Crude Protein- Not less than 14.0%
Crude Fiber- Not more than 12.0%
Crude Fat- Not less than 3.0%
Moisture- Not more than 12.0%
Whole Grain Barley, Soy Hulls, Whole Grain Extruded Soy Meal, Whole Grain Brown Rice Flour, Whole Grain Flax Meal, Alfalfa Meal, Dicalcium Phosphate, Kelp Meal, Calcium Carbonate, Salt, Choline Chloride, Vitamin E Supplement, Lysine, Vitamin B-12 Supplement, Vitamin D Supplement, Niacin Supplement, Riboflavin Supplement, D-Calcium Pantothenate, Menadione Sodium Bisulfate Complex (Source of Vitamin K Activity), Dehydrated Fermentation Extract, Ferrous Sulfate, Ferrous Sulfate, Zinc Sulfate, Copper Sulfate, Folic Acid, Manganous Oxide, Sodium Selenite, Zinc Amino Chelate, Manganese Amino Acid Chelate, Iron Amino Acid Chelate, Cobalt Amino Acid Chelate, Selenium Acid Chelate, Edd Iodine.
Pig Pal Tip: Mix with water and let soak for a few minutes so texture is softer
OinkBox Snooty Snacks 4.oz
MSRP $8.00. Shipping + taxes not included. OinkBox Exclusive on OinkBox Store
We know finding good reputable mini pig snacks can be hard. That's why we are making our own! USA made, low calorie, all natural or organic, vegetarian treats that will have your pig squealing for more!
PIG PAL TIP: Break up in treat dispensing toys or use for training.
E.A.T EPIC ANIMAL TREATS 4.oz
MSRP $8.000 Shipping + taxes not included. Found on EPIC's website $8.00
These superfood treats are treats you can feel good about giving your piggies. All ingredients are sourced in the U.S. and made by the same team each time. Each batch is made fresh and has a 90 day shelf life.
Sunflower seeds, Applesauce, Flax + Flax Oil, Coconut, Tumeric, Hemp, Gluten free Oats, Quinoa, Gluten Free Flour, Himalayan Salt, Chia Seeds, Blue Agave
PIG PAL TIP: Break up and crumble treats in IQ balls. 1 treat can be used at a time in IQ balls and last a while if you make more challenging
4 piece sprouting kit
MSRP $22.oo Shipping + taxes not included. Found similar on Amazon $21.99
5 grower tracking tags
4 oz bag of Organic Mungbeans
16 oz jar
Certified Organic Mungbeans - Certified Organic Sprouting Seeds
Soak: 4 Hours
Days to Maturity: 3-4 Days
Flavor: Fresh and sweet
Vitamins B, C, and K, folic acid, and fiber
Organic Mung Bean Sprout Seed is excellent for sprouts & sprouting, food storage, soup, cooking, oriental recipes & garden seed. Mung bean seeds are one of our most popular sprouting seed/beans. Organic Mung Bean Sprouts are rich in protein as well as vitamin A, the vitamin B complex, vitamin C and vitamin E, as well as various minerals and enzymes. Calories in Beansprouts, Alfalfa Sprouts: 1 Cup = 10 calories. Organic Mung bean sprouts have a crisp, crunchy texture and a flavor similar to fresh-picked garden peas.
Pig Pal Tip: See your pamphlet in April's box for directions. Put a tablespoon of sprouts (once sprouted) in your pig's food for extra nutrients
Premium OinkBox Add-Ons
Boosted box treat
MSRP $11 Shipping + taxes not included.
Found on Einstein Pets Website $10.95
Give your OinkBox an extra boost with this premium add-on treat. When you open the bag, the aroma of Cinnamon, Chia and Pumpkin hit you all once. It's like a Pumpkin Pie wrapped up in adorable heart shaped cookies. These low-calorie treats are made in USA and made from all natural Organic ingredients.
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Ingredients: Oat Flour, Peanut Butter, Blueberries, Chia Seed.
Crude Protein – not less than 16.3%
Crude Fat – not less than 16.7%
Crude Fiber – not more than 2.3%
Moisture – not more than 5.3%
DHA Omega 3 - not less than .34%
Omega 6 – not less than 2.1%
Calorie Content (ME) 5 kcal/kg per treat
The Original Pet Pig Box!
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Our Menu and Ingredients
At Food for Tots we use wholesome ingredients to ensure all of our and entrées and snacks are full of the nutrition young children need. Our specially designed meals appeal to children’s palates and are 100% Healthylicious – made up of healthy and delicious homemade meals and children’s favourites. Our passionate team works hard to create menus that offer plenty of variety, provide allergy substitutions and leverage seasonally-available foods.
Here’s how we make meals that both children and parents love:
Whole-grain goodness - We use whole grain, whole wheat and multigrain breads, pastas, and rice whenever possible to maximize the nourishment children get in each bite.
Local first – Menus are seasonally based to capitalize on fresh, locally sourced ingredients. Our local focus means our meals always start with foods that are fresher, more flavourful and offer greater variety.
Made fresh daily – All meal entrees are made fresh each day and are delivered in thermally protected containers so they arrive fresh and at the right temperature.
Allergy-free - Our facility is 100% nut-free, pork-free and shellfish-free. Allergy-free meals are prepared in a separate area by a Red Seal Chef. We can accommodate most allergies, multi-allergy requests and religious and dietary restrictions.
Winter Menu - On our latest winter menu, we are offering a rainbow of colours and healthy food, from sweet kale, lentils to butternut squash. With so many seasonal ingredients to choose from, it was a lot of fun creating the menu recipes. Click here and check out our winter menu highlights.
Our chefs create delicious, healthy-balanced children’s meals with a focus on whole grains, lean proteins, and always lots of vegetables. Our goal is to create menu choices parents will feel good about, and children will love to eat. We are looking forward to sharing them with you.


What a beautiful day it was today! After having another dose of winter temperatures, today was much appreciated.
I’m going to back it up to last night. Good Friday. I was working but had to take Toby outside and I saw police lights going at the end of my street and someone talking on a megaphone. Naturally, my curiosity took me toward it and I realized that the Catholic church I live across from had speakers into the street of their Good Friday service in Spanish and then in English. Hello! If you won’t come to church, then church will meet you where you’re at — walking on the street! I loved that. The church is very active in their community, offering movie nights in their parking lot over the summer and a fair and so much else just to get people involved. The church is very loud and that was seen in blaring their service and also in the lifelike Jesus statue with blood dripping down the forehead, carrying the cross set in front of the church. The statue was a huge reminder to me of Who was sacrificed for me, but I’m not sure what others thought of it. While I’m not Catholic, I can appreciate the church trying to meet people where they are. You are never in a place where you can’t be reached by God. I tried opening my window to catch some of the service while I worked, but the speakers were facing the wrong way. Drat!
To give my sweet tooth its fix, I managed to make a blueberry peach crumble this evening. These go so perfectly into the smaller mason jars I have. I have a problem with portion control, so the jars are a great fix!
1-1/2 cup almond flour
1 cup unsweetened shredded coconut
1 cup roughly chopped pecans or walnuts
1/4 tsp salt
1 tsp – cinnamon
1/4 cup maple syrup
1/3 cup melted butter or coconut oil (I used half of each)
1 tsp vanilla
Fruit – can use fresh or frozen (thawed)
Preheat oven to 350 degrees. Mix together almond flour, salt, coconut, nuts and cinnamon. Then mix in melted butter or coconut oil, maple syrup and vanilla. (I could eat just this batter raw… better than cookie dough!) Put 5 (8 oz) mason jars on a baking sheet. Line the bottom quarter with your fruit of choice. I used frozen blueberries and peaches. Add a layer of the crumble and be sure to push it down to make the most room! Then do another layer of fruit and the crumble. Bake for 30-35 minutes, until the top is slightly browned. Top with whipped cream or ice cream and enjoy!
1 serving (of 5)
Calories – 602
Fat – 53.3g
Carbs – 33.1h
Protein – 11.7h
*You could also bake this in a casserole dish, just do one layer of fruit at the bottom with the crumble on top!
**You could also eat this without baking, as a cool sweet oatmeal-esque treat!!


Lincoln Day Dinner
Date: Friday, March 1, 2019
Time: 6:00 PM
2270 Hayes Ave
Fremont, OH 43420
Congressman Jim Jordan will be the keynote speaker at a Tri-County Lincoln Day Dinner on Friday, March 1st at 6:00 pm. The event will be held in Fremont at Anjulina’s. Ohio Supreme Court Justices Sharon Kennedy and Judi French will be in attendance and will also speak briefly. The cost is $35. We will have a delicious buffet: stuffed chicken breast, loaded baked potato bar, green bean almandine, Betty salad, rolls & butter, assorted pastries, coffee and lemonade. It will be BYOB.
The deadline for reservations is 2/21.
Call the following individuals to RSVP:
ShirLee Eberle, Ottawa: 419-310-3182
Justin Smith, Sandusky: 419-559-8386
Vanessa Treft, Seneca: 567-224-5984
This is a public event, and everyone is welcome to attend


4 Healthy Alternatives to Sugary Holiday Treats
There’s no doubt that the holidays are a tough time for those watching their weight, but the sugary indulgence of the holiday season can also present other concerns for another important element of your body: your teeth. Rather than reaching for those impulse comfort foods this year, try some of these easy, healthy alternatives to sugary holiday treats:
Go for Dark Chocolate
Dark chocolate is a decadent, tasty treat, but did you know it also has less sugar than milk chocolate? Dark chocolate contains a high level of antioxidants and when combined with fruit or nuts it can be a delightful, guilt-free dessert for your family during the holidays.
Bake Cookies with Nuts
A great source of fiber, nuts are the perfect substitute for sugar content in cookies. By incorporating nuts into your cookie recipes, you can reduce the amount of sugar by as much as 50 percent without sacrificing flavor.
Opt for Fruit
Orange slices, pomegranate seeds, and dried apples are wonderful, festive fruits for the holiday season. Drip mandarin orange slices in dark chocolate, garnish low-fat ice cream with pomegranate seeds, or bake apple or rhubarb crumbles for tasty alternatives to high-sugar recipes this year.
Peanut Butter Forever
Whether you choose peanut butter dough balls, peanut butter blossoms, or peanut butter cookies, choosing a no-sugar added peanut butter for your recipes can provide the peanut butter taste your family craves without increasing the sugar content of your treats.
From everyone at Avila Dental, we wish you a happy, healthy holiday season!
Image source, labelled for reuse


Gather Around the Table Recipe Book
Our Gather Recipe Book is a blank slate ready to become a treasured family heirloom. The thick paper of each recipe sheet is well suited to repeated handling and use. Fill the pages with all of your favorite family recipes. This recipe book makes a great gift either blank or filled with your favorite dishes.
This recipe book cover uses 8ply 100% conservation quality mat board that’s fade resistant and acid & lignin-free for a superior durability. The recipe pages are 105gsm thick, smooth, off-white paper to hold up to regular, repeated use.
Categories include: Soup and Salad, Starters and Snacks, Side Dishes, Main Dishes, Desserts, and Drinks. Each category contains 10 double-sided recipe sheets with space for 20 total recipes. The Main Dishes section has 5 extra recipe sheets, with space for 30 total recipes.
Designed, printed and packaged in Lawrence, Kansas


About Vita-sol Purity Wholefood Powder
Vita-sol Purity Wholefood Powder is an organic alkaline greens and sprout blend, including Dandelion, Milk Thistle and Green Kiwi Fruit powder that provides healthy liver & gut support. It contributes to the maintenance of normal liver function and contains only vegan-friendly ingredients. The powder contains no GMO, eggs, nuts, gluten, dairy, synthetic vitamins, artificial ingredients, flavours, colours, preservatives or additives.
Vita-sol Purity Wholefood Powder is a nutritionally dense formula and developed in conjunction with accredited Nutritionist, Fiona Tuck.
MULTI ACTIVE CONCENTRATE – GENTLE EXTRACTION – TESTED FOR TOXIC HEAVY METAL SAFETY – NO SYNTHETICS
Perfect nutritional support for eczema, acne, milia, psoriasis, cleansing, hormonal pigmentation. Detox greens go hand-in-hand with cleanse and acne skin care products.
Organic Greens Blend
Wheatgrass, Barley Grass, Alfalfa Grass, Spirulina and Chlorella combined with Kale, Broccoli, Green Kiwi Fruit and Spinach. A rich combination of carefully selected green plants to support cleansing and detox.
It contains liver support (Dandelion and Milk Thistle) herbal extract blend. Contains Choline a lipotropic fat mobilizing nutrient that supports phase 2 of the liver detoxification process.
Necessary for healthy immune system function and normal cell division. It contributes to cell protection from free radical damage.
Organic Jerusalem Artichoke
Contains Inulin a naturally derived soluble fibre. Rich in soluble prebiotic fibre to support healthy digestion.
Naturally sourced from Organic Sea Buckthorn. Contributes to cell protection from free radical damage.
Directions For Use
Blend 2 level teaspoons (7g) to 200ml of water, smoothies or juice or sprinkle over cereal to increase nutrient intake as part of a balanced and nutritious diet.
Organic Greens blend (Wheatgrass, Barley grass, Alfalfa Grass, Spirulina, Chlorella)*, Organic Jerusalem Artichoke Inulin Powder*, Organic Sprouted Pea Fibre powder*, Organic Kale leaf powder* , Organic Spinach leaf powder*, Organic Collard Green concentrate powder*, Organic Broccoli powder *, Organic Liquorice root powder*, Organic Grape juice powder*, Liver Support (Dandelion, Milk Thistle) herbal extract blend, Green Kiwi Fruit powder, Organic Sprout blend (Amaranth Sprout, Quinoa Sprout, Millet Sprout, Buckwheat Sprout, Chick Pea Sprout, Lentil Sprout, Adzuki Sprout, Alfalfa Sprout, Flax Sprout, Sunflower Sprout, Pumpkin Sprout, Chia Sprout, Sesame Sprout)*, Organic Ginger powder*, Organic Rosemary powder*, Natural Lime flavour, Organic Sea Buckthorn juice powder*, Inactivated nutritional yeast, Zinc powder.
*Certified Organic Ingredients


These two loaves came out of the oven yesterday about an hour before lunchtime. Sometimes, I just want a plain, white bread; no seeds or other goodies, no interesting flour mix, no glaze. That’s what I got, and it provides a focus for a post inspired by GOOD’s Food for Thinkers series. That smorgasbord is coming together thanks to new editor Nicola Twilley’s question: What does it mean to write about food today? Some people have taken that literally. Others, myself included over at the other place, have written about food as they have always written about food, without too much introspection or analysis.
Why do I care about food? Because Food is necessary to sustain life, as one Thinker put it? Well yes, but that doesn’t make it worth caring about, as another pointed out. I’ve come to realise over the past few years that for me food and cooking offers Dan Pink’s perfect motivational trifecta of autonomy, mastery and purpose. I cook because I can, because I’m continually learning as I do so, and because it gives others pleasure, and that pleases me.
And then there’s the sheer magic of it. That bread: three ingredients, not counting a couple of squillion diverse micro-organisms. Flour, water, salt. Add technique, time and high temperatures and the transformation is simply astonishing. It remains so every time I pull a loaf out of the oven.
The learning thing, though, is central to why I care about food. The title of this post is an homage to Harold McGee’s wonderful On Food and Cooking, a hardback first edition of which has been near me since 1984, and which I actually read cover to cover when it came out and still consult frequently. So I know why my loaf forms a good crust, how spraying with water and making steam in the oven make a difference, why the crust is brown, how different kinds of flour affect the crumb structure, the trade-off between salt and rising, and all that. I’m still learning, of course, about which more later, and yet the more I learn, the more there is to learn. Some friends disparage me as too sciency, but I’m happy where I am, knowing why I am doing what I am doing in the kitchen.
The same goes for the non-culinary aspects of food. How ingredients are grown, how they fit into local and global economic webs, the history and wanderings of foods and techniques, odd bits of food trivia that lodge in my brain like spinach in my teeth.
I am curious, and that’s all there is to it, and I suppose I am most curious about things that are necessary to sustain life because I have only the one life and I want to enjoy it.
Which doesn’t begin to explain why I write about food, or what that means. Probably it means nothing. Many things I write to help me understand them. And having done that, especially now that “publishing” takes nothing but time, why not share it, in case others want to learn a bit too?
As this post proves.
Back to those loaves, and why they prompted this post. Home from non-Pink work on Friday night, I knew I wanted and needed to make bread to bake on Saturday morning. I did some rough calculations for a plain and simple white sourdough, mixed all the ingredients together and found the dough much drier than I had planned. I weighed it. A hundred grams less than I had planned. Back to the rough calculations. Yup; stupid arithmetical mistake. Not enough water.
What to do? Adding more water, especially that much more water, to a bread dough is difficult. I could have chucked the whole mess and resigned myself to going out to buy bread next morning. Instead, I chopped slices off the dough and roughly mashed them into the water. It was a lumpy mess with about as much structure as the early universe, and slimy with it. I stretched and folded it, and it might have been my imagination, but it seemed to become a little more like dough. Into the bowl and 20 minutes later -- we were going out to eat -- another stretch and fold. Maybe it was coming together. Four hours after that, it had actually risen a bit and got one more stretch and fold before going into the fridge overnight. Next morning -- whammo! -- good, well-structured dough, which I formed into balls, allowed a second rise, into the oven, and there they were.
A couple of years ago, I would not have known about stretch and fold. I would either have continued with a too-dry dough, which would have been OK, but. Or I would have dumped the lot. Instead, I managed to make a more than decent bread.
That’s why I care about food. And that’s why I write about what I’ve learned, in case someone is looking to learn the same sorts of things.


- Up to $400 million has been made available to support food purchases with emphasis on purchasing from underserved farmers, ranchers
- Agency strengthens efforts to provide emergency food assistance, expand economic opportunity
- ACTX GrowPods could be valuable tool in effort to build resilient local, regional food-production capabilities
In an effort to provide transform the food system and build a better food system after the global pandemic exposed weaknesses in the system, the U.S. Department of Agriculture (“USDA”) established a Local Food Purchase Assistance Cooperative Agreement Program (“LFPA”) last year (https://cnw.fm/omE5D). Advanced Container Technologies (OTC: ACTX), a company focused on the business of developing, manufacturing and selling advanced cultivation equipment, proprietary packaging systems, and a variety of other products, is ideally suited to help meet the needs of the new USDA initiative to build a new and more equitable food system (https://cnw.fm/gZf00).
According to the USDA announcement, up to $400 million in funding has been made available to support food purchases with an emphasis on purchasing from underserved farmers and ranchers. “Also as part of the Build Back Better Food System Transformation Initiative, USDA’s Food and Nutrition Service is announcing the availability of up to $50 million in funds provided by the American Rescue Plan for the Emergency Food Assistance Program (“TEFAP”) Reach and Resiliency grants to state agencies to expand program access in rural, tribal, and other currently underserved areas,” the agency states. “These grants and the LFPA are both part of USDA’s robust and ongoing support for food banks and the broader emergency food system.”
“One of the lessons from COVID-19 is that the current food system is too rigid, consolidated and fragile,” the agency stated when it announced established the program. “These cooperative agreements will help state, tribal and local entities purchase food more efficiently from local producers and invest in infrastructure that enables partner organizations to reach underserved communities more effectively.
“As we build back better than we were before, we will strengthen our efforts to provide emergency food assistance and expand economic opportunity for historically underserved producers by allowing state and tribal governments to buy and distribute local and regional foods and beverages that are healthy, nutritious and unique to their geographic area.”
Agriculture Secretary Tom Vilsack noted that the program “will help get local and regional agricultural products into schools, food banks and other nutritional assistance programs, and organizations that reach underserved communities. It also advances our efforts to ensure that historically underserved populations gain equal access to USDA resources through a combination of grants, loans, pilot programs, technical assistance, cooperative agreements, and more.”
According to Advanced Container Technologies, its GrowPods — modular hydroponic greenhouses — could become a valuable tool in this effort to build more resilient local and regional food production capabilities. “With GrowPods, cultivation can be moved directly into the areas where food is needed,” the company noted. “Additionally, locating the pods nearer to the point of consumption allows food to be harvested at its peak nutritional value, and greatly reduces the carbon and environmental impact of the nation’s current food chain, which relies on trucks carrying mass quantities of produce across the country.”
GrowPods offer a controlled environment with major advantages for the production of high-value crops. The ability to grow crops year-round while cultivating in a smaller footprint using less resources make the systems particularly well suited for programs such as the LFPA. ACTX is the exclusive distributor of GrowPods in certain markets. The company also provides a variety of other products and services, including packaging solutions for medicinal, pharmaceutical, and agricultural products.
For more information, visit the company’s website at www.AdvancedContainerTechnologies.com.
NOTE TO INVESTORS: The latest news and updates relating to ACTX are available in the company’s newsroom at https://cnw.fm/ACTX
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Street Foods in Lagos Nigeria - Octave Photographers
Street Foods in Lagos Nigeria
Like every busy metropolis, Lagos Nigeria has its own vibrant street foods. Perhaps the largest metropolis in Africa, Lagos has to feed its people. Street foods are usually fast foods, cooked by the roadside on a grill, in a truck, or ferried to the roadside by cars, wheelbarrow, or transported on the head. They are served under a makeshift shed or umbrella, under a shade or in the open come rain or shine.


Over the past year or so, most of us have probably noticed that the grocery products we normally buy have been getting smaller and smaller, but the prices have remained the same, or even gone up. At first it was subtle – the bags of frozen vegetables were a little smaller, but close to the original size. Cereal boxes were smaller too, as were bags of candy, chips and snacks. Other things like canned goods that were more difficult to change remained the same, but prices went up. Lately, the bags of vegetables have gotten even smaller, to the point that they’re now the size of those little cardboard boxes they used to come in 30 years ago. In a country where most of us do not eat enough vegetables, I find this particularly daunting, but that’s a topic for another time.
So the food packaging downsizing has been going on for a while, and I’ve mostly gotten used to it. Until I opened a carton of LARGE eggs. What happened to my eggs? I’ve been buying large eggs for years and I know what large eggs look like. But these were clearly MEDIUM eggs. I dismissed it – it must have been a mistake, large eggs put into the medium eggs carton. Until it happened again and again.
So how do we get different sized eggs? Turns out I’m an expert on this; everything I know about chickens and eggs I learned in the chicken coop in my parent’s farm as a five-year-old. The chickens sat in their roosts, eggs magically appeared and I collected them. Our chickens were all about the same size, medium for a chicken I’d say, so we had medium-sized eggs. By extrapolation, one can surmise that egg size is related to chicken size. If you don’t believe that, consider the ostrich. They are huge birds and they lay huge eggs. So we used to get large eggs from large chickens, but now we are getting medium eggs from medium chickens but calling them large. So what’s happened to the large chickens? The only logical explanation is that they’ve essentially been laid off – downsized, outsourced, put on unemployment. I’ve seen them standing outside of Manpower waiting for it open, cooped up in the unemployment office filing their claims, trying to make their wings type in their social security numbers, holding their W2s in their little beaks, and standing in chicky lines at job fairs. It makes sense. Chicken farmers are trying to cut costs, just like everyone else. Large chickens eat more food, take up more space in the hen-house and leave larger chicky messes. Just like those experienced workers who’ve been laid off so less experienced and lower paid workers can take their place, the large chickens have been usurped by the medium ones. They’ve packed up their nests and flown the coop, carrying their boxes of chicky photos, coffee mugs, and staplers under their wings as they file out, heads down, wattles wattling, feathers drooping.
So what’s an unemployed chicken to do? Well, if nothing turns up, if no farmer decides to upsize to large eggs, there’s one place that still always needs chicken. Unfortunately, it’s…KFC
© The author and Huffygirl’s Blog, 2010 to 3010. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to the author and Huffygirl’s Blog with appropriate and specific direction to the original content.


July 10, 2008
Question: I am feeling the need to broaden my whole foods diet more but after hearing and reading about certain foods I fear that adding some of these foods may cause cancer or some other serious disease. Any suggestions?
The negative use of the word cause or causes when associated with a particular food is enough to invoke fear and concern in the bravest and most courageous of beings intent on nourishing themselves with a healthy diet based on traditional foods.
Upon hearing or reading that this food or that food “causes” disease or even “too much” of this or that food “causes” disease can easily set one up for a dietary experience based on fear of food that can have long lasting and damaging effects on ones health and more so, on ones happiness. The expression “too much” meat, cheese, fish, grain…“causes” cancer and or other diseases or even the same expression without the “too much” where a particular traditional food alone is presented as dangerous or even poisonous to health is a way of relating to food that is beyond strange when you think about it. Yet, at the same time, this mindset is not exclusive to any specific health food diet. In fact, it is common expression among diet proponents of natural food diets of all types, especially vegan, raw food and macrobiotic diets. It is an unhealthy mindset as it stifles creative thought and limits ones understanding of real food and its potential as our primary means of nourishment.
Even western nutritional science does not use this type of expression in their food/disease connections although theirs is not much of an improvement. When speaking in the negative about a particular food they use terms like such and such “has been linked to” or when speaking in the positive “may help to prevent” cancer or heart disease. Furthermore, when nutritional or medical science speaks to us about food they rarely speak of quality and mostly speak of isolated components. For example, with the exception of the rare scientific report researched by pro-organic organizations, you are not likely to hear from mainstream science how nutritionally superior organic broccoli is compared to commercial broccoli. It is simply, “broccoli may help to prevent cancer” or you will hear about the polyphenols or anthocyanins in blueberries as if these chemical components were more important than the blueberries as a whole giving one the impression that these chemicals are the sole reason you should eat blueberries.
When speaking in the negative, they tend to speak in generalities but their data and research are based mostly on processed or poor quality foods; “Saturated fats have been linked to high cholesterol and heart disease,” is one of many examples where all foods fitting that category of fats are inaccurately grouped together. It is no wonder all this terminology around food has contributed to such confusion among people trying to eat a healthy diet.
When nutritional science does use the word cause in connecting food and disease it is used to describe the effects of eating food in general. An example being, “Overeating disrupts entire networks of genes in the body, causing not only obesity, but diabetes and heart disease, in ways that may be possible to predict, researchers report.”
Alternately, when proponents of natural diets use the word ‘causes’ when connecting a food with a disease it is just as confusing. Unless this accursed food/cause connection can be clearly described as to how it does so, and so far, it cannot, then perhaps the word cause is best avoided when attempting to connect it with a traditional nourishing food.
Connecting a food as an influence on an organ as done in Traditional Chinese Medicine and Ayurvedic medicine or describing a food as having an energetic effect on an emotion is not the same as accusing a food of causing a disease. Many of these energetic food and mind/body connections are thousands of years old and recognized in every traditional culture in some form as traditional folk medicine, many of which are being validated through modern scientific research – but nowhere do we find a historical precedent for a traditional food as a cause of disease. Energetic correspondences between foods and human physical/emotional health are simply examples of a food’s potential to influence you based on a particular food’s unique characteristics and your relationship with it.
While it is obvious that poor quality processed foods are strong contributors to degenerative diseases and that this connection has been proven beyond a shadow of a doubt, there is no causal connection what so ever that can be made to disease by any naturally grown traditional food of any kind through western science or energetic science. On the other hand, foods can contribute to biological and psychological symptoms like digestive distress or worry, food poisoning… but even these are bound to other factors that include combinations, eating late at night, eating to fast and not chewing, spoiled food…
The closest historical examples we have to natural traditional foods being causal factors to diseases are as follows. War, occupation of foreign lands and peoples, famine, drought and other environmental catastrophes all have an effect on a culture’s food and health but even with these problems one would be hard pressed to find a traditional natural food that caused any health problems during or in the aftermath of these events. The food related diseases associated with these events are primarily the result of deficiency and malnourishment due to loss of vital food crops and basic supplies for living.
Does naturally raised meat cause prostate cancer or liver cancer? Does raw un-pasteurized milk from grass fed cows cause breast cancer? No one really knows but historically; there has never been a reason to connect these or any other traditional foods as causal factors to any degenerative diseases especially when consumed proportionately with other traditional foods and certainly, no single traditional natural food in and of it self has caused a degenerative disease that anyone knows of.
Does hormone-injected, artificially raised cows or chickens cause cancer? Does pasteurized/homogenized milk and related processed products cause cancer? They certainly have been linked to diseases, for the most part, due to what has been done to these foods and their combinations with other processed foods but even these cannot be said to individually cause cancer or degenerative disease.
All diseases are the results of numerous influences in our lives so create the diet you need for your lifestyle with the highest quality foods you can get and rest assured none of those foods will cause the problems you fear.


My Baby Sister's 23rd Birthday Brunch
Last Friday it snowed and snowed... but my sis and I were cozy inside eating a yummy brunch and watching 16 Candles...we ate yummy waffles, drank mimosas (um, can I just say that I am a total fan of the mimosa? New fave.) and ate quite a bit of turkey bacon. I mean, if you have to be snowed in... I'd say that's the way to go. Love you Liv!


7475 Dakin St #335,
Denver, CO 80221
Cavities are a common occurrence, and dental fillings are usually the preferred solution to tooth decay, regardless of how minor the decay may be. More severe cavities, those that have reached the nerves and are causing discomfort, usually always require a filling. However, there are instances when you can heal smaller cavities naturally from the comfort of your home; that solution comes from your food choices.
The following are a few types of foods to eat to help heal cavities naturally:
Foods containing calcium
Calcium contributes to dental health. Aside from contributing to rebuilding the enamel regularly, calcium also helps with saliva production and remineralizing the teeth. Many people think that the best source of calcium is dairy products such as milk and cheese, but that is not always true. Many people are allergic or intolerant to dairy, and traditionally produced dairy products have hormones and antibiotics that have negative effects on any possible mineral contributions.
Great sources of calcium include seafood such as salmon, clams, oysters and shrimp, as well as plant-based foods such as greens, broccoli, cauliflower, nuts, olives and figs.
Foods containing vitamin D
Usually called the sunshine vitamin (generated when the skin is exposed to the sun), vitamin D is more of a hormone than a regular vitamin. It affects the body’s ability to absorb calcium and phosphorus, which means any effort to supplement those minerals will be futile if your vitamin D level is deficient.
To bolster this point, a couple of research and clinical trials have discovered that vitamin D had the potential of preventing the occurrence of tooth cavities or decay, which is mostly responsible for the arguable conclusion that vitamin D can limit the occurrence of dental caries. Taking in the sun is the most effective way to increase vitamin D levels, but you can get vitamin D by eating foods such as egg yolks, mushrooms and fish like sardines and salmon.
Foods containing vitamin K2
Just like vitamin D, vitamin K2 controls the way the body absorbs minerals. These two vitamins work together to make sure the teeth have enough phosphorus, calcium and magnesium required for remineralization. Vitamin K2 is present in egg yolks, chicken liver, fermented cod liver oil and ground beef, including organic dairy products like cheese (for those who are dairy-tolerant).
Foods containing magnesium
Many processes in the body, including teeth remineralization, depend on magnesium. Magnesium is responsible for balancing body nutrients, including calcium and phosphorus, which if not managed may cause teeth demineralization. Consider eating foods rich in magnesium such as squash seeds, cacao, leafy greens, molasses, blackstrap and avocado.
Foods containing phosphorus
The presence of phosphorus in the body can protect the teeth against cavities. Consider consuming foods rich in phosphorus but free of phytic acids, such as meats, dairy products and eggs.
The fact is that the most effective way to heal cavities is to prevent them from happening in the first place, but fortunately, there are foods that help to heal existing cavities and are also effective for preventing the formation of new cavities. If you think you have a cavity, be sure to contact your dentist to make sure a filling or a more intensive treatment is not needed.
Request an appointment here: https://www.thedentistindenverco.com or call Gregg L Lage DDS, PC at 303-427-4552 for an appointment in our Denver office.


In our Ask the Experts series, New York Weddings gets tips and admonition from professionals in disciplines from dress architecture to speechwriting.
Image Source: pinimg.com
Miro UskokovicPastry chef at Gramercy Tavern
You’ve become accepted for your gluten-free and beneath bathetic desserts. What’s one of your admired “healthier” cakes for weddings?We do a booty on a southern-style attic cake, except it’s affable for appealing abundant all allergies. It’s gluten-free, dairy-free, nut-free, and actual low in sugar. It’s fabricated of attic dacquoise, which is like an egg white, basically. It’s layered with attic custard, which is aloof attic milk, starch, and attic oil. We frost it with meringue: aloof egg whites and pikestaff sugar. It’s not affable for vegans, of course, because of the eggs, but we additionally do a vegan amber cake.
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Is it a claiming to use white-sugar alternatives in a bells cake?I’m not activity to lie to you; it’s actual difficult. You can’t aloof artlessly acting white amoroso with maple sugar, and bleached, candy abrade with organic, accustomed flour, and apprehend to accept the aforementioned results. Bodies appetite their block to attending creamy and tall, but you accept to accept that the arrangement will be a little different. Obviously, we will accomplish abiding the block looks beautiful, but we go with simple aesthetics. I’m not into amoroso sculpturing and amoroso flowers. Yes, fondant creates a nice, bland surface, but it’s annihilation but candy ingredients. I abhorrence the aftertaste of it. I additionally abstain red-velvet cake; I don’t like to use aliment coloring. Vanilla is the best requested flavor, again chocolate, again allotment cake. We use buttercream for the outside, from the best bounded eggs and butter; there are so abounding designs you can do with buttercream. For the décor, we’ll use amber and fresh, amoebic flowers.
What’s the tasting action like?You know, it’s hasty — best bodies don’t alike appeal a tasting. I’d say alone about 10 percent of the couples do. They’re added anxious with how it looks than how it tastes. Which is adverse — I mean, I apperceive it’s your wedding, and you appetite the block to be beautiful, but you additionally appetite it to be edible, right?
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What’s the amount range?If the block is eaten in-house, you don’t absolutely pay added than $350. Off-site, it’s added like an boilerplate of $1,500 because of all the packaging and transportation; that’s a appealing archetypal amount for a New York wedding. We did one for a hundred-person bells that was $2,000 because of all the specialty ingredients. But the bells cakes we do at Gramercy are usually on the abate side, confined 25 to 30 bodies and costing about $350. The abate cakes can still be dramatic: We use alpine white milk-glass block stands, which add height, and beginning flowers accord the accomplished affair added volume.
Any fun tips for artistic things to do with extra cake, abreast from aloof freezing it for afterwards the honeymoon?The best artistic affair you can do is serve it the day afterwards the bells as breakfast in bed, with Champagne! You shouldn’t benumb it and save it for your aboriginal anniversary; no aliment should be arctic for a abounding year. Aloof eat it and again ask addition to accomplish you a baby adaptation of your bells cake. I apprehend there are bakeries that specialize in accomplishing that.
Image Source: pinimg.com
*This commodity appears in the summer 2018 affair of New York Weddings.
Image Source: brides.com
5 Facts About Chocolate And White Wedding Cake That Will Blow Your Mind | Chocolate And White Wedding Cake – chocolate and white wedding cake
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How to Eat Your Way to a Healthy Glow this Winter.
By Antonia K.
Our glowing skin is often a product of what we eat. It’s easiest to shine from the inside-out when we put organic, local, seasonal produce in our gorgeous bellies.
So we might be wondering – what foods shall we fall in love with this season in the gorgeous East Coast?
This is an exciting question, because the East Coast has four distinct seasons, each with their own characteristic foods. We might take this for granted, but it’s actually a unique phenomena when compared to other climates of this planet!
Let’s see what the real masters of the land have to say about their harvest!
Lydia from Hawthorne Valley Farm, a biodynamic and organic farm that sells at the Union Square Farmers Market, explains that you should “eat in season if you want to decrease your environmental footprint. If you’re eating tomatoes in winter, you’re probably getting them from a greenhouse in Spain. You want to get the most nutrients out of your vegetables, and if you get them out of season they are likely picked early and artificially ripened – which affects the flavor and the nutritional quality.”
She says that cruciferous vegetables, like broccoli, are truly in season or apples is great in the fall/winter season.
And the fun doesn’t stop with flavor! Eating these seasonal foods is GREAT for your health too!
Eric Levinson, a Certified Natural Health Professional, C.H.S., Q.R.A., and Advanced Higher Brain Living Facilitator, explains that, “Apples are delicious, great for digestion, and have malic acid. Malic acid helps to break down gallbladder stones. And for anyone with a compromised digestive system, eating something like baked apples can be very agreeable and easy on the stomach.”
He says, “It’s important to eat apples now because, despite being available in stores year-round, out-of-season apples aren’t fresh anymore, and have lost their antioxidant capabilities. They don’t even taste the same when you eat an old, commercially produced apple that’s been shipped across the planet and stored in a cooler – they don’t have that vibrant flavor.”
For anyone looking to have that healthy glow, especially in these cooler months: eat broccoli. Eric shares that, “Broccoli has sulfur compounds which help to create strong, tight, smooth radiant skin. It also helps to detoxify the body. Also, its a great source chlorophyll and vegetable protein.”
He says that when you eat out of season it can “confuse your body because foods contain compounds and organic chemicals that act as markers for your body to know how to respond and prepare for that type of season.”
To bring these colors, flavors, textures and tastes alive in your own home you can make this breakfast smoothie with apples:
Coach Antonia Apple Comfort Smoothie
- 1 large crisp, seasonal apple
- 8oz almond or hemp mylk (unsweetened)
- 8oz raw coconut water
- 1 teaspoon flax seeds
- a shake of cinnamon
- a shake of nutmeg
- teeny tiny pinch of sea salt
Directions: combine all in highpower blender, like a Vitamix, and blend on high until smooth! Enjoy.
Eric Levison’s Raw Blender Broccoli Soup
- 1 broccoli
- 2 cups coconut mylk
- small knob ginger
- pinch himalayan pink salt
- tablespoon dried cilantro
- Separate the broccoli stalk and its florets (the bushy part)
- Shave the stalk, like you would when peeling a carrot, to remove the tough exterior. Keep the interior and put it in your blender.
- Add 2 cups of coconut mylk, a pinch of himalayan pink salt, and a small knob of ginger. Blend. Pour into serving bowl.
- Finely dice and chop up the floret, and add to the serving bowl.
- Add dried cilantro. Stir.
- Serve and enjoy! 🙂


By: Mahad Tariq
We’ve always heard from a young age to exercise and eat healthy, but unfortunately many Pakistani’s find it very difficult to manage work, studies, family, hobbies, etc. and because of this we tend to not focus on our diet and most of the times don’t really understand it. Body Mass Index (BMI) is a measure of body fat based on height and weight calculate, and is a good way to see which category you fall in. However does eating right and following a healthy life style really help you in the long run in staying fit and feeling good? Well this article will answer all these questions and highlight the importance of eating well and living healthy.
The Five Food Groups
Let’s first go over what a well balance diet consists of and what is required by the body in order for it to function efficiently. Every food is put into the five food groups which are: 1) the dairy group: milk, cheese, ice cream, and other milk based groups. 2) the meat group: Meat, Fish, poultry, and basically proteins as well including eggs, dried legumes, and nuts as alternatives. 3) The fruits group. 4) the vegetable group. 5) and the breads and cereals group.
- Dairy: The foods in this group provide excellent source of calcium, which is important for healthy and strong bones.
- Lean Meats and Poultry and Nuts: Our body uses the protein we eat to make specialized chemicals such as hemoglobin and adrenalin. Protein helps maintains, repairs, and build the tissues in our body. Muscles and organs (such as your heart, lungs, liver, kidney, etc.)
- Fruit: Provides vitamins, minerals, dietary fiber and many nutrients that help your body stay healthy.
- Vegetables, Legumes and Beans: These make up a large part of your daily food intake and should be consumed at every meal (including snack times). They provide vitamins, minerals, dietary fiber and help your body stay healthy.
- Cereal: Always choose wholegrain or high fiber varieties of breads, cereals, rice, pasta, noodles, etc. Refined grain products (such as cakes or biscuits) can be high in added sugar, fat and sodium and should be closely watched.
Food is energy and the amount of energy in foods or drinks is measured in calories. An average adult should get approximately 2000-2600 calories a day, based on many experts in the food and nutrition field. This figure may be higher or lower depending on the needs and requirements of the individual, for instance a male’s calorie intake will tend to be higher than females. Someone who’s trying to lose weight will look to intake a lower amount of calories and vice versa for someone who’s trying to gain weight. Here’s a Calorie Calculator to help understand how much one should be getting depending on the results you are looking for.
Affects on the Body
We understand that eating right plays an important role on the body but the severity even came as a surprise to me. A diet which is plant focused can help fight against diseases which don’t have cures, for example cancer, Alzheimer’s, diabetes, obesity. It helps with growth, especially vital for growing children. Both learning and memory are shown to increase with a reduced calorie diet that includes a variety of fruits and vegetables and fish that’s high in omega 3 acids. It even helps with illness like depression, which in today’s era is treated with expensive pills and medicine when the cure is right in front us and that simple.
Before it’s too Late…
I strongly believe that we need to take every step possible to educate ourselves, learn more and make healthy conscience decision. Our society is moving at an alarming rate towards processed and fast food which harm our bodies both in the short and long-term. I also believe parents, friends, and family, have a moral obligation to create awareness and teach these correct practices to others especially children so they may follow them from a young age. Studies show vegetarians, compared to those who consume large quantities of meat live from 6 to 9 years longer and more likely to exercise and not smoke.
Let’s Get Started
Taking that first step and bringing on the change is the hardest part, however if willing it can save your life. Easiest way to do this is to buy more greens, choose fresh over frozen foods, avoid sweetened drinks, choose whole grain, prepare meals yourself instead of buying out, and store healthy foods at home. Here are 52 different and easily prepared healthy meals that all are suitable to eat throughout the day. Best of luck and happy eating!


Patient & Visitor Info
Patient Dining "At Your Service"
- CRHC offers a full service menu.
- Full Room Service: patients selects the menu items and meal times.
- Assisted Room Service: patient is assisted with menu selection, meals are served at scheduled times.
- Non-Select: patients unable to make menu selections are served the house menu at scheduled times.
Inpatient Meal Schedule:
Breakfast: 7:30 am
Lunch: 11:30 am
Dinner: 5:30 pm
Inpatient Snack Schedule (Upon Request):
The CHRC cafeteria is open to the public, staff and patients 7 days a week. CRHC's cafeteria is located on the first floor. Daily menus are posted in the cafeteria and across from the guest elevator. A self-service complementary drink bar is located on the south-end of the cafeteria with juice, lemonade, coffee, Cappuccino, tea, and hot chocolate available. Vending machines are located on the north end of the cafeteria with healthy snacks and carbonated and non-carbonated beverages. Cafeteria meal cards/coupons are available for family and friends of patients in the hospital during meal times. Ask the nurse or anyone providing patient care for more information regarding the visitor meal card.
- Open 7 Days a Week
- Breakfast served 7:30 am to 9:30 am
- Lunch served 11:45 am to 1:45 pm
- Dinner served 5:30 pm to 7:00 pm
- Noon Salad Bar served Monday thru Friday
- Breakfast Bar served Monday
- Soups are seasonal: Monday thru Friday – Lunch & Dinner
- Cold sandwiches, salads and desserts are available between
6:00 am to 7:30 pm from a self-service unit located in the kitchen
Room Reservations/In-House Catering
In-House catering services are also available through foodservice. Organizations or groups may request to use the CRHC Conferences Rooms and arrange for catering. Please call (712) 542-8261.
Senior Sunday Meals are served on the third Sunday of each month at noon. The meal is served in Conference Rooms A & B of the hospital. Space is limited so reservations are suggested. Call (712) 542-8215 for reservations.
Meals on Wheels/Community Food Service
Home Delivered Meals: Monday thru Friday
Please contact the Dietary Manager at (712) 542-8261.
- Clarinda Meals on Wheels Programs is operated by the CRHC foodservice department for senior clients that are home bound and live within Clarinda city limits.
- Private Pay Meal Program is a Home Delivered Meals service offered by the CRHC foodservice to clients who do not qualify for the Meals on Wheels Program. Meals are delivered within the city limits of Clarinda.
- Frozen Meals are available from CRHC for a fee, and may be picked up by family members or friends.
Medical Nutritional Information
Nutritional inquires and services may be arranged. Please call our Dietician (Molly Gilmore) at (712) 542-8323.


This julian date stamp will allow you to stamp your cartons with a best by date, use by date, best before date, packed on date, or sell by date stamping is much more professional than. According to the us dept of agriculture food safety & inspection service (usda/fsis), by understanding the coding on the egg cartons, chefs and bakers can determine the freshness of the. Save up to 50% off with these current egg cartons coupon code, free eggcartonscom promo code and other discount voucher there are 16 eggcartonscom coupons available in july 2018.
The recalled eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons) following the plant code is a 3-digit date code. This number system is sometimes used on egg cartons to denote the day the insignificant quality loss for four to five weeks beyond this date – see carton. 2018 custom self inking date stamps in stock and ready to ship same day these date stamps are on food items like egg cartons that require a sell by or use by date.
Date stamper kit : alternative views: product code: ds-kit date stamper use by - ($4995) complete rolling date stamp kit sized to stamp egg carton ends. Label egg cartons or other containers with type no less than ¼ inch in height that is plain, producers add a lot number or code date on the carton in order. Food product dating best if used by is a type of date you might find on a meat, dates on egg cartons bar codes date labeling and impact on food waste. How to read a date code by leaftv editor eggs are in a class by themselves when it comes to dating a three-digit code on the carton represents the day.
Agriculture handbook no 112 ^, (1 ^ ^ ^ a r y state, egg laws utd ^ef6dcit¿04ia a summary u s department of agriculture agricultural marketing service. Have you ever noticed a date and a sequence of numbers that seem to have no meaning on your egg carton well you’re not alone learn what these numbers. Eggland's best egg facts and customer this is called the “pack date” the number is a 3-digit code that each eggland’s best carton carries the ou. Carton dates egg cartons from plants producing us department of agriculture (usda)-graded eggs must display a julian date – the date the eggs were packed. Food product dating a “sell-by” date egg cartons with the usda grade shield on them the code date may not exceed 45 days.
Put your egg cartons up front and center squid ink’s family of hi expiry date ink jet printer for egg automatic codes printing machinery. Dates on egg cartons grade shield, the code date may not exceed 30 days from the date of pack food product dating usda fsis. The date on egg cartons may be how can you tell if eggs have expired 0 graded and placed in the carton) this number is a three-digit code that. Frequently asked questions about eggs weeks after the date stamped on the end of the carton for the highest quality and freshest taste egg dating is not exact. Learn how to read the numbers on your egg carton with this grocery as for the code starting with a “p” right next to the julian date that’s the plant code,.
Cracking the date code on egg cartons did you know there is a way to tell from the egg carton how old the eggs are here are also some guidelines for how long eggs are safe to eat. A lesson in food product dating egg carton dating: the code date may not exceed 45 days from the date the eggs were packed. Cracking the egg carton code: date codes explained confused by the numbers printed on egg cartons us too so we hatched a plan to decipher them.
Understand egg carton dates an expiration or sell by date on some egg cartons helps to ensure that the eggs are fresh by informing the grocery store not to. Ever noticed those numbers on egg cartons under the ‘best this means that if a shopper picked up a carton of eggs containing the julian date of 359 on. Ever wonder what the dates on the side of your egg carton mean let eb help you out.


Imler's Poultry Outlet Store
1887 Route 764
Duncansville, PA 16635
Contact us for your next fundraiser.
We have a large selection of deli meats and cheeses.
We can also create meat and cheese trays in a variety of sizes.
Outlet Store Hours
Monday - Friday: 8:00AM - 7:00PM
Saturday - Sunday: 8:00AM - 3:00PM
Contact the Outlet Store


In which we remember our blog, our Telugu-ness and our lunch. (not necessarily in that order.)
Yello. Please note the conspicuous absence of apologies and excuses. I have evolved so much, no?
So we woke up this morning feeling all wholesome, traditional and festival-ey. As this tends to be a bit of a rare occasion we usually like to commemorate it with wholesome, traditional and festival-ey food. And nicely enough, today be Ugadi. As they say, timing is everything. So here we have for you two things —
First, the Ugadi pachchadi, the traditional chutney/mixture combining the six primary tastes (shaD-ruchi) that symbolizes the different experiences that make up life. (Yes, deep philosophy can be found anywhere, you just have to look for it.) The six tastes in question are sweet, bitter, sour, tart, chili and salt. Jaggery for sweet, tamarind for sour, raw mango for tart, red chili for chili and salt for salt. Neem flowers are used for bitterness, and if you cannot find them then please don’t substitute karela/bitter gourd. It doesn’t work. Really. I’ve tried.
The tart and sour thing confused me for a while, but try sucking on a piece of tamarind versus a raw mango and you’ll quickly know the difference. Tart is what makes your tongue click against the roof of your mouth with a ‘tcha’ sound. Yes, that is tart. I think they call it vagaru in Telugu. Its that tongue pricking feeling that is most prominent in baby raw mangoes.
The funda of eating this pachchadi, as mom explains it, is that you have a spoon of this the very first thing in the morning on Ugadi. The first taste you encounter (after the taste of your toothpaste, preferably) determines how the rest of your year will be. I imagine the system can be rigged easily enough by putting copious amounts of sweet, but that’s a whole different ball of jaggery.
The second entity in the picture is the luminescent raw mango rice, that symbolizes the presence of one too many raw mangoes in the fridge that were bought for the aforementioned pachchadi. No, but seriously. Raw mango rice (known as maamidikaaya chaddi in Telugu. No, not chaddi as in what Dada Kondke used to wear. This is the softer d sound.) is truly a work of art. One of the simplest of rices to make (the only thing simpler is perhaps lemon rice) — it combines cooked rice, grated raw mango and tadka (also known as phodni, bagaar, popu, seasoning, whatever-you-wanna-call-it) to create a simple, flavorful dish that is so much more than the sum of its parts. Heavenly, it is.
Anyhoo, if you want recipes, please ask. If you want to eat it, cook it.
Happy new year, Ugadi, Gudi Padwa, Yugaadi, and Cheti Chand to all!


For breakfast or lunch, before between or after surfing, there was absolutely nothing better than an acai bowl. It truly is an incredible meal- it fills you up, does not weigh you down, and gives you the energy and nutrition you need to flourish.
At the same time we were becoming increasingly interested in food. A book called “The Omnivore’s Dilemma”, by Michael Pollan, instantly took the way we looked at food and turned it on its head. This opened our eyes to where our food actually comes from, how it is produced, and the effect it is having not only on our health but on our planet as well. The works of Michael Pollan, Eric Schlosser and others cast an entirely new light on the western food systems, and ignited a passion in us to change how we eat.
So the concept for Backyard Bowls was born.
We combined our passions- better food, good health, active lifestyles, the environment, and acai bowls. And why in Santa Barbara? Well, that is where we want to be. It is our favorite place in the world, and it is home to a culture that embraces the lifestyle we are trying to promote. And it needs acai bowls.
Walk the aisles of your average American supermarket and you are completely surrounded by products that at first glance might seem so simple, but upon consulting the ingredients you will find dozens of monster words you couldn’t dream of pronouncing. Junk foods loaded with added chemicals, hydrogenated oils, and corn sweeteners are everywhere you look. Even the foods that seem so benign are filled with preservatives, chemicals, and probably high fructose corn syrup. And somehow every other product you look at has some health claim on it!
At Backyard Bowls we believe that to eat healthy the first step is to get back to basics- Eat Real Food!
most eco-friendly means possible and promoting
a more sustainable food culture.
If you follow that simple rule, you are well on your way to eating healthier. Before you look to the “nutrition facts” of your food, look at the ingredients- if you can understand them that is a good sign. Nutritional science is an interesting and sometimes rewarding subject to study, so long as you do not begin to believe that your food is no more than a series of numbers.
Backyard Bowls serves real food. Our ingredients are simple, many of them are organic, and you will not find a single drop of high-fructose corn syrup in our store. We serve food that makes you feel good. Food that gives you the energy you need to make the most of your day.
At Backyard Bowls we realize the extent to which people have the power to “vote with your fork”. When you buy organically grown produce, you are essentially casting a vote for that kind of food. Alternatively when you buy junk food, you are only promoting the production of that food. We like to think that when you eat at Backyard Bowls you are casting a vote for a more sustainable form of food, for your personal health and for the environment


The acai “superfruit” was virtually unknown outside of Brazil until two enterprising individuals introduced it to the rest of the world in 2000. It took the health industry by storm, becoming an instant hit among enthusiasts. Two decades later, acai continues to amaze people with its many health benefits.
The fruit itself degrades fast, so it has to be processed for wider commercial use. The Acai berry powder is the more popular form, patronised for its convenience in both storage and consumption, but acai is also available in juice and puree form.
What Makes Acai Special
In general, fruits are a good source of nutrients. What sets the acai berry apart is its unique nutritional profile. It is densely packed with the commonly known nutrients but is low on sugar. Even more interesting, it has a surprisingly high amount of omega-6 and omega-9, which are healthy fats.
But what catapulted Acai to the levels of being “super” is its antioxidant content, which is prodigiously high. This may be a result of the topography of the Amazon forest where it came from. The acai berry produced high amounts of anthocyanin as a means to protect itself from the sun that can be harsh at times. Anthocyanin has been found by numerous studies to effectively defuse the various compounds linked to the signs of ageing.
Enjoying Acai in Many Ways
The juice form of acai is loaded with many antioxidants, but some sugar has been added. It also has the lowest fibre content of the three major forms, which is an effect of the juicing or extraction process. It is consumed mostly for detoxification and as a supplement to a normal diet, but filtering must be avoided to maximise the antioxidants.
The puree can be used to make an acai bowl by mixing it with milk or water and adding some healthy toppings. Strawberries, blueberries, granola, and sliced bananas are some of the more popular options. Similar to acai juice, the acai bowl is loaded with antioxidants. It is additionally low in sugar and high in healthy fats and fibre.
The acai berry powder has the most concentration of nutrients, fibre, healthy fat, and other plant compounds. It is also the most convenient to store at home, requiring no refrigeration. The powder form is also the most versatile. It can be used to make either a juice or smoothie bowl. Just mix two heaping teaspoons into 250 ml of water, natural juice, or any smoothie bowl. You can quickly sprinkle it on porridge, yoghurt, or milk for a healthy breakfast.
Future of Acai
With the increasing popularity of the acai berry, manufacturers are coming up with more ways to make them available to consumers. Freeze-dried acai fruits have been available for some time now, and demand for them continues to increase at the industrial and consumer level. It has also been made available in pulp, capsule, tablet, stick, and even sachet form, although the acai berry powder remains the most widespread.
Another trend that experts are looking into is the use of acai in natural and organic cosmetic products, taking advantage of its age-defying capability, which they expect to be a major driving force for the industry in the coming years. They predict that over a million tonnes of berry products will be sold globally by 2026, a big leap from the estimated 300,000 tonnes consumed worldwide in 2016.