For those clients that are found to be dopamine dominant, including everyone that has restless leg syndrome (RLS) and Parkinson’s disease (PD), we often recommend that they avoid foods rich in the amino acid tyramine while taking L-dopa/mucuna pruriens and/or large amounts of L-tyrosine. This is because that in some people, this combination can cause an abrupt increase in blood pressure.
Tyramine is an amine derived from tyrosine. Tyramine is found in a wide variety of plant and animal products. It is particularly high in meats that are potentially spoiled or pickled, aged, smoked, fermented or marinated. Other foods that contain high amounts of tyramine include chocolate; alcoholic beverages; fermented foods, including most cheeses (except for ricotta, cottage, cream and Neufchatel cheeses), sour cream, yogurt, shrimp paste, soy sauce, soybean-derived condiments, teriyaki sauce, tempeh, miso soup, sauerkraut, and kimchi; most legumes, including fava beans, green bean pods, Italian flat (Romano) beans, snow peas and edamame; avocados; bananas; pineapple; eggplants; figs; red plums; raspberries; peanuts; Brazil nuts; coconuts; processed meats, including hot dogs and processed lunch meats; yeast and yeast containing breads (especially sourdough).
Tyramine is metabolized by the monamine oxidases, which are the same enzymes that breaks down serotonin, dopamine, norepinephrine and epinephrine. In addition, tyramine can displace stored monamines (such as dopamine, norepinephrine and epinephrine) from pre-synaptic vesicles.
A large dietary intake of tyramine rich foods (or a dietary intake of tyramine while taking MAO inhibitors or high amounts of L-dopa/L-tyrosine) can cause what is referred to as the “tyramine pressor response”, which is defined as an increase in systolic blood pressure of 30 mmHg or more. This is thought to be due to the displacement of norepinephrine (noradrenaline) from the pre-synaptic neurons by acute tyramine ingestion, which causes vasoconstriction and increased heart rate and blood pressure.
While this response has been noted in less than 5% of the people we have seen using amino acid therapy, it is worthwhile to error on the side of caution when administering high doses of L-dopa (mucuna pruriens) and/or L-tyrosine and avoid tyramine rich foods until each individual’s response can be measured. Once more, we have found that this response is generally of very short duration, ranging from 1-20 minutes, in those that experience it after consuming tyramine rich foods, and that the blood pressure returns to normal after this period of time. If this occurs, a food diary can be of great value in determining what the offending food(s) are to avoid future unwanted complications.
- Tyramine | C8H11NO. PubChem. Retrieved 2017-04-08.
- Smith TA (1977) Phytochem. 16 9-18.
- Broadley KJ (March 2010). “The vascular effects of trace amines and amphetamines”. Pharmacol. Ther. 125 (3): 363–375.


When my colleagues in the test kitchen happened upon my red folder titled “Holiday Recipes” they poked a little good-humored fun (it was the first week of October). Now that December has finally arrived, let’s talk Christmas!
Some of my friends think it’s extreme that I plan dinner before I’ve had breakfast, so this is my confession: I plan my Christmas feast all year round. There, I said it! Who’s with me?
Christmas is my favorite holiday; the cheer, the mulled wine, the traditional Lanz and Salzburg nightgowns my sister and I wear, the wool socks, the stroopwafel (a Dutch treat made from two thin layers of waffle with a caramel syrup filling in the middle—sit them over a cup of coffee or tea to warm, then dunk and enjoy!). Christmas is pure magic, and as I’ve gotten older I’ve realized that the magic doesn’t come from the FAO Schwartz stuffed animal at the bottom of the tree, but from the indescribable warmth of being with family. Communing with loved ones is my ultimate joy—and daydreaming about what I will feed them gives me a certain comfort all year round.
This is where my holiday folder comes in handy: I am able to save all my favorite findings over the year and call on them for inspiration. Each time I thumb through my collection of recipes I feel overwhelmed by possibilities, itching to hit the kitchen while carols jingle and roasting meat spits, cozy in the oven.
Shown: My desk! Here are recipes for Classic Seville Orange Marmalade and Peppermint Bark, which I am making to bribe my neighbors. (The Adams Family can get quite festive.)
It’s been a secret since October, so I am happy to finally announce what’s going to be on my table this holiday season:
This is a classic English menu as the focus is on a gorgeous beef roast paired with Yorkshire pudding. I am a sucker for tradition.
Leek-Crusted Beef Tenderloin
When Food Editor Shira Bocar was developing this recipe, I kid you not, the entire test kitchen said we are making this for our families this Christmas. It is elegant, flavorful, and screams special occasion. Read More…


Low Carb Stuffed Spaghetti Squash
Stuffed Spaghetti Squash
My last recipe was a vegan meal. This one could easily be if you leave out the Apple chicken sausage and use vegetable stock instead of chicken stock. However. Since I occasionally enjoy lean meats, I thoroughly suggest the organic Apple chicken sausage!!
I used 1 large spaghetti squash, prepared by baking it at 400 degrees for 40 minutes. (cut length wise, remove seeds, place face down on a cookie sheet with a little water.)
Meanwhile, I sauteed the sausages (3 cut up) with 2 cloves of garlic. I cooked a package of quinoa in a separate pan, using half water and half chicken stock.
When the sausages where done, I added diced celery and carrots with a tbs of rosemary. Perhaps a cup full of both veggies combined. I added the quinoa when it was finished and at the last minute threw in some chunks of kale. I took out my spaghetti squash, shredded it as necessary, filling it with the quinoa mixture and adding a little of the spaghetti squash. I topped it with chopped almonds. It was SOOOO good, I'm still dreaming about it. Give it a try, and feel good for putting healthy easy alternatives in your body!


So, my New Year's resolution for 2014 was to stop eating so much junk food.
My staple diet at the time was bacon and egg for breakfast, burgers or pizza for lunch, and lots of red meat for dinner. Back in school I was skinny-scrawny, but after I started to work, I discovered the joy of being able to buy muffins for breakfast on the way to work, buying fizzy drinks every single lunchbreak, and eating takeaways for lunch everyday, i.e. the freshman 15.
I (incredibly luckily) wasn't getting super overweight (I was still well under 80kg), but I was starting to get a bit of a belly, so I decided to make some changes.
So, first step was to completely cut out burgers, pizza, fries and cake. (I cut out soda years ago when I had to get dental fillings). Lunch become food like chicken salad, chicken + avo wraps, or just instant soup. I kept this up for about 3 or 4 months, and noticed absolutely no change at all.
Next step was to start running every morning, starting with a 1km run and planning to increase this when it stopped taking me a lousy 10 minutes of wheezing like someone with emphysema.
Round about the same time I started counting my calories too and eating at a 500 calorie deficit (1800~1900 a day). This meant granola and yogurt for breakfast, the same chicken wrap staple, and no more peanut butter sandwiches (which were a whopping 400 calories each, using up a quarter of my daily allowance in one go).
After about 3 months of this, my weight was sitting at 74kg and it just stalled there. At a height of 170cm that's a BMI of 25.6 (overweight starts at 25). I did manage to get my 1km run time to just under 5 minutes (but my lungs couldn't manage 2km), but I still wasn't happy. So at the end of June I made a new change.
Now, this is the part where I sound like some daytime TV informercial trying to sell you useless kitchen gadgets. We've all heard of the whole low carb high fat/keto/banting/Tim Noakes diet. It was a monumental sacrifice for me to give up pasta and potatoes, but little did I know fruit juice was banned as well. If there was one thing I ate or drank religiously, it was close to a liter of orange juice every day. But I managed to cut everything out cold turkey.
That's 8.5kg in just under 7 weeks. That 74kg stall I hit suddenly disappeared and I'm finally beginning to see returns. And the best part is I'm not having to eat flavourless fish 3 days a week to try and be healthy (I can't cook fish to save my life). I have discovered such joys as meatza ("pizza base" made of ground minced beef), jalapeno poppers, and bacon weave. It doesn't feel like a diet at all when you're eating steak with thick slabs of mozzarella melted on top of it.
I also no longer have the problem of falling asleep as soon as I get home at 5pm. That used to be me, 5 days a week. Weekends would involve obligatory daytime cat naps as well. No amount of coffee or tea or exercise made any difference. I'd also like to think I'm less prone to mood swings and negativity (but that last part might just be getting better at avoiding and blocking negative influences (aka almost everything)).
So yeah. I'm on a "fad diet". Almost 2 months and counting. I'm getting results, and I can probably keep it up indefinitely. I don't really crave bread, spaghetti, chocolate or potatoes that much anymore, but now and then I think of instant potato gnocchi forlornly.
But yeah. Keto combined with a measly 7 minutes of exercise twice a day (I stopped running for ~reasons~), and maybe my stomach won't exceed my belt line by Christmas!
Edit: Progress, one month later


Salt & Straw is the ice cream representative for Portland. And with Portland being weird and all, S&S is slightly different compare to other cities’ representatives. The ice cream culture in Portland seems to emphasize on the tasting experience – everyone is encouraged to taste all the flavors before narrowing down their choices. The ice cream scoopers would start a conversation while the tasters explain why they prefer one over another. These feedback are then, I assumed, compiled and reviewed for the next batch of ice cream flavors. I would call this third wave of ice cream; first wave is the traditional “century-old” creamery that continue to churn out hundreds of flavors. The second wave consists of fair-trade ice cream shoppe that focuses on smaller rotation of choices. (and usually just hard ice cream, rather than custard and yogurt and every other cold treat) Or I could just be making things up, but I have noticed that Portland does do ice cream different. Salt & Straw manage to make flavors even more exclusive, by rotating flavors every month and never promise to bring any back. To never miss any epic flavors, many locals and fans plan their monthly trip to Salt & Straw. Accompanied by the time need for unlimited testing, this ice cream shop always have a line that snakes outside.
Unfortunately, the coronavirus of 2019 threw a wrench into the third wave of ice cream. Lines are highly discouraged, and don’t even think about taste testing. We assumed that would kill the spirits of Portlandians to visit the beloved institution, so we walked down NW23rd Ave. Oregon’s governor recent relaxation of dine-in restaurants seemed to pack in dozens of people into every eatery and bar along the street. Nobody is wearing mask, which make us stand out like sore thumbs. But we enjoy our stroll down the main avenue anyway. That also prepared us for the “long” line surrounding S&S. I do not know if they ever closed during the early days of this new reality, because everything seemed to have set in stone. No more taste testing, sidewalks are clearly marked to adhere to the 6ft rule, and masks are encouraged (but not enforced). We joined the crowd but tried to distance ourselves from everyone else, many who are unfazed by what is going with the current situation. I think it is irresponsible to ignore guidelines and safety precaution, but who am I to judge? We can’t defend our decisions to risk exposure just to get some ice cream.
The updated menu seems to contain fewer flavors. The silver lining is that S&S continued to roll out new flavors of the month. For June, it was cereal-based with amazing sounding flavors such as Snap ‘N Crackle Marshmallow Treats and Peanut Butter Captain Munch. It might irk some to eat the concoction of textbook children breakfast meal in sugary dessert, but that might is my childhood dream coming true. That is also the vision behind this month’s theme. I order a large Pots of Gold & Rainbows (with Lucky Charms) while Megan choose the milder strawberry sorbet. We stood around waiting for our ice creams to be scoop and shuffle along the back alleyway. Neither of us are brave enough to eat ice cream while passing the unmasked population.
I encourage Megan to get another cerealy flavor, but she stuck to her guns. That made me feel bad as she is really impress with the leprechaun flavor. To be honest, I couldn’t distinguish between the sweetness from the cereal and the ice cream. Aren’t cereal just made from sugar? I never realized that there could be flavors. The Pots of Gold and Rainbows is visually very stunning and beautiful, but it tastes just like an extremely sweet version of vanilla ice cream. The cereals have been minced and mixed well into the base, and there is not hard cereal texture. (unlike pretzel in an ice cream, for example) We trade bites of ice cream as we joyfully walk down the road, just like any two children from an ice cream truck. (Though most kids probably would not trade ice cream) I’m glad to see that S&S is still kicking, but we might avoid coming here in the future. That’s less to do with the crowd, and more to do with the existence of a Pints Club Monthly Subscription. With S&S shipping all 5 flavors, not only we can skip the line, we will also get to do our little taste tests and never miss any flavors. Will there even be a reason to go to a physical store? That, might just be the final ice cream wave.
Visited: June 26th, 2020 at 19:00 for dessert.
Address: 838 NW 23rd Ave (and multiple locations in and out of Portland)


Introduction of food label printing:
Nowadays, food safety is the top concern of consumers. Items such as vegetables, meat, poultry, etc. that do not guarantee quality are rampant in the market by imitations of some famous brands. To meet the demand for boycotting dirty food, food labels make it easier to trace production. Thereby printing food labels is the most important tool for product marketing. They represent professionalism and stability.
Printing food labels when put into use and circulation must ensure many factors as follows:
Colors and images of food stamps and labels: Must be truthful, not intentionally misleading, causing an incorrect feeling about the nature, characteristics and uses of the product.
Contents of food stamps and labels:
- Food name
- Name and address of the trader responsible for the food
- User manual
- Expiry date… includes writing, symbols, motifs that are not directly or indirectly related to other products.
Quality when stamping food labels: Food labels need to be kept for a long time, good adhesive quality, no traces of erasing and especially food labels must not affect the quality of the product itself. there.
FOOD LABEL PRINT MATERIAL
- Depending on environmental conditions and usage time, you can use materials such as: printing opaque plastic decal labels, frozen decal printing, transparent plastic decal printing, milk decal printing, paper label printing of all kinds, etc.
- Must ensure safety and hygiene so that food is not affected when stamping
- For foods that need to be stored in a frozen environment: processed or unprocessed meat, fish, and seafood, paper labels should be used that are not suitable for the food industry, because the humidity in the cold environment is high. Paper labels will not be durable, even though there are low-cost heat-resistant paper labels. Instead, you should use opaque plastic decal label printing, frozen decal printing, also known as milk decal printing. Plastic decal labels are more durable, not affected by water and collision when preserving food.


We are still enjoying the last few days of our California trip before heading back to New Jersey early next week. My birthday is this weekend and we're going wine tasting tomorrow! Here's a few pictures from our week and a few things I'm loving...
|all the tacos|
Grilled peach salad: Nick and I threw this together and loved it so I made it again. To grill the peaches, slice them in thick circles and brush with olive oil and sprinkle fresh rosemary. Grill for 5 minutes on each side, so they are still a little firm. Then drizzle with balsamic.
For the salad, I added mixed greens, roasted chicken, chopped pecans, thinly sliced red onion, and some feta or cojita cheese. Super easy and so delicious!
With September just around the corner, I'm excited for all things fall and enjoying the full season on the East Coast (we moved in October last year). I can't wait to decorate our house for Fall. Here are a few inspiration images from Pinterest.
How cute are these little animal tights?! I think Charlotte needs all the pairs... (Also, you can use the code EVENT to get 30 - 40% off)


Sunand will be closed during November
Due to holidays our restaurant will be closed during the month of November. Reservations are possible from the 3rd of December 2018 and on and through our email adres firstname.lastname@example.org. We hope to see you back again in December!
We welcome you in our little Anglo Indian Restaurant. The Indian kitchen knows a great variety of spices and flavours. Sunand will take you on a tasteful journey through this colorful, exotic kitchen.
We especially recommend a tandoori dish which our cook will prepare in the authentic clay oven. Tandoori dishes originate from Punjab, a western province of India. The meat is marinated in yogurt and seasoned in a mixture of different herbs after which it gets grilled in our traditional clay oven. Of course we also recommend our curry dishes!
The colorfull Indian kitchen
Try one of our exotic, Indian dishes!
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs can be regarded as examples.
Historical events have played a role in introducing certain foods to this country. And Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe’s Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.
Hi dear guests,
Let me introduce myself, I am Manjit, owner of restaurant Sunand. Being raised in an Indian family from Essex, London, I always wanted to start my own Anglo Indian Restaurant. Destiny brought me to Noordwijk and in 2012 I decided to live my dream and set up Sunand. The name Sunand means happiness and joy to me as it is a combination of the names of my two boys, Sundeep and Anand.
At Sunand we serve dishes from North and South India and we always serve our dishes as fresh as possible. Our Indian chef mr. Singh will take you on a great journey through colorful and culinary India.
I would like to contribute this to my mother who taught me the value of all the Indian spices while growing up and to my children and husband, who all have been supporting me in building Sunand. And of course a great thank you to all our guests who made it possible to build our succes!
Hope to see you soon!
Monday – Thursday from 17:00 – 21:00
Friday – Sunday from 17:00 -22:00
Wednesday – Sunday from 17:00 – 21:00
Sunand Anglo Indian Restaurant
2202 GH Noordwijk
So come and let us surprise you with a wonderful Indian experience!
This post is also available in: Dutch


Me and my Kitchen
As the cook at King’s Kid Crèche, I would like to use this opportunity to share on how I prepare the food for our children.
Firstly, I change the menu on a weekly basis.By doing this the children don’t get bored with eating the same food week in and week out.
Secondly, when planning the menu, I make sure all nutrients are included in the meals.And, when cooking the meals, I make sure everything is well cooked.
So how do I know my food is any good? Well, here at King’s Kid Crèche, the children ask for a second helping.Some of them even ask for a third serving. The only time a child does not finish their food is when they are sick or not feeling well.
Some parents even ask me for my recipes so that they can feed their children the same food at home.
I keep a list of the children who have allergies on my wall in the kitchen so that I can make sure I don’t serve any of them the wrong food. This helps me avoid making mistakes. It is very important to make sure the food I serve is good and healthy for everyone.
Hygiene is very important to me and so I keep my kitchen floors, cooking surfaces, dishes and counter tops as clean and germ free as possible. I avoid any diseases caused by dirtiness. I also wash my hands before food preparation, during cooking and after cooking, before serving the food.
Food is my passion and I provide our children with breakfast, lunch and two snacks. Everything I make has nutritional value and no junk food is ever served.
Parents, please don’t hesitate to visit our school, meet me and bring your children to our school.
Written by Cook Gertrude


Bump Acupuncture and Nutrition
Latest studies show that a parent’s diet at the time of conception can permanently influence their babies DNA. Therefore by looking after your health before pregnancy you can have a positive influence on the health of your child.
It is important to have a well balanced diet with a healthy combination of foods that promote the appropriate nutrition for good eggs and sperm. What we eat affects our cells, our blood and even our hormones. Fat can affect the production of oestrogen which can then affect your chances of conception.
Weight management is also important (for both eggs and sperm). Research tells us that being overweight not only affects time to conception but also increases the risk of complications in pregnancy. Being underweight also has its difficulties and is linked to low birth weight and slower chances of conception.
So develop healthy eating habits now that can be continued throughout pregnancy. Healthy, lean protein at every meal with fresh vegetables is a good start.
Monash IVF works in partnership with Bump. Bump specialises in the support of infertility and IVF treatments through the use of acupuncture and nutrition. Bump services are available at many of the Monash IVF clinics in Victoria. Please visit their website for more information.


Roadrunner Food Banks is the largest food bank in New Mexico and distributes millions of pounds of food to food pantries, shelters, group homes, soup kitchens and four regional foodbanks to feed hungry people throughout the state.
Roadrunner Food Bank of New Mexico
Meet Our TeamBrian MurrayLead AttorneyFelipe DowneyAttorney at LawBertrand ParnallAttorney at LawGreg AbelManaging AttorneyNicholas J. TrostLead AttorneyPeter GrueningerLead Litigation AttorneyUna CampbellAttorney at LawAimee Martuccio WhitsellAttorney at LawMark BennettAttorney at LawDavid LinkAttorney at LawJoshua C. RovelliAttorney at Law
|Monday||8:00 am - 5:00 pm|
|Tuesday||8:00 am - 5:00 pm|
|Wednesday||8:00 am - 5:00 pm|
|Thursday||8:00 am - 5:00 pm|
|Friday||8:00 am - 4:00 pm|


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Fried, grilled or blackened chicken served on top salad mixed with boiled eggs, mushrooms, bacon, cheese, fresh avocado and dressed with honey mustard.
Your choice of fried, grilled or blackened shrimp or chicken served on top of traditional Caesar salad.
Boiled Shrimp & Avocado Salad
6 jumbo boiled shrimp served on top of lettuce with tomato, cucumber, boiled eggs and fresh avocado.
All burgers are served with a side of french fries.
The Early Bird
10 oz. burger topped with a fried egg cooked to your choosing and dressed with mayo, lettuce, tomato and American cheese.
The All American
10 oz. burger topped with three slices of bacon and dressed with BBQ, mayo, lettuce, tomato and cheese of your choice.
The House Patty Meltin It
10 oz. burger served on Texas toast with chopped grilled onions and American cheese.
SANDWICHES & WRAPS
All sandwiches and wraps are served with a side of french fries.
B.C.S. (Chicken Sandwich)
Fried or grilled marinated chicken breast dressed with mayo, lettuce and tomato. Get it tossed in your favorite Wingin It sauce for an additional $.50.
Chicken Caesar Wrap
Fried or grilled marinated chicken breast dressed with Caesar dressing, parmesan cheese, romaine lettuce and tomatoes.
2 grilled mahi tacos served on flour tortillas dressed with coleslaw, cheese and pico de gallo.
Kid's items come with french fries and a drink.


About Crain's Kitchen
I started Crain's Kitchen at age 60. The restaurant allows me to do what I love: cook the best food you have ever tasted.
I am originally from Green Bay, but my wife and I lived in Denver for 25 years. At Crain's Kitchen, we bring the flavors of the Southwest to Door County, with soups like pozole and green chili. The pozole is made with dried heirloom corn from Mexico, and the green chili is made with chilis from the Hatch Valley in New Mexico. And all our soup is based on stock made in house.
We also make some great biscuits, both butternilk and gluten-free sweet potato. We roast chicken, pork, and beef and pile it on the biscuits for sandwiches.


- Hours of Operation: Su-Th 11:30am-11:30pm, Fr-Sa 11:30am-12:30am
- Phone: 941-782-1122
- Address: 111 Gulf Drive South
- City / Zip:Bradenton Beach, FL 34217
The Island Time Bar & Grill is located on the corner of Gulf Drive and Bridge Street and opens at 11:30 am. The Island Time Bar & Grill has an open air bar with a boat theme and views of the beach across the street. The Island Time Bar & Grill offers live music Thursday – Sunday and has its own menu offering wings, burgers, fried grouper sandwiches and more. Prices on the downstairs menu range from $8.00 – $12.00 for appetizers and sandwiches, and they offer a New England lobster Roll for $17.00. You can also order anything from the upstairs Bistro menu during regular dinner hours. If you want something a bit more upscale, you can move up to the 3rd floor and the Bridge Street Bistro offers amazing views!


Ever Fresh Dairy is the best dairy product suppliers in London. It is widely known for milk, yogurt, eggs and butter supplier in London. Dairy products are for the most part characterized as nourishment items that are derived from milk. They are rich source of vitality. Crude milk for processing generally originates from dairy animals, however at times from different mammals, for example, goats, sheep, and buffalo. Water is the fundamental constituent of drain (about 90%). Milk of different sorts (for example whole milk, skim milk, butter milk), yogurt, cheddar (e.g. Swiss cheddar, cottage cheese), and dessert are dairy items. Of all drain items, milk, yogurt and cheddar are the best sources of calcium.


Chocolate Lava Cake
Nothing’s quite as chocolaty and delicious as a moist chocolate lava cake. With a gooey, creamy center that seems to explode in your mouth, chocolate lava cake is a real treat for any chocolate lover. Chocolate Lava Cakes get their name from the unique filling inside. The cake’s center is a thick and delicious liquid chocolate which oozes out when you cut it, giving the appearance of molten lava.
Many people think that making a chocolate lava cake will be difficult but with the right recipe and some careful attention to detail, you can create a beautiful, delicious chocolate lava cake for any occasion. If you love chocolate cake, love cooking cake or just want to try your hand at baking something new, this is a fabulous choice.
What’s In It?
So what goes into these beautiful cakes to create that unique and delicious gooey center? Just like with any other chocolate cake, the exact ingredients can vary greatly per recipe but some basic ingredients are usually eggs, chocolate (chopped or chips), butter, sugar, eggs and egg yolk, cinnamon and flour. Some people also use cocoa powder, sweet cherries and other ingredients for flavoring.
All in all, chocolate lava cake is a favorite to many. It’s great at parties or events and makes a delightful surprise to your guests or friends when they bite into the cake. Many people enjoy serving their chocolate lava cake with vanilla ice cream on the side to help balance the rich chocolate flavor.
Chocolate Hazelnut Lava Cakes
- 4 ounces semisweet chocolate
- 1/2 stick butter
- 2 cups powdered sugar
- 4 eggs
- 1 tablespoon hazelnut extract
- 3/4 cup all-purpose flour
- Nonstick spray
- 1 tablespoon hazelnut liqueur
- Vanilla ice cream
- Chocolate shavings
- Preheat oven to 400 degrees F.
- Spray 8 small custard cups or souffle dishes with nonstick spray. Place on baking sheet.
- Heat chocolate and butter in large glass bowl resting over a pan of boiling water until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well
- blended. Blend in eggs 1 at a time, so that the eggs do not cook. Stir in Hazelnut extract and flour.
- Divide batter evenly among prepared and nonstick sprayed custard cups, about 2/3 to 3/4 of the way full.
- Bake 12 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
- Invert cakes onto dessert dishes and top with a little hazelnut liqueur and a spoonful of nutella on each lava cake.


Snacking, for some food lovers, is something more than just a sweet or salty treat. For them, tasting distinctive range of flavors of a snack reminds them of their childhood memories. Their inclination towards the mouth-watering flavors and unique food items from around the world brought Pablo’s Global Food in existence.
Pablo’s Global Food is an India based online platform catering to craziest cravings for world class chocolates, snacks and beverages for every generation. The food enthusiasts can enjoy any snack of their choice, ranging from chips to chocolates, and soft drinks to coffee from around the world at the comfort of their home. The products from all international brands are available on our website. Your favorite snack is just a few clicks away. A hassle-free delivery service to your doorstep is what people admire us for.
Buy the most prominent brands for the best prices at Pablo’s Global Food!
We have an ever growing assortment of imported goodies including the most demanding items such as Hershey's Candy and Cadbury chocolates, sauces, coffees, pop tarts, nachos, plus much more! So our platform caters to customers sweet and savoury cravings. They can select from a wide range of our goodies, order them online in just a few minutes and get them delivered directly to their door!
The team at Pablo’s Global Food aims at creating a unique brand that reaches every individual of the nation who relish all our products from different corners of the world. We constantly endeavor to source new and unique products and diversify our range while rendering safe delivery at really competitive prices.
So, just get ready for some real treats from Pablo’s Global Food offering a diverse assortment of snacks from around the world and that are simply tempting.


Puppy Chow (what I grew up calling it) has always been a favorite of mine, and make it often. I really don't know anyone who doesn't like this treat... the only reason I can find, is that it is truly addicting and you may eat the whole bowl in one sitting. It's bad, but so worth it! Here is the recipe with a fun Halloween twist that will be a hit at every party.
9 cups Corn or Rice Chex Cereal
1 cup semi-sweet chocolate chips
1/4 cup butter
1/2 cup peanut butter
1 tsp vanilla extract
1 1/2 - 2 cups powdered sugar
1 1/2 cups candy corn
1 1/2 cups Reese’s Pieces
2 cups pretzels (can be the minis, regular or sticks)
1. Pour Chex Cereal in a large bowl and set aside.
2. In a small sauce pan over medium to low heat melt chocolate chips, butter and peanut butter until smooth.
3. Stir in vanilla.
4. Pour chocolate-peanut butter mixture over the cereal.
5. Gently stir to coat or even use your hands a bit, so you don't crush the cereal.
6. Place cereal in a large zip lock bag, paper bag, or (i use my large plastic bowl with tight lid) and pour powdered sugar in, seal and shake until evenly coated
7. Add to bowl from ziplock, (or mine is already in the bowl that i used to mix) and mix candy corn, Reese’s Pieces, and pretzels.


The Perfect Christmas Gift!
Rodney Dunn from The Agrarian Kitchen in Lachlan, Tasmania has just released his first cookbook. Rodney Dunn is the former food editor at Australian Gourmet Traveller magazine, who moved in 2007 with his wife Severine and family to Tasmania.
They set up their sustainable farm based cooking school The Agrarian Kitchen in a 19th century schoolhouse with cooking classes commencing in 2009.
This beautiful cookbook provides a delightful collection of recipes prepared by Rodney Dunn, and is now on sale.
We have shared this photo from the Instagram feed of The Drill Hall Emporium, which is a lovely antique store located in New Norfolk and just down the road from The Agrarian Kitchen.


Price And Quantity
- 50000.00 - 100000.00 INR
We are in the endless process of producing good quality Fresh Onion which is used in making a large variety of domestic as well as international dishes. It acts as a base component that adds the twist in the taste. The Fresh Onion that we provide is cultivated in a very hygienic manner with no use of harmful substances. The texture and the color of the offered Fresh Onion is totally organic and we deliver it at a very genuine price rate.
- 5 Per Day
- 5 Days
Sy No. 30D, Mandangad,, Ratnagiri, Maharashtra, 415203, India


Our journey with organic food began in 1999 when our oldest child was diagnosed with Leukemia. We began trying to feed our family only organic non-GMO food, but unfortunately at that time there wasn't enough regulations and people would falsely call produce organic that was anything but. So we started growing as much of our own food as we could. At first we did container growing and had a community garden spot at our local church. I took gardening classes and did a lot of research on how to grow huge amounts of produce in tiny spaces. One of the first things I learned was that soil was key to a productive garden. We began producing our own worm casttings and compost in 2000. In such a small amount of space we were able to produce so much that we were asked to gardening classes. In 2008, we finally brought a home with some property and were able to grow on a bigger scale. We only lived here for three days when we put our first fruit trees in the ground. After three years our fruit trees got established and produced so much that we had plenty of extra produce. We shared it with friends, family and neighbors. In 2010, Jose's was in a bad car accident that unfortuately left him disabled. Our good friends insisted on paying for the extra produce to help us out. Due to the accident Jose was unable to return work and even some normal activities, so we turned our farm into a business. Here at CJ's Organic Farm we are Organic and grow heirloom non-GMO vegetables, fruits, and herbs for year round Farmers Markets and our Weekly Harvest Basket. We also sell Organic Starts of heirloom vegetables and herb for your garden year round. We believe that you can grow year round no matter where your located, as long as you are willing to make some adjustments. Our small one acre family farm is located in Littlerock. CA. We have several raised bed gardens and container gardens through out the property plus 1,400 sq. ft. greenhouse with four growing layers. We have hundreds of potted plants growing around the gardens and also vertical growing towers. Even though we're small, we still have an abundance amount of producing plants and 97 fruit trees producing here on the farm. We have apples (Pink Lady, Red Delicious, Granny Smith....), peaches (Donut, Snow White, Babcock...), pears (Red Bartlett , Asian, Kieffer...), cherries (Rainer, Black Tart, Bing, Stella, North Star...), almonds, walnuts, pomegranates, figs, mulberries, jujubes, quince...just to name a few. Between the fruit trees and our gardens we harvested over 200,000 pounds of produce in 2013 and this doesn't even cover our eggs, goat milk, worn casting, manure or compost that we produce here on the farm. Over the years we've realized that farming is not simple. It is very hard work, but the end results is what satisfies us! The finish product! For example harvesting a beautiful head of cabbage today and tomorrow some bright ripen tomatoes...... All of our produce and starts are free of pesticides, growth hormones and synthetic fertilizers. We don't even use pesticides that are approved by the FDA for organic use. We take the word "organic" to a new level, we figure if it is meant to kill the bad bugs that it will kill the good ones as well. The Environmental Working Group (EWG) publishes its annual rating of conventional foods with the most and least pesticide residues to fill the void left by the U.S. Environmental Protection Agency, which has largely failed to tell Americans they have a right to know about the risks of pesticide exposure and ways they can reduce pesticides in their diets. Here's the link to 48 fruits and vegetables with pesticide residue data. (just click on the words residue data)
We used heirloom seeds and sustainable practices so we can replant year after year. We advocate eating locally and responsibly. None of our products are GMOs (Genetically Modified Organism).


Dragonfly soups, dips & mixes has been around since 2015 and started with just an idea that it might be well received at the Vernon Farmer's Market.
Today, we still believe in giving you the best. Because of this, we pride ourselves on making delicious soups, dips & mixes that contain NO MSG, SALT OR SUGARS ADDED. We like to think of our food as delicious & healthy. You know, the kind your grandma would have made.
Recent News: A subsidiary of Dragonfly Soups, Dips & Mixes is in the process of being introduced to the public. Look for the small cups of soup, rice bowls & dips to now be under the name Mountain View Blends. Along with the above mentioned items you will also be able to find spice rubs, salt rubs & herbed vinegars. We are excited to have them on board and bringing new items to the market.
July 8th & 9th - Greenwood Founders Day
August 20th - Grinrod Garlic Festival
September 8th, 9th & 10th - Salmon Arm Fall Fair
September 15th, 16th & 17th - Rock Creek Fall Fair
October 30th - Last Outdoor Vernon Farmer's Market


Cook | Author | Food “flexitarian” | Co-founder, Marley Spoon Australia
Sydney-born Olivia Andrews is a passionate cook and food writer whose career has spanned top restaurant kitchens, as well as some of Australia’s most popular food television programs and magazines.
It was in London that Olivia’s love of food transformed from a passion into a profession. By sheer luck, a walk up the wrong flight of stairs led her to the kitchen of Gordon Ramsay’s Michelin-starred restaurant, The Savoy Grill, and a job with the celebrity chef. Then in her early 20s, she drew from that experience to move into TV work and catering on private yachts.
Olivia eventually returned to Sydney with stamps for more than 30 countries in her passport. Over the past 13 years, she has worked for some of Australia’s most prestigious food magazines and TV shows, including delicious, SBS Feast, Destination Flavour, MasterChef and The Biggest Loser as a stylist, food editor and food producer.
In 2015, Olivia co-founded the hugely popular recipe kit delivery service Marley Spoon in Australia. It has taught her a lot about what Australians really want to eat and what they look for in their weeknight cooking solution. Olivia feels she has a social responsibility as a recipe writer to provide home cooks with a perfectly balanced meal, day-in and day-out, according to dietary guidelines few people follow or even know about.
Her cookbooks Whole Food Slow Cooked and Healthy Thermo Cooking For Busy Families showcase Olivia’s food philosophy of making healthy eating accessible to everyday cooks. Her healthy, flavour-packed recipes combine global influences with nutritional balance and a generous approach to vegetables.
As the ambassador for Nutrition Australia’s Try for 5 campaign, she’s actively involved in encouraging Australians to increase their vegetable intake to the recommended five serves per day. She further explores the importance of this in her next cookbook, Three Veg and Meat, to be released in May 2019.


Chives also known as Allium schoenoprasum belongs to the family of Allium genus. This family are flowering family of plants such as garlic shallots, leeks, and scallion. The lower stalks and bulbs of chives have a mild, clean, oniony flavor that is often used to garnish foods especially baked potatoes or deviled eggs. In this article, I will showing you health benefits of chives and how to prepare chives
Health Benefits of Chives
This herb are most often used to flavor food but more benefits can be gotten when you use the grassy plant medicinally.
Many people use chives as one of the natural medicine used in treating parasitic worms which are disease causing worms that live and feed on a human. Medical researchers have studied the role of many different natural products to treat neglected parasites, including lemongrass and chives.
Some people also use chives to reduce water weight, although there is none or little evidence to support these health benefits.
Nutritional benefits of chives
1. 1 tbs of fresh chive provides less than 3 calories according to USDA data.
2. Some Minerals in chives include calcium (3 mg), phosphorus (1.7 mg), and potassium (8.9 mg).
3. Chives contains vitamin A (3% of your recommended daily intake), vitamin C (3%), vitamin K (8%), and folate (1%).
Please note that using chive flavored oil provides more calories because it is usually a combination of a cooking oil and fresh chive extract.
How to Prepare chives and storage
When buy chives, select the full stalks that are freshly green and evenly colored.
2. Don’t cut the chives until you are ready to use them. You can wrap them in a paper towel and refrigerate until you need them in a recipe.
3. When you want to use chives, slice them into quarter inch sections.
Dried chives last longer.
Chives best complemented with cream cheese, eggs, green salads, mayonnaise salads and as a garnish.
Possible Side Effects of chives
Some sources have reported that one may experience indigestion when they eat too much of chives.
Also, those allergic to onions or garlic may experience a reaction when consuming chives.
Frequently Asked Questions
Can I refrigerate chives?
Yes you can but the texture may change. Chop chives and place them into the sections of an ice cube tray, then fill it with water and allow to freeze. Another way is to place the chives in a baggie and remove extra air from so that it is vacuum sealed.
What recipes can I use in replace of chives?
You can use garlic, shallots, leeks, or scallion recipes in place of chives but when you are using chives as a garnish, substitute parsley or cilantro.


Wawona Packing Company, located in the heart of the central valley is an industry leader in the fresh fruit category. Our well defined company culture is centered on providing the very best fruit in every respect. This is accomplished through the strongest cultural protocol, progressive innovation, and complete vertical integration.
California Certified Organic Farmers (CCOF) is a full-service organic certification agency and trade association passionate about being the leading voice for organic, and certifying, educating, advocating, and promoting organic
In 2018 Wawona announced the acquisition of the stone fruit breeding assets of Burchell Nursery Inc. Burchell has a legacy in breeding best-in-class varieties of stone fruit for more than 30 years. Burchell’s trademarked series of peaches and nectarines, Flame® and Flare®, respectively, are well-recognized in the industry for their flavor profile and consistent quality across multiple commodities throughout the season.
Ensuring the integrity of USDA organic products in the U.S. and throughout the world.


Since we opened our doors in 2002, the kitchen at ZuZu has always offered a delicious and creative assortment of tapas, inspired by the cuisines of Spain and South America. Our paella is the menu item that has really developed its own identity at off-site events. A ZuZu Wood Fired Paella catered lunch or dinner featuring our oak wood and grapevine-fired paella is an occasion no guest will soon forget.
The word paella refers to both the Valencian rice dish and the shallow metal pan used to cook it. The rustic pans are constructed in a variety of sizes, some measuring feet across. It’s these larger sizes that allow us to cook for up to a thousand guests. When fired live over oak and grapevines, ZuZu’s paella is a dramatic and entertaining process, and being a cooking method that centers on an aromatic, open fire, it’s highly engaging.
In Valencia and other parts of Spain, rabbit, chicken, sausage, seafood, and fresh produce are traditional paella ingredients, along with Bomba rice, the ancient Spanish variety that is the foundation of the dish. Here in Napa, we source rabbit from Devils Gulch Ranch, chicken from Pitman Family Farms, chorizo sausage from Fatted Calf, and organic vegetables and heirloom tomatoes from our own gardens just across the Napa River.
All of our fresh ingredients, including seafood, are sourced from local purveyors. Equally important, we use Bomba rice for authenticity and the incredible depth of flavor it offers. The combination of the live-fire process and extraordinary ingredients results in a complex layering of flavor and smoke that borders on the sublime for guests at parties and special events.


School lunches are provided by Pride Catering, who are an independent catering company that provide hot, fresh meals each day at Moss Hall. All food is cooked in the school kitchens.
The menu is varied and produced to reflect our diverse ethnic community at the school. We do not have pork or beef on the menu and concentrate mainly on chicken, lamb and vegetarian dishes.
The menu is on a three-week rotation, offering a new selection for each week. There is an example shown on the document below.
All school meals for children in YR, Y1 and Y2 are free.
We promote Healthy Eating and this should extend into meals provided by parents for their children while in school.
There are items that should not appear in your child’s lunchbox:-
- Chocolate and sweets
- Any item containing nuts or nut derivatives (there are children in the school who are allergic to nuts)
- Fizzy drinks
If your child forgets to bring in their packed lunch, we will provide a school lunch and telephone to inform you.
Free School Meal Entitlement
Some parents/carers are unaware that they may be entitled to claim Free School Meals. If you are in receipt of any of the following, you may be entitled to make a claim.
- Income Support (IS)
- Income Based Jobseekers Allowance (IBJSA)
- Income-related employment and support allowance
- Support under Part VI of the Immigration and Asylum Act 1999
- Child Tax Credit, provided they are not entitled to Working Tax Credit and have an annual income (as assessed by Her Majesty’s Revenue and Customs) that does not exceed £16,090
- The guarantee element of State Pension Credit.
The process is confidential and simple to set up. All that is required is the parent/carer's name, date of birth and National Insurance Number. Please ask at the school office.


Vegetarian diet has gained mainstream status while outliving many diet du jours. More and more people are encouraged to be vegetarians or vegans, given its proven benefits in helping prevent certain heart diseases, diabetes and certain types of cancers.
How do you help a friend or loved one who wants to become a vegetarian or vegan?
Each one of us has our own pace in adapting to change, depending on our personalities, motivations and circumstances. When it comes to changing from an omnivore to herbivore, there are ways to help someone ease into it. The key is providing baby steps in the transition; letting them know what to expect; and give them tools to cope during transition.
TIPS TO TRANSITIONING TO VEGETARIAN
STEP 1: What kind of vegetarian am I?
Ask yourself the “level” or strictness. There are different types of vegetarian. Get a sense of which type you are more comfortable with:
Eats seafood. > Pescatarian
Eats egg and dairy > lacto-acto vegetarian
Eats only vegetables > vegan
STEP 2: LEARN SUBSTITUTION
Now that you know the kind of vegetarian you are, learn how to substitute meat-based and dairy-based proteins with plant-based food sources
- Substitute meat for tofu, soy products and soybeans
- Try processed faux meats like seitan, tempeh, nuts, hemp, beans and legumes
- Switch from dairy milk to soy, almond rice, tempeh
There are many vegan or vegetarian recipes from books or websites. Experiment with different recipes and make it a fun discovery as your palate is introduced to new plant-based food choices.
STEP 3: TAKE SUPPLEMENTS
You will likely miss out on vitamins and minerals as you omit certain food. So pop in nutritional supplements rich in B12, iron and calcium, to make up for any nutritional deficit. Your body will thank you for it.
STEP 4: YOUR NEW GROCERY LIST
As a neophyte, your success relies on your ability to make a sensible meal plan that accounts for the food substitutes. Your new grocery list consists of four general categories: faux meat, non-dairy milk, non-dairy cheese and egg replacements.
WHAT TO EXPECT
Also, the key to help you transition is knowing what to expect.
Removing meat from your diet may initially result to weakness, which is often mistaken for protein insufficiency. Actually, it is a result of energy getting re-routed to do the job of eliminating toxins and acid-forming proteins from the body. As the body returns to a more alkaline environment, you will feel more energized.
You may feel dizzy, nauseous, fatigued. It is believed that as the body eliminates toxins, energy is redirected from normal functions to the cleansing process itself.
You will likely experience emotional withdrawal symptoms from food that you grew up with, especially those that bring memories of comfort and home in childhood.
COPING WITH CHANGES
During your transition phase, eating “clean food” by eliminating processed food will help aid your body in coping in the transition.
Take plant-based sources rich in vitamin C or Vitamin-C enriched food as they will help your skin clear out if you are having skin changes. Get it from citrus fruits, spinach, broccoli, berries, apples, sweet potatoes, pineapple, kale and papaya.
As well, get some Vitamin A and omega-3 fats from plant-based sources, which will help the body as it goes through change.
If your food intake is insufficient in reaching your RDA, nutritional supplements help. Be easy on yourself because this is a big step. Learn about smart food substitutions, try recipes, expect changes in your body and know that these are temporary.
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SUCH CONTENT IS INTENDED SOLELY AS A GENERAL EDUCATIONAL AID. IT IS NOT INTENDED AS MEDICAL OR HEALTHCARE ADVICE, OR TO BE USED FOR MEDICAL DIAGNOSIS OR TREATMENT, FOR ANY INDIVIDUAL PROBLEM. IT IS ALSO NOT INTENDED AS A SUBSTITUTE FOR PROFESSIONAL ADVICE AND SERVICES FROM A QUALIFIED HEALTHCARE PROVIDER FAMILIAR WITH YOUR UNIQUE FACTS. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED HEALTHCARE PROVIDER REGARDING ANY MEDICAL CONDITION AND BEFORE STARTING ANY NEW TREATMENT.


A Alguns minutos foi publicado através do canal do youtube MasterChef Australia o vídeo “The VIP Guests Are Here! | MasterChef Australia”.
De acordo com o que foi veiculado pelo canal MasterChef Australia: “The home cooks are asked to cook four of George’s signature dishes to 35 VIP chefs and restaurateurs in four hours and thirty minutes!\n\nSubscribe to MasterChef Australia for more videos: https://www.youtube.com/channel/UCihojxwOGp5AwuMtpCG9zRg\r\n\r\nWelcome to the official MasterChef Australia YouTube channel! 🇦🇺\r\n\r\nMasterChef Australia is a cooking competition that takes talented home cooks through a series of culinary challenges, mystery boxes and invention tests! \r\n\r\nThe chosen contestants pitch their skills against the world’s greatest chefs and create 5 stars dishes under incredible pressures. \r\n\r\nHowever, in the end, only one home cook will become Australia’s next MasterChef 👨🍳👩🍳\r\n\r\n#masterchef #masterchefaustralia #howtocook”


Blood donation is voluntarily having your blood drawn for purposes of transfusion in cases where someone needs blood. You can only receive your type of blood in times of blood transfusion. Only blood group O are universal donors. Here are some factors considered before donating blood;
- In cases where you are a regular blood donor, you are advised to wait fifty-six days between blood donation in order to give your body enough time to recover.
- You are advised to take foods rich in iron, drink plenty of non- alcoholic fluids the night before donating blood.
- You must weigh at least 110 lbs to be eligible to donate blood.
- You must also be HIV negative to donate blood.
Different blood groups have specific blood type diets as follows;
- Blood type O– you can base your diet on high protein diet with a heavy lean on meat, poultry, fish and vegetables. You can go light on grains, dairy and beans. Use various supplements to help with tummy issues that people with blood type O tend to have most of the time.
- Blood group type A; maintain a diet based on fruits and vegetables. Stay meat-free. Also, take whole grains which are organic and fresh since people with this blood group type have sensitive stomachs.
- Blood group type AB; your diet should mainly consist of seafoods, dairy and green vegetables. People with type AB blood have low stomach acid. Some of the things you should avoid is smoking, alcohol and cured meat.
- Blood group type B; Eat green vegetables, eggs and low-fat dairy. Avoid these foods; corn, buckwheat, wheat, tomatoes, sesame seeds and peanuts.
Different blood food types does not, however, have room for personal tastes when it comes to food. However, depending on your health conditions your diet might be adjusted to meet your body needs in accordance to your health.


There are two kinds of people in the world one. One who is a tea drinker and one who is a coffee drinker and if you love coffee then don’t restrict yourself with cold coffee or hot coffee as there are so many variations that you can get in the market as well as that you can make it at home.
So let me share with you, my favorite which is the American Iced Coffee. It’s a very easy to make, and it’s very delicious. I love to sip on this coffee every few minutes, and I can enjoy this coffee for a long time. It’s very refreshing very chilled and very light. All you need is coffee granules and sugar syrup. Milk is optional for this version.
Step by Step Video for ‘American Iced coffee’ Recipe (Scroll Down for detailed & printable recipe)
to make American Iced Coffee
|Coffee Granules||2 tbsp|
|Sugar syrup||5 tbsp or as per your taste|
|Milk or Milkmade||4 tbsp or as per your taste|
Method for making the Sugar Syrup
1)In a vessel add ¼ cup of sugar and ¼ cup of water and turn on the flame.
2)Keep stirring till the time the sugar dissolves in the water.
3)Once the sugar dissolves, turn off the flame and let the syrup come down to room temperature.
Method for making the American Iced Coffee
- Warm up 2 cups of water in a vessel, add 2 tbsp of coffee ( you can use the aveon cafe royal or bru roast and ground, if possible avoid the instant version), stir well.
- Cover the vessel and keep it this coffee mixture for 8-9 hours.
- After 8-9 hours, in two mason jars add about 10 pcs of ice cubes each.
- Using a sieve pour the coffee into the mason jars.
- Add the sugar syrup(3-5 tbsp or as per your taste) along with milk 4tbsp or as per your taste and mix well. Serve chilled.
- In the other mason jar add the milkmade about 4-5 tbsp or as per your taste. Mix well and serve chilled.


I have a confession while on a food tour in Manila. My attention isn’t entirely focused on the food on the Big Binondo Food Wok Tour through Manila’s Chinatown. For starters, I’m a little bit star-struck as not only is our delightful tour leader Ivan Man Dy, a local celebrity in his own right, but I’m retracing the steps of Anthony Bourdain. Secondly, it’s so hot that I wonder if I might actually morph into one of the sidewalk woks or satay grills on this food tour in Manila. Although Filipino cuisine is milder in the spice department than its Asian neighbours, the temperature is intensified by all the food sizzling around us.
The hottest food tour in Manila
I might add here that a walking food tour in Manila, a city with one of the worst traffic problems in the world, may seem like a crazy idea. However, within the sprawling metropolis, Chinatown is a mini-city with one kilometre of eateries along the main drag of Ongpin Street. The Filipino capital is synonymous is often associated with poverty, however, very little of this is evident throughout the tour as the locals compete to see who can supply us with the most amount of food.
Much like chopsticks have been replaced with utensils, the Western influence is prominent as the Philippines was a Spanish colony for over 330 years. One left-over ingredient from the Spanish and integral to Filipino cuisine today is vinegar, and nowadays the sourness of kalimansi and guava is often added to many of the sauces. The Spanish introduced the method of sauteeing with garlic and onion, and even the local words prito or pinirito are derived from the Spanish word frito meaning fried or deep-fried. The Spanish also introduced paella to the Philippines, which is cooked over a flame in enormous pans and is very popular for festive occasions.
Regardless of which region you’re visiting, it’s impossible to not notice that Filipinos have a fondness for deep-frying, and it is thought that even the name of the island of Cebu originated from the word sibu meaning animal fat. The aroma of cooking oil, fried meat and spices hangs in the thick air as Ivan leads with his pouting lips – a common gesture of the locals. I compliment him on his voluptuous lips that any Hollywood starlet would be envious of and he explains that many Filipinos use their pout as a gesture especially useful when ordering food. This truly is a culture who think with their mouths and stomachs as the locals virtually eat non-stop. Three meals a day just isn’t enough and they snack wherever they go, and this national past-time is known as merinda. Which is what we’re doing as we make our way through Chinatown sampling foods from cafes and stalls, some more makeshift than others. Our journey is known as turo-turo meaning point-to-point.
We sample the infamous sisig, the leftover bits of a pig including the cheek, nose and ear, which are finely chopped and cooked on a hot plate to form a crunchy layer on the bottom. Nothing is wasted in the Philippines. Next thing on the menu is pata, braised pork hung up to dry for twenty-four hours and cut into chunks and then deep-fried. We sample pancit, stir-fried noodles, which are often enjoyed as a snack and are likened to Filipino comfort food, much like Westerners resort to chicken noodle soup. During celebrations, noodles are mandatory and long uncut noodles symbolize a lenghty life, but today ours are cooked out on the street over an open flame with pork and vegetable strips. We learn that chicken is often roasted over an open flame and stuffed with rice and dried fruit. Just as we think we might go up in flames ourselves, Ivan offers crackling or fried pork rinds, chicharon, to be enjoyed with a variety of dipping sauces.
Are you noticing a pork theme here? So it is of little wonder then that the most renowned delicay of all is lechon, the legendary suckling pig roasted over hot coals. Bourdain refers to this obscenely fatty dish as food-porn, if only for the health rating. There are variations of its preparation all over the country, for example in Cebu, about an hour south of Manila, lechon is not served with sauce because they proudly believe it doesn’t need any. Given that the crispy, crackly skin is so tender, with its flesh so moist, it’s a believable declaration. Naturally, in the true excessive nature of Manila, lechon is garnished with a heart-stopping sauce made from pig’s liver.
By now even Ivan, a life-long resident, is soaked to the bone in sweat and he whisks us off to the air-conditioned comfort of Mr Ube cafe. The earnings from the cafe go to volunteer firemen and the word ube means purple yam. Purple has practically become the national colour and we pass a purple fire-truck along the way and I wonder if they get requests to hose down sweaty tourists. Ivan gives us his closing speech and I feel a little sad that he won’t joining us for the rest of our Filipino adventure.
There’s a theory that any gourmand will head straight for the markets when arriving in a new destination. Manila’s Chinatown is a culmination of the country’s cuisine, providing a range of food as generous as the locals are. The Philippines consists of over 7,000 islands, and after just one taste, you may even consider the country’s only Chinatown as another island.
Join Ivan Man Dy at Old Manila Walks on the Big Binodo Food Wok tour details www.oldmanilawalks.com
Stay at Manila Diamond Hotel www.diamondhotel.com rates start at $120.00 AUD
- For the adventurous try balut, boiled duck egg containing the embyro.
- Halo-halo an icy refreshment which can include ube, layered in a purple rainbow
- Given the Filipino’s love of meat, vegetarians will suffer but there is a dish called pinakbet consisting of pumpkin, string beans, eggplant, okra and other vegetables seasoned with garlic, onions, ginger, tomatoes, shrimp paste (optional) and coconut milk.
For more Filipino fun, please check out Divine Diversity: Holier than Cebu
Craving more travels? Please stay in touch by subscribing to Fluffy Towel today. Thank you and happy travels.


The TREPKO PMG 10 Series machine is a semi-automatic filling machine designed for the bulk filling of boxes with butter type products. Constructed from food grade stainless steel the machine is equipped with a product compensator directly connected to the filler which ensures a constant and even supply of product between the 3rd party process equipment and the TREPKO filler. The PMG-10 machine continually monitors the flow of product from the compensator and can adjust the speed and give feedback to the TREPKO filler accordingly. This feedback and adjustment is also used during the CIP process to control the flow of the cleaning agent.
As an alternative it is possible to equip the machine with a double scroll chute arrangement where the scrolls forced the product to the filling head. In this version the carton is filled in the horizontal position, i.e. the carton opening faces the filling head. Once the filling is completed the carton is moved pneumatically through 90°. This system is not integrated with a weighing cell so extra filling must be done manually following automatic filling process.


Slow cooker Orange Chicken
03/13/2015 11:19 AM
Heavily adapted from http://crockpot365.blogspot.com/2009/09/slow-cooker-orange-chicken-recipe.html
1 1/2 pounds boneless chicken, cut in 2-inch chunks (I used two very large boneless breasts, may have been closer to 2 pounds)
1/2 cup flour (only 1/3 cup for tracking purposes; the rest is thrown away.)
1/2 an onion, sliced thinly
olive oil, for browning the chicken (1 1/2 tablespoons-ish)
1 scant teaspoon salt
8 oz orange juice (or you could use 6oz OJ concentrate)
3 tablespoons sugar
1 teaspoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
orange zest (optional)
ground ginger (optional)
Use a 4 quart slow cooker for best results.
If using fresh OJ, pour into a pot with the sugar. On medium-high heat, reduce it until syrupy.
Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Put the chicken pieces and onion into the slow cooker.
Combine the orange juice concentrate, sugar, balsamic vinegar, salt, and ketchup. Add orange zest and a hefty sprinkle of ginger, if desired. (Remember to taste test!) Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve with rice and a vegetable.
Day 6 dairy free - getting easier. Still no definitive answer for Elliot.
12/19/2014 08:32 PM
Still not easy, by any means. And we haven't seen a difference in Elliot's symptoms yet (barky cough that he's had since late October). Took him to a ENT specialist in Boston today, where they stuck a scope down his throat and guessed "reflux" (whether caused by dairy or not, no way to tell yet). Prescribed Prilosec (although they apparently completely forgot to call it into CVS for me, grr). Doctor told me to keep eating dairy-free, and we're coming back in about 4 weeks. At that point, if the anti-acid meds help, great! If not, we do a bottle with barium so they can look inside poor Elliot.
As far as the dairy-free eating is going... well, it's going. Not really looking forward to a Christmas party tomorrow, although it hopefully means we can get rid of a bunch of cookies I foolishly baked with our children... and can't eat. Based on advice, I am also planning a trip to Trader Joe's tomorrow, since they seem to be the only place locally I will be able to get some CHOCOLATE without milk in it. Basically, for any party for the next month or more, I will be bringing something to share and something else for me to eat. Bah.
I did make some rice krispy treats (with PB and honey) that helped a lot yesterday & today - just having something to eat that feels like a treat lessens the impact of all the cookies and chocolate taunting me.
I also need to broaden my dairy-less recipe repertoire. I'm sick of PBJ as my only fall back for lunch time, and I'd like to get back to doing some one-pot meals for dinner.
Eating dairy free is HARD
12/19/2014 08:23 PM
Day 3 of eliminating dairy from my diet (on a trial basis to see if it helps Elliot). Hungry ALL. THE. TIME.
Technically we're waiting on blood test results, but I figured I would get a jump on the possibility that it's a casein allergy/sensitivity. Didn't realize (a) just how hard it would be and (b) it can take up to 3 WEEKS for all the offending proteins to leave mom's system.
To make matters worse, it's the Christmas season. There are goodies and parties, and hardly anything I'm allowed to eat. Bringing fruit and hummus (for dipping veggies) to our Tuesday morning gathering... I think there will be a salad too. That's it for me - no cookies, no quiche, nothing with chocolate or cheese or butter.
Prayer for contentment
10/23/2014 07:13 PM
Lord, I am willing to -
Receive what you give,
Lack what you withhold,
Relinquish what you take.
Great ideas from my daughter
08/01/2014 12:45 PM
I call Claire over to tell her something. Then I tell her I forgot what I wanted to say.
Claire tells me, "when I forget what I was going to say, I say 'I love you' instead."
What a good idea, Claire!
06/20/2014 06:30 AM
Day 5. We've already done a picnic outside (day 2), a little bit of swimming (day 2, with daddy since I don't have a suit that fits my enormous pregnant belly), a trip to the EcoTarium with friends (day 3), time with Grandma (sometimes babysitting, sometimes going out for food), and lots of outside time.
Their attitudes day to day crack me up, though.
First, I didn't realize how much this would affect Asher, since he's not in school yet. But he got very confused that we're not rushing to get dressed, eat, and take Claire to school every morning. So now, every day, he asks "Is it still summer vacation?" and today "We're staying home forever!" LOL.
Claire, on the other hand, got to day 4 before bitterly complaining that she's bored (mostly because I won't let her watch TV or play computer games all day - also she wants to do "crafts" which always end up needing help & supervision). I made the kids come outside with me (they had already watched almost 2 hours of TV at Grandma's), and after 10 minutes, she wanted to go back in. I told her "No, it's summer vacation and we're going to be outside." I gave a few suggestions as to what she could do outside... and she rejected all of them in favor of sitting in the shade and reading. Ah, a girl after my own heart.
The nicest part has been letting them play inside as long as they want in the mornings - it seems to be their most consistently creative time. And since we're not always rushing out of the house, I don't need to make them immediately pick up their (block, LEGO, puzzle, papercraft) creations.
Meanwhile, I'm trying to figure out what else we can do while waiting for baby boy to make his appearance. Trying to make sure we're prepared with enough clothes, diapers, and gear... only a few days left!


Contents of a food parcel
Our Food Bank parcels have been nutritionally balanced to provide basic food for a week’s worth of meals.
We use a standard list of items to pack each food parcel and adjust the amount according to how many people there are in each household.
Where possible we will address any specific dietary needs you may have, for example if you require gluten free items or are vegetarian. However, we do ask that you take responsibility for checking all products we send to you carefully to ensure they are safe for you to consume. We can also adapt the food parcel according to the cooking facilities that you have available - we are aware that some people don’t have a hob and need food that can be microwaved or made up using a kettle.
A standard food parcel for one person for one week contains:
- Cereal or oats
- Tinned soup
- Tinned baked beans
- Tinned tomatoes
- Tinned vegetables
- Tinned fish such as tuna
- Tinned meats such as hotdogs, corned beef or tinned meat pie
- Rice pudding or custard
- Tinned fruit
- Pasta or rice
- Longlife milk
- Tea and coffee
- Squash or fruit juice
- Pasta sauce
- Tinned or dried potato
- Spread such as jam, marmite, honey or peanut butter
- A treat such as a bar of chocolate or some crisps
- Toilet roll
Contents may vary in line with the donations we receive and the stock we hold. Occasionally we are able to top up food parcels with fresh fruit and vegetables.
On request we can also supply small quantities of cat and dog food, cleaning products, toiletries and baby products such as nappies.


Look for foods high in amylose when choosing the carbohydrates/starches you eat. Amylose is a glucose molecule with a tight molecular structure. It stays in tact as it passes through the digestive tract. It doesn’t enter the bloodstream and churns out a colon critical substance called butyrate.
The term you will start seeing to describe these types of food are Resistant Starches. They can help you feel fuller longer because they are slow to metabolize. They can regulate your hunger hormones and diminish your appetite. They can stabilize blood sugar levels since resistant starch doesn’t turn into glucose.
Some resistant starches you can try include pumpernickel bread, long grain white rice, (must eat when cool and not hot to get the benefit of a resistant starch), potatoes (also must be eaten cold) bananas on the green side, green peas, lentils, white beans and chickpeas.
So feel good about adding cold potato salad to those upcoming summer barbeque.


Date TBA – Richardson Historic Park 1937 Wilton Drive, Wilton Manors 33305
“An evening of food and libation in the Island City”
Taste of the Island is an evening of food and libation featuring more than 30 area restaurants and drinking establishments. We will have many restaurants confirmed for the 2016 event! The event is held at the beautiful Richardson Historic Park and Nature Preserve, 1937 Wilton Drive, Wilton Manors, 33305.
The first Taste of the Island was in 2006 and we have grown to over 700 attendees in subsequent years. This event highlights restaurants and drinking establishments from eastern Broward County with “tastes” of their culinary and beverage specialties. We anticipate an even greater number of restaurants participating this year due to the popularity of the event. We will be holding special activities during the course of the evening to further celebrate the 10th annual event.
Taste of the Island is a rain or shine event – sorry, no refunds.
Tickets will be available online in the near future. Please check back.
Ticket sales for the 11th annual Taste of the Island will be capped at 700 so make sure to purchase early to guarantee your entry to this fun-filled event!
Ticket prices include food and drinks once inside the venue.


As we all know, the Holiday Season is quickly approaching, so I thought I would do some festive cooking tutorials for you guys! Today I am making Gingerbread! I am thinking of doing a Christmas Series with cooking and decorating (let me know if you would like that). Before I get started, a quick shoutout to “Just Me Blog” because this is where I found this delicious recipe. Lets Begin!
How To: Make Gingerbread!
½ Cup- Brown Sugar
1- Egg Yolk
½ Cup- Golden Syrup
3 Cups- Plain or Self-Raising (I used SR flour)
1 tsp- Bicarb Soda (this is hidden at the back in the photo below)
1 and ½ Tbsp- Ground Ginger (you can add more)
½ Tbsp- All Spice
Baking Tray with Baking Paper
Put Brown Sugar and Butter in bowl and cream
Add in Egg Yolk into creamed Sugar and Butter mix, and combine
Add and mix in Golden Syrup to mixture
SIFT in flour
Add Bicarb, Allspice, Ginger and Cinnamon and combine all ingredients
Remove from bowl and knead mixture into a ball (I kneaded it on a pre-floured board)
Wrap Gingerbread mixture in cling wrap
Leave for AT LEAST 1 Hour in the fridge (can be made 2 days in advance)
Pre-Heat oven to 150 degrees (celsius)
Remove from fridge and sprinkle flour over a clean surface
Roll out dough to your preferred thickness (½ cm- 1cm)
Cut shapes in mixture and place on Baking Paper on the Baking Tray
Leave at least 1/2cm between cookies (for spreading reasons)
Place in oven for 10-25mins- until golden brown
Remove from oven and TA DA!! You have made your own Gingerbread! You can decorate them if you wish- but I prefer them plain! These Gingerbreads are so light and delicious- They are sure to be a hit this Christmas!
This Christmas I am going to try something new because I would love to see what you guys are doing and creating. If you have Instagram or Twitter and you find something on my blog that you like and recreate or just have some cool Christmas ideas you want to share, post it and Hashtag #Christmaswithjessamy and I’ll look through your guys’s posts!
Hope you all enjoyed this
Talk Soon xx
Just Me Blog-


some time ago, bodybuilders and other sportsmen thought that eggs and milk were the best sources of protein, but views have changed, due to the awareness of protein supplements and in particular, whey protein. Nowadays, the powder form of whey protein in is considered the single most important of all bodybuilding supplements, as it has an abundance of essential amino acids, with the highest known levels of any natural food source. These amino acids are important to sports competitors and bodybuilders alike due to the way they help with the growth of muscle tissue, building muscle, strengthening and recovery of the muscles. It can therefore help you to increase size, strength and recovery times after training.
Whey itself is made during the process of cheese making using cow's milk. It's left over when the cheese coagulates; the curds are set and cooked or piled on one another and then cut to allow the whey to released. The protein is the collection of globular proteins isolated from the whey. This whey protein is then turned into whey powder, which will become the protein supplement you see online and in stores.
Whey protein comes in 3 different forms: Concentrate, Isolate and Hydrolysate, although in many products you will only see concentrate or isolate. This is due to these being the major whey proteins and hydrolysate much less common. Whey protein concentrate generally tends to have a lower level of protein than isolate but it does have the highest biological value. This is because the isolate whey is processed further than the concentrate during the manufacturing process which results in a more pure protein being produced with lower levels of fat and lactose. In fact, you will normally find that over 90% of whey protein isolate is protein compared to as little as 30% in whey protein concentrate.
When choosing which whey protein powder to use, it all depends what you wish to use it for. Bodybuilders tend to opt for the isolate as it has much lower fat levels. Lower lactose levels help to reduce the bloated feeling that some can suffer from when taking whey. It is recommended to have your whey protein after your workout due to fast sources of protein being needed and it digesting pretty rapidly. It does however come at a cost. Because of its higher quality of protein, isolates tend to be more expensive than concentrate. And remember, different brands offer different products. You may therefore want to look at online reviews before choosing. When choosing which whey protein powder to use it is always important to take dietary and medical conditions into consideration. This is especially important if you are lactose intolerant.


By Jeffrey M. Smith
Rhetoric from the US government since the early 1990s proclaims that genetically modified (GM) foods are not significantly different from natural plant foods. This assertion is political, not scientific. In fact, FDA scientists had privately warned that splicing foreign genes into crops might produce dangerous side effects, including high levels of toxins. Their concerns have now been validated.
Nearly every independent animal feeding safety study on GM foods, as well as several industry studies, show adverse or unexplained effects. Even the first crop submitted to the FDA’s voluntary review process, the FlavrSavr tomato, showed evidence of toxins. Out of 20 female rats fed the GM tomato, 7 developed stomach lesions. According to expert Arpad Pusztai, PhD, such lesions in humans “could lead to life-endangering hemorrhage, particularly in the elderly who use aspirin to prevent [blood clots].”
GM diets may cause liver damage
The liver processes toxins; its state can reveal toxins in the diet. Liver cells of mice fed GM “Roundup Ready” soybeans had structural changes, which, according to molecular geneticist Michael Antoniou, PhD, “must reflect some ‘insult’ on the liver by the GM soy.” Antoniou, who does human gene therapy research, said that although the long-term consequences of the GM soy diet are not known, it “could lead to liver damage and consequently general toxemia.” In addition, rats fed GM corn had liver lesions and indications of toxicity; rabbits fed GM Roundup Ready soy showed altered production of liver enzymes; and the livers of rats fed Roundup Ready canola were 12%–16% heavier, possibly due to liver disease or inflammation.
Organ damage and higher death rates
Virtually every organ shows changes from GM food. The pancreas of mice fed Roundup Ready soy showed profound differences, including reduced digestive enzymes; the pancreas of rats fed GM potatoes were enlarged. In various analyses of kidneys, GM-fed animals showed lesions, toxicity, altered enzyme production, and inflammation. Enzyme production in the hearts of mice was altered by GM soy, and GM potatoes caused slower growth in the brains, livers, and testicles of rats as well as potentially precancerous cell growth in their stomach and intestines (see photo). Mice fed Bt potatoes—engineered to produce the insecticide called Bt-toxin—also had proliferative cell growth in their small intestine, as well as abnormal and damaged cells.
In the FlavrSavr tomato study, 7 of 40 rats died within two weeks and were replaced. Chickens fed GM corn died at twice the rate of those fed natural corn. But in these two industry-funded studies, the deaths were dismissed without adequate explanation or follow-up.
Reproductive failures and infant mortality
A preliminary study by a senior researcher at the Russian National Academy of Sciences had devastating results. More than half the offspring (51.6%) from female rats fed GM soy died within three weeks, compared to 10% from the non-GM soy group. The average size and weight of the GM group was smaller (see photo), and they were unable to conceive. Just after this study was completed, the Russian laboratory coincidentally began feeding GM soy-based feed to all their rats. After two months on the GM soy diet, the infant mortality of rats throughout the facility reached 55.3%.
When male rats were fed Roundup Ready soy, their testicles became dark blue instead of pink. GM soy diets also altered young sperm cells in mice; and when parent mice ate GM soy, it changed the functioning of DNA in their offspring’s embryos. An Austrian government study reported that mice fed GM corn had fewer babies, and smaller babies.
Farmers report livestock sterility and deaths
About two dozen farmers report that pigs had reproductive problems when fed varieties of Bt corn. Pigs were sterile, had false pregnancies, or gave birth to bags of water. Some cows and bulls also became sterile. Other farmers blamed Bt corn for the deaths of cows, horses, water buffaloes, and chickens.
When Indian shepherds let their sheep graze continuously on Bt cotton plants after harvest, within 5-7 days 1 out of 4 sheep died. An estimated 10,000 sheep died in one region alone. Post mortems showed severe irritation and black patches in intestines and livers. Investigators said preliminary evidence “strongly suggests that the sheep mortality was due to a toxin. . . . most probably Bt-toxin.” The majority of corn grown in the US produces Bt-toxin.
Investigators in the state of Haryana, India, report that most buffalo that ate GM cottonseed had reproductive complications such as premature deliveries, abortions, infertility, and prolapsed uteruses. Many calves died.
Protect yourself; choose Non-GM food
There are four major GM foods: soy, corn, cottonseed, and canola. They entered our food supply about 12 years ago and are likely contributing to the deteriorating health of Americans. Without any human clinical trials or post-marketing surveillance, we can’t tell which declining health statistic may be due to these foods. But we also can’t afford to wait to find out. GM foods must be removed from our diet now.
To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org.
To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com.
International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.


PARENTS expressed outrage last night over a school’s plans to serve pupils a Muslim Christmas dinner.
The headteacher announced that she intended to replace the children’s traditional turkey meal with halal chicken. She explained that eating poultry which had been slaughtered in the Muslim way would create an “integrated Christmas”.
But furious parents accused the school of undermining the Christian faith.They were backed by Labour MP Denis MacShane who demanded to know why the children were not being offered a choice.
Mr MacShane said: “No child should be obliged to eat food that is contrary to their personal convictions or religion. Schools should offer a choice and not allow the joyous celebrations of a Christmas dinner to become a divisive issue.
Source: Daily Express (English)


As most seniors know, the older we get, the more and more important it becomes to take care of our bodies. This is why maintaining a proper, balanced and healthy diet is so important for all seniors. However, when it comes to managing this type of healthy diet, one of the most important things that seniors should pay attention to, is adding plenty of memory-boosting foods to their diet.
There have been a number of studies done between brain function and diet and many researchers have discovered that there are foods that can actually improve memory and overall brain health. Adding these foods to an already balanced and healthy diet will only help any senior get the brain-boosting power they need to stay their healthiest well into their golden years.
It should come as no surprise that vegetables are some of the ?must-have? addition to any memory-boosting diet. There are so many great vitamins and nutrients that occur naturally in vegetables, but with the right vegetables in the diet, any senior can also get some serious brain-power as well. Some of the best brain-healthy vegetables include:
- Cruciferous vegetables such as broccoli and cauliflower
The great thing about these leafy green vegetables is that they are really easy to incorporate in the diet. Just add a green salad to every dinner and you can instantly start improving your memory.
Fruits are another food group that are an unsurprising addition to any memory-boosting diet. However, when it comes to choosing the right fruits to help support brain function, it is important to pick dark-skinned fruits and berries. This includes strawberries, raspberries, and blueberries as well as cherries and plums.
The right healthy oils are a great addition to any brain-friendly diet. Plus, oils are a really easy thing to add to any meal as well. Most people cook with oils and add them as dressings to salads, so upping the ante on your healthy oils shouldn?t be a challenge. There are two main types of oils that are great for memory function, Extra Virgin Olive Oil (buy cold-pressed) and Virgin Coconut Oil. Both are relatively mild and very versatile oils to add to any meal.
Omega-3s and fatty acids are such an important part of any diet, but they are the part of most diets that get ignored. Many people take supplements to get the Omega-3s that they need, but in reality it is best to get this nutrient right from the source. Great places to get these acids include:
- Flax Seeds
- Unsalted raw nuts
Adding these items to a diet can go a long way in promoting overall health and improved brain health as well.
The Fun Stuff
One of the great things about eating a healthy, balanced, memory-boosting diet, is that there is actually a lot of room for some really fun foods. Spices such as cinnamon are a great addition to one of these diets and fresh-ground, organic coffee can even help boost memory function. The most fun addition, however, is dark chocolate, which many researchers have found is great for memory function when eaten routinely, yet in moderation.
Keep all of these foods in mind when it comes to creating and maintaining a brain-healthy diet that can actually improve memory function and help some seniors even decrease the rate of Alzheimer?s and dementia.


Kale’s popularity has skyrocketed in recent years as one of the most potent green superfoods, packed with antioxidants, anti-inflammatory compounds and anti-cancer properties in the form of glucosinolates. This cruciferous veggie is also filled with immune-boosting vitamin A as well as vitamin K to support bone health in addition to containing effective cholesterol-lowering traits.
Avocado contains healthy monounsaturated fat that can help lower cholesterol and keep you feeling fuller longer. They’re also rich in vitamin E and lutein, an antioxidant that helps to protect eye health. Avocados also offer powerful anti-inflammatory effects, support heart health, offer anti-cancer benefits and aid in regulating blood sugar.
Brussel sprouts are packed with vitamin A, vitamin C, folate and potassium as well as the mineral manganese. Just one and a half cups offers 430 milligrams of ALA (alpha-linolenic acid), a significant contributor to their anti-inflammatory benefits.
Spinach is considered one of the most potent superfoods and one of the healthiest vegetables on the planet. It offers a variety of vitamins and minerals and is especially rich in phytonutrients like carotenoids, beta-carotene, lutein and zeaxanthin. It is known to help battle inflammation as well as oxidative stress. It also helps prevent cancer, is heart healthy and supports good bone health.
The prickly pear, or nopal cactus, is indigenous to Mexico and part of the southwest region of the U.S. It’s been a staple part of Tex-Mex and Mexican cuisine for years, but research in recent years has discovered that it’s also a potent superfood, rich in antioxidants as well as cholesterol lowering properties. Prickly pear leaves can help to lower blood sugar levels, making it an especially beneficial food for diabetics.
Kiwis are especially nutrient dense, providing 230 percent of the recommended daily allowance of vitamin C and even more potassium than a banana. It also offers vitamin E, folate, and is known to help protect the body’s cells from oxidative damage.
Green tea is considered to be the best source of catechins, which are considered even more powerful than vitamins C and E in battling oxidative damage to the cells as well as offering numerous disease-fighting properties. Drinking green tea on a regular basis can help reduce your risk for heart disease as well as a number of cancers in addition to improving artery function.


Ifield School has its own kitchen where meals are prepared daily by Mandy and her team.
The school is designated a Healthy School and meals prepared will help to contribute towards a healthy diet using fresh produce where possible. All dietary needs are met to a high standard and the kitchen has achieved a five star rating over the past five years.
‘School lunch money should be paid in advance and is charged at £2.40 a day - £12.00 per week. This can be paid via the school's online parent communication system (IRIS ParentMail). If your child is in Year R, 1 & 2 they will automatically be entitled to a Universal Free school meal. Eligibility for free school meals can be checked by clicking the following KCC link - http://www.kent.gov.uk/education-and-children/schools/free-school-meals .
Pupils may bring packed lunches. Any drinks brought to the School must be in plastic containers and not glass bottles or cans. As a Healthy School, fizzy drinks are not allowed.


Updated: Sep 10
It’s one thing to know what foods are healthy and nutritious, but it’s another thing entirely to actually choose those foods over other options that are more tasty or convenient. The following list contains five of the worst foods you can eat because they contain an abundance of harmful ingredients like processed sugar, trans fats, and artificial colors that have been linked to health problems and diseases like diabetes, obesity, and cancer. When you avoid these five dangerous foods, you’ll be on your way to making healthier choices that will benefit both your body and mind in the long run.
Sugar is one of the worst things you can put into your body. It’s a leading cause of weight gain, and it can also lead to cavities, diabetes, and heart disease.
Sugar is empty calories that provide no nutritional value. It’s best to avoid sugar as much as possible, or at least limit your intake.
Fruits have natural sugars, but they're still good for you because they're high in fiber, vitamins, and minerals. You should try to eat fruit instead of drinking juice which contains more sugar than whole fruit.
When you do drink juice, make sure it's 100% juice without any added sugar.
Soda is another big offender. Not only does soda contain an insane amount of sugar, but the artificial sweeteners found in many diet sodas are actually worse for your health than regular soda!
The ingredients include two substances:
(1) aspartame, an artificial sweetener that causes several side effects including headaches and mood changes;
(2) caffeine- both regular soda and diet soda contain caffeine which can worsen anxiety and insomnia. If you want to cut back on sugar intake, try reducing your consumption of these three types of drinks
2) Artificial Sweeteners
You might think that switching to artificial sweeteners will help you cut down on sugar and calories, but it can actually have the opposite effect.
Artificial sweeteners are often loaded with chemicals and can actually increase your cravings for sweets.
Plus, they can screw with your gut health and have been linked to weight gain. So next time you're reaching for that diet soda, think again!
You might be better off sticking to water or tea. You might also want to skip any foods labeled sugar-free.
These products usually contain a chemical called erythritol which may promote fat storage in your liver.
3) Processed Foods
Processed foods are some of the worst foods you can eat. They’re loaded with chemicals, preservatives, and added sugars that can wreak havoc on your health.
These foods are also often high in unhealthy fats, sodium, and calories, which can lead to weight gain. Not to mention, they’re usually void of any nutritional value.
So if you’re looking to improve your health, it’s best to steer clear of processed foods altogether.
What's more, studies have shown that those who eat more fresh produce, lean proteins and whole grains tend to weigh less than those who don't.
A study from the American Journal of Clinical Nutrition found that participants who ate at least five servings of vegetables per day were 16% less likely to be overweight or obese than those who only ate about two servings per day.
Wheat, rye, and barley are all sources of gluten, a protein found in grains. It’s what gives bread its chewy texture and cakes their fluffy consistency.
For people with celiac disease, consuming gluten can cause serious health problems. Even if you don’t have celiac disease, gluten can still wreak havoc on your body.
It’s been linked to inflammation, bloating, headaches and fatigue. If you’re feeling any of these symptoms, it might be time to cut back on the gluten.
However, if you're going all-in on cutting out gluten from your diet, do so gradually over a few weeks.
There are plenty of foods that are naturally gluten-free like fruit, vegetables and beans.
5) Trans Fat
Trans fat, also called partially hydrogenated vegetable oil, is a type of unsaturated fat that has been chemically altered to make it more solid at room temperature.
Trans fat is often used in processed foods because it extends the shelf life and makes the food taste better.
However, trans fat is extremely unhealthy and has been linked to an increased risk of heart disease, stroke, and type 2 diabetes.
The best way to avoid trans fat is to avoid processed foods altogether and cook with healthy oils like olive oil or coconut oil.
If you can't do this then look for products that say trans fat free on the label.